Subj : Re: Cookware (part #2)
To : Ruth Haffly
From : Dave Drum
Date : Mon Apr 08 2024 06:15:59
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I'm seeing more published/print recipes, especially from Saveur and
DD> Nre York Times w/dual measures. The ones from metric countries are
DD> metric only, for the most part.
RH> Understandable as they're not as familiar with the American
RH> cups/tea/table spoons. But yes, it's not that hard to convert so a
RH> recipe can be written with dual measurements without problems. Only
RH> thing I'm not sure on (because I don't see it that often) is the gas
RH> marks on an oven. I've had nothing but electric stoves/ovens since
RH> leaving AZ so no need to be super concerned about that anyway. (G)
I think the "Gas mark" is a British/UK thing. I cannot recall that I
ever saw them on a gas oven that I used. Or possibly I didn't pay them
an attention as I was trying to get the control to the Farenheit number
given in the recipe. Bv)=
DD> One of my Australian sources has a nice "bolerplate" addition at the
DD> end of each recipe. To wit: /begin pasted/
DD> COOK'S NOTES: Oven temperatures are for conventional; if
DD> using fan-forced (convection), reduce the temperature by
DD> 20°C.
DD> We use Australian tablespoons and cups: 1 teaspoon
DD> equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals
DD> 250 ml.
DD> All herbs are fresh (unless specified) and cups are
DD> lightly packed.
DD> All vegetables are medium size and peeled, unless
DD> specified.
DD> All eggs are 55-60g (large) unless specified.
RH> Nice to know. Something I'd clip and tape to an (inside) cabinet door
RH> for quick reference. Looking at the above, main difference I see is
RH> that their tablespoon is 20 ml, vs the 15 ml I use.
It's a nice addition and a recognition that the editors know that others
than their "own" will be reading and (hopefully) making the recipes.
DD> 8<----- CUT ----->8
DD> I've not made this yet - but it's high on my "Roun d Tuit" list,
DD> halved or quartered:
DD> Title: Sophia's Moussaka
DD> Categories: Potatoes, Vegetables, Beef, Pork, Herbs
DD> Yield: 12 Servings
RH> Looks good, have you tried the red sauce moussaka? That's good too.
DD> I have tried it more than once. I just prefer the white (bechamel)
DD> sauce.
RH> I'll take either one. (G)
I said "prefer" not reject the other. Bv)= When I do the red gravy
moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the
first experience I had with moussaka was the white version. As the twig
is bent ....
This is another of my Greek specialities. I had to learn to make this
because we don't have a Greek restaurant within 75 miles amd the Saint
Anthony's Greek Fest is only once a year.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings
4 c Water
2 lb Bone-in, skin-on chicken
- thighs and/or legs
1 md White onion, quartered
2 lg Carrots; in chunks
2 Ribs celery; in chunks
2 Bay leaves
1/4 c Long-grain white rice;
- rinsed, drained
1 Egg white; room temp
3 Egg yolks; room temp
1 tb Lemon zest
1/4 c Lemon juice
1 ts Salt
1/2 ts Pepper
Fresh parsley, dill &
- oregano; garnish (opt)
Fresh lemon zest; garnish
- (opt)
PREPARE THE CHICKEN BROTH: In a large soup pot, combine
the water, chicken, onion, carrots, celery and bay
leaves. Bring to a boil over medium-high heat and then
reduce to a simmer. Let cook for 2-3 hours, skimming
foam from the top, as needed, until a rich chicken broth
forms. (Learn more about making chicken broth, if this
is new to you.)
After 2-3 hours, discard the veggies and bay leaves and
remove the chicken from the broth. Separate the chicken
meat from the skin and bones, shred and set aside.
Step 3: Cook the rice Remove 1 cup of broth from the
stockpot and set aside. Then, bring the remaining broth
back to a boil and add the rice. Reduce to a simmer and
cook the rice until tender, about 15-20 minutes.
EDITOR'S TIP: You may be tempted to skip rinsing your
rice, but please, don't. Rinsing the rice removes
surface starch from individual grains, which can cause
them to become gummy as they cook and clump together.
For fluffy rice with a better texture, always rinse!
PREPARE THE AVGOLEMONO: While the rice cooks, prepare
the avgolemono. In a stand mixer fitted with a whisk
attachment, beat the egg whites to soft peaks; it will
take 2-3 minutes.
Then, add the egg yolks and beat for another 1-2 minutes
until frothy. Slowly add the lemon juice and zest and
stir to combine. Then, temper the lemon-egg mixture by
gradually adding the reserved cup of hot broth to the
mixer in a slow, steady stream while whisking
continuously. Continue to beat the mixture until
well-blended; 1-2 minutes.
ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono
to the pot of broth and fully cooked rice on the stove.
Stir to combine and then bring the soup to a simmer. Add
salt and pepper and cook for 10-12 minutes, or until the
soup thickens.
Ladle the soup into bowls and top with a bit of the
reserved shredded chicken, if desired. Garnish with
fresh parsley, dill, oregano and lemon zest, and serve
with crusty bread.
NOTE: You can save a lot of time by opting for a
high-quality store-bought chicken broth rather than
making your own. Simply pick up this recipe at Step 3
if using store-bought broth.
UDD NOTE: Broth is easy and easily done on an otherwise
lazy Saturday afternoon. And making the broth also gives
you the shredded chicken for many recipes.
Lauren Habermehl, Mikwaukee, Wisconsin
Makes: 4 - 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Kitchen
MMMMM
... "The days that make us happy make us wise." -- John Masefield
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
