Unicorn (Unicorn@Indenial.com)
Sun, 19 Sep 1999 07:53:50 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Pam Chismar for this true food funny.
Years ago while I was living in Washington, DC, my girlfriend and I
were making a decadent dessert called Chocolate Charlotte Russe. In
the ingredients it listed chocolate curls for garnish. We discovered
that we did not have a good bar chocolate to make the curls from as
well as a few other ingredients, so Sheila copied out the grocery
list, which included "chocolate curls" and gave the list to her
boyfriend. Dean was gone an awfully long time at the store and when
he returned finally he was very apologetic. He said that he had found
everything with the exception of one item and that he and a stock boy
had looked everywhere imaginable, but could not find "chocolate curls"
anywhere.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I have no idea where the name came from, but these are the pickles
like your grandmother used to make.
Bread and Butter Pickles
16 cups (4 L) thinly sliced cucumbers
8 medium onions, peeled and thinly sliced
1/2 cup (125 ml) pickling salt
5 cup (250 ml) sugar
2 Tbs (30 ml) mustard seed
2 tsp (10 ml) turmeric
1 tsp (5 ml) celery seed
5 cups (1.25 L) cider vinegar
Mix the cucumbers and onions with the salt and 2 quarts (2 L) of
cracked ice and let them stand, covered with a weighted lid, for 3
hours. Drain thoroughly and put the vegetables in a large kettle.
Add the sugar, spices and vinegar and bring almost to a boil, stirring
often with a wooden spoon, but do not boil. Pack the pickles into
sterilized jars and seal. Makes about 4 quarts (4 L.)
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