On 03-30-23 14:14, Ruth Haffly <=-
spoke to Dave Drum about Nawlins was: Ale - 8 was: <=-

the still water. Today, with lunch, I had a peach one--left over from
last summer, discovered when cleaning out the R-Pod before we traded
it.

Are you getting a newer, bigger one? Will they give you any credit for
all of the improvements Steve has made?

I rarely have a pepsi product for the same reason. Became a Coke fan
in college, then my mom inherited some Coke stock so she started
stocking the fridge with it. I switched to the diet Coke in the early
90s so I could cut my sugar intake a bit--at the time I was drinking 2 cans of Coke a day.

I have never cared for Pepsi. I like Coke better, perhaps for its
sharper flavor. OTOH, Coke must have a high acidic content. We had a
number of Coke cans that have developed pin hole leaks and dumped their contents onto the shelf. We now store any Coke only sitting on a half
sheet.

Or son is mostly fond of the Coke from Mexico or for Passover -- no
HFSC.

That was September, 2019.

Nice! We didn't do a lot, mostly just sat around the kitchen table
talking and watching Michael have fun with some of the stuff we
brought. Mark brought some leeks which we used in a couple of ways.
I've since bought some, made potato/leek soup a time or two.

I recall that picnic -- the one where Mark dropped in on us and then
came back next day with a pot of beans.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Slow Roasting Rump Roasts or Brisket Till Tender
Categories: Beef, Information
Yield: 1 Servings

1 ea Rump roast

I once worked for a catering company that did a number of rump roasts
for large (but budget-minded) parties. We did primal cut rumps
(trimmed) by cooking them in a low-temperature roasting box for 24
hours or more. The result was a tender, medium-rare piece of beef. We
achieved it by keeping the roasting temperature in the box at 200
degrees or less. I've successfully done rump roasts in a home
barbecue and in the oven by keeping the heat VERY, VERY low (again,
200-225 until it reached the desired internal temperature).

Around here, one of the roasts of choice is brisket (about as tough
and unpromising as a cut of meat can get.)

I do ours by marinating it in liquid smoke/worcestershire, cutting
slits in it to flavor the inside with slivers of garlic or onion and
serrano chiles, and rubbing the outside with a dry rub. I then wrap
it in foil, and cook it at 225 for about 16 hours. The meat isn't
medium rare (medium rare brisket would NOT be a good thing), but it
is tender enough to cut with a fork.

From : Kathy Pitts Thu 13 Jul 95 01:36
U/L to NCE by Burt Ford 9/06, 03/07.
From: Burton Ford Date: 03-26-07
Cooking

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:19:47, 01 Apr 2022
___ Blue Wave/DOS v2.30

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Dale Shipp wrote to Ruth Haffly <=-

the still water. Today, with lunch, I had a peach one--left over from
last summer, discovered when cleaning out the R-Pod before we traded
it.

Are you getting a newer, bigger one? Will they give you any credit for all of the improvements Steve has made?

Thar was kind of my question, as well.

I rarely have a pepsi product for the same reason. Became a Coke fan
in college, then my mom inherited some Coke stock so she started
stocking the fridge with it. I switched to the diet Coke in the early
90s so I could cut my sugar intake a bit--at the time I was drinking 2 cans of Coke a day.

I have never cared for Pepsi. I like Coke better, perhaps for its
sharper flavor. OTOH, Coke must have a high acidic content. We had a number of Coke cans that have developed pin hole leaks and dumped their contents onto the shelf. We now store any Coke only sitting on a half 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.

Or son is mostly fond of the Coke from Mexico or for Passover -- no
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.

That was September, 2019.

Nice! We didn't do a lot, mostly just sat around the kitchen table
talking and watching Michael have fun with some of the stuff we
brought. Mark brought some leeks which we used in a couple of ways.
I've since bought some, made potato/leek soup a time or two.

I recall that picnic -- the one where Mark dropped in on us and then
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

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Hi Dale,

the still water. Today, with lunch, I had a peach one--left over from
last summer, discovered when cleaning out the R-Pod before we traded
it.

Are you getting a newer, bigger one? Will they give you any credit
for all of the improvements Steve has made?

We traded it in on a Grey Wolf, dual axle, about 27' long, wider than
the R-Pod. They gave us a pretty good deal on the trade; we did take out
some of the improvements but also left a good number in. Whoever buys
this will get a lot more than the standard R-Pod. Right now our camper
is back at the dealership; some problems that should have been caught
even before leaving the factory are being fixed. The new camper has a
bigger fridge, a 3 burner stove, an actual oven and a microwave. It also
has, outside, a small fridge, ice maker and grill if we want to do a
quick meal without going inside. That area, however, will probably be
modified.

I rarely have a pepsi product for the same reason. Became a Coke fan
in college, then my mom inherited some Coke stock so she started
stocking the fridge with it. I switched to the diet Coke in the early
90s so I could cut my sugar intake a bit--at the time I was drinking 2 cans of Coke a day.

I have never cared for Pepsi. I like Coke better, perhaps for its
sharper flavor. OTOH, Coke must have a high acidic content. We had a number of Coke cans that have developed pin hole leaks and dumped
their contents onto the shelf. We now store any Coke only sitting on
a half sheet.

I've been buying it by the single serve bottles, take one to church when
we have a meal with our small group. If I have access to a fountain
machine that has the ability to do various flavors, I'll get a raspberry
diet Coke.

Or son is mostly fond of the Coke from Mexico or for Passover -- no
HFSC.

I got that once when we were in Savannah, much (!) better than the
regular Coke but since I usually get the diet, a moot point.

That was September, 2019.

Nice! We didn't do a lot, mostly just sat around the kitchen table
talking and watching Michael have fun with some of the stuff we
brought. Mark brought some leeks which we used in a couple of ways.
I've since bought some, made potato/leek soup a time or two.

I recall that picnic -- the one where Mark dropped in on us and then
came back next day with a pot of beans.

That was fun, little did we realise that it would be the last one for
Nancy and Michael. Maybe we can think about having another one at some
time?

Title: Slow Roasting Rump Roasts or Brisket Till Tender
Categories: Beef, Information
Yield: 1 Servings

Got me drooling, just reading that. (G) Steve went to the farmer's
market today, brought home a bunch of greens so we'll do a wilted
lettuce salad with hot bacon dressing over mashed potatoes for supper
tonight with lamb chops.

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


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
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