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Post by Paws on Sept 3, 2006 3:40:45 GMT 12.75
Please post recipes for this category on this thread. ;D
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Post by Paws on Sept 3, 2006 9:58:27 GMT 12.75
16 oz tomato or vegetable juice 16 oz carbonated water (flavored if desired) 1/2 tsp Worcestershire sauce 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp Tabasco (optional)
Combine all ingredients well by hand or in a blender. Serve cold or over ice
Number of servings 2 16 oz servings.
Nutritional Information:
Calories per serving - 50 From fat - 0 Carbohydrates - 11 grams sugar - 6 grams fiber - 2 grams sodium - 620 milligrams
Exchanges per serving 2 Fruit or Vegetable, 1 starch
*values will vary depending on brands used.
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Post by Toby Benoit on Sept 13, 2006 14:35:44 GMT 12.75
I'm a big fan of that precious no-carb drink...water. My recipe is easy to follow too. I take an eight ounce glass, sometimes larger and sometimes smaller, but mostly depending on what dishes I've already washed at the time. I take that glass in my left hand while turning on the cold water faucet knob at my sink. After the stream is running, I'll often slip a finger from my right hand in the stream to check the temperature and if I find it pleasant, I'll place the glass (topside up) into the stream until the level of the water in the glass is a thumb-width from the upper edge of the glass. (note: Jelly jars and Mason jars are acceptable substitutes for a glass if it's been awhile since I've got to the dishes) ((don't judge me...I'm single)) When the water reaches the right level, I'll remove the glass from the stream and with my right hand I'll turn the faucet knob tightly off. Dependant upon my level of thirst, I may drink while at the counter or I may take it to another room before enjoying it. For a real refreshing treat on a hot day, try adding a few cubes of ice to the glass prior to adding the water!
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Post by OLKoot on Sept 14, 2006 3:26:20 GMT 12.75
I usually have that after I finish my lumbermans float....Thats a toothpick and a glass of water.....That glass of pure water is just to wash the splinters down!!!!
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Post by Two Tales on Sept 14, 2006 19:17:07 GMT 12.75
My drink is coffee..some like it, some don't...I use 2 or 3 different brands..Kona, Folgers and a li'l known one, Lousian...(it's powered by chicory ;D) I start with well or spring water, then add the appropriate amount of freshly ground (or as fresh as I can get) whether in the basket/filter or in the old pot and cook it for the duration...non-electeric peculators and the old pot get a full ten min of perk or boil time...with a 3 min settle afterwards...then it's in the cups black and strong...might add a touch of sugar or honey to the cup but never any "nipple drippings"... ;D ;D ;D
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Post by Bro. Freddie on Sept 15, 2006 9:31:23 GMT 12.75
TT
Sounds like you like your coffee like I like mine except for one thing. I don't like chicory. I would rather have realur strong java.
