Text 6234, 113 rader
Skriven 2013-10-29 14:49:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: a toast!
================
-=> Ruth Haffly wrote to DAVE DRUM <=-

 SR> The nearest one to me is about that far away too; it's down on a sub
 SR> base on the coast.

 RH> At Groton? You couldn't shop there anyway, but I could. (G)

 DD> According to http://militarybases.com it's Naval Submarine Base New
 DD> London (located on the Thames River)

 RH> I could have looked it up to be more precise.

To be fair Groton is cheek-by-jowl with New London. And, I believe, that Groton
used to be a submarine base on its own bottom, as well. But, New London remains
and is the oldest submarine facility (and is among the oldest naval
installations) in the USN. Even given that it is relatively tiny.

 DD>       Title: Submarine Sandwich

 RH> AKA by a number of names. Visited our friends in central PA last week;
 RH> they call the same sandwich a hoagie. Steve helped make sauerkraut

Lessee how many I can recall at 5 ayem ... submarine (of course), torpedo,
hoagie, grinder, hero, blimpie, bomber, zeppelin, poor boy (or po' boy),
rocket, and a really obscure one I ran into in a place run by a South African
couple "Gatsby". I was told that it was the common name for that sort of
sandwich in Cape Town but that no one knew why. Bizarre - I haven't thought of
Gatsby in relation to anything, let alone sammiches for years.   Bv)=

 RH> there; We brought home a couple of big (!) heads of cabbage to try it
 RH> on a smaller scale. Also got a number of different cheeses at Peachy's,
 RH> a pan of scrapple at a local butcher shop & a box of Hartley's potato
 RH> chips.

Sauerkraut is easy. Cabbage, stoneware crock and salt. Cheese is hard if you
don't know the tricks. My wine making friend, Lee is taking classes in cheese
making. I asked if he was going to open Bertagnolli's Wine and Cheese emporium.

This is pretty much what I remember helping my grandmother do (60 years ago):

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.

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Velveeta: you can eat it - or wax your car with it. - Judy Garland
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