(The Cuyahoga River on fire in this file photo. It has not burned since. Photo AP).
I know- it does feel like spring is around the corner this morning. It is about time- and I have to remember to swap out the propane tank on the grill and get ready for the outdoor cooking season. In fact, I was thinking about that yesterday when I heard the latest on what the Government is going to protect us from. Sure, i t is only $15,000 and hardly even approaching the level of decimal dust in the maw of the Environmental protection Agency, the renowned EPA. But it is still making me a little nervous. I will get to that in a minute. There has been some outstanding work done by the Agency since it was proposed by President Richard Nixon in December of 1970, created by executive order, and ratified by the House and Senate.
Recall that the Cuyahoga River in Cleveland actually caught fire in 1969? Actually, that poor abused tributary had been on fire more than a dozen times since the first occurrence in 1868. The most recent event has been celebrated by Cleveland’s Great Lakes Brewing Company’s trademark beer “Burning Ri ver Pale Ale.”
So the river has not caught fire since, and the nation’s air and water are much cleaner than they were. That is a good thing- I think we are all in favor of clean air and water. But the Agency has been accused of considerable over-reach of late. The declaration that water of all types, even ornamental pools on private property are under its jurisdiction make people nervous. The war on coal-fired power plants is also problematic in terms of maintaining the national power grid, since in some cases the actual pollution is down to the trace levels found naturally.
Perfect is the enemy of “good enough,” and cost-benefit standards have not been followed when there is a political agenda to be met. The latest targets are closer to home than the big utilities. There are mutterings about new standards for lawn mowers, and new standards for things like wood stoves that would impact those of us who heat their homes with fireplaces, and some wonder if the EPA inspectors will be showing up at our doors to conduct no-notice inspections for compliance.
The latest area for regulation is coming to your back deck.
The EPA now has its eyes on pollution from backyard barbecues.
Seriously. The Agency announced that it is funding a University of California project to limit emissions resulting in grease drippings with a special tray to catch them and a “catalytic” filtration system.
The project will study means to reduce air pollution and cut the health hazards to BBQ “pit masters” from propane-fueled cookers.
The grant is part of the EPA’s “National Student Design Competition for Sustainability: Focusing on People, Prosperity and the Planet (2014).” If that isn’t a worthy goal, what is?
The expected results are a wonder of bureaucrat-speak: “We expect to limit the overall air pollution PM [particulate matter] emissions from barbecuing and to alleviate some of the acute health hazards that a barbecue pit master can experience from inhalation. The particulate matter present during cooking with and without the grease diverter and PM2.5 filters will be tested and compared to that of current data using a conventional propane barbecue using a fume-hood chamber with detectors at CE-CERT. Personal exposure of PM2.5 will also be monitored throughout the experimentation period to determine the degree of acute exposure of particulates to the cook.”
I doubt seriously whether I am going to retrofit my big Weber grill down on the farm- but you never know. If the grill inspectors show up in the Culpeper Sheriff’s new MRAP, maybe I will look into it.
Anyway, that is not what I was going to talk about this morning. I have an exciting recipe from a pal out in the Shenandoah. It is pickle soup. Honestly- it is not as hard to believe as burning rivers or Federal Grill inspectors. Try it- you might like it. I know I do.
Dill Pickle Soup
Servings: Serves 6-8
Ingredients
§ 5-1/2 cups chicken broth
§ 1-3/4 pounds russet potatoes, peeled and quartered
§ 2 cups chopped carrots (smaller dice)
§ 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
§ 1/2 cup unsalted butter
§ 1 cup all-purpose flour
§ 1 cup sour cream
§ 1/4 cup water
§ 2 cups dill pickle juice*
§ 1-1/2 teaspoons Old Bay seasoning
§ 1/2 teaspoon table salt
§ 1/2 teaspoon coarsely ground pepper
§ 1/4 teaspoon cayenne pepper
Garnish (optional)
§ sliced dill pickles
§ fresh dill
§ black pepper
Directions :
In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender.
Add pickles and continue to boil.
In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don’t panic.)
Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It’s possible you will not need any salt or would prefer more or less. The EPA is considering regulations regarding that.
(Socotra House LLC prefers the Clausen Kosher Dill pickles in our soup. In the refrigerator section of your local market).
Copyright 2015 Vic Socotra
Recipe via UptoCountry from Nobel Pig Winery
www.vicsocotra.com
Twitter: @jayare303