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Post by Paws on Sept 16, 2006 5:00:13 GMT 12.75
TT your coffee recipe sucketh much! Never, ever boil coffee! If at all possible start with fresh, green (unroasted) beans. Roast them fresh, grind them fresh (while still warm), and then and only then measure the result out into your (preferably) drip basket. If it is a must then prepare them for immersion into hot water to steep. As a final and last resort choice percolate them; however I must point out that it is preferable to use the percolator as a misnomered boiler I would prefer the term steeper. Choose your water carefully. First choice is fresh cold untreated water from Seattle Washington. Second choice is local spring water, third is tap water that was filtered and allowed to sit and dechlorinate for at least twenty four hours. Using six fluid ounces per cup fill your vessel with capacity. Roast, and grind sufficient beans to provide 1 Tablespoon of grounds per 6 ounce cup to be served. If the coffee is to be steeped in the boiler bring the water to a full boil and kill the heat. Allow the temperature to drop to 200 degrees F and then add the grounds to the top of the pot. A quarter teaspoon of table salt may also be added for pots with a capacity of more than eight cups. Allow the coffee to steep for a minimum of fifteen minutes before serving. Before service pour one cup of cold water into the vessel to help the grounds drop to the bottom. Allow the pot to rest an additional five minutes before gently pouring into serving cups. TT, the Kona is a great idea and the roasted beans can be purchased through Amazon.com. You lucky folk who live in Seattle Washington can just pop into your local restaurant and order a cup of the best in the world! ;D
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Post by Toby Benoit on Sept 16, 2006 7:38:51 GMT 12.75
I have another drink that I adore and would like to share with you good people. First thing you have to do us buy a jug of skim milk. When you get it home, be sure to refridgrate it right away as you don't want to risk it spoiling. Now, when you're ready to begin, start with a regular size water glass and measure out appoximately eight ounces. Now, I know a few guys that like to use frosted glasses and some even put ice in theirs, but I don't bother with such and have never been dissappointed. Once the milk is in the glass, be sure to replace the jug in the refridgerator, you may enjoy it on the spot or transport it to a more convenient location to drink. Sipping, slurping, or gulping; choose your own style at your own pace. It's an especially enjoyable treat when consumed alongside a peanut-butter and jelly sandwich! ***Next week, tune in and learn Toby's secret recipe for a glass of diet soda!***
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Post by Mars on Sept 16, 2006 9:57:44 GMT 12.75
Toby, we need a good ice recipe before that one! The only coffee I liked was made in the Da'vid area of Panama. They grow coffee and sugar cane there. The native indians made us coffee at night which was when we were working(Army). They would put a big kettle over a fire with stream or well water in it. Throw in coffee beans and some sugar cane. As Paws said, I never saw it get to the boiling point but it would get a "foam" on top. Then the fire was diminshed and the coffee was served. Staying awake all night after two or more cups of that stuff was no problem. It usualy took till noon the next day to get to sleep. That stuff was [glow=red,2,300]GOOD[/glow] though. I haven't drank coffee since then. Just isn't the same.
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Post by Paws on Sept 16, 2006 10:36:00 GMT 12.75
You can bet your bottom dollar that more than a few Civil War soldiers had a cup made just exactly the same way Mars! ;D
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Post by Two Tales on Sept 16, 2006 19:34:53 GMT 12.75
Ok, wrong term there, Sporty ;D As I actually never ever let the pot get to a boil...it just sort of rolls around the grounds and creates the foam like Mars mentioned...and the best sweetener for "Pan Coffee" is raw honey...
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Post by Paws on Sept 16, 2006 21:03:09 GMT 12.75
;D I thunk I knew you hadn't lost your mind! ;D Got another sweetener for you that is out of this world. Breyers French Vanilla Ice Cream. About two tablespoons melted in a fresh cup. Oh momma! It makes you want to bake pies, kiss the dog, and bark at the old lady!
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Post by Paws on Jul 7, 2007 0:12:35 GMT 12.75
Mars, I was just looking at your coffee recipe here and you know we just got to get our hands on some cane. Coffee beans are easy. This needs to be a tradition at OCC gatherings. I was also reminiscing about the old cowboy movies remembering how many movie cowboys said; "Water, never drink that stuff gi'me a beer." Makes sense now since I learned that through the 1800s even the kids drank beer or "small beer" (the second run through of the same sludge). The folk knew that folk who drank beer were healthier than folk who drank water. What they didn't know was that the water for the beer was cooked or "pasteurized" killing the bacteria and macrobiotics that were being consumed in fresh water thus causing diseases and illness.
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Post by Mars on Jul 7, 2007 1:21:40 GMT 12.75
I'll see if I can find some sugar cane localy then. A guy up in Ernerstville makes molasses so he should know where some cane is.
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Post by Paws on Jul 7, 2007 1:46:40 GMT 12.75
Sideline: If you do find someone who uses cane I would be interested in a source for canes to be used for old fashioned cane poles. Probably five or six footers for reenactors.
