Ruth Haffly wrote to Dave Drum <=-
Ours are mosly full, but usually room for one or 2 more. Thinking of tranferring my Jean Auel and James Clavell to the Nook; that'll free up some room. Also do my Barbara Taylor Bradford and Bruce Catton; those 4 authors now occupy 2 shelves.
I have read all of Clavell's novel output since King Rat. And watched
the first Version of "Shogun" in 1980 when I was still watching
TeeVee. He does/did great historical novels and since his day job was
as a script writer in Hollywood - many of his yarns have been made
into movies and babble-box shows. Some great like King Rat and Shogun
and some eminently forgettable like Tai Pan which was adapted by someone not Clavell. They should have let Clavell do the screenplay rather than the hack they used.
The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble House and Whirlwind. I've read/own them all, didn't really care for
King Rat but some of the characters showed up in Noble House. Never did watch the series.
8<----- EDIT ----->8
I'm going to have to start a second "ECHOMAIL" base in Meal Master as
I am at 21,000 recipes that I have entered for use in the echo. Wow!
I've cut way back on the recipies I want to save, thinking of "Will I actually make it or not?" now.
I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.
That's the way I was thinking when I first started with the echo but
got to the point where I was saving a lot more than I was making. Did incorporate some things I'd read about into our way of eating, use of balsamic vinegar for one.
Here's one - since I know you like Chick Filly whereas I have stood on more than enough lines when I was in Unc's Yacht Club. Bv)=
Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings
Except I don't like sauce on a lot of things. For a C-F-A sandwich I'll use just one packet of mayonnaise, no ketchup or bbq or especially no honey mustard.
I wouldn't pull a gun on you and make you use the stuff. My toppings
are usually very basic. F'rinstance I'll do tomato, onion and mayo on
a bacon cheezeburger.
I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.
I don't put ketchup on fries either, prefer them plain. Hamburger (hold the cheese) will get tomato (or ketchup), sometimes onion and or
lettuce, pickle (or pickle relish). But, like Michael, I like most
meats unsauced.
Re: Books
By: Carol Shenkenberger to Ben Collver on Wed Jul 03 2024 14:38:47
You will like the Clan books I bet! She;s as accurate as possible on wh was known of the times with only some additions to flesh out Neanderthal
You were right, i liked Clan of the Cavebear quite a bit. Interesting that it was pretty high up on the banned books list in the 90's. I loved the themes of survival in the outdoors and shamanism. Ayla makes a good hero. Now i have a new genre of book to seek out: Prehistoric Fiction.
The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble House and Whirlwind. I've read/own them all, didn't really care for
King Rat but some of the characters showed up in Noble House. Never did watch the series.
They're all connected. King Rat is semi-autobiographical as Clavell
was a P.O.W. in WWII.
I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.
That's the way I was thinking when I first started with the echo but
got to the point where I was saving a lot more than I was making. Did incorporate some things I'd read about into our way of eating, use of balsamic vinegar for one.
If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format lest
I wind up with dupes.
I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.
I don't put ketchup on fries either, prefer them plain. Hamburger (hold the cheese) will get tomato (or ketchup), sometimes onion and or
lettuce, pickle (or pickle relish). But, like Michael, I like most
meats unsauced.
If one has to add sauce to make it interesting/edible it probably
isn't very tasty to begin with. Although if doing "BBQ" chicken on the grill
I'll caramelize the BBQ sauce routinely. If doing it in a smoker
(which I don't have any longer) I'll serve the sauce on the side for dipping.
Ruth Haffly wrote to Dave Drum <=-
The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble House and Whirlwind. I've read/own them all, didn't really care for
King Rat but some of the characters showed up in Noble House. Never did watch the series.
They're all connected. King Rat is semi-autobiographical as Clavell
was a P.O.W. in WWII.
I know they're connected but just didn't care for King Rat as much. Whirlwind was quite interesting, whole different setting than Asia.
I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.
That's the way I was thinking when I first started with the echo but
got to the point where I was saving a lot more than I was making. Did incorporate some things I'd read about into our way of eating, use of balsamic vinegar for one.
If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format
lest I wind up with dupes.
That probably takes some time. (G)
I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.
I don't put ketchup on fries either, prefer them plain. Hamburger (hold the cheese) will get tomato (or ketchup), sometimes onion and or
lettuce, pickle (or pickle relish). But, like Michael, I like most
meats unsauced.
