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Old 05-19-2008, 02:24 AM   #41
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Before I go to all the trouble could you please send me your investment portfolio and your tax returns for the past 7 years?

The vinegar on spinach is a very common thing - also for collard greens. I don't know if it's a midwest thing or a southern thing or simply a "spinach thing" And to top it off a lot of people will toss in a few sliced hot chili peppers OR you can buy vinegar with whole chili peppers in them and use that.
I think the vinegar thing with spinach, came about because we are not going to run to the store in the dead of winter to get a lemon, but how many of us run out of vinegar? Spinach with butter and vinegar...Yummers. My mom and mother in law both use to use canned spinach when they made their home made raviolis, saved them an hour in the putting together process that way...

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Old 05-19-2008, 02:35 AM   #42
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It's definately a southern thing!
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Old 05-19-2008, 06:09 AM   #43
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I had a friend that used to live in TX tell me about the vinegar thing, though I don't know where he picked it up. It's OK for a changeup, but I much prefer plain old butter on canned spinach.
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Old 05-19-2008, 08:43 AM   #44
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I use vinegar on many greens. Cooked cabbage, Brussel sprouts, Spinach, most other cooked "greens". Usually apple cider vinegar, but red wine works well and for a different flavor, balsalmic vinegar adds an entirely different level of flavor.

Adding acid can also lessen the need for salt. If you think a cooked green needs more salt, try a little vinegar first.
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Old 05-19-2008, 09:22 AM   #45
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I had a friend that used to live in TX tell me about the vinegar thing, though I don't know where he picked it up. It's OK for a changeup, but I much prefer plain old butter on canned spinach.
Funny thing is I've never heard of putting butter on spinach or greens of any kind. A bit of vegetable oil or I prefer light olive oil and beef broth maybe, but never butter - ok, and maybe some fat back in the "olden" days!
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Old 05-19-2008, 09:31 AM   #46
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Funny thing is I've never heard of putting butter on spinach or greens of any kind. A bit of vegetable oil or I prefer light olive oil and beef broth maybe, but never butter - ok, and maybe some fat back in the "olden" days!
Believe it or not.. Cracker Barrel has a descent turnip greens and fat back side dish..
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Old 05-19-2008, 09:36 AM   #47
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I don't think mom knew what olive oil was.....Not that there's anything wrong with that
I grew up having butter on all my veggies. And rice and noodles and potatoes....
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Old 05-19-2008, 09:39 AM   #48
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Believe it or not.. Cracker Barrel has a descent turnip greens and fat back side dish..
My sister and BIL eat there all the time, but I'll bet that's one thing they haven't had
Although...... we did go to Bob Evan's a few weeks ago and my sister ordered grits! Now where on earth did she get that from?!
You'd have to know my sister....
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Old 05-19-2008, 02:27 PM   #49
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Believe it or not.. Cracker Barrel has a descent turnip greens and fat back side dish..
They have a great pepper vinegar to put on those greens too!
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Old 05-20-2008, 03:44 PM   #50
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All we ever had growing up was either fresh vegetables in season, or canned vegetables, including carrots and spinach, out of season. WE had an old Kelvinator refrigerator with a freezer about the same size as our milk box, so there was very little room for Birdseye stuff once the weeek's meat was stashed in there. What difference does it make whether your grandma canned fresh vegetables in mason jars or professionals canned them in tin cans?

In fact, I prefer canned peas to frozen peas any day. The color of canned peas may be a little off, but frozen peas have the consistency of BBs.
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