Quoting Dale Shipp to Jim Weller <=-

it just vents back into the kitchen, not to the outside.

I haven't seen that (since) the 70s.

Our building is ... 21+ years old.

I am continuously surprised about how slack your building codes are
compared to ours.

This is one of the new recipes I picked up recently:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Rabo Encendido By Kiera Wright-Ruiz
Categories: Beef, Wine, Caribbean, Chilies
Servings: 4

4 lb oxtails, trimmed, rinsed,
and patted dry
Kosher salt
3 TB extra-virgin olive oil,
divided
2 md yellow onions, minced
1 green bell pepper, stemmed,
seeded, minced
1 red bell pepper, stemmed,
seeded, minced
6 md cloves garlic, minced
6 oz can tomato paste
2 c dry white wine, such as
pinot grigio
3 dried bay leaves
1/2 ts whole cloves
1 1/2 ts sazon con achiote y
culantro
1 ts dried oregano
1/2 ts ground cumin
1 ts freshly ground black pepper
1 ts cayenne
Cooked long-grain rice and
maduros, for serving

Rabo encendido is a Cuban dish of oxtails cooked gently in a mixture
of wine, tomato paste, and vegetables until the tough meat becomes
fork tender and all the connective tissue and fat has melted,
creating a rich sauce. It's usually served with a steaming mound of
long-grain white rice and tender maduros; the rice is handy for
mopping up the delicious sauce, and the fried sweet plantains
complement the savory bites of meat. The name translates from
Spanish to "tail on fire" which refers to the cut of meat, the warm
spice profile, and the chile heat provided by cayenne. Slow-cooking
oxtail in a low oven breaks down the otherwise tough cut and
transforms it into tender bites of meat where the fat melts. Tomato
paste and wine add acidity to balance the oxtail's richness.
This recipe, adapted from my aunt Pilar Hernandez's recipe, has it
all. Of course, every household has their own variations on the
dish; some people like to use ground allspice in the sauce, for
example, but my aunt swears by whole cloves, which infuse every bite
with warm depth. She also relies on sazon, a spice blend that's used
as the foundation for many Latin American dishes, to add a richer
color and depth to the sauce (the MSG in store-bought sazon doesn't
hurt either).

Preheat oven to 300 F and set rack in middle position. Season
oxtails all over with salt. In a large Dutch oven, heat 1 tablespoon
olive oil over high heat until shimmering. Working in batches to
avoid overcrowding the pan, cook oxtails until lightly browned all
over, about 2 minutes per side. Transfer oxtails to plate, then
repeat with remaining oil and oxtails. Set aside.

Reduce heat to medium. Add onions, green and red bell peppers, and
garlic. Season lightly with salt, then cook, stirring frequently to
prevent browning, until vegetables have softened and onions are
translucent, about 5 minutes. Increase heat to medium-high, stir in
tomato paste, and cook, stirring, for 2 minutes.

Return oxtails to Dutch oven along with any accumulated juices. Add
wine, bay leaves, cloves, saz≤n, oregano, cumin, black pepper, and
cayenne, mixing until everything is incorporated. Bring to a boil,
cover partially with lid, then transfer to oven and cook until
oxtails are tender and starting to fall off the bone, about 3 1/2
hours.

Return Dutch oven to stovetop, uncover, and cook over high heat,
stirring frequently, until the sauce reduces and thickens enough to
coat the back of a spoon, about 30 minutes. Season with salt and
pepper.

Serve immediately with rice and maduros.

Kiera Wright-Ruiz

From: Serious Eats

MMMMM-------------------------------------------------

Cheers

Jim


... Other kings said I was daft to build a castle in a swamp

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On 04-20-22 21:59, Jim Weller <=-
spoke to Dale Shipp about kitchen vents <=-

it just vents back into the kitchen, not to the outside.

I haven't seen that (since) the 70s.

Our building is ... 21+ years old.

I am continuously surprised about how slack your building codes are compared to ours.

Part of that might be weather where you are versus where we are. True,
that has little to do with venting. We ran into some unusual building
codes when we had our kitchen remodeled with a bump out. A inspector
came out part way through and told the contractor that the plug in the
wall had to be less than three feet from the center of the sink. They
said that was nearly impossible, not to mention unsafe. They went ahead
with where they had it and got no more complaints on future inspections.
One reasonable restriction was that each circuit in the kitchen had to
have a GFI on it.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dreamsicle Potato Bake
Categories: Side dish, Vegetarian, Tested
Yield: 4 Servings

1 lb Baking Potato
1 lb Sweet Potato
1 tb Finely chopped onion
4 oz Whipped cream cheese-divided
1/2 c Sour cream-divided
1/4 c Grated Parmesan Cheese
1/4 c Shredded cheddar cheese

MMMMM--------------------------TOPPING-------------------------------
1/3 c Parmesan Cheese
1/4 c Cheddar cheese

Finely dice onion and mix with the cream cheese. Set aside so flavor
of onion can blend with the cream cheese.

Peel and dice potatoes and place each type in a separate saucepan -
simmer until soft. Test for doneness with sharp knife. Drain well,
place each type of potato back in its own hot pan to let the potatoes
dry out a bit more. Heat under pan is not on, just the general heat
retained in the saucepan.

Add half each of the cream cheese and the sour cream to each pan.
Mash with potato masher or mixer until smooth making sure not to mix
one color potato into the other color.

Stir the 1/4 cup parmesan cheese into the white potatoes. Stir the
1/4 cup cheddar cheese into the sweet potatoes. Mix well.

Using a 1 1/2 quart casserole dish, Alternately layer half of the
sweet potato and then half of the white potato. Ending with the white
potato.

If baking right away, sprinkle topping cheeses on top of potatoes and
place in preheated 350 degree oven for 20 minutes or until heated
through and cheese has melted.

If made ahead and refrigerated - add cheese toppings just before you
place the casserole in the preheated 350 oven. Bake for 30 minutes or
until heated through and topping cheese has melted.

NOTE: The orange and white layers show off really well if baked in a
clear glass baking pan.

Source unknown.

Will make again, a nice change as a starch side dish.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:10:19, 22 Apr 2022
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Dale Shipp wrote to Jim Weller <=-

it just vents back into the kitchen, not to the outside.

I haven't seen that (since) the 70s.

Our building is ... 21+ years old.

I am continuously surprised about how slack your building codes are compared to ours.

Part of that might be weather where you are versus where we are. True, that has little to do with venting. We ran into some unusual building codes when we had our kitchen remodeled with a bump out. A inspector
came out part way through and told the contractor that the plug in the wall had to be less than three feet from the center of the sink. They said that was nearly impossible, not to mention unsafe. They went
ahead with where they had it and got no more complaints on future inspections. One reasonable restriction was that each circuit in the kitchen had to have a GFI on it.

Building/zoning codes vary from jurisdiction to jurisdiction. What's
okey-dokey in one place may get you slapped with a "cease and desist"
in the next town over. Bv(=

https://www.buildingsguide.com/blog/resources-building-codes-state/

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: DaVinci Code
Categories: Five, Booze, Wine
Yield: 1 cocktail

2 fl Oz Remy Martin cognac
1/2 fl Oz tawny port wine
1/6 fl Oz Galliano Espresso Coffee
- liqueur
1/6 fl Oz Salted caramel syrup

Coffee liqueur and salted caramel stirred w/cognac
and a splash of tawny port.

Adapted from Matyas Busek @ Chiltern Firehouse in
London, UK

RECIPE FROM: https://www.diffordsguide.com

Uncle Dirty Dave's Archives

MMMMM

... Rumour has it that slugs drown in beer. Slugs spread this rumor
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Quoting Dale Shipp to Jim Weller <=-

I am continuously surprised about how slack your building codes are compared to ours.

Part of that might be weather where you are versus where we are.

True. We have a national building code that sets sensible minimum
standards. Provinces and territories, even cities, can impose
stricter regulations but not slacker ones. And yes, Yellowknife's is
more energy efficient than the national code.

We ran into some unusual
building codes when we had our kitchen remodeled with a bump out. A inspector came out part way through and told the contractor that the
plug in the wall had to be less than three feet from the center of the sink. They said that was nearly impossible, not to mention unsafe.

That guy got that backwards! Kitchen plugs should be MORE than three
feet away from the edge of a steel sink.

One reasonable restriction was that each circuit in
the kitchen had to have a GFI on it.

We've had mandatory GFIs in bathrooms for several decades; kitchens
were added in the last code upgrade cycle. They are also highly
recommended but not code (yet) for outdoor receptacles and basements
where one might encounter wet grass or damp concrete floors while
using tools.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One Pot Fuss-Free Cassoulet
Categories: Sausage, Casseroles, Beans, French
Yield: 6 Servings

1 tb Vegetable oil
1/2 lb Kielbasa sausage, cubed
2 Onions, chopped
2 Garlic cloves, minced
2 Carrots, sliced
2 Celery stalks, chopped
1/2 ts Dried thyme
1/4 ts Pepper
pn Cloves
19 oz Canned tomatoes
3/4 c Chicken stock
1 Bay leaf
38 oz Canned white pea beans,
-drained and rinsed
TOPPING:
2 tb Butter
2 Garlic cloves, minced
2 c Fresh bread crumbs
2 tb Fresh parsley, chopped

The traditional French dish takes days to prepare and contains a
generous portion of high-fat meats. By using sausage only,
preparation time, fat and calories are all cut down without
sacrificing flavour.

In large Dutch oven, heat oil over medium heat; cook sausage,
onions, garlic, carrots, celery, thyme, pepper and cloves,
stirring, for about 5 minutes or until onions are softened. Add
tomatoes, breaking up with fork. Add chicken stock and bay leaf;
bring to boil. Add beans; reduce heat and simmer for about 30
minutes or until slightly thickened. Discard bay leaf.

[Can be prepared to this point, cooled, covered and refrigerated
for up to 1 day. Or freeze for up to 1 week; thaw in refrigerator
for up to 36 hours. Add 45 minutes to 1 hour to baking time.]

Topping: In saucepan, melt butter over medium heat. Add garlic;
cook for about 2 minutes or until softened. Stir in bread crumbs
and chopped parsley; sprinkle over cassoulet. Bake in 350F 180C
oven for about 30 minutes or until crusty and golden on top,
bubbly and heated through.

Source: Canadian Living magazine, Nov 95
From: Paul A Meadows

Traditional cassoulet generally has three meats: some kind of
sausage, poultry and pork, one of which is smoked. And dried pea
beans which need both soaking and long cooking, - JW

MMMMM


Cheers

Jim


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