Denis Mosko wrote to Dave Drum <=-
//Hello Dave,//
on *22.03.24* at *5:03:53* You wrote in area *COOKING*
to *Denis Mosko* about *"Re: Golf"*.
Dave! We have golf too. And You?Gold is ubiquitous. I am not, however, a player of pasture pool. Nor the "mini golf" mentioned in the recipe.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Golf Balls
Categories: Candy, Nuts, Chocolate, Snacks
Yield: 36 Servings
We have desktop personal computer with Golf Ball as power button. And
You? Regards,
Denis Mosko
Ruth Haffly wrote to Dave Drum <=-
According to Denali's web site there is no peanut butter in the
"Extreme! Moose Tracks - A chocolate lover's dream of Chocolate ice
cream, melt- in-your-mouth Moose Tracks Fudge-filled cups, and
Famous Moose Tracks Fudge!"
Now that one sounds like one I'd order. Last night's cone was chocolate
on the bottom, raspberry on the top. The young lady that works
Wednesday nights knows my regular is chocolate bottom, something else
on top. She was training in a new worker last night.
I can't use my current Dutch oven on my stove. It's a flat-top
electric and the pot has cast-in stubby legs that hold it off of
the heat just enough to screw things up. At my previous place I
had electric coils so it worked just fine.
I've got both cast iron and stainless steel dutch ovens. The place we rented in WF had the old electric coils, bought a new stove when we
bought the house and this one has the flat top. If I had my druthers,
I'd ruther have a gas stove but Steve has nixed that because of my
asthma. BTW, the fall RV/radio net rally will be in Pigeon Forge, TN so I've already told Steve that we're going to visit the Lodge outlet.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Another thing I don't care for (gingersnaps). If I need ginger flavour
I have ginger I can grate/chop or a jar of ground ginger. But, most of
the time there is sufficient ginger flavour in the drippings (due to
the rub) that I don't need to add. Bv)=
Your choice, I've always used gingersnaps. My mom told us that whenever
he mom made sauerbraten, her husband was the one that had to hunt down
the gingersnaps, usually on Sunday mornings in a time when very few
stores were open on Sunday. I can recall my mom making it only once,
with a venison roast that hadn't been brined to get rid of the gamey taste. It was very strong. (G)
In this recipe I substituted Lemonades for the gingersnaps with
notable success.
I've tasted those cookies, less than impressed with them.
cream, melt- in-your-mouth Moose Tracks Fudge-filled cups, and
Famous Moose Tracks Fudge!"
Now that one sounds like one I'd order. Last night's cone was chocolate
on the bottom, raspberry on the top. The young lady that works
Wednesday nights knows my regular is chocolate bottom, something else
on top. She was training in a new worker last night.
Most of my breakfast places know my "regular" order so if I want
something a bit different I have to flag my server down before the
order is sent to the galley.
8<----- EXCISION ----->8
the heat just enough to screw things up. At my previous place I
had electric coils so it worked just fine.
I've got both cast iron and stainless steel dutch ovens. The place we
I'd ruther have a gas stove but Steve has nixed that because of my
asthma. BTW, the fall RV/radio net rally will be in Pigeon Forge, TN so I've already told Steve that we're going to visit the Lodge outlet.
Been there, done that. At the original in South Pittsburg - just off
of I-24 pn the way to Chatanooga. Scored a really nice 12" ridged
skillet
and an oval griddle which sees a lot of use.
I also found that they do enamelled cast iron. so if I need to replace
any of the uber-expensive LeCreuset stuff I bargain shopped on eBay I
can get it at Lodge for much more reasonable (and Made-In-America)
cost.
Your choice, I've always used gingersnaps. My mom told us that whenever
he mom made sauerbraten, her husband was the one that had to hunt down
the gingersnaps, usually on Sunday mornings in a time when very few
stores were open on Sunday. I can recall my mom making it only once,
with a venison roast that hadn't been brined to get rid of the gamey taste. It was very strong. (G)
That "gamey" taste comes from the adrenaline pumped into the
bloodstream because the animal is frightened.
In this recipe I substituted Lemonades for the gingersnaps with
notable success.
I've tasted those cookies, less than impressed with them.
My favourite G.S. cookie is Thin Mints. I mis-typed in my previous. I
used "Lemon-Ups" rather than the icing coated "Lemonades". My least
liked G.S. variety is Do-Si-Dos (P-nut butter sandwich). If I'm gonna
do a peanut butter sandwich I'll use Ritz crackers. Bv)=
Ruth Haffly wrote to Dave Drum <=-
Most of my breakfast places know my "regular" order so if I want
something a bit different I have to flag my server down before the
order is sent to the galley.
Can you call ahead and let them know you're coming but wanting
something other than the usual? Or are there other ways to let them
know, should the server be otherwise tied up, sees you and puts in "the usual"?
8<----- EXCISION ----->8
the heat just enough to screw things up. At my previous place I
had electric coils so it worked just fine.
I've got both cast iron and stainless steel dutch ovens. The place we
I'd ruther have a gas stove but Steve has nixed that because of my
asthma. BTW, the fall RV/radio net rally will be in Pigeon Forge, TN so I've already told Steve that we're going to visit the Lodge outlet.
Been there, done that. At the original in South Pittsburg - just off
of I-24 pn the way to Chatanooga. Scored a really nice 12" ridged
skillet and an oval griddle which sees a lot of use.
We saw a nice looking fry pan (looked to be about 7") at Bass Pro Shops the other day in their Lodge display. Thought about it but figured we'd wait until we go to the outlet--might get it at a better price. While
we were living in Savannah, we got a round griddle (about 9" diameter) that gets a lot of use. I've got a lot of other cast iron, including a small pot/cover we found at ReStore--made in Mexico--that also gets a
lot of use.
I also found that they do enamelled cast iron. so if I need to replace
any of the uber-expensive LeCreuset stuff I bargain shopped on eBay I
can get it at Lodge for much more reasonable (and Made-In-America)
cost.
Hmmmmmmmmmmmm, do I replace the regular cast iron with enamel clad or
not? Tempting, but probably not. May pick up a piece or two but I've a good variety of pots/pans already so it would have to be something I
don't have but could use.
Ruth Haffly wrote to Dave Drum <=-
Your choice, I've always used gingersnaps. My mom told us that whenever
he mom made sauerbraten, her husband was the one that had to hunt down
the gingersnaps, usually on Sunday mornings in a time when very few
stores were open on Sunday. I can recall my mom making it only once,
with a venison roast that hadn't been brined to get rid of the gamey taste. It was very strong. (G)
That "gamey" taste comes from the adrenaline pumped into the
bloodstream because the animal is frightened.
And my mom, being city raised, had no idea how to pre prep game. Dad
was city raised also, so couldn't tell her, person that gave us the
roast didn't mention it.
In this recipe I substituted Lemonades for the gingersnaps with
notable success.
I've tasted those cookies, less than impressed with them.
My favourite G.S. cookie is Thin Mints. I mis-typed in my previous. I
Mine too, splurged on a box last year and put a sleeve in the freezer. Pulled it out a couple of months ago, still have a couple left.
used "Lemon-Ups" rather than the icing coated "Lemonades". My least
liked G.S. variety is Do-Si-Dos (P-nut butter sandwich). If I'm gonna
do a peanut butter sandwich I'll use Ritz crackers. Bv)=
Steve likes those too. Last year we bought a box of Thin Mints and a
box of the other baker's D0-Si-Dos. They were not up to the quality of
the Little Brownie Baker's Do-Si-Dos so we'll pass on any more cookie sales as long as this council orders from this baker (forget who it is, just remember LBB). The Thin Mints were ok but not quite as good as the ones from LBB. BTW, I spent years in Girl Scouts growing up, as an
adult leader but would not reccommend them to any girl now.
Can you call ahead and let them know you're coming but wanting
something other than the usual? Or are there other ways to let them
Hasn't been necessary so far. Yesterday I had breakfast @ Charlie
Parker's Diner (a nationally known place - been on Diners, Drive-
Ins & Dives, won a national food competition put on by a food
supplier, been written up in several cooking magazines and web
sites - but it's still a friendly, cazy, home-town venue with a
decent menu and reasonable prices. All of the wait-staff know me
and they also point me out to new hires (not many of those, staff
turnover is low). And like my other regular stops they know my
"usual" but always confirm it with me before submitting the order
to the kitchen.
asthma. BTW, the fall RV/radio net rally will be in Pigeon Forge, TN so I've already told Steve that we're going to visit the Lodge outlet.
Been there, done that. At the original in South Pittsburg - just off
of I-24 pn the way to Chatanooga. Scored a really nice 12" ridged
skillet and an oval griddle which sees a lot of use.
My round griddle (inherited from my grandparents kitchen) hasn't seen
use for several years. Since I cook just for one (two at most) much of
the time the big guy is sort of overkill and the smaller, oval one
works better and more conveniently.
I also found that they do enamelled cast iron. so if I need to replace
any of the uber-expensive LeCreuset stuff I bargain shopped on eBay I
can get it at Lodge for much more reasonable (and Made-In-America)
cost.
Hmmmmmmmmmmmm, do I replace the regular cast iron with enamel clad or
not? Tempting, but probably not. May pick up a piece or two but I've a good variety of pots/pans already so it would have to be something I
don't have but could use.
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size (https://www.lecreuset.com/oval-dutch-oven/21178US.html) and a small
sauce pan (2 quart) w/composite handle which lets you pick it up w/out
a pot holder or oven mitt. Very convenient. https://www.lecreuset.com/traditional-saucepan-cool-mint/2913901849601 .html
And lastly I have a small (6" - 7") skillet which is great forcooking DD> eggs and sausage or ham for breakfast. But a little small
All are in the colour LeCreuset calls "Flame" (orange). And all would
be uber-expensive to replace w/new. The little skillet, I see, is
U$136. I paid (IIRC) U$30 for the saucepan and little skillet on eBay several
years ago.
That "gamey" taste comes from the adrenaline pumped into the
bloodstream because the animal is frightened.
And my mom, being city raised, had no idea how to pre prep game. Dad
was city raised also, so couldn't tell her, person that gave us the
roast didn't mention it.
Just FYI if it ever comes up again ....
To remove gamey taste from game (if any), you can marinate the flesh,
trim off excess fat, age the meat, cook with acidic ingredients ( my
easy methos - lemon or vinegar), Use strong flavors in seasoning, soak
the meat in milk or buttermilk (called brining, not marinating), incorporate fruits or berries in the dish or cook until brown in the skillet, breaking up the meat until small chunks with a spoon.
My favourite G.S. cookie is Thin Mints. I mis-typed in my previous. I
Mine too, splurged on a box last year and put a sleeve in the freezer. Pulled it out a couple of months ago, still have a couple left.
used "Lemon-Ups" rather than the icing coated "Lemonades". My least
liked G.S. variety is Do-Si-Dos (P-nut butter sandwich). If I'm gonna
do a peanut butter sandwich I'll use Ritz crackers. Bv)=
Steve likes those too. Last year we bought a box of Thin Mints and a
box of the other baker's D0-Si-Dos. They were not up to the quality of
the Little Brownie Baker's Do-Si-Dos so we'll pass on any more cookie sales as long as this council orders from this baker (forget who it is, just remember LBB). The Thin Mints were ok but not quite as good as the ones from LBB. BTW, I spent years in Girl Scouts growing up, as an
adult leader but would not reccommend them to any girl now.
I suppose it would depend on the leadership at the local level. We had
quite the "scandal" a few years ago with the Boy Sprouts involving
some pedo-homo activity.
Title: Girl Scout Stew
Categories: Beef, Vegetables, Grains,
Yield: 6 servings
Ruth Haffly wrote to Dave Drum <=-
Can you call ahead and let them know you're coming but wanting
something other than the usual? Or are there other ways to let them
Hasn't been necessary so far. Yesterday I had breakfast @ Charlie
Parker's Diner (a nationally known place - been on Diners, Drive-
Ins & Dives, won a national food competition put on by a food
supplier, been written up in several cooking magazines and web
I've read your write ups of that place over the years. Glad to hear
that they're keeping it same down home, friendly place.
sites - but it's still a friendly, cazy, home-town venue with a
decent menu and reasonable prices. All of the wait-staff know me
and they also point me out to new hires (not many of those, staff
turnover is low). And like my other regular stops they know my
"usual" but always confirm it with me before submitting the order
to the kitchen.
Always good to confirm. Most mornings I have breakfast on the light
side but it can vary from a bagel half with veggie cream cheese and yougurt to a bowl of cereal to a slice of toast with either a bit of butter blend or jam & yogurt to (rarely) bacon and eggs with a piece of toast. All of the above are accompanied by a mug of black tea. I've
given up pancakes and waffles--too tempting to dump on the maple syrup.
asthma. BTW, the fall RV/radio net rally will be in Pigeon Forge, TN so I've already told Steve that we're going to visit the Lodge outlet.
Been there, done that. At the original in South Pittsburg - just off
of I-24 pn the way to Chatanooga. Scored a really nice 12" ridged
skillet and an oval griddle which sees a lot of use.
We'll be camping at Pigeon Forge but no plans to go to Dollywood.
better price. While RH> we were living in Savannah, we got a round
griddle (about 9" diameter) RH> that gets a lot of use. I've got a lot
of other cast iron, including a RH> small pot/cover we found at
ReStore--made in Mexico--that also gets a RH> lot of use.
My round griddle (inherited from my grandparents kitchen) hasn't seen
use for several years. Since I cook just for one (two at most) much of
the time the big guy is sort of overkill and the smaller, oval one
works better and more conveniently.
The round one works well for a lot of things--fits one of the "coils"
or the induction cooker nicely. If we do some sort of grilled cheese or other grilled sandwich, we can fit both on the griddle at once. Also
good for cooking several eggs or slices of bacon (cut in half, under a press), all in all, nice for one or two people.
I also found that they do enamelled cast iron. so if I need to replace
any of the uber-expensive LeCreuset stuff I bargain shopped on eBay I
can get it at Lodge for much more reasonable (and Made-In-America)
cost.
Hmmmmmmmmmmmm, do I replace the regular cast iron with enamel clad or
not? Tempting, but probably not. May pick up a piece or two but I've a good variety of pots/pans already so it would have to be something I
don't have but could use.
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size (https://www.lecreuset.com/oval-dutch-oven/21178US.html) and a small
sauce pan (2 quart) w/composite handle which lets you pick it up w/out
a pot holder or oven mitt. Very convenient. https://www.lecreuset.com/traditional-saucepan-cool-mint/2913901849601 .html
We stopped into their outlet in SC along I-95 on our way to/from
Florida a couple of times. Looked, but they didn't have what we wanted
or could afford.
And lastly I have a small (6" - 7") skillet which is great for
cooking DD> eggs and sausage or ham for breakfast. But a little small
for bacon. DD> Bv)=
https://www.lecreuset.com/signature-skillet/20182US.html
All are in the colour LeCreuset calls "Flame" (orange). And all would
be uber-expensive to replace w/new. The little skillet, I see, is
U$136. I paid (IIRC) U$30 for the saucepan and little skillet on eBay several years ago.
You got a good deal. I like their blue but doubt I'll ever own any
unless gifted it. Bought a number of stainless steel pieces a while ago that are our main pots, also have a couple of Calphalon pieces. Other stainless acquired over the years for canning include a 12 qt and 24 qt stock pots/water bath canners.
