• Re: Smoker's Alley

    From Dave Drum@1:18/200 to Ruth Haffly on Thu Apr 17 10:38:00 2025
    Ruth Haffly wrote to Dave Drum <=-

    Even though the indigenous folks used tobacco ceremonially I see no
    reason not to have outlawed it like was done to the funny mushrooms
    and peyote cactus buds used by indigenous people in the southwest.

    At this point, I should think that it would be rather hard to outlaw tobacco useage. Too many people are nicotine addicts and would raise
    quite the objection.

    Surely, now. But early days, before it had founded several fortunes and addicted (literally) hundreds of millions ..... But, also before we knew
    the downsides, to be fair.

    8<----- CHOP ----->8

    The dye stuff (also used on cloth, sometimes inadvertently) comes from
    the outer hull of the walnut. Removing that is a genuine PITA but is
    the first step toward gettin at the hard, erose kernel that contains
    the nut meats. My grandfather built a trough with a mesh bottom that
    he could fill with walnuts fresh from the trees. The family car was
    then driven down the trough doing most of the outer hull removal.

    I've read of that being done, never saw it so couldn't, until now,
    verify that it was (is) an acceptable way of shelling them. Any idea
    of what was done (other than muscle power) before cars were invented?

    According to the Wiki How article "To harvest black walnuts, start by collecting fallen black walnuts off the ground. Then, remove the green
    hulls on the walnuts using a jackknife or by cracking them under your
    foot. Next, dispose of the hulls and dry the brown hard shells on some newspaper for several days."

    Still had to crack that tough nut in the middle and dig the bounty
    from it, though.

    I imagine so; I probably wouldn't have the muscle power to crack them.

    There are a fair number of lever operated specialy tools for cracking the
    hard shells. Also a couple using screws (think hand-held vice) or the time honoured method of laying the nut on a hard surface and smiting it with a hammer.

    Title: Saddle of Rabbit Roasted in Tobacco Leaf w/Garlic Sauce
    Categories: Game, Vegetables, Wine, Herbs
    Yield: 4 Servings

    Fit the topic but doesn't sound like anything I'd go for.

    Nor I - but it fit my personal "Burtonizing" campaign. Bv)=

    4 Leaves blond tobacco

    Picked but not yet cured? That's what I'd guess, seeing enough of it in various stages here in NC. Not nearly as much as when we lived in the state from the mid 70s to early 80s but still a major crop.

    Different cultivars. "As the names imply, dark leaf is supposed to have
    a denser hue and blonde leaf is expected to sport a lighter color.
    However, do not conclude these two varieties to be worlds apart. The
    same species of tobacco plant can be the source of both dark leaf and
    blonde leaf. This is because processing and production play a key role
    in the entire scheme of things." https://khalilmamoon.com

    Confused yet? I certainly am.

    No tobacco was harmed in this recipe:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tobacco Onions
    Categories: Vegetables, Herbs, Chilies
    Yield: 4 Servings

    5 c Peanut or other light oil
    2 lg Sweet onions; peeled, sliced
    - 1/8" thick
    1 c A-P flour
    1 ts Paprika
    1 ts Salt
    1 ts Black pepper
    1/2 ts Cayenne

    Heat oil to 350øF/175øC on a food thermometer in a deep
    saucepan over medium heat. Combine remaining ingredients
    in a medium bowl and carefully toss to coat onions.
    Remove onion slices from flour mixture, shaking to
    remove excess.

    Fry a few slices at a time for approximately 10 minutes
    or until crisp and golden brown. Repeat until all onions
    are fried. Drain on paper towel.

    Recipe by Kathleen Morrison

    From: http://www.foodgeeks.com

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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thu Apr 17 17:22:06 2025
    Hi Dave,

    At this point, I should think that it would be rather hard to outlaw tobacco useage. Too many people are nicotine addicts and would raise
    quite the objection.

    Surely, now. But early days, before it had founded several fortunes
    and addicted (literally) hundreds of millions ..... But, also before
    we knew the downsides, to be fair.

    True, and even longer to convince people to give it up. Meantime, the
    next generation(s) picked up the nasty habit.

