Quoting Denis Mosko to All <=-

Hi, All.

Do you like sauerkraut?

I love the stuff.

I don't make my own but my mother did. One of her grandmothers was
German. Her method wasn't completely traditional. She would cure
hers quickly in stone crocks in the kitchen where it was fairly warm
and than jar it and freeze it after 10-14 days so that it stayed
fairly mild, The mother of my high school buddy "Dutch Farmer Bill"
made hers in large batches in wooden barrels in a cool cellar so
fermentation was slower and left it alone for a full month. Her
batch would gradually get stronger over the winter.

My wife Roslind's parents were French but learned about sauerkraut
from their German/Russian Mennonite and Ukrainian neighbours. They
made theirs in barrels as well and once the fermentation process had
begun added whole heads of cabbage to make sour cabbage.

Sour cabbage leaves make the most amazing cabbage rolls. The usual
ones are made with ground beef and rice but the tastiest ones I've
ever had were made with another eastern European recipe: bacon,
buckwheat and massive amounts of chopped onion.

Kippers are smoked herrings and Brunswick is a Canadian company that
sells canned herring and sardines. Their "kippered snacks" are tiny
little fish steaks cut crosswise though the back bone, rather than
cut into boneless fillets lengthwise.

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

Title: Kippers And Scrambled Eggs
Categories: Fish, Smoked, Eggs, Sauces
Yield: 2 servings

1 cn Brunswick Kippered Snacks
4 Eggs
Make a sauce out of:
1/4 c Ketchup
2 tb Fresh lemon juice
3 tb Melted butter

Scramble the eggs. Heat the kippers in a separate dish in the
microwave or oven. Make a sauce out of: 1/4 C ketchup 1-2 tbsp fresh
lemon juice 2-3 tbsps melted butter Sauce should be warm not hot.

Serve scrambled eggs with kippers on the side.... put a couple of
spoonfuls of the sauce on the kippers and the eggs. Serve with toast.

From: Aquari

MMMMM


Cheers

Jim


... Humanity has been using alcohol to deal with crises for eons.

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Quoting Shawn Highfield to Denis Mosko <=-

I love it. I buy it from a local Polish deli.

I imagine that would taste as good as homemade. I settle for Loblaws
No Name brand wine sauerkraut (which tastes just like Bick's and is
probably made by Bick's) packed in glass jars. Tinned kraut sucks
mightily.

A contemporary gourmet take on a Yorkshire classic that calls for
local kippers, Wensleydale cheese and rhubarb.

--MM

Whitby Kipper Yorkshire Egg
cat: British, Herring, Smoked, Cheese, Eggs
serves: 6

6 eggs, soft boiled
400 g kipper fillets
100 g cream cheese
Juice and zest of half a lemon
1 egg yolk
2 scally onions, very finely sliced
1 tablespoon chopped parsley
Freshly ground black pepper
75 g Wensleydale cheese
Flour for dusting
2 or 3 eggs beaten
150 g natural breadcrumb
Oil for deep frying
FOR THE RHUBARB RELISH:
500 g Yorkshire rhubarb, finely chopped
1 onion, finely chopped
250 g sugar
100 ml cider vinegar
1 thumb fresh ginger, grated
1/2 teaspoon allspice
1/2 teaspoon ground clove

Cook the eggs 3 minutes in boiling water then place in iced water to
stop the cooking process, peel and keep in the fridge.

To make the rhubarb relish place the onion, sugar, vinegar, ginger
and spice into a pan and bring to the boil, cook until syrupy then
add the rhubarb. Bring back to the boil and then cook for around
30-40 minutes or until the rhubarb has fallen and any juices have
reduced to resemble jam. This can be made well in advance, just
bottle it up into sterilised jars and keep airtight.

For the Yorkshire egg, in a food processor add the kipper fillets,
cream cheese, juice and zest of the lemon and 1 egg yolk. Blitz
until very smooth and add the parsley, scally onion and black pepper
and stir through. Place this mix into a bowl and put into the fridge
for at least 30 minutes to firm up.

Once the kipper mix is firm divide the mix into six, then one at a
time wrap the soft boiled eggs with the kipper mix and place them
back into the fridge to allow to firm up again. Prepare the coating,
in one bowl place in the flour, in another bowl place in the beaten
egg and in the third bowl add the breadcrumbs but crumble in the
Wensleydale.

To coat the eggs, roll through the flour then the egg and finally
the breadcrumbs.

