Text 112, 118 rader
Skriven 2013-06-06 08:12:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Peel 'em & Eat 'em
==========================
-=> Stephen Haffly wrote to DAVE DRUM <=-

 DD> Peeled one of each when I returned from Iowa last evening ... that
 DD> went well. The yolk on the farm egg was much less bright yellow than
 DD> the yolk of store egg .. and seemed to have a bit more flavour.

 SH> Do you think that the steaming produced an easier-to-peel egg than
 SH> boiling would have? The easiest time to peel is when they are still a
 SH> bit warm after steaming. Even chilled, they still peel easier than one
 SH> that has been boiled in my experience.

They peeled easily - which is what I was after. I put them from the
refrigerator into a cup of hot (180øF/82øC-ish) water for about 30 seconds
before peeling. [from your netmail] The yolk on the store egg from the egg
factory was a brighter yellow - because the farmstand egg's yolk was a much
deeper (toward gold) colour and seemed to have a more "eggy" taste.
 
 DD> The other four will go into tuna salad at some future date. I have 20
 DD> cans of "Port Side" chunk light in water to burn through. And I
 DD> finally located a source for dill relish. Now I need to mooch a rib or
 DD> two of celery - I hate to buy a whole stalk when I only need one or
 DD> two pieces. It's just wasteful.

 SH> I had to look up dill relish. Looking at a few online recipes, it looks
 SH> like ground-up kosher dill pickles.

Comparing these two recipes tells me that, even allowing for the differences in
quantity the sweet relish has far more sugar than the dill relish. More than
3/4 cup per pint in the sweet and less than 1/4 cup per pint in the dill. And
no garlic in the sweet relish - which is a minus for me. Although the bell
pepper is a nice touch.

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

      Title: Sweet Relish
 Categories: Squash, Vegetables, Herbs, Pickles
      Yield: 6 pints

      6 lb Cucumbers; unpeeled
      4 c  Onions
      2 lg Bell peppers
      1 lg Red bell pepper

MMMMM------------------------MIXED WITH-----------------------------
    1/2 c  Canning salt
      2 qt Boiling water

MMMMM------------------------TO FINISH------------------------------
      1 ts Mustard seed
      1 ts Turmeric
      1 pt Vinegar
      5 c  Sugar
      1 tb Corn starch

  Grind vegetables and mix together with canning salt and
  water. Let stand for 1 hour.

  Drain real well, then add the finishing ingredients.
  Boil for 1/2 hour and seal hot in pint jars.

  Makes around 6 pints.

  From: http://www.heritagerecipes.com

  Uncle Dirty Dave's Archives

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

      Title: Dill Relish
 Categories: Squash, Vegetables, Herbs, Pickles
      Yield: 4 pints

      3 lb Pickling cucumbers
      1 lg Sweet yellow onion
    1/4 c  Pickling salt
      3 c  White vinegar
    3/4 c  Sugar
      4 cl Garlic; minced
      2 ts Dill seed
      2 ts Mustard seed
      2 ts Celery seed
    1/2 ts Turmeric

  4 Pint-sized canning jars, lids and rings.

  Finely chop the cucumbers and onions. Note: I used my food
  processor for chopping, but be careful not to over
  process. Place the chopped vegetables in a large
  nonreactive bowl and sprinkle with the pickling salt. Stir
  well and allow to stand for 1 hour.

  Drain the cucumber mixture in a colander; rinse with cold
  water and drain well.

  In a large pan, bring vinegar, sugar, garlic, dill seed,
  mustard seed, celery seed and turmeric to a boil over
  medium high heat.

  Add the drained cucumber and onion mixture and return to a
  boil, stirring frequently. Reduce the heat to medium low
  and simmer for 10 minutes.

  Pour into sterilized jars, leaving 1/2 inch head space.
  Seal with lids and rings and process the jars in a boiling
  water bath canner for 10 minutes.

  Makes 4 pints

  From: http://tastykitchen.com

  Uncle Dirty Dave's Archives

MMMMM

... He who eats alone chokes alone. - Arab Proverb
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