Hi Dave,

I just finished MMing and placing in the queue a wad of air fryer
recipes. Wathc for it in coming weeks.

OK, I'll be a bit more erratic on here for a while. We're hitting the
road tomorrow, going to range from upstate NY to Salt Lake City area
for destinations, with stops in between. Should be some good in camp eating; I set aside meals in the freezer (beef stew, Moroccan chicken, corned beef and cabbage, etc) as I made it for supper over a couple of months. Not enough for the full time we're going to be gone but just to give us a change from the usual in camp meals.

Your erraticism sounds much more fun that mine which is generally from trips to hospital

Lots of miles but places to go, things to see and people to visit. We'll
be visiting my MIL this afternoon, pulled a Moroccan chicken and
couscous meal out of the freezer last night for lunch today. Don't
intend to use all of our take along meals right away but wanted
something fairly quick, easy and hot (It's cold and wet here.) for after
church and before going to see Mom.

favourite srispity-crunchity snack food preprations,

Hmm, you need something to catch the drips yet let the air circulate. That's a head scratcher. (G)

I'm not tossing my deep fryer, just yet.

I'm pretty sure we still have our Fry Daddy that we got some time ago
for the little jobs.


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


... Computers run on smoke. They stop when it leaks out.

--- PPoint 3.01
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Ruth Haffly wrote to Dave Drum <=-

Sounds like the Hotpoint electric my grandmother had. That sunken
burner was called a "deep well". Her flat, open work space was between
the burners. I'll bet your Dad's was white w/black accents. No
"avocago" or "harvest gold" in those days.

Yes, it was white but I don't remember any accents. It was the stove I learned to cook on.

Maybe I was making the painting of the undersides of the stove's panels
with black enamel and allowing it to show at the seams sound more elegant
than it was. Bv)=

8<----- CUT ----->8

We had a wall oven in our quarters on Fort Hood, TX. Stove top was gas, set on a flat surface with, as I recall, counter space on both sides. I really liked the wall oven, thought if we ever built a house, I'd do
that. OTOH, our older daughter has one in her house--they had it custom built--but she's not really that happy with it.

Does she have a specific complaint about missing features? Or perhaps
she's just not a baker

The dual oven set-up I had at the tin can was nice. I catered Thanksgiving dinner one year and it was as near perfect as I could have wished. Did the
bird in the big (bottom) oven and the sides in the smaller upper unit.

Did this on the cook-top using goose fat from the roasing bird ....

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

Title: Sauteed Potatoes in Goose Fat
Categories: Five, Tv-food, Vegetables, Potatoes
Yield: 6 Servings

4 lg Idaho potatoes; peeled, in
- 2" chunks
6 tb Goose grease
6 cl Garlic; sliced paper thin
1/4 c Fine-chopped parsley
2 tb Salt

Preheat oven to 425ºF/220ºC.

Boil potato pieces in salted water for 6 minutes & drain
well. Heat a 12" to 14" saute' pan over medium heat and
add goose fat. Add potatoes and shake pan. Cook for 10 -
12 minutes, shaking, not stirring, to move spuds around
constantly. Place in oven for 10 min, remove, sprinkle
with garlic, parsley and salt and serve.

Source: Mediterranean Mario w/Mario Batali;

TV FOOD NETWORK Show # ME-1A23

Uncle Dirty Dave's Kitchen

MMMMM

... No one does as much harm as one going about doing good.
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Hi Dave,

the burners. I'll bet your Dad's was white w/black accents. No
"avocago" or "harvest gold" in those days.

Yes, it was white but I don't remember any accents. It was the stove I learned to cook on.

Maybe I was making the painting of the undersides of the stove's
panels with black enamel and allowing it to show at the seams sound
more elegant than it was. Bv)=

Sounds logical.

We had a wall oven in our quarters on Fort Hood, TX. Stove top was gas, set on a flat surface with, as I recall, counter space on both sides. I really liked the wall oven, thought if we ever built a house, I'd do
that. OTOH, our older daughter has one in her house--they had it custom built--but she's not really that happy with it.

