Hi - really enjoyed reading this - i have been told
that the splash of vinegar helps release the good
stuff in the marrow of the bones.
My great grandfather made a great garlic soup I have
been told - he mashed up cloves of garlic and added
water and goose grease - maybe the modern version
would be olive oil.I keep meaning to try it - one of
--- "Dr. Joe Q" <doctor_jq@...> wrote:
> I remember my Baba always had a pot on the stove
> "stuff" in it. It was all of the vegetable
> and every now and then there was some meat. The
> was usually chicken (she had a chicken coop outside
> the house) but sometimes it was pork; I dont
> beef in the soup . The pot cooked all day and at
> supper time, everyone got a bowl of what ever it was
> that was cooked that day. My grandfather always put
> splash of vinegar in his soup ( I dont know why,
> he would add the vinegar every time).
> The pot of soup on the stoves is the same thing we
> when we visited my cousins in Bardejov. There was a
> pot on the stove all the time . . . and we were
> the soup at lunch and supper (we never used the
> confusing term - dinner; it was; breakfast, lunch,
> My Baba also made "shmear case", I think everyone on
> this list knows the German name for cottage cheese.
> My grandmother was Rusyn (Reuthenian), the Slovak
> spoke was 100 years old and those are the words I
> I send this because at this time I am cooking a pot
> vegetables and chicken parts (mostly wing tips) to
> make a soup base. I will freeze the chicken stock
> ice cube trays and we will use it in place of water
> etc. when cooking. This is not a particularly
> interesting or spectacular bit of information but it
> is something we have done over the years.
> We keep the cut off parts of mushrooms (don't mess
> with wild mushrooms unless you really know what you
> doing), carrots peelings, celery ends, and not used
> parts of onions in a bag in the freezer. After a
> weeks, the whole thing is boiled to a broth in water
> and frozen. (You already heard about the ice cube
> Dr. "Q"
> --- David <humblebe@...> wrote:
> > Hi: I picked mushrooms since I was a small kid.
> > we picked the
> > type you are talking about. We called them
> > red-toppers. When you cut
> > the stems, they did turn blue/black and when you
> > boiled them they
> > were very dark and got kind of mushy, not like the
> > stumpers and rams
> > heads. There are look alikes that are bad, but
> > you knew which
> > was which, there never was much of a problem
> > them apart. On
> > my property I pick up to 70 ramshead mushroom a
> > year, depending on
> > rain and cold nights. In fact the season for them
> > fast
> > approaching. Yes, I give them all away.
> > Dave Kuchta
> > At 05:40 PM 9/1/2007, you wrote:
> > >I have a question for those of you who pick
> > mushrooms.
> > >
> > >Our family has always picked and eaten the types
> > boletus
> > >mushrooms that immediately turn blue when you cut
> > them (I think
> > >these are boletus luridus, you can Google some
> > pictures of that
> > >at
> > But in doing
> > >some online research
> > >I see sites that say they're poisonous, sites
> > say they're
> > >edible, and sites that say there are several
> > closely-related
> > >species that are hard to tell apart and since
> > are edible and
> > >some not it's best not to eat any blue-staining
> > mushrooms.
> > >
> > >So I'm wondering what others of you were taught
> > your families.
> > >Do you pick and eat those, or were you taught to
> > avoid them? I
> > >was taught that they were good, and we've always
> > eaten them and
> > >have never had a problem.
> > >
> > >Joe
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