Subj : Aunteeks To : Ruth Haffly From : Dave Drum Date : Fri Aug 02 2024 06:38:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> I think this was mostly for the antique value. She even had gallon DD> size Ball Mason jars w/glass lids. The gaskets were pretty much DD> crumbled to dust. But, still ...... RH> Probably could have found replacement gaskets at Amish/Mennonite RH> stores. My mom had some canning jars with the glass & rubber gasket RH> lids, don't know where/when she got them but always managed to find the RH> rubber rings. Most of her jars were like all of mine, with the metal RH> screw band and lid; I've probably gone thru hundreds of lids in my RH> canning lifetime. My forebears were much more into canning/putting up than is currently the practice. Modern processes and techniques combined with ease of the stupormarkup availability has pretty mch put paid to that. DD> 8<----- HACK ----->8 DD> I nearly bought a smoker - but, the "reality" side of my brain said, DD> "You'll buy. Set it up. Use it once or twice than spend the rest of DD> you life dusting it and working around it." So, I passed. I do have a DD> charcoal grill w/offset fire box that I can use to smoke stuff if I DD> care to. I find, though, that the older I get the less time I spend in DD> my tiny kitchen. RH> Steve found one on the side of the road when we were in AZ. It was a RH> charcoal one, no instructions and most everything he tried was heavy on RH> the charcoal and smoke flavors. That stayed in AZ when we went to HI RH> and he got a (new) gas smoker. He was more successful with that so has RH> kept smoking, with gas and/or electric. Found an egg shape (not the RH> name brand) wood smoker on a close out sale a few years ago and bought RH> it; he said that does the best steaks he's ever eaten. Nice for me is RH> that he does all the clean up. I don't understand chardoal flavour unless the meat was burnt to a crisp. Charcoal briquettes have no flavorants to impart. And one of the basic things about smoke cooking is to add that smoke flacor. Bv)= Dennis' son brought us a charcoal grill with an offset firebox that lets it be used as a smoker. Here's a link to a picture of one just like it. https://tinyurl.com/SMOQUER RH> Understandable; our kitchen is bigger but I usually don't spend RH> hours in it. Got to have Steve finish moving some stuff to his new RH> shed and finish the indoor work on the new (2021) windows so I can RH> rehang the curtains. DD> I just got a letter from a realtor wanting to know if I'd consider DD> selling my house. Seems (he says) he has an "interested, motivated DD> buyer". RH> Steve got a call a couple of weeks ago from someone "interested in RH> buying the house" so he said "yes, it is for sale, for half a million RH> dollars". Guy asked if we would really sell for that, so Steve said RH> "yes, so we can afford a new house and the cost of moving". Offer was RH> declined and Steve asked to be taken off his calling list. Try that RH> with solicitors. (G) It beats answering the phone "Mabel's Wh**e House, Dave the towel boy speaking". Bv)= DD> As if! This is the first house I've ever owned and it will be the DD> last. My will gives my housemate lifetime tenancy then the house DD> goes to the local Habitat for Humanity for their affordable DD> housing program. RH> Sounds like a good idea. We're still debating moving out west RH> eventually, still tied to the East Coast at the moment. Moving house is a major PITA. DD> Title: Senf Gherkins DD> Categories: Squash, Preserving, Pickles DD> Yield: 7 Pints DD> 5 qt Cucumbers or Gherkins; 1 1/2 DD> - to 3 inches length DD> 1/2 c Salt DD> 8 c Sugar DD> 6 c Vinegar DD> 3/4 ts Turmeric DD> 2 ts Celery seed DD> 2 ts Whole mixed pickling spices DD> 8 (1") sticks cinnamon DD> 1/2 ts Fennel; opt DD> 2 ts Vanilla; opt RH> Where's the mustard? Senf is German for mustard. DD> I did not know that. But, here's some pickling spice - the lead call is DD> for ..... mustard seed. DD> Title: Homemade Pickling Spice DD> Categories: Spices, Herbs, Preserving DD> Yield: 1 /3 cup RH> OK, that works. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Smoked Asian Carp Savory & Sweet Categories: Seafood, Smoker, Fruits, Herbs Yield: 5 Pounds MMMMM---------------------------SAVORY-------------------------------- 5 lb Bighead, Silver or Grass - Carp filets; skin on 1 c Kosher Salt 1 c Sugar 1 ts Fresh ground pepper 1 bn Fresh dill weed MMMMM---------------------------SWEET-------------------------------- 5 lb Bighead, Silver or Grass - Carp filets; skin on 1 c Kosher Salt 1 c Brown sugar 4 c Apple juice 2 Sticks cinnamon Apparently the meat tastes like "a cross between scallops and crabmeat," according to seafood chef Philippe Parola. Savory - Line up filets in a glass tray. Coat both sides with salt pepper and dill. Cover with plastic wrap and refrigerate overnight. Sweet - Place filets in a glass pan. Add all ingrediants and mix to dissolve sugar. Cover with plastic and refrigerate overnight. Soak cherry or apple wood chips for several hours. Light the smoker and add a water pan to keep the fish from becoming too dry. Remove the fish from the marinade and place on wire racks for one hour in the refrigerator. The fish will develope a slight glaze. Oil the smoker racks and place the fish in the smoker. Add wood chips to the fire, and replenish every 20 min. Smoke 2-4 hours depending on the temperature of the smoker. The fish will become golden brown and will flake easily when done. Remove and allow to cool. Use in any recipe calling for smoked salmon. From: http://www.illinoisbowfishing.net Uncle Dirty Dave's Archives MMMMM .... One man's theology is another's belly laugh. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .