Re: Allergies, was [CH] thick tongues
danceswithcarp (dcombs@bloomington.in.us)
Sun, 6 Jun 1999 11:51:53 -0500 (EST)
On Sun, 6 Jun 1999, Rockin' Randy wrote:
> Also, what's the report on the creepin' hab mash in the crock?
It's not bleeding through the new crock, so either that old crock which
was bought at the same time is worn out or enough salt came through the
crock-walls by osmosis to reach some sort of balance with this new one.
Also, years back we corned about 20 pounds of beef at room temperature in
one of our three-gallon crocks and the one that bled salt may be the one.
That recipe called for potassium nitrate and potassium chloride. So maybe
that pickle helped wear it out. Shoot, now that I'm remembering it that
stuff ate the picture off of a plate of yardsale blue china that we used
to weight down the beef and keep it in the brine. The corned beef turned
out fine though.
You got to have a strong gut to eat at the carp's.
I haven't tested The Brew since changing crocks. It seemed with the
savinas in it that it was a little higher in heat this year, but age will
take the rough edges off. I don't want to move it around anymore either;
fear of bruising it.
As far as the mash part goes, normally we just chuck out in the tomato
patch for compost. Jim Campbell gave me a bottle of his mash last year
along with a bottle of Ralph's Revenge. Ralph's Revenge beat any mash
we've ever made for heat and was even hotter than Jim's mash. I give that
stuff the award for the hottest non-extract sauce ever made. We still
have some canned mash from three summers ago that we use to make sweet
potato butter/bread spread, but we're down to two or three jars. So this
year I may have to save the mash for that delight.
carp