MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Furikake Snack Mix
Categories: Snacks, Vegetables, Sauces, Herbs
Yield: 12 servings
6 oz Unsalted butter
3 tb Light agave syrup
3 tb Soy sauce
2 tb Gochugaru
1 ts Kosher salt
4 1/4 oz Pack spicy Korean ramen;
- spice packet reserved,
- noodles broken in bite-
- sized pieces
2 5/8 oz Pack shrimp crackers; or
- sub with extra oyster
- crackers
2 c Waffled rice cereal (Rice
- Chex)
2 c Honey-flavored corn & oat
- cereal (Honeycomb)
2 c Thin, 3" long pretzel
- sticks
2 c Oyster crackers
1 c Wasabi peas
4 Sheets toasted nori; torn in
- 1/2" to-1" pieces
2 tb Toasted sesame seeds
Set the oven @ 275ºF/135ºC.
Line two 13" X 18" baking sheets with parchment paper;
set aside.
In a small saucepan, combine butter, agave syrup, soy
sauce, gochugaru, salt and the spice packet from the
ramen. Cook over medium heat until the butter is melted
and slightly bubbling, 3 to 4 minutes. Turn off the heat
and set aside to allow the gochugaru to bloom.
In a large bowl, combine the ramen noodles with the
shrimp crackers, rice cereal, honey-flavored cereal,
pretzel sticks, oyster crackers, wasabi peas and nori.
Drizzle half of the warm, spicy butter over the crunchy
mixture and toss to coat. Drizzle with the remaining
butter and toss to coat again until all of the pieces
are coated.
Divide the mixture evenly between the two prepared
baking sheets and spread into even layers. Sprinkle each
with 1 tablespoon toasted sesame seeds.
Bake until the mixture has dried and toasted, 25 to 35
minutes, switching the sheet pans between racks and
tossing the mixture every 10 minutes. Let cool
completely before serving (about 20 minutes).
Snack mix will keep 1 week in an airtight container.
By: Sue Li
Yield: 12 servings (about 14 cups)
RECIPE FROM: https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... Whenever, I think about exercise, I lie down 'til the thought passes.
Carol Shenkenberger wrote to Dave Drum <=-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Furikake Snack Mix
Categories: Snacks, Vegetables, Sauces, Herbs
Yield: 12 servings
... Whenever, I think about exercise, I lie down 'til the thought passes.
LOL! I bought a new brand of mixed little rice cracker snacks (my
usual is a different store). Tey look pretty but weren't spiced much
so I fixed it.
1 cup mixed snackies
spritz of canola oil from oil mister
sprinkle with a little medium chile powder and furikake that is heavy
on seaweed and sesame
Snap lid and shake well. Heat in microwave for 20 seconds then toss
and another 20 seconds. Ready!
Carol Shenkenberger wrote to ' <=-
By: Dave Drum to Carol Shenkenberger on Wed Mar 06 2024 06:03 am
I like you snack mix too but Don still needs reduced salt options so
Carol Shenkenberger wrote to ' <=-
By: Dave Drum to Carol Shenkenberger on Wed Mar 06 2024 06:03 am
I like you snack mix too but Don still needs reduced salt options so
My housemate, Dennis, recently had a heart cath done for a 95% blocked artery. And, of course, the cardio guy gave him the conventional "No
salt!" talk.
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him get
some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and pacemaker implnt. Nu Salt works OK - but it gets bitter when you over-do.
I have since gone back on using real salt and it doesn't seem to affect
my BP nor make my feet sweel or any of the other gotchas. But, all cases
are their own deal. What works for me may not for others. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Nu Salt Potato Soup
Categories: Potatoes, Vegetables, Dairy, Herbs
Yield: 6 servings
2 tb Unsalted butter
1 1/2 c Thin sliced onion
1/3 c Chopped bell pepper
1 cl Garlic; minced
4 sm Potatoes; pared, coarse
- chopped
2 1/2 c Milk
1/2 c Low-sodium chicken broth
3/4 ts Nu-Salt?
1/4 ts Pepper
Minced chives or fresh
- parsley; garnish
In saucepan in melted butter, cook and stir onion, green
pepper and garlic about 5 minutes. Add potatoes, milk,
chicken broth, Nu-Salt and pepper; simmer 30-40 minutes.
Pour into blender; puree. Garnish with chives or
parsley.
Makes 6 2/3-cup servings.
DIABETIC EXCHANGES: 1 vegetable exchange, 1/2 bread
exchange, 1/2 milk exchange, 1 fat exchange
RECIPE FROM: http://nusalt.com/recipes
Uncle Dirty Dave's Archives
MMMMM
... "When somebody says it's not about the money, it's about the money." encken
Carol Shenkenberger wrote to Dave Drum <=-
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him get
some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and pacemaker implnt. Nu Salt works OK - but it gets bitter when you over-do.
I have since gone back on using real salt and it doesn't seem to affect
my BP nor make my feet sweel or any of the other gotchas. But, all cases
are their own deal. What works for me may not for others. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Nu Salt Potato Soup
Categories: Potatoes, Vegetables, Dairy, Herbs
Yield: 6 servings
Ah. Wrong version. Morton's 'Lite Salt' is what you want. No oddball flavor. 50% less sodium and won't cause your potasium blood reading so much trouble. Also, unless you or Dennis believe the internet rumor (debunked totally, Doctor lost his license to practice for falsified data), add msg but just literally a pinch or 2. It's umami replaces
salt desire. Besure to taste the food before salting if adding a pinch between thumb and forefinger as it may not need any.
You can make the same recipe with 2 pinches of msg and 1/2 that nu salt but with morton's lite salt in it's place.
Don's been on it since about 2003.
https://tinyurl.com/SALT-NO-MOREMSG (monosodium glutamate) combines sodium with glutamate, an amino acid, a building block of protein found in many foods, such as mushrooms, tomatoes, and Parmesan cheese. Glutamate, and MSG, adds umami to food. Called the fifth taste, umami is a complex, deep savory flavor that's imparted by glutamate; it enhances salt perception. MSG contains two-thirds less sodium than salt, so adding a little can bump up the flavor in lower-sodium foods, says Taylor Wallace, PhD, an adjunct professor of food and nutrition studies at George Mason University.
Carol Shenkenberger wrote to Dave Drum <=-
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him get some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and pacemaker implnt. Nu Salt works OK - but it gets bitter when you over-do.
I have since gone back on using real salt and it doesn't seem to affect my BP nor make my feet sweel or any of the other gotchas. But, all cases are their own deal. What works for me may not for others. Bv)=
Ah. Wrong version. Morton's 'Lite Salt' is what you want. No oddball flavor. 50% less sodium and won't cause your potasium blood reading so much trouble. Also, unless you or Dennis believe the internet rumor (debunked totally, Doctor lost his license to practice for falsified data), add msg but just literally a pinch or 2. It's umami replaces salt desire. Besure to taste the food before salting if adding a pinch between thumb and forefinger as it may not need any.
You can make the same recipe with 2 pinches of msg and 1/2 that nu salt but with morton's lite salt in it's place.
Don's been on it since about 2003.
Thanks for the head-zup. The task now it to get Dithers educated AND
paying attention. I've pointed him to a Consumwer Reports page that is
a nice primer on "How Salt Substitutes Really Taste". I may have to pull
a gun on him to get him to read it. He's very resistant to anything not
in his direct experience. https://tinyurl.com/SALT-NO-MORE
I used to take potassium tablets (99mg X 2) to replace the potassium
that went out my body with the pee pills that I was prescribed. The
croaker cut the dosage of Lasix in half - so I was able to drop the
extra potassium.
I have a sort of allergy to MSG - in that I get a red face, sweats, and "cotton mouth" if I get overloaded on it. And it seems to be a fine line. There are soe Oriental venues here that I cannot patronise because of the MSG overloads.
I do use miso, especially when soup making. Mostly white miso - but it's pretty salty - about half the recommended daily amount of sodium in a tsp. Still, it adds umami so I use it. The red miso adds even deeper flavour,
but I don't use it as often.
And I use Minor's soup bases for many soups and stews since it has far
less sodium than bouillon or most store soup base. I get it at Gordon
Food Service (a restaurant/commercial supplier) locally since I ran the
USDA establishment number on the product and learned that their house
brand is Monior's with a GFS label. Bv)=
As the old philosopher said, "We live and we learn. Or we don't live
long." I've found that to be true.
//Hello Dave,//
on *09.03.24* at *7:16:06* You wrote in area *COOKING*
to *Carol Shenkenberger* about *"Re: Reduced salt"*.
https://tinyurl.com/SALT-NO-MOREMSG (monosodium glutamate) combines sodium with glutamate, an amino acid, a building block of protein found in many foods, such as mushrooms, tomatoes, Parmesan cheese. Glutamate, and MSG, adds umami to food. Called the fifth taste, umami is a complex, deep savory flavor that's imparted by glutamate; enhances salt perception. MSG contains two-thirds less sodium than salt, so adding a little can bump up the flavor in lower-sodium foods, says Taylor Wallace, PhD, an adjunct professor of food and nutrition studies at George Mason University.
According to the Food and Drug Administration, the glutamate in MSG is chemically indistinguishable from the glutamate found naturally in foods. Th average person consumes about 13 grams of glutamate a day from the foods the eat. There have been reports that MSG can cause headaches, nausea, and other issues, but "studies haven't shown any consistent effects in people who say they're sensitive, even when they consume foods with high levels of MSG," Wallace says.
A review of research conducted by the Federation of American Societies for Experimental Biology in 1995 (commissioned by the FDA) found that the sympto did occur in some sensitive people who consumed 3,000 mg or more of MSG in o sitting without food, but the FDA says that consuming that much is unlikely, given that MSG is used on food, and a typical dish seasoned with MSG has 500 or less. In 2017, a report from the European Food Safety Authority noted tha symptoms are rarely seen at intakes below 3,000 mg and concluded that an acceptable daily intake is 14.5 mg per pound of body weight (2,175 mg for a 150-pound person).
We tried: Ac'cent (480 mg of sodium per teaspoon). A ?-teaspoon serving has mg of MSG and 60 mg of sodium. Testers thought it added a savory, brothlike taste instead of a salty one. They liked it on popcorn, saying that it gave snack a "pleasant savory flavor." The only downside was that when sprinkled rice and eggs, it added a slightly metallic note. Be careful shaking it out the container. "The holes were bigger than what you see on a saltshaker, so product poured out pretty fast," Keating says. "Pour some into your hand and then sprinkle on the food."
Regards,
Denis Mosko
Carol Shenkenberger wrote to Dave Drum <=-
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him get some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and pacemaker implnt. Nu Salt works OK - but it gets bitter when you over-do.
I have since gone back on using real salt and it doesn't seem to affect my BP nor make my feet sweel or any of the other gotchas. But, all cases are their own deal. What works for me may not for others. Bv)=
It might be salt doesn't affect you much. New studies (scientific, not bogus) show only 49% of us are affected by salt. Because that number
is 'high', Doctors will still universally recommend low sodium to avoid lawsuits. Safer for them. I know from Japan that Don is salt reactive but not super reactive, and I am non-reactive.
As the old philosopher said, "We live and we learn. Or we don't live
long." I've found that to be true.
Ok on the change resistance. Don is somewhat like that.
I run high potassium (just barely out of norms) but it's diet related. LOTS of dark leafy greens in our diet. Don gets mad at me as he says
I'm trying to keep him healthy (grin).
On the msg, just pinces, takes no more than that for this effect. It's used here at 1 pinch for every 3.5 cups. That probably 1/16th of a
tsp?
By: Dave Drum to Carol Shenkenberger on Wed Mar 06 2024 06:03 am
I like you snack mix too but Don still needs reduced salt options so
My housemate, Dennis, recently had a heart cath done for a 95% blocked artery. And, of course, the cardio guy gave him the conventional "No salt!" talk.
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him
get some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and
pacemaker implnt. Nu Salt works OK - but it gets bitter when you
over-do.
I have since gone back on using real salt and it doesn't seem to
affect my BP nor make my feet sweel or any of the other gotchas. But,
all cases are their own deal. What works for me may not for others.
Bv)=
Hi Dave,
By: Dave Drum to Carol Shenkenberger on Wed Mar 06 2024 06:03 am
I like you snack mix too but Don still needs reduced salt options so
My housemate, Dennis, recently had a heart cath done for a 95% blocked artery. And, of course, the cardio guy gave him the conventional "No salt!" talk.
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him
get some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation andpressure. Turned out it was kicked in by one of my asthma meds and
pacemaker implnt. Nu Salt works OK - but it gets bitter whePkt message 5 ══► COOKING reduce the blood
something called hyperaldosteronism. One of the side effects was that my potassium levels kept bottoming out and I'd end up in the ER. Once that
was diagnosed and treated, the blood pressure went down. In the
meantime, I went back to using real salt, tho in smaller amounts.
I have since gone back on using real salt and it doesn't seem to
affect my BP nor make my feet sweel or any of the other gotchas. But, all cases are their own deal. What works for me may not for others. Bv)=
Agreed, that's where having a good doctor, one that's willing to listen
to you and work with you is so important.
Meanwhile, a new Indian restaurant opened up in town recently and Steve
had been wanting to try it. We finally did, last night--got butter
chicken, whole wheat roti and lentil soup to go. I was less than
impressed with the soup but the chicken and roti were really good. The chicken came with white basmati rice but the sauce pretty much
overpowered any taste to the rice. We'll probably go back there, don't
know when.
Ruth Haffly wrote to Dave Drum <=-
My housemate, Dennis, recently had a heart cath done for a 95% blocked artery. And, of course, the cardio guy gave him the conventional "No salt!" talk.
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him
get some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and
pacemaker implnt. Nu Salt works OK - but it gets bitter when you
over-do.
I did similar when I was diagnosed with hypertension. Tried all kinds
of low/no salt alternatives and found they did nothing to reduce the
blood pressure. Turned out it was kicked in by one of my asthma meds
and something called hyperaldosteronism. One of the side effects was
that my potassium levels kept bottoming out and I'd end up in the ER.
Once that was diagnosed and treated, the blood pressure went down.
In the meantime, I went back to using real salt, tho in smaller amounts.
I have since gone back on using real salt and it doesn't seem to
affect my BP nor make my feet swell or any of the other gotchas. But,
all cases are their own deal. What works for me may not for others.
Bv)=
Agreed, that's where having a good doctor, one that's willing to listen
to you and work with you is so important.
Meanwhile, a new Indian restaurant opened up in town recently and Steve had been wanting to try it. We finally did, last night--got butter chicken, whole wheat roti and lentil soup to go. I was less than
impressed with the soup but the chicken and roti were really good. The chicken came with white basmati rice but the sauce pretty much
overpowered any taste to the rice. We'll probably go back there, don't know when.
Carol Shenkenberger wrote to Dave Drum <=-
I like the ground beef idea in the Broccoli beef dish.
Carol Shenkenberger wrote to Dave Drum <=-
I like the ground beef idea in the Broccoli beef dish.
That's one of those recipes that when I saw it I said to myself, "Why
didn't I think of that?"
It's tasty and economical. And the ground meat is easier chewing than
all but the most expensive steak cuts. Plus "prep" time is less. What's
not to like?
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dave's Salisbury "Steak"
Categories: Beef, Pork, Vegetables, Soups, Breads
Yield: 4 Servings
10 3/4 oz Can cream of mushroom soup
1 tb Yellow "prepared" mustard
2 ts Worcestershire sauce
1 ts Prepared cream-style
- grated horseradish
1 lg Egg
1/4 c Dry bread crumbs
1/2 c Minced onion
Salt & pepper
1 1/2 lb Chilli grind beef chuck *
1/2 lb Mild Italian sausage
2 tb Oil
1/2 c Water; as needed
Chopped fresh parsley or
- sliced green onion tops
- (preferred) as garnish
* Chilli grind can be hard to find. If your store has a
"service meat" counter ask for a nice shoulder clod to
be put through thei coarse plate twice. The result will
be a texture a bit coarser (and chewier) than typical
fine-ground "hamburger" meat. - UDD
In a bowl, combine the soup, mustard, Worcestershire
sauce and horseradish; blend well with a whisk.
Set aside.
In another bowl, lightly beat the egg. Add bread crumbs,
onion, salt, pepper and 1/4 cup of the soup mixture.
Add meats and mix well. Shape into four (8 oz) patties.
In a large skillet, cook the pucks in oil to desired
doneness; drain and reserve.
Combine remaining soup mixture in the skillet with water
as needed; pour over patties. Return "steaks" to the pan,
cover and cook over low heat for 10-15 minutes or until
meat is heated through. Remove to Plates spoon pan sauce
over meat. Garnish with parsley and/or green onion tops.
NOTE: This is my own take on Salisbury Steak. It is very
much upgraded from the mystery meat "Salisbury Steak"
that I used to be served in school cafeterias/lunchrooms.
It can be prepared ahead, kept in the refrigerator and
warmed up later. -- UDD
Serves: 4 hungry people
Uncle Dirty Dave's Kitchen
MMMMM
... Shallots are for babies; Onions are for men; Garlic is for heroes.
Carol Shenkenberger wrote to Dave Drum <=-
For me, grinding the meat is the painful bit, but then we do it in
batches of 10 lbs or so. Takes about an hour (cleanup is 5 minutes
with our tasin). We used to be faster at it but we are both older.
Re: Reduced salt was: 3/5 Nat
By: Ruth Haffly to Dave Drum on Sat Mar 09 2024 11:33 am
reduce the blood
pressure. Turned out it was kicked in by one of my asthma meds and
something called hyperaldosteronism. One of the side effects was that my potassium levels kept bottoming out and I'd end up in the ER. Once that
was diagnosed and treated, the blood pressure went down. In the
meantime, I went back to using real salt, tho in smaller amounts.
I have since gone back on using real salt and it doesn't seem to
affect my BP nor make my feet sweel or any of the other gotchas. But, all cases are their own deal. What works for me may not for others. Bv)=
Agreed, that's where having a good doctor, one that's willing to listen
to you and work with you is so important.
Meanwhile, a new Indian restaurant opened up in town recently and Steve
had been wanting to try it. We finally did, last night--got butter
chicken, whole wheat roti and lentil soup to go. I was less than
impressed with the soup but the chicken and roti were really good. The chicken came with white basmati rice but the sauce pretty much
overpowered any taste to the rice. We'll probably go back there, don't
know when.
I;m not really impressed with many India-type dishes but they have
some nifty flat breads that I do from time to time. Like Naan.
So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt (potassiuim chloride) and a couple shakers of Mrs. Dash to help him
get some "safe" flavour in his grub.
I did the same thing for myself after my cardiac ablation and
pacemaker implnt. Nu Salt works OK - but it gets bitter when you
over-do.
I did similar when I was diagnosed with hypertension. Tried all kinds
of low/no salt alternatives and found they did nothing to reduce the
blood pressure. Turned out it was kicked in by one of my asthma meds
and something called hyperaldosteronism. One of the side effects was
that my potassium levels kept bottoming out and I'd end up in the ER.
Once that was diagnosed and treated, the blood pressure went down.
In the meantime, I went back to using real salt, tho in smaller amounts.
Ain't it a b ...ear when your medicine tries to kill you? I had to go
to Bing and look up "hyperaldosteronism". I've already got damage to
my
kidneys I can do without having a problem with the adrenal glands.
I have since gone back on using real salt and it doesn't seem to
affect my BP nor make my feet swell or any of the other gotchas. But,
all cases are their own deal. What works for me may not for others.
Bv)=
Agreed, that's where having a good doctor, one that's willing to listen
to you and work with you is so important.
