OTOH we've never had a hangover, either of us.

That's because you're both teetotalers. I'm not. Altho I don't imbibe
as much as I did when I wore a younger man's clothes.

We've had occaisional small amounts of drinks but have had the sense to stop well before they would affect us. We're using small amounts of red
or white wine in cooking from time to time also, just as an interesting flavor note--a splash of red works well in beef stew.

I stand (sit actually) corrected. You have quibbled over beer/wine/
booze as an ingredient so much over the years we've both been on the
echo that I made an assumption. And we both know what "assume" does.

My grandmother used to act scandalised when she had the sip of wine
at Sunday communuin in her church. But she kept a bottle of Chrisyain
Brothers brandy in her pantry for use in cooking. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Johnny Bull (Suet) Pudding
Categories: Puddings, Beef, Fruits, Desserts, Sauces
Yield: 4 Servings

1 c Chopped kidney suet
3 c Flour
2 ts Baking powder
3 lg Eggs
1 c Sugar
2 c Cooked raisins
1 ts (ea) ground ginger, cinnamon
- allspice
1/2 ts Ground cloves
2 c Milk

MMMMM------------------------LEMON SAUCE-----------------------------
1/2 c Sugar
1 tb Flour
1 ts Butter
Juice of 1 lemon
Grated rind of half lemon
pn Salt
1 c Water

MMMMM--------------------BRANDY (HARD) SAUCE-------------------------
1 c Water
2 tb Corn Starch
2 tb Butter
1/2 c Sugar
1 ts Nutmeg
1/4 c Brandy
1 ts Real Vanilla

Mix 1 cup flour and suet together with hands until all
strings are worked out of suet. Cream sugar and eggs
together. Sift flour, baking powder & spices together.
Add to creamed mixture and alternate with milk and
flour/suet. Last, add raisins and mix well. Place in a
cloth bag and steam over hot water for 3 hours. Serve
with sauce.

MAKE THE LEMON SAUCE: Mix all ingredients together and
cook a few moments. Pour over pudding.

MAKE THE HARD SAUCE: Mix dry ingredients and then stir
them into a cup of boiling water. Boil for 5 minutes and
then add butter, brandy, and vanilla.

Serve hot over mince pie, gingerbread or plum pudding.

From: My Grandmother's Kitchen

Uncle Dirty Dave's Kitchen

MMMMM

... Eat prunes for that "get up and go" feeling!
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Ruth Haffly wrote to Dave Drum <=-

We've had occaisional small amounts of drinks but have had the sense to stop well before they would affect us. We're using small amounts of red
or white wine in cooking from time to time also, just as an interesting flavor note--a splash of red works well in beef stew.

I stand (sit actually) corrected. You have quibbled over beer/wine/
booze as an ingredient so much over the years we've both been on the
echo that I made an assumption. And we both know what "assume" does.

A few years ago we started trying small amounts of it in cooking. Still don't drink it tho.

Which brings us back to the original reason for fermentation, eTc. As a
food preservation method from back in the pre-refrigeration days.

But your usage pretty much mirrors mine these days. I use it culinarily,
not recreationally.

My grandmother used to act scandalised when she had the sip of wine
at Sunday communuin in her church. But she kept a bottle of Chrisyain Brothers brandy in her pantry for use in cooking. Bv)=

We use grape juice for communion. The church we were members of when we were first married used wine but after that we've been members of
Southern Baptist congregations. Joined a small SBC church in California when Steve was in language school, liked what they stood for (a few
minor side disagreemenst but nothing serious) and have stayed with them ever since.

Without getting off into an off-topic discussion of religion - wine is
and has been an integral part of Western religion since before the late,
great J. C.

And many of the old, traditional wineries/distilleries began in and in
many cases are owned/operated by various religious orders.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Ragu alla Pugliese
Categories: Lamb/mutton, Pork, Beef, Vegetaqbles, Wine
Yield: 12 servings

250 g (9 oz) beef
250 g (9 oz) pork belly (pancetta)
250 g (9 oz) lamb
4 links salsiccia pork sausage
1/2 Chicken
1 L Tomato puréee
100 g (3 1/2 oz) tomato paste
1 lg Brown onion
2 cl Garlic
Extra virgin olive oil
Crushed/ground red chile
150 mL (5 oz) glass white wine
Salt

Cut the pork belly into small pieces and cut the rest of
the meat in 3cm/1" dices. Finely slice the onion and the
garlic.

Add the onion, the garlic, a glass of water, and oil to
a pan and saute, covered, over low heat, stirring
frequently.

Once the onions have browned, add the pork belly and
turn the heat up and saute.

Pour in half a glass of wine and cook, covered, for a
half an hour over low heat.

After 30 minutes have passed, add the remaining diced
meat, the rest of the wine, the tomato purée, the tomato
paste, the chile pepper, and the salt.

Cook, covered, over low heat for three hours until the
meat falls off the bone.

Approximately forty-five minutes before the dish is
fully cooked, add the chicken and the sausages.

Serve with orecchiette (little ears) pasta, sprinkled
with either grated pecorino or grated Canestrato
Pugliese.

NOTE: Although the dish is made with various kinds of
meat, using only one type of meat is also fine, just
make sure you use cuts that benefit from long cooking.
The amount of chili peppers can also be adjusted to
personal taste, so you can up the heat if desired.

UDD NOTE: The measures and/or comments in parenthesis
were added by me for clarity.

RECIPE FROM: https://www.tasteatlas.com

Uncle Dirty Dave's Archives

MMMMM

... "Alcohol is a liquid that can put the wreck in recreation." - Anonymous
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

booze as an ingredient so much over the years we've both been on the
echo that I made an assumption. And we both know what "assume" does.

A few years ago we started trying small amounts of it in cooking. Still don't drink it tho.

Which brings us back to the original reason for fermentation, eTc. As
a food preservation method from back in the pre-refrigeration days.

Same with a number of things we don't do these days. When was the last
time you buried a ham in a barrel of salt to cure it? Most likely,
never, but that was common at one time.

But your usage pretty much mirrors mine these days. I use it
culinarily, not recreationally.

You probably use it more than we do. We can go months without using it,
then I'll do something that calls for it a couple of times, then not
again for more months. Shrimp scampi is enhanced by a splash of white
wine a couple of minutes before turning off the heat & serving it over
pasta.

My grandmother used to act scandalised when she had the sip of wine
at Sunday communuin in her church. But she kept a bottle of

Chrisyain DD> Brothers brandy in her pantry for use in cooking. Bv)=

We use grape juice for communion. The church we were members of when we were first married used wine but after that we've been members of
Southern Baptist congregations. Joined a small SBC church in California when Steve was in language school, liked what they stood for (a few
minor side disagreemenst but nothing serious) and have stayed with them ever since.

Without getting off into an off-topic discussion of religion - wine is
and has been an integral part of Western religion since before the
late, great J. C.

Definatly. IIRC, the southwestern native Americans fermented cactus
juice.

And many of the old, traditional wineries/distilleries began in and in many cases are owned/operated by various religious orders.

Which goes against some orders of poverty.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Two wrongs don't make a right but, two Wrights made an aeroplane

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

booze as an ingredient so much over the years we've both been on the
echo that I made an assumption. And we both know what "assume" does.

A few years ago we started trying small amounts of it in cooking. Still don't drink it tho.

Which brings us back to the original reason for fermentation, eTc. As
a food preservation method from back in the pre-refrigeration days.

Same with a number of things we don't do these days. When was the last time you buried a ham in a barrel of salt to cure it? Most likely,
never, but that was common at one time.

Never salt cured anything - except ice. Bv))= ButI did help hang hams
and pork bellies (to make bacon) in the smoke house and stoked the smoke generating stove.

But your usage pretty much mirrors mine these days. I use it
culinarily, not recreationally.

You probably use it more than we do. We can go months without using it, then I'll do something that calls for it a couple of times, then not
again for more months. Shrimp scampi is enhanced by a splash of white
wine a couple of minutes before turning off the heat & serving it over pasta.

Actually it's been a couple years since I've used anything alcoholic
as an ingredient. I still have two of the 187mL bottles I bought from
Walgreens when I stocked this kitchen 10 years ago. One red and one
white.

My friend, Lee, makes wine as a hobby - much like our late friend Burton
Ford. Lee presents all in his monthly group with a bttle(750 mL) of some
very nicely done grape juice. I re-gift it to someone who will enjoys it.

My grandmother used to act scandalised when she had the sip of wine
at Sunday communuin in her church. But she kept a bottle of

Chrisyain DD> Brothers brandy in her pantry for use in cooking. Bv)=

We use grape juice for communion. The church we were members of when we were first married used wine but after that we've been members of
Southern Baptist congregations. Joined a small SBC church in California when Steve was in language school, liked what they stood for (a few
minor side disagreemenst but nothing serious) and have stayed with them ever since.

Without getting off into an off-topic discussion of religion - wine is
and has been an integral part of Western religion since before the
late, great J. C.

