On Tue, 10 Jun 2008 13:24:15 -0500, Lou Decruss
wrote:

On Tue, 10 Jun 2008 16:04:32 GMT, blake murphy
wrote:

On Mon, 09 Jun 2008 15:59:22 -0500, Lou Decruss
wrote:

On Mon, 09 Jun 2008 15:59:57 -0400, Tracy wrote:

Lou Decruss wrote:
On Mon, 09 Jun 2008 14:03:27 -0400, Tracy wrote:



It's just vinegar - mostly....



But but but......you already have vinegar in it!




Yeah, but ...this is a 19 year old kid we are talking about. He likes
the hot vinegar addition...and you are entitled to your opinion.

Yes, we're all entitled. I just tossed a few ideas out that seemed
better. YMMV I've got a 22 yr. old that destroys an Italian style
sub sandwich with yellow mustard. He's entitled too I guess.

Lou

you mean like french's?

Yep.......I like it. But not on that..yuk

he's lucky you didn't strike him.

If you saw him you'd agree I'm the lucky one. In 22 years I've never
hit him. I'm 6'3", 205 pounds, and in pretty good shape. He'd kick
my ass.

Lou

that's unfortunate. trade him in for a small dog.

your pal,
blake

On Wed, 11 Jun 2008 19:23:14 GMT, blake murphy
wrote:

On Tue, 10 Jun 2008 11:43:25 -0500, Lou Decruss
wrote:

On Tue, 10 Jun 2008 16:03:16 GMT, blake murphy
wrote:

On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss
wrote:

I will use the oil based liquid from Chicago style giardiniera. It
makes good dipping sauce for breadsticks or even a few drops on a
pizza is good. I've added a bit to the pot when making Italian beef
with good success as long as you like a bit of heat. I wouldn't do
anything with the "spring mix" that most of the world knows as
giardiniera.

Lou


lou, is there a brand of this that might make it out of chicago?

your pal,
blake

The best stuff comes from the deli counter in glass crocks just like
pickles. I'm sure that's not an option. So these are the bottled
biggies.

http://www.viennabeef.com/products/i...?PRODUCT_ID=23

http://www.dellalpe.com/

http://www.hotsauceworld.com/ilprimgiar16.html

http://www.cosmicchile.com/site/il-primo-giardiniera


Lou

o.k., i was thinking more of the large pieces of cauliflower, carrot
slices, etc. rather than the condiment.

Yes. That's the spring mix that's known as giardiniera outside
Chicago. I guess I was cornfuuzzed as to what you were looking for.

i've been looking for the
dilled cauliflower heads by mezzetta, which i used to see all the time
but seems to have disappeared in the stores i go to.

Louise got a quart size jar of that from a dollar store for $1.09 a
few months ago. It was pretty good even though it was probably from
china. It's not something we normally get so I can't recommend any
brands.

i have a jar of
their 'california hot mix,' but it's almost too hot for what i have in
mind, which is just a little something on the side for a sandwich or
the like.

I've seen many recipes for giardiniera like what you're looking for.
They looked pretty easy. This one looks pretty simple:

http://tinyurl.com/4pkwr8

Here's one more like what I like and you can control the heat. I'd
use serranos though.

http://allrecipes.com/Recipe/Hot-Ita...ra/Detail.aspx

but while we're almost on the subject, i've gotten subs at two
quasi-sub places (quizno's and potbelly's) which offer hot peppers,
but they are jalapeños instead of crushed cherry peppers. that just
ain't right. what's worse, the jerry's near me, the local source for
cheesesteaks, has closed down. all signs of the coming apocalypse.

Sorry about your loss Blake. Around here we use these. They're
serranos.

http://www.hotsauceworld.com/ilprimsporpe.html

Sorry I can't be much help.

Lou

On Wed, 11 Jun 2008 19:24:23 GMT, blake murphy
wrote:

On Tue, 10 Jun 2008 13:24:15 -0500, Lou Decruss
wrote:

Yes, we're all entitled. I just tossed a few ideas out that seemed
better. YMMV I've got a 22 yr. old that destroys an Italian style
sub sandwich with yellow mustard. He's entitled too I guess.

Lou

you mean like french's?

Yep.......I like it. But not on that..yuk

he's lucky you didn't strike him.

If you saw him you'd agree I'm the lucky one. In 22 years I've never
hit him. I'm 6'3", 205 pounds, and in pretty good shape. He'd kick
my ass.

Lou

that's unfortunate. trade him in for a small dog.

your pal,
blake

He's living with us again and drives me nuts sometimes, but I'd rather
that than ANY sized dog. Or even a cat.

Lou

In article ,
blake murphy wrote:

On Tue, 10 Jun 2008 11:43:25 -0500, Lou Decruss
wrote:

On Tue, 10 Jun 2008 16:03:16 GMT, blake murphy
wrote:

On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss
wrote:

I will use the oil based liquid from Chicago style giardiniera. It
makes good dipping sauce for breadsticks or even a few drops on a
pizza is good. I've added a bit to the pot when making Italian beef
with good success as long as you like a bit of heat. I wouldn't do
anything with the "spring mix" that most of the world knows as
giardiniera.

Lou


lou, is there a brand of this that might make it out of chicago?

your pal,
blake

The best stuff comes from the deli counter in glass crocks just like
pickles. I'm sure that's not an option. So these are the bottled
biggies.

http://www.viennabeef.com/products/i...?PRODUCT_ID=23

http://www.dellalpe.com/

http://www.hotsauceworld.com/ilprimgiar16.html

http://www.cosmicchile.com/site/il-primo-giardiniera


Lou

o.k., i was thinking more of the large pieces of cauliflower, carrot
slices, etc. rather than the condiment. i've been looking for the
dilled cauliflower heads by mezzetta, which i used to see all the time
but seems to have disappeared in the stores i go to. i have a jar of
their 'california hot mix,' but it's almost too hot for what i have in
mind, which is just a little something on the side for a sandwich or
the like.

your pal,
blake

How willing are you to experiment, Sonny?

Get a head of cauliflower and make it into florets, trimming
appropriately. (Or pick up a couple cups of florets from a salad bar.)
Dump them into a large quantity of boiling water for a minute; remove
with a strainer and plunge them into ice water for a couple minutes.
Drain well.

Bring maybe 1 cup cider vinegar and 1/2 cup water to a boil along with a
tablespoon of kosher salt and a tablespoon of sugar, a tsp of
peppercorns, and a half teaspoon of mustard seeds or dry mustard. If
you can get your hands on some fresh dill, stick a head, along with a
clove or two or peeled garlic, into a clean quart jar, pack the
cauliflower in it, put another head of dill on top, and pour the hot
brine over to cover. Cover it tightly and let it sit (after cooling) in
the fridge for a couple weeks before tasting. It might be something
you'd like with your sandwich. (Or it might not be; I made up the
ingredients on the fly.)

If you don't have fresh dill available, put a teaspoon of dill seeds
(not the green weed) into the mixture when you're heating it. The seeds
have more flavor, as I recall, than the dried greenery.

You don't have to process this. Store it in the fridge forever.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Wed, 11 Jun 2008 18:55:17 -0500, Lou Decruss
wrote:

On Wed, 11 Jun 2008 19:23:14 GMT, blake murphy
wrote:

o.k., i was thinking more of the large pieces of cauliflower, carrot
slices, etc. rather than the condiment.

Yes. That's the spring mix that's known as giardiniera outside
Chicago. I guess I was cornfuuzzed as to what you were looking for.

i've been looking for the
dilled cauliflower heads by mezzetta, which i used to see all the time
but seems to have disappeared in the stores i go to.

Louise got a quart size jar of that from a dollar store for $1.09 a
few months ago. It was pretty good even though it was probably from
china. It's not something we normally get so I can't recommend any
brands.

i have a jar of
their 'california hot mix,' but it's almost too hot for what i have in
mind, which is just a little something on the side for a sandwich or
the like.

I've seen many recipes for giardiniera like what you're looking for.
They looked pretty easy. This one looks pretty simple:

http://tinyurl.com/4pkwr8

Here's one more like what I like and you can control the heat. I'd
use serranos though.

http://allrecipes.com/Recipe/Hot-Ita...ra/Detail.aspx


thanks, lou. maybe i'll try something along those lines.

your pal,
blake

On Thu, 12 Jun 2008 08:48:55 -0500, Melba's Jammin'
wrote:

In article ,
blake murphy wrote:

o.k., i was thinking more of the large pieces of cauliflower, carrot
slices, etc. rather than the condiment. i've been looking for the
dilled cauliflower heads by mezzetta, which i used to see all the time
but seems to have disappeared in the stores i go to. i have a jar of
their 'california hot mix,' but it's almost too hot for what i have in
mind, which is just a little something on the side for a sandwich or
the like.

your pal,
blake

How willing are you to experiment, Sonny?

