Dale Shipp wrote to Dave Drum <=-

own milk jug though. There was a pub in England that did something similar. They made what was called scruffy cider (I later learned that
is from dropped apples) but would only serve it on demand to known

Are you sure it was called "scruffy" cider? My late friend Alan Jepp
was from the Atlantic (West) side of England and used to go into
ecstasy describing a cider called "scrumpy". The only "scruffy" cider I

You are right. Blame it on missed memory cells :-}}

We don't have to be old to have "senior moments".

The part about it being made from dropped apples (vs. picked apples)
was something I was told at a cidery in the mid-west.

Mid-west of England? Or Mid-west of USA (AKA Great American Outback)?

I have a lot of thriving orchards in my area. All sell apples (of course) peaches and apricots. And several have cider presses. I can get "raw" unfiltered cider at a couple of them because I am known. The unfiltered
cider sees to become "hard" much more readily than the filtered and
tarted up, ready for the supermarket stuff.

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

Title: Apple Cider-Brined Pork Chops
Categories: Pork, Fruits, Herbs
Yield: 4 Servings

MMMMM---------------------------BRINE--------------------------------
2 c Cold water
1 c Kosher salt
1 c (packed) light brown sugar
2 ts Dried thyme; crushed
+=OR=+
2 Sprigs fresh thyme
1 ts Whole black peppercorns
1 ts Whole cloves
4 c Unfiltered apple cider
2 c Ice cubes

MMMMM---------------------------CHOPS--------------------------------
4 Boneless pork chops; 3/4"
- thick (1-3/4 lb)
Olive oil
Miniature sweet peppers;
- (opt)
Sliced French bread; (opt)

For brine, in a large saucepan bring the water, salt,
brown sugar, thyme, peppercorns, and cloves to boiling
over medium heat. Cook for 2 to 3 minutes or until sugar
and salt dissolve, stirring occasionally. Remove from
heat; stir in apple cider and ice cubes. Stir until ice
cubes melt and brine is cool.

Place pork chops in a large resealable plastic bag set
in a shallow dish. Pour cooled brine over chops in bag;
seal bag. Refrigerate for 6 to 12 hours, turning bag
occasionally. Drain chops, discarding brine. Pat chops
dry with paper towels. Lightly brush chops with olive
oil.

For a charcoal grill, grill chops on the rack of an
uncovered grill directly over medium coals for 7 to 9
minutes or until chops are slightly pink in center (160
degrees F), turning once halfway through grilling. (For
a gas grill, preheat grill. Reduce heat to medium. Place
chops on grill rack over heat. Cover; grill as
directed.)

If desired, brush peppers and bread slices with olive
oil. Add peppers to grill rack with chops. Grill about 8
minutes or until tender, turning occasionally. Add bread
to grill rack during the last 2 to 4 minutes of
grilling, turning once. Serve chops with peppers and
bread.

TIP: For a good all-purpose brine, use a ratio of 2 cups
kosher salt per 1 gallon (16 cups) of liquid. If using
table salt, which is denser than kosher salt, cut the
amount in half.

Better Homes & Gardens | October 2007

MM Format by Dave Drum - 28 October 2007

Uncle Dirty Dave's Kitchen

MMMMM

... You don't need fun to have alcohol.
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

On 06-05-18 07:10, Dave Drum <=-
spoke to Dale Shipp about Cider <=-

The part about it being made from dropped apples (vs. picked apples)
was something I was told at a cidery in the mid-west.

Mid-west of England? Or Mid-west of USA (AKA Great American Outback)?

Wisconsin or Michigan, I'm not sure which at the moment. It was during
one of our coach tours.

I have a lot of thriving orchards in my area. All sell apples (of
course) peaches and apricots. And several have cider presses. I can get "raw" unfiltered cider at a couple of them because I am known. The unfiltered cider sees to become "hard" much more readily than the
filtered and tarted up, ready for the supermarket stuff.

That used to be the case here in Maryland as well, but now it is against
the law to sell unpasturized apple juice, aka raw unfiltered fresh
cider.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beefy Jalapeno Cornbread
Categories: Bread, Sthrn/livng
Yield: 10 servings

1 c Yellow cornmeal
1 c Milk
2 Eggs; beaten
3/4 ts Salt
1/2 ts Soda
1/2 c Bacon drippings or salad oil
1 cn Cream-style corn; 17 oz
1 lb Ground beef
1 lb Cheddar cheese; shredded
1 Onion; chopped
4 Jalapeno pepper; chopped

Combine cornmeal, milk, eggs, salt, soda, bacon drippings, and corn
in a mixing bowl; blend well, and set aside. Saute ground beef until
lighlty browned; drain thoroughly, and set aside.

Pour half of cornmeal batter into a greased 13x9x2inch pan; sprinkle
with cheese. Crumble beef over cheese, and sprinkle with onion and
peppers. Pour remaining cornmeal batter over top. Bake at 350
degrees fro 50 minutes.

SOURCE: Southern Living Magazine, September, 1977.
Typed for you by Nancy Coleman.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:16:00, 06 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

The part about it being made from dropped apples (vs. picked apples)
was something I was told at a cidery in the mid-west.

Mid-west of England? Or Mid-west of USA (AKA Great American Outback)?

Wisconsin or Michigan, I'm not sure which at the moment. It was
during one of our coach tours.

I have a lot of thriving orchards in my area. All sell apples (of
course) peaches and apricots. And several have cider presses. I
can get "raw" unfiltered cider at a couple of them because I am
known. The unfiltered cider sees to become "hard" much more readily
than the filtered and tarted up, ready for the supermarket stuff.

That used to be the case here in Maryland as well, but now it is
against the law to sell unpasturized apple juice, aka raw unfiltered
fresh cider.

Our laws here are similar. Hence the "you have to be known" syndrome for getting raw product. Apparently the laws governing unfiltered cider
vinegar are different. I buy raw, unfiltered cider vinegar down the
Food Fantasies Natural Foods Store. It works for a lot of the claimed
"home remedies" including curing heartburn - which is counter-intuitive.

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

Title: Famous Dave's * Route 66 Truck Stop Chilli
Categories: Beef, Stews, Chilies, Beans, Booze
Yield: 7 Servings

3 lb Coarse ground beef
2 ts Famous Daves Steak seasoning
1/4 c + 1 tb Mexene chilli spice
1 ts Coarse ground black pepper
4 ts Ground cumin
2 ts MAGGI seasoning
1 tb Dried basil; crumbled
1 tb Garlic granules
1 c Celery; chopped fine
1 c Onion; chopped fine
1 c Green bell pepper; chopped
1 lg Jalapeno; stemmed, seeded,
- diced fine
32 oz Can Brooks Chilli hot beans
22 oz Can tomato juice
15 oz Can diced tomatoes
15 oz Can tomato puree
10 oz Can beef broth
3 tb Famous Dave's BBQ sauce
2 tb Kahlua
2 tb Worcestershire sauce

Combine ground beef, steak seasoning, chilli spice, black
pepper, cumin, MAGGI*, basil, and garlic powder in a pot and
mix well. Cook until the ground beef begins to turn a crusty
brown, stirring frequently. Add celery, onion, green pepper,
and jalapeno. Cook until the vegetables are tender, stirring
frequently.

Add undrained chilli beans, tomato juice, undrained tomatoes,
tomato puree broth, BBQ sauce, Kahlua, and Worcestershire
sauce and mix well. Simmer until the desired consistency is
reached, stirring occasionally.

Ladle into chilli bowls. Serve with shredded Cheddar cheese,
minced onion, and plenty of crackers.

* NOT Dave of UDD fame. This is a different famous Dave. His
recipe is pretty much guaranteed heartburn city.

