Subj : Re: Books
To   : Ruth Haffly
From : Dave Drum
Date : Fri Aug 02 2024 06:39:00

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

DD> to a reasonable size. He's badly infected with packrat-itis.

RH> I keep some plastic around for a while, then toss extras into recycle.
RH> Same with glass. Since Steve retired from the Army, I've bought more
RH> glass for storage than plastic but still use plastic for some things.

DD> A lot of what Dennis save is useful only for saving leftovers. Last
DD> time I went through are re-arranged things in the icebox I found
DD> several of his "science experiments" which I put in front of his
DD> computer monitor.

RH> I usually put left overs in glass now. Plastic is for the freezer, for
RH> the most part. Still have plastic marinader, salad spinner, a few boxes
RH> for cookie storage, etc.

The plastic containers I save stuff in are purpose bought - not single
use take-out stuff. I only have a couple Corningware covered casserole
dishes I could use for stashing leftovers in the fridge.

I do use some of his containers to parcel out chilli for others to take
with. Or to take something with me to work. Where the container bravely
jumps into the bin when it's empty.  Bv)=

DD> Doesn't seem to have worked, though. I found another of his con
DD> tainers w/blue & green fur growing on the contents.

RH> Ask him when he's having a science fair? (G)

And I'd get a blank look and possibly a "Huh?"  Bv)=

DD> Then I'd have a spot for the toaster oven.

RH> Our toaster oven is also a convection oven. We bought a larger one some
RH> years ago (able to hold a 13"x9" pan) but it hung over the fridge side
RH> of the counter. Still miss it from time to time as we had to rehome it
RH> after buying a new (larger) fridge.  The larger fridge is nice tho. (G)
RH> Donated our old one to our church kitchen; it still worked well and the
RH> kitchen needed a larger fridge than what it had.

DD> I'm shopping for a self-defrosting upright freezer. And checking my
DD> budget.  Bv)=  Best Buy has a nice 13 cu ft for about $450. Time to
DD> get out the tape measure and do some measuring.  Bv)=

RH> Sounds good. We got ours on sale; it had a (small) dent in it and
RH> Lowe's marked it down, also gave us the military discount.

DD> Here's another pickle recipe. This one shows the mustard seed rather
DD> than hiding it in the spice mix.

DD>       Title: Senfgurken - Ripe Cucumber Pickles
DD>  Categories: Squash, Herbs, Preserving
DD>       Yield: 3 Quarts

    8----- ELIDED ----->8

DD>   From the Pennsylvania Dutch chapter of the United States
DD>   Regional Cookbook, Culinary Arts Institute of Chicago,
DD>   1947. By Molly Paul

RH> That would be an interesting book to get hold of now.

Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.

My grandmother made a lot of these -  my job was to horse the stoneware
crock over to the floor drain and discard the previous day's brine. Then
wrestle to crock back into it's home.

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

     Title: Virginia Chunk Sweet Pickles
Categories: Squash, Pickles, Preserving
     Yield: 16 Pints

    74    Cucumbers; 4" to 5" long
          +=OR=+
     2 ga Small (gherkin-sized) cukes

MMMMM------------------------FIRST BRINE-----------------------------
     2 c  Salt
          +=TO=+
     1 ga Water

MMMMM------------------------SECOND BRINE-----------------------------
     2 c  Salt
          +=AND=+
     1 tb Powdered alum
          +=TO=+
     1 ga Water

MMMMM---------------------------PICKLE--------------------------------
     6 c  Vinegar
   1/3 c  Pickling spice
     1 tb Celery seed
     3 c  Sugar; divided

 Make brine of 2 cups salt to 1 gallon water. Boil and
 pour boiling water over cucumbers. Let stand 1 week in
 hot weather. Skim daily. Drain and cut into chunks.

 The next 3 mornings make a boiling hot solution of 1 gal.
 water and 1 tablespoon alum and pour over pickles (fresh
 hot bath for 3 mornings). The 4th morning, drain from
 alum water and heat.

 Make mixture of 6 cups vinegar, 5 cups sugar, 1/3 cup
 pickling spice, and 1 tablespoon celery seed; pour over
 pickles. The 5th morning, drain this liquid off and add
 2 cups sugar; heat again to boiling point and pour over
 pickles. The 6th morning, drain liquid off and add 1 cup
 sugar; heat.

 Pack pickles into jars; finish filling jars with liquid
 and seal at once.

 FROM: Uncle Phaedrus, Finder of Lost Recipes

 From: http://hungrybrowser.com

 Uncle Dirty Dave's Archives

MMMMM

... Without good stock, nothing can be done. -Escoffier
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