On 2/3/2011 6:27 PM, Alfie wrote:
> I have pre-canned olives, peppers, okra, carrots, and pickles, mixed
> with fresh cauliflower florets.
>
> I mixed them into 5% white vinegar and boiled it all. Then I poured
> boiling water in the jars and dumped them prior to filling them with the
> tightly packed veggies. Then I filled the jars with the 5% boiled
> vinegar and just put them on my kitchen counter in normal room light.
>
> I thought this would be safe to store on my kitchen counter and eat for
> many, many months, (It's been about a year), but a friend tells me they
> could still go bad and hurt me.
>
> Yikes, I don't want to die from eating this stuff. Is it safe or what?
>
>
I wouldn't trust it in my stomach if it has been sitting out for a year.

On 2/3/2011 8:21 PM, Alfie wrote:

>
> Its not worth getting killed over, thats for sure. I wish they made a
> litmus test for bacteria. Wouldn't that be cool? Then we could all test
> our stuff.
>
>


It's not only the bacteria that's dangerous, Alfie. Some of the
contaminants produce chemical toxins (botulism, for example) that
are more dangerous than bacteria and undetectable.

Before you preserve anything, take George's recommendation and look at
the University of Georgia website http://www.uga.edu/nchfp/
or the Ball Blue Book.

gloria p

"Alfie" > wrote in message
...
>
> George Shirley;521889 Wrote:
>> I wouldn't trust it in my stomach if it has been sitting out for a year.
>
> Thanks George. I thought perhaps the sanitizing of the jars, the boiling
> of the produce and 5% vinegar and the fact that they were sealed
> airtight the whole time would make it safe.

Do you dilute your vinegar?

> How is it that pickled eggs and pickled sausages sit in bars in those
> one gallon, perpetually half filled plastic jugs under the same
> conditions for that long and you never hear of anyone dying from eating
> them? I don't think I understand the difference. I don't think I've ever
> been in a tavern that didn't have them.

You have hit on a contentious subject here)) I pickle eggs but I boil the
vinegar to reduce it, certainly I don't dilute it.

Personally I don't refrigerate mine and in over 50 years have never had a
problem. Others here prefer to do so. Cha·cun à son goût, I say)
Mind you, if I disppear in March (when my current batch are ready to eat)
you will know why
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"Alfie" > wrote in message
...
>
> Ophelia;521939 Wrote:
>> Do you dilute your vinegar? Personally I don't refrigerate mine and in
>> over 50 years have never had a problem.
>
> No, I used the White vinegar that is labeled 5% with no dilution. The
> pickles, okra, and three types of hot peppers, and carrots were all
> store bought, vacuum packed items from the grocery store. They were each
> drained and then boiled wtih the cauliflower. The only fresh item was
> the cauliflower.

Ok. Traditionally I use malt vinegar and as I said, I boil that down to
reduce it. Oh mine was for pickled eggs btw

I haven't pickled any veg yet but I am getting ready to do so when I have my
Calcium Chloride in and I expect I shall be bugging George


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"Alfie" > wrote in message
...
>
> Ophelia;521963 Wrote:
>> Ok. Traditionally I use malt vinegar and as I said, I boil that down to
>> reduce it. Oh mine was for pickled eggs btw
>>
>> I haven't pickled any veg yet but I am getting ready to do so when I
>> have my
>> Calcium Chloride in and I expect I shall be bugging George
>
> Well, I guess to be safe, I should just throw out this batch. What a
> shame. I hate throwing food away.

As do I, but I think you are wise.

> I do some more research before making the next batch. I like hot foods
> and its hard to find a veggie hot mix in the pickled stuff at the store.
>
> Are there some really good recipes here on this site for that type of
> thing?

I can't help with 'hot' foods because we don't like them, but many here do
it seems and I am sure they will help

You have come into one of the best groups around. The regulars are very
knowledgable as well as kind and helpful.
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On 2/3/2011 9:21 PM, Alfie wrote:
> George Shirley;521889 Wrote:
>> I wouldn't trust it in my stomach if it has been sitting out for a year.
>
> Thanks George. I thought perhaps the sanitizing of the jars, the boiling
> of the produce and 5% vinegar and the fact that they were sealed
> airtight the whole time would make it safe.
>
> How is it that pickled eggs and pickled sausages sit in bars in those
> one gallon, perpetually half filled plastic jugs under the same
> conditions for that long and you never hear of anyone dying from eating
> them? I don't think I understand the difference. I don't think I've ever
> been in a tavern that didn't have them.
>
> Its not worth getting killed over, thats for sure. I wish they made a
> litmus test for bacteria. Wouldn't that be cool? Then we could all test
> our stuff.
>
>
I realize you're in Oz but what type of jars are you using? Anyone with
a stock pot can produce safe pickles. It's a matter of putting the hot
stuff in hot jars, then into the stock pot, the water brought back to a
boil and boil your sealed jars for the time period recommended by the UofGA.

Today we're making mixed pickles that contain cauliflower, carrots,
pearl onions, red sweet chiles, celery chunks, and pickling spices and
turmeric. They were done according to recipe, put into hot pint jars,
then the vinegar/water/Splenda/spices mixture that had been brought to a
boil and boiled for five minutes (reduces the vinegar somewhat) then the
mixed vegetables put in, brought to a simmer and simmered for a few
minutes to heat through. I then put the mixed vegetables in the jars
using my big, slotted, stainless steel spoon (think GI spoon that looks
to have a half cup end and is about two feet long - bought it fifty
years ago for a quarter at a GI surplus store). After the jars were full
up to the half inch from the top mark I then ladled in the liquid mix up
to the half-inch mark also. They're now in the boiling water bath pot
for a fifteen minute cook up. Oh yeah, put three quarters of a teaspoon
of Pickle Crisp in each jar. I still have 3.5 envelopes of the powdered
stuff, leftover from the six boxes I bought a few years ago on eBay.
When that is gone I will start using the pelleted PC instead. The
pickles come out of the bath in about six minutes and will cool on the
kitchen counter, atop a folded towel, for 24 hours before being put in
the pantry for up to three weeks to ensure the CACL has a chance to work.

We had a very light ice fall this morning and last night, temps never
got below 36F, ideal for freezing rain and snow, now at 39F and the ice
is starting to melt off the roof tops and the power lines. So far, so
good for us here in balmy SW Loosyanna.

Alfie wrote:
>
> No, I used the White vinegar that is labeled 5% with no dilution.

I recognized that stength from the number of the bottle label.
Convenience of using the strength that's available from the store.

