NANCY BACKUS wrote to DAVE DRUM <=-

Whereas mine has far too many. I'm slowly whittling away at the
unused utensils and small appliances as I transfer from cooking
to convenience.

Never been one that much for gadgets... but have some that proved
useful...

I'm not, by any means, an early adopter. But if a tool is useful
to me and I will use it enough to justify the room .. .. I get
there as needed.

I rarely decide something would be used sufficiently to justify the
space it would take up.... :)

I'm willing to sacrifice major counter space if I can find a Farberware Rotisserie Grill Indoor Hearth Broiler. I used the heck out of mine from
the time I acquired it. But it somehow disappeared in shifting residence
from the black mold infested tin can to my house. Like the ricer. And I
see on eBay and Amazon that the things are *very* pricey (I just saw a
used one on Amazon for over $400). I'll keep looking - eventually I'll
find a new Ferris Wheel for the chookens to ride.

It's a lot easier and cost effective for one in my situation to eat
out or do take-away. But, I *still* get the urge to cook something -
whether to try it out or to prove "I can make that better at home".

I like to mess with stuff on occasion, just for the fun of it... but
not usually the try to do it better at home... We tend to eat a fair
number of meals out, but a lot of that is for socializing, and our
usual haunts are generally not too expensive... especially for what
we can get...

Most of the places I go are regular stops for me. And social
occasions. On Sunday mornings there is an informal "Breakfast Club"
with a core of four friends (I'm the youngest). We visit a different
venue every Sunday morn at 08:00 so we can get fed and be gone before
the after church crowd troops in. A loose group of friends, relatives, etc. come and go from the group on an informal basis.

Sounds a lot like our 4th Sunday group... :) Except we are part of the "after church" crowd.... ;)

Les and Howard do services on Friday evenings (if they go). I'm not in
any way a religionist and Sonny doesn't get out much.

My latest replacement is a "ricer" because mine got lost in the move
from the tin can to the real house. And it's my favourite way of
mashing potatoes. (Cauliflower too).

I don't think I have one of those any more... but I don't mash things
very often, and when I do, I'm usually just using a fork... ;)

It's easier for me than dragging out the stand mixer to make whipped potatoes. Nice thing about the ricer - no lumps in my mash.

I don't worry much about lumps in my mash.... And I've not dragged out
the stand mixer (or even the hand mixer) in a very long time for anything.... ;)

No lumps is handy when you're piping mash onto a shepherd's pie.

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

Title: Irish Comfort Classics Shepherd's Pie
Categories: Beef, Potatoes, Dairy, Vegetables, Mushrooms
Yield: 5 Servings

1 1/2 lb 93% lean ground beef (ground
- round) *
2 tb + 2 ts water
Salt & pepper
1/2 ts Baking soda
2 1/2 lb Russet potatoes; peeled,
- in 1" chunks
4 tb Unsalted butter; melted
1/2 c Whole milk
1 lg Egg yolk
8 Scallions; green only, thin
- sliced
2 ts Oil
1 lg Onion; peeled, chopped
4 oz White mushrooms; trimmed,
- chopped
1 tb Tomato paste
2 cl Garlic; minced
2 tb Madeira or ruby port
2 tb All-purpose flour
1 1/4 c Beef broth
2 ts Worcestershire sauce
2 Sprigs fresh thyme
1 Bay leaf
2 Carrots; peeled, chopped
2 ts Cornstarch

* Don't use ground beef that's fattier than 93% or the
dish will be greasy. (Drain the grease, doofus - UDD)

Toss beef with 2 tablespoons water, 1 teaspoon salt,
1/4 teaspoon pepper, and baking soda in bowl until
thoroughly combined. Set aside for 20 minutes.

Meanwhile, place potatoes in medium saucepan; add water
to just cover and 1 tablespoon salt. Bring to boil over
high heat. Reduce heat to medium-low and simmer until
potatoes are soft and tip of paring knife inserted into
potato meets no resistance, 8 to 10 minutes. Drain
potatoes and return to saucepan. Return saucepan to low
heat and cook, shaking pot occasionally, until any
surface moisture on potatoes has evaporated, about 1
minute. Remove pan from heat and mash potatoes well.
Stir in melted butter. Whisk together milk and egg yolk
in small bowl, then stir into potatoes. Stir in scallion
greens and season with salt and pepper to taste. Cover
and set aside.

