Ruth Haffly wrote to Dave Drum <=-
Effectively a butter clone of Blue Bonnet or I Can't Believe .... Bv)=
Or the Challenge butter with olive oil. Got some of that up in VT to
use for cooking for the team, brought home left overs. Kept the tub to
use for camping so we don't have to schlep our glass bowl along.
as I can with a tooth pick for drawing in icing.
I have a selection of various lengths and thicknesses. The smallest
are about 6" long and (about) 1/16" thick
I just have the bigger ones, came with something for a grill, iirc.
Those would be unwieldy for drawing on cake icig.
Quite, so that's why I use a tooth pick. (G)
DD> Poor dude, allergic to corn and tomatoes react with his
arthritis. I
He also goes easy on the white potatoes for the same reason. Anything
in the nightshade family is a potential problem for him.
Oy! Vey is mir! My chilli cook friend Les has an allergy to raw
tomatoes. When we lunch together I get the bounty. My only known food allergy is to banananas. I can manage it with a 50mg Benadryl - but it turns out I'm not a big fan of 'nanners anyway. Bv)=
AFAIK, I've no food allergies, just some strong dislikes.
I've plenty of those. Mostly texture based - like okra, hominy, and
kidney beans.
Those I don't mind; it's things like peanut butter, coconut, marischino cherries and coffee that turn me off.
I refer you to Dr. Christopher's Syllabus, which, even if you don't
use its formulae on yourself is an eye-opener with obvious links to "modern" medicine. I use some herbal products from one of his
disciples (Dr Schultz) which have proven effective over the past 30 or more years.
https://www.christopherpublications.com/Herb_Syllabus.html
OK, will probably check it out at some point.
It's just an ingredient in this case. It's pretty bland in any event.
I know, but if it's something we don't care for, I don't cook with it.
It a poor cook who can't suit him/her self.
True, but when I was growing up, I had to cook to suit my dad, not
always what I wanted to do.
I was fortunate in that both my mom and dad were excellent (and adventurous) cooks - with Pop being the better cook. Bv)=
My dad would do basics if mom wasn't able to do so but otherwise pretty much left the kitchen to her.
Olga has some very interesting (and authentic) recipes. I got onto her website when Don Houston was active in the echo. Probably before your
time ... bu, maybe not. We're all old timers here with the exception
of Ben Collver (who's on an extended road trup) and a troll or two.
I joined the echo in January, 1994 so had some overlap time with Don,
but not a lot. One of the first recipies I printed off was posted by Michael Loo; we still use it today--Pseudo-Malinda's Hot Sauce.
Title: Borsch
Categories: Vegetables, Potatoes, Beef, Herbs, Soups
Yield: 4 Servings
I've a jar of it in the pantry to try when the weather cools off a bit. Spent part of this morning into afternoon making fig preserves with
figs from our tree--got 8 half pints and almost another one--()--that
shy of a 9th so it's our taster. They're cooling now. We've got enough more figs to do another batch, may freeze some instead, and the figs
keep coming. (G)
Later--just checked and they all sealed. With what I made last year and this batch, we've bot lots of fig preserves. I just printed off several recipies from All Recipies to try--will post results as I make them.
Effectively a butter clone of Blue Bonnet or I Can't Believe ....Bv)=
Or the Challenge butter with olive oil. Got some of that up in VT to
use for cooking for the team, brought home left overs. Kept the tub to
use for camping so we don't have to schlep our glass bowl along.
Never heard of that brand. But, they've probably never heard of me.
Bv)=
I just have the bigger ones, came with something for a grill, iirc.
Those would be unwieldy for drawing on cake icig.
Quite, so that's why I use a tooth pick. (G)
The advantage of the small skewer is that it fits the hand like a ball point pen (or pencil).
AFAIK, I've no food allergies, just some strong dislikes.
I've plenty of those. Mostly texture based - like okra, hominy, and
kidney beans.
Those I don't mind; it's things like peanut butter, coconut, marischino cherries and coffee that turn me off.
