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V8 Vegetable Juice
- Thread starter SW MP15
- Start date
zzzippper
Member
Tomato juice and buttermilk both make me want to spew, hurl, egest, blow, projectile vomit, erupt, and exfoliate. Detestable stuff, the Devil's own.
OP
SW MP15
Member
I'm doing something different today. I'm making homemade speghetti sauce today. So instead of tomato sauce as a base. I'm using V8. Still using fresh Roma tomatoes, tomato paste. The usual spices oregano, basil, bay leaves etc. it's been simmering about a hour now and smells delicious.
Also Fix'n to make my homemade meat balls. Also using V8 in the mix, I'm using ground beef with Italian ground sausage (about a 70-30 mix), along with finely chopped onions, celery, bread crumbs, a little touch of parmesan cheese, oregano, basil, an egg as a binder and a splash of V8 instead of my normal speghitti sauce. I'll bake them for about 20-30 min turning them half way. And add them to my sauce. Let the combo simmer about an hour, hour and half, till wifey gets home.
If it's good as a soup base. Why not in a batch of my spaghetti?
I'm NOT going to tell wifey or my grandson. And see if they notice anything different or say anything? They LOVE my spaghetti! And I LOVE V8! Should turn out to be GREAT? We'll see?
Also Fix'n to make my homemade meat balls. Also using V8 in the mix, I'm using ground beef with Italian ground sausage (about a 70-30 mix), along with finely chopped onions, celery, bread crumbs, a little touch of parmesan cheese, oregano, basil, an egg as a binder and a splash of V8 instead of my normal speghitti sauce. I'll bake them for about 20-30 min turning them half way. And add them to my sauce. Let the combo simmer about an hour, hour and half, till wifey gets home.
If it's good as a soup base. Why not in a batch of my spaghetti?
I'm NOT going to tell wifey or my grandson. And see if they notice anything different or say anything? They LOVE my spaghetti! And I LOVE V8! Should turn out to be GREAT? We'll see?
OP
SW MP15
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eveled
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If my mother gets sick of chicken noodle soup, before the pot is empty, she adds a can of v-8. Makes it a whole new meal.
When we have shrimp with cocktail sauce, I save the sauce, and use it in a bloody Mary the next day. I wouldn't keep it longer than that because of the shrimp being dipped into it.
When we have shrimp with cocktail sauce, I save the sauce, and use it in a bloody Mary the next day. I wouldn't keep it longer than that because of the shrimp being dipped into it.
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shouldazagged
Absent Comrade
She doesn't like pinto beans or buttermilk? The poor dear!
At supper time my mother would ask, "Sweet or butter?", meaning "sweet" milk or buttermilk. (Remember when families sat down to eat dinner, which we called supper, together?) we came from East Tennessee and buttermilk was a staple.
I like the spicy version of V8. But Rusty mentioned my tomato-and-sauerkraut "cocktail". It's a 46 ounce bottle of tomato juice (Kroger's house brand is fine) mixed with a can of Frank's sauerkraut juice, and well seasoned with hot sauce. That's one way I'll use a vinegar-based hot sauce like Frank's or Texas Pete.
The mixture may not smell very sweet, but it's mighty tasty, and it will flat slap you awake in the morning.
I just finished a glass of it.
OP
SW MP15
Member
The V8 speghitti sauce and meatballs was a hit. Wifey and grandson said it was delicious. I never told them the new recipe. Oh well, what they don't know can't hurt em!!!
cmort666
Member
I like the V-8 Peppered and the Hot. I don't like the low sodium. It's just too bland.
I drink buttermilk on the weekends, when I brew STRONG Kenya AA (none of that Folger's or Maxwell House garbage). It prevents stomach upset from the coffee.
I drink buttermilk on the weekends, when I brew STRONG Kenya AA (none of that Folger's or Maxwell House garbage). It prevents stomach upset from the coffee.
Arik
Member
According to Wiki, the North Caucasian version is tart, carbonated and alcoholic.
I'm in!
Arik
Member
Ha!
It's not how it reads. Since its made with yeast and grains consisting of bacteria it does ferment but not enough to notice unless you leave it for a long time. To make it takes a day or technically over night if you have enough grains. The grains grow with every batch made so the more grains you have the faster it's done. Since the yeast eats sugar and converts it to alcohol there is some. A closed container with yeast, sugar and water will carbonate. However if you leave it sit you will get a good amount of alcohol
It's kinda like making beer in the basic sense.
The Kefir will split from the water (think oil and water) and you bottle the Kefir but the water can also be drank and both contain a lot of good stomach bacteria. The water is also good for marinade
Done
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FYI if on blood thinner. I talked to my clinic today. They said either a
green salad or a small bottle of V8 every other day should be alright if
blood tends to run a little thin like mine does. I'm going to try it until
my next check on 8/10.
green salad or a small bottle of V8 every other day should be alright if
blood tends to run a little thin like mine does. I'm going to try it until
my next check on 8/10.
OP
SW MP15
Member
Fix'n to have a glass of V8 with my Toasty Cheese It's. Dash of fresh ground black pepper. Great late night snack.
