Shawn Highfield wrote to Dave Drum <=-

Something like this? My Humphrey's Market features "Bacon Sizzler
Patties" every few weeks in ntheir ad. I always buy at least a pound
of the 4 oz. patties and me and my Geiorge Foreman have a party.

Laugh, exactly like this. I've made them once, I just checked and it
was before I started keeping track so I may have just found a recipe online and used it as a starting point.

Title: Ground Bacon Burger
in a food processor and roughly chop.

I do know I used a food processor as I don't have a grinder anymore.

I've got ... comes back from checking shelf in pantry .... a food/meat
grinfer, full-size food processor, a small food processor (mini-chopper)
a set of shredder/slicer blades for the food processor, a set of attachments for the stand mixer and a pasta roller machine. You've seen pixtures of my
work area so you know it's a major job to clear enough space to employ any
of those tools.

Oh, yeah, I've got a sausage stuffer set-up for both the meat grinder and
the CuisinArt Stand mixer.

I made a batch of this sausage (one of my favourites) to take to the
Canadian Caper picnic last century. To get it ready to serve I borrowed
the top of an oval roasting pan and filled it with LaBatts beer to cook
the sausages, then grilled them over open flame. Served on bratwurst
sized rolls with the sliced onions and bell peppers that c ooked in the
beer whilst simmering the sausages. No leftovers.

Thinking back on it - I believe my sister and I are the only attendees
of that picnic still above the grass ... except possibly Benita Bell.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds

2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt

* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)

Grind the pork butt, pork fat, ham and garlic on the
large hole plate of a meat grinder.

Place ground meat in a bowl, add spices and mix
thoroughly.

You can sautee a small quantity of the mixture and taste
for seasoning.

You may want to add more spices, salt, pepper or garlic.

Stuff sausages into pork casings (available at most large
meat stores or your friendly local butcher).

You can saute sausages over low heat with a little butter
for 15 to 20 minutes, or poach in simmering liquid.

You may grill them as well.

Serve with cold beer.

From: The Book of Garlic

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "The fruit shall be for food, and the leqves for medicine" -- Ezekiel
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

**NOTE: Spell checker failed I"m sorry for bad spelling*

Hi Dave,
On <Sun, 08 Feb 25>, you wrote me:

I've got ... comes back from checking shelf in pantry .... a
food/meat grinfer, full-size food processor, a small food processor

I used to have a lot, but even throwing things out I can't move. :) We
did throw out the ice cream maker, 2 eccespro machines but it didn't make
any room. :)

for the stand mixer and a pasta roller machine. You've seen pixtures

I have one of these, but other then trying it once, it was more of a pain
in the rear then it was worth. I mainly make home made pasta for lasugna
and if it's just normal stuff we buy a GF brand. Of course I can't buy
that brand now for political reasons that I am not allowed to discuss.

Oh, yeah, I've got a sausage stuffer set-up for both the meat grinder
and the CuisinArt Stand mixer.

My stand mixer is from the early 80's and is all plastic and a sunbeam
that doesn't support any add ons. It works though.

Title: Garlic Sausage

I have made sausage but I make patties instead of stuffing them in a
case.

Shawn

... Bedfellows make strange politicians.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

I've got ... comes back from checking shelf in pantry .... a
food/meat grinfer, full-size food processor, a small food processor

I used to have a lot, but even throwing things out I can't move. :) We did throw out the ice cream maker, 2 eccespro machines but it didn't
make any room. :)

It doesn't help that my house-mate is a pack rat. I used to was but I've
pretty much recovered. I do quarterly "clear-outs" with useful things to Goodwill or Habitat for their thrift stores. Everything elsethat I thought
"I'l need that someday" but had languished, unused and unloved goes in the
bin. Large items go to work with me and are binned in their dumpster.

for the stand mixer and a pasta roller machine. You've seen pixtures

I have one of these, but other then trying it once, it was more of a
pain in the rear then it was worth. I mainly make home made pasta for lasugna and if it's just normal stuff we buy a GF brand. Of course I can't buy that brand now for political reasons that I am not allowed to discuss.

I'm keeping all of the attachments with the mixer. But it's on its last legs
in my kitchen. If I don't use it by the end of March it will get a new homoe.

Oh, yeah, I've got a sausage stuffer set-up for both the meat grinder
and the CuisinArt Stand mixer.

My stand mixer is from the early 80's and is all plastic and a sunbeam that doesn't support any add ons. It works though.

My Kitchen Aid went to my S-I-L when I lived in the tin can. When I bought
this place I got a Cuisinart to take its place And its day may be numbered
as I re-assess how much I'll actually use it. Inot at all in the last six months).

Title: Garlic Sausage

I have made sausage but I make patties instead of stuffing them in a
case.

I do both - but haven't used the stuffer in longer than I care to think
about. My patty press? That's a different story.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smothered Lamb Patties
Categories: Five, Lamb/mutton, Soups, Pork, Herbs
Yield: 6 Servings

6 sl Bacon
6 Lamb patties
10 3/4 oz Can cream of mushroom soup
1 Bay leaf; crubled

Wrap bacon rashers around patties.

Cook until bacon is crisp, about 15 minutes. Pour off
fat. (Why? UDD) Add soup, crushed bay leaf. Simmer
uncovered 15 to 20 minutes.

Serves 6 to 8

Mrs G.W.C.

UDD NOTES: Use about 6 ounces (170 g) of minced lamb.
per patty. Make the patties only wide enough that the
bacon can wrap completely around them. Secure the bacon
rasher(s) with a toothpick. Leave the pork fat w/the
meat/sauce. Side with mash tatties and fresh/frozen
green peas.

RECIPE FROM: http://wellandhistory.ca

Uncle Dirty Dave's Kitchen

MMMMM

... You cannot have a felony without an 'ELON'
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,
On <Mon, 09 Feb 25>, you wrote me:

It doesn't help that my house-mate is a pack rat. I used to was but
I've pretty much recovered. I do quarterly "clear-outs" with useful Goodwill or Habitat for their thrift stores. Everything elsethat I

I have it down to the things I want to keep. Other then the pasta
machine which I think will get donated or gifted to my daughter as being
GF it's just easier to make them with a rolling pin.

I do both - but haven't used the stuffer in longer than I care to
think about. My patty press? That's a different story.

Even when I buy sausage I cut the meat out for myself, I just can't seem
to process the casing, even when I make sure it's a natural casing.

Shawn

... "Strenght is irrilevant"


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

It doesn't help that my house-mate is a pack rat. I used to was but
I've pretty much recovered. I do quarterly "clear-outs" with useful Goodwill or Habitat for their thrift stores. Everything elsethat I

I have it down to the things I want to keep. Other then the pasta
machine which I think will get donated or gifted to my daughter as
being GF it's just easier to make them with a rolling pin.

Well, if you're doing lasagne "noodles" (sheets) then it makes sense
to treat it like pie crust. But from angel hair through fettucine I
find that the roller is the tool for the job. These days, though, the
shopping trolley down the market is the tool for the jab.

I do both - but haven't used the stuffer in longer than I care to
think about. My patty press? That's a different story.

Even when I buy sausage I cut the meat out for myself, I just can't
seem to process the casing, even when I make sure it's a natural
casing.

Izzat related to your red meat issues? I used to buy hot Italian saudage
in "links" because that was the only way HUmphrey's sold their zippy mix.
Then one day this little devil that rides on my shoulder dope-slapped me
upside the head and said "Hey! Dumba$$! Buy the regular stuff and mix in
your own chilies." It was one of those "Eureka" moments. Bv)=

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Sausage
Categories: Seafood, Vegetables, Herbs
Yield: 10 servings

45 g (3 tb) unsalted butter
325 g (3 c) minced white onion
1 kg (35 oz) peeld, deveined,
- tails off chrimp; diced
- small
+=PLUS=+
1 tb Butter
21 g (2 tb) salt
4 g (1 ts) white pepper
4 g (i ts) ground anise or
- fennel seed
6 g (2 ts) whole anise or
- fennel seed
4 tb Chopped chives
4 tb Chopped parsley or lovage
Sheep casings

Soak the sheep casings in warm water to rehydrate.

Heat the butter in a pan over medium heat and saute the
minced onion until soft and translucent, but without
browning it, about 8 minutes. Turn off the heat and let
this cool, then refrigerate the onions. You want them
cold before proceeding.

Put the shrimp and the tablespoon of butter into a food
processor, along with a handful of crushed ice. Process
into a fluffy puree, about 1 minute or so. Move this to
a large bowl.

Add all the remaining ingredients, along with the cooled
onions and any butter you can scrape from the bowl, and
mix well with your (very clean) hands until it all comes
together in one big ball. This should take about 90
seconds to 2 minutes of kneading and mixing.

