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Subdeacon Joe

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Posts posted by Subdeacon Joe

  1. Take 2 slices of good sourdough bread,  slather what will become the inside of the sandwich with soft butter,  cover one slice with slices of sizzling hot steak  (OK, warm slices after it has rested) sprinkle with a little salt and pepper, slap the other slice of bread on it, butter side on the inside.  Wait a minute or two for the butter to melt.   Enjoy with a cold beer or your favorite libation.

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  2. 12 hours ago, Dawg Hair, SASS #29557 said:

    Dear Mr Subdeacon Joe, I am on a very strict diet and you are making it impossible for me to continue with my resolve!

    ..........................But the stuff looks good! :blink:

     

     

    Sorry about that. May I ask what the restrictions are?  That 2nd one might possibly be able to be adapted to your diet.

  3. I put the trash bin out for pick up tomorrow and noticed that our Annin flag seemed different.   Took a closer look and saw that the staff was bent just above the socket.

     

    Brought it in to take a photograph,  then spent about 20 minutes trying to find a customer service link.  Finally found a link to sales. I fired off a note, including the photograph,  and asked that it be forwarded to the appropriate person. 

     

    Then I chopped off the staff about an inch above the damage and set it out again. 

    20210407_183107.jpg

    • Like 2
  4. 11 minutes ago, Larsen E. Pettifogger, SASS #32933 said:

    Now remember you are just a guest here.  If you keep up this anti-steakal behaviour you may be awarded penalty points.  AND you know how serious that is.

     

    Anti-steak? 

     

    Sir, you are mistaken! I  am thoroughly PRO-steak.  I  point out that it matters naught what adulterants are used to mask the pure flavor of beef, the one being no better than the other, and what do I  get?  INSULTS!   Why, Sir, if you were worth one more word, I should call you knave!

     

    :D

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  5. Think of it as a tomato and vinegar BBQ sauce.  Same thing.  If you are going to put sauce on a steak, other than the pan juices mounted with some butter, what difference does it make if it is fermented fish kitsap (Worcestershire sauce), Carolina BBQ sauce (Place apple cider vinegar, brown sugar, ketchup, cayenne pepper, red pepper flakes, salt, and pepper in a sauce pan.), or your favorite brand of store bought catsup?

  6. 5 hours ago, H. K. Uriah, SASS #74619 said:

     

    What's "Catsup?"

     

    4 hours ago, Loophole LaRue, SASS #51438 said:

     

    Snooty version of "ketchup"  ;)

     

    LL

     

    The original New England spelling of it.  Well before Heinz changed it to "ketchup" when other brands of catsup came on the market.
    Used to come in a wide variety of flavors, too.

    https://d.lib.msu.edu/fa/16#page/126/mode/2up

     458. Walnut Catsup.-—Take three half sieves\of walnut shells, put them into a tub, mix them up well with common salt, about a pound and a half. Let them stand six days, frequently beating and washing them; by this time the shells become soft and pulpy; then by banking them up on one side of the tub, raising the tub on the same side, the” liquor will run clear off to the other; then take that liquor out. The mashing and banking may be repeated as long as any liquor" runs. The quantity will be about three quarts. Simmer it in an iron pot as long as any scum rises; then add two ounces of allspice, two ounces of ginger,‘bruised, one ounce of long pepper, one ounce of cloves, with the above articles; let it boil slowly for half an hour; when bottled, take care that an equal quantity of spice goes into each bottle; let the bottles be quite filled up, cork them tight, and seal them over. Put them into a cool and dry place, for one year before they are used. . 459. Oyster Catsup.—-Take fine large fresh oysters, open them carefully, and wash them in their own liquor, to take any particle of shell that may remain, strain the liquor after. Pound the oysters in a mortar, add the liquor, and to every pint put a pint of sherry, boil it up and skim, then add two anchovies, pounded, an ounce of common salt, two drachms of pounded mace, and one of cayenne. Let it boil up, skim it, and rub it through a sieve. Bottle it when cold, and seal it. What remains in the sieve will do for oyster sauce. 460. Cockle and Muscle Catsup.—The same way as oyster catsup. 461. lVIushroom Catsup.-—The juice of mushrooms approaches the nature and flavour of gravy meat more than other vegetable juices. Dr. Kitchiner sets a high value, and not without reason, up0n good mushroom catsup, “ a couple of quarts of which,” he says, “ will save some score pounds of meat, besides a vast deal of time and trouble.” The best method of extracting the essence of mushrooms, is that which leaves behind the least quantity of water. In all essences, it is quality, not quantity, to which we ought to look. An excess of aqueous fluid in essences renders them less capable of keeping; while in flavouring sauces, &c. a small quantity is sufficient, so that by this means you do’not interfere with the thickness or consistency of the thing flavoured. Mushrooms, that is, field mushrooms, begin to come in about September. There are several varieties of these fungi, and they differ very much, both in their wholesomeness and flavour. The best and finest flavoured mushrooms are those which grow spontane- ously upon rich, dry, old pasture land. The following is the mode of making good mushroom catsup, or, as Dr. Kitchiner calls it, “ double catsup.” . Take mushrooms of the right sort, fresh gathered and full grown, but not maggoty or putrescent; put a layer of these at the bottom of a deep earthen pan, andsprinkle them with salt; then put another layer of mushrooms, sprinkle more salt on them, and so on alternately, mushroom. and salt. Let them remain two or three hours, by which
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    Page 127

