LaVidaBoem
Well-known member
- Joined
- Nov 25, 2014
- Messages
- 160
Hey All,
Does anybody know what this is?
LaVidaBoem
Does anybody know what this is?
LaVidaBoem
Another...What is this?
- Thread starter LaVidaBoem
- Start date
Help Support :
It's an apple slicer! The idea is that you place the slicer over the stem of the apple and push down - the apple is then sliced and cored at the same time. I've got an old one that I have used a couple of times and found it was not that great...
It is an apple slicer and corer.
LaVidaBoem
Well-known member
- Joined
- Nov 25, 2014
- Messages
- 160
Of Course...
I knew that you "should get this in a hurry"...and you didn't let me down...
I saw you guys talking about the Cream Corn the other day...and it made me realize something...
I must be the most fortunate and lucky guy in the world.
Although we don't call it cream, we call it cut-off corn.
You have Corn, or Corn on the Cob, and if anyone asks or gets confused, you say...no "cut off the cob".
Anyway, that is one of our staples...
When planning a meal, you always say, well, we have corn put up in the freezer, so another vegetable, what meats...etc.
Everything is planned around corn.
The recipe listed was exactly as is done "here" except the thickener...the corn starch.
We don't use a tool, just a very sharp knife, and manually do each ear in 2 layers...then we scrape the cob with the knife at an angle.
You get all the corn pulp, milk/dough...and that is your thickener.
One doesn't get that with a tool, plus the tool bruises the kernels.
I like to put up 50-60 quarts each year, so that once a week, you are good for about a year.
To the point...I thought, what can I give these people, besides the mechanical stuff,...
A recipe now and then.
And I thought about feeding the crews/families yesterday.
Seems as though guests have a fit over the most simple things...so in keeping with our theme of "Simplicity in the chores of Life" ie, washing clothes, I thought the apple thing would be appropriate.
So, I'll post later over in the forum a recipe for Apple Crisp I call it.
Made using the peeler to help prep slices, its so fast, simple.
Hope this Helps,
LaVidaBoem
I knew that you "should get this in a hurry"...and you didn't let me down...
I saw you guys talking about the Cream Corn the other day...and it made me realize something...
I must be the most fortunate and lucky guy in the world.
Although we don't call it cream, we call it cut-off corn.
You have Corn, or Corn on the Cob, and if anyone asks or gets confused, you say...no "cut off the cob".
Anyway, that is one of our staples...
When planning a meal, you always say, well, we have corn put up in the freezer, so another vegetable, what meats...etc.
Everything is planned around corn.
The recipe listed was exactly as is done "here" except the thickener...the corn starch.
We don't use a tool, just a very sharp knife, and manually do each ear in 2 layers...then we scrape the cob with the knife at an angle.
You get all the corn pulp, milk/dough...and that is your thickener.
One doesn't get that with a tool, plus the tool bruises the kernels.
I like to put up 50-60 quarts each year, so that once a week, you are good for about a year.
To the point...I thought, what can I give these people, besides the mechanical stuff,...
A recipe now and then.
And I thought about feeding the crews/families yesterday.
Seems as though guests have a fit over the most simple things...so in keeping with our theme of "Simplicity in the chores of Life" ie, washing clothes, I thought the apple thing would be appropriate.
So, I'll post later over in the forum a recipe for Apple Crisp I call it.
Made using the peeler to help prep slices, its so fast, simple.
Hope this Helps,
LaVidaBoem
Do you ever use the scraped corn to make fried corn? That and stewed yellow crookneck squash, biscuits and sliced fresh tomatoes are a meal. You have three of the most important food groups: salt, fat and starch and dessert supplies sugar for a balanced meal.
LaVidaBoem
Well-known member
- Joined
- Nov 25, 2014
- Messages
- 160
Always heard about Fried...
No, have never had any other exposure to those...
But it sounds good, tell us more.
