Subj : Butter was: Canning was: [1] To : Dave Drum From : Ruth Haffly Date : Fri Aug 11 2023 15:14:45 Hi Dave, RH> Or the Challenge butter with olive oil. Got some of that up in VT to RH> use for cooking for the team, brought home left overs. Kept the tub to RH> use for camping so we don't have to schlep our glass bowl along. DD> Never heard of that brand. But, they've probably never heard of me. DD> Bv)= RH> They also make a stick butter. The soft version has sea salt and RH> avocado oil in it. It's a bit softer than my version but tastes just as RH> good. DD> I have a "butter keeper" which I leave on the counter. It's a covered DD> deal that can hold up to a 1 lb. brick of butter. I usually just stock DD> it with a stick so the butter doesn't go rancid before I use it up and DD> put out another stick. I have a glass bowl, plastic top, that Steve bought as part of a set when he needed to cook for himself on one of his TDYs. It'll hold about 2/3 of the butter blend mix; the rest usually goes into a custard cup with top. My mom always kept her margerine out on the counter--year round--in a plastic dish with cover. Eventually she upgraded to a glass dish, after I'd left home except for visits. Given hhow she cooked, she probably used a stick, maybe 2, a week. RH> AFAIK, I've no food allergies, just some strong dislikes. DD> I've plenty of those. Mostly texture based - like okra, hominy, and DD> kidney beans. RH> Those I don't mind; it's things like peanut butter, coconut, marischino RH> cherries and coffee that turn me off. DD> IIRC you're down on P-Nut Butter for the same reason the bologna DD> triggers my gag reflex - ODed on it when you were young. RH> ODed but not by my choice; it was what my parents fed us 5 kids for RH> school lunches. Pre sandwich bags, my mom would make the sandwich on RH> cheap white bread, put a cookie on top of it and wrap it in wax paper. RH> By lunch time the cookie was soggy from the bread moisture and the RH> bread had a big stale spot on it from the cookie. Cheap smooth peanut RH> butter and cheap grape jelly--can you understand why I don't care for RH> peanut butter and white (balloon) bread? Grape jelly isn't one of my RH> favorites either but I will eat it more willingly than the pb. DD> You is told that story before. Grape jelly is OK - but I prefer jam if DD> I grape-ing it. Same here. We made another batch of fig preserves yesterday, same yield. Steve has given some away but we've still got a lot and the tree is still producing. DD> 8<----- SNIP ----->B DD> I refer you to Dr. Christopher's Syllabus, which, even if you don't DD> use its formulae on yourself is an eye-opener with obvious links to DD> "modern" medicine. I use some herbal products from one of his DD> disciples (Dr Schultz) which have proven effective over the past 30 or DD> more years. DD> https://www.christopherpublications.com/Herb_Syllabus.html RH> OK, will probably check it out at some point. DD> If nothing else it's an interesting read and an historical trip. The DD> things I have tried from it have worked well. There is a bizarre one, DD> using cayenne pepper for some eye ailments, which I've never been DD> ready to try - preferring to eat my chilies rather than stick them in DD> my eye. RH> I think I'd rather eat chilis than stick them in my eye also. It's bad RH> enough when you rub your eyes after cutting up chilis--no, I usually RH> don't wear gloves and yes--, I'm good about remembering not to rub my RH> eyes for the most part........but those times I forget, I've paid for RH> forgetting. DD> If you think about it - after working with fresh chilies rinse your DD> hands with white 5% vinegar. The acid in the vinegar neutralises the DD> alkaloids in the chile - which cause the irritation. I only do gloves DD> is I have a nick or cut from other prep. Capsaicin in a cut can really DD> burn. OK, have to remember that. Does cider vinegar work also? DD> Never seen "canned" borsch. Figs, now, that a different story. RH> This is in a jar. We'll be making preserves again tomorrow; I figure RH> probably another 9 or 10 jars. The rest will be frozen or eaten fresh. DD> I've several fig recipes. Here's one I have made and liked. DD> Title: Figs In A Blanket DD> Categories: Fruits, Breads, Cheese, Wine, Chilies DD> Yield: 12 Servings DD> 12 Fried mission figs; halved DD> - lengthwise DD> 3/4 c Dry red wine DD> 3 tb Honey DD> 1 ts Crushed red pepper flakes DD> 1 (1") cinnamon stick DD> 8 oz Tube crescent rolls DD> 1/4 c Gorgonzola cheese * DD> 1 lg Egg DD> Sesame or poppy seeds DD> The author is NOT given on this recipe and I've not made it. But it DD> does look good ............. DD> MMMMM----- Recipe via Meal-Master (tm) v8.06 DD> Title: Windfall Fig Confiture DD> Categories: Five, Fruits, Preserving >> CONTINUED IN NEXT MESSAGE << --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... First Law of Lab Work: Hot glass looks exactly the same as cold glass. --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .