"Saccharine Pickles"
Wayne Boatwright
canners/picklers to put up Saccharine Pickles. My dad's mother used to
make these and I have a copy of her recipe.
Since I recently joined Weight Watchers, I'd really like to make some sweet
pickles that don't contain nutrient sweetners like sugar. I would also
prefer not to use saccharine since it's considered to have health risks.
Can anyone tell me if Splenda (aspartame) would be a good substitute?
I'm particularly interested in making a Bread and Butter Pickle similar to
the recipe I have. I would also like to make sweet pickled beets.
TIA
Wayne
George Shirley
Post the saccharine recipe Wayne and let the pickle heads take a look at
the ingredients. I know Splenda doesn't mention anything about using it
to make pickles but it can be substituted for sugar up to two cups. (Not
reading the box right now so could be off a bit.)
George
Donna Rose
WayneBo...@SMN.worldnet.att.net says...
found the Splenda folks most helpful when asking questions about using
their product as a substitution - you can check out www.splenda.com or
call them at 1-800-7-SPLENDA. They'll send you some info in the mail,
along with discount coupons as well!
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.
To reply, remove the SPAM BLOCK
Wayne Boatwright
news:MPG.1a412c43c...@news.west.earthlink.net:
Thanks, Donna. I did mean Splenda and not aspartame. Thanks for the
Splenda references. I'm sure it would be good to check with them.
Wayne Boatwright
news:qgHBb.11039$Yt2....@bignews3.bellsouth.net:
Thanks, George. Here 'its...
I've even these pickles many times as a child and they were always good,
with never any spoilage. Grandma Josie had no refrigerator, so jars sat
in a Mississippi country cupboard for storate.
Grandma Josie's Saccharine Pickles
2 teaspoons salt
small pickling cukes
1 teaspoon mixed spices
ź-˝ teaspoon saccharine, to taste
alum, size of a hazelnut
2 parts cider vinegar
1 part pure water
Put 1 teaspoon of salt in the bottom of a large (1-quart jar). Fill half
full with small pickles. Add saccharine, then fill up with remaining
pickles. Add remaining salt, mixed spices, then alum. Fill the jar with
vinegar and water. Shake well to dissolve saccharine and alum. Seal.
pickle
"Wayne Boatwright" <WayneBo...@SMN.worldnet.att.net> wrote in message
news:Xns944DE7AA0123...@204.127.36.1...
Hello:
Don't like to be a spoil sport but *alum* is some how associated with
Alhemizers disease.
Wayne Boatwright
news:br9j74$pa3$1...@news.inet.co.th:
Ugh! Well, maybe they should be renamed "Mindless Pickels". :-(
There must be another way. Perhaps someone will know.
zxcvbob
>>alum, size of a hazelnut
>>2 parts cider vinegar
>>1 part pure water
>>
>>Put 1 teaspoon of salt in the bottom of a large (1-quart jar). Fill half
>>full with small pickles. Add saccharine, then fill up with remaining
>>pickles. Add remaining salt, mixed spices, then alum. Fill the jar with
>>vinegar and water. Shake well to dissolve saccharine and alum. Seal.
>
>
> Hello:
>
> Don't like to be a spoil sport but *alum* is some how associated with
> Alhemizers disease.
>
Well, it was for a while but that's been since refuted. (I almost said
"disproved", but I'm not sure the evidence is that strong one way or the
other.) Your antiperspirant probably gives you more exposure to aluminum
than the alum in pickles.
In spite of this, I don't use alum in my pickles. I do sometimes add a
little bit of epsom salts, which is cheap and does the same thing.
Best regards,
Bob
George Shirley
I'm almost positive you could add the Splenda versus the saccharine if
you're going by taste. The saccharine is much more concentrated than the
Splenda but IMHO it should work.
George
George Shirley
>>ž-― teaspoon saccharine, to taste
>>alum, size of a hazelnut
>>2 parts cider vinegar
>>1 part pure water
>>
>>Put 1 teaspoon of salt in the bottom of a large (1-quart jar). Fill half
>>full with small pickles. Add saccharine, then fill up with remaining
>>pickles. Add remaining salt, mixed spices, then alum. Fill the jar with
>>vinegar and water. Shake well to dissolve saccharine and alum. Seal.
>
>
> Hello:
>
> Don't like to be a spoil sport but *alum* is some how associated with
> Alhemizers disease.
