802. Ronski - Oct. 20, 1998 - 4:51 PM PT
Did some web research. The hybrids are roughly divided into those which bloom on old wood, or early flowering, and those that bloom on new growth, or late flowering.
The following site has information, and you can click on the bars at the bottom of the page for more details. Their links should also bear some fruit. The website of the American Clematis Society (www.clematis.org) is under reconstruction at the moment, however.
Enjoy.
Clematis via U.K.
803. AideDeCamp - Oct. 20, 1998 - 8:36 PM PT
With both feet, my first Fray post, two questions.
First, I am trying to identify a plant, common name or scienctific name, I would like to use as 'ground cover on small slope by the driveway. The plant has long thin leaves, very much like very large and (the one sample I transplanted) had a blue flowers. The flowers are shaped like a cone and all open downwards.
Second, does anyone have information on "Gabled End' homes. The house was built in the late 1930's I am especially interested in
floor plans, and ways it have been expanned.
Thank in advance.
804. Ronski - Oct. 21, 1998 - 6:39 AM PT
Aide,
I don't recognize the plant. Pulmonaria has flowers somewhat like you describe, execpt that they change color as they age, leaving blue, lavendar and pink on the plant at more or less the same time. The leaves are usually spotted. However, they are not very thin. It is a common ground cover, and good in shady places.
Blue-eyed grass has very long thin leaves, but not funnel-shaped flowers, and I don't think it is ever used as a ground cover -- too tall.
Can you add a little more to the description?
805. MrMonkey - Oct. 21, 1998 - 7:41 AM PT
I think maybe Aide's ground cover is Vinca. That's what I have all over as ground cover. Fairly shiny pointed leaves, blue cone-shaped flowers. Sort of viney--branches out in long vines over ground. Hope this helps.
806. Ronski - Oct. 21, 1998 - 7:57 AM PT
I don't think of vinca flowers as cone-shaped, except, perhaps when they're unfurling. I think we still have a mystery here.
807. rickc2000 - Oct. 21, 1998 - 9:57 AM PT
Aide; I think we need more info regarding the plant to identify it for you. How long/wide are the leaves? How far apart are they on the vine? Are they dull or shiny, darker or lighter?
Another alternative is to take a cutting to a nursery a for an id.
Tell us more about your "gable end" house.
Ronski; Interesting site. Thanks. We learn someting new every day in this place (g).
808. bubbaette - Oct. 21, 1998 - 3:25 PM PT
bubbaette's prize-winning heart healthy low fat yummy brown bread
1 cup brown sugar
1 cup dark molasses
3 pkgs dry yeast
2 tblspns salt(can be less)
2 cups non-fat powdered milk (dry)
7 cups very warm but not hot water
5 tblspns melted butter
3 lightly beaten eggs
9 cups whole wheat flour
* Mix all the above together and let stand for 15 minutes (to let the yeast start working -- whole wheat needs the extra time)
* Add enough all-purpose white (preferably high-gluten) flour to make an elastic dough (about 8 cups)
* Kneed the dough until it's elastic, adding flour if needed. The dough will remain sticky (molasses, brown sugar -- you know) and won't firm up into a ball like white bread.
* Rise until double, punch down and rise again.
* Shape into loaves and plop into loaf pans -- 4 big ones or five small ones.
* Let rise in loaf pans til double
Bake at 350 for about 45 minutes
Brush the tops lightly with butter when they come out of the oven.
809. rickc2000 - Oct. 21, 1998 - 3:35 PM PT
bubbaette; That sounds great. I have loved good brown bread since I was a kid growing up in the Northeast. btw do you have recipies for foods in smaller quintities than "feeds an army" (g). I left the big family back east when I came to CA.
Just kidding.
810. bubbaette - Oct. 21, 1998 - 3:39 PM PT
Rick
The rumour about this recipie is that it came from a sanitarium in Southwest Virginia and was used in a "cure" for alcoholism. I suppose you could divide it by 3rds and have one really big loaf. (I'm *so* serious)
811. Ronski - Oct. 22, 1998 - 7:11 AM PT
I think it might cure a lot of things. My kitchen will be ready this weekend, I hope. I'll try the recipe soon. (I used to have trouble getting whole wheat to rise, until I started adding a little more white flour.)
812. Judithathome - Oct. 22, 1998 - 10:08 AM PT
Ronski: My husband adds gluten to his bread mix to help it rise. We buy it at the healthfood store...a little lasts quite a long time so be sure to keep it in an airtight container. He also uses it in biscuits...
813. Ronski - Oct. 22, 1998 - 10:33 AM PT
Judithathome,
Thanks for the tip. I really love making bread; good for getting the aggressions (or, as we say in New York, the "aggravations") under control.
814. Judithathome - Oct. 22, 1998 - 10:57 AM PT
Ronski: My husband would agree. He says cooking relaxes him. I'm not complaining; he's an excellent cook, very inventive and creative. He's well known around our town for his pies...crusts melt in your mouth and look camera-ready.
815. thoughtful - Oct. 22, 1998 - 11:14 AM PT
If any of you type-A personalities haven't tried it, you might want to: when I was into making bread, I use to raise it in the microwave. I don't exactly remember how long, but it was on a low setting and the bread would rise really quickly. I can always get the details when I get home if anyone is interested.
Gosh I haven't made bread in years --
BTW, the cream puffs came out yummy -- always think of Grandma B. when I whip the cream by hand -- she could crank that sucker like there's no tomorrow!