    CLARIFYING. 127 base the salt will have penetrated the mushrooms, and have made , tuen. easy to break; then pound them in a mortar, or break them well with your hands; then let them remain in this state for two days, not more, mashing them well once or twice a day; then pour them into a stone jar, and to each quart add an ounce and a half of whole black pepper, and half an ounce of allspice; stop the jar very close, and set it in a saucepan or stew-pan of boiling water, and keep it boiling for two hours at least. Take out the jar, and pour the juice clear from the settlings, through a hair sieve into a clean stew-pan. Let it boil very gently for half an hour; but to make good or double catsup, it should boil gently till the mushroom juipe is reduced to half the quan- tity, or, in other words, till the more aqueous part is evaporated ; then skim it well, and pour it into a clean dry jar or jug; cover it close, and let it stand in a cool place till next day, then pour it off as gently as possible (so as not to disturb-the settlings at the bottom of the jug,) through a tamis, or thick flannel bag, till it is perfectly clear; add a table-spoonful of good unflavoured spirits (brandy is dear and not a whit better than common spirits of wine of equal strength) to each pint 0f catsup, and let it stand as before. A fresh sediment will be deposited, from which the catsup is to be poured ofl' gently, and hot- ~ tled in half pints, washed with spirit. Small bottles are best, as they are sooner used, and the catsu p, if uncorked often, is apt to spoil. The cork of each bottle ought to be sealed or dipped in bottle cement. Keep it in a dry cool place; it will soon spoil if kept damp. If any pellicle or skin should appear upon it when in the bottle, boil it up again with a few peppercorns. It is a question with us, whether it would not be‘best to dispense with the spice altogether, and give an addition of spirits. When a number of articles are added to the cat- sup, such as difl'erent spices, garlic, eschalot, anchovy, &c. &c., the flavour of the mushroom is overpowered, and it ceases to be, properly speaking, mushroom catsup. _ 462. Mushroom Catsup without Spice is made thus :—Sprinkle a little saltover your mushrooms. Three hours after, mash them; next day, strain off the liquor, and boil it till it is reduced to half. ' Tt'will not keep long, but an artificial mushroom bed will supply sufficien forgiis, the very best of mushroom catsup, all the year round. 63. Mushroom Powder may be made of the refuse of the mush- rooms, after they have been squeezed, by drying them well in a dutch oven, or otherwise, and then reducing them to powder. If the mush- rooms themselves are dried and pounded, the powder will be much stronger. Tincture or essence of mushrooms, we apprehend, might be made, by steeping dried mushrooms in spirits. 

    https://d.lib.msu.edu/fa/15#page/190/mode/2up

    193 CATSUPS AND FLAVORED VINEGARS. MADE MUSTARD. >X< 4 tablespoonfuls best English mustard. 2 teaspoonfuls salt. 2 “ white sugar. - 1 “ white pepper. 2 “ salad oil. Vinegar to mix to a smooth paste—celery or Tarragon vinegar if you have it. 1 small garlic, minced very small. Put the mustard in a bowl and wet with the oil, rub- bing it in with a silver or wooden spoon until it is absorbed. Wet with vinegar to a stiff paste; add salt, pepper, sugar, and garlic, and work all together thoroughly, wetting little by little with the vinegar until you can beat it as you do cake—batter. Beat five minutes very hard; put into wide— mouthed bottles—empty French mustard bottles, if you have them—pour a little oil on top, cork tightly, and set away in a cool place. It .will be mellow enough for use in a. couple of days. Having used this mustard for years in my own family, I can safely advise my friends to undertake the trifling labor of preparing it in consideration of the satisfaction to be dc rived from the condiment. I mix in a Wedgewood mortar, with pestle of the same; but a bowl is nearly as good It will keep for weeks. I‘IORSE-RADISH. Scrape or grind, cover with vinegar, and keep in wide. mouthed bottles. To eat with roast beef and cold meats. 9 

