• potatoes and rice

    From JIM WELLER@1:135/392 to DAVE DRUM on Saturday, March 05, 2022 17:35:00
    Subj: Cooking Basics #27

    Your cooking basics tips are generally right on, but ...

    CREAMY MASHED POTATO ... you don't necessarily need to invest in
    a potato ricer.

    I don't make mashed potatoes very often anymore but when I do a
    ricer is much superior to a masher. They are also inexpensive and
    not too bulky to store away. I really recommend them.

    Subj: Cooking Basics #28

    FLUFFY RICE: The foolproof way to cook long grain, basmati or
    jasmine rice is to use double the volume of water to rice.

    That depends on how old it is and how humid its storage conditions
    are. In Japan freshly harvested autumn rice needs only 1 1/2 cups
    of water to 1 cup of raw rice. (You and I never have access to
    fresh rice here.) Cooks gradually add additional water throughout
    the winter and end up using a full two cups by spring. My winters
    are so arid that I need noticeably more water in the wintertime than
    the following summer.

    Briefly frying the rice in a little oil rather than pre-rinsing it
    in water is a superior way to make non-sticky long grain rice.

    Subj: Shopping was: Guzzles

    I love to shop at several grocery stores in a day to get the best
    deal

    I shop like Sean, a route around town planned using the weekly
    sale ads.

    I don't. The time spent and the gas burned doesn't equal the
    savings obtained. I shop at the store directly between work and
    home, watch their on-line flyer, use their loyalty card and get
    their "members only" additional discount promotions.

    Subj: Gas Guzzles

    My last fill was at $1.60/L so $6.04 per gallon and that was "old"
    gas at the "old" price. I just know it will be higher the next time I
    need to fill up, as the tanker trucks coming north from the refinery
    will be hauling "new" gas.

    YEEEOWTCH!!! My local station just went to U$4.19/gallon
    yesterday - which is bad enough.

    It's always higher in Canada; our various taxes are significantly
    higher. (But so are our highway maintenance budgets.)

    Remember "freedom fries"?

    American Legion's Mess Hall restaurant - where they still list
    "Freedom Fries" for pommes frites.

    Why? That was a 2003 protest thing because France was against the
    American invasion of Iraq. (So was Canada although we fully
    supported the US in Afghanistan.)

    "French Fries" is a misnomer anyway. Properly, they should be
    "Belgian Fries".
    During World War I (1914-1918), American soldiers who
    fought in Belgium were introduced to fries

    Nah. They are much older than that. Thomas Jefferson had "potatoes
    served in the French manner" at the White House long before that.

    Odds are the Spanish, who were the first Europeans to come across
    potatoes and bring them home, were the first to fry them. And
    Belgium was part of the Spanish Netherlands before its
    independence.

    Humans have been deep frying foods for at least 4000 years if not
    longer.

    That's settled, right?

    Maybe, maybe not! [g]


    Cheers

    Jim


    ... Mashed potatoes are the rice of Euro food.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Dave Drum@1:18/200 to JIM WELLER on Sunday, March 06, 2022 07:17:15
    JIM WELLER wrote to DAVE DRUM <=-

    Subj: Cooking Basics #27

    Your cooking basics tips are generally right on, but ...

    CREAMY MASHED POTATO ... you don't necessarily need to invest in
    a potato ricer.

    I don't make mashed potatoes very often anymore but when I do a
    ricer is much superior to a masher. They are also inexpensive and
    not too bulky to store away. I really recommend them.

    We're an all fours there. But, for the doofuses who insist on "other"
    methods the tips are good advice. I also often use chicken broth or
    stock as my liquid - especially if the milk has "turned" on me. Bv)=

    Subj: Cooking Basics #28

    FLUFFY RICE: The foolproof way to cook long grain, basmati or
    jasmine rice is to use double the volume of water to rice.

    That depends on how old it is and how humid its storage conditions
    are. In Japan freshly harvested autumn rice needs only 1 1/2 cups
    of water to 1 cup of raw rice. (You and I never have access to
    fresh rice here.) Cooks gradually add additional water throughout
    the winter and end up using a full two cups by spring. My winters
    are so arid that I need noticeably more water in the wintertime than
    the following summer.

    Briefly frying the rice in a little oil rather than pre-rinsing it
    in water is a superior way to make non-sticky long grain rice.

    I have a multi-use steamer - which was adverted as a rice cooker. But,
    it's also good for steaming/cooking other things. I usually follow
    package directions - unless trying for aome "special effect"

    Subj: Shopping was: Guzzles

    I love to shop at several grocery stores in a day to get the best
    deal

    I shop like Sean, a route around town planned using the weekly
    sale ads.