816. Judithathome - Oct. 22, 1998 - 11:49 AM PT
thoughtful: Your memory of your Grandmas cream puffs is appropos... tho I know you only in the context of these posts, I send my condolences to you and your family. I've recently lost both my parents and memories like cream puffs are a comfort.
That microwave idea doesn't sound half bad...I'll mention it to my guy. He's Hawaiian and always runs on Hawaiian time: anywhere from 20 minutes to 3 days late.
817. Ronski - Oct. 22, 1998 - 11:54 AM PT
Judithathome,
I'm not too good with the camera-ready part.
818. Judithathome - Oct. 22, 1998 - 11:59 AM PT
Ronski...that's okay; it's the taste that counts!
819. thoughtful - Oct. 22, 1998 - 12:05 PM PT
Thanks for the condolences, Judith. Sorry to hear about losing your parents -- yes, the memories we have of those past do seem to grow sweeter with time.
Grandma B. was a great baker, but she never made the same thing exactly each time as she never measured and relied on what she had around at the time. I used to love her apple pies, but one was a particular standout. She swore it was the same as always, but I knew it wasn't. Finally, after some arm twisting, she confessed that she had a pear lying around and decided to throw it in with the apples -- wow! Was it ever good! Best one she ever made.
820. Ronski - Oct. 22, 1998 - 12:06 PM PT
I LOVE adding pears to apple pies!
821. Ronski - Oct. 22, 1998 - 12:07 PM PT
Blackberries, too, though at some point they cease being apple pies.
822. thoughtful - Oct. 22, 1998 - 12:31 PM PT
Cool, Ronski -- maybe you knew Grandma? Short, dumpy lady with gray hair and Polish accent? Never wore pants but wore a babushka?
823. Judithathome - Oct. 22, 1998 - 12:54 PM PT
Hey guys...try cranberries in an apple pie....yummy!
824. thoughtful - Oct. 22, 1998 - 1:03 PM PT
Grandma also made the best pierogis! But man, I couldn't stand borscht! To this day, just the thought of hot beets makes my face scrunch!
825. DocBrown - Oct. 22, 1998 - 1:13 PM PT
Thoughtful, your grandmother and my grandmother must have been very similar. The descriptions match very well. I lost mine just a few years ago. Sorry to hear about yours.
I like borscht myself. The way my grandmother made it is very healthy. I think her name for it was "borra kovva zoupa" (spelling unknown). It means "soup made with beets."
My wife is planning to have a pierogi fest next month. She is inviting a bunch of friends and relatives to made pierogis nonstop from sunup to sundown in our kitchen. That should last me about a week.
Did your grandmther ever make klatchkis (spelling unknown) for you? They are those little cookies with fruit filling, usually jelly.
826. thoughtful - Oct. 22, 1998 - 1:21 PM PT
DocBrown -- Wow! I think our grandmothers were related!
Thanks for the condolences. But I feel obligated to straighten everyone out. Grandma A. passed away recently -- she was my Hungarian Grandma. Grandma B. passed away many years ago -- she was the Polish one and the one who cooked all those great meals.
Yes, Grandma B. made those wonderful cookies -- the dough had a lot of sour cream in it. The filling I liked best was apricot. But we never really knew what to call them -- I guess we were too busy eating them.
A pierogi fest! Great. My favorite is the potato and cheese -- never really cared for the cabbage ones. Sauted in butter and onion, a dollop of sour cream on the side, Wow! I can taste them already.
And the key to making good golompkis is cooking them with stalks of fresh dill laid on top. Really adds the flavor.
827. DocBrown - Oct. 22, 1998 - 2:02 PM PT
Ahh, golompkis! The ultimate Polish wedding food!
My wife and I had our reception at a hall that would not allow home made food. To compensate, her parents hosted the rehersal dinner, which was open to all wedding guests, and my parents made the golompkis. It was wonderful!
My father drove out to an Amish farm to get fresh, top quality ingredients, including dill. They were outstanding, of course.
828. thoughtful - Oct. 22, 1998 - 2:12 PM PT
Grandma & Grandpa B, my dad and his brother are all gardening freaks -- I haven't been able to figure out if it's because they like gardening so much or if they're so cheap, they'd rather grow it than buy it! Xmas with my Dad's family consists of the uncles sitting around trying to determine who got the best price for ground beef or how they complained to the town that their taxes were too high.
Anyway, I grew up with fresh vegetables all the time -- of course grown organically 'cause -- do you know how much they want for fertilizer?!? Instead, Dad went to the neighbors and shoveled up their manure pile for nothing. Well, we don't tend to appreciate the things we grow up with as they just seem "normal" to us. In fact, I hated weeding or picking and cleaning veggies. Bleccch!
It's only now that I appreciate the drispness and the taste of fresh food. Of course, I'm lucky. Dad is still able to tend his garden and is always more than happy to share the bounty.
829. thoughtful - Oct. 22, 1998 - 2:13 PM PT
drispness? I guess I picked up a lisp! That's C-rispness!!
830. bubbaette - Oct. 22, 1998 - 4:05 PM PT
Thoughtful
I'm sorry to hear about your Grandma. I lost my only grandmother a few years ago. She was a home-ec teacher back in the early 50's and used to cook budget meats -- heart, liver, tounge, lights, bleah. But my dad's very favorite thing in the world was her toffee. She taught me how to make it and now i make toffee for my family for christmas.
I spent a couple of summers with her when I was growing up -- she tried to improve my handwriting bless her heart.
831. Ronski - Oct. 22, 1998 - 4:54 PM PT
thoughtful,
All the women my paternal grandmother knew wore babushkas, though some Czechs have slight affectations of what might be called, to be generous, style. And my condolences on your loss. It has been about 15 years since my grandparents went back home, so to speak, but I think of them often and wish they were still here.
doc,
In Czech they are called "kolacky" (ko - lahtch - key); that is, the open-faced circular ones with filling in the center. My mother, of German descent, made "kipferl" (crescents) of the cream cheese dough, encasing apricot or prune filling (I loved the former, hated the latter). They can also be filled with poppy seed paste, "mak" in Czech, "mohn" in German, which I adore. (It may be slightly addictive, though legal, and will definitely cause one to fail a narcotics blood test, as will a good Kaiser roll.)
The dill ("kopr" in Czech, that vowel-challenged tongue) always came back each summer in my grandmother's garden, as "volunteers." Also larkspur (annual delphinium) -- not edible, but real pretty.
832. Ronski - Oct. 22, 1998 - 5:00 PM PT
One more thought on Eastern Europe. A friend, an artist by the name of Barton Lidice Benes (his middle name is that of the town in the Czech Republic which the Nazis exterminated in retaliation for the slaying of their infamous overlord in the Bohemian protectorate), reports the following:
Barton's mother once said, "Male or female, it doesn't matter. All Slavs are destined to end up looking like Mrs. Khrushchev."
I still shudder at that notion.
Peace to all.
833. thoughtful - Oct. 23, 1998 - 8:01 AM PT
Ronski and bubbaette, thanks for the condolences -- much appreciated.
Ronski, my husband's family is Slovak. I'm amazed at how much of the food they eat for Xmas eve I hate -- hurka which is a blood sausage (I have no idea how to spell any of this stuff as I've only heard it said and never seen it written), kapusnitsna (saurkraut soup), and kasha-- buckwheat groats. I can't even stand the *smell* of kasha cooking. They also always had makovnik and odeshnik -- nut roll and poppy seed roll. The pastry is shiny and hard and a bit dry with the inners softer and rolled around the nut or poppy seed filling. The nut roll is good, but I could leave the poppy seed behind. They do have 2 kinds of kielbasa -- fresh and smoked, and those are ok. But they do a strong saurkraut -- I much prefer my grandmothers: Saute diced onion in diced bacon then add flour to make a sauce for the saurkraut once it's cooked. We also drain and rinse our saurkraut well where as the in-laws put it in the pot as is, brine and all.
834. Ronski - Oct. 23, 1998 - 8:07 AM PT
thoughtful,
You've got it! That is exactly how to make saurkraut edible. Are you familiar with Zeckely Gulas? It is made from pork, cooked a long time in drained, well-rinsed saurkraut, to which a healthy dose of paprika and caraway seeds are added, some tomato paste if it's handy, and eventually softened with sour cream. While I'm increasingly leaning towards veggies and fish these days, it is yummy. (I refused to go see Babe, because of what I heard about the opening minutes -- though this perhaps should be in the current Ethics Thread.)
835. bubbaette - Oct. 23, 1998 - 8:15 AM PT
My mom also drains her saurkraut before cooking. When cooking kraut with pork, she throws in a couple of pared, cored and quartered granny smith apples. she's bavarian.
836. Ronski - Oct. 23, 1998 - 8:18 AM PT
bubbaette,
I've had that, too. My maternal side is Thuringian, and "Platt."
837. thoughtful - Oct. 23, 1998 - 8:23 AM PT
Ronski, don't know Zeckely Gulas but it sounds good. My inlaws cooked the saurkraut with the kielbasa in the pot and water -- the liquid is drained off as the soup (kapusnitsna) to which a generous dose of paprika is added. To me, it's just strong and fatty.
bbbtt, I made pork with cabbage and apples once -- yes it was a german recipe, and it came out good.
Despite being 1/2 Polish and 1/4 Hungarian and 1/4 Italian, I have to admit that I much prefer Italian food. I guess with what I know, all that fat in the Polish and Hungarian cooking is a turn off. I too lean to vegetarian, eating meat only once or twice a week.
838. bubbaette - Oct. 23, 1998 - 8:31 AM PT
Thoughtful
I couldn't eat german food on a regular basis either -- too heavy and fatty. But I cook german a couple of times a year -- saurbrauten or goulash with spaetzle are my favorites. Red cabbage with wine, vinegar and cloves is good too.
839. Ronski - Oct. 23, 1998 - 8:38 AM PT
Spaetzle is one of my favorite things, as the song goes.
For a light version of the traditional Alpine dish, substitute mushrooms for bacon or pork. If you don't care for mushrooms, asparagus is good, too.
840. thoughtful - Oct. 23, 1998 - 9:57 AM PT
Oh yes, I meant to say that mushrooms go into the pot with the kielbasa and saurkraut -- my dad-in-law and I used to walk the woods picking boletus mushrooms. The older ones would get cut up and mixed up with scrambled eggs for breakfast. The younger, fresher ones would get sliced about 1/4" thick and laid out on newspapers on trays to dry in the sun. Once dried, they would hang in a cloth bag until they were ready to use at Xmas eve. There was nothing quite so wonderfully fragrant as the smell of those mushrooms drying in the sun.