Serves 6 to 8

From: http://www.recipegoldmine.com

Uncle Dirty Dave's Archives

MMMMM

... It's harder to make something good when you can't curse all the time.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

On 06-06-18 11:13, Dave Drum <=-
spoke to Dale Shipp about Cider <=-

That used to be the case here in Maryland as well, but now it is
against the law to sell unpasturized apple juice, aka raw unfiltered
fresh cider.

Our laws here are similar. Hence the "you have to be known" syndrome
for getting raw product. Apparently the laws governing unfiltered cider vinegar are different. I buy raw, unfiltered cider vinegar down the
Food Fantasies Natural Foods Store. It works for a lot of the claimed "home remedies" including curing heartburn - which is
counter-intuitive.

Reason most likely is that unpasturized fresh cider can easily be turned
into hard cider, but not much else can be done with cider vinegar. I
used to use the unfiltered cider vinegar with the mother as a sort of
home remedy -- and it worked for my frequent knee pains. But then I
started getting too much acid reflux and decided to stop it.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CATFISH ELDORADO DE COLORADO
Categories: Main dish, Seafood
Yield: 6 Servings

6 Pan-dressed catfish
Lard or bacon drippings
1 lb Garlic clove; minced
28 oz Tomatoes (lg can)
1 tb Worcestershire sauce
1 Green pepper; seeded/chopped
4 tb All-purpose flour
2 Eggs
4 oz Green chili strips; roasted
- and peeled
6 oz Monterrey jack (or longhorn
-cheddar) cheese; shredded
1 md White onion
1/2 ts Basil
1 Bay leaf
3 ds Liquid tabasco sauce
1/3 c Beef
1/8 ts Pepper
1/2 ts Salt

Saute onion, garlic and green pepper in 2 tablespoons lard until
softened. Add tomatoes and simmer 5 minutes. Add liquid Tabasco
sauce, Worcestershire sauce, beer, basil, bay leaf, salt and pepper.
Simmer, stirring occasionally, 10 to 15 minutes. Meanwhile, prepare
catfish. Melt enough lard in skillet to cover bottom. Separate eggs;
beat whites until fluffy. fold in beaten yolks and stir egg mixtrue
briskly in bowl. Wash catfish in cold water. Dredge in flour.
Holding fish by tail, dip in egg mixture to cover completely. Place
fish immediately in frying pan heated to 350 degrees. Brown lightly
on each side. Remove; place in ungreased baking dish. Lay 3 chili
strips lengthwide on each fish. Cover with tomato sauce and bake 20
to 25 minutes at 350 degreess, until fish flakes easily with a fork.
Sprinkle with shredded cheese during last five minutes of baking.

Note: Enameled saucepan and non-metallic baking dish are recommended.
This recipe was 1977 Catfish Cooking Contest winner.

SOURCE: Country Cooking published by Mississippi Farm Bureau Women,
1987. Contributed by Margaret Harris Typed for you by Nancy Coleman
Submitted By NANCY COLEMAN On 05-17-94

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:42:51, 07 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

That used to be the case here in Maryland as well, but now it is
against the law to sell unpasturized apple juice, aka raw unfiltered
fresh cider.

Our laws here are similar. Hence the "you have to be known" syndrome
for getting raw product. Apparently the laws governing unfiltered
cider vinegar are different. I buy raw, unfiltered cider vinegar
down the Food Fantasies Natural Foods Store. It works for a lot of
the claimed "home remedies" including curing heartburn - which is counter-intuitive.

Reason most likely is that unpasturized fresh cider can easily be
turned into hard cider, but not much else can be done with cider
vinegar. I used to use the unfiltered cider vinegar with the mother as
a sort of home remedy -- and it worked for my frequent knee pains. But then I started getting too much acid reflux and decided to stop it.