    8<----- CHOP ----->8

    The dye stuff (also used on cloth, sometimes inadvertently) comes from
    the outer hull of the walnut. Removing that is a genuine PITA but is
    the first step toward gettin at the hard, erose kernel that contains
    the nut meats. My grandfather built a trough with a mesh bottom that
    he could fill with walnuts fresh from the trees. The family car was
    then driven down the trough doing most of the outer hull removal.

    I've read of that being done, never saw it so couldn't, until now,
    verify that it was (is) an acceptable way of shelling them. Any idea
    of what was done (other than muscle power) before cars were invented?

    According to the Wiki How article "To harvest black walnuts, start by collecting fallen black walnuts off the ground. Then, remove the green hulls on the walnuts using a jackknife or by cracking them under your foot. Next, dispose of the hulls and dry the brown hard shells on some newspaper for several days."

    They make it sound so easy.............(G)

    Still had to crack that tough nut in the middle and dig the bounty
    from it, though.

    I imagine so; I probably wouldn't have the muscle power to crack them.

    There are a fair number of lever operated specialy tools for cracking
    the hard shells. Also a couple using screws (think hand-held vice) or
    the time honoured method of laying the nut on a hard surface and
    smiting it with a hammer.

    We've got a vise one (screws onto a table or counter top), curtesy of an
    old friend of ours. She gave it to us to originally do pecans. We've
    also got the hand crackers and I think, one lever type.

    Title: Saddle of Rabbit Roasted in Tobacco Leaf w/Garlic Sauce
    Categories: Game, Vegetables, Wine, Herbs
    Yield: 4 Servings

    Fit the topic but doesn't sound like anything I'd go for.

    Nor I - but it fit my personal "Burtonizing" campaign. Bv)=

    I know.

    4 Leaves blond tobacco

    Picked but not yet cured? That's what I'd guess, seeing enough of it in various stages here in NC. Not nearly as much as when we lived in the state from the mid 70s to early 80s but still a major crop.

    Different cultivars. "As the names imply, dark leaf is supposed to
    have a denser hue and blonde leaf is expected to sport a lighter
    color.
    However, do not conclude these two varieties to be worlds apart. The
    same species of tobacco plant can be the source of both dark leaf and blonde leaf. This is because processing and production play a key role
    in the entire scheme of things." https://khalilmamoon.com

    Confused yet? I certainly am.

    Whatever, I leave the stuff alone.

    No tobacco was harmed in this recipe:

    Title: Tobacco Onions
    Categories: Vegetables, Herbs, Chilies
    Yield: 4 Servings

    No, and it looks good.


    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Not all questions worth asking have answers...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:396/45 to Ruth Haffly on Sat Apr 19 05:40:32 2025
    Ruth Haffly wrote to Dave Drum <=-

    According to the Wiki How article "To harvest black walnuts, start by collecting fallen black walnuts off the ground. Then, remove the green hulls on the walnuts using a jackknife or by cracking them under your foot. Next, dispose of the hulls and dry the brown hard shells on some newspaper for several days."

    They make it sound so easy.............(G)

    It *is* easy .... to read about. Bv)=

    Still had to crack that tough nut in the middle and dig the bounty
    from it, though.

    I imagine so; I probably wouldn't have the muscle power to crack them.

    There are a fair number of lever operated specialy tools for cracking
    the hard shells. Also a couple using screws (think hand-held vice) or
    the time honoured method of laying the nut on a hard surface and
    smiting it with a hammer.

    We've got a vise one (screws onto a table or counter top), curtesy of
    an old friend of ours. She gave it to us to originally do pecans. We've also got the hand crackers and I think, one lever type.

    4 Leaves blond tobacco

    Picked but not yet cured? That's what I'd guess, seeing enough of it in various stages here in NC. Not nearly as much as when we lived in the state from the mid 70s to early 80s but still a major crop.

    Different cultivars. "As the names imply, dark leaf is supposed to
    have a denser hue and blonde leaf is expected to sport a lighter
    color.
    However, do not conclude these two varieties to be worlds apart. The
    same species of tobacco plant can be the source of both dark leaf and blonde leaf. This is because processing and production play a key role
    in the entire scheme of things." https://khalilmamoon.com

    Confused yet? I certainly am.

