Subj : Re: Vinegar To : Sean Dennis From : Dave Drum Date : Fri Jul 15 2022 04:59:02 -=> Sean Dennis wrote to Dave Drum <=- SD> That formula sounds like something I need to mix up to SD> control the weeds growing in the cracks in the asphalt SD> under my access ramp. I gotta get out there very soon and SD> weed my flower bed as the weeds are starting to crowd out SD> my large and happy Dusty Millers. SD> I have a real problem with morning glory. I can make up a bottle of SD> that, cut off the tip of one of the vines, and stick it in the bottle, SD> letting the plant absorb it naturally. I think the morning glory would SD> eventually die. I'll ask my parents tomorrow (who are both certified SD> master gardeners) if that would work. The way this was 'splained to me is that the Dawn dish soap neutralises the natural oils on the leaf of the weed so that it will absorb the salty vinegar and send it to the roots. You shouldn't have to do a "transfusion" like you describe. DD> It doesn't kill the roots as a commercial herbicide would. I use it in DD> place of the Bayer roundup clone I used to use on the grasses, etc. DD> that grow in the expansion joints of my driveway. The commercial stuff DD> didn't eradicate the greenery totally either. Probably due to wind DD> borne seeds. And the vinegar mix is less expensive, not to mention it DD> has less health/environmental hazards. SD> Yeah, a lot safer than herbicides like Roundup. A lot of things are safer than glyphosphate. Even wearing a Bernie tee shirt to a Trump rally. DD> I seldom read through all recipes that I post. I just check for its DD> Burton factor ... that is, does the title and/or ingredients list hook DD> in with the subject of the post. Which lets Nanook quibble with them as DD> he did with my BBQ day list .... which I post as traffic builders. SD> I don't mind at all. I have learned a lot over the years from everyone SD> by hanging out in COOKING. DD> So is Zatarian's and Louisana Fish Fry (orange can). SD> I know about both of those but have never tried them. I use Zatarain's boxed mixes w/extra rice and whatever meat is called for fairly often. The included spice mix is sufficient for doubling the servings without doubling the spices. So, when I discovered their spice mix as a stand-alone I had to buy a container. I use it interchangeably with the green van and the orange can. All of them have slightly different flavour profiles and all are good. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Buttermilk Marinated Southern-Fried Gizzards Categories: Offal, Poultry, Chilies, Dairy, Marinades Yield: 3 Servings MMMMM--------------------------MARINADE------------------------------- 1 lb Chicken gizzards 1 sm Onion; chopped coarse 1 1/2 c Buttermilk MMMMM---------------------------TO FRY-------------------------------- 1 1/2 qt (to 2 qt) oil 1 c All-purpose flour 2 ts Salt; to taste 1 ts Cayenne; or more 1 ts Old Bay, Lawry's, Zatarain's - or onion powder 1 lg Egg; beaten More commonly sold than duck gizzards, chicken gizzards are dirt-cheap and wholly delicious. I was first introduced to the glory of Southern fried chicken gizzards at Roscoe's, a chain of chicken-and-waffle houses in California. Roscoe's is a classy joint. It's a place where you'll never have to worry about running out of the whipped butter that accompanies not only the waffles but just about everything else on the menu. Pats of butter always go on top of the grits, which accompany their platter of gizzards, deep-fried to perfection in a thin and crisp batter. Place the gizzards in a bowl with the onions and pour enough buttermilk into the bowl to cover the contents entirely. Refrigerate the gizzards for 8 hours, or preferably for 24 hours. The gizzards will hold in the buttermilk for up to 2 days. When you are ready to fry, remove the gizzards from the buttermilk and drain them in a colander. They do not have to be impeccably dry, just drained of excess buttermilk. Cut the gizzards in 1/4" to 1/2" chunks, working around and discarding any excess sinew or tendon. Mix the flour with salt, cayenne pepper, and seasonings. Have the beaten egg ready. To fry: Heat the oil to 350+|F/175+|C. When ready to fry, dip each piece of gizzard in the egg, and then dredge well in the flour. The gizzards must be coated very well or else the batter will not be crisp. Slip the gizzards into the hot oil and fry for 2 to 3 minutes, until golden brown and crisp. Drain over a rack to get rid of the excess oil. Serve immediately, accompanied by grits and collards for the full Southern experience. Posted by Chichi Wang, August 11, 2009 "You can never be surrounded by too many gizzards." Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." From: http://www.seriouseats.com/recipes Uncle Dirty Dave's Archives MMMMM .... "In the future everyone will be famous for fifteen minutes." -- Andy Warhol ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200) .