     

    WALNUT CATSUP. Choose young walnuts tender enough to be pierced with a pin or needle. Prick them in several places, and lay in a I jar with a handful of salt to every twenty-five, and water enough to COVer them Break them with a billet of wood or wooden beetle, and let them lie in the pickle a fortnight, stirring twice a day. Drain off the liquor into a saucepan, and cover the shells with boiling vinegar to extract what juice remains in them. Crush to a pulp and strain through a cullender into the saucepan. Allow for every quart an ounce of black pepper and one of ginger, half an ounce of cloves and half an ounce of nutmeg, beaten fine. Put in a pinch of cayenne, a shallot minced fine for every two quarts, and a thinihleful of celery-seed tied in a bag for the same quantity. Boil all together for an hour, if there be a gal- lon of the mixture. Bottle when cold, putting an equal quantity of the spice in each flask. Butternuts make de- lightful catsup. MUSHROOM CA’I‘SUP. 2 quarts of mushrooms. i- lb. of salt. Lay in an earthenware pan, in alternate layers of mush- rooms and salt; let them lie six hours, then break into hits. Set in a cool place three days, stirring thoroughly every morning. Measure the juice when you have strained it, and to every quart allow half an ounce of auspice, the same quantity of ginger, half a teaspoonful of powdered mace, a teaspoonful of cayenne. Put into a. stone jar, cover closely, set in a saucepan of boiling water over the fire, and boil five hOurs hard. Take it off,,empty into a porcelaiirket— tle, and boil slowly half an hour longer. Let it stand all night in a cool place, until settled and clear. Pour ofl‘ 13-, ' irfir ,
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    Page 193
    CATBUPS AND FLAVORED VINEGARS. 195 carefully from the sediment, and bottle, filling the flasks to the mouth. Dip the corks in melted rosin, and tie up with bladders. ' The bottles should be very small, as it soon spoils when exposed to the air. IMITATION WORCESTERSHIRE SAUCE. 3 teaspoonfuls cayenne pepper. 2 tablespoonfuls wahiut or tomato catsup (strained through muslin). 3 shallots minced fine. i 3 anchovies chopped into bits. 1 quart of vinegar. Half»teasl‘oonful powdered cloves. Mix and rub through a sieve. Put in a stone jar, sci in a pot of boiling water, and heat until the liquid is so hot you cannot bear [your finger in it. Strain, and let it stand in the jar, closely covered, two days, then bottle for use. OYSTER CATSUP. 1 quart oysters. 1 tablespoontul salt. 1 teaspoonful cayenne pepper, and same of mace. l teacupful cider vinegar. 1 “ sherry. Chop the oysters and boil in their own liquor With a 'teacupful vinegar, skimming the scum as it rises. Boil three minutes, strain through a hair-cloth ; return the liquor to the fire, add the Wine, pepper, salt, and mace. Boil fifteen minutes, and, when cold, bottle for use, sealing the corks. (I, ' 2’:
    196 COMMON SENSE. TOMATO CATSUP. + l peck ripe tomatoes. 1 ounce salt. 1 “ mace. 1 tablespoonful black pepper. 1 teaspoonful cayenne. 1 tablespoonful cloves (powdered). 7 “ ground mustard. 1 “ celery seed (tied in a thin muslin bag). Cut a slit in the tomatoes, put into a bell-metal or porv celain kettle, and boil until the juice is all extracted and the pulp dissolved. Strain and press through a cullender, then through a hair sieve. Return to the fire, add the sea- soning, and boil at least five hours, stirring constantly for the last hour, and frequently throughout the time it is on the fire. Let it stand twelve hours in a stone jar on the cellar floor. When cold, add a pint of strong vinegar. Take out the bag of celery seed, and bottle, sealing the corks. Keep in a dark, cool place. Tomato and walnut are the most useful catsups we have for general purposes, and either is in itself a fine sauce for «roast meat, cold fowl, game, etc. LEZEON CATSUP. 12 large, fresh lemons. 4 tablespoonfuls white mustard-seed. 1 “ turmeric. 1 “ White pepper. 1 teaspoonful cloves. 1 “ mace. 1 saltspoonful cayenne.
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    Page 195
    'OATSUPS AND FLAVORED VINEGARS. 197 2 tablespoonfuls white sugar. 2 “ grated horse-radish. 1 shallot, minced fine. Juice of the lemons. 2 tablespoonfuls tablesalt. Grate the rind of the lemons; pound or grind the spices, and put all together, including the horse-radish. StreW the salt over all, add the lemon-juice, and let it stand three hours in a cool place. Boil in a porcelain ket- tle half an hour. Pour into a covered vessel—china 01 stone—and let it stand a fortnight, stirring well every day. Then strain, bottle, and seal. It is a fine seasoning for fish sauces, fish soups, antl game ragofits. “ EVER-READY ” CATSUP. >X< 2 quarts cider vinegar. 12 anchovies, washed, soaked, and pulled to pieces. 12 small onions, peeled and minced. 1 tablespoonful mace. 3 “ fine salt. ‘ 3 “ white sugar. 1 “ cloves. 3 z; Whole black pepper. 2 “ ground ginger. 1 “ ' cayenne. 1 quart mushrooms, minced, or 1 “ ripe tomatoes, sliced. Put into a preserving kettle and boil slowly four hours, or until the mixture is reduced to one-halfthe original quan. tity. Strain through a flannel bag. Do not bottle until next day. Fill the flasks to the top, and dip the corks in ~ beeswax and rosin.

