Subj : Butter was: Canning was:
To   : Ruth Haffly
From : Dave Drum
Date : Fri Aug 11 2023 05:13:00

-=> Ruth Haffly wrote to Dave Drum <=-

DD> Effectively a butter clone of Blue Bonnet or I Can't Believe ....
RH>  Bv)=

RH> Or the Challenge butter with olive oil. Got some of that up in VT to
RH> use for cooking for the team, brought home left overs. Kept the tub to
RH> use for camping so we don't have to schlep our glass bowl along.

DD> Never heard of that brand. But, they've probably never heard of me.
DD> Bv)=

RH> They also make a stick butter. The soft version has sea salt and
RH> avocado oil in it. It's a bit softer than my version but tastes just as
RH> good.

I have a "butter keeper" which I leave on the counter. It's a covered
deal that can hold up to a 1 lb. brick of butter. I usually just stock
it with a stick so the butter doesn't go rancid before I use it up and
put out another stick.

RH> AFAIK, I've no food allergies, just some strong dislikes.

DD> I've plenty of those. Mostly texture based - like okra, hominy, and
DD> kidney beans.

RH> Those I don't mind; it's things like peanut butter, coconut, marischino
RH> cherries and coffee that turn me off.

DD> IIRC you're down on P-Nut Butter for the same reason the bologna
DD> triggers my gag reflex - ODed on it when you were young.

RH> ODed but not by my choice; it was what my parents fed us 5 kids for
RH> school lunches. Pre sandwich bags, my mom would make the sandwich on
RH> cheap white bread, put a cookie on top of it and wrap it in wax paper.
RH> By lunch time the cookie was soggy from the bread moisture and the
RH> bread had a big stale spot on it from the cookie. Cheap smooth peanut
RH> butter and cheap grape jelly--can you understand why I don't care for
RH> peanut butter and white (balloon) bread? Grape jelly isn't one of my
RH> favorites either but I will eat it more willingly than the pb.

You is told that story before. Grape jelly is OK - but I prefer jam if
I grape-ing it.

DD>      8<----- SNIP ----->B

DD> I refer you to Dr. Christopher's Syllabus, which, even if you don't
DD> use its formulae on yourself is an eye-opener with obvious links to
DD> "modern" medicine. I use some herbal products from one of his
DD> disciples (Dr Schultz) which have proven effective over the past 30 or
DD> more years.

DD> https://www.christopherpublications.com/Herb_Syllabus.html

RH> OK, will probably check it out at some point.

DD> If nothing else it's an interesting read and an historical trip. The
DD> things I have tried from it have worked well. There is a bizarre one,
DD> using cayenne pepper for some eye ailments, which I've never been
DD> ready to try - preferring to eat my chilies rather than stick them in
DD> my eye.

RH> I think I'd rather eat chilis than stick them in my eye also. It's bad
RH> enough when you rub your eyes after cutting up chilis--no, I usually
RH> don't wear gloves and yes--, I'm good about remembering not to rub my
RH> eyes for the most part........but those times I forget, I've paid for
RH> forgetting.

If you think about it - after working with fresh chilies rinse your hands
with white 5% vinegar. The acid in the vinegar neutralises the alkaloids
in the chile - which cause the irritation. I only do gloves is I have a
nick or cut from other prep. Capsaicin in a cut can really burn.

    8<----- WHACK -----B

DD>       Title: Borsch DD>  Categories: Vegetables, Potatoes, Beef,
RH>  Herbs, Soups DD>       Yield: 4 Servings

RH> I've a jar of it in the pantry to try when the weather cools off a bit.
RH> Spent part of this morning into afternoon making fig preserves with
RH> figs from our tree--got 8 half pints and almost another one--()--that
RH> shy of a 9th so it's our taster. They're cooling now. We've got enough
RH> more figs to do another batch, may freeze some instead, and the figs
RH> keep coming. (G)

DD> Never seen "canned" borsch. Figs, now, that a different story.

RH> This is in a jar. We'll be making preserves again tomorrow; I figure
RH> probably another 9 or 10 jars. The rest will be frozen or eaten fresh.

RH> Later--just checked and they all sealed. With what I made last year and
RH> this batch, we've bot lots of fig preserves. I just printed off several
RH> recipies from All Recipies to try--will post results as I make them.

DD> I've several fig recipes. Here's one I have  made and liked.

DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

DD>       Title: Figs In A Blanket
DD>  Categories: Fruits, Breads, Cheese, Wine, Chilies
DD>       Yield: 12 Servings

DD>      12    Fried mission figs; halved
DD>            - lengthwise
DD>     3/4 c  Dry red wine
DD>       3 tb Honey
DD>       1 ts Crushed red pepper flakes
DD>       1    (1") cinnamon stick
DD>       8 oz Tube crescent rolls
DD>     1/4 c  Gorgonzola cheese *
DD>       1 lg Egg
DD>            Sesame or poppy seeds

RH> Interesting but I'll probably cut the red pepper flakes a bit as the
RH> LCD in this part of the country seems to be mild to maybe medium.

Gonna depend on the heat level of the chile flakes. Some places sell a
flaked Anaheim/NuMex ripe chile that's been crushed/flaked. Others may
use serrano or jalapeno which are somewhat spicier. If I'm at a cafe or
restaurant and want to add chile flakes from the on-table shaker I will
*always* sample a flake or two for heat level so there are no surprises.

The author is NOT given on this recipe and I've not made it. But it does
look good .............

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Windfall Fig Confiture
Categories: Five, Fruits, Preserving
     Yield: 12 Jars

     4 lb Fresh figs
     3 c  Sugar
     1 c  Floral honey; clover, apple
          - blossom, or wildflower
     3 sm Organic lemons
     6    Sprigs fresh thyme

 The windfall - a friend's fig tree - 4 lb of perfectly
 ripe Brown Turkey figs. A favorite orchardist's clover
 honey. Aromatic organic lemons. Overgrown thyme in the
 herb garden.

 I cooked the confiture into a thick jam and jarred it
 up in 4 oz. jars. It's going to make a great gift at
 Christmas.

 Pour boiling water over the figs and let stand for 10
 mins.

 Lift the figs out of the boiling water, stem & quarter.
 Set aside.

 Wash the lemons well and slice very thin w/a mandoline
 or very sharp knife.

 In a preserving or other 5 qt or larger nonreactive
 pan, add figs, sugar, lemons, honey and thyme. Bring
 to a boil that cannot be stirred down, and boil for
 10 minutes.

 Pour mixture into a ceramic or glass bowl, cover with
 parchment, and refrigerate overnight.

 The next day, bring the mixture to a boil, then reduce
 and simmer 45 minutes or longer, until it is aromatic
 and thickened.

 Remove the thyme sprigs and fill hot jars with hot jam.
 Wipe the jars, place new lids and finger tighten rings.
 Process in a boiling water bath for 10 minutes.

 From: http://www.food52.com

 Uncle Dirty Dave's Archives

MMMMM

... "A good order is the foundation of a good meal." -- Dave Drum
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