Ruth Haffly wrote to Dave Drum <=-
My favourite G.S. cookie is Thin Mints. I mis-typed in my previous. I
Mine too, splurged on a box last year and put a sleeve in the freezer. Pulled it out a couple of months ago, still have a couple left.
used "Lemon-Ups" rather than the icing coated "Lemonades". My least
liked G.S. variety is Do-Si-Dos (P-nut butter sandwich). If I'm gonna
do a peanut butter sandwich I'll use Ritz crackers. Bv)=
I ate the last of my thin Mints the other day, don't know when I'll get more.
Title: Girl Scout Stew
Categories: Beef, Vegetables, Grains,
Yield: 6 servings
For us, Girl Scout (aka Campfire) Stew was brown some ground beef, add
a can or two of vegetable soup and some water. Simple, could be done
over an open fire by girls with little to no cooking experience.
Hasn't been necessary so far. Yesterday I had breakfast @ Charlie
Parker's Diner (a nationally known place - been on Diners, Drive-
I've read your write ups of that place over the years. Glad to hear
that they're keeping it same down home, friendly place.
Well, sure. That's the recipe for success ... "Dance with who brought you." Something that Steak & Shake hasn't got a grip on. They went
from regular waitress service to a "Quick Serve" model like Panera
Bread,
Culver's or Starbucks. The food is the same but the experience is far
different. My local franchisee (the first franchise for S&S) isgiving DD> ditching the brand for a name/look that will make it obvious
butter blend or jam & yogurt to (rarely) bacon and eggs with a piece of toast. All of the above are accompanied by a mug of black tea. I've
given up pancakes and waffles--too tempting to dump on the maple syrup.
Be no temptation for me. I abhor maple syrup. But, I do put jam/jelly
or honey on my panquakes.
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size
We stopped into their outlet in SC along I-95 on our way to/from
Florida a couple of times. Looked, but they didn't have what we wanted
or could afford.
Especially not afford. Some of their prices would give John D.
Rockefeller pause.
All are in the colour LeCreuset calls "Flame" (orange). And all would
be uber-expensive to replace w/new. The little skillet, I see, is
U$136. I paid (IIRC) U$30 for the saucepan and little skillet on eBay several years ago.
You got a good deal. I like their blue but doubt I'll ever own any
unless gifted it. Bought a number of stainless steel pieces a while ago that are our main pots, also have a couple of Calphalon pieces. Other stainless acquired over the years for canning include a 12 qt and 24 qt stock pots/water bath canners.
I've got a stainless stock pot and a couple sauce pans and a huge (12 pieces)
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
I've made this recipe and had to use all 12 of my trove of souffle
dishes so. I'd say the the author's 8 - 10 servings is low. Bv)= It works
without the ricotta, as well. Just put the pasta in the bottom, then
sauce over, cover w/cheese and into the oven until the cheese begins
to scorch arund the edges.
This recipe will feed a crowd - these days I make the meat sauce and freeze it in 1 - 2 person portions. Then when I want bakes spaghetti
I pull one out of the freezer, cook a single/double portion of pan
length pasta, assemble in the meatl souffle dish, pre-sliced mozzaella over the top and into the toaster oven.
Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 9 Servings
Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
I ate the last of my thin Mints the other day, don't know when I'll get more.
Keebler makes a very close copy that they call "Grasshopper" I can
pick up a packet at my local Hy-Vee or Schnuks stupormarkep. The
problem is
that they don't seem to last very long after I open the packet. Bv)=
8<----- CUT ----->8
Title: Girl Scout Stew
Categories: Beef, Vegetables, Grains,
Yield: 6 servings
For us, Girl Scout (aka Campfire) Stew was brown some ground beef, add
a can or two of vegetable soup and some water. Simple, could be done
over an open fire by girls with little to no cooking experience.
That sounds a lot like C-Ration Stew - which I learned when I was in
the California State Military Reserve. Basically each member of the
squad empties the meat item from his C-ration into a helmet liner and
it is cooked over the provided sterno or an actual campfire. And eaten from a canteen cup. The troop who thought to bring garlic salt is the "King" of the mess. Bv)=
Title: Hobo Stew
Categories: Meat, Vegetables, Potatoes
Yield: 1 serving
Ruth Haffly wrote to Dave Drum <=-
Hasn't been necessary so far. Yesterday I had breakfast @ Charlie
Parker's Diner (a nationally known place - been on Diners, Drive-
I've read your write ups of that place over the years. Glad to hear
that they're keeping it same down home, friendly place.
Well, sure. That's the recipe for success ... "Dance with who brought you." Something that Steak & Shake hasn't got a grip on. They went
Fast track to closing the doors on a place. We've never stopped at the
S&S in Raleigh, found other places to spend money on food.
from regular waitress service to a "Quick Serve" model like Panera
Bread, Culver's or Starbucks. The food is the same but the experience
is far
Last time we were in a Panera Bread was several years ago, using a gift card from one of our daughters. Gotten ice cream at Culvers (but again, not in years) and even more years since we've been in Starbucks.
different. My local franchisee (the first franchisee for S&S) is
giving ditching the brand for a name/look that will make it obvious
that they are the same place they used to be but, won't let the
national chain sue their socks off.
Sounds like somebody had a good idea. (G)
butter blend or jam & yogurt to (rarely) bacon and eggs with a piece of toast. All of the above are accompanied by a mug of black tea. I've
given up pancakes and waffles--too tempting to dump on the maple syrup.
Be no temptation for me. I abhor maple syrup. But, I do put jam/jelly
or honey on my panquakes.
I grew up in maple country; my parents never bought any imitation
stuff. When Steve and I got married, he had a bottle of, IIRC, Aunt Jemima's syrup. After that bottle was used up we never had anything
else but pure maple, even in places like Germany or HI. Trips back to
NY or Christmas packages kept us well stocked--my dad mailed a gallon
tin to HI right after 9/11. Arrived with a few minor dents but contents were intact.
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size
We stopped into their outlet in SC along I-95 on our way to/from
Florida a couple of times. Looked, but they didn't have what we wanted
or could afford.
Especially not afford. Some of their prices would give John D.
Rockefeller pause.
Very much so; we refer to it as "the fancy French cookware store". We
also checked out the Sabret (?) outlet--they do knives--but found
nothing there that wasn't covered by our Rada collection for our needs.
All are in the colour LeCreuset calls "Flame" (orange). And all would
be uber-expensive to replace w/new. The little skillet, I see, is
U$136. I paid (IIRC) U$30 for the saucepan and little skillet on eBay several years ago.
You got a good deal. I like their blue but doubt I'll ever own any
unless gifted it. Bought a number of stainless steel pieces a while ago that are our main pots, also have a couple of Calphalon pieces. Other stainless acquired over the years for canning include a 12 qt and 24 qt stock pots/water bath canners.
I've got a stainless stock pot and a couple sauce pans and a huge (12 pieces)
Ruth Haffly wrote to Dave Drum <=-
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
Now those, I could use a couple of.
I've made this recipe and had to use all 12 of my trove of souffle
dishes so. I'd say the the author's 8 - 10 servings is low. Bv)=
It works without the ricotta, as well. Just put the pasta in the
bottom, then sauce over, cover w/cheese and into the oven until the
cheese begins to scorch arund the edges.
Ever make a half batch and put some in the freezer for quick/easy
meals?
This recipe will feed a crowd - these days I make the meat sauce and freeze it in 1 - 2 person portions. Then when I want bakes spaghetti
I pull one out of the freezer, cook a single/double portion of pan
length pasta, assemble in the souffle dish, pre-sliced mozzaella
over the top and into the toaster oven.
OK, almost as quick. (G)
Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 9 Servings
It would easily feed a crowd, especially if you add salad and garlic bread.
Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
A handy size to have; I've got 3 glass ones and a couple of metal ones. Had to take a meal to shut ins the other day so made a couple of
smaller meatloaves, put them in a glass pan running the short side to short side. In between I put halved small white potatoes and baby
carrots, baked the whole thing about an hour at 350. Took out and put
in a take out container one meatloaf and about half of the potatoes & carrots. Turned the oven off, recovered the pan and slid it back into
the oven while we made the delivery. Came home to a hot, no fuss supper and very little clean up.
Ruth Haffly wrote to Dave Drum <=-
Title: Hobo Stew
Categories: Meat, Vegetables, Potatoes
Yield: 1 serving
The Boy Scout troop my brothers belonged to & dad assisted with did a
foil stew--basically meat balls made of ground beef seasoned with S&P, carrots and potatoes. Cooked over a campfire. On our first long family camping trip my dad did that one night for supper. Problem was, after driving all day, then setting up camp, then preparing 7 packets and cooking them, supper was much later than we ususually ate. After that
trip we usually had meals that could be quickly cooked on a white gas stove for supper.
Well, sure. That's the recipe for success ... "Dance with who brought you." Something that Steak & Shake hasn't got a grip on. They went
Fast track to closing the doors on a place. We've never stopped at the
S&S in Raleigh, found other places to spend money on food.
I'lb bet Gus Belt (S&S founder) is spinning like a top in his crypt.
I've eaten at the #1 location where he started it all, just 50 mor so miles up the road from me.
from regular waitress service to a "Quick Serve" model like Panera
Bread, Culver's or Starbucks. The food is the same but the experience
is far
Last time we were in a Panera Bread was several years ago, using a gift card from one of our daughters. Gotten ice cream at Culvers (but again, not in years) and even more years since we've been in Starbucks.
Panera's is OK as a bakery or maker of bagels. My Sunday morning
breakfast bunch went there once for breakfast at the suggestion of one
of our guys. We've never gone back,
I still see many of my (former) S&S servers in different venues. One
of them told me that she couldn't afford to stay w/Steak & Shake as
her average tipped hourly income was north of U$20/hr (More than I
make after 18 years @ AutoZone.
Be no temptation for me. I abhor maple syrup. But, I do put jam/jelly
or honey on my panquakes.
I grew up in maple country; my parents never bought any imitation
stuff. When Steve and I got married, he had a bottle of, IIRC, Aunt Jemima's syrup. After that bottle was used up we never had anything
else but pure maple, even in places like Germany or HI. Trips back to
NY or Christmas packages kept us well stocked--my dad mailed a gallon
tin to HI right after 9/11. Arrived with a few minor dents but contents were intact.
I'm just down the road from a world famous "Maple Sirup" (their
spelling) venue -- Funk's Grove
(https://www.funkspuremaplesirup.com/)
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size
We stopped into their outlet in SC along I-95 on our way to/from
Florida a couple of times. Looked, but they didn't have what we wanted
or could afford.
Especially not afford. Some of their prices would give John D.
Rockefeller pause.
Very much so; we refer to it as "the fancy French cookware store". We
also checked out the Sabret (?) outlet--they do knives--but found
nothing there that wasn't covered by our Rada collection for our needs.
I've got some Rada (mostly steak) knives from my sister's church fund raisers over the years. I'm not a big fan of the metal handles.
All are in the colour LeCreuset calls "Flame" (orange). And allwould DD> be uber-expensive to replace w/new. The little skillet, I
You got a good deal. I like their blue but doubt I'll ever own any
unless gifted it. Bought a number of stainless steel pieces a while ago that are our main pots, also have a couple of Calphalon pieces. Other stainless acquired over the years for canning include a 12 qt and 24 qt stock pots/water bath canners.
Had I not scored such a super deal I'd not have been able to afford
new Le Creuset pieces. I'm interested to see what Lodge's enamelled pieces go for.
Ruth Haffly wrote to Dave Drum <=-
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
Now those, I could use a couple of.
Closest image I come up within the web was this - a Japanese curry
plate https://tinyurl.com/BAKE-PASTA - close, but no cigar.
I've made this recipe and had to use all 12 of my trove of souffle
dishes so. I'd say the the author's 8 - 10 servings is low. Bv)=
It works without the ricotta, as well. Just put the pasta in the
bottom, then sauce over, cover w/cheese and into the oven until the
cheese begins to scorch arund the edges.
Ever make a half batch and put some in the freezer for quick/easy
meals?
Not yet. Bv)=
Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 9 Servings
It would easily feed a crowd, especially if you add salad and garlic bread.
Or some of my Rustic Italian Cheese Bread (I've posed that happy
recipe a number of times. And nearly every time I do it gets me
jonesing for
sandwiches made with it.
Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
A handy size to have; I've got 3 glass ones and a couple of metal ones. Had to take a meal to shut ins the other day so made a couple of
smaller meatloaves, put them in a glass pan running the short side to short side. In between I put halved small white potatoes and baby
carrots, baked the whole thing about an hour at 350. Took out and put
in a take out container one meatloaf and about half of the potatoes & carrots. Turned the oven off, recovered the pan and slid it back into
the oven while we made the delivery. Came home to a hot, no fuss supper and very little clean up.
I've got 13" X 9" in ceramic, Pyrex, and aluminum. Same for 10" square
cooking them, supper was much later than we ususually ate. After that
trip we usually had meals that could be quickly cooked on a white gas stove for supper.
Coleman stoves are a great goodness. Mine are propane fueled since
it's nearly impossible to find white gas (petroleum naptha) at a
Title: Camping Seasoning Mix
Categories: Herbs, Condiments, Chilies
Yield: 25 Servings
1/3 c Salt
1 tb Paprika
1 tb Garlic Powder
2 ts Onion Powder
1/2 ts Cayenne
1/2 ts Pepper
Ruth Haffly wrote to Dave Drum <=-
Well, sure. That's the recipe for success ... "Dance with who brought you." Something that Steak & Shake hasn't got a grip on. They went
Fast track to closing the doors on a place. We've never stopped at the
S&S in Raleigh, found other places to spend money on food.
I'lb bet Gus Belt (S&S founder) is spinning like a top in his crypt.
I've eaten at the #1 location where he started it all, just 50 mor so miles up the road from me.
Like other founders who started something good, only to have it
corrupted over the years so it bears little resemblence to the
original.
from regular waitress service to a "Quick Serve" model like Panera
Bread, Culver's or Starbucks. The food is the same but the experience
is far
Last time we were in a Panera Bread was several years ago, using a gift card from one of our daughters. Gotten ice cream at Culvers (but again, not in years) and even more years since we've been in Starbucks.
Panera's is OK as a bakery or maker of bagels. My Sunday morning
breakfast bunch went there once for breakfast at the suggestion of one
of our guys. We've never gone back,
We've gone there a few times, more so when we lived in GA than up here. They are good for a change from the usual fast food place in that a cup
of soup and a half sandwich are just as filling. There's usually a
variety of soups and sandwiches to choose from also.
I still see many of my (former) S&S servers in different venues. One
of them told me that she couldn't afford to stay w/Steak & Shake as
her average tipped hourly income was north of U$20/hr (More than I
make after 18 years @ AutoZone.
A food service job is quite strenuous; I did it one summer while in
high school but couldn't do it now.
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size
We stopped into their outlet in SC along I-95 on our way to/from
Florida a couple of times. Looked, but they didn't have what we wanted
or could afford.
Especially not afford. Some of their prices would give John D.
Rockefeller pause.
Very much so; we refer to it as "the fancy French cookware store". We
also checked out the Sabret (?) outlet--they do knives--but found
nothing there that wasn't covered by our Rada collection for our needs.
I've got some Rada (mostly steak) knives from my sister's church fund raisers over the years. I'm not a big fan of the metal handles.
You can get them with black composite handles. We had one knife with
that handle (metal handle was sold out at that place) but found the
same knife with the metal handle a couple of years ago. The composite handle one is now part of the camper kitchen. Found a set of 6 brand
new steak knives at a yard sale for (IIRC) $15. a few years ago so got them, added a couple more. Most of our knife blocks (2) are filled with Rada knives.
All are in the colour LeCreuset calls "Flame" (orange). And all
would DD> be uber-expensive to replace w/new. The little skillet, I
see, is DD> U$136. I paid (IIRC) U$30 for the saucepan and little
skillet on eBay DD> several years ago.
You got a good deal. I like their blue but doubt I'll ever own any
unless gifted it. Bought a number of stainless steel pieces a while ago that are our main pots, also have a couple of Calphalon pieces. Other stainless acquired over the years for canning include a 12 qt and 24 qt stock pots/water bath canners.
Had I not scored such a super deal I'd not have been able to afford
new Le Creuset pieces. I'm interested to see what Lodge's enamelled pieces go for.
If I remember in September, I'll jot down some prices at the outlet
store.
Ruth Haffly wrote to Dave Drum <=-
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
Now those, I could use a couple of.
Closest image I come up within the web was this - a Japanese curry
plate https://tinyurl.com/BAKE-PASTA - close, but no cigar.
I found more like what I was looking for by chance the other night. Our VFW had a dinner salute to mark 50 years since troops left Viet Nam, somebody had brought fried chicken in 2 metal (about 6"x10"x2") pans. After dinner someone had stacked the pans with a couple of pieces of chicken left for the taking. We took it home; the pans will be nice for small casseroles, etc.
I've made this recipe and had to use all 12 of my trove of souffle
dishes so. I'd say the the author's 8 - 10 servings is low. Bv)=
It works without the ricotta, as well. Just put the pasta in the
bottom, then sauce over, cover w/cheese and into the oven until the
cheese begins to scorch arund the edges.
Ever make a half batch and put some in the freezer for quick/easy
meals?
Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
A handy size to have; I've got 3 glass ones and a couple of metal ones. Had to take a meal to shut ins the other day so made a couple of
smaller meatloaves, put them in a glass pan running the short side to short side. In between I put halved small white potatoes and baby
carrots, baked the whole thing about an hour at 350. Took out and put
in a take out container one meatloaf and about half of the potatoes & carrots. Turned the oven off, recovered the pan and slid it back into
the oven while we made the delivery. Came home to a hot, no fuss supper and very little clean up.
I've got 13" X 9" in ceramic, Pyrex, and aluminum. Same for 10" square
I don't think I've got it in ceramic but do have a ceramic lasagne pan that's similar in size, but deeper. A full lasagne recipe makes for one heavy pan. My metal pans are aluminum and stainless steel. Don't have a 10" square but have 8" and 9" squares.
I'lb bet Gus Belt (S&S founder) is spinning like a top in his crypt.
I've eaten at the #1 location where he started it all, just 50 mor so miles up the road from me.
Like other founders who started something good, only to have it
corrupted over the years so it bears little resemblence to the
original.
Not only in business but government and religion. When life evolves
it's not always in a positive way. Bv(=
Panera's is OK as a bakery or maker of bagels. My Sunday morning
breakfast bunch went there once for breakfast at the suggestion of one
of our guys. We've never gone back,
We've gone there a few times, more so when we lived in GA than up here. They are good for a change from the usual fast food place in that a cup
of soup and a half sandwich are just as filling. There's usually a
variety of soups and sandwiches to choose from also.
Panera soups are quite good. As long as I can treat them like a Fats
Food joint I've no problem. But I dob't care for them as a sit-down restaurant.
I still see many of my (former) S&S servers in different venues.One DD> of them told me that she couldn't afford to stay w/Steak &
A food service job is quite strenuous; I did it one summer while in
high school but couldn't do it now.
I never found food service to be "strenuous". Although at 82 all those hours on my feet and the hustling food would probably do me in. I'd
have to settle for sitting o a tall stool and running the ca$h
register.
8<----- MAPLE SIRUP DRAINED ----->8
also checked out the Sabret (?) outlet--they do knives--but found
nothing there that wasn't covered by our Rada collection for our needs.
I've got some Rada (mostly steak) knives from my sister's church fund raisers over the years. I'm not a big fan of the metal handles.
You can get them with black composite handles. We had one knife with
that handle (metal handle was sold out at that place) but found the
same knife with the metal handle a couple of years ago. The composite handle one is now part of the camper kitchen. Found a set of 6 brand
new steak knives at a yard sale for (IIRC) $15. a few years ago so got them, added a couple more. Most of our knife blocks (2) are filled with Rada knives.
When Georgia was flogging them for her church group fund-raiser all I
ever saw available was the brushed aluminum handles. The composite
hanles would have been (very) nice.
My "sharps" are a mish-mash of Wusthof, Henkels, a Viktoronix 8"Japanese knives. But, my overall most used/go to knife is an old "Old
chef's knifw I scored for U$1 at a flea market and some Santoku DD>
Hickory" butcher's knife. It has a 10" forged steel blade, riveted
wood handle and I keep it sharp with my whet stone and steel hone.
Had I not scored such a super deal I'd not have been able to afford
new Le Creuset pieces. I'm interested to see what Lodge's enamelled pieces go for.
If I remember in September, I'll jot down some prices at the outlet
store.
I looked on te interweb and their 7 1/2 qt. oval, enamelle,d Dutch
oven can be had @ Target <U$100. I'd expect even friendlier pricing at
the outlet store.
They also offer ths: An oval casserole in 2 Quart size.
https://www.amazon.com/Lodge-EC2C43-Oval-casserole-Quart/dp/B07GVPV2YL th=1
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
Now those, I could use a couple of.
I found more like what I was looking for by chance the other night. Our VFW had a dinner salute to mark 50 years since troops left Viet Nam, somebody had brought fried chicken in 2 metal (about 6"x10"x2") pans. After dinner someone had stacked the pans with a couple of pieces of chicken left for the taking. We took it home; the pans will be nice for small casseroles, etc.
That sounds like the nifty piece I referenced in my previous post to
you.
My "ceramic" is actually, I think, stoneware. They be stout, hewavy
and durable. Also oven safe.
This recipe would work in one of the oval casseroles I linked in my
last post to you.
Title: Loaf Pan Lasagna
Categories: Pork, Pasta, Cheese, Herbs, Vegetables
Yield: 2 servings
Is it really?her average tipped hourly income was north of U$20/hr
(More than I
Ruth Haffly wrote to Dave Drum <=-
My "ceramic" is actually, I think, stoneware. They be stout, hewavy
and durable. Also oven safe.
Yes, and they look so nice for taking to a pot luck or just on your kitchen table. (G)
This recipe would work in one of the oval casseroles I linked in my
last post to you.
Title: Loaf Pan Lasagna
Categories: Pork, Pasta, Cheese, Herbs, Vegetables
Yield: 2 servings
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other than our home made lasagne we ever had was back in the early 90s, Olive Garden was running a lasagne lover's special where you could get 2 different ones on one plate. We each got 2, traded halves so each had 4 different lasagnes. Our consensus was that the seafood lasagne was the best other than the traditional cheese version. Sadly we've never seen
it anywhere else, nor back at OG since then.
Denis Mosko wrote to All <=-
her average tipped hourly income was north of U$20/hr
(More than I
Is it really?
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
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Makes more sense, you can invert the pot pie onto the plate after
heating to make it easier to eat.
My house-mate does that. I just use the flimsy pan it came in and a
fork. Any debris stick to the pan is a doggy treat for Izz-a-bel or Jasper, Dennis' grand-dogs.
Then we get to making "baked" potatoes in the microwave. Bv)=
Remember to pierce them with a fork or knife several times; it'll help control the explosions.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
This doesn't require a diaper nor a cover. Just a sweet tooth
and/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
Looks good and easy enough to mix up and "bake" while working on the
rest of the meal.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
Place potato on microwave-safe plate and microwave 7
minutes, turning over halfway through cooking. If your
potato isn't fork-tender after 7 minutes, continue
microwaving in 1 minute increments until fully cooked.
I've an oven thermometer (dial) that also works in the freezer - in
I've got a separate one in the freezer, have had problems with the milirary housing issued ones over the years also. Some were replaced
with brand new, others just swapped out with one from a empty housing unit.
I do have a pair of "stick" thermometers, one in the upright freezer
and the other in the freezer compartment of the ice box. But the dial
is much easier to read in a glance. Bv)=
settings on whichever oven I am using. My current smooth top has
digital settings for the oven which are amazingly accurate. If
it's a
That's what mine has also.
It's a nice addition and a recognition that the editors know that
others than their "own" will be reading and (hopefully) making the recipes.
Except for those that are literalists. (G)
Or not used to the terms. When I'm inputting recipes I *always* change "cub ed" to "diced" if referring to vegetable prep. Cubed, to me is an operation to tenderise a tough piece of meat.
I also swap "chilli spice mix" for "chili powder" where it's obvious
that they're not talking about powdered chilies. And I disambiguate
that from "chili powder" to ground chile (chilies).
I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the
twig is bent ....
Yes, same as my favorite bbq is eastern NC pork. (G)
I don't know if I've posted my version of N.C. sauce - which I make following an article in Chile Pepper Magazine. (see below)
Title: North Carolina BBQ Sauce
Categories: Bbq, Sauces, Chilies
Yield: 1 Batch
That's more of a Lexington or western NC BBQ sauce. Lexington style is
a hybrid of eastern which is basically vinegar and spices, western
which is a tomato sauce based with spices. Lexington is thinner than western NC, somewhat thicker than eastern. My favorite is eastern NC
but Lexington is pretty good as a 2nd choice.
Here's one I have yet to try .....
Title: Big Bob Gibson's Alabama White BBQ Sauce
Categories: Sauces, Chilies, Citrus, Bbq
Yield: 2 quarts
I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best
Of the various ones we've tried, we like Micheal Angelo's the best, Stouffers the least.
Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't
one of them. I get along just fine with their spaghetti w/meat sauce
as long as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.
I had a favourite stop in Detroit Michhigan back in my truck driving
days. It was on Michigan Avenue near Briggs (basebasll) Stadium -
called the
"Starlite Cafe" the front door was lettered "Little Warsaw" although
it was run by Ukranians. As with Bianco's I'd ask "what's Mom (the
owner's mother) making tonight?" and generally order that.
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen
I surrender ............
If I hit the lottery I'm going to have my dream kitchen designed as
the hum of my new home. Then hang the living, sleeping and home office space off of that. Wall ovens, walk-in reefer, dishwasher, counter
seating for eat-in, nook for a table for six (or more), etc. And lots
or cabinet and pantry space. I've mentally budgeted U$50,000.
I presume you'll give a report when you do. Bojangles is a southern
chain, IIRC, based here in NC.
According to the Bing search engine there are 4 in Illinois. The
nearest is 60 miles north of me in Normal, IL. Long way to go for fats food.
Title: Church's Fried Chicken
Categories: Poultry, Herbs
Yield: 4 Servings
The one we stopped at in AZ didn't offer the jalapeno pepper with the meal. It was closed for eat in (drive thru was open) but they let us inside since we couldn't do the drive in while towing the camper.
The nearest one to me is over 70 miles northwest in Peoria. And in a
VERY dodgy neighbourhood. I was never tempted to stop there when I was delivering to the AutoZone right down the street.
Ruth Haffly wrote to Shawn Highfield <=-
At times I wish I had two ovens, not so much now but when the girls
were still living at home. The oven I liked the most was in the post housing on Fort Hood--it was built into the wall. Stove top was a
counter top model, IIRC, gas. Our older daughter's kitchen has a
stacking built into the wall microwave on top, oven on bottom unit and
a counter top almost professional gas cook top. The oven doesn't seem
to be as big, maybe because putting the microwave on top limits its
size.
Ruth Haffly wrote to Dave Drum <=-
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Makes more sense, you can invert the pot pie onto the plate after
heating to make it easier to eat.
My house-mate does that. I just use the flimsy pan it came in and a
fork. Any debris stick to the pan is a doggy treat for Izz-a-bel or Jasper, Dennis' grand-dogs.
Depending on time of day for the meal, if I'm eating by myself or in
the living room (watching the news), I usually want a plate as it's
easier to hold than a hot pie pan. Also, no dogs around to clean up
the remains.
Then we get to making "baked" potatoes in the microwave. Bv)=
Remember to pierce them with a fork or knife several times; it'll help control the explosions.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
This doesn't require a diaper nor a cover. Just a sweet tooth
and/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
Looks good and easy enough to mix up and "bake" while working on the
rest of the meal.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
Place potato on microwave-safe plate and microwave 7
minutes, turning over halfway through cooking. If your
potato isn't fork-tender after 7 minutes, continue
microwaving in 1 minute increments until fully cooked.
A paper towel works just as well, especially if you use the plain white ones.
Ruth Haffly wrote to Dave Drum <=-
It's a nice addition and a recognition that the editors know that
others than their "own" will be reading and (hopefully) making the recipes.
Except for those that are literalists. (G)
Or not used to the terms. When I'm inputting recipes I *always* change "cubed" to "diced" if referring to vegetable prep. Cubed, to me is an operation to tenderise a tough piece of meat.
But it's also a legitimate term for larger than diced pieces.
I also swap "chilli spice mix" for "chili powder" where it's obvious
that they're not talking about powdered chilies. And I disambiguate
that from "chili powder" to ground chile (chilies).
I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the
twig is bent ....
Yes, same as my favorite bbq is eastern NC pork. (G)
I don't know if I've posted my version of N.C. sauce - which I make following an article in Chile Pepper Magazine. (see below)
Title: North Carolina BBQ Sauce
Categories: Bbq, Sauces, Chilies
Yield: 1 Batch
That's more of a Lexington or western NC BBQ sauce. Lexington style is
a hybrid of eastern which is basically vinegar and spices, western
which is a tomato sauce based with spices. Lexington is thinner than western NC, somewhat thicker than eastern. My favorite is eastern NC
but Lexington is pretty good as a 2nd choice.
Here's one I have yet to try .....
Title: Big Bob Gibson's Alabama White BBQ Sauce
Categories: Sauces, Chilies, Citrus, Bbq
Yield: 2 quarts
I think I'll take a pass on this one for pork.
Ruth Haffly wrote to Dave Drum <=-
I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best
Of the various ones we've tried, we like Micheal Angelo's the best, Stouffers the least.
Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't
one of them. I get along just fine with their spaghetti w/meat sauce
as long as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.
We've not tried any of their other products as I make my own versions.
But some years ago, we were up at my parent's house, with my 2
brothers. They (brothers) were talking about how good Stouffer's is;
Steve and I sat there inwardly cringing at their lack of taste. But, considering both of them were single, it's not really a surprise.
Younger brother could cook some, older brother did well to heat water.
I had a favourite stop in Detroit Michhigan back in my truck driving
days. It was on Michigan Avenue near Briggs (basebasll) Stadium -
called the
"Starlite Cafe" the front door was lettered "Little Warsaw" although
it was run by Ukranians. As with Bianco's I'd ask "what's Mom (the
owner's mother) making tonight?" and generally order that.
Sounds like it would be a good choice.
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen
I surrender ............
Don't forget, I'm a newspaper editor's daughter. (G)
If I hit the lottery I'm going to have my dream kitchen designed as
the hum of my new home. Then hang the living, sleeping and home office space off of that. Wall ovens, walk-in reefer, dishwasher, counter
seating for eat-in, nook for a table for six (or more), etc. And lots
or cabinet and pantry space. I've mentally budgeted U$50,000.
And maid service to keep it clean?
Carol Shenkenberger wrote to Ruth Haffly <=-
Agreed on cubed vs diced. Dave, diced is a thin cut. Cubed isn't.
Dave, when I add cubed pork loin to a stirfry, it's a 1inch think pork loin cut lengthwise tp 1 inch strips then cross-cut to 1 inch cubes.
It's not 'diced' which would be scraplits.
At times I wish I had two ovens, not so much now but when the girls
were still living at home. The oven I liked the most was in the post
That's when Grandma used them both was when all the kids were home,
bread and such. Even at the end one oven was for baked goods and the other was for the rest of the things.
Any chance your unit will be remodeled any time soon? They may be
waiting to do yours until you move out, before working on it; that
seems to be the way things work.
They re-model when you move out. We're on an old lease so we will
never get it re-modelled as we will die in this apartment.
Get a fine point paint pen and mark the outside. Don't know how well
nail polish would work but a paint pen should do the trick.
Andrea marked the one she uses. I don't wnat mine messed with. LOL
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels.
Quoting Ruth Haffly to Shawn Highfield <=-
So for her, having two ovens was a good option. My mom never was a
fancy cook so her oven was used for "ordinary" baking........I think
Sigh! I can understand their point tho. But, what if your stove dies before you do; will they replace it with a smooth top then?
Andrea marked the one she uses. I don't wnat mine messed with. LOL
Helps tell them apart. (G) Still, I would like to have at least basic markings on the cup so I know how accurate my measures are.
Carol Shenkenberger wrote to Dave Drum <=-
Re: Re: Cookware (part #2)
By: Dave Drum to Carol Shenkenberger on Mon Apr 15 2024 06:29 am
Sorry Dave but a cubed potato has no relation to tenderizing meat.
Maybe your area is just odd on that?
Mike Powell wrote to DAVE DRUM <=-
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels.
I tune into F1 sometimes but I usually don't miss an IndyCar event.
OT: the F1 usenet newsgroup is available here.
stacking built into the wall microwave on top, oven on bottom unit and
a counter top almost professional gas cook top. The oven doesn't seem
to be as big, maybe because putting the microwave on top limits its
size.
I had a double wall oven (electric) when I lived in the tin can. My
top oven was abot 2/3 the size of the bottom unit. When I did
Thanksgiving
dinner dishes for a family get together I did the turkey in the bottom
and pies in the top. Side dishes, salads, and starters were provided
by others.
When I do my dream kitchen I think I'll go for the convection/nuker as
the top unit.
Depending on time of day for the meal, if I'm eating by myself or in
the living room (watching the news), I usually want a plate as it's
easier to hold than a hot pie pan. Also, no dogs around to clean up
the remains.
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels. Usually I'm in front of the desk holding my confuser set-up, banging in recipes, doing r-mail or
reading news feeds and looking up arcane or ambiguous references on my Bing search engine.
So I've usually let five or more minutes elapse between the ending
chime for the cookig cycle and the opening of the door. The plate is usually
too hot to handle comfortably but the pot pie may be easily picked up
by spanning the top to use the rim. I carry it yo my confuser desk and chow down as I pursue wharever I'm working on.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. O prefer to
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
Place potato on microwave-safe plate and microwave 7
A paper towel works just as well, especially if you use the plain white ones.
Or, for that matter, since it's just a washed, clean potato - the tray without a diaper. Bv)=
Or not used to the terms. When I'm inputting recipes I *always* change "cubed" to "diced" if referring to vegetable prep. Cubed, to me is an operation to tenderise a tough piece of meat.
But it's also a legitimate term for larger than diced pieces.
Not im my house. Either large dice or chunks. Cubed, io my mind still refers to smacking with a meat mallet or mechanical tenderising.
Title: Big Bob Gibson's Alabama White BBQ Sauce
Categories: Sauces, Chilies, Citrus, Bbq
Yield: 2 quarts
I think I'll take a pass on this one for pork.
I'd try it at least once. But approach it with caution.
Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't
one of them. I get along just fine with their spaghetti w/meat sauce
as long as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.
We've not tried any of their other products as I make my own versions.
But some years ago, we were up at my parent's house, with my 2
brothers. They (brothers) were talking about how good Stouffer's is;
Steve and I sat there inwardly cringing at their lack of taste. But, considering both of them were single, it's not really a surprise.
Younger brother could cook some, older brother did well to heat water.
As a single guy, cooking for one, the frozen dinners/entrees are a
great convenience. And handy when I'm busy trying to finish up all my "round
tuits" before my black camel kneels. Bv)=
I am somewhat a connoisseur of frozen single serves. The most
reliably, overall, is Healty Choice steamers. Never hit a clinker yet.
The bottom of the garbage pail is Michelena's - never tasted a good
one. Stouffer's, as I said, has some good stuff. As does Marie
Callendar's - but the price makes me wince. Bv)=
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen
I surrender ............
Don't forget, I'm a newspaper editor's daughter. (G)
And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very
profitable) days.
If I hit the lottery I'm going to have my dream kitchen designed asoffice DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
the hum of my new home. Then hang the living, sleeping and home
Ruth Haffly wrote to Dave Drum <=-
We've been smoking a turkey the last few years we've been home for Thanksgiving. Last year we were up in NY with Steve's family, almost
had fresh venison for dinner. As Steve and I were on the way to his sister's house in the early afternoon, a deer jumped out in front of
the truck. Steve stood on the brakes, stopped about a foot short of hitting it.
When I do my dream kitchen I think I'll go for the convection/nuker as
the top unit.
We had that in our first camper, worked ok but couldn't do anything big
in it. New camper has a regular oven, can do a small turkey in it but
it's not convection. Stove at home has a combo convection/regular oven, full size microwave above it.
Ruth Haffly wrote to Dave Drum <=-
Don't forget, I'm a newspaper editor's daughter. (G)
And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very profitable) days.
Dad was editor, not owner so it wasn't profitable for us. He
supplimented income by doing wedding, etc photos, mom did Local &
Personal column for the paper until I was in 6th grade (youngest
sibling in first grade), then she worked for the school. General aide
for 2 years, then moved into the library for about 20. I learned to
cook as part of her getting a Master's degree.
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
Ruth Haffly wrote to Dave Drum <=-
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels. Usually I'm in front of the desk holding my confuser set-up, banging in recipes, doing r-mail or
reading news feeds and looking up arcane or ambiguous references on my Bing search engine.
Steve eats at his computer desk sometimes. Since my net book sits in my lap, I can't put a plate or bowl there at the same time. I'll grab a
tray to set the food on, on a side table if I need to use the computer during one of those meal times.
So I've usually let five or more minutes elapse between the ending
chime for the cooking cycle and the opening of the door. The plate
is usually too hot to handle comfortably but the pot pie may be easily picked up by spanning the top to use the rim. I carry it to my
confuser desk and chow down as I pursue wharever I'm working on.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.The Cosmic Drisp
I usually stove top cook the potatoes for salad, and yes, I also cut
them up beforehand. Peeling is optional, depending on what kind of potatoes I'm using--russets get peeled but yukon gold and red don't.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems to
be falling off their twigs a lot lately) and have no lack of really
good, authentic Italian restaurants. What we need is a good Greek
venue.
So for her, having two ovens was a good option. My mom never was a
fancy cook so her oven was used for "ordinary" baking........I think
Yes, she lived in the kitchen.
Sigh! I can understand their point tho. But, what if your stove dies before you do; will they replace it with a smooth top then?
The last time it died, they replaced it with something they had laying
in the storage room. I suspect it would be the same again, same with
the fridge just whatever old junk they have in storage.
Andrea marked the one she uses. I don't wnat mine messed with. LOLbasic RH> markings on the cup so I know how accurate my measures are.
Helps tell them apart. (G) Still, I would like to have at least
I have some left so it's not tooooo hard to figure it out. But if I'm
way off then I figure it's my own fault! ;)
Quoting Ruth Haffly to Shawn Highfield <=-
Yes, she lived in the kitchen.
Don't see that these days, except maybe baking days for the Amish and other groups like that.
Sounds like military housing. We had mixed "luck" with our appliances.
instruction manual for it. Moved to Fort Huachuca (AZ) and when we got housing, the stove was identical to the one in MA.
As long as you have a few markings, you should be able to guess-timate fairly accurately. I have a back up one cup liquid cup that gets
pulled out every once in a while when I need 2 liquid measures for the same recipe but can't do the rinse and reuse thing.
Ruth Haffly wrote to Dave Drum <=-
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems to
be falling off their twigs a lot lately) and have no lack of really
good, authentic Italian restaurants. What we need is a good Greek
venue.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
Carol Shenkenberger wrote to Ruth Haffly <=-
On Olive Garden, grin, it's my speed! Yes, I still can't cook Italian.
I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
Lets see, if I won a million, I'd edit my existing kitchen by extending
it out to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
Lets see, if I won a million, I'd edit my existing kitchen by extending it out
to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
We've been smoking a turkey the last few years we've been home for Thanksgiving. Last year we were up in NY with Steve's family, almost
had fresh venison for dinner. As Steve and I were on the way to his sister's house in the early afternoon, a deer jumped out in front of
the truck. Steve stood on the brakes, stopped about a foot short of hitting it.
That "free" veison can get quite expensive if it's Bambi by Bumper. A local body shop here runs a billboard every couple of years with the message "If you got your deer by accident come see us for an estimate"
When I do my dream kitchen I think I'll go for the convection/nukeras DD> the top unit.
We had that in our first camper, worked ok but couldn't do anything big
in it. New camper has a regular oven, can do a small turkey in it but
it's not convection. Stove at home has a combo convection/regular oven, full size microwave above it.
It goes without saying the "big' oven would be fan forced as well as standard. I have a toaster oven for counter-top use that is also an
air fryer/convection oven. It lives in the utility closet with the
furnace
and water heater until I clear enough of my (very) limited counter
space to bring it out and use it.
And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very profitable) days.
Dad was editor, not owner so it wasn't profitable for us. He
supplimented income by doing wedding, etc photos, mom did Local &
Personal column for the paper until I was in 6th grade (youngest
sibling in first grade), then she worked for the school. General aide
for 2 years, then moved into the library for about 20. I learned to
cook as part of her getting a Master's degree.
I started by writing an outdoors column for a Sports paper based in Springfield - whilst living in California. When I moved back "home"
I became a jack-of-all-trades for the little weekly paper. Then the owner/editor/pub;lisher had a heart problem and I was forced to learn
the printing trade in order to keep the doors open. After that I had
a college weekly, followed by a group of small town papers. And ran
a "job shop" printnig operation at te same time.
I was young and energetic. These days I'm north of 80 and getting
tired.
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=
Steve eats at his computer desk sometimes. Since my net book sits in my lap, I can't put a plate or bowl there at the same time. I'll grab a
tray to set the food on, on a side table if I need to use the computer during one of those meal times.
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
I'm doing Wendy's Biggie Bag (burger and fries) I might not use the
side table. But if it's soup/chilli, or Popeyes, or a meal I have
prepared
I use the little table.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.The Cosmic Drisp
I usually stove top cook the potatoes for salad, and yes, I also cut
them up beforehand. Peeling is optional, depending on what kind of potatoes I'm using--russets get peeled but yukon gold and red don't.
I don't make 'tater salad often. Or macaroni/pasta salad.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
The Cosmic Crisp works well in this:
Title: Pork & Apple Salad for Two
Categories: Pork, Nuts, Citrus, Fruits
Yield: 2 Servings
Carol Shenkenberger wrote to Ruth Haffly <=-
On Olive Garden, grin, it's my speed! Yes, I still can't cook Italian.
I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
Nearly everyone "tweaks" to his/her taste. It's a universal truth. I
learned about *real* Chinese (well, the Cantonese part) when I stumbled
into House of Yee in Inglewood, CA. I started at the top of the menu
and worked my way to the bottom, keeping mental notes. Bv)=
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
It's a poor cook who can't suit him/herself. I've been known to tell
diners in a private home (not always mine) who complain about what they
were served "The door is over there. And Mickey D's is about six blocks
in (whichever) direction."
Lets see, if I won a million, I'd edit my existing kitchen by extending it out to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
Mine (from scratch) would be modelled on something similar to the kitchen Janis had in Binghamton(?) when she hosted the echo picnic. IIRC you were there - but my memory, at 82, gets "convenient" sometimes and I misemember.
This was my first attempt at D.I.Y. Chinese food.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lobster Cantonese
Categories: Oriental, Seafood, Shellfish, Rice
Yield: 4 Servings
2 lb Lobster tails
1 cl Garlic; minced
1 ts Fermented black beans;
- rinsed, drained
2 tb Oil
1/4 lb Ground pork
1 1/2 c Hot water
1 1/2 tb Soy sauce
1 ts MSG (highly optional)
2 tb Cornstarch
3 tb Dry sherry
1 Egg
3 tb Water
Cilantro sprigs
Green onion curls
Hot cooked rice
For the best results in preparing this attractive
Chinese dish cook the lobster pieces as quickly as
possible. The beaten egg added to the sauce makes it
richer and creamier.
With sharp knife, pry lobster meat from shell and
slice into medallions. Mince garlic and black beans
together. Heat oil in wok or skillet and add garlic
mixture. Cook and stir a few seconds. Add pork and
cook about 10 minutes, stirring to break up meat.
Add hot water, soy sauce and MSG.
Add lobster medallions and cook 2 minutes. Mix corn
starch and sherry and stir into sauce. Beat egg with
3 tablespoons water and blend into sauce. Cook over
low heat 30 seconds, stirring constantly.
Sauce should be creamy but not heavy.
Spoon sauce into center of platter.
Arrange medallions in sauce in decorative pattern.
Garnish with cilantro and green onion curls.
For each serving, place a few lobster medallions
over rice in bowl. Spoon sauce over lobster.
Recipe from: http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... It takes seven years for a deer to grow up into a moose.
Lets see, if I won a million, I'd edit my existing kitchen by extending itout
to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
Some of those corn-cob curtains like Marge Simpson has. :D
Mike
* SLMR 2.1a * L&N -- The Old Reliable
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
We've been smoking a turkey the last few years we've been home for Thanksgiving. Last year we were up in NY with Steve's family, almost
had fresh venison for dinner. As Steve and I were on the way to his sister's house in the early afternoon, a deer jumped out in front of
the truck. Steve stood on the brakes, stopped about a foot short of hitting it.
That "free" veison can get quite expensive if it's Bambi by Bumper. A local body shop here runs a billboard every couple of years with the message "If you got your deer by accident come see us for an estimate"
That's why a lot of trucks in deer areas have bumper guards, to (hopefully) deflect the worst of the impact. Years ago, riding home
from college on break, with a friend, as we turned onto one road, I cautioned him about the road being notorious for deer hits. I'd barely gotten the words out of my mouth when we saw one on the side of the
road. He stayed there and we didn't see any more the rest of the trip.
Now when Steve and I travel, especially around dusk and in an area with lots of open fields, I keep my eyes roving.
When I do my dream kitchen I think I'll go for the convection/nuker
as DD> the top unit.
We had that in our first camper, worked ok but couldn't do anything big
in it. New camper has a regular oven, can do a small turkey in it but
it's not convection. Stove at home has a combo convection/regular oven, full size microwave above it.
It goes without saying the "big' oven would be fan forced as well as standard. I have a toaster oven for counter-top use that is also an
air fryer/convection oven. It lives in the utility closet with the
furnace
and water heater until I clear enough of my (very) limited counter
space to bring it out and use it.
OTOH our toaster/convection oven lives on a counter top right by the stove. It gets used quite often; yesterday I toasted half a bagel in
the morning and baked some short cakes (to go with fresh strawberries)
in the afternoon.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Everyone has a photographic memory. Some don't have film.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
Ruth Haffly wrote to Dave Drum <=-
I started by writing an outdoors column for a Sports paper based in Springfield - whilst living in California. When I moved back "home"
I became a jack-of-all-trades for the little weekly paper. Then the owner/editor/pub;lisher had a heart problem and I was forced to learn
the printing trade in order to keep the doors open. After that I had
a college weekly, followed by a group of small town papers. And ran
a "job shop" printnig operation at te same time.
I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=
Tell me about it! Wake County re-evaluates property every 4 years as compared to 8 years for the rest of the state. Our taxes more than
doubled with the last re-evaluation, done last year. According to them, the house/lot is worth more than twice what we paid for it in fall of
2014 but we can't sell it for that much.
Meanwhile, local strawberries are beginning to hit the market. Steve picked some up for me at the local farmer's market so we've had
strawberry short cake and a riff on a salad we'd had last year in Fairbanks. Salad has candied pecans, craisins, bacon bits, feta cheese, strawberries, greens (I used fresh spinach) and a balsamic vinegarette dressing. We'll probably enjoy it a few more times before the end of
fresh strawberry season. (G)
Ruth Haffly wrote to Dave Drum <=-
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
I'm doing Wendy's Biggie Bag (burger and fries) I might not use the
side table. But if it's soup/chilli, or Popeyes, or a meal I have
prepared I use the little table.
We've got a set of those with a walnut finish, picked up at a yard
sale.
I don't make 'tater salad often. Or macaroni/pasta salad.
I do a Pennsylvania Dutch one at least once during the summer, a hot German potato salad a bit more often. My mom's version of potato salad
was just potatoes, hard boiled egg and mayo (with a splash of vinegar
and celery seed) dressing. I've also done a cold potato salad by
cooking the potaotes, draing them , then adding Italian dressing and letting them sit in that for an hour or so. By then they've absorbed
most of the dressing; what they haven't, I'll drain. Then I'll add
chopped hard boiled (steamed) eggs and a mayo/mustard dressing. Yummy!
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baked apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
I've seen them, not tried them but maybe next fall.....
The Cosmic Crisp works well in this:
Title: Pork & Apple Salad for Two
Categories: Pork, Nuts, Citrus, Fruits
Yield: 2 Servings
Hmmmmmmmmmmmmmmmm, looks good and now that Steve is back eating pork...............
By: Ruth Haffly to Dave Drum on Tue Apr 16 2024 01:08 pm
On Olive Garden, grin, it's my speed! Yes, I still can't cook
Italian. I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
Lets see, if I won a million, I'd edit my existing kitchen by
extending it out to the porch area, moving the paio sliding door back.
Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some
good curtians.
Yes, she lived in the kitchen.
Don't see that these days, except maybe baking days for the Amish and other groups like that.
No you sure don't. She was a product of her time that's for sure!
Sounds like military housing. We had mixed "luck" with our appliances.
These two have been here at least 8 years so we're used to the quirks
in the oven. 350 is 380(ish) on the dial, etc.
instruction manual for it. Moved to Fort Huachuca (AZ) and when we got housing, the stove was identical to the one in MA.
That was handy!
As long as you have a few markings, you should be able toguess-timate RH> fairly accurately. I have a back up one cup liquid cup
We have the backup ones as well but they are plastic and were a gift
from someone, Andrea likes those.
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
Nearly every cook puts a personal "spin" on a recipe. My good friend
Joe DeFrates once told me "You can make my recipe but you can't make
my chilli"
When I asked him "Whassup with that?" He explained that everyone
tastes and "adjusts" as they and wander off the straight and narrow.
I've always found O.G. to be lowest common denominator Italian. Weto DD> be falling off their twigs a lot lately) and have no lack of
have a substantial Italian population (the first generation seems
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
O. G. does have some decent dishes - but most of their stuff is onthe DD> profitable path of "Hey Diddle Diddle, Straight Up The Middle".
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
That being said:
Title: Olive Garden Chicken Gnocchi Soup
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 8 servings
Hi Carol,
By: Ruth Haffly to Dave Drum on Tue Apr 16 2024 01:08 pm
On Olive Garden, grin, it's my speed! Yes, I still can't cook
Italian. I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
I know, we each have our own areas of cooking that we do better in than others. For chain Italian, we prefer Carraba's but there aren't any
local ones. For non chain Italian, we've got a few good ones in the
area, plus my home made. (G)
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
That's all that matters. Years ago I said that I do mock Chinese--throw everything in a wok and stir fry it. Michael wrote back and said that
it's the real thing as he does it himself. I still do that from time to time.
Lets see, if I won a million, I'd edit my existing kitchen by
extending it out to the porch area, moving the paio sliding door back.
For this house I'd expand the whole back wall so I could have a larger sewing room and Steve, a larger computer room/ham radio shack/library in addition to the larger kitchen. I'd try to incorporate a space for the washer and dryer, turn that space into a linen and broom closet. I'd
also do a bigger deck/patio area.
Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
I'd make curtains but yes, more (and better cabinetry. We have a hanging rack for pots and pans which is a big help as I don't need to devote
cabinet space to them. We have more storage than we did in the rental
house, but not a lot more. Nice to dream but..........we're debating a possible move out west in the future, don't know if that will actually
come about tho.
Carol Shenkenberger wrote to Dave Drum <=-
Sorry Dave but a cubed potato has no relation to tenderizing meat.
Dave Drum wrote to Carol Shenkenberger <=-
https://www.thespruceeats.com
Ruth Haffly wrote to Dave Drum <=-
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
Dave Drum wrote to Carol Shenkenberger <=-
Nearly everyone "tweaks" to his/her taste. It's a universal truth. I learned about *real* Chinese (well, the Cantonese part) when I stumbled into House of Yee in Inglewood, CA. I started at the top of the menu
and worked my way to the bottom, keeping mental notes. Bv)=
Sean Dennis wrote to Dave Drum <=-
https://www.thespruceeats.com
See my quote from the same website about the terms "cube", "dice", and "chop" to xxCarol in this same packet.
Continuing on my theme for this packet:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mom's Chop Suey
Categories: Main dish
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
Nearly every cook puts a personal "spin" on a recipe. My good friend
Joe DeFrates once told me "You can make my recipe but you can't make
my chilli"
When I asked him "Whassup with that?" He explained that everyone
tastes and "adjusts" as they and wander off the straight and narrow.
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started cooking as my dad insisted on the basics. As time went on, I tinkered
more and more with them, still somewhat trying to cater to his tastes
but seeing what I could "get away with". Some years back, before he
went into the nursing home, we were up visiting and he asked me to make
a meat loaf for supper. I did, putting in some sauteed onion, which I
do when making it at home. He ate--and enjoyed--it; I never did tell
him about the onion because he had declared a few days earlier that he didn't like onions. I'd put them in other things that I made when we visited or he came to visit us; he ate them without complaint.
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems
to DD> be falling off their twigs a lot lately) and have no lack of
really DD> good, authentic Italian restaurants. What we need is a good
Greek DD> venue.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
I didn't grow up with Chef Boyardee Italian, just my mom's poor version
of it. There was one local-ish Italian place my folks took us to occaisionally, I remember one time we all ordered lasagne. It came out, looking nothing like what my mom made but tasted good. Years later,
after meeting Steve, I found out that was the more authentic Italian lasagne. I've made it myself over the years--taught my mom how to do it but don't know if she ever did before the dememtia set in.
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The Middle".
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
places that cook like Steve's mom used to (chef coming from the same region of Italy as her family) but a lot more "nice try, but..."
places.
That being said:
Title: Olive Garden Chicken Gnocchi Soup
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 8 servings
Steve tried it the last time we went to OG and was less than impressed with it.
Quoting Ruth Haffly to Shawn Highfield <=-
My mom started that way but having 5 kids and Dad's job not paying a
whole lot, she changed gears aand became a working (outside the house)
GA, with a smooth top stove. Instruction/warranty book was in a
binder, with the rest of the appliances--smart idea--that was left when
we moved.
I've got a set of plastic (in addition to my metric measures) around somewhere but it's missing the (IIRC) half cup. Not a big deal. Also
have the less than common (2 tablespoon/teaspoon, 1 1/2 tablespoon,
pinch, smidgeon, packet of yeast [from King Arthur Flour] measures.
The cup measures range from 1/8 cup to one, including 2/3 and 3/4 cups.
Quoting Sean Dennis to Ruth Haffly <=-
Now here's something I like (and everyone else thinks I'm crazy) sans
the brandy:
Title: Myra's Jewish Chopped Liver
Quoting Ruth Haffly to Dave Drum <=-
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started
I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.
I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)
I know the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear that I'm the age I am. "You
sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=
Tell me about it! Wake County re-evaluates property every 4 years as compared to 8 years for the rest of the state. Our taxes more than
doubled with the last re-evaluation, done last year. According to them, the house/lot is worth more than twice what we paid for it in fall of
2014 but we can't sell it for that much.
Illiois has a "Homestead Act" for residential property that is
occupied by its owner or owners as his or their principal dwelling
place. Plus
the "Low-Income Senior Freeze" provides limited-income seniors with protection against real estate tax increases due to rising property values.
My taxes haven't gone up since I moved into this home. Used to have to make the trek to the Country Assessor's office to apply/renew the deal in-person. And may have to in future. But, for now, the CoVid pandamic
has put the brakes on the in-person deal. Bv)=
Meanwhile, local strawberries are beginning to hit the market.Steve RH> picked some up for me at the local farmer's market so we've
We're a bit behind you. Our season is mid-May to ...... We have
several U-Pick and/or farm stands plus the farmer's market.
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
We've got a set of those with a walnut finish, picked up at a yard
sale.
They are handy. Even if I hardly ever watch TeeVee. Bv)=
I don't make 'tater salad often. Or macaroni/pasta salad.
I do a Pennsylvania Dutch one at least once during the summer, a hot German potato salad a bit more often. My mom's version of potato salad
was just potatoes, hard boiled egg and mayo (with a splash of vinegar
and celery seed) dressing. I've also done a cold potato salad by
cooking the potaotes, draing them , then adding Italian dressing and letting them sit in that for an hour or so. By then they've absorbed
most of the dressing; what they haven't, I'll drain. Then I'll add
chopped hard boiled (steamed) eggs and a mayo/mustard dressing. Yummy!
If I use eggs in/on my 'tater or macaroni salad they are generally
sliced as garnis/topping. But I does like a good egg salad sandwich sometimes.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
I've seen them, not tried them but maybe next fall.....
They are a good duplicate for Honey Crisp - being a close cousin. I recommended them to Dale Shipp, who was a Honet Crisp acolyte. Worked
out well for him.
Ruth Haffly wrote to Dave Drum <=-
I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.
I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.
My list is probably longer than I realise but it does feel good to get items marked off from time to time.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)
I know the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear that I'm the age I am. "You
sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=
Work/keeping you active has probably kept you going.
Meanwhile, local strawberries are beginning to hit the market.
Steve RH> picked some up for me at the local farmer's market so we've
had RH> strawberry short cake and a riff on a salad we'd had last year
in RH> Fairbanks. Salad has candied pecans, craisins, bacon bits, feta
cheese, RH> strawberries, greens (I used fresh spinach) and a balsamic
vinegarette RH> dressing. We'll probably enjoy it a few more times
before the end of RH> fresh strawberry season. (G)
We're a bit behind you. Our season is mid-May to ...... We have
several U-Pick and/or farm stands plus the farmer's market.
I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.
I'd make curtains but yes, more (and better cabinetry. We have a hanging rack for pots and pans which is a big help as I don't need to devote
cabinet space to them. We have more storage than we did in the rental
house, but not a lot more. Nice to dream but..........we're debating a possible move out west in the future, don't know if that will actually
come about tho.
On renovations, grin as you saw at the picnic, I have that porch in spades! Mine was done on the picnic table on the porch.
On the stir fry, tonight it's flat italian green beans with garlic and mushrooms in olive oil. Main dish will be garlic parmesan alfredo
over egg noodles with sliced kielbasa and garnished with shishido
peppers and strips of red bell peppers.
Should all be good!
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
There's a small local Italian place here in Johnson City called "The
Crazy Tomato" that beats Olive Garden hands down IMNSHO. I haven't
eaten at Olive Garden in years as they want too much for their food.
Now here's something I like (and everyone else thinks I'm crazy) sans
the brandy:
Title: Myra's Jewish Chopped Liver
Categories: Poultry, Appetizers, Jewish
Yield: 3 Servings
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started cooking as my dad insisted on the basics. As time went on, I tinkered
more and more with them, still somewhat trying to cater to his tastes
but seeing what I could "get away with". Some years back, before he
went into the nursing home, we were up visiting and he asked me to make
a meat loaf for supper. I did, putting in some sauteed onion, which I
do when making it at home. He ate--and enjoyed--it; I never did tell
him about the onion because he had declared a few days earlier that he didn't like onions. I'd put them in other things that I made when we visited or he came to visit us; he ate them without complaint.
My house-mate also claims he can't eat onions because they give him a "heartburn". But he scarfs down my chuck roast which is made with both sliced onion and a packet of onion soup mix. And once, just for a
giggle I made calves liver w/bacon and onions and smothered it in a
nice gravy. He always claimed that he "hated" liver sonce his Navy
days. But he did second helpings on this. Bv)=
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
I didn't grow up with Chef Boyardee Italian, just my mom's poor version
of it. There was one local-ish Italian place my folks took us to occaisionally, I remember one time we all ordered lasagne. It came out, looking nothing like what my mom made but tasted good. Years later,
after meeting Steve, I found out that was the more authentic Italian lasagne. I've made it myself over the years--taught my mom how to do it but don't know if she ever did before the dememtia set in.
In his defense, Chef Hector Boiardi (before the advertising people
revised the spelling of his name) had a very nice restaurant in
Cleveland, Ohio. And he began selling his pasta sauce in washed milk bottles. That grew into a full-fledged manufacturing deal which was
later sold to American Home Foods and was later gobbled up by ConAgra.
O. G. does have some decent dishes - but most of their stuff is onMiddle".
the profitable path of "Hey Diddle Diddle, Straight Up The
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
My mom started that way but having 5 kids and Dad's job not paying a
whole lot, she changed gears aand became a working (outside the house)
Survival comes first!
GA, with a smooth top stove. Instruction/warranty book was in a RH>binder, with the rest of the appliances--smart idea--that was left when
we moved.
That is a good idea. Probably something I should have done over the years, we have a drawer filled with manuals in a file cabinet and we
can never find what we want, so I just end up using google to see if I
can figure it out.
I've got a set of plastic (in addition to my metric measures) around somewhere but it's missing the (IIRC) half cup. Not a big deal. Also
We're missing a few from the plastic set. I'm not sure where they
went.
have the less than common (2 tablespoon/teaspoon, 1 1/2 tablespoon,
pinch, smidgeon, packet of yeast [from King Arthur Flour] measures.
The cup measures range from 1/8 cup to one, including 2/3 and 3/4 cups.
That's handy!
Reminds me of my Mother before her mother passed away they spent time
in the kitchen so Mom could say to Granny "Okay give me a pinch." and
then she measured it. "Give me a small handful" and measure. etc. LOL
So the family recipes now say "Big handful" - 1/2 cup or something
like that. Granny was good about writing them down just used her own
hands as a
measuring device. LOL
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started
Andrea is like this. I even have recipes printed and pretend to use
them when I make something I've made a 100 times just so she'll eat
it. "I don't like when you change recipes, make them correctly."
(Hope she doens't see this) As long as a printed recipe is handy she
will eat it. ;)
Ruth Haffly wrote to Dave Drum <=-
My house-mate also claims he can't eat onions because they give him a "heartburn". But he scarfs down my chuck roast which is made with both sliced onion and a packet of onion soup mix. And once, just for a
giggle I made calves liver w/bacon and onions and smothered it in a
nice gravy. He always claimed that he "hated" liver sonce his Navy
days. But he did second helpings on this. Bv)=
Neither of our daughters are fans of liver; I served it a fair amount
when they were growing up. My favorite way to fix it was to slice it
into strips or chunk, fry it, cut up onions, bell peppers and mushrooms together, then add a marinara-ish sauce, cook it down and serve it over brown rice. Haven't done that in a while but maybe I'll check out the liver next time I go shopping--don't see it as much as I used to. My
mom would fry up bacon (one slice per person), then cook beef liver
that had been dredged in flour in it--always tough. After all the kids left home, she discovered baby beef liver was much more tender than regular beef (probably from an older cow or steer) liver.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The
Middle".
I'm less and less enamored of it, the more I eat there. Best things on
the menu are the tossed salad, breadsticks and chocolate lasagne, IMO.
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
No, but when I cooked Italian for Steve's folks about 9 months after we were married, his mom said that I cook "like a good little dago". (G) Knocked her socks off one time a few years later with a lasagne (her recipe) but with home made noodles.
Quoting Ruth Haffly to Shawn Highfield <=-
sensitive to changes. Other times I'll keep the recipe handy aas a reference for key ingredients--make sure I don't leave anything major out--and quite often, I'll wing it, especially if I've made it a
gazillion times before.
recipe and sees that it calls for 2 teaspoons of water. Blondie is in
the living room so he yells in "is that heaping or level?". When we
what could be heaping. I showed him the comic and for a long time, he'd see an ingredient and just ask "is it heaping or level?".
Quoting Dave Drum to Ruth Haffly <=-
to a restaurant for our supper. These days I leave the pork liver where found. Chicken/poultry liver is a favourite. And I've tried sheep
liver more than once. But never again pork liver.
I gave the pasta roller to my sister-in-law and now buy pre-made from
the store. Bv)=
I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.
My list is probably longer than I realise but it does feel good to get items marked off from time to time.
Some people call that a bucket list.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)
But we all know someone our age (or a bit younger) who is in far wprse shape than we.
I know the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear that I'm the age I am. "You
sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=
Work/keeping you active has probably kept you going.
If it were onl;y possible to be old without getting old. Bv)=
8<----- EDIT ----->8
Meanwhile, local strawberries are beginning to hit the market.
Steve RH> picked some up for me at the local farmer's market so we've
had RH> strawberry short cake and a riff on a salad we'd had last year
in RH> Fairbanks. Salad has candied pecans, craisins, bacon bits, feta
cheese, RH> strawberries, greens (I used fresh spinach) and a balsamic
vinegarette RH> dressing. We'll probably enjoy it a few more times
before the end of RH> fresh strawberry season. (G)
We're a bit behind you. Our season is mid-May to ...... We have
several U-Pick and/or farm stands plus the farmer's market.
I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.
I'm begiknning to see them in some of the stupormarkups as a high
value. Suttill's Farm or Jefferies Orchard (local Farm stands) are offering
onion set and seed potatoes on their signage. Apparetly nothing much
is "in" just yet. And the current outdoors temp as I type this is 33o
So it will be a bit before the plants take off.
I've had something very much like this in the past. It wold be verycrust.
easy to make with a pre-made graham cracher or chocolate cookie
Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
Shawn Highfield wrote to Sean Dennis <=-
Here's the one my Jewish friend taught me to make and it's perfect IMO. Basically the same but we don't over cook the liver.
Dave Drum wrote to Sean Dennis <=-
I respectfully disagree with those astute folks at Spruce. Cubed, to
me, will *always* refer to mechanically tenderied meat(s).
Not quite Chun King - but close. Here's my entry:
Quoting Sean Dennis to Shawn Highfield <=-
Basically the same but we don't over cook the liver.
That does look good. I've saved that.
Title: One-Pan Potatoes & Chicken Teriyaki
Shawn Highfield wrote to Dave Drum <=-
to a restaurant for our supper. These days I leave the pork liver
where found. Chicken/poultry liver is a favourite. And I've tried
sheep liver more than once. But never again pork liver.
I wonder if you got a bad peice? I've cooked pork liver many many
times and never had that issue. In order for me: Chicken Livers, Pork, Beef. Never tried sheep yet as everytime I order lamb from the farm
he's out of organ meat.
I gave the pasta roller to my sister-in-law and now buy pre-made
from the store. Bv)=
The only pasta I make regular are Lasagna noodles and perogies (SP), everything else we buy ready made. The Lasagna noodles I make are just
so much better then the boxed ones. (Remember my kitchen is GF)
Sean Dennis wrote to Dave Drum <=-
I respectfully disagree with those astute folks at Spruce. Cubed, to
me, will *always* refer to mechanically tenderied meat(s).
I think it may be also how one was raised as I rarely, if ever, had
cubed steak. In my home, "cubed" was to mean "chopped into small
cubes". I do like cubed steak, however, it's out of my budget. I'm
now losing 14% of my monthly budget to Medicare which I don't actually need but I know if I don't get it now, I may not be able to get it
later.
Not quite Chun King - but close. Here's my entry:
That looks tasty.
This looks like something I might make this Thanksgiving for myself
though reducing it to just two Cornish hens (four is a bit much):
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Orange Glazed Cornish Hens
Categories: Main dish, Poultry
Yield: 4 Servings
My house-mate also claims he can't eat onions because they give himfor a DD> giggle I made calves liver w/bacon and onions and smothered
Neither of our daughters are fans of liver; I served it a fair amount
left home, she discovered baby beef liver was much more tender than regular beef (probably from an older cow or steer) liver.
I grew up with liver 'n onions a common thing at our house. Lerned
about liver 'n bacon at a local restaurant run by Isidro Valadaz and
his American wife. After my dad died and Mom moved back toSpringfield DD> she asked me to come live with her so she wouldn't be
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The
Middle".
I'm less and less enamored of it, the more I eat there. Best things on
the menu are the tossed salad, breadsticks and chocolate lasagne, IMO.
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
No, but when I cooked Italian for Steve's folks about 9 months after we were married, his mom said that I cook "like a good little dago". (G) Knocked her socks off one time a few years later with a lasagne (her recipe) but with home made noodles.
I made pasta one time - more as a challenge to myself after watching
Mario Batali on the Fod Network make it look so easy. At home, on my
own and without video tape editing (or experience) it proved somewhat
more problematic. And it's just like (almost) my recipe for egg
noodles I got from my grandmother ... using different flour and
finishing steps.
I gave the pasta roller to my sister-in-law and now buy pre-madefrom DD> the store. Bv)=
sensitive to changes. Other times I'll keep the recipe handy aas a reference for key ingredients--make sure I don't leave anything major out--and quite often, I'll wing it, especially if I've made it a
gazillion times before.
This is pretty much what I do. But don't tell Andrea. :)
recipe and sees that it calls for 2 teaspoons of water. Blondie isin RH> the living room so he yells in "is that heaping or level?". When
LOL.
what could be heaping. I showed him the comic and for a long time, he'd see an ingredient and just ask "is it heaping or level?".
My daughter will call and ask me from time to time "Did you measure
this?" when she reads my recipes because when I write them down mostly
I just
guess at what I threw in. LOL Drives her crazy because she can't get things to taste exactly like mine. (Which is how I keep my
POWER!!!!!!)
Dave Drum wrote to Sean Dennis <=-
Medicare is an "automatic" when you become 65. They nick the premium
out of your Social Security cheque.
I'm with you. I'd add this to the recipe:
Title: Bacon-Cheddar Stuffing
This recipe halves very easily (thank providence) and if you're
stuffing two game hens the leftovers may be baked as a side dish for another meal.
Shawn Highfield wrote to Sean Dennis <=-
With chicken liver even people who dislike chopped liver will like
it. At least that's the case here as Andrea isn't a liver fan.
Saved that one. My hours are changing so one pan / one person meals couple times a week are in my future.
Quoting Sean Dennis to Shawn Highfield <=-
I am a big fan of lightly fried chicken gizzards. Only person in my family who likes them. I share a love of ginger snaps and real
licorice with my mom but with eggnog, like gizzards, I stand alone. XD
saltines. I was taken off of doxycycline and am being put on
minocycline which shouldn't cause that nausea though nausea is a side effect of all "cyclines".
Quoting Dave Drum to Shawn Highfield <=-
boar's liver is supposed to be a separate item and all liver sold as
pork live is supposed to be from sows.
how hard/involved it was after seeing it done or reading about it. And with some stuff it turns out that it really dows make a difference.
Here's a recipe I've not tried but have eaten (as a dessert item). I'm pretty sure you could make these GF.
Title: Varenyki (Filled Dumplings) Ukrainian
Quoting Ruth Haffly to Shawn Highfield <=-
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Ruth Haffly wrote to Dave Drum <=-
We tried pork liver once, when we were living on $500./month (early
80s, pre army) and food stamps. Once was enough; it wasn't as bad as
your experience but just too strong for our tastes. Baby beef, calf's
or chicken liver are our preferred choices now.
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Sean Dennis wrote to Dave Drum <=-
Medicare is an "automatic" when you become 65. They nick the premium
out of your Social Security cheque.
I'm 51 and on it now but that's because I draw SSDI.
I'm with you. I'd add this to the recipe:
Title: Bacon-Cheddar Stuffing
Saved. That looks delicious.
This recipe halves very easily (thank providence) and if you're
stuffing two game hens the leftovers may be baked as a side dish for another meal.
Yes, I'd eat both as leftovers!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: 30-Min: Chili Cornmeal Chicken
Categories: Poultry etc, Chili
Yield: 4 Servings
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Here's a chicken liver recipe from Ian Hoare's friend Denis who does a
far better job with English than I could with French. I made this once
and it was tasty ... but I had a problem finding the cognac to "flame"
at the finish. Wound up using some Christian Brothers brandy I scored
from an Episcopal priest .... as near as I could figure the call out
in the recipe was the equivalent for a teaspoonful. I used a
tablespoon and let it burn a bit longer to burn off the alcohol.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
Quoting Ruth Haffly to Shawn Highfield <=-
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
The cruise was nice--food was good but I think the Celebrity Cruise
ship we were on back in 2017 was even better. We ate together in the
Shawn Highfield wrote to DAVE DRUM <=-
boar's liver is supposed to be a separate item and all liver sold as
pork live is supposed to be from sows.
Ohhh I get it now.
how hard/involved it was after seeing it done or reading about it. And with some stuff it turns out that it really dows make a difference.
I prefer the home made ones for Lasagna but for anything else store
brands are good enough.
Here's a recipe I've not tried but have eaten (as a dessert item). I'm pretty sure you could make these GF.
Title: Varenyki (Filled Dumplings) Ukrainian
Yes quite easy. I saved it but it's not really Andrea's thing so I'll
run it past her first.
Ruth Haffly wrote to Dave Drum <=-
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Here's a chicken liver recipe from Ian Hoare's friend Denis who does a
far better job with English than I could with French. I made this once
and it was tasty ... but I had a problem finding the cognac to "flame"
at the finish. Wound up using some Christian Brothers brandy I scored
from an Episcopal priest .... as near as I could figure the call out
in the recipe was the equivalent for a teaspoonful. I used a
tablespoon and let it burn a bit longer to burn off the alcohol.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
We'll probably look into some alternative way to give it a bit of the
same flavor but without the fire. Those are recipies we leave to those cooks with more experience in that line (G) ....fun to try eating but
not one that I'd want to try making.
Ruth Haffly wrote to Shawn Highfield <=-
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
NS. He was able to pull in at Sydney, NS and one of the tours available was to the Alexander Graham Bell museum at Badeck. We went on that,
didn't have as much time as we would have liked at the museum so that
got us thinking about possibly driving up some day. We also stopped in Halifax, NS the next day and did a harbor tour.
The cruise was nice--food was good but I think the Celebrity Cruise
ship we were on back in 2017 was even better. We ate together in the
main dining room for supper but other times were on our own so Steve
and I usually headed to the buffet deck for breakfast and lunch. Had a good long (probably about 2 hours) talk one morning over an extended breakfast with a couple from England on a wide variety of topics.
Dave Drum wrote to Carol Shenkenberger <=-
https://www.thespruceeats.com
See my quote from the same website about the terms "cube", "dice", and "chop" to xxCarol in this same packet.
Continuing on my theme for this packet:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mom's Chop Suey
Categories: Main dish
Yield: 4 Servings
2 c Pork or chicken, chopped
3/4 c Onion, chopped
2 tb Sugar
2 tb Soy sauce
1 lg Can Chinese vegetables
Fry meat until nearly done. Add sugar, soy sauce, and juice from
canned veggies. Add onion and cook until tender. Add veggies. Add 1c
water. Thicken with corn starch <take 1/4c cold water and 2T corn
starch>.
Serve hot with rice and chow mein noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
-- Sean
... Okay, who put a "stop payment" on my reality check?
Quoting Dave Drum to Ruth Haffly <=-
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of the daughters is near.
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
If you make it to this part of Ontario be sure to let us know.
The cruise was nice--food was good but I think the Celebrity Cruise
ship we were on back in 2017 was even better. We ate together in the
We haven't done a cruise yet, though friends of ours keep telling us
to try one.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
We'll probably look into some alternative way to give it a bit of the
same flavor but without the fire. Those are recipies we leave to those cooks with more experience in that line (G) ....fun to try eating but
not one that I'd want to try making.
Accordig to the Wiki: "Flambiing reduces the alcohol content of the
food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500oC), the temperature at the surface of the pan is lower than that required for
a Maillard browning
reaction or for caramelization.
I have noted that setting it alight is always "at table" never in the kitchen. So the "show biz" claim in the Wiki article is on-target. And
it does look spectacular - especially in a dimly lit bistro. Lights up
the room ... which is OK so long as it doesn't set off the sprinklers.
Here's a tasty dish for which I have recipes that call for settingit DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the
Easiest way yo get to Toronto from N.S. would be to drop back into the States and point west on I-90 to Buffalo, NY then tip it north to
Toronto.
I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and
zoom west until you get to to Windsor. Then drop back into USA and the Interstate system and keep on West until one of the daughters is near.
Zooming on the 401 is only possible in the middle of the night and even
then you'll probably hit a traffic jam.
Shawn
Shawn Highfield wrote to DAVE DRUM <=-
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of the daughters is near.
Zooming on the 401 is only possible in the middle of the night and even then you'll probably hit a traffic jam.
Ruth Haffly wrote to Dave Drum <=-
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the
Easiest way yo get to Toronto from N.S. would be to drop back into the States and point west on I-90 to Buffalo, NY then tip it north to
Toronto.
We have family in western NY so it would be an easy trip from there. Another possibility would be in conjunction with our mission trips to
VT, but then, we usually stop in NY as part of those.
I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in
We've towed on all kinds of roads so it wouldn't be a problem. As long
as the GPS is accurate and traffic is flowing well, cities are not a problem. Last year we went thru Austin on a Saturday afternoon--lots
more traffic and construction than we'd anticipated but the GPS was accurate and we got thru without incident.
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of
the daughters is near.
Depends on what other plans we have. This year there's no graduations
or weddings, other trips are spaced so that we're not going any further west than Ohio. Have to plan the western trips well in advance since
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
... Books are better than TV; they exercise your imagination.
Ruth Haffly wrote to Dave Drum <=-
I think it's more for the WOW! effect than anything else.
I have noted that setting it alight is always "at table" never in the kitchen. So the "show biz" claim in the Wiki article is on-target. And
it does look spectacular - especially in a dimly lit bistro. Lights up
the room ... which is OK so long as it doesn't set off the sprinklers.
It definatly is an eye catcher, especially if they dim the lights. Our last couple of cruises were on Princess line ((The Love Boat) ships;
they did a Baked Alaska parade one night at dinner. Basically, get everyone seated, eating and almost ready for dessert. Then they dimmed
the lights in the dining room and paraded around with about a dozen flaming Baked Alaskas. Not sure as I didn't get a close up look as to
how they kept the flames going but it was quite the show, especially
the night they did it on the Alaska trip--we'd spent the day cruising
in Glacier Bay.
Here's a tasty dish for which I have recipes that call for setting
it DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I've got the recipe as I've got several ATK compilation books and a
couple of years of the magazine. IIRC, I've seen a (very) few of the
shows but have enjoyed reading the magazine to find out just "how did
they do that". Tried a few recipies from the magazine but most of them were not really to our taste.
Quoting Ruth Haffly to Shawn Highfield <=-
If you make it to this part of Ontario be sure to let us know.
Will do, we might make it a part of a trip to VT. We'll be going up
again this year, hopefully no disaster relief this time but "normal"
VBS, community service and so on. Maple creemees will be a must.
We thought our first Alaska one would be the "one and only", then
Steve's mom wanted to do a family one to New England. While on that
one, Steve decided to book another Alaska trip to catch some of the
things we didn't on the first trip.
shared the table with people from all over the world, quite an
interesting experience talking with them. One night we had all
Hi Carol,
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.
I do remember that. Our back door opens up onto a small deck, with a
patio (new since 2021) off to the side. We'd have to tear down the deck
and figure how to incorporate the water heater room into an expansion.
But, since we probably will never inhert a million dollars, it's just
pipe dream.
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!
Sounds good to me. I fell yesterday, bruised my lower back (went to
urgent care this morning, x-rays showed no breaks) so not feeling like
doing much cooking or eating for a few days. When I do get into it
again, we've several options to choose from, depending on my ambition
level.
Quoting Dave Drum to Shawn Highfield <=-
It's been over 35 years since I was on the 401 - so I'm working from
an idealized memory. My first "real" experience with Canada (other than
nice breakfast and when I handed the cashier a U$20 bill and got C$30 and a bit more in change I remarked to my crew "I think I'm going to
like this country." Bv)=
I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in
We've towed on all kinds of roads so it wouldn't be a problem. As long
as the GPS is accurate and traffic is flowing well, cities are not a problem. Last year we went thru Austin on a Saturday afternoon--lots
more traffic and construction than we'd anticipated but the GPS was accurate and we got thru without incident.
How did we get along before the GPS driving coach?
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.
Shawn messaged me that "zooming" on the 401 will be clogged with
traffic. But I thik that just in the urban sprawl of Toronto.
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
Never shopped in a Lowe's grocery store. Just their hardware/lumber/ plumbing stores. And I find that I prefer Menard's (who carry
groceries at really good price points) overall.
For groceries locally I prefer Hy-Vee for staples, Humphrey's for meat
and store-bought produce. With Hy-Vee I can order staple items, have
their minions pick the and bag order and put it in my car - if I buy a U$25 or more order. And we know that's not hard to do in today's
economy.
... Books are better than TV; they exercise your imagination.
True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
own vision ....
It definatly is an eye catcher, especially if they dim the lights. Our last couple of cruises were on Princess line ((The Love Boat) ships;
they did a Baked Alaska parade one night at dinner. Basically, get everyone seated, eating and almost ready for dessert. Then they dimmed
the lights in the dining room and paraded around with about a dozen flaming Baked Alaskas. Not sure as I didn't get a close up look as to
how they kept the flames going but it was quite the show, especially
the night they did it on the Alaska trip--we'd spent the day cruising
in Glacier Bay.
I prefer my restaurant lighting to be bright enough that I can see
what I'm about to put in my mouth. And bright enough that I can read
the menu without resorting to my cell phone's flashlight function.
Here's a tasty dish for which I have recipes that call for setting
it DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I've got the recipe as I've got several ATK compilation books and a
couple of years of the magazine. IIRC, I've seen a (very) few of the
shows but have enjoyed reading the magazine to find out just "how did
they do that". Tried a few recipies from the magazine but most of them were not really to our taste.
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public. Still, they
remind me (or did) that, like with Consumer Reports, what's important
to them is nor
always important to me. They do get exhaustive sometimes.
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
Carol Shenkenberger wrote to Sean Dennis <=-
That one makes me smile! It's not actually Asian but it is simple and fast. I just typed it up (adding missing ingrediets from the
directions) and locally it's 64cents a serving.
Dave Drum wrote to Ruth Haffly <=-
1/4 fl Cognac
Ruth Haffly wrote to Shawn Highfield <=-
the fun parts of these cruises--get to meet people from all over the world, with life stories so different from yours.
Dave Drum wrote to Ruth Haffly <=-
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public.
Shawn Highfield wrote to Dave Drum <=-
It's been over 35 years since I was on the 401 - so I'm working from
an idealized memory. My first "real" experience with Canada (other than
It's also not quite as busy where you were. The closer you get to
Toronto the worse the traffic.
nice breakfast and when I handed the cashier a U$20 bill and got C$30 and a bit more in change I remarked to my crew "I think I'm going to
like this country." Bv)=
Laugh.
Ruth Haffly wrote to Dave Drum <=-
How did we get along before the GPS driving coach?
Road maps and atlas books. The GPS is much easier to use--we got our
first one in late 2006/early 2007 (in GA, after coming back from HI).
It's a lot easier to plug a destination into the box and let it do the calculating than to do it yourself, especially on our cross country
trips.
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.
Shawn messaged me that "zooming" on the 401 will be clogged with
traffic. But I thik that just in the urban sprawl of Toronto.
Which, depending on the time of day, day of the week, may/may not be
too bad. Coming thru Atlanta on I-85 is usually no picnic but several years ago we went thru it around 8pm on a week night. All the back ups, traffic jams, etc were gone so going thru, even towing, was not a
problem.
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
Never shopped in a Lowe's grocery store. Just their hardware/lumber/ plumbing stores. And I find that I prefer Menard's (who carry
groceries at really good price points) overall.
We've got both the supermarket and the hardware/lumber chain here in
WF. Used to, when we first moved here, we shopped the supermarket quite
a bit as it was convenient to where we lived.
For groceries locally I prefer Hy-Vee for staples, Humphrey's for meat
and store-bought produce. With Hy-Vee I can order staple items, have
their minions pick the and bag order and put it in my car - if I buy a U$25 or more order. And we know that's not hard to do in today's
economy.
Most all of the stores around here do that but we still do our own shopping and furnish the bags for baggers. Or, we'll take them out to
the truck in the buggy and bag them ourselves if we've not grabbed the bags on the way in. Most of our shopping is done at Wegman's, for convenience, value, etc. Food Lion had a special on London broil so we went there so Steve could get some to make jerky--that's where I had
the fall. The back is doing much better now, still have some "nice" bruises but getting around a lot better.
... Books are better than TV; they exercise your imagination.
True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
own vision ....
Exactly! Fun part of our first echo picnic was putting faces with
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
Ruth Haffly wrote to Dave Drum <=-
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public. Still, they
remind me (or did) that, like with Consumer Reports, what's important
to them is nor always important to me. They do get exhaustive
sometimes.
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.
Sean Dennis wrote to Dave Drum <=-
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public.
You do know he left ATK and immediately started Milk Street, right? He became even more pretentious if that's possible. From Milk Street's YT bio:
"Christopher KimballâÇÖs Milk Street in downtown Boston âÇö at 177 Milk Street âÇö is home to our magazineâÇÖs editorial offices and our
cooking school. It also is where we record Christopher KimballâÇÖs
Milk Street television and radio shows.
Milk Street searches the world for bold, simple recipes and techniques that will change the way you cook."
https://www.177milkstreet.com
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Corn, Ham and Potato Scallop
Categories: Crockpot, Ham, Potatoes, Soups/stews
Yield: 6 Servings
Sean Dennis wrote to Dave Drum <=-
1/4 fl Cognac
"fl" is short for "fluid ounce" so that measurement is equal to 1/2 tablespoon or 1 1/2 teaspoons.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: South of the Border Chili
Categories: Chili, Turkey, Beans & leg, Luncheon, Potatoes
Yield: 4 Servings
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!
Sounds good to me. I fell yesterday, bruised my lower back (went to
urgent care this morning, x-rays showed no breaks) so not feeling like
doing much cooking or eating for a few days. When I do get into it
again, we've several options to choose from, depending on my ambition
level.
Yeah, no million here but we can dream!
Sorry on the fall. Keep to simple things for now. We got delivery yesterday from China Inn. They make some of the best spring rolls
I've ever had! Anyway, tonight is simple stuff. Fried rice (I use
butter and a lower heat) with leftover vegetable stir fry, leftover
Chow mein, rewarmed egg drop soup, and 2 spring rolls
rewarmedd/crisped in the air fryer.
Carol Shenkenberger wrote to Sean Dennis <=-
That one makes me smile! It's not actually Asian but it is simple and fast. I just typed it up (adding missing ingrediets from the directions) and locally it's 64cents a serving.
I think most "Chinese" food that Americans think is Chinese isn't much like how Taco Bell is far from "Mexican" food.
I dunno if this is an authentic Chinese recipe...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: 10 Minute Szechuan Chicken
Categories: Low-cal, Chicken, Chinese
Yield: 4 Servings
4 Chicken breasts* -- skinned
: an
3 TB Cornstarch
1 TB Vegetable oil
3 Cloves garlic -- minced
5 TB Soy sauce (low salt)
1 1/2 TB White-wine vinegar
1 ts Sugar
1/4 c Water
6 Green onions -- cut into 1"
: pi
1/8 ts Cayenne or to taste
Cut chicken *(these are 1/2 breasts, as you buy them in the market)
into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat.
Heat oil in skillet or wok; stir-fry chicken and garlic until lightly
browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3
minutes or until chicken is cooked through. Add green onions and
cayenne; cook uncovered about 2 minutes longer.
221 calories per serving.
Recipe By :
From: Sweeney <sweeney@asiaonline.Net>date: Tue, 29 Oct 1996 22:51:17
+0800 (
MMMMM
-- Sean
... Those who think they know it all often upset those of us who do.
Dave Drum wrote to Sean Dennis <=-
I think I remember something about that. Never seen Milk Street on the toob, nor would I go looking for it, preferring cooking shows like "The Urba Peasant" or "Yan Can Cook".
Title: Ham 'n' Potatoes Au Gratin
Dave Drum wrote to Sean Dennis <=-
IOW - not a lot unless you're a teetotaller. Bv)=. Which I seem to be these days. I've not had a beer or mixed drink for over 5 years. I did drink the ritual glass of wine at a Passover seder (small glass) and it got me about half-tiddly. I guess now I'd be a cheap drnnk hiving lost
my tolerance for alcohol.
If I'm going to do turkey in chilli I'm going to do something like
this:
Title: Turkey Chili Verde
Carol Shenkenberger wrote to Sean Dennis <=-
Absolutely ours tend to be 'westernized'. We refused to trade with
China for a long time so genuine Chinese Americans had to 'make do'.
Some of those 'make do' are actually better and are quite popular there and Taiwan.
Here's the recipe using popular Chinese products. It's quite similar.
Sean Dennis wrote to Dave Drum <=-
I think I remember something about that. Never seen Milk Street
on the toob, nor would I go looking for it, preferring cooking
shows like "The Urba Peasant" or "Yan Can Cook".
I remember both of those shows. "Yan CAN COOK!"
Title: Ham 'n' Potatoes Au Gratin
That looks good. I love bell peppers!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Scalloped Potatoes
Categories: Try it, Crockpot, Vegetable
Yield: 6 Servings
Sean Dennis wrote to Dave Drum <=-
IOW - not a lot unless you're a teetotaller. Bv)=. Which I seem to be these days. I've not had a beer or mixed drink for over 5 years. I did drink the ritual glass of wine at a Passover seder (small glass) and it got me about half-tiddly. I guess now I'd be a cheap drnnk hiving lost
my tolerance for alcohol.
I don't drink any as my life might depend on it with all the crazy meds I'm on!
If I'm going to do turkey in chilli I'm going to do something like
this:
Title: Turkey Chili Verde
That looks delicious but at the price of ground turkey and my inability
to easily eat crumbled hamburger, I'll save it.
I'm not sure what "all day" delineates in this recipe but I'd think 6-8 hours being set on low:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crock Pot Chicken Enchiladas
Categories: Crockpot, Poultry, Mexican
Yield: 1 Servings
the fun parts of these cruises--get to meet people from all over the world, with life stories so different from yours.
I have heard that from my friends who enjoy crusing. One of my
friends is an amateur radio operator and obtained permission from the master of the ship to operate on HF once the ship was underway. My
friend had a lot of fun operating "maritime mobile" as he had the best grounding system on Earth for his setup!
How did we get along before the GPS driving coach?
Road maps and atlas books. The GPS is much easier to use--we got our
Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
printed accompaniment listing "recommended fuel, food, and
hotel/motel" stops.
Canuckistan you can jump on the 401, one of Canada's nice East-West
Shawn messaged me that "zooming" on the 401 will be clogged with
traffic. But I thik that just in the urban sprawl of Toronto.
Which, depending on the time of day, day of the week, may/may not be
too bad. Coming thru Atlanta on I-85 is usually no picnic but several years ago we went thru it around 8pm on a week night. All the back ups, traffic jams, etc were gone so going thru, even towing, was not a
problem.
Atlanta has a law disallowing semi tractor/tarialer rigs from going
thru the middle of Hot Lanta. I had a set of phony bills of lading
once (in
case I got pulled over) and went right through. I figured it saved my
more than an hour of travel time. OTOH in Chicago, Cincinatti and Imdy it's easier and quicker to use the ring roads and go around.
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
Never shopped in a Lowe's grocery store. Just their hardware/lumber/ plumbing stores. And I find that I prefer Menard's (who carry
groceries at really good price points) overall.
We've got both the supermarket and the hardware/lumber chain here in
WF. Used to, when we first moved here, we shopped the supermarket quite
a bit as it was convenient to where we lived.
They (hardware and groceries) originated in North Wilkesboro - home of NASCAR racing. Lowe's Hoe Improvement is currently head-quartered a
bit further south in Mooresville, another city with a rich NASCAR
history .
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still
reuire me to go iside and select personally what I'm buying. The other major stupormarkups here offer similar deals - but I have yet to try
them out.
... Books are better than TV; they exercise your imagination.
True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
own vision ....
Exactly! Fun part of our first echo picnic was putting faces with
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.
The usuall elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
There are, however, some bargain priced lamb cuts which are very
tasty.
Dave Drum wrote to Sean Dennis <=-
I think I remember something about that. Never seen Milk Street on the toob, nor would I go looking for it, preferring cooking shows like "The Urba Peasant" or "Yan Can Cook".
I remember both of those shows. "Yan CAN COOK!"
Title: Ham 'n' Potatoes Au Gratin
That looks good. I love bell peppers!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Scalloped Potatoes
Categories: Try it, Crockpot, Vegetable
Yield: 6 Servings
2 lb Potatoes (about 6 medium)
1/4 ts Pepper
3 tb Butter
1 Small onion, thinly sliced
1 cn Cream of mushroom soup
- (10 oz.)
1/4 c Flour
1 ts Salt
4 sl American cheese
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2
teaspoon cream of tartar. Drain. Put half of sl iced potatoes in
greased CROCK-POT. Top with half of onion slices, flour, salt and
pepper. Add remaining sliced potatoes and onions. Sprinkle with
remaining flour. Add butter and undiluted soup. Cover and cook on Low
7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30 minutes
before serving (Recipe may be doubled for 5-quart model).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
-- Sean
... Procedures designed to implement the purpose won't quite work.
Carol Shenkenberger wrote to Sean Dennis <=-
Absolutely ours tend to be 'westernized'. We refused to trade with China for a long time so genuine Chinese Americans had to 'make do'. Some of those 'make do' are actually better and are quite popular there and Taiwan.
It's always good to make something better, especially food.
Here's the recipe using popular Chinese products. It's quite similar.
That does look tasty no matter its origin. There is a nice cook I watch on YouTube who is Chinese or Taiwanese and is a great cook. Her channel is called "Souped Up Recipes". She makes authentic Chinese dishes that all look delicious.
https://www.youtube.com/@SoupedUpRecipes
Here's one of her recipes I transcribed that I like:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shanghai Rice
Categories: Asian, Rice, Vegetable, Bacon, Seandennis
Yield: 4 Servings
1 1/2 c Jasmine rice
2 c Water
1/2 lb Boy choy or choy sum, diced
4 oz Jinhua ham or bacon, diced
1 1/2 T Minced garlic
1/4 t Salt (or to taste)
1/2 t Black pepper (or to taste)
Finely dice the vegetable and separate the stem and the leaves because
they take a different amount of time to cook. You can use any green
leafy vegetables with a crunchy stem to give the rice a nice texture,
such as baby bok choy, Chinese broccoli, and choy sum.
Finely dice the Jinhua ham.
Wash the rice several times to remove the impurities and excess
starch. Drain it thoroughly so you don't mess up the water ratio.
Add the rice and water to a saucepan and bring it to a boil over high
heat. This only takes just a few minutes. Don't go away because if
you forget the time, it will overflow.
Once the rice is simmering, put on the lid and continue to cook the
rice over low heat for another 18 minutes.
Heat a wok over high heat. Add the pork lark and Jinhua ham and
saute for 2 minutes. If using bacon as a replacement, please skip the
pork lard, as you will get lots of fat.
Add minced garlic and the diced choy sum stem. Stir for a couple of
minutes.
Add the choy sum leaves and continue to stir until the volume
decreases.
Season it with some salt and black pepper to taste. Every brand of
ham has different sodium levels; please taste to adjust the saltiness.
Thoroughly combine the rice with the vegetable and ham.
Replacement Tips:
Jinhua ham is a special cured meat from Jin Hua, Zhe Jiang province.
It was listed as a tribute from Song Dynasty to Qing Dynasty. You
can use Italian prosciutto as a replacement because they taste
similar. I also tried bacon, and it turned out delicious.
Pork lard can be replaced with your preferred cooking oil.
Recipe by Souped Up Recipes.
https://www.youtube.com/watch?v=GMXVXONQb0A
Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
16 August 2023.
MMMMM
-- Sean
... Energizer bunny arrested. Charged with battery.
Hi Sean,
the fun parts of these cruises--get to meet people from all over the world, with life stories so different from yours.
I have heard that from my friends who enjoy crusing. One of my
friends is an amateur radio operator and obtained permission from the master of the ship to operate on HF once the ship was underway. My friend had a lot of fun operating "maritime mobile" as he had the best grounding system on Earth for his setup!
Steve wanted to do that but decided there were too many hoops to jump
thru to make it worthwhile. It probably would have meant packing his
carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I left New York for North Carolina".
Our fig tree is leafing out quite well, also has a good number of baby
figs. Steve took a couple of small branches, dipped them in rooting
hormone and then planted them in pots. They've both taken off so he gave
one to a neighbor, will plant the other on our property (other side of
the house from current tree). Looks like we'll have gallons of figs in a
few years; I think it took the current tree about 5 years to really
start putting out.
Ruth Haffly wrote to Dave Drum <=-
How did we get along before the GPS driving coach?
Road maps and atlas books. The GPS is much easier to use--we got our
Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
printed accompaniment listing "recommended fuel, food, and
hotel/motel" stops.
We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as anything was why we didn't stick with it. Also used the Rand McNally
map book to sort of pre plan the route, still keep a map book in the vehicle for those "just in case" (and have had them a few times) situations. Helps to know where an unknown exit will take you if you're caught on a rolling parking lot.
Canuckistan you can jump on the 401, one of Canada's nice
We generally try to use the "go arounds". Even tho I don't drive, I
keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.
The grocery store is pretty nice, I'd rate it a few steps above Food
Lion. The one we used to shop at regularly has a small clearance
section; when we first moved to WF, they were clearing out a lot of
their Indian foods. We got quite a few over time, once as we were
checking out, had a young lady from India as our cashier. She commented that her father really liked the brand Lowe's was getting rid of and we were buying. Good reccommendation. (G)
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still reuire me to go iside and select personally what I'm buying.
The other major stupormarkups here offer similar deals - but I have
yet to try them out.
Maybe one of these days, but not yet for us.
... Books are better than TV; they exercise your imagination.
True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
own vision ....
Exactly! Fun part of our first echo picnic was putting faces with
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
Ruth Haffly wrote to Dave Drum <=-
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.
The usual elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
Which is probably why my mom never bought it. That, and I don't recall ever seeing it in our supermarkets where I grew up. We had an A&P and a Victory Market but neither of them were very big stores. Victory sold
out to a church/school probably about 20+/- years ago, A&P sold out to Freshtown about 15 years ago, after it had been flooded and rebuilt several times.
There are, however, some bargain priced lamb cuts which are very
tasty.
We've splurged on lamb chops a few times, grilling them outside. Also
got a leg of lamb maybe 15 years ago, enjoyed that and have another one
in the freezer.
Glad you are feeling better! Rice bags rule then! Seriously they
help a lot.
Hi Carol,
Glad you are feeling better! Rice bags rule then! Seriously they
help a lot.
The back is doing MUCH!!! better, haven't used heat on it for several
days now. Should have thought of rice bags but heating pads worked just
as well, without the need to get up and pop it into the microwave.
I saw your Simply Ducky posting just before this one--the date sure
takes me back. We'd moved from HI to GA, not that long ago so still
cooking a lot Hawaiian style. I did do a duck once over there, from an
Alton Brown "Good Eats" recipe. Duck came with a packet of "wild rice dressing" which we discarded, recipe included braised chard as a side
dish. I'd never bought chard before, but it was good---and I've bought
it quite often since.
When we were in Berlin, we went with several other couples from our (international, English speaking) church to a Chinese restaurant. One
man, knowing we were going there, called ahead and ordered a Peking duck
for the table. First time we'd ever had it, really enjoyed it but I
don't think we've had it since. Maybe some time soon..........
I have heard that from my friends who enjoy crusing. One of my
friends is an amateur radio operator and obtained permission from the master of the ship to operate on HF once the ship was underway. My friend had a lot of fun operating "maritime mobile" as he had the best grounding system on Earth for his setup!
Steve wanted to do that but decided there were too many hoops to jump
thru to make it worthwhile. It probably would have meant packing his
carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I left New York for North Carolina".
Our fig tree is leafing out quite well, also has a good number of baby
figs. Steve took a couple of small branches, dipped them in rooting
hormone and then planted them in pots. They've both taken off so he gave
one to a neighbor, will plant the other on our property (other side of
the house from current tree). Looks like we'll have gallons of figs in a
few years; I think it took the current tree about 5 years to really
start putting out.
Apple trees take a while to fruit too. In your area, a golden
delicious paired with a granny smith will work well as will a granny
smith with a pink lady. They require cross pollenation to do much.
Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as anything was why we didn't stick with it. Also used the Rand McNally
map book to sort of pre plan the route, still keep a map book in the
I never used the AAA service. But my parents did a time or three. They
got back a three-inch tall by seven or eight inch wild book of strip
maps with the AAA suggested routes highlighted. Also regukar 8 1/2" X
11 pages with recommended restaurants, motels and roadside
attractions.
8<----- CUT ----->8
We generally try to use the "go arounds". Even tho I don't drive, I
keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.
You're probably worked out a system that suits you. Ordinarily I
mislike "back seat drivers". My grandmother was thw absolute worst
it's ever been my misfortune to have as a passenger. I told her once
"I don't tell you how to run your kitchen .... let me drive the way I
know how." And if I was forced to ride with her in her car???? She
drove like porcupines
making love - slowly and painfully.
8<----- CUT ----->8
The grocery store is pretty nice, I'd rate it a few steps above Food
Lion. The one we used to shop at regularly has a small clearance
were buying. Good reccommendation. (G)
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still reuire me to go iside and select personally what I'm buying.
The other major stupormarkups here offer similar deals - but I have
yet to try them out.
Maybe one of these days, but not yet for us.
It's a time-saver. And since staple items are in bags/cans/boxes and
the same all of the time I have no problem putting in an on-line order
and
scheduling pick-up at a convenient time. If one (or more) of my
selected items is out of stock I get texts on my phone from the as we
try to select a work-around. And if none exists ... on to the next
item.
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.
The usual elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
Which is probably why my mom never bought it. That, and I don't recall ever seeing it in our supermarkets where I grew up. We had an A&P and a Victory Market but neither of them were very big stores. Victory sold
out to a church/school probably about 20+/- years ago, A&P sold out to Freshtown about 15 years ago, after it had been flooded and rebuilt several times.
When I see lamb chops on a restaurant menu the price makes my throat
slam shut. Even buying them in a butcher shop can put a crimp in my budget.
There are, however, some bargain priced lamb cuts which are very
tasty.
We've splurged on lamb chops a few times, grilling them outside. Also
got a leg of lamb maybe 15 years ago, enjoyed that and have another one
in the freezer.
Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
only local market admitting to having sheep meat. Bv)=
Hi Carol,
I have heard that from my friends who enjoy crusing. One of my friends is an amateur radio operator and obtained permission from th master of the ship to operate on HF once the ship was underway. My friend had a lot of fun operating "maritime mobile" as he had the be grounding system on Earth for his setup!
Steve wanted to do that but decided there were too many hoops to jump thru to make it worthwhile. It probably would have meant packing his carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I left New York for North Carolina".
Our fig tree is leafing out quite well, also has a good number of baby figs. Steve took a couple of small branches, dipped them in rooting hormone and then planted them in pots. They've both taken off so he gave one to a neighbor, will plant the other on our property (other side of the house from current tree). Looks like we'll have gallons of figs in a few years; I think it took the current tree about 5 years to really
start putting out.
Apple trees take a while to fruit too. In your area, a golden delicious paired with a granny smith will work well as will a granny smith with a pink lady. They require cross pollenation to do much.
I don't know if we want to put any more trees on our property. We own
.28 acres; when we bought it, it had several more trees than it does
now. Taking several down that had problems has opened it up so not so
much is shaded and we can actually grow grass. Several years ago when
one pine tree was taken out, they dropped it across the road; when it landed, the "THUMP!" of it shook the ground. (G)
We have a small raised bed garden in one corner of the back yard. It's mostly an herb garden but Steve planted some sugar snap peas this year.
The other day he reported that they're starting to grow the trellis so hopefully in a few weeks we'll be eating fresh peas.
Ruth Haffly wrote to Dave Drum <=-
Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as anything was why we didn't stick with it. Also used the Rand McNally
map book to sort of pre plan the route, still keep a map book in the
I never used the AAA service. But my parents did a time or three. They
got back a three-inch tall by seven or eight inch wild book of strip
maps with the AAA suggested routes highlighted. Also regukar 8 1/2" X
11 pages with recommended restaurants, motels and roadside
attractions.
I don't know what my dad used, probably studied road maps. We did have
the Rand McNally campgrounds atlas that my parents used extensivly. It listed campgrounds (by city, town, etc) and the amenities they offered; one thing my dad always insisted on was that it have flush toilets. (G)
Even when camping, Mom fixed 99.99% of our meals so restarant listings would have been as useless as motels. The few times we ate out, we just went to some place near the campground....I remember going for lobster
(We kids had to get other seafood, but each got a bite of lobster from what mom & dad ordered.) up in Maine but that was a rare exception.
8<----- CUT ----->8
We generally try to use the "go arounds". Even tho I don't drive, I
keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.
You're probably worked out a system that suits you. Ordinarily I
mislike "back seat drivers". My grandmother was thw absolute worst
it's ever been my misfortune to have as a passenger. I told her once
"I don't tell you how to run your kitchen .... let me drive the way I
know how." And if I was forced to ride with her in her car???? She
drove like porcupines making love - slowly and painfully.
Don't forget, she was raised when there were fewer cars, trucks, etc on the road.
8<----- CUT ----->8
The grocery store is pretty nice, I'd rate it a few steps above Food
Lion. The one we used to shop at regularly has a small clearance
were buying. Good reccommendation. (G)
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still reuire me to go iside and select personally what I'm buying.
The other major stupormarkups here offer similar deals - but I have
yet to try them out.
Maybe one of these days, but not yet for us.
It's a time-saver. And since staple items are in bags/cans/boxes and
the same all of the time I have no problem putting in an on-line order
and scheduling pick-up at a convenient time. If one (or more) of my selected items is out of stock I get texts on my phone from the as we
try to select a work-around. And if none exists ... on to the next
item.
We still prefer to do all the shopping. If I don't go out with Steve,
I'll send a fairly detailed list of what to get.
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.
Last few we went to had maybe 6-9 people; ours had the Shipps, Michael, Nancy and Mark Lewis for a grand total of 7.
Ruth Haffly wrote to Dave Drum <=-
When I see lamb chops on a restaurant menu the price makes my throat
slam shut. Even buying them in a butcher shop can put a crimp in my budget.
There are, however, some bargain priced lamb cuts which are very
tasty.
We found some at a decent price at Sam's Club a while back. Grabbed
them, had a couple each, and the rest are in the freezer. Will probably get them out some time soon and grill them.
We've splurged on lamb chops a few times, grilling them outside. Also
got a leg of lamb maybe 15 years ago, enjoyed that and have another one
in the freezer.
Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
only local market admitting to having sheep meat. Bv)=
We've not looked for it lately, just happed to come across the deal at Sam's.
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