If one has to add sauce to make it interesting/edible it probably
isn't very tasty to begin with. Although if doing "BBQ" chicken on the grill I'll caramelize the BBQ sauce routinely. If doing it in a smoker (which I don't have any longer) I'll serve the sauce on the side for dipping.
We like what's called the Cornell recipe marinade, salad oil, egg, vinegar, salt (some people add pepper) and poultry seasoning. Marinade, then grill. A restaurant in central NY has become regionally famous specialising in chicken done this way. Recently talked with somebody
from the Albany area; he said his family used to go there quite often (probably an hour or so's drive away).
I know they're connected but just didn't care for King Rat as much. Whirlwind was quite interesting, whole different setting than Asia.
Sadly, there won't be any more as Clavell felloff his twig in 1994.
If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format
lest I wind up with dupes.
That probably takes some time. (G)
Less time than it would waste if it's a dupe.
We like what's called the Cornell recipe marinade, salad oil, egg, vinegar, salt (some people add pepper) and poultry seasoning. Marinade, then grill. A restaurant in central NY has become regionally famous specialising in chicken done this way. Recently talked with somebody
from the Albany area; he said his family used to go there quite often (probably an hour or so's drive away).
I don't know that I'd drive that far just for a meal. Although if I
was already in the area for another purpose ........
If I marinade my chicken it's more likely to be something like this:
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
Ruth Haffly wrote to Dave Drum <=-
I know they're connected but just didn't care for King Rat as much. Whirlwind was quite interesting, whole different setting than Asia.
Sadly, there won't be any more as Clavell felloff his twig in 1994.
I know, it makes me wonder what he and Michener would have written had they lived longer.
If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format
lest I wind up with dupes.
That probably takes some time. (G)
Less time than it would waste if it's a dupe.
True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.
We like what's called the Cornell recipe marinade, salad oil, egg, vinegar, salt (some people add pepper) and poultry seasoning. Marinade, then grill. A restaurant in central NY has become regionally famous specialising in chicken done this way. Recently talked with somebody
from the Albany area; he said his family used to go there quite often (probably an hour or so's drive away).
I don't know that I'd drive that far just for a meal. Although if I
was already in the area for another purpose ........
It's an hour from where I grew up; my family's eye doctor was there and
it was a big enough place for more/better shopping than the little town
we lived in (population about 850). For the last almost 3 years of his life, my dad was in a nursing home there & we'd visit him on our way to/from VT. We'd always have a meal at Brook's while we were there. Knowing that Nancy was going to host a picnic at the pond one year, we bought a bottle of their sauce. I also made my version; the consensus
was that the home made beat the commercial in taste. (G)
If I marinade my chicken it's more likely to be something like this:
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or
we tossed them out with one of our moves after we went with PCs.
I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
hard disk or USB drive.
Sadly, there won't be any more as Clavell felloff his twig in 1994.
I know, it makes me wonder what he and Michener would have written had they lived longer.
Michener did great, if exhaustive, travelogues.
True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.
I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
fixit shop. I've been going through my floppies and e-mailing anything
I want to save to myself on the "big" confuser. That way i can have it
on hard disk or USB drive.
I don't know that I'd drive that far just for a meal. Although if I
was already in the area for another purpose ........
It's an hour from where I grew up; my family's eye doctor was there and
it was a big enough place for more/better shopping than the little town
we lived in (population about 850). For the last almost 3 years of his life, my dad was in a nursing home there & we'd visit him on our way to/from VT. We'd always have a meal at Brook's while we were there. Knowing that Nancy was going to host a picnic at the pond one year, we bought a bottle of their sauce. I also made my version; the consensus
was that the home made beat the commercial in taste. (G)
We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they
actually had car-hops back then. Even as a 6 y-o I could put away an
order of fries, burger andchocolate shake. Bv)=
If I marinade my chicken it's more likely to be something like this:
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
My stove is well enough insulated that usig the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.
Hi Ruth,
In a message to Dave Drum you wrote:
True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or
we tossed them out with one of our moves after we went with PCs.
Butting in here: Could you ask Steve if he has a way to copy a c64
floppy to a image file one can use in an emulator? I found my c64
stuff and there is a floppy I /really/ want to see again but I have
trust issues sending things to a random company.
Ruth Haffly wrote to Dave Drum <=-
Sadly, there won't be any more as Clavell felloff his twig in 1994.
I know, it makes me wonder what he and Michener would have written had they lived longer.
Michener did great, if exhaustive, travelogues.
He'd concentrate on one place, from prehistory up to the time he was
there researching it.
True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.
I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
fixit shop. I've been going through my floppies and e-mailing anything
I want to save to myself on the "big" confuser. That way i can have it
on hard disk or USB drive.
TBH, I've got a huge enough collection of recipies that I don't really care if these are salvageable or not. Some, maybe but not the vast majority.
We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they actually had car-hops back then. Even as a 6 y-o I could put
away an order of fries, burger and MMMMM----- Recipe via Meal-Master (tm) v8.06
I could do a regular burger, small fries, small drink at McD's when
they first came to our area. Whole thing cost me 45 cents. (G) I still don't eat more than that but usually sub out chicken for the beef and salad for the fries. Cost is a lot more tho.
If I marinade my chicken it's more likely to be something like this:
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
My stove is well enough insulated that usig the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.
Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).
Shawn Highfield wrote to Dave Drum <=-
I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
hard disk or USB drive.
Can you image a floppy if I mailed it to you?
Can you image a floppy if I mailed it to you?Sorry. If I could I would. But .........
Michener did great, if exhaustive, travelogues.
He'd concentrate on one place, from prehistory up to the time he was
there researching it.
I especially like Hawaii, Chesapeake, and Iberia. Ad he wrote "The
Bridges at Toko Ri" which was made into a pretty good movie.
True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.
I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
fixit shop. I've been going through my floppies and e-mailing anything
I want to save to myself on the "big" confuser. That way i can have it
on hard disk or USB drive.
TBH, I've got a huge enough collection of recipies that I don't really care if these are salvageable or not. Some, maybe but not the vast majority.
Aw, jeez. I had a senior moment there. I can't locate my old 300 baud modem for the 64. And I no longer have an Am,iga or Windoze box that
can be used to read *any* floppy discs.
8<----- NIP ----->8
We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they actually had car-hops back then. Even as a 6 y-o I could put
away an order of fries, burger and MMMMM----- Recipe via Meal-Master (tm) v8.06
I could do a regular burger, small fries, small drink at McD's when
they first came to our area. Whole thing cost me 45 cents. (G) I still don't eat more than that but usually sub out chicken for the beef and salad for the fries. Cost is a lot more tho.
I remember those days well. When Mickey's D's came here burgers were
8c, w/cheese - 10c. Fries were 5c and a milkshake 15c. And the minimum wage back then was 90c/hr.
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
My stove is well enough insulated that usig the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.
Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
I would do likewise - if I had the counter space. My toaster oven is
also a convection oven (air fryer). I may toss my house-mates
collection of plastic food containers - or at least condense it down
to a reasonable size. He's badly infected with packrat-itis.
Then I'd have a spot for the toaster oven.
Ruth Haffly wrote to Dave Drum <=-
Michener did great, if exhaustive, travelogues.
He'd concentrate on one place, from prehistory up to the time he was
there researching it.
I especially like Hawaii, Chesapeake, and Iberia. Ad he wrote "The
Bridges at Toko Ri" which was made into a pretty good movie.
A Reader's Digest condensation of Hawaii got me intrigued, Centennial
got me hooked. (G)
8<----- NIP ----->8
We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they actually had car-hops back then. Even as a 6 y-o I could put
away an order of fries, burger and MMMMM----- Recipe via Meal-Master (tm) v8.06
I could do a regular burger, small fries, small drink at McD's when
they first came to our area. Whole thing cost me 45 cents. (G) I still don't eat more than that but usually sub out chicken for the beef and salad for the fries. Cost is a lot more tho.
I remember those days well. When Mickey's D's came here burgers were
8c, w/cheese - 10c. Fries were 5c and a milkshake 15c. And the minimum wage back then was 90c/hr.
My basic rates for babysitting were 75c/hour, $1./hour after midnight.
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
My stove is well enough insulated that using the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350.F and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.
Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).
Ruth Haffly wrote to Dave Drum <=-
I would do likewise - if I had the counter space. My toaster oven is
also a convection oven (air fryer). I may toss my house-mates
collection of plastic food containers - or at least condense it down
to a reasonable size. He's badly infected with packrat-itis.
I keep some plastic around for a while, then toss extras into recycle. Same with glass. Since Steve retired from the Army, I've bought more
glass for storage than plastic but still use plastic for some things.
Then I'd have a spot for the toaster oven.
Our toaster oven is also a convection oven. We bought a larger one some years ago (able to hold a 13"x9" pan) but it hung over the fridge side
of the counter. Still miss it from time to time as we had to rehome it after buying a new (larger) fridge. The larger fridge is nice tho. (G) Donated our old one to our church kitchen; it still worked well and the kitchen needed a larger fridge than what it had.
A Reader's Digest condensation of Hawaii got me intrigued, Centennial
got me hooked. (G)
Centennial was very good also. Looking at the bibliography I did not realise that he had written so many novels
8<----- NIP ----->8
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
My stove is well enough insulated that using the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350.F and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.
Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).
Toaster ovens are nice. In addition to my convection toaster oven I
have an air-fryer that I bought in a weak moment (succumbed to the
hype).
to a reasonable size. He's badly infected with packrat-itis.
I keep some plastic around for a while, then toss extras into recycle. Same with glass. Since Steve retired from the Army, I've bought more
glass for storage than plastic but still use plastic for some things.
A lot of what Dennis save is useful only for saving leftovers. Last
time I went through are re-arranged things in the icebox I found
several of
his "science experiments" which I put in front of his computer
monitor.
Doesn't seem to have worked, though. I found another of his con
tainers w/blue & green fur growing on the contents.
Then I'd have a spot for the toaster oven.
Our toaster oven is also a convection oven. We bought a larger one some years ago (able to hold a 13"x9" pan) but it hung over the fridge side
of the counter. Still miss it from time to time as we had to rehome it after buying a new (larger) fridge. The larger fridge is nice tho. (G) Donated our old one to our church kitchen; it still worked well and the kitchen needed a larger fridge than what it had.
I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=
Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.
Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts
Wash cucumbers; peel, cut in halves lengthwise and
scoop out seeds.
Let stand overnight in a brine made of the salt & water.
From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul
Ruth Haffly wrote to Dave Drum <=-
A Reader's Digest condensation of Hawaii got me intrigued, Centennial
got me hooked. (G)
Centennial was very good also. Looking at the bibliography I did not realise that he had written so many novels
I've got a good number of them, mostly in paperback as they were accumulated while Steve was in the Army. Found Alaska on the free table
at ReStore. Nook abridges them so I'm keeping my hard copy collection.
8<----- NIP ----->8
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
My stove is well enough insulated that using the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350.F and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.
Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).
Toaster ovens are nice. In addition to my convection toaster oven I
have an air-fryer that I bought in a weak moment (succumbed to the
hype).
We've not bought one of those yet, intrigued, but not interested enough
to buy one. Plus, there's the storage space issue; I'd have to give up something else and don't want to do that.
Ruth Haffly wrote to Dave Drum <=-
to a reasonable size. He's badly infected with packrat-itis.
I keep some plastic around for a while, then toss extras into recycle. Same with glass. Since Steve retired from the Army, I've bought more
glass for storage than plastic but still use plastic for some things.
A lot of what Dennis save is useful only for saving leftovers. Last
time I went through are re-arranged things in the icebox I found
several of his "science experiments" which I put in front of his
computer monitor.
I usually put left overs in glass now. Plastic is for the freezer, for
the most part. Still have plastic marinader, salad spinner, a few boxes for cookie storage, etc.
Doesn't seem to have worked, though. I found another of his con
tainers w/blue & green fur growing on the contents.
Ask him when he's having a science fair? (G)
Then I'd have a spot for the toaster oven.
Our toaster oven is also a convection oven. We bought a larger one some years ago (able to hold a 13"x9" pan) but it hung over the fridge side
of the counter. Still miss it from time to time as we had to rehome it after buying a new (larger) fridge. The larger fridge is nice tho. (G) Donated our old one to our church kitchen; it still worked well and the kitchen needed a larger fridge than what it had.
I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=
Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.
Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.
Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts
From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul
That would be an interesting book to get hold of now.
Centennial was very good also. Looking at the bibliography I did not realise that he had written so many novels
I've got a good number of them, mostly in paperback as they were accumulated while Steve was in the Army. Found Alaska on the free table
at ReStore. Nook abridges them so I'm keeping my hard copy collection.
So does Reader's Digress. AFAIK Kindle doesn't do that unless it tells
you up front.
Toaster ovens are nice. In addition to my convection toaster oven I
have an air-fryer that I bought in a weak moment (succumbed to the
hype).
We've not bought one of those yet, intrigued, but not interested enough
to buy one. Plus, there's the storage space issue; I'd have to give up something else and don't want to do that.
Swap out your current toaster oven for a convection toaaster oven and
put it in the same cunter space. Then send the old unit to your
chruch's or Habitat's op-shop. But, be warned, there is a learning
curve on
air-frying. Bv)=
Late edit - disregard that paragraph. I see feom the following post
that your toaster over in a convection/air fryer already. Still good advice.
Title: Air Fryer Sweet Potato Tots
Categories: Five, Potatoes, Vegetables
Yield: 4 Servings
I usually put left overs in glass now. Plastic is for the freezer, for
the most part. Still have plastic marinader, salad spinner, a few boxes for cookie storage, etc.
The plastic containers I save stuff in are purpose bought - not single
use take-out stuff. I only have a couple Corningware covered casserole dishes I could use for stashing leftovers in the fridge.
I do use some of his containers to parcel out chilli for others to
take with. Or to take something with me to work. Where the container bravely jumps into the bin when it's empty. Bv)=
I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=
Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.
Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.
Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts
8----- ELIDED ----->8
From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul
That would be an interesting book to get hold of now.
Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.
My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.
Title: Virginia Chunk Sweet Pickles
Categories: Squash, Pickles, Preserving
Yield: 16 Pints
Ruth Haffly wrote to Dave Drum <=-
I've got a good number of them, mostly in paperback as they were accumulated while Steve was in the Army. Found Alaska on the free table
at ReStore. Nook abridges them so I'm keeping my hard copy collection.
So does Reader's Digress. AFAIK Kindle doesn't do that unless it tells
you up front.
Nook tells you in its store that it is abridges, saves me money. I need
to transfer some of my other paperback to the Nook, clear off a shelf
or 2. (G)
Late edit - disregard that paragraph. I see feom the following post
that your toaster over in a convection/air fryer already. Still good advice.
True, Steve took a quick look at an air fryer at Costco yesterday, told him that we don't need it. Fine with him as he's used the toaster oven
on convection various times.
Title: Air Fryer Sweet Potato Tots
Categories: Five, Potatoes, Vegetables
Yield: 4 Servings
Easier just to buy a bag of sweet potato fries. That's what we do as
I'm not especially fond of sweet potatoes. My mom's mom used to do the candied, with marshmallows every year for Thanksgiving and every year
my parents made us take some. It was always the consistancy of baby
food and overly sweet; to this day I don't know if any of my siblings
can look at a sweet potato civilly. I can look at it, bake it, serve
it, but not eat it.
Ruth Haffly wrote to Dave Drum <=-
I usually put left overs in glass now. Plastic is for the freezer, for
the most part. Still have plastic marinader, salad spinner, a few boxes for cookie storage, etc.
The plastic containers I save stuff in are purpose bought - not single
use take-out stuff. I only have a couple Corningware covered casserole dishes I could use for stashing leftovers in the fridge.
I've got some take out stuff that gets recycled into home use--for a
bit as it's a convenient size. Had to take a meal to a couple in need
of a few months ago; one of them worked well for a small meat loaf with carrots and potatoes on the side. The couple was able to toss it, not
be concerned with getting a dish back to us.
I do use some of his containers to parcel out chilli for others to
take with. Or to take something with me to work. Where the container bravely jumps into the bin when it's empty. Bv)=
We use them for give away also.
I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=
Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.
Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.
Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts
8----- ELIDED ----->8
From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul
That would be an interesting book to get hold of now.
Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.
Something like that I'd rather have hard copy so I can curl up with it
in my chair.
My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.
Grandmother was smart to take advantage of youn muscles. (G)
Title: Virginia Chunk Sweet Pickles
... Growing old is mandatory... growing up is optional.
It's nice that they warn you. I've aleady cleared (years ago) hard
copies of books I feel were a "read once". Kindle has been on a tear
recently trying to hustle audio books. AS if ........ I prefer jazz
music for my listening. Although an audio book droning on and on will serve as a sleeping pill. Bv)=
I like sweet potatoes and I like Tater Tots. But I buy my Tots
frozen, never made my own. And have yet to see sweet potato tots at
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Nook tells you in its store that it is abridges, saves me money. I need
to transfer some of my other paperback to the Nook, clear off a shelf
or 2. (G)
It's nice that they warn you. I've aleady cleared (years ago) hard
copies of books I feel were a "read once". Kindle has been on a tear recently trying to hustle audio books. AS if ........ I prefer jazz
music for my listening. Although an audio book droning on and on will serve as a sleeping pill. Bv)=
8<----- SHORTEN ----->8
Easier just to buy a bag of sweet potato fries. That's what we do as
I'm not especially fond of sweet potatoes. My mom's mom used to do the candied, with marshmallows every year for Thanksgiving and every year
my parents made us take some. It was always the consistancy of baby
food and overly sweet; to this day I don't know if any of my siblings
can look at a sweet potato civilly. I can look at it, bake it, serve
it, but not eat it.
