Text 17633, 77 rader
Skriven 2011-11-10 17:53:00 av Dave Drum (56244.cooking)
     Kommentar till en text av Dave Sacerdote
Ärende: Storm
=============
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> Bet you guys didn't have to use a privy, though.

 DS> The temp in the house was 45F, so the experience was similar. :)

I used to hate to get out from between the down comforter and the feather tick
to use the chamber pot or claw on the breeches, boots and coat and make the
sprint to the Chick Sales. Cold weather contributed more to constipation than
cheese ever did. At least in the winter the spiders, etc. were dormant. And if
you forgot the lime it wasn't as big a deal as at the height of Dog Days.

The deal used to was - first one up put a half-bushel of corn cobs into the
"Warm Morning" sheet iron stove and added a half cup of coal oil. Within five
minutes the sides of the stove were a dark cherry red and at least one side of
your body was reasonably warm. Once the glow went out of the sides of the stove
kindling wood and bigger logs were added for a more sustainable heat.

Here is a link to a close picture of what we had: http://tinyurl.com/WARM-MORN

The company which made it is long out of business - but, parts and stoves are
still available on the web.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Corn Cob Jelly
 Categories: Five, Condiments, Citrus
      Yield: 5 cups

     12 lg Ears of corn
      2 qt Water
      2 tb Lemon Juice
  1 3/4 oz Pkg powdered pectin
           Sugar

  Cook corn; cut kernels from cobs and store for another
  use. Measure 2 quarts water into a large pot; add corn
  cobs.

  Bring to a boil; boil hard for 30 minutes. (If you had the
  pot covered when you brought it to a boil, take the lid
  off now. Boil it down uncovered for a more concentrated
  result.) Turn off heat and remove cobs. Strain corn liquid
  through cheesecloth or a fine mesh strainer-if desired. (I
  prefer to leave the corn bits in there! I didn’t strain
  it. Up to you!)

  Measure remaining corn liquid. I get a little over 3 1/2
  cups corn liquid after it boils down. Return liquid to the
  large pot. Stir in lemon juice and pectin. (Add a dab of
  butter to prevent foaming.) Bring to a boil. Add sugar cup
  per cup to match the measure of your corn liquid. Stir to
  dissolve sugar. Bring pot to a rolling boil. Boil hard one
  minute, stirring constantly. Remove from heat. Ladle hot
  corn cob jelly into hot jars. Adjust lids and bands.
  Process in a boiling water bath for 10 minutes.

  Makes 5 half-pints.

  What I read about this jelly, over and over, was that it
  tastes like honey. Well, here’s the crazy thing-IT DOES.
  It tastes just like honey. Odd. But delicious. I’m
  planning to make another batch soon, maybe a couple more
  batches. Think what a unique holiday gift it would be!
  Make lots!

  From: http://www.chickensintheroad.com

  Uncle Dirty Dave's Archives

MMMMM

... I love deadlines. I like the whooshing sound they make as they fly by.
 
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