• Penn Dutch

    From JIM WELLER@1:123/140 to NANCY BACKUS on Saturday, June 30, 2018 19:57:00

    Quoting Nancy Backus to Dale Shipp <=-

    Lancaster
    Intercourse
    Quarryville PA, just south of Amish country.

    OK, I found it too. Another geography lesson for me. Looking at the
    map then lead me to reading about Lebanon and then Lebanon Bologna.

    So now I have a question. The USA has a very small percentage of
    Lebanese immigrants compared to Canada but at least 25 out of 50
    states have a town and/or county named Lebanon. How come? We don't.

    From: www.meatsandsausages.com

    --MM

    Lebanon Bologna (Traditional)

    1 kg beef
    28 g salt
    2.5 g Cure #1
    30 g sugar
    3 g dextrose
    3 g pepper
    3 g allspice
    2 g cinnamon
    1 g cloves
    .5 g ginger

    This American sausage has its roots in the town of Lebanon,
    Pennsylvania, where it was made by German settlers. Lebanon Bologna
    is a semi-dry, fermented, heavily smoked, all-beef sausage which is
    not cooked. The traditional process (no starter cultures) calls for
    curing beef at 4-6 C for 10 days.

    Curing. Grind beef with a large plate (20 mm), mix with salt, Cure
    #1 and sugar and keep for 10 days at 4-6 C.

    Grind cured beef through a 3-5 mm plate.

    Mix ground meat with all ingredients.

    Stuff sausage mix into 4-12 cm casings. Natural beef middles,
    collagen or fibrous casings. The larger casings are tied and
    stocking netted or laced with butcher twine for support as this is a
    large and heavy sausage.

    Cold smoke for 4-8 days at < 22 C, 85% humidity.

    For a drier sausage: dry at 16-12 C, 80% humidity.

    Store sausages at 10-15 C, < 75% humidity.

    Notes:

    Final pH: around 4.2-4.4, water activity 0.93-0.96, it is a moist
    sausage but extremely stable due to its low final pH. The sausage is
    often left for 3 days at 4-6� C for additional ripening. The sausage
    was traditionally cold smoked for 7 days in winter months and 4 days
    in the summer.

    ---



    Cheers

    Jim


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  • From NANCY BACKUS@1:123/140 to JIM WELLER on Tuesday, July 03, 2018 16:23:00
    Quoting Jim Weller to Nancy Backus on 06-30-18 19:57 <=-

    Lancaster
    Intercourse
    Quarryville PA, just south of Amish country.

    OK, I found it too. Another geography lesson for me. Looking at the
    map then lead me to reading about Lebanon and then Lebanon Bologna.
    So now I have a question. The USA has a very small percentage of
    Lebanese immigrants compared to Canada but at least 25 out of 50
    states have a town and/or county named Lebanon. How come? We don't.

    I suspect it came from using Biblical names for settlements, such as
    Bethlehem, Ephrata, Bethel, Nazareth, etc... not from the fact that
    immigrants came from those locations... :)

    From: www.meatsandsausages.com
    Lebanon Bologna (Traditional)
    Notes:
    Final pH: around 4.2-4.4, water activity 0.93-0.96, it is a moist
    sausage but extremely stable due to its low final pH. The sausage is
    often left for 3 days at 4-6� C for additional ripening. The sausage
    was traditionally cold smoked for 7 days in winter months and 4 days
    in the summer.

    Your version looks like it might be shippable, if done carefully...
    maybe not all the way to Lebanon, though...

    ttyl neb

    ... Laziness is simply the habit of resting before you get tired.

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  • From JIM WELLER@1:123/140 to NANCY BACKUS on Saturday, July 14, 2018 19:27:00

    Quoting Nancy Backus to Jim Weller <=-

    I've been very busy the past two weeks and unable to participate
    here but am back now.

    25 out of 50 states have a town and/or county named Lebanon.
    How come? We don't.

    I suspect it came from using Biblical names for settlements,
    such as Bethlehem [not] that immigrants came from those
    locations

    I suspect you've nailed it. The USA has 26 Bethlehems, Canada none.
    That says something about the nature of the first immigrants/
    invaders the two countries experienced.

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

    Title: Lebanon County Rhubarb Jam
    Categories: Penn dutch, Jams, Fruit
    Yield: 4 pints

    2 1/2 lb Rhubarb
    1 1/2 lb Sugar
    1/2 c Water
    2 Oranges, rind & juice of

    Wash and skin the rhubarb and cut into small pieces; add sugar and
    1/2 cup of cold water. Grate the rind of the oranges and add to
    the rhubarb. Add the orange juice and cook for 30 minutes,
    stirring occasionally. Pour into sterilized jars and seal.

    Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
    Arts Press, 1936.

    (Quite tart. The usual ratio of fruit to sugar is 1:1 and rhubarb
    is a lot more sour to begin with than most fruits and berries. -
    JW)

    MMMMM

    Cheers

    Jim

    ... Pop-Tarts: They're unhealthy but then so are we.

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  • From NANCY BACKUS@1:123/140 to JIM WELLER on Monday, July 16, 2018 20:54:00
    Quoting Jim Weller to Nancy Backus on 07-14-18 19:27 <=-

    I've been very busy the past two weeks and unable to participate
    here but am back now.

    Nice to have you back... :)

    25 out of 50 states have a town and/or county named Lebanon.
    How come? We don't.
    I suspect it came from using Biblical names for settlements,
    such as Bethlehem [not] that immigrants came from those
    locations

    I suspect you've nailed it. The USA has 26 Bethlehems, Canada none.
    That says something about the nature of the first immigrants/
    invaders the two countries experienced.

    Many of the USA's early settlers came here for religious reasons, after
    all... and as they moved west, they'd take their place names with
    them.... :)

    Title: Lebanon County Rhubarb Jam
    Categories: Penn dutch, Jams, Fruit
    2 1/2 lb Rhubarb
    1 1/2 lb Sugar
    1/2 c Water
    2 Oranges, rind & juice of
    Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
    Arts Press, 1936.

    (Quite tart. The usual ratio of fruit to sugar is 1:1 and rhubarb
    is a lot more sour to begin with than most fruits and berries. -
    JW)

    The orange juice would add a little sweet to the tart, though... :) And
    people that like rhubarb often prefer its tartness... :)

    ttyl neb

    ... Vitamin: What you should do when friends stop by for a visit.

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  • From JIM WELLER@1:123/140 to NANCY BACKUS on Saturday, July 21, 2018 21:21:00

    Quoting Nancy Backus to Jim Weller <=-

    Quoting Jim Weller to Nancy Backus on 07-14-18 19:27 <=-

    I've been very busy the past two weeks and unable to participate
    here but am back now.

    Nice to have you back... :)

    It will probably be one day a week at most for a while.

    using Biblical names for settlements,

    That says something about the nature of the first immigrants/
    invaders the two countries experienced.

    Many of the USA's early settlers came here for religious reasons

    While most of ours came here mainly for financial reasons.

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

    Title: Modern Sauce Financiere
    Categories: French, Sauces
    Yield: 1 Pint

    1/4 c Olive oil
    1/2 ts Thyme
    1/2 ts Dried oregano
    1/2 c Fine chopped onions
    3 sm Cloves garlic; crushed
    2 lb fresh tomatoes, cut
    -into 1 inch pieces
    1 ts Salt
    1/4 ts Fresh ground black pepper
    GARNISH:
    2 c mushrooms, chopped
    2/3 c green olives; chopped

    Classic Sauce Financiere is a French compound sauce made from Demi
    Glace flavoured with Chicken Stock, Truffle Essence and Madeira or
    Sauterne wine and garnished with truffles and mushrooms.

    This leaner, modern Sauce Financiere is made with fresh tomatoes
    and olives.

    Unlike many other tomato sauces, it is cooked quite fast. Cooking
    tomatoes for a long time tends to darken them and make them more
    acidic; they lose some of their fresh, sweet taste. In winter,
    when tomatoes are less flavorful, add a tablespoon of tomato paste
    for taste and color or substitute a can of plum tomatoes.

    Heat the oil in a saucepan, and add the thyme, oregano, onions,
    and garlic. Cook the mixture on medium to high heat for 1 minute.
    Add the tomatoes, salt, and pepper and bring to a boil. Cover, and
    cook on medium heat for approximately 5 to 6 minutes. At this
    point the tomatoes will have liquefied if they are nice and ripe.

    Push the mixture through a food mill, using the fine screen, then
    return it to the saucepan. Bring to a boil and add the mushrooms
    (wash them in water first if they are dirty), bring to a boil, and
    simmer for 2 minutes.

    Meanwhile, cover the green olives with cold water in an other
    saucepan and bring to a boil. Boil for about 10 seconds, drain,
    and rinse the olives under cold water. This eliminates some of
    their bitterness. Add the olives to the tomato sauce and set aside
    until ready to use.

    Recipe by: Jacques Pepin

    MMMMM


    Cheers

    Jim


    ... Brandy. It's Grandma's medicine.

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  • From NANCY BACKUS@1:123/140 to JIM WELLER on Tuesday, July 31, 2018 19:47:00
    Quoting Jim Weller to Nancy Backus on 07-21-18 21:21 <=-

    I've been very busy the past two weeks and unable to participate
    here but am back now.
    Nice to have you back... :)

    It will probably be one day a week at most for a while.

    And I was just away camping with my extended family for a week and in a catch-up phase now, myself... ;)

    using Biblical names for settlements,
    That says something about the nature of the first immigrants/
    invaders the two countries experienced.
    Many of the USA's early settlers came here for religious reasons

    While most of ours came here mainly for financial reasons.

    Or were Loyalists that fled the lower colonies after the Rev War... :)

    ttyl neb

    ... Don't eat at any restaurant of which there is more than just one.

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