I like sweet potatoes and I like Tater Tots. But I buy my Tots frozen, never made my own. And have yet to see sweet potato tots at the store.
I do see, and buy on occasion, sweet potato chips. Plain or flavoured.
If Yo' granny's candied sweet potatoes were the consistency of papThanksgivings and it always was (to borrow a pasta term) al dente. And
(baby food) she was over-cooking the dish. I've had it many DD>
tooth achingly sweet. The marshmallows had much to do with that.But DD> the sorghum/moasses did a lot to compound the felony. Bv)=
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Title: Candied Yams w/Pecans
Categories: Potatoes, Nuts, Herbs, Candy
Yield: 12 servings
I've got some take out stuff that gets recycled into home use--for a
bit as it's a convenient size. Had to take a meal to a couple in need
of a few months ago; one of them worked well for a small meat loaf with carrots and potatoes on the side. The couple was able to toss it, not
be concerned with getting a dish back to us.
I do use some of his containers to parcel out chilli for others to
take with. Or to take something with me to work. Where the container bravely jumps into the bin when it's empty. Bv)=
We use them for give away also.
Great minds think alike. Bv)=
I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=
Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.
Just checked with B.B. yesterday and they had an "open box" going for U$360 delivered. It will be here Tuesday.
Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.
Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts
8----- ELIDED ----->8
From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul
That would be an interesting book to get hold of now.
Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.
Something like that I'd rather have hard copy so I can curl up with it
in my chair.
I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK
(10 Cook Books in 1: New England, Southern, Pennsylvania Dutch,
Creole,
Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover – January 1, 1947"
https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO
My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.
Grandmother was smart to take advantage of youn muscles. (G)
We all had our "chores". If you don't work then you don't eat. Or so
they threatened. I never tested that, though.
Shawn Highfield wrote to Dave Drum <=-
It's nice that they warn you. I've aleady cleared (years ago) hard
copies of books I feel were a "read once". Kindle has been on a tear
Just donated all of my "dead tree" editions. Been storing them for
years and well if I forgot I read it I'll enjoy it again on the kndle.
;)
recently trying to hustle audio books. AS if ........ I prefer jazz
music for my listening. Although an audio book droning on and on will serve as a sleeping pill. Bv)=
I really dislike the kindle interface now. Why won't books I've read
piss off? now they always exist in the library and it's anoying. (to
me)
I like sweet potatoes and I like Tater Tots. But I buy my Tots
frozen, never made my own. And have yet to see sweet potato tots at
I made them twice I think. Since they dont' make a gluten free version frozen, when Vincent was younger and even more picky, and Andrea was wanting a tot. It's one of those things, the frozen chemical filled
ones are just better. ;)
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Sweet taters for us are simple. Bake them until tender. Split and add butter and salt. Enjoy.
Ruth Haffly wrote to Dave Drum <=-
I prefer non audio books also. Steve and I usually don't have the same reading preferences so I'd not want him to have to listen to what I
like. It would also interfere with his radio-ing. I know, ear plugs but
I also don't want to just sit, listening to a book. If I were doing
other things, then I wouldn't be able to concentrate on the book.
8<----- SHORTEN ----->8
I like sweet potatoes and I like Tater Tots. But I buy my Tots frozen, never made my own. And have yet to see sweet potato tots at the store.
I do see, and buy on occasion, sweet potato chips. Plain or flavoured.
I'll eat the Terro veggie chips that have sweet potato as one of
several veggies but not regular sweet potato chips, fries, potatoes or what have you.
If Yo' granny's candied sweet potatoes were the consistency of pap
(baby food) she was over-cooking the dish. I've had it many
Thanksgivings and it always was (to borrow a pasta term) al dente. And tooth achingly sweet. The marshmallows had much to do with that.
But the sorghum/moasses did a lot to compound the felony. Bv)=
Not one of my favourites - but do-able if there were nuts added.
I don't know if she started with raw or canned potatoes, just knew I didn't like them. Us kids used to call them "baby food" as they were
about the conistancy of, maybe strained, baby food.
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Title: Candied Yams w/Pecans
Categories: Potatoes, Nuts, Herbs, Candy
Yield: 12 servings
You're more than welcome to my share of it. (G)
Ruth Haffly wrote to Dave Drum <=-
I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK
(10 Cook Books in 1: New England, Southern, Pennsylvania Dutch,
Creole, Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover - January 1, 1947"
https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO
That sounds good but Steve would probably make me get rid of some other cook books if I went out and bought the set. I do need to sort thru
them, once I can easily access them.
My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.
Grandmother was smart to take advantage of youn muscles. (G)
We all had our "chores". If you don't work then you don't eat. Or
so they threatened. I never tested that, though.
Not worth testing.
I don't know if she started with raw or canned potatoes, just knew I didn't like them. Us kids used to call them "baby food" as they were
about the conistancy of, maybe strained, baby food.
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Title: Candied Yams w/Pecans
Categories: Potatoes, Nuts, Herbs, Candy
Yield: 12 servings
You're more than welcome to my share of it. (G)
Once upon a - the family drove to the south end of the staee to visit
my Mom's aunts and uncles and cousins. Before we arrived she turned to
the back seat and gtitted out "I don't care what they have for dinner
you take some. And eat it. And not complpain."
One of the dishes on offer was cooked turnips - which mother abhorred.
So, throughout the meal one or the other of we three kids would ask,
"why don't you have some more of these delicious turnips, Mom?"
My dad just sat there with a beatific smile on his face.
I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK
(10 Cook Books in 1: New England, Southern, Pennsylvania Dutch,
Creole, Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover - January 1, 1947"
https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO
That sounds good but Steve would probably make me get rid of some other cook books if I went out and bought the set. I do need to sort thru
them, once I can easily access them.
It's an anthology in one volume. As it says 10Coo Books in 1.
My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.
Grandmother was smart to take advantage of youn muscles. (G)
We all had our "chores". If you don't work then you don't eat. Or
so they threatened. I never tested that, though.
Not worth testing.
I do likes me food. Bv)=
I get them off my Kindle when I'm finished reading. I just tap
"remove download" on the home page menu. It's still listed on the
And lots easier. My favourite breakfast 'taters are the little square cubes - sometimes called cottage fries or hash browns (not the
shredded ones) with a garlic-butter sauce lightly applied.
Sweet taters for us are simple. Bake them until tender. SplitEver do them in th \e microwave?
would ask, "why don't you have some more of these delicious turnips, Mom?"
My dad just sat there with a beatific smile on his face.
Ruth Haffly wrote to Dave Drum <=-
One of the dishes on offer was cooked turnips - which mother abhorred.
So, throughout the meal one or the other of we three kids would ask,
"why don't you have some more of these delicious turnips, Mom?"
We didn't complain to my parents, just among us kids. But when we got older and able to dish up our own plates, only a small dab of sweet potatoes were on them. She also boiled turnips; I disliked them but
not as much as I disliked sweet potatoes. I'll eat turnips now;
somewhere in my collection of recipies is one for Pot Au Feu, or as
Steve calls it, fancy French beef stew. It calls for turnips, not in
any great quantity. Extra turnips usually go into a mixed veggie beef
(or chicken) soup or stew.
My dad just sat there with a beatific smile on his face.
Did he like them?
Ruth Haffly wrote to Dave Drum <=-
BTW, we're just starting to get rain from the latest tropical storm.
It's supposed to pass over just to the west of us, giving us rain from
now until Saturday. If power is down, I'll be off line.
Shawn Highfield wrote to Dave Drum <=-
I get them off my Kindle when I'm finished reading. I just tap
"remove download" on the home page menu. It's still listed on the
Okay I'll try that. I've just not been happy with the interface of the kindle, but I like everything else about it.
And lots easier. My favourite breakfast 'taters are the little square cubes - sometimes called cottage fries or hash browns (not the
shredded ones) with a garlic-butter sauce lightly applied.
They are called "Home Fries" here. :)
Sweet taters for us are simple. Bake them until tender. Split
Ever do them in th \e microwave?
Honestly no... I use the microwave very little, other then warming
things up. Frozen meals at work that kinda stuff, the rest of the
time I just prefer to use other methods of cooking.
I'm not fond of sweet potatoes either. I've been somewhat set on never making >them. Too sweet by far for me.
The interface has some weird sh..tuff. But, I suppose since I'm so
used to it I barely notice it anymore.
Some places they're called home fries, or cottage fries, or even hash browns - probably because the potatoes in corned beef hash are small cubes.
I have made this novelty cake - twice.
Title: Chile-Chocolate Microwave Mug Cake
I'm not fond of sweet potatoes either. I've been somewhat set on
never making them. Too sweet by far for me.
How's your breadmaking going these days? I've gotten better and
better at it.
somewhere in my collection of recipies is one for Pot Au Feu, or as
Steve calls it, fancy French beef stew. It calls for turnips, not in
any great quantity. Extra turnips usually go into a mixed veggie beef
(or chicken) soup or stew.
Oddly I prefer turnips raw. Just peeled and sliced with a sprinkle of salt. I can tolerate them cooked/boiled if there is something of a
much different flavour to "chase" them with.
My dad just sat there with a beatific smile on his face.
Did he like them?
He didn't say one way or the other.But I noticed he only took a
courtesy helping on his own plate. Bv)=
BTW, we're just starting to get rain from the latest tropical storm.
It's supposed to pass over just to the west of us, giving us rain from
now until Saturday. If power is down, I'll be off line.
I see on the NOAA and Weather Channel that Debby has Raleigh on her
path. You guys are pretty close to there so brace yourselves.
Ruth Haffly wrote to Dave Drum <=-
somewhere in my collection of recipies is one for Pot Au Feu, or as
Steve calls it, fancy French beef stew. It calls for turnips, not in
any great quantity. Extra turnips usually go into a mixed veggie beef
(or chicken) soup or stew.
Oddly I prefer turnips raw. Just peeled and sliced with a sprinkle
of salt. I can tolerate them cooked/boiled if there is something
of a much different flavour to "chase" them with.
My dad just sat there with a beatific smile on his face.
Did he like them?
He didn't say one way or the other.But I noticed he only took a
courtesy helping on his own plate. Bv)=
Sounds suspiciously like he didn't like them either. My mom never
served them. We always went to her parents for Thanksgiving; her mom
had quite a spread, to include the turnips and sweet potatoes. At Christmas, her parents (and single sister) came to our house. Mom did turkey for quite a few years, then switched to goose some time when I
was in high school. Either bird, the sides were always mashed potatoes
and gravy, some vegetable like corn or peas, brown & serve rolls,
canned (jelly) cranberry sauce, celery sticks and olives. Dessert was always pumpkin pie. I do remember one year when her family couldn't
come up, she has shrimp cocktail as a starter but every year was
basically the same menu as the years before.
Mike Powell wrote to CAROL SHENKENBERGER <=-aking
I'm not fond of sweet potatoes either. I've been somewhat set on never
them. Too sweet by far for me.
I don't much care for them, either, at least not the way we Americans
make them. I have had sweet potatoes in an Indian dish or two and they are not bad the way they prepare them... they don't really seem too
sweet at all.
Sweet potatoes, I find, are not as sweet (without addtions in cooking) as carrots. Carrots have a *lot* of sugar. Bv)=
Mike Powell wrote to DAVE DRUM <=-
Sweet potatoes, I find, are not as sweet (without addtions in cooking)
as carrots. Carrots have a *lot* of sugar. Bv)=
Back 20 years ago or so, a co-worker was trying to get me involved in
the juicing craze. He may have been selling juicers as part of some scheme, I don't recall. I did watch a video or two about it and the pitchman mentioned using either carrots or apples in your juice recipes
in order to add sweetness.
I was introduced to that little factoid in a similar fashion. A guy I
knew was in a multi-level-marketing scheme for some brand of waterless cookware and he was both trying to hustle me to buy a set of his pots
and pans and to sign me up as an underling. I passed on both of those "opportunities". But I did learn a few things from the demo he did. Bv)=
Mike Powell wrote to DAVE DRUM <=-
I was introduced to that little factoid in a similar fashion. A guy I
knew was in a multi-level-marketing scheme for some brand of waterless cookware and he was both trying to hustle me to buy a set of his pots
and pans and to sign me up as an underling. I passed on both of those "opportunities". But I did learn a few things from the demo he did. Bv)=
"Waterless" cookware? How do you keep it clean. ;)
| Sysop: | Weed Hopper |
|---|---|
| Location: | Clearwater, FL |
| Users: | 12 |
| Nodes: | 6 (0 / 6) |
| Uptime: | 15:20:27 |
| Calls: | 116 |
| Files: | 50,361 |
| D/L today: |
577 files (391M bytes) |
| Messages: | 299,008 |