• 'Maters was:Ingredients was:Pastry into microwave

    From Dave Drum@1:229/452 to Ruth Haffly on Fri Dec 10 13:25:04 2021
    Ruth Haffly wrote to Dave Drum <=-

    Some are more noticeable in their power cycles than others. Ours is definatly noticeable, but then, too, I've lived with it for 7 years
    so I'm more aware of the varients in power/noise.

    My usual practice is to set it and push the button and go back to the
    confuser or whatever else I was doing. I seldom hang about waiting for
    the nuker to finish. Bv)=

    And I got a positive result - the dish/chicken log which had often had
    a hard to cut bottom at 4 minutes full power was pretty tender all the
    way around at 60% .... and still done properly (cooked enough to kill
    any bad stuff lurking in/on the dish).

    Pays to experiment. (G)

    Yess it do.

    8<----- SNIP ----->B

    bush beans take less time than pole beans to produce beans. Bush
    beans also will take up less room in a garden.

    We often "companion planted" pole beans and tomatoes since both used stakes to hold them upright.

    My dad rarely staked his tomato plants; he just planted everything in
    rows and let them (somewhat) sprawl.

    I found that with the larger varieties of tomato staking kept the fruit
    off the ground and permitted higher yields.

    That's probably why Dad grew them--fit as much as he could into a
    small space.

    Errrrmmmmm - the bush beans spread oout horizontally. The pole beans
    go vertical on their space requirements - but they take more effort to establish.

    They were somewhat contained by themselves; IIRC, he planted about 3 or
    4 rows of them close together, then had a bit of a gap before the next vegetable.

    I always planted my "crops" with room to walk/hoe between the rows. But,
    then I was on a farm with a LARGE garden area. Our strawberry patch was
    30 feet by 60 feet. Blackberries and raspberries were planted around the
    fences ..... just picturing it in my mind brings a tear to my eye. I
    really miss my Granddad.

    8<----- HACK ----->B

    I'm *much* more likely to grab C.O.M. Although I recently picked up a new(ish) Campbell's Cream of Mushroom and Chicken. I have yet to tey
    it however.

    Sounds interesting. I've been buying a lot of the Wegman's brand soups
    the last couple of years but have also bought Annie's Organics.

    Check the "establishment number" on the can to see who really makes it
    for Weggies. For instance Campbell Soups will have EST M4P+P49 (Camden,
    NJ) or M4R+P8039 (Maxton, NC 28364) or ..... https://tinyurl.com/USDA-EST
    which is typical bureaucratese - but you CAN get what you want with a
    bit of diligence. U have their app on my phone which, oddly, is easier
    to use than the website. I usually check ALDI house brands to see who's
    guilty of the product. Bv)=

    I still tend to make my own COM--white sauce with mushrooms, altho last month when Steve made chicken casserole for the VFW meeting, I boought
    the canned soup. Made in the quantity he did, it was more efficient
    time wise to use the soup. I'll be doing some later today for a left
    over turkey casserole.

    I've done "home-made" COM a couple of times - but Campbell's is as
    good (or better) and a whole lot less work - freeing me to play ...
    errr to experiment with other things. Bv)=

    We needed a half dozen or so cans of the soup so bought an 8 pack at Sam's. Steve used 7 of the 8; I used the last one when I made a chicken casserole a few days later. I'd bought some Wegman's brand COM to use
    but needed the last can of Campbell's to have enough.

    Like this:

    Title: Cream of Crab Meat
    Categories: Seafood, Dairy, Vegetables
    Yield: 6 Servings

    Sounds interesting. Last night we went to the Franklin County Amateur Radio Club Christmas dinner at Shucker's Oyster Bar. For sides, one
    offer was a seafood chowder, used mahi mahi and shrimp. We both tried
    it; it was good but for the over abundance of their house seasoning
    (also on the scallops we both had). The guy sitting next to me had
    ordered it as both a starter and a side, said that there was more
    shrimp in the 2nd cup than the first. I think I had one good sized
    shrimp and a couple of small ones in my cup.

    1 Chicken bouillon cube **

    ** or a tablespoon of Minor's/GFS chicken base

    Or whatever else you have; I have some from Olindo's Italian Market
    (in Rochester, NY).

    I wonder who makes it for them. The USDA thing is how I learned the GFS
    soup bases are from Minor's .... at 1/3 less $$$. I likes me bargains.

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

    Title: Bargain Grilled Monkfish w/Sweet Chile Glaze
    Categories: Seafood, Citrus, Chilies
    Yield: 2 Servings

    2 (170 g/6 oz) monkfish tail;
    - skinned
    1 Red chilli; fine chopped
    2 ts Dark soy sauce
    1 Lime: grated rind & juice
    1/4 ts Allspice berries; crushed
    55 g (2oz) light soft brown sugar

    Preheat the grill.

    Stir the chilli, soy sauce, lime rind and juice, allspice
    and sugar together.

    Grill the fish for about 3 mins. Turn over and grill for 4
    minutes.

    Spoon the chilli mix over the fish. Return to the grill
    for a further 2-3 minutes.

    Serve with sweet potato mash and green beans.

    Cheap Family Recipes: Good To Know TV

    From: http://www.goodtoknow.co.uk

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Well, if Mommy is a Commie then we're gonna turn her in!" -- 1950s jingle --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Denis Mosko@1:153/757.1315 to Dave Drum on Mon Jan 10 17:30:15 2022
    //Hello Dave, //

    *05.02.2036* *6:28:16* in area *COOKING*
    *Ruth Haffly* Theme *"'Maters was:Ingredients was:Pastry into microwave"*.

    Or whatever else you have; I have some from Olindo's Italian Market (in
    Rochester, NY).

    I wonder who makes it for them. The USDA thing is how I learned the GFS soup bases are from Minor's .... at 1/3 less $$$. I likes me bargains.
    Less than $3 or how many?




    --- WinPoint Beta 5 (359.1)
    * Origin: BuNIh HSE (1:153/757.1315)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Fri Dec 10 14:17:21 2021
    Hi Dave,

    Some are more noticeable in their power cycles than others. Ours is definatly noticeable, but then, too, I've lived with it for 7 years
    so I'm more aware of the varients in power/noise.

    My usual practice is to set it and push the button and go back to the confuser or whatever else I was doing. I seldom hang about waiting for
    the nuker to finish. Bv)=

    I'm generally using mine as part of the meal preparation so am in the
    kitchen already. For lunch today we had tomato soup done in the
    microwave and toasted cheese sandwiches done on a griddle on the
    induction cooker. Steve made the sandwiches while I heated the soup, set
    the table, etc.


    And I got a positive result - the dish/chicken log which had often had
    a hard to cut bottom at 4 minutes full power was pretty tender all the
    way around at 60% .... and still done properly (cooked enough to kill
    any bad stuff lurking in/on the dish).

    Pays to experiment. (G)

    Yess it do.

    And sometimes you get something worth remembering, either in a good or
    not so good way.

    8<----- SNIP ----->B


    My dad rarely staked his tomato plants; he just planted everything in
    rows and let them (somewhat) sprawl.

    I found that with the larger varieties of tomato staking kept the
    fruit off the ground and permitted higher yields.

    We had enough that Mom canned quarts of them, made chili sauce or green
    tomato relish, plenty eaten in blts, etc.


    That's probably why Dad grew them--fit as much as he could into a
    small space.

    Errrrmmmmm - the bush beans spread oout horizontally. The pole beans
    go vertical on their space requirements - but they take more effort to establish.

    They were somewhat contained by themselves; IIRC, he planted about 3 or
    4 rows of them close together, then had a bit of a gap before the next vegetable.

    I always planted my "crops" with room to walk/hoe between the rows.
    But, then I was on a farm with a LARGE garden area. Our strawberry
    patch was 30 feet by 60 feet. Blackberries and raspberries were

    Dad planted a couple of gardens; one was maybe 15'x15', the other about 10'x20'. With a growing season basically late May to early September, he planted what would grow quickly and in abundance--to feed a family of 7
    over the winter.


    planted around the fences ..... just picturing it in my mind brings a
    tear to my eye. I really miss my Granddad.

    I understand; I never knew my dad's parents (They both died the year
    before Mom and Dad got married.) and barely knew my maternal
    grandfather. I was 4 when he passed away. I've better memories of my grandmother; she died my senior year of college.


    8<----- HACK ----->B

    I'm *much* more likely to grab C.O.M. Although I recently picked up a new(ish) Campbell's Cream of Mushroom and Chicken. I have yet to tey
    it however.

    Sounds interesting. I've been buying a lot of the Wegman's brand soups
    the last couple of years but have also bought Annie's Organics.

    Check the "establishment number" on the can to see who really makes it
    for Weggies. For instance Campbell Soups will have EST M4P+P49
    (Camden, NJ) or M4R+P8039 (Maxton, NC 28364) or ..... https://tinyurl.com/USDA-EST which is typical bureaucratese - but you
    CAN get what you want with a
    bit of diligence. U have their app on my phone which, oddly, is easier
    to use than the website. I usually check ALDI house brands to see
    who's guilty of the product. Bv)=

    I might, if I really want to know.


    I still tend to make my own COM--white sauce with mushrooms, altho last month when Steve made chicken casserole for the VFW meeting, I boought
    the canned soup. Made in the quantity he did, it was more efficient
    time wise to use the soup. I'll be doing some later today for a left
    over turkey casserole.