841. Ronski - Oct. 23, 1998 - 10:37 AM PT
My Czech grandfather used to go into the field and woods behind his summer home in Pattenburg, NJ (pop. 200 in 1950) and bring back mushrooms. No one ever died from them. He used to pick mushrooms and sell them in the market on his way to school in Bohemia as a child. I always wondered how he adapted to the New World species, since ones that are edible in Eurasia look like some that are poisonous here; though I think that may be more of a problem with the East Asian varieties and American lookalikes more than European kinds. One does hear, from time to time, of an Asian immigrant family getting sick or worse from eating local mushrooms in California and places like that.
842. thoughtful - Oct. 23, 1998 - 11:36 AM PT
Well, my dad-in-law always played it safe and only picked that one kind of mushroom which was fairly easy to identify.
A fellow my Dad used to work with used to pick mushrooms and cook with them, but he always fed some food to the cat first to make sure it was ok. Imagine when his wife called him at work to tell him the cat died!
Of course, the cat died of something else, but still had to be a heck of a phone call!
843. FrancesM - Oct. 23, 1998 - 12:08 PM PT
Message #825
My grandmother used to make those cookies, although I never knew the name for them. She used apricot and prune filling for hers. I make them now only with the apricot filling (which I make myself from dried apricots reconstituted).
For those interested in the dough recipe, here it is:
8 oz cream cheese, softened
8 oz butter, softened
8 oz flour (two cups)
Cream butter and cream cheese together, add flour in batches until all used. Pat into flatish disk, wrap in wax paper and refrigerate overnight.
When cold, slice off sections, roll out into thin layer (1/8"), cut into squares, place spoonful of filling of your choice in center, fold two opposite corners over (leaving a sort of rectangular diamond shape), and moisten with egg to keep closed.
Bake at 350 degrees for 8-10 minutes, or until just starting to brown around edges.
Freeze immediately or store container that allows some air circulation. (This dough gets soggy in an airtight environment because of the high level of cream cheese and butter).
Dust with powdered sugar and eat to your hearts content.
844. bubbaette - Oct. 23, 1998 - 12:22 PM PT
Sounds great! I'm printing this off to add to my Xmas collection.
845. thoughtful - Oct. 23, 1998 - 1:16 PM PT
Thanks for typing it out, FrancesM. Them's the puppies and I never knew what to call them either. (We always just called them Gramma cookies.) I also like the apricot, though I imagine they'd be good with other kinds of fruit filling too. Don't know why I only ever saw prune and apricot.
846. thoughtful - Oct. 23, 1998 - 1:20 PM PT
Grandma A. had her special cookie too-- krustchiki -- please don't ask me to spell it. The dough has lots of egg yolks in it and you roll it, cut it into parallelograms with a slot in the middle. Then you thread one end through the slot to make a little knot. These then get fried quickly in deep fat and sprinkled with powdered sugar when cool. The recipe (at home) makes lots and lots, and though they sound heavy, they are actually quite light. Yum.
847. thoughtful - Oct. 24, 1998 - 4:58 AM PT
Now that I'm home, I have the recipies at hand. Here's Krustchiki:
6 egg yolks; 6 Tbls sugar; 1 c. cream; 2 Tbls Rum; 2-3 c. Flour
Cream egg yolks and sugar until creamy white. Combine with cream and rum. Add enough flour to roll out dough. Roll out 1/4 of dough at a time. Cover the rest so it doesn't dry out. Roll to less than the thickness of a quarter. Cut in strips about 1" wide by 4" long and make a slit in the center. Pass one end through the slit making a loose knot in the middle.
Fry in deep fat (about 375 degrees) until golden, drain on a paper towel. When cooled, sprinkle with powdered sugar. Makes about 10 dozen cookies. (A Tbls of alcohol or a piece of raw potato added to the fat will help eliminate odor.)
848. thoughtful - Oct. 24, 1998 - 5:03 AM PT
60 Minute Dinner Rolls
4-5 c. flour; 3 Tbls sugar; 1 tsp salt; 2 pkgs active dry yeast; 1 c milk; 1/2 c. water; 1/4 c. butter
Combine 3 1/2 c flour, sugar, salt and undissolved yeast. Mix for 1 minute. Combine milk, water and butter in a sauce pan. Heat over low heat until very warm (120-130 degrees)-- butter does not need to melt.
Gradually add liquid to dry ingredients and blend one minute. Continue adding flour 1/2 c. at a time until dough starts to cling together. Knead dough for 7-10 minutes or until smooth and elastic.
Place in greased bowl, turning to grease top of dough. Cover and leave in a warm place to rise for 30 min. or put in microwave oven on power level 1 for 8 minutes then 8 minutes to rest. Turn dough onto floured board. Shape into rolls and place on greased pan. Let rise again for 30 min. Then bake at 425 degrees for 12 minutes.
849. Msivorytower - Oct. 24, 1998 - 5:07 AM PT
Yum!
Recipes!
Hey FrancesM!
My family makes those too!
You too Brown and Thoughtful? I didn't realize there were so many of us Hungarian/Russian/Checklosovacians around.
850. Msivorytower - Oct. 24, 1998 - 5:21 AM PT
Thoughtful
My grandmother used to make Krustchiki. Delicious.
(and that's Czechloslovacian - I think - hahahaha)
851. thoughtful - Oct. 24, 1998 - 5:25 AM PT
Mit, (what are you doing up so early?) my Grandma A. who made them was Hungarian. There's a lot of similarities and overlap between the Slovak cooking and the Hungarian cooking. Grandma A. wasn't much of a cook, but there were a few things she made including, of course, chicken paprikash -- can't be Hungarian and not use paprika!
