• sweet potatoes

    From JIM WELLER@1:135/392 to DAVE DRUM on Sun Dec 26 19:56:00 2021

    Quoting Dave Drum to Bill Swisher <=-

    boil the heck out of them ...
    On the rare occasion I'll nuke one.

    Baking is best but nuking sure is fast and convenient. I do both.

    Tom Chin recently did an article for Serious Eats full of tips for
    roasting them:

    First, freeze them to drive out excess water and concentrate flavour.

    That also lowers the starting temperature allowing more time for
    the enzymes in them to convert starch to maltose.

    Also start the sweet potatoes in a cold oven to further enhance
    sweetness via gradual heating, which stretches out the time spent
    for that enzymatic activity.

    Do them for about 2 hours, depending on their size, at just 300 F.
    instead of at a higher heat for a shorter time period.

    Wrap them in foil to ensure they don't dry out too quickly.

    Unwrap them towards the end and crank up the oven temp
    to 450 F for about 40 minutes more to char and roast them and to
    caramelize surface sugars.

    known as Pommes Anna

    That's a lot of work to tart up some sweet potatoes.

    Some things that are a lot of work are worth the effort!

    sweet potato casserole w/marshmallows

    That is so disgusting; I can't even imagine it.

    my favourite thing
    Title: Deep Fried Sweet Potato Fries
    Crushed rosemary
    Cayenne

    Yeah, sweet potato fries are delicious and just cry out for that
    cayenne kick.

    I nuked a huge one a couple days before Christmas. It was about 4
    pounds! It took 10 minutes and then an additional 8 minutes more.
    I mashed it with salt (not very much these days), black pepper,
    cayenne, butter, milk and cream. It reheated well for a Christmas
    dinner side dish.


    Cheers

    Jim

    ... Baking is both magic and science.

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  • From Dave Drum@1:3634/12 to JIM WELLER on Mon Dec 27 05:27:00 2021
    JIM WELLER wrote to DAVE DRUM <=-

    Quoting Dave Drum to Bill Swisher <=-

    boil the heck out of them ...
    On the rare occasion I'll nuke one.

    Baking is best but nuking sure is fast and convenient. I do both.

    Tom Chin recently did an article for Serious Eats full of tips for roasting them:

    First, freeze them to drive out excess water and concentrate flavour.

    That also lowers the starting temperature allowing more time for
    the enzymes in them to convert starch to maltose.

    Also start the sweet potatoes in a cold oven to further enhance
    sweetness via gradual heating, which stretches out the time spent
    for that enzymatic activity.

    Do them for about 2 hours, depending on their size, at just 300 F.
    instead of at a higher heat for a shorter time period.

    Wrap them in foil to ensure they don't dry out too quickly.

    Unwrap them towards the end and crank up the oven temp
    to 450 F for about 40 minutes more to char and roast them and to caramelize surface sugars.

    I'm not much on sweet 'taters except as "fries" but those are good tips.

    known as Pommes Anna

    That's a lot of work to tart up some sweet potatoes.

    Some things that are a lot of work are worth the effort!

    Of course, on the flip side - some aren't. The trick is knowing the
    difference. Bv)=

    sweet potato casserole w/marshmallows

    That is so disgusting; I can't even imagine it.

    Once a year it's OK. And traditional in my family - two branches of
    which have Virginia and North Carolina roots.

    my favourite thing
    Title: Deep Fried Sweet Potato Fries
    Crushed rosemary
    Cayenne

    Yeah, sweet potato fries are delicious and just cry out for that
    cayenne kick.

    I nuked a huge one a couple days before Christmas. It was about 4
    pounds! It took 10 minutes and then an additional 8 minutes more.
    I mashed it with salt (not very much these days), black pepper,
    cayenne, butter, milk and cream. It reheated well for a Christmas
    dinner side dish.

    The jury is still out on the salt : blood pressure equation. There is a
    growing school of thought in the medical field that salt is not as big
    a boogeyman (if at all) as previously thought.

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

    Title: Algie Petrere's Top Gun Bourbon & Sweet Potato Pie
    Categories: Pies, Booze, Pastry, Potatoes, Pastry
    Yield: 6 Servings

    2 c Mashed sweet potatoes
    1/2 c Bourbon
    3 lg Eggs
    4 tb Softened butter
    1 c Sugar
    1 ts Vanilla
    1 ts Nutmeg
    1 tb Lemon juice
    1 (9") uncooked pie shell

    Set oven to 325ºF/160ºC. Combine all ingredients. Using
    a wire whisk, mix ingredients thoroughly. Pour mixture
    into the pie shell. Bake for 45 minutes, or until crust
    is golden brown and center is just set.

    Comment: Algie Petrere is another winner in our 2003
    Stirrin' It Up for the Holidays recipe contest. The
    bourbon gives this wonderful sweet potato pie a piquant
    kick. If you want to cut back on the liquor, Algie
    recommends that you substitute half of the bourbon
    with another liquid such as juice from canning figs
    or pears.

    From: http://www.jfolse.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dale Shipp@1:261/1466 to Jim Weller on Tue Dec 28 00:10:04 2021
    On 12-26-21 19:56, Jim Weller <=-
    spoke to Dave Drum about sweet potatoes <=-

    One of my musing about sweet potatoes is the fact that the skin is
    essentially unedible, unlike the skin of white potatoes (especially
    Idaho baking potatoes). OTOH, it does peel off fairly easily.

    When we were first married three score years ago, we usually bought
    picnic hams because they were a good bit less expensive. These days, I
    cannot recall seeing picnic hams in the grocery stores. Why not? Have
    all of the picnic shoulders gone over to the home smoking crowd?

    Any thoughts?

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

    Title: Boiled Ham
    Categories: Ham
    Yield: 1 servings

    1 Ham half of picnic shoulder
    4 sm Onions, peeled
    4 New potatoes
    4 Young carrots, scraped
    2 Ribs of celery, including
    The tops
    Optional: One cabbage, cut
    Into quarters
    8 Whole peppercorns

    Place the ham and celery in a big deep pot. Add water to cover, and
    bring to a boil. Reduce heat to simmer, and cook until the ham is
    almost tender (2-3 hours). Add onions, carrots and potatoes, and
    simmer until vegetables are crisp tender. About 15-20 minutes before
    serving, add the cabbage quarters, and simmer until crisp tender. Do
    not overcook the cabbage. Overcooked cabbage is NOT a nice thing.

    To serve, remove the ham from the broth. Slice as needed. Serve with
    the carrots, potatoes, onions and cabbage (toss the celery, it did its
    bit by flavoring the broth.) Offer a dish of the ham broth to spoon
    over the meat and vegetables, some horseradish and good hot mustard
    for the ham.

    Reserve the remaining broth for bean soup later in the week. Leftover
    ham may be used in casseroles, sandwiches (my favorite is thin-sliced
    boiled ham, on a good crusty French-type roll that has been dipped in
    the warmed broth), however else you choose to dispose of the stuff.

    Kathy in
    Bryan, TX

    From: Kathy Pitts Date: 08-16
    Cooking Ä

    MMMMM


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  • From JIM WELLER@1:135/392 to DAVE DRUM on Tue Dec 28 21:27:00 2021

    Quoting Dave Drum to Jim Weller <=-

    sweet potato casserole w/marshmallows

    That is so disgusting; I can't even imagine it.

    Once a year it's OK. And traditional in my family - two branches of
    which have Virginia and North Carolina roots.

    From what I've read, it is indeed a southern thing. I have never
    encountered it at all anywhere in Canada.

    The jury is still out on the salt : blood pressure equation. There is
    a growing school of thought in the medical field that salt is not as
    big a boogeyman (if at all) as previously thought.

    It may be that some people are salt sensitive and others are not.

    The combination of less salt AND less coffee has helped me avoid
    needing medication. I dropped 20 points in a week.

    Title: Algie Petrere's Top Gun Bourbon & Sweet Potato Pie

    Yeah, sweet potato and pumpkin are interchangeable in many dishes.

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

    Title: The Vinegar Cocktail
    Categories: Beverages, Alcohol, Fruit
    Yield: 1 Serving

    2 oz Gin
    1 oz Juice or strong tea
    2 ts Thick sweetener, such as
    Honey, molasses, or maple
    Syrup
    1 ts Vinegar, such as sherry,
    Apple cider, balsamic, etc.

