Ruth Haffly wrote to Dave Drum <=-
One time I had made some pestp using dandelion greens from the front
yard and was having it with spaghetti noodles when a fried of Italian descent dropped by. I fixed him a plate and he exclaimed "This is like
my old grandmother used to make!"
Who knew ... I just made it up as I went along.
And his grandmother had probably done the same. (G)
I have a big red graniteware pot with a mesh basket to fit it for
those purposes. I haven't a bowl big enough to use for more than one
or two pieces of fruit - with the pour over boiling water method.
I've got bowls ranging in size from 2 cups to 16 quarts in stainless
steel or aluminum. The 16 qt one we bought fairly early on in our
married life; it even travelled to Germany with us when we had to take
a basic kitchen. I generally use a 5 or 7 qt bowl to hold peaches or tomatoes for skinning; they hold a good number of fruit.
Don't got any metal dinnerware. Except some souffle' boats I bought
off of eBay for use as chilli bowls. All my metal vessels are
cookware. I do have a 3 qt (ish) heavy serving dish I got as a
"premium" from Coca Cola rewards points. And a larger diameter, short walled bowl of about the
same capacity - but that one would not allow for covering fruits with boiling water.
We used to have a mix of pyrex and metal bowls, decided to go all metal when one more of the pyrex ones broke. Down side is that I can't use
the metal ones in the microwave.
yard and was having it with spaghetti noodles when a fried of Italian descent dropped by. I fixed him a plate and he exclaimed "This is like
my old grandmother used to make!"
Who knew ... I just made it up as I went along.
And his grandmother had probably done the same. (G)
And learned it from HER mother.
8<----- EDIT ----->b
I have a big red graniteware pot with a mesh basket to fit it for
those purposes. I haven't a bowl big enough to use for more than one
or two pieces of fruit - with the pour over boiling water method.
I've got bowls ranging in size from 2 cups to 16 quarts in stainless
steel or aluminum. The 16 qt one we bought fairly early on in our
married life; it even travelled to Germany with us when we had to take
a basic kitchen. I generally use a 5 or 7 qt bowl to hold peaches or tomatoes for skinning; they hold a good number of fruit.
Don't got any metal dinnerware. Except some souffle' boats I bought
off of eBay for use as chilli bowls. All my metal vessels are
cookware. I do have a 3 qt (ish) heavy serving dish I got as a
"premium" from Coca Cola rewards points. And a larger diameter, short walled bowl of about the
same capacity - but that one would not allow for covering fruits with boiling water.
We used to have a mix of pyrex and metal bowls, decided to go all metal when one more of the pyrex ones broke. Down side is that I can't use
the metal ones in the microwave.
I've never broken (except by bring butter-fingered and dropping on the floor) any Pyrex. I've got a set of amber visions sauce pans I aquired
from a friend's estate sale. I always have to remember to use a"hot DD> pot" when cooking with them because hot glass looks very much
This recipe calls for orange liqueur and tequila. TBH I don't seewhy. DD> If I ever make it I'll likely sub orange juice concentrate for
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Giant Shrimp in Habanero Sauce
Categories: Seafood, Vegetables, Chilies, Herbs, Dairy
Yield: 6 servings
Ruth Haffly wrote to Dave Drum <=-
I've never broken (except by bring butter-fingered and dropping on the floor) any Pyrex. I've got a set of amber visions sauce pans I aquired
Basically how our pyrex broke, maybe one or two pieces by too hot or
cold a temperature on an old, weakened piece. I've got 2 amber visions pots, one and one point five quarts. Used to have a set of the white
range toppers to go with them but replaced them with Calphalon. Kept
the visions because I could use them in the microwave.
from a friend's estate sale. I always have to remember to use a
"hot DD> pot" when cooking with them because hot glass looks very much
like DD> cold glass and there are no insulated handles.
My current cookware is stainless steel with glass lids; I make sure I
grab a pot holder to protect my hands with them also. Making sure I
grab anything heavy with the left hand, give extra support with the
right as the latter isn't quite strong enough (still rehabbing) to be comfortable using it as the main "grab hand".
This recipe calls for orange liqueur and tequila. TBH I don't see
why. If I ever make it I'll likely sub orange juice concentrate
for the flavour and blow off the tequila altogether.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Giant Shrimp in Habanero Sauce
Categories: Seafood, Vegetables, Chilies, Herbs, Dairy
Yield: 6 servings
I'd probably go with a milder (but still on the warm side) pepper for
me, habeneros are too hot for me.
We used to have a mix of pyrex and metal bowls, decided to go all metal
when one more of the pyrex ones broke. Down side is that I can't use
the metal ones in the microwave.
I've never broken (except by bring butter-fingered and dropping on the
floor) any Pyrex. I've got a set of amber visions sauce pans I aquired
Basically how our pyrex broke, maybe one or two pieces by too hot or
cold a temperature on an old, weakened piece.
I've got 2 amber visions pots, one and one point five quarts.
Used to have a set of the white range toppers to go with them but replaced them with Calphalon. Kept the visions because I could use them in the microwave.
from a friend's estate sale. I always have to remember to use a
"hot pot" when cooking with them because hot glass looks very much
like cold glass and there are no insulated handles.
My current cookware is stainless steel with glass lids; I make sure I
grab a pot holder to protect my hands with them also. Making sure I grab anything heavy with the left hand, give extra support with the right as the latter isn't quite strong enough (still rehabbing) to be comfortable using it as the main "grab hand".
This recipe calls for orange liqueur and tequila. TBH I don't seewhy. DD> If I ever make it I'll likely sub orange juice concentrate for
the DD> flavour and blow off the tequila altogether.
Title: Giant Shrimp in Habanero Sauce
Categories: Seafood, Vegetables, Chilies, Herbs, Dairy
Yield: 6 servings
I'd probably go with a milder (but still on the warm side) pepper for
me, habeneros are too hot for me.
Hello All, we used to have a mix of pyrex in small and cookware for microwave.
I have never broken any pyrex and have got a number of souce pans I aquired
too.
Basically how our pyrex broke, maybe 1/2 pieces by too hot or too cold a temperature on an old, weakened piece too.
Crappy pyrex dishes are very breakable at hot=>winter's delivery inside pyrex.
https://www.youtube.com/watch?v=2kxTtnPGHSoWho is that man?
I've never broken (except by bring butter-fingered and dropping on the floor) any Pyrex. I've got a set of amber visions sauce pans I aquired
Basically how our pyrex broke, maybe one or two pieces by too hot or
cold a temperature on an old, weakened piece. I've got 2 amber visions pots, one and one point five quarts. Used to have a set of the white
range toppers to go with them but replaced them with Calphalon. Kept
the visions because I could use them in the microwave.
My Visions are saucepans w/handles that make them awkward in the tight confines of the nuker. I tend not to cook in the microwave anyway -
just re-heat or thaw. Except for "baked" potatoes or popcorn. Bv)=
from a friend's estate sale. I always have to remember to use a
"hot DD> pot" when cooking with them because hot glass looks very much
like DD> cold glass and there are no insulated handles.
My current cookware is stainless steel with glass lids; I make sure I
grab a pot holder to protect my hands with them also. Making sure I
grab anything heavy with the left hand, give extra support with the
right as the latter isn't quite strong enough (still rehabbing) to be comfortable using it as the main "grab hand".
I'm going to have to make an appointment with an orthopedis. I'm
having trouble with the trapezium or capitate bone in my left wrist.
As I am
left-handed and it's my left wrist it is becoming a problem. Ah, well,
the joys of living this long ...........
This recipe calls for orange liqueur and tequila. TBH I don't see
why. If I ever make it I'll likely sub orange juice concentrate
for the flavour and blow off the tequila altogether.
Title: Giant Shrimp in Habanero Sauce
I'd probably go with a milder (but still on the warm side) pepper for
me, habeneros are too hot for me.
One Habanero in that quantity of food would be zippy but not
overwhelming.
I made this for supper after finding a bag of corn niblets in the
freezer that had been there for who knows how long. And having on hand some cans of generic/store brand cream of potato soup. I added in the
can of Ortega diced jalapenos at the last minute and they tried to
light up my life.
Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 servings
all metal RH>> when one more of the pyrex ones broke. Down side isWe used to have a mix of pyrex and metal bowls, decided to go
that I can't use RH>> the metal ones in the microwave.
The pyrex you had was not real PYREX. And pyrex explodes, whereas
real PYREX does not. Which can be a deadly combination ...
on the DD>> floor) any Pyrex. I've got a set of amber visions sauceI've never broken (except by bring butter-fingered and dropping
pans I aquired
Basically how our pyrex broke, maybe one or two pieces by too hot or
cold a temperature on an old, weakened piece.
Vintage PYREX dishes are oven-safe (up to 425 F).
Crappy pyrex dishes are not, very breakable, and can even explode.
I've got 2 amber visions pots, one and one point five quarts.
At least you got rid of the pyrex you thought was PYREX.
Whether by accident or design. You did get rid of them, right?
Used to have a set of the white range toppers to go with them butreplaced RH> them with Calphalon. Kept the visions because I could use
Those pyrex dishes can be too hot to handle in the microwave.
And no sane person would ever dare use PYREX ...
a LL> DD>> "hot pot" when cooking with them because hot glass looksfrom a friend's estate sale. I always have to remember to use
My current cookware is stainless steel with glass lids; I make sure I
grab a pot holder to protect my hands with them also. Making sure I grab anything heavy with the left hand, give extra support with the right as the latter isn't quite strong enough (still rehabbing) to be comfortable using it as the main "grab hand".
No pot holder can save you from a pyrex dish exploding ...
concentrate for RH> the DD> flavour and blow off the tequilasee RH> why. DD> If I ever make it I'll likely sub orange juiceThis recipe calls for orange liqueur and tequila. TBH I don't
Title: Giant Shrimp in Habanero Sauce
Categories: Seafood, Vegetables, Chilies, Herbs, Dairy
Yield: 6 servings
I'd probably go with a milder (but still on the warm side) pepper for
me, habeneros are too hot for me.
Creole/Cajun cuisine is not a hot kind of hot, but more of a mild
kind of hot. Spicy but not flaming hot.
Ruth Haffly wrote to Dave Drum <=-
Most likely. I learned cooking basics from my mom; when I got married
and started cooking for Steve, a lot of those basics were either eliminated or changed up. Mom was a basic cook because Dad was a basic eater. I ended up teaching her a number of cooking related tips, ideas, proceedures, etc.
Ruth Haffly wrote to Dave Drum <=-
My Visions are saucepans w/handles that make them awkward in the tight confines of the nuker. I tend not to cook in the microwave anyway -
just re-heat or thaw. Except for "baked" potatoes or popcorn. Bv)=
When we had a microwave with a temperature probe and I was making bread full time, I'd put the liquids in a Visions pot, pull the battery
operated turn table out of the microwave and pop in the pot, temp probe
set for 125. I could then measure out the first part of the flour,
yeast, salt, etc while the liquids were heating without having to stand over the stove waiting for the temp to rise. Very useful, miss that feature at times. I use my microwave a lot for reheating sides for
meals, heating water for this & that and other tasks, as needed.
from a friend's estate sale. I always have to remember to use a
"hot DD> pot" when cooking with them because hot glass looks very much
like DD> cold glass and there are no insulated handles.
My current cookware is stainless steel with glass lids; I make sure I
grab a pot holder to protect my hands with them also. Making sure I
grab anything heavy with the left hand, give extra support with the
right as the latter isn't quite strong enough (still rehabbing) to be comfortable using it as the main "grab hand".
I'm going to have to make an appointment with an orthopedis. I'm
having trouble with the trapezium or capitate bone in my left wrist.
As I am left-handed and it's my left wrist it is becoming a problem.
Ah, well, the joys of living this long ...........
My finger is getting better tho I still can't quite close it into a
full fist. I can use the sewing machine; picking up/putting in pins
still isn't as smooth as before. I can stir a pot on the stove,
switching off hands as they tire. All in all, better than it was, not quite as good as it was up until late August of last year.
This recipe calls for orange liqueur and tequila. TBH I don't see
why. If I ever make it I'll likely sub orange juice concentrate
for the flavour and blow off the tequila altogether.
Title: Giant Shrimp in Habanero Sauce
I'd probably go with a milder (but still on the warm side) pepper for
me, habeneros are too hot for me.
One Habanero in that quantity of food would be zippy but not
overwhelming.
Still just a bit too much for me.
I made this for supper after finding a bag of corn niblets in the
freezer that had been there for who knows how long. And having on hand some cans of generic/store brand cream of potato soup. I added in the
can of Ortega diced jalapenos at the last minute and they tried to
light up my life.
Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 servings
Of course a no go around here because of Steve's allergy. I had to cook
for our small group at church yesterday. Since it was almost 3/14, I
made a chicken pot pie--filled a 13x9 pan almost to the brim. Only had
a single man, a married one (wife was sick) with his teen age daughter
and Steve & me for lunch but a good dent was put into the pie. Served
it with Caesar salad, (commercial) apple pie a la mode for dessert. I'd mixed the flour and fat for a crust; Steve added the water, rolled it
out and topped the pie. He cut pi symbols as slits. (G) We brought home less than half of the pot pie, no salad, a bit of ice cream and about
half of the apple pie as well as raves over the pot pie, especially
from the single guy.
Basically what I did for the pot pie--cooked 2 chicken breasts in about
2 quarts of home made stock. Pulled them out, chopped them up and put
them in a bowl with about half a rotisserie chicken, pulled up. Nuked a
16 oz bag of frozen peas & carrots with half a bag of green beans,
drained & added to the bowl. Made about 2 1/2 quarts (used a bit over
2) of gravy from the stock, added it to the bowl and mixed. Poured it
into a lightly greased (Pam) pan & let it set in th fridge overnight.
Next day Steve made the crust, baked it at 350 for about 35-40 minutes. Corn would be a good idea for the veggie mix for those that can eat it.
Most likely. I learned cooking basics from my mom; when I got married
and started cooking for Steve, a lot of those basics were either eliminated or changed up. Mom was a basic cook because Dad was a basic eater. I ended up teaching her a number of cooking related tips, ideas, proceedures, etc.
I remember when I was 16, my mom started to teach me how to cook. She said, "No son of mine is going out into the world without knowing the basics." Not only did she teach me to cook, she taught me how to bake; read recipes and how to double/halve them; how to sew; knit (though I
have forgotten); personal finance; and how to shop by looking at unit prices. All of those skills have served me very well in life and have allowed me to take care of myself with little assistance needed.
Hanging out in this echo has taught me a lot also.
Here's a recipe so simple it'd be impossible to screw up:Chopmeat SD> Yield: 6 Servings
Title: Busy Day Meatloaf SD> Categories: Crs, Totest, Post,
2 lb Lean ground beef
1 cn Tomato soup
1 cn Cream of mushroom
1 pk Onion soup mix
confines of the nuker. I tend not to cook in the microwave anyway -
just re-heat or thaw. Except for "baked" potatoes or popcorn. Bv)=
When we had a microwave with a temperature probe and I was making bread full time, I'd put the liquids in a Visions pot, pull the battery
operated turn table out of the microwave and pop in the pot, temp probe
My turntable is run by the mains current not a battery. It operates a
six R.P.M. (one full turn every 10 seconds) so when I'm re-heating a
cup of coffee I set the timer in 10 second increments to let the cup handle be pointing in the right direction for easy pick-up and
set for 125. I could then measure out the first part of the flour,
yeast, salt, etc while the liquids were heating without having to stand over the stove waiting for the temp to rise. Very useful, miss that feature at times. I use my microwave a lot for reheating sides for
meals, heating water for this & that and other tasks, as needed.
I forgot - I *DO* cook/bake in my nuker. Steam-in-bag veggies and the occasional Banquet pot pie. I had one for lunch yesterday since it was
Pi Day (also because it was fast and tasty). My microwave will "brown" pastry and microwave biscuits - altho I've not tried it on biscuits.
from a friend's estate sale. I always have to remember to use a
"hot DD> pot" when cooking with them because hot glass looks very much
like DD> cold glass and there are no insulated handles.
My current cookware is stainless steel with glass lids; I make sure I
grab a pot holder to protect my hands with them also. Making sure I
grab anything heavy with the left hand, give extra support with the
right as the latter isn't quite strong enough (still rehabbing) to be comfortable using it as the main "grab hand".