Put this mixture into a sausage stuffer and thread the
sheep casings onto the funnel. Fill the casings, erring
on a little looser than tighter, as sheep casings are
fragile. If you break one, move the fish mixture away
from the break so you can tie it off, then continue with
a new coil. It happens.

When you have the mixture all stuffed, you will want to
pinch off links. I like links in sheep casings about
four to five inches long. To do this you can tie them
off with string, or pinch down with your fingers to make
two links - the end link and the one between your
fingers. Spin the link between your fingers away from
you to tighten the link. You may see air pockets forming
underneath the casing; we’ll deal with them in a bit.
Now move down the coil and pinch off another two links.
This time you spin the link towards you. Repeat this
process, away from you, then towards you, all the way
down the coils.

When you are done, gently compress the fish mixture in a
link at the end, then tie off that link. Do the same on
the other end. Now get a needle or a sausage pricker and
set the point in a burner until it glows; you are
sterilizing it. Us this to prick every air pocket you
can find in the links. When you get them all from a
link, rotate it in the direction it was made (toward or
away from you) to compress the meat into the link and
seal up any air pockets.

Put your links in the fridge, uncovered, for up to a
day. This tightens them and allows the links to bloom a
bit. They will keep for a few days in the fridge and
freeze well. I generally grill or pan fry them and serve
with a seasonal salad.

Yield: 10 servings

Recipe by: Hank Shaw

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... You cannot have a felony without an 'ELON'
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,
On <Tue, 10 Feb 25>, you wrote me:

Well, if you're doing lasagne "noodles" (sheets) then it makes sense
to treat it like pie crust. But from angel hair through fettucine I
find that the roller is the tool for the job. These days, though, the shopping trolley down the market is the tool for the jab.

I wouldn't even attempt anything that fine, without gluten it just comes
apart in the roller and makes a huge mess. I tend to make the shapes that
are easier to do by hand.

Izzat related to your red meat issues? I used to buy hot Italian

I don't think so. I think it's just a mental thing.

Then one day this little devil that rides on my shoulder dope-slapped
me upside the head and said "Hey! Dumba$$! Buy the regular stuff and
your own chilies." It was one of those "Eureka" moments. Bv)=

Laugh. That would work! Andrea doesn't like spice so I do that for one
patty for myself now, mostly I just put in a pinch or three of crushed
RP flakes.

Shawn

... I'm only paranoid because everyone's against me.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Well, if you're doing lasagne "noodles" (sheets) then it makes sense
to treat it like pie crust. But from angel hair through fettucine I
find that the roller is the tool for the job. These days, though, the shopping trolley down the market is the tool for the jab.

I wouldn't even attempt anything that fine, without gluten it just
comes apart in the roller and makes a huge mess. I tend to make the shapes that are easier to do by hand.

Oh, yeah. I've never, to my recollection worked with gluten-free stuff.
I have eaten a fair amount of it in 80+ years but never had to fuss with
it on my own.

Izzat related to your red meat issues? I used to buy hot Italian

I don't think so. I think it's just a mental thing.

Could be. All "natural" casings are animal intestines - hopefully from
the upstream end not the waste chute.

Then one day this little devil that rides on my shoulder dope-slapped
me upside the head and said "Hey! Dumba$$! Buy the regular stuff and
your own chilies." It was one of those "Eureka" moments. Bv)=

Laugh. That would work! Andrea doesn't like spice so I do that for
one patty for myself now, mostly I just put in a pinch or three of
crushed RP flakes.

Sounds like my place. Zippiness to taste. This morning I was having the
"early bird breakfast at on of my favourite stops. Part of my order, since
I have already had my doctor allowed quota of coffee is a large glass of
tomato juice - which i wake up with a tablespoon or so for Frank's Hot
Sauce = which is fairly mild for a hot sauce. Another guy saw me adding
and stirring mthe juice. So he grabs the hot sauce bottle on his table
and goes to town with it. Except he was in for a "treat" - his hot sauce
was Tabasco. Bv)=

This is tonight's supper. My sister-in-law is poorly so I'm cooking for
them. I'll probably do linguine instead of fettucine because I know Phil
and Vicky stock the skinny noodles.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Mushroom Alfredo
Categories: Poultry, Mushrooms, Pasta, Vegetables, Cheese
Yield: 4 servings

4 Skinned, bone-in breast
- halves (12 to 14 oz ea)
2 tb Oil
10 3/4 oz Can cream of chicken soup;
- undiluted
10 3/4 oz Can cream of mushroom soup;
- undiluted
1 c Chicken broth
1 sm Onion; chopped
6 oz Jar sliced mushrooms;
- drained
1/4 ts (ea) garlic salt & pepper
8 oz Fettuccine
8 oz Cream cheese; softened, in
- cubes
Shredded Parmesan cheese;
- opt

In a large skillet, brown chicken in oil in batches.
Transfer to a 4 or 5 qt. slow cooker. In a large bowl,
combine the soups, broth, onion, mushrooms, garlic salt
and pepper; pour over meat. Cover and cook on low for
4-5 hours or until chicken is tender.

Cook fettuccine according to package directions; drain.
Remove chicken from slow cooker and keep warm. Turn slow
cooker off and stir in cream cheese until melted. Serve
chicken and sauce with fettucine. Top with Parmesan
cheese if desired.

Monica Werner, Ontario, California

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... I don't need to be led into temptation. I already know the shortcuts.
=== MultiMail/Win v0.52
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Hi Dave,
On <Wed, 11 Feb 25>, you wrote me:

Oh, yeah. I've never, to my recollection worked with gluten-free
stuff. I have eaten a fair amount of it in 80+ years but never had to
fuss with it on my own.

It's just easier to keep my kitchen gluten free, then I don't have to
worry about using the wrong flour and wondering if I did. :)

Could be. All "natural" casings are animal intestines - hopefully
from the upstream end not the waste chute.

LOL. By the time they are done cleaning then I don't think it matter
which end they came from. Some country's don't even clean them when
they cook with them.

and goes to town with it. Except he was in for a "treat" - his hot
sauce was Tabasco. Bv)=

This is strange. I have both in the fridge but I have always found Frank's
to be more spicy then Tabasco. I like them both but if I had to choose one
it would be Tabasco, maybe because it's more mild to my taste buds?

Title: Chicken & Mushroom Alfredo

I saved it just in case I didn't have it. Andrea would like something
like this.

10 3/4 oz Can cream of chicken soup;
10 3/4 oz Can cream of mushroom soup;
- undiluted

Have to use two cans of the mushroom though as that's the only one that
is gluten free from Alymers. (Canadian brand might be the only gluten
free COM soup).

Shawn

... There you go, bringing class into it again...


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Oh, yeah. I've never, to my recollection worked with gluten-free
stuff. I have eaten a fair amount of it in 80+ years but never had to
fuss with it on my own.

It's just easier to keep my kitchen gluten free, then I don't have to worry about using the wrong flour and wondering if I did. :)

I know trhe words to that song. If you make it "one size fits all" then
no worries if it will work.

Could be. All "natural" casings are animal intestines - hopefully
from the upstream end not the waste chute.

LOL. By the time they are done cleaning then I don't think it matter which end they came from. Some country's don't even clean them when
they cook with them.

Fortunatelu we'nr neighter in one of thosr places.

and goes to town with it. Except he was in for a "treat" - his hot
sauce was Tabasco. Bv)=

This is strange. I have both in the fridge but I have always found Frank's to be more spicy then Tabasco. I like them both but if I had
to choose one it would be Tabasco, maybe because it's more mild to my taste buds?

Which is directly counter to my experience.

Title: Chicken & Mushroom Alfredo

I saved it just in case I didn't have it. Andrea would like something like this.

10 3/4 oz Can cream of chicken soup;
10 3/4 oz Can cream of mushroom soup;
- undiluted

Have to use two cans of the mushroom though as that's the only one that
is gluten free from Alymers. (Canadian brand might be the only gluten free COM soup).

I hadn't considered that they use flour as a thickener in those soups. Makes
me glad I don't got culiac. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Karta
Categories: Five, Exotic
Yield: 2 Servings

100 g Karta (horse rectum)
Salt
Green pepper
+=OR=+
Dill

Not for the faint-hearted. The thick part of the rectum
is washed, without removing the fat, and then carefully
turned inside out so that the fat is inside. It's washed
once more and then tied up at both ends. Karta can be
dried or smoked.

To dry karta it is covered with fine salt and kept in a
cool place for 1-2 days, then dried out.

Karta needs to be smoked for 24 hours and then dried for
2-3 days. After washing it well karta is boiled for 2
hours on a slow fire.

It is served cut into rings and decorated with green
pepper or dill.

Recipe: Kazakh Cooking; www.kazakhadoptivefamilies.com

From: http://www.members.iinet.net.au

Uncle Dirty Dave's Archives

MMMMM

... "Every act creates a ripple with no logical end." -- Scott Adams
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Hi Dave,
On <Fri, 13 Feb 25>, you wrote me:

I know trhe words to that song. If you make it "one size fits all"
then no worries if it will work.

Exactly!

Fortunatelu we'nr neighter in one of thosr places.

'aint that the truth.

Which is directly counter to my experience.

Goes to show you everyone's taste buds are different. :)

I hadn't considered that they use flour as a thickener in those
soups. Makes me glad I don't got culiac. Bv)=

Trust me you should be glad. I'm used to it now and can look at ingredient lists in a fraction of the time I used to. :)

Shawn

... Good customers are as rare as latinum


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

I know trhe words to that song. If you make it "one size fits all"
then no worries if it will work.

Exactly!

Fortunatelu we're freighter in one of thosr places.

'aint that the truth.

I may be soon. Without moving. And thyat's all I'm gonna say because I'd
put Sean in the position of havine to "moderate" me. But, it seems the
worm is back (and active) in RFK's brain.

Which is directly counter to my experience.

Goes to show you everyone's taste buds are different. :)

Looking at the ingredients list/recipe for each sauce shows that the
chilies used are widely separated on the Scoville Heat Index with the
chilies used in Frank's coming in at less than halfs as hot asa the
tabasco chiliesused in Tabasco sauce.

I hadn't considered that they use flour as a thickener in those
soups. Makes me glad I don't got culiac. Bv)=

Trust me you should be glad. I'm used to it now and can look at ingredient lists in a fraction of the time I used to. :)

Fortunately the only food to which I an allergic is bananananas. And I
never did like then anyway. Haven't tried their cousins like plantains
ot cherimoya.

I got a scare whenm researching the botanical relatives of 'nanners.
The article mentioned mangoes and jack fruit. Fortunately it was a
taste and texture reference. PHEW.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seared Swordfish w/Mango Salsa
Categories: Seafood, Fruits, Chilies, Herbs
Yield: 2 Servings

1 tb Olive oil
2 Swordfish steaks; 150 g/5
- oz ea)
1/2 Mango; peeled, chopped
2 Spring onions; thin sliced
1 Red chile; seeded, fine
- chopped *
1/2 Lime; zest & juice
Handful coriander leaves;
- chopped
Salad leaves; to serve

* Pick your heat. I favour a ripe Big Jim/NuMex/Anaheim
as it give a bit of bite and lets the other flavours
shine through. Jalapeno/serrano or (heavens forfend) a
red Habanero may light you up past enjoyment. -- UDD

Rub the oil all over the fish and season. Heat a griddle
pan or BBQ, cook the fish for 3 mins, then turn over and
cook for 3 mins on the other side until charred and just
cooked through.

For the salsa, toss together the mango, spring onions,
chile, lime zest and juice and coriander. Serve with
the grilled fish and salad leaves.

RECIPE FROM: https://www.bbcgoodfood.com

Uncle Dirty Dave's Kitchen

MMMMM

... Apple doesn't grow. It metastasizes!!!!
--- MultiMail/Win v0.52
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Hi Dave,
On <Sun, 15 Feb 25>, you wrote me:

Looking at the ingredients list/recipe for each sauce shows that the chilies used are widely separated on the Scoville Heat Index with the chilies used in Frank's coming in at less than halfs as hot asa the tabasco chiliesused in Tabasco sauce.

I still find tabasco more mild. LOL Maybe I just have a really got bottle
of Frank's?

Fortunately the only food to which I an allergic is bananananas. And
I never did like then anyway. Haven't tried their cousins like
plantains ot cherimoya.

I don't like banananananananas on their own, but I really like them in a
muffin or bread or something like that.

Shawn
... It is worse still to be ignorant of your ignorance.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Looking at the ingredients list/recipe for each sauce shows that the chilies used are widely separated on the Scoville Heat Index with the chilies used in Frank's coming in at less than halfs as hot asa the tabasco chiliesused in Tabasco sauce.

I still find tabasco more mild. LOL Maybe I just have a really got
bottle of Frank's?

Unless some smart-a$$ 'set you up' w/a spiked bottle of Reanks I don't
see how.MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Copycat Franks Red Hot Sauce
Categories: Five, Chilies, Vegetables
Yield: 6 servings

18 Fresh cayenne peppers;
- stemmed
1 1/2 c White vinegar
2 ts Minced garlic
1 ta Salt
1 ts Garlic powder

There are two different ways to prepare this sauce. You
can use fresh cayenne peppers, or you can use cayenne
peppers from your garden that you have canned.


If you're using fresh cayenne peppers, simply remove the
ends and measure all of the ingredients into a small
saucepan.

Heat over medium heat until boiling.

Reduce the heat slightly, but so the mixture continues
to boil.

Simmer about 20-25 minutes.

Remove the mixture from heat, carefully pour it into a
blender & puree until thick and smooth.

Transfer the mixture back into the saucepan and simmer
another 15 minutes.

USING CANNED CAYENNE PEPPERS. If you're using canned
cayenne peppers, which is what we used in this
particular recipe --.

In a blender add 18 peppers, 1 cup of vinegar (we used
the juice from our home-canned peppers), garlic, salt,
and garlic powder.

Cover and puree until smooth.

Transfer to a saucepan and bring to a boil.

Reduce heat and simmer for 20 minutes.

The sauce is much better if you allow the flavors to
marry overnight in the fridge, but if you don't have
enough time to let it marinate overnight it will still
turn out great wings!

RECIPE FROM: https://www.food.com

Uncle Dirty Dave's Archives

MMMMM

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Tabasco Sauce
Categories: Five, Chilies
Yield:

MMMMM-----------------FERMENTED TABASCO SAUCE------------------------
5 oz Tbasco peppers; rough chop'd
2 1/2 tb Sea salt
1 qt Uchlorinated water
1 c Wite wine vinegar

MMMMM---------------NON-FERMENTED TABASCO SAUCE----------------------
5 oz Tabasco peppers
1/4 ts Slt
1 c Ewhite wine vinegar

FOR THE FERMENTED VERSION First, ferment the tabasco
peppers. You can process them to coarsely chop them or
rough chop them with a knife. Pack them into a jar,
leaving at least 1 inch of head space.

The peppers may rise a bit when fermenting.

Next, mix 1 quart unchlorinated water with 2 tablespoons
sea salt. Pour just enough brine over the peppers to
cover them, pressing them down a bit as you go.

It is important to keep the peppers covered with brine
to avoid spoilage. Check this daily.

Screw on the lid and set the jar away from direct
sunlight to ferment for at least 1 week. Ideal
temperatures are between 55-75 degrees F.

The most active fermentation period is between 1-2
weeks, so be sure to monitor it during this time. “Burp”
the jars often by unscrewing the lid a bit to let out
some of the accumulating gases.

Or, use an airlock or membrane for easier fermenting.
See our page, “How to Make Fermented Pepper Mash”, for
further instruction.

After 1-2 weeks, the fermenting activity will diminish
and the brine will turn cloudy and taste acidic.
Fermenting red serrano peppers in a jar with brine

Pour the fermented tabasco peppers, including brine,
into a pot along with vinegar.

Alternatively, you can strain and toss the brine, then
add the solids to a pot with vinegar and 1/2 cup water
or more as desired + 1/4 teaspoon salt.

Or use only a part of the brine for a thicker sauce.
More brine = more salty. Bring to a quick boil. Reduce
heat and simmer for 15 minutes.

Cool slightly then add to a food processor. Process
until smooth.

Strain the mixture to remove the solids. Pour into hot
sauce bottles and enjoy. You can adjust the volume with
additional water and/or vinegar.

FOR THE NON-FERMENTED VERSION Add the tabasco peppers,
vinegar and ¼ teaspoon salt to a small pot.

Bring the mixture to a quick boil, then reduce the heat
and simmer for 15 minutes to soften.

Cool slightly, then add to a food processor. Process
until smooth.

Processing the tabasco peppers in a food procesor

Strain the pepper seeds and pulp mixture to remove the
solids. Look at how much of the seeds and pulp remains.

Pour into hot sauce bottles and enjoy.

RECIPE FROM: https://www.chilipeppermadness.com

Uncle Dirty Dave's Archives

MMMMM

Fortunately the only food to which I an allergic is bananananas. And
I never did like then anyway. Haven't tried their cousins like
plantains ot cherimoya.

I don't like banananananananas on their own, but I really like them in
a muffin or bread or something like that.

Shawn
... It is worse still to be ignorant of your ignorance.

--- Grumble
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... "When someone cares for you, count your blessings." -- Brigitte Nicole
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