Text 34413, 68 rader
Skriven 2013-03-05 06:22:19 av Dave Drum (1:18/200.0)
  Kommentar till text 34401 av Dale Shipp (1:261/1466.0)
Ärende: cookies
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-=> Dale Shipp wrote to Dave Drum <=-

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

 DS> I don't know.  I do know that he has not posted into the Cooking echo
 DS> for 15+ years, so it seems unlikely.

I may have misremembered the name - but this guy was a former big time poster
who had not been active in the echo for a while and is/was a food professional;
either a caterer or a chef (maybe a private chef) - and could not make it to
the picnic proper at Chez Shipp due to work commitments but was in the area of
the pit beef place to pick up supplies or something and met up with us there. 
 
 DS> The question -- what is girdiniera?

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

 DS> Thanks.  If that is what I think it is, I especially like the
 DS> cauliflower.

I like it zippier than most. My ranking of the ingredients would be cauliflower
(you can't hurt cauliflower), baby onions, and carrots. The celery ... meh.
Same for the bell pepper. 

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

      Title: Pickled Cauliflower
 Categories: Pickles, Vegetables, Herbs, Chilies
      Yield: 4 pints

      2 lg Heads Cauliflower
      2 c  Pearl onions; peeled
      1 c  Pickling salt
      1 c  Sugar
      3 c  White vinegar; 5% strength
      2 tb Mustard seed
      1 tb Celery seeds
           As many hot chilies as you
           - would like
 
  Wash the cauliflowers and break them into flowerets.
  Scald, cool, and peel the onions. Mix the vegetables with
  the salt, add just enough water to cover, and let stand
  about 18 hours. Drain, rinse in cold water, and drain
  again.

  Dissolve the sugar in the vinegar, add the seeds and hot
  peppers and bring to a boil. Add the vegetables and simmer
  for 10 minutes, or until the vegetables are barely tender.

  Pack the vegetables into hot jars, fill the jars with the
  boiling-hot liquid and seal.

  Makes 4 pints.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Yoghurt: oversized Petri where bacteria live, eat, have sex, & defecate
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)