IIRC you're down on P-Nut Butter for the same reason the bologna
triggers my gag reflex - ODed on it when you were young.
8<----- SNIP ----->B
I refer you to Dr. Christopher's Syllabus, which, even if you don't
use its formulae on yourself is an eye-opener with obvious links to "modern" medicine. I use some herbal products from one of his
disciples (Dr Schultz) which have proven effective over the past 30 or more years.
https://www.christopherpublications.com/Herb_Syllabus.html
OK, will probably check it out at some point.
If nothing else it's an interesting read and an historical trip. The things I have tried from it have worked well. There is a bizarre one, using cayenne pepper for some eye ailments, which I've never been
ready to try - preferring to eat my chilies rather than stick them in
my eye.
It a poor cook who can't suit him/her self.
True, but when I was growing up, I had to cook to suit my dad, not
always what I wanted to do.
I was fortunate in that both my mom and dad were excellent (and adventurous) cooks - with Pop being the better cook. Bv)=
My dad would do basics if mom wasn't able to do so but otherwise pretty much left the kitchen to her.
Olga has some very interesting (and authentic) recipes. I got onto her website when Don Houston was active in the echo. Probably before your
time ... bu, maybe not. We're all old timers here with the exception
of Ben Collver (who's on an extended road trup) and a troll or two.
I joined the echo in January, 1994 so had some overlap time with Don,
but not a lot. One of the first recipies I printed off was posted by Michael Loo; we still use it today--Pseudo-Malinda's Hot Sauce.
The recipes Don posted were very authentic even if he was, basically,
a phonus balonus. As I learned when I met him in person at an echo
picnic.
Title: Borsch DD> Categories: Vegetables, Potatoes, Beef,Herbs, Soups DD> Yield: 4 Servings
I've a jar of it in the pantry to try when the weather cools off a bit. Spent part of this morning into afternoon making fig preserves with
figs from our tree--got 8 half pints and almost another one--()--that
shy of a 9th so it's our taster. They're cooling now. We've got enough more figs to do another batch, may freeze some instead, and the figs
keep coming. (G)
Never seen "canned" borsch. Figs, now, that a different story.
Later--just checked and they all sealed. With what I made last year and this batch, we've bot lots of fig preserves. I just printed off several recipies from All Recipies to try--will post results as I make them.
I've several fig recipes. Here's one I have made and liked.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Figs In A Blanket
Categories: Fruits, Breads, Cheese, Wine, Chilies
Yield: 12 Servings
12 Fried mission figs; halved
- lengthwise
3/4 c Dry red wine
3 tb Honey
1 ts Crushed red pepper flakes
1 (1") cinnamon stick
8 oz Tube crescent rolls
1/4 c Gorgonzola cheese *
1 lg Egg
Sesame or poppy seeds
Ruth Haffly wrote to Dave Drum <=-
Effectively a butter clone of Blue Bonnet or I Can't Believe ....
Bv)=
Or the Challenge butter with olive oil. Got some of that up in VT to
use for cooking for the team, brought home left overs. Kept the tub to
use for camping so we don't have to schlep our glass bowl along.
Never heard of that brand. But, they've probably never heard of me.
Bv)=
They also make a stick butter. The soft version has sea salt and
avocado oil in it. It's a bit softer than my version but tastes just as good.
AFAIK, I've no food allergies, just some strong dislikes.
I've plenty of those. Mostly texture based - like okra, hominy, and
kidney beans.
Those I don't mind; it's things like peanut butter, coconut, marischino cherries and coffee that turn me off.
IIRC you're down on P-Nut Butter for the same reason the bologna
triggers my gag reflex - ODed on it when you were young.
ODed but not by my choice; it was what my parents fed us 5 kids for
school lunches. Pre sandwich bags, my mom would make the sandwich on
cheap white bread, put a cookie on top of it and wrap it in wax paper.
