Subj : Re: Wine was:Fish
To : Dave Drum
From : Sean Dennis
Date : Sun Jul 24 2022 15:50:08
-=> Dave Drum wrote to Sean Dennis <=-
DD> I am almost a teetotaller. I sometimes use wine in my cookery. But I've
DD> not had a drink of anything alcoholic since the last echo picnic when
DD> the Shipps were still in columbia. Just haven't had the "taste" or the
DD> occasion wasn't right.
I have had wine before but it tastes like rotten grape juice to me.
It's my overly sensitive bitter taster at work.
DD> Form posts seen in other download packets it would seem that
DD> personalities are merging.
I dusted off Mr. Twit Filter and it stays on from now on.
SD> Title: Sean's Accidental Pasta Dinner
DD> What was the "accident"?
I misread the recipe and by accident created my own spin. <G>
DD> Being out of mozzarella?
Can't chew mozzarella without teeth. I absolutely LOVE mozzarella--it's
better for me being a fresh cheese rather than Cheddar--but Cheddar
works too.
DD> Looks decent. I'd eat it if offered.
Thanks for the complement. I hope to have someone (or several someones)
to cook that for some day.
DD> Adopted/stolen
It's true though...
DD> Here's mine - but it's no accident. And I have made it with macaroni as
DD> well as penne.
DD> Title: Baked Spaghetti
DD> 1/4 lb Shiitake or cremini
Yum. That's definitely an addition I need to make to my recipe.
DD> 1/4 ts Red pepper flakes
A must even if it causes Mr. Ulcer to complain a bit. Love the slight
bite red pepper flakes offer.
Saved the recipe. Once I can get a cassarole dish, I'll make that also.
DD> ... If you stomp gripes, do you get whine?
Would you like cheese with that whine? (Something a friend's dad used o
say to me in my teens...)
I've made this before using one of my mom's Romertopf dishes:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roast Chicken in a Clay Baker
Categories: Main dish, Chicken, Clay pot, Seandennis
Yield: 4 Servings
1 4-5 lb. whole chicken
6 To 8 small potatoes, cut
In half
4 To 6 garlic cloves, peeled
And left whole
10 Or more baby carrots
1 Large onion cut into eighths
8 To 10 mushroom caps
2 To 3 sprigs fresh lemony
Thyme
2 To 3 sprigs fresh sage
2 To 3 sprigs fresh oregano
Salt and pepper
Prep time : 10 minutes Cook time
: 1 hour 30 minutes Total time: 1 hour 40 minutes
1. Completely submerge the top and bottom in water and soak for 30
minutes prior to cooking.
2. Wash and dry chicken. Allow to come to room temperature (or about
70 degrees) before placing in oven, about 1.5 hours.
3. Put veggies and herbs in baker and place chicken on top. Sprinkle
with salt & pepper.
4. Place baker in a cold oven and then turn temp. to 450 degrees. Bake
covered for 1.5 hours or until skin is browned and chicken is done.
5. Let stand for 15 minutes before carving.
Notes: Avoid drastic temperature changes with a clay baker. Always
presoak baker for 30 minutes and always allow to cool before
cleaning. Never use soap, only warm water and baking soda if
necessary.
Based on reader feedback, I have adjusted the cooking temperature to
450 degrees.
From:
http://www.lemonythyme.com/roast-chicken-in-a-clay-pot/
MM'd by Sean Dennis (1:18/200@Fidonet) on 31 January 2017.
MMMMM
-- Sean
... To err is human but to really foul things up requires a computer.
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* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
