Subj : Re: Butter                                  [1]
To   : Ruth Haffly
From : Dave Drum
Date : Sun Aug 13 2023 07:05:30

-=> Ruth Haffly wrote to Dave Drum <=-

 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.

 RH> I have a glass bowl, plastic top, that Steve bought as part of a set
 RH> when he needed to cook for himself on one of his TDYs. It'll hold about
 RH> 2/3 of the butter blend mix; the rest usually goes into a custard cup
 RH> with top. My mom always kept her margerine out on the counter--year
 RH> round--in a plastic dish with cover. Eventually she upgraded to a glass
 RH> dish, after I'd left home except for visits. Given hhow she cooked, she
 RH> probably used a stick, maybe 2, a week.

The unit I use was sold as a butter keeper. Got it on clearance from
my local Kohl's department store. It's a bamboo bottom and Pyrex top.
Looks much like this - https://tinyurl.com/BUTTER-BUTLER

 DD>      8<----- SNIP ----->B
 
 DD> You is told that story before. Grape jelly is OK - but I prefer jam if
 DD> I grape-ing it.

 RH> Same here. We made another batch of fig preserves yesterday, same
 RH> yield. Steve has given some away but we've still got a lot and the tree
 RH> is still producing.

Have you thought of taking a card table and a chair and setting up at
your local farmer's market?

      8<----- SKIP ----->B

 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.

 RH> OK, have to remember that. Does cider vinegar work also?

Sure. It's the acid that does the job. And I'm frugal. White vinegar
is le$$ expensive.   Bv)=

 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.

There's an poser. Why do people say "canning" when they're using Mason
oe Ball glass jars for their product? My 'old folks' always referred to
it as "putting up".

Here's a recipe I make that calls for cider vinegar. Oh, and the 3 cup
measure for the beans is for uncooked (dry) brans. I'm going to have to
revise that recipe for clarity.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Baked Beans
 Categories: Beans, Vegetables, Pork, Herbs
      Yield: 10 Servings
 
      3 c  White (Navy/Michigan) beans;
           - cooked w/bay leaves and
           - thyme
      1 lg Yellow onion; diced 1/8" *
     12 oz Red Gold ketchup
      2 tb Spicy brown mustard
      1 c  (packed) lt. brown sugar
    1/4 c  Br'er Rabbit Molasses
      1 ts Cider Vinegar
           Salt & Pepper
    1/2 lb Thick sliced bacon
 
  * Using a Vidalia Onion Chopper (as seen on TV) or
  similar with the 1/8" plate really speeds this along.
  
  Combine beans, onion, ketchup, mustard, brown sugar,
  molasses, vinegar, salt & pepper in a 3 qt casserole.
  
  Top with strips of bacon in a lattice pattern. Cover
  with aluminum foil. Bake at 350°F/175°C for 1 1/2 hours.
  Remove foil for last 30 minutes of baking to crisp up
  the bacon.
  
  Serve hot or cold.
  
  Makes enough for two meals. If all the bacon is taken
  at the first meal - fry up more to use with the left
  overs.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum

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