Subj : Re: Cookware
To : Ruth Haffly
From : Dave Drum
Date : Wed Mar 15 2023 06:11:00
-=> Ruth Haffly wrote to Dave Drum <=-
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)=
RH> When we had a microwave with a temperature probe and I was making bread
RH> full time, I'd put the liquids in a Visions pot, pull the battery
RH> operated turn table out of the microwave and pop in the pot, temp probe
My turntable is run by the mains current not a battery. It operates a
six R.P.M. (one full turn every 10 seconds) so when I'm re-heating a
cup of coffee I set the timer in 10 second increments to let the cup
handle be pointing in the right direction for easy pick-up and removal.
RH> set for 125. I could then measure out the first part of the flour,
RH> yeast, salt, etc while the liquids were heating without having to stand
RH> over the stove waiting for the temp to rise. Very useful, miss that
RH> feature at times. I use my microwave a lot for reheating sides for
RH> meals, heating water for this & that and other tasks, as needed.
I forgot - I *DO* cook/bake in my nuker. Steam-in-bag veggies and the
occasional Banquet pot pie. I had one for lunch yesterday since it was
Pi Day (also because it was fast and tasty). My microwave will "brown"
pastry and microwave biscuits - altho I've not tried it on biscuits.
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 left-handed and it's my left wrist it is becoming a problem.
DD> Ah, well, the joys of living this long ...........
RH> My finger is getting better tho I still can't quite close it into a
RH> full fist. I can use the sewing machine; picking up/putting in pins
RH> still isn't as smooth as before. I can stir a pot on the stove,
RH> switching off hands as they tire. All in all, better than it was, not
RH> quite as good as it was up until late August of last year.
We don't heal up nearly as quickly as when we were young.
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.
RH> Still just a bit too much for me.
Fair enuff. All recipes are/should be "to taste".
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.
DD> Title: Can Opener Corn Chowder
DD> Categories: Five, Vegetables, Chilies, Dairy
DD> Yield: 3 servings
RH> Of course a no go around here because of Steve's allergy. I had to cook
I forgot about Steve's allergy. I'm fortunate in that my only known food
allergy is to bananas ... which I don't care for anyway.
RH> for our small group at church yesterday. Since it was almost 3/14, I
RH> made a chicken pot pie--filled a 13x9 pan almost to the brim. Only had
RH> a single man, a married one (wife was sick) with his teen age daughter
RH> and Steve & me for lunch but a good dent was put into the pie. Served
RH> it with Caesar salad, (commercial) apple pie a la mode for dessert. I'd
RH> mixed the flour and fat for a crust; Steve added the water, rolled it
RH> out and topped the pie. He cut pi symbols as slits. (G) We brought home
RH> less than half of the pot pie, no salad, a bit of ice cream and about
RH> half of the apple pie as well as raves over the pot pie, especially
RH> from the single guy.
I like broccoli in my C.P.P . Green beans - not so much. Although I like
then as a side dish w/nearly anything.
RH> Basically what I did for the pot pie--cooked 2 chicken breasts in about
RH> 2 quarts of home made stock. Pulled them out, chopped them up and put
RH> them in a bowl with about half a rotisserie chicken, pulled up. Nuked a
RH> 16 oz bag of frozen peas & carrots with half a bag of green beans,
RH> drained & added to the bowl. Made about 2 1/2 quarts (used a bit over
RH> 2) of gravy from the stock, added it to the bowl and mixed. Poured it
RH> into a lightly greased (Pam) pan & let it set in th fridge overnight.
RH> Next day Steve made the crust, baked it at 350 for about 35-40 minutes.
RH> Corn would be a good idea for the veggie mix for those that can eat it.
Here's one I make using puff pastry (the single guy's friend) and can
be done in my microwave with its "browning" feature. The recipe, as was
written, uses leftover turkey. But, I've used chicken to good effect.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Leftover Turkey Pot Pie
Categories: Poultry, Vegetables, Pastry, Herbs, Dairy
Yield: 4 Servings
2 tb Unsalted butter
2 cl Garlic; smashed, minced
1 sm Onion; peeled, diced
2/3 c Chopped broccoli; thawed
1/2 c Diced carrots; thawed
1/2 c Peas; thawed
1/3 c All-purpose flour
1 c Chicken broth
3/4 c Milk
1 ts Fresh thyme leaves
+=OR=+
1/3 ts Dried thyme
Salt & fresh ground pepper
2 c Chopped leftover turkey
1 Puff pastry sheet; in four
- 4 1/4" squares
1 lg Egg; beaten
Set oven @ 375-|F/190-|C.
Lightly oil four 10 ounce ramekins or coat with nonstick
spray.
To make the filling, melt butter in a large skillet over
medium high heat. Add garlic, onion, corn, carrots and
peas and cook, stirring occasionally, until onions
become translucent, about 2 minutes. Whisk in flour
until lightly browned, about 1 minute. Gradually whisk
in chicken broth, milk and thyme, and cook, whisking
constantly, until slightly thickened, about 1-2 minutes.
Stir in turkey; season with salt and pepper, to taste.
Divide the filling evenly into the ramekins. Top with
puff pastry and gently cut 4 vents in the top of the
crust. Brush each crust with the beaten egg.
Place into oven and bake until the crust is golden
brown, about 20 minutes. Let cool 5 minutes before
serving.
RECIPE FROM:
https://www.yummly.com
Uncle Dirty Dave's Kitchen
MMMMM
... Not eating meat is a decision, eating meat is an instinct.
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