By lunch time the cookie was soggy from the bread moisture and the
bread had a big stale spot on it from the cookie. Cheap smooth peanut butter and cheap grape jelly--can you understand why I don't care for peanut butter and white (balloon) bread? Grape jelly isn't one of my favorites either but I will eat it more willingly than the pb.
8<----- SNIP ----->B
I refer you to Dr. Christopher's Syllabus, which, even if you don't
use its formulae on yourself is an eye-opener with obvious links to "modern" medicine. I use some herbal products from one of his
disciples (Dr Schultz) which have proven effective over the past 30 or more years.
https://www.christopherpublications.com/Herb_Syllabus.html
OK, will probably check it out at some point.
If nothing else it's an interesting read and an historical trip. The things I have tried from it have worked well. There is a bizarre one, using cayenne pepper for some eye ailments, which I've never been
ready to try - preferring to eat my chilies rather than stick them in
my eye.
I think I'd rather eat chilis than stick them in my eye also. It's bad enough when you rub your eyes after cutting up chilis--no, I usually
don't wear gloves and yes--, I'm good about remembering not to rub my
eyes for the most part........but those times I forget, I've paid for forgetting.
Title: Borsch DD> Categories: Vegetables, Potatoes, Beef,
Herbs, Soups DD> Yield: 4 Servings
I've a jar of it in the pantry to try when the weather cools off a bit. Spent part of this morning into afternoon making fig preserves with
figs from our tree--got 8 half pints and almost another one--()--that
shy of a 9th so it's our taster. They're cooling now. We've got enough more figs to do another batch, may freeze some instead, and the figs
keep coming. (G)
Never seen "canned" borsch. Figs, now, that a different story.
This is in a jar. We'll be making preserves again tomorrow; I figure probably another 9 or 10 jars. The rest will be frozen or eaten fresh.
Later--just checked and they all sealed. With what I made last year and this batch, we've bot lots of fig preserves. I just printed off several recipies from All Recipies to try--will post results as I make them.
I've several fig recipes. Here's one I have made and liked.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Figs In A Blanket
Categories: Fruits, Breads, Cheese, Wine, Chilies
Yield: 12 Servings
12 Fried mission figs; halved
- lengthwise
3/4 c Dry red wine
3 tb Honey
1 ts Crushed red pepper flakes
1 (1") cinnamon stick
8 oz Tube crescent rolls
1/4 c Gorgonzola cheese *
1 lg Egg
Sesame or poppy seeds
Interesting but I'll probably cut the red pepper flakes a bit as the
LCD in this part of the country seems to be mild to maybe medium.
Or the Challenge butter with olive oil. Got some of that up in VT to
use for cooking for the team, brought home left overs. Kept the tub to
use for camping so we don't have to schlep our glass bowl along.
Never heard of that brand. But, they've probably never heard of me.
Bv)=
They also make a stick butter. The soft version has sea salt and
avocado oil in it. It's a bit softer than my version but tastes just as 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.
AFAIK, I've no food allergies, just some strong dislikes.
I've plenty of those. Mostly texture based - like okra, hominy, and
kidney beans.
Those I don't mind; it's things like peanut butter, coconut, marischino cherries and coffee that turn me off.
IIRC you're down on P-Nut Butter for the same reason the bologna
triggers my gag reflex - ODed on it when you were young.
ODed but not by my choice; it was what my parents fed us 5 kids for
school lunches. Pre sandwich bags, my mom would make the sandwich on
cheap white bread, put a cookie on top of it and wrap it in wax paper.
By lunch time the cookie was soggy from the bread moisture and the
bread had a big stale spot on it from the cookie. Cheap smooth peanut butter and cheap grape jelly--can you understand why I don't care for peanut butter and white (balloon) bread? Grape jelly isn't one of my 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.
8<----- SNIP ----->B
I refer you to Dr. Christopher's Syllabus, which, even if you don't
use its formulae on yourself is an eye-opener with obvious links to "modern" medicine. I use some herbal products from one of his
disciples (Dr Schultz) which have proven effective over the past 30 or more years.
https://www.christopherpublications.com/Herb_Syllabus.html
OK, will probably check it out at some point.