852. Msivorytower - Oct. 24, 1998 - 5:29 AM PT
Thoughtful
Actually, I was surfing the web for information about Six Flaggs Fiesta, Texas. I'm off there for the day with a bunch of pre-teens to belatedly celebrate the birthday of my one and only clone.
Paprika is the life blood of my mother's cooking.
853. thoughtful - Oct. 24, 1998 - 5:31 AM PT
The other favorite which make my arteries clog just thinking of it is Shutny Sulena (Hungarian) or Slanina (Slovak). (Again, I have no idea how to spell any of this stuff.) You take a slab of bacon and score it on one side and hold it over a fire (preferably made with maple or apple wood) until the bacon starts dripping. Then you squeeze the drippings into a slice or really hearty rye bread. When you get several squeezes of fat on the bread, then you pile it with whatever sliced garden vegetables you have growing, but especially tomatoes, peppers, cucumbers, and onions. Once stacked as desired (my favorite is just tomatoes) you get a few more squeezes of bacon fat on there and enjoy! This is great party food, and probably the best "po' folk" food going -- my Hungarian great grandma, who had 13 children, used to feed the whole family on a couple of loaves of bread and a slab of bacon. Can't get more economical than that!
854. thoughtful - Oct. 24, 1998 - 5:33 AM PT
Mit, that sounds cool -- if you like getting tossed around and upside down for a day. I dunno -- used to love it as a kid, but as I age, I seem to get less kick out of it. Bumper cars -- which may seem pretty tame, but which hubby and I did this summer -- are still loads of fun without too much dizziness. Then there's always all that junk food -- fried dough, cotton candy, yum!
855. Msivorytower - Oct. 24, 1998 - 5:41 AM PT
Hahahahaha, Thoughtful
I have no intention of riding more than a few roller coasters. My clone is not a fan, besides which the girls are all old enough to get sick on their own.
I'm sure we'll find lots of good junk to eat and stuff to do for the day. It was going to be Sea World, but it's mostly water based (animal acts and all) and the weather here has finally turned cold (as well as lingering wettness) so it wasn't the ideal time to go there.
And I thought this year would be easier without the requisite birthday bash - HA!
Btw, never heard of the dripping bacon fat delicacy. Must be a regional thing.
856. IrvingSnodgrass - Oct. 26, 1998 - 1:39 AM PT
As you may have noticed, I've given this thread a new name. Last year the "Home for the Holidays" thread was a pleasant place to talk about our holiday plans, traditions, stories and recipes. I hope we can do it again this year.
Over the next three months, most of the world's people will be celebrating their major holidays of the year. Here's a little list for you of some upcoming holidays:
Halloween : October 31
Galungan: November 8 (the most important Balinese Hindu holiday)
Thanksgiving (USA): November 26
Hanukkah: December 14
Christmas: December 25
Kwanzaa: December 26-31
New Year's Day: January 1
Ied: January 21-22 (the most important Islamic holiday)
Chinese New Year: February 16 (The Year of the Rabbit)
857. bubbaette - Oct. 26, 1998 - 5:17 AM PT
I've done it now! I have a cast of thousands coming for Thanksgiving -- well, only 16 at last count. I have only one oven and four burners. I'm going to make pies and cakes, corn pudding, etc. ahead of time, but how do I get the rest of the stuff on comparatively warm?
858. TheDiva - Oct. 26, 1998 - 5:32 AM PT
Bubb
Crockpots.
859. DanDillon - Oct. 26, 1998 - 5:50 AM PT
Sure this post belongs in Language--most of mine do--but when I saw "Ied" I had to comment here, where I saw it.
Odd. I'd anglicize the word as l'aaid el k'bir. This is the name for the "big feast" in NW Africa. The holiday has many different names, of course, but they all denote the same celebration. Those poor sheep.
B'smillah!
860. bubbaette - Oct. 26, 1998 - 5:56 AM PT
Diva
Hey! I never thought of that! Do you know that when we got married, we got not a single crockpot? I don't even own one.
861. DanDillon - Oct. 26, 1998 - 5:59 AM PT
People who overlook crockpots are, yes, crackpots.
Tee-hee!
862. TheDiva - Oct. 26, 1998 - 6:00 AM PT
Bubb
You have *got* to get one. They are *wonderful*. It is so nice to come home to dinner already made.
The other thing you can do is make the side dishes in advance, then after you take the turkey out of the oven, turn off the oven and put the side dishes in there to warm them up. It works beautifully for me.
863. DanDillon - Oct. 26, 1998 - 6:03 AM PT
I second Deev's tip. Just came home to a whole load of chili on Friday evening and then enjoyed the reheats last night.
864. bubbaette - Oct. 26, 1998 - 6:03 AM PT
Dan
I come from a long line of crackpots.
865. Msivorytower - Oct. 26, 1998 - 6:26 AM PT
Bubbaette
Do you have a small toaster oven? That can serve as a warming place for a smallish thing. Also if anyone has a warming tray you can borrow, it works well, too.
Otherwise, cook, place in dishes, and zap in microwave at the last second for a re-heat.
866. bubbaette - Oct. 26, 1998 - 6:28 AM PT
I have both a small toster oven and a mid-sized microwave. Good ideas, all.
867. marjoribanks - Oct. 26, 1998 - 8:36 AM PT
I'm fairly intrigued by 'Ied' too. Surely it should be just 'Id'.
