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Joined: Aug 2006
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Moderator Ambassador Field Correspondent  Lunker
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Moderator Ambassador Field Correspondent Lunker
Joined: Aug 2006
Posts: 5,714 Likes: 3 |
Scott - None are ideal, but they do the job. I've got two Foleys - a large and a small. I've got one that goes on my KitchenAide Mixer, and I've got a very old one that was Lynda's grandmother's. It works the best. It is shaped much like a funnel and it has a mortar that is about the same size and shape as the funnel part, but 1/4th the diameter of the funnel part. It works the best, but I'm guessing this thing is pre-WWII. We've just put up another 12 quarts of tomato sauce that was squeezed through the smaller Foley or the old unit.
The Foleys are OK. You just can't put the pressure on them like with the old mortar mill. There are a number of imitations online and in stores for about $25. I seldom use the electric one.
I just finished up a gallon of bread-and-butter pickles. Now its time to go finish repairing the riding mower so I can mow before it is time to take my grandson and his girlfriend fishing. It is at a DNR owned lake that is managed for big bluegill. Lots of medium size bass, as the bass are catch and release only.
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Joined: Jan 2009
Posts: 29,788 Likes: 1295
Moderator Ambassador Field Correspondent Lunker
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Moderator Ambassador Field Correspondent Lunker
Joined: Jan 2009
Posts: 29,788 Likes: 1295 |
Thanks Shorty!
Ken, the one that my Mom has is probably the same age. Her mom was born in 1900.
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Joined: Aug 2009
Posts: 414
Lunker
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Lunker
Joined: Aug 2009
Posts: 414 |
Around here (this climate) this is a usefull and free way to preserve root crops Quote: Clamping offers a simple and effective way to store many common root crops such as carrots, potatoes and beetroot. It works on the principle that roots come from the ground, and therefore are best kept in the ground. Simple really. From Kitchen Garden Magazine - September 2011 http://www.youtube.com/watch?v=qVqMKrr9F0wthe info here is good IMO http://nchfp.uga.edu/how/cure_smoke.htmlI agree with Cat that fish to be smoked in general should be faty, but I love smoked perch when eaten warm directly out of the hot smoker oven, it's not at all dry/jerky new cooked and fresh, only when it's stored. My favorit wood for smoking is fresh cut juniper with needles/berrys still on. http://bioweb.uwlax.edu/bio203/2010/albiniak_noel/and/or with fresh cut ling (The Norwegian National flower R�sslyng) http://en.wikipedia.org/wiki/Callunait makes the best of flavours and fumes IMO
PAUL 
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Joined: Mar 2013
Posts: 725
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Joined: Mar 2013
Posts: 725 |
Hmmmm, been busy this week with our auction at work and haven't read much...
I did rhubarb freezer jam early and am boiling 7 half pints of jalape�o strawberry jam right now... Going full blown pepper jam tomorrow night!!! That's the good stuff!!!
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Joined: Mar 2013
Posts: 725
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Joined: Mar 2013
Posts: 725 |
Things were/are going so well I am knocking out the pepper right now!!!
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Joined: Sep 2012
Posts: 721
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Joined: Sep 2012
Posts: 721 |
Things were/are going so well I am knocking out the pepper right now!!! Pepper Jam, what type of pepper you use. I still have half a 5 gallon bucket of Jalapenos to do something with. As far as smoking fish I use a mixture of Oak and hickory to smoke mainly King Mackerel to make a smoked fish dip from it.
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Joined: Aug 2006
Posts: 5,714 Likes: 3
Moderator Ambassador Field Correspondent Lunker
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Moderator Ambassador Field Correspondent Lunker
Joined: Aug 2006
Posts: 5,714 Likes: 3 |
Duck Pond Paul,
I'd love to compare notes and ideas with you as foods, preservation, and tastes have evolved so much over the last century.
I grew up in a 1st generation US immigrant community made up of grumpy Norsks, happy Svents, and dour Suomis from the Oulu region. My father's family were ever-optimistic Polskis (from today's Bialystock-to-Lithuania area), who didn't really know if they were Russians, Lithuanians, or Prussians.