>
>
I think Wayne could probably get the same crispness by putting a grape
leaf in each jar. I'm not sure about the association of aluminum in any
form with Alzheimers though.
George
The Joneses
I love splenda too! I used Splenda in a nosugarneeded jam recipe. The
NSN pectin said I could add 1 to 3 cups of sugar. I used 1 cup of
splenda and it was just a *tad* too much. I would certainly start out
small and keep tasting as you go. The Joy of Pickling says that
aluminum thing probably isn't significant for people who don't eat a
ton of pickles every day. Did you get the JOP recipe for red wine
pickled beets? It's heavenly. If you google us, you'll prob find where
I posted it.
Edrena
Wayne Boatwright
Thanks, George. I think it's worth a try. I've cooked and baked with
Splenda before, but never considered pickling with it until now.
Sifting back through memories, however, I'm beginning to remember that
the Saccharine Pickles had a slightly bitter edge and I think that might
have been from the saccharine. I guess to duplicate the flavor I would
actually have to use saccharine. Maybe I'll first try a jar of each
first to compare.
Cheers,
Wayne
Wayne Boatwright
>>>ź-˝ teaspoon saccharine, to taste
>>>alum, size of a hazelnut
>>>2 parts cider vinegar
>>>1 part pure water
>>>
>>>Put 1 teaspoon of salt in the bottom of a large (1-quart jar). Fill
>>>half full with small pickles. Add saccharine, then fill up with
>>>remaining pickles. Add remaining salt, mixed spices, then alum.
>>>Fill the jar with vinegar and water. Shake well to dissolve
>>>saccharine and alum. Seal.
>>
>>
>> Hello:
>>
>> Don't like to be a spoil sport but *alum* is some how associated with
>> Alhemizers disease.
>>
>>
> I think Wayne could probably get the same crispness by putting a grape
> leaf in each jar. I'm not sure about the association of aluminum in
> any form with Alzheimers though.
>
> George
>
Do you think it would still be effective if I used the preserved or
canned grape leaves as sold in middle-eastern markets? I don't think
I've ever seen a fresh grape leaf out here in the desert.
Wayne
Wayne Boatwright
@swbell.net:
> I love splenda too! I used Splenda in a nosugarneeded jam recipe. The
> NSN pectin said I could add 1 to 3 cups of sugar. I used 1 cup of
> splenda and it was just a *tad* too much. I would certainly start out
> small and keep tasting as you go. The Joy of Pickling says that
> aluminum thing probably isn't significant for people who don't eat a
> ton of pickles every day. Did you get the JOP recipe for red wine
> pickled beets? It's heavenly. If you google us, you'll prob find where
> I posted it.
> Edrena
Thanks, Edrena. In cooking and baking I've usually used less Spenda than
the equivalent of sugar. It seems overly sweet to me, even though it can
be measured like sugar.
I just Googled for the JOP Rede Wine Pickled Beets recipe and it sounds
divine! Thanks for that. I could eat pickled beets with almost every
meal, and I plan to make smaller batches of several different recipes.
This one will definitely be on the list!
Wayne
Feuer
>
> Since I recently joined Weight Watchers, I'd really like to make some sweet
> pickles that don't contain nutrient sweetners like sugar. I would also
> prefer not to use saccharine since it's considered to have health risks.
I don't think there is currently a consensus view that sucralose
or aspartame is better than saccharine.
David
Feuer
Wayne Boatwright wrote:
> Put 1 teaspoon of salt in the bottom of a large (1-quart jar). Fill half
> full with small pickles. Add saccharine, then fill up with remaining
> pickles. Add remaining salt, mixed spices, then alum. Fill the jar with
> vinegar and water. Shake well to dissolve saccharine and alum. Seal.
These pickles cannot be stored safely at room temperature unless
properly processed.
David
(and do they have enough vinegar?)
George Shirley
>>>>alum, size of a hazelnut
>>>>2 parts cider vinegar
>>>>1 part pure water
>>>>
>>>>Put 1 teaspoon of salt in the bottom of a large (1-quart jar). Fill
>>>>half full with small pickles. Add saccharine, then fill up with
>>>>remaining pickles. Add remaining salt, mixed spices, then alum.
>>>>Fill the jar with vinegar and water. Shake well to dissolve
>>>>saccharine and alum. Seal.
>>>
>>>
>>>Hello:
>>>
>>>Don't like to be a spoil sport but *alum* is some how associated with
>>>Alhemizers disease.