868. IrvingSnodgrass - Oct. 26, 1998 - 8:45 AM PT
"Ied" is the most common spelling I have come across. Here in Indonesia, the holiday is known as "Idul Fitri," but I frequently receive Ied cards from overseas which say "Happy Ied" or "Ied Mubarak." My assumption is that "Ied" is the international English form of the holiday, covering the various regional variations.
869. marjoribanks - Oct. 26, 1998 - 9:02 AM PT
Irv, the standard usage in English in the subcontinent is 'Id.'
For a gag, here are the official Indian holidays each year. You will note that this season also includes an important day for Sikhs.
January
1 - New Year's Day
14 - Makar Sankranti (Kite Flying Day)
14 - Pongal
26 - Republic Day
30 - Mahatma Gandhi Commemoration Day
30 - Ramzan-Id
February
25 - Mahashivratri
March
12 - Holika Dahan
13 - Holi
28 - Gudhi Padva
April
5 - Shree Ramnavami
8 - Bakri-Id
9 - Mahavir Jayanti
10 - Good Friday
11 - Hanuman Jayanti
12 - Easter Sunday
14 - Dr Ambedkar Jayanti
28 - Shivaji Maharaj Jayanti
May
1 - Labour Day,
7 - Moharram (Tajiya)
11 - Buddha Purnima
June
9 - Vat Purnima
July
5 - Ashadi Ekadashi
7 - Id-E-Milad
9 - Guru Purnima
August
7 - Raksha Bandhan
15 - Independence Day
15 - Gopal Kala
22 - Pateti
26 - Shree Ganesh Chaturti
September
4 - Onam
5 - Anant Chaturdashi, Teacher's Day
October
1 - Dassera,
2 - Gandhi Jayanti
5 - Kojagari Purnima
19 - Laxmi Pujan
21 - Diwali
22 - Bhaubeej
31 - Pandharpur Yatra
November
4 - Guru Nanak Jayanti
December
3 - Shree Dattatraya Jayanti
25 - Christmas
870. DanDillon - Oct. 26, 1998 - 10:00 AM PT
Oops. I meant to say that it's called l'aaid el f'toor--the breakfast feast.
...el k'bir is something else entirely.
871. marshame - Oct. 26, 1998 - 1:17 PM PT
Marj
That's 39 holiday??? Wah, I only get 10!
872. marshame - Oct. 26, 1998 - 1:30 PM PT
Here's 39 holidays we SHOULD get in the US! (Actually, there's 41)
Jan 1 - New Year's Day
Jan 2 - Recovering from New Years's Day
Jan 3 - Putting all the holiday stuff in the attic Day
Jan 20 - MLK Day
Feb 12 - Lincoln's B'Day
Feb 14 - Valentines Day
Feb 22 - Washington's B'Day
Feb 28 - It Oughta Be Leap Year Day
March 17 - St. Patrick's Day
March 23 - First Day of Spring
April 1 - April Fool's Day
April 2 - Good Friday
April 4 - Easter
April 5 - Recovering from Easter Day
April 14 - Finish your taxes Day
April 15 - Turn in your taxes Day
April 16 - Stay in bed due to depression over your taxes Day
April 26 - Recover from switch to Day Light Savings time Day
May 1 - May Day
May 5 - Cinco de mayo
May 31 - Memorial Day
June 14 - Flag Day
June 21 - First Day of Summer
July 4 - Independence Day
July 14 - Bastille Day
August 1 - Dog Days of summer Day
August 15 - Taxes are due if you got an extension Day
August 30 - There's 5 Mondays in August Day
Sept. 6 - Labor Day
Sept 16 - Dieziseis de septiembre
Sept. 22 - Autumn Solstice
Oct. 12 - Columbus Day
Oct. 31 - Halloween
Nov. 1 - All Saints Day/Recovering from chocolate overdose Day
Nov. 11 - Veterans Day
Nov. 25 - Thanksgiving
Nov. 26 - Holiday Shopping Kick-off Day
Dec. 21 - Shortest Day of the Year
Dec. 24 - Christmas Eve
Dec. 25 - Christmas
Dec. 31 - New Year's Eve
873. thoughtful - Oct. 26, 1998 - 1:36 PM PT
Actually we used to celebrate August 13 as Magellan day -- We celebrated Magellan's falling off the edge of the earth. We picked 13 for obvious reasons and August as it was one month that *needed* a holiday.
874. marshame - Oct. 26, 1998 - 1:58 PM PT
Okay, Magellen Day makes 42!
I'm game! Of course, these would be PAID holidays!
875. ScottLoar - Oct. 26, 1998 - 2:52 PM PT
Mince meat! I say, mince meat! Has anyone a true mince meat pie recipe? A mince meat soused in brandy and pungent with dried fruits, nuts, suet and such that will make an oak sideboard groan under the weight? I'll trade a carrot cake recipe, a carrot cake light and redolent of mother's breast and baby's breath that when served warm on a plate brings tears of remembrance to grey heads.
No dreamers! No poseurs need apply!
876. davidtudor - Oct. 26, 1998 - 2:57 PM PT
Bubbaette - I would suggest a restaurant but I don't think you would buy into that.
Another quasi-serious suggestion. Why not cook your turkey in an outdoor Webers, thus freeing up your oven for the yams and all that goes with them. Think of it. Novel. It would add an air of anticipation (some might call it anxiety) and curiousity (some might call it anxiety) as to whether the turkey will really cook or whether it will be done when it is clear that all those guests need food or they will collapse (maybe not of hunger - in our house, we used to have a tradition of drinking a lot of Wild Turkey before the meal. That went the way of all bad ideas when one year the meal was delayed due to a mistake in the oven temperature and various relatives got drunk.) Think of the triumph when you succeed! As you would.
