On Tue, 2 Jun 2009 23:14:46 -0500, "Nunya Bidnits"
> wrote:

>In ,
>Desideria > typed:
>> On Mon, 1 Jun 2009 10:13:12 -0500, "Nunya Bidnits"
>> > wrote:
>>
>>> In news >>> Desideria > typed:
>>>> 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
>>>
>>> Cool, what is the copyright date on them?
>>>
>>> MartyB
>>
>> It's a newbie set. 1974.
>>
>>
>> Desideria
>
>Cool, I've got a hardback, 1976. It was a wedding gift for my first attempt
>at marriage. It's complete with an old electric stove coil burn on the
>cover.
>
>MartyB

good to have souvenirs. <g>


Desideria