That's sort of what I meant. For me it helped my heartburn (AKA acid indigestion) by adding the acidic vinegar. For you it caused acid
reflux. It's not a one-size-fits-all world no matter what the pitchmen
would have us believe. Bv)=

This recipe would be illegal in many jurisdictions .....

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

Title: Raw Egg Nog
Categories: Beverages, Dairy, Eggs
Yield: 4 Servings

4 lg Raw free-range organic eggs
2 c Raw pasture-fed milk
1 c Raw pasture-fed cream
1/8 c (to 1/3c) natural sweetener
- such as: unheated honey,
- or rapadura
1 ts Fresh ground nutmeg

Separate eggs yolk and whites.

Blend egg yolks with sweetener and a touch of cream.

Separately blend egg whites until soft peaks are formed
(whisk may be required). Egg whites are optional. You can
also make creamy egg nog by blending the whites with a
small amount of cream, this makes it less fluffy and adds
a creamy texture to it.

Combine everything together.

From: http://www.naturalnews.com

Uncle Dirty Dave's Archives

MMMMM

... "All these doughnuts and not a cop in sight." -- Plucky Duck
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dave Drum to Dale Shipp <=-

This recipe would be illegal in many jurisdictions .....
Title: Raw Egg Nog

While it couldn't be bought a friend of mine with a dairy farm makes this
every year. The only thing legal in it is the raw honey. <G>

It's amazing. To the point I won't even tell you what area of Ontario he
lives in.

Shawn

... Cure for postal strikes: Mail them their strike pay.
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

Quoting Dale Shipp to Dave Drum <=-

made from dropped apples

in Maryland [...] it is against the law to sell unpasteurized
apple juice, aka raw unfiltered fresh cider.

If cattle are allowed to graze or pigs allowed to root for
groundfalls in orchards their manure can contaminate the ground and
the dropped apples lying on it with e-coli. And even if a prudent
farmer keeps his live stock away how does he stop deer from
trespassing at night?

That's why both filtered apple juice and unfiltered fresh cider has
to be pasteurized in most jurisdictions.
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chimayo Cocktail
Categories: Beverages, Alcohol, Fruit
Yield: 1 serving

1 1/2 oz Cuervo Gold Tequila
1 oz Apple Cider - Preferably
Unfiltered
1/4 oz Lemon Juice
1/4 oz Creme De Cassis
1 sl Unpeeled apple

When the Restaurante first opened, the Jaramillos looked for ways
to popularize Chimayo's apple cider, hoping to make its commercial
production more viable for area farmers. After weeks of
experimentation they hit upon the Chimayo Cocktail, a potent
concoction that is now the restaurant's signature drink and its
most requested recipe.

Half fill an 8-ounce glass with ice cubes. Pour all of the
ingredients over the ice and stir to blend. Garnish the rim with
the apple slice and serve.

Recipe By: The Rancho de Chimayo Cookbook

From: Garry Howard to the Chile-Heads List

MMMMM


Cheers

Jim


... More Canadians are killed by moose than terrorists.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Quoting Dale Shipp to Dave Drum <=-

it is against the law to sell unpasturized apple juice

Reason most likely is that unpasturized fresh cider can easily be
turned into hard cider

It's actually because of the e-coli risk I mentioned yesterday.
Unpasteurized cider comes with its own native yeast but it's easy
to make hard cider from the pasteurized product; just add yeast.
White wine yeast are best, especially champagne yeast.

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

Title: Apple Cider Doughnuts
Categories: Breakfast, Doughnuts
Yield: 20 Servings

1 c Apple cider
1 c Sugar
1/4 c Solid vegetable shortening
2 lg Eggs
1/2 c Buttermilk
3 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Cinnamon
1/2 ts Salt
1/4 ts Nutmeg
Vegetable oil or shortening
-for frying
GLAZE:
2 c Confectioners' sugar
1/4 c Apple cider

Boil apple cider in small saucepan until it is reduced to 1/4 cup,
8 to 10 minutes; cool.

