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.
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)
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.
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'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.
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).
Less than $3 or how many?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.
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
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.
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.
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.
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 $$$. I likes me
bargains.
I don't know about Olindo's, just know that I can get it at a good
price there and it seems to be good stuff. Steve's mom introduced us to the store; we try to get there every time we visit his family in NYS.
We had enough that Mom canned quarts of them, made chili sauce or green tomato relish, plenty eaten in blts, etc.
I was being a "push cart peddler" selling freshly picked veg and fruit
in town. Sort of a rolling farmer's market. And my customers knew that
all my produce was fresh picked that day. I actually brought in more
$$$ 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.
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.
Title: "Onofrio's" Simple Seafood Marinara
Categories: Seafood, Pasta, Cheese
Yield: 5 Servings
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