Does she have a specific complaint about missing features? Or perhaps she's just not a baker

She is somewhat of a baker. Top oven is actually a microwave. Main
complaint about the regular ove is that it takes a long time to preheat
and baking takes longer than usual time for most things.

The dual oven set-up I had at the tin can was nice. I catered
Thanksgiving dinner one year and it was as near perfect as I could
have wished. Did the bird in the big (bottom) oven and the sides in
the smaller upper unit.

Did this on the cook-top using goose fat from the roasing bird ....

Title: Sauteed Potatoes in Goose Fat DD> Categories: Five,

Tv-food, Vegetables, Potatoes DD> Yield: 6 Servings

Sounds like you made good use of all the cooking surfaces. I do remember
that one year while we were in AZ, my sister roasted (not smoked) her Thanksgiving turkey on the outside gas grill. IIRC, that was one time
when she was about to throw out the carcasse after the meal, with a lot
of meat still on it (she didn't like dealing with leftovers). I asked if
I could take the carcasse home with us (we'd brought up a cooler with
pumkin pies and other goodies in it), got it and made soup with it.

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


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

She is somewhat of a baker. Top oven is actually a microwave. Main complaint about the regular ove is that it takes a long time to preheat and baking takes longer than usual time for most things.

All ovens are different. The oven on my current stove heats to about
340º on a setting of 350º. So, I boost the dial a bit until my instant-read tells me to temp is proper.

That's why, early on, we bought the first in a number of oven
thermometers. They were quite handy as we moved from place to place, not knowing initially how accurate the dial was. In one place (pre Army),
the markings had all worn off the dial so it was quite the guessing game
until we got the thermometer in and were able to do basic marks on the
dial.

meal, with a lot of meat still on it (she didn't like dealing with leftovers). I asked if I could take the carcasse home with us (we'd brought up a cooler with pumkin pies and other goodies in it), got it
and made soup with it.

Sounds like something I'd do. My local GFS is selling rotisserie
chickens for U$3 each. I save the carcasses after stripping the meaat. Makes some very nice stock ... and inexpensive.

I do that also with the rotisserie chickens we get.


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


... Books are better than TV; they exercise your imagination.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

One time, as a chilli cook-off we fot sa new health minspector who
was probably a bit "exercised" over having to work on a nice Sunday afternoon. First she ragged on me about not having a dish-washing
set-up. And I told her "I don't re-use my pots and pans. I take them
home and wash up in my kitchen sink. Then she wanted to check my thermometer. When I told her I hadn't brought onw she swelled up and
asked "How do you know your chilli is at least 180 degrees?"

So, I asked her "What temperature does water boil at?" mthen lifted
the lid on my chilli pot to show I was holding a 5 bubble simmer.
Bv)=

Got the point across quick and easy without (too much) insult.

Too mant bureaucraps focus more on the wording than on the intent of regulations.

meal, with a lot of meat still on it (she didn't like dealing with leftovers). I asked if I could take the carcasse home with us (we'd brought up a cooler with pumkin pies and other goodies in it), got it
and made soup with it.

Sounds like something I'd do. My local GFS is selling rotisserie
chickens for U$3 each. I save the carcasses after stripping the meaat. Makes some very nice stock ... and inexpensive.

I do that also with the rotisserie chickens we get.

One of the few things that smarty-pants Bobby Flay got right:

Title: Rich Chicken Stock
Categories: Poultry, Vegetables, Herbs
Yield: 3 Pints

I just use water, a bit of salt and Bragg's Seasoning for making stock. Then after I debone the bird, I'll add some turmeric.

We all have our ways of getting it done. But, I've *always* used veggies
as a part of my stock making ... be it poultry of beef/pork/etc.

A free and easy addition to this stock is to bung in any celery leaves
youmay have hanging about. I've never canned this - just jarred it in
old mayonnaise (or similar) jars and refigerated it for up to a month
or so.