    I've done "home-made" COM a couple of times - but Campbell's is as
    good (or better) and a whole lot less work - freeing me to play ...
    errr to experiment with other things. Bv)=

    We needed a half dozen or so cans of the soup so bought an 8 pack at Sam's. Steve used 7 of the 8; I used the last one when I made a chicken casserole a few days later. I'd bought some Wegman's brand COM to use
    but needed the last can of Campbell's to have enough.

    Like this:

    Title: Cream of Crab Meat
    Categories: Seafood, Dairy, Vegetables
    Yield: 6 Servings

    Sounds interesting. Last night we went to the Franklin County Amateur Radio Club Christmas dinner at Shucker's Oyster Bar. For sides, one
    offer was a seafood chowder, used mahi mahi and shrimp. We both tried
    it; it was good but for the over abundance of their house seasoning
    (also on the scallops we both had). The guy sitting next to me had
    ordered it as both a starter and a side, said that there was more
    shrimp in the 2nd cup than the first. I think I had one good sized
    shrimp and a couple of small ones in my cup.

    1 Chicken bouillon cube **

    ** or a tablespoon of Minor's/GFS chicken base

    Or whatever else you have; I have some from Olindo's Italian Market
    (in Rochester, NY).

    I wonder who makes it for them. The USDA thing is how I learned the
    GFS soup bases are from Minor's .... at 1/3 less $$$. I likes me
    bargains.

    I don't know about Olindo's, just know that I can get it at a good price
    there and it seems to be good stuff. Steve's mom introduced us to the
    store; we try to get there every time we visit his family in NYS.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... If you think you are confused now, wait until I explain it!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:229/452 to Ruth Haffly on Sun Dec 12 11:02:12 2021
    Ruth Haffly wrote to Dave Drum <=-

    My dad rarely staked his tomato plants; he just planted everything in
    rows and let them (somewhat) sprawl.

    I found that with the larger varieties of tomato staking kept the
    fruit off the ground and permitted higher yields.

    We had enough that Mom canned quarts of them, made chili sauce or green tomato relish, plenty eaten in blts, etc.

    I was being a "push cart peddler" selling freshly picked veg and fruit
    in town. Sort of a rolling farmer's market. And my customers knew that
    all my produce was fresh picked that day. I actually brought in more
    $$$ uring the season than my dad who was a union coal miner. But, I did
    not own/rent the land. My grandfather hauled me back and forth (and it
    was his farm) as well as supplying the seed, implements and advice. I
    also didn't take out taxes.

    That's probably why Dad grew them--fit as much as he could into a
    small space.

    Errrrmmmmm - the bush beans spread oout horizontally. The pole beans
    go vertical on their space requirements - but they take more effort to establish.

    They were somewhat contained by themselves; IIRC, he planted about 3 or
    4 rows of them close together, then had a bit of a gap before the next vegetable.

    I always planted my "crops" with room to walk/hoe between the rows.
    But, then I was on a farm with a LARGE garden area. Our strawberry
    patch was 30 feet by 60 feet. Blackberries and raspberries were

    Dad planted a couple of gardens; one was maybe 15'x15', the other about 10'x20'. With a growing season basically late May to early September,
    he planted what would grow quickly and in abundance--to feed a family
    of 7 over the winter.

    As a peddler I was feeding many - in season. Not to mention what my old
    folks "put up" for fall/winter eating.

    8<----- DELETE ----->B

    Like this:

    Title: Cream of Crab Meat
    Categories: Seafood, Dairy, Vegetables
    Yield: 6 Servings

    Sounds interesting. Last night we went to the Franklin County Amateur Radio Club Christmas dinner at Shucker's Oyster Bar. For sides, one
    offer was a seafood chowder, used mahi mahi and shrimp. We both tried
    it; it was good but for the over abundance of their house seasoning
    (also on the scallops we both had). The guy sitting next to me had
    ordered it as both a starter and a side, said that there was more
    shrimp in the 2nd cup than the first. I think I had one good sized
    shrimp and a couple of small ones in my cup.

    1 Chicken bouillon cube **

    ** or a tablespoon of Minor's/GFS chicken base

    Or whatever else you have; I have some from Olindo's Italian Market
    (in Rochester, NY).

    I wonder who makes it for them. The USDA thing is how I learned the
    GFS soup bases are from Minor's .... at 1/3 less $$$. I likes me
    bargains.

    I don't know about Olindo's, just know that I can get it at a good
    price there and it seems to be good stuff. Steve's mom introduced us to the store; we try to get there every time we visit his family in NYS.

    It may be their own - custom canned. My friend Joe Janazzo has his Uncle Onofrio's pasta sauces custom canned/jarred at a specialist processor.

    Good products and, according to Joe, a nice sideline to his Track Shack
    bar and grill.