    Whatever, I leave the stuff alone.

    No tobacco was harmed in this recipe:

    Title: Tobacco Onions
    Categories: Vegetables, Herbs, Chilies
    Yield: 4 Servings

    No, and it looks good.

    And here's the fried pickles recipe I am going to convert from "archives"
    to "kitchen" status. Possibly using the big (toaster oven size) air fryer.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Oven-Fried Pickles
    Categories: Squash, Chilies, Herbs
    Yield: 8 servings

    32 sl Dill pickle
    1/2 c A-P flour
    1/2 ts Salt
    2 lg Eggs; lightly beaten
    2 tb Dill pickle juice
    1/2 ts Cayenne pepper
    1/2 ts Garlic powder
    1/2 c Panko bread crumbs
    1 tb Snipped fresh dill

    Set oven @ 500ºF/260ºC.

    Let pickle slices stand on a paper towel until liquid is
    almost completely absorbed, about 15 minutes.

    Meanwhile, in a shallow bowl, combine flour and salt. In
    another shallow bowl, whisk eggs, pickle juice, cayenne
    and garlic powder. Combine panko and dill in a third
    shallow bowl.

    Dip pickles into flour mixture to coat both sides; shake
    off excess. Dip into egg mixture, then into crumb
    mixture, patting to help coating adhere. Transfer to a
    greased wire rack in a rimmed baking sheet.

    Bake until golden brown and crispy, 20-25 minutes.

    Nick Iverson, Denver, Colorado

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sat Apr 19 15:45:18 2025
    Hi Dave,


    According to the Wiki How article "To harvest black walnuts, start by

    They make it sound so easy.............(G)

    It *is* easy .... to read about. Bv)=

    Exactly!


    Still had to crack that tough nut in the middle and dig the bounty
    from it, though.

    I imagine so; I probably wouldn't have the muscle power to crack them.

    There are a fair number of lever operated specialy tools for cracking
    the hard shells. Also a couple using screws (think hand-held vice) or
    the time honoured method of laying the nut on a hard surface and
    smiting it with a hammer.

    We've got a vise one (screws onto a table or counter top), curtesy of
    an old friend of ours. She gave it to us to originally do pecans. We've also got the hand crackers and I think, one lever type.


    Different cultivars. "As the names imply, dark leaf is supposed to
    have a denser hue and blonde leaf is expected to sport a lighter
    color.
    However, do not conclude these two varieties to be worlds apart. The
    same species of tobacco plant can be the source of both dark leaf and blonde leaf. This is because processing and production play a key role
    in the entire scheme of things." https://khalilmamoon.com

    Confused yet? I certainly am.

    Whatever, I leave the stuff alone.


    And here's the fried pickles recipe I am going to convert from
    "archives" to "kitchen" status. Possibly using the big (toaster oven
    size) air fryer.


    Title: Oven-Fried Pickles
    Categories: Squash, Chilies, Herbs
    Yield: 8 servings

    We still don't, and probably will never, have an air fryer. Closest
    thing to it that we have is a toaster oven that has a convection
    feature. I've thought about trying to see if it works as an air fryer
    but haven't done so yet. One of these days, maybe...............

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Gone crazy, be back later. leave a message at the Beep!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Sat Apr 12 23:31:00 2025
    Ruth Haffly wrote to Dave Drum <=-

    They ought to outlaw tobacco altogether using the rationale that it's
    a known carcinogen. But there's too much money involved and tobacco
    execs are big-time political donors ... and that's as far as I care to
    go with that lest I get moderated. 8V)=

    Just a note that it was originally considered medicinal by the first
    white folks that brought it over to England from North America. The
    folks they got it from used it ceremonially. But, I'm with you in
    feeling that there's no good use for it. Fresh curing tobacco smells
    nice but we drove thru Winston-Salem back in 1977--city smelt like an
    old cigarette--P! U!

    I noticed that "bottom of an ash tray" smell back in my trucking days.

    Even though the indigenous folks used tobacco ceremonially I see no
    reason not to have outlawed it like was done to the funny mushrooms
    and peyote cactus buds used by indigenous people in the southwest.