Heat some oil in a deep pan to 175 C and carefully lower each egg
into the oil, cook until golden in colour, remove them from the pan
onto kitchen paper to drain and then serve on a bed of leaves with
the rhubarb relish and pickled cucumber.

Chef Paul Gildroy, Magpie Cafe in Whitby, North Yorkshire

A scally onion is a scallion . - JW

---


Cheers

Jim

... For plagues, wars, economic chaos and oppression, there's alcohol,
... for as long as we've possessed the ability to ferment it.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

I imagine that would taste as good as homemade. I settle for Loblaws

I think it probably does. They sell it in plastic containers without a
label so not 100% sure, but it only has "Cabbage and Salt" as ingredients.

No Name brand wine sauerkraut (which tastes just like Bick's and is probably made by Bick's) packed in glass jars. Tinned kraut sucks mightily.

Never tried tinned, and don't think I ever would.

Shawn

... Help me, I'm a prisoner in a Fortune cookie file!
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On 12-05-21 20:11, Jim Weller <=-
spoke to Denis Mosko about SauerKraut <=-

Kippers are smoked herrings and Brunswick is a Canadian company that
sells canned herring and sardines. Their "kippered snacks" are tiny
little fish steaks cut crosswise though the back bone, rather than
cut into boneless fillets lengthwise.

Back when I worked in an office, I would often take those fish steaks
cut crosswise as my protein for lunch. Sometimes I ate at my desk, and sometimes went down to the cafeteria. I liked ones that were laced with
hot sauce and also ones with mustard sauce.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: LORRAINES RED STEW FISH
Categories: Stews, Fish
Yield: 10 Servings

2 Large onions, chopped
3 Large tomatoes, chopped
4 Jalapenos, chopped
2 tb Seasoning salt
1 ts Cayenne pepper
1/4 lb Margarine
1/3 c Sunflower Oil
3 tb Corn starch
2 cn Tomato paste, small
Salt to taste
5 lb Fish, cut up

Heat oil in dutch oven. Grind vegetables and seasonings until pulpy,
not liquified. Add mixture to heated oil. Add tomato paste, mix
thoroughly and simmer. Lightly salt fish and add to mixture.
Increase heat to medium and do not stir. Mix corn starch with 1/4
cup of water until smooth. Add to pot. Cook 20-25 minutes. Add
butter in last 5 minutes of cooking. Serve over rice or fufu.

Submitted By GOLAN ROWE On 01-28-95

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:48:45, 07 Dec 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

//Hello Dale, //

*07.12.21* *0:41:02* in area *CooKING*

I liked ones that were laced with hot sauce and also ones with mustard sauce.

What is hot sauce?..

And for examples: ?


--- WinPoint Beta 5 (359.1)
* Origin: Measure seven times, cut once (1:153/757.1315)

Denis Mosko wrote to Dale Shipp <=-

I liked ones that were laced with hot sauce and also ones with mustard sauce.

What is hot sauce?..

Hot sauce is a chile sauce ... like Tabasco, or Cholula, or Frank's

And for examples: ?

Here's my recipe for my own hot sauce:

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

Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
Categories: Five, Sauces, Chilies, Garlic
Yield: 1 Quart

1 qt Mason jar
1 tb Salt; plain, non-iodized
1 pt Chiles; dried Serrano,
- Cayenne, Tabasco, etc.
1 pt Garlic cloves; peeled
Distilled white vinegar

Fill the Mason jar with the dried chiles and peeled
garlic. Dissolve the tablespoon of salt in a cup of
white vinegar and pour over the chiles and garlic.
Top up the jar with more vinegar and put the jar in
a low traffic area to let the chilies rehydrate for
a few weeks. Add vinegar as needed to keep the jar
full.

After a few weeks empty the contents of the jar into
a blender or food processor and puree. Add vinegar (or
water) to get to your desired thickness. I like mine
to be fairly thick (like catsup with an attitude)
instead of runny like Tabasco. As there is plenty of
vegetable pulp in this mix, thick is easy.

You can decant into smaller bottles or keep in the
quart jug.

I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.

This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.

Devised, made. tested, named and approved in Uncle
Dirty Dave's Kitchen. In the heart of the Great
American Outback.

MM Format and Recipe by Dave Drum - 23 February 1998

Uncle Dirty Dave's Kitchen

MMMMM

... Things to do today: 1) Get up. 2) Survive. 3) Go to bed.
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//Hello Dave, //

*07.12.21* *11:14:48* in area *COOKING*
*Denis Mosko* Theme *"Not pepper Sauces"*.