I'm going to have to make an appointment with an orthopedis. I'm
having trouble with the trapezium or capitate bone in my left wrist.
As I am left-handed and it's my left wrist it is becoming a problem.
Ah, well, the joys of living this long ...........
My finger is getting better tho I still can't quite close it into a
full fist. I can use the sewing machine; picking up/putting in pins
still isn't as smooth as before. I can stir a pot on the stove,
switching off hands as they tire. All in all, better than it was, not quite as good as it was up until late August of last year.
We don't heal up nearly as quickly as when we were young.
One Habanero in that quantity of food would be zippy but not
overwhelming.
Still just a bit too much for me.
Fair enuff. All recipes are/should be "to taste".
I made this for supper after finding a bag of corn niblets in the
freezer that had been there for who knows how long. And having on hand
Title: Can Opener Corn Chowder
Of course a no go around here because of Steve's allergy. I had to cook
I forgot about Steve's allergy. I'm fortunate in that my only known
food allergy is to bananas ... which I don't care for anyway.
for our small group at church yesterday. Since it was almost 3/14, I
made a chicken pot pie--filled a 13x9 pan almost to the brim. Only had
I like broccoli in my C.P.P . Green beans - not so much. Although I
like then as a side dish w/nearly anything.
Here's one I make using puff pastry (the single guy's friend) and can
be done in my microwave with its "browning" feature. The recipe, as
was written, uses leftover turkey. But, I've used chicken to good
effect.
CONTINUED IN NEXT MESSAGE <<
We used to have a mix of pyrex and metal bowls, decided to go
all metal RH>> when one more of the pyrex ones broke. Down side is
that I can't use RH>> the metal ones in the microwave.
The pyrex you had was not real PYREX. And pyrex explodes, whereas
real PYREX does not. Which can be a deadly combination ...
You misunderstood; I had PYREX bowls and I had metal ones. Pyrex ones broke (dropping, old age, etc).
I've never broken (except by bring butter-fingered and dropping
on the DD>> floor) any Pyrex. I've got a set of amber visions sauce
pans I aquired
Basically how our pyrex broke, maybe one or two pieces by too hot or
cold a temperature on an old, weakened piece.
Vintage PYREX dishes are oven-safe (up to 425 F).
Crappy pyrex dishes are not, very breakable, and can even explode.
I've got the real thing, have had breaks for various reasons but no explosions.
I've got 2 amber visions pots, one and one point five quarts.
At least you got rid of the pyrex you thought was PYREX.
Whether by accident or design. You did get rid of them, right?
I've always had the real thing, or Anchor Hocking version.
Used to have a set of the white range toppers to go with them butreplaced RH> them with Calphalon. Kept the visions because I could use them in the RH> microwave.
e pyrex dishes can be too hot to handle in the microwave.Thos
And no sane person would ever dare use PYREX ...
Even the real thing can get rather warm in a microwave.
a LL> DD>> "hot pot" when cooking with them because hot glass looksfrom a friend's estate sale. I always have to remember to use
very LL> much DD>> like cold glass and there are no insulated handles.
My current cookware is stainless steel with glass lids; I make sure Igrab
grab a pot holder to protect my hands with them also. Making sure I
anything heavy with the left hand, give extra support with the rightas
the latter isn't quite strong enough (still rehabbing) to becomfortable
using it as the main "grab hand".
No pot holder can save you from a pyrex dish exploding ...
Most often they just craze, then crack from too hot or cold temps.
This recipe calls for orange liqueur and tequila. TBH I don't
see RH> why. DD> If I ever make it I'll likely sub orange juiceconcentrate for RH> the DD> flavour and blow off the tequila
altogether.
Title: Giant Shrimp in Habanero Sauce
Categories: Seafood, Vegetables, Chilies, Herbs, Dairy
Yield: 6 servings
I'd probably go with a milder (but still on the warm side) pepper for
me, habeneros are too hot for me.
Creole/Cajun cuisine is not a hot kind of hot, but more of a mild
kind of hot. Spicy but not flaming hot.
I know; I've eaten (and enjoyed) that cuisine. Had shrimp & grits for supper the other night.
Ruth Haffly wrote to Dave Drum <=-
My turntable is run by the mains current not a battery. It operates a
six R.P.M. (one full turn every 10 seconds) so when I'm re-heating a
cup of coffee I set the timer in 10 second increments to let the cup handle be pointing in the right direction for easy pick-up and
Our first microwave (bought in 1984) had no turntable so we bought a battery operated one. We called it "the rattlesnake" because the sound
it made (after winding up every 15 minutes) sounded like the snake's rattle. Subsequent models have had built in turntables, and yes, it's
nice to have the mug handle pointing in the right direction. (G)
Here's one I make using puff pastry (the single guy's friend) and can
be done in my microwave with its "browning" feature. The recipe, as
was written, uses leftover turkey. But, I've used chicken to good
effect.
CONTINUED IN NEXT MESSAGE <<
I looked at it--looks good but one I'd probably do only if I had
nothing else planned for the better part of the day. As it was, I was
in the kitchen for a couple of hours--would have been longer if I'd had
to roll out the crust and bake it. It reheated well; we put portions on plates and reheated them last night. We've still got enough for another meal.
whereas LL>> real PYREX does not. Which can be a deadly combinationThe pyrex you had was not real PYREX. And pyrex explodes,
...
You misunderstood; I had PYREX bowls and I had metal ones. Pyrex ones broke (dropping, old age, etc).
Tempered glass of any kind will break when dropped from a great
enough height. But exploding glass is something else entirely -
dropping LL>> on the DD>> floor) any Pyrex. I've got a set of amber visions sauce LL>> pans I aquiredI've never broken (except by bring butter-fingered and
hot or RH>> cold a temperature on an old, weakened piece.Basically how our pyrex broke, maybe one or two pieces by too
The cheapie pyrex ia aafe for baking, up to 425 degrees F.
Vintage PYREX can go higher, up to just under 500 degrees F.
Glass does tend to break if dropped. Even tempered glass.
I dropped a shot glass from waist level onto a hard floor.
It shattered into a million pieces. Fortunately for me,
the glass had already been emptied before I dropped it,
leaving the bartender to clean up the mess.
I've always had the real thing, or Anchor Hocking version.
Anchor Hocking uses tempered soda-lime silicate, the same as
cheapie pyrex. It quit making the good stuff about the same time
as PYREX. It will explode, and is not nearly as stable for baking.
Or for anything else.
I could use RH> them in the RH> microwave.but RH> replaced RH> them with Calphalon. Kept the visions becauseUsed to have a set of the white range toppers to go with them
NEVER PUT NEWER PYREX OR ANCHOR HOCKING ITEMS FOR MICROWAVE USE.
e pyrex dishes can be too hot to handle in the microwave.
Even the real thing can get rather warm in a microwave.
It did not take me long to figure that out. Only a split second.
A lesson I never forgot.
No pot holder can save you from a pyrex dish exploding ...
Most often they just craze, then crack from too hot or cold temps.
Your anchor hocking items are no different than pyrex items, as both
are made from the same type of glass. Why those companies ditched what they had in favor of substandard glass can only be due to economic reasons. Increase profits by producing products at less cost.
pepper for RH>> me, habeneros are too hot for me.I'd probably go with a milder (but still on the warm side)
mild LL>> kind of hot. Spicy but not flaming hot.Creole/Cajun cuisine is not a hot kind of hot, but more of a
I know; I've eaten (and enjoyed) that cuisine. Had shrimp & grits for supper the other night.
The older recipes are much better than the newer versions. But then,
being from Louisiana, I have been spoiled for decades enjoying the
best food in the world. Especially now that it is crawfish season.
Pinch
da tails and suck da heads ...
cup of coffee I set the timer in 10 second increments to let the cup handle be pointing in the right direction for easy pick-up and
Our first microwave (bought in 1984) had no turntable so we bought a battery operated one. We called it "the rattlesnake" because the sound
it made (after winding up every 15 minutes) sounded like the snake's rattle. Subsequent models have had built in turntables, and yes, it's
nice to have the mug handle pointing in the right direction. (G)
My first microwave had no turn table either. It was a Raytheon that I
picked up at the bankruptcy auction of a local hotel. It was tall and narrow rather than the short and wide models being sold today. My
brother left a spoon in the cup of coffee he was reheating and it shot sparks
clear across the kitchen. Neither of us ever made that mistake again.
