• pickles and corned beef

    From JIM WELLER@1:123/140 to MICHAEL LOO on Sunday, October 20, 2019 23:45:00
    Quoting Michael Loo to Jim Weller <=-

    Penn Dutch seven sweets and seven sours

    JW > I am certainly familiar with a mix of sweet and sour pickles
    but usually 2 or maybe 4 at a time not 14.

    Lucille / 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.

    Maybe 4 or 6 at a time on the table but probably 14 if not more in
    total stored in the cellar.

    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!

    There was no real hatred just a sense of comfort being with a group
    of similarly people. It was said that one half of the neighbourhood
    would show up for a wedding or a funeral but everyone came out to
    re-build a house or a barn after a fire.

    boiled dinner

    In New England more typically beets are cooked separately.
    It's in the leftovers that all the ingredients come together,

    That's 5% salt. Brine being 5 to 7%, that implies no
    rinsing at all.

    The drained meat is 5% salt; the brine is very strong. I use the
    brine in small doses to cook dried beans, potatoes and vegetables
    for sewveral days to follow.

    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.

    Yep!

    Walden used to and may again (the accusations against
    Clinton turned out to be false).

    The fees were reasonable, the course work challenging and useful,
    and the school was highly regarded by both HR people in the GNWT's
    Dept of Hhealth as well as the student loans people over at the Dept
    of Education.

    ... 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?

    I posted it here but no, it's not original to me. Before I reveal my
    sourse, does anyone recognise who I paraphrased?

    Cheers

    Jim




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