877. KurtMondaugen - Oct. 26, 1998 - 2:58 PM PT
Just out of curiosity, am I the only one who finds the line in the Xmas carol about the strange people not leaving until they get some figgy pudding intensely disturbing?
878. Judithathome - Oct. 26, 1998 - 4:20 PM PT
Re 875: This may be cheating but it still tastes great...make your own crust and buy a 5$ jar of Nonesuch Brandied Mincemeat Filling, pour it in, bake, and make a strong lemon-whiskey sauce to serve with it. Foolproof, very tasty, and no one will ever know...
879. ScottLoar - Oct. 26, 1998 - 4:33 PM PT
re #878, yes,yes, yes, I've done that. Nonesuch actually offers two mincemeats,one with brandy and one without. It may be "foolproof, very tasty, and no one will ever know..." but I'm eating it, I know, and it's for my indulgence.
Again, mince meat I say!
880. Msivorytower - Oct. 26, 1998 - 4:43 PM PT
ScottL
As a gift to a very dear friend, I once made a mincemeat pie completely from scratch. I remember it being laborious, and given that I dislike mincemeat, I was unable to determine if the effort was a success, although by my friend's gratitude and appreciation it surely was.
I'll try to hunt down that recipe again (this was over 15 years ago, so I'm very hazy on the effort itself).
881. Judithathome - Oct. 26, 1998 - 5:36 PM PT
Scott: Why not really indulge and make your own raisins? (g)
882. arkymalarky - Oct. 26, 1998 - 6:42 PM PT
I'm hoping that with or without a satisfactory mincemeat recipe we'll still get the carrot cake recipe.
883. ScottLoar - Oct. 26, 1998 - 7:50 PM PT
Never. The common carrot cake is heavy with raisins and even laced with canned pineapple, coated thickly with a cream cheese frosting, and such dark mulch is passed off as cake. Pieces of such carrot cake are left half-eaten on the plate to stale and stiffen.
But it's not for me to relieve that scene. Enough to say my carrot cake is golden, yes, golden in colour, light, fresh...
884. CalGal - Oct. 26, 1998 - 8:22 PM PT
Classic Mincemeat (Fannie Farmer Baking Book)
4 lb piece of stewing beef--brisket, rump, or chuck
1 1/2 lbs suet
3 quarts apple cider
4 lbs apples, unbpeeled but cored and chopped fine
2 lbs dark-brown sugar
3 cups molasses
2 lbs dried currants
1 lb seedless raisins
1 lb seedless golden raisins
1 cup chopped citron
1 cup chopped candied orange peel
1 cup chopped candied lemon peel
2 tbs cinnamon
2 tablespoons mace
1 tablespoon ground allspice
1 tablespoon ground cloves
1 tablespoon nutmeg
1 tablespoon ground black pepper
1 tablespoon salt
1 pint sherry
1 quart brandy
Simmer the beef in water to cover until it is tender when pierced with a fork. This will take about 2 hours, depending on the cut you use and how thick it is. Let the meat cool in its broth. Measure 2 quarts of the broth, pour into a saucepan, and place over high heat to reduce to about 2 cups. Set the reduced broth aside. Feed the meat and the suet through the fine blade of a food grinder, or chop it fine in a food processor. Place the meat in a large pot of about 15 quart capacity.
Pour 2 quarts of the apple cider into a saucepan, set it over high heat, and reduce it to 2 cups. Pour the reduced cider and the reserved broth into the pot with the meat. Add the remaining quart of cider, the apples, brown sugar, molasses, currants, raisins, citron, orange peel, lemon peel, and the spices. Bring the mixture to a boil, then reduce the heat and simmer the mincemeat for about an hour--it will become quite dark and very thick. Remove from heat and then add the sherry and brandy, stirring to mix well.
Canning is suggested. To pressure can: Spoon the mincemeat into hot, clean jars, leaving 1 inch of head space. Seal the jars and process at 10 lbs of pressure for 20 minutes. Cool and store.
885. CalGal - Oct. 26, 1998 - 8:24 PM PT
Scott,
I can't find my Joy of Cooking book right now, and I also have another recipe that looks dryer and has nuts in it. I can include that if you're interested, and if the Joy of Cooking recipe is substantially different, I'll let you know.
But I've been happy with Fannie Farmer's recipes in general, although I hate mincemeat, so I can't tell you personally if it's okay.
886. CalGal - Oct. 26, 1998 - 9:54 PM PT
Well, I found the Joy of Cooking recipe. It's different enough that I decided to include it. Especially since I reread your request and you specified nuts. (which I suppose you could add to the one above).
9 quarts sliced, peeled apples
4 lbs chopped lean beef or chopped ox heart
2 lbs chopped beef suet
3 lbs sugar
2 quarts cider
4 lb seeded raisins
3 lbs currants
1.5 lb chopped candied citron
1/2 lb dried, chopped, candied orange peel
1/2 lb dried, chopped, candied lemon peel
juice and rind of 1 lemon
1 tbs each cinnamon, mace, cloves
1 tsp each salt and pepper
2 whole nutmegs, grated
1 gallon sour cheeries with juice
2 lb broken nut meats
1 tsp powdered coriander seed.
