• Knives was:Eat Here/Get Gas

    From Dave Drum@1:18/200 to Ruth Haffly on Sunday, April 17, 2022 06:49:12
    Ruth Haffly wrote to Dave Drum <=-

    I don't mind the metaql handles--have one that's the composite as the knife wasn't available in metal where we bought them. The metal handle
    is a good reminder to keep them out of the dishwasher. My mom had a
    couple of their paring knives, put them in her dishwasher and about
    ruined them.

    What does the (mechanical) dishwasher do to the handles? I really
    don't have to worry about it as both of my dishwashers (left and right hands) treat things as gently or as roughly as needed. Just curious
    and ready to add to my trove of knowledge.

    The dishwasher detergent attacks the aluminum handle--pits and
    corrosion. Plus, it's not good for knives to go into the dishwasher as
    the water action can make the blades bump other things, thus nicking and/or dulling the blades. Main danger of hand washing is loosing track
    of where the knife is in the soapy water and grabbing the blade instead
    of the handle. I've not done that--yet.

    Fair enuff. When I wash knives I don't just dump them into the dishpan/
    water. I do them one at a time, holding the handle. Then into the rack
    to air dry - then into eiter the knife block or knife drawer.

    disappeared from my "possibles" drawer. I've got an "Old Hickory"
    butcher knife that I use for many things, an expensive Wusthoff 8"
    chef's knife, and for

    The chef's knife I use most of the time is a J.K. Henkle's I bought at Target about 16 years ago. I still have a not quite chef's (squared off tip, same size as chef's) knife I bought for $1. at a yard sale in
    1984. That knife has seen a lot of use; Steve has had to redo the
    handle several times. It's mostly retired now but does get used now and again.

    Henkle's is an excellent brand.

    8<----- 'NOTHER ONE ----->B

    If you like chocolate mint ... which is OK in cookies but not a
    favourite of mine in I scream stuff.

    I like the combo in baked goods (try subbing mint for the vanilla in chocolate chip cookies), candy and ice cream. It beats a lot of things that are paired with chocolate, IMO. (G)

    Hadn't considered that. Maybe I'll pick up a bottle next time I'm at
    the Watkins store replenishing my vanilla, almond, etc. extracts.

    That's one of my "must haves" baking supplies.

    I always have had (in season) fresh mint available. Currently I am
    having to decide between letting the mint take over the yard or
    putting in Zoysia and letting that take over. The mint certainly
    smells better
    when barbering tha lawn. But the Zoysia is less work overall.

    I think we have some mint in our herb bed, need to check. Steve is considering Zoysia grass here, has to find a source of it yet (don't
    know how much he's looked).

    Do as I am going to do. Buy a "plugger" down the Farm & Home and find a friend/acquaintance who has an established Zoysia lawn. Bv)=

    Ask around at your church. I'll bet some helpful soul will step up and
    offer a source/supply. It will take a while for it to take over the yard
    but it will get there - choking out dandelions and other weeds as it does.

    And like mint (which spreads much the same way) you'll need metal or concrete/rock borders to keep it from places you don't want it to go.

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

    Title: Deep-Fried Dandelions
    Categories: Vegetables, Curry, Beer
    Yield: 6 Servings

    30 Dandelion flowers
    1 c A-P flour
    1 ts Curry powder
    1/2 ts Salt
    1 lg Egg
    1/2 c Lager-style beer; as needed
    2 c Oil; for frying

    Wash dandelions under cool running water and dry on
    paper towels. Remove the green tendrils behind each
    flower.

    Mix flour, curry powder, and salt together in a bowl or
    measuring cup. Beat egg in a bowl; stir in flour mixture
    until smooth. Add beer to mixture until batter is
    similar to runny pancake batter. Add more beer if batter
    is too thick.

    Heat oil in a small saucepan to 375┬║F/190┬║C. If you
    don't have a thermometer, heat the oil until it begins
    to shimmer.