8<----- CUT ----->B
Here's one I make using puff pastry (the single guy's friend) and can
be done in my microwave with its "browning" feature. The recipe, as
was written, uses leftover turkey. But, I've used chicken to good
effect.
CONTINUED IN NEXT MESSAGE <<
I looked at it--looks good but one I'd probably do only if I had
nothing else planned for the better part of the day. As it was, I was
in the kitchen for a couple of hours--would have been longer if I'd had
to roll out the crust and bake it. It reheated well; we put portions on plates and reheated them last night. We've still got enough for another meal.
That recipe doesn't take long at all using rotissiere or canned
chicken and pre-made pastry, frozen (or leftover) veg, etc.
If I want to be more eabourate I may try this one I saved from one of Taste of Home's Top Ten listings. It calls for store-bought pie
crusts. I am perfectly capable of making me own.
Title: Favorite Chicken Potpie
Categories: Poultry, Pastry, Vegetables, Potatoes, Herbs
Yield: 16 servings
2 c Diced, peeled, potatoes
1 3/4 c Sliced carrots
1 c Butter, cubed
2/3 c Chopped onion
Ruth Haffly wrote to Dave Drum <=-
My first microwave had no turn table either. It was a Raytheon that I
Ours was a Kenmore, bought in San Angelo, TX where we were for one of Steve's post basic training schools. Used it for 2.5 years, got told we couldn't take it to Germany so put it in storage. Got to Germany and
found we could have brought it so replaced it. When we got back
Stateside 6 years later, we gave my sister the original microwave as we had a newer, better model.
picked up at the bankruptcy auction of a local hotel. It was tall and narrow rather than the short and wide models being sold today. My
Beat having no microwace, no matter what shape, tho your choice of cookware was more limited.
brother left a spoon in the cup of coffee he was reheating and it shot sparks clear across the kitchen. Neither of us ever made that mistake again.
OOPS! BTW, when we bought the original microwave, we bought some Anchor Hocking hard plastic cookware for it. We're still using one of the original 4 pieces, a small square container with a lid. Very handy for reaheating a wide variety of things.
8<----- CUT ----->B
That recipe doesn't take long at all using rotissiere or canned
chicken and pre-made pastry, frozen (or leftover) veg, etc.
I prefer home made pastry. As for the chicken, I did have to cook the breasts, only because we'd eaten about half of the rotisserie chicken.
Had no left over fresh veggies so I briefly nuked the last of what
frozen ones I had so probably the longest "work" part of making that
pot pie was doing the gravy. Just took a while to get it all pulled together but the taste was worth it.
If I want to be more eabourate I may try this one I saved from one of Taste of Home's Top Ten listings. It calls for store-bought pie
crusts. I am perfectly capable of making me own.
Title: Favorite Chicken Potpie
Categories: Poultry, Pastry, Vegetables, Potatoes, Herbs
Yield: 16 servings
2 c Diced, peeled, potatoes
1 3/4 c Sliced carrots
1 c Butter, cubed
2/3 c Chopped onion
I debated using potatoes and onions but had enough "fill" with the
veggies I had on hand, with a generous amount of chicken and enough
gravy to hold it all together.
My first microwave had no turn table either. It was a Raytheon that I
Ours was a Kenmore, bought in San Angelo, TX where we were for one of Steve's post basic training schools. Used it for 2.5 years, got told we couldn't take it to Germany so put it in storage. Got to Germany and
found we could have brought it so replaced it. When we got back
Stateside 6 years later, we gave my sister the original microwave as we had a newer, better model.
There have always been step-down transformers to bring the European standard 220 volt current down the the North American 110 volts. But
AFAIK none of them do anything about the 50HZ vs 60HZ difference. And
some of the early nukers had rather unsophisticated electronics - so
one had to adjust the cooking times. Newer models are not frequency dependent.
picked up at the bankruptcy auction of a local hotel. It was tall and narrow rather than the short and wide models being sold today. My
Beat having no microwace, no matter what shape, tho your choice of cookware was more limited.
It would fit a saucer/salad plate but not a dinner plate. Cereal bowls
or paper plates were the norm.
brother left a spoon in the cup of coffee he was reheating and itshot DD> sparks clear across the kitchen. Neither of us ever made that
OOPS! BTW, when we bought the original microwave, we bought some Anchor Hocking hard plastic cookware for it. We're still using one of the original 4 pieces, a small square container with a lid. Very handy for reaheating a wide variety of things.
If I'm re-heating I tend to use whatever red-neck Tupperware I used to store the leftovers. And go in 1 minute increments so as not to melt
the thin plastic container. And *always* with some manner of cover so
as to contain any splatters.
frozen ones I had so probably the longest "work" part of making that
pot pie was doing the gravy. Just took a while to get it all pulled together but the taste was worth it.
I quite like puff pastry - but, like pasta I prefer the store-bought
over the home-made. I can (and have) made my own pasta and puff pastry
but I'm eighty and prefer to spend my remaining time on more fun
things.
If I want to be more eabourate I may try this one I saved from one of Taste of Home's Top Ten listings. It calls for store-bought pie
crusts. I am perfectly capable of making me own.
I debated using potatoes and onions but had enough "fill" with the
veggies I had on hand, with a generous amount of chicken and enough
gravy to hold it all together.
I know the words to that song, too.
Lasy night's supper was a 1# chub of Dos Rios pre-cooked taco meat and
a 15 oz can of Old El Paso refried beans in the little crockpot. A
four ounce can of chooped green chilies stirred in once things heated
uo. At suooer time some pre-made flour tortillas, shredded cheese and
a shake
or two of Cholula - et voila' - supper. No muss, no fuss, minimal
clean up. Heck the dogs pre-washed the crockpot for me. Bv)=
OOPS! BTW, when we bought the original microwave, we bought some Anchor Hocking hard plastic cookware for it. We're still using one of the original 4 pieces, a small square container with a lid. Very handy for reaheating a wide variety of things.
If I'm re-heating I tend to use whatever red-neck Tupperware I used to store the leftovers. And go in 1 minute increments so as not to melt
the thin plastic container. And *always* with some manner of cover so
as to contain any splatters.
Lasy night's supper was a 1# chub of Dos Rios pre-cooked taco meat and
a 15 oz can of Old El Paso refried beans in the little crockpot. A
four ounce can of chooped green chilies stirred in once things heated
uo. At suooer time some pre-made flour tortillas, shredded cheese and
a shake or two of Cholula - et voila' - supper. No muss, no fuss,
minimal
Sounds good. We went to a local Mexican place for lunch today. Steve
had chicken in a chipotle cream sauce; I had a chicken breast with
chorizo topping. Both came with rice & beans, flour tortillas and mine
had a small salad also. As usual, from that place, very good.
clean up. Heck the dogs pre-washed the crockpot for me. Bv)=
If I'm re-heating I tend to use whatever red-neck Tupperware I used to store the leftovers. And go in 1 minute increments so as not to melt
the thin plastic container. And *always* with some manner of cover so
as to contain any splatters.
Just remembered something I *do* cook in my microwave. Mostly because
I did three pounds of it yesterday. Bacon. I got, as a gift, a round platter, ridged on one side and smooth on the other. I use the ridged
side to nuke bacon rashers for five minutes - covered w/old newspaper.
AT LAST - a use for the local bird-cage liner since I don't have a
bird.
The ridged side of the platter even has a notch w/lip for decanting
the bacon drippings into a suitable container for future reference.
I've never used the smooth dise for its stated purpose - reheating
cold pizza. Huh? Leftover pizza? What's that??? Bv)=
four ounce can of chooped green chilies stirred in once things heated
uo. At suooer time some pre-made flour tortillas, shredded cheese and
a shake or two of Cholula - et voila' - supper. No muss, no fuss,
minimal
Sounds good. We went to a local Mexican place for lunch today. Steve
had chicken in a chipotle cream sauce; I had a chicken breast with
chorizo topping. Both came with rice & beans, flour tortillas and mine
had a small salad also. As usual, from that place, very good.
clean up. Heck the dogs pre-washed the crockpot for me. Bv)=
I usually always get my lunch order w/rice & beans. Which I then stir together and pour a healthy dollop of the "salsa" that nearly all of
our local Mexican venues present w/tortilla chops as an "appetiser".