You can decant into smaller bottles or keep in the quart jug.

Thanks for own ... What the ^^^^^^^^^?


--- WinPoint Beta 5 (359.1)
* Origin: Truth pricks eyes (1:153/757.1315)

On 12-07-21 09:35, Denis Mosko <=-
spoke to Dale Shipp about Not pepper Sauces <=-

I liked ones that were laced with hot sauce and also ones with mustard sauce.

What is hot sauce?..
And for examples: ?

There are many examples. Tabasco is common. Other named hot sauces are
Texas Pete, Crystals (my favorite), cholula, and many, many more.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Two-Bean Stew
Categories: Low fat, Stew, Posted
Yield: 4 Servings

38 oz Cans or
4 c Cooked beans (ANY 2 kinds)
1 c Water or vegetable broth
2 md Scrubbed potatoes, chopped
2 md Carrots, chopped
2 md Onions, chopped
2 c Other vegetables, chopped
(eg, turnip, celery,
Kohlrabi)
2 ts Tamari soy sauce
3 Bay leaves
2 ts Each thyme, marjoram, and
Garlic powder
2 Tomatoes or sweet red pepper
Chopped (optional)
1/2 c Flour
3/4 c Water
1/2 c Minced fresh parsley or
Frozen green peas
Salt and pepper to taste

This recipe is from *Becoming Vegitarian. The Complete Guide to
Adopting a Healthy Vegitarian Diet* by V. Melina, B. Davis & V.
Harrison, Macmillan, Toronto, Canada, 1994.

In large Dutch oven or heavy saucepan, place drained liquid from
beans. Set beans aside. Add water, cover and bring to boil. Add
vegetables, soy sauce and herbs. Cover, bring to boil, reduce heat
and simmer for about 8 minutes, or until veggies are still a little
crunchy. Add beans and tomatoes to cooked veggies. Cover, and bring
to boil. Combine flour and water in jar with tight fitting lid.
Shake well, then slowly add mixture to hot stew, stirring while it
thickens. Add parsley, reduce heat, and simmer for 3 to 4 minutes.

Adjust seasonings to taste.

Makes 6 hearty servings, 1 1/2 cups each.

Per serving: 303 cal, 10 g fiber, 15 g protein, 3 g fat, no
cholesterol (analysis based on chick-peas and red kidney beans).

Date: Fri, 20 May 94 15:14:04 MDT
From: Elyse Abraham <eabraham@gpu.srv.ualberta.ca>

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:19:49, 08 Dec 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Denis Mosko <=-

I liked ones that were laced with hot sauce and also ones with mustard sauce.

What is hot sauce?..
And for examples: ?

There are many examples. Tabasco is common. Other named hot sauces
are Texas Pete, Crystals (my favorite), cholula, and many, many more.

Red Crystal or Blue Crystal?

I generally keep Cholula, Trappey's Red Devil, and Red Gold Ketchup w/
Huy Fong Sriracha - which is nicely "zippy" without being overpowering.

The most usual hot sauces in restaurants around here are Frank's and
Tabasco.

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

Title: Fatali & Carrot Hot Sauce
Categories: Chilies, Vegetables, Citrus
Yield: 6 Half-pints

4 c Shredded Carrot
16 Fatali chilies
4 White Habaneros
3 lg Red bell peppers
1 lg Green or yellow bell pepper
1 lg Walla Walla sweet onion
Juice from whole Lime
9 cl Garlic
4 c Water
1/4 c White sugar
1 tb Salt
1 1/4 c Apple cider vinegar

Run all veggies thru a food processor as fine as you
can.

Add all veggies to large pot and then add the water,
vinegar, sugar salt and Lime Juice.

Cook on Medium for 1 to 2 hours.

Cool hot sauce enough to add to Blender.

Blend on Puree.

Pour hot sauce back into original pot and put back on
*Medium* heat while you prep your jars for canning.

Pack your hot Jars with your HOT sauce and water bath
for 20 to 25 minutes.

From: http://www.smokingmeatforums.com

Uncle Dirty Dave's Archives

MMMMM

... Irony is when someone writes "Your a idiot".
___ MultiMail/Win v0.52
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Denis Mosko wrote to Dave Drum <=-

*Denis Mosko* Theme *"Not pepper Sauces"*.

You can decant into smaller bottles or keep in the quart jug.

Thanks for own ... What the ^^^^^^^^^?