>>>
>>>
>>
>>I think Wayne could probably get the same crispness by putting a grape
>>leaf in each jar. I'm not sure about the association of aluminum in
>>any form with Alzheimers though.
>>
>>George
>>
>
>
> Do you think it would still be effective if I used the preserved or
> canned grape leaves as sold in middle-eastern markets? I don't think
> I've ever seen a fresh grape leaf out here in the desert.
>
> Wayne
I really don't know Wayne, I don't use grape leaves for the crisp
pickles, I make them with lime. Other folks on this group tout the grape
leaves though. What say ye all?
George
George Shirley
Sucralose is recommended for those on the Atkins Diet and I use it
because aspartame tastes strange to me.
George
George Shirley
> On Fri, 12 Dec 2003 07:21:25 -0600, George Shirley
> <gsh...@bellsouth.net> wrote:
>
>
>>Sucralose is recommended for those on the Atkins Diet and I use it
>>because aspartame tastes strange to me.
>>
>
>
> sucralose. But I'll try it. Maybe I could eat it. That
> would be nice, if so. (This is Splenda, right?).
>
> Saccharine always tastes like biting on aluminum foil to me
> - and I used to wonder how anyone could ever tolerate it.
> But I've since read that this is a genetic difference: it
> tastes sweet to some and to others (like me) it tastes just
> terrible.
>
> Pat
Yup, Splenda, available in most markets nowadays. Before recent times I
ordered it out of Canaja. Saccharine doesn't bother me but you can't
really cook proper food with it, you can with Splenda. Equal just tastes
bad. In addition I recently gave up Diet Coke because my daughter turned
me on to Diet RC Cola. Diet RC and Diet Rite cola are both made with
Splenda. Diet Coke gave me terminal gas so I'm off it for good.
Editorial Note: I'm already old and have enough gas without exacerbating
it with aspartme. <VBG>
I sleep better now for some reason although my caffeine intake is about
the same. Some people are just sensitive to aspartame and I'm beginning
I'm one of them. Previously I always thought I could eat anything and
get away with it. Well, anything but haggis and pickled herring and kim
chee.
George
George Shirley
> On Fri, 12 Dec 2003 11:15:35 -0600, George Shirley
> <gsh...@bellsouth.net> wrote:
>
>
>
>>Yup, Splenda, available in most markets nowadays. Before recent times I
>>ordered it out of Canaja. Saccharine doesn't bother me but you can't
>>really cook proper food with it, you can with Splenda.
>
>
> mind losing some weight.
>
>
>
>>I sleep better now for some reason although my caffeine intake is about
>>the same. Some people are just sensitive to aspartame and I'm beginning
>>I'm one of them. Previously I always thought I could eat anything and
>>get away with it. Well, anything but haggis and pickled herring and kim
>>chee.
>
>
>
> I found - to my considerable displeasure - that I cannot
> drink any coffee after breakfast time. Phooey! I drink
> decaf anyway, but coffee later in the day than that was
> giving me heartburn. I stopped drinking coffee except at
> breakfast time, and the heartburn went away.....
>
> Pat
I'm down to one cup of decaf while I read the morning paper. I have GERD
and found that the acid in coffee gives me fits if I drink it after
noon. Same with cold drinks, particularly colas. No citrus juice at all,
but I can eat an orange or tangerine occasionally. No grapefruit,
whimper, whimper, and I love grapefruit. Peel them and eat them like
oranges I does.
You want to see the acid in real coffee make a small pot and leave it on
a warmer for a few hours then pour into a glass and see the acidic oils
floating on top.
George
Blanche Nonken
> Aspartame tastes strange to me also, I've never tried
> sucralose. But I'll try it. Maybe I could eat it. That
> would be nice, if so. (This is Splenda, right?).
Splenda/Sucralose is the only sweetener I'll use that isn't sugar,
honey, etc. I don't *need* to use that sort of sweetener, but if
there's some reason I want to avoid a sugar spike/crash, I'll use the
Splenda.
Minteeleaf
>
> In the early part of this century it seems that it was common for home
> canners/picklers to put up Saccharine Pickles. My dad's mother used to
> make these and I have a copy of her recipe.
>
> Since I recently joined Weight Watchers, I'd really like to make some sweet
> pickles that don't contain nutrient sweetners like sugar. I would also
> prefer not to use saccharine since it's considered to have health risks.