Heat oil in broiler-safe 10" skillet over medium heat
until shimmering. Add onion, mushrooms, 1/2 teaspoon
salt, and 1/4 teaspoon pepper; cook, stir occasionally,
until vegetables are just starting to soften and dark
bits form on bottom of skillet, 4 to 6 minutes. Stir
in tomato paste and garlic; cook until bottom of skillet
is dark brown, about 2 minutes. Add Madeira and cook,
scraping up any browned bits, until evaporated, about 1
minute. Stir in flour and cook for 1 minute. Add broth,
Worcestershire, thyme, bay leaf, and carrots; bring to
boil, scraping up any browned bits.

Reduce heat to medium-low, add beef in 2" chunks to
broth, and bring to gentle simmer. Cover and cook until
beef is cooked through, 10 to 12 minutes, stirring and
breaking up meat chunks with 2 forks halfway through.
Stir cornstarch and remaining 2 teaspoons water together
in bowl. Stir cornstarch mixture into filling and
continue to simmer for 30 seconds. Remove thyme and bay
leaf. Season with salt and pepper to taste.

Adjust oven rack 5" from broiler element and heat
broiler. Place mashed potatoes in large zipper-lock bag
and snip off 1 corner to create 1" opening.

Pipe potatoes in even layer over filling, making sure
to cover entire surface. Smooth potatoes with back of
spoon, then use tines of fork to make ridges over
surface. Place skillet on rimmed baking sheet and broil
until potatoes are golden brown and crusty and filling
is bubbly, 10 to 15 minutes. Let cool for 10 minutes
before serving.

SHEPHERD'S PIE MAKEOVER: Between trimming, searing, and
braising chunks of stew meat and then mashing and piping
the potato topping, traditional shepherd's pie is an
all-afternoon project. Plus, it's hefty fare. Here's how
we freshened up the concept and got dinner on the table
in about an hour.

SWAP GROUND BEEF FOR STEW MEAT: Ground meat cooks in
less than half the time required by bigger chunks and
needs no butchering.

SERVES 4 TO 6

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

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Nancy Backus on 05-09-19 11:19 <=-

I'm willing to sacrifice major counter space if I can find a
Farberware Rotisserie Grill Indoor Hearth Broiler. I used the heck out
of mine from the time I acquired it. But it somehow disappeared in shifting residence from the black mold infested tin can to my house.
Like the ricer. And I see on eBay and Amazon that the things are
*very* pricey (I just saw a used one on Amazon for over $400). I'll
keep looking - eventually I'll find a new Ferris Wheel for the
chookens to ride.

Maybe you'll find one on eBay for a steal of a price.... ;)

Most of the places I go are regular stops for me. And social
occasions. On Sunday mornings there is an informal "Breakfast Club"
with a core of four friends (I'm the youngest). We visit a different
venue every Sunday morn at 08:00 so we can get fed and be gone before
the after church crowd troops in. A loose group of friends, relatives,
etc. come and go from the group on an informal basis.

Sounds a lot like our 4th Sunday group... :) Except we are part of
the "after church" crowd.... ;)

Les and Howard do services on Friday evenings (if they go). I'm not in
any way a religionist and Sonny doesn't get out much.

So you all might as well go earlier on a Sunday.... :)

It's easier for me than dragging out the stand mixer to make whipped
potatoes. Nice thing about the ricer - no lumps in my mash.

I don't worry much about lumps in my mash.... And I've not dragged
out the stand mixer (or even the hand mixer) in a very long time for
anything.... ;)

No lumps is handy when you're piping mash onto a shepherd's pie.

I suppose.... I'd probably just spoon it on in clumps... ;)

* Don't use ground beef that's fattier than 93% or the
dish will be greasy. