Subj : Butter was: Canning was: [1]
To : Dave Drum
From : Ruth Haffly
Date : Fri Aug 11 2023 15:14:45
Hi Dave,
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.
DD> I have a "butter keeper" which I leave on the counter. It's a covered
DD> deal that can hold up to a 1 lb. brick of butter. I usually just stock
DD> it with a stick so the butter doesn't go rancid before I use it up and
DD> put out another stick.
I have a glass bowl, plastic top, that Steve bought as part of a set
when he needed to cook for himself on one of his TDYs. It'll hold about
2/3 of the butter blend mix; the rest usually goes into a custard cup
with top. My mom always kept her margerine out on the counter--year
round--in a plastic dish with cover. Eventually she upgraded to a glass
dish, after I'd left home except for visits. Given hhow she cooked, she
probably used a stick, maybe 2, a week.
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.
DD> You is told that story before. Grape jelly is OK - but I prefer jam if
DD> I grape-ing it.
Same here. We made another batch of fig preserves yesterday, same yield.
Steve has given some away but we've still got a lot and the tree is
still producing.
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.
DD> If you think about it - after working with fresh chilies rinse your
DD> hands with white 5% vinegar. The acid in the vinegar neutralises the
DD> alkaloids in the chile - which cause the irritation. I only do gloves
DD> is I have a nick or cut from other prep. Capsaicin in a cut can really
DD> burn.
OK, have to remember that. Does cider vinegar work also?
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.
DD> I've several fig recipes. Here's one I have made and liked.
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
DD> The author is NOT given on this recipe and I've not made it. But it
DD> does look good .............
DD> MMMMM----- Recipe via Meal-Master (tm) v8.06
DD> Title: Windfall Fig Confiture
DD> Categories: Five, Fruits, Preserving
>> CONTINUED IN NEXT MESSAGE <<
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... First Law of Lab Work: Hot glass looks exactly the same as cold glass.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