Meanwhile, a new Indian restaurant opened up in town recently and Steve had been wanting to try it. We finally did, last night--got butter chicken, whole wheat roti and lentil soup to go. I was less than
impressed with the soup but the chicken and roti were really good. The chicken came with white basmati rice but the sauce pretty much
overpowered any taste to the rice. We'll probably go back there, don't know when.
We have a bunch of Indian places here. The best I've tried is a place
in a strip mall named Flavor of India. They have a most excellent lunchtime buffet where I have tried many "new to me" foods. The first
time my
friends and I visited we were the only non-Asians in the place - which speaks well for the authenticity. I've discovered many new foods there
as well as my favourite find - Mango Ice Cream. Yuuuuuummm.
This (or maybe it was goat) was on the buffet one time. Good stuff.
Title: Lamb Biryani
Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
Yield: 8 servings
I have a meat grinder - but I've not used it for several years. The butchers st Humphrey's Market do a fine job to order. And I can oftenDave, You have a meat grinder, but You have not used it. And You can pick up recipe ideas when You are at Market.
pick up cooking tips or recipe ideas when I'm there.
I remember in my (far distant) youth cranking the manual meat grinder for my grandmother and mother. It was a definite chore, especially when they made sausage. Bv)= That's why my meat grinder is motorised.You remember in your far distant youth cranking the manual meat grinder for you granny and mom. They made saugsage. Why Your meat grinder is motorised?
Here's a sausage I used to make myself. I made and took a biggish batchMy far distant Youth!) What was the ^^^?
of it to the Canadian Caper picnic (1999) put on by Florence Henderson in Hemmingford, PQ, Canada. It was well received - although it caused some discussion on whether it was fresh Polish sausage or Bratwurst.
That was also the picnic where I was introduced to poutine.
Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds
2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt
* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)
I remember in my (far distant) youth cranking the manual meat grinder for my grandmother and mother. It was a definite chore, especially when they made sausage. Bv)= That's why my meat grinder is motorised.
That was also the picnic where I was introduced to poutine.
Ruth Haffly wrote to Dave Drum <=-
Ain't it a b ...ear when your medicine tries to kill you? I had to go
to Bing and look up "hyperaldosteronism". I've already got damage to
my kidneys I can do without having a problem with the adrenal glands.
I've no idea what brought that on but I'm glad we finally figured out
what was going on. They couldn't tell which gland it was coming from
(or both), usually if they can tell, the "offending one" is taken out. Otherwise, as in my case, it gets controlled by a single med, once a
day.
friends and I visited we were the only non-Asians in the place - which speaks well for the authenticity. I've discovered many new foods there
as well as my favourite find - Mango Ice Cream. Yuuuuuummm.
We didn't get the ice cream this time, maybe go back and do a sit down meal there, with ice cream for dessert. When we first moved to WF, we found a good Indian place in Raleigh, with a buffet. They either closed
or moved after a few years, don't know which. One of the tows on the
west side of Raleigh has a significant Indian population with a cricket club, all sorts of restaurants, etc but it's a good bit out of our way
for just a meal so we're going to go back to this place and try
another, just curry place that opened up in WF a couple of years ago.
This (or maybe it was goat) was on the buffet one time. Good stuff.
Title: Lamb Biryani
Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
Yield: 8 servings
Looks good except for the amount of cilantro in it. I know, needed for
the flavor, but..........
Shawn Highfield wrote to Dave Drum <=-
I remember in my (far distant) youth cranking the manual meat grinder for my grandmother and mother. It was a definite chore, especially when they made sausage. Bv)= That's why my meat grinder is motorised.
I remember doing this as well. I threw the grinder out over 30 years
ago when I was moving and wish I had kept it. Yes it was manual but it did a great job.
That was also the picnic where I was introduced to poutine.
This may make me un canadian, but I prefer just fries and gravy. I
really like cheese curds, just not with fries and gravy. ;)
Your sausage recipe is very similar to one I make, but I cheat now and
use pre ground meat, and I make patty's because that's what Andrea and
I prefer.
Denis Mosko wrote to Dave Drum <=-
I remember in my (far distant) youth cranking the manual meat grinder for my grandmother and mother. It was a definite chore, especially when they made sausage. Bv)= That's why my meat grinder is motorised.
You remember in your far distant youth cranking the manual meat grinder for you granny and mom. They made saugsage. Why Your meat grinder is motorised?
Here's a sausage I used to make myself. I made and took a biggish batch
of it to the Canadian Caper picnic (1999) put on by Florence Henderson in Hemmingford, PQ, Canada. It was well received - although it caused some discussion on whether it was fresh Polish sausage or Bratwurst.
That was also the picnic where I was introduced to poutine.
Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds
2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt
* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)
My far distant Youth!) What was the ^^^?
Carol Shenkenberger wrote to Dave Drum <=-
... "The universe is a big place, perhaps the biggest." -- Kilgore Trout
Dave, you chopped out it's a Tasin. They don't make manual grinders.
It's high end electric and mine predates the massively cheapened
Chinese knock-offs.
I like some of it, but not the really hot dishes. The mild butter
chicken had a bit of heat to it, wouldn't want any more than what it did have. It came with a tomato/onion chutney on the side which was very enjoyable. We had a fair amount of left over sauce and some left over rotisserie chicken in the fridge so combined the 2 for another meal.
Is it electrical?I remember in my (far distant) youth cranking the manual meat grinder
for my grandmother and mother. It was a definite chore, especially when
they made sausage. Bv)= That's why my meat grinder is motorised.
You remember in your far distant youth cranking the manual meat grinderDifferent times, different places
for you granny and mom. They made saugsage. Why Your meat grinder is
motorised?
UDD-Kitchen?Here's a sausage I used to make myself. I made and took a biggish batch
of it to the Canadian Caper picnic (1999) put on by Florence Henderson
in Hemmingford, PQ, Canada. It was well received - although it caused
some discussion on whether it was fresh Polish sausage or Bratwurst.
That was also the picnic where I was introduced to poutine.
Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds
2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt
* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)
My far distant Youth!) What was the ^^^?"U"ncle "D"irty "D"ave - It's an acronym (look that up in your English Glossary.) Bv)=
Title: Unique Apple Pie (An Uncle Dirty Dave Special)
Categories: Pies, Fruits, Pastry, Dessert, Pork
Yield: 6 Servings
1 1/2 c A-P flour
1/3 c Bacon drippings
2 tb (to 3 tb) cold water
1 Egg yolk
3 c Apples; sliced
3/4 c White sugar
3/4 c Light brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice
1 Egg white
Sugar & cinnamon
First, swipe some apples from that apple tree down the
alley. A medium sized Kroger bag should be enough.
Assuming you don't get caught, scoot for home and wash
the fruits of your labour. Peel, core and slice (medium)
three cups of fruit. Put in a bowl and cover with water
to prevent browning.
Make the pastry.
PASTRY: In medium-size bowl, place 1 1/2 cups unsifted
all-purpose flour. With pastry blender or 2 knives, cut
in 1/3 cup bacon drippings, until the mixture resembles
coarse crumbs. Do not add salt. The dripping provide
plenty of salt.
Add 2 to 3 tablespoons of cold water and an egg yolk to
flour mixture and mix lightly with fork until moistened;
gather into a ball. Wrap pastry and refrigerate 30
minutes.
Roll out pastry for a 9" or 10" pie pan. Butter the pie
pan and place bottom layer of pastry in it.
FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light
brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp
allspice in a medium sized bowl.
Drain apple slices and mix with sugar/spice mix. If all
the sugar/spice mix is not used up in coating apple
slices spread it over the filling after transferring
fruit to pie pan.
MAKE THE PIE: Moisten rim of pastry with a little water
and place top crust on pie, pinching top and bottom
together to seal. Cut steam vents into top crust with a
sharp knife. If desired, use a pastry brush to brush egg
white on top crust for a glaze. Sprinkle sugar across
the crust lightly and dust with cinnamon.
Bake pie @ 350°F-375°F/175°C-190°C for 50 to 55 minutes
or until crust is lightly browned and filling bubbles.
Cool 10 minutes on wire rack before cutting.
VARIATIONS... I often fry up 4 slices of thick cut slab
bacon to provide the bacon drippings. Then crumble the
bacon slices and mix with the filling.
Serve with a slice of sharp cheddar cheese between the
top crust and the filling.
This is an absolutely scrumptious pie, if I do say so.
First made in August 1955, Springfield, IL
From: Dave Drum | Date: December 21, 2002
Uncle Dirty Dave's Kitchen
Carol Shenkenberger wrote to Dave Drum <=-
No problem on the overtrimming (smile). Anyways only non-metal part in the Tasin is a 'pusher' to help the meat to the to the grinder shoot. Mostly an ignored part here.
I used to partly raw feed my dogs and a friend across the street did
the same so we did big grinder runs about every 3 weeks for 3 years. Military, her husband transferred to Bremerton Washington I think it
was.
Denis Mosko wrote to Dave Drum <=-
I remember in my (far distant) youth cranking the manual meat grinder
for my grandmother and mother. It was a definite chore, especially when
they made sausage. Bv)= That's why my meat grinder is motorised.
You remember in your far distant youth cranking the manual meat grinder
for you granny and mom. They made saugsage. Why Your meat grinder is
motorised?
Different times, different places
Is it electrical?
(which is only THREE spices - UDD)
My far distant Youth!) What was the ^^^?
"U"ncle "D"irty "D"ave - It's an acronym (look that up in your English Glossary.) Bv)=
First made in August 1955, Springfield, IL
From: Dave Drum | Date: December 21, 2002
Uncle Dirty Dave's Kitchen
UDD-Kitchen?
Carol Shenkenberger wrote to Dave Drum <=-
Cute on the IBM version! Ruth and Steve moved a lot too.
Anyways, Saint Patrick's day soon!
Corned beef briskets on sale!
