Subj: 104 Sechler's

a jar of Sechler's sweet orange strip pickles ...
there was not much of the orange presence that one might expect

The concept reminded me about Mississippi Delta neon red Kool-Aid
pickles, something that I have only read about and not experienced.

I've had a Texas I think version of those, but Kool-Aid had
a lot of acid (fumaric, citric, and/or C) as well as sugar,
so the pickles weren't too too sweet. I figure peppermint
stick pickles, which I don't recall actually trying, were
a little sweeter, but in that case the practice was to jam
the peppermint stick into the length and suck the interior
brine out from the middle before eating the pickle itself.
I wonder of anyone has documented these wonders. Southern
Foodways Alliance, perhaps? Oh, last time I went to Snow's
BBQ, I sat with the manager of the Texas affiliate of that
organization; she was attractive but didn't seem to know
all that much about traditional foods, just being a promoter
of the latest trends (luckily, Snow's was both).

Penn Dutch seven sweets and seven sours

Growing up in a rural area with some old German families mixed in
with the Scottish ones I am certainly familiar with a mix of sweet
and sour pickles but usually 2 or maybe 4 at a time not 14. (The

Lucille, whom I was breaking up with at the first Clam Crawl
and some of you met, was largely of Church of the Brethren
stock, and at big holiday meals the family would have sweet
chips, a couple sours, dilly beans, and maybe a beet or onion
thing, but no more.

Polish immigrants tended to be in the Irish neighbourhoods. It was
all about which church one attended back then.)

All those guys if left to their own devices hated one
another but banded together against the Dirty Prods!

Subj: 105 Maritime seafood

Newfies.

If one dined out as a treat one chose steak or at least
hamburger, not more cod.

Or boiled salt beef, whatever they called that dish.

Jiggs' Dinner. Not all that different from New England boiled
dinner except they use navel beef and riblets not corned

Navel beef and brisket, makes not much difference.

brisket and rarely add beets. We have enough Newfy ex-pats here

In New England more typically beets are cooked
separately. Judging from the drab houses, you'd not
omagine that the natives had a sense of aesthetics,
but they really do. It's in the leftovers that all
the ingredients come together,

that my supermarket carries gallon pails of navel beef. Each
imperial gallon pail holds 7 pounds of meat, fat and bones, and 3
pounds of blood red strong brine. Every 100 g serving contains 5000
mg of sodium! Of course one soaks the meat in several changes of
water before making the stew.

That's 5% salt. Brine being 5 to 7%, that implies no
rinsing at all. But beef having traditionally been that
much of a luxury, perhaps a smaller amount to go with a
large quantity of potatoes? And/or there is a high rate
of hypertension among those who eat regularly of it.

Newfie boiled dinner, except not that.

Yeah, they call it boiled dinner too. The Jiggs' name derives from
the Maggie and Jiggs Bring Up Father comic strip because Jiggs like
corned beef and cabbage so much.

Ah. One would have thought Maggie did a lot of baking,
as she always had a rolling pin handy. Or was that
Life with Father?

JW (in 1940) freshly steamed lobsters were two for a quarter

on my 21st birthday / Lobsters were about $2/lb, though

When I went to Newfoundland in 1972 when I was 23 lobster was
$1.60/lb then and there, live, right at the dock. I was told that it
was only $1.20 the summer before but "buddy could hardly make a
livin' at that rate doncha know".

I almost studied there (at Dal) in the mid-'70s

It is highly regarded in some fields including Education. Roslind

I was thinking of going there for English, where I was
accepted with a scholarship, and music, because they
would have paid me for that. But the war was winding
down, and I got an equal scholarship to BU for a Ph.D
(never finished) and my Halegonian-heritage girlfriend
got into New England School of Law (finished).

took fine arts at Western/Fanshawe jointly, art education at Dalhousiue/NSCAD, obtained her Masters in Education on-line from
Simon Fraser and her Masters in Psychology online from Walden (the
real one, not the one featured in Doonesbury). All of these were

Simon Fraser, of course, has always had a great rep, and
Walden used to and may again (the accusations against
Clinton turned out to be false).

deemed to be superior to the two universities located closer to
home in Alberta, at least in her fields. U of Alberta is however
rated in the top 50 globally for engineering, business, agriculture,
nursing and earth sciences.

As well it might.

My first wife was from Saint John

And my second one was from Vancouver island. She gave me crabs! [g]

And then you moved away from the coast and have to
pay for crabs and navel beef.

But not worth keeping a wife for, I guess. You no doubt have a
better deal now.

I do feel that I have indeed traded up. It's been 30 years now, this
month.

Congratulations.

Title: Newfoundland Partridge Soup
1 lb Salt beef
2 Partridge
That's may too much salt if the beef isn't pre-soaked at least twice.

Well, it is a Newfy recipe. It doesn't say how big
the soup pot is, either. The ratio of beef to bird
is very high.

... Whenever I write about food, I get mail from the Serious Chefs.

Okay, that one wasn't a Wellerism. Where'd it come from,
anybody know?

Red Flannel Hash
categories: New England, West Virginia, leftovers, main, fancified
servings: 4

3 Tb vegetable oil
14 1/2 oz cn sliced beets, drained and chopped
2 c chopped cooked corned beef
2 1/2 c diced cooked potatoes
1 md onion, chopped
1/4 c half-and-half cream
2 Tb butter, melted
2 ts dried parsley flakes
1 ts Worcestershire sauce
1/4 ts salt
1/8 ts pepper

Heat the oil in a 12" skillet. Add remaining ingredients.
Cook and stir over low heat for 20 min or until lightly
browned and heated through.

Anne Foust, Bluefield, West Virginia in Taste of Home 10/1996
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