MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Furikake Snack Mix
Categories: Snacks, Vegetables, Sauces, Herbs
Yield: 12 servings
6 oz Unsalted butter
3 tb Light agave syrup
3 tb Soy sauce
2 tb Gochugaru
1 ts Kosher salt
4 1/4 oz Pack spicy Korean ramen;
- spice packet reserved,
- noodles broken in bite-
- sized pieces
2 5/8 oz Pack shrimp crackers; or
- sub with extra oyster
- crackers
2 c Waffled rice cereal (Rice
- Chex)
2 c Honey-flavored corn & oat
- cereal (Honeycomb)
2 c Thin, 3" long pretzel
- sticks
2 c Oyster crackers
1 c Wasabi peas
4 Sheets toasted nori; torn in
- 1/2" to-1" pieces
2 tb Toasted sesame seeds
Set the oven @ 275ºF/135ºC.
Line two 13" X 18" baking sheets with parchment paper;
set aside.
In a small saucepan, combine butter, agave syrup, soy
sauce, gochugaru, salt and the spice packet from the
ramen. Cook over medium heat until the butter is melted
and slightly bubbling, 3 to 4 minutes. Turn off the heat
and set aside to allow the gochugaru to bloom.
In a large bowl, combine the ramen noodles with the
shrimp crackers, rice cereal, honey-flavored cereal,
pretzel sticks, oyster crackers, wasabi peas and nori.
Drizzle half of the warm, spicy butter over the crunchy
mixture and toss to coat. Drizzle with the remaining
butter and toss to coat again until all of the pieces
are coated.
Divide the mixture evenly between the two prepared
baking sheets and spread into even layers. Sprinkle each
with 1 tablespoon toasted sesame seeds.
Bake until the mixture has dried and toasted, 25 to 35
minutes, switching the sheet pans between racks and
tossing the mixture every 10 minutes. Let cool
completely before serving (about 20 minutes).
Snack mix will keep 1 week in an airtight container.
By: Sue Li
Yield: 12 servings (about 14 cups)
RECIPE FROM: https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... Whenever, I think about exercise, I lie down 'til the thought passes.
Carol Shenkenberger wrote to Dave Drum <=-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Furikake Snack Mix
Categories: Snacks, Vegetables, Sauces, Herbs
Yield: 12 servings
... Whenever, I think about exercise, I lie down 'til the thought passes.
LOL! I bought a new brand of mixed little rice cracker snacks (my
usual is a different store). Tey look pretty but weren't spiced much
so I fixed it.
1 cup mixed snackies
spritz of canola oil from oil mister
sprinkle with a little medium chile powder and furikake that is heavy
on seaweed and sesame
Snap lid and shake well. Heat in microwave for 20 seconds then toss
and another 20 seconds. Ready!
Carol Shenkenberger wrote to ' <=-
By: Dave Drum to Carol Shenkenberger on Wed Mar 06 2024 06:03 am
I like you snack mix too but Don still needs reduced salt options so
Carol Shenkenberger wrote to ' <=-
By: Dave Drum to Carol Shenkenberger on Wed Mar 06 2024 06:03 am
I like you snack mix too but Don still needs reduced salt options so
My housemate, Dennis, recently had a heart cath done for a 95% blocked artery. And, of course, the cardio guy gave him the conventional "No
salt!" talk.
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him get
some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and pacemaker implnt. Nu Salt works OK - but it gets bitter when you over-do.
I have since gone back on using real salt and it doesn't seem to affect
my BP nor make my feet sweel or any of the other gotchas. But, all cases
are their own deal. What works for me may not for others. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Nu Salt Potato Soup
Categories: Potatoes, Vegetables, Dairy, Herbs
Yield: 6 servings
2 tb Unsalted butter
1 1/2 c Thin sliced onion
1/3 c Chopped bell pepper
1 cl Garlic; minced
4 sm Potatoes; pared, coarse
- chopped
2 1/2 c Milk
1/2 c Low-sodium chicken broth
3/4 ts Nu-Salt?
1/4 ts Pepper
Minced chives or fresh
- parsley; garnish
In saucepan in melted butter, cook and stir onion, green
pepper and garlic about 5 minutes. Add potatoes, milk,
chicken broth, Nu-Salt and pepper; simmer 30-40 minutes.
Pour into blender; puree. Garnish with chives or
parsley.
Makes 6 2/3-cup servings.
DIABETIC EXCHANGES: 1 vegetable exchange, 1/2 bread
exchange, 1/2 milk exchange, 1 fat exchange
RECIPE FROM: http://nusalt.com/recipes
Uncle Dirty Dave's Archives
MMMMM
... "When somebody says it's not about the money, it's about the money." encken
Carol Shenkenberger wrote to Dave Drum <=-
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him get
some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and pacemaker implnt. Nu Salt works OK - but it gets bitter when you over-do.
I have since gone back on using real salt and it doesn't seem to affect
my BP nor make my feet sweel or any of the other gotchas. But, all cases
are their own deal. What works for me may not for others. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Nu Salt Potato Soup
Categories: Potatoes, Vegetables, Dairy, Herbs
Yield: 6 servings
Ah. Wrong version. Morton's 'Lite Salt' is what you want. No oddball flavor. 50% less sodium and won't cause your potasium blood reading so much trouble. Also, unless you or Dennis believe the internet rumor (debunked totally, Doctor lost his license to practice for falsified data), add msg but just literally a pinch or 2. It's umami replaces
salt desire. Besure to taste the food before salting if adding a pinch between thumb and forefinger as it may not need any.
You can make the same recipe with 2 pinches of msg and 1/2 that nu salt but with morton's lite salt in it's place.
Don's been on it since about 2003.
https://tinyurl.com/SALT-NO-MOREMSG (monosodium glutamate) combines sodium with glutamate, an amino acid, a building block of protein found in many foods, such as mushrooms, tomatoes, and Parmesan cheese. Glutamate, and MSG, adds umami to food. Called the fifth taste, umami is a complex, deep savory flavor that's imparted by glutamate; it enhances salt perception. MSG contains two-thirds less sodium than salt, so adding a little can bump up the flavor in lower-sodium foods, says Taylor Wallace, PhD, an adjunct professor of food and nutrition studies at George Mason University.
Carol Shenkenberger wrote to Dave Drum <=-
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him get some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and pacemaker implnt. Nu Salt works OK - but it gets bitter when you over-do.
I have since gone back on using real salt and it doesn't seem to affect my BP nor make my feet sweel or any of the other gotchas. But, all cases are their own deal. What works for me may not for others. Bv)=
Ah. Wrong version. Morton's 'Lite Salt' is what you want. No oddball flavor. 50% less sodium and won't cause your potasium blood reading so much trouble. Also, unless you or Dennis believe the internet rumor (debunked totally, Doctor lost his license to practice for falsified data), add msg but just literally a pinch or 2. It's umami replaces salt desire. Besure to taste the food before salting if adding a pinch between thumb and forefinger as it may not need any.
You can make the same recipe with 2 pinches of msg and 1/2 that nu salt but with morton's lite salt in it's place.
Don's been on it since about 2003.
Thanks for the head-zup. The task now it to get Dithers educated AND
paying attention. I've pointed him to a Consumwer Reports page that is
a nice primer on "How Salt Substitutes Really Taste". I may have to pull
a gun on him to get him to read it. He's very resistant to anything not
in his direct experience. https://tinyurl.com/SALT-NO-MORE
I used to take potassium tablets (99mg X 2) to replace the potassium
that went out my body with the pee pills that I was prescribed. The
croaker cut the dosage of Lasix in half - so I was able to drop the
extra potassium.
I have a sort of allergy to MSG - in that I get a red face, sweats, and "cotton mouth" if I get overloaded on it. And it seems to be a fine line. There are soe Oriental venues here that I cannot patronise because of the MSG overloads.
I do use miso, especially when soup making. Mostly white miso - but it's pretty salty - about half the recommended daily amount of sodium in a tsp. Still, it adds umami so I use it. The red miso adds even deeper flavour,
but I don't use it as often.
And I use Minor's soup bases for many soups and stews since it has far
less sodium than bouillon or most store soup base. I get it at Gordon
Food Service (a restaurant/commercial supplier) locally since I ran the
USDA establishment number on the product and learned that their house
brand is Monior's with a GFS label. Bv)=
As the old philosopher said, "We live and we learn. Or we don't live
long." I've found that to be true.
//Hello Dave,//
on *09.03.24* at *7:16:06* You wrote in area *COOKING*
to *Carol Shenkenberger* about *"Re: Reduced salt"*.
https://tinyurl.com/SALT-NO-MOREMSG (monosodium glutamate) combines sodium with glutamate, an amino acid, a building block of protein found in many foods, such as mushrooms, tomatoes, Parmesan cheese. Glutamate, and MSG, adds umami to food. Called the fifth taste, umami is a complex, deep savory flavor that's imparted by glutamate; enhances salt perception. MSG contains two-thirds less sodium than salt, so adding a little can bump up the flavor in lower-sodium foods, says Taylor Wallace, PhD, an adjunct professor of food and nutrition studies at George Mason University.
According to the Food and Drug Administration, the glutamate in MSG is chemically indistinguishable from the glutamate found naturally in foods. Th average person consumes about 13 grams of glutamate a day from the foods the eat. There have been reports that MSG can cause headaches, nausea, and other issues, but "studies haven't shown any consistent effects in people who say they're sensitive, even when they consume foods with high levels of MSG," Wallace says.
A review of research conducted by the Federation of American Societies for Experimental Biology in 1995 (commissioned by the FDA) found that the sympto did occur in some sensitive people who consumed 3,000 mg or more of MSG in o sitting without food, but the FDA says that consuming that much is unlikely, given that MSG is used on food, and a typical dish seasoned with MSG has 500 or less. In 2017, a report from the European Food Safety Authority noted tha symptoms are rarely seen at intakes below 3,000 mg and concluded that an acceptable daily intake is 14.5 mg per pound of body weight (2,175 mg for a 150-pound person).
We tried: Ac'cent (480 mg of sodium per teaspoon). A ?-teaspoon serving has mg of MSG and 60 mg of sodium. Testers thought it added a savory, brothlike taste instead of a salty one. They liked it on popcorn, saying that it gave snack a "pleasant savory flavor." The only downside was that when sprinkled rice and eggs, it added a slightly metallic note. Be careful shaking it out the container. "The holes were bigger than what you see on a saltshaker, so product poured out pretty fast," Keating says. "Pour some into your hand and then sprinkle on the food."
Regards,
Denis Mosko
Carol Shenkenberger wrote to Dave Drum <=-
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him get some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and pacemaker implnt. Nu Salt works OK - but it gets bitter when you over-do.
I have since gone back on using real salt and it doesn't seem to affect my BP nor make my feet sweel or any of the other gotchas. But, all cases are their own deal. What works for me may not for others. Bv)=
It might be salt doesn't affect you much. New studies (scientific, not bogus) show only 49% of us are affected by salt. Because that number
is 'high', Doctors will still universally recommend low sodium to avoid lawsuits. Safer for them. I know from Japan that Don is salt reactive but not super reactive, and I am non-reactive.
As the old philosopher said, "We live and we learn. Or we don't live
long." I've found that to be true.
Ok on the change resistance. Don is somewhat like that.
I run high potassium (just barely out of norms) but it's diet related. LOTS of dark leafy greens in our diet. Don gets mad at me as he says
I'm trying to keep him healthy (grin).
On the msg, just pinces, takes no more than that for this effect. It's used here at 1 pinch for every 3.5 cups. That probably 1/16th of a
tsp?
By: Dave Drum to Carol Shenkenberger on Wed Mar 06 2024 06:03 am
I like you snack mix too but Don still needs reduced salt options so
My housemate, Dennis, recently had a heart cath done for a 95% blocked artery. And, of course, the cardio guy gave him the conventional "No salt!" talk.
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him
get some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and
pacemaker implnt. Nu Salt works OK - but it gets bitter when you
over-do.
I have since gone back on using real salt and it doesn't seem to
affect my BP nor make my feet sweel or any of the other gotchas. But,
all cases are their own deal. What works for me may not for others.
Bv)=
Hi Dave,
By: Dave Drum to Carol Shenkenberger on Wed Mar 06 2024 06:03 am
I like you snack mix too but Don still needs reduced salt options so
My housemate, Dennis, recently had a heart cath done for a 95% blocked artery. And, of course, the cardio guy gave him the conventional "No salt!" talk.
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him
get some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and
pacemaker implnt. Nu Salt works OK - but it gets bitter when you over-do.
I did similar when I was diagnosed with hypertension. Tried all kinds of low/no salt alternatives and found they did nothing to reduce the blood pressure. Turned out it was kicked in by one of my asthma meds and
something called hyperaldosteronism. One of the side effects was that my potassium levels kept bottoming out and I'd end up in the ER. Once that
was diagnosed and treated, the blood pressure went down. In the
meantime, I went back to using real salt, tho in smaller amounts.
I have since gone back on using real salt and it doesn't seem to
affect my BP nor make my feet sweel or any of the other gotchas. But, all cases are their own deal. What works for me may not for others. Bv)=
Agreed, that's where having a good doctor, one that's willing to listen
to you and work with you is so important.
Meanwhile, a new Indian restaurant opened up in town recently and Steve
had been wanting to try it. We finally did, last night--got butter
chicken, whole wheat roti and lentil soup to go. I was less than
impressed with the soup but the chicken and roti were really good. The chicken came with white basmati rice but the sauce pretty much
overpowered any taste to the rice. We'll probably go back there, don't
know when.
Ruth Haffly wrote to Dave Drum <=-
My housemate, Dennis, recently had a heart cath done for a 95% blocked artery. And, of course, the cardio guy gave him the conventional "No salt!" talk.
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him
get some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and
pacemaker implnt. Nu Salt works OK - but it gets bitter when you
over-do.
I did similar when I was diagnosed with hypertension. Tried all kinds
of low/no salt alternatives and found they did nothing to reduce the
blood pressure. Turned out it was kicked in by one of my asthma meds
and something called hyperaldosteronism. One of the side effects was
that my potassium levels kept bottoming out and I'd end up in the ER.
Once that was diagnosed and treated, the blood pressure went down.
In the meantime, I went back to using real salt, tho in smaller amounts.
I have since gone back on using real salt and it doesn't seem to
affect my BP nor make my feet swell or any of the other gotchas. But,
all cases are their own deal. What works for me may not for others.
Bv)=
Agreed, that's where having a good doctor, one that's willing to listen
to you and work with you is so important.
Meanwhile, a new Indian restaurant opened up in town recently and Steve had been wanting to try it. We finally did, last night--got butter chicken, whole wheat roti and lentil soup to go. I was less than
impressed with the soup but the chicken and roti were really good. The chicken came with white basmati rice but the sauce pretty much
overpowered any taste to the rice. We'll probably go back there, don't know when.
Carol Shenkenberger wrote to Dave Drum <=-
I like the ground beef idea in the Broccoli beef dish.
Carol Shenkenberger wrote to Dave Drum <=-
I like the ground beef idea in the Broccoli beef dish.
That's one of those recipes that when I saw it I said to myself, "Why
didn't I think of that?"
It's tasty and economical. And the ground meat is easier chewing than
all but the most expensive steak cuts. Plus "prep" time is less. What's
not to like?
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dave's Salisbury "Steak"
Categories: Beef, Pork, Vegetables, Soups, Breads
Yield: 4 Servings
10 3/4 oz Can cream of mushroom soup
1 tb Yellow "prepared" mustard
2 ts Worcestershire sauce
1 ts Prepared cream-style
- grated horseradish
1 lg Egg
1/4 c Dry bread crumbs
1/2 c Minced onion
Salt & pepper
1 1/2 lb Chilli grind beef chuck *
1/2 lb Mild Italian sausage
2 tb Oil
1/2 c Water; as needed
Chopped fresh parsley or
- sliced green onion tops
- (preferred) as garnish
* Chilli grind can be hard to find. If your store has a
"service meat" counter ask for a nice shoulder clod to
be put through thei coarse plate twice. The result will
be a texture a bit coarser (and chewier) than typical
fine-ground "hamburger" meat. - UDD
In a bowl, combine the soup, mustard, Worcestershire
sauce and horseradish; blend well with a whisk.
Set aside.
In another bowl, lightly beat the egg. Add bread crumbs,
onion, salt, pepper and 1/4 cup of the soup mixture.
Add meats and mix well. Shape into four (8 oz) patties.
In a large skillet, cook the pucks in oil to desired
doneness; drain and reserve.
Combine remaining soup mixture in the skillet with water
as needed; pour over patties. Return "steaks" to the pan,
cover and cook over low heat for 10-15 minutes or until
meat is heated through. Remove to Plates spoon pan sauce
over meat. Garnish with parsley and/or green onion tops.
NOTE: This is my own take on Salisbury Steak. It is very
much upgraded from the mystery meat "Salisbury Steak"
that I used to be served in school cafeterias/lunchrooms.
It can be prepared ahead, kept in the refrigerator and
warmed up later. -- UDD
Serves: 4 hungry people
Uncle Dirty Dave's Kitchen
MMMMM
... Shallots are for babies; Onions are for men; Garlic is for heroes.
Carol Shenkenberger wrote to Dave Drum <=-
For me, grinding the meat is the painful bit, but then we do it in
batches of 10 lbs or so. Takes about an hour (cleanup is 5 minutes
with our tasin). We used to be faster at it but we are both older.
Re: Reduced salt was: 3/5 Nat
By: Ruth Haffly to Dave Drum on Sat Mar 09 2024 11:33 am
reduce the blood
pressure. Turned out it was kicked in by one of my asthma meds and
something called hyperaldosteronism. One of the side effects was that my potassium levels kept bottoming out and I'd end up in the ER. Once that
was diagnosed and treated, the blood pressure went down. In the
meantime, I went back to using real salt, tho in smaller amounts.
I have since gone back on using real salt and it doesn't seem to
affect my BP nor make my feet sweel or any of the other gotchas. But, all cases are their own deal. What works for me may not for others. Bv)=
Agreed, that's where having a good doctor, one that's willing to listen
to you and work with you is so important.
Meanwhile, a new Indian restaurant opened up in town recently and Steve
had been wanting to try it. We finally did, last night--got butter
chicken, whole wheat roti and lentil soup to go. I was less than
impressed with the soup but the chicken and roti were really good. The chicken came with white basmati rice but the sauce pretty much
overpowered any taste to the rice. We'll probably go back there, don't
know when.
I;m not really impressed with many India-type dishes but they have
some nifty flat breads that I do from time to time. Like Naan.
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him
get some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and
pacemaker implnt. Nu Salt works OK - but it gets bitter when you
over-do.
I did similar when I was diagnosed with hypertension. Tried all kinds
of low/no salt alternatives and found they did nothing to reduce the
blood pressure. Turned out it was kicked in by one of my asthma meds
and something called hyperaldosteronism. One of the side effects was
that my potassium levels kept bottoming out and I'd end up in the ER.
Once that was diagnosed and treated, the blood pressure went down.
In the meantime, I went back to using real salt, tho in smaller amounts.
Ain't it a b ...ear when your medicine tries to kill you? I had to go
to Bing and look up "hyperaldosteronism". I've already got damage to
my
kidneys I can do without having a problem with the adrenal glands.
I have since gone back on using real salt and it doesn't seem to
affect my BP nor make my feet swell or any of the other gotchas. But,
all cases are their own deal. What works for me may not for others.
Bv)=
Agreed, that's where having a good doctor, one that's willing to listen
to you and work with you is so important.
Meanwhile, a new Indian restaurant opened up in town recently and Steve had been wanting to try it. We finally did, last night--got butter chicken, whole wheat roti and lentil soup to go. I was less than
impressed with the soup but the chicken and roti were really good. The chicken came with white basmati rice but the sauce pretty much
overpowered any taste to the rice. We'll probably go back there, don't know when.
We have a bunch of Indian places here. The best I've tried is a place
in a strip mall named Flavor of India. They have a most excellent lunchtime buffet where I have tried many "new to me" foods. The first
time my
friends and I visited we were the only non-Asians in the place - which speaks well for the authenticity. I've discovered many new foods there
as well as my favourite find - Mango Ice Cream. Yuuuuuummm.
This (or maybe it was goat) was on the buffet one time. Good stuff.
Title: Lamb Biryani
Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
Yield: 8 servings
I have a meat grinder - but I've not used it for several years. The butchers st Humphrey's Market do a fine job to order. And I can oftenDave, You have a meat grinder, but You have not used it. And You can pick up recipe ideas when You are at Market.
pick up cooking tips or recipe ideas when I'm there.
I remember in my (far distant) youth cranking the manual meat grinder for my grandmother and mother. It was a definite chore, especially when they made sausage. Bv)= That's why my meat grinder is motorised.You remember in your far distant youth cranking the manual meat grinder for you granny and mom. They made saugsage. Why Your meat grinder is motorised?
Here's a sausage I used to make myself. I made and took a biggish batchMy far distant Youth!) What was the ^^^?
of it to the Canadian Caper picnic (1999) put on by Florence Henderson in Hemmingford, PQ, Canada. It was well received - although it caused some discussion on whether it was fresh Polish sausage or Bratwurst.
That was also the picnic where I was introduced to poutine.
Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds
2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt
* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)
I remember in my (far distant) youth cranking the manual meat grinder for my grandmother and mother. It was a definite chore, especially when they made sausage. Bv)= That's why my meat grinder is motorised.
That was also the picnic where I was introduced to poutine.
Carol Shenkenberger wrote to Dave Drum <=-
For me, grinding the meat is the painful bit, but then we do it in batches of 10 lbs or so. Takes about an hour (cleanup is 5 minutes with our tasin). We used to be faster at it but we are both older.
I have a meat grinder - but I've not used it for several years. The
butchers st Humphrey's Market do a fine job to order. AAnd I can often
pick up cooking tips or recipe ideas when I'm there.
I remember in my (far distant) youth cranking the manual meat grinder
for my grandmother and mother. It was a definite chore, especially when
they made sausage. Bv)= That's why my meat grinder is motorised.
Here's a sausage I used to make myself. I made and took a biggish batch
of it to the Canadian Caper picnic (1999) put on by Florence Henderson
in Hemmingford, PQ, Canada. It was well received - although it caused
some discussion on whether it was fresh Polish sausage or Bratwurst.
Cooked in beer then grilled and slapped into hot dog rolls it made nice picnic fare.
That was also the picnic where I was introduced to poutine.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds
2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt
* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)
Grind the pork butt, pork fat, ham and garlic on the
large hole plate of a meat grinder.
Place ground meat in a bowl, add spices and mix
thoroughly.
You can sautee a small quantity of the mixture and taste
for seasoning.
You may want to add more spices, salt, pepper or garlic.
Stuff sausages into pork casings (available at most large
meat stores or your friendly local butcher).
You can saute sausages over low heat with a little butter
for 15 to 20 minutes, or poach in simmering liquid.
You may grill them as well.
Serve with cold beer.
From: The Book of Garlic
From: http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... "The universe is a big place, perhaps the biggest." -- Kilgore Trout
Ruth Haffly wrote to Dave Drum <=-
Ain't it a b ...ear when your medicine tries to kill you? I had to go
to Bing and look up "hyperaldosteronism". I've already got damage to
my kidneys I can do without having a problem with the adrenal glands.
I've no idea what brought that on but I'm glad we finally figured out
what was going on. They couldn't tell which gland it was coming from
(or both), usually if they can tell, the "offending one" is taken out. Otherwise, as in my case, it gets controlled by a single med, once a
day.
friends and I visited we were the only non-Asians in the place - which speaks well for the authenticity. I've discovered many new foods there
as well as my favourite find - Mango Ice Cream. Yuuuuuummm.
We didn't get the ice cream this time, maybe go back and do a sit down meal there, with ice cream for dessert. When we first moved to WF, we found a good Indian place in Raleigh, with a buffet. They either closed
or moved after a few years, don't know which. One of the tows on the
west side of Raleigh has a significant Indian population with a cricket club, all sorts of restaurants, etc but it's a good bit out of our way
for just a meal so we're going to go back to this place and try
another, just curry place that opened up in WF a couple of years ago.
This (or maybe it was goat) was on the buffet one time. Good stuff.
Title: Lamb Biryani
Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
Yield: 8 servings
Looks good except for the amount of cilantro in it. I know, needed for
the flavor, but..........
Shawn Highfield wrote to Dave Drum <=-
I remember in my (far distant) youth cranking the manual meat grinder for my grandmother and mother. It was a definite chore, especially when they made sausage. Bv)= That's why my meat grinder is motorised.
I remember doing this as well. I threw the grinder out over 30 years
ago when I was moving and wish I had kept it. Yes it was manual but it did a great job.
That was also the picnic where I was introduced to poutine.
This may make me un canadian, but I prefer just fries and gravy. I
really like cheese curds, just not with fries and gravy. ;)
Your sausage recipe is very similar to one I make, but I cheat now and
use pre ground meat, and I make patty's because that's what Andrea and
I prefer.
Denis Mosko wrote to Dave Drum <=-
I remember in my (far distant) youth cranking the manual meat grinder for my grandmother and mother. It was a definite chore, especially when they made sausage. Bv)= That's why my meat grinder is motorised.
You remember in your far distant youth cranking the manual meat grinder for you granny and mom. They made saugsage. Why Your meat grinder is motorised?
Here's a sausage I used to make myself. I made and took a biggish batch
of it to the Canadian Caper picnic (1999) put on by Florence Henderson in Hemmingford, PQ, Canada. It was well received - although it caused some discussion on whether it was fresh Polish sausage or Bratwurst.
That was also the picnic where I was introduced to poutine.
Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds
2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt
* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)
My far distant Youth!) What was the ^^^?
Carol Shenkenberger wrote to Dave Drum <=-
... "The universe is a big place, perhaps the biggest." -- Kilgore Trout
Dave, you chopped out it's a Tasin. They don't make manual grinders.
It's high end electric and mine predates the massively cheapened
Chinese knock-offs.
I like some of it, but not the really hot dishes. The mild butter
chicken had a bit of heat to it, wouldn't want any more than what it did have. It came with a tomato/onion chutney on the side which was very enjoyable. We had a fair amount of left over sauce and some left over rotisserie chicken in the fridge so combined the 2 for another meal.
Is it electrical?I remember in my (far distant) youth cranking the manual meat grinder
for my grandmother and mother. It was a definite chore, especially when
they made sausage. Bv)= That's why my meat grinder is motorised.
You remember in your far distant youth cranking the manual meat grinderDifferent times, different places
for you granny and mom. They made saugsage. Why Your meat grinder is
motorised?
UDD-Kitchen?Here's a sausage I used to make myself. I made and took a biggish batch
of it to the Canadian Caper picnic (1999) put on by Florence Henderson
in Hemmingford, PQ, Canada. It was well received - although it caused
some discussion on whether it was fresh Polish sausage or Bratwurst.
That was also the picnic where I was introduced to poutine.
Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds
2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt
* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)
My far distant Youth!) What was the ^^^?"U"ncle "D"irty "D"ave - It's an acronym (look that up in your English Glossary.) Bv)=
Title: Unique Apple Pie (An Uncle Dirty Dave Special)
Categories: Pies, Fruits, Pastry, Dessert, Pork
Yield: 6 Servings
1 1/2 c A-P flour
1/3 c Bacon drippings
2 tb (to 3 tb) cold water
1 Egg yolk
3 c Apples; sliced
3/4 c White sugar
3/4 c Light brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice
1 Egg white
Sugar & cinnamon
First, swipe some apples from that apple tree down the
alley. A medium sized Kroger bag should be enough.
Assuming you don't get caught, scoot for home and wash
the fruits of your labour. Peel, core and slice (medium)
three cups of fruit. Put in a bowl and cover with water
to prevent browning.
Make the pastry.
PASTRY: In medium-size bowl, place 1 1/2 cups unsifted
all-purpose flour. With pastry blender or 2 knives, cut
in 1/3 cup bacon drippings, until the mixture resembles
coarse crumbs. Do not add salt. The dripping provide
plenty of salt.
Add 2 to 3 tablespoons of cold water and an egg yolk to
flour mixture and mix lightly with fork until moistened;
gather into a ball. Wrap pastry and refrigerate 30
minutes.
Roll out pastry for a 9" or 10" pie pan. Butter the pie
pan and place bottom layer of pastry in it.
FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light
brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp
allspice in a medium sized bowl.
Drain apple slices and mix with sugar/spice mix. If all
the sugar/spice mix is not used up in coating apple
slices spread it over the filling after transferring
fruit to pie pan.
MAKE THE PIE: Moisten rim of pastry with a little water
and place top crust on pie, pinching top and bottom
together to seal. Cut steam vents into top crust with a
sharp knife. If desired, use a pastry brush to brush egg
white on top crust for a glaze. Sprinkle sugar across
the crust lightly and dust with cinnamon.
Bake pie @ 350°F-375°F/175°C-190°C for 50 to 55 minutes
or until crust is lightly browned and filling bubbles.
Cool 10 minutes on wire rack before cutting.
VARIATIONS... I often fry up 4 slices of thick cut slab
bacon to provide the bacon drippings. Then crumble the
bacon slices and mix with the filling.
Serve with a slice of sharp cheddar cheese between the
top crust and the filling.
This is an absolutely scrumptious pie, if I do say so.
First made in August 1955, Springfield, IL
From: Dave Drum | Date: December 21, 2002
Uncle Dirty Dave's Kitchen
Carol Shenkenberger wrote to Dave Drum <=-
No problem on the overtrimming (smile). Anyways only non-metal part in the Tasin is a 'pusher' to help the meat to the to the grinder shoot. Mostly an ignored part here.
I used to partly raw feed my dogs and a friend across the street did
the same so we did big grinder runs about every 3 weeks for 3 years. Military, her husband transferred to Bremerton Washington I think it
was.
Denis Mosko wrote to Dave Drum <=-
I remember in my (far distant) youth cranking the manual meat grinder
for my grandmother and mother. It was a definite chore, especially when
they made sausage. Bv)= That's why my meat grinder is motorised.
You remember in your far distant youth cranking the manual meat grinder
for you granny and mom. They made saugsage. Why Your meat grinder is
motorised?
Different times, different places
Is it electrical?
(which is only THREE spices - UDD)
My far distant Youth!) What was the ^^^?
"U"ncle "D"irty "D"ave - It's an acronym (look that up in your English Glossary.) Bv)=
First made in August 1955, Springfield, IL
From: Dave Drum | Date: December 21, 2002
Uncle Dirty Dave's Kitchen
UDD-Kitchen?
Carol Shenkenberger wrote to Dave Drum <=-
Cute on the IBM version! Ruth and Steve moved a lot too.
Anyways, Saint Patrick's day soon!
Corned beef briskets on sale!
Title: Corned Beef Brisket with Stir-Fried Cabbage:)
Categories: Beef, Main dish
Yield: 10 Servings
3 To 5 lb. corned beef
-brisket
-water
2 ts Vegetable oil
8 c Sliced cabbage, cut 1/2
-inch thick
1 md Red bell pepper,
-cut into thin strips
2 tb Sugar
2 tb White vinegar
1/2 ts Caraway seeds
1/2 ts Salt
2 tb Red currant jelly, melted
Place corned beef in a dutch oven and add water to cover. Cover
tightly and simmer for 3 to 4 hours or until the meat is tender.
Shortly before serving, heat oil in a large skillet over medium high
heat. Add cabbage and red pepper, stir-fry for 5 minutes. Reduce
heat to medium low, cover and continue cooking 5 minutes. Stir
sugar, vinegar, caraway seeds and salt into cabbage and continue
cooking and stirring for 2 minutes. Place brisket, fat side up, on a
broiler-safe serving platter so the surface of the meat is 3 to 4
inches from the heat. Brush melted jelly over brisket, broil 5
minutes or until the brisket is glazed. Carve the brisket diagonally
across the grain into thin slices and serve with cabbage. Makes 10
servings. Note: If desired, potatoes and carrots can be added to the
corned beef during the last half-hour of simmering. Reserve the
briskey cooking liquid to make split pea soup later. strain cooled
broth, the chill it. Remove fat that hardens at surface and use
defatted stock in the soup.
I'd not mind the chicken but still, sorry. Foods from India largely
don't appeal to me. They never did. Sorry.
I appreciate YOU and Steve, but nope on the cookery of India overall.
Ain't it a b ...ear when your medicine tries to kill you? I had to go
to Bing and look up "hyperaldosteronism". I've already got damage to
my kidneys I can do without having a problem with the adrenal glands.
I've no idea what brought that on but I'm glad we finally figured out
what was going on. They couldn't tell which gland it was coming from
(or both), usually if they can tell, the "offending one" is taken out. Otherwise, as in my case, it gets controlled by a single med, once a
day.
I think I druther keep both adrenal glands and add another med to the cocktail I'm already taking.
8<----- EDIT ----->8
friends and I visited we were the only non-Asians in the place - which speaks well for the authenticity. I've discovered many new foods there
as well as my favourite find - Mango Ice Cream. Yuuuuuummm.
We didn't get the ice cream this time, maybe go back and do a sit down meal there, with ice cream for dessert. When we first moved to WF, we found a good Indian place in Raleigh, with a buffet. They either closed
or moved after a few years, don't know which. One of the tows on the
west side of Raleigh has a significant Indian population with a cricket club, all sorts of restaurants, etc but it's a good bit out of our way
for just a meal so we're going to go back to this place and try
another, just curry place that opened up in WF a couple of years ago.
If you've never had mango I scream and you get a chance to try it - by
all means give it a whirl.
This (or maybe it was goat) was on the buffet one time. Good stuff.
Title: Lamb Biryani
Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
Yield: 8 servings
Looks good except for the amount of cilantro in it. I know, needed for
the flavor, but..........
Here's one w/o soapweed. And using economical chicken.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Student's Chicken Biryani Pilau
Categories: Poultry, Rice, Curry, Vegetables
Yield: 6 Servings
I like some of it, but not the really hot dishes. The mild butter chicken had a bit of heat to it, wouldn't want any more than what itdid > have. It came with a tomato/onion chutney on the side which was
very
enjoyable. We had a fair amount of left over sauce and some leftover > rotisserie chicken in the fridge so combined the 2 for another meal.
I like a little heat but too much heat kills the flavor of the other, "non-heat" spices. I do like their meat dishes, like butter chicken, chicken tikka masala, lamb saag, chicken biryani (sp?), and a goat
dish that I forget the name of (maybe haleel?).
I find that I like their vegetarian dishes more. Anything with MP>"chana" in it is a chickpea dish. I like chana saag, chana masala MP>
Carol Shenkenberger wrote to Dave Drum <=-
Cute on the IBM version! Ruth and Steve moved a lot too.
Anyways, Saint Patrick's day soon!
Corned beef briskets on sale!
Brisket can be good stuff if done right. But you can keep the cabbage
that nearly everone insists on serving with it around this time of year. AFAIAC cabbage is best in fine cut cole slaw w/a creamy dressing. Not
boiled to death and sided to slices of corned beef brisket.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: KFC Style Cole Slaw
Categories: Salads, Dairy, Chilies
Yield: 6 Servings
6 c Cabbage; shredded
1 c Carrots; shredded fine
1/4 c Sugar
1/2 ts (ea) salt & pepper
1/2 c Milk
1 c Mayo; NOT Miracle Wimp
1/2 c Buttermilk
1/2 ts Celery seed
3 ds Hot pepper sauce
3 tb Minced white onion
This is pretty close to the Colonel's cole slaw. As
close as I could get it, anyway. - UDD
Toss cabbage lightly with sugar, carrots, salt and
pepper.
Drench all with milk. Cover and refrigerate about 15
minutes.
Meanwhile combine the mayo, buttermilk, celery seed,
pepper sauce and onion. Mix well with cabbage.
Refrigerate again at least 1 hour.
Before serving drain some of the liquid. This
settles quite a bit. Keeps for 24 hours.
From: Uncle Dirty Dave's Copy-cat Attempts
Uncle Dirty Dave's Kitchen
MMMMM
... "I have made good judgements in the future." Dan Quayle
//Hello Carol,//
on *14.03.24* at *16:29:30* You wrote in area *COOKING*
to *Dave Drum* about *"Re: Reduced salt"*.
Why Corned beef briskets on sale?
Title: Corned Beef Brisket with Stir-Fried Cabbage:)
Categories: Beef, Main dish
Yield: 10 Servings
3 To 5 lb. corned beef
-brisket
-water
2 ts Vegetable oil
8 c Sliced cabbage, cut 1/2
-inch thick
1 md Red bell pepper,
-cut into thin strips
2 tb Sugar
2 tb White vinegar
1/2 ts Caraway seeds
1/2 ts Salt
2 tb Red currant jelly, melted
Place corned beef in a dutch oven and add water to cover. Cover
tightly and simmer for 3 to 4 hours or until the meat is tender.
Shortly before serving, heat oil in a large skillet over medium high
heat. Add cabbage and red pepper, stir-fry for 5 minutes. Reduce
heat to medium low, cover and continue cooking 5 minutes. Stir
sugar, vinegar, caraway seeds and salt into cabbage and continue
cooking and stirring for 2 minutes. Place brisket, fat side up, on a
broiler-safe serving platter so the surface of the meat is 3 to 4
inches from the heat. Brush melted jelly over brisket, broil 5
minutes or until the brisket is glazed. Carve the brisket diagonally
across the grain into thin slices and serve with cabbage. Makes 10
servings. Note: If desired, potatoes and carrots can be added to the
corned beef during the last half-hour of simmering. Reserve the
briskey cooking liquid to make split pea soup later. strain cooled
broth, the chill it. Remove fat that hardens at surface and use
defatted stock in the soup.
Regards,
Denis Mosko
Hi Carol,
Back again after a break of several days. An old friend of Steve's
family passed away unexpectedly in Pennsylvania last Saturday. The
funeral was Wednesday; we went up for it. The church house was packed
and even more people went thru the visitation line. One of the things he always did with his grandkids was to split a package of Tasty Kakes so
at the lunch afterwardss, they had a big basket full of the Kakes, replenished multiple times, with a note to take some and enjoy, in his memory. Afterwards, up at the house, there was enough food to feed an
army. It was an 8 hour drive each way but I'm glad we went.
I'd not mind the chicken but still, sorry. Foods from India largely don't appeal to me. They never did. Sorry.
It's OK, not everybody likes everything. We never really had any until
we moved to this area and still don't have it that often; Steve just
wanted to try the new restaurant.
I appreciate YOU and Steve, but nope on the cookery of India overall.
As we appreciate you--have to figure out where/when we can get together sometime.
What's ^^^?Cute on the IBM version! Ruth and Steve moved a lot too.Brisket can be good stuff if done right. But you can keep the cabbage that
Anyways, Saint Patrick's day soon!
Corned beef briskets on sale!
nearly everone insists on serving with it around this time of year. AFAIAC
cabbage is best in fine cut cole slaw w/a creamy dressing. Not boiled to
death and sided to slices of corned beef brisket.
Title: KFC Style Cole Slaw
Categories: Salads, Dairy, Chilies
Yield: 6 Servings
6 c Cabbage; shredded
1 c Carrots; shredded fine
1/4 c Sugar
1/2 ts (ea) salt & pepper
1/2 c Milk
1 c Mayo; NOT Miracle Wimp
1/2 c Buttermilk
1/2 ts Celery seed
3 ds Hot pepper sauce
3 tb Minced white onion
This is pretty close to the Colonel's cole slaw. As
close as I could get it, anyway. - UDD
Toss cabbage lightly with sugar, carrots, salt and
pepper.
Drench all with milk. Cover and refrigerate about 15
minutes.
Meanwhile combine the mayo, buttermilk, celery seed,
pepper sauce and onion. Mix well with cabbage.
Refrigerate again at least 1 hour.
Before serving drain some of the liquid. This
settles quite a bit. Keeps for 24 hours.
EEK! Candied cabbage! Sacrelidge! Call for an exorcist!
No sugar in mine. Savory instead. Redolant with mustards, crunchy types of cabbage, red and white minced onions!Yes! ^^^^^^^
Shaking that horrid image pf candied cabbage (wow),And Yes!
I agree boiled cabbage has no place in my uses unless it's small abounts gracing a soup.:)
A good bowl of Pho will often have some.
Ruth Haffly wrote to Dave Drum <=-
If you've never had mango I scream and you get a chance to try it - by
all means give it a whirl.
We've had it a number of times. Didn't get it this time as we were
doing take out, not eating in.
This (or maybe it was goat) was on the buffet one time. Good stuff.
Title: Lamb Biryani
Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
Yield: 8 servings
Looks good except for the amount of cilantro in it. I know, needed for
the flavor, but..........
Here's one w/o soapweed. And using economical chicken.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Student's Chicken Biryani Pilau
Categories: Poultry, Rice, Curry, Vegetables
Yield: 6 Servings
It does look good--and easy. I've done a simple beef curry from time to time but never really gotten into cooking other Indian foods.
Carol Shenkenberger wrote to Dave Drum <=-
Title: KFC Style Cole Slaw
Categories: Salads, Dairy, Chilies
Yield: 6 Servings
6 c Cabbage; shredded
1 c Carrots; shredded fine
1/4 c Sugar
1/2 ts (ea) salt & pepper
1/2 c Milk
1 c Mayo; NOT Miracle Wimp
1/2 c Buttermilk
1/2 ts Celery seed
3 ds Hot pepper sauce
3 tb Minced white onion
EEK! Candied cabbage! Sacrelidge! Call for an exorcist!
No sugar in mine. Savory instead. Redolant with mustards, crunchy
types of cabbage, red and white minced onions!
Shaking that horrid image pf candied cabbage (wow), I agree boiled
cabbage has no place in my uses unless it's small abounts gracing a
soup. A good bowl of Pho will often have some.
Re: Reduced salt was: 3/5 Natfamily passed away unexpectedly in Pennsylvania last Saturday. The >
By: Ruth Haffly to Carol Shenkenberger on Sat Mar 16 2024 09:56 am
Hi Carol,
Back again after a break of several days. An old friend of Steve's >
any until > we moved to this area and still don't have it that often;It's OK, not everybody likes everything. We never really had
together > sometime.As we appreciate you--have to figure out where/when we can get
Yes, but i'v gotten far less mobile in the past year, sorry to say.
All those years of traipsing the world took their toll. I don't
regret any of it but I'm walker headed.
If you've never had mango I scream and you get a chance to try it - by
all means give it a whirl.
We've had it a number of times. Didn't get it this time as we were
doing take out, not eating in.
Fair enuff. I keep hop[ing to see it in my stupormarkups. I'd buy it before Moose Tracks or Washington Cherry (two of my usuals).
This (or maybe it was goat) was on the buffet one time. Good stuff.
Title: Lamb Biryani
Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
Yield: 8 servings
Looks good except for the amount of cilantro in it. I know, needed for
the flavor, but..........
Here's one w/o soapweed. And using economical chicken.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Student's Chicken Biryani Pilau
Categories: Poultry, Rice, Curry, Vegetables
Yield: 6 Servings
It does look good--and easy. I've done a simple beef curry from time to time but never really gotten into cooking other Indian foods.
It is easy. Like you, I'm more into other cuisines than Indian.
Southeast Asian or Chinese are my favourite non-European or USA specialties. I do make side trips into Korean and Japanese ....
sometimes.
Here's one I have made a few times. You may want to cut back on theknow DD> how it is easy to overload w/soapweed. I find that it blends
phak chi since it is cilantro. I approached it with caution as I
Title: Pork w/Kratiem & Prik Thai
Categories: Oriental, Pork, Rice, Chilies
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
If you've never had mango I scream and you get a chance to try it - by
all means give it a whirl.
We've had it a number of times. Didn't get it this time as we were
doing take out, not eating in.
Fair enuff. I keep hop[ing to see it in my stupormarkups. I'd buy it before Moose Tracks or Washington Cherry (two of my usuals).
I made the mistake of getting a Moose Tracks cone once, and then the
young man scooping and his manager (!!) both denied there was peanut butter in it. Steve tasted it, agreed with me and they finally
conceeded that yes, there is peanut butter and that they need to post a sign to warn peanut sensitive people. They also comped that cone--which Steve finished and I got another flavor. My usual is some sort of chocolate so at our usual place in town I'll split a small scoop with chocolate on the bottom, something else on top. Last time it was
chocolate raspberry on top--yummy. This place makes their own ice
cream, no artificial colors or flavors.
I think my most common "make" other than American is Italian, followed
by sorta Mexican and mock Chinese. About once a year, when the weather starts cooling off, I'll pull out all the stops and do sauerbraten with red cabbage and (usually) noodles. Eating out, OTOH, we'll range all
over the planet.
Fair enuff. I keep hop[ing to see it in my stupormarkups. I'd buy it before Moose Tracks or Washington Cherry (two of my usuals).
I made the mistake of getting a Moose Tracks cone once, and then the
young man scooping and his manager (!!) both denied there was peanut butter in it. Steve tasted it, agreed with me and they finally
conceeded that yes, there is peanut butter and that they need to post a sign to warn peanut sensitive people. They also comped that cone--which Steve finished and I got another flavor. My usual is some sort of chocolate so at our usual place in town I'll split a small scoop with chocolate on the bottom, something else on top. Last time it was
chocolate raspberry on top--yummy. This place makes their own ice
cream, no artificial colors or flavors.
That sent me to the search engines. I don't get peanut flavour in the stuff I get (It's Your Churn brand) I find that they do sell a "Peanut Moose Tracks" variety - which I have never tried. The disclaimer on
the "Extreme Moose Tracks" says "Contains milk, soy. Produced in a facility that uses wheat, egg, peanuts and tree nuts." It's Your Churn
is made by Denali Flavors.
8<----- CUT ----->8
I think my most common "make" other than American is Italian, followed
by sorta Mexican and mock Chinese. About once a year, when the weather starts cooling off, I'll pull out all the stops and do sauerbraten with red cabbage and (usually) noodles. Eating out, OTOH, we'll range all
over the planet.
Living single - my housemate seldom is on my meal schedule, nor does
he partake of wehat I make except on rare occasions - I tend to so
very
simple meals for the most part with the occasional foray into
something more elavourate that freezes well.
Sauerbraten is fairly easy and can be made with slow cooker - as I did when I made the venison sauerbraten for the Y2K picnic that I hosted.
Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe
MMMMM----------------------------RUB---------------------------------
2 ts Salt
1 ts Ground ginger
MMMMM--------------------------MARINADE-------------------------------
2 1/2 c Water
2 c Cider or red wine vinegar
1/3 c Sugar
2 md Onions; peeled, sliced,
- divided
2 tb Mixed pickling spice;
- divided
1 ts Whole peppercorns; divided
8 Whole cloves; divided
2 Turkish bay leaves; divided
2 tb Oil
TO MAKE GRAVY: Strain cooking juices, discarding onions
and seasonings. Add enough reserved marinade to the
cooking juices to measure 3 cups. Pour into a large
saucepan; bring to a boil. Reduce heat and simmer until
gravy is thickened. Slice roast and serve with gravy.
Ruth Haffly wrote to Dave Drum <=-
chocolate so at our usual place in town I'll split a small scoop with chocolate on the bottom, something else on top. Last time it was
chocolate raspberry on top--yummy. This place makes their own ice
cream, no artificial colors or flavors.
That sent me to the search engines. I don't get peanut flavour in the stuff I get (It's Your Churn brand) I find that they do sell a "Peanut Moose Tracks" variety - which I have never tried. The disclaimer on
the "Extreme Moose Tracks" says "Contains milk, soy. Produced in a facility that uses wheat, egg, peanuts and tree nuts." It's Your Churn
is made by Denali Flavors.
I don't recall what brand of ice cream this was, but we were in western
NY when we got it. I'm half inclined to say Hershey's but not 100% sure
on it.
8<----- CUT ----->8
I think my most common "make" other than American is Italian, followed
by sorta Mexican and mock Chinese. About once a year, when the weather starts cooling off, I'll pull out all the stops and do sauerbraten with red cabbage and (usually) noodles. Eating out, OTOH, we'll range all
over the planet.
Living single - my housemate seldom is on my meal schedule, nor does
he partake of wehat I make except on rare occasions - I tend to do
very simple meals for the most part with the occasional foray into something more elaborate that freezes well.
I cook for me and Steve most of the time. This morning/afternoon we
were down south of Raleigh, stopped at a Peruvian restaurant. Steve had
a 1/4 chicken (dark meat), maduros (sweet plantains) and black beans. I had a 1/4 chicken (white meat), maduros and green beans, brought about half of it home. I just don't eat a lot any more so we have a lot of leftovers at home, take homes at restaurants.
Sauerbraten is fairly easy and can be made with slow cooker - as I did when I made the venison sauerbraten for the Y2K picnic that I hosted.
I used to use the crock pot but switched to a dutch oven some years
ago. Not sure why, but it seems to have a better flavor. (G)
Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe
MMMMM----------------------------RUB---------------------------------
2 ts Salt
1 ts Ground ginger
I don't do a rub.
MMMMM--------------------------MARINADE-------------------------------
2 1/2 c Water
2 c Cider or red wine vinegar
1/3 c Sugar
2 md Onions; peeled, sliced,
- divided
2 tb Mixed pickling spice;
- divided
1 ts Whole peppercorns; divided
8 Whole cloves; divided
2 Turkish bay leaves; divided
2 tb Oil
I use bay leaves, juniper berries, whole peppercorns, whole allspice berries and whole cloves in my spicing. Also usually use red wine or
cider vinegar (depends on what's on hand, sugar, onions and water.
TO MAKE GRAVY: Strain cooking juices, discarding onions
and seasonings. Add enough reserved marinade to the
cooking juices to measure 3 cups. Pour into a large
saucepan; bring to a boil. Reduce heat and simmer until
gravy is thickened. Slice roast and serve with gravy.
I do a gingersnap gravy, about a dozen of them crushed with a bit of
sugar to a couple of cups of the cooking liquid. I usually do a double batch of gravy so I have some to freeze with the left over meat.
The name "Moose Tracks" came from a mini golf course in Marquette, Michigan located in the Upper Peninsula of Michigan, which was right down the street from Jilbert's Dairy, the first ice cream shop to carry Original Moose Tracks.Dave! We have golf too. And You?
I cook for me and Steve most of the time. This morning/afternoon
we
were down south of Raleigh, stopped at a Peruvian restaurant.
Steve had
a 1/4 chicken (dark meat), maduros (sweet plantains) and black
beans. I
had a 1/4 chicken (white meat), maduros and green beans, brought
about
half of it home.
Denis Mosko wrote to Dave Drum <=-
The name "Moose Tracks" came from a mini golf course in Marquette, Michigan located in the Upper Peninsula of Michigan, which was
right down the street from Jilbert's Dairy, the first ice cream
shop to carry Original Moose Tracks.
Dave! We have golf too. And You?
We have desktop personal computer with Golf Ball as power button. And You? Regards,Dave! We have golf too. And You?Gold is ubiquitous. I am not, however, a player of pasture pool. Nor the "mini golf" mentioned in the recipe.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Golf Balls
Categories: Candy, Nuts, Chocolate, Snacks
Yield: 36 Servings
2 c Creamy peanut butter
2 c Rice krispies
2 c Powdered sugar
1/2 c Soft butter
6 oz Chocolate chips
6 oz Butterscotch chips
1/2 Bar of paraffin
Mix the first 4 ingredients in bowl.
Shape into balls and place on wax paper.
Melt remaining ingredients in saucepan.
Dip balls in warm sauce, place on wax paper
and refrigerate.
Makes about 3 dozen.
That sent me to the search engines. I don't get peanut flavour in the stuff I get (It's Your Churn brand) I find that they do sell a "Peanut Moose Tracks" variety - which I have never tried. The disclaimer on
the "Extreme Moose Tracks" says "Contains milk, soy. Produced in a facility that uses wheat, egg, peanuts and tree nuts." It's Your Churn
is made by Denali Flavors.
I don't recall what brand of ice cream this was, but we were in western
NY when we got it. I'm half inclined to say Hershey's but not 100% sure
on it.
So back to the search engine - I've never seen Hershey's I scream.
Which makes sense now that I know they are a east and northeast U.S. company. (The Ice Cream part anyway)
Of course, that branched me to:
Denali Flavours is a Wisconsin company which originated Moose Tracks -
to wit: Moose Tracks is a branded flavor of ice cream owned and
licensed by Denali Flavors Inc. (first made in 1988) The name "Moose Tracks"
came from a mini golf course in Marquette, Michigan located in the
Upper Peninsula of Michigan, which was right down the street from Jilbert's Dairy, the first ice cream shop to carry Original Moose
Tracks.
Many different brands license the Moose Tracks flavor including
Strohs, Belmont (ALDI), Market Pantry (Target), Private Selection
(Kroger Co.), Dean's, Signature Select (Safeway/Albertsons), Mayfield, Kawartha Dairy Company, and Publix.
No mention of Hershey's. And you, of course, are correct that peanut butter cups were a part of the original Moose Tracks - The Original
Moose Tracks product description is as follows, "vanilla ice cream
with peanut butter cups and famous Moose Tracks fudge"
According to Denali's web site there is no peanut butter in the
"Extreme! Moose Tracks - A chocolate lover's dream of Chocolate ice
cream, melt-
in-your-mouth Moose Tracks Fudge-filled cups, and Famous Moose Tracks Fudge!"
starts cooling off, I'll pull out all the stops and do sauerbraten with red cabbage and (usually) noodles. Eating out, OTOH, we'll range all
over the planet.
Living single - my housemate seldom is on my meal schedule, nor does
he partake of wehat I make except on rare occasions - I tend to do
very simple meals for the most part with the occasional foray into something more elaborate that freezes well.
I cook for me and Steve most of the time. This morning/afternoon we
were down south of Raleigh, stopped at a Peruvian restaurant. Steve had
a 1/4 chicken (dark meat), maduros (sweet plantains) and black beans. I had a 1/4 chicken (white meat), maduros and green beans, brought about half of it home. I just don't eat a lot any more so we have a lot of leftovers at home, take homes at restaurants.
Plantains are not bananas, but they are close relatives. They are
starchy, less sweet, and usually cooked before eating. And since I
have a bananana allergy I believe I'll have to pass.
Sauerbraten is fairly easy and can be made with slow cooker - as I did when I made the venison sauerbraten for the Y2K picnic that I hosted.
I used to use the crock pot but switched to a dutch oven some years
ago. Not sure why, but it seems to have a better flavor. (G)
I can't use my current Dutch oven on my stove. It's a flat-top
electric and the pot has cast-in stubby legs that hold it off of the
heat just
enough to screw things up. At my previous place I had electric coils
so it worked just fine.
Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe
MMMMM----------------------------RUB---------------------------------
2 ts Salt
1 ts Ground ginger
I don't do a rub.
Fair enough. I do .... mostly for the flavour.
MMMMM--------------------------MARINADE-------------------------------
2 1/2 c Water
2 c Cider or red wine vinegar
1/3 c Sugar
2 md Onions; peeled, sliced,
- divided
2 tb Mixed pickling spice;
- divided
1 ts Whole peppercorns; divided
8 Whole cloves; divided
2 Turkish bay leaves; divided
2 tb Oil
I use bay leaves, juniper berries, whole peppercorns, whole allspice berries and whole cloves in my spicing. Also usually use red wine or
cider vinegar (depends on what's on hand, sugar, onions and water.
I mostly stay away from juniper berries unless they are in a spice mix already and not prominent in the flavour.
TO MAKE GRAVY: Strain cooking juices, discarding onions
and seasonings. Add enough reserved marinade to the
cooking juices to measure 3 cups. Pour into a large
saucepan; bring to a boil. Reduce heat and simmer until
gravy is thickened. Slice roast and serve with gravy.
I do a gingersnap gravy, about a dozen of them crushed with a bit of
sugar to a couple of cups of the cooking liquid. I usually do a double batch of gravy so I have some to freeze with the left over meat.
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
Another thing I don't care for (gingersnaps). If I need ginger flavour
I have ginger I can grate/chop or a jar of ground ginger. But, most of
the time there is sufficient ginger flavour in the drippings (due to
the rub) that I don't need to add. Bv)=
In this recipe I substituted Lemonades for the gingersnaps with
notable success.
Title: Sauerbraten Soup
Categories: Beef, Herbs, Vegetables, Pasta
Yield: 1 1/2 quarts
Steve had
a 1/4 chicken (dark meat), maduros (sweet plantains) and black
beans. I
had a 1/4 chicken (white meat), maduros and green beans, brought
Did they serve the plantains in the form of "fritters"? The first
time I knowingly tried plantains was at a Puerto Rican restaurant.
They were MP> served in a form that looked a lot like mymother's/grandmother's MP> cornbread "fritters" (i.e. look like
Denis Mosko wrote to Dave Drum <=-
//Hello Dave,//
on *22.03.24* at *5:03:53* You wrote in area *COOKING*
to *Denis Mosko* about *"Re: Golf"*.
Dave! We have golf too. And You?Gold is ubiquitous. I am not, however, a player of pasture pool. Nor the "mini golf" mentioned in the recipe.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Golf Balls
Categories: Candy, Nuts, Chocolate, Snacks
Yield: 36 Servings
We have desktop personal computer with Golf Ball as power button. And
You? Regards,
Denis Mosko
Ruth Haffly wrote to Dave Drum <=-
According to Denali's web site there is no peanut butter in the
"Extreme! Moose Tracks - A chocolate lover's dream of Chocolate ice
cream, melt- in-your-mouth Moose Tracks Fudge-filled cups, and
Famous Moose Tracks Fudge!"
Now that one sounds like one I'd order. Last night's cone was chocolate
on the bottom, raspberry on the top. The young lady that works
Wednesday nights knows my regular is chocolate bottom, something else
on top. She was training in a new worker last night.
I can't use my current Dutch oven on my stove. It's a flat-top
electric and the pot has cast-in stubby legs that hold it off of
the heat just enough to screw things up. At my previous place I
had electric coils so it worked just fine.
I've got both cast iron and stainless steel dutch ovens. The place we rented in WF had the old electric coils, bought a new stove when we
bought the house and this one has the flat top. If I had my druthers,
I'd ruther have a gas stove but Steve has nixed that because of my
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.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Another thing I don't care for (gingersnaps). If I need ginger flavour
I have ginger I can grate/chop or a jar of ground ginger. But, most of
the time there is sufficient ginger flavour in the drippings (due to
the rub) that I don't need to add. Bv)=
Your choice, I've always used gingersnaps. My mom told us that whenever
he mom made sauerbraten, her husband was the one that had to hunt down
the gingersnaps, usually on Sunday mornings in a time when very few
stores were open on Sunday. I can recall my mom making it only once,
with a venison roast that hadn't been brined to get rid of the gamey taste. It was very strong. (G)
In this recipe I substituted Lemonades for the gingersnaps with
notable success.
I've tasted those cookies, less than impressed with them.
cream, melt- in-your-mouth Moose Tracks Fudge-filled cups, and
Famous Moose Tracks Fudge!"
Now that one sounds like one I'd order. Last night's cone was chocolate
on the bottom, raspberry on the top. The young lady that works
Wednesday nights knows my regular is chocolate bottom, something else
on top. She was training in a new worker last night.
Most of my breakfast places know my "regular" order so if I want
something a bit different I have to flag my server down before the
order is sent to the galley.
8<----- EXCISION ----->8
the heat just enough to screw things up. At my previous place I
had electric coils so it worked just fine.
I've got both cast iron and stainless steel dutch ovens. The place we
I'd ruther have a gas stove but Steve has nixed that because of my
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.
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.
Your choice, I've always used gingersnaps. My mom told us that whenever
he mom made sauerbraten, her husband was the one that had to hunt down
the gingersnaps, usually on Sunday mornings in a time when very few
stores were open on Sunday. I can recall my mom making it only once,
with a venison roast that hadn't been brined to get rid of the gamey taste. It was very strong. (G)
That "gamey" taste comes from the adrenaline pumped into the
bloodstream because the animal is frightened.
In this recipe I substituted Lemonades for the gingersnaps with
notable success.
I've tasted those cookies, less than impressed with them.
My favourite G.S. cookie is Thin Mints. I mis-typed in my previous. I
used "Lemon-Ups" rather than the icing coated "Lemonades". My least
liked G.S. variety is Do-Si-Dos (P-nut butter sandwich). If I'm gonna
do a peanut butter sandwich I'll use Ritz crackers. Bv)=
Ruth Haffly wrote to Dave Drum <=-
Most of my breakfast places know my "regular" order so if I want
something a bit different I have to flag my server down before the
order is sent to the galley.
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
know, should the server be otherwise tied up, sees you and puts in "the usual"?
8<----- EXCISION ----->8
the heat just enough to screw things up. At my previous place I
had electric coils so it worked just fine.
I've got both cast iron and stainless steel dutch ovens. The place we
I'd ruther have a gas stove but Steve has nixed that because of my
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 saw a nice looking fry pan (looked to be about 7") at Bass Pro Shops the other day in their Lodge display. Thought about it but figured we'd wait until we go to the outlet--might get it at a better price. While
we were living in Savannah, we got a round griddle (about 9" diameter) that gets a lot of use. I've got a lot of other cast iron, including a small pot/cover we found at ReStore--made in Mexico--that also gets a
lot of use.
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.
Ruth Haffly wrote to Dave Drum <=-
Your choice, I've always used gingersnaps. My mom told us that whenever
he mom made sauerbraten, her husband was the one that had to hunt down
the gingersnaps, usually on Sunday mornings in a time when very few
stores were open on Sunday. I can recall my mom making it only once,
with a venison roast that hadn't been brined to get rid of the gamey taste. It was very strong. (G)
That "gamey" taste comes from the adrenaline pumped into the
bloodstream because the animal is frightened.
And my mom, being city raised, had no idea how to pre prep game. Dad
was city raised also, so couldn't tell her, person that gave us the
roast didn't mention it.
In this recipe I substituted Lemonades for the gingersnaps with
notable success.
I've tasted those cookies, less than impressed with them.
My favourite G.S. cookie is Thin Mints. I mis-typed in my previous. I
Mine too, splurged on a box last year and put a sleeve in the freezer. Pulled it out a couple of months ago, still have a couple left.
used "Lemon-Ups" rather than the icing coated "Lemonades". My least
liked G.S. variety is Do-Si-Dos (P-nut butter sandwich). If I'm gonna
do a peanut butter sandwich I'll use Ritz crackers. Bv)=
Steve likes those too. Last year we bought a box of Thin Mints and a
box of the other baker's D0-Si-Dos. They were not up to the quality of
the Little Brownie Baker's Do-Si-Dos so we'll pass on any more cookie sales as long as this council orders from this baker (forget who it is, just remember LBB). The Thin Mints were ok but not quite as good as the ones from LBB. BTW, I spent years in Girl Scouts growing up, as an
adult leader but would not reccommend them to any girl now.
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
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.
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.
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.
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
And lastly I have a small (6" - 7") skillet which is great forcooking DD> eggs and sausage or ham for breakfast. But a little small
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.
That "gamey" taste comes from the adrenaline pumped into the
bloodstream because the animal is frightened.
And my mom, being city raised, had no idea how to pre prep game. Dad
was city raised also, so couldn't tell her, person that gave us the
roast didn't mention it.
Just FYI if it ever comes up again ....
To remove gamey taste from game (if any), you can marinate the flesh,
trim off excess fat, age the meat, cook with acidic ingredients ( my
easy methos - lemon or vinegar), Use strong flavors in seasoning, soak
the meat in milk or buttermilk (called brining, not marinating), incorporate fruits or berries in the dish or cook until brown in the skillet, breaking up the meat until small chunks with a spoon.
My favourite G.S. cookie is Thin Mints. I mis-typed in my previous. I
Mine too, splurged on a box last year and put a sleeve in the freezer. Pulled it out a couple of months ago, still have a couple left.
used "Lemon-Ups" rather than the icing coated "Lemonades". My least
liked G.S. variety is Do-Si-Dos (P-nut butter sandwich). If I'm gonna
do a peanut butter sandwich I'll use Ritz crackers. Bv)=
Steve likes those too. Last year we bought a box of Thin Mints and a
box of the other baker's D0-Si-Dos. They were not up to the quality of
the Little Brownie Baker's Do-Si-Dos so we'll pass on any more cookie sales as long as this council orders from this baker (forget who it is, just remember LBB). The Thin Mints were ok but not quite as good as the ones from LBB. BTW, I spent years in Girl Scouts growing up, as an
adult leader but would not reccommend them to any girl now.
I suppose it would depend on the leadership at the local level. We had
quite the "scandal" a few years ago with the Boy Sprouts involving
some pedo-homo activity.
Title: Girl Scout Stew
Categories: Beef, Vegetables, Grains,
Yield: 6 servings
Ruth Haffly wrote to Dave Drum <=-
My favourite G.S. cookie is Thin Mints. I mis-typed in my previous. I
Mine too, splurged on a box last year and put a sleeve in the freezer. Pulled it out a couple of months ago, still have a couple left.
used "Lemon-Ups" rather than the icing coated "Lemonades". My least
liked G.S. variety is Do-Si-Dos (P-nut butter sandwich). If I'm gonna
do a peanut butter sandwich I'll use Ritz crackers. Bv)=
I ate the last of my thin Mints the other day, don't know when I'll get more.
Title: Girl Scout Stew
Categories: Beef, Vegetables, Grains,
Yield: 6 servings
For us, Girl Scout (aka Campfire) Stew was brown some ground beef, add
a can or two of vegetable soup and some water. Simple, could be done
over an open fire by girls with little to no cooking experience.
CONTINUED FROM PREVIOUS MESSAGE <<
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
I've made this recipe and had to use all 12 of my trove of souffle
dishes so. I'd say the the author's 8 - 10 servings is low. Bv)= It works
without the ricotta, as well. Just put the pasta in the bottom, then
sauce over, cover w/cheese and into the oven until the cheese begins
to scorch arund the edges.
This recipe will feed a crowd - these days I make the meat sauce and freeze it in 1 - 2 person portions. Then when I want bakes spaghetti
I pull one out of the freezer, cook a single/double portion of pan
length pasta, assemble in the meatl souffle dish, pre-sliced mozzaella over the top and into the toaster oven.
Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 9 Servings
Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
I ate the last of my thin Mints the other day, don't know when I'll get more.
Keebler makes a very close copy that they call "Grasshopper" I can
pick up a packet at my local Hy-Vee or Schnuks stupormarkep. The
problem is
that they don't seem to last very long after I open the packet. Bv)=
8<----- CUT ----->8
Title: Girl Scout Stew
Categories: Beef, Vegetables, Grains,
Yield: 6 servings
For us, Girl Scout (aka Campfire) Stew was brown some ground beef, add
a can or two of vegetable soup and some water. Simple, could be done
over an open fire by girls with little to no cooking experience.
That sounds a lot like C-Ration Stew - which I learned when I was in
the California State Military Reserve. Basically each member of the
squad empties the meat item from his C-ration into a helmet liner and
it is cooked over the provided sterno or an actual campfire. And eaten from a canteen cup. The troop who thought to bring garlic salt is the "King" of the mess. Bv)=
Title: Hobo Stew
Categories: Meat, Vegetables, Potatoes
Yield: 1 serving
Ruth Haffly wrote to Dave Drum <=-
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
Now those, I could use a couple of.
I've made this recipe and had to use all 12 of my trove of souffle
dishes so. I'd say the the author's 8 - 10 servings is low. Bv)=
It works without the ricotta, as well. Just put the pasta in the
bottom, then sauce over, cover w/cheese and into the oven until the
cheese begins to scorch arund the edges.
Ever make a half batch and put some in the freezer for quick/easy
meals?
This recipe will feed a crowd - these days I make the meat sauce and freeze it in 1 - 2 person portions. Then when I want bakes spaghetti
I pull one out of the freezer, cook a single/double portion of pan
length pasta, assemble in the souffle dish, pre-sliced mozzaella
over the top and into the toaster oven.
OK, almost as quick. (G)
Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 9 Servings
It would easily feed a crowd, especially if you add salad and garlic bread.
Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
A handy size to have; I've got 3 glass ones and a couple of metal ones. Had to take a meal to shut ins the other day so made a couple of
smaller meatloaves, put them in a glass pan running the short side to short side. In between I put halved small white potatoes and baby
carrots, baked the whole thing about an hour at 350. Took out and put
in a take out container one meatloaf and about half of the potatoes & carrots. Turned the oven off, recovered the pan and slid it back into
the oven while we made the delivery. Came home to a hot, no fuss supper and very little clean up.
Ruth Haffly wrote to Dave Drum <=-
Title: Hobo Stew
Categories: Meat, Vegetables, Potatoes
Yield: 1 serving
The Boy Scout troop my brothers belonged to & dad assisted with did a
foil stew--basically meat balls made of ground beef seasoned with S&P, carrots and potatoes. Cooked over a campfire. On our first long family camping trip my dad did that one night for supper. Problem was, after driving all day, then setting up camp, then preparing 7 packets and cooking them, supper was much later than we ususually ate. After that
trip we usually had meals that could be quickly cooked on a white gas stove for supper.
Ruth Haffly wrote to Dave Drum <=-
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
Now those, I could use a couple of.
Closest image I come up within the web was this - a Japanese curry
plate https://tinyurl.com/BAKE-PASTA - close, but no cigar.
I've made this recipe and had to use all 12 of my trove of souffle
dishes so. I'd say the the author's 8 - 10 servings is low. Bv)=
It works without the ricotta, as well. Just put the pasta in the
bottom, then sauce over, cover w/cheese and into the oven until the
cheese begins to scorch arund the edges.
Ever make a half batch and put some in the freezer for quick/easy
meals?
Not yet. Bv)=
Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 9 Servings
It would easily feed a crowd, especially if you add salad and garlic bread.
Or some of my Rustic Italian Cheese Bread (I've posed that happy
recipe a number of times. And nearly every time I do it gets me
jonesing for
sandwiches made with it.
Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
A handy size to have; I've got 3 glass ones and a couple of metal ones. Had to take a meal to shut ins the other day so made a couple of
smaller meatloaves, put them in a glass pan running the short side to short side. In between I put halved small white potatoes and baby
carrots, baked the whole thing about an hour at 350. Took out and put
in a take out container one meatloaf and about half of the potatoes & carrots. Turned the oven off, recovered the pan and slid it back into
the oven while we made the delivery. Came home to a hot, no fuss supper and very little clean up.
I've got 13" X 9" in ceramic, Pyrex, and aluminum. Same for 10" square
cooking them, supper was much later than we ususually ate. After that
trip we usually had meals that could be quickly cooked on a white gas stove for supper.
Coleman stoves are a great goodness. Mine are propane fueled since
it's nearly impossible to find white gas (petroleum naptha) at a
Title: Camping Seasoning Mix
Categories: Herbs, Condiments, Chilies
Yield: 25 Servings
1/3 c Salt
1 tb Paprika
1 tb Garlic Powder
2 ts Onion Powder
1/2 ts Cayenne
1/2 ts Pepper
Ruth Haffly wrote to Dave Drum <=-
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
Now those, I could use a couple of.
Closest image I come up within the web was this - a Japanese curry
plate https://tinyurl.com/BAKE-PASTA - close, but no cigar.
I found more like what I was looking for by chance the other night. Our VFW had a dinner salute to mark 50 years since troops left Viet Nam, somebody had brought fried chicken in 2 metal (about 6"x10"x2") pans. After dinner someone had stacked the pans with a couple of pieces of chicken left for the taking. We took it home; the pans will be nice for small casseroles, etc.
I've made this recipe and had to use all 12 of my trove of souffle
dishes so. I'd say the the author's 8 - 10 servings is low. Bv)=
It works without the ricotta, as well. Just put the pasta in the
bottom, then sauce over, cover w/cheese and into the oven until the
cheese begins to scorch arund the edges.
Ever make a half batch and put some in the freezer for quick/easy
meals?
Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
A handy size to have; I've got 3 glass ones and a couple of metal ones. Had to take a meal to shut ins the other day so made a couple of
smaller meatloaves, put them in a glass pan running the short side to short side. In between I put halved small white potatoes and baby
carrots, baked the whole thing about an hour at 350. Took out and put
in a take out container one meatloaf and about half of the potatoes & carrots. Turned the oven off, recovered the pan and slid it back into
the oven while we made the delivery. Came home to a hot, no fuss supper and very little clean up.
I've got 13" X 9" in ceramic, Pyrex, and aluminum. Same for 10" square
I don't think I've got it in ceramic but do have a ceramic lasagne pan that's similar in size, but deeper. A full lasagne recipe makes for one heavy pan. My metal pans are aluminum and stainless steel. Don't have a 10" square but have 8" and 9" squares.
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
Now those, I could use a couple of.
I found more like what I was looking for by chance the other night. Our VFW had a dinner salute to mark 50 years since troops left Viet Nam, somebody had brought fried chicken in 2 metal (about 6"x10"x2") pans. After dinner someone had stacked the pans with a couple of pieces of chicken left for the taking. We took it home; the pans will be nice for small casseroles, etc.
That sounds like the nifty piece I referenced in my previous post to
you.
My "ceramic" is actually, I think, stoneware. They be stout, hewavy
and durable. Also oven safe.
This recipe would work in one of the oval casseroles I linked in my
last post to you.
Title: Loaf Pan Lasagna
Categories: Pork, Pasta, Cheese, Herbs, Vegetables
Yield: 2 servings
Is it really?her average tipped hourly income was north of U$20/hr
(More than I
Ruth Haffly wrote to Dave Drum <=-
My "ceramic" is actually, I think, stoneware. They be stout, hewavy
and durable. Also oven safe.
Yes, and they look so nice for taking to a pot luck or just on your kitchen table. (G)
This recipe would work in one of the oval casseroles I linked in my
last post to you.
Title: Loaf Pan Lasagna
Categories: Pork, Pasta, Cheese, Herbs, Vegetables
Yield: 2 servings
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other than our home made lasagne we ever had was back in the early 90s, Olive Garden was running a lasagne lover's special where you could get 2 different ones on one plate. We each got 2, traded halves so each had 4 different lasagnes. Our consensus was that the seafood lasagne was the best other than the traditional cheese version. Sadly we've never seen
it anywhere else, nor back at OG since then.
Denis Mosko wrote to All <=-
her average tipped hourly income was north of U$20/hr
(More than I
Is it really?
This recipe would work in one of the oval casseroles I linked in my
Title: Loaf Pan Lasagna
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems to
be falling off their twigs a lot lately) and have no lack of really
good, authentic Italian restaurants. What we need is a good Greek
venue.
I've not made this yet - but it's high on my "Roun d Tuit" list,
halved or quartered:
Title: Sophia's Moussaka
Categories: Potatoes, Vegetables, Beef, Pork, Herbs
Yield: 12 Servings
CONTINUED FROM PREVIOUS MESSAGE <<
paring kn ife would come in handy - coring/stemming tomatoes or
peppers I usually find a steak knife first and use that. Bv)=
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.
I don't gots an oval one that small. I may have to investigate
further. This wold work well in that size casserole .......
Title: Broccoli Casserole
Categories: Casseroles, Vegetables, Cheese
Yield: 3 Servings
FROM: Paula Deen
(don't want to have to clean out theHow to clean out the microwave?
microwave
Ruth Haffly wrote to Dave Drum <=-
Getting back to a previous post of yours to (IIRC) Ben: Living in
Germany for almost 6 years got me comfortable with cooking metric and weighing things like flour. I have some German/English and one (maybe more?) cook books. Also, before we left, I bought a set of German measuring spoons/cups, still in use today. I'm not caught up short in
my conversions. (G) Since I joined the echo here, I've occaisionally posted a recipe in dual measurements.
I've not made this yet - but it's high on my "Roun d Tuit" list,
halved or quartered:
Title: Sophia's Moussaka
Categories: Potatoes, Vegetables, Beef, Pork, Herbs
Yield: 12 Servings
Looks good, have you tried the red sauce moussaka? That's good too.
Ruth Haffly wrote to Dave Drum <=-
paring kn ife would come in handy - coring/stemming tomatoes or
peppers I usually find a steak knife first and use that. Bv)=
I've used a chef's knife as a paring knife from time to time. (G)
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 this: 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.
I don't gots an oval one that small. I may have to investigate
further. This wold work well in that size casserole .......
The 1/2 qt (500 ml) dish is a round one--good for small amounts but I don't even heat a can of soup in it (don't want to have to clean out
the microwave).
Title: Broccoli Casserole
Categories: Casseroles, Vegetables, Cheese
Yield: 3 Servings
FROM: Paula Deen
Thought it looked familiar (G); I've got a couple of her cook books.
Quoting Dave Drum to Ruth Haffly <=-
I'm seeing more published/print recipes, especially from Saveur and
Nre York Times w/dual measures. The ones from metric countries are
metric only, for the most part.
Quoting Denis Mosko to Ruth Haffly <=-
How to clean out the microwave?
her average tipped hourly income was north of U$20/hr
(More than I
Is it really?
her average tipped hourly income was north of U$20/hr
(More than I
Is it really?
I see no reason to doubt that figure. She drives a nicer car than I do and is raising two children as a single mother. Plus she is a good, friendly server - which tends to make people tip more freely.
I'm seeing more published/print recipes, especially from Saveur and
Nre York Times w/dual measures. The ones from metric countries are metric only, for the most part.
Sorry to play bad guy, but would it be so bad for American's to do the
math instead of us?
Shawn Highfield wrote to DAVE DRUM <=-
Sorry to play bad guy, but would it be so bad for American's to do the math instead of us?
Shawn Highfield wrote to DENIS MOSKO <=-
Soap, water and a cloth. Do you really not clean your microwave?
Quoting Dave Drum to Ruth Haffly <=-
I'm seeing more published/print recipes, especially from Saveur and
Nre York Times w/dual measures. The ones from metric countries are metric only, for the most part.
Sorry to play bad guy, but would it be so bad for American's to do the
math instead of us?
Shawn
___ Blue Wave/386 v2.30
Shawn Highfield wrote to DAVE DRUM <=-
I'm seeing more published/print recipes, especially from Saveur and
Nre York Times w/dual measures. The ones from metric countries are
metric only, for the most part.
Sorry to play bad guy, but would it be so bad for American's to do the math instead of us?
Sean Dennis wrote to Shawn Highfield <=-
Sorry to play bad guy, but would it be so bad for American's to do the math instead of us?
I know MealMaster can convert Imperial measurements to metric on the
fly and I believe most recipe management software can do it.
By the way, the US tried to use metric in the 70s and it failed but
there is one intersting vestige of that attempt: US Interstate 19.
"I-19 is unique among US Interstates because signed distances are given
in meters (hundreds or thousands as distance-to-exit indications) or kilometers (as distance-to-destination indications), and not miles. However, the speed limit signs give speeds in miles per hour."
From: https://en.wikipedia.org/wiki/Interstate_19
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Metric Equivalents for U.s. Measurements
Categories: Information, Ceideburg 2
Yield: 1 Servings
1 Information Only
I boil a glass bowl full of water and steam the microwave then wipe it out. I cover everything when it goes into the microwave so it's usually really clean.I cover everything too.
"I-19 is unique among US Interstates because signed distances are given in meters (hundreds or thousands as distance-to-exit indications) or kilometers (as distance-to-destination indications), and not miles. However, the speed limit signs give speeds in miles per hour."
From: https://en.wikipedia.org/wiki/Interstate_19
to *Dave Drum* about *"Cookware
(don't want to have to clean out the
microwave
How to clean out the microwave?
Germany for almost 6 years got me comfortable with cooking metric and weighing things like flour. I have some German/English and one (maybe more?) cook books. Also, before we left, I bought a set of German measuring spoons/cups, still in use today. I'm not caught up short in
I'm seeing more published/print recipes, especially from Saveur and
Nre York Times w/dual measures. The ones from metric countries are
metric only, for the most part.
One of my Australian sources has a nice "bolerplate" addition at the
end of each recipe. To wit: /begin pasted/
COOK'S NOTES: Oven temperatures are for conventional; if
using fan-forced (convection), reduce the temperature by
20°C.
We use Australian tablespoons and cups: 1 teaspoon
equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals
250 ml.
All herbs are fresh (unless specified) and cups are
lightly packed.
All vegetables are medium size and peeled, unless
specified.
All eggs are 55-60g (large) unless specified.
8<----- CUT ----->8
I've not made this yet - but it's high on my "Roun d Tuit" list,
halved or quartered:
Title: Sophia's Moussaka
Categories: Potatoes, Vegetables, Beef, Pork, Herbs
Yield: 12 Servings
Looks good, have you tried the red sauce moussaka? That's good too.
I have tried it more than once. I just prefer the white (bechamel)
sauce.
paring kn ife would come in handy - coring/stemming tomatoes or
peppers I usually find a steak knife first and use that. Bv)=
I've used a chef's knife as a paring knife from time to time. (G)
I'd find that difficult to accomplish with normal sized-hands. IIRC
you have said in past that you have small hands. If so, then I bet
video of you using even a 6" chef's knife as a paring knife wold make
a good "highlights" reel. BvP=
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.
I don't gots an oval one that small. I may have to investigate
further. This wold work well in that size casserole .......
The 1/2 qt (500 ml) dish is a round one--good for small amounts but I don't even heat a can of soup in it (don't want to have to clean out
the microwave).
Answer for that problem is to invert a plate or saucer over the dish
and let the lava bubble and spatter on to the plate rather than the
sides and roof of the nukser.