I'd not mind the chicken but still, sorry. Foods from India largely
don't appeal to me. They never did. Sorry.
I appreciate YOU and Steve, but nope on the cookery of India overall.
Ain't it a b ...ear when your medicine tries to kill you? I had to go
to Bing and look up "hyperaldosteronism". I've already got damage to
my kidneys I can do without having a problem with the adrenal glands.
I've no idea what brought that on but I'm glad we finally figured out
what was going on. They couldn't tell which gland it was coming from
(or both), usually if they can tell, the "offending one" is taken out. Otherwise, as in my case, it gets controlled by a single med, once a
day.
I think I druther keep both adrenal glands and add another med to the cocktail I'm already taking.
8<----- EDIT ----->8
friends and I visited we were the only non-Asians in the place - which speaks well for the authenticity. I've discovered many new foods there
as well as my favourite find - Mango Ice Cream. Yuuuuuummm.
We didn't get the ice cream this time, maybe go back and do a sit down meal there, with ice cream for dessert. When we first moved to WF, we found a good Indian place in Raleigh, with a buffet. They either closed
or moved after a few years, don't know which. One of the tows on the
west side of Raleigh has a significant Indian population with a cricket club, all sorts of restaurants, etc but it's a good bit out of our way
for just a meal so we're going to go back to this place and try
another, just curry place that opened up in WF a couple of years ago.
If you've never had mango I scream and you get a chance to try it - by
all means give it a whirl.
This (or maybe it was goat) was on the buffet one time. Good stuff.
Title: Lamb Biryani
Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
Yield: 8 servings
Looks good except for the amount of cilantro in it. I know, needed for
the flavor, but..........
Here's one w/o soapweed. And using economical chicken.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Student's Chicken Biryani Pilau
Categories: Poultry, Rice, Curry, Vegetables
Yield: 6 Servings
I like some of it, but not the really hot dishes. The mild butter chicken had a bit of heat to it, wouldn't want any more than what itdid > have. It came with a tomato/onion chutney on the side which was
very
enjoyable. We had a fair amount of left over sauce and some leftover > rotisserie chicken in the fridge so combined the 2 for another meal.
I like a little heat but too much heat kills the flavor of the other, "non-heat" spices. I do like their meat dishes, like butter chicken, chicken tikka masala, lamb saag, chicken biryani (sp?), and a goat
dish that I forget the name of (maybe haleel?).
I find that I like their vegetarian dishes more. Anything with MP>"chana" in it is a chickpea dish. I like chana saag, chana masala MP>
Carol Shenkenberger wrote to Dave Drum <=-
Cute on the IBM version! Ruth and Steve moved a lot too.
Anyways, Saint Patrick's day soon!
Corned beef briskets on sale!
Brisket can be good stuff if done right. But you can keep the cabbage
that nearly everone insists on serving with it around this time of year. AFAIAC cabbage is best in fine cut cole slaw w/a creamy dressing. Not
boiled to death and sided to slices of corned beef brisket.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: KFC Style Cole Slaw
Categories: Salads, Dairy, Chilies
Yield: 6 Servings
6 c Cabbage; shredded
1 c Carrots; shredded fine
1/4 c Sugar
1/2 ts (ea) salt & pepper
1/2 c Milk
1 c Mayo; NOT Miracle Wimp
1/2 c Buttermilk
1/2 ts Celery seed
3 ds Hot pepper sauce
3 tb Minced white onion
This is pretty close to the Colonel's cole slaw. As
close as I could get it, anyway. - UDD
Toss cabbage lightly with sugar, carrots, salt and
pepper.
Drench all with milk. Cover and refrigerate about 15
minutes.
Meanwhile combine the mayo, buttermilk, celery seed,
pepper sauce and onion. Mix well with cabbage.
Refrigerate again at least 1 hour.
Before serving drain some of the liquid. This
settles quite a bit. Keeps for 24 hours.
From: Uncle Dirty Dave's Copy-cat Attempts
Uncle Dirty Dave's Kitchen
MMMMM
... "I have made good judgements in the future." Dan Quayle
Hi Carol,
Back again after a break of several days. An old friend of Steve's
family passed away unexpectedly in Pennsylvania last Saturday. The
funeral was Wednesday; we went up for it. The church house was packed
and even more people went thru the visitation line. One of the things he always did with his grandkids was to split a package of Tasty Kakes so
at the lunch afterwardss, they had a big basket full of the Kakes, replenished multiple times, with a note to take some and enjoy, in his memory. Afterwards, up at the house, there was enough food to feed an
army. It was an 8 hour drive each way but I'm glad we went.
I'd not mind the chicken but still, sorry. Foods from India largely don't appeal to me. They never did. Sorry.
It's OK, not everybody likes everything. We never really had any until
we moved to this area and still don't have it that often; Steve just
wanted to try the new restaurant.
I appreciate YOU and Steve, but nope on the cookery of India overall.
As we appreciate you--have to figure out where/when we can get together sometime.
What's ^^^?Cute on the IBM version! Ruth and Steve moved a lot too.Brisket can be good stuff if done right. But you can keep the cabbage that
Anyways, Saint Patrick's day soon!
Corned beef briskets on sale!
nearly everone insists on serving with it around this time of year. AFAIAC
cabbage is best in fine cut cole slaw w/a creamy dressing. Not boiled to
death and sided to slices of corned beef brisket.
Title: KFC Style Cole Slaw
Categories: Salads, Dairy, Chilies
Yield: 6 Servings
6 c Cabbage; shredded
1 c Carrots; shredded fine
1/4 c Sugar
1/2 ts (ea) salt & pepper
1/2 c Milk
1 c Mayo; NOT Miracle Wimp
1/2 c Buttermilk
1/2 ts Celery seed
3 ds Hot pepper sauce
3 tb Minced white onion
This is pretty close to the Colonel's cole slaw. As
close as I could get it, anyway. - UDD
Toss cabbage lightly with sugar, carrots, salt and
pepper.
Drench all with milk. Cover and refrigerate about 15
minutes.
Meanwhile combine the mayo, buttermilk, celery seed,
pepper sauce and onion. Mix well with cabbage.
Refrigerate again at least 1 hour.
Before serving drain some of the liquid. This
settles quite a bit. Keeps for 24 hours.
EEK! Candied cabbage! Sacrelidge! Call for an exorcist!
No sugar in mine. Savory instead. Redolant with mustards, crunchy types of cabbage, red and white minced onions!Yes! ^^^^^^^
Shaking that horrid image pf candied cabbage (wow),And Yes!
I agree boiled cabbage has no place in my uses unless it's small abounts gracing a soup.:)
A good bowl of Pho will often have some.
Ruth Haffly wrote to Dave Drum <=-
If you've never had mango I scream and you get a chance to try it - by
all means give it a whirl.
We've had it a number of times. Didn't get it this time as we were
doing take out, not eating in.
This (or maybe it was goat) was on the buffet one time. Good stuff.
Title: Lamb Biryani
Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
Yield: 8 servings
Looks good except for the amount of cilantro in it. I know, needed for
the flavor, but..........
Here's one w/o soapweed. And using economical chicken.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Student's Chicken Biryani Pilau
Categories: Poultry, Rice, Curry, Vegetables
Yield: 6 Servings
It does look good--and easy. I've done a simple beef curry from time to time but never really gotten into cooking other Indian foods.
Re: Reduced salt was: 3/5 Natfamily passed away unexpectedly in Pennsylvania last Saturday. The >
By: Ruth Haffly to Carol Shenkenberger on Sat Mar 16 2024 09:56 am
Hi Carol,
Back again after a break of several days. An old friend of Steve's >
any until > we moved to this area and still don't have it that often;It's OK, not everybody likes everything. We never really had
together > sometime.As we appreciate you--have to figure out where/when we can get
Yes, but i'v gotten far less mobile in the past year, sorry to say.
All those years of traipsing the world took their toll. I don't
regret any of it but I'm walker headed.
If you've never had mango I scream and you get a chance to try it - by
all means give it a whirl.
We've had it a number of times. Didn't get it this time as we were
doing take out, not eating in.
Fair enuff. I keep hop[ing to see it in my stupormarkups. I'd buy it before Moose Tracks or Washington Cherry (two of my usuals).
This (or maybe it was goat) was on the buffet one time. Good stuff.
Title: Lamb Biryani
Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
Yield: 8 servings
Looks good except for the amount of cilantro in it. I know, needed for
the flavor, but..........
Here's one w/o soapweed. And using economical chicken.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Student's Chicken Biryani Pilau
Categories: Poultry, Rice, Curry, Vegetables
Yield: 6 Servings
It does look good--and easy. I've done a simple beef curry from time to time but never really gotten into cooking other Indian foods.
It is easy. Like you, I'm more into other cuisines than Indian.
Southeast Asian or Chinese are my favourite non-European or USA specialties. I do make side trips into Korean and Japanese ....
sometimes.
Here's one I have made a few times. You may want to cut back on theknow DD> how it is easy to overload w/soapweed. I find that it blends
phak chi since it is cilantro. I approached it with caution as I
Title: Pork w/Kratiem & Prik Thai
Categories: Oriental, Pork, Rice, Chilies
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
If you've never had mango I scream and you get a chance to try it - by
all means give it a whirl.
We've had it a number of times. Didn't get it this time as we were
doing take out, not eating in.
Fair enuff. I keep hop[ing to see it in my stupormarkups. I'd buy it before Moose Tracks or Washington Cherry (two of my usuals).
I made the mistake of getting a Moose Tracks cone once, and then the
young man scooping and his manager (!!) both denied there was peanut butter in it. Steve tasted it, agreed with me and they finally
conceeded that yes, there is peanut butter and that they need to post a sign to warn peanut sensitive people. They also comped that cone--which Steve finished and I got another flavor. My usual is some sort of chocolate so at our usual place in town I'll split a small scoop with chocolate on the bottom, something else on top. Last time it was
chocolate raspberry on top--yummy. This place makes their own ice
cream, no artificial colors or flavors.
I think my most common "make" other than American is Italian, followed
by sorta Mexican and mock Chinese. About once a year, when the weather starts cooling off, I'll pull out all the stops and do sauerbraten with red cabbage and (usually) noodles. Eating out, OTOH, we'll range all
over the planet.
Fair enuff. I keep hop[ing to see it in my stupormarkups. I'd buy it before Moose Tracks or Washington Cherry (two of my usuals).
I made the mistake of getting a Moose Tracks cone once, and then the
young man scooping and his manager (!!) both denied there was peanut butter in it. Steve tasted it, agreed with me and they finally
conceeded that yes, there is peanut butter and that they need to post a sign to warn peanut sensitive people. They also comped that cone--which Steve finished and I got another flavor. My usual is some sort of chocolate so at our usual place in town I'll split a small scoop with chocolate on the bottom, something else on top. Last time it was
chocolate raspberry on top--yummy. This place makes their own ice
cream, no artificial colors or flavors.
That sent me to the search engines. I don't get peanut flavour in the stuff I get (It's Your Churn brand) I find that they do sell a "Peanut Moose Tracks" variety - which I have never tried. The disclaimer on
the "Extreme Moose Tracks" says "Contains milk, soy. Produced in a facility that uses wheat, egg, peanuts and tree nuts." It's Your Churn
is made by Denali Flavors.
8<----- CUT ----->8
I think my most common "make" other than American is Italian, followed
by sorta Mexican and mock Chinese. About once a year, when the weather starts cooling off, I'll pull out all the stops and do sauerbraten with red cabbage and (usually) noodles. Eating out, OTOH, we'll range all
over the planet.
Living single - my housemate seldom is on my meal schedule, nor does
he partake of wehat I make except on rare occasions - I tend to so
very
simple meals for the most part with the occasional foray into
something more elavourate that freezes well.
Sauerbraten is fairly easy and can be made with slow cooker - as I did when I made the venison sauerbraten for the Y2K picnic that I hosted.
Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe
MMMMM----------------------------RUB---------------------------------
2 ts Salt
1 ts Ground ginger
MMMMM--------------------------MARINADE-------------------------------
2 1/2 c Water
2 c Cider or red wine vinegar
1/3 c Sugar
2 md Onions; peeled, sliced,
- divided
2 tb Mixed pickling spice;
- divided
1 ts Whole peppercorns; divided
8 Whole cloves; divided
2 Turkish bay leaves; divided
2 tb Oil
TO MAKE GRAVY: Strain cooking juices, discarding onions
and seasonings. Add enough reserved marinade to the
cooking juices to measure 3 cups. Pour into a large
saucepan; bring to a boil. Reduce heat and simmer until
gravy is thickened. Slice roast and serve with gravy.
Ruth Haffly wrote to Dave Drum <=-
chocolate so at our usual place in town I'll split a small scoop with chocolate on the bottom, something else on top. Last time it was
chocolate raspberry on top--yummy. This place makes their own ice
cream, no artificial colors or flavors.
That sent me to the search engines. I don't get peanut flavour in the stuff I get (It's Your Churn brand) I find that they do sell a "Peanut Moose Tracks" variety - which I have never tried. The disclaimer on
the "Extreme Moose Tracks" says "Contains milk, soy. Produced in a facility that uses wheat, egg, peanuts and tree nuts." It's Your Churn
is made by Denali Flavors.
I don't recall what brand of ice cream this was, but we were in western
NY when we got it. I'm half inclined to say Hershey's but not 100% sure
on it.
8<----- CUT ----->8
I think my most common "make" other than American is Italian, followed
by sorta Mexican and mock Chinese. About once a year, when the weather starts cooling off, I'll pull out all the stops and do sauerbraten with red cabbage and (usually) noodles. Eating out, OTOH, we'll range all
over the planet.
Living single - my housemate seldom is on my meal schedule, nor does
he partake of wehat I make except on rare occasions - I tend to do
very simple meals for the most part with the occasional foray into something more elaborate that freezes well.
I cook for me and Steve most of the time. This morning/afternoon we
were down south of Raleigh, stopped at a Peruvian restaurant. Steve had
a 1/4 chicken (dark meat), maduros (sweet plantains) and black beans. I had a 1/4 chicken (white meat), maduros and green beans, brought about half of it home. I just don't eat a lot any more so we have a lot of leftovers at home, take homes at restaurants.
Sauerbraten is fairly easy and can be made with slow cooker - as I did when I made the venison sauerbraten for the Y2K picnic that I hosted.
I used to use the crock pot but switched to a dutch oven some years
ago. Not sure why, but it seems to have a better flavor. (G)
Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe
MMMMM----------------------------RUB---------------------------------
2 ts Salt
1 ts Ground ginger
I don't do a rub.
MMMMM--------------------------MARINADE-------------------------------
2 1/2 c Water
2 c Cider or red wine vinegar
1/3 c Sugar
2 md Onions; peeled, sliced,
- divided
2 tb Mixed pickling spice;
- divided
1 ts Whole peppercorns; divided
8 Whole cloves; divided
2 Turkish bay leaves; divided
2 tb Oil
I use bay leaves, juniper berries, whole peppercorns, whole allspice berries and whole cloves in my spicing. Also usually use red wine or
cider vinegar (depends on what's on hand, sugar, onions and water.
TO MAKE GRAVY: Strain cooking juices, discarding onions
and seasonings. Add enough reserved marinade to the
cooking juices to measure 3 cups. Pour into a large
saucepan; bring to a boil. Reduce heat and simmer until
gravy is thickened. Slice roast and serve with gravy.
I do a gingersnap gravy, about a dozen of them crushed with a bit of
sugar to a couple of cups of the cooking liquid. I usually do a double batch of gravy so I have some to freeze with the left over meat.
The name "Moose Tracks" came from a mini golf course in Marquette, Michigan located in the Upper Peninsula of Michigan, which was right down the street from Jilbert's Dairy, the first ice cream shop to carry Original Moose Tracks.Dave! We have golf too. And You?
I cook for me and Steve most of the time. This morning/afternoon
we
were down south of Raleigh, stopped at a Peruvian restaurant.
Steve had
a 1/4 chicken (dark meat), maduros (sweet plantains) and black
beans. I
had a 1/4 chicken (white meat), maduros and green beans, brought
about
half of it home.
Denis Mosko wrote to Dave Drum <=-
The name "Moose Tracks" came from a mini golf course in Marquette, Michigan located in the Upper Peninsula of Michigan, which was
right down the street from Jilbert's Dairy, the first ice cream
shop to carry Original Moose Tracks.
Dave! We have golf too. And You?
We have desktop personal computer with Golf Ball as power button. And You? Regards,Dave! We have golf too. And You?Gold is ubiquitous. I am not, however, a player of pasture pool. Nor the "mini golf" mentioned in the recipe.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Golf Balls
Categories: Candy, Nuts, Chocolate, Snacks
Yield: 36 Servings
2 c Creamy peanut butter
2 c Rice krispies
2 c Powdered sugar
1/2 c Soft butter
6 oz Chocolate chips
6 oz Butterscotch chips
1/2 Bar of paraffin
Mix the first 4 ingredients in bowl.
Shape into balls and place on wax paper.
Melt remaining ingredients in saucepan.
Dip balls in warm sauce, place on wax paper
and refrigerate.
Makes about 3 dozen.
That sent me to the search engines. I don't get peanut flavour in the stuff I get (It's Your Churn brand) I find that they do sell a "Peanut Moose Tracks" variety - which I have never tried. The disclaimer on
the "Extreme Moose Tracks" says "Contains milk, soy. Produced in a facility that uses wheat, egg, peanuts and tree nuts." It's Your Churn
is made by Denali Flavors.
I don't recall what brand of ice cream this was, but we were in western
NY when we got it. I'm half inclined to say Hershey's but not 100% sure
on it.
So back to the search engine - I've never seen Hershey's I scream.
Which makes sense now that I know they are a east and northeast U.S. company. (The Ice Cream part anyway)
Of course, that branched me to:
Denali Flavours is a Wisconsin company which originated Moose Tracks -
to wit: Moose Tracks is a branded flavor of ice cream owned and
licensed by Denali Flavors Inc. (first made in 1988) The name "Moose Tracks"
came from a mini golf course in Marquette, Michigan located in the
Upper Peninsula of Michigan, which was right down the street from Jilbert's Dairy, the first ice cream shop to carry Original Moose
Tracks.
Many different brands license the Moose Tracks flavor including
Strohs, Belmont (ALDI), Market Pantry (Target), Private Selection
(Kroger Co.), Dean's, Signature Select (Safeway/Albertsons), Mayfield, Kawartha Dairy Company, and Publix.
No mention of Hershey's. And you, of course, are correct that peanut butter cups were a part of the original Moose Tracks - The Original
Moose Tracks product description is as follows, "vanilla ice cream
with peanut butter cups and famous Moose Tracks fudge"
According to Denali's web site there is no peanut butter in the
"Extreme! Moose Tracks - A chocolate lover's dream of Chocolate ice
cream, melt-
in-your-mouth Moose Tracks Fudge-filled cups, and Famous Moose Tracks Fudge!"
starts cooling off, I'll pull out all the stops and do sauerbraten with red cabbage and (usually) noodles. Eating out, OTOH, we'll range all
over the planet.
Living single - my housemate seldom is on my meal schedule, nor does
he partake of wehat I make except on rare occasions - I tend to do
very simple meals for the most part with the occasional foray into something more elaborate that freezes well.
I cook for me and Steve most of the time. This morning/afternoon we
were down south of Raleigh, stopped at a Peruvian restaurant. Steve had
a 1/4 chicken (dark meat), maduros (sweet plantains) and black beans. I had a 1/4 chicken (white meat), maduros and green beans, brought about half of it home. I just don't eat a lot any more so we have a lot of leftovers at home, take homes at restaurants.
Plantains are not bananas, but they are close relatives. They are
starchy, less sweet, and usually cooked before eating. And since I
have a bananana allergy I believe I'll have to pass.
Sauerbraten is fairly easy and can be made with slow cooker - as I did when I made the venison sauerbraten for the Y2K picnic that I hosted.
I used to use the crock pot but switched to a dutch oven some years
ago. Not sure why, but it seems to have a better flavor. (G)
I can't use my current Dutch oven on my stove. It's a flat-top
electric and the pot has cast-in stubby legs that hold it off of the
heat just
enough to screw things up. At my previous place I had electric coils
so it worked just fine.
Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe
MMMMM----------------------------RUB---------------------------------
2 ts Salt
1 ts Ground ginger
I don't do a rub.
Fair enough. I do .... mostly for the flavour.
MMMMM--------------------------MARINADE-------------------------------
2 1/2 c Water
2 c Cider or red wine vinegar
1/3 c Sugar
2 md Onions; peeled, sliced,
- divided
2 tb Mixed pickling spice;
- divided
1 ts Whole peppercorns; divided
8 Whole cloves; divided
2 Turkish bay leaves; divided
2 tb Oil
I use bay leaves, juniper berries, whole peppercorns, whole allspice berries and whole cloves in my spicing. Also usually use red wine or
cider vinegar (depends on what's on hand, sugar, onions and water.
I mostly stay away from juniper berries unless they are in a spice mix already and not prominent in the flavour.
TO MAKE GRAVY: Strain cooking juices, discarding onions
and seasonings. Add enough reserved marinade to the
cooking juices to measure 3 cups. Pour into a large
saucepan; bring to a boil. Reduce heat and simmer until
gravy is thickened. Slice roast and serve with gravy.
I do a gingersnap gravy, about a dozen of them crushed with a bit of
sugar to a couple of cups of the cooking liquid. I usually do a double batch of gravy so I have some to freeze with the left over meat.
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
Another thing I don't care for (gingersnaps). If I need ginger flavour
I have ginger I can grate/chop or a jar of ground ginger. But, most of
the time there is sufficient ginger flavour in the drippings (due to
the rub) that I don't need to add. Bv)=
In this recipe I substituted Lemonades for the gingersnaps with
notable success.
Title: Sauerbraten Soup
Categories: Beef, Herbs, Vegetables, Pasta
Yield: 1 1/2 quarts
Steve had
a 1/4 chicken (dark meat), maduros (sweet plantains) and black
beans. I
had a 1/4 chicken (white meat), maduros and green beans, brought
Did they serve the plantains in the form of "fritters"? The first
time I knowingly tried plantains was at a Puerto Rican restaurant.
They were MP> served in a form that looked a lot like mymother's/grandmother's MP> cornbread "fritters" (i.e. look like
Denis Mosko wrote to Dave Drum <=-
//Hello Dave,//
on *22.03.24* at *5:03:53* You wrote in area *COOKING*
to *Denis Mosko* about *"Re: Golf"*.
Dave! We have golf too. And You?Gold is ubiquitous. I am not, however, a player of pasture pool. Nor the "mini golf" mentioned in the recipe.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Golf Balls
Categories: Candy, Nuts, Chocolate, Snacks
Yield: 36 Servings
We have desktop personal computer with Golf Ball as power button. And
You? Regards,
Denis Mosko
Ruth Haffly wrote to Dave Drum <=-
According to Denali's web site there is no peanut butter in the
"Extreme! Moose Tracks - A chocolate lover's dream of Chocolate ice
cream, melt- in-your-mouth Moose Tracks Fudge-filled cups, and
Famous Moose Tracks Fudge!"
Now that one sounds like one I'd order. Last night's cone was chocolate
on the bottom, raspberry on the top. The young lady that works
Wednesday nights knows my regular is chocolate bottom, something else
on top. She was training in a new worker last night.
I can't use my current Dutch oven on my stove. It's a flat-top
electric and the pot has cast-in stubby legs that hold it off of
the heat just enough to screw things up. At my previous place I
had electric coils so it worked just fine.
I've got both cast iron and stainless steel dutch ovens. The place we rented in WF had the old electric coils, bought a new stove when we
bought the house and this one has the flat top. If I had my druthers,
I'd ruther have a gas stove but Steve has nixed that because of my
asthma. BTW, the fall RV/radio net rally will be in Pigeon Forge, TN so I've already told Steve that we're going to visit the Lodge outlet.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Another thing I don't care for (gingersnaps). If I need ginger flavour
I have ginger I can grate/chop or a jar of ground ginger. But, most of
the time there is sufficient ginger flavour in the drippings (due to
the rub) that I don't need to add. Bv)=
Your choice, I've always used gingersnaps. My mom told us that whenever
he mom made sauerbraten, her husband was the one that had to hunt down
the gingersnaps, usually on Sunday mornings in a time when very few
stores were open on Sunday. I can recall my mom making it only once,
with a venison roast that hadn't been brined to get rid of the gamey taste. It was very strong. (G)
In this recipe I substituted Lemonades for the gingersnaps with
notable success.
I've tasted those cookies, less than impressed with them.
cream, melt- in-your-mouth Moose Tracks Fudge-filled cups, and
Famous Moose Tracks Fudge!"
Now that one sounds like one I'd order. Last night's cone was chocolate
on the bottom, raspberry on the top. The young lady that works
Wednesday nights knows my regular is chocolate bottom, something else
on top. She was training in a new worker last night.
Most of my breakfast places know my "regular" order so if I want
something a bit different I have to flag my server down before the
order is sent to the galley.
8<----- EXCISION ----->8
the heat just enough to screw things up. At my previous place I
had electric coils so it worked just fine.
I've got both cast iron and stainless steel dutch ovens. The place we
I'd ruther have a gas stove but Steve has nixed that because of my
asthma. BTW, the fall RV/radio net rally will be in Pigeon Forge, TN so I've already told Steve that we're going to visit the Lodge outlet.
Been there, done that. At the original in South Pittsburg - just off
of I-24 pn the way to Chatanooga. Scored a really nice 12" ridged
skillet
and an oval griddle which sees a lot of use.
I also found that they do enamelled cast iron. so if I need to replace
any of the uber-expensive LeCreuset stuff I bargain shopped on eBay I
can get it at Lodge for much more reasonable (and Made-In-America)
cost.
Your choice, I've always used gingersnaps. My mom told us that whenever
he mom made sauerbraten, her husband was the one that had to hunt down
the gingersnaps, usually on Sunday mornings in a time when very few
stores were open on Sunday. I can recall my mom making it only once,
with a venison roast that hadn't been brined to get rid of the gamey taste. It was very strong. (G)
That "gamey" taste comes from the adrenaline pumped into the
bloodstream because the animal is frightened.
In this recipe I substituted Lemonades for the gingersnaps with
notable success.
I've tasted those cookies, less than impressed with them.
My favourite G.S. cookie is Thin Mints. I mis-typed in my previous. I
used "Lemon-Ups" rather than the icing coated "Lemonades". My least
liked G.S. variety is Do-Si-Dos (P-nut butter sandwich). If I'm gonna
do a peanut butter sandwich I'll use Ritz crackers. Bv)=
Ruth Haffly wrote to Dave Drum <=-
Most of my breakfast places know my "regular" order so if I want
something a bit different I have to flag my server down before the
order is sent to the galley.
Can you call ahead and let them know you're coming but wanting
something other than the usual? Or are there other ways to let them
know, should the server be otherwise tied up, sees you and puts in "the usual"?
8<----- EXCISION ----->8
the heat just enough to screw things up. At my previous place I
had electric coils so it worked just fine.
I've got both cast iron and stainless steel dutch ovens. The place we
I'd ruther have a gas stove but Steve has nixed that because of my
asthma. BTW, the fall RV/radio net rally will be in Pigeon Forge, TN so I've already told Steve that we're going to visit the Lodge outlet.
Been there, done that. At the original in South Pittsburg - just off
of I-24 pn the way to Chatanooga. Scored a really nice 12" ridged
skillet and an oval griddle which sees a lot of use.
We saw a nice looking fry pan (looked to be about 7") at Bass Pro Shops the other day in their Lodge display. Thought about it but figured we'd wait until we go to the outlet--might get it at a better price. While
we were living in Savannah, we got a round griddle (about 9" diameter) that gets a lot of use. I've got a lot of other cast iron, including a small pot/cover we found at ReStore--made in Mexico--that also gets a
lot of use.
I also found that they do enamelled cast iron. so if I need to replace
any of the uber-expensive LeCreuset stuff I bargain shopped on eBay I
can get it at Lodge for much more reasonable (and Made-In-America)
cost.
Hmmmmmmmmmmmm, do I replace the regular cast iron with enamel clad or
not? Tempting, but probably not. May pick up a piece or two but I've a good variety of pots/pans already so it would have to be something I
don't have but could use.
Ruth Haffly wrote to Dave Drum <=-
Your choice, I've always used gingersnaps. My mom told us that whenever
he mom made sauerbraten, her husband was the one that had to hunt down
the gingersnaps, usually on Sunday mornings in a time when very few
stores were open on Sunday. I can recall my mom making it only once,
with a venison roast that hadn't been brined to get rid of the gamey taste. It was very strong. (G)
That "gamey" taste comes from the adrenaline pumped into the
bloodstream because the animal is frightened.
And my mom, being city raised, had no idea how to pre prep game. Dad
was city raised also, so couldn't tell her, person that gave us the
roast didn't mention it.
In this recipe I substituted Lemonades for the gingersnaps with
notable success.
I've tasted those cookies, less than impressed with them.
My favourite G.S. cookie is Thin Mints. I mis-typed in my previous. I
Mine too, splurged on a box last year and put a sleeve in the freezer. Pulled it out a couple of months ago, still have a couple left.
used "Lemon-Ups" rather than the icing coated "Lemonades". My least
liked G.S. variety is Do-Si-Dos (P-nut butter sandwich). If I'm gonna
do a peanut butter sandwich I'll use Ritz crackers. Bv)=
Steve likes those too. Last year we bought a box of Thin Mints and a
box of the other baker's D0-Si-Dos. They were not up to the quality of
the Little Brownie Baker's Do-Si-Dos so we'll pass on any more cookie sales as long as this council orders from this baker (forget who it is, just remember LBB). The Thin Mints were ok but not quite as good as the ones from LBB. BTW, I spent years in Girl Scouts growing up, as an
adult leader but would not reccommend them to any girl now.
Can you call ahead and let them know you're coming but wanting
something other than the usual? Or are there other ways to let them
Hasn't been necessary so far. Yesterday I had breakfast @ Charlie
Parker's Diner (a nationally known place - been on Diners, Drive-
Ins & Dives, won a national food competition put on by a food
supplier, been written up in several cooking magazines and web
sites - but it's still a friendly, cazy, home-town venue with a
decent menu and reasonable prices. All of the wait-staff know me
and they also point me out to new hires (not many of those, staff
turnover is low). And like my other regular stops they know my
"usual" but always confirm it with me before submitting the order
to the kitchen.
asthma. BTW, the fall RV/radio net rally will be in Pigeon Forge, TN so I've already told Steve that we're going to visit the Lodge outlet.
Been there, done that. At the original in South Pittsburg - just off
of I-24 pn the way to Chatanooga. Scored a really nice 12" ridged
skillet and an oval griddle which sees a lot of use.
My round griddle (inherited from my grandparents kitchen) hasn't seen
use for several years. Since I cook just for one (two at most) much of
the time the big guy is sort of overkill and the smaller, oval one
works better and more conveniently.
I also found that they do enamelled cast iron. so if I need to replace
any of the uber-expensive LeCreuset stuff I bargain shopped on eBay I
can get it at Lodge for much more reasonable (and Made-In-America)
cost.
Hmmmmmmmmmmmm, do I replace the regular cast iron with enamel clad or
not? Tempting, but probably not. May pick up a piece or two but I've a good variety of pots/pans already so it would have to be something I
don't have but could use.
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size (https://www.lecreuset.com/oval-dutch-oven/21178US.html) and a small
sauce pan (2 quart) w/composite handle which lets you pick it up w/out
a pot holder or oven mitt. Very convenient. https://www.lecreuset.com/traditional-saucepan-cool-mint/2913901849601 .html
And lastly I have a small (6" - 7") skillet which is great forcooking DD> eggs and sausage or ham for breakfast. But a little small
All are in the colour LeCreuset calls "Flame" (orange). And all would
be uber-expensive to replace w/new. The little skillet, I see, is
U$136. I paid (IIRC) U$30 for the saucepan and little skillet on eBay several
years ago.
That "gamey" taste comes from the adrenaline pumped into the
bloodstream because the animal is frightened.
And my mom, being city raised, had no idea how to pre prep game. Dad
was city raised also, so couldn't tell her, person that gave us the
roast didn't mention it.
Just FYI if it ever comes up again ....
To remove gamey taste from game (if any), you can marinate the flesh,
trim off excess fat, age the meat, cook with acidic ingredients ( my
easy methos - lemon or vinegar), Use strong flavors in seasoning, soak
the meat in milk or buttermilk (called brining, not marinating), incorporate fruits or berries in the dish or cook until brown in the skillet, breaking up the meat until small chunks with a spoon.
My favourite G.S. cookie is Thin Mints. I mis-typed in my previous. I
Mine too, splurged on a box last year and put a sleeve in the freezer. Pulled it out a couple of months ago, still have a couple left.
used "Lemon-Ups" rather than the icing coated "Lemonades". My least
liked G.S. variety is Do-Si-Dos (P-nut butter sandwich). If I'm gonna
do a peanut butter sandwich I'll use Ritz crackers. Bv)=
Steve likes those too. Last year we bought a box of Thin Mints and a
box of the other baker's D0-Si-Dos. They were not up to the quality of
the Little Brownie Baker's Do-Si-Dos so we'll pass on any more cookie sales as long as this council orders from this baker (forget who it is, just remember LBB). The Thin Mints were ok but not quite as good as the ones from LBB. BTW, I spent years in Girl Scouts growing up, as an
adult leader but would not reccommend them to any girl now.
I suppose it would depend on the leadership at the local level. We had
quite the "scandal" a few years ago with the Boy Sprouts involving
some pedo-homo activity.
Title: Girl Scout Stew
Categories: Beef, Vegetables, Grains,
Yield: 6 servings
Ruth Haffly wrote to Dave Drum <=-
My favourite G.S. cookie is Thin Mints. I mis-typed in my previous. I
Mine too, splurged on a box last year and put a sleeve in the freezer. Pulled it out a couple of months ago, still have a couple left.
used "Lemon-Ups" rather than the icing coated "Lemonades". My least
liked G.S. variety is Do-Si-Dos (P-nut butter sandwich). If I'm gonna
do a peanut butter sandwich I'll use Ritz crackers. Bv)=
I ate the last of my thin Mints the other day, don't know when I'll get more.
Title: Girl Scout Stew
Categories: Beef, Vegetables, Grains,
Yield: 6 servings
For us, Girl Scout (aka Campfire) Stew was brown some ground beef, add
a can or two of vegetable soup and some water. Simple, could be done
over an open fire by girls with little to no cooking experience.
CONTINUED FROM PREVIOUS MESSAGE <<
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
I've made this recipe and had to use all 12 of my trove of souffle
dishes so. I'd say the the author's 8 - 10 servings is low. Bv)= It works
without the ricotta, as well. Just put the pasta in the bottom, then
sauce over, cover w/cheese and into the oven until the cheese begins
to scorch arund the edges.
This recipe will feed a crowd - these days I make the meat sauce and freeze it in 1 - 2 person portions. Then when I want bakes spaghetti
I pull one out of the freezer, cook a single/double portion of pan
length pasta, assemble in the meatl souffle dish, pre-sliced mozzaella over the top and into the toaster oven.
Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 9 Servings
Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
I ate the last of my thin Mints the other day, don't know when I'll get more.
Keebler makes a very close copy that they call "Grasshopper" I can
pick up a packet at my local Hy-Vee or Schnuks stupormarkep. The
problem is
that they don't seem to last very long after I open the packet. Bv)=
8<----- CUT ----->8
Title: Girl Scout Stew
Categories: Beef, Vegetables, Grains,
Yield: 6 servings
For us, Girl Scout (aka Campfire) Stew was brown some ground beef, add
a can or two of vegetable soup and some water. Simple, could be done
over an open fire by girls with little to no cooking experience.
That sounds a lot like C-Ration Stew - which I learned when I was in
the California State Military Reserve. Basically each member of the
squad empties the meat item from his C-ration into a helmet liner and
it is cooked over the provided sterno or an actual campfire. And eaten from a canteen cup. The troop who thought to bring garlic salt is the "King" of the mess. Bv)=
Title: Hobo Stew
Categories: Meat, Vegetables, Potatoes
Yield: 1 serving
Ruth Haffly wrote to Dave Drum <=-
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
Now those, I could use a couple of.
I've made this recipe and had to use all 12 of my trove of souffle
dishes so. I'd say the the author's 8 - 10 servings is low. Bv)=
It works without the ricotta, as well. Just put the pasta in the
bottom, then sauce over, cover w/cheese and into the oven until the
cheese begins to scorch arund the edges.
Ever make a half batch and put some in the freezer for quick/easy
meals?
This recipe will feed a crowd - these days I make the meat sauce and freeze it in 1 - 2 person portions. Then when I want bakes spaghetti
I pull one out of the freezer, cook a single/double portion of pan
length pasta, assemble in the souffle dish, pre-sliced mozzaella
over the top and into the toaster oven.
OK, almost as quick. (G)
Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 9 Servings
It would easily feed a crowd, especially if you add salad and garlic bread.
Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
A handy size to have; I've got 3 glass ones and a couple of metal ones. Had to take a meal to shut ins the other day so made a couple of
smaller meatloaves, put them in a glass pan running the short side to short side. In between I put halved small white potatoes and baby
carrots, baked the whole thing about an hour at 350. Took out and put
in a take out container one meatloaf and about half of the potatoes & carrots. Turned the oven off, recovered the pan and slid it back into
the oven while we made the delivery. Came home to a hot, no fuss supper and very little clean up.
Ruth Haffly wrote to Dave Drum <=-
Title: Hobo Stew
Categories: Meat, Vegetables, Potatoes
Yield: 1 serving
The Boy Scout troop my brothers belonged to & dad assisted with did a
foil stew--basically meat balls made of ground beef seasoned with S&P, carrots and potatoes. Cooked over a campfire. On our first long family camping trip my dad did that one night for supper. Problem was, after driving all day, then setting up camp, then preparing 7 packets and cooking them, supper was much later than we ususually ate. After that
trip we usually had meals that could be quickly cooked on a white gas stove for supper.
Ruth Haffly wrote to Dave Drum <=-
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
Now those, I could use a couple of.
Closest image I come up within the web was this - a Japanese curry
plate https://tinyurl.com/BAKE-PASTA - close, but no cigar.
I've made this recipe and had to use all 12 of my trove of souffle
dishes so. I'd say the the author's 8 - 10 servings is low. Bv)=
It works without the ricotta, as well. Just put the pasta in the
bottom, then sauce over, cover w/cheese and into the oven until the
cheese begins to scorch arund the edges.
Ever make a half batch and put some in the freezer for quick/easy
meals?
Not yet. Bv)=
Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 9 Servings
It would easily feed a crowd, especially if you add salad and garlic bread.
Or some of my Rustic Italian Cheese Bread (I've posed that happy
recipe a number of times. And nearly every time I do it gets me
jonesing for
sandwiches made with it.
Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
A handy size to have; I've got 3 glass ones and a couple of metal ones. Had to take a meal to shut ins the other day so made a couple of
smaller meatloaves, put them in a glass pan running the short side to short side. In between I put halved small white potatoes and baby
carrots, baked the whole thing about an hour at 350. Took out and put
in a take out container one meatloaf and about half of the potatoes & carrots. Turned the oven off, recovered the pan and slid it back into
the oven while we made the delivery. Came home to a hot, no fuss supper and very little clean up.
I've got 13" X 9" in ceramic, Pyrex, and aluminum. Same for 10" square
cooking them, supper was much later than we ususually ate. After that
trip we usually had meals that could be quickly cooked on a white gas stove for supper.
Coleman stoves are a great goodness. Mine are propane fueled since
it's nearly impossible to find white gas (petroleum naptha) at a
Title: Camping Seasoning Mix
Categories: Herbs, Condiments, Chilies
Yield: 25 Servings
1/3 c Salt
1 tb Paprika
1 tb Garlic Powder
2 ts Onion Powder
1/2 ts Cayenne
1/2 ts Pepper
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
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.
"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
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.
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)
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.
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.
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.
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. ;)
supply of souffle' trays which are great for making baked spaghetti or
pot/ shepherds/cottage pies.
Now those, I could use a couple of.
I found more like what I was looking for by chance the other night. Our VFW had a dinner salute to mark 50 years since troops left Viet Nam, somebody had brought fried chicken in 2 metal (about 6"x10"x2") pans. After dinner someone had stacked the pans with a couple of pieces of chicken left for the taking. We took it home; the pans will be nice for small casseroles, etc.
That sounds like the nifty piece I referenced in my previous post to
you.
My "ceramic" is actually, I think, stoneware. They be stout, hewavy
and durable. Also oven safe.
This recipe would work in one of the oval casseroles I linked in my
last post to you.
Title: Loaf Pan Lasagna
Categories: Pork, Pasta, Cheese, Herbs, Vegetables
Yield: 2 servings
Is it really?her average tipped hourly income was north of U$20/hr
(More than I
Ruth Haffly wrote to Dave Drum <=-
My "ceramic" is actually, I think, stoneware. They be stout, hewavy
and durable. Also oven safe.
Yes, and they look so nice for taking to a pot luck or just on your kitchen table. (G)
This recipe would work in one of the oval casseroles I linked in my
last post to you.
Title: Loaf Pan Lasagna
Categories: Pork, Pasta, Cheese, Herbs, Vegetables
Yield: 2 servings
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other than our home made lasagne we ever had was back in the early 90s, Olive Garden was running a lasagne lover's special where you could get 2 different ones on one plate. We each got 2, traded halves so each had 4 different lasagnes. Our consensus was that the seafood lasagne was the best other than the traditional cheese version. Sadly we've never seen
it anywhere else, nor back at OG since then.
Denis Mosko wrote to All <=-
her average tipped hourly income was north of U$20/hr
(More than I
Is it really?
This recipe would work in one of the oval casseroles I linked in my
Title: Loaf Pan Lasagna
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems to
be falling off their twigs a lot lately) and have no lack of really
good, authentic Italian restaurants. What we need is a good Greek
venue.
I've not made this yet - but it's high on my "Roun d Tuit" list,
halved or quartered:
Title: Sophia's Moussaka
Categories: Potatoes, Vegetables, Beef, Pork, Herbs
Yield: 12 Servings
CONTINUED FROM PREVIOUS MESSAGE <<
paring kn ife would come in handy - coring/stemming tomatoes or
peppers I usually find a steak knife first and use that. Bv)=
I looked on te interweb and their 7 1/2 qt. oval, enamelled Dutch
oven can be had @ Target <U$100. I'd expect even friendlier pricing at
the outlet store.
They also offer ths: An oval casserole in 2 Quart size.
https://www.amazon.com/Lodge-EC2C43-Oval-casserole-Quart/dp/B07GVPV2YL th=1
I've got a 2.5 and a 3.5 oval casseroles in Corning Ware so I'm set
there. Also have a god number of round casseroles in various sizes from 1/2 qt to (IIRC) 4 qt. One of my 1.5 qt ones gets used a lot for
heating soup, cooking vegetables, etc--just right for the 2 of us.
I don't gots an oval one that small. I may have to investigate
further. This wold work well in that size casserole .......
Title: Broccoli Casserole
Categories: Casseroles, Vegetables, Cheese
Yield: 3 Servings
FROM: Paula Deen
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.
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
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
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.
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
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
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.
several times; the first time, when I saw the stove, I was taken back
some years. It was exactly the same one as my mom had had. Dad had put
That was a fluke for sure!
in a new electric stove when he built the house in the mid 50s. About
1976 she had the kitchen partly remodeled, put in a new stove, sink, fridge and cabinets. Don't know what she did with the old stove but it
had some interesting features.
The old ones were interesting. My grandmother had a 50's era kitchen,
I am going to ask Mom if she has any pictures as I can't remember
much, but I do remember her range had two ovens one above the burners
and one under the burners (in the normal spot).
electric, with a smooth cook top. First one of those I had in GA,
military quarters. Found out I have to hold on to the handle of the pot/pan while I'm stirring so it won't wander off.
My daughter has one of those smooth tops. I prefer the older electric
one we have, but I'm also used to it. (She lives 3 floors below us in same building, but her apartment is a recent re-model). Our apartment
is right out of 1977. LOL
Or wear out the measure marks on the glassware. I found out that
putting the glass measuring cups in the dishwasher wore off the marks
over time so I replaced them, washing the new ones only by hand. The
No dishwasher here, but marks wear off anyway, I find showing the ingredient the cup works while I eyeball amounts. LOL
Quoting Ruth Haffly to Shawn Highfield <=-
At times I wish I had two ovens, not so much now but when the girls
were still living at home. The oven I liked the most was in the post
Any chance your unit will be remodeled any time soon? They may be
waiting to do yours until you move out, before working on it; that
seems to be the way things work.
Get a fine point paint pen and mark the outside. Don't know how well
nail polish would work but a paint pen should do the trick.
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
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.
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
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?
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.
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
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
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.
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.
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
Carol Shenkenberger wrote to Dave Drum <=-
For me, grinding the meat is the painful bit, but then we do it in batches of 10 lbs or so. Takes about an hour (cleanup is 5 minutes with our tasin). We used to be faster at it but we are both older.
I have a meat grinder - but I've not used it for several years. The
butchers st Humphrey's Market do a fine job to order. AAnd I can often
pick up cooking tips or recipe ideas when I'm there.
I remember in my (far distant) youth cranking the manual meat grinder
for my grandmother and mother. It was a definite chore, especially when
they made sausage. Bv)= That's why my meat grinder is motorised.
Here's a sausage I used to make myself. I made and took a biggish batch
of it to the Canadian Caper picnic (1999) put on by Florence Henderson
in Hemmingford, PQ, Canada. It was well received - although it caused
some discussion on whether it was fresh Polish sausage or Bratwurst.
Cooked in beer then grilled and slapped into hot dog rolls it made nice picnic fare.
That was also the picnic where I was introduced to poutine.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds
2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt
* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)
Grind the pork butt, pork fat, ham and garlic on the
large hole plate of a meat grinder.
Place ground meat in a bowl, add spices and mix
thoroughly.
You can sautee a small quantity of the mixture and taste
for seasoning.
You may want to add more spices, salt, pepper or garlic.
Stuff sausages into pork casings (available at most large
meat stores or your friendly local butcher).
You can saute sausages over low heat with a little butter
for 15 to 20 minutes, or poach in simmering liquid.
You may grill them as well.
Serve with cold beer.
From: The Book of Garlic
From: http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... "The universe is a big place, perhaps the biggest." -- Kilgore Trout
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
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)=
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 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 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.
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)=
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.
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.
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.
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!
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.
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.
Well, your land is bigger than mine! I'm a bit less than 1/5th acre
here. Container garden though is pretty extensive. Most containers
are 3ft long (some 4ft), all raised to make tending easier. 20 of
them. Plus some 7 others in round shapes (some quite big) and grow
bags. I didn't try peas this year but have 2 types of beans (blue
lake green and wax).
I've got too many types to list, Should be a good harvest!
Re: Cookware (part #2)
By: Ruth Haffly to Carol Shenkenberger on Fri May 03 2024 11:27 am
On the stir fry Wok. I rarely use a real wok, I use what is called a flat bottom wok. It sits on a regular stove burner and has deep sides that fan out so you can park bits at need or just make larger amounts
at need, Easier to toss contents about.
Similar to mine.
https://www.wayfair.com/ChefSeason--ChefSeason-Carbon-Steel-Wok-Flat-B
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.
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.
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
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
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
Yes, quite a memory road there! GA, retirement right? Me, bit later,
about 3 years after the 'Ducky' and no, never tried to make peking
duck. Looks too fussy for me though I've done many a fussy recipe
over time!
Now, stir frys are really common. Fast and easy. Not always though.
Hi Carol,
Re: Cookware (part #2)
By: Ruth Haffly to Carol Shenkenberger on Fri May 03 2024 11:27 am
On the stir fry Wok. I rarely use a real wok, I use what is called a flat bottom wok. It sits on a regular stove burner and has deep sides that fan out so you can park bits at need or just make larger amounts at need, Easier to toss contents about.
I think mine is similar. We got a smaller one some years back, after the girls moved out, but it seems I still make enough stir fry to feed a
small family. This one doesn't have a cover so I have to make sure a pot
lid is handy for steaming. It also doesn't have the traditional ring so
it sits flat on the smooth top stove--have to really hang onto it with
one hand while stir frying with the other. (G)
Similar to mine.
https://www.wayfair.com/ChefSeason--ChefSeason-Carbon-Steel-Wok-Flat-B
Sounds basically the same as mine. We got ours at a Kitchenware
Collections (outlet mall kitchen store) before they went out of
business.
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