Text 6294, 101 rader
Skriven 2013-11-01 07:37:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Fermented stuff
=======================
-=> Ruth Haffly wrote to DAVE DRUM <=-

 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

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

 RH> OK, I'd not heard the term "rocket" or "Gatsby"; I can understand the
 RH> former but the latter doesn't (seem to) make sense. Must be a South
 RH> African thing.

Probably someone named "Gatsby" sold that sort of sandwich there at some time
in the past and the name caught on. Rather like Caesar salad - which has
nothing at all to do with Julius or any of this descendants.
 
 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.

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

 RH> We're using our brining bucket; it's about 5 gallons but only about 1/3
 RH> filled with cabbage. Should be interesting to see how it turns out.

It's awfully hard to screw it up as far as I know. As long as it doesn't go all
pink and spoiled.

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

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

 DD>       Title: Sauerkraut
 DD>  Categories: Five, Vegetables, Preserving
 DD>       Yield: 9 quarts

 RH> Looks like what was done, from the bit of time I watched. Steve was
 RH> working for several hours so could give more details. As of now we've
 RH> not decided if we're going to freeze our kraut in zip bags or can it.
 RH> Latter would keep without the need to expend further energy so may go
 RH> that route.

Most of the energy expended was from cutting the cabbage on a "slaw cutter" -
which was a sort of single purpose mandoline. 

http://p2.la-img.com/68/12584/3540584_1_l.jpg is a dead-ringer for the one my
grandmother (later my mother) had and on which I developed a nice set of
muscles on one arm from slicing cabbage. Being careful to avoid taking the hide
off my knuckles from getting too close to the blade. Some people were up-market
and had a safer version - http://tinyurl.com/SLAW-CHOP-R - with a box and
multiple blades.  Bv)=

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

      Title: Smoked Chile Cole Slaw
 Categories: Salads, Vegetables, Sauces, Chilies, Citrus
      Yield: 4 servings

    1/2 c  Hellmann's or Duke's
           - mayonnaise
      2 tb Chipotles in adobo; minced
      2 tb Fresh lime juice
      2 ts Honey
      1 ts Ground cumin
           Salt & fresh ground pepper
      1 md Head green cabbage; fine
           - shredded
      2 lg Carrots; finely shredded
      1 sm Onion; halved, thin sliced
    1/4 c  Chopped fresh cilantro

  Recipe courtesy Bobby Flay

  Combine mayonnaise, chipotle peppers in adobo sauce, lime
  juice, honey and cumin in large bowl. Season, if desired,
  with salt and black pepper. Stir in remaining ingredients.
  Cover and refrigerate at least 20 minutes before serving.

  Servings: 4

  From: http://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... The thing I hate about an argument is - it always interrupts a discussion
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)