Hey Dave,

Got anything about pickeld garlic?

(P.S. This is an on topic test message LOL - if you see this elsewhere
please let me know)

|09S|11hawn


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Shawn Highfield wrote to Dave Drum <=-

Hey Dave,

Got anything about pickeld garlic?

(P.S. This is an on topic test message LOL - if you see this elsewhere please let me know)

Just got one - which I have not made.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Pickled Garlic
Categories: Vegetables, Chilies, Herbs, Preserving
Yield: 3 half-pints

2 qt Water
3 c Peeled garlic cloves
12 Coriander seeds
6 Whole peppercorns
3 Dried hot chilies; split
3 Whole allspice
1 Bay leaf; torn in three
- pieces
1 1/2 c White vinegar
1 tb Sugar
1 1/2 ts Canning salt

In a large saucepan, bring water to a boil. Add garlic
and boil 1 minute.

Meanwhile, divide coriander, peppercorns, chiles,
allspice and bay leaf among three hot half-pint jars.
Drain garlic and pack into jars to within 1/2" of the
top.

In a small saucepan, combine vinegar, sugar and salt.
Bring to a boil, stirring constantly. Carefully ladle
hot liquid over garlic, leaving 1/2" headspace. Remove
air bubbles and adjust headspace, if necessary, by
adding hot mixture. Wipe rims. Center lids on jars;
screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring
that they are completely covered with water. Bring to a
boil; process for 10 minutes. Remove jars and cool.

Taste of Home Test Kitchen, Milwaukee, Wisconsin

Makes: 3 half-pints

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... A fast has no real nutritional value.
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Just got one - which I have not made.
Title: Spicy Pickled Garlic

Thanks, I have saved it and will add this to the list of things to try.
Andrea bought a ton of garlic from a market that had it on sale so trying
to find new ways to use it. ;)

|09S|11hawn


--- Talisman v0.53-dev (Windows/x86)
* Origin: Tiny's BBS - tinysbbs.com:4323/ssh:4322 (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Just got one - which I have not made.
Title: Spicy Pickled Garlic

Thanks, I have saved it and will add this to the list of things to try. Andrea bought a ton of garlic from a market that had it on sale so
trying to find new ways to use it. ;)

Here's another that will use up a *lot* of garlic.

Going to miss Tiny's BBS. I hope you'll hamg around and contribute to
the echo. Active participants are thin on the ground. Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken w/40 Cloves of Garlic
Categories: Poultry, Herbs, Citrus
Yield: 5 Servings

1 tb Olive oil
40 cl Garlic; peeled, left whole
1/4 ts Rosemary; crumbled
1/4 ts Thyme
1/8 ts Sage; crumbled
4 1/2 lb Free range chicken; cleaned
1 tb Lemon juice
Salt & pepper
Loaf of French bread; sliced

Soak top and bottom of 3 1/4 quart clay cooker in water
about 15 minutes. Line sides and bottom with parchment
paper (I never do this.)

Combine olive oil, garlic and herbs in cooker. Rinse
chicken, pat dry and reserve neck and giblets for other
use. Place chicken over garlic mixture, drizzle with lemon
juice, and add salt and pepper.

Place covered cooker in cold oven. Set thermostat to
450-|F/230-|C. Bake until chicken is tender and juices run
clear when thigh is pierced, about 1 1/4 hours. Remove
cover and bake until chicken is crisp and brown, about
5-10 minutes. Carve chicken [I'd let it rest a few
minutes] and spoon cooking liquid over.

Serve with garlic and french bread.

Make 4 - 6 servings

Recipe By: Clay Cookery, by the Editors of Consumer Guide

NOTES : I just remove papery skins from garlic, but do not
peel. The garlic is wonderfully sweet and aromatic,
smushed onto bread. This is a great company dish; easy,
tasty, and cheap. Try to use a fresh free-range chicken
and the best bread you can get.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "There is no such thing as too much garlic." -- Dave Drum, September 1969 --- MultiMail/Win v0.52
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Dave Drum wrote to Shawn Highfield <=-

Going to miss Tiny's BBS. I hope you'll hamg around and contribute to
the echo. Active participants are thin on the ground. Bv(=

Shawn has set up an account on my BBS. He'll be around, I'm sure. It is
sad to see how the echo has become smaller over the years.

-- Sean

--- MultiMail/Linux v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Shawn Highfield <=-

Here's another that will use up a *lot* of garlic.

Thanks! I did make some pickled garlic, I'll review in another 3(ish)
weeks when it's done.

Going to miss Tiny's BBS. I hope you'll hamg around and contribute to
the echo. Active participants are thin on the ground. Bv(=

It's been on auto pilot too long. I'm still around just no longer interested in running the BBS.

Shawn

... Gone crazy, be back later, please leave message.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

Here's another that will use up a *lot* of garlic.

Thanks! I did make some pickled garlic, I'll review in another 3(ish) weeks when it's done.

Going to miss Tiny's BBS. I hope you'll hamg around and contribute to
the echo. Active participants are thin on the ground. Bv(=

It's been on auto pilot too long. I'm still around just no longer interested in running the BBS.

