 |
|
12-12-2016, 05:52 AM
|
#61587
|
|
Senior Member
Join Date: Apr 2012
Location: on the rainbow
Posts: 1,551
|
Barb can you call me please?
__________________
Time is life! money is just a tool. how much of your life is a tool worth?
RVM481968 eagle 475hp Detroit 8v92
|
|
|
 |
Join the #1 RV Forum Today - It's Totally Free!
iRV2.com RV Community - Are you about to start a new improvement on your RV or need some help with some maintenance? Do you need advice on what products to buy? Or maybe you can give others some advice? No matter where you fit in you'll find that iRV2 is a great community to join. Best of all it's totally FREE!
You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with other RV owners, see fewer ads, upload photographs, create an RV blog, send private messages and so much, much more!
|
|
12-12-2016, 08:12 AM
|
#61588
|
|
RV Mutant #14
Winnebago Owners Club Texas Boomers Club Freightliner Owners Club iRV2 No Limits Club
Join Date: Aug 2008
Location: Texas
Posts: 17,216
|
Call you WHAT?
__________________
Wayne MSGT USMC (Ret) & Earlene (CinCHouse) RVM14 (ARS: KE5QG)
Lexi - Goldendoodle
2015 Winnebago Tour 42QD - 2020 Lincoln Nautilus Reserve
It is what it is, and then it is what you make of it.
|
|
|
|
|
12-12-2016, 08:30 AM
|
#61589
|
|
Senior Member
Join Date: Jul 2012
Location: Fulltime, USA
Posts: 16,706
|
R U an RV Mutant too?
Quote:
Originally Posted by Wayne M
Call you WHAT?
|
"Please"
Dwayne, you're please!
And please bring Rainmaker West?
|
|
|
|
|
12-12-2016, 10:18 AM
|
#61590
|
|
Senior Member
Newmar Owners Club Freightliner Owners Club Spartan Chassis
Join Date: Apr 2012
Location: ON THE ROAD...SOMEWHERE
Posts: 6,973
|
Quote:
Originally Posted by flaggship1
I just became lactose intolerant... yikes!
|
__________________
Don, Sandee & GSD Zeus. Guardian GSDs Gunny (7/11/15) & Thor (5/5/15)
2006 2015 DSDP 4320 4369, FL Chassis, 2013 CR-V 2020 Jeep Overland, Blue Ox Avail, SMI AF1.
[SIGPIC][/SIGPIC]
|
|
|
|
|
12-12-2016, 10:21 AM
|
#61591
|
|
Senior Member
Newmar Owners Club Freightliner Owners Club Spartan Chassis
Join Date: Apr 2012
Location: ON THE ROAD...SOMEWHERE
Posts: 6,973
|
Quote:
Originally Posted by CampDaven
...
Yes, it's REAL.
But it's made in a separate building by people who have lost their olfactory sense. Pharmaceutical companies make it year round, but label it differently- they call it Ipecac syrup.
|
__________________
Don, Sandee & GSD Zeus. Guardian GSDs Gunny (7/11/15) & Thor (5/5/15)
2006 2015 DSDP 4320 4369, FL Chassis, 2013 CR-V 2020 Jeep Overland, Blue Ox Avail, SMI AF1.
[SIGPIC][/SIGPIC]
|
|
|
|
|
12-12-2016, 11:04 AM
|
#61592
|
|
Senior Member
Vintage RV Owners Club
Join Date: Mar 2012
Location: Kansas
Posts: 4,557
|
Quote:
Originally Posted by flaggship1
I just became lactose intolerant... yikes!
|
LOL... in all honesty, Steve, it is sort of like the process of making yogurt or cottage cheese...or any cheese I suppose, there is a culturing period prior to the end product. I have no idea if they use rennet tabs in it or not though. I'm German mainly, and I'll leave the Swedish stuff alone. I used to make Santa Lucia buns for Bob and the boys, That's tomorrow, but I don't make them any more... too much bread in the house. I may break down and make Bob a loaf or 2 of Swedish Rye bread for New Year's...
__________________
Martha (AKA RVM45), Bob. 1994 Thor 4 Winds on a Ford Econoline chassis
Sometimes towing a powered Parachute, or a black 2007 Jeep Liberty.
|
|
|
|
|
12-12-2016, 12:22 PM
|
#61593
|
|
Senior Member
Fleetwood Owners Club iRV2 No Limits Club
Join Date: Sep 2012
Location: Rainbow Riding
Posts: 18,574
|
Quote:
Originally Posted by MartySQ
LOL... in all honesty, Steve, it is sort of like the process of making yogurt or cottage cheese...or any cheese I suppose, there is a culturing period prior to the end product. I have no idea if they use rennet tabs in it or not though. I'm German mainly, and I'll leave the Swedish stuff alone. I used to make Santa Lucia buns for Bob and the boys, That's tomorrow, but I don't make them any more... too much bread in the house. I may break down and make Bob a loaf or 2 of Swedish Rye bread for New Year's...
|
Some things are better left a mystery!
__________________
Steve & Annie (RVM2)
2008 Fleetwood Bounder 38F ~ 325 ISB Turbo ~ Freightliner XC 2014 CR-V ~ Invisibrake / Sterling All Terrain
Sioux Falls, SD (FullTime Since Nov 5th 2014)
|
|
|
|
|
12-12-2016, 01:14 PM
|
#61594
|
|
Senior Member
Join Date: Jun 2012
Location: IL
Posts: 6,266
|
Quote:
Originally Posted by MartySQ
LOL... in all honesty, Steve, it is sort of like the process of making yogurt or cottage cheese...or any cheese I suppose, there is a culturing period prior to the end product. I have no idea if they use rennet tabs in it or not though. I'm German mainly, and I'll leave the Swedish stuff alone. I used to make Santa Lucia buns for Bob and the boys, That's tomorrow, but I don't make them any more... too much bread in the house. I may break down and make Bob a loaf or 2 of Swedish Rye bread for New Year's...
|
Or you can leave your milk/cream uncovered and get wild yeasts from the air. AKA "poor man's yeast". It works perfectly well for some things, though not quite so predictable as cultured strains. Mutant, you might say!