LaVidaBoem
Post Script:
I do make killer biscuits...going to do a video/pic of that for those who might like when I find my damn camera...
No, have never had any other exposure to those...
But it sounds good, tell us more.
LaVidaBoem
Post Script:
I do make killer biscuits...going to do a video/pic of that for those who might like when I find my damn camera...
2packs4sure
Well-known member
OH,,,, it can core A apple !!
But Wait, theres more!!! You can use it on Pineapples also.
And if you aren't afraid to put your weight into it...
Watermelon too!
Watermelon too!
LaVidaBoem
Well-known member
- Joined
- Nov 25, 2014
- Messages
- 160
Too funny...
Alright you boys...you gonna get that 'thar WebThrasher and Modulator over here on us...
Alright you boys...you gonna get that 'thar WebThrasher and Modulator over here on us...
ptcruiser51
Well-known member
Hard to get size perspective
From the picture, but my mom had a similar device for making attractive "radish roses" for relish trays. Also for making small-onion "bloomin' onions" like at Outback for your home.
From the picture, but my mom had a similar device for making attractive "radish roses" for relish trays. Also for making small-onion "bloomin' onions" like at Outback for your home.
What is this . . .
doing in Imperial? LOL!
doing in Imperial? LOL!
When my little sister was in high school, she had to make biscuits for home ec. I helped her and we made beautiful, tall biscuits. When she took one of them in the next day, the teacher remarked that hers was the tallest biscuit she had ever seen. That was the same teacher who gave her and her best friend Fs on the blouses they had to make. She called them up and asked them how they had been able to remove the labels from store bought blouses without leaving a trace. My mother had to tell the teacher that the girls had taken clothing construction classes at the Singer Sewing Center for two summers after which, they both got As. The stupid witch knew that she had not provided the quality of education needed to produce blouses of that quality.
The reason that the core of a pineapple is so dense is that it is the stem the plant sends up and onto which the individual flowers are attached. Each flower produced the eye on the outside of the fruit and the ovary of the flower is what produces the actual edible part. You can tell that pineapples are heavy fruits so they need that thick stem to support the fruit. What you usually don't see in the store is that below the fruit, the plant produces two or three kikis or small miniature plants that can be planted to be the next generation of plants. I thought that after my pineapple produced a fruit and three baby plants on the stalk that it would die, but I kept feeding and watering it and it turned into three very large plants that will probably fruit again in a year or two. It's like an instant pineapple farm.
I agree that this does not belong in this forum, but it's fun.
The reason that the core of a pineapple is so dense is that it is the stem the plant sends up and onto which the individual flowers are attached. Each flower produced the eye on the outside of the fruit and the ovary of the flower is what produces the actual edible part. You can tell that pineapples are heavy fruits so they need that thick stem to support the fruit. What you usually don't see in the store is that below the fruit, the plant produces two or three kikis or small miniature plants that can be planted to be the next generation of plants. I thought that after my pineapple produced a fruit and three baby plants on the stalk that it would die, but I kept feeding and watering it and it turned into three very large plants that will probably fruit again in a year or two. It's like an instant pineapple farm.
I agree that this does not belong in this forum, but it's fun.
I have one of these made for peaches - works perfectly but the slices are bit large for dropping directly into a pie shell. It's a really easy way to be rid of the pit, even if more slicing by hand is required. It saved a lot time when peeling and slicing three lugs of peaches this summer.
norgeway
Well-known member
The secret to good biscuits
Is one, your ingredients, especially flour, and two, how you mix them, SOUTHERN SOFT WINTER WHEAT FLOUR...Adluh or Virginias Best , Self Rising, Crisco or real Lard and WHOLE buttermilk, not that old skim mess, All the recipies tell you to barely mix the dough...NONSENSE, mix the dough well and quickly, and knead it at least 10 to 15 times.If you don't they will be lumpy and not pretty.
Is one, your ingredients, especially flour, and two, how you mix them, SOUTHERN SOFT WINTER WHEAT FLOUR...Adluh or Virginias Best , Self Rising, Crisco or real Lard and WHOLE buttermilk, not that old skim mess, All the recipies tell you to barely mix the dough...NONSENSE, mix the dough well and quickly, and knead it at least 10 to 15 times.If you don't they will be lumpy and not pretty.
norgeway
Well-known member
And I grew up on
Cut Off Corn...I love it,Also green peas cooked with little potatoes and onions in cream sauce.
Cut Off Corn...I love it,Also green peas cooked with little potatoes and onions in cream sauce.
I had no idea they made
a slicer like the for peaches !!
Lard for my biscuits - please !
Tom , to my surprise, I found in Hawaii, the stem of the pineapple is soft and edible. They never cut the stem out when serving, you eat the whole thing. So either it gets tough in transit or the pineapples we get from Costa Rica are a different breed.
My mother used to shave the corn at the table onto my plate. It came off in big long skeins of corn that were delish. Like corn filets.
Now I'm hungry.
a slicer like the for peaches !!
Lard for my biscuits - please !
Tom , to my surprise, I found in Hawaii, the stem of the pineapple is soft and edible. They never cut the stem out when serving, you eat the whole thing. So either it gets tough in transit or the pineapples we get from Costa Rica are a different breed.
My mother used to shave the corn at the table onto my plate. It came off in big long skeins of corn that were delish. Like corn filets.
Now I'm hungry.
LaVidaBoem
Well-known member
- Joined
- Nov 25, 2014
- Messages
- 160
Well, If I Live and Breed...
Norgeway>>
Yes to all, you have my secret too...and neighbors at that!
All correct on Biscuits>>But did you know that Bisquick and, as you say, "Real Booter Milk, will do you proud, too??
For me and Dad here, I have to cut out some of the Crisco/Fat...but we are moderate eaters.
Its getting harder and harder to find whole buttermilk...that low fat shit is not why anyone buys buttermilk in the first place...you want the fat.
Anyway, So Correct on Kneading.
Not to the point of tough, but it needs that workout, and slight rest,...all the difference in the world.
Making Biscuits w/BisQ. is really quick...I make the others with crisco, and flour for the big get-togethers.
As I mentioned in another thread, "here" it was always RedBand All purpose or White Lily.
Grandmama 1 used self rising...Mother/grandmama 2 used plain.
All of us just grabbed a handful of crisco, mashed it up in the pool of buttermilk & flour, and went to town like six ways to Sunday!
I bet not 1 in 300 young ladies can make a biscuit worth a damn; sadly though, I think I have discovered why.
Nobody ever took the time to show them...or they just don't give a rip.
Yes, this was FUN...
LaVidaBoem
Norgeway>>
Yes to all, you have my secret too...and neighbors at that!
All correct on Biscuits>>But did you know that Bisquick and, as you say, "Real Booter Milk, will do you proud, too??
For me and Dad here, I have to cut out some of the Crisco/Fat...but we are moderate eaters.
Its getting harder and harder to find whole buttermilk...that low fat shit is not why anyone buys buttermilk in the first place...you want the fat.
Anyway, So Correct on Kneading.
Not to the point of tough, but it needs that workout, and slight rest,...all the difference in the world.
Making Biscuits w/BisQ. is really quick...I make the others with crisco, and flour for the big get-togethers.
As I mentioned in another thread, "here" it was always RedBand All purpose or White Lily.
Grandmama 1 used self rising...Mother/grandmama 2 used plain.
All of us just grabbed a handful of crisco, mashed it up in the pool of buttermilk & flour, and went to town like six ways to Sunday!
I bet not 1 in 300 young ladies can make a biscuit worth a damn; sadly though, I think I have discovered why.
Nobody ever took the time to show them...or they just don't give a rip.
Yes, this was FUN...
LaVidaBoem
