Text 34372, 76 rader
Skriven 2013-03-04 05:39:00 av Dave Drum (64554.cooking)
  Kommentar till text 34340 av Dale Shipp (1:261/1466.0)
Ärende: cookies
===============
-=> Dale Shipp wrote to Michael Loo <=-

 -=> On 03-02-13  08:05,  Michael Loo <=-
 -=> spoke to Nancy Backus about cookies 186 <=-

 ML> But they're sweeter than ever before, and white chocolate
 ML> is not exactly a nutritional bonanza.

 DS> Gail saw an article or advertisement that said they were coming out
 DS> with white chocolate M&Ms.

 DS> Here is another recipe gone bad -- and a question.

 DS> The bad -- look how long they say to cook the steak!

Didn't I meet Dan Klepach at the pit beef place during a picnic - and didn't he
have rare roast beef juices soaking the bread on his sarnie? The mind boggles.
 
 DS> The question -- what is girdiniera?

A typo? Italian giardiniera is also called "sotto aceti", which means "under
vinegar", a common term for pickled foods. It is typically eaten as an
antipasto or with salads.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Giardiniera (Pretty Pickle)
 Categories: Pickles, Vegetables, Chilies
      Yield: 3 litres
 
      1 kg Small carrots (2cm diam)
      1 bn Celery
      4    Capsicums (bell peppers)
      1 kg Cauliflower
      1 kg Small white onions; peeled
      1 c  Salt
      4 l  Cold water
      2 l  White vinegar
    1/4 c  Mustard seed
      2 tb Celery seed
      3    Dried chilies; or MORE
    500 g  Sugar
 
  Peel carrots, cut in half lengthwise then into 4cm
  (1.5 inch) long pieces. Cut celery into similar sized
  pieces. Remove seeds from Capsicums and cut into 2cm
  (3/4 inch) strips, 4cm long. Break the cauliflower
  into 4cm flowerets. Dissolve the salt in cold water.
  Dissolve the salt in cold water. Cover the vegetables
  with this brine and leave overnight. A clean (new)
  plastic bucket is a suitable container. After 12-18
  hours drain the vegetables, rinse in cold water, and
  allow to drain again.
  
  Select jars with glass or enamelled lids. Wash and
  rinse well, then dry in a warm oven, 210øF/99øC.
  
  In a large enamel or stainless steel pan combine
  vinegar, mustard seed, celery seed, chillies and
  sugar. Boil for 3 minutes and then add the carrots and
  onions and boil for 5 minutes. Fill the warmed jars
  with hot vegetables and top up with vinegar to within
  1cm (half inch) of rim. Close lids firmly.
  
  Makes approx 3 litres.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Eggs of an hour, bread of a day, wine of a year, a friend of thirty years.
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