Beat sugar with shortening until smooth. Add eggs and mix well,
then add buttermilk and reduced cider. Stir together flour, baking
powder, baking soda, cinnamon, salt and nutmeg in another bowl.
Add to liquid ingredients; mix just enough to combine.

Transfer dough to lightly floured board and pat to 1/2-inch
thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve
doughnut holes and re-roll and cut scraps.

Add enough oil or shortening to fill a deep pan 3 inches; heat to
375'F. Fry several doughnuts at a time, turning once or twice,
until browned and cooked through, about 4 minutes. Remove to paper
towels with slotted spoon.

For glaze, mix confectioners' sugar and cider. Dip doughnuts while
warm; serve warm.

Source: Chicago Tribune, January 15, 1997

From: Linda Place

MMMMM

Cheers

Jim


... My people skills are fine but my tolerance for idiots needs work.

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On 06-08-18 22:00, Jim Weller <=-
spoke to Dale Shipp about Cider <=-

in Maryland [...] it is against the law to sell unpasteurized
apple juice, aka raw unfiltered fresh cider.

If cattle are allowed to graze or pigs allowed to root for
groundfalls in orchards their manure can contaminate the ground and
the dropped apples lying on it with e-coli. And even if a prudent
farmer keeps his live stock away how does he stop deer from
trespassing at night?

I'd expect that most apple orchards don't have cattle or pigs feeding
there. But, one does not stop deer from trespassing -- at any time.
We've had deer in our yard during full daylight. However, why would
that have effect on the apples that were harvested from the trees? Does
e-coli infect the apples on the tree as well as the dropped fruit?

That's why both filtered apple juice and unfiltered fresh cider has
to be pasteurized in most jurisdictions.

I had always thought it was for other sorts of reasons, e.g. botulism or
air borne bacteria. However, the various articles I see on the web are
all about e-coli.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bean, Bacon, and Apple Casserole
Categories: Side dish, Beans, Fruit, Sthrn/livng
Yield: 6 servings

2 c Navy beans; dried
1 1/2 ts Salt
1/8 ts Ginger, ground
3 c Apples, tart; sliced
1/3 c Sugar, brown; firmly packed
8 sl Canadian bacon

Wash beans and put in large saucepan. Cover with cold water and let
soak overnight. The next day, bring beans to a brish boil in the
same water; add salt and ginger. Lower temperature and simmer until
bean skins begin to split. Drain, reserving liquid.

Place half the beans in an 11x7x1-1/2" baking dish. Arrrange sliced
apples in rows over beans. Sprinkle with brown sugar, and add
remaining beans. Arrange Canadian bacon slices on top. Cover and
bake at 350 degrees for 1 hour. Remove cover and add enough reheated
bean liquid to barely cover beans. Return to oven and bake until
beans are tender and lightly browned.

SOURCE: Southern Living Magazine, April, 1974.
Typed for you by Nancy Coleman.
From: Nancy Coleman Date: 05-26-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:58:03, 10 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

I'd expect that most apple orchards don't have cattle or pigs
feeding there.

It is common practise actually to let cattle graze on the plentiful
grass between the rows of trees earlier in the summer and for pigs
to root for fallen apples after the harvest is over on small mixed
use farms. Perhaps not in large commercial orchards.

why would that have effect on the apples that were harvested
from the trees? Does e-coli infect the apples on the tree as
well as the dropped fruit?

It doesn't. But windfalls get collected off the ground too. The good
ones get picked up; the scabby, misshapen, bruised or rotten ones
get left for the pigs.

When I was a kid I would put a blanket or tarp on the ground, shake
the tree and pick up the apples that fell. After the first frost we
wouldn't harvest any more but they would continue to drop off the
tree. My sister's horse roamed free in that field and loved apples.



Cheers

Jim


... My You Tube expose IS peer reviewed; it has 396 views and 89 thumbs up

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