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?
Ruth Haffly wrote to Dave Drum <=-
I'lb bet Gus Belt (S&S founder) is spinning like a top in his crypt.
I've eaten at the #1 location where he started it all, just 50 mor so miles up the road from me.
Like other founders who started something good, only to have it
corrupted over the years so it bears little resemblence to the
original.
Not only in business but government and religion. When life evolves
it's not always in a positive way. Bv(=
True, those are the times when I say life has devolved. (G)
Panera's is OK as a bakery or maker of bagels. My Sunday morning
breakfast bunch went there once for breakfast at the suggestion of one
of our guys. We've never gone back,
We've gone there a few times, more so when we lived in GA than up here. They are good for a change from the usual fast food place in that a cup
of soup and a half sandwich are just as filling. There's usually a
variety of soups and sandwiches to choose from also.
Panera soups are quite good. As long as I can treat them like a Fats
Food joint I've no problem. But I dob't care for them as a sit-down restaurant.
No, we took our meal to go the last time we went; the place did not
have a good "sit down and enjoy your food here" vibe.
I still see many of my (former) S&S servers in different venues.
One DD> of them told me that she couldn't afford to stay w/Steak &
Shake as DD> her average tipped hourly income was north of U$20/hr
(More than I DD> make after 18 years @ AutoZone.
A food service job is quite strenuous; I did it one summer while in
high school but couldn't do it now.
I never found food service to be "strenuous". Although at 82 all those hours on my feet and the hustling food would probably do me in. I'd
have to settle for sitting o a tall stool and running the ca$h
register.
You're on your feet for long hours, careful when carrying the tray that you don't trip, bump into anything, etc. After I did my knee in while
in college, I couldn't take a job like that any more.
8<----- MAPLE SIRUP DRAINED ----->8
also checked out the Sabret (?) outlet--they do knives--but found
nothing there that wasn't covered by our Rada collection for our needs.
I've got some Rada (mostly steak) knives from my sister's church fund raisers over the years. I'm not a big fan of the metal handles.
You can get them with black composite handles. We had one knife with
that handle (metal handle was sold out at that place) but found the
same knife with the metal handle a couple of years ago. The composite handle one is now part of the camper kitchen. Found a set of 6 brand
new steak knives at a yard sale for (IIRC) $15. a few years ago so got them, added a couple more. Most of our knife blocks (2) are filled with Rada knives.
When Georgia was flogging them for her church group fund-raiser all I
ever saw available was the brushed aluminum handles. The composite
hanles would have been (very) nice.
They're just as good as the brushed aluminum; when we started buying
them, the aluminum handle was on all the pieces we wanted but for the utility knife. Bought the composite handle for that, found another
outlet in West Amana, IA a couple of years ago. BTW, we were introduced
to Rada by our friend that passed away in PA about 3 weeks ago & we
bought most of our knives at Amish or Mennonite stores up there.
My "sharps" are a mish-mash of Wusthof, Henkels, a Viktoronix 8"
chef's knifw I scored for U$1 at a flea market and some Santoku DD>
Japanese knives. But, my overall most used/go to knife is an old "Old
Hickory" butcher's knife. It has a 10" forged steel blade, riveted
wood handle and I keep it sharp with my whet stone and steel hone.
I've got a Henkels chef's knife I picked up in Savannah, a couple of Victorinox paring knives (one straight, one serrated) and a small Victorinox bread knife I got at a small hardware store in Gruendelwald, Switzerland for a few francs each. Plus a wooden handle santoku
(Steve's favorite) that he got at H Mart in MD at our first echo
picnic, a cleaver and a boning knife from a cheap set (only pieces
worth keeping of about 20 knives) we got in HI and a few other odds and ends of knives. For years my favorite knife was a squared off blade
chef's type knife I got for $1. at a yard sale in San Angelo, TX. It
had a plastic handle that Steve patched several times over the years
until we got the chef's knife about 24 years later.
Had I not scored such a super deal I'd not have been able to afford
new Le Creuset pieces. I'm interested to see what Lodge's enamelled pieces go for.
If I remember in September, I'll jot down some prices at the outlet
store.
I looked on te interweb and their 7 1/2 qt. oval, enamelled Dutch
oven can be had @ Target <U$100. I'd expect even friendlier pricing at
the outlet store.
They also offer ths: An oval casserole in 2 Quart size.
https://www.amazon.com/Lodge-EC2C43-Oval-casserole-Quart/dp/B07GVPV2YL th=1
I've got a 2.5 and a 3.5 oval casseroles in Corning Ware so I'm set
there. Also have a god number of round casseroles in various sizes from 1/2 qt to (IIRC) 4 qt. One of my 1.5 qt ones gets used a lot for
heating soup, cooking vegetables, etc--just right for the 2 of us.
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
Like other founders who started something good, only to have it
corrupted over the years so it bears little resemblence to the
original.
Not only in business but government and religion. When life evolves
it's not always in a positive way. Bv(=
True, those are the times when I say life has devolved. (G)
Without getting into polly - ticks the polarisation of this country
has me worried about the future of the American Dream. There's waaaaay
too much "my way or the highway" and not enough finding common grond
and working from there. 'Nuff of that. Bv)=
Panera soups are quite good. As long as I can treat them like a Fats
Food joint I've no problem. But I dob't care for them as a sit-down restaurant.
No, we took our meal to go the last time we went; the place did not
have a good "sit down and enjoy your food here" vibe.
Perzackly
I never found food service to be "strenuous". Although at 82 all those hours on my feet and the hustling food would probably do me in. I'd
have to settle for sitting o a tall stool and running the ca$h
register.
You're on your feet for long hours, careful when carrying the tray that you don't trip, bump into anything, etc. After I did my knee in while
in college, I couldn't take a job like that any more.
Some of those servers (I almost used the "sexist" girls) are amazing.
I see them with four or five dinners at a time, spread up both arms
from
wrist to ....... and delivered to table without spilling a noodle.
8<----- MAPLE SIRUP DRAINED ----->8
They're just as good as the brushed aluminum; when we started buying
them, the aluminum handle was on all the pieces we wanted but for the utility knife. Bought the composite handle for that, found another
outlet in West Amana, IA a couple of years ago. BTW, we were introduced
to Rada by our friend that passed away in PA about 3 weeks ago & we
bought most of our knives at Amish or Mennonite stores up there.
I would expect the quality to be similar.
My "sharps" are a mish-mash of Wusthof, Henkels, a Viktoronix 8"
chef's knifw I scored for U$1 at a flea market and some Santoku DD>
Japanese knives. But, my overall most used/go to knife is an old "Old
Hickory" butcher's knife. It has a 10" forged steel blade, riveted
wood handle and I keep it sharp with my whet stone and steel hone.
I've got a Henkels chef's knife I picked up in Savannah, a couple of Victorinox paring knives (one straight, one serrated) and a small Victorinox bread knife I got at a small hardware store in Gruendelwald, Switzerland for a few francs each. Plus a wooden handle santoku
(Steve's favorite) that he got at H Mart in MD at our first echo
picnic, a cleaver and a boning knife from a cheap set (only pieces
worth keeping of about 20 knives) we got in HI and a few other odds and ends of knives. For years my favorite knife was a squared off blade
chef's type knife I got for $1. at a yard sale in San Angelo, TX. It
had a plastic handle that Steve patched several times over the years
until we got the chef's knife about 24 years later.
Mine are, as I said, an American 'melting pot' for home ports and
makers. Just went and looked and my paring knife (which gets little/no
use these days) is an Old Hickory like my butcher's knife. Peelnh,
paring vegetables and fruits is mostly done with an OXO Good Grips
peeler. And where the
CONTINUED IN NEXT MESSAGE <<
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 <=-
Panera soups are quite good. As long as I can treat them like a Fats
Food joint I've no problem. But I dob't care for them as a sit-down restaurant.
No, we took our meal to go the last time we went; the place did not
have a good "sit down and enjoy your food here" vibe.
Perzackly
The one in WF isn't exactly on the main drag either. There used to be a PDQ beside it; they recently closed and I've heard that a Cook Out is coming to fill the spot. Best thing I've heard about them is that they regularly have about 45 flavors of milkshakes, with special ones added seasonally.
I never found food service to be "strenuous". Although at 82 all those hours on my feet and the hustling food would probably do me in. I'd
have to settle for sitting o a tall stool and running the ca$h
register.
You're on your feet for long hours, careful when carrying the tray that you don't trip, bump into anything, etc. After I did my knee in while
in college, I couldn't take a job like that any more.
Some of those servers (I almost used the "sexist" girls) are amazing.
I see them with four or five dinners at a time, spread up both arms
from wrist to ....... and delivered to table without spilling a noodle.
I've seen that too. Also seen in Raleigh at one place we've stopped at where the waitress looks to be older than me--but she keeps hustling.
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?
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?
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.
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.
The one in WF isn't exactly on the main drag either. There used to be a PDQ beside it; they recently closed and I've heard that a Cook Out is coming to fill the spot. Best thing I've heard about them is that they regularly have about 45 flavors of milkshakes, with special ones added seasonally.
'Nother chicken joint bites the dust. Long as you've got a Popeyes
you're in good shape. Bv)=
Some of those servers (I almost used the "sexist" girls) are amazing.
I see them with four or five dinners at a time, spread up both arms
from wrist to ....... and delivered to table without spilling a noodle.
I've seen that too. Also seen in Raleigh at one place we've stopped at where the waitress looks to be older than me--but she keeps hustling.
In almost every non-chain place here there is one server who is the #1
of the staff. There is a lady at Parkway Cafe who seems to be
everywhere, taking care of the tables plus picking up the slack for
other servers.
And I have seen patrons split their tip between their server and her.
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.
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