Quoting Dale Shipp to Denis Mosko <=-

For heating coffee I use full power. I use 88 seconds because
hitting the 8 button twice is easier than hitting 9 button,
then 0 button.

As A drink mine black but also like to be efficient I punch in 77
seconds. []

Full power. 1 1/2 minutes

We must remember that microwaves come in different strengths.
Compact one tend to be in the 660- 800 watt range with 700 being
quite common. Large units tend to be in the 900-1200 watt range.

Also North America has 120 volt 60 Hz power while western Europe has
230 V 50 Hz power and Russia has 220 V 50 Hz. I imagine that the
magnetrons are built differently for different markets.

Yorkshire people smoke a lot fish other than herring.

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

Title: Whitby Fish Pie
Categories: Fish, British, Smoked, Pies, Dairy
Yield: 1 Servings

1 1/4 lb Cooked potatoes
2 oz Unsalted butter
4 oz Finnan haddie
(skin and bone removed)
1 1/2 lb Any mix of white fish
S&P
2 tb Chopped fresh parsley
1 pt Double cream
1 ts Tomato puree
1 Fat clove garlic
Zest and juice from 1 lemon
1/2 ts Caster sugar

Slice the cooked potato. Cut the smoked haddock into cubes. Skin
and bone the white fish. Cut up into large bite sized pieces.
Remember it will shrink on cooking. Season well and sprinkle with
1tbsp of the chopped parsley. Put the white fish into the dish
with the finnan haddock.

In a wide based pan, bring the cream to the boil. Peel and crush
the garlic and add to the cream. Add tomato puree, lemon zest and
juice and the caster sugar. Simmer all together until the cream
forms a thickened, reduced and slightly caramelised sauce. Taste
and season carefully. Remember that the smoked haddock will add
saltiness to the dish.

Pour the sauce over the fish. Top with overlapping slices of
potato and dot with small pieces of the unsalted butter. Bake in a
preheated oven until the top is golden brown and the fish cooked
(about 15 minutes).

Carlton Food Network http://www.cfn.co.uk

MMMMM

Cheers

Jim


... Einstein was actually a real person & not just a theoretical scientist

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//Hello JIM, //

*05.12.21* *20:13:00* in area *COOKING*
*DALE SHIPP* Theme *"microwaves"*.

Quoting Dale Shipp to Denis Mosko <=-

For heating coffee I use full power. I use 88 seconds because hitting
the 8 button twice is easier than hitting 9 button, then 0 button.

As A drink mine black but also like to be efficient I punch in 77
seconds. []

Full power. 1 1/2 minutes

We must remember that microwaves come in different strengths. Compact one tend to be in the 660- 800 watt range with 700 being quite common. Large units tend to be in the 900-1200 watt range.

Yes! Compacts tents to be in 700 watt /w 700 being quite common, Jim.

Also North America has 120 volt 60 Hz power while western Europe has 230
V 50 Hz power and Russia has 220 V 50 Hz. I imagine that the magnetrons are built differently for different markets.

Russia has ~230 V 50 Hz power too for compatibility with world market :)

QWKE, JIM.



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JIM WELLER wrote to DALE SHIPP <=-

For heating coffee I use full power. I use 88 seconds because
hitting the 8 button twice is easier than hitting 9 button,
then 0 button.

As A drink mine black but also like to be efficient I punch in 77
seconds. []

Full power. 1 1/2 minutes

We must remember that microwaves come in different strengths.
Compact one tend to be in the 660- 800 watt range with 700 being
quite common. Large units tend to be in the 900-1200 watt range.

Also North America has 120 volt 60 Hz power while western Europe has
230 V 50 Hz power and Russia has 220 V 50 Hz. I imagine that the magnetrons are built differently for different markets.

Actually the power supply circuitry handles the voltages. The magnetrons
are quite likely the same from country to country.

Computers used to have a selector switch on the power supply to select
between 120v and 230v mains supply. Since the output voltages from the
power supply is all in direct current the frequency of the incoming
power is of little importance.

There are also travel converters which will let you use your Can/Am
voltage accessories (hair dryers, shavers, etc) on Euro mains voltage
as well as converters to allow Euro stuff to be used in North America.

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

Title: Easy Microwave Poached Eggs
Categories: Five, Eggs
Yield: 2 Servings

1/4 c Cold water
1 tb White vinegar
2 lg Cold eggs

Pour water into a microwave-safe cup or bowl; add vinegar.
Cracks eggs into the cup.

Cook eggs in the microwave for 1 minute 20 seconds.

Cooking time may vary by a few seconds depending on your
microwave.

Drain.

Recipe by: Bob Duchesneau

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... "No good deed goes unpunished." -- Sen. Margaret Chase Smith (R-Maine)
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//Hello Dave, //

*06.12.21* *5:26:00* in area *COOKING*
*JIM WELLER* Theme *"microwaves"*.

There are also travel converters which will let you use your Can/Am voltage accessories (hair dryers, shavers, etc) on Euro mains voltage as well as converters to allow Euro stuff to be used in North America.

Is North America = Canada (w/o Alaska), Dave?

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

Thanks.

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JIM WELLER wrote to DALE SHIPP <=-

Also North America has 120 volt 60 Hz power while western Europe has
230 V 50 Hz power and Russia has 220 V 50 Hz. I imagine that the magnetrons are built differently for different markets.

Power supplies. A magnetron is a magnetron, it likes a certain voltage.


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

Title: Flank Steak with Garlic Wine Sauce 1
Categories: Garlic, Meats, Sauce
Yield: 4 Servings

1 1/2 lb Flank Steak (1 piece)
1 x Salt & Pepper, To Taste
2 tb Unsalted Butter
2 tb Unsalted Butter, Softened
2 tb Thinly Slice Scallions
1 c Dry Red Wine
1 x Garlic Puree(1 head Roasted)

Sprinkle flank steak with salt and a generous amount of freshly ground
black pepper. Heat a wide heavy skillet. Do not add fat. When hot,
cook seasoned steak until seared and well browned on each side (about
1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5
minutes on each side. For best results, the meat should be quite
rare. Remove the meat from the pan and keep warm. Pour off the fat
in the skillet and add the scallions and red wine. Bring to a boil
and whisk in the garlic puree. Boil until the wine is reduced by
half, thickened, and syrupy. As it boils, scrape up the browned bits
in the skillet with a wooden spoon. Stir in the meat juices that have
accumulated under the flank steak. Boil for 1 or 2 seconds more.
Remove from the heat. Gently swirl in the 2 T soften butter so that
it incorporates into the wine. Quickly slice the meat, against the
grain, into thin strips. Arrange the slices on a hot platter, pour
sauce down the center of them and serve at once.

Author unknown. U/L to Cooking by Burt Ford 3/95 3/97.

MMMMM

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Denis Mosko wrote to Dave Drum <=-

There are also travel converters which will let you use your Can/Am voltage accessories (hair dryers, shavers, etc) on Euro mains voltage as well as converters to allow Euro stuff to be used in North America.

Is North America = Canada (w/o Alaska), Dave?

North America runs from the Isthmus of Panama on the south to the far
northern reaches of Canada and includes Alaska - which is an American
(USA) state. Hawaii, which is also an American state is an island group
in the Pacific ocean and not a pert of the North American continent.

Mexico is 120V 60hz mains current - same as US and Canada. Bv)=

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

Title: Mexican Octopus Salad
Categories: Latino, Seafood, Chilies, Citrus, Beans
Yield: 6 Servings

2 lb Octopus; cleaned, cooked,
- in 1" pieces or smaller
1 sm Red bell pepper; seeded,
- in bite sized strips
3/4 c Corn kernels
9 oz Kidney beans; drained
Romaine lettuce leaves
Salt & pepper

MMMMM-----------------------CHILE DRESSING----------------------------
1/2 c Oil
1/3 c Lemon juice
1 1/2 ts Dry oregano
1 1/2 ts Ground cumin
2 Serranos; seeded, minced

Cook octopus in boiling water until opaque (not too long,
probably less than 1 min.). Drain, rinse in cold water
and pat dry. (Remove skin if desired). Cut to size.

