Subj : Re: I cover everything.
To : Ruth Haffly
From : Dave Drum
Date : Wed Apr 17 2024 06:20:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I am almost always eating by myself as Dennis' and my mealtimes seldom
DD> coincide. I don't watch the glass teat unless there is a Formula One
DD> race on oneof the broadcast channels. Usually I'm in front of the desk
DD> holding my confuser set-up, banging in recipes, doing r-mail or
DD> reading news feeds and looking up arcane or ambiguous references on my
DD> Bing search engine.
RH> Steve eats at his computer desk sometimes. Since my net book sits in my
RH> lap, I can't put a plate or bowl there at the same time. I'll grab a
RH> tray to set the food on, on a side table if I need to use the computer
RH> during one of those meal times.
I have a TeeVee table, part of a set of four nice blond oak w/carrier
(holder) that I scored from my local Habitat for Humanity Re-Store. If
I'm doing Wendy's Biggie Bag (burger and fries) I might not use the side
table. But if it's soup/chilli, or Popeyes, or a meal I have prepared
I use the little table.
DD> So I've usually let five or more minutes elapse between the ending
DD> chime for the cooking cycle and the opening of the door. The plate
DD> is usually too hot to handle comfortably but the pot pie may be easily
DD> picked up by spanning the top to use the rim. I carry it to my
DD> confuser desk and chow down as I pursue wharever I'm working on.
8<----- EDIT ----->8
DD> Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
DD> then on the opposite size on the other end. Sometimes it causes the
DD> potato to spi like a top from the escaping steam.
RH> Fun, if you've got the time to watch it. I'm usually doing something
RH> else for the meal at the same time.
DD> I don't do it often. And sometimes I'll make "regular" potatoes, like
DD> for potato salad by poeeling and dicing the spuds and putting them in
DD> a shallow bowl w/water and covering the bowl with a plate or saucer to
DD> steam the potatoes in the nuker.The Cosmic Drisp
RH> I usually stove top cook the potatoes for salad, and yes, I also cut
RH> them up beforehand. Peeling is optional, depending on what kind of
RH> potatoes I'm using--russets get peeled but yukon gold and red don't.
I don't make 'tater salad often. Or macaroni/pasta salad.
DD> It's one of the very few complex things I cook in the microwave. I
DD> don't count "steam in bag" veggies or similar as cooking, just hotting
DD> up.
RH> I think ours gets used mostly for rewarming tho I know Steve likes to
RH> do "baked" apples from time to time.
DD> I've never done baled apples except in a pie or cake. I prefer the
DD> "tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of
DD> baked.
RH> I'll go either way. We discovered Empires when we came back from
RH> Germany in 1992, still a favorite of ours. I also use a lot of
RH> Honeycrisps in different things, both raw and cooked.
My current favourite is a variant of the Honeycrisp ... called Cosmic
Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space
telescope picture w/lots of stars.
The Cosmic Crisp works well in this:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork & Apple Salad for Two
Categories: Pork, Nuts, Citrus, Fruits
Yield: 2 Servings
1/2 c Slivered almonds, toasted
2 c Diced, cooked pork
1 Red-skinned apple; cored,
- thin sliced
2 ts Lemon juice
1/2 c Seedless grapes; halved
4 tb Mayonnaise
1/2 ts Soy sauce
1/2 ts Curry powder
Crisp salad greens
Spread almonds in a shallow pan and toast in 350ºF/175ºC
oven for 8-10 min or until golden or toast in a non-stick
pan on the stove.
Combine meat and slivered almonds. Core and thinly slice
apple - coat w/lemon juice to prevent browning. Add to
meat-almond mixture. Stir in the grapes.
Blend mayonnaise w/soy and curry, pour over salad, stir
to mix/combine. Press into a bowl, cover and chill for
15 min. Turn out on a bed of greens.
Based on Ham & Turkey Salad in "Cooking for Two ... or
Just for You"
Uncle Dirty Dave's Kitchen
MMMMM
... I miss the 20th century when bread was good for you
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