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

Title: Homemade Beef Stock
Categories: Beef vegeta, Herbs
Yield: 6 Quarts

10 lb Meaty beef bones; shanks or
- ribs, or a combination
5 lg Shallots; halved
4 Garlic cloves; halved
4 c Rough chopped carrots
1 lg Celeriac; chopped in large
- pieces
3 tb Tomato paste
1 tb Olive oil
5 qt Cool non-chlorinated water *
12 Black peppercorns
3 Dried bay leaves
12 Parsley stems

* You can let tap water sit in an open contasiner
overnight to let the chlorine "out gas" and turn into
"non-chlorinated" water. -- UDD

Set the oven @ 425oF/218oC.

Line a baking sheet with parchment.

Put the bones, shallots, garlic, carrots, and celeriac
on the baking sheet.

Combine the tomato paste and oil in a small bowl, then
rub all over the bones and vegetables. Spread the bones
and vegetables out and roast until well browned, about
40 minutes; rotate the pan halfway through.

Transfer the roasted bones, vegetables, and any juices
to a large stockpot. Add 1/4 cup of the water to the
baking sheet to loosen any tasty bits and scrape this
fond into the stockpot.

Add the peppercorns, bay leaves, and stems to the pot,
add the remaining water, and bring to a boil.

Reduce the heat, skim any foam, cover, and simmer gently
for 6 hours.

Strain the stock through a colander into large bowls or
jars. Refrigerate overnight.

Scrape the solidified fat from the stock and discard.
Strain the stock through a fine sieve into the stockpot
and bring to a boil.

Ladle into the clean jars. Wipe the jar rims clean with
white vinegar. Place the lids and rings on the jars and
finger-tighten the rings.

Process at 10 pounds of pressure: pint jars for 20
minutes, quart jars for 25 minutes. If you have a mixed
batch, process for the full 25 minutes. Let the pressure
fall and the canner cool before removing the jars.

Let the jars cool completely, then test the seal.

The stock is shelf stable for 1 year.

By Cathy Barrow

Makes: 6 quarts

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

Uncle Dirty Dave's Kitchen

MMMMM

... Helicopter: Rotating metal fatigue powered by oil leakage
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

home and wash up in my kitchen sink. Then she wanted to check my thermometer. When I told her I hadn't brought onw she swelled up and
asked "How do you know your chilli is at least 180 degrees?"

So, I asked her "What temperature does water boil at?" mthen lifted
the lid on my chilli pot to show I was holding a 5 bubble simmer.
Bv)=

Got the point across quick and easy without (too much) insult.

Too mant bureaucraps focus more on the wording than on the intent of regulations.

And those need to have a simple object lesson taught them.

meal, with a lot of meat still on it (she didn't like dealing with leftovers). I asked if I could take the carcasse home with us (we'd brought up a cooler with pumkin pies and other goodies in it), got it
and made soup with it.

Sounds like something I'd do. My local GFS is selling rotisserie
chickens for U$3 each. I save the carcasses after stripping the meaat. Makes some very nice stock ... and inexpensive.

I do that also with the rotisserie chickens we get.

One of the few things that smarty-pants Bobby Flay got right:

Title: Rich Chicken Stock
Categories: Poultry, Vegetables, Herbs
Yield: 3 Pints

I just use water, a bit of salt and Bragg's Seasoning for making stock. Then after I debone the bird, I'll add some turmeric.

We all have our ways of getting it done. But, I've *always* used
veggies as a part of my stock making ... be it poultry of
beef/pork/etc.

A free and easy addition to this stock is to bung in any celery leaves youmay have hanging about. I've never canned this - just jarred it in
old mayonnaise (or similar) jars and refigerated it for up to a month
or so.

I'll use either old mayo (if they're glass) jars or some of my canning
jars. A reuseabale lid, basic information on a piece of masking tape and
into the fridge they go.

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


... If you focus only on the thorns you will miss the beauty of the rose.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)