Text 15737, 89 rader
Skriven 2014-08-12 08:00:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Stephen Haffly
Ärende: Lack
============
-=> Stephen Haffly wrote to Dave Drum <=-

 RH> The lack of booze never bothered me.

 DD> As if!  SNORK!!!  Bet you can't state the opposite of that and make
 DD> anyone believe it.

 SH> Let me chime in here. One reason we don't keep wine or liquor in the
 SH> house is that when I enrolled in the seminary, I signed a statement
 SH> that we would not use alcoholic as a beverage. There is no absolute
 SH> prohibition against alcohol. That would mean that we could not have

Fair enough and understandable.

 SH> things like vanilla or other extracts in the house. It also does not
 SH> rule out medicinal use. For example, I tried gin-soaked rasins for
 SH> arthritis. (pour gin over light colored raisins, wait several days
 SH> until the gin has evaporated, seal in a jar and eat so many of them a
 SH> day). It did not seem to do any good, so that experiment ended.

Lessee now - gin, AFAICS, is just juniper-berry flavoured grain alcohol. So
after the alcohol has evaporated off the raisins you are left with a little of
the essence of juniper berries. Probably there is/was assumed to be some
benefit to be had from the juniper.
 
 SH> I think it best to stick with the way to which we have become
 SH> accustomed. I don't see bringing home bottles of wine to use a little
 SH> bit in cooking. It is easier to find and use a substitute than to store

I don't bring home big bottles of wine to use in cooking (or to drink) as that
would be a waste. But, when Walgreen's put in their liquor aisle they began
carrying small (167ml) bottle of red and white wines. That size is nearly
perfect for using in cooking - with no left overs to turn to vinegar or
nastiness.

 SH> different partly used wine bottles, expecially given the limited
 SH> storage space we have. It probably would not do any good to keep an
 SH> opened bottle of wine around long, even if it were re-corked. I'm not
 SH> into making vinegar at home.

Nor am I - although I have done. A couple of times on purpose. I am more into
making flavoured vinegars using already factory-made vinegar .... but, that's
mostly for gifts, etc.
 
 SH> I might just have to try this though to see what it tastes like. We
 SH> have lots of pine trees around there although they are longleaf pine,
 SH> not white or pinyon pine.

 SH> MMMMM----- Recipe via Meal-Master (tm) v8.04

 SH>       Title: Pine Needle Vinegar
 SH>  Categories: Wild, Condiments, Info
 SH>       Yield: 1 Batch

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: North Carolina Vinegar Sauce
 Categories: Bbq, Sauces, Chilies
      Yield: 2 Cups
 
      2 c  Apple cider vinegar
      2 tb Dark brown sugar
      1 tb Ketchup
      1 tb Texas Pete hot sauce
      1 ts Red pepper flakes
      1 ts Ground black pepper
      1 ts Salt
 
  Place all of the ingredients in a small, non-reactive
  sauce pan and bring to a boil. Whisk until the sugar and
  salt is completely dissolved, remove from heat, and allow
  to cool to room temperature.
  
  Pour the sauce into a jar or squeeze bottle and let rest
  in the refrigerator one day before using.
  
  Yield: 2 cups
  
  From: http://www.meatwave.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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