Text 30881, 133 rader
Skriven 2012-11-08 07:04:00 av Dave Drum (62530.cooking)
     Kommentar till en text av Ruth Haffly (1:396/45.28)
Ärende: Tasting
===============
-=> Ruth Haffly wrote to RUTH HANSCHKA <=-

 ->  RH> off a nasty high whine; the plugs didn't help much.

 -> I was never aware of that, probably just tuned it out.

 RH> They probably didn't use the machine on you.

 RH> Don't know, and won't be able to get an eye appointment for almost
 RH> another year (insurance pays for one every 2 years). Last one was
 RH> September of last year.

Now that you have been diagnosed diabetic that may change. You should, as a
diabetic, have a thorough eye exam by an ophthalmologist at least once a year.
Check with the fairy godmother department at whatever insurance you have and
see if she will wave her magick wand. Even when I was on private health
insurance my regular internist just had to give me a referral and they paid off
like clockwork. It's important, really. 
 
 -> For the amount of ketchup I use, probably one of these recipes that only
 -> makes a couple of pints would be more than adequate. Have to remember to
 -> save an old squeeze ketchup bottle to put some in if I do make it.

 RH> Or use the old fashioned glass pour bottle.

 RH> Haven't seen any of those in years, most every maker has put it in
 RH> plastic for probably at least 20 years.

Ask down the local diner. Some of the ones here in the Great American Outback
use the squeezers (either their own of from the Hunt's (no HFCS) box. But, many
still use Heinz (has HFCS) in the glass "restaurant pack" bottles. They toss
them when empty - so it should be no great trick to get a supply and rinse all
that nasty HFCS laden red sauce out.

Two Recipes ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ketchup (Like Brook's)
 Categories: Sauces, Condiments, Chilies
      Yield: 16 Servings
 
      6 lg Tomatoes; quartered
      1    Bulb fennel; chopped
      1 lg Yellow onion; chopped
      4 cl Garlic
    1/4 c  White sugar
    1/4 c  Molasses
    1/4 c  Red wine vinegar
     10    Whole cloves
      2    Whole star anise pods
      1 tb Salt
      4 tb Tabasco; to taste
 
  "Tomatoes are slowly simmered with fennel, onion, garlic,
  molasses, vinegar and spices to create that all time
  favorite condiment.
  
  "It's the only ketchup recipe that I've ever had that stood
  up even close to as good as popular brands! It's different,
  but it's REALLY good! It's important to reduce this for a
  long time, like 4 hours or so. It will thicken just a bit as
  it cools."
  
  In a large saucepan combine tomatoes, fennel, onion, garlic,
  sugar, molasses, vinegar, cloves, anise pods and salt.
  Reduce over low heat until mixture becomes very thick.
  
  Puree mixture in a blender and strain through a mesh
  strainer. Stir in Tabasco to desired degree of tang.
  Chill and store in refrigerator.
  
  Makes 16 (approx) servings
  
  From: http://allrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Picante Ketchup
 Categories: Condiments, Vegetables, Chilies, Sauces
      Yield: 4 Pints
 
      8    Serranos or jalapenos;
           - stemmed, seeded, minced
      1    Bell pepper; chopped
      8 lb Tomatoes; peeled, seeded,
           - chopped
      2    Ribs celery; chopped
      1 lg Onion; peeled, chopped
      1 c  Brown sugar
  1 1/2 c  Cider vinegar
      3 ts Ground cinnamon
      3 ts Dry mustard
      1 ts Salt
 
  "Use this piquant version in place of regular ketchup to
  spice up sandwiches, meatloaf, or hamburgers.
  
  Since this ketchup freezes well, it is a great way to use
  all those fresh tomatoes."
  
  Cook the tomatoes for 15 minutes and then drain off the
  excess liquid. Add the celery, onion, bell pepper, and
  chilies and simmer for 1 1/2 hours, or until it is reduced
  by one half.
  
  Add the sugar, vinegar, and spices and simmer for an
  additional hour. Remove from the heat and puree until
  smooth.
  
  Pack in freezer containers, leaving 1/2 inch head space,
  and freeze.
  
  Makes 4 pints.
  
  From The Whole Chile Pepper Book
  
  Formatted to MM by J.Duckett (Kat)
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... My tongue is smiling. - Abagail Trillin
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