Subj : Vinegar was:Ulcers was:M To : Sean Dennis From : Dave Drum Date : Wed Jul 13 2022 05:34:00 -=> Sean Dennis wrote to Dave Drum <=- SD> Replying to a message of Dave Drum to Sean Dennis: DD> Thanks for the tip. I'll see if I can find some. Braggs *IS* pretty DD> harsh for all of that. But it sure works for me. SD> I've seen Whitehouse all over the place here and it's cheaper than SD> Bragg's for me. I've just never looked for it. I'll ask next time I'm down the Food Fantasies - when I need to reload. Generally for regular vinegar I buy "white" vinegar in gallon jugs and mix it with non-iodized salt and a bit of Dawn dish washing liquid. Then spray it on weeds as an organic (non-polluting) weed killer. No glyphosate into the environment. Bv)= SD> An article talking about benefits of ACV: SD> https://www.medicalnewstoday.com/articles/323721 SD> All I know is it helps with my GERD/ulcer and helps keep my blood sugar SD> from spiking too hard after a meal. DD> ... This is Amiga country. On a quiet night you can hear Windows e-booting SD> . SD> OS/2: opens windows, shuts gates. SD> No red wine for me...I'd use some chicken broth instead: SD> MMMMM----- Recipe via Meal-Master (tm) v8.06 SD> Title: Creole Beans and Rice SD> Categories: Harned 1994, Main dish, Rice/grains, Vegetarian SD> Yield: 4 Servings SD> 3 c Red kidney beans; cooked SD> 1/2 ts Cayenne pepper SD> 1/4 ts Allspice SD> 3 Scallions SD> 1 Cucumber; peeled and sliced SD> 2 Tomatoes; chopped SD> 3/4 c Fresh parsley SD> 1/4 c Vegetable oil SD> 3 1/2 tb Cider vinegar SD> 1 ds Tabasco SD> 3 tb Vegetable oil SD> 1 lg Onion; chopped SD> 4 Garlic cloves; minced SD> 3 Celery stalks; chopped SD> 1 lg Carrot; diced SD> 2 Green peppers; chopped SD> 1/3 c Tomato paste SD> 1 ts Cider vinegar SD> 1 1/2 ts Brown sugar SD> 1 ts Dijon mustard SD> 1 pn Salt SD> 2 ts Oregano SD> 1/8 ts Cayenne SD> 1/8 ts Allspice SD> 2 1/2 c Cooked rice I didn't see a call for wine in the ingredients list. Had to parse the directions to find it mentioned. I'm not much of a wine-o myself though I do keep a couple "splits" of Gallo red and a coule of white in the cabinet for when a recipe *needs* the wine to taste right. Other than that I'm with you on the chicken broth/stock. This is my own RB & R recipe. It was developed before I discovered Tony Chachere's (green can) Creole Seasoning. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dave's Red Beans & Rice Categories: Beans, Pork, Rice, Chilies, Herbs Yield: 12 Servings 1 lb Red beans; rinsed, rocks - picked out and discarded 1 lg Onion; peeled, chopped 1 lg Bell pepper; cored, chopped 2 Ribs celery; chopped 1 tb Garlic; minced 1 California bay leaf 1/2 ts Thyme 1 tb GFS (Minor's) chicken base +=AND=+ 1 tb White miso paste +=OR=+ 2 tb GFS (Minor's) chicken base 1/2 ts Chilli spice Salt & pepper Cayenne Hot pepper sauce 1 Smoked ham hock 1 lb Ham chunks +=OR=+ 1 lb Smoked sausage; in 1" pcs 1 c White or brown rice 1 bn Green onions; chopped, - for garnish You may soak your beans or not. Put beans in a pot and boil hard for five minutes to get starches to start converting. Drain the beans and put them with water, onions, bell pepper, celery, garlic, seasonings and ham hock into a large crockpot. Set the pot to high and cover. Once the pot has come to a good simmer stir in the rice and soup base(s) re-cover the crockpot and go check your email for an hour or so. Then add the ham or sausage. Cook until beans are tender. If the dish appears too "soupy" add a tablespoon or two of arrowroot mixed with an equal amount of cold water to thicken. Some people smash some beans on the side of the pot to thicken gravy. Serve in bowls and garnish with the chopped green onion. Pass the hot sauce for those who like some more spice. Uncle Dirty Dave's Kitchen MMMMM .... We all have undeveloped territory - it's under our hats. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .