Quoting Shawn Highfield to Jim Weller <=-

We had one for about a year, but they didn't last long.

Too bad. I would welcome both a Nandos and a Popeyes here. The new
KFC sucks mightily. I never thought I'd say this but I'm actually
glad there's a Mary Browns in town. Actually I generally buy my
fried chicken from the Loblaws Deli Dept; it's almost as good as MB
and less than half the price. Plus its a fifty foot walk from the
office instead of a 20 minute trip across town and back.

A different style of deep fried chicken:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: AJAM GORENG DJAWA (Fried Chicken with Spices)
Categories: Chicken, Indonesian, Chiliess
Yield: 6 servings

1 Chicken, frying; cut up
2 Chilies; split
1 Onion, small; sliced
2 tb Coriander; ground
1 tb Caraway seed, ground
1 tb Turmeric
Salt
2 tb Tamarind juice
2 tb Brown sugar
1 c Coconut milk
Oil

Put chicken in a pan with all the ingredients except the oil.
Bring to boil then reduce heat and simmer for 20 min. or until
liquid has been absorbed. Heat oil and deep fry chicken until
golden brown.

MMMMM

Cheers

Jim


... Money may not buy happiness but poverty doesn't buy anything at all

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

Too bad. I would welcome both a Nandos and a Popeyes here. The new
KFC sucks mightily. I never thought I'd say this but I'm actually

I haven't had KFC in years. Mostly when I want fried chicken I do it
myself so Andrea can eat it too.

fried chicken from the Loblaws Deli Dept; it's almost as good as MB
and less than half the price. Plus its a fifty foot walk from the
office instead of a 20 minute trip across town and back.

Yeah I would do the same in that case.

Shawn

... It's innocence when it charms us, ignorance when it doesn't.
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Shawn Highfield wrote to JIM WELLER <=-

I haven't had KFC in years. Mostly when I want fried chicken I do it myself so Andrea can eat it too.

The only think I get at KFC these days is one of their "classic bowls": a
bowl with little soft chicken nuggets, corn, mashed potatoes, and gravy
topped with shredded "three cheese" topping. It comes with a medium soda
and a chocolate chip cookie for USD$5 so it is good cheap food when you're
on an extremel limited budget.

There is a Taco Bell across the street though with the drink included, KFC
is a better price for fast food if I want a drink.

However, if I am just getting a bite to eat on the way home and am planning
to eat at home, I'll go to Taco Bell.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Chop Bake
Categories: Main dish, Appetizers, Pork, Seandennis
Yield: 6 Servings

1 Bag (20 oz) refrigerated
Cooked shredded hash brown
Potatoes
1 Can (11 oz) condensed
Cheddar cheese soup
1/2 c Sour cream
1/2 c Milk
3 c Chopped fresh broccoli
Florets
1 Medium onion, chopped (1/2
Cup)
1 T Olive or vegetable oil
6 Bone-in pork chops (1/2 inch
Thick)
1/2 t Salt
1/4 t Pepper

Heat oven to 350oF. In large bowl, mix potatoes, soup, sour cream,
milk, broccoli and onion. Spoon mixture into ungreased 13x9-inch
(3-quart) glass baking dish. Cover with foil; bake 30 minutes.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add
3 of the pork chops; sprinkle with half of the salt and pepper. Cook
3 to 5 minutes on each side or until pork is browned. Repeat with
remaining pork chops, salt and pepper.

Remove foil from baking dish. Place pork chops evenly on top of
potatoes, overlapping slightly. Bake 25 to 35 minutes longer or until
edges are bubbly and pork is no longer pink in center.

Tips:
Skip the pork chops and this casserole becomes a tasty side dish.
Next time, try substituting 6 boneless skinless chicken breasts for
the pork chops.

From:
http://www.tablespoon.com/mobile/recipes/pork-chop-bake-recipe/1/

MM'd by Sean Dennis on 17 May 2011.

MMMMM

-- Sean

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Sean Dennis wrote to Shawn Highfield <=-

The only think I get at KFC these days is one of their "classic bowls":
a bowl with little soft chicken nuggets, corn, mashed potatoes, and
gravy topped with shredded "three cheese" topping. It comes with a
medium soda and a chocolate chip cookie for USD$5 so it is good cheap
food when you're on an extremel limited budget.

That's a good deal. I try to stay away from fast food, not because I am healthy but it's not that cheap here. I tried to look up the kfc menu for
the cad price, but my connection is spotty and their website is massive.

There is a Taco Bell across the street though with the drink included,
KFC is a better price for fast food if I want a drink.

I do crave this about once every 4 years and will break down and buy
some.

Shawn

... Famous last words: "And now we just connect these two wires together..." --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Shawn Highfield wrote to Sean Dennis <=-

That's a good deal. I try to stay away from fast food, not because I
am healthy but it's not that cheap here. I tried to look up the kfc
menu for the cad price, but my connection is spotty and their website
is massive.

Looks like the meal I order is CAD$5.99 which is USD$4.74. Still not a bad deal.

I do crave this about once every 4 years and will break down and buy
some.

I am wanting to buy an air fryer and just make my own fried chicken at home. Cheaper and there's always leftovers.

My parents came over today and took me shopping at Walmart and Sam's Club. After some discussion, they are going to give me a big toaster oven I gave them a few years ago since I have room for it now. Mom is also going to give me her old but still working Foodsaver ... that will really come in handy. My parents are thinking about getting an upright freezer soon so I may be getting a chest freezer soon. Is it weird I'm excited about this? :D

Another shrimp recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic and Herb Shrimp And Pasta Supper
Categories: Pasta, Seafood
Yield: 2 Servings

1 c Uncooked shell pasta; 4 oz.
1 c Frozen peas
4 oz Frozen cooked shrimp; thawed
1 oz Light garlic and herb soft
-spreadable cheese; 5 oz.
2 1/2 oz Sliced mushrooms; drained
2 tb Milk

In a large saucepan, cook pasta according to directions on package,
adding peas during last 2 mins. of cooking time. Drain and return to
pot. Add shrimp, cheese spread, mushrooms and milk. Cook over low
heat for 1-2 mins. or until cheese is melted and mixture is hot,
stirring constantly.

Source Pillsbury Easy Weeknight Meals-Sept 1997 Formatted for
Mastercook by Carol Floyd-c.floyd@arnprior.com

NOTES : More shrimp can be added if desired.

Recipe by: Pillsbury Easy Weeknight Meals-Sept 1997

Posted to MC-Recipe Digest by Carol & Bob Floyd
<c.floyd@arnprior.com> on Apr 14, 1998

MMMMM

-- Sean


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Sean Dennis wrote to Shawn Highfield <=-

Looks like the meal I order is CAD$5.99 which is USD$4.74. Still not a bad deal.

No that's not a bad deal. $6.80 or so after tax.

I am wanting to buy an air fryer and just make my own fried chicken at home. Cheaper and there's always leftovers.

I went with the instant pot duo crisp. So I have the best of all worlds. Pressure or air fry. Use it way more then Andrea thought I would too. ;)

really come in handy. My parents are thinking about getting an upright freezer soon so I may be getting a chest freezer soon. Is it weird I'm excited about this? :D

LOL more room for soups and stews.

Shawn

... Midgets simply belittle.
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Quoting Shawn Highfield to Sean Dennis <=-

I try to stay away from fast food
it's not that cheap here.

Nor here. A 4 piece box meal is $15.39. A Zinger sandwich is
$10.49.

Prices here run about 20% higher than national prices. They have to,
what with heavy fright bills, expensive propane (no natural gas) and
power (31 cents per kwh) and high wages.

Our minimum wage recently went from $13.50 per hour to $15.25 but
the fast food places were all paying $16 to start with no experience
and raises to $17 after three months plus a benefits package and
annual retention bonuses. But now in the middle of 4th wave Covid
they start at $18 and I just saw an ad by Boston Pizza for cooks
with one year's prior food handling experience anywhere to start at
$22 and the government pays $39.65 plus amazing bennies at the
hospital and the jail for unionised real cooks (red seal certified).
So even at $18 the fast food places have a hard time retaining their
best employees who tend yo move on after a year or so.

Different fried chicken for when you tired of KFC and Nando's ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Chicken Slices with Lemon Sauce
Categories: Chinese, Chicken, Sauces, Wine
Yield: 4 servings

3/4 lb Chicken breast
FOR MARINADE:
1/2 ts Salt
1/2 tb Wine
1/2 tb Light soy sauce
1 tb Cornstarch
1 tb Cold water
1 Egg yolk
1/8 ts Pepper
8 c Oil
FOR COATING:
6 tb Cornstarch
3 tb Flour
FOR SEASONING SAUCE:
3 tb Lemon juice (fresh)
3 tb Soup stock
1/2 ts Salt
2 ts Cornstarch
1 ts Sesame oil
3 dr Yellow food coloring

After removing the chicken skin, cut into 1 - 1/2 inch-wide 2
inch-long thin slices. Marinate with the salt, wine, soy sauce,
cornstarch, water, egg yolk and pepper. Soak about 10 minutes.

Mix seasoning sauce in a small bowl. Mix 6 Tb. of cornstarch and
3 Tb of flour on a plate. Use it to coat each piece of the
chicken.

Deep fry the chicken slices over low heat about 1/2 minute until
golden. Reheat oil very hot. Deep fry the chicken again for 10
more seconds. Drain and remove to a platter. Heat another 1 Tbs of
oil. Stir fry the seasoning sauce, when it boils and thickens,
splash 1 Tbs of hot oil to make the sauce shine. Pour the sauce
onto the fried chicken slices. Serve hot. (Garnish the platter
with some sliced lemon and parsley).

Note: If you like a more sour taste, squeeze the juice from the
lemon on the chicken slices.

From Pei Mei's Chinese Cook Book

MMMMM


Cheers

Jim


... Fried Squirrel: "Chicken of the Trees"

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On 09-07-21 11:45, Shawn Highfield <=-
spoke to Sean Dennis about Nando's <=-

There is a Taco Bell across the street though with the drink included,
KFC is a better price for fast food if I want a drink.

Where we used to live, there was a Taco Bell and a KFC on opposite
corners. Every time we drove by there, the Taco Bell would have far
more cars than the KFC -- sometimes by 10 to 2.

We had a version of Sambar soup at an Indian restaurant. We liked it
enough that we went to our local Indian grocery store to look for the
sambar powder. Turns out that looking for sambar powder is like looking
for garam masala. There are many different versions. We picked up two
brands of sambar and asked the owner which to use. Without hesitation,
she pointed to one -- we bought and have been using small amounts of it
to brighten up all sorts of soups. It doesn't take much, that small box
has lasted us at least four years.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Sambar (Spicy Lentil Soup)
Categories: Indian, Crockpot, Testing
Yield: 2 Servings

1/2 c Split Yellow Pigeon Peas
1/8 t Turmeric Powder
2 3/4 c Water
2 ts Oil

MMMMM---------------------------SPICES--------------------------------
1 ts Salt
1 ts Sambar Marsala powder
1/4 ts Yellow mustard seed
3 ea Curry leaves
1/8 ts Fenugreek seeds
1/4 ts Cumin seed
1 ea Dry red chili
1 ts Coriander powder
1/8 ts Red chili powder (Indian)
1/8 ts Tamarind paste (dissolved
In 1/2 cup water-paste and
The water go into lentils)

MMMMM--------------------VEGETABLES (TESTING)-------------------------
1/2 c Diced potatoes
1 sm Tomato - diced
1/8 c Celery sliced
1/8 c Carrots sliced
1/8 c Cut green beans
1/2 c Sliced onion

**Can cook on stove top - bring to boil, turn down, simmer 25 minutes.

Using 1 1/2 quart slow cooker. 3 hrs on high.

Rinse lentils in water.

Place 2 3/4 cup of water into slow cooker. Stir in lentils and
turmeric powder. Set slow cooker on high. Let cook for 7 to 8 hours
until lentils are almost mush.

NOTE: Cooking the lentils until done to almost a mush can be done in
pressure cooker, or on top of stove. This experiment with the slow
cooker is a test.

Spices: Heat oil in a small pan, then add the spices and saute until
seeds finish popping. Add the sliced onion, tomato and veggies. Saute
for a few minutes and add it to the cooked lentils.

Add vegetables and spice mixture to the lentils, add another cup or
more of water to make soup thiner, cover, continue cooking until
vegetables are done (2 hrs in crockpot)

This amount of veggies was an experiment - you can add more or less.
You can use just one veggie or use a mixture. Do not use cabbage.

NOTE: This was a close version of the soup I was trying to copy. I
will certainly play with this to add different veggies and how thick
or think to make the broth.

Variation of recipe from Spiceindiaonline.com

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:32:30, 10 Sep 2021
___ Blue Wave/DOS v2.30

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On 09-07-21 13:51, Sean Dennis <=-
spoke to Shawn Highfield about Nando's <=-

I am wanting to buy an air fryer and just make my own fried chicken at home. Cheaper and there's always leftovers.

We bought an air fryer several years ago. Kohl's had a sale on a small
model for $49.99 -- which was a *LOT* less expensive than many others on
the market. We got it to figure out whether we liked the idea or not.
Turned out the only thing we did not like was that it was suitable only
for cooking for one person. Then Kohl's had another sale on a larger
model, still under $100 and we bought that. The small version went to
our son. The bigger version was one gadget we brought with us when we downsized for our new apartment home. It has gotten a lot of good
service, even more than the toaster oven we brought (but we like both).

oven I gave them a few years ago since I have room for it now. Mom is also going to give me her old but still working Foodsaver ... that
will really come in handy. My

We have liked and touted our foodsaver for a long time.

parents are thinking about getting an upright freezer soon
so I may be getting
a chest freezer soon. Is it weird I'm excited about this? :D

Not at all. One thing we really miss from our old house is freezers.
We had a full size and a smaller upright. Both got well used. The
foodsaver and freezer will go together for you. We often would cook
more than enough for one meal and then vacuum seal portions for future
meals and put them in the smaller freezer. The bigger freezer was used
for uncooked foods.



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BEEF AND LENTIL STEW
Categories: Ground beef, Main dish, Meat, Soup, Vegetable
Yield: 6 servings

1 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Md
1 Clove Garlic; Minced
4 oz Mushroom Stems & Pieces;1 Cn
16 oz Stewed Tomatoes; 1 Cn
1 Celery Stalk; Sliced
1 Carrot; Lg, Sliced
1 c Lentils; Uncooked
3 c Water
1/4 c Red Wine; Optional
1 Bay Leaf
2 tb Parsley; Snipped
1 ts Salt
1 ts Beef Bouillon; Instant
1/4 ts Pepper

Cook and stir the meat, onion and the garlic in a Dutch oven until the
meat is brown. Drain off the excess fat. Stir in the undrained
mushrooms, and the remaining ingredients. Heat to boiling then
reduce the heat, cover, and simmer, stirring occasionally, until the
lentils are tender, about 40 minutes. Remove the bay leaf and serve.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:51:08, 10 Sep 2021
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JIM WELLER wrote to SHAWN HIGHFIELD <=-

they start at $18 and I just saw an ad by Boston Pizza for cooks
with one year's prior food handling experience anywhere to start at
$22 and the government pays $39.65 plus amazing bennies at the
hospital and the jail for unionised real cooks (red seal certified).
So even at $18 the fast food places have a hard time retaining their
best employees who tend yo move on after a year or so.

With the cost of living so high there that's probably still like living
in the GTA making $14.25 an hour.

Different fried chicken for when you tired of KFC and Nando's ...

Wanted fried fish last night... was too lazy to go out and get some
so made it myself. LOL Bit of this and that in the cortnstarch /
flour mix. Did it in the air fryer for 12 mins and it turned out
great.

Shawn

... The earth is a hollow shell and we live on the inside.

--- EzyBlueWave V3.00 01FB001F
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//Hello Shawn, //

*05.02.2036* *6:28:16* in area *COOKING*
*JIM WELLER* Theme *"Re: Nando's"*.

With the cost of living so high there that's probably still like living
in the GTA making $14.25 an hour.

What is GTA?

Different fried chicken for when you tired of KFC and Nando's ...

Wanted fried fish last night... was too lazy to go out and get some so made it myself. LOL Bit of this and that in the cortnstarch / flour mix.

And what is cortnstarch, Shawn?

--- WinPoint Beta 5 (359.1)
* Origin: Original WinPoint Origin! (1:153/757.1315)

Denis Mosko wrote to Shawn Highfield <=-

With the cost of living so high there that's probably still like living
in the GTA making $14.25 an hour.

What is GTA?

Welcome back, Denis.

I'm not Shawn but "GTA" is the acronym for "Greater Toronto (Canada)
Area".

Different fried chicken for when you tired of KFC and Nando's ...

Wanted fried fish last night... was too lazy to go out and get some so made it myself. LOL Bit of this and that in the cortnstarch / flour mix.

And what is cortnstarch, Shawn?

Cornstarch, sometimes referred to as corn flour, is a carbohydrate
extracted from the endosperm of corn. This white powdery substance
is used for many culinary, household, and industrial purposes. In the
kitchen, cornstarch is most often used as a thickening agent for
sauces, gravies, glazes, soups, casseroles, pies, and other desserts.

Because cornstarch is made from corn and only contains carbohydrates
(no protein), it is a gluten-free product. For this reason, cornstarch
is an excellent gluten-free alternative to flour thickeners in recipes.

Shawn's wife is gluten intolerant (Celiac disease) so he likely uses
a fair amount of cornstarch as coating or thickening agent.

I am more likely to use arrowroot in place of cornstarch:

Arrowroot powder has twice the thickening power of wheat flour and
because it contains no protein, arrowroot is gluten-free. Unlike
cornstarch, arrowroot powder creates a perfectly clear gel and does not
break down when combined with acidic ingredients like fruit juice.
Arrowroot also stands up to freezing (that's the important part)
whereas mixtures thickened with cornstarch tend to break down after
freezing and thawing. Because arrowroot can stand up to acidic mixtures,
it is excellent for thickening fruit gels and fruit sauces. Also chilli.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wesley & Kathy's World-Famous Killer 4-Star Venison Chill
Categories: Game, Chilli, Stews, Beer, Chilies
Yield: 6 Servings

3 lb Fine chopped venison *
1 md Onion
4 cl Garlic
Salt
1/4 c (or more) Chilli spice
2 tb Olive oil
1 tb Cumin
12 oz Beer; NOT light beer
1/2 c Water or beef broth
1 tb Mexican oregano
2 tb Masa or corn meal **
1 ts Ground coriander

* Venison should be cut from the neck or shoulder.

** Dissolve masa in about 1/4 c water (UDD notes that
you can omit this and substitute arrowroot or corn
starch).

Saute the meat in the oil until about 1/2 browned. Add
onions and garlic and saute until onions are tender, but
not brown. Add chilli spice, coriander, and cumin, and
cook, stirring, for 4 - 5 minutes. Do not allow to burn.
Add beer and water/broth and simmer, stirring frequently
until meat is tender. (About 45 minutes - 1 hour) When
meat is tender, stir in masa, dissolved in water or
broth. Simmer, stirring frequently an additional 30
minutes or so. If possible, allow chili to cool and sit
for at least 6 hours before re-heating and serving.

Contributed by Wesley Pitts

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Sow your oats on Saturday night And on Sunday pray for crop failure.
--- MultiMail/Win v0.52
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//Hello Dave, //

*05.02.2036* *6:28:16* in area *COOKING*
*Denis Mosko* :) *"Nando's"*.

Cornstarch, sometimes referred to as corn flour, is a carbohydrate extracted from the endosperm of corn. This white powdery substance is
used for many culinary, household, and industrial purposes. In the kitchen, cornstarch is most often used as a thickening agent for sauces, gravies, glazes, soups, casseroles, pies, and other desserts.

Is cornstarch - soft-water thing for eat, Dave?

--- WinPoint Beta 5 (359.1)
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Sean Dennis wrote to Shawn Highfield <=-

also going to give me her old but still working Foodsaver ... that will really come in handy. My
parents are thinking about getting an upright freezer soon
so I may be getting
a chest freezer soon. Is it weird I'm excited about this? :D

Not at all! I'm not much of a cook but heck, I spend 5 months in Arizona, and probably a month down at Kasilof. Meaning for those 6 months I'm living with a 6cuft RV fridge/freezer. I do my cooking here at the condo in Anchorage and haul food to Kasilof, but in Arizona it's what I got.
So, I have a 7cuft chest freezer in Arizona, a 5 here in Anchorage. At one time I had 3 suckie baggers, I gave one away to the people who let us park our RV on their property. They catch fish, lots of fish (the Kenai River had 2.4 millionSockeye salmon run up stream this year so the daily limit was 6 and you get maybe 6 people fishing it adds up fast), and freeze it.
As Shawn said...lot's of soup and stews, I keep the crockpot busy and have 3 dozen 1 pint canning jars, and 2 dozen of the half pint for spag sauce/burrito mix/leftover crockpot cooking liquids (works swell when tossed into rice instead of water).

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Buttermilk Cornbread+
Categories: Quickbread, Bread
Yield: 8 Servings

2 c All-purpose flour
2 c Yellow cornmeal
1/4 c -to 1/2 cup sugar (to taste)
1 tb Plus
1 ts Baking powder
1/2 ts Salt
2 c Buttermilk
1/2 c Unsalted butter (1 stick)
-melted and cooled
2 Eggs

Preheat the oven to 375 degrees F.

Butter a 13 x 9 x 2 inch cake pan. Combine first 5 ingredients in a
large bowl. Whisk buttermilk, butter and eggs in a medium bowl to
blend. Gradually add the buttermilk mixture to the dry ingredients,
stirring just till blended (batter will be very thick). Spoon batter
into prepared pan. Place pan in HOT oven without delay as the
cornbread may not rise well, otherwise. Bubbles once burst may be
lost forever! Bake till the top is a light golden brown and tester
comes out clean, about 30 minutes. Cool.

NOTE: You can substitute 2 cups water for the buttermilk and add 8 tb.
buttermilk powder. It works just fine.

Recipe revised for Burt Ford.

Mary Riemerman. ReU/L to NCE by Burt Ford 2/97.

MMMMM

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Quoting Sean Dennis to Shawn Highfield <=-

I am wanting to / just make my own fried chicken at home.
Cheaper and there's always leftovers.

Same.

toaster oven / Foodsaver / a chest freezer / Is it weird I'm
excited about this?

Nope. New cooking gear excites me too.

In the meantime you can easily oven fry chicken.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coating Mix for Oven-Fried Chicken
Categories: Chicken, Chilies, Mix
Yield: 1 Batch

2 c Dry bread crumbs
1 1/2 ts Salt
1 1/2 ts Paprika
1 ts Celery salt
1 ts Onion salt
1/4 ts Pepper
1 ts Poultry seasoning
1/4 c Vegetable oil


Makes 2 1/3 c. mix

Combine in a bowl: Blend ingredients with fork or pastry blender
until well mixed. Keeps unrefrigerated in tightly covered
container.

When ready to use: Preheat oven to 350 degrees.

Put 1/2 c. coating mix in plastic or paper bag. Moisten chicken
pieces with water or milk and shake one piece at a time in bag.
Add more mix as needed. Lay chicken skin-side up in greased pan
and bake 1 hour or until tender. No turning needed.

Option: Use for fish fillets. Bake 30 min.

From More-with-Less Cookbook, Doris Janzen Longacre

Ruth's notes: I use celery seed and onion powder in place of the
flavored salts mentioned above. It is plenty salty without them. I
mix the salt and spices in my blender before adding them to the
breadcrumbs in an attempt to grind the celery seed. I use this on
skinless chicken and it works just fine, and I don't usually grease
the baking pan, either.

Posted by Ruth Provance

I do chicken this way at 450 F for a shorter time period and get
a really crispy skin. -JW

MMMMM



Cheers

Jim


... Fair food mania: Is there anything that can't be deep-fried?

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Denis Mosko wrote to Dave Drum <=-

Cornstarch, sometimes referred to as corn flour, is a carbohydrate extracted from the endosperm of corn. This white powdery substance is
used for many culinary, household, and industrial purposes. In the kitchen, cornstarch is most often used as a thickening agent for sauces, gravies, glazes, soups, casseroles, pies, and other desserts.

Is cornstarch - soft-water thing for eat, Dave?

It's edible - as are most thickening agents. The typical mixture is
equal parts cornstarch and water mixed into a "slurry" and added to
the dish in need of a thicker sauce.

Note: Some Chinese recipes use wine in place of water for the liquid.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Pot Beef Stew
Categories: Beef, Vegetables, Potatoes
Yield: 4 servings

1 tb Olive oil
1 1/2 lb Chuck roast/steak/stew meat
1 lb Russet or yellow potatoes
1 md Onion
2 Ribs celery
3 md Carrots
1 c Beef broth
1 ts Salt
1 ts Sugar
1 tb Worcestershire sauce
14 oz Can crushed tomatoes
1 tb Cornstarch
+=MIXED WITH=+
1 tb Cold water

Cut your meat into bite-size pieces, discarding excess
fat. Sometimes I like to do this when the meat is
partially frozen. It cuts so much easier.