Definatly. IIRC, the southwestern native Americans fermented cactus
juice.

Agave cactus is the basis for tequila.

And many of the old, traditional wineries/distilleries began in and in many cases are owned/operated by various religious orders.

Which goes against some orders of poverty.

But they weasel their way around it with fancy bookkeeping - just like politicians. You do know that politics was invented/refined in the Roman church, don't you? Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Politically Correct Balkan Pljeskavica
Categories: Pork, Grains, Cheese, Herbs, Chilies
Yield: 4 Servings

1 lb (440g) ground pork
1 lg Egg
1 tb Cracked wheat, bulgur, flour
- or bread crumbs
1/2 c Chopped mushrooms
1/2 c Grated "yellow" cheese
1/2 c Crumbled feta
Splash of beer
Paprika, salt & pepper
1 ts Chile powder
1/4 ts Dried oregano or chubritsa
2 tb Chopped fresh dill; (the key
- ingredient)
Onions & garlic are optional

* kashkaval cheese if can get it

A kind reader passed along ths, which, he says is a
hybrid of the pljeskavica he found in Serbia (where it
is best), in Macedonia (where they claim to have invented
it), and in Bulgaria (where he lives). In Serbia and
Macedonia they like to serve it as a giant flat communal
burger, he says, so it can be spread on a baking pan,
baked until it turns slightly pink, and then put on the
grill.

Pljeskavica is traditionally served with a salad of
chopped tomatoes and cucumbers with feta, salt and oil,
fresh bread, and "of course," Balkan (or even Czech)
plum brandy. It may also be served with djuvec rice.

Mix the ingredients together in a large bowl. Make
individual patties or one large one.

Cook on a grill, a grill pan, a frying pan, or under the
broiler.

From: http://www.ochef.com

Uncle Dirty Dave's Archives

MMMMM

... Drink coffee: do stupid things faster with more energy.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

A few years ago we started trying small amounts of it in cooking. Still don't drink it tho.

Which brings us back to the original reason for fermentation, eTc. As
a food preservation method from back in the pre-refrigeration days.

Same with a number of things we don't do these days. When was the last time you buried a ham in a barrel of salt to cure it? Most likely,
never, but that was common at one time.

Never salt cured anything - except ice. Bv))= ButI did help hang
hams and pork bellies (to make bacon) in the smoke house and stoked
the smoke generating stove.

Used to be, just a wood fire was kept smouldering for smoking. All in
all, Steve likes the "convenience" of the smoker he has as he can
usually do a project in a day or less. Cheese only takes a couple of
hours but has to be done when the outside temps are under 70 degrees F.

But your usage pretty much mirrors mine these days. I use it DD>

culinarily, not recreationally.

You probably use it more than we do. We can go months without using it, then I'll do something that calls for it a couple of times, then not
again for more months. Shrimp scampi is enhanced by a splash of white
wine a couple of minutes before turning off the heat & serving it over pasta.

Actually it's been a couple years since I've used anything alcoholic
as an ingredient. I still have two of the 187mL bottles I bought from Walgreens when I stocked this kitchen 10 years ago. One red and one
white.

We buy the maybe quarter liter boxes, a red and a white, from Publix,
but yes, have bought more than one each since moving in here back in
December, 2014. Don't remember if we used it in the rental house or not.
We did try the gin and raisin "cure" for arthritis but it didn't do a
thing for either one of us.

My friend, Lee, makes wine as a hobby - much like our late friend
Burton Ford. Lee presents all in his monthly group with a bttle(750
mL) of some very nicely done grape juice. I re-gift it to someone

who DD> will enjoys it.

We've regifted bottles several times. Our Legion Auxilary has a white
elephant gift exchange as part of our holiday party; when I first
joined, a lot of bottles of wine were swapped. I never got one and over
the years as membership changed, the bottles disappeared.

Without getting off into an off-topic discussion of religion - wine is
and has been an integral part of Western religion since before the
late, great J. C.

Definatly. IIRC, the southwestern native Americans fermented cactus
juice.

Agave cactus is the basis for tequila.

And many of the old, traditional wineries/distilleries began in and in many cases are owned/operated by various religious orders.

Which goes against some orders of poverty.

But they weasel their way around it with fancy bookkeeping - just like politicians. You do know that politics was invented/refined in the
Roman church, don't you? Bv)=

Want to buy an indulgence? It'll save you from saying a few hundred
"Hail Marys"--yes, I know.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Matthew 7:20 | Wherefore by their fruits ye shall know them.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)