Quoting Ruth Haffly to Jim Weller <=-

(Xanthan Gum, Propylene Glycol Alginate (derived From Seaweed)), Preservative (Ascorbic Acid), Rosemary Extract.

there are a few that are questionable but I guess needed

There's nothing too scary there:

Xanthan is a naturally fermented polysaccharide that has been widely
used for over 50 years with no detectible issues.

Propylene glycol has been added to hundreds of foods and beverages
for many decades and is GRAS.

Algin is a natural vegetable gelatin obtained from kelp much like
agar agar is extracted from red algae. Both have been used in Asian
dishes for hundreds of years.

Ascorbic Acid is Vitamin C.

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

Title: Molho De Piri Piri - Portuguese Hot Red Pepper Sauce
Categories: Portuguese, Sauces, Condiments, Chilies
Yield: 1 1/2 cups

2 To 6 chili peppers,
-depending on their hotness
1 ts Kosher or coarse salt
1 c Olive oil
1/3 c Cider vinegar

Stem the peppers and coarsely chop (include the seeds); place in a
1 pint shaker jar along with the salt, olive oil, and vinegar.
Cover tight, shake well, then store at room temperature. The
sauce will keep well for about a month. Shake the sauce every time
you use it.

For mellower flavor, roast the peppers uncovered for 15 minutes
at low oven heat (300 F), cool until easy to handle, then slip off
the skins. Otherwise, prepare as directed.

Recipe by: Jean Anderson

Source: Cooking Live Show

Other recipes add bay leaves, garlic or lemon zest as well. -JW

MMMMM



Cheers

Jim


... Although frowned upon, it is not actually illegal to do that.

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Hi Jim,

(Xanthan Gum, Propylene Glycol Alginate (derived From Seaweed)), Preservative (Ascorbic Acid), Rosemary Extract.

there are a few that are questionable but I guess needed

There's nothing too scary there:

Xanthan is a naturally fermented polysaccharide that has been widely
used for over 50 years with no detectible issues.

I know, but just don't like too many additives.

Propylene glycol has been added to hundreds of foods and beverages
for many decades and is GRAS.

The GRAS listing is a general guildeline but some things that were on it
half of forever were taken off over the last couple of decades when they
were found to be not as safe as originally thought. I take it as a
guideline but not the gospel.

Algin is a natural vegetable gelatin obtained from kelp much like
agar agar is extracted from red algae. Both have been used in Asian
dishes for hundreds of years.

That is no problem as long as it's not chemically mistreated while
handling it.

Ascorbic Acid is Vitamin C.

Natural or synthetic? Not the latter for me but I do use the former. I
have some on the shelf in the kitchen in the form of Fruit Fresh for
canning and such like.

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

Title: Molho De Piri Piri - Portuguese Hot Red Pepper Sauce
Categories: Portuguese, Sauces, Condiments, Chilies
Yield: 1 1/2 cups

2 To 6 chili peppers,
-depending on their hotness
1 ts Kosher or coarse salt
1 c Olive oil
1/3 c Cider vinegar

Stem the peppers and coarsely chop (include the seeds); place in a
1 pint shaker jar along with the salt, olive oil, and vinegar.
Cover tight, shake well, then store at room temperature. The
sauce will keep well for about a month. Shake the sauce every time
you use it.

Simple and easy to make. Down here in the south, pepper vinegar is a
common condiment, especially on cooked greens (collards, spinach, etc).
you can buy it commercially but it's easy to make. Two or three years
ago, our bottle needed refreshing; the peppers had lost their kick.
Basically, make several slits into (I used cayenne) your peppers and
stuff as many as you can into a bottle with a shaker top. (An old worchestershire sauce or soy sauce bottle works great!) Heat about a cup
of cider vinegar just to a boil, then pour it over the peppers (You may
need a bit more or less vinegar), cap and let sit for a couple of weeks, shaking occaisionally. As the vinegar is used, heat more and add to the
bottle (I like to top it off when the vinegar is about half gone.) We
store it in the fridge but I see the commercial ones on tables in
restaurants. The peppers used in them are a light green color; I like
the color contrast of red and bright green cayennes in the same bottle.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

Ascorbic Acid is Vitamin C.

Natural or synthetic?

It's a pure chemical; it's original source doesn't matter as it is
all absolutely identical once purified.

Getting Vitamin C directly from fruits and vegetables is superior
simply because it comes with many other nutrients.

Not the latter for me but I do use the former. I have some on
the shelf in the kitchen in the form of Fruit Fresh for canning
and such like.

Sorry but, Fruit Fresh's ingredients are Dextrose, Ascorbic acid,
Citric acid and Silicon Dioxide (an anti-caking agent).


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

Title: Pritong Manok - Fried Chicken Philippine-Style
Categories: Filipino, Chicken
Yield: 4

1 Chicken, in serving pieces
1/4 c White Vinegar
1 c Water
4 cl Garlic, crushed
Salt and Pepper to taste
Cooking Oil

Simmer chicken in vinegar, water, garlic, salt, and pepper until
almost done. Drain off liquid. Deep fry chicken in oil until
brown. Drain. Serve.

Yolly's Free Recipes

MMMMM

Cheers

Jim


... I don't eat natural foods; most people die of natural causes.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

Ascorbic Acid is Vitamin C.

Natural or synthetic?

It's a pure chemical; it's original source doesn't matter as it is
all absolutely identical once purified.

Getting Vitamin C directly from fruits and vegetables is superior
simply because it comes with many other nutrients.

True, eat an orange or grapefruit, even half of one, and you're set for
the day. But, grapefruit interferes with a number of meds so you may sub soomething else--bell pepper, tomato or other.

Not the latter for me but I do use the former. I have some on
the shelf in the kitchen in the form of Fruit Fresh for canning
and such like.

Sorry but, Fruit Fresh's ingredients are Dextrose, Ascorbic acid,
Citric acid and Silicon Dioxide (an anti-caking agent).

That's why I don't use too much of it. When I can something like
peaches, they're done in a very light syrup. I got some once, years ago,
in NC when we were living on the coast, that were so sweet they didn't
need any extra sugar. Times like the Fruit Fresh adds just a bit of
sugar.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)