Jug is another name for jar. A 1 quart Mason jar was called out in the
recipe's first ingredient line and referenced in the beginning of the directions. Here's a link to a pixture: https://tinyurl.com/QUART-JUG

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

Title: Night-Before Oatmeal-In-A-Jar
Categories: Five, Grains, Nuts
Yield: 1 Serving

1/2 c Quick-cooking oats
2 tb Coconut sugar
1 tb Almond butter
3/4 c Hot water

Combine oats, coconut sugar, and almond butter in a small
jar with a tight-fitting lid (such as a Ball(R) mason
jar); cover with lid and store in the refrigerator, 8
hours to overnight.

Mix hot water into oat mixture, return lid to jar, and
allow to sit, 3 to 5 minutes. Stir well and eat.

Recipe by: Noel St. Nicholas

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Vegetables lack purpose when unaccompanied by a good cut of meat.
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On 12-08-21 05:15, Dave Drum <=-
spoke to Dale Shipp about Hot pepper Sauces <=-

There are many examples. Tabasco is common. Other named hot sauces
are Texas Pete, Crystals (my favorite), cholula, and many, many more.

Red Crystal or Blue Crystal?

I had to go out and look. It has a blue banner. What is the
difference? I really do not recall seeing a choice on the shelves, but
perhaps just did not pay attention.

Here is the only recipe in tonight's file that mentions hot sauce. I
guess it leaves it up to the reader as to which kind.

I've gotten brisket before but unless it is on a deep sale, I would just
use the much less expensive chuck roast. What is your opinion?

Couple of comments:
Why veg spray and not oil?
Why wipe up the beef drippings before cooking vegetables?
I'd not do either of those things.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Texas Chili
Categories: Soup, Stew
Yield: 8 Servings

-Vegetable cooking spray
2 lb Lean beef brisket
-cut into 1/2-inch cubes
2 c Chopped onion
1 c Chopped green bell pepper
3 Fresh serrano peppers --
-seeded
3 Cloves garlic -- minced
2 tb Chili powder
1 ts Ground cumin
1/2 ts Dried whole oregano
1/2 ts Ground red pepper
1/3 c Masa harina or cornmeal
14 1/2 oz No-salt-added whole
-tomatoes
-undrained and chopped
13 3/4 oz No-salt-added beef broth
12 oz Beer
3/4 ts Salt
1/2 ts Hot sauce
2 tb White vinegar

Coat a large Dutch oven with cooking spray; place over medium-high
heat until hot. Add meat, and cook 5 minutes or until browned,
stirring frequently. Drain well.

Set meat aside; wipe drippings from Dutch oven with a paper towel.

Recoat Dutch oven with cooking spray; place over medium heat until
hot. Add onion, bell pepper, serrano pepper, and garlic; saute 5
minutes or until tender. Return meat to Dutch oven, and add chili
powder, cumin, oregano, and red pepper; stir well. Sprinkle meat
mixture with masa harina; stir well. Add tomatoes and next 4
ingredients; bring to a boil. Reduce heat, and simmer, partially
covered, 1-1/2 hours. Add vinegar, and simmer, partially covered, 30
minutes or until meat is tender. Yield: 2 quarts (serving size: 1
cup).

NOTES : Masa harina, a fine cornmeal flour, is added to thicken this
hearty chili.

Recipe By : Cooking Light, Oct 1993, page 62

From: George Elting Date: 04-03-99
Recipes

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:32:37, 09 Dec 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

There are many examples. Tabasco is common. Other named hot sauces
are Texas Pete, Crystals (my favorite), cholula, and many, many more.

Red Crystal or Blue Crystal?

I had to go out and look. It has a blue banner. What is the
difference? I really do not recall seeing a choice on the shelves, but perhaps just did not pay attention.

Or perhaps your stupormarkup does not stock anything but the blue stripe Crystal. There is a range of products - Red Crystal is AKA "Extra Hot".

Crystal Hot Sauce was started in 1923 by Alvin Baumer who came to New
Orleans after the Civil War. Alvin's future father-in-law gave him a
personal loan to buy a sno-ball syrup production company on
Tchoupitoulas Street called Mill's Fruit Products. Inside a drawer at
Mill's, Alvin stumbled upon a hot sauce recipe labeled Crystal Pure.
Turns out, it was a recipe for success.

https://crystalhotsauce.com/ will take you to their home page which is
pretty well done and has a scrolling display of their product line.
With Blue and Red Crystal as well as Brown Crystal (heavy on the garlic)
Wing sauce, steak sauce, Worcestershire, soy, teriyaki and fajita
marinade.

