Subj : Cookware
To : Dave Drum
From : Ruth Haffly
Date : Mon Mar 13 2023 15:12:31
Hi Dave,
DD> I've never broken (except by bring butter-fingered and dropping on the
DD> floor) any Pyrex. I've got a set of amber visions sauce pans I aquired
RH> Basically how our pyrex broke, maybe one or two pieces by too hot or
RH> cold a temperature on an old, weakened piece. I've got 2 amber visions
RH> pots, one and one point five quarts. Used to have a set of the white
RH> range toppers to go with them but replaced them with Calphalon. Kept
RH> the visions because I could use them in the microwave.
DD> My Visions are saucepans w/handles that make them awkward in the tight
DD> confines of the nuker. I tend not to cook in the microwave anyway -
DD> just re-heat or thaw. Except for "baked" potatoes or popcorn. Bv)=
When we had a microwave with a temperature probe and I was making bread
full time, I'd put the liquids in a Visions pot, pull the battery
operated turn table out of the microwave and pop in the pot, temp probe
set for 125. I could then measure out the first part of the flour,
yeast, salt, etc while the liquids were heating without having to stand
over the stove waiting for the temp to rise. Very useful, miss that
feature at times. I use my microwave a lot for reheating sides for
meals, heating water for this & that and other tasks, as needed.
DD> from a friend's estate sale. I always have to remember to use a
RH> "hot DD> pot" when cooking with them because hot glass looks very much
RH> like DD> cold glass and there are no insulated handles.
RH> My current cookware is stainless steel with glass lids; I make sure I
RH> grab a pot holder to protect my hands with them also. Making sure I
RH> grab anything heavy with the left hand, give extra support with the
RH> right as the latter isn't quite strong enough (still rehabbing) to be
RH> comfortable using it as the main "grab hand".
DD> I'm going to have to make an appointment with an orthopedis. I'm
DD> having trouble with the trapezium or capitate bone in my left wrist.
DD> As I am
DD> left-handed and it's my left wrist it is becoming a problem. Ah, well,
DD> the joys of living this long ...........
My finger is getting better tho I still can't quite close it into a full
fist. I can use the sewing machine; picking up/putting in pins still
isn't as smooth as before. I can stir a pot on the stove, switching off
hands as they tire. All in all, better than it was, not quite as good as
it was up until late August of last year.
DD> This recipe calls for orange liqueur and tequila. TBH I don't see
DD> why. If I ever make it I'll likely sub orange juice concentrate
DD> for the flavour and blow off the tequila altogether.
DD> Title: Giant Shrimp in Habanero Sauce
RH> I'd probably go with a milder (but still on the warm side) pepper for
RH> me, habeneros are too hot for me.
DD> One Habanero in that quantity of food would be zippy but not
DD> overwhelming.
Still just a bit too much for me.
DD> I made this for supper after finding a bag of corn niblets in the
DD> freezer that had been there for who knows how long. And having on hand
DD> some cans of generic/store brand cream of potato soup. I added in the
DD> can of Ortega diced jalapenos at the last minute and they tried to
DD> light up my life.
Of course a no go around here because of Steve's allergy. I had to cook
for our small group at church yesterday. Since it was almost 3/14, I
made a chicken pot pie--filled a 13x9 pan almost to the brim. Only had a
single man, a married one (wife was sick) with his teen age daughter and
Steve & me for lunch but a good dent was put into the pie. Served it
with Caesar salad, (commercial) apple pie a la mode for dessert. I'd
mixed the flour and fat for a crust; Steve added the water, rolled it
out and topped the pie. He cut pi symbols as slits. (G) We brought home
less than half of the pot pie, no salad, a bit of ice cream and about
half of the apple pie as well as raves over the pot pie, especially from
the single guy.
Basically what I did for the pot pie--cooked 2 chicken breasts in about
2 quarts of home made stock. Pulled them out, chopped them up and put
them in a bowl with about half a rotisserie chicken, pulled up. Nuked a
16 oz bag of frozen peas & carrots with half a bag of green beans,
drained & added to the bowl. Made about 2 1/2 quarts (used a bit over 2)
of gravy from the stock, added it to the bowl and mixed. Poured it into
a lightly greased (Pam) pan & let it set in th fridge overnight. Next
day Steve made the crust, baked it at 350 for about 35-40 minutes. Corn
would be a good idea for the veggie mix for those that can eat it.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
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