>
> Can anyone tell me if Splenda (aspartame) would be a good substitute?
>
Splenda and aspartame are not the same thing at all.
Aspartame breaks down in cooking. Splenda doesn't.
Splenda is made from sugar. Saccharin is a known carcinogen.
Minteeleaf
zxcvbob
> Saccharin is a known carcinogen.
>
???
Cyclamate was banned in the late 60's or maybe it was 1970 because a test
showed that it caused cancer in mice or rats or baby chicks or something.
That test has since been invalidated, but the FDA is standing its ground;
perhaps embarrassed by the junk science it used to ban cyclamate in the
first place, or perhaps as part of a secret deal with the sugar industry.
Saccharine tastes funny. Other than that I don't think there are any
problems with it. A few soft drinks still use saccharine -- I think TaB
has saccharine in it.
Best regards,
Bob
Wayne Boatwright
news:btl5ga$7ukr6$1...@ID-63726.news.uni-berlin.de:
For some reason my grandfather like the taste of saccharine. (He wasn't
diabetic.) He sweetened his coffee and iced with saccharine all of his
life and passed away at the age of 93 from a rupture aorta.
Wayne
Wayne Boatwright
> Minteeleaf wrote:
> > Saccharin is a known carcinogen.
>>
>
> ???
> Cyclamate was banned in the late 60's or maybe it was 1970 because a
> test showed that it caused cancer in mice or rats or baby chicks or
> something. That test has since been invalidated, but the FDA is
> standing its ground; perhaps embarrassed by the junk science it used
> to ban cyclamate in the first place, or perhaps as part of a secret
> deal with the sugar industry.
Most adults probably don't care that much for Kool-Aid, but back in the
1960s they produced a version pre-sweetened with cyclamate. It tasted just
as good as the unsweetened powder mixed with sugar. Wish I could still get
it!
Wayne
zxcvbob
I used to drink Diet Rite cola, sweetened with cyclamate. It tasted as
good as sugar-sweetened soda, but IIRC was more thirst quenching.
Best regards,
Bob
Wayne Boatwright
news:btlbdv$8e7fj$1...@ID-63726.news.uni-berlin.de:
Oh, I remember that too. It really was good. IIRC, cyclamates could
also be used in cooking as it wasn't destroyed by heat.
Wayne
Peggy Sullivan
It seems some do suspect saccharin is a carcinogen, although the
mainstream view is that it is not much of a threat. Here is one
editorial discussion:
http://www.acsh.org/press/editorials/saccharin051700.html
Peggy
George Shirley
I recently switched to Diet Rite and Diet RC because they are now
sweetened with Splenda. Taste good to me and got me off the equal stuff.
I sleep better, have less abdominal bloating, etc. All thanks to my
daughter who is on the Atkins Diet which forbids any artificial
sweetener other than Splenda.
George
Brian Mailman
>
> Minteeleaf wrote:
> > Saccharin is a known carcinogen.
> >
>
> ???
> Cyclamate was banned in the late 60's or maybe it was 1970 because a test
> showed that it caused cancer in mice or rats or baby chicks or something.
rats, and bladder cancer If I Remember Properly(tm).
Problem is that yes, it is a carcinogen, but they were feeding the rats
the human equivalent of 500 pounds of cyclamates daily. Or something
like that.
B/
George Shirley
IIRC the classic cyclamate study fed the rats the equivalent of a human
drinking 150 cases (of 24 bottles each) of soda with cyclamate instead
of sugar.
Even my kids, who when small, could scarf a case of soda in an instant
if not watched, couldn't drink that much. We didn't keep much of it
around except to have a bit of cola to mix with the rum and a wee bit of
club soda for those that liked that nasty stuff mixed in their drinks. <VBG>
George
peterwatson
take a good hard look at my eating diet etc etc. As a result of this and
having tasted some of the awful commercial jams and other products available
for diabetics I have decided to work on producing some.. jam, pickle etc. I
have spoken to both camps... aspartame and splenda... both have commercial
sized packs available... splenda in liquid form, aspartame in powder,
splenda is 150x sweeter than sugar, aspartame 200x. There is a lot of bad
press about aspartame and the manufacturers rigorously deny all and any
problems as being unproven, splenda of course has no bad press at this
stage. I believe that it is entirely possible to use splenda (or aspartame)
in pickles, chutneys, sauces just so long as you are also prepared for
different textures and in the case of jams, no set as we would ordinarilly
accept it. I would be delighted for any feed back from anyone about jams
done with artifical sweeteners.