    8<----- CHOP ----->8

    RH> Good that it's still in the family. Back when I was still in early
    grade school, my mom's mother gave us a set of bedroom furniture that
    was moved into the room us 3 girls shared. Big, black, ugly stuff. When
    my younger brother moved into the house 10 years ago, he got rid of it,
    I don't know where. Probably worth some money but none of us wanted it.

    Old is old. Quality and desirability are different things altogether.

    Black walnut meats are/should be fairly expensive due to the hand
    labour involved it their "harvesting" ... unlike English/European
    walnets which are more pecan-like in taste and harvesting of the
    kernels.

    I've never tried shelling them but I understand they're quite staining. I've read various books where one of the characters uses the juice from the walnuts to stain his (rarely her) skin as a disguise. We keep
    regular walnuts and almonds on hand; Steve likes to add them to cereal, ice cream, and other foods. I'm not as fond of nuts in my food so he
    just keeps a jar (each) of ground nuts on the kitchen counter to add as
    he sees fit.

    The dye stuff (also used on cloth, sometimes inadvertently) comes from
    the outer hull of the walnut. Removing that is a genuine PITA but is the
    first step toward gettin at the hard, erose kernel that contains the nut
    meats. My grandfather built a trough with a mesh bottom that he could
    fill with walnuts fresh from the trees. The family car was then driven
    down the trough doing most of the outer hull removal.

    Still had to crack that tough nut in the middle and dig the bounty from
    it, though.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Saddle of Rabbit Roasted in Tobacco Leaf w/Garlic Sauce
    Categories: Game, Vegetables, Wine, Herbs
    Yield: 4 Servings

    2 tb Olive oil
    8 Rabbit shoulders; bone-in
    1 lg Carrot; scraped, diced
    1 lg White onion; diced
    1 Rib celery; diced
    6 cl Garlic; peeled, halved
    1 Juniper berry
    1 Sprig thyme
    1 Piece rosemary
    1/2 Stick cinnamon
    Water
    4 tb Unsalted butter
    6 Shallots; sliced thin
    1/2 c White wine
    1/2 bn Flat-leaf parsley; chopped
    1/2 bn Tarragon leaves; chopped
    3/4 lb Chanterelle mushrooms;
    - halved
    4 Rabbit loins; butterflied
    - (cut down the center but
    - not split totally)
    4 Leaves blond tobacco
    Salt & ground black pepper

    Recipe courtesy Nicolas Le Bec of Restaurant Les Loges in
    Lyon, France

    Heat a stockpot with 2 tablespoons of olive oil over
    medium-high heat, sear the rabbit shoulders until they
    are a dark golden brown. Add the carrot, onion, celery,
    and garlic. Sweat vegetables for 2 to 3 minutes. Add
    the juniper berry, thyme, rosemary, and cinnamon stick.
    Add water to cover the ingredients and simmer for 30
    minutes.

    Heat a saute pan with 2 tablespoons of butter over
    medium heat, add the shallots and sweat until they are
    translucent. Add the wine and reduce by 1/2. Stir in
    the parsley and tarragon.

    Remove the rabbit shoulders from the stockpot. Remove
    the meat from the bone and chop fine. Strain the liquid
    in the stockpot through a fine sieve. Return sauce to
    stockpot. Simmer for 10 minutes and season with salt
    and black pepper.

    Heat a saute pan with 2 tablespoons of butter over
    medium heat, add the chanterelle mushrooms and saute
    until golden brown. Reserve warm on back of stovetop.

    Set oven @ 350ºF/175ºC.

    In a mixing bowl, combine the chopped meat and shallot
    mixture to form the filling. Season the rabbit loins
    with salt and black pepper. Fill the center of the loin
    with the filling. Roll the loin into a log shape. Wrap a
    tobacco leaf around each rabbit. Tie the rabbit with
    butcher's twine to keep its shape.

    Place rabbit onto a baking rack with a drip pan beneath.
    Roast in oven for 10 to 12 minutes. Remove rabbit from
    oven. Let rest for 5 minutes. Remove tobacco leaves and
    slice. Serve with sauteed chanterelle mushrooms.

    Yield: 4 servings

    Copyright Television Food Network, G.P., All Rights Reserved

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