Turn your Instant Pot to the saute setting. When the
display says HOT add in the olive oil and swirl it
around. Add in the meat in one layer and let it brown
for 5 minutes on one side. Then 5 minutes on the other
side.

While the meat is browning prepare the vegetables. Peel
the potatoes and cut them into chunks. I made them a bit
bigger than the size of the meat. Dice the onion. Cut
your celery into half inch pieces. Peel the carrots and
cut them into half inch pieces on a diagonal.

Once the meat is done browning pour in the beef broth.
Scrape up all the browned bits on the bottom of the pot.
Stir in the salt, sugar and worcestershire sauce.

Add in all the vegetables on top of the meat. Pour in
the can of crushed tomatoes. Don’t stir.

Cover the pot and secure the lid. Make sure valve is set
to sealing. Push the meat/stew button on your Instant
Pot. Adjust the time to 30 minutes on high pressure. If
your pot doesn’t have a meat/stew button just set the
manual/pressure cook button to 30 minutes on high
pressure.

Let the pressure release naturally for at least 10
minutes and if you have more time you can do a full
natural pressure release.

Remove the lid. If you want to thicken the stew stir
together 1 Tbsp of cornstarch with 1 Tbsp of cold water
in a small bowl. Then stir the cornstarch slurry into
the pot. I turned my pot to the saute setting and
stirred in the slurry until it thickened up. It took
less than a minute.

Ladle the stew into bowls and serve.

Yield: 4-5 servings

RECIPE FROM: https://www.365daysofcrockpot.com

Uncle Dirty Dave's Archives

MMMMM

... Booze is invaluable in repairing the exhausted forces of nature.
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Dale Shipp wrote to Sean Dennis <=-

Where we used to live, there was a Taco Bell and a KFC on opposite corners. Every time we drove by there, the Taco Bell would have far
more cars than the KFC -- sometimes by 10 to 2.

We used to have two KFCs here in Johnson City. One was torn down and a
Krispy Kreme was put up in its place. The other KFC is usually empty except during lunch but there is a LOT of competition within a three minute drive
of this KFC: Taco Bell, Fazoli's, Five Guys, Red Lobster, Smokey Bones, Applebee's, Starbucks, Chipotle, Chicken Salad Chick, McDonalds, McAlister's DeliA, and a few small local places. I'm surprised the KFC is still around,
to be honest. It does have a lunch and dinner buffet.

We had a version of Sambar soup at an Indian restaurant. We liked it enough that we went to our local Indian grocery store to look for the sambar powder. Turns out that looking for sambar powder is like
looking for garam masala. There are many different versions. We
picked up two brands of sambar and asked the owner which to use.
Without hesitation, she pointed to one -- we bought and have been using small amounts of it to brighten up all sorts of soups. It doesn't take much, that small box has lasted us at least four years.

I have never tried sambar soup. We do have, from what I am told, is an excellent local Indian restaurant inside an old Long John Silver's place
right next door to the largest hospital in our area (has a level 1 trauma rating). I have never been there myself but I am told it's very good.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Chicken
Categories: Main dish, Poultry, Greek
Yield: 4 Servings

1 pk Chicken tenderloins
1 pk Shake 'n Bake coating
Vegetable oil
1 pk Sour cream
1 Lemon
1 ds Salt/pepper

Preheat oven to 350 F. Oil bottom and sides of baking dish. Wash and
dry tenders. Dip tenders in sour cream, cover well. Roll tenders in
coating mix. Place in baking dish, squeexe lemon over chicken. Bake
35-40 minutes.

MMMMM

-- Sean
___ MultiMail/Linux v0.52
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Bill Swisher wrote to Sean Dennis <=-

So, I have a 7cuft chest freezer in Arizona, a 5 here in Anchorage. At one time I had 3 suckie baggers, I gave one away to the people who let
us park our RV on their property. They catch fish, lots of fish (the Kenai River had 2.4 millionSockeye salmon run up stream this year so
the daily limit was 6 and you get maybe 6 people fishing it adds up
fast), and freeze it. As Shawn said...lot's of soup and stews, I keep
the crockpot busy and have 3 dozen 1 pint canning jars, and 2 dozen of
the half pint for spag sauce/burrito mix/leftover crockpot cooking
liquids (works swell when tossed into rice instead of water).