> The
> pickles, okra, and three types of hot peppers, and carrots were all
> store bought, vacuum packed items from the grocery store. They were each
> drained and then boiled wtih the cauliflower. The only fresh item was
> the cauliflower.

Let's see if I have this right -

The main problem with pickling into a sealed jar is botulism and other
anaerobic infections. Modern canning procedures with longer boiling are
intended to cover these possibilities.

Traditional pickling is done in large crocks or barrels that are not
sealed. That lets in oxygen and prevents anaerobic infections but it
does have other longevity issues.

So you can seal pickles using obsolete procedures and take your chances,
boil longer for modern procedures, or don't seal and have pickles that
last under a year.

Doug Freyburger wrote:
> Alfie wrote:
>> No, I used the White vinegar that is labeled 5% with no dilution.
>
> I recognized that stength from the number of the bottle label.
> Convenience of using the strength that's available from the store.
>
>> The
>> pickles, okra, and three types of hot peppers, and carrots were all
>> store bought, vacuum packed items from the grocery store. They were each
>> drained and then boiled wtih the cauliflower. The only fresh item was
>> the cauliflower.
>
> Let's see if I have this right -
>
> The main problem with pickling into a sealed jar is botulism and other
> anaerobic infections. Modern canning procedures with longer boiling are
> intended to cover these possibilities.
>
> Traditional pickling is done in large crocks or barrels that are not
> sealed. That lets in oxygen and prevents anaerobic infections but it
> does have other longevity issues.
>
> So you can seal pickles using obsolete procedures and take your chances,
> boil longer for modern procedures, or don't seal and have pickles that
> last under a year.


The vinegar will prevent botulism infection, just like it does with
boiling water bath processed pickles. (BWB doesn't get hot enough to
kill botulism spores, it kills any mold and yeast and their spores)

-Bob

"Doug Freyburger" > wrote in message
...
> Traditional pickling is done in large crocks or barrels that are not
> sealed. That lets in oxygen and prevents anaerobic infections but it
> does have other longevity issues.
>
> So you can seal pickles using obsolete procedures and take your chances,
> boil longer for modern procedures, or don't seal and have pickles that
> last under a year.

That is something I hadn't considered!!! I suppose they would need to be
refrigerated though, yes?

I am just about to start out on an adverture of pickling veggies. In fact I
am going out this very morning to hunt down some Calcium Choride!

If I made unsealed pickles, would the method (of preparing) differ to those
that are to be sealed?

Sorry if these questions are daft, I am in uncharterd territory!
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On Feb 4, 1:48*pm, George Shirley > wrote:

They were done according to recipe, put into hot pint jars,
> then the vinegar/water/Splenda/spices mixture that had been brought to a
> boil and boiled for five minutes (reduces the vinegar somewhat)


My question is why put water in it, and then reduce the solution
somewhat? why not just use less water, or more vinegar.

and the OP said she used ALL vinegar but most pickle solutions use
water and vinegar. wouldn't ALL vinegar be much stronger and preserve
her vegetables even though they had sat out?

On 2/5/2011 2:04 AM, Ophelia wrote:
>
>
> "Doug Freyburger" > wrote in message
> ...
>> Traditional pickling is done in large crocks or barrels that are not
>> sealed. That lets in oxygen and prevents anaerobic infections but it
>> does have other longevity issues.
>>
>> So you can seal pickles using obsolete procedures and take your chances,
>> boil longer for modern procedures, or don't seal and have pickles that
>> last under a year.
>
> That is something I hadn't considered!!! I suppose they would need to be
> refrigerated though, yes?
>
> I am just about to start out on an adverture of pickling veggies. In
> fact I am going out this very morning to hunt down some Calcium Choride!
>
> If I made unsealed pickles, would the method (of preparing) differ to
> those that are to be sealed?
>
> Sorry if these questions are daft, I am in uncharterd territory!

Not really, the sealed ones, properly made, will be good for up to three
years. I've never kept a fresh pickle in the fridge for more than three
months, I just don't trust them that much.

I realize that in olden times (that's times that are at least 100 years
ago because I'm olden myself at 71)people ate pickles from open barrels
in the local grocer's and survived. The problem with the way Momma did
things is that the folks of that day were probably a much hardier lot
than we are today. They were exposed to lots of germs, etc. that didn't
kill them therefore keeping them from being killed by their own bacteria
and those they consumed. My mom had small pox when she was five years
old, that would be in 1910, all three of her children had a natural
immunity to small pox because of that. We were all in our thirties
before a small pox vaccine would take on us. Nearly drove the Navy
doctors mad because my small pox vaccinations would just heal up and not
leave the typical scar. I got vaccinated every six months for a year or
two before they decided I was already immune, even though I had
repeatedly told them that I was. I had measles three times, rosella
twice and German once, had mumps on both sides, had chicken pox and
almost had diptheria but it skipped me for some reason when the rest of
my classmates caught it. Anyone know any young kids in the advanced
nations of the world with those diseases anymore?

Basically it is not worth taking a chance on killing yourself or a loved
one by using outdated methods, or those considered unsafe by modern food
scientists. Not to mention the loss of all your labor and those lovely
vegetables you were working with. It's not that difficult to follow
current methods of preserving food at home.

George
Father Confessor, HOSSSPOJ

"George Shirley" > wrote in message
...
> I realize that in olden times (that's times that are at least 100 years
> ago because I'm olden myself at 71)

Pah. You are still a whippersnapper <g>

people ate pickles from open barrels
> in the local grocer's and survived. The problem with the way Momma did
> things is that the folks of that day were probably a much hardier lot than
> we are today. They were exposed to lots of germs, etc. that didn't kill
> them therefore keeping them from being killed by their own bacteria and
> those they consumed. My mom had small pox when she was five years old,
> that would be in 1910, all three of her children had a natural immunity to
> small pox because of that. We were all in our thirties before a small pox
> vaccine would take on us. Nearly drove the Navy doctors mad because my
> small pox vaccinations would just heal up and not leave the typical scar.
> I got vaccinated every six months for a year or two before they decided I
> was already immune, even though I had repeatedly told them that I was. I
> had measles three times, rosella twice and German once, had mumps on both
> sides, had chicken pox and almost had diptheria but it skipped me for some
> reason when the rest of my classmates caught it. Anyone know any young
> kids in the advanced nations of the world with those diseases anymore?

Not on my street anyway) Blimey you did have an eventful childhood!!!

