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  1. Two eggs, a pinch of salt and pepper, a splash of red wine vinegar, a huge spoonful of Dijon mustard, a biggish garlic clove, and a handful of freeze-dried mixed salad herbs (the jat is marked, 'garlic, chives, parsley, shallots'. I put all that into a big jar and mixed it with a stick blender while adding the somewhat liquid fat from a pot of confit de canard. it 'mayoed' up beautifully and I left it til this morning to eat...the flavours had mellowed together and so maybe it was a bit garlicky, but the taste of the confit was right there, delicious. We ate it for lunch on sandwiches of wholewheat bread, hard boiled eg and, mixed salad greens (lamb's lettuce, chicory, batavia, raddicio). It might have been nicer with a slice or two of tomato, but as they're out of season, I don't like paying high prices for the ones that are available from the other side of the earth. a few seconds ago Next....bacon mayonnaise!
  2. Ooh la la! I wasn't suggesting that anyone do fish in a BWB, but simply mentioning how it's done over here....by the way, my Presto book says 100 minutes a pint at eleven pounds pressure. Which, by the way, I indicated to Robert in an email follow up. I figured everyone here would know that, so I didn't even mention it. I didn't begin the thread for any other reason than to answer Robert's email, thinking it would be far more interesting for everyone if I were to post it on a thread (especially since I was so tickled to be back on line and have someone 'reach out and touch me'). And I DID say that 'illegal' canning methods were to be found downstairs. Y'all don't think that I've forgotten the rules, do you?
  3. Well....almost like the French, as they do eveything in a three hour BWB and don't use pressure canners at all. Down here in the SW many people can the delicious tuna that comes into the port at St. Jean de Luz. It's packed into jars, sometimes with a slice of lemon under the fish, or a bayleaf and a sprinkle of pepper or even a simple slice of onion, and then canned just like that or the jar is filled with oil, broth, white wine, or tomato sauce. Sardines are done in the same way, and when packed in oil along with a few flakes of Basque Espelette peppers...Mmmm! I buy them in season during the summer and grill them whole and ungutted on the BBQ and promise myself every year that I'll try canning some BBQed ones....and then we eat them all before I do. Mackerel is most often canned with lemon, onion, carrot, bay, etc. added and canned in white wine. I think I must be the only person that buys the inexpensive Pacific salmon, headless and frozen, gutted and scaled, for less than three euros a kilo...and I've tried every flavour combination, every added oil or broth....all good. Of course, just plain fish, packed into a jar along with a bit of salt and pepper and canned 'naked' is also very good.
  4. I make up boxes with a teaspoon of salt, a tablespoon of sugar, two tablespoons of powdered milk, a cup of oatmeal, and two cups of whole wheat or rye or sunflowerseed flour. When I want a loaf of bread, I put one and a half cups of almost boiling water and one tablespoon of butter into the bread machine and add the contents of a box along with a packet of dry mix yeast and then add enough more flour (usually white) to make a perfect dough. Sometimes I will also add a cup of bran with the hot water.
  5. Cepe mushroms, also known as Porcini, that we found this weekend.
  6. I solve the problem with a black indelible marker. No date, no problem.
  7. Over here in France, 'legume' means vegetable, any kind.
  8. I named mine after my ex MIL. The pig's name was Denise and he was very easy to take to the slaughterhouse. Over here, they say a pig is best at about thirteen or fourteen months...but they make a lot of sausage, here. Pigs love overgrown zucchini. Be careful, they also love live animals.
  9. It's at the top right hand corner of the page.
  10. http://thisbluemarble.com/search.php?searchid=323243 There is a donantion button at TBM so that we can help PureCajunSunshine, who has been bitten by a rattlesnake and is in deep doodoo.
  11. All the French grannies over here are still alive after canning everything in boiling water baths for centuries.
  12. You're not the only one. When I went to live there in the eighties, I had the same problem. I might as well have been on the moon for all I understood of what they were saying.
  13. Put peach and nectarine peels and seeds into a bottle with some armanac (or other alcohol) and sugar, throw in a few alspice berries and peppercorns, and then wait a year or so (store in a cool, dark place). Then strain through a coffee filter and add a bit of glycerine for a smooth and delicious cordial. (Another nice recipe is rose petals, sugar, and raspberries in tequila.)
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