That's the advantage - speed. I generally prefer a more
measured pace or at least a cooking arrangement where I
can see and/or smell what's going on. Do they allow
microwaves on those contest shows, speaking of which?

I have not seen them on most shows we watch, but they might have been on
Iron Chef show. OTOH, the Iron Chef kitchen has things we mortals can
only dream about, e.g. ice cream machines, cold chill, reverse broilers,
and others.

Ice cream machines were all the rage a while back. I
got one for a couple of friends for their wedding
present. Of course, they got divorced. Insta-chill is
something I never thought of, an ice bath being good
enough for the likes of me.

People tend to overseason crabmeat. I'd
reduce the Old Bay to 2 ds or so.

2 what? 2 dashes? Don't think that is a measure that MM recognizes.
1/8 teaspoon might be about the same.

Dashes. I was told that it's ok for MM, which
I actually don't use, not having had much truck
with recipes until after it had outlived its
usefulness as far as I could see.

From: Earl Shelsby Date: 01 Feb 94

Insofar as we're talking about blasts from the past.

He is one of several that I extracted from my data base to use in
posting. Just so happens that his recipes came in blocks that spanned several days.

We could spend quite a bit of time reminiscing.

From: D. Pileggi

He spent his time collecting recipes; largely
Jewish ones. Some of them, especially the Sephardic,
are out of the ordinary. Others not so.

---------- Recipe via Meal-Master (tm) v8.00

Title: Chai Kurdi (Kurdish Tea)
Categories: Beverages, Ethnic
Yield: 4 servings

1 tb India tea leaves 2 c -water, boiling
1 Cinnamon;stick, 4" Sugar cubes

The Kurds like this sweet, aromatic tea. The cubes of sugar are
dissolved
in the mouth as the tea is drunk, the sweeter the better.

1. Put the tea and cinnamon in a tea pot and pour in the boiling water.
Allow to steep for 5 minutes.

Serve hot with sugar cubes. Serves 4.

"Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic
Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by
Donald I. Fine, Inc., New York, N.Y.

DPileggi in Houston, Texas

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 09-22-18 02:31, Michael Loo <=-
spoke to Dale Shipp about 313 kitchen toys <=-

I have not seen them on most shows we watch, but they might have been on Iron Chef show. OTOH, the Iron Chef kitchen has things we mortals can
only dream about, e.g. ice cream machines, cold chill, reverse broilers,
and others.

Ice cream machines were all the rage a while back. I
got one for a couple of friends for their wedding

I expect that what you are talking about is a hand or electric crank
machine about the footprint of a dutch oven and perhaps 12-18 inches
tall. The machines I am talking about on these shows are much larger,
perhaps the size of a small frig or more.

People tend to overseason crabmeat. I'd
reduce the Old Bay to 2 ds or so.

2 what? 2 dashes? Don't think that is a measure that MM recognizes.
1/8 teaspoon might be about the same.

Dashes. I was told that it's ok for MM, which

As I was told by Dave Drum. I also have a measuring spoon with a
variety of small measurements, e.g. tad, smidgen, etc. I also have a
recipe for fake Cajun gravy that uses some of those measurements.

From: D. Pileggi

He spent his time collecting recipes; largely
Jewish ones. Some of them, especially the Sephardic,
are out of the ordinary. Others not so.

He also seemed to post a lot of Luby's recipes.

Most of the ones in today's file are for various vegetables and soups.
I could have given you some zucchini soup, but decided not to torture you
and chose this one instead.

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

Title: Luby's Dirty Rice
Categories: Rice
Yield: 4 Servings

1 c Converted rice
6 oz Chicken livers, rinsed and
Drained
1 1/2 ts Seasoned salt
3/4 ts Garlic powder
1 c Butter or margarine, melted
3/4 c Onion, chopped
1/2 ts Pepper
1/2 c Green onion with tops,
Slices

Cook the rice according to the package directions.

While the rice cooks, preheated the oven to 350 degrees F. Lightly
grease a baking pan large enough to hold the livers in a single layer.

Place the chicken livers in the prepared pan. Sprinkle with 1
teaspoon of the seasoned salt and 1/4 teaspoon of the garlic powder.
Drizzle with 1/2 cup of the melted butter/margarine.

Bake the livers in the preheated oven for 12 minutes. Turn the livers
and continue baking for 8 to 10 minutes longer or until cooked
through.

Coarsely chop the livers and retain any liquid in the pan.

In a 10-inch skillet, cook the onions in the remaining 1/2 cup of
butter/margarine until tender but not browned. Add the remaining 1/2
teaspoon of salt and 1/2 teaspoon of garlic, the livers, and liquid
from the baking pan. Heat through, stirring occasionally. Add the
liver mixture to the rice. Mix well.

Makes 6 servings.

Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection"
(Luby's Cafeterias, Inc., $9.95)

From: David Pileggi Date: 04-07-97
Cooking

MMMMM



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