    Dip dandelion flowers in the batter and gently drop in
    the hot oil, working in batches. Fry flowers until
    golden, about 3 minutes. Transfer cooked flowers to
    crumpled paper towels or on a wire rack; serve warm.

    COOK'S NOTE: This recipe makes enough batter for more
    dandelions, or it also works well for onion rings.

    By Leslie Kelly

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... Very funny, Scotty! NOW BEAM DOWN MY CLOTHES!!!!
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sunday, April 17, 2022 20:23:49
    Hi Dave,


    I don't mind the metaql handles--have one that's the composite as the knife wasn't available in metal where we bought them. The metal handle
    is a good reminder to keep them out of the dishwasher. My mom had a
    couple of their paring knives, put them in her dishwasher and about
    ruined them.

    What does the (mechanical) dishwasher do to the handles? I really
    and ready to add to my trove of knowledge.

    The dishwasher detergent attacks the aluminum handle--pits and
    corrosion. Plus, it's not good for knives to go into the dishwasher as
    the water action can make the blades bump other things, thus nicking and/or dulling the blades. Main danger of hand washing is loosing track
    of where the knife is in the soapy water and grabbing the blade instead
    of the handle. I've not done that--yet.

    Fair enuff. When I wash knives I don't just dump them into the
    dishpan/ water. I do them one at a time, holding the handle. Then into
    the rack
    to air dry - then into eiter the knife block or knife drawer.

    Mine usually go in the water but I always put them on the right side.
    Habit makes me aware of them there, and not in another spot. But I'll
    pull them out to soap, rinse, dry and put away. The 3 knives (paring,
    serrated paring and small serrated bread) we bought in Switzerland in
    the early 90s usually dry in the dish rack if I've no Rada knives. Got
    them for a couple of dollars or so each at a hardware store in
    Gruendelwald; they've gotten a lot of use over the years and are holding
    up quite well.

    disappeared from my "possibles" drawer. I've got an "Old Hickory"
    butcher knife that I use for many things, an expensive Wusthoff 8"
    chef's knife, and for

    The chef's knife I use most of the time is a J.K. Henkle's I bought at Target about 16 years ago. I still have a not quite chef's (squared off tip, same size as chef's) knife I bought for $1. at a yard sale in
    1984. That knife has seen a lot of use; Steve has had to redo the
    handle several times. It's mostly retired now but does get used now and again.

    Henkle's is an excellent brand.

    I know, that's why I grabbed it and it's still my favorite chef's knife.
    The handle fits my hand quite well and is comfortable to use.

    8<----- 'NOTHER ONE ----->B

    I like the combo in baked goods (try subbing mint for the vanilla in chocolate chip cookies), candy and ice cream. It beats a lot of things

    Hadn't considered that. Maybe I'll pick up a bottle next time I'm at
    the Watkins store replenishing my vanilla, almond, etc. extracts.

    That's one of my "must haves" baking supplies.

    I always have had (in season) fresh mint available. Currently I am
    when barbering tha lawn. But the Zoysia is less work overall.

    I think we have some mint in our herb bed, need to check. Steve is considering Zoysia grass here, has to find a source of it yet (don't
    know how much he's looked).

    Do as I am going to do. Buy a "plugger" down the Farm & Home and find
    a friend/acquaintance who has an established Zoysia lawn. Bv)=

    Ask around at your church. I'll bet some helpful soul will step up and offer a source/supply. It will take a while for it to take over the
    yard but it will get there - choking out dandelions and other weeds as
    it does.

    Have to see how serious he is about doing a conversion. (G)


    And like mint (which spreads much the same way) you'll need metal or concrete/rock borders to keep it from places you don't want it to go.

    Not a problem initially. Just planted an Easter lily today, courtesy of
    our preaching pastor's wife. We've a small area where a tree was taken
    down some years ago that we're working on breaking down the stump
    remains by planting lilies and other flowers there.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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