Title: Broccoli Casserole
Categories: Casseroles, Vegetables, Cheese
Yield: 3 Servings
FROM: Paula Deen
Thought it looked familiar (G); I've got a couple of her cook books.
I'm making this for tomorrow night's supper:
Title: Dave's Tortellini Supper
Categories: Pasta, Vegetables, Pork, Cheese, Sauces
Yield: 6 servings
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
I've used Meal Masher since it was a shareware program and I did not
know that. How does one do that?
Carol Shenkenberger wrote to Shawn Highfield <=-
Works both ways Shawn. Think about it. Most of our recipes just say things like 2 potates, 1 onion, 2 carrots etc. The one I just posted
left you with 1/3c wine (about 100ml) and 2lbs bottom round (roughly 1 kg.)
Dave Drum wrote to Sean Dennis <=-
I've used Meal Masher since it was a shareware program and I did not
know that. How does one do that?
Still, we're better off than the British Empire which uses metric, BSF (British Standard Fine) *and* Whitworth standards. Anyone who has ever owned an older British motorcycle or car can tell you that you will
need three sets of tool to work on it.
Mike Powell wrote to SEAN DENNIS <=-
During the Clinton Administration, I-265 around Louisville was dual
signed for miles and kms. It has been under destruction for so long
that I have not been on it in a while and am not sure if that is still
the case or not.
Carol Shenkenberger wrote to Shawn Highfield <=-
Works both ways Shawn. Think about it. Most of our recipes just say things like 2 potates, 1 onion, 2 carrots etc. The one I just posted left you with 1/3c wine (about 100ml) and 2lbs bottom round (roughly 1 kg.)
I love Jamie Oliver's recipes, but setting the gas hob to #4 and using
cuts of meat I've never heard before make an interesting challenge.
... The bubonic plague was spread by mini horses.
I boil a glass bowl full of water and steam the microwave thenwipe it out. I cover everything when it goes into the microwave
so it's usually really clean.
I cover everything too.
And you?
Quoting Ruth Haffly to Dave Drum <=-
thing I'm not sure on (because I don't see it that often) is the gas
marks on an oven. I've had nothing but electric stoves/ovens since
leaving AZ so no need to be super concerned about that anyway. (G)
Nice to know. Something I'd clip and tape to an (inside) cabinet door
for quick reference. Looking at the above, main difference I see is
that their tablespoon is 20 ml, vs the 15 ml I use.
Ruth Haffly wrote to Dave Drum <=-
I'm seeing more published/print recipes, especially from Saveur and
Nre York Times w/dual measures. The ones from metric countries are
metric only, for the most part.
Understandable as they're not as familiar with the American
cups/tea/table spoons. But yes, it's not that hard to convert so a
recipe can be written with dual measurements without problems. Only
thing I'm not sure on (because I don't see it that often) is the gas
marks on an oven. I've had nothing but electric stoves/ovens since
leaving AZ so no need to be super concerned about that anyway. (G)
One of my Australian sources has a nice "bolerplate" addition at the
end of each recipe. To wit: /begin pasted/
COOK'S NOTES: Oven temperatures are for conventional; if
using fan-forced (convection), reduce the temperature by
20°C.
We use Australian tablespoons and cups: 1 teaspoon
equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals
250 ml.
All herbs are fresh (unless specified) and cups are
lightly packed.
All vegetables are medium size and peeled, unless
specified.
All eggs are 55-60g (large) unless specified.
Nice to know. Something I'd clip and tape to an (inside) cabinet door
for quick reference. Looking at the above, main difference I see is
that their tablespoon is 20 ml, vs the 15 ml I use.
8<----- CUT ----->8
I've not made this yet - but it's high on my "Roun d Tuit" list,
halved or quartered:
Title: Sophia's Moussaka
Categories: Potatoes, Vegetables, Beef, Pork, Herbs
Yield: 12 Servings
Looks good, have you tried the red sauce moussaka? That's good too.
I have tried it more than once. I just prefer the white (bechamel)
sauce.
I'll take either one. (G)
Ruth Haffly wrote to Dave Drum <=-
Title: Broccoli Casserole
Categories: Casseroles, Vegetables, Cheese
Yield: 3 Servings
FROM: Paula Deen
Thought it looked familiar (G); I've got a couple of her cook books.
I'm making this for tomorrow night's supper:
Title: Dave's Tortellini Supper
Categories: Pasta, Vegetables, Pork, Cheese, Sauces
Yield: 6 servings
Looks good. I'm waiting to see what time Steve gets home from RARSFest (Raleigh Amateur Radio Society) to finalise what we're doing for
supper. The event ends around 3 but he volunteered to be on the clean
up crew. It'll be interesting to see what he comes home with. (G)
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Ben Collver wrote to Dave Drum <=-
I've used Meal Masher since it was a shareware program and I did not
know that. How does one do that?
It's in the Meal Masher Manual:
<https://web.archive.org/web/20151030052335/ http://episoft.home.comcast.net/~episoft/mmdown.htm>
Automatic Unit Conversion, pages 27-28
Pressing Alt-E will convert all ingredients to English measures, and pressing Alt-M will convert all ingredients to Metric measures.
***
I've noticed that it doesn't always pick the unit i would prefer, so
i need to go to a specific ingredient and press Alt-U for that.
Sean Dennis wrote to Dave Drum <=-
I've used Meal Masher since it was a shareware program and I did not
know that. How does one do that?
Okay, I checked again. I confused "decimal fractions" with metric for some reason. I stand corrected.
Still, we're better off than the British Empire which uses metric, BSF (British Standard Fine) *and* Whitworth standards. Anyone who has ever owned an older British motorcycle or car can tell you that you will
need three sets of tool to work on it.
The nice thing about standards is that there's so many to choose from.
I saved your temp conversion list.
Ruth Haffly wrote to Dave Drum <=-
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)=
This one was more like Chick-Fil-A, but not as good. When they first opened, they had a blueberry cole slaw which was pretty good. We'd not been there in some years when we went a couple of years ago and found
that the cole slaw had been taken off the menu. As for Popeyes--the nearest one is Raleigh; we do have a couple of Bojangles in town but we prefer Popeyes.
Sean Dennis wrote to Mike Powell <=-
During the Clinton Administration, I-265 around Louisville was dual
signed for miles and kms. It has been under destruction for so long
that I have not been on it in a while and am not sure if that is still
the case or not.
I didn't know about the dual signage but I believe it about "construction"...job security for 20 years.
on *06.04.24* at *11:56:31* You wrote in area *COOKING*
to *Shawn Highfield* about *"Re: Don't want to have to cle"*.
I boil a glass bowl full of water and steam the microwave then wipe it out. I cover everything when it goes into the microwave so it's usually really clean.
I cover everything too.
And you?
thing I'm not sure on (because I don't see it that often) is the gas
marks on an oven. I've had nothing but electric stoves/ovens since
leaving AZ so no need to be super concerned about that anyway. (G)
I /think/ (and someone correct me if I'm wrong) the gas mark bit is a
very UK thing as I've never heard it out side of UK cookbooks /
videos.
I have a gas stove in the woods (now running propane) and it just has
the standard temps in USCS as it's very old.
Nice to know. Something I'd clip and tape to an (inside) cabinetdoor RH> for quick reference. Looking at the above, main difference I
I will admit I have replaced my measuring things in the kitchen to
USCS ones due to the fact most of my recipes come from this group and
it was easier. ;)
Quoting Ruth Haffly to Shawn Highfield <=-
We have a propane stove in the camper--3 burners and an oven. Since
it's American built, it's all American markings. Last year up in VT,
Smart--just make sure they're nice and sturdy. I started out with a
set of Tupperware (plastic) measures but a while back switched to all metal and glass measures.
I think the "Gas mark" is a British/UK thing. I cannot recall that I
ever saw them on a gas oven that I used. Or possibly I didn't paythem DD> an attention as I was trying to get the control to the
One of my Australian sources has a nice "bolerplate" addition at the
end of each recipe. To wit: /begin pasted/
Nice to know. Something I'd clip and tape to an (inside) cabinet door
for quick reference. Looking at the above, main difference I see is
that their tablespoon is 20 ml, vs the 15 ml I use.
It's a nice addition and a recognition that the editors know that
others than their "own" will be reading and (hopefully) making the recipes.
8<----- CUT ----->8
I've not made this yet - but it's high on my "Roun d Tuit" list,
halved or quartered:
Title: Sophia's Moussaka
Categories: Potatoes, Vegetables, Beef, Pork, Herbs
Yield: 12 Servings
Looks good, have you tried the red sauce moussaka? That's good too.
I have tried it more than once. I just prefer the white (bechamel)
sauce.
I'll take either one. (G)
I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the
twig is bent ....
This is another of my Greek specialities. I had to learn to make this because we don't have a Greek restaurant within 75 miles amd the Saint Anthony's Greek Fest is only once a year.
Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings
I'm making this for tomorrow night's supper:
Title: Dave's Tortellini Supper
Categories: Pasta, Vegetables, Pork, Cheese, Sauces
Yield: 6 servings
Looks good. I'm waiting to see what time Steve gets home from RARSFest (Raleigh Amateur Radio Society) to finalise what we're doing for
supper. The event ends around 3 but he volunteered to be on the clean
up crew. It'll be interesting to see what he comes home with. (G)
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Did I say 6 servings on the supper recipe? I had my newly released
from Hospital friend, Les and his wife over for supper. There were no (none, not even any gravy) leftovers. That's a keeper.
'Nother chicken joint bites the dust. Long as you've got a Popeyes
you're in good shape. Bv)=
This one was more like Chick-Fil-A, but not as good. When they first opened, they had a blueberry cole slaw which was pretty good. We'd not been there in some years when we went a couple of years ago and found
that the cole slaw had been taken off the menu. As for Popeyes--the nearest one is Raleigh; we do have a couple of Bojangles in town but we prefer Popeyes.
Chick Filly was *never* high on my list of "bought chicken'. There
used to was a regional chain called Brown's Chicen that had more
location in Springfield than McDonalds. And the chicken was excellent
so the places were alway busy. But in '93 there was a massacre in a
I was sad to see tem go. Especially when my other favourite chicken
joint left town and I was stuck with Kentucky Fried Colonel until we
got Popeyes.
Ruth Haffly wrote to Denis Mosko <=-
I boil a glass bowl full of water and steam the microwave then wipe it out. I cover everything when it goes into the microwave so it's usually really clean.
I cover everything too.
And you?
I'll cover about 99% of stuff. If I'm just heating something like a
muffin or similar, I'll set it on a napkin, then hit the 30 second
power button. I'll check it after 15-20 seconds, if warm enough then,
I'll take it out and cancel the remaining time. Same with reheating a
mug of tea, just give it a short burst of power, adding more if
neccessary but stopping before it goes to a boil.
Ruth Haffly wrote to Dave Drum <=-
I think the "Gas mark" is a British/UK thing. I cannot recall that I
Seems to be. We had an electric stove in Berlin, and, IIRC, Frankfurt
so I didn't have to be concerned with gas mark conversions.
ever saw them on a gas oven that I used. Or possibly I didn't pay
them any attention as I was trying to get the control to the
Farenheit number given in the recipe. Bv)=
For decades, even before Steve went into the Army, we've kept a thermometer in the oven. Last place we lived in Swansboro, the oven had
no markings and we had a rather dark brown pizza the night we moved in. I'd had an electric stove at the previous place and just guessed where
I needed to turn the knob on the gas stove. IIRC, we also bought a replacement knob with the markings.
One of my Australian sources has a nice "bolerplate" addition at the
end of each recipe. To wit: /begin pasted/
Nice to know. Something I'd clip and tape to an (inside) cabinet door
for quick reference. Looking at the above, main difference I see is
that their tablespoon is 20 ml, vs the 15 ml I use.
It's a nice addition and a recognition that the editors know that
others than their "own" will be reading and (hopefully) making the recipes.
As I understand, most USA recipies are now written with large eggs as
the standard. I think the conversion to medium is 3 medium equal 2
large eggs.
8<----- CUT ----->8
I've not made this yet - but it's high on my "Roun d Tuit" list,
halved or quartered:
Title: Sophia's Moussaka
Categories: Potatoes, Vegetables, Beef, Pork, Herbs
Yield: 12 Servings
Looks good, have you tried the red sauce moussaka? That's good too.
I have tried it more than once. I just prefer the white (bechamel)
sauce.
I'll take either one. (G)
I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the
twig is bent ....
Yes, same as my favorite bbq is eastern NC pork. (G)
This is another of my Greek specialities. I had to learn to make this because we don't have a Greek restaurant within 75 miles amd the Saint Anthony's Greek Fest is only once a year.
Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings
That'll work. One of the Greek Orthodox churches in Raleigh does a big festival every year but we've yet to go. Nearest Greek restaurant is
also in Raleigh.
Ruth Haffly wrote to Dave Drum <=-
Title: Dave's Tortellini Supper
Categories: Pasta, Vegetables, Pork, Cheese, Sauces
Yield: 6 servings
Looks good. I'm waiting to see what time Steve gets home from RARSFest (Raleigh Amateur Radio Society) to finalise what we're doing for
supper. The event ends around 3 but he volunteered to be on the clean
up crew. It'll be interesting to see what he comes home with. (G)
He got home about 5:30 so I slipped a (commercial) lasagne in the oven, had it with grlic bread. He came home with a few odds and ends, gave me the T-shirt he got for being a volunteer.
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
Did I say 6 servings on the supper recipe? I had my newly released
from Hospital friend, Les and his wife over for supper. There were no (none, not even any gravy) leftovers. That's a keeper.
Those are the best, when there are no left overs when having guests
over for a meal. Less clean up since all the food was eaten. Load up
the dishwasher (if you have one) and do a bunch of hand wash dishes,
then kick back and relax.
Ruth Haffly wrote to Dave Drum <=-
'Nother chicken joint bites the dust. Long as you've got a Popeyes
you're in good shape. Bv)=
This one was more like Chick-Fil-A, but not as good. When they first opened, they had a blueberry cole slaw which was pretty good. We'd not been there in some years when we went a couple of years ago and found
that the cole slaw had been taken off the menu. As for Popeyes--the nearest one is Raleigh; we do have a couple of Bojangles in town but we prefer Popeyes.
Chick Filly was *never* high on my list of "bought chicken'. There
used to was a regional chain called Brown's Chicen that had more
location in Springfield than McDonalds. And the chicken was excellent
so the places were alway busy. But in '93 there was a massacre in a
We've always like C-F-A, never had any regional chains.
I was sad to see them go. Especially when my other favourite chicken
joint left town and I was stuck with Kentucky Fried Colonel until we
got Popeyes.
We've tried both Bojangles and KFC (both represented here in WF) but prefer Popeyes, even tho the closest one is in Raleigh.
We have a propane stove in the camper--3 burners and an oven. Since
it's American built, it's all American markings. Last year up in VT,
Ours is a full size range old old old never heard of the brand, when I
get there in another month or so I'll write it down and let you know.
Our oven is an electric one I picked up years ago that uses light
somehow. The gas oven doesn't seem to work and we don't cook enough in
it to fix it when the countertop one works so well. (Plus electricity
is included in my yearly fee's)
Smart--just make sure they're nice and sturdy. I started out with a
set of Tupperware (plastic) measures but a while back switched to all metal and glass measures.
I use all metal and glass here as well. I don't expect I'll have to replace anything unless I drop it. :)
Quoting Ruth Haffly to Shawn Highfield <=-
several times; the first time, when I saw the stove, I was taken back
some years. It was exactly the same one as my mom had had. Dad had put
in a new electric stove when he built the house in the mid 50s. About
1976 she had the kitchen partly remodeled, put in a new stove, sink, fridge and cabinets. Don't know what she did with the old stove but it
had some interesting features.
electric, with a smooth cook top. First one of those I had in GA,
military quarters. Found out I have to hold on to the handle of the pot/pan while I'm stirring so it won't wander off.
Or wear out the measure marks on the glassware. I found out that
putting the glass measuring cups in the dishwasher wore off the marks
over time so I replaced them, washing the new ones only by hand. The
I cover everything too.
And you?
I'll cover about 99% of stuff. If I'm just heating something like a
muffin or similar, I'll set it on a napkin, then hit the 30 second
power button. I'll check it after 15-20 seconds, if warm enough then,
I'll take it out and cancel the remaining time. Same with reheating a
mug of tea, just give it a short burst of power, adding more if
neccessary but stopping before it goes to a boil.
I only cover stuff that I think will splatter. Heating water for tea
or hot chocolate - no cover because water is thin enough that the
bubbles
when it nears boiling don't cause spatter. Soups, now, that's
different. Anything with a thick, viscous liquid gets a cover of some
sort if I'm
giving it more than a minute in my 1100 watt nuker. Usually a saucer
or plate set on top of the bowl with the grub. Cream of (whatever)
soups especially.
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Then we get to making "baked" potatoes in the microwave. Bv)=
This doesn't require a diaper nor a cover. Just a sweet toothand/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
4 tb (45 g) self raising flour
4 tb (55 g) caster sugar
2 tb (17 g) cocoa powder
1 lg Egg
3 tb (43 ml) milk
3 tb (25 ml) sunflower oil
3 tb Chocolate chips
sm Dash of vanilla extract
lg Pinch of dried chile *
* You could use ground chile powder or replace the choc
chips with chile chocolate. You could also use more or
less chile depending on your tastebuds. - UDD
EAT and enjoy - this can serve two - it's a huge portion
for one!
ever saw them on a gas oven that I used. Or possibly I didn't pay
them any attention as I was trying to get the control to the
Farenheit number given in the recipe. Bv)=
For decades, even before Steve went into the Army, we've kept a thermometer in the oven. Last place we lived in Swansboro, the oven had
no markings and we had a rather dark brown pizza the night we moved in. I'd had an electric stove at the previous place and just guessed where
I needed to turn the knob on the gas stove. IIRC, we also bought a replacement knob with the markings.
I've an oven thermometer (dial) that also works in the freezer - in
settings on whichever oven I am using. My current smooth top has
digital settings for the oven which are amazingly accurate. If it's a
It's a nice addition and a recognition that the editors know that
others than their "own" will be reading and (hopefully) making the recipes.
I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the
twig is bent ....
Yes, same as my favorite bbq is eastern NC pork. (G)
I don't know if I've posted my version of N.C. sauce - which I make following an article in Chile Pepper Magazine. (see below)
Title: North Carolina BBQ Sauce
Categories: Bbq, Sauces, Chilies
Yield: 1 Batch
I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best
of Springfield Italian restaurant has fallen to the wrecking ball of progress (highway overpass) and the death of 'Nona' Bianco. I used to reply "Whatever Grandma's speecial of the day is" when asked what I'd
have for supper there. Never got a disappointing meal.
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
I do have a dishwasher. Two of them. Right hand and left hand. There, literally, is no room in my tiny Pullman kitchen for an electric dish washer. And cabinet space is so limited I'm dogged if I'll give any of
it over to a convenience appliance.
We've tried both Bojangles and KFC (both represented here in WF) but prefer Popeyes, even tho the closest one is in Raleigh.
Never tried Bojangles. We've got a newly come to town Cane's on the
far west side ('bout as far from me as is possible and still be "in town"). I have yet to try them.
We used to have a Church's Chicken but whoever picked the location seemingly went strictly on traffic count. Easy enough to get into
their parking lot - but getting out was a really frustrating, roadwhile) DD> very DD> close to Popeyes. There is one near(ish) to you in
rage inducing experience. They are ((were, haven't been for a
This is for their tame chicken. They also serve a zippy version.
Title: Church's Fried Chicken
Categories: Poultry, Herbs
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Makes more sense, you can invert the pot pie onto the plate after
heating to make it easier to eat.
Then we get to making "baked" potatoes in the microwave. Bv)=
Remember to pierce them with a fork or knife several times; it'll help control the explosions.
This doesn't require a diaper nor a cover. Just a sweet tooth
and/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
Looks good and easy enough to mix up and "bake" while working on the
rest of the meal.
Ruth Haffly wrote to Dave Drum <=-
I've an oven thermometer (dial) that also works in the freezer - in
I've got a separate one in the freezer, have had problems with the milirary housing issued ones over the years also. Some were replaced
with brand new, others just swapped out with one from a empty housing unit.
settings on whichever oven I am using. My current smooth top has
digital settings for the oven which are amazingly accurate. If
it's a
That's what mine has also.
It's a nice addition and a recognition that the editors know that
others than their "own" will be reading and (hopefully) making the recipes.
Except for those that are literalists. (G)
I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the
twig is bent ....
Yes, same as my favorite bbq is eastern NC pork. (G)
I don't know if I've posted my version of N.C. sauce - which I make following an article in Chile Pepper Magazine. (see below)
Title: North Carolina BBQ Sauce
Categories: Bbq, Sauces, Chilies
Yield: 1 Batch
That's more of a Lexington or western NC BBQ sauce. Lexington style is
a hybrid of eastern which is basically vinegar and spices, western
which is a tomato sauce based with spices. Lexington is thinner than western NC, somewhat thicker than eastern. My favorite is eastern NC
but Lexington is pretty good as a 2nd choice.
Ruth Haffly wrote to Dave Drum <=-
I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best
Of the various ones we've tried, we like Micheal Angelo's the best, Stouffers the least.
of Springfield Italian restaurant has fallen to the wrecking ball of progress (highway overpass) and the death of 'Nona' Bianco. I used to reply "Whatever Grandma's speecial of the day is" when asked what I'd
have for supper there. Never got a disappointing meal.
If Grandma is cooking, it's got to be good. Don't remember if Grandpa Sam's (the one we've been to a couple of times with Steve's mom & siblings) has a special like that but we've enjoyed it. Steve's older sister and husband always get the chicken parm, whenever/wherever
they're at an Italian place; we try different things to see how they compare to what we make or have had in other places. I had the chicken piccotta last time which got me thinking about making my own--which
turned out surprisingly easy to do.
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen
I do have a dishwasher. Two of them. Right hand and left hand. There, literally, is no room in my tiny Pullman kitchen for an electric dish washer. And cabinet space is so limited I'm dogged if I'll give any of
it over to a convenience appliance.
I understand. Deborah gave my parents a portable dishwasher, fit right beside the counter that separated the kitchen and dining room. OTOH, I like my built in--but would settle for a portable if I had no other option. Mom could have put in a built in when she had the kitchen remodeled but didn't want to give up cabinet space, and said she had enough dishwasher/dryer help when we were home. At that time only the
last of the 5 kids was at home full time; I was married & others were
in various colleges or otherwise on their own.
Ruth Haffly wrote to Dave Drum <=-
We've tried both Bojangles and KFC (both represented here in WF) but prefer Popeyes, even tho the closest one is in Raleigh.
Never tried Bojangles. We've got a newly come to town Cane's on the
far west side ('bout as far from me as is possible and still be "in town"). I have yet to try them.
I presume you'll give a report when you do. Bojangles is a southern
chain, IIRC, based here in NC.
We used to have a Church's Chicken but whoever picked the location seemingly went strictly on traffic count. Easy enough to get into
They don't seem to take anything else but into consideration. Both the
one in Jacksonville and the one in Savannah (first couple we ever saw/tried) were on busy, divided roads/streets without a convenient traffic light. One we stopped at in northern AZ out in almost the
middle of nowhere was on the main road thru town but it was a small
town so ther probably wasn't a lot of traffic on the road.
their parking lot - but getting out was a really frustrating, road
rage inducing experience. They are ((were, haven't been for a while)
very close to Popeyes. There is one near(ish) to you in Raliegh
and another in Durham if you get over that way.
This is for their tame chicken. They also serve a zippy version.
Title: Church's Fried Chicken
Categories: Poultry, Herbs
Yield: 4 Servings
The one we stopped at in AZ didn't offer the jalapeno pepper with the meal. It was closed for eat in (drive thru was open) but they let us inside since we couldn't do the drive in while towing the camper.
several times; the first time, when I saw the stove, I was taken back
some years. It was exactly the same one as my mom had had. Dad had put
That was a fluke for sure!
in a new electric stove when he built the house in the mid 50s. About
1976 she had the kitchen partly remodeled, put in a new stove, sink, fridge and cabinets. Don't know what she did with the old stove but it
had some interesting features.
The old ones were interesting. My grandmother had a 50's era kitchen,
I am going to ask Mom if she has any pictures as I can't remember
much, but I do remember her range had two ovens one above the burners
and one under the burners (in the normal spot).
electric, with a smooth cook top. First one of those I had in GA,
military quarters. Found out I have to hold on to the handle of the pot/pan while I'm stirring so it won't wander off.
My daughter has one of those smooth tops. I prefer the older electric
one we have, but I'm also used to it. (She lives 3 floors below us in same building, but her apartment is a recent re-model). Our apartment
is right out of 1977. LOL
Or wear out the measure marks on the glassware. I found out that
putting the glass measuring cups in the dishwasher wore off the marks
over time so I replaced them, washing the new ones only by hand. The
No dishwasher here, but marks wear off anyway, I find showing the ingredient the cup works while I eyeball amounts. LOL
Quoting Ruth Haffly to Shawn Highfield <=-
At times I wish I had two ovens, not so much now but when the girls
were still living at home. The oven I liked the most was in the post
Any chance your unit will be remodeled any time soon? They may be
waiting to do yours until you move out, before working on it; that
seems to be the way things work.
Get a fine point paint pen and mark the outside. Don't know how well
nail polish would work but a paint pen should do the trick.
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Makes more sense, you can invert the pot pie onto the plate after
heating to make it easier to eat.
My house-mate does that. I just use the flimsy pan it came in and a
fork. Any debris stick to the pan is a doggy treat for Izz-a-bel or Jasper, Dennis' grand-dogs.
Then we get to making "baked" potatoes in the microwave. Bv)=
Remember to pierce them with a fork or knife several times; it'll help control the explosions.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
This doesn't require a diaper nor a cover. Just a sweet tooth
and/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
Looks good and easy enough to mix up and "bake" while working on the
rest of the meal.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
Place potato on microwave-safe plate and microwave 7
minutes, turning over halfway through cooking. If your
potato isn't fork-tender after 7 minutes, continue
microwaving in 1 minute increments until fully cooked.
I've an oven thermometer (dial) that also works in the freezer - in
I've got a separate one in the freezer, have had problems with the milirary housing issued ones over the years also. Some were replaced
with brand new, others just swapped out with one from a empty housing unit.
I do have a pair of "stick" thermometers, one in the upright freezer
and the other in the freezer compartment of the ice box. But the dial
is much easier to read in a glance. Bv)=
settings on whichever oven I am using. My current smooth top has
digital settings for the oven which are amazingly accurate. If
it's a
That's what mine has also.
It's a nice addition and a recognition that the editors know that
others than their "own" will be reading and (hopefully) making the recipes.
Except for those that are literalists. (G)
Or not used to the terms. When I'm inputting recipes I *always* change "cub ed" to "diced" if referring to vegetable prep. Cubed, to me is an operation to tenderise a tough piece of meat.
I also swap "chilli spice mix" for "chili powder" where it's obvious
that they're not talking about powdered chilies. And I disambiguate
that from "chili powder" to ground chile (chilies).
I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the
twig is bent ....
Yes, same as my favorite bbq is eastern NC pork. (G)
I don't know if I've posted my version of N.C. sauce - which I make following an article in Chile Pepper Magazine. (see below)
Title: North Carolina BBQ Sauce
Categories: Bbq, Sauces, Chilies
Yield: 1 Batch
That's more of a Lexington or western NC BBQ sauce. Lexington style is
a hybrid of eastern which is basically vinegar and spices, western
which is a tomato sauce based with spices. Lexington is thinner than western NC, somewhat thicker than eastern. My favorite is eastern NC
but Lexington is pretty good as a 2nd choice.
Here's one I have yet to try .....
Title: Big Bob Gibson's Alabama White BBQ Sauce
Categories: Sauces, Chilies, Citrus, Bbq
Yield: 2 quarts
I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best
Of the various ones we've tried, we like Micheal Angelo's the best, Stouffers the least.
Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't
one of them. I get along just fine with their spaghetti w/meat sauce
as long as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.
I had a favourite stop in Detroit Michhigan back in my truck driving
days. It was on Michigan Avenue near Briggs (basebasll) Stadium -
called the
"Starlite Cafe" the front door was lettered "Little Warsaw" although
it was run by Ukranians. As with Bianco's I'd ask "what's Mom (the
owner's mother) making tonight?" and generally order that.
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen
I surrender ............
If I hit the lottery I'm going to have my dream kitchen designed as
the hum of my new home. Then hang the living, sleeping and home office space off of that. Wall ovens, walk-in reefer, dishwasher, counter
seating for eat-in, nook for a table for six (or more), etc. And lots
or cabinet and pantry space. I've mentally budgeted U$50,000.
I presume you'll give a report when you do. Bojangles is a southern
chain, IIRC, based here in NC.
According to the Bing search engine there are 4 in Illinois. The
nearest is 60 miles north of me in Normal, IL. Long way to go for fats food.
Title: Church's Fried Chicken
Categories: Poultry, Herbs
Yield: 4 Servings
The one we stopped at in AZ didn't offer the jalapeno pepper with the meal. It was closed for eat in (drive thru was open) but they let us inside since we couldn't do the drive in while towing the camper.
The nearest one to me is over 70 miles northwest in Peoria. And in a
VERY dodgy neighbourhood. I was never tempted to stop there when I was delivering to the AutoZone right down the street.
Ruth Haffly wrote to Shawn Highfield <=-
At times I wish I had two ovens, not so much now but when the girls
were still living at home. The oven I liked the most was in the post housing on Fort Hood--it was built into the wall. Stove top was a
counter top model, IIRC, gas. Our older daughter's kitchen has a
stacking built into the wall microwave on top, oven on bottom unit and
a counter top almost professional gas cook top. The oven doesn't seem
to be as big, maybe because putting the microwave on top limits its
size.
Ruth Haffly wrote to Dave Drum <=-
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Makes more sense, you can invert the pot pie onto the plate after
heating to make it easier to eat.
My house-mate does that. I just use the flimsy pan it came in and a
fork. Any debris stick to the pan is a doggy treat for Izz-a-bel or Jasper, Dennis' grand-dogs.
Depending on time of day for the meal, if I'm eating by myself or in
the living room (watching the news), I usually want a plate as it's
easier to hold than a hot pie pan. Also, no dogs around to clean up
the remains.
Then we get to making "baked" potatoes in the microwave. Bv)=
Remember to pierce them with a fork or knife several times; it'll help control the explosions.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
This doesn't require a diaper nor a cover. Just a sweet tooth
and/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
Looks good and easy enough to mix up and "bake" while working on the
rest of the meal.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
Place potato on microwave-safe plate and microwave 7
minutes, turning over halfway through cooking. If your
potato isn't fork-tender after 7 minutes, continue
microwaving in 1 minute increments until fully cooked.
A paper towel works just as well, especially if you use the plain white ones.
Ruth Haffly wrote to Dave Drum <=-
It's a nice addition and a recognition that the editors know that
others than their "own" will be reading and (hopefully) making the recipes.
Except for those that are literalists. (G)
Or not used to the terms. When I'm inputting recipes I *always* change "cubed" to "diced" if referring to vegetable prep. Cubed, to me is an operation to tenderise a tough piece of meat.
But it's also a legitimate term for larger than diced pieces.
I also swap "chilli spice mix" for "chili powder" where it's obvious
that they're not talking about powdered chilies. And I disambiguate
that from "chili powder" to ground chile (chilies).
I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the
twig is bent ....
Yes, same as my favorite bbq is eastern NC pork. (G)
I don't know if I've posted my version of N.C. sauce - which I make following an article in Chile Pepper Magazine. (see below)
Title: North Carolina BBQ Sauce
Categories: Bbq, Sauces, Chilies
Yield: 1 Batch
That's more of a Lexington or western NC BBQ sauce. Lexington style is
a hybrid of eastern which is basically vinegar and spices, western
which is a tomato sauce based with spices. Lexington is thinner than western NC, somewhat thicker than eastern. My favorite is eastern NC
but Lexington is pretty good as a 2nd choice.
Here's one I have yet to try .....
Title: Big Bob Gibson's Alabama White BBQ Sauce
Categories: Sauces, Chilies, Citrus, Bbq
Yield: 2 quarts
I think I'll take a pass on this one for pork.
Ruth Haffly wrote to Dave Drum <=-
I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best
Of the various ones we've tried, we like Micheal Angelo's the best, Stouffers the least.
Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't
one of them. I get along just fine with their spaghetti w/meat sauce
as long as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.
We've not tried any of their other products as I make my own versions.
But some years ago, we were up at my parent's house, with my 2
brothers. They (brothers) were talking about how good Stouffer's is;
Steve and I sat there inwardly cringing at their lack of taste. But, considering both of them were single, it's not really a surprise.
Younger brother could cook some, older brother did well to heat water.
I had a favourite stop in Detroit Michhigan back in my truck driving
days. It was on Michigan Avenue near Briggs (basebasll) Stadium -
called the
"Starlite Cafe" the front door was lettered "Little Warsaw" although
it was run by Ukranians. As with Bianco's I'd ask "what's Mom (the
owner's mother) making tonight?" and generally order that.
Sounds like it would be a good choice.
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen
I surrender ............
Don't forget, I'm a newspaper editor's daughter. (G)
If I hit the lottery I'm going to have my dream kitchen designed as
the hum of my new home. Then hang the living, sleeping and home office space off of that. Wall ovens, walk-in reefer, dishwasher, counter
seating for eat-in, nook for a table for six (or more), etc. And lots
or cabinet and pantry space. I've mentally budgeted U$50,000.
And maid service to keep it clean?
Carol Shenkenberger wrote to Ruth Haffly <=-
Agreed on cubed vs diced. Dave, diced is a thin cut. Cubed isn't.
Dave, when I add cubed pork loin to a stirfry, it's a 1inch think pork loin cut lengthwise tp 1 inch strips then cross-cut to 1 inch cubes.
It's not 'diced' which would be scraplits.
At times I wish I had two ovens, not so much now but when the girls
were still living at home. The oven I liked the most was in the post
That's when Grandma used them both was when all the kids were home,
bread and such. Even at the end one oven was for baked goods and the other was for the rest of the things.
Any chance your unit will be remodeled any time soon? They may be
waiting to do yours until you move out, before working on it; that
seems to be the way things work.
They re-model when you move out. We're on an old lease so we will
never get it re-modelled as we will die in this apartment.
Get a fine point paint pen and mark the outside. Don't know how well
nail polish would work but a paint pen should do the trick.
Andrea marked the one she uses. I don't wnat mine messed with. LOL
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels.
Quoting Ruth Haffly to Shawn Highfield <=-
So for her, having two ovens was a good option. My mom never was a
fancy cook so her oven was used for "ordinary" baking........I think
Sigh! I can understand their point tho. But, what if your stove dies before you do; will they replace it with a smooth top then?
Andrea marked the one she uses. I don't wnat mine messed with. LOL
Helps tell them apart. (G) Still, I would like to have at least basic markings on the cup so I know how accurate my measures are.
Carol Shenkenberger wrote to Dave Drum <=-
Re: Re: Cookware (part #2)
By: Dave Drum to Carol Shenkenberger on Mon Apr 15 2024 06:29 am
Sorry Dave but a cubed potato has no relation to tenderizing meat.
Maybe your area is just odd on that?
Mike Powell wrote to DAVE DRUM <=-
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels.
I tune into F1 sometimes but I usually don't miss an IndyCar event.
OT: the F1 usenet newsgroup is available here.
stacking built into the wall microwave on top, oven on bottom unit and
a counter top almost professional gas cook top. The oven doesn't seem
to be as big, maybe because putting the microwave on top limits its
size.
I had a double wall oven (electric) when I lived in the tin can. My
top oven was abot 2/3 the size of the bottom unit. When I did
Thanksgiving
dinner dishes for a family get together I did the turkey in the bottom
and pies in the top. Side dishes, salads, and starters were provided
by others.
When I do my dream kitchen I think I'll go for the convection/nuker as
the top unit.
Depending on time of day for the meal, if I'm eating by myself or in
the living room (watching the news), I usually want a plate as it's
easier to hold than a hot pie pan. Also, no dogs around to clean up
the remains.
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels. Usually I'm in front of the desk holding my confuser set-up, banging in recipes, doing r-mail or
reading news feeds and looking up arcane or ambiguous references on my Bing search engine.
So I've usually let five or more minutes elapse between the ending
chime for the cookig cycle and the opening of the door. The plate is usually
too hot to handle comfortably but the pot pie may be easily picked up
by spanning the top to use the rim. I carry it yo my confuser desk and chow down as I pursue wharever I'm working on.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. O prefer to
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
Place potato on microwave-safe plate and microwave 7
A paper towel works just as well, especially if you use the plain white ones.
Or, for that matter, since it's just a washed, clean potato - the tray without a diaper. Bv)=
Or not used to the terms. When I'm inputting recipes I *always* change "cubed" to "diced" if referring to vegetable prep. Cubed, to me is an operation to tenderise a tough piece of meat.
But it's also a legitimate term for larger than diced pieces.
Not im my house. Either large dice or chunks. Cubed, io my mind still refers to smacking with a meat mallet or mechanical tenderising.
Title: Big Bob Gibson's Alabama White BBQ Sauce
Categories: Sauces, Chilies, Citrus, Bbq
Yield: 2 quarts
I think I'll take a pass on this one for pork.
I'd try it at least once. But approach it with caution.
Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't
one of them. I get along just fine with their spaghetti w/meat sauce
as long as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.
We've not tried any of their other products as I make my own versions.
But some years ago, we were up at my parent's house, with my 2
brothers. They (brothers) were talking about how good Stouffer's is;
Steve and I sat there inwardly cringing at their lack of taste. But, considering both of them were single, it's not really a surprise.
Younger brother could cook some, older brother did well to heat water.
As a single guy, cooking for one, the frozen dinners/entrees are a
great convenience. And handy when I'm busy trying to finish up all my "round
tuits" before my black camel kneels. Bv)=
I am somewhat a connoisseur of frozen single serves. The most
reliably, overall, is Healty Choice steamers. Never hit a clinker yet.
The bottom of the garbage pail is Michelena's - never tasted a good
one. Stouffer's, as I said, has some good stuff. As does Marie
Callendar's - but the price makes me wince. Bv)=
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen
I surrender ............
Don't forget, I'm a newspaper editor's daughter. (G)
And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very
profitable) days.
If I hit the lottery I'm going to have my dream kitchen designed asoffice DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
the hum of my new home. Then hang the living, sleeping and home
Ruth Haffly wrote to Dave Drum <=-
We've been smoking a turkey the last few years we've been home for Thanksgiving. Last year we were up in NY with Steve's family, almost
had fresh venison for dinner. As Steve and I were on the way to his sister's house in the early afternoon, a deer jumped out in front of
the truck. Steve stood on the brakes, stopped about a foot short of hitting it.
When I do my dream kitchen I think I'll go for the convection/nuker as
the top unit.
We had that in our first camper, worked ok but couldn't do anything big
in it. New camper has a regular oven, can do a small turkey in it but
it's not convection. Stove at home has a combo convection/regular oven, full size microwave above it.
Ruth Haffly wrote to Dave Drum <=-
Don't forget, I'm a newspaper editor's daughter. (G)
And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very profitable) days.
Dad was editor, not owner so it wasn't profitable for us. He
supplimented income by doing wedding, etc photos, mom did Local &
Personal column for the paper until I was in 6th grade (youngest
sibling in first grade), then she worked for the school. General aide
for 2 years, then moved into the library for about 20. I learned to
cook as part of her getting a Master's degree.
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
Ruth Haffly wrote to Dave Drum <=-
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels. Usually I'm in front of the desk holding my confuser set-up, banging in recipes, doing r-mail or
reading news feeds and looking up arcane or ambiguous references on my Bing search engine.
Steve eats at his computer desk sometimes. Since my net book sits in my lap, I can't put a plate or bowl there at the same time. I'll grab a
tray to set the food on, on a side table if I need to use the computer during one of those meal times.
So I've usually let five or more minutes elapse between the ending
chime for the cooking cycle and the opening of the door. The plate
is usually too hot to handle comfortably but the pot pie may be easily picked up by spanning the top to use the rim. I carry it to my
confuser desk and chow down as I pursue wharever I'm working on.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.The Cosmic Drisp
I usually stove top cook the potatoes for salad, and yes, I also cut
them up beforehand. Peeling is optional, depending on what kind of potatoes I'm using--russets get peeled but yukon gold and red don't.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems to
be falling off their twigs a lot lately) and have no lack of really
good, authentic Italian restaurants. What we need is a good Greek
venue.
So for her, having two ovens was a good option. My mom never was a
fancy cook so her oven was used for "ordinary" baking........I think
Yes, she lived in the kitchen.
Sigh! I can understand their point tho. But, what if your stove dies before you do; will they replace it with a smooth top then?
The last time it died, they replaced it with something they had laying
in the storage room. I suspect it would be the same again, same with
the fridge just whatever old junk they have in storage.
Andrea marked the one she uses. I don't wnat mine messed with. LOLbasic RH> markings on the cup so I know how accurate my measures are.
Helps tell them apart. (G) Still, I would like to have at least
I have some left so it's not tooooo hard to figure it out. But if I'm
way off then I figure it's my own fault! ;)
Quoting Ruth Haffly to Shawn Highfield <=-
Yes, she lived in the kitchen.
Don't see that these days, except maybe baking days for the Amish and other groups like that.
Sounds like military housing. We had mixed "luck" with our appliances.
instruction manual for it. Moved to Fort Huachuca (AZ) and when we got housing, the stove was identical to the one in MA.
As long as you have a few markings, you should be able to guess-timate fairly accurately. I have a back up one cup liquid cup that gets
pulled out every once in a while when I need 2 liquid measures for the same recipe but can't do the rinse and reuse thing.
Ruth Haffly wrote to Dave Drum <=-
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems to
be falling off their twigs a lot lately) and have no lack of really
good, authentic Italian restaurants. What we need is a good Greek
venue.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
Carol Shenkenberger wrote to Ruth Haffly <=-
On Olive Garden, grin, it's my speed! Yes, I still can't cook Italian.
I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
Lets see, if I won a million, I'd edit my existing kitchen by extending
it out to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
Lets see, if I won a million, I'd edit my existing kitchen by extending it out
to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
We've been smoking a turkey the last few years we've been home for Thanksgiving. Last year we were up in NY with Steve's family, almost
had fresh venison for dinner. As Steve and I were on the way to his sister's house in the early afternoon, a deer jumped out in front of
the truck. Steve stood on the brakes, stopped about a foot short of hitting it.
That "free" veison can get quite expensive if it's Bambi by Bumper. A local body shop here runs a billboard every couple of years with the message "If you got your deer by accident come see us for an estimate"
When I do my dream kitchen I think I'll go for the convection/nukeras DD> the top unit.
We had that in our first camper, worked ok but couldn't do anything big
in it. New camper has a regular oven, can do a small turkey in it but
it's not convection. Stove at home has a combo convection/regular oven, full size microwave above it.
It goes without saying the "big' oven would be fan forced as well as standard. I have a toaster oven for counter-top use that is also an
air fryer/convection oven. It lives in the utility closet with the
furnace
and water heater until I clear enough of my (very) limited counter
space to bring it out and use it.
And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very profitable) days.
Dad was editor, not owner so it wasn't profitable for us. He
supplimented income by doing wedding, etc photos, mom did Local &
Personal column for the paper until I was in 6th grade (youngest
sibling in first grade), then she worked for the school. General aide
for 2 years, then moved into the library for about 20. I learned to
cook as part of her getting a Master's degree.
I started by writing an outdoors column for a Sports paper based in Springfield - whilst living in California. When I moved back "home"
I became a jack-of-all-trades for the little weekly paper. Then the owner/editor/pub;lisher had a heart problem and I was forced to learn
the printing trade in order to keep the doors open. After that I had
a college weekly, followed by a group of small town papers. And ran
a "job shop" printnig operation at te same time.
I was young and energetic. These days I'm north of 80 and getting
tired.
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=
Steve eats at his computer desk sometimes. Since my net book sits in my lap, I can't put a plate or bowl there at the same time. I'll grab a
tray to set the food on, on a side table if I need to use the computer during one of those meal times.
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
I'm doing Wendy's Biggie Bag (burger and fries) I might not use the
side table. But if it's soup/chilli, or Popeyes, or a meal I have
prepared
I use the little table.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.The Cosmic Drisp
I usually stove top cook the potatoes for salad, and yes, I also cut
them up beforehand. Peeling is optional, depending on what kind of potatoes I'm using--russets get peeled but yukon gold and red don't.
I don't make 'tater salad often. Or macaroni/pasta salad.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
The Cosmic Crisp works well in this:
Title: Pork & Apple Salad for Two
Categories: Pork, Nuts, Citrus, Fruits
Yield: 2 Servings
Carol Shenkenberger wrote to Ruth Haffly <=-
On Olive Garden, grin, it's my speed! Yes, I still can't cook Italian.
I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
Nearly everyone "tweaks" to his/her taste. It's a universal truth. I
learned about *real* Chinese (well, the Cantonese part) when I stumbled
into House of Yee in Inglewood, CA. I started at the top of the menu
and worked my way to the bottom, keeping mental notes. Bv)=
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
It's a poor cook who can't suit him/herself. I've been known to tell
diners in a private home (not always mine) who complain about what they
were served "The door is over there. And Mickey D's is about six blocks
in (whichever) direction."
Lets see, if I won a million, I'd edit my existing kitchen by extending it out to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
Mine (from scratch) would be modelled on something similar to the kitchen Janis had in Binghamton(?) when she hosted the echo picnic. IIRC you were there - but my memory, at 82, gets "convenient" sometimes and I misemember.
This was my first attempt at D.I.Y. Chinese food.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lobster Cantonese
Categories: Oriental, Seafood, Shellfish, Rice
Yield: 4 Servings
2 lb Lobster tails
1 cl Garlic; minced
1 ts Fermented black beans;
- rinsed, drained
2 tb Oil
1/4 lb Ground pork
1 1/2 c Hot water
1 1/2 tb Soy sauce
1 ts MSG (highly optional)
2 tb Cornstarch
3 tb Dry sherry
1 Egg
3 tb Water
Cilantro sprigs
Green onion curls
Hot cooked rice
For the best results in preparing this attractive
Chinese dish cook the lobster pieces as quickly as
possible. The beaten egg added to the sauce makes it
richer and creamier.
With sharp knife, pry lobster meat from shell and
slice into medallions. Mince garlic and black beans
together. Heat oil in wok or skillet and add garlic
mixture. Cook and stir a few seconds. Add pork and
cook about 10 minutes, stirring to break up meat.
Add hot water, soy sauce and MSG.
Add lobster medallions and cook 2 minutes. Mix corn
starch and sherry and stir into sauce. Beat egg with
3 tablespoons water and blend into sauce. Cook over
low heat 30 seconds, stirring constantly.
Sauce should be creamy but not heavy.
Spoon sauce into center of platter.
Arrange medallions in sauce in decorative pattern.
Garnish with cilantro and green onion curls.
For each serving, place a few lobster medallions
over rice in bowl. Spoon sauce over lobster.
Recipe from: http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... It takes seven years for a deer to grow up into a moose.
Lets see, if I won a million, I'd edit my existing kitchen by extending itout
to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
Some of those corn-cob curtains like Marge Simpson has. :D
Mike
* SLMR 2.1a * L&N -- The Old Reliable
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
We've been smoking a turkey the last few years we've been home for Thanksgiving. Last year we were up in NY with Steve's family, almost
had fresh venison for dinner. As Steve and I were on the way to his sister's house in the early afternoon, a deer jumped out in front of
the truck. Steve stood on the brakes, stopped about a foot short of hitting it.
That "free" veison can get quite expensive if it's Bambi by Bumper. A local body shop here runs a billboard every couple of years with the message "If you got your deer by accident come see us for an estimate"
That's why a lot of trucks in deer areas have bumper guards, to (hopefully) deflect the worst of the impact. Years ago, riding home
from college on break, with a friend, as we turned onto one road, I cautioned him about the road being notorious for deer hits. I'd barely gotten the words out of my mouth when we saw one on the side of the
road. He stayed there and we didn't see any more the rest of the trip.
Now when Steve and I travel, especially around dusk and in an area with lots of open fields, I keep my eyes roving.
When I do my dream kitchen I think I'll go for the convection/nuker
as DD> the top unit.
We had that in our first camper, worked ok but couldn't do anything big
in it. New camper has a regular oven, can do a small turkey in it but
it's not convection. Stove at home has a combo convection/regular oven, full size microwave above it.
It goes without saying the "big' oven would be fan forced as well as standard. I have a toaster oven for counter-top use that is also an
air fryer/convection oven. It lives in the utility closet with the
furnace
and water heater until I clear enough of my (very) limited counter
space to bring it out and use it.
OTOH our toaster/convection oven lives on a counter top right by the stove. It gets used quite often; yesterday I toasted half a bagel in
the morning and baked some short cakes (to go with fresh strawberries)
in the afternoon.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Everyone has a photographic memory. Some don't have film.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
Ruth Haffly wrote to Dave Drum <=-
I started by writing an outdoors column for a Sports paper based in Springfield - whilst living in California. When I moved back "home"
I became a jack-of-all-trades for the little weekly paper. Then the owner/editor/pub;lisher had a heart problem and I was forced to learn
the printing trade in order to keep the doors open. After that I had
a college weekly, followed by a group of small town papers. And ran
a "job shop" printnig operation at te same time.
I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=
Tell me about it! Wake County re-evaluates property every 4 years as compared to 8 years for the rest of the state. Our taxes more than
doubled with the last re-evaluation, done last year. According to them, the house/lot is worth more than twice what we paid for it in fall of
2014 but we can't sell it for that much.
Meanwhile, local strawberries are beginning to hit the market. Steve picked some up for me at the local farmer's market so we've had
strawberry short cake and a riff on a salad we'd had last year in Fairbanks. Salad has candied pecans, craisins, bacon bits, feta cheese, strawberries, greens (I used fresh spinach) and a balsamic vinegarette dressing. We'll probably enjoy it a few more times before the end of
fresh strawberry season. (G)
Ruth Haffly wrote to Dave Drum <=-
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
I'm doing Wendy's Biggie Bag (burger and fries) I might not use the
side table. But if it's soup/chilli, or Popeyes, or a meal I have
prepared I use the little table.
We've got a set of those with a walnut finish, picked up at a yard
sale.
I don't make 'tater salad often. Or macaroni/pasta salad.
I do a Pennsylvania Dutch one at least once during the summer, a hot German potato salad a bit more often. My mom's version of potato salad
was just potatoes, hard boiled egg and mayo (with a splash of vinegar
and celery seed) dressing. I've also done a cold potato salad by
cooking the potaotes, draing them , then adding Italian dressing and letting them sit in that for an hour or so. By then they've absorbed
most of the dressing; what they haven't, I'll drain. Then I'll add
chopped hard boiled (steamed) eggs and a mayo/mustard dressing. Yummy!
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baked apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
I've seen them, not tried them but maybe next fall.....
The Cosmic Crisp works well in this:
Title: Pork & Apple Salad for Two
Categories: Pork, Nuts, Citrus, Fruits
Yield: 2 Servings
Hmmmmmmmmmmmmmmmm, looks good and now that Steve is back eating pork...............
By: Ruth Haffly to Dave Drum on Tue Apr 16 2024 01:08 pm
On Olive Garden, grin, it's my speed! Yes, I still can't cook
Italian. I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
Lets see, if I won a million, I'd edit my existing kitchen by
extending it out to the porch area, moving the paio sliding door back.
Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some
good curtians.
Yes, she lived in the kitchen.
Don't see that these days, except maybe baking days for the Amish and other groups like that.
No you sure don't. She was a product of her time that's for sure!
Sounds like military housing. We had mixed "luck" with our appliances.
These two have been here at least 8 years so we're used to the quirks
in the oven. 350 is 380(ish) on the dial, etc.
instruction manual for it. Moved to Fort Huachuca (AZ) and when we got housing, the stove was identical to the one in MA.
That was handy!
As long as you have a few markings, you should be able toguess-timate RH> fairly accurately. I have a back up one cup liquid cup
We have the backup ones as well but they are plastic and were a gift
from someone, Andrea likes those.
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
Nearly every cook puts a personal "spin" on a recipe. My good friend
Joe DeFrates once told me "You can make my recipe but you can't make
my chilli"
When I asked him "Whassup with that?" He explained that everyone
tastes and "adjusts" as they and wander off the straight and narrow.
I've always found O.G. to be lowest common denominator Italian. Weto DD> be falling off their twigs a lot lately) and have no lack of
have a substantial Italian population (the first generation seems
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
O. G. does have some decent dishes - but most of their stuff is onthe DD> profitable path of "Hey Diddle Diddle, Straight Up The Middle".
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
That being said:
Title: Olive Garden Chicken Gnocchi Soup
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 8 servings
Hi Carol,
By: Ruth Haffly to Dave Drum on Tue Apr 16 2024 01:08 pm
On Olive Garden, grin, it's my speed! Yes, I still can't cook
Italian. I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
I know, we each have our own areas of cooking that we do better in than others. For chain Italian, we prefer Carraba's but there aren't any
local ones. For non chain Italian, we've got a few good ones in the
area, plus my home made. (G)
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
That's all that matters. Years ago I said that I do mock Chinese--throw everything in a wok and stir fry it. Michael wrote back and said that
it's the real thing as he does it himself. I still do that from time to time.
Lets see, if I won a million, I'd edit my existing kitchen by
extending it out to the porch area, moving the paio sliding door back.
For this house I'd expand the whole back wall so I could have a larger sewing room and Steve, a larger computer room/ham radio shack/library in addition to the larger kitchen. I'd try to incorporate a space for the washer and dryer, turn that space into a linen and broom closet. I'd
also do a bigger deck/patio area.
Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
I'd make curtains but yes, more (and better cabinetry. We have a hanging rack for pots and pans which is a big help as I don't need to devote
cabinet space to them. We have more storage than we did in the rental
house, but not a lot more. Nice to dream but..........we're debating a possible move out west in the future, don't know if that will actually
come about tho.
Carol Shenkenberger wrote to Dave Drum <=-
Sorry Dave but a cubed potato has no relation to tenderizing meat.
Dave Drum wrote to Carol Shenkenberger <=-
https://www.thespruceeats.com
Ruth Haffly wrote to Dave Drum <=-
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
Dave Drum wrote to Carol Shenkenberger <=-
Nearly everyone "tweaks" to his/her taste. It's a universal truth. I learned about *real* Chinese (well, the Cantonese part) when I stumbled into House of Yee in Inglewood, CA. I started at the top of the menu
and worked my way to the bottom, keeping mental notes. Bv)=
Sean Dennis wrote to Dave Drum <=-
https://www.thespruceeats.com
See my quote from the same website about the terms "cube", "dice", and "chop" to xxCarol in this same packet.
Continuing on my theme for this packet:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mom's Chop Suey
Categories: Main dish
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
Nearly every cook puts a personal "spin" on a recipe. My good friend
Joe DeFrates once told me "You can make my recipe but you can't make
my chilli"
When I asked him "Whassup with that?" He explained that everyone
tastes and "adjusts" as they and wander off the straight and narrow.
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started cooking as my dad insisted on the basics. As time went on, I tinkered
more and more with them, still somewhat trying to cater to his tastes
but seeing what I could "get away with". Some years back, before he
went into the nursing home, we were up visiting and he asked me to make
a meat loaf for supper. I did, putting in some sauteed onion, which I
do when making it at home. He ate--and enjoyed--it; I never did tell
him about the onion because he had declared a few days earlier that he didn't like onions. I'd put them in other things that I made when we visited or he came to visit us; he ate them without complaint.
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems
to DD> be falling off their twigs a lot lately) and have no lack of
really DD> good, authentic Italian restaurants. What we need is a good
Greek DD> venue.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
I didn't grow up with Chef Boyardee Italian, just my mom's poor version
of it. There was one local-ish Italian place my folks took us to occaisionally, I remember one time we all ordered lasagne. It came out, looking nothing like what my mom made but tasted good. Years later,
after meeting Steve, I found out that was the more authentic Italian lasagne. I've made it myself over the years--taught my mom how to do it but don't know if she ever did before the dememtia set in.
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The Middle".
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
places that cook like Steve's mom used to (chef coming from the same region of Italy as her family) but a lot more "nice try, but..."
places.
That being said:
Title: Olive Garden Chicken Gnocchi Soup
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 8 servings
Steve tried it the last time we went to OG and was less than impressed with it.
Quoting Ruth Haffly to Shawn Highfield <=-
My mom started that way but having 5 kids and Dad's job not paying a
whole lot, she changed gears aand became a working (outside the house)
GA, with a smooth top stove. Instruction/warranty book was in a
binder, with the rest of the appliances--smart idea--that was left when
we moved.
I've got a set of plastic (in addition to my metric measures) around somewhere but it's missing the (IIRC) half cup. Not a big deal. Also
have the less than common (2 tablespoon/teaspoon, 1 1/2 tablespoon,
pinch, smidgeon, packet of yeast [from King Arthur Flour] measures.
The cup measures range from 1/8 cup to one, including 2/3 and 3/4 cups.
Quoting Sean Dennis to Ruth Haffly <=-
Now here's something I like (and everyone else thinks I'm crazy) sans
the brandy:
Title: Myra's Jewish Chopped Liver
Quoting Ruth Haffly to Dave Drum <=-
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started
I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.
I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)
I know the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear that I'm the age I am. "You
sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=
Tell me about it! Wake County re-evaluates property every 4 years as compared to 8 years for the rest of the state. Our taxes more than
doubled with the last re-evaluation, done last year. According to them, the house/lot is worth more than twice what we paid for it in fall of
2014 but we can't sell it for that much.
Illiois has a "Homestead Act" for residential property that is
occupied by its owner or owners as his or their principal dwelling
place. Plus
the "Low-Income Senior Freeze" provides limited-income seniors with protection against real estate tax increases due to rising property values.
My taxes haven't gone up since I moved into this home. Used to have to make the trek to the Country Assessor's office to apply/renew the deal in-person. And may have to in future. But, for now, the CoVid pandamic
has put the brakes on the in-person deal. Bv)=
Meanwhile, local strawberries are beginning to hit the market.Steve RH> picked some up for me at the local farmer's market so we've
We're a bit behind you. Our season is mid-May to ...... We have
several U-Pick and/or farm stands plus the farmer's market.
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
We've got a set of those with a walnut finish, picked up at a yard
sale.
They are handy. Even if I hardly ever watch TeeVee. Bv)=
I don't make 'tater salad often. Or macaroni/pasta salad.
I do a Pennsylvania Dutch one at least once during the summer, a hot German potato salad a bit more often. My mom's version of potato salad
was just potatoes, hard boiled egg and mayo (with a splash of vinegar
and celery seed) dressing. I've also done a cold potato salad by
cooking the potaotes, draing them , then adding Italian dressing and letting them sit in that for an hour or so. By then they've absorbed
most of the dressing; what they haven't, I'll drain. Then I'll add
chopped hard boiled (steamed) eggs and a mayo/mustard dressing. Yummy!
If I use eggs in/on my 'tater or macaroni salad they are generally
sliced as garnis/topping. But I does like a good egg salad sandwich sometimes.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
I've seen them, not tried them but maybe next fall.....
They are a good duplicate for Honey Crisp - being a close cousin. I recommended them to Dale Shipp, who was a Honet Crisp acolyte. Worked
out well for him.
Ruth Haffly wrote to Dave Drum <=-
I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.
I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.
My list is probably longer than I realise but it does feel good to get items marked off from time to time.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)
I know the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear that I'm the age I am. "You
sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=
Work/keeping you active has probably kept you going.
Meanwhile, local strawberries are beginning to hit the market.
Steve RH> picked some up for me at the local farmer's market so we've
had RH> strawberry short cake and a riff on a salad we'd had last year
in RH> Fairbanks. Salad has candied pecans, craisins, bacon bits, feta
cheese, RH> strawberries, greens (I used fresh spinach) and a balsamic
vinegarette RH> dressing. We'll probably enjoy it a few more times
before the end of RH> fresh strawberry season. (G)
We're a bit behind you. Our season is mid-May to ...... We have
several U-Pick and/or farm stands plus the farmer's market.
I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.
I'd make curtains but yes, more (and better cabinetry. We have a hanging rack for pots and pans which is a big help as I don't need to devote
cabinet space to them. We have more storage than we did in the rental
house, but not a lot more. Nice to dream but..........we're debating a possible move out west in the future, don't know if that will actually
come about tho.
On renovations, grin as you saw at the picnic, I have that porch in spades! Mine was done on the picnic table on the porch.
On the stir fry, tonight it's flat italian green beans with garlic and mushrooms in olive oil. Main dish will be garlic parmesan alfredo
over egg noodles with sliced kielbasa and garnished with shishido
peppers and strips of red bell peppers.
Should all be good!
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
There's a small local Italian place here in Johnson City called "The
Crazy Tomato" that beats Olive Garden hands down IMNSHO. I haven't
eaten at Olive Garden in years as they want too much for their food.
Now here's something I like (and everyone else thinks I'm crazy) sans
the brandy:
Title: Myra's Jewish Chopped Liver
Categories: Poultry, Appetizers, Jewish
Yield: 3 Servings
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started cooking as my dad insisted on the basics. As time went on, I tinkered
more and more with them, still somewhat trying to cater to his tastes
but seeing what I could "get away with". Some years back, before he
went into the nursing home, we were up visiting and he asked me to make
a meat loaf for supper. I did, putting in some sauteed onion, which I
do when making it at home. He ate--and enjoyed--it; I never did tell
him about the onion because he had declared a few days earlier that he didn't like onions. I'd put them in other things that I made when we visited or he came to visit us; he ate them without complaint.
My house-mate also claims he can't eat onions because they give him a "heartburn". But he scarfs down my chuck roast which is made with both sliced onion and a packet of onion soup mix. And once, just for a
giggle I made calves liver w/bacon and onions and smothered it in a
nice gravy. He always claimed that he "hated" liver sonce his Navy
days. But he did second helpings on this. Bv)=
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
I didn't grow up with Chef Boyardee Italian, just my mom's poor version
of it. There was one local-ish Italian place my folks took us to occaisionally, I remember one time we all ordered lasagne. It came out, looking nothing like what my mom made but tasted good. Years later,
after meeting Steve, I found out that was the more authentic Italian lasagne. I've made it myself over the years--taught my mom how to do it but don't know if she ever did before the dememtia set in.
In his defense, Chef Hector Boiardi (before the advertising people
revised the spelling of his name) had a very nice restaurant in
Cleveland, Ohio. And he began selling his pasta sauce in washed milk bottles. That grew into a full-fledged manufacturing deal which was
later sold to American Home Foods and was later gobbled up by ConAgra.
O. G. does have some decent dishes - but most of their stuff is onMiddle".
the profitable path of "Hey Diddle Diddle, Straight Up The
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
My mom started that way but having 5 kids and Dad's job not paying a
whole lot, she changed gears aand became a working (outside the house)
Survival comes first!
GA, with a smooth top stove. Instruction/warranty book was in a RH>binder, with the rest of the appliances--smart idea--that was left when
we moved.
That is a good idea. Probably something I should have done over the years, we have a drawer filled with manuals in a file cabinet and we
can never find what we want, so I just end up using google to see if I
can figure it out.
I've got a set of plastic (in addition to my metric measures) around somewhere but it's missing the (IIRC) half cup. Not a big deal. Also
We're missing a few from the plastic set. I'm not sure where they
went.
have the less than common (2 tablespoon/teaspoon, 1 1/2 tablespoon,
pinch, smidgeon, packet of yeast [from King Arthur Flour] measures.
The cup measures range from 1/8 cup to one, including 2/3 and 3/4 cups.
That's handy!
Reminds me of my Mother before her mother passed away they spent time
in the kitchen so Mom could say to Granny "Okay give me a pinch." and
then she measured it. "Give me a small handful" and measure. etc. LOL
So the family recipes now say "Big handful" - 1/2 cup or something
like that. Granny was good about writing them down just used her own
hands as a
measuring device. LOL
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started
Andrea is like this. I even have recipes printed and pretend to use
them when I make something I've made a 100 times just so she'll eat
it. "I don't like when you change recipes, make them correctly."
(Hope she doens't see this) As long as a printed recipe is handy she
will eat it. ;)
Ruth Haffly wrote to Dave Drum <=-
My house-mate also claims he can't eat onions because they give him a "heartburn". But he scarfs down my chuck roast which is made with both sliced onion and a packet of onion soup mix. And once, just for a
giggle I made calves liver w/bacon and onions and smothered it in a
nice gravy. He always claimed that he "hated" liver sonce his Navy
days. But he did second helpings on this. Bv)=
Neither of our daughters are fans of liver; I served it a fair amount
when they were growing up. My favorite way to fix it was to slice it
into strips or chunk, fry it, cut up onions, bell peppers and mushrooms together, then add a marinara-ish sauce, cook it down and serve it over brown rice. Haven't done that in a while but maybe I'll check out the liver next time I go shopping--don't see it as much as I used to. My
mom would fry up bacon (one slice per person), then cook beef liver
that had been dredged in flour in it--always tough. After all the kids left home, she discovered baby beef liver was much more tender than regular beef (probably from an older cow or steer) liver.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The
Middle".
I'm less and less enamored of it, the more I eat there. Best things on
the menu are the tossed salad, breadsticks and chocolate lasagne, IMO.
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
No, but when I cooked Italian for Steve's folks about 9 months after we were married, his mom said that I cook "like a good little dago". (G) Knocked her socks off one time a few years later with a lasagne (her recipe) but with home made noodles.
Quoting Ruth Haffly to Shawn Highfield <=-
sensitive to changes. Other times I'll keep the recipe handy aas a reference for key ingredients--make sure I don't leave anything major out--and quite often, I'll wing it, especially if I've made it a
gazillion times before.
recipe and sees that it calls for 2 teaspoons of water. Blondie is in
the living room so he yells in "is that heaping or level?". When we
what could be heaping. I showed him the comic and for a long time, he'd see an ingredient and just ask "is it heaping or level?".
Quoting Dave Drum to Ruth Haffly <=-
to a restaurant for our supper. These days I leave the pork liver where found. Chicken/poultry liver is a favourite. And I've tried sheep
liver more than once. But never again pork liver.
I gave the pasta roller to my sister-in-law and now buy pre-made from
the store. Bv)=
I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.
My list is probably longer than I realise but it does feel good to get items marked off from time to time.
Some people call that a bucket list.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)
But we all know someone our age (or a bit younger) who is in far wprse shape than we.
I know the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear that I'm the age I am. "You
sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=
Work/keeping you active has probably kept you going.
If it were onl;y possible to be old without getting old. Bv)=
8<----- EDIT ----->8
Meanwhile, local strawberries are beginning to hit the market.
Steve RH> picked some up for me at the local farmer's market so we've
had RH> strawberry short cake and a riff on a salad we'd had last year
in RH> Fairbanks. Salad has candied pecans, craisins, bacon bits, feta
cheese, RH> strawberries, greens (I used fresh spinach) and a balsamic
vinegarette RH> dressing. We'll probably enjoy it a few more times
before the end of RH> fresh strawberry season. (G)
We're a bit behind you. Our season is mid-May to ...... We have
several U-Pick and/or farm stands plus the farmer's market.
I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.
I'm begiknning to see them in some of the stupormarkups as a high
value. Suttill's Farm or Jefferies Orchard (local Farm stands) are offering
onion set and seed potatoes on their signage. Apparetly nothing much
is "in" just yet. And the current outdoors temp as I type this is 33o
So it will be a bit before the plants take off.
I've had something very much like this in the past. It wold be verycrust.
easy to make with a pre-made graham cracher or chocolate cookie
Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
Shawn Highfield wrote to Sean Dennis <=-
Here's the one my Jewish friend taught me to make and it's perfect IMO. Basically the same but we don't over cook the liver.
Dave Drum wrote to Sean Dennis <=-
I respectfully disagree with those astute folks at Spruce. Cubed, to
me, will *always* refer to mechanically tenderied meat(s).
Not quite Chun King - but close. Here's my entry:
Quoting Sean Dennis to Shawn Highfield <=-
Basically the same but we don't over cook the liver.
That does look good. I've saved that.
Title: One-Pan Potatoes & Chicken Teriyaki
Shawn Highfield wrote to Dave Drum <=-
to a restaurant for our supper. These days I leave the pork liver
where found. Chicken/poultry liver is a favourite. And I've tried
sheep liver more than once. But never again pork liver.
I wonder if you got a bad peice? I've cooked pork liver many many
times and never had that issue. In order for me: Chicken Livers, Pork, Beef. Never tried sheep yet as everytime I order lamb from the farm
he's out of organ meat.
I gave the pasta roller to my sister-in-law and now buy pre-made
from the store. Bv)=
The only pasta I make regular are Lasagna noodles and perogies (SP), everything else we buy ready made. The Lasagna noodles I make are just
so much better then the boxed ones. (Remember my kitchen is GF)
Sean Dennis wrote to Dave Drum <=-
I respectfully disagree with those astute folks at Spruce. Cubed, to
me, will *always* refer to mechanically tenderied meat(s).
I think it may be also how one was raised as I rarely, if ever, had
cubed steak. In my home, "cubed" was to mean "chopped into small
cubes". I do like cubed steak, however, it's out of my budget. I'm
now losing 14% of my monthly budget to Medicare which I don't actually need but I know if I don't get it now, I may not be able to get it
later.
Not quite Chun King - but close. Here's my entry:
That looks tasty.
This looks like something I might make this Thanksgiving for myself
though reducing it to just two Cornish hens (four is a bit much):
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Orange Glazed Cornish Hens
Categories: Main dish, Poultry
Yield: 4 Servings
My house-mate also claims he can't eat onions because they give himfor a DD> giggle I made calves liver w/bacon and onions and smothered
Neither of our daughters are fans of liver; I served it a fair amount
left home, she discovered baby beef liver was much more tender than regular beef (probably from an older cow or steer) liver.
I grew up with liver 'n onions a common thing at our house. Lerned
about liver 'n bacon at a local restaurant run by Isidro Valadaz and
his American wife. After my dad died and Mom moved back toSpringfield DD> she asked me to come live with her so she wouldn't be
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The
Middle".
I'm less and less enamored of it, the more I eat there. Best things on
the menu are the tossed salad, breadsticks and chocolate lasagne, IMO.
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
No, but when I cooked Italian for Steve's folks about 9 months after we were married, his mom said that I cook "like a good little dago". (G) Knocked her socks off one time a few years later with a lasagne (her recipe) but with home made noodles.
I made pasta one time - more as a challenge to myself after watching
Mario Batali on the Fod Network make it look so easy. At home, on my
own and without video tape editing (or experience) it proved somewhat
more problematic. And it's just like (almost) my recipe for egg
noodles I got from my grandmother ... using different flour and
finishing steps.
I gave the pasta roller to my sister-in-law and now buy pre-madefrom DD> the store. Bv)=
sensitive to changes. Other times I'll keep the recipe handy aas a reference for key ingredients--make sure I don't leave anything major out--and quite often, I'll wing it, especially if I've made it a
gazillion times before.
This is pretty much what I do. But don't tell Andrea. :)
recipe and sees that it calls for 2 teaspoons of water. Blondie isin RH> the living room so he yells in "is that heaping or level?". When
LOL.
what could be heaping. I showed him the comic and for a long time, he'd see an ingredient and just ask "is it heaping or level?".
My daughter will call and ask me from time to time "Did you measure
this?" when she reads my recipes because when I write them down mostly
I just
guess at what I threw in. LOL Drives her crazy because she can't get things to taste exactly like mine. (Which is how I keep my
POWER!!!!!!)
Dave Drum wrote to Sean Dennis <=-
Medicare is an "automatic" when you become 65. They nick the premium
out of your Social Security cheque.
I'm with you. I'd add this to the recipe:
Title: Bacon-Cheddar Stuffing
This recipe halves very easily (thank providence) and if you're
stuffing two game hens the leftovers may be baked as a side dish for another meal.
Shawn Highfield wrote to Sean Dennis <=-
With chicken liver even people who dislike chopped liver will like
it. At least that's the case here as Andrea isn't a liver fan.
Saved that one. My hours are changing so one pan / one person meals couple times a week are in my future.
Quoting Sean Dennis to Shawn Highfield <=-
I am a big fan of lightly fried chicken gizzards. Only person in my family who likes them. I share a love of ginger snaps and real
licorice with my mom but with eggnog, like gizzards, I stand alone. XD
saltines. I was taken off of doxycycline and am being put on
minocycline which shouldn't cause that nausea though nausea is a side effect of all "cyclines".
Quoting Dave Drum to Shawn Highfield <=-
boar's liver is supposed to be a separate item and all liver sold as
pork live is supposed to be from sows.
how hard/involved it was after seeing it done or reading about it. And with some stuff it turns out that it really dows make a difference.
Here's a recipe I've not tried but have eaten (as a dessert item). I'm pretty sure you could make these GF.
Title: Varenyki (Filled Dumplings) Ukrainian
Quoting Ruth Haffly to Shawn Highfield <=-
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Ruth Haffly wrote to Dave Drum <=-
We tried pork liver once, when we were living on $500./month (early
80s, pre army) and food stamps. Once was enough; it wasn't as bad as
your experience but just too strong for our tastes. Baby beef, calf's
or chicken liver are our preferred choices now.
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Sean Dennis wrote to Dave Drum <=-
Medicare is an "automatic" when you become 65. They nick the premium
out of your Social Security cheque.
I'm 51 and on it now but that's because I draw SSDI.
I'm with you. I'd add this to the recipe:
Title: Bacon-Cheddar Stuffing
Saved. That looks delicious.
This recipe halves very easily (thank providence) and if you're
stuffing two game hens the leftovers may be baked as a side dish for another meal.
Yes, I'd eat both as leftovers!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: 30-Min: Chili Cornmeal Chicken
Categories: Poultry etc, Chili
Yield: 4 Servings
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Here's a chicken liver recipe from Ian Hoare's friend Denis who does a
far better job with English than I could with French. I made this once
and it was tasty ... but I had a problem finding the cognac to "flame"
at the finish. Wound up using some Christian Brothers brandy I scored
from an Episcopal priest .... as near as I could figure the call out
in the recipe was the equivalent for a teaspoonful. I used a
tablespoon and let it burn a bit longer to burn off the alcohol.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
Quoting Ruth Haffly to Shawn Highfield <=-
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
The cruise was nice--food was good but I think the Celebrity Cruise
ship we were on back in 2017 was even better. We ate together in the
Shawn Highfield wrote to DAVE DRUM <=-
boar's liver is supposed to be a separate item and all liver sold as
pork live is supposed to be from sows.
Ohhh I get it now.
how hard/involved it was after seeing it done or reading about it. And with some stuff it turns out that it really dows make a difference.
I prefer the home made ones for Lasagna but for anything else store
brands are good enough.
Here's a recipe I've not tried but have eaten (as a dessert item). I'm pretty sure you could make these GF.
Title: Varenyki (Filled Dumplings) Ukrainian
Yes quite easy. I saved it but it's not really Andrea's thing so I'll
run it past her first.
Ruth Haffly wrote to Dave Drum <=-
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Here's a chicken liver recipe from Ian Hoare's friend Denis who does a
far better job with English than I could with French. I made this once
and it was tasty ... but I had a problem finding the cognac to "flame"
at the finish. Wound up using some Christian Brothers brandy I scored
from an Episcopal priest .... as near as I could figure the call out
in the recipe was the equivalent for a teaspoonful. I used a
tablespoon and let it burn a bit longer to burn off the alcohol.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
We'll probably look into some alternative way to give it a bit of the
same flavor but without the fire. Those are recipies we leave to those cooks with more experience in that line (G) ....fun to try eating but
not one that I'd want to try making.
Ruth Haffly wrote to Shawn Highfield <=-
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
NS. He was able to pull in at Sydney, NS and one of the tours available was to the Alexander Graham Bell museum at Badeck. We went on that,
didn't have as much time as we would have liked at the museum so that
got us thinking about possibly driving up some day. We also stopped in Halifax, NS the next day and did a harbor tour.
The cruise was nice--food was good but I think the Celebrity Cruise
ship we were on back in 2017 was even better. We ate together in the
main dining room for supper but other times were on our own so Steve
and I usually headed to the buffet deck for breakfast and lunch. Had a good long (probably about 2 hours) talk one morning over an extended breakfast with a couple from England on a wide variety of topics.
Dave Drum wrote to Carol Shenkenberger <=-
https://www.thespruceeats.com
See my quote from the same website about the terms "cube", "dice", and "chop" to xxCarol in this same packet.
Continuing on my theme for this packet:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mom's Chop Suey
Categories: Main dish
Yield: 4 Servings
2 c Pork or chicken, chopped
3/4 c Onion, chopped
2 tb Sugar
2 tb Soy sauce
1 lg Can Chinese vegetables
Fry meat until nearly done. Add sugar, soy sauce, and juice from
canned veggies. Add onion and cook until tender. Add veggies. Add 1c
water. Thicken with corn starch <take 1/4c cold water and 2T corn
starch>.
Serve hot with rice and chow mein noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
-- Sean
... Okay, who put a "stop payment" on my reality check?
Quoting Dave Drum to Ruth Haffly <=-
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of the daughters is near.
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
If you make it to this part of Ontario be sure to let us know.
The cruise was nice--food was good but I think the Celebrity Cruise
ship we were on back in 2017 was even better. We ate together in the
We haven't done a cruise yet, though friends of ours keep telling us
to try one.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
We'll probably look into some alternative way to give it a bit of the
same flavor but without the fire. Those are recipies we leave to those cooks with more experience in that line (G) ....fun to try eating but
not one that I'd want to try making.
Accordig to the Wiki: "Flambiing reduces the alcohol content of the
food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500oC), the temperature at the surface of the pan is lower than that required for
a Maillard browning
reaction or for caramelization.
I have noted that setting it alight is always "at table" never in the kitchen. So the "show biz" claim in the Wiki article is on-target. And
it does look spectacular - especially in a dimly lit bistro. Lights up
the room ... which is OK so long as it doesn't set off the sprinklers.
Here's a tasty dish for which I have recipes that call for settingit DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the
Easiest way yo get to Toronto from N.S. would be to drop back into the States and point west on I-90 to Buffalo, NY then tip it north to
Toronto.
I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and
zoom west until you get to to Windsor. Then drop back into USA and the Interstate system and keep on West until one of the daughters is near.
Zooming on the 401 is only possible in the middle of the night and even
then you'll probably hit a traffic jam.
Shawn
Quoting Ruth Haffly to Shawn Highfield <=-
If you make it to this part of Ontario be sure to let us know.
Will do, we might make it a part of a trip to VT. We'll be going up
again this year, hopefully no disaster relief this time but "normal"
VBS, community service and so on. Maple creemees will be a must.
We thought our first Alaska one would be the "one and only", then
Steve's mom wanted to do a family one to New England. While on that
one, Steve decided to book another Alaska trip to catch some of the
things we didn't on the first trip.
shared the table with people from all over the world, quite an
interesting experience talking with them. One night we had all
Shawn Highfield wrote to DAVE DRUM <=-
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of the daughters is near.
Zooming on the 401 is only possible in the middle of the night and even then you'll probably hit a traffic jam.
Ruth Haffly wrote to Dave Drum <=-
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the
Easiest way yo get to Toronto from N.S. would be to drop back into the States and point west on I-90 to Buffalo, NY then tip it north to
Toronto.
We have family in western NY so it would be an easy trip from there. Another possibility would be in conjunction with our mission trips to
VT, but then, we usually stop in NY as part of those.
I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in
We've towed on all kinds of roads so it wouldn't be a problem. As long
as the GPS is accurate and traffic is flowing well, cities are not a problem. Last year we went thru Austin on a Saturday afternoon--lots
more traffic and construction than we'd anticipated but the GPS was accurate and we got thru without incident.
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of
the daughters is near.
Depends on what other plans we have. This year there's no graduations
or weddings, other trips are spaced so that we're not going any further west than Ohio. Have to plan the western trips well in advance since
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
... Books are better than TV; they exercise your imagination.
Ruth Haffly wrote to Dave Drum <=-
I think it's more for the WOW! effect than anything else.
I have noted that setting it alight is always "at table" never in the kitchen. So the "show biz" claim in the Wiki article is on-target. And
it does look spectacular - especially in a dimly lit bistro. Lights up
the room ... which is OK so long as it doesn't set off the sprinklers.
It definatly is an eye catcher, especially if they dim the lights. Our last couple of cruises were on Princess line ((The Love Boat) ships;
they did a Baked Alaska parade one night at dinner. Basically, get everyone seated, eating and almost ready for dessert. Then they dimmed
the lights in the dining room and paraded around with about a dozen flaming Baked Alaskas. Not sure as I didn't get a close up look as to
how they kept the flames going but it was quite the show, especially
the night they did it on the Alaska trip--we'd spent the day cruising
in Glacier Bay.
Here's a tasty dish for which I have recipes that call for setting
it DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I've got the recipe as I've got several ATK compilation books and a
couple of years of the magazine. IIRC, I've seen a (very) few of the
shows but have enjoyed reading the magazine to find out just "how did
they do that". Tried a few recipies from the magazine but most of them were not really to our taste.
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