Text 23375, 69 rader
Skriven 2015-01-27 23:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Duck.. oh no... 114
===========================
 > Remember to collar the meat department manager and give
 > them the what for.
 JK> Most assuredly... it pays to 'make friends' with the fellow or woman
 JK> before hand I've found.

Relationships are good. They make the world go round as
much as money does.

 JK> Yes sounds like it.. the weather wizards are calling for 1-3 feet of
 JK> snow here, but we've been led to believe the worst before.

Well, the head of the weather bureau just went on
apologizing to the people of New York for causing a big
hoopla ... ignoring the fact that his agency's info was
perfectly accurate for Boston, which has gotten up to
30" with more to come.

 JK> (+30F, nice sunny day) and presigned the documents for the sale of our
 JK> house in Windsor. So now unless the buyer pulls out at the ultimate
 JK> last second, Tuesday at 4:30pm the sale should be a done deal.

Yay!

 > Reminds me of when Dave Sac got a pack of Canyon Creek
 > duck tenders - they were the little muscle that has
 > the tendon in it, brined in a sweet-salt brine and then
 > jerkified. They were pretty good. They were also in the
 > pet food department.
 JK> Interesting - but I'm not sure I'd eat that.  Something about the
 JK> quality of food sold for pets... (grin).
 
On the whole I don't care, but the issue is that what
might be okay for an animal with a lifespan of 10 or 20
years might not be okay for an animal with a lifespan
of 70 or 80 years. Plus the things were made in China.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Aunt May's Pickled Green Tomatoes
 Categories: Vegetables
      Yield: 8 qt

     15 lb Tomatoes, 2 gal. green              1 c  Pickling salt
    1/2 T  Powdered alum                       2 qt Boiling water
      2 c  Cider vinegar                       5 c  Sugar
      2 ea Stick cinnamon                      1 x  Handful cloves

  *   Green tomatoes should be fresh picked and sliced.

  Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling
  the salt between the layers.  Let stand overnight.  The next day, drain,
  sprinkle with the alum, and pour the boiling water over them. Let stand for
  20 minutes.  Drain, rinse, and drain again. In an enamel or stainless stell
  preserving kettle combine cider vinegar, sugar and the spices, tied in a
  cheesecloth bag.  (The spice bag should be kept in the syrup right up to
  the very end.)  Bring to a boil, stirring until sugar is dissolved and boil
  rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand
  overnight. Next day, drain off syrup and bring to a boil. Pour over
  tomatoes and let stand again overnight. On the fourth day, put syrup and
  tomatoes into the kettle, bring to a boil and simmer until the tomatoes are
  transparent.  Pack the tomatoes into hot jars. Boil the syrup until it
  becomes quite thick or spins a long thread. Remove the spice bag and pour
  the syrup over the fruit, filling the jars and seal. Source unknown

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