Subj : Re: Cookware
To : Ruth Haffly
From : Dave Drum
Date : Thu Apr 04 2024 07:09:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I'lb bet Gus Belt (S&S founder) is spinning like a top in his crypt.
DD> I've eaten at the #1 location where he started it all, just 50 mor so
DD> miles up the road from me.
RH> Like other founders who started something good, only to have it
RH> corrupted over the years so it bears little resemblence to the
RH> original.
DD> Not only in business but government and religion. When life evolves
DD> it's not always in a positive way. Bv(=
RH> True, those are the times when I say life has devolved. (G)
Without getting into polly - ticks the polarisation of this country
has me worried about the future of the American Dream. There's waaaaay
too much "my way or the highway" and not enough finding common grond
and working from there. 'Nuff of that. Bv)=
DD> Panera's is OK as a bakery or maker of bagels. My Sunday morning
DD> breakfast bunch went there once for breakfast at the suggestion of one
DD> of our guys. We've never gone back,
RH> We've gone there a few times, more so when we lived in GA than up here.
RH> They are good for a change from the usual fast food place in that a cup
RH> of soup and a half sandwich are just as filling. There's usually a
RH> variety of soups and sandwiches to choose from also.
DD> Panera soups are quite good. As long as I can treat them like a Fats
DD> Food joint I've no problem. But I dob't care for them as a sit-down
DD> restaurant.
RH> No, we took our meal to go the last time we went; the place did not
RH> have a good "sit down and enjoy your food here" vibe.
Perzackly
DD> I still see many of my (former) S&S servers in different venues.
RH> One DD> of them told me that she couldn't afford to stay w/Steak &
RH> Shake as DD> her average tipped hourly income was north of U$20/hr
RH> (More than I DD> make after 18 years @ AutoZone.
RH> A food service job is quite strenuous; I did it one summer while in
RH> high school but couldn't do it now.
DD> I never found food service to be "strenuous". Although at 82 all those
DD> hours on my feet and the hustling food would probably do me in. I'd
DD> have to settle for sitting o a tall stool and running the ca$h
DD> register.
RH> You're on your feet for long hours, careful when carrying the tray that
RH> you don't trip, bump into anything, etc. After I did my knee in while
RH> in college, I couldn't take a job like that any more.
Some of those servers (I almost used the "sexist" girls) are amazing. I
see them with four or five dinners at a time, spread up both arms from
wrist to ....... and delivered to table without spilling a noodle.
DD> 8<----- MAPLE SIRUP DRAINED ----->8
RH> also checked out the Sabret (?) outlet--they do knives--but found
RH> nothing there that wasn't covered by our Rada collection for our needs.
DD> I've got some Rada (mostly steak) knives from my sister's church fund
DD> raisers over the years. I'm not a big fan of the metal handles.
RH> You can get them with black composite handles. We had one knife with
RH> that handle (metal handle was sold out at that place) but found the
RH> same knife with the metal handle a couple of years ago. The composite
RH> handle one is now part of the camper kitchen. Found a set of 6 brand
RH> new steak knives at a yard sale for (IIRC) $15. a few years ago so got
RH> them, added a couple more. Most of our knife blocks (2) are filled with
RH> Rada knives.
DD> When Georgia was flogging them for her church group fund-raiser all I
DD> ever saw available was the brushed aluminum handles. The composite
DD> hanles would have been (very) nice.
RH> They're just as good as the brushed aluminum; when we started buying
RH> them, the aluminum handle was on all the pieces we wanted but for the
RH> utility knife. Bought the composite handle for that, found another
RH> outlet in West Amana, IA a couple of years ago. BTW, we were introduced
RH> to Rada by our friend that passed away in PA about 3 weeks ago & we
RH> bought most of our knives at Amish or Mennonite stores up there.
I would expect the quality to be similar.
DD> My "sharps" are a mish-mash of Wusthof, Henkels, a Viktoronix 8"
DD> chef's knifw I scored for U$1 at a flea market and some Santoku DD>
RH> Japanese knives. But, my overall most used/go to knife is an old "Old
DD> Hickory" butcher's knife. It has a 10" forged steel blade, riveted
DD> wood handle and I keep it sharp with my whet stone and steel hone.
RH> I've got a Henkels chef's knife I picked up in Savannah, a couple of
RH> Victorinox paring knives (one straight, one serrated) and a small
RH> Victorinox bread knife I got at a small hardware store in Gruendelwald,
RH> Switzerland for a few francs each. Plus a wooden handle santoku
RH> (Steve's favorite) that he got at H Mart in MD at our first echo
RH> picnic, a cleaver and a boning knife from a cheap set (only pieces
RH> worth keeping of about 20 knives) we got in HI and a few other odds and
RH> ends of knives. For years my favorite knife was a squared off blade
RH> chef's type knife I got for $1. at a yard sale in San Angelo, TX. It
RH> had a plastic handle that Steve patched several times over the years
RH> until we got the chef's knife about 24 years later.
Mine are, as I said, an American 'melting pot' for home ports and makers.
Just went and looked and my paring knife (which gets little/no use these
days) is an Old Hickory like my butcher's knife. Peelnh, paring vegetables
and fruits is mostly done with an OXO Good Grips peeler. And where the
paring kn ife would come in handy - coring/stemming tomatoes or peppers
I usually find a steak knife first and use that. Bv)=
DD> Had I not scored such a super deal I'd not have been able to afford
DD> new Le Creuset pieces. I'm interested to see what Lodge's enamelled
DD> pieces go for.
RH> If I remember in September, I'll jot down some prices at the outlet
RH> store.
DD> I looked on te interweb and their 7 1/2 qt. oval, enamelled Dutch
DD> oven can be had @ Target <U$100. I'd expect even friendlier pricing at
DD> the outlet store.
DD> They also offer ths: An oval casserole in 2 Quart size.
DD>
https://www.amazon.com/Lodge-EC2C43-Oval-casserole-Quart/dp/B07GVPV2YL
DD> th=1
RH> I've got a 2.5 and a 3.5 oval casseroles in Corning Ware so I'm set
RH> there. Also have a god number of round casseroles in various sizes from
RH> 1/2 qt to (IIRC) 4 qt. One of my 1.5 qt ones gets used a lot for
RH> heating soup, cooking vegetables, etc--just right for the 2 of us.
I don't gots an oval one that small. I may have to investigate further.
This wold work well in that size casserole .......
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Broccoli Casserole
Categories: Casseroles, Vegetables, Cheese
Yield: 3 Servings
10 oz Broccoli; thawed, chopped
1 sm Onion; chopped
4 tb Butter
1/2 c Cheddar cheese; grated
1/2 c Ritz crackers; crushed
1/2 c Cream of Mushroom Soup
1/4 c Mayonnaise
House Seasoning
MMMMM----------------------HOUSE SEASONING---------------------------
1 c Kosher Salt
1/4 c Fresh ground black pepper
1/4 c Garlic powder
MMMMM--------------------------TOPPING-------------------------------
1/2 c Ritz crackers; crushed
1 tb Butter; melted
Set oven @ 350oF/175oC. Steam broccoli until limp, 10
minutes. Remove from heat; drain. Saute onion in butter
and add to broccoli. Add cheese, crackers, soup and
mayo; mix well.
Pour mixture into a casserole dish.
Spinkle topping over casserole and bake for 20 to 25 minutes.
FROM: Paula Deen
Uncle Dirty Dave's Archives
MMMMM
... "I don't care what you Yanks say, cheese should not whiz" - Janette
allison
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