Subj : Co' Cola was: Nawlins was To : Dale Shipp From : Dave Drum Date : Sat Apr 01 2023 06:52:00 -=> Dale Shipp wrote to Ruth Haffly <=- RH> the still water. Today, with lunch, I had a peach one--left over from RH> last summer, discovered when cleaning out the R-Pod before we traded RH> it. DS> Are you getting a newer, bigger one? Will they give you any credit for DS> all of the improvements Steve has made? Thar was kind of my question, as well. RH> I rarely have a pepsi product for the same reason. Became a Coke fan RH> in college, then my mom inherited some Coke stock so she started RH> stocking the fridge with it. I switched to the diet Coke in the early RH> 90s so I could cut my sugar intake a bit--at the time I was drinking 2 RH> cans of Coke a day. DS> I have never cared for Pepsi. I like Coke better, perhaps for its DS> sharper flavor. OTOH, Coke must have a high acidic content. We had a DS> number of Coke cans that have developed pin hole leaks and dumped their DS> contents onto the shelf. We now store any Coke only sitting on a half DS> sheet. I've never seen/heard of that happening - until this post. Certainly it never happened to me - possibly because Central States Bottling uses a better grade of can ... or a coated/lined can. Phosphoric acid (the "bite" in Coke) is not especially corrosive to aluminum. Or possibly I never had a leaker because the cans didn't stay on my shelf very long. Bv)= Pepsi is just waaaaaaaaay too sweet. Back around the turn of the century I was working a part-time gig in a gas/convenience place. Pepsi introduced Pepsi One - a "new" diet drink. It tasted very much like original Coke and was very popular with my customers, to the point it was hard to keep in stock. And I could not (nor my manager) seem to get the Pepsi route sales driver to leave a bigger stock. Then Pepsi started promoting it. At the same time they re-formulated it to gag-a-maggot sweet - so sales fell into the second sub-basement. DS> Or son is mostly fond of the Coke from Mexico or for Passover -- no DS> HFSC. I used to keep the KFP or Mexican Coke on hand to use if I was getting a low blood sugar episode. Now that I am "well regulated" (according to my croaker) I don't have that around any longer. RH> That was September, 2019. RH> Nice! We didn't do a lot, mostly just sat around the kitchen table RH> talking and watching Michael have fun with some of the stuff we RH> brought. Mark brought some leeks which we used in a couple of ways. RH> I've since bought some, made potato/leek soup a time or two. DS> I recall that picnic -- the one where Mark dropped in on us and then DS> came back next day with a pot of beans. I'm sorry I missed that picnic. But, then, I've never been to an Echo picnic where I had a bad time. This is the marinade for the venison sauerbraten I served at the picnic Georgia and I hosted ... lo, those many years ago. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dirty Dave's Sauerbraten Marinade Categories: Marinades, Rubs, Herbs Yield: 1 Recipe MMMMM----------------------------RUB--------------------------------- 2 ts Salt 1 ts Ground ginger MMMMM--------------------------MARINADE------------------------------- 2 1/2 c Water 2 c Cider or red wine vinegar 1/3 c Sugar 2 md Onions; peeled, sliced, - divided 2 tb Mixed pickling spice; - divided 1 ts Whole peppercorns; divided 8 Whole cloves; divided 2 Turkish bay leaves; divided 2 tb Oil In a small bowl, combine salt and ginger; rub over meat. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 - 4 days, turning twice a day. To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate. TO COOK: Drain and discard marinade from meat; pat dry. Brown roast in oil on all sides. Place in a Dutch oven or crock-pot. Put one cup of reserved marinade with all of the onions and seasonings into a small sauce pan and bring to a boil. Pour over meat (cover and refrigerate balance of marinade). If using the Dutch oven cook at a simmer for 3 hours or until the meat is tender. If using a crock-pot put the meat into the crock-pot and set to low, cook until meat is tender. TO MAKE GRAVY: Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy. Uncle Dirty Dave's Kitchen MMMMM .... Useless Invention: Braille Toilet Paper. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .