On 1-Jun-2009, Desideria > wrote:

> On Sun, 31 May 2009 22:57:22 -0500, "Nunya Bidnits"
> > wrote:
>
> >In ,
> >Sqwertz > typed:
> >> On Fri, 29 May 2009 10:49:10 -0500, Nunya Bidnits wrote:
> >>
> >>> In ,
> >>> Sqwertz > typed:
> >>>> On Thu, 28 May 2009 19:31:06 -0400, piedmont wrote:
> >>>>
> >>>>> Nunya Bidnits wrote:
> >>>>>> In ,
> >>>>>> Sqwertz > typed:
> >>>>>>> On Sun, 24 May 2009 12:34:30 -0400, m.a.w. wrote:
> >>>>>>>
> >>>>>>>> Ingredients:
> >>>>>>>> 1 cup cider vinegar
> >>>>>>>> 2 tablespoons salt
> >>>>>>>> 1 tablespoon brown sugar
> >>>>>>>> 1 teaspoon cayenne
> >>>>>>>> 1 teaspoon red pepper flakes
> >>>>>>>> Preparation:
> >>>>>>>>
> >>>>>>>> Mix all ingredients together. Let stand as long as possible, at
> >>>>>>>> least 1/2 a day, but the longer the better.
> >>>>>>> The first recipe is defective; It has way too much salt. Compare
> >>>>>>> it the amount of salt in the second and third recipes. That
> >>>>>>> recipe makes a finished product that is a full 15% salt in
> >>>>>>> relation to all the other ingredients.
> >>>>>>>
> >>>>>>> If your butt needs that much salt and vinegar, then something
> >>>>>>> else is wrong.
> >>>>>>>
> >>>>>>> -sw
> >>>>>>
> >>>>>> Maybe he meant teaspoons. Still it seems like a lot of salt to me
> >>>>>> too. I generally don't salt much of anything except meat rubs
> >>>>>> until I have tasted the concoction without any salt. Some people
> >>>>>> say you don't get the same flavor if you add salt it later, but I
> >>>>>> don't agree. The only exception really are foods that have to be
> >>>>>> cooked by absorbing water, like pasta. If you want to add salt to
> >>>>>> the flavor of pasta, it needs to go into the water in which it is
> >>>>>> boiled. Other than that, by the time I get something seasoned, the
> >>>>>> amount of salt I need to add to get it right is very small, or
> >>>>>> none.
> >>>>>>
> >>>>>> MartyB in KC
> >>>>>>
> >>>>> Typo! teaspoon, oooops
> >>>>
> >>>> Actually, that same recipe is floating around the net in at least a
> >>>> dozen web sites, and it does say "Tablespoons". It's on about.com
> >>>> like that as well.
> >>>>
> >>>> Somebody bumped their head, if you ask me.
> >>>
> >>> A bad recipe on about.com? Whoodathunkit?
> >>
> >> This is why the best cooking information and recipes are from
> >> old-fashioned cookbooks.
> >>
> >> -sw
> >
> >Joy of Cooking for example... I have three versions, oldest is 1976 I
> >think,
> >but would like to find even older ones. The later version had some
> >issues
> >with indexing and reference that sucked, but still is a very good
> >reference,
> >just not quite as complete as the older ones in describing ingredients
> >and
> >methods. Still, if a non-professional cook could only could have one
> >cookbook ever, I would strongly recommend Joy.
> >
> >MartyB in KC
>
> I have one of the old paperback sets, and feel very lucky to have it.
>
>
> Desideria

My "Joy Of Cooking" is '1964' and it indicates the first printing was
'1931'. It's as good now as it was 45 years ago.

--
Brick WA7ERO (Youth is wasted on young people)