Text 17093, 66 rader
Skriven 2011-10-26 21:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: changes 101
===================
 ML> Also re-reviews by one
 ML> contributor that are substantially variant.
 NB> Wiki-ish, then...  ;)

Not really, as the earlier reviews by the contributor
remain unchanged and visible. As in "best doughnuts ever"
followed by "the cook must be new, as the doughnuts were
heavy and grease-laden, much different from they way they
used to be."

 ML> Turkey ones were decent as well. The first I found out about
 NB> Oh, right, turkey, too... I thought I was forgetting one, but couldn't
 NB> think what...

Funny thing - the turkey are the ones I remember the best.

 ML> Banquet beef pot pies without paying attention to the package
 ML> directions: he obviously (in hindsight) cooked them at way
 ML> too high a temperature for way too little time: they came out
 ML> quite dark on the outside while still having frozen bits
 ML> inside. For years I had a terrible aversion to beef pies.
 NB> Those do sound nasty...  Only to beef, though...?

It may just be chance that made me hate beef pies: in my
recollection those were the only ones he really ruined.

 NB>> Watermelon's ok, but not my favorite...  Lots of range of
 NB>> taste/distaste here in the echo...  (G)
 ML> Once I get past the cucumberosity of them I think they're fine.
 NB> Never thought of them as cucumberish... just never fond of them.. :)

Especially right near the rind. There's a reason why people
make pickles out of watermelon rind.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Crisp Pickled Watermelon Rind
 Categories: Fruits, text only
      Yield: 8 pints

      1 x  See recipe

  Peel and remove all the green and pink portions from the rind of a large
  watermelon.  Cut the rind into cubes or slices and measure 4 quarts. Drop
  the rind into a kettle of boiling water, boil for 5 minutes, and drain.
  Cool.  Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts
  cold water Pour the solution over the watermelon rind and let rind stand
  for 3 hours.  Drain and rinse thoroughly. Cover the rind with clear cold
  water, bring to a boil and boil until the rind is tender. Combine 2 cups
  sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and
  whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a
  bag.  Bring to a boil and boil for 5 minutes. Add the rind and 2 hot
  peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind
  stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar
  and 2-4 cups sugar according to taste, bring to a boil and simmer until the
  rind is transparent.  If the syrup becomes too thick before the rind is
  clear, add 1/2 cup hot water from time to time as needed. Discard the spice
  bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes
  8 Pints. Source unknown

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