Then I eat it be scooping up with those chips.
I've noticed that darned few of the Latino places in this area have
any offerings with pork or fish. Just beef and chicken. The ones which *do* offer pork or fish dishes are the ones I tend to give repeat bsuiness.
Ruth Haffly wrote to Dave Drum <=-
If I'm re-heating I tend to use whatever red-neck Tupperware I used to store the leftovers. And go in 1 minute increments so as not to melt
the thin plastic container. And *always* with some manner of cover so
as to contain any splatters.
Just remembered something I *do* cook in my microwave. Mostly because
I did three pounds of it yesterday. Bacon. I got, as a gift, a round platter, ridged on one side and smooth on the other. I use the ridged
side to nuke bacon rashers for five minutes - covered w/old newspaper.
AT LAST - a use for the local bird-cage liner since I don't have a
bird.
One of the pieces we bought was a rectangular tray, with a ridged,
sloped interior. The slope ended in a shallow well at one of the narrow ends--meant for cooking bacon and the well was to catch the grease. I
used it for a while; after Steve went on his anti pig spell, bacon was
not usually in the house. I passed that dish on, maybe to one of our daghters? Now we cook bacon 3 different ways--frying pan for small
amounts when we want to save the grease, oven for large amounts &
saving the grease or on a paper towel covered plate in the microwave
for small amounts when we don't want to save the grease.
The ridged side of the platter even has a notch w/lip for decanting
the bacon drippings into a suitable container for future reference.
I've never used the smooth dise for its stated purpose - reheating
cold pizza. Huh? Leftover pizza? What's that??? Bv)=
Something we have a bit more of these days, now that I'm cooking for 2
and our appetites aren't as big as they once were.
four ounce can of chooped green chilies stirred in once things heated
uo. At suooer time some pre-made flour tortillas, shredded cheese and
a shake or two of Cholula - et voila' - supper. No muss, no fuss,
minimal
Sounds good. We went to a local Mexican place for lunch today. Steve
had chicken in a chipotle cream sauce; I had a chicken breast with
chorizo topping. Both came with rice & beans, flour tortillas and mine
had a small salad also. As usual, from that place, very good.
clean up. Heck the dogs pre-washed the crockpot for me. Bv)=
I usually always get my lunch order w/rice & beans. Which I then stir together and pour a healthy dollop of the "salsa" that nearly all of
our local Mexican venues present w/tortilla chops as an "appetiser".
Then I eat it be scooping up with those chips.
We decline the chips because they're corn and............
I've noticed that darned few of the Latino places in this area have
any offerings with pork or fish. Just beef and chicken. The ones which *do* offer pork or fish dishes are the ones I tend to give repeat bsuiness.
Place we went to had several shrimp and pork choices.
BTW, we found Ale 8 One in KY; I try to get a 6 pack of the diet
version (Ale 8 Zero) when we're going thru the state. Either they've reduced the caffiene or I don't notice it but I've not been aware of
any great amounts.
Just remembered something I *do* cook in my microwave. Mostly because
I did three pounds of it yesterday. Bacon. I got, as a gift, a round platter, ridged on one side and smooth on the other. I use the ridged
side to nuke bacon rashers for five minutes - covered w/old newspaper.
One of the pieces we bought was a rectangular tray, with a ridged,
sloped interior. The slope ended in a shallow well at one of the narrow ends--meant for cooking bacon and the well was to catch the grease. I
used it for a while; after Steve went on his anti pig spell, bacon was
not usually in the house. I passed that dish on, maybe to one of our daghters? Now we cook bacon 3 different ways--frying pan for small
amounts when we want to save the grease, oven for large amounts &
saving the grease or on a paper towel covered plate in the microwave
for small amounts when we don't want to save the grease.
I had one of those at one time but it didn't please me for some reason
now forgotten. I also had one of the "racks"
(https://tinyurl.com/E-BAIT-IT) But I donated it to the Goodwill
because it spattered bacon grease around the interior of the
The ridged side of the platter even has a notch w/lip for decanting
the bacon drippings into a suitable container for future reference.
Oh, yeag it's from NordicWare - which is a plus in my book.
I've never used the smooth dise for its stated purpose - reheating
cold pizza. Huh? Leftover pizza? What's that??? Bv)=
Something we have a bit more of these days, now that I'm cooking for 2
and our appetites aren't as big as they once were.
With a room mate and three mutts ......
I usually always get my lunch order w/rice & beans. Which I then stir together and pour a healthy dollop of the "salsa" that nearly all of
our local Mexican venues present w/tortilla chops as an "appetiser".
Then I eat it be scooping up with those chips.
We decline the chips because they're corn and............
Most of the places around here use flour tortillas. I like either but
the corn ones seem to break easier when used for dipping something substantial like rice & beans rather than the thin salsa presented
when you are seated.
I've noticed that darned few of the Latino places in this area havewhich DD> *do* offer pork or fish dishes are the ones I tend to give
any offerings with pork or fish. Just beef and chicken. The ones
Place we went to had several shrimp and pork choices.
I generally go for lunch and the places doing seafood generally have
it as a dinner (evening) selection. But the ones which have pork are
on
repeat with me.
BTW, we found Ale 8 One in KY; I try to get a 6 pack of the dietthey've RH> reduced the caffiene or I don't notice it but I've not been
version (Ale 8 Zero) when we're going thru the state. Either
I am told part of the effect comes from ginger. That may be. But I've
had ginger ales and Vernor's Ginger Soda with tastable amounts of
ginger in them and never got the "speed" like reaction I got from Ale
- 8
Ruth Haffly wrote to Dave Drum <=-
Can you call ahead and let them know you're coming but wanting
something other than the usual? Or are there other ways to let them
Hasn't been necessary so far. Yesterday I had breakfast @ Charlie
Parker's Diner (a nationally known place - been on Diners, Drive-
Ins & Dives, won a national food competition put on by a food
supplier, been written up in several cooking magazines and web
I've read your write ups of that place over the years. Glad to hear
that they're keeping it same down home, friendly place.
sites - but it's still a friendly, cazy, home-town venue with a
decent menu and reasonable prices. All of the wait-staff know me
and they also point me out to new hires (not many of those, staff
turnover is low). And like my other regular stops they know my
"usual" but always confirm it with me before submitting the order
to the kitchen.
Always good to confirm. Most mornings I have breakfast on the light
side but it can vary from a bagel half with veggie cream cheese and yougurt to a bowl of cereal to a slice of toast with either a bit of butter blend or jam & yogurt to (rarely) bacon and eggs with a piece of toast. All of the above are accompanied by a mug of black tea. I've
given up pancakes and waffles--too tempting to dump on the maple syrup.
asthma. BTW, the fall RV/radio net rally will be in Pigeon Forge, TN so I've already told Steve that we're going to visit the Lodge outlet.
Been there, done that. At the original in South Pittsburg - just off
of I-24 pn the way to Chatanooga. Scored a really nice 12" ridged
skillet and an oval griddle which sees a lot of use.
We'll be camping at Pigeon Forge but no plans to go to Dollywood.
better price. While RH> we were living in Savannah, we got a round
griddle (about 9" diameter) RH> that gets a lot of use. I've got a lot
of other cast iron, including a RH> small pot/cover we found at
ReStore--made in Mexico--that also gets a RH> lot of use.
My round griddle (inherited from my grandparents kitchen) hasn't seen
use for several years. Since I cook just for one (two at most) much of
the time the big guy is sort of overkill and the smaller, oval one
works better and more conveniently.
The round one works well for a lot of things--fits one of the "coils"
or the induction cooker nicely. If we do some sort of grilled cheese or other grilled sandwich, we can fit both on the griddle at once. Also
good for cooking several eggs or slices of bacon (cut in half, under a press), all in all, nice for one or two people.
I also found that they do enamelled cast iron. so if I need to replace
any of the uber-expensive LeCreuset stuff I bargain shopped on eBay I
can get it at Lodge for much more reasonable (and Made-In-America)
cost.
Hmmmmmmmmmmmm, do I replace the regular cast iron with enamel clad or
not? Tempting, but probably not. May pick up a piece or two but I've a good variety of pots/pans already so it would have to be something I
don't have but could use.
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size (https://www.lecreuset.com/oval-dutch-oven/21178US.html) and a small
sauce pan (2 quart) w/composite handle which lets you pick it up w/out
a pot holder or oven mitt. Very convenient. https://www.lecreuset.com/traditional-saucepan-cool-mint/2913901849601 .html
We stopped into their outlet in SC along I-95 on our way to/from
Florida a couple of times. Looked, but they didn't have what we wanted
or could afford.
And lastly I have a small (6" - 7") skillet which is great for
cooking DD> eggs and sausage or ham for breakfast. But a little small
for bacon. DD> Bv)=
https://www.lecreuset.com/signature-skillet/20182US.html
All are in the colour LeCreuset calls "Flame" (orange). And all would
be uber-expensive to replace w/new. The little skillet, I see, is
U$136. I paid (IIRC) U$30 for the saucepan and little skillet on eBay several years ago.
You got a good deal. I like their blue but doubt I'll ever own any
unless gifted it. Bought a number of stainless steel pieces a while ago that are our main pots, also have a couple of Calphalon pieces. Other stainless acquired over the years for canning include a 12 qt and 24 qt stock pots/water bath canners.
Hasn't been necessary so far. Yesterday I had breakfast @ Charlie
Parker's Diner (a nationally known place - been on Diners, Drive-
I've read your write ups of that place over the years. Glad to hear
that they're keeping it same down home, friendly place.
Well, sure. That's the recipe for success ... "Dance with who brought you." Something that Steak & Shake hasn't got a grip on. They went
from regular waitress service to a "Quick Serve" model like Panera
Bread,
Culver's or Starbucks. The food is the same but the experience is far
different. My local franchisee (the first franchise for S&S) isgiving DD> ditching the brand for a name/look that will make it obvious
butter blend or jam & yogurt to (rarely) bacon and eggs with a piece of toast. All of the above are accompanied by a mug of black tea. I've
given up pancakes and waffles--too tempting to dump on the maple syrup.
Be no temptation for me. I abhor maple syrup. But, I do put jam/jelly
or honey on my panquakes.
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size
We stopped into their outlet in SC along I-95 on our way to/from
Florida a couple of times. Looked, but they didn't have what we wanted
or could afford.
Especially not afford. Some of their prices would give John D.
Rockefeller pause.
All are in the colour LeCreuset calls "Flame" (orange). And all would
be uber-expensive to replace w/new. The little skillet, I see, is
U$136. I paid (IIRC) U$30 for the saucepan and little skillet on eBay several years ago.
You got a good deal. I like their blue but doubt I'll ever own any
unless gifted it. Bought a number of stainless steel pieces a while ago that are our main pots, also have a couple of Calphalon pieces. Other stainless acquired over the years for canning include a 12 qt and 24 qt stock pots/water bath canners.
I've got a stainless stock pot and a couple sauce pans and a huge (12 pieces)
CONTINUED IN NEXT MESSAGE <<
Ruth Haffly wrote to Dave Drum <=-
Hasn't been necessary so far. Yesterday I had breakfast @ Charlie
Parker's Diner (a nationally known place - been on Diners, Drive-
I've read your write ups of that place over the years. Glad to hear
that they're keeping it same down home, friendly place.
Well, sure. That's the recipe for success ... "Dance with who brought you." Something that Steak & Shake hasn't got a grip on. They went
Fast track to closing the doors on a place. We've never stopped at the
S&S in Raleigh, found other places to spend money on food.
from regular waitress service to a "Quick Serve" model like Panera
Bread, Culver's or Starbucks. The food is the same but the experience
is far
Last time we were in a Panera Bread was several years ago, using a gift card from one of our daughters. Gotten ice cream at Culvers (but again, not in years) and even more years since we've been in Starbucks.
different. My local franchisee (the first franchisee for S&S) is
giving ditching the brand for a name/look that will make it obvious
that they are the same place they used to be but, won't let the
national chain sue their socks off.
Sounds like somebody had a good idea. (G)
butter blend or jam & yogurt to (rarely) bacon and eggs with a piece of toast. All of the above are accompanied by a mug of black tea. I've
given up pancakes and waffles--too tempting to dump on the maple syrup.
Be no temptation for me. I abhor maple syrup. But, I do put jam/jelly
or honey on my panquakes.
I grew up in maple country; my parents never bought any imitation
stuff. When Steve and I got married, he had a bottle of, IIRC, Aunt Jemima's syrup. After that bottle was used up we never had anything
else but pure maple, even in places like Germany or HI. Trips back to
NY or Christmas packages kept us well stocked--my dad mailed a gallon
tin to HI right after 9/11. Arrived with a few minor dents but contents were intact.
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size
We stopped into their outlet in SC along I-95 on our way to/from
Florida a couple of times. Looked, but they didn't have what we wanted
or could afford.
Especially not afford. Some of their prices would give John D.
Rockefeller pause.
Very much so; we refer to it as "the fancy French cookware store". We
also checked out the Sabret (?) outlet--they do knives--but found
nothing there that wasn't covered by our Rada collection for our needs.
All are in the colour LeCreuset calls "Flame" (orange). And all would
be uber-expensive to replace w/new. The little skillet, I see, is
U$136. I paid (IIRC) U$30 for the saucepan and little skillet on eBay several years ago.
You got a good deal. I like their blue but doubt I'll ever own any
unless gifted it. Bought a number of stainless steel pieces a while ago that are our main pots, also have a couple of Calphalon pieces. Other stainless acquired over the years for canning include a 12 qt and 24 qt stock pots/water bath canners.
I've got a stainless stock pot and a couple sauce pans and a huge (12 pieces)
Well, sure. That's the recipe for success ... "Dance with who brought you." Something that Steak & Shake hasn't got a grip on. They went
Fast track to closing the doors on a place. We've never stopped at the
S&S in Raleigh, found other places to spend money on food.
I'lb bet Gus Belt (S&S founder) is spinning like a top in his crypt.
I've eaten at the #1 location where he started it all, just 50 mor so miles up the road from me.
from regular waitress service to a "Quick Serve" model like Panera
Bread, Culver's or Starbucks. The food is the same but the experience
is far
Last time we were in a Panera Bread was several years ago, using a gift card from one of our daughters. Gotten ice cream at Culvers (but again, not in years) and even more years since we've been in Starbucks.
Panera's is OK as a bakery or maker of bagels. My Sunday morning
breakfast bunch went there once for breakfast at the suggestion of one
of our guys. We've never gone back,
I still see many of my (former) S&S servers in different venues. One
of them told me that she couldn't afford to stay w/Steak & Shake as
her average tipped hourly income was north of U$20/hr (More than I
make after 18 years @ AutoZone.
Be no temptation for me. I abhor maple syrup. But, I do put jam/jelly
or honey on my panquakes.
I grew up in maple country; my parents never bought any imitation
stuff. When Steve and I got married, he had a bottle of, IIRC, Aunt Jemima's syrup. After that bottle was used up we never had anything
else but pure maple, even in places like Germany or HI. Trips back to
NY or Christmas packages kept us well stocked--my dad mailed a gallon
tin to HI right after 9/11. Arrived with a few minor dents but contents were intact.
I'm just down the road from a world famous "Maple Sirup" (their
spelling) venue -- Funk's Grove
(https://www.funkspuremaplesirup.com/)
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size
We stopped into their outlet in SC along I-95 on our way to/from
Florida a couple of times. Looked, but they didn't have what we wanted
or could afford.
Especially not afford. Some of their prices would give John D.
Rockefeller pause.
Very much so; we refer to it as "the fancy French cookware store". We
also checked out the Sabret (?) outlet--they do knives--but found
nothing there that wasn't covered by our Rada collection for our needs.
I've got some Rada (mostly steak) knives from my sister's church fund raisers over the years. I'm not a big fan of the metal handles.
All are in the colour LeCreuset calls "Flame" (orange). And allwould DD> be uber-expensive to replace w/new. The little skillet, I
You got a good deal. I like their blue but doubt I'll ever own any
unless gifted it. Bought a number of stainless steel pieces a while ago that are our main pots, also have a couple of Calphalon pieces. Other stainless acquired over the years for canning include a 12 qt and 24 qt stock pots/water bath canners.
Had I not scored such a super deal I'd not have been able to afford
new Le Creuset pieces. I'm interested to see what Lodge's enamelled pieces go for.
Ruth Haffly wrote to Dave Drum <=-
Well, sure. That's the recipe for success ... "Dance with who brought you." Something that Steak & Shake hasn't got a grip on. They went
Fast track to closing the doors on a place. We've never stopped at the
S&S in Raleigh, found other places to spend money on food.
I'lb bet Gus Belt (S&S founder) is spinning like a top in his crypt.
I've eaten at the #1 location where he started it all, just 50 mor so miles up the road from me.
Like other founders who started something good, only to have it
corrupted over the years so it bears little resemblence to the
original.
from regular waitress service to a "Quick Serve" model like Panera
Bread, Culver's or Starbucks. The food is the same but the experience
is far
Last time we were in a Panera Bread was several years ago, using a gift card from one of our daughters. Gotten ice cream at Culvers (but again, not in years) and even more years since we've been in Starbucks.
Panera's is OK as a bakery or maker of bagels. My Sunday morning
breakfast bunch went there once for breakfast at the suggestion of one
of our guys. We've never gone back,
We've gone there a few times, more so when we lived in GA than up here. They are good for a change from the usual fast food place in that a cup
of soup and a half sandwich are just as filling. There's usually a
variety of soups and sandwiches to choose from also.
I still see many of my (former) S&S servers in different venues. One
of them told me that she couldn't afford to stay w/Steak & Shake as
her average tipped hourly income was north of U$20/hr (More than I
make after 18 years @ AutoZone.
A food service job is quite strenuous; I did it one summer while in
high school but couldn't do it now.
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size
We stopped into their outlet in SC along I-95 on our way to/from
Florida a couple of times. Looked, but they didn't have what we wanted
or could afford.
Especially not afford. Some of their prices would give John D.
Rockefeller pause.
Very much so; we refer to it as "the fancy French cookware store". We
also checked out the Sabret (?) outlet--they do knives--but found
nothing there that wasn't covered by our Rada collection for our needs.
I've got some Rada (mostly steak) knives from my sister's church fund raisers over the years. I'm not a big fan of the metal handles.
You can get them with black composite handles. We had one knife with
that handle (metal handle was sold out at that place) but found the
same knife with the metal handle a couple of years ago. The composite handle one is now part of the camper kitchen. Found a set of 6 brand
new steak knives at a yard sale for (IIRC) $15. a few years ago so got them, added a couple more. Most of our knife blocks (2) are filled with Rada knives.
All are in the colour LeCreuset calls "Flame" (orange). And all
would DD> be uber-expensive to replace w/new. The little skillet, I
see, is DD> U$136. I paid (IIRC) U$30 for the saucepan and little
skillet on eBay DD> several years ago.
You got a good deal. I like their blue but doubt I'll ever own any
unless gifted it. Bought a number of stainless steel pieces a while ago that are our main pots, also have a couple of Calphalon pieces. Other stainless acquired over the years for canning include a 12 qt and 24 qt stock pots/water bath canners.
Had I not scored such a super deal I'd not have been able to afford
new Le Creuset pieces. I'm interested to see what Lodge's enamelled pieces go for.
If I remember in September, I'll jot down some prices at the outlet
store.
I'lb bet Gus Belt (S&S founder) is spinning like a top in his crypt.
I've eaten at the #1 location where he started it all, just 50 mor so miles up the road from me.
Like other founders who started something good, only to have it
corrupted over the years so it bears little resemblence to the
original.
Not only in business but government and religion. When life evolves
it's not always in a positive way. Bv(=
Panera's is OK as a bakery or maker of bagels. My Sunday morning
breakfast bunch went there once for breakfast at the suggestion of one
of our guys. We've never gone back,
We've gone there a few times, more so when we lived in GA than up here. They are good for a change from the usual fast food place in that a cup
of soup and a half sandwich are just as filling. There's usually a
variety of soups and sandwiches to choose from also.
Panera soups are quite good. As long as I can treat them like a Fats
Food joint I've no problem. But I dob't care for them as a sit-down restaurant.
I still see many of my (former) S&S servers in different venues.One DD> of them told me that she couldn't afford to stay w/Steak &
A food service job is quite strenuous; I did it one summer while in
high school but couldn't do it now.
I never found food service to be "strenuous". Although at 82 all those hours on my feet and the hustling food would probably do me in. I'd
have to settle for sitting o a tall stool and running the ca$h
register.
8<----- MAPLE SIRUP DRAINED ----->8
also checked out the Sabret (?) outlet--they do knives--but found
nothing there that wasn't covered by our Rada collection for our needs.
I've got some Rada (mostly steak) knives from my sister's church fund raisers over the years. I'm not a big fan of the metal handles.
You can get them with black composite handles. We had one knife with
that handle (metal handle was sold out at that place) but found the
same knife with the metal handle a couple of years ago. The composite handle one is now part of the camper kitchen. Found a set of 6 brand
new steak knives at a yard sale for (IIRC) $15. a few years ago so got them, added a couple more. Most of our knife blocks (2) are filled with Rada knives.
When Georgia was flogging them for her church group fund-raiser all I
ever saw available was the brushed aluminum handles. The composite
hanles would have been (very) nice.
My "sharps" are a mish-mash of Wusthof, Henkels, a Viktoronix 8"Japanese knives. But, my overall most used/go to knife is an old "Old
chef's knifw I scored for U$1 at a flea market and some Santoku DD>
Hickory" butcher's knife. It has a 10" forged steel blade, riveted
wood handle and I keep it sharp with my whet stone and steel hone.
Had I not scored such a super deal I'd not have been able to afford
new Le Creuset pieces. I'm interested to see what Lodge's enamelled pieces go for.
If I remember in September, I'll jot down some prices at the outlet
store.
I looked on te interweb and their 7 1/2 qt. oval, enamelle,d Dutch
oven can be had @ Target <U$100. I'd expect even friendlier pricing at
the outlet store.
They also offer ths: An oval casserole in 2 Quart size.
https://www.amazon.com/Lodge-EC2C43-Oval-casserole-Quart/dp/B07GVPV2YL th=1
Ruth Haffly wrote to Dave Drum <=-
I'lb bet Gus Belt (S&S founder) is spinning like a top in his crypt.
I've eaten at the #1 location where he started it all, just 50 mor so miles up the road from me.
Like other founders who started something good, only to have it
corrupted over the years so it bears little resemblence to the
original.
Not only in business but government and religion. When life evolves
it's not always in a positive way. Bv(=
True, those are the times when I say life has devolved. (G)
Panera's is OK as a bakery or maker of bagels. My Sunday morning
breakfast bunch went there once for breakfast at the suggestion of one
of our guys. We've never gone back,
We've gone there a few times, more so when we lived in GA than up here. They are good for a change from the usual fast food place in that a cup
of soup and a half sandwich are just as filling. There's usually a
variety of soups and sandwiches to choose from also.
Panera soups are quite good. As long as I can treat them like a Fats
Food joint I've no problem. But I dob't care for them as a sit-down restaurant.
No, we took our meal to go the last time we went; the place did not
have a good "sit down and enjoy your food here" vibe.
I still see many of my (former) S&S servers in different venues.
One DD> of them told me that she couldn't afford to stay w/Steak &
Shake as DD> her average tipped hourly income was north of U$20/hr
(More than I DD> make after 18 years @ AutoZone.
A food service job is quite strenuous; I did it one summer while in
high school but couldn't do it now.
I never found food service to be "strenuous". Although at 82 all those hours on my feet and the hustling food would probably do me in. I'd
have to settle for sitting o a tall stool and running the ca$h
register.
You're on your feet for long hours, careful when carrying the tray that you don't trip, bump into anything, etc. After I did my knee in while
in college, I couldn't take a job like that any more.
8<----- MAPLE SIRUP DRAINED ----->8
also checked out the Sabret (?) outlet--they do knives--but found
nothing there that wasn't covered by our Rada collection for our needs.
I've got some Rada (mostly steak) knives from my sister's church fund raisers over the years. I'm not a big fan of the metal handles.
You can get them with black composite handles. We had one knife with
that handle (metal handle was sold out at that place) but found the
same knife with the metal handle a couple of years ago. The composite handle one is now part of the camper kitchen. Found a set of 6 brand
new steak knives at a yard sale for (IIRC) $15. a few years ago so got them, added a couple more. Most of our knife blocks (2) are filled with Rada knives.
When Georgia was flogging them for her church group fund-raiser all I
ever saw available was the brushed aluminum handles. The composite
hanles would have been (very) nice.
They're just as good as the brushed aluminum; when we started buying
them, the aluminum handle was on all the pieces we wanted but for the utility knife. Bought the composite handle for that, found another
outlet in West Amana, IA a couple of years ago. BTW, we were introduced
to Rada by our friend that passed away in PA about 3 weeks ago & we
bought most of our knives at Amish or Mennonite stores up there.
My "sharps" are a mish-mash of Wusthof, Henkels, a Viktoronix 8"
chef's knifw I scored for U$1 at a flea market and some Santoku DD>
Japanese knives. But, my overall most used/go to knife is an old "Old
Hickory" butcher's knife. It has a 10" forged steel blade, riveted
wood handle and I keep it sharp with my whet stone and steel hone.
I've got a Henkels chef's knife I picked up in Savannah, a couple of Victorinox paring knives (one straight, one serrated) and a small Victorinox bread knife I got at a small hardware store in Gruendelwald, Switzerland for a few francs each. Plus a wooden handle santoku
(Steve's favorite) that he got at H Mart in MD at our first echo
picnic, a cleaver and a boning knife from a cheap set (only pieces
worth keeping of about 20 knives) we got in HI and a few other odds and ends of knives. For years my favorite knife was a squared off blade
chef's type knife I got for $1. at a yard sale in San Angelo, TX. It
had a plastic handle that Steve patched several times over the years
until we got the chef's knife about 24 years later.
Had I not scored such a super deal I'd not have been able to afford
new Le Creuset pieces. I'm interested to see what Lodge's enamelled pieces go for.
If I remember in September, I'll jot down some prices at the outlet
store.
I looked on te interweb and their 7 1/2 qt. oval, enamelled Dutch
oven can be had @ Target <U$100. I'd expect even friendlier pricing at
the outlet store.
They also offer ths: An oval casserole in 2 Quart size.
https://www.amazon.com/Lodge-EC2C43-Oval-casserole-Quart/dp/B07GVPV2YL th=1
I've got a 2.5 and a 3.5 oval casseroles in Corning Ware so I'm set
there. Also have a god number of round casseroles in various sizes from 1/2 qt to (IIRC) 4 qt. One of my 1.5 qt ones gets used a lot for
heating soup, cooking vegetables, etc--just right for the 2 of us.
Like other founders who started something good, only to have it
corrupted over the years so it bears little resemblence to the
original.
Not only in business but government and religion. When life evolves
it's not always in a positive way. Bv(=
True, those are the times when I say life has devolved. (G)
Without getting into polly - ticks the polarisation of this country
has me worried about the future of the American Dream. There's waaaaay
too much "my way or the highway" and not enough finding common grond
and working from there. 'Nuff of that. Bv)=
Panera soups are quite good. As long as I can treat them like a Fats
Food joint I've no problem. But I dob't care for them as a sit-down restaurant.
No, we took our meal to go the last time we went; the place did not
have a good "sit down and enjoy your food here" vibe.
Perzackly
I never found food service to be "strenuous". Although at 82 all those hours on my feet and the hustling food would probably do me in. I'd
have to settle for sitting o a tall stool and running the ca$h
register.
You're on your feet for long hours, careful when carrying the tray that you don't trip, bump into anything, etc. After I did my knee in while
in college, I couldn't take a job like that any more.
Some of those servers (I almost used the "sexist" girls) are amazing.
I see them with four or five dinners at a time, spread up both arms
from
wrist to ....... and delivered to table without spilling a noodle.
8<----- MAPLE SIRUP DRAINED ----->8
They're just as good as the brushed aluminum; when we started buying
them, the aluminum handle was on all the pieces we wanted but for the utility knife. Bought the composite handle for that, found another
outlet in West Amana, IA a couple of years ago. BTW, we were introduced
to Rada by our friend that passed away in PA about 3 weeks ago & we
bought most of our knives at Amish or Mennonite stores up there.
I would expect the quality to be similar.
My "sharps" are a mish-mash of Wusthof, Henkels, a Viktoronix 8"
chef's knifw I scored for U$1 at a flea market and some Santoku DD>
Japanese knives. But, my overall most used/go to knife is an old "Old
Hickory" butcher's knife. It has a 10" forged steel blade, riveted
wood handle and I keep it sharp with my whet stone and steel hone.
I've got a Henkels chef's knife I picked up in Savannah, a couple of Victorinox paring knives (one straight, one serrated) and a small Victorinox bread knife I got at a small hardware store in Gruendelwald, Switzerland for a few francs each. Plus a wooden handle santoku
(Steve's favorite) that he got at H Mart in MD at our first echo
picnic, a cleaver and a boning knife from a cheap set (only pieces
worth keeping of about 20 knives) we got in HI and a few other odds and ends of knives. For years my favorite knife was a squared off blade
chef's type knife I got for $1. at a yard sale in San Angelo, TX. It
had a plastic handle that Steve patched several times over the years
until we got the chef's knife about 24 years later.
Mine are, as I said, an American 'melting pot' for home ports and
makers. Just went and looked and my paring knife (which gets little/no
use these days) is an Old Hickory like my butcher's knife. Peelnh,
paring vegetables and fruits is mostly done with an OXO Good Grips
peeler. And where the
CONTINUED IN NEXT MESSAGE <<
Ruth Haffly wrote to Dave Drum <=-
Panera soups are quite good. As long as I can treat them like a Fats
Food joint I've no problem. But I dob't care for them as a sit-down restaurant.
No, we took our meal to go the last time we went; the place did not
have a good "sit down and enjoy your food here" vibe.
Perzackly
The one in WF isn't exactly on the main drag either. There used to be a PDQ beside it; they recently closed and I've heard that a Cook Out is coming to fill the spot. Best thing I've heard about them is that they regularly have about 45 flavors of milkshakes, with special ones added seasonally.
I never found food service to be "strenuous". Although at 82 all those hours on my feet and the hustling food would probably do me in. I'd
have to settle for sitting o a tall stool and running the ca$h
register.
You're on your feet for long hours, careful when carrying the tray that you don't trip, bump into anything, etc. After I did my knee in while
in college, I couldn't take a job like that any more.
Some of those servers (I almost used the "sexist" girls) are amazing.
I see them with four or five dinners at a time, spread up both arms
from wrist to ....... and delivered to table without spilling a noodle.
I've seen that too. Also seen in Raleigh at one place we've stopped at where the waitress looks to be older than me--but she keeps hustling.
The one in WF isn't exactly on the main drag either. There used to be a PDQ beside it; they recently closed and I've heard that a Cook Out is coming to fill the spot. Best thing I've heard about them is that they regularly have about 45 flavors of milkshakes, with special ones added seasonally.
'Nother chicken joint bites the dust. Long as you've got a Popeyes
you're in good shape. Bv)=
Some of those servers (I almost used the "sexist" girls) are amazing.
I see them with four or five dinners at a time, spread up both arms
from wrist to ....... and delivered to table without spilling a noodle.
I've seen that too. Also seen in Raleigh at one place we've stopped at where the waitress looks to be older than me--but she keeps hustling.
In almost every non-chain place here there is one server who is the #1
of the staff. There is a lady at Parkway Cafe who seems to be
everywhere, taking care of the tables plus picking up the slack for
other servers.
And I have seen patrons split their tip between their server and her.
| Sysop: | Keyop |
|---|---|
| Location: | Huddersfield, West Yorkshire, UK |
| Users: | 297 |
| Nodes: | 16 (2 / 14) |
| Uptime: | 02:59:17 |
| Calls: | 6,666 |
| Calls today: | 4 |
| Files: | 12,212 |
| Messages: | 5,335,692 |