I am interested in a chest freezer for stocking up on good deals at the
grocery store. Being on food stamps, I try to get the best deals I can to
last me throughout the month. I also want to do batch cooking and avoid
buying junk food to fill gaps. I'd like to make my own Wheat Thins (my mom
has a great recipe). A chest freezer would help out a lot. I'd love to get
an Instant Pot and an air fryer too when I get the chance.

Though I do like going out to eat occasionally, eating at home is usually
the best choice to save money and eat healthier though the temptation to eat out can be hard to resist. :D

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Moussaka
Categories: Greek, Vegetables
Yield: 4 Servings

2 tb Fresh basil; chopped
1 Large Eggplant; cubed
4 Large Tomatoes; chopped
2 Med. Zucchini; chopped
1 c Onion; chopped
1 c Mushrooms; chopped
1/2 lb Feta Cheese; crumbled
1 c Olive Oil, maybe more
2 ts Cinnamon
1/2 ts Ground Nutmeg
1 ts Oregano; crumbled
1 ts Sage; crumbled
2 Cloves Garlic; minced
1 c Bechamel Sauce
1/2 Bell Pepper; chopped
2 ts Allspice

Saute all the vegetables, except tomato, with garlic in olive oil for
10 minutes. (Eggplant will keep soaking up oil, so add it as
necessary to keep veggies from sticking.) Add tomatoes and herbs &
spices, cook 5 minutes more. Add feta and Bechamel sauce; pour into
baking dish and bake at 325F for one hour, or until bubbly.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

___ MultiMail/Linux v0.52
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JIM WELLER wrote to SEAN DENNIS <=-

Nope. New cooking gear excites me too.

I'm hoping to pick up an Instant Pot too.

In the meantime you can easily oven fry chicken.

I'll save that recipe. I do cook skinless boneless chicken thighs in my
oven with a side of mashed potatoes and steamed broccoli for dinner a few
times a week. Easy and tasty.

I do chicken this way at 450 F for a shorter time period and get
a really crispy skin. -JW

Once I get teeth that can tear into a tasty crispy skin, I'll do that also.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Spaghetti
Categories: Greek, Main dish, Pasta
Yield: 4 Servings

1 Garlic clove, minced
2 tb Olive oil
2 cn (14 1/2-ounce) diced
-tomatoes with basil,
-garlic, and oregano
1/2 c Sliced green onions
1/4 c Chopped fresh parsley
3 tb Lemon juice
7 oz Thin spaghetti, cooked
1 c Crumbled feta cheese
1 cn (4-ounce) sliced ripe olives
-(optional)
Garnishes: lemon slices,
-green onions, fresh parsley
-sprigs

Saute garlic in hot oil in a large nonstick skillet until tender. Add
tomatoes and next 3 ingredients; saute 2 minutes or until thoroughly
heated. Toss together tomato mixture, pasta, cheese, and, if desired,
olives. Serve immediately. Garnish, if desired.

Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
<jewel1@ix.netcom.com> on Jun 30, 1997

MMMMM

-- Sean

___ MultiMail/Linux v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Quoting Dale Shipp to Sean Dennis <=-

sambar powder / There are many different versions.

Just like there's so many similar but different Cajun spice mixtures
and steak seasoning salts here.

Here's a very simple, basic homemade version you can use in a pinch.
I haven't tried it but it's from a reliable source.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sambar Podi (Sambar Powder)
Categories: Indian, Spice, Mix
Yield: 2 cups

1 c Channa Dal
3/4 c Coriander Seeds
10 lg Dried red chillies
1 ts Black Pepper, whole
1/4 ts Fenugreek
1 pn Hing (asafoetida)

Fry ingredients in a teaspoon of oil on low heat and powder the
fried stuff in blender when luke warm to a fine powder. The
prepared powder can be stored refrigerated indefinitely in any
container.

Recipe by: Ramesh on rec.food.cooking and alt.food.asian

MMMMM


Cheers

Jim


... Food too spicy? ... Yeahhhh, but did you die?

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