Dale Shipp wrote to Jim Weller <=-

Dave Sacerdote frequented a small dairy that did something similar. If you were known, you could get raw milk -- I think you had to bring your own milk jug though. There was a pub in England that did something similar. They made what was called scruffy cider (I later learned that
is from dropped apples) but would only serve it on demand to known customers. When we lived in England and I went to the pub with British friends, I could get it. A few years later when I was back in England
to attend a conference and went to the pub, he acted like he had no
idea what I was asking for.

Are you sure it was called "scruffy" cider? My late friend Alan Jepp was
from the Atlantic (West) side of England and used to go into ecstasy
describing a cider called "scrumpy". The only "scruffy" cider I found
when looking on the internet machine was a brand of cider from the UK
called "Scruffy Dog" from Perthshire. Since they claim to have started
as a company in 2016 I rather doubt that they were your guys.

According to Alan scrumpy was a "rough" (his term) cider made from what
apples they could get cheaply. Each pub had its own scrumpy which one
could only get if a "regular".

If nothing else your mention of cider took me on a trip down memory
lane. I miss Ol' Alan since the Lou Gherig's took him from us. He was
a fun person to be around.

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

Title: Cider Pork Stew
Categories: Stews, Pork, Vegetables, Fruits
Yield: 7 Servings

2 lb Boneless pork
3 md Cubed potatoes
3 md Carrots; in 1/2" pieces
2 md Onions; sliced
1 c Coarse chopped apple
1/2 c Coarse chopped celery
3 tb Quick-cooking tapioca *
2 c Apple juice or apple cider
1 ts Salt
1 ts Caraway seeds
1/4 ts Black pepper
Celery leaves (opt)

* or other thickener such as arrowroot

Cut meat into 1" cubes. In a 3 1/2 to 5 1/2 quart slow
cooker, combine meat, potatoes, carrots, onions, apple,
celery, and tapioca. Stir in apple juice, salt, caraway
seeds, and pepper.

Cover and cook on low-heat setting for 10 to 12 hours or
high-heat setting for 5 to 6 hours. If desired, garnish
individual servings with celery leaves.

Makes: 6-8 servings

By Avera - 23 November 2008

From: http://www.diabeticconnect.com

Uncle Dirty Dave's Archives

MMMMM

... "There is NO monument dedicated to the memory of a committee." Les Pourciau
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On 06-04-18 07:08, Dave Drum <=-
spoke to Dale Shipp about Cider: was Raw Milk & Che <=-

own milk jug though. There was a pub in England that did something similar. They made what was called scruffy cider (I later learned that
is from dropped apples) but would only serve it on demand to known

Are you sure it was called "scruffy" cider? My late friend Alan Jepp
was from the Atlantic (West) side of England and used to go into
ecstasy describing a cider called "scrumpy". The only "scruffy" cider I

You are right. Blame it on missed memory cells :-}}
The part about it being made from dropped apples (vs. picked apples) was something I was told at a cidery in the mid-west.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Whiskey Barbecue Sauce
Categories: Sauce, Barbecue, Grill, Condiment
Yield: 1 Servings

3 Bacon strips; crumbled
1 1/2 c Catsup
1/4 c Molasses
2 tb Cider vinegar
2 tb Worcestershire sauce
2 tb Whiskey
2 tb Brewed coffee
1 ts Dry mustard
1 ts Hot pepper sauce

** Pour on pork, chicken, beef, or turkey burgers ~ anything and
everything!**

: Mix all ingredients and simmer about 30 minutes.

From: Jr Byers Date: 04-11-97
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:16:43, 05 Jun 2018
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