Oh, ok... I have heard tales of that, just didn't recognize the initials...

You've by now read some information about it.

Kevin? UTGT still I gather. He used to call me up drunk at 2am when I

was in

Yeah, Kevin. I visited him about 6 months ago,
and he seemed to be in okay spirits and okay
condition, given his getting almost all his
calories from rough red wine and having lost
part of a leg to complications of diabetes.
The saying goes, live fast, die young, and
leave a good-looking corpse. He will have
succeeded in no more than one of these.

Japan. If I answered, he'd sep up the pace of the calls so I stopped

answering.

Various of us have been honored with those
phone calls. Burt Ford was a regular victim,
and Clean Dave used to do an amusing impression
of the guy, having met him only on the phone
and not in person. Kevin got tired of trying to
call me, as I answered the phone only once or
twice, being away most of the rest of the time.
To some of us it wasn't so much his drunkenness
(I've never encountered him sober in person or
otherwise, and I suspect his posts here and
elsewhere were strongly alcohol-flavored as well)
but the godforsakenness of the hours when he was
inclined to bother us.

It's like a French-style deglazing, using some spare
liquid to get all the brown bits off a skillet, saving
Maillard-based flavor and making it easier to clean the
pan at the same time. Only you don't reduce this one much,
because the result of that would be way too strong to use
except perhaps as weed killer. You just boil it fast just
until the fat in the pan is incorporated, done. With a
proper piece of ham with a decent amount of fat, no
butter is needed to chichify things.
Title: Red Eye Gravy
1/3 c Strong black coffee Pork drippings

Still makes me wonder.

Major different histories going on here. Your brand of
southern heritage is probably way different from
what people learned just a couple valleys down.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Spiced Pickled Fruit
Categories: Desserts
Yield: 6 jars

3 qt Peaches, pears or crabapples
1 pt White vinegar
4 c Sugar
1 pt Water
3 Cinnamon sticks
1 ts Whole cloves

Prepare fruit, and tie spices in a cheesecloth bag. Combine sugar,
vinegar, water and spices. Bring to a boil. Boil ten minutes and then
drop in fruit. Cook until partly tender, but not soft or easily pierced.
Remove fruit from syrup and pack in hot scalded jars. Remove the spices
and pour syrup over fruit to fill jars to 1/2 inch of the top. Process in
a boiling water bath. Yields 6 pints of fruit.

Let age before using.

The Farmer, 1948

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