I'll have to defer to firsthand experience! If one
magically appeared next to me, I might try it and
report on it, but that's not too likely to happen,
and please don't buy a box of them on my account!
If that magically appeared next to you, I'd say that was black magic.
(*cues Santana*)
I can't see, either.
That's to say, it's a complete misnomer.
I agree with you on that. I was wondering what exactly barbeque had to
do with something I associate with a cocktail party.
It wasn't just the Outback Steakhouse that promoted
that delusion. Pascal's Manale is just the most cited
of the numerous Southern restaurants that offers such
a dish, often under the name "barbecue." It's a good-
enough tasting plate of food, though, just so it's made
with enough butter (more butter than margarine or oil)
and garlic. I've eaten it, I've made it.
There's enough seasoning that you might as well be
making potato newburg.
I noticed that also wih all of the seasoning.
There are a lot of such recipes that feature Tabasco
or Worcestershire, which do a number on shellfish.
The following is much more like what I'd do but for the
mace, which I'd omit. Note that Fred has his name three
times in the recipe and the recipe author once at the
bottom. That's a bit much.
Yeah, that's kinda like "stealing" the recipe credits. Like I've said before, I only credit myself for the MM conversion process or if it's my
own recipe. I put my name as a category index simply for my own use so
I can see what I've typed in.
I don't think that my dual insistences on a proper
provenance and the uncopyrightability of recipes are
incompatible.
Here's an example: this is my favorite biscuit recipe. My mom used to
buy Saco buttermilk powder in Germany in the late 70s and it's been available in the US for some time. This recipe was originally on the
label of the powder can.
Ah, I once had such a can. Beige with blue and white, a
picture of an Italianate chef guy in front.
Title: Saco Buttermilk Biscuits
From:
http://www.sacopantry.com/saco-buttermilk-biscuits/
Converted to Meal Master format by Sean Dennis@1:18/200 on 3/7/2018.
That's the kind of paper trail, as it were, that I
appreciate.
Quiz time, so what's the relevancy of this recipe?
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Eggplant Marmalade
Categories: Condiments
Servings: 8
2 lb Of eggplant
4 c Of sugar (2 pounds)
4 c Of water
1 ts Ground nutmeg
1 1/2 ts Ground cinnamon
Juice of 2 large lemons
Grated rind of 1/2 lemon
Makes about 8 half-pints
Wash, peel and dice the eggplant. Barely cover with water in a
preserving
kettle and boil for about 10 minutes; drain and set aside. Make a syrup
by
combining the sugar, water, nutmeg and cinnamon and bringing them to a
boil. Add the eggplant. Remove from heat, cover and allow to stand
overnight. The next day, remove the eggplant with a slotted spoon and
boil
the syrup for 20 minutes to thicken it. Return the eggplant to the
kettle
and boil for 30 to 40 minutes until the syrup sheets when dropped from a
spoon (2 drops forming on the edge of the spoon, coming together and
falling as 1 drop), or until a jelly thermometer reads 220 to 222 F.
Stir
in the lemon juice and grated rind. Ladle into hot, sterilized jars and
seal.
To seal: Fill to within 1/2-inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a 1/8-inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to seal completely.
Jams and Jellies - 1975 [no more credit reported]
MMMMM
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