PREPARE CHILE DRESSING: Mix salad oil, lemon juice, dry
oregano and ground cumin and two serrano chilies, seeded
and minced.

Mix octopus, dressing, bell peppers, corn and beans. Top
lettuce with salad mixture, season with salt and pepper
to taste.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... We had to get rid of the children - the CAT was allergic!
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Bill Swisher to Jim Weller <=-

I imagine that the magnetrons are built differently for
different markets.

Power supplies. A magnetron is a magnetron, it likes a certain
voltage.

OK. I see. I wasn't sure on how they worked.

I've got a lot of smoked fish recipes in the queue but since you
don't like fish I'll skip ahead a chapter ...

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

Title: Yorkshire Battered Apple Pork Chops
Categories: British, Pork, Fruit
Yield: 4 Servings

1 lg Ribston Pippin apple
4 tb Olive oil
4 Pork loin chops, 1 inch thick
1 c Milk
3 Eggs
1 c Flour
2 tb Melted butter
1/2 ts Salt
TO ACCOMPANY:
Warm applesauce

Peel and slice the apple into 4 thick rings. Melt the oil in an
oven-proof pan, and brown them for about 1 minute on each side.
Put an apple ring on each chop. Whisk the milk, eggs, flour butter
and salt until well mixed. Pour the batter over the chops and bake
for 35 minutes at 450 F until the batter is browned and puffy.
Serve immediately with some warm applesauce.

Since the batter bakes with the pork chops, it swells up and
around the chops and becomes crisp on top but stays soft and moist
inside - like a Yorkshire pudding.

Thin chops tend to become dry and tough so use thick ones.

MMMMM



Cheers

Jim


... Olive Garden is so tasty I wish Italy was real.

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Quoting Dave Drum to Jim Weller <=-

I imagine that the magnetrons are built differently for
different markets.

Actually the power supply circuitry handles the voltages. The
magnetrons are quite likely the same from country to country.

So I've learned.

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

Title: Old Fashioned Fish Bake
Categories: British, Fish, Smoked, Cod, Cheese
Yield: 4 Servings

1 1/4 lb Smoked cod
1 oz Butter
2 Leeks; thinly sliced
1 oz Flour
1/2 pt Milk
2 tb Cream
Freshly milled black pepper
1 Bay leaf
Chopped parsley
1 oz Grated cheddar cheese

Generously grease a pie dish with butter, remove all bones from
fish and cut in portions, place in pie dish. Melt butter in a
saucepan, add leeks, cook gently for two minutes. Add in flour and
cook for one minute. Which in milk and cream. Bring to the boil.
Pour sauce over fish, add bay leaf. Cover and bake in a fairly
moderate oven 350f (180c) (Gas 4) for 25 minutes: Remove cover,
sprinkle cheese over the fish and return to the oven to
brown.Garnish with chopped parsley. Serve with boiled potatoes and
lemon-buttered carrots. You can substitute smoked haddock or
smoked coley in place of cod.

MMMMM


Cheers

Jim


... Dumplings are just Chinese ravioli

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//Hello JIM, //

*08.12.2021* *21:28:00* in area *COOKING*
*DAVE DRUM* Theme *"microwaves"*.

Generously grease a pie dish with butter, remove all bones from fish
and cut in portions, place in pie dish. Melt butter in a saucepan, add leeks, cook gently for two minutes. Add in flour and cook for one minute. Which in milk and cream. Bring to the boil. Pour sauce over fish, add bay leaf. Cover and bake in a fairly moderate oven 350f
(180c) (Gas 4)

Jim! What is "Gas 4"?

for 25 minutes: Remove cover,sprinkle cheese over the
fish and return to the oven to brown. Garnish with chopped parsley.
Serve with boiled potatoes and lemon-buttered carrots.

So biled carrots?!

You can substitute smoked haddock or smoked coley in place of cod.