> Basically it is not worth taking a chance on killing yourself or a loved
> one by using outdated methods, or those considered unsafe by modern food
> scientists. Not to mention the loss of all your labor and those lovely
> vegetables you were working with. It's not that difficult to follow
> current methods of preserving food at home.

Ok you sold it to me I follow and you are right of course!

O the convert.

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On 2/6/2011 8:42 AM, Ophelia wrote:
>
>
> "George Shirley" > wrote in message
> ...
>> I realize that in olden times (that's times that are at least 100
>> years ago because I'm olden myself at 71)
>
> Pah. You are still a whippersnapper <g>
>
> people ate pickles from open barrels
>> in the local grocer's and survived. The problem with the way Momma did
>> things is that the folks of that day were probably a much hardier lot
>> than we are today. They were exposed to lots of germs, etc. that
>> didn't kill them therefore keeping them from being killed by their own
>> bacteria and those they consumed. My mom had small pox when she was
>> five years old, that would be in 1910, all three of her children had a
>> natural immunity to small pox because of that. We were all in our
>> thirties before a small pox vaccine would take on us. Nearly drove the
>> Navy doctors mad because my small pox vaccinations would just heal up
>> and not leave the typical scar. I got vaccinated every six months for
>> a year or two before they decided I was already immune, even though I
>> had repeatedly told them that I was. I had measles three times,
>> rosella twice and German once, had mumps on both sides, had chicken
>> pox and almost had diptheria but it skipped me for some reason when
>> the rest of my classmates caught it. Anyone know any young kids in the
>> advanced nations of the world with those diseases anymore?
>
> Not on my street anyway) Blimey you did have an eventful childhood!!!
>
>> Basically it is not worth taking a chance on killing yourself or a
>> loved one by using outdated methods, or those considered unsafe by
>> modern food scientists. Not to mention the loss of all your labor and
>> those lovely vegetables you were working with. It's not that difficult
>> to follow current methods of preserving food at home.
>
> Ok you sold it to me I follow and you are right of course!
>
> O the convert.
>
Bless you my child, he says as he makes the sign of the dipping ladle.

"George Shirley" > wrote in message
...
> On 2/6/2011 8:42 AM, Ophelia wrote:
>>
>>
>> "George Shirley" > wrote in message
>> ...
>>> I realize that in olden times (that's times that are at least 100
>>> years ago because I'm olden myself at 71)
>>
>> Pah. You are still a whippersnapper <g>
>>
>> people ate pickles from open barrels
>>> in the local grocer's and survived. The problem with the way Momma did
>>> things is that the folks of that day were probably a much hardier lot
>>> than we are today. They were exposed to lots of germs, etc. that
>>> didn't kill them therefore keeping them from being killed by their own
>>> bacteria and those they consumed. My mom had small pox when she was
>>> five years old, that would be in 1910, all three of her children had a
>>> natural immunity to small pox because of that. We were all in our
>>> thirties before a small pox vaccine would take on us. Nearly drove the
>>> Navy doctors mad because my small pox vaccinations would just heal up
>>> and not leave the typical scar. I got vaccinated every six months for
>>> a year or two before they decided I was already immune, even though I
>>> had repeatedly told them that I was. I had measles three times,
>>> rosella twice and German once, had mumps on both sides, had chicken
>>> pox and almost had diptheria but it skipped me for some reason when
>>> the rest of my classmates caught it. Anyone know any young kids in the
>>> advanced nations of the world with those diseases anymore?
>>
>> Not on my street anyway) Blimey you did have an eventful childhood!!!
>>
>>> Basically it is not worth taking a chance on killing yourself or a
>>> loved one by using outdated methods, or those considered unsafe by
>>> modern food scientists. Not to mention the loss of all your labor and
>>> those lovely vegetables you were working with. It's not that difficult
>>> to follow current methods of preserving food at home.
>>
>> Ok you sold it to me I follow and you are right of course!
>>
>> O the convert.
>>
> Bless you my child, he says as he makes the sign of the dipping ladle.

Nodnodnod you are my guru so I must be guided...... <cough>

Now! Let's get down to business.... what's with the dipping ladle.. eh?

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On 2/6/2011 1:22 PM, Ophelia wrote:
>
>
> "George Shirley" > wrote in message
> ...
>> On 2/6/2011 8:42 AM, Ophelia wrote:
>>>
>>>
>>> "George Shirley" > wrote in message
>>> ...
>>>> I realize that in olden times (that's times that are at least 100
>>>> years ago because I'm olden myself at 71)
>>>
>>> Pah. You are still a whippersnapper <g>
>>>
>>> people ate pickles from open barrels
>>>> in the local grocer's and survived. The problem with the way Momma did
>>>> things is that the folks of that day were probably a much hardier lot
>>>> than we are today. They were exposed to lots of germs, etc. that
>>>> didn't kill them therefore keeping them from being killed by their own
>>>> bacteria and those they consumed. My mom had small pox when she was
>>>> five years old, that would be in 1910, all three of her children had a
>>>> natural immunity to small pox because of that. We were all in our
>>>> thirties before a small pox vaccine would take on us. Nearly drove the
>>>> Navy doctors mad because my small pox vaccinations would just heal up
>>>> and not leave the typical scar. I got vaccinated every six months for
>>>> a year or two before they decided I was already immune, even though I
>>>> had repeatedly told them that I was. I had measles three times,
>>>> rosella twice and German once, had mumps on both sides, had chicken
>>>> pox and almost had diptheria but it skipped me for some reason when
>>>> the rest of my classmates caught it. Anyone know any young kids in the
>>>> advanced nations of the world with those diseases anymore?
>>>
>>> Not on my street anyway) Blimey you did have an eventful childhood!!!
>>>
>>>> Basically it is not worth taking a chance on killing yourself or a
>>>> loved one by using outdated methods, or those considered unsafe by
>>>> modern food scientists. Not to mention the loss of all your labor and
>>>> those lovely vegetables you were working with. It's not that difficult
>>>> to follow current methods of preserving food at home.
>>>
>>> Ok you sold it to me I follow and you are right of course!
>>>
>>> O the convert.
>>>
>> Bless you my child, he says as he makes the sign of the dipping ladle.
>
> Nodnodnod you are my guru so I must be guided...... <cough>
>
> Now! Let's get down to business.... what's with the dipping ladle.. eh?
>
The blessed instrument of all food preservers, you use it to dip the
jams, jellies, and pickling liquid from the cooking pot. One also needs
a nice funnel too, I have a plastic one that is made of a plastic that
resists boiling liquids, my old aluminum canning funnel bit the dust
some hears ago when the cheap handle broke off of it. I sent it to
recycling to be turned into beer cans, some redneck somewhere is sipping
beer out of my old canning funnel. Sniff, sniff, wipes a tear from his eye.

