Twinnie, you can get beet-juice pickled eggs at just about any deli here. I'm not that fond of them, but the homemade kind are okay.
My Dad used to make his own. I thought they were pretty exotic, myself, and I was a kid who was typically VERY open to any and all seemingly "weird" or exotic foods, so they must have seemed REALLY weird to me for me to have thought: "Whoa, what have we here? Not sure about these..." *lol* I was not a big red beet egg afionado. They were okay, but...I dunno. I'd probably love them today, for the sentimental value (good memories of my dad), if nothing else. But as a kid...they were a tad beyond my scope of practice!
As for birch beer, the formula has been messed with so now it has HFCS in it , but if you go to events like the Kutztown Folk Festival in the summer you can often get homemade birch beer, and it's delicious!
I figured it was nothing but HFCS now. I notice that the site doesn't list ingredients, even on the nutritional facts label .pdf that one can pull up. That is the brand my Daddy used to drink, too. Gosh, I'm getting all sentimental! He would be tickled that I'm remembering and talking about all this. I don't think he felt he ever got through to me on ANYTHING, or that I ever listened to a word he said or paid any attention to him, sadly. I think he'd be surprised that I remember "the little things" about him, ya know? The birch beer was interesting, but a tad too sweet for this nonnie. I was a tonic water w/lime or Rose's lime juice child myself (see, told ya I was a weirdo, even then). He made a few other things that I'm not so sure as I am of the above were Pennsylvania-Dutch, like this oyster stew. Wish I could remember what he put in there. It was oysters...milk...butter, maybe? Not a low-fat recipe **! It was always sort of gross-looking, because whatever the fat was in there would separate from the milk...not attractive, looks-wise, yet really good-tasting, albiet a little too "milk-like" for this child who can't stand plain milk. That oyster stew was one way to get milk into me, though, if anyone had really wanted to. One lovely thing about my particular set of parents was that they couldn't care less about the fact that I didn't drink milk, whereas most parents of that era were very keen on their kids downing tons and tons of milk. Mine, on the other hand, got me a note from my pediatrician in order to get the elementary school lunch lady off my back, because she would always force me to take a little carton of milk, which I would promptly give away or throw out. One day, she tried to force me to drink it. WELL! You know my rants of today, as a "mature" adult? Picture me as a defiant, precocious, willful, BRATTY child, and you can envision the MAYHEM that ensued. Tantrum ALERT! Next thing you know, the school apparently sent home a note requiring that I drink milk, and I apparently pitched some sort of massive, massive fit, at which point somehow I got carted off to the doctor and he wrote a note saying, quote: "This child does not require milk."
! Rebellious little O non!
..But now my Dad's oyster stew, that was another story, and it did contain the dreaded milk. Too bad the lunch lady didn't just give me a scoop of Breyer's Mint Chip ice cream daily. End of problem!
Quoted from Brighid45
"Cherry wishniak (cherry soda) has also been adulterated with HFCS, much to my disgust. Wishniak is delicious when made properly--it's like sparkling all-cherry cider, just fantastic."
Never heard of "wishniak", but is that a PA-Dutch thing, because my dad's other thing was Cherry Smash, remember that soda? He and I were simpatico on that one, big time! But he was mainly a birch beer man. Actually, he was mainly a BEER-beer man, but for soda, he went for the birch.
Quoted from Brig
As for Snyder's pretzels and Gibbles potato chips, all I can say is, they are delicious as a special holiday treat once a year or so.
The Snyder's were a bit dry for this child (read: where's the FAT?), but now the Gibbles, omg. o. m. g. Maybe it was my dad who started me out on my wanton, chip-loving path!!! Never thought of that before! Gibbles. ...May we observe a moment of silence please? ... *wistful sigh* ...Okay, I'm back with you now!
Quoted from Brig
The No Tomato Tomato Sauce was posted originally to Typebase by Jill, but she could have received the recipe from Sarah.
Yeah, that's what I'm thinking, I seem to vaguely (VERY vaguely, mind you **) remember Jill and Sarah discussing the tomato sauce...but I'm not sure. I am sure now, though, that Sarah's was all about carrots and beets. Yummmmmmm! Take heart, tomato-free types, all is not lost!
"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi -
I vaguely remember that too, PT. No tomato tomato sauce made from beets and carrots. I love beets and for us Gatherers I think they are a black dot avoid, right? I was into these roasted ones from France that WFs. I grew up drinking all the different flavors of Cott soda, raspberry and sasparilla, etc. Then there was this stuff called celery tonic that I wasn't crazy about. Brings back lots of fond childhood memories. Jane
Preparation time: 1 to 1 ½ hours Serves: 7 - 8 people Ingredients: 1 to 1 ½ pounds carrots, cut into large pieces 2 or 3 large beetroot, diced 2 or 3 celery stalks, cut into large pieces 2 bay leaves 2 tablespoons red kome miso 2 or 3 cups water to pressure cook or boil 2 - 4 cloves garlic 1 - 2 tablespoons olive oil 1 teaspoon oregano ½ teaspoon basil, marjoram or thyme 2 tablespoon arrowroot or kuzu, dissolve in ¼ cup water
Procedure: Wash vegetables and cut into large pieces. Peel the rough end of the beets. Place vegetables, bay leaves, miso and water in pressure cooker (if boiling, add water to cover, boil until very soft). Cook under pressure 15 to 20 minutes. Remove bay leaves. Puree vegetables, using red broth as needed. Return to pot. Saute garlic and add sauce, olive oil, oregano, basil. Arrowroot or kuzu can be added for extra sheen and body. Simmer 15 to 20 minutes, allowing flavour to improve. Adjust seasonings to taste.
Variations: Try parsnips, zucchini / courgette, mushrooms or peppers in sauce. 1 teaspoon umeboshi lends "pazzaz" that tomatoes would otherwise give (if they weren't evil'
Japanese Ingredients: Umeboshi means dried plum. It is actually a species of apricot. It has been used as food and medicine in China, Korea and Japan. Kuzu - Japanese miracle food Akizuki Wild Kuzu - Hand-extracted from wild kuzu roots, this special grade of kuzu offers superior jelling strength. Use as a thickening agent in cooking and as a delicious restorative drink. Miso (fermented bean paste) is a concentrated, savory paste made from soybeans -often mixed with a grain such as rice, barley, or wheat--that is fermented with a yeast mold (koji) and then combined with salt and water. -Red miso is strong and salty and is generally used for stews, soups and braised foods. Dark brown miso is the most pungent.
"The happiest people don't have the best of everything.....they know how to make the best of everything!"