Peter Watson
Ellen Wickberg
peter...@netspace.net.au wrote on 10/1/04 2:40 pm:
Bernardin's No Sugar Needed Pectin ( available here in Canada) produces a
very nice set. You can use either no sugar, artificial sweeteners or up to
3 cups of sugar per recipe. I don't know whether the US no sugar needed
pectins produce such a nice set or not. Ellen
George Shirley
good set with no sugar at all. Haven't tried them with a bit of Splenda
but will when next I make jams and jellies.
George
peterwatson
in government housing here in Melbourne and get them into preserving, I
recall that you have done a lot of teaching in community area and wondered
if you have a web site that maybe chronicles your experiences and/or
recipes. Any hints gratefully appreciated.
Peter
Feuer
George Shirley wrote:
> around except to have a bit of cola to mix with the rum and a wee bit of
> club soda for those that liked that nasty stuff mixed in their drinks. <VBG>
Club soda isn't nasty. Tonic water is nasty.
David
Wayne Boatwright
George Shirley
To me any additive to good whuskey is nasty. Always drank mine with a
splash of branch water only. The other stuff just invokes projectile
vomiting.
George
George Shirley
Gin and scotch are the refuge of rascals, the only fit drink for a
southern male is sourmash whuskey, preferably aged at least 12 years.
Although I have had some that was vintage last Tuesday that was right tasty.
George
Blanche Nonken
> Wayne Boatwright wrote:
>
> > Feuer <fe...@his.com> wrote in news:4000FFFB...@his.com:
> >
> >
> >>
> >>George Shirley wrote:
> >>
> >>
> >>>around except to have a bit of cola to mix with the rum and a wee bit
> >>>of club soda for those that liked that nasty stuff mixed in their
> >>>drinks. <VBG>
> >>
> >>Club soda isn't nasty. Tonic water is nasty.
> >>
> >>David
> >>
> >
> >
> > Except with gin!
>
> Gin and scotch are the refuge of rascals, the only fit drink for a
> southern male is sourmash whuskey, preferably aged at least 12 years.
Awfully glad I'm not a southern male, then. Someone pass me those key
limes?
Kacey Barriss
Now, George, don't be letting everyone know you run a still. The
revenuers will a-looking for ya!
Kacey
George Shirley wrote:
> Gin and scotch are the refuge of rascals, the only fit drink for a
> southern male is sourmash whuskey, preferably aged at least 12 years.
> Although I have had some that was vintage last Tuesday that was right
> tasty.
>
> George
>
--
Outgoing messages checked with Norton Antivirus 2003.
Ellen Wickberg
spam...@meadows.pair.com at spam...@meadows.pair.com wrote on 11/1/04 4:21
am:
> On Sun, 11 Jan 2004 08:40:10 +1100, peterwatson
> <peter...@netspace.net.au> wrote:
>
>> I would be delighted for any feed back from anyone about jams
>> done with artifical sweeteners.
>>
>
> Have you thought of using low-methoxyl pectin, which doesn't
> require a sweetener?
>
> Here's one place you can buy it, there are others:
>
> http://www.permaculture.net/Pomona/
>
> But - either with artificial sweetener or without any
> sweetener - jams and jellies are *concentrated* fruit and
> are going to be fairly high in sugar content, yes? So you
> would still, presumably, only be able to eat very small
> quantities of jam or jelly.
>
> I don't know if the fact that it's fruit sugar (fructose,
> presumably) makes it any better for diabetics?
>
> Pat
Most fruits have a combination of sugars, fructose ( fruit sugar) and
sucrose ( what most of us think of as sugar)
Ellen Wickberg
peter...@netspace.net.au wrote on 10/1/04 9:38 pm:
Peter, I have lots of recipes as well as using the Bernardin books, 2 old
ones and a revised new one out this year, about $5.00 Canadian in the
supermarkets These use both metric and Imperial measures. Also we use
Putting Food By, which as some one has recently noted hasn't had a new
edition for a number of years. The USDA home food preservation website is
great and they will answer questions, in my experience very rapidly. The
whole literature on community kitchens in North American ( they originally
started in South America) is quite large. A google search should turn up a
lot of it. We have, in Greater Vancouver, a Community Kitchen coordinator
and community kitchens here have a website ( I do not), it is
http://www.communitykitchens.ca/
I think the really important thing in working with a group or people is to
find out what foods are important to them and what they want to learn how to
do. It is also extremely important to help people learn from each other,
since many of them may have much to contribute to the group This is going
on for a long time, perhaps we should continue by email. The posted email
address is my real one.