Here is the only recipe in tonight's file that mentions hot sauce. I guess it leaves it up to the reader as to which kind.

I've gotten brisket before but unless it is on a deep sale, I would
just use the much less expensive chuck roast. What is your opinion?

Pretty much the same. After the "high holidays" when the Jewish
population buys a lot of brisket there is usually a sale period when
the markets off-load their excess. I find it to be "grainy" in chilli.
Not to say I haven't made some excellent batches of red with surplus
brisket. But I druther do pastrami. Bv)=

Couple of comments:
Why veg spray and not oil?

Why indeed. Chef's choice I suppose.

Why wipe up the beef drippings before cooking vegetables?
I'd not do either of those things.

Me either. The dripping would add flavour.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Texas Chili
Categories: Soup, Stew
Yield: 8 Servings

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

Title: Crystal Remoulade
Categories: Sauces, Chilies, Herbs
Yield: 1 batch

1 c Mayonnaise
2 tb Whole-grain mustard
2 tb Ketchup
1/2 c Spring onion greens; fine
- chopped
2 tb Fresh parsley leaves; fine
- chopped, no stems
2 tb Celery; fine chopped
1 1/2 ts Chopped garlic
1 ts Sweet paprika
1 ts Crystal Hot Sauce
Fresh ground pepper & salt

Combine all ingredients in a medium-size mixing bowl.

Mix well and season with salt and pepper to taste.

Cover and chill for at least 2 hours before serving.
(Best when enjoyed in the first 24 hours.)

RECIPE FROM: https://crystalhotsauce.com

Uncle Dirty Dave's Archives

MMMMM

... It should be hot-enough-to-notice, not hot-enough-to-destroy-you.
--- MultiMail/Win v0.52
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On 12-09-21 05:43, Dave Drum <=-
spoke to Dale Shipp about Hot pepper Sauces <=-

There are many examples. Tabasco is common. Other named hot sauces
are Texas Pete, Crystals (my favorite), cholula, and many, many more.

Red Crystal or Blue Crystal?

I had to go out and look. It has a blue banner. What is the
difference? I really do not recall seeing a choice on the shelves, but perhaps just did not pay attention.

Or perhaps your stupormarkup does not stock anything but the blue
stripe Crystal. There is a range of products - Red Crystal is AKA
"Extra Hot".

In that case, I'll stick with the blue label. It is hot enough for my purposes. One of our main uses for crystals is making a sauce for
Buffalo wings using equal parts of crystals and butter, stirring
frequently.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Brunswick Stew From Derek Maddox:
Categories: Chicken, Stew, Southern
Yield: 1 servings

5 lb Stewing hen
3 lb Chuck roast, cooked, cooled,
-and shredded
3 lb Pork loin roast, cooked,
-cooled, and shredded
5 c Beef broth
3 (16 oz) cans whole tomatoes,
-undrained and chopped
2 (12 oz) can whole kernel
-corn
15 oz Can tomato sauce
3 lg Onions, chopped
1 1/2 c Catsup
1/2 c Vinegar
1/3 c Worcestershire sauce
1 tb Salt
2 ts Pepper
2 ts Hot sauce
1 ts Garlic salt
1 ts Lemon juice

Place chicken in a lg Dutch oven; add water to cover. Bring to a
boil; cover and simmer 2 hours or until chicken is tender. Remove
chicken from broth; cool. Bone chicken, and grind meat using
coarse blade of meat grinder.

Transfer 5 c chicken broth to a lg stockpot; reserve remaining
broth for use in other recipes. Add ground chicken and remaining
ingredients, stirring until well blended. Bring to a boil. Reduce
heat; simmer, uncovered, 3 hours.

Ladle stew into individual bowls, and serve hot.

About 1-1/2 gallons

Here's a recipe from The Heritage of Southern Cooking (ISBN
0-89480-117-1) by Camille Glenn. It makes a *lot* of hearty
stew! The only thing you need to add is cornbread.

From: Fred Towner Date: 10-15-94

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:44:40, 10 Dec 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Dave Drum <=-

Couple of comments:
Why veg spray and not oil?
Why wipe up the beef drippings before cooking vegetables?
I'd not do either of those things.

Title: Texas Chili
-Vegetable cooking spray
Lean beef brisket
wipe drippings from Dutch oven with a paper towel.
Recoat Dutch oven with cooking spray

This is why:

Recipe By : Cooking Light

Cheers

Jim


... Cannibal policeman arrested for grilling his suspects!

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