Some people just pour the stuff out of a large pyrex measuring cup, one
of those two quart jobs, I'm afraid of boiling liquid, having been
burned several times. Let it not be said that I am a slow learner.

"George Shirley" > wrote in message
...
>>>> O the convert.
>>>>
>>> Bless you my child, he says as he makes the sign of the dipping ladle.
>>
>> Nodnodnod you are my guru so I must be guided...... <cough>
>>
>> Now! Let's get down to business.... what's with the dipping ladle.. eh?
>>
> The blessed instrument of all food preservers, you use it to dip the jams,
> jellies, and pickling liquid from the cooking pot.

I have one as it happens

One also needs
> a nice funnel too,

I do have a good metal funnel too..

I have a plastic one that is made of a plastic that
> resists boiling liquids, my old aluminum canning funnel bit the dust some
> hears ago when the cheap handle broke off of it. I sent it to recycling to
> be turned into beer cans, some redneck somewhere is sipping beer out of my
> old canning funnel. Sniff, sniff, wipes a tear from his eye.

Awwwwwwwwww there, there... At least it is probably enjoying life....

> Some people just pour the stuff out of a large pyrex measuring cup, one of
> those two quart jobs, I'm afraid of boiling liquid, having been burned
> several times. Let it not be said that I am a slow learner.

lol I have all my old jam making kit alive and well and living on the top
shelp of my pot cupboard. Actually it lives next to the pressure canner (as
yet unused) bought from Ross many moons ago!

So, it would seem I have all/most of the equipment necessary yes?


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On 2/7/2011 3:19 AM, Ophelia wrote:
>
>
> "George Shirley" > wrote in message
> ...
>>>>> O the convert.
>>>>>
>>>> Bless you my child, he says as he makes the sign of the dipping ladle.
>>>
>>> Nodnodnod you are my guru so I must be guided...... <cough>
>>>
>>> Now! Let's get down to business.... what's with the dipping ladle.. eh?
>>>
>> The blessed instrument of all food preservers, you use it to dip the
>> jams,
>> jellies, and pickling liquid from the cooking pot.
>
> I have one as it happens
>
> One also needs
>> a nice funnel too,
>
> I do have a good metal funnel too..
>
> I have a plastic one that is made of a plastic that
>> resists boiling liquids, my old aluminum canning funnel bit the dust some
>> hears ago when the cheap handle broke off of it. I sent it to
>> recycling to
>> be turned into beer cans, some redneck somewhere is sipping beer out
>> of my
>> old canning funnel. Sniff, sniff, wipes a tear from his eye.
>
> Awwwwwwwwww there, there... At least it is probably enjoying life....
>
>> Some people just pour the stuff out of a large pyrex measuring cup,
>> one of
>> those two quart jobs, I'm afraid of boiling liquid, having been burned
>> several times. Let it not be said that I am a slow learner.
>
> lol I have all my old jam making kit alive and well and living on the top
> shelp of my pot cupboard. Actually it lives next to the pressure canner (as
> yet unused) bought from Ross many moons ago!
>
> So, it would seem I have all/most of the equipment necessary yes?
>
>
Dependent upon the size of the pressure canner the pot itself can be
used as a boiling water kettle, you just don't completely seal the lid
for BWB. Serves at least two purposes. When we're making huge batches of
pickles (lots of descendants you know)we tend to run two stock pots
(3-gallon size), the BWB pot, and, very often, the 18-quart pressure
canner. Looks like a jam factory in here when the fruit is really coming
in. Doesn't happen often but makes me happy I've got a large gas stove.

Yes, looks like you've got what you need. The main ingredient you need
is caution, all those pots boiling and hot jams and jellies can be
dangerous.

"George Shirley" > wrote in message
...
> Yes, looks like you've got what you need. The main ingredient you need is
> caution, all those pots boiling and hot jams and jellies can be dangerous.

I believe!!! As it is I don't have a huge number of descendents so I am
looking to attemp a few small amounts to ascertain just what we like and
then I will make more.
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On Mon, 7 Feb 2011 09:19:55 -0000, "Ophelia" >
wrote:

Much snippage

>lol I have all my old jam making kit alive and well and living on the top
>shelp of my pot cupboard. Actually it lives next to the pressure canner (as
>yet unused) bought from Ross many moons ago!
>

My goodness "O", it is not like it's a good Island Single Malt.
A pressure canner doesn't get better with long storage, even if your
cupboard is made of oak ;-).
And, at this point in time, *many* moons would be about 100. If memory
serves, I shipped that to you late '02.

Ross.

<Ross@home> wrote in message
...
> On Mon, 7 Feb 2011 09:19:55 -0000, "Ophelia" >
> wrote:
>
> Much snippage
>
>>lol I have all my old jam making kit alive and well and living on the top
>>shelp of my pot cupboard. Actually it lives next to the pressure canner
>>(as
>>yet unused) bought from Ross many moons ago!
>>
>
> My goodness "O", it is not like it's a good Island Single Malt.
> A pressure canner doesn't get better with long storage, even if your
> cupboard is made of oak ;-).

<g> well, I wasn't keeping it for improvement, I just haven't found the
right use for it.

I do, however, see in my near future, good uses for it.... I am open to any
suggestions btw

Just
> And, at this point in time, *many* moons would be about 100. If memory
> serves, I shipped that to you late '02.

lol sounds about right)
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On 2/7/2011 10:37 AM, Ophelia wrote:
>
>
> "George Shirley" > wrote in message
> ...
>> Yes, looks like you've got what you need. The main ingredient you need
>> is caution, all those pots boiling and hot jams and jellies can be
>> dangerous.
>
> I believe!!! As it is I don't have a huge number of descendents so I am
> looking to attemp a few small amounts to ascertain just what we like and
> then I will make more.