Goodluck, Ellen
George Shirley
All sugars are just carbohydrates and carbs are what we should eat only
in moderation as diabetics. The fact of not adding sugar to a jam or
jelly just reduces the amount of carbs we intake and makes it somewhat
better for us.
My diet is about 95 percent protein and about 5 percent carbs on most
days. Occasionally I have to have some pasta to make life complete and
then I have to shoot some additional insulin.
For those interested there is a carb counting website run by Rick
Mendoza that is pretty good.
George
Wayne Boatwright
news:eGeMb.7475$v16...@bignews5.bellsouth.net:
Last Tuesday, eh? I take it you haven't sampled this morning's batch!
<G>
George Shirley
Used to live in the Middle East Wayne, one of the countries where
alcohol is forbidden. That's reason the company stocked all the
materials to make stills in the warehouse. Neighbor made the stuff in
two passes that was 200 proof. I made the wine and another neighbor was
the beermeister. Oil company full of chemical and petroleum engineers
that can build a still with a 6 foot tall reflux column and turn water,
yeast, and sugar into pure alcohol has to make a profit on oil. <VBG>
George, who doesn't drink and hasn't since 1976. I screwed my liver up
very young. B-)
Wayne Boatwright
@bignews3.bellsouth.net:
> Used to live in the Middle East Wayne, one of the countries where
> alcohol is forbidden. That's reason the company stocked all the
> materials to make stills in the warehouse. Neighbor made the stuff in
> two passes that was 200 proof. I made the wine and another neighbor was
> the beermeister. Oil company full of chemical and petroleum engineers
> that can build a still with a 6 foot tall reflux column and turn water,
> yeast, and sugar into pure alcohol has to make a profit on oil. <VBG>
Hmmm... Sounds kinda fun!
> George, who doesn't drink and hasn't since 1976. I screwed my liver up
> very young. B-)
I used to drink socially, probably about the same amount as most folks.
One day I just decided I didn't particularly want to anymore. Now, maybe
once or twice a year, but the last couple of years I don't think I had a
drink. I still cook with wine and sometimes bake with spirits. In fact,
today was fruitcake-baking day for this coming Christmas. About an hour
ago I finished brushing the cakes with rum and brandy. I'm now type II
diabetic, so the alcohol wouldn't do me much good anyway.
Wayne
George Shirley
Same here, diagnosed Type II in 1994 in the midst of my second major
heart attack. Pretty good blood sugar control nowadays and pretty much
eat anything I want in moderation. Alcohol just doesn't taste good to me
anymore but, then, I never was a heavy drinker. May have been because I
had two BIL and a cousin who were stone alcoholics when I was growing up.
George
The Wolf
btlbdv$8e7fj$1...@ID-63726.news.uni-berlin.de, "zxcvbob" <zxc...@charter.net>
opined:
>
> I used to drink Diet Rite cola, sweetened with cyclamate. It tasted as
> good as sugar-sweetened soda, but IIRC was more thirst quenching.
>
> Best regards,
> Bob
What does IIRC mean? I see that a lot.
--
=========================================================================
In the world of advertising there零 no such thing as a lie, there零 only
the expedient exaggeration.
=========================================================================
zxcvbob
> On 01/08/2004 8:40 PM, in article
> btlbdv$8e7fj$1...@ID-63726.news.uni-berlin.de, "zxcvbob" <zxc...@charter.net>
> opined:
>
>>I used to drink Diet Rite cola, sweetened with cyclamate. It tasted as
>>good as sugar-sweetened soda, but IIRC was more thirst quenching.
>>
>>Best regards,
>>Bob
>
>
> What does IIRC mean? I see that a lot.
>
"If I recall correctly"
Best regards, :-)
Bob
George Shirley
And, as you age, recalling anything, let alone correctly, is a job. B-)
George
The Wolf
VRTMb.24810$v16....@bignews5.bellsouth.net, "George Shirley"
<gsh...@bellsouth.net> opined:
I've always used "CRS" Can't remember sh#t..