    In a cocktail shaker, stir the last three ingredients well to
    combine. Add the gin and plenty of ice. Shake and strain into a
    chilled glass.

    From: The Paupered Chef

    MMMMM





    Cheers

    Jim


    ... 2020 has shown me you don't need fun to have alcohol.

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  • From Dave Drum@1:3634/12 to JIM WELLER on Wed Dec 29 06:33:00 2021
    JIM WELLER wrote to DAVE DRUM <=-

    sweet potato casserole w/marshmallows

    That is so disgusting; I can't even imagine it.

    Once a year it's OK. And traditional in my family - two branches of
    which have Virginia and North Carolina roots.

    From what I've read, it is indeed a southern thing. I have never encountered it at all anywhere in Canada.

    Considering that a good part of my family tree has its roots in Virginia
    and the Carolinas that's not surprising. Especially as we were mostly
    all "working class" with damned few in the upper drust.

    The jury is still out on the salt : blood pressure equation. There
    is a growing school of thought in the medical field that salt is
    not as big a boogeyman (if at all) as previously thought.

    It may be that some people are salt sensitive and others are not.

    Sort of like Shawn's red meat problem?

    The combination of less salt AND less coffee has helped me avoid
    needing medication. I dropped 20 points in a week.

    Have you tried potassium chloride (aka Nu Salt) as a substitute? A word
    of warning - it's acceptable in "normal" doses. But if you overload it
    gets very bitter.

    Title: Algie Petrere's Top Gun Bourbon & Sweet Potato Pie

    Yeah, sweet potato and pumpkin are interchangeable in many dishes.

    Rabbits show up a lot too. Especially in working class dishes:

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

    Title: Canadian Rabbit Stew
    Categories: Game, Vegetables, Herbs, Breads
    Yield: 3 servings

    1 lg Whole rabbit
    1 qt Water
    2 tb Cornstarch
    6 Sliced carrots
    6 md Potatoes; diced
    1 c Corn niblets
    1 c Green peas
    1 c Wax or green beans
    1 md Onion; chopped
    1 c Diced celery
    1 Bay leaf
    Salt & pepper

    MMMMM------------------------DUMPLINGS-------------------------------
    1 c A-P flour
    1 1/2 ts Baking powder
    1/2 ts Salt
    2 tb Chilled shortening or lard
    1/4 c (to 1/2 c) milk *

    * the less you use, the better the dumplings seem to
    hold together

    Boil the rabbit in the water until its meat is tender,
    then remove it from the pot and bone it. Put the meat
    into a large kettle, add 2 cups of the broth in which
    the rabbit was cooked, bring to a boil, and add a
    thickening sauce that you’ve made by stirring the
    cornstarch into 1/4 cup of the remaining rabbit broth.
    Allow the kettle’s contents to boil for another minute,
    then reduce the heat. Add all the remaining ingredients.

    DUMPLINGS: Sift the dry ingredients together into a
    bowl, then cut in the shortening with a pastry blender
    until the mixture resembles coarse meal. Add the milk
    all at once, stir lightly just until the dough holds
    together, and then drop rounded tablespoonfuls of the
    mixture on top of the gently bubbling stew. With the
    heat adjusted so that the liquid just simmers, let the
    dumplings cook - uncovered - for 10 minutes, then cover
    and let them cook 10 minutes longer, or until the steam
    has fluffed them up nicely.

    If you need to thicken the stew, do so after removing
    the dumplings.

    Serve homemade tomato relish and cranberry sauce on the
    side, to give your hearty meal just the proper finishing
    touch.

    By George Fournier and Robert C. Winans

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

    Uncle Dirty Dave's Archives

    MMMMM

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  • From JIM WELLER@1:135/392 to DAVE DRUM on Wed Dec 29 21:18:00 2021

    Quoting Dave Drum to Jim Weller <=-

    The combination of less salt AND less coffee has helped me avoid
    needing medication. I dropped 20 points in a week.

    Have you tried potassium chloride

    Nah. I seem to have things under control.


    Cheers

    Jim


    ... When I was a kid Cheerios came in one flavour & that flavour was paper

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