If nothing else it's an interesting read and an historical trip. The things I have tried from it have worked well. There is a bizarre one, using cayenne pepper for some eye ailments, which I've never been
ready to try - preferring to eat my chilies rather than stick them in
my eye.
I think I'd rather eat chilis than stick them in my eye also. It's bad enough when you rub your eyes after cutting up chilis--no, I usually
don't wear gloves and yes--, I'm good about remembering not to rub my
eyes for the most part........but those times I forget, I've paid for 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.
Never seen "canned" borsch. Figs, now, that a different story.
This is in a jar. We'll be making preserves again tomorrow; I figure probably another 9 or 10 jars. The rest will be frozen or eaten fresh.
I've several fig recipes. Here's one I have made and liked.
Title: Figs In A Blanket
Categories: Fruits, Breads, Cheese, Wine, Chilies
Yield: 12 Servings
12 Fried mission figs; halved
- lengthwise
3/4 c Dry red wine
3 tb Honey
1 ts Crushed red pepper flakes
1 (1") cinnamon stick
8 oz Tube crescent rolls
1/4 c Gorgonzola cheese *
1 lg Egg
Sesame or poppy seeds
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
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
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.
Ruth Haffly wrote to Dave Drum <=-
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.
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.
8<----- SNIP ----->B
You is told that story before. Grape jelly is OK - but I prefer jam if
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.
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.
OK, have to remember that. Does cider vinegar work also?
Never seen "canned" borsch. Figs, now, that a different story.
This is in a jar. We'll be making preserves again tomorrow; I figure probably another 9 or 10 jars. The rest will be frozen or eaten fresh.
I have a "butter keeper" which I leave on the counter. It's a covered
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.
The unit I use was sold as a butter keeper. Got it on clearance from
my local Kohl's department store. It's a bamboo bottom and Pyrex top. Looks much like this - https://tinyurl.com/BUTTER-BUTLER
You is told that story before. Grape jelly is OK - but I prefer jam if
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.
Have you thought of taking a card table and a chair and setting up at
your local farmer's market?
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.
OK, have to remember that. Does cider vinegar work also?
Sure. It's the acid that does the job. And I'm frugal. White vinegar
is le$$ expensive. Bv)=
Never seen "canned" borsch. Figs, now, that a different story.
This is in a jar. We'll be making preserves again tomorrow; I figure probably another 9 or 10 jars. The rest will be frozen or eaten fresh.
There's an poser. Why do people say "canning" when they're using Mason
oe Ball glass jars for their product? My 'old folks' always referred
to it as "putting up".
Here's a recipe I make that calls for cider vinegar. Oh, and the 3 cup measure for the beans is for uncooked (dry) brans. I'm going to have
to revise that recipe for clarity. Bv)=
Title: Dirty Dave's Baked Beans
Categories: Beans, Vegetables, Pork, Herbs
Yield: 10 Servings
3 c White (Navy/Michigan) beans;
- cooked w/bay leaves and
- thyme
1 lg Yellow onion; diced 1/8" *
12 oz Red Gold ketchup
2 tb Spicy brown mustard
1 c (packed) lt. brown sugar
1/4 c Br'er Rabbit Molasses
1 ts Cider Vinegar
Salt & Pepper
1/2 lb Thick sliced bacon
Ruth Haffly wrote to Dave Drum <=-
I have a "butter keeper" which I leave on the counter. It's a covered
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.
The unit I use was sold as a butter keeper. Got it on clearance from
my local Kohl's department store. It's a bamboo bottom and Pyrex top. Looks much like this - https://tinyurl.com/BUTTER-BUTLER
OK, I've seen stoneware ones (IIRC, in Yankee Magazine) where the stick
is put into a cylinder shape thing coming down from the top. Water is
put in the bottom dish; I couldn't tell if it was a moat type dish or
just a bowl of water. Anyway, the idea is that the water keeps the
butter cool without refrigeration, but warm enough to spread. Having
lived south of the Mason-Dixon line most of my life, I keep my butter
in the fridge. (G)
You is told that story before. Grape jelly is OK - but I prefer jam if
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.
Have you thought of taking a card table and a chair and setting up at
your local farmer's market?
Can't, without paying a membership fee, IIRC, about $50./month. They
allow charitible organisations a free set up; our Quilts of Valor unit
was there once a month for a couple of years.
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.
OK, have to remember that. Does cider vinegar work also?
Sure. It's the acid that does the job. And I'm frugal. White vinegar
is le$$ expensive. Bv)=
I keep both on hand routinely. Also have balsamic and rice vinegars but they are definatly on the pricier side. (G)
Never seen "canned" borsch. Figs, now, that a different story.
This is in a jar. We'll be making preserves again tomorrow; I figure probably another 9 or 10 jars. The rest will be frozen or eaten fresh.
There's an poser. Why do people say "canning" when they're using Mason
oe Ball glass jars for their product? My 'old folks' always referred
to it as "putting up".
Because originally the "putting up" proccess was done using metal cans, IIRC developed during the war between the states.
Here's a recipe I make that calls for cider vinegar. Oh, and the 3 cup measure for the beans is for uncooked (dry) brans. I'm going to have
to revise that recipe for clarity. Bv)=
Title: Dirty Dave's Baked Beans
Categories: Beans, Vegetables, Pork, Herbs
Yield: 10 Servings
3 c White (Navy/Michigan) beans;
- cooked w/bay leaves and
- thyme
1 lg Yellow onion; diced 1/8" *
12 oz Red Gold ketchup
2 tb Spicy brown mustard
1 c (packed) lt. brown sugar
1/4 c Br'er Rabbit Molasses
1 ts Cider Vinegar
Salt & Pepper
1/2 lb Thick sliced bacon
I ma have put a splash or 2 of vinegar in my beans but usually use all
of the above plus some canned (about 2-3 cups, +/-, tomatoes). I don't measure anything but usually come home with an empty crock pot, after leaving home with it brim full. Most often, the beans are cooked plain, onions are coarser chopped by me with a chef's knife.
Don't think I've any rice vinegar. And the Bragg's Unfilter Cider Vinegar is used for herbal medicine purposes.
Sean Dennis wrote to Dave Drum <=-
Don't think I've any rice vinegar. And the Bragg's Unfiltered Cider Vinegar is used for herbal medicine purposes.
I used to drink Bragg's for my GERD but that stuff tastes like battery acid to me (yes, I have tasted battery acid). I much prefer Whitehouse brand ACV for medicinal purposes. It is made with a little of the
natural apple sweetness so it doesn't have that God-awful bitter note
at the end that Bragg's did. I don't drink ACV straight; I dilute a couple of teaspoons in 8 ounces of room temprature water with a packet
of Truvia (stevia). Goes down a lot smoother.
Ben Collver wrote to Dave Drum <=-
When I was a child it was during and right after WWII. Butter was still
in short suipply, having been rationed during the war. oleomargerine (we called it "oleo"
Thanks for the story!
My grandfather told me about oleo. I didn't realize that the color
packet was due to the dairy industry trying to manipulate the market.
I still see recipes now and then that call for oleo.
Not too long ago the US dairy industry was caught with their pants
down adulterating butter with palm oil. Same difference!
Are you referring to the "Buttergate" scandal that emerged in Canada in early 2021? My search engine did not find anything about US Dairy stuff.
When I wore a younger man's clothes one of my chores was to crank the
cream separator and churn the butter. We also got real buttermilk from
the process.
Ben Collver wrote to Dave Drum <=-
Are you referring to the "Buttergate" scandal that emerged in Canada in early 2021? My search engine did not find anything about US Dairy stuff.
My bad, i got that story mixed up.
When I wore a younger man's clothes one of my chores was to crank the cream separator and churn the butter. We also got real buttermilk from
the process.
What is the difference between homemade buttermilk and whey?
How did you typically use the homemade buttermilk?
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