Text 19077, 75 rader
Skriven 2009-01-04 07:50:14 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: gusting things 21
=========================
DS> Made by B F Clyde's Cider Mill in Mystic, CT, this is an apple 
DS> wine with orange concentrate added.

ML> This ranks pretty high in the "what were they thinking" department.

ML> You know at least one fairly local person who would certainly
ML> give it a taste if it still existed when he showed up at your
ML> doorstep, perhaps some time in late winter (when the body craves
ML> all things alcoholic) or early spring.

I have more than enough here to help flavor some bacon (in spite of
my respect for the pig's life sacrifice) and so I will be sure to
draw some off before Bacon Time and store it for you. =)

- -

DS> Ever since I was a kid, oatmeal has been a gag trigger for me.

ML> I'm not really fond of it, but since the Quaker company has
ML> sponsored research that proves that it acts as a cholesterol
ML> sponge, I've learned to tolerate it. The secret is that you
ML> add an ounce each of peanut butter and dark chocolate to every
ML> serving.

The cholesterol-lowering properties are the exact reason why I have
learned to tolerate it as well - though when Maryanne makes 2 servings
for breakkies, I have .5 serving and she 1.5 - but I don't bother 
with the peanut butter and chocolate.  I've found that a thicker
milled product marketed as "rough oats" and sold at Ocean State Job
Lot is fairly decent - chunky and not soupy - when cooked a bit
dryer and eaten with a bit of butter, some salt, and pepper.  I
really loathe porridgy oatmeal.  

- -
[On white oatmeal borscht]

ML> I'd be curious to see said recipe.

Sure; I've put it in the echo before - another run won't hurt:

EASTER BORSCHT                                             


2         cup                 old-fashioned oatmeal
2 1/2     cup                 lukewarm water
1         tablespoon          flour
1         single              crust of rye bread

Mix oatmeal, flour, and water with a fork in a bean pot or earthenware
crock. Let stand two to three days, uncovered, until it sours. When ready
to cook, bring to a boil 1 1/2 quarts water, add oatmeal, and boil two or
three minutes, until broth thickens. Strain thickened broth into serving
tureen or pot. Salt to taste. Serve with cooked mushrooms, kielbasa, hard
boiled eggs, rye bread, and horseradish. This is the traditional porridge
served after Mass on Easter morning. Because boiled kielbasa is also
traditional, we use the water from boiling the kielbasa to make it (instead
of 1 1/2 quarts of fresh water.) A family recipe passed along by
Maryanne's Auntie Pat (Katherine Petraska). Formatted by Dave Sacerdote.

Yield:  2 quarts       

Dave's notes: We always gave the stuff we strained out to the chickens,
or sometimes the dog.  Also: "Serve with" in this context means "cut
up the following and stir it into your bowl to taste."  



---
http://davescupboard.blogspot.com/ - Dave's Cupboard - Food and 
Restaurant Reviews; If I post it here in NCE, you'll find it 
blogged with photos at Dave's Cupboard.

http://bacon-labels.blogspot.com/ - A gallery of bacon package labels.
(The extra shelf in Dave's Cupboard.
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)