2All: "in place of cod" -
What is a ^^^ into MMaster's recipe?




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JIM WELLER wrote to DAVE DRUM <=-

I imagine that the magnetrons are built differently for
different markets.

Actually the power supply circuitry handles the voltages. The
magnetrons are quite likely the same from country to country.

So I've learned.

I try to learn at least one new thing every day.

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

Title: Kentucky Bourbon Parfaits
Categories: Pudding, Booze, Nuts, Dairy, Chocolate
Yield: 6 servings

3 1/2 oz Box Jell-O instant chocolate
- pudding & pie filling
1 1/2 c Milk
2 tb Kentucky bourbon
8 oz Tub frozen whipped topping;
- thawed
1/2 c Chopped pecans; toasted
2 1/2 c Coarse crushed pecan sandies
- cookies
1 tb Mini semisweet chocolate
- chips

In a large bowl, combine pudding mix, milk & bourbon;
whisk until thickened and set aside.

In a medium bowl, combine whipped topping and pecans.
Place half of crushed cookies evenly into 6 parfait
glasses or dessert dishes. Layer half of pudding mixture
equally over crushed cookies then top with half of
whipped topping mixture. Repeat layers, then sprinkle
with chocolate chips.

Cover loosely and chill at least 1 hour before serving.

RECIPE FROM: https://www.mrfood.com

Uncle Dirty Dave's Archives

MMMMM


... "I am always ready to learn although I do not always like being taught!" --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Denis Mosko wrote to JIM WELLER <=-

//Hello JIM, //

Generously grease a pie dish with butter, remove all bones from fish
and cut in portions, place in pie dish. Melt butter in a saucepan, add leeks, cook gently for two minutes. Add in flour and cook for one minute. Which in milk and cream. Bring to the boil. Pour sauce over fish, add bay leaf. Cover and bake in a fairly moderate oven 350f
(180c) (Gas 4)

Jim! What is "Gas 4"?

"Gas" settings are a British/UK thing and need not concern you since temperatures in Farneheit and/or Cenipede are typically included with
them.

for 25 minutes: Remove cover,sprinkle cheese over the
fish and return to the oven to brown. Garnish with chopped parsley.
Serve with boiled potatoes and lemon-buttered carrots.

So biled carrots?!

You betcha. Dressed with a lemon-butter sauce.

You can substitute smoked haddock or smoked coley in place of cod.

2All: "in place of cod" -

Use instead of which is what "substitute" means. You could also use
plaice (an English fish breed).

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

Title: Teresa's Lemon Butter
Categories: Five, Citrus, Condiments
Yield: 4 Servings

1/4 c White sugar
1 tb Cornstarch
1 Whole lemon zest & juice
1/2 c Water
4 tb Butter

In a saucepan over medium heat, combine sugar,
cornstarch, and lemon zest. Stir in water and lemon
juice, and continue stirring. After the mixture thickens
and bubbles, continue to heat and stir for another two
minutes.

Remove the sauce from the heat and stir in the butter.
Serve warm.

Recipe by: Teresa Vermilion

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... If studying history makes you proud & happy it's not real history.
--- EzyBlueWave V3.00 01FB001F
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bake in a fairly moderate oven 350f (180c) (Gas 4)

Jim! What is "Gas 4"?

The heat dials on British ovens are numbered 1 to 9. 4 is 180 C
more detail here: https://en.wikipedia.org/wiki/Gas_mark

You can substitute smoked haddock or smoked coley in place of cod.

2All: "in place of cod" -
What is a ^^^

Cod, Coley and Haddock are all similar looking and tasting fish in the
Gadidae family. They all have mild flavoured, lean, dense, flaky, white flesh. The North Atlantic Ocean is full of them.

Google translate tells me they are called Treska, Mintay and Piksha.