Me too, re the bread. Even GF, it's still too many carbs to have lying around begging to be eaten. (Bacon sarnies -- sandwiches, toast w/honey, French toast ... uh, nonono! Dang!)
__________________
Suspinz: Dabbler in Many Things
'16 Thor Tuscany 45 AT & '14 Jeep Cherokee; 2 bikes, 1 kayak, 1 walking stick. Feline furfaces Betsy & Tikka. Yes, the journey IS the destination!
|
|
|
|
|
12-12-2016, 02:28 PM
|
#61595
|
|
Registered User
Winnebago Owners Club Vintage RV Owners Club
Join Date: Apr 2010
Location: Cherry Creek, BC Canada
Posts: 7,648
|
I once tried to explain to a non Italian what the mooffy was around the hanging salamis while they were curing. For all intent and purposes the curing salamis looked like huge fuzzy green caterpillars hanging from the cold room ceiling. The stringy stuff is the result of the controlled aging (rotting) that works the moisture out of the meat and lets the salt and the seasoning spices do their thing. In the attached picture the mooffy is almost all removed and it is at this time that the salamis are taken down and washed in clear water to get the moldy looking stuff off and then they are put into olive oil to stop the curing process. Someday I may build a controlled cold room that attempts to emulate the one nature provided when I lived in Northern Ontario. Not wanting to be boastful but I have yet to find a commercial prosciutto, soppressata or salami out there that even comes close to what we routinely made under our front porch in Sault Ste Marie.
|
|
|
|
|
12-12-2016, 02:31 PM
|
#61596
|
|
Senior Member
Monaco Owners Club Holiday Rambler Owners Club
Join Date: Jan 2015
Location: Idaho
Posts: 1,098
|
Winter Wonderland
Just for those not friends on fb. I bet it makes you glad you are in warmer climate.
|
|
|
|
|
12-12-2016, 03:19 PM
|
#61597
|
|
Senior Member
Fleetwood Owners Club
Join Date: May 2013
Posts: 1,485
|
If lutefisk sounds bad, for your own sanity do not look up that northern Swedish delicacy surstromming...
DSIL is Swedish, learning many interesting things about them...
__________________
Dave RVM#66 and Carol
1998 Pace Arrow Vision
Seeing the USA - 200 miles at a time
|
|
|
|
|
12-12-2016, 03:20 PM
|
#61598
|
|
Senior Member
Join Date: Jun 2012
Location: IL
Posts: 6,266
|
Quote:
Originally Posted by Possum
I once tried to explain to a non Italian what the mooffy was around the hanging salamis while they were curing. For all intent and purposes the curing salamis looked like huge fuzzy green caterpillars hanging from the cold room ceiling. The stringy stuff is the result of the controlled aging (rotting) that works the moisture out of the meat and lets the salt and the seasoning spices do their thing. In the attached picture the mooffy is almost all removed and it is at this time that the salamis are taken down and washed in clear water to get the moldy looking stuff off and then they are put into olive oil to stop the curing process. Someday I may build a controlled cold room that attempts to emulate the one nature provided when I lived in Northern Ontario. Not wanting to be boastful but I have yet to find a commercial prosciutto, soppressata or salami out there that even comes close to what we routinely made under our front porch in Sault Ste Marie.
|
And when you build that cold room .... And when the sausages start maturing .... And mutants are waiting.... Salivating.... Well???
Mooffy, though? Moldy stuff, I get (think Virginia ham), but mooffy? Great word!
__________________
Suspinz: Dabbler in Many Things
'16 Thor Tuscany 45 AT & '14 Jeep Cherokee; 2 bikes, 1 kayak, 1 walking stick. Feline furfaces Betsy & Tikka. Yes, the journey IS the destination!
|
|
|
|
|
12-12-2016, 03:24 PM
|
#61599
|
|
Senior Member
Join Date: Jun 2012
Location: IL
Posts: 6,266
|
Quote:
Originally Posted by geocacher
Just for those not friends on fb. I bet it makes you glad you are in warmer climate.
|
Beautiful view, especially when one is warm & dry, nowhere to go!
__________________
Suspinz: Dabbler in Many Things
'16 Thor Tuscany 45 AT & '14 Jeep Cherokee; 2 bikes, 1 kayak, 1 walking stick. Feline furfaces Betsy & Tikka. Yes, the journey IS the destination!
|
|
|
|
|
12-12-2016, 03:25 PM
|
#61600
|
|
Senior Member
Tiffin Owners Club
Join Date: Mar 2014
Posts: 433
|
What AWESOME pictures geocacher.....as I sit here in 78* sunshine!!  I do so love looking at pictures like those.
Thanks for sharing
Don
__________________
"In the game of life, I have no need for tickets on the 50-yard line, I brought my shoes, I came to play." Unknown
Don and Dale (2015 Tiffin 32 SA with 5ST, CHF, Safe-T-Plus and EEZRV TPMS) RVM106
|
|
|
|
|
|
|
Currently Active Users Viewing This Thread: 15 (0 members and 15 guests)
|
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Linear Mode