But, no matter where they were from in this northern region, they all had very similar food recipes, just with somewhat different names, and slightly different cooking/preservation methods.
Someone I casually know from where I grew up, ventured to Finland several years ago, and wrote a book about the differences between Suomi cooking today versus how it has changed names and spices as they diverged over the last 100-120 years between Finland and the US. I can only assume we have similar evolutions between Norsk and Svensk foods and recipes.
I would love to do a followup. Are you coming to the US anytime soon? If I were able to make a trip to your part of the world, would you have some time to spend with my wife and me discussing your foods and how they are preserved and made?
Thank you very much (please excuse my broken language) -- tusen takk, tack s� mycket, paljon kiitoksia,
Knute (Ken) fra West Virginia, USA
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Joined: Mar 2013
Posts: 725
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Joined: Mar 2013
Posts: 725 |
Things were/are going so well I am knocking out the pepper right now!!! Pepper Jam, what type of pepper you use. I still have half a 5 gallon bucket of Jalapenos to do something with. As far as smoking fish I use a mixture of Oak and hickory to smoke mainly King Mackerel to make a smoked fish dip from it. On the regular pepper jam I use green bells, yellow sweets, jalape�o with the seeds and membrane... If you want a little extra zing, throw in a couple if habaneros... The strawberry jalape�o makes nice Christmas gifts because it is sweet and mild... Colors also go along with the season...
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Joined: Sep 2011
Posts: 2,315
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Joined: Sep 2011
Posts: 2,315 |
Speaking canning and ponds, anyone ever do smoked fish? If so please tell of the experience.
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Joined: Aug 2009
Posts: 414
Lunker
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Lunker
Joined: Aug 2009
Posts: 414 |
Duck Pond Paul,
I'd love to compare notes and ideas with you as foods, preservation, and tastes have evolved so much over the last century.
I grew up in a 1st generation US immigrant community made up of grumpy Norsks, happy Svents, and dour Suomis from the Oulu region. My father's family were ever-optimistic Polskis (from today's Bialystock-to-Lithuania area), who didn't really know if they were Russians, Lithuanians, or Prussians.
But, no matter where they were from in this northern region, they all had very similar food recipes, just with somewhat different names, and slightly different cooking/preservation methods.
Someone I casually know from where I grew up, ventured to Finland several years ago, and wrote a book about the differences between Suomi cooking today versus how it has changed names and spices as they diverged over the last 100-120 years between Finland and the US. I can only assume we have similar evolutions between Norsk and Svensk foods and recipes.
I would love to do a followup. Are you coming to the US anytime soon? If I were able to make a trip to your part of the world, would you have some time to spend with my wife and me discussing your foods and how they are preserved and made?
Thank you very much (please excuse my broken language) -- tusen takk, tack s� mycket, paljon kiitoksia,
Knute (Ken) fra West Virginia, USA Hi Knute I would enjoy spending some time with you and your wife, I can host you at my house if you would like to. This time 2.half of august/september would be the "right time" of the year a lot of the hunt/fishing season is open and the weather is usualy nice. Most of the turist atractions, would still be open, at least on the weekends and my oldest kids are of at uni, so I/we got plenty of room and the prices are lower on every thing including airfares............. May/1.half of june alomost the same but no hunt/fish/harvest season to speak of then. Any time of the year, I would fine some time for you, but the above listed times, are the best IMO, for visiting Scandinavia, unless you want to ski and experience winter activities. Me going over the big pond, I can't tell when, mainly do to my lymes illnes, my health insurrances are limitid to Europe, untill I'm permanently classified X% dissabeled,or well, so I can go, but want take that risk. I have a book written in danish, first published 1973 after my late father (Knut). It was writen by a master sausage maker, salting/smoking -fish/meat expert, to save the old reciepies and methoods from getting lost. It also contains a history part and drawings, on DIY ovens etc. If you PM me, your post adress I will send it to you I'm sure you can figure out away to read and understand most of it.
PAUL
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Joined: Aug 2009
Posts: 414
Lunker
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Lunker
Joined: Aug 2009
Posts: 414 |
PAUL
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