Oh well, not everyone is perfect, nor as productive as our children are.

oops, Sorry Alfie,
I didn't really look back to see the name, and these days even
traditionally gender identified names are used cross gender, it's a
confusing world anymore. LOL

On Feb 6, 12:15*pm, Alfie <Alfie.4or...@no-
mx.forums.yourdomain.com.au> wrote:

> > and the OP said she used ALL vinegar but most pickle solutions use
> > water and vinegar. wouldn't ALL vinegar be much stronger and preserve
> > her vegetables even though they had sat out?
>

>
> BTW, I'm a "he" not a "she"... A girl named Alfie...would that be like a
> boy named Sue?
>

> Alfie

On Mon, 7 Feb 2011 18:52:45 -0000, "Ophelia" >
wrote:

>
>
><Ross@home> wrote in message
.. .
>> On Mon, 7 Feb 2011 09:19:55 -0000, "Ophelia" >
>> wrote:
>>
>> Much snippage
>>
>>>lol I have all my old jam making kit alive and well and living on the top
>>>shelp of my pot cupboard. Actually it lives next to the pressure canner
>>>(as
>>>yet unused) bought from Ross many moons ago!
>>>
>>
>> My goodness "O", it is not like it's a good Island Single Malt.
>> A pressure canner doesn't get better with long storage, even if your
>> cupboard is made of oak ;-).
>
><g> well, I wasn't keeping it for improvement, I just haven't found the
>right use for it.
>
>I do, however, see in my near future, good uses for it.... I am open to any
>suggestions btw

These days, we use ours mainly for chicken stock as per USDA Guide 5.
One of the local Asian markets sells chicken carcasses (with an
amazing amount of meat left on them), 5 per big plastic bag for $1.00.
We do a couple bags of them in a big stock pot then pressure can the
resulting stock in 1 liter jars, 25 minutes @ 15 psi.
Working for ourselves in the kitchen, our time is worth nothing. So,
for $2.00 worth of chicken carcasses and $1.25 for a box of lids we
get a dozen jars of excellent stock. It has much more flavour than
those TetraPaks of chicken stock from the grocery store and they cost
around $1.79 per liter.

Ross.

<Ross@home> wrote in message
...
> On Mon, 7 Feb 2011 18:52:45 -0000, "Ophelia" >
> wrote:
>
>>
>>
>><Ross@home> wrote in message
. ..
>>> On Mon, 7 Feb 2011 09:19:55 -0000, "Ophelia" >
>>> wrote:
>>>
>>> Much snippage
>>>
>>>>lol I have all my old jam making kit alive and well and living on the
>>>>top
>>>>shelp of my pot cupboard. Actually it lives next to the pressure canner
>>>>(as
>>>>yet unused) bought from Ross many moons ago!
>>>>
>>>
>>> My goodness "O", it is not like it's a good Island Single Malt.
>>> A pressure canner doesn't get better with long storage, even if your
>>> cupboard is made of oak ;-).
>>
>><g> well, I wasn't keeping it for improvement, I just haven't found the
>>right use for it.
>>
>>I do, however, see in my near future, good uses for it.... I am open to
>>any
>>suggestions btw
>
> These days, we use ours mainly for chicken stock as per USDA Guide 5.
> One of the local Asian markets sells chicken carcasses (with an
> amazing amount of meat left on them), 5 per big plastic bag for $1.00.
> We do a couple bags of them in a big stock pot then pressure can the
> resulting stock in 1 liter jars, 25 minutes @ 15 psi.
> Working for ourselves in the kitchen, our time is worth nothing. So,
> for $2.00 worth of chicken carcasses and $1.25 for a box of lids we
> get a dozen jars of excellent stock. It has much more flavour than
> those TetraPaks of chicken stock from the grocery store and they cost
> around $1.79 per liter.

That's a good idea! I do make my own stock but in small amounts and I use
it up quite quickly.
--
--
https://www.shop.helpforheroes.org.uk/

On 2/8/2011 2:14 AM, Ophelia wrote:
>
>
> <Ross@home> wrote in message
> ...
>> On Mon, 7 Feb 2011 18:52:45 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> <Ross@home> wrote in message
>>> ...
>>>> On Mon, 7 Feb 2011 09:19:55 -0000, "Ophelia" >
>>>> wrote:
>>>>
>>>> Much snippage
>>>>
>>>>> lol I have all my old jam making kit alive and well and living on
>>>>> the top
>>>>> shelp of my pot cupboard. Actually it lives next to the pressure
>>>>> canner
>>>>> (as
>>>>> yet unused) bought from Ross many moons ago!
>>>>>
>>>>
>>>> My goodness "O", it is not like it's a good Island Single Malt.
>>>> A pressure canner doesn't get better with long storage, even if your
>>>> cupboard is made of oak ;-).
>>>
>>> <g> well, I wasn't keeping it for improvement, I just haven't found the
>>> right use for it.
>>>
>>> I do, however, see in my near future, good uses for it.... I am open
>>> to any
>>> suggestions btw
>>
>> These days, we use ours mainly for chicken stock as per USDA Guide 5.
>> One of the local Asian markets sells chicken carcasses (with an
>> amazing amount of meat left on them), 5 per big plastic bag for $1.00.
>> We do a couple bags of them in a big stock pot then pressure can the
>> resulting stock in 1 liter jars, 25 minutes @ 15 psi.
>> Working for ourselves in the kitchen, our time is worth nothing. So,
>> for $2.00 worth of chicken carcasses and $1.25 for a box of lids we
>> get a dozen jars of excellent stock. It has much more flavour than
>> those TetraPaks of chicken stock from the grocery store and they cost
>> around $1.79 per liter.
>
> That's a good idea! I do make my own stock but in small amounts and I
> use it up quite quickly.

All chicken or turkey carcasses here are turned into soup stock and then
frozen in two-quart containers. Soon as winter hits they go quickly.

"George Shirley" > wrote in message
...
> On 2/8/2011 2:14 AM, Ophelia wrote:
>>
>>
>> <Ross@home> wrote in message
>> ...
>>> On Mon, 7 Feb 2011 18:52:45 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> <Ross@home> wrote in message
>>>> ...
>>>>> On Mon, 7 Feb 2011 09:19:55 -0000, "Ophelia" >
>>>>> wrote:
>>>>>
>>>>> Much snippage
>>>>>
>>>>>> lol I have all my old jam making kit alive and well and living on
>>>>>> the top
>>>>>> shelp of my pot cupboard. Actually it lives next to the pressure
>>>>>> canner
>>>>>> (as
>>>>>> yet unused) bought from Ross many moons ago!
>>>>>>
>>>>>
>>>>> My goodness "O", it is not like it's a good Island Single Malt.
>>>>> A pressure canner doesn't get better with long storage, even if your
>>>>> cupboard is made of oak ;-).
>>>>
>>>> <g> well, I wasn't keeping it for improvement, I just haven't found the
>>>> right use for it.
>>>>
>>>> I do, however, see in my near future, good uses for it.... I am open
>>>> to any
>>>> suggestions btw
>>>
>>> These days, we use ours mainly for chicken stock as per USDA Guide 5.
>>> One of the local Asian markets sells chicken carcasses (with an
>>> amazing amount of meat left on them), 5 per big plastic bag for $1.00.
>>> We do a couple bags of them in a big stock pot then pressure can the
>>> resulting stock in 1 liter jars, 25 minutes @ 15 psi.
>>> Working for ourselves in the kitchen, our time is worth nothing. So,
>>> for $2.00 worth of chicken carcasses and $1.25 for a box of lids we
>>> get a dozen jars of excellent stock. It has much more flavour than
>>> those TetraPaks of chicken stock from the grocery store and they cost
>>> around $1.79 per liter.
>>
>> That's a good idea! I do make my own stock but in small amounts and I
>> use it up quite quickly.
>
> All chicken or turkey carcasses here are turned into soup stock and then
> frozen in two-quart containers. Soon as winter hits they go quickly.