    I don't. The time spent and the gas burned doesn't equal the
    savings obtained. I shop at the store directly between work and
    home, watch their on-line flyer, use their loyalty card and get
    their "members only" additional discount promotions.

    I generally don't do the "route" all in one day. The stores I shop as
    a matter of habit are those which experience has shown me save me worth
    while $$$ and are convenient - both to get to and to get in, get the
    goods, and get out. I've mentioned Hy-Vee here before. I often will
    order staple items on-line and set the pick-up for when I am going to
    be in the vicinity anyway. They pick and bag and load into my vehicle.
    Seldom ever more than 5 minutes from arrival to departure.

    Subj: Gas Guzzles

    My last fill was at $1.60/L so $6.04 per gallon and that was "old"
    gas at the "old" price. I just know it will be higher the next time I
    need to fill up, as the tanker trucks coming north from the refinery
    will be hauling "new" gas.

    YEEEOWTCH!!! My local station just went to U$4.19/gallon
    yesterday - which is bad enough.

    It's always higher in Canada; our various taxes are significantly
    higher. (But so are our highway maintenance budgets.)

    See my comment to Married Ruth elsewhere in this packet on that very
    subject. Bv)=

    Remember "freedom fries"?

    American Legion's Mess Hall restaurant - where they still list
    "Freedom Fries" for pommes frites.

    Why? That was a 2003 protest thing because France was against the
    American invasion of Iraq. (So was Canada although we fully
    supported the US in Afghanistan.)

    They're die hards.

    "French Fries" is a misnomer anyway. Properly, they should be
    "Belgian Fries".
    During World War I (1914-1918), American soldiers who
    fought in Belgium were introduced to fries

    Nah. They are much older than that. Thomas Jefferson had "potatoes
    served in the French manner" at the White House long before that.

    Do we know if they were slices or batons?

    Odds are the Spanish, who were the first Europeans to come across
    potatoes and bring them home, were the first to fry them. And
    Belgium was part of the Spanish Netherlands before its
    independence.

    There y'go.

    Humans have been deep frying foods for at least 4000 years if not
    longer.

    That's settled, right?

    Maybe, maybe not! [g]

    Especially when there are contrarians such as thee and me around.

    My new favourite "fried" potatoes:

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

    Title: Cripsy Roast Potatoes
    Categories: Five, Potatoes
    Yield: 8 Servings

    3 1/3 lb King Edward potatoes; peeled
    3 tb Goose fat or sunflower oil
    pn (ea) salt & pepper

    Set the oven @ 190┬║C/375┬░F/gas mark 5.

    Cut the potatoes into large, even-sized pieces and place
    in a pan of cold water. Bring to the boil and simmer for
    10 minutes. Drain well and return to the pan. Shake then
    heat for 1-2 minutes to dry them out a little.

    Meanwhile, place the goose fat or sunflower oil in a
    roasting tin and preheat in the oven for 5-10 minutes.

    Carefully spoon the potatoes into the preheated tray of
    really hot fat - it should sizzle as they go in. Gently
    turn to coat and ensure that the potatoes are not too
    close together. Too little room means steam can't escape
    ~ and that means soggy roasties.

    Cook for 50-60 minutes or until golden brown, turning
    halfway through. Season and serve.

    Serves: 8

    RECIPE FROM: https://www.lovefood.com/recipes

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Serving coffee on an aircraft causes turbulence.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From JIM WELLER@1:135/392 to DAVE DRUM on Tuesday, March 08, 2022 21:59:00
    Quoting Dave Drum to Jim Weller <=-

    CREAMY MASHED POTATO

    I also often use chicken broth or stock as my liquid -
    especially if the milk has "turned" on me.

    If the milk or cream is just "on the edge" it can still be good for
    mashed potatoes, white sauces and cream soups, even if it tastes off
    if sipped straight up as a beverage and/or curdles in hot coffee.
    If it's completely turned it can still go into bread dough and
    pancakes very nicely.

    But when it gets to that point I always pour it from the carton into
    glass jar with an air tight lid to prevent it from contaminating the
    fridge while it is being stored until baking day.

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

    Title: Crockpot Cheesy Chicken
    Categories: Crockpot, Chicken, Cheese
    Yield: 6

    6 Chicken breasts (boneless
    -& skinless) OR use
    6 Thighs/drums
    Salt & pepper to taste
    Garlic powder, to taste
    2 cn Cream of chicken soup
    1 cn Cheddar cheese soup

    CHEESY CHICKEN recipe that you literally dump over rice or noodles
    and also freezes well. AND...since veggies don't overcook in the
    crockpot you can add some fresh veggies (broccoli, cauliflower,
    carrots etc.) for an even heartier meal.

    Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix
    undiluted soup and pour over chicken in the crock pot. Cook on low 6
    to 8 hours. Serve over rice or noodles.

    MORE CROCKPOT TIPS:

    * Add spices and herbs toward the end of cooking time. (if
    possible)

    * Keep the lid on tight, you don't want all your heat and steam to
    escape.(or add 15 minutes for every time you peek)

    * For colour, you may want to brown meats before adding to
    crockpot. Liquids don't boil away as in conventional cooking, so
    you will have more liquid at the end of cooking time than you
    started with.

    * Vegetables don't overcook in a crockpot, so all vegetables can
    go in at the same time.

    * Don't add milk, sour cream or cream til the last hour of
    cooking.

    Posted by Paul Casey

    MMMMM

    Cheers

    Jim


    ... Make Sourdough and Become God of Your Own Yeasty Universe

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Dave Drum@1:3634/12 to JIM WELLER on Thursday, March 10, 2022 05:45:00
    JIM WELLER wrote to DAVE DRUM <=-

    CREAMY MASHED POTATO

    I also often use chicken broth or stock as my liquid -
    especially if the milk has "turned" on me.

    If the milk or cream is just "on the edge" it can still be good for
    mashed potatoes, white sauces and cream soups, even if it tastes off
    if sipped straight up as a beverage and/or curdles in hot coffee.
    If it's completely turned it can still go into bread dough and
    pancakes very nicely.

    That's good advice - but, if I sniff the milk and it's "blinky" the
    dogs get a treat. Bv)=

    But when it gets to that point I always pour it from the carton into
    glass jar with an air tight lid to prevent it from contaminating the fridge while it is being stored until baking day.

    Never any left after Jasper, Eva and Izzy finish.

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

    Title: Crockpot Cheesy Chicken
    Categories: Crockpot, Chicken, Cheese
    Yield: 6

    Similar but not so "soupy". I don't have an asparagus bed here (yet) so
    I rely on the farmer's market or Suttill's Garden for my supply.

    https://www.buyfreshbuylocalcentralillinois.org/suttills-gardens-

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

    Title: Cheesy Asparagus Chicken
    Categories: Five, Poultry, Cheese, Vegetables
    Yield: 6 Servings

    6 Chicken breast halves or
    - large thighs; skinned,
    - boned
    1 oz Env dry ranch dressing mix
    10 3/4 oz Can cheddar cheese soup
    1 lb Fresh asparagus; trimmed
    6 sl Emmenthal cheese

    Set oven to 350ºF/175ºC.

    Line a baking sheet with foil.

    Place chicken breasts on the baking sheet and sprinkle
    with 3/4 of the ranch dressing packet.

    Bake chicken until lightly browned and the juices run
    clear, about 30 minutes.

    Remove from oven and spoon Cheddar cheese soup over the
    chicken. Sprinkle with remaining ranch dressing mix.

    Layer on the asparagus spears.

    Top each chicken piece with a slice of cheese.

    Return chicken to oven and bake until the asparagus is
    slightly tender and the cheese is hot, about 15 more
    minutes.

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Wisconsin cuisine: heartiness over refinement
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From JIM WELLER@1:135/392 to DAVE DRUM on Saturday, March 12, 2022 16:24:00
    Quoting Dave Drum to Jim Weller <=-

    If the milk or cream is just "on the edge" it can still be good
    for mashed potatoes, white sauces and cream soups ... it can
    still go into bread dough and pancakes very nicely.

    That's good advice - but, if I sniff the milk and it's "blinky"
    the dogs get a treat ... Never any left after Jasper, Eva and
    Izzy finish.

    So it's still not wasted then.

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

    Title: Vinegar Cake
    Categories: Cakes, Chocolate
    Yield: 12 Servings

    1/2 c Butter
    1 1/2 c Sugar
    2 Eggs
    1 ts Vanilla
    2 Squares bitter chocolate;
    -melted
    2 c Flour; sifted
    1/2 c Sour milk
    1/2 ts Salt
    1 ts Baking soda
    1 tb Vinegar

    Cream together butter and sugar until light and fluffy. Stir in eggs.
    Add vanilla and blend well. Add chocolate. Sift flour with salt and
    add to creamed mixture, alternately, with sour milk. Mix together
    soda and vinegar and add to mixture. Pour into 2 greased 9-inch
    layer pans. Bake at 375 F degrees for 25 minutes.

    MMMMM

    Cheers

    Jim


    ... We once had a dark age with sour blue pucker drinks

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)