That's the proximate reason I took down "Data Drum". I realised that I
had not logged on to my own BBS for more than a week. Bv)=

'nother way to use up some of that garlic:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic Green Chile
Categories: Pork, Stews, Vegetables
Yield: 4 Servings

2 lb Pork; 1/4" dice
1/2 c Oil
3 Heads fresh garlic; peeled
6 lg NuMex green chilies; seeded,
- stemmed, diced fine
1/2 ts (ea) salt & white pepper
1 lg Onion; diced medium
3 lg Green tomatoes; diced 1/4"
2 lg Russet potatoes; diced 1/4"
- opt

Cut pork into 1/4" cubes. Heat oil in skillet and cook
pork until pink is gone and browning begins. Separate
bulbs into cloves and peel. Place cloves in skillet
and cook until tender. Add diced potato, if using,
green chilies and onions. Chop and seed the green
tomatoes and add to skillet. Add the remainder of the
seasonings and cook, covered to retain as much juice
as possible.

This is a recipe I use when I cannot get tomatillos. If
you can get tomatillos use them in place of the green
tomatoes - in about the same volume (4 - 6 tomatillos
depending on size).

Uncle Dirty Dave's Kitchen

MMMMM

... Be careful when you follow the masses ... sometimes the "M" is silent!
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Sean Dennis wrote to Dave Drum <=-

Going to miss Tiny's BBS. I hope you'll hamg around and contribute
to the echo. Active participants are thin on the ground. Bv(=

Shawn has set up an account on my BBS. He'll be around, I'm sure. It
is sad to see how the echo has become smaller over the years.

BBSing is my only form of "social media". Even my used to be active
mailing lists (Chileheads, etc) less the Formula One list have died.

I knew I was not destined for a life in social media when my sister
tried to get me to hook into Internet Relay Chat. AFAIAC I.R.C is a
P.I.T.A. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Avocado Pita w/Green Chile Aioli
Categories: Poultry, Fruits, Breads, Cheese, Vegetables
Yield: 4 Servings

4 Chicken breasts; cooked,
- shredded
1 ts Fresh lemon juice
1 sm Red onion; sliced thin
Salt & black pepper
4 Flat breads
1 c Shredded lettuce
1 lg Avocado; peeled, diced
1/2 c Shredded Cheddar cheese

MMMMM---------------------GREEN CHILE AIOLI--------------------------
1/2 c Mayonnaise
14 1/2 oz Can Red Gold® Petite Diced
- Tomatoes w/Green Chilies,
- drained

Combine above ingredients in a small bowl and refrigerate
to blend flavors.

Place chicken, lemon juice, red onion, salt and black
pepper in a large bowl; mix well.

Place lettuce on flat bread and top with chicken mixture
and avocados. Spoon Green Chili Aioli on top. Garnish with
shredded cheese. Serve with fresh fruit for a great lunch
or light evening meal.

From: http://www.redgold.com

Uncle Dirty Dave's Archives

MMMMM

... Remember, pain is just nature's way of reminding you who's in charge.
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Dave Drum wrote to Shawn Highfield <=-

That's the proximate reason I took down "Data Drum". I realised that I
had not logged on to my own BBS for more than a week. Bv)=

I logged on daily, I just didn't have the desire to fix the outbound
issue on fido.

Shawn

... Advertising is the rattling of a stick inside a swill bucket.
--- MultiMail/Win v0.52
* Origin: thePharcyde_ telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

That's the proximate reason I took down "Data Drum". I realised that I
had not logged on to my own BBS for more than a week. Bv)=

I logged on daily, I just didn't have the desire to fix the outbound
issue on fido.

I know the words to that song. More than once I have quit an optional
practice because it was no longer enjoyable. Every once in a while you
ask yourself "Why am I doing this?" And the survival of "this" becomes dependent on the answer to that question. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stir-Fried Buds w/Garlic Mustard & Mushrooms
Categories: Vegetarian, Mushrooms, Weeds
Yield: 4 Servings

1 tb Roasted sesame oil
1 tb Sesame seeds
1 ts Grated fresh ginger
1 c Mixed wild mushrooms

MMMMM---------------------------WEEDS--------------------------------
2 c Daylily buds; 1/2" to 1"
2 c Garlic mustard

Gather last two ingredients from an unsprayed area and
wash well.

In a large heavy skillet, heat the oil, sesame seeds,
and ginger. Lower the heat to medium and add the
mushrooms and daylily buds. Cover for 5 minutes. Uncover
and turn the heat up to medium high. Add the garlic
mustard and stir until wilted and the mushrooms are
done.... 3 - 5 minutes.

Note: This is a wonderful side dish. Add chicken or
shrimp and serve over wild rice for a main course. This
is one dish that will change minds when it comes to
eating wild foods!

Submitted by Tina Sams to Weed Recipes

From: http://www.ma-eppc.org/recipes

Uncle Dirty Dave's Archives

MMMMM



... Things cops say: "If you run, you'll only go to jail tired."
--- MultiMail/Win v0.52
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Dave Drum wrote to Shawn Highfield <=-

I know the words to that song. More than once I have quit an optional practice because it was no longer enjoyable. Every once in a while you
ask yourself "Why am I doing this?" And the survival of "this" becomes dependent on the answer to that question. Bv)=

That's pretty much it! I mean 39 years as a sysop that's a long time. I was around 13 or 14 when I started the BBS. Logging into outpost with the bluewave door is much easier. When things go wrong I can just email him.

Shawn

... It's important that I NOT know.
--- MultiMail/Win v0.52
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