Subj : Re: Aunteeks [1] To : Ruth Haffly From : Dave Drum Date : Sun Aug 04 2024 07:27:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> My forebears were much more into canning/putting up than is currently DD> the practice. Modern processes and techniques combined with ease of DD> the stupormarkup availability has pretty mch put paid to that. RH> Except in Amish/Mennonite (and probably Amana) enclaves. I don't do as RH> much as I used to do. My mom used to do it every year until her memory RH> got bad enough, probably stopped in her late 70s. Dad put in 2 gardens RH> every year until his late 80s, enough to feed all of us kids. Whenever RH> my youngest sister visited, she'd take home some canned goods; AFAIK, RH> she never learned to put stuff up (nor did my other sister). The Amana colonies were pretty much Amish-like with similar roots. Except the Amish would make the nice appliance that thae Amana colonies do. Bv)= DD> 8<----- HACK ----->8 DD> I nearly bought a smoker - but, the "reality" side of my brain said, 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. DD> I don't understand chardoal flavour unless the meat was burnt to a DD> crisp. Charcoal briquettes have no flavorants to impart. And one of DD> the basic things about smoke cooking is to add that smoke flacor. Bv)= RH> Since it had no instructions and You Tube wasnn't around yet, the meats RH> were way overdone, too much smoke flavor and close to being charcoal in RH> done-ness. I'd not care much for it then. I likes me steaks medium-rare at most. Rare is bettr. I want my chicken well cooked and my pork "done" to at least "pink". But, if my beef steak is still bloody in the middle - I'm not concerned. DD> Dennis' son brought us a charcoal grill with an offset firebox that DD> lets it be used as a smoker. Here's a link to a picture of one just DD> like it. DD> https://tinyurl.com/SMOQUER RH> I've seen them. 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) DD> It beats answering the phone "Mabel's Wh**e House, Dave the towel boy DD> speaking". Bv)= RH> True, and doubt we'll ever get taken up on the offer so.... If you do you can put the money left after Uncle Sugar gets his cut into CDs and pad your retirement. I'm amazed at what some properties are being sold for these days. The last house my parents owned here was bought for U$10K. My dad (and us chirrun) put a lot of sweat into remodeling and updating the place - and when the folks moved to Bloomngton it sold (in 1969) for U$38K. I noted a few months ago in the local fish wrapper's "What Did It Sell For" listings that the old barn had changed hands again and for U$375K. Part of that is "inflation". But jeez .... 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. You guys fooled me. I figured that when Steve finished seminary that you'd sky up and go west then. DD> Moving house is a major PITA. RH> I know, we've moved 16 times (that I can think of) in the almost 49 RH> years we've been married. 8<----- NIP ----->8 DD> Title: Smoked Asian Carp Savory & Sweet DD> Categories: Seafood, Smoker, Fruits, Herbs DD> Yield: 5 Pounds RH> Might try somethin like this with salmon--make our own lox. Bake our RH> own bagels to go with them. Never tried making bagels. Panera's Cinnamon Swirl and Everything bagels satisfy my needs, wants and desires, bagel-wise. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Water Bagels Categories: Breads Yield: 18 Bagels 1 c Milk; scalded 1/4 c Butter 1 tb Sugar 1 ts Salt 2 1/4 ts Pkg active dry yeast 2 lg Eggs 3 3/4 c All-purpose flour 2 qt Water; almost boiling 1 tb Sugar 1 Egg white; beaten Set oven @ 400ºF/205ºC. Combine the scalded milk, butter, sugar and salt. Warm gently to a temperature of between 105ºF/41ºC and 115ºF/46ºC. Remove from the heat and add and dissolve the yeast in the mixture. Wait 3 minutes while the yeast works. Blend in the eggs and flour. Knead this soft dough for 10 minutes, adding flour if needed to make it firm enough to handle. Place in a greased bowl, cover and let rise until doubled in bulk. Punch down and divide into equal parts (one part for each finished bagel). Roll each piece into a rope about 7" long and tapered at the ends. Wet the ends and form a doughnut-shaped ring from each rope. Cover and let rise on a floured board for about 15 minutes. Place in a refrigerator for 2 hours to firm up the dough. Bring the water to a boil and add the sugar. Drop the rings, one at a time, into the boiling sugar water. When the bagels surface, turn them over and cook another 3 minutes. Skim the bagels out of the water and place on an ungreased baking sheet. Coat each with beaten egg white. Bake in the oven until golden brown (The longer you bake, the crisper the bagel). From: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM .... "I have made good judgements in the future." Dan Quayle --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .