Text 1050, 106 rader
Skriven 2008-01-20 21:47:46 av BURTON FORD (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Re: chopped liver
=========================
Hi Manny           1/20/08 9:11 PM

How you doin' Kid?

mr->   And if you think that was too 
mr-> disrespectful, I envy you your Ozzy and Harriet upbringing.
bf-> Eh?   Where did I earn the Ozzy and Harriet bit?

mr-> No offense meant. 

None taken, I just wondered how I qualified.  [g]

mr-> My family was loving, but understandably a 
mr-> bit dysfunctional, like a lot of other families. I guess I 
mr-> was just assuming your childhood was more wholesome than most. 
mr-> Maybe because of your normally good natured disposition.

[chuckle]  Well, it all depends on what you call a childhood where 
my alcoholic Father deserted my Mother and I when I was 7 and in 
the Hospital having my tonsils removed.   My Mother and I were on 
Welfare for a number of years until I could stay home alone.  I 
dazzled the girls in school in my hand-me-downs from my Cousin and
neighbors.

My Father's alcoholic Brother deserted my Aunt Ah when their Son was 
killed in Germany when I was eleven.  I had an exciting four years 
in a NYS College, while living at home.   

I did have a black and white Springer Spaniel named Bonny, so I guess 
my youth was fairly Ozzy and Harrietish at that.   Actually I have no
complaints about it.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Butter
 Categories: 
      Yield: 1 Batch
 
     16 fl Heavy cream; as fresh as
           - possible, get it from a
           - local dairy if you can.
           Quart-size canning jar
           Salt
 
  Make sure the canning jar is scrupulously clean.  Pour in the cream.
  Cap the jar tightly, and start shaking it.  When you get tired, give
  it to the kid to shake awhile.  Take turns shaking it.
  
  As you go, you'll notice the volume of the cream increase, until the
  jar looks really full!  That's because shaking is incorporating air
  into the cream.  Don't worry, just keep shaking.  The volume increase
  is only temporary.
  
  After about half an hour or so, the cream will look thicker.  It will
  be about the consistency of yogurt.  That's the first sign of butter.
  If you open the jar, the butter will look grainy and rough.  Taste
  some. It's starting to taste like butter, too, but it will have a
  faintly sour, almost rancid taste.  It's not quite ready.  Get the
  lid back on the jar and start shaking again.
  
  Within minutes now, you'll notice that the butter has separated!
  There will be a firm, yellowish mass in a pool of thin, translucent,
  yellowish liquid. The mass is the butter.  The liquid is buttermilk.
  More on that later. Open the jar and pour off the buttermilk.  Don't
  pour it off down the drain! Pour it into another jar, or a glass, or
  anything to keep it! Cap the jar again and give it some more hard
  shakes. More buttermilk will come out of the butter.
  
  Continue to refine the butter by alternately shaking the jar HARD a
  couple of times, and pouring off the buttermilk, until no more
  buttermilk comes out. In effect, you are pounding the buttermilk out
  of it. Plop the butter into a shallow bowl and beat it with a fork to
  remove the last traces of buttermilk.  Add salt, beating it well into
  the butter, until it tastes the way you like it.
  
  Serve on fresh bread (warm and homemade if you have it) to a delighted
  child.  Makes enough for a couple meals.
  
  About the buttermilk:  If the only buttermilk you've ever had has
  come in cartons from the grocery store, you are in for a big (and
  pleasant) surprise.  Store "buttermilk" is actually cultured skim
  milk and has never seen the inside of a churn.  Real buttermilk is
  incredible: slightly acrid but with a sweet bloom and smooth
  mouthfeel, and a strong buttery flavor throughout.  Personally, I
  didn't care for it as a drink, but after sipping some I can
  understand why my grandparents loved to swig the stuff. You can bet
  I'll be making some real buttermilk biscuits soon.
  
  Dave Sacerdote.  ReU/L to NCE by Burt Ford 01/08.
 
MMMMM
 

[After all, I turned out handsome and successful.]   8-p


Burt



---
'Til we read again. Burt               /~~.
  x=Newark, in New York State     ,~x~    |       
                                 `-------.;_
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