I??m forever indebted to the Ganga smokin elf chick at the Valley fire complex camp in 2000. She made this stuff in the 30 gallon can coffee pots every evening- usually about 90 gallons or so- it really helped soothe throats after a day in the smoke. Bless you Wherever you are girl. May your elf hat always be perky and your dreds be vermin - free. Honey, ginger, & lemon #nectarofthegods?ÿ?ÿ
Jess' right fer me- too good fer the likes of you'ns.
What is the recipe? I clicked the link but didn't scroll through all of it.?ÿ
I like honey, ginger and lemons.
I do not have a FB account and refuse to get one.
that was
8 cups of water -
2 lemons- sliced
3/4 cup of honey
+/- 3/4 cup of chopped ginger root- you can grate it if you want- in that case it'd be about 1/2 cup-
boil down until the lemons (not the peel) reduce to pulp.
you can vary the ingredients to person taste.
good stuff in sore throat season.
Elf chicks are cool..........
That sounds like a wonderful solution to open sinsus and get one thru flu conditions.
I make a chicken noodle soup to eat when I get the chills and during flu and congestion times that has a load of onion, garlic, ginger, mixed veggies, chicken, Franks hot sauce, whiskey, various peppers + cracked Thai red peppers and adjust the heat by adding egg noodles for a smoother taste.?ÿ I know it is right when after I've had a bowl full that I break out into a sweat.
That sounds good right now.?ÿ I'm fighting a cold and could use the "soothing".
Andy
Sounds like Wassel.
Sounds like Wassel.
Nope- that??s apple cider, mulled spices and some OJ?ÿ
"Nope- that??s apple cider, mulled spices and some OJ "
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You're right, seemed like the same thing. A couple cups of hot wassel was always good for the snot-head though.
Today's odd bit of knowledge; I read where native Americans steeped (not boiled) pine needles in water for the vitamin C.
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"Nope- that??s apple cider, mulled spices and some OJ "
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...I read where native Americans steeped (not boiled) pine needles in water for the vitamin C.
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Here in southern plains there are few coniferous trees for pine needle tea.?ÿ One alternate treat for the wandering indigenous folks was the juniper berry.?ÿ They even incorporated them in their pemmican.?ÿ The berry oils contain tannins, sugar, flavonoid glycosides and terpenes with nutrients and minerals like copper, chromium, calcium, iron, limonene, phosphorous, magnesium, potassium and vitamin C.?ÿ
To me they taste like hell.?ÿ I have dried some mature berries and ground them in a spice mill.?ÿ That has a flavor similar to ground black pepper with a hint of "turpentine mint"....in other words, a little goes a long way.
"Nope- that??s apple cider, mulled spices and some OJ "
?ÿ
...I read where native Americans steeped (not boiled) pine needles in water for the vitamin C.
?ÿ
Here in southern plains there are few coniferous trees for pine needle tea.?ÿ One alternate treat for the wandering indigenous folks was the juniper berry.?ÿ They even incorporated them in their pemmican.?ÿ The berry oils contain tannins, sugar, flavonoid glycosides and terpenes with nutrients and minerals like copper, chromium, calcium, iron, limonene, phosphorous, magnesium, potassium and vitamin C.?ÿ
To me they taste like hell.?ÿ I have dried some mature berries and ground them in a spice mill.?ÿ That has a flavor similar to ground black pepper with a hint of "turpentine mint"....in other words, a little goes a long way.
Sounds kinda like gin.?ÿ Smells and tastes like pine needles.?ÿ A little goes a LONG way.
Andy
I need a recipe for wild pigs.?ÿ I have a lime tree, orange, grapefruit and pecans.?ÿ
Would that make me fart if I mixed it all together???
MMMM bacon!
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Use wet paper towls and rub the surface of the wildgame animal before preparation.
Cut up hog in chunks of meat and lay on a bed of an ample supply of veggies (A full package each of cut up carrots, celery, onion, garlic) in a large aluminum baking pan and cover and cook at 200F - 300F until veggies are totally mush and meat falls off bone.
Can also be done on cooktop in a Dutch oven, this is how I cook deer and hog shoulders after they have spent a night in a ziplog bag with a cup or less of Allegro original marinade.?ÿ
When meat is done, seperate from container and set aside and quarter cut potato, russet or Idaho, and put into containers and heat until soft enough to absorb the veggie and meat stew.
If you hog is a size where you can cook whole in your cooker, head and all, then that is the best way, slow cook like ribs and brisket at 200F-225F all day and baste with your favorite cooking sauce that will not burn (special sauce ~ketchup, pickle juice, mustard, soysauce) every half hour and keep away from hots spots and heavy smoke for long durations.?ÿ Eat the snout first.............
Fruit in the marinade and sauce may help. SWMBO likes pineapple, lime and orange in her soups, pizza and BBQs.
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