Jim





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//Hello JIM, //

*11.12.21* *0:00:46* in area *COOKING*
*DENIS MOSKO* Theme *"microwaves"*.

https://en.wikipedia.org/wiki/Gas_mark -> "

Gas mark degrees Fahrenheit degrees Celsius Descriptive
1/4 225 107 Very slow/very low
1/2 250 121 Very slow/very low
1 275 135 Slow/low
2 300 149 Slow/low
3 325 163 Slow/warm
4 350 177 Medium
5 375 191 hot
6 400 204 Hot
7 425 218 HOT
8 450 232 very hot
9 475 246 Very hot
10
(omitted in most tables) 500 260 Extremely hot
"
180 or 177oC, friend?

You can substitute smoked haddock or smoked coley in place of cod.

2All: "in place of cod" - What is a ^^^

Cod, Coley and Haddock are all similar looking and tasting fish in the
Gadidae family.

What is ^^^^^^^?

They all have mild flavoured, lean, dense, flaky,
white flesh. The North Atlantic Ocean is full of them.

What the ^^^^^^^^^^^? :)

Google translate tells me they are called Treska, Mintay and Piksha.

Jim, yes! Fishes in our ocean - treska, mintay, piksha & putasu. And in Yours?



--- WinPoint Beta 5 (359.1)
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Denis Mosko wrote to JIM WELLER <=-

https://en.wikipedia.org/wiki/Gas_mark -> "

Gas mark degrees Fahrenheit degrees Celsius Descriptive
1/4 225 107 Very slow/very low
1/2 250 121 Very slow/very low
1 275 135 Slow/low
2 300 149 Slow/low
3 325 163 Slow/warm
4 350 177 Medium
5 375 191 hot
6 400 204 Hot
7 425 218 HOT
8 450 232 very hot
9 475 246 Very hot
10
(omitted in most tables) 500 260 Extremely hot
"
180 or 177oC, friend?

It is usually "rounded" up to 180ºC or down to 175ºC. The few degrees
either way will not make a big difference.

You can substitute smoked haddock or smoked coley in place of cod.

2All: "in place of cod" - What is a ^^^

Cod, Coley and Haddock are all similar looking and tasting fish in the
Gadidae family.

What is ^^^^^^^?

Part of the "scientific" nomenclature of the fish.

They all have mild flavoured, lean, dense, flaky,
white flesh. The North Atlantic Ocean is full of them.

What the ^^^^^^^^^^^? :)

Google translate tells me they are called Treska, Mintay and Piksha.

Jim, yes! Fishes in our ocean - treska, mintay, piksha & putasu. And in Yours?

Same old, same old.

Monkfish is also known as "poor man's lobster".

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

Title: Bacon & Monkfish Kebabs
Categories: Seafood, Pork, Chilies, Herbs
Yield: 4 Servings

8 oz Monkfish
1 sm Habanero or other red chile;
- seeded, fine chopped
1 Sprig rosemary; fine chopped
Salt & pepper
6 sl (rashers) unsmoked streaky
- bacon; cut in half
2 lg Bell peppers
8 Cherry Tomatoes
2 cl Garlic
1/4 pt Olive oil
1 Sprig thyme; rough chopped
Juice of 1 lemon
4 Kebab sticks; soaked for
- 30 minutes

Cut the fish into 12 small cubes and make four or five
small incisions in each piece with a sharp knife. Gently
push the chopped chile and some of the rosemary into the
incisions, season with salt and pepper. Wrap each cube of
fish with a rasher of bacon. Skewer the fish making sure
that you pierce the end of the bacon to avoid it
unwrapping. Alternate with pepper and tomatoes.

To make the marinade: chop the garlic and add to the olive
oil. Add thyme, the rest of the rosemary and juice of half
the lemon and marinate the Kebabs for at least half an
hour.

Cook the Kebabs on a barbecue or hot grill for about 4-5
minutes either side.

We cooked this under a grill which was not ideal, and
needed to cook it for a little longer.

BBC program called the "Good Food Show"

Steve Crawley - West Sussex U.K.

From: Steve Jestico; Chile-Heads List - 22 Dec 1996

Uncle Dirty Dave's Archives

MMMMM

... "Peanut butter is the pate of childhood." -- Florence Fabricant
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