Text 28125, 126 rader
Skriven 2015-06-13 07:42:19 av Dave Drum (1:18/200)
     Kommentar till en text av Sean Dennis
Ärende: Re: wanderings
======================
-=> Sean Dennis wrote to Dave Drum <=-

 DD> My state Keystones used to do that. Currently they have a dilute
 DD> solution of Muratic acid in their emergency kit(s). I saw a
 DD> demonstration a doctor gave my sister (who was complaining of stomach
 DD> pains) once. Did you ever see what a 12 oz bottle of Burpsie Cola will
 DD> do to a pound of ground beef?

 SD> I've never tried Burpsie myself but I've been told by a friend who's
 SD> from the NE US that Burpsie can eat paint off of walls, much like Coke
 SD> can...

I just never like Pepsi Cola because of the extreme sweetness. I prefer the 
phosphoric acid bit of the original Coca Cola.

 DD> Sauerbraten is a very effective way to make a tough cut of meat into
 DD> something that is actually easy to eat. And, in my book, tasty, as
 DD> well.

 SD> You know, I now realize I'd read that as "sauerkraut" when I was
 SD> half-asleep when initially responding.  Looking at the recipe with
 SD> fresh eyes (surrounded by new reading glasses :), that doesn't look
 SD> half bad...just no Coke.

 SD> Or as they say here, "Cocola".  All one word.  It makes me chuckle to
 SD> listen to some of the people talk here.  "Styrofoam" is pronounced
 SD> "Steerofoahm". "Ranch" is pronounced "raaaaannnch".  "Coupon" is
 SD> pronounced "kuupin".  Ice?

 SD> Dear God, don't ask for "a glass of ass".  I might just bust my seams.

 SD> No, I'm not making fun of them.  It just is funny to me being from the
 SD> West Coast to hear the vernacular here.  Oddly enough, I was watching a
 SD> show on PBS recently that proved that "youins" is actually a
 SD> bastardization of several words from German, Dutch, and English.  I
 SD> don't recall the entire reasons why but I found it interesting.

I have less trouble with Suthrin accents than with Down East vernacular.

 SD> I know, I'm weird.
 DD> Only because you've not enough dosh to be eccentric.

 SD> That's true.  Currently, I'm so broke I can't pay attention.

 DD> Hoppin'John casserole????

 SD> Pretty much, yeah.  But that was ingrained into me by my second wife
 SD> and her mother, so I still do it now just because I've done it for so
 SD> long and I like it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauerkraut
 Categories: Five, Vegetables, Preserving
      Yield: 9 Quarts
 
     25 lb Cabbage
    3/4 c  Canning or pickling salt
 
  For the best sauerkraut, use firm heads of fresh cabbage.
  Shred cabbage and start kraut between 24 and 48 hours
  after harvest.
  
  PROCEDURE: Work with about 5 pounds of cabbage at a time.
  Discard outer leaves. Rinse heads under cold running water
  and drain. Cut heads in quarters and remove cores. Shred
  or slice to a thickness of a quarter. Put cabbage in a
  suitable fermentation container (see explanation following
  processing times) and add 3 tablespoons of salt. Mix
  thoroughly, using clean hands. Pack firmly until salt
  draws juices from cabbage.
  
  Repeat shredding, salting, and packing until all cabbage
  is in the container. Be sure the container is deep enough
  so that its rim is at least 4 or 5 inches above the
  cabbage. If juice does not cover cabbage, add boiled and
  cooled brine (1-1/2 tablespoons of salt per quart of
  water). Add plate and weights, cover container with a
  clean bath towel. Store at 70øF/21øC to 75øF/24øC while
  fermenting. At temperatures between 70øF/21øC to 75øF/24øC
  kraut will be fully fermented in about 3 to 4 weeks; at
  60øF/15.5øC to 65øF/18.3øC, fermentation may take 5 to 6
  weeks. At temperatures lower than 60øF/15.5øC kraut may
  not ferment. Above 75øF/24øC, kraut may become soft. If
  you weigh the cabbage down with a brine-filled bag (6
  tablespoons salt to 1 gallon of water), do not disturb the
  crock until normal fermentation is completed (when
  bubbling ceases).
  
  If you use jars as weight, you will have to check the
  kraut 2 to 3 times each week and remove scum if it forms.
  
  Fully fermented kraut may be kept tightly covered in the
  refrigerator for several months or it may be canned as
  follows:
  
  Hot pack--Bring kraut and liquid slowly to a boil in a
  large kettle, stirring frequently. Remove from heat and
  fill hot jars rather firmly with kraut and juices, leaving
  1/2" headspace.
  
  Raw pack--Fill jars firmly with kraut, and cover with
  juices, leaving 1/2" headspace.
  
  Adjust lids and process.
  
  YIELD: About 9 quarts
  
  RECOMMENDED PROCESS TIMES FOR SAUERKRAUT IN A
  BOILING-WATER CANNER:
  
  Packed hot, pints 10 min. quarts 15 minutes.
  Packed raw, pints 20 min. quarts 25 minutes.
  
  Meal-Master format courtesy Karen Mintzias
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Fattest knight at the round table is Sir Cumference.(Size from too much 
pi)
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)