Subj : Re: Books
To : Ruth Haffly
From : Dave Drum
Date : Sun Aug 04 2024 07:28:49
-=> Ruth Haffly wrote to Dave Drum <=-
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.
DD> The plastic containers I save stuff in are purpose bought - not single
DD> use take-out stuff. I only have a couple Corningware covered casserole
DD> dishes I could use for stashing leftovers in the fridge.
RH> I've got some take out stuff that gets recycled into home use--for a
RH> bit as it's a convenient size. Had to take a meal to a couple in need
RH> of a few months ago; one of them worked well for a small meat loaf with
RH> carrots and potatoes on the side. The couple was able to toss it, not
RH> be concerned with getting a dish back to us.
DD> I do use some of his containers to parcel out chilli for others to
DD> take with. Or to take something with me to work. Where the container
DD> bravely jumps into the bin when it's empty. Bv)=
RH> We use them for give away also.
Great minds think alike. Bv)=
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.
Just checked with B.B. yesterday and they had an "open box" going for
U$360 delivered. It will be here Tuesday.
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
DD> 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.
DD> Check the Internet Archives. They may have something you can download.
DD> I'm a contributing ($$$) member.
RH> Something like that I'd rather have hard copy so I can curl up with it
RH> in my chair.
I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK (10
Cook Books in 1: New England, Southern, Pennsylvania Dutch, Creole,
Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota
Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover – January 1, 1947"
https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO
DD> My grandmother made a lot of these - my job was to horse the
DD> stoneware crock over to the floor drain and discard the previous day's
DD> brine. Then wrestle to crock back into it's home.
RH> Grandmother was smart to take advantage of youn muscles. (G)
We all had our "chores". If you don't work then you don't eat. Or so
they threatened. I never tested that, though.
DD> Title: Virginia Chunk Sweet Pickles
RH> ... Growing old is mandatory... growing up is optional.
On of my mantras. Bv)=
I was looking for a "Joy of Cooking" recipe in my Meal Monster and this
popp[ed up. Since I know you are also a fan of Jeopardy ...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jeopardy! Borscht
Categories: Beef, Vegetables, Soups
Yield: 8 Servings
4 lg Beets; peeled, chopped
4 lg Carrots; peeled, chopped
1 lg Yellow onion; peeled,
- chopped
1 Beef soup bone
10 c Beef stock
1 lg White potato; peeled,
- chopped (opt)
Last year our terrific pal Tommy (who was such a delight
to hang out with this Christmas, btw) brought his nice
friend Ethan over for dinner and Catchphrase; we ate
this soup and Ethan went on to be a guest on Jeopardy!.
Peel and chop beets, carrots and onion; simmer in a rich
beef stock. Also throw in the pot some type of flavorful
soup-bone if you want. A cross-cut bone-in beef shank
slice would be ideal, but one time I used pigs feet,
which is completely non-traditional but lends a nice
thick heartiness to the soup which otherwise is thinner
and brothy.
One thing to do alternatively is start the soup by
sauteeing the chopped onion in the pot until it is
transparent, then add half or more of the broth and
the bone and simmer for awhile, THEN add the beets and,
about twenty minutes later, the carrots.
The beets will take at least a half an hour or so to
become tender, so allow time for them to get mostly
there before you add the carrots (and a potato if you
want to), then let it go another 5 minutes or so and
add 1-2 cups of chopped cabbage. Let all the veggies
cook until tender.
Periodically scrape off gross scum that collects on the
surface of the soup from having the bone in there (you
should start this early, but only have to do it a couple
of times).
Add: salt and pepper to taste; red-wine or another
vinegar to taste which I recommend as 3 tablespoons
or more depending how tangy you like it and I like it
quite tangy (but remember, you can always add more later,
or people can add splashes to individual servings, too).
Now is also the time to add fresh dill if you like fresh
dill. Russians like a lot of fresh dill on everything
and keep a large bunch of it in foil in the the freezer
for such occasions.
Serve hot with big dollops of sour cream or cold with
big dollops of yogurt and garnish with dill! Or mix and
match!
Or compare to a real recipe from an online resource!
Makes good eatin'! Take out the bone before serving!
Nice with pancakes, black bread or piroshki! Okay let
me know how it goes!
P.S. A few more things I would like to say about this
soup before you ream me about it:
1a. There are MANY DIFFERENT KINDS OF BORSCH.
1b. From what I understand traditional Russian borshch
is spelled with no "t" and is really more like meat soup
that happens to have a few beets thrown in. Some recipes
call for mushrooms, garlic, navy beans and many other
ingredients not included in Jeopardy! Borscht.
2. This "recipe" has its roots in The Joy of Cooking,
I didn't just totally make it up.
3. I believe the spelling with a "t" comes from Germany,
or from second-generation German-Americans who passed
recipes to Irma Rombauer early last century. Please
comment if you happen to know about the etymology of
"borscht."
4. PLEASE comment if this soup gets you on Jeopardy!.
Thanks.
From:
http://lucysspleen.blogs.com
Uncle Dirty Dave's Archives
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