Y2Kitchen Newsletter - practical home food prep tips

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Hi - I've been getting this newsletter. Haven't seen it posted on the forum before.

you can join this newsletter :
Join Y2Kitchen Just send a blank email. It's a great little newsletter open to discussion about practical stuff. Mrs. K and I learned how to make our own butter this week! Last week was homemade mayonnaise....yum. (hey, I'll post the mayonaise recipe)

Mr. K
***enjoys butter---in moderations ;-)*** From Y2Kitchen Newsletter:


%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% How to Make Mayonnaise Recipe Source unknown -- handed down with love from my grandmother, Lura Mae, to me (editor of this newsletter). "Thanks Gran" Nothing can be as satisfying as making your own rich, glistening hand-beaten mayonnaise. As with any mayonnaise or egg based product, you must be careful of storage, length of storage and use, lest you risk spoilage and toxic food poisoning that is not readily apparent by smell, taste or appearance. Refrigeration is important. In Y2K times, electricity to refrigerate, especially in summer may be a factor. Use cold streams if you are fortunate to live by one, if electricity is gone. When mixing mayo with foods, keep in mind that adding or marinating the foods with acidic juices helps retain the food and holds back bacteria growth. This is a simple retardent of bacteria. Vinegar, lemon, and pickles or pickle juice is good. Believe it or not......mayo won't "bind" if the atmosphere is interrupted by thunderstorms that are happening or are about to happen. So, don't waste your time trying to make mayonnaise during storms. Strange, isn't it? The Basics: ALL ingredients must be room temperature. If they are not, it may cause the mixture to split (not "bind"). Follow the instructions to the letter. Don't rush the process. Adding oil too quickly will ruin the binding process. The process: Get a medium to large bowl and a wire whisk or wooden spoon. Beat 2 EGG YOKES until lemony in color. Beat in: \tab 1/2 teaspoon of dry mustard \tab 1/2 teaspoon of salt \tab 1/8 or less teaspoon of cayenne (some like just a pinch) \tab 1/2 teaspoon vinegar or lemon juice \tab 1/2 teaspoon confectioners's sugar \tab ***optional*** 1/4 teaspoon garlic powder (garlic mayonnaise) Now, beat in VERY SLOWLY, 1/2 teaspoon at a time: \tab 1/2 cup of olive oil (substitute salad oil in a real pinch) (This is where impatience can ruin the mayo, so take your time!) As you beat, your mayonnaise will begin to emulsify. In a separate small bowl, mix: \tab 1 1/2 tablespoons of vinegar \tab 2 tablespoons lemon juice Pour another 1/2 cup of olive oil and have it ready. Use a medicine dropper and alternate a few drops at a time of olive oil and the vinegar/lemon mixture while thoroughly beating in between adding them. Sure, this takes some time, but to add oil too fast will cause the mixture to split and not bind correctly. I can't emphasize that enough! Now, refrigerate your fantastic handmade mayonaise to enjoy all week! It is recommended to make mayonnaise once a week, and to discard the previous weeks batch. Pretty soon you'll learn how much to make to last the week. It is so good that you may have to start making it every 4 to 5 days! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


-- Mr. Kennedy (churning@will.now), March 27, 1999

Answers

rats, I'll try one more time with the preformatted tag to the recipe for mayo:

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


How to Make Mayonnaise

Recipe Source unknown -- handed down with
love from my grandmother, Lura Mae, to me
(editor of this newsletter). "Thanks Gran"

Nothing can be as satisfying as making your own rich, glistening
hand-beaten mayonnaise. As with any mayonnaise or egg based product,
you must be careful of storage, length of storage and use, lest you
risk spoilage and toxic food poisoning that is not readily apparent
by smell, taste or appearance. Refrigeration is important. In Y2K
times, electricity to refrigerate, especially in summer may be a 
factor.
Use cold streams if you are fortunate to live by one, if electricity 
is 
gone.

When mixing mayo with foods, keep in mind that adding or marinating 
the
foods with acidic juices helps retain the food and holds back bacteria
growth. This is a simple retardent of bacteria. Vinegar, lemon, and 
pickles
or pickle juice is good.

Believe it or not......mayo won't "bind" if the atmosphere is 
interrupted
by thunderstorms that are happening or are about to happen. So, don't 
waste
your time trying to make mayonnaise during storms. Strange, isn't it?

The Basics:
ALL ingredients must be room temperature. If they are not, it may 
cause the
mixture to split (not "bind").

Follow the instructions to the letter. Don't rush the process. Adding 
oil
too quickly will ruin the binding process.

The process:

Get a medium to large bowl and a wire whisk or wooden spoon.
Beat 2 EGG YOKES until lemony in color.
Beat in:
\tab 1/2 teaspoon of dry mustard
\tab 1/2 teaspoon of salt
\tab 1/8 or less teaspoon of cayenne (some like just a pinch)
\tab 1/2 teaspoon vinegar or lemon juice
\tab 1/2 teaspoon confectioners's sugar
\tab ***optional*** 1/4 teaspoon garlic powder (garlic mayonnaise)

Now, beat in VERY SLOWLY, 1/2 teaspoon at a time:
\tab 1/2 cup of olive oil (substitute salad oil in a real pinch)

(This is where impatience can ruin the mayo, so take your time!)

As you beat, your mayonnaise will begin to emulsify.

In a separate small bowl, mix:
\tab 1 1/2 tablespoons of vinegar
\tab 2 tablespoons lemon juice

Pour another 1/2 cup of olive oil and have it ready.

Use a medicine dropper and alternate a few drops at a time of olive 
oil 
and the vinegar/lemon mixture while thoroughly beating in between 
adding
them. Sure, this takes some time, but to add oil too fast will cause 
the
mixture to split and not bind correctly. I can't emphasize that 
enough!

Now, refrigerate your fantastic handmade mayonaise to enjoy all week!
It is recommended to make mayonnaise once a week, and to discard the 
previous weeks batch. Pretty soon you'll learn how much to make to 
last
the week. It is so good that you may have to start making it every 4 
to
5 days!

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


-- Mr. Kennedy (rats@rats.com), March 27, 1999.

Does anyone know why thunderstorms cause so much trouble in making foods, usually dairy based products, from scratch? wondering.

-- lurker (friend@lee.com), March 27, 1999.

Thank you Mr.(&Mrs.) Kennedy. Great Link!

-- Lilly (somewhere@some.how), March 27, 1999.

The woman who created the Y2KKitchen web site attended the Friday afternoon press briefing in D.C., which I reported on earlier. She & her husband are doing a great service.

-- Bingo1 (howe9@pop.shentel.net), March 27, 1999.

When thunderstorms come through there is generally extremely high humidity. That changes the chemistry of the ingredients you are working with. Notice how bread making changes with the weather: more flour is needed on humid days and less on dry days. It also affects candy making somewhat.

-- linda (smitmom@hotmail.com), March 27, 1999.


thanks linda. Ive emailed Ms. Hill and she seems like a helpful person. and she agreed with you that atmospheric pressure and moisture both have an effect on food preparations, just like with elevation (i hadn't considered that before, not haveing to deal with elevation situations).

I asked about herbs too, and she said they'd be having an extensive line of sections in the coming weeks about herbs for cooking and medicianal applications - I can't wait for that. love herbs. I think i'll change from lurker to herblover. haven't been on this forum long, I have to come use the neighbors computer - so I can't hang out much!

herblover

-- lurker (friend@lee.com), March 27, 1999.


Mrs. K couldn't wait to do the butter. She's in there churning away right now [g}.

FYI, The Y2Kitchen Newsletter mentioned above and the Y2KKitchen Newsletter are two different newsletters, much with the same format. They are both excellent.
Mr. K

-- Mr. Kennedy (here@home.now), March 27, 1999.

whewww... it took me a bit of reading to realize that I wasn't being ridiculed - or am I?

www.y2kkitchen.com is a website

There is no newsletter associated with it. If there is a y2kitchen newsletter, I am not affiliated with it.

I saw very little in the way of preparation suggestions for busy people who have lives. I am trying to address this gap by helping people figure out how they can prepare their families for y2k by going to the grocery store and warehouse stores. Many people do not want to send away for supplies and give hundreds of dollars to companies they never heard of before.

Sally Strackbein ps: Ed - I enjoyed meeting you at the press briefing and thanks for the book.

Please do not send me blank emails. I am overwhelmed trying to respond the the heartwarming, serious email I get from readers. I am touched by the stories and recipes I am receiving. I do the web design, the writing and I test all of the recipes on my site myself.

If you are interested in preparation ideas and ideas about how to talk to your neighbors (coming soon), check in.

-- Sally Strackbein (sally@y2kkitchen.com), March 27, 1999.


Sally, sorry, in my haste to do other things, what I meant to say didn't come out the way I was thinking.

The good Mrs. K and I enjoy Y2KKitchen, and the format of the information is along the same lines that are addressed with Y2Kitchen Newsletter, which is a separate site and all.

We love the newsletters and sites that are dealing with food preps, rational home preps, and good tips that folks can use. And as you pointed out, a lot of people don't have the money or the desire to get prepacked rations from the "survival" type stores/businesses.

We appreciate the practical news and tips sites. It helps to know how to do things from the basic standpoints instead of, again, having things done "for" us by other people. I'd much rather know how to grow and dehydrate my own tomatoes than to "buy" them from someone else!

Ya'll keep up the good work out there ;-)

Mr. K
***sure enjoys learning the basics with Mrs. K***

-- Mr. Kennedy (here@home.now), March 27, 1999.

do you know or do any of you know if there are y2k sites or newsletters or things that address kids projects, chores, and the psychology of y2k so far as kids are concerned?

-- iam (i@i.iii), March 28, 1999.


iam, check out "Games Kids Play" at

http://corpcomm.net/~gnieboer/gamehome.htm At least this might keep them entertained if there is no tv!

-- FM (vidprof@aol.com), March 28, 1999.


thanks fm, that's what I was looking for, excellent. what a good fourum. iam

-- iam (i@i.iii), March 28, 1999.

Lurker, please check out the Richter's herb catalogue--good descriptions of culinary and medicinal herbs, good prices (Canadian dollar amounts), and extensive selection--also tons of herb books. I don't have any stock in their company, don't know them, except have ordered from them and been very satisfied.

www.richters.com

-- Old Git (anon@spamproblems.com), March 28, 1999.


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