Simmer these ingredients about two hours. Stir frequently. Label into hot jars, allowing 1/2 " headroom. Process 20 minutes at 10 lbs pressure. Before serving, season with brandy.
Of the two, the first sounds better to me.
887. ScottLoar - Oct. 27, 1998 - 4:24 AM PT
CalGal, state your e-mail address and I'll send you the carrot cake recipe.
888. freetochoose - Oct. 27, 1998 - 4:52 AM PT
Mincemeat pie!!
A blast from the past. One of my holiday memories. My mother always made a mincemeat pie for Thanksgiving and Christmas. It was such a regular event, I naturally assumed that it was as essential to Christmas as stockings. After leaving the shelter of home, I learned that some people had never even heard of mincemeat pie, much less partaken of it.
Alas, Scott Loar, while I enjoyed the pies, I must confess the filling was store-bought, so I cannot help with a recipe.
889. Adrianne - Oct. 27, 1998 - 4:53 AM PT
Just the idea of eating something that calls for over a pound of suet makes me firf.
890. ScottLoar - Oct. 27, 1998 - 5:24 AM PT
My Recipe Pro bono publico:
Carrot Cake
1.5 C sugar
1 C mayonnaise
4 eggs
3 C grated carrots
1 tsp cinnamon
1 tsp armagnac or cognac
dash of grated nutmeg
2 C flour
1.5 tsp baking powder
1 tsp baking soda
.5 tsp salt
.5 C finely chopped nuts (I use a coffee grinder, preferably walnuts)
Heat oven to 350F. Combine sugar and mayonnaise in bowl of electric mixer; beat until well incorporated. Add eggs one at a time, beating well, then carrots, cinnamon, cognac, nutmeg. Beat until well mixed. All ingredients must be at room temperature and spices must be fresh - no powdered firf, please!
Stir together flour, baking powder, baking soda and salt in medium bowl. Aerate. Add flour mixture to batter in thirds, beating well after each addition. Thoroughly stir in finely chopped nuts (may be chopped almost to a rough paste).
Pour mixture into greased 10-inch tube pan. Bake about 1 hour. Let cool 30 minutes in pan then gently and skillfully remove to a good dish. Just before serving (best served when cake is warm) lightly dust the whole or the top of each sliced piece with powdered sugar.
891. bubbaette - Oct. 27, 1998 - 5:32 AM PT
Davidtudor
Wonderful idea! My dear husband makes the best smoked turkey in the world. I supposed I'd still have to make stuffing and gravy, but that neednt take up the whole oven.
892. bubbaette - Oct. 27, 1998 - 5:33 AM PT
My grandmother used to make mincemeat pie. Firf. Talk about something being left to stiffen on the plate -- she always had a bunch left over as after requesting a slice once, most relatives had learned their lesson.
893. DanDillon - Oct. 27, 1998 - 5:52 AM PT
My fiancée-to-be makes delicious mincemeat cookies from scratch. I have no idea what the recipe is, otherwise I'd gladly drop it in your mailbox, ScottLoar. Btw, your carrot cake sound good enough to eat!
894. DanDillon - Oct. 27, 1998 - 5:52 AM PT
Zounds! ...sounds...
895. Msivorytower - Oct. 27, 1998 - 6:10 AM PT
Drink now the strong beere,
Cut the white loafe here,
The while the meat is a shredding;
For the rare Mince-Pie
And the Plums stand by,
To fill the Paste that's a kneading.
Robert Herrick,
"Christmas Mince and Plum Pie"
The future....seems to me no unified dream but a mince pie, long in the baking, never quite done.
E.B. White,"One Man's Meat".
ScottL
I have a recipe that is smaller in porportions than the ones above. Let me know if you want it (small variations in content, as well).
896. marjoribanks - Oct. 27, 1998 - 7:54 AM PT
Mince Pies as made for the holidays, like any combination of sugars and meat, is absolutely revolting. There are few things I like less.
897. ScottLoar - Oct. 27, 1998 - 7:56 AM PT
Msivorytower, yes! A more manageable quantity, please. I'm not making mince meat pies for the HMS Bounty.
898. jexster - Oct. 27, 1998 - 9:47 AM PT
Bon Appetit!!
For the hog maws & chitterlings:
1 pound hog maws (pig stomach)
1 pound chitterlings (hog intestines, also called "chitlins")
1 1/2 quarts water
1/2 teaspoon salt
1/2 teaspoon pepper
Red pepper flakes to taste
Hot sauce
For the collard greens:
1 bunch collard greens
1 ham hock, split
Water
Cut off excess fat from maws. Rinse and put into a stockpot with 1 1/2 quarts water. Bring to a boil
and add salt, pepper and pepper flakes. Reduce heat and simmer for approximately 1 hour.
Rinse chitterlings and add to stockpot. Cook another 1 1/2 hours, or until tender.
Remove maws and cut into pieces. Return to pot and simmer an additional 45 minutes. (To thicken
sauce add a little flour to pot and stir to dissolve. If desired add a splash of hot sauce.)
899. bubbaette - Oct. 27, 1998 - 9:51 AM PT
Jexter
You forgot to advise any would-be cooks to open all the windows and turn on any fans in the house to draw away the ungodly stink from the stove. Better yet, do not try his recipie indoors.
900. bubbaette - Oct. 27, 1998 - 9:54 AM PT
Jexter
You forgot to advise any would-be cooks to open all the windows and turn on any fans in the house to draw away the ungodly stink from the stove. Better yet, do not try his recipie indoors.