     

    • Like 1
  7. 2 hours ago, Blackwater 53393 said:

    Come to think of it, two dogs, split and fried well on a couple slices of bread, with American or Velveeta cheese, dill pickle, thin sliced onion and some mayo!!  THAT’S RIGHT! A fried weenie sandwich!!  Great way to eat a dog, or two in this case!!

     

     

    Dang, l haven't done that in a coons age!

     

    Even better if you toss a couple of slices of fried bologna on it. 

    • Haha 1
  8. 49 minutes ago, Charlie Harley, #14153 said:

    100% corn is gluten free. For those with legitimate gluten issues, even the small amount from a wheat flour filler can have serious side effects. 
     

    Correct. If someone values an animal-free diet, for whatever reason, lard can be an issue. 

     

    How about a “Thank you for coming in” voice?

     

    Sometimes the "stupid question" isn't so stupid. 

     

    Usually it is,  but sometimes it has sound reasons behind it. 

    • Like 2
  9. How gauche!  Everyone knows that the handgun should have the butt pointing away from the plate.  

     

    That is obviously set up for a left handed cross draw.

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  10. At that age I was already reading Michener  - I  loved, and still love - The Source.   

     

    Maybe Shogun would catch his interest. 

     

    Harry Turtledove is a master at alternative history.  Things like Ruled Britannia,  in which the Armada wasn't stopped and Spain conquered England and Wm. Shakespeare gets caught up in the conspiracy to set England free.  He has a two book series about Japan capturing Hawaii and then being driven out.

     

    His World War series is Sifi, but doesn't really read like it. 

     

    The Ring of Fire (aka 1623)series by Eric Flint, and others,  starts off as what could be considered sifi but quickly becomes straight alternative history. 

     

    One stand alone that I really like is The Late Great State of California,  I can't recall the name of the author.   Pretty much a book about the history and economics of California before 1970.

     

    Oh!  Power Boys and Hardy Boys mystery books.

    • Like 1
  11. 46 minutes ago, Linn Keller, SASS 27332, BOLD 103 said:

    Gorgeous birds!

    Beautiful framing with the ... geological structure ... in the back ground!

    (Butte, mesa, plateau ... I'm learning new things here ... until today you could take everything I know about these features, tamp it down into a sewing thimble, and have room enough to pour in a quart of whiskey on top!)

     

    In "Centennial" James Michener wrote something like, "A broad upland is a plateau, after time and erosion it becomes a mesa, then a butte, then a pinnacle, and finally a memory."  

    Something like that, anyway.

    • Thanks 1
  12. 11 hours ago, Charlie Harley, #14153 said:

    All reproductive copulations must occur on the ground through umbilicals. 
     

    If these birds try to do a dragonfly and mate while aloft, bad things can happen in a hurry. 

     

     

    They will couple with other species in flight. 

     

     

     

     

    050829a_v22_lg.jpg

    KC-130-refueling-MV22-Osprey-0807a.jpg

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