That is more or less what I do if I have a lot, but usually, if I cook a
chicken, I turn the carcass and bits into stock and then use it up in a day
or so. If I think I need some and am not cooking a chicken, I will buy
wings. Ross is right about the flavour and i don't like the stuff once can
buy in the shops.

--
--
https://www.shop.helpforheroes.org.uk/

On 2/8/2011 9:15 AM, Ophelia wrote:
>
>
> "George Shirley" > wrote in message
> ...
>> On 2/8/2011 2:14 AM, Ophelia wrote:
>>>
>>>
>>> <Ross@home> wrote in message
>>> ...
>>>> On Mon, 7 Feb 2011 18:52:45 -0000, "Ophelia" >
>>>> wrote:
>>>>
>>>>>
>>>>>
>>>>> <Ross@home> wrote in message
>>>>> ...
>>>>>> On Mon, 7 Feb 2011 09:19:55 -0000, "Ophelia" >
>>>>>> wrote:
>>>>>>
>>>>>> Much snippage
>>>>>>
>>>>>>> lol I have all my old jam making kit alive and well and living on
>>>>>>> the top
>>>>>>> shelp of my pot cupboard. Actually it lives next to the pressure
>>>>>>> canner
>>>>>>> (as
>>>>>>> yet unused) bought from Ross many moons ago!
>>>>>>>
>>>>>>
>>>>>> My goodness "O", it is not like it's a good Island Single Malt.
>>>>>> A pressure canner doesn't get better with long storage, even if your
>>>>>> cupboard is made of oak ;-).
>>>>>
>>>>> <g> well, I wasn't keeping it for improvement, I just haven't found
>>>>> the
>>>>> right use for it.
>>>>>
>>>>> I do, however, see in my near future, good uses for it.... I am open
>>>>> to any
>>>>> suggestions btw
>>>>
>>>> These days, we use ours mainly for chicken stock as per USDA Guide 5.
>>>> One of the local Asian markets sells chicken carcasses (with an
>>>> amazing amount of meat left on them), 5 per big plastic bag for $1.00.
>>>> We do a couple bags of them in a big stock pot then pressure can the
>>>> resulting stock in 1 liter jars, 25 minutes @ 15 psi.
>>>> Working for ourselves in the kitchen, our time is worth nothing. So,
>>>> for $2.00 worth of chicken carcasses and $1.25 for a box of lids we
>>>> get a dozen jars of excellent stock. It has much more flavour than
>>>> those TetraPaks of chicken stock from the grocery store and they cost
>>>> around $1.79 per liter.
>>>
>>> That's a good idea! I do make my own stock but in small amounts and I
>>> use it up quite quickly.
>>
>> All chicken or turkey carcasses here are turned into soup stock and
>> then frozen in two-quart containers. Soon as winter hits they go quickly.
>
> That is more or less what I do if I have a lot, but usually, if I cook a
> chicken, I turn the carcass and bits into stock and then use it up in a
> day or so. If I think I need some and am not cooking a chicken, I will
> buy wings. Ross is right about the flavour and i don't like the stuff
> once can buy in the shops.
>

I have found a few of the boxed stocks in the market are okay but
usually higher in sodium content than we like. I've been off salt for so
many years that the whole world out there seems salty to me.

Just visited a friend who gave me ten lbs of shrimp heads she had in the
freezer. They're in the big stainless stock pot at the moment, simmering
into stock for making gumbo later. I seldom buy fresh shrimp anymore as
the local shrimpers like to sell them in 100 lb lots and I have no room
for that much at one time. Our friends have a very large extended family
and they buy 200 lbs at a time and share them out. I had asked for some
heads and by golly she remembered. When I went over to get them I took
several jars of jams, jellies, and pickles with me. That should keep me
on their good side.

On 2/8/2011 11:34 AM, Alfie wrote:
> George Shirley;523234 Wrote:
>> I've been off salt for so many years that the whole world out there
>> seems salty to me.
>
> George, you really made me laugh at this one. Its how I see the world
> also. Once the taste-buds get used to hardly any salt, its incredible
> how salty some pre-packaged foods can taste. Canned soups are some of
> the worst offenders.
>
> When I eat a salty meal now, it jumps my systolic blood pressure by 30
> points. Yikes! I try to stay almost completely away from salt. It took
> me about a year to acclimate to the taste change, but once acclimated,
> everything tastes just as fine as it did with salt. Some things are
> actually much better.
>
>
Since most every creature and fruit, plant, whatever on earth contains
salt I figure I'm getting all I need just eating regular food without
sodium added. I've been off salt since 1987, the year of my first heart
attack. I do occasionally crave salt but the only salt I put into food
is for bread, to help with the rise, I only use half of whatever amount
the recipe calls for though. No one seems to complain.

When the descendants are over for a holiday they all complain about no
salt shaker on the table. My only answer is: Taste the !@#$% food before
you bitch about no salt shaker. I think grabbing the salt shaker is an
automatic response for most people, probably because they eat in fast
food joints to often.

I do put a pinch of salt in the bottom of the cast iron skillet when I'm
pan grilling a ribeye steak though. Keeps the meat from sticking and
helps sear the exterior.

On Tue, 8 Feb 2011 15:15:22 -0000, "Ophelia" >
wrote:

Lots more snippage.
I suppose I should change the subject line too 'cause this one has
wandered a long way off.
>
>That is more or less what I do if I have a lot, but usually, if I cook a
>chicken, I turn the carcass and bits into stock and then use it up in a day
>or so. If I think I need some and am not cooking a chicken, I will buy
>wings. Ross is right about the flavour and i don't like the stuff once can
>buy in the shops.

The favourite North American fast food fad hasn't hit your side of the
pond yet?
Chicken wings are the *IN* thing and the price at the meat counter
shows it.
You can buy whole chickens for less than $2.00/lb. but chicken wings
run about $2.99/lb. I see split wings (cut in sections, without tips),
regularly priced at $3.49/lb.
Here's a news clip about this past weekend.
<Quote>
Super Bowl Sunday is traditionally a big day for sales of pizza and
chicken wings. According to a news release from the National Chicken
Council, about 1.25 billion chicken wing portions would be consumed
over Super Bowl weekend, making it the biggest time of the year for
chicken wings.
<End quote>

Ross.

On 2/8/2011 5:37 PM, Ross@home wrote:
> On Tue, 8 Feb 2011 15:15:22 -0000, >
> wrote:
>
> Lots more snippage.
> I suppose I should change the subject line too 'cause this one has
> wandered a long way off.
>>
>> That is more or less what I do if I have a lot, but usually, if I cook a
>> chicken, I turn the carcass and bits into stock and then use it up in a day
>> or so. If I think I need some and am not cooking a chicken, I will buy
>> wings. Ross is right about the flavour and i don't like the stuff once can
>> buy in the shops.
>
> The favourite North American fast food fad hasn't hit your side of the
> pond yet?
> Chicken wings are the *IN* thing and the price at the meat counter
> shows it.
> You can buy whole chickens for less than $2.00/lb. but chicken wings
> run about $2.99/lb. I see split wings (cut in sections, without tips),
> regularly priced at $3.49/lb.
> Here's a news clip about this past weekend.
> <Quote>
> Super Bowl Sunday is traditionally a big day for sales of pizza and
> chicken wings. According to a news release from the National Chicken
> Council, about 1.25 billion chicken wing portions would be consumed
> over Super Bowl weekend, making it the biggest time of the year for
> chicken wings.
> <End quote>
>
> Ross.
I tend to watch for sales of boneless/skinless thighs or breasts. Picked
up a ten lb bag of thighs a few weeks ago. Put four to the vacuum bag
and freeze them. Make chicken soup, chicken and sausage gumbo, anything
with chicken in it. The thighs have more flavor, to me, than the breasts
so I usually buy more of them. I'm thinking either chicken and sausage
gumbo for tomorrow (supposed to get cold again then) or maybe lima beans
with sausage over cornbread. Something that will stick to our ribs and
keep us warm through the night.

"George Shirley" > wrote in message
...
> I have found a few of the boxed stocks in the market are okay but usually
> higher in sodium content than we like. I've been off salt for so many
> years that the whole world out there seems salty to me.

Same here! Not used it for a long time. I do keep something called 'low
salt' in the cupboard but it is rarely used and I never use it for cooking.

> Just visited a friend who gave me ten lbs of shrimp heads she had in the
> freezer. They're in the big stainless stock pot at the moment, simmering
> into stock for making gumbo later. I seldom buy fresh shrimp anymore as
> the local shrimpers like to sell them in 100 lb lots and I have no room
> for that much at one time. Our friends have a very large extended family
> and they buy 200 lbs at a time and share them out. I had asked for some
> heads and by golly she remembered. When I went over to get them I took
> several jars of jams, jellies, and pickles with me. That should keep me on
> their good side.

You are just spoilt <g> I bet they are more than happy to share with you
when you are so generous with your preserves
--
--

https://www.shop.helpforheroes.org.uk/

<Ross@home> wrote in message
...
> The favourite North American fast food fad hasn't hit your side of the
> pond yet?

I have seen wings in some kind of sauce in the freezers at the spmkt but I
haven't tried it.

> Chicken wings are the *IN* thing and the price at the meat counter
> shows it.

I am very pleased to say that chicken wings here are very cheap! When I
want to make stock, I often look at the 'reduced' shelves and pick up some
kind of chicken there.

> You can buy whole chickens for less than $2.00/lb. but chicken wings
> run about $2.99/lb. I see split wings (cut in sections, without tips),
> regularly priced at $3.49/lb.

Good grief!

> Here's a news clip about this past weekend.
> <Quote>
> Super Bowl Sunday is traditionally a big day for sales of pizza and
> chicken wings. According to a news release from the National Chicken
> Council, about 1.25 billion chicken wing portions would be consumed
> over Super Bowl weekend, making it the biggest time of the year for
> chicken wings.
> <End quote>

Bonkers ! There has been some pretty nifty advertising there from the
chicken producers.
--
--

https://www.shop.helpforheroes.org.uk/

"George Shirley" > wrote in message
...
> I tend to watch for sales of boneless/skinless thighs or breasts. Picked
> up a ten lb bag of thighs a few weeks ago. Put four to the vacuum bag and
> freeze them. Make chicken soup, chicken and sausage gumbo, anything with
> chicken in it. The thighs have more flavor, to me, than the breasts

Agreed! David (my husband) likes the breasts though so I buy them for him.

> so I usually buy more of them. I'm thinking either chicken and sausage
> gumbo for tomorrow (supposed to get cold again then) or maybe lima beans
> with sausage over cornbread. Something that will stick to our ribs and
> keep us warm through the night.

Hmm I think I will dig a chicken out of the freezer for dinner this evening.
I think I will pot roast it and then it will be nice in a pie later in the
week.
--
--

https://www.shop.helpforheroes.org.uk/

In article >,
Alfie > wrote:

> I could probably eat those veggies and be safe, but it takes so little
> of some nasties to kill, it's just not worth the risk. I'll toss this
> batch to be safe rather than sorry.

That's true, but if you're soaking those veggies in naught but vinegar,
botulism (the poisoning that most food preservers are concerned about)
isn't going to happen. Educate yourself about botulism‹there are many
misconceptions about how it develops.

If you're going to start preserving, do some studying up first. If you
buy the Ball Blue Book (inexpensive and one of most preservers' go-to
sources), read the introduction. Read the first 13 pages. Go have a
cup of coffee. Come back and read those pages again.

Online, go to the National Center for Home Food Preservation, he
<http://www.uga.edu/nchfp/index.html>, go to the For Educators link
(last one on the list at the left) and have a look at those links.
There are slide shows, videos, lots of interesting information. Go have
some lunch. (Sidebar: When the site was being developed, some of us
were asked to have a look and give them feedback about how it was put
together, etc.)

Go back to the home page of the NCHFP site. Poke around the other
sections and familiarize yourself with what is there and available to
you at the click of a mouse.

Find out what or if the U of Florida has in the way of extension
services and if they have information about home food preservation.

When you get stuck, the people here are usually helpful and usually
on-topic. We used to have a kick-ass FAQ file but its keeper no longer
does and I don't even know if it's hosted anywhere anymore. If you ever
run across one that says it's owned by Eric Decker, that's not it.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
http://web.me.com/barbschaller, "Yes, I Can!"

In article >,
George Shirley > wrote:

> On 2/6/2011 1:22 PM, Ophelia wrote:

> >> Bless you my child, he says as he makes the sign of the dipping ladle.
> >
> > Nodnodnod you are my guru so I must be guided...... <cough>
> >
> > Now! Let's get down to business.... what's with the dipping ladle.. eh?
> >
> The blessed instrument of all food preservers, you use it to dip the
> jams, jellies, and pickling liquid from the cooking pot.

Since I pour mine from either the pot or a measuring pitcher, does this
mean I can thump you with those?
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article >,
"Ophelia" > wrote:
> Ok. Traditionally I use malt vinegar and as I said, I boil that down to
> reduce it. Oh mine was for pickled eggs btw
>
> I haven't pickled any veg yet but I am getting ready to do so when I have my
> Calcium Chloride in and I expect I shall be bugging George
>
>

How acidic is malt vinegar, O? The 'merikan recipes and measures are
based on 5% strength.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On 2/9/2011 2:50 AM, Ophelia wrote:
>
>
> "George Shirley" > wrote in message
> ...
>> I have found a few of the boxed stocks in the market are okay but usually
>> higher in sodium content than we like. I've been off salt for so many
>> years that the whole world out there seems salty to me.
>
> Same here! Not used it for a long time. I do keep something called 'low
> salt' in the cupboard but it is rarely used and I never use it for cooking.
>
>> Just visited a friend who gave me ten lbs of shrimp heads she had in the
>> freezer. They're in the big stainless stock pot at the moment, simmering
>> into stock for making gumbo later. I seldom buy fresh shrimp anymore as
>> the local shrimpers like to sell them in 100 lb lots and I have no room
>> for that much at one time. Our friends have a very large extended family
>> and they buy 200 lbs at a time and share them out. I had asked for some
>> heads and by golly she remembered. When I went over to get them I took
>> several jars of jams, jellies, and pickles with me. That should keep
>> me on
>> their good side.
>
> You are just spoilt <g> I bet they are more than happy to share with you
> when you are so generous with your preserves
As the progenitor of approximately 18 people, that includes spouse and
significant others of course, I have a duty to feed all of those six
foot plus, two hundred pounds plus people. It's hard to imagine that two
short people made so many large people. Could it have been nurture, ie
lots of food, rather than nature?

On 2/9/2011 2:54 AM, Ophelia wrote:
>
>
> <Ross@home> wrote in message
> ...
>> The favourite North American fast food fad hasn't hit your side of the
>> pond yet?
>
> I have seen wings in some kind of sauce in the freezers at the spmkt but
> I haven't tried it.
>
>> Chicken wings are the *IN* thing and the price at the meat counter
>> shows it.
>
> I am very pleased to say that chicken wings here are very cheap! When I
> want to make stock, I often look at the 'reduced' shelves and pick up
> some kind of chicken there.
>
>> You can buy whole chickens for less than $2.00/lb. but chicken wings
>> run about $2.99/lb. I see split wings (cut in sections, without tips),
>> regularly priced at $3.49/lb.
>
> Good grief!
>
>> Here's a news clip about this past weekend.
>> <Quote>
>> Super Bowl Sunday is traditionally a big day for sales of pizza and
>> chicken wings. According to a news release from the National Chicken
>> Council, about 1.25 billion chicken wing portions would be consumed
>> over Super Bowl weekend, making it the biggest time of the year for
>> chicken wings.
>> <End quote>
>
> Bonkers ! There has been some pretty nifty advertising there from the
> chicken producers.

I understand that the chicken producers are trying to produce a chicken
that is only wings, breast, and thighs, should be strange looking
critter. <G> I would prefer a beef critter that was all prime rib eyes.

On 2/9/2011 1:26 PM, Melba's Jammin' wrote:
> In >,
> George > wrote:
>
>> On 2/6/2011 1:22 PM, Ophelia wrote:
>
>>>> Bless you my child, he says as he makes the sign of the dipping ladle.
>>>
>>> Nodnodnod you are my guru so I must be guided......<cough>
>>>
>>> Now! Let's get down to business.... what's with the dipping ladle.. eh?
>>>
>> The blessed instrument of all food preservers, you use it to dip the
>> jams, jellies, and pickling liquid from the cooking pot.
>
> Since I pour mine from either the pot or a measuring pitcher, does this
> mean I can thump you with those?

As da Mudder Superior you can pretty much do whatever you want. Just
remember that the Father Confessor/Inquisitor knows everything you think
and the proper way to punish that thinking. <G>

"George Shirley" > wrote in message
...
> On 2/9/2011 2:54 AM, Ophelia wrote:
>>
>>
>> <Ross@home> wrote in message
>> ...
>>> The favourite North American fast food fad hasn't hit your side of the
>>> pond yet?
>>
>> I have seen wings in some kind of sauce in the freezers at the spmkt but
>> I haven't tried it.
>>
>>> Chicken wings are the *IN* thing and the price at the meat counter
>>> shows it.
>>
>> I am very pleased to say that chicken wings here are very cheap! When I
>> want to make stock, I often look at the 'reduced' shelves and pick up
>> some kind of chicken there.
>>
>>> You can buy whole chickens for less than $2.00/lb. but chicken wings
>>> run about $2.99/lb. I see split wings (cut in sections, without tips),
>>> regularly priced at $3.49/lb.
>>
>> Good grief!
>>
>>> Here's a news clip about this past weekend.
>>> <Quote>
>>> Super Bowl Sunday is traditionally a big day for sales of pizza and
>>> chicken wings. According to a news release from the National Chicken
>>> Council, about 1.25 billion chicken wing portions would be consumed
>>> over Super Bowl weekend, making it the biggest time of the year for
>>> chicken wings.
>>> <End quote>
>>
>> Bonkers ! There has been some pretty nifty advertising there from the
>> chicken producers.
>
> I understand that the chicken producers are trying to produce a chicken
> that is only wings, breast, and thighs, should be strange looking critter.
> <G> I would prefer a beef critter that was all prime rib eyes.

heh sounds fairynuff to me)))
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