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

    Title: "Onofrio's" Simple Seafood Marinara
    Categories: Seafood, Pasta, Cheese
    Yield: 5 Servings

    26 oz Jar Onofrio's Classic
    - Marinara
    4 oz White wine
    6 oz Salad shrimp
    6 oz Imitation Krab or real crab;
    - picked over *
    1 Lemon; sliced thin; garnish
    Chopped parsley; garnish
    1 lb Linguini or pasta of choice;
    - cooked & reserved

    In 4 quart sauce pan, add wine simmer until reduced by
    two-thirds. Add shrimp, Krab and Onofrio's Classic
    Marinara.

    Bring to light boil. Simmer till lightly thickened. Serve
    over reserved pasta. Garnish with chopped parsley, sliced
    lemons, and Parmesan cheese.

    * I've had this, both at the Track Shack and at home. I
    got all nose-in-the-air and used *real* crab meat
    instead of the Krab. Surprise, the Krab works just as
    well here. - UDD

    Serves 4-6.

    From: http://www.onofrios.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... All that meat and no potatoes just ain't right, like green tomatoes
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Wed Dec 15 12:40:07 2021
    Hi Dave,

    We had enough that Mom canned quarts of them, made chili sauce or green tomato relish, plenty eaten in blts, etc.

    I was being a "push cart peddler" selling freshly picked veg and fruit
    in town. Sort of a rolling farmer's market. And my customers knew that
    all my produce was fresh picked that day. I actually brought in more

    We lived in a farmning area; most everybody had a garden and put up
    their own produce. Dad had a white collar job but he had grown up with a
    family garden so just continued putting one in. I think Mom's gardening experience started with WWII Victory Gardens but can't say for sure,
    can't ask her now.


    $$$ uring the season than my dad who was a union coal miner. But, I
    did not own/rent the land. My grandfather hauled me back and forth
    (and it
    was his farm) as well as supplying the seed, implements and advice. I
    also didn't take out taxes.

    Gave you spending money tho. I referred to my sewing income as "pin
    money" to somebody last week, had to explain my reference.


    They were somewhat contained by themselves; IIRC, he planted about 3 or
    4 rows of them close together, then had a bit of a gap before the next vegetable.

    I always planted my "crops" with room to walk/hoe between the rows.
    But, then I was on a farm with a LARGE garden area. Our strawberry
    patch was 30 feet by 60 feet. Blackberries and raspberries were

    Dad planted a couple of gardens; one was maybe 15'x15', the other about 10'x20'. With a growing season basically late May to early September,
    he planted what would grow quickly and in abundance--to feed a family
    of 7 over the winter.

    As a peddler I was feeding many - in season. Not to mention what my
    old folks "put up" for fall/winter eating.

    Nice thing about canning is that you don't have to spend energy to keep
    the stuff "put up" once you get it done. Freezing is a good option but
    you need to be able to keep the power on to keep the stuff frozen.
    That's why I've done both over the years.


    8<----- DELETE ----->B

    Like this:

    Title: Cream of Crab Meat
    Categories: Seafood, Dairy, Vegetables
    Yield: 6 Servings

    Sounds interesting. Last night we went to the Franklin County Amateur Radio Club Christmas dinner at Shucker's Oyster Bar. For sides, one
    offer was a seafood chowder, used mahi mahi and shrimp. We both tried
    it; it was good but for the over abundance of their house seasoning
    (also on the scallops we both had). The guy sitting next to me had
    ordered it as both a starter and a side, said that there was more
    shrimp in the 2nd cup than the first. I think I had one good sized
    shrimp and a couple of small ones in my cup.

    1 Chicken bouillon cube **

    ** or a tablespoon of Minor's/GFS chicken base

    Or whatever else you have; I have some from Olindo's Italian Market
    (in Rochester, NY).

    I wonder who makes it for them. The USDA thing is how I learned the
    GFS soup bases are from Minor's .... at 1/3 less $$$. I likes me
    bargains.

    I don't know about Olindo's, just know that I can get it at a good
    price there and it seems to be good stuff. Steve's mom introduced us to the store; we try to get there every time we visit his family in NYS.

    It may be their own - custom canned. My friend Joe Janazzo has his
    Uncle Onofrio's pasta sauces custom canned/jarred at a specialist processor.

    Good products and, according to Joe, a nice sideline to his Track
    Shack bar and grill.

    Sounds good. Probably tastes a lot better than a lot of the name brands
    on store shelves as well.


    Title: "Onofrio's" Simple Seafood Marinara
    Categories: Seafood, Pasta, Cheese
    Yield: 5 Servings


    Looks good, probably a simple marinara like I make would work. I just
    use tomato sauce/paste, water, garlic, s&p, oregano, basil and parsley.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... gnorw og... gnorw og... gnorw og nac gnihton

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)