Text 4032, 62 rader
Skriven 2006-08-03 11:56:27 av Carol Shenkenberger (6:757/1)
   Kommentar till text 3996 av RUTH HANSCHKA (1:123/140)
Ärende: Re: KOSHER FOR 653 60513
================================
*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

RH> Vinigar 
-> was used to clean the iron.  The idea of eating it, was just too strange
-> 
RH> To clean the iron?  We always just used water from the dehumidifier ta
RH> ours - no minerals to build up.  

Yes, added to de-ionized water, it will clean the insides but you have to fully
flush it out after that with several changes of water 'steamed through'.  You
use about a tablespoon per cup of water to clean it.  Gets all that starch
residue out of the little steaming holes.  Use plain white type for that.

Got a nice iron but it's got starch buildup and want an easy way to clean it?
This one works but you'll have a heavy vinigar smell in the room for about an
hour afterwards.  Mom used to just iron the heck out of a scrappy towel then
wash the towel to get the vinigar out of it.


-> I still use much less than most of it and except in a few recipes,
RH> object to 
-> the taste of it.  It's the main reason why i do not like
RH> Turnip/collard/mustard
-> 
-> greens for example (normally cooked with vinigar back home).

RH> That's the way I learned them, and probably why I like them!

Yes, it's the most popular way.  Also, most 'adobo's add lots of it but not all
of them.  Carribean ones for example, do not in my experience add it and there
are recipes that show this.  I'll look about later and find one to post if I
have any.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Boiled Crawfish
 Categories: Seafood, Crawfish
      Yield: 1 Servings
 
     50 lb Crawfish
  1 1/2 ea Salt, boxes
      6 ea Crab boil, bags
      6 oz Crab boil, liquid
     10 ea Lemons, halved
      6 oz Cayenne pepper
      2 ea Onions, white, quartered
      3 ea Garlic cloves, halved
      5 lb New potatoes
 
  Fill 60 qt pot 1/2 way. Add all except crawfish, 1/2 liquid crab boil
  and 2 oz cayenne. Bring to a vigorous boil. Purge crawfish (place in
  heavily salted water for 10-15 minutes), add to vigorously boiling
  water. When water returns to rolling boil, add other half crab boil
  and 2 oz cayenne. Take off fire and let soak for 15 minutes. Source:
  Times-Picayune/States-Item paper, 15 Mar 84 Randy Leonard of Gentilly
  Recipe date: 03/15/84
 
MMMMM
                                       xxcarol

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