Subj : Re: Pick Your Own
To   : Ruth Haffly
From : Dave Drum
Date : Wed Mar 01 2023 06:26:00

-=> Ruth Haffly wrote to Dave Drum <=-

DD> That's how things evolve.

RH> Yes, and I've adapted enough recipies in my cooking lifetime, including
RH> my MIL's all purpose spaghetti (and other pastas, pizza, etc) sauce.

I seldom (unless trying to duplicate a specific recipe) use a written
recipe for making pasta dishes. Nearly all are "head arrangements". One
time I had made some pestp using dandelion greens from the front yard
and was having it with spaghetti noodles when a fried of Italian descent
dropped by. I fixed him a plate and he exclaimed "This is like my old
grandmother used to make!"

Who knew ... I just made it up as I went along.

RH> Back in 2016 my sister in law gave us some (white flour) sourdough
RH> started, from some she'd bought a while before from King Arthur Flour.
RH> We converted the white flour starter to a whole wheat one, have kept it
RH> going strong. At our church's Super Bowl/chili cook off event I was
RH> talking with a couple of younger women about various things, among them
RH> cooking. Somehow sourdough was brought up; one woman said she'd never
RH> been able to keep a starter going, the other woman was interested in
RH> trying it. We trouble shot the first woman's problems and yesterday I
RH> gave both of them a jar of starter from ours, with care & feeding
RH> instructions. Got a text last night from one of them--she's planning to
RH> use it today.

Never made sourdough anything. I have never seen anything so "special"
about it. Been served sourdough breads, biscuits, etc. in restaurant
settings .... and TBH, it's no big deal to me.

DD>       Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
DD>  Categories: Fruits, Spices, Preserving
DD>       Yield: 7 quarts

DD>   Blanch peaches by dipping in boiling water for 30-60
DD>   seconds. Use a large slotted spoon and do 5 peaches at a
DD>   time. Immediately remove peaches to a sink or bowl with
DD>   ice water to stop the cooking.

RH> I usually put them in a bowl, pour boiling water over them and let them
RH> sit for a minute or so. Drain, peel and can or continue with recipe. I
RH> do tomatoes the same way.

DD> I have a big red graniteware pot with a mesh basket to fit it for
DD> those purposes. I haven't a bowl big enough to use for more than one
DD> or two pieces of fruit - with the pour over boiling water method.

RH> I've got bowls ranging in size from 2 cups to 16 quarts in stainless
RH> steel or aluminum. The 16 qt one we bought fairly early on in our
RH> married life; it even travelled to Germany with us when we had to take
RH> a basic kitchen. I generally use a 5 or 7 qt bowl to hold peaches or
RH> tomatoes for skinning; they hold a good number of fruit.

Don't got any metal dinnerware. Except some souffle' boats I bought off
of eBay for use as chilli bowls. All my metal vessels are cookware. I do
have a 3 qt (ish) heavy serving dish I got as a "premium" from Coca Cola
rewards points. And a larger diameter, short walled bowl of about the
same capacity - but that one would not allow for covering fruits with
boiling water.

DD>   Load 7 quarts into a boiling water bath canner. Make DD>   sure
RH>  the jars are covered by at least 2" of water.

DD>   Bring the water back to a boil. Process for 30 minutes.

RH> Takes less time to pressure can so I usually do it that way.

DD> I don't do canning and my Mom and her Mom used a "Mary Dunbar" rig
DD> they got from the Jewel Tea route salesman. It looked very much like
DD> the one here - https://www.simplycanning.com/water-bath-canning/

RH> I've got a boiling water bath canner also; I'll check yours out and see
RH> how mine compares. Got ours some years ago after years of using just a
RH> stock pot with improvised rack.

One of my stock pots came with a rack so that it could also be used as a
"steamer." So far I've never used it for that purpose. And my rice/pasta
steamer's heating element has burned out. So, I do rice in the nuker now.
Using that big bowl I mentioned above.

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

     Title: Microwave Rice
Categories: Five, Rice
     Yield: 4 servings

     1 c  Long-grain white rice; such
          - as basmati or jasmine

 RINSE THE RICE: Add the rice to a sieve and run water
 over it while swishing it around with your hands. Do
 this until the water below the sieve looks clear, a few
 minutes. Drain well. Alternatively, place the rice into
 a large bowl, add water to cover it, swish the rice
 around a few times with your hands and drain it out. Do
 this 3 to 4 times, until the water you drain runs clear.

 Transfer the rinsed rice to a large (2 1/2 to 3 quart)
 microwave-safe bowl and add 2 cups of room-temperature
 water. Microwave, uncovered, on full power for 15 to 25
 minutes. If you have a powerful microwave (1000 to 1200
 watts), start with 15 minutes. If you have a less
 powerful microwave (700 to 900 watts), start at around
 20 minutes. The rice will be done when the grains are
 poking up like grass and are tender and the water is
 fully absorbed; the grains shouldn’t look wet or mushy.
 If the rice isn’t done, keep microwaving it in 1 to 2
 minute increments. After the rice is cooked, let it rest,
 undisturbed, in the closed microwave for another 5
 minutes, then fluff it with a fork or rice paddle. (Some
 condensation may collect in the interior of the
 microwave but can be easily wiped dry.)

 By: Priya Krishna

 Yield: About 3 cups cooked rice (about 4 servings)

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... "We hang the petty thieves and appoint the great ones to public
ffice"Aesop
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