Subj : Re: Banana Ketchup
To : Carol Shenkenberger
From : Ben Collver
Date : Wed Feb 07 2024 14:32:37
CS> When cooking, I use Jufran banana sauce (does not taste like bananas).
I'll try to keep an eye out for that the next time i go to the Asian
market. They have a surprisingly wide variety of items.
CS> At that time, Dale sent me daily emails with attached Blue Wave
CS> packets on several echos (cooking for sure). I put them on a floppy
CS> and used my ancient laptop to reply then emailed them back to Dale
CS> who uploaded them for me.
Interesting! Fidonet packets over email. :-)
I listened to a piece about Arabic immigrants who worked for oil drilling
efforts off the coast of South America decades ago, i forget whether it
was in the 80's or 90's. International phone calls were prohibitively
expensive, so they would record a cassette tape full of audio and send it
back home to their family. Their families would respond in kind with
messages from multiple people on the same tape.
My family did that with me when i went off to college. I wish i had
held on to those tapes! I had multiple weather-related data loss
incidents in my youth.
Here is another green tomato ketchup recipe just for fun.
10 lb Green tomatoes
1/2 c Coarse salt
1 Celery rib
1 Cabbage
3 c Vinegar
3 c Sugar
1 tb Pepper
1 tb Clove
1 tb Cinnamon
1 tb Allspice
2 ts Ginger
1/2 ts Nutmeg
The night before slice the tomatoes put them in a big bowl, cover
with the salt, and leave it overnight.
Next day: Place a cheesecloth in your colander and pour the
tomatoes in and let them drip for a few hours. Put the tomatoes
and the other ingredients in one large pot and bring to a low
boil. If serving fresh then let simmer for an one hour (stir
often). If jarring then follow the instructions of your sealers
for pickles.
NOTE: Don't use aluminum pots or utensils - they react with the
vinegar and the salt.