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Post by Mars on Jul 7, 2007 2:37:05 GMT 12.75
Cane poles? You mean regular cane not sugar? The bamboo type stuff? If that's it then I can get all kinds of that. It grows wild everywhere here. I know of some that are 20-25 foot high.
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Post by Paws on Jul 7, 2007 5:00:14 GMT 12.75
Yep. What the heck are folk doing growing bamboo? Decoration?
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Post by RogueWarrior1957 on Jul 7, 2007 5:47:51 GMT 12.75
Guys...as a last ditch effort to find sugar cane for sweetner, and if you cannot find a local fresh supply, take a look in your local Kroger or Safeway Supermarket...perhaps even Wal-Mart Super Store or Sam's Club. I know the local Safeway supermarkets carry it, even in this God-forsaken part of the world, in the produce aisles near where they carry bananas, coconuts, and other special interest fruits and novelties. If you buy it this way, make sure you sniff the product (packaged in blister-pac with air holes). If is has any essence of a sour or fermented scent, don't buy it. Good cane should smell like fresh mown lawn...sweet, and nearly a watermelon odor.
I grew up as a small child in sugar cane and sorghum country. There was a black family, who were life long friends of my family, who specialized in molasses and cane syrup made the old fashioned way. Uncle Richard Cox raised the cane and sorghum, harvested it and ran it thru the cane press, and Auntie Claudia was in charge of the cooking down of the syrup and molasses. She cooked it in a pavilion of sorts in a big ol' iron washpot, making sure it was constantly stirred, and kept from scorching. She would dip ladels of it up and watch the consistancy (viscosity?). When it was just right, she would rake all the fire from under the pot and start ladeling it into the tin buckets and seal them with the bucket lid. Not many people go to the trouble that old couple did, and the results show up in the taste. I will guarantee that store-bought molasses nowadays has been scorched...you can taste it! I'm afraid the days of good sweet homemade cane syrup and molasses are gone...except within a few Amish and Mennonite communities.
Sugar cane startings may be obtained from some of the bigger nurseries (online) provided you live in a climate that is favorable to it's survival. Brian, Toby, and Bro. Freddie...along with others in their latitude, can probably raise it successfully. I can't due to the short growing season and it doesn't handle the cold and seasonal drought prevalant in my climate.
I do have some type of cane or bamboo growing in the yard, but it is only good for ornamental purposes. It feathers out in August into big purple plumes, but I found to my sorrow that this type is no good for cane-poles. When dried, the joints break apart rendering them useless for anything other than making wind chimes and whistles.
I need to run a household search for a cookbook I have that outlines the traditional Native American way of making chocolate. The way we are used to is strictly a European concoction. The Aztec and Inca's didn't use milk, but used boiling water, ground cocoa beans, and fresh ground vanilla beans. Sweetening was provided, as you guessed...sugar cane. The drink was reserved for the rulers and spiritual leaders. If I find that recipe, I will post it here.
-Rogue-
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Post by Mars on Jul 7, 2007 12:59:36 GMT 12.75
I don't know if they are growing bamboo or reeds but it is for decorative purposes. The one's that I mentioned are wild growing reeds. I'll get a picture tomorrow and post it over in corkboard.
I've tried the "store bought" cane and it's just not the same. It's lacking something that "fresh" cut has. It may be "age" at the time of cutting or, aw fudge, I don't know but it is different.
I picked up a half case of Jone's Pure Cane canned pop at the Greeneville wally world the other day on a wim and not having seen it anywhere else. I don't like "sugared pop" and usualy drink diet stuff but this pop is GOOD. Something different for a change.
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Post by Paws on Jul 7, 2007 14:47:28 GMT 12.75
Yes sir! That's why diet soda with Splenda actually tastes better than regular soda; the damned HFCS they use to sweeten it has an almost oily taste to it. Maybe, we will see a return to using sugar as a sweetener. I hope so. For my money it is probably the HFCS at the roots of all the diabetes. It is in virtually everything including animal feed.
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