Get a head of cauliflower and make it into florets, trimming
appropriately. (Or pick up a couple cups of florets from a salad bar.)
Dump them into a large quantity of boiling water for a minute; remove
with a strainer and plunge them into ice water for a couple minutes.
Drain well.


snipped and saved

this looks feasible for a non-canner like me. i was thinking of
getting some fresh dill for pickle brine and dilled vodka experiments.
in any case, i have dill seed and pickling spice (both from penzeys)
on hand. is there any reason briefly cooked frozen cauliflower could
not be used for this? (depending on the fresh at the grocer looks.)

your pal,
blake

In article ,
blake murphy wrote:

On Thu, 12 Jun 2008 08:48:55 -0500, Melba's Jammin'
wrote:

In article ,
blake murphy wrote:

o.k., i was thinking more of the large pieces of cauliflower, carrot
slices, etc. rather than the condiment. i've been looking for the
dilled cauliflower heads by mezzetta, which i used to see all the time
but seems to have disappeared in the stores i go to. i have a jar of
their 'california hot mix,' but it's almost too hot for what i have in
mind, which is just a little something on the side for a sandwich or
the like.

your pal,
blake

How willing are you to experiment, Sonny?

Get a head of cauliflower and make it into florets, trimming
appropriately. (Or pick up a couple cups of florets from a salad bar.)
Dump them into a large quantity of boiling water for a minute; remove
with a strainer and plunge them into ice water for a couple minutes.
Drain well.


snipped and saved

this looks feasible for a non-canner like me. i was thinking of
getting some fresh dill for pickle brine and dilled vodka experiments.
in any case, i have dill seed and pickling spice (both from penzeys)
on hand. is there any reason briefly cooked frozen cauliflower could
not be used for this? (depending on the fresh at the grocer looks.)

your pal,
blake

Give it a go. I'll venture that the frozen stuff has already been
blanched before freezing.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Thu, 12 Jun 2008 15:38:58 -0500, Melba's Jammin'
wrote:

In article ,
blake murphy wrote:

On Thu, 12 Jun 2008 08:48:55 -0500, Melba's Jammin'
wrote:

In article ,
blake murphy wrote:

o.k., i was thinking more of the large pieces of cauliflower, carrot
slices, etc. rather than the condiment. i've been looking for the
dilled cauliflower heads by mezzetta, which i used to see all the time
but seems to have disappeared in the stores i go to. i have a jar of
their 'california hot mix,' but it's almost too hot for what i have in
mind, which is just a little something on the side for a sandwich or
the like.

your pal,
blake

How willing are you to experiment, Sonny?

Get a head of cauliflower and make it into florets, trimming
appropriately. (Or pick up a couple cups of florets from a salad bar.)
Dump them into a large quantity of boiling water for a minute; remove
with a strainer and plunge them into ice water for a couple minutes.
Drain well.


snipped and saved

this looks feasible for a non-canner like me. i was thinking of
getting some fresh dill for pickle brine and dilled vodka experiments.
in any case, i have dill seed and pickling spice (both from penzeys)
on hand. is there any reason briefly cooked frozen cauliflower could
not be used for this? (depending on the fresh at the grocer looks.)

your pal,
blake

Give it a go. I'll venture that the frozen stuff has already been
blanched before freezing.

i was at the store yesterday, and they had no frozen cauliflower,
except mixed with broccoli and with other vegetables. doesn't that
seem odd? (the fresh was three dollars a head.)

your pal,
blake

On Thu, 12 Jun 2008 10:33:20 -0700, Dan Abel wrote:

In article ,
blake murphy wrote:


o.k., i was thinking more of the large pieces of cauliflower, carrot
slices, etc. rather than the condiment. i've been looking for the
dilled cauliflower heads by mezzetta, which i used to see all the time
but seems to have disappeared in the stores i go to. i have a jar of
their 'california hot mix,' but it's almost too hot for what i have in
mind, which is just a little something on the side for a sandwich or
the like.

Mezzetta:

http://www.mezzetta.com/

will send you whatever they sell, although I don't know what shipping
would be from my coast to your coast.

yes, i've been to their site. i would like to avoid shipping if i
can.

i know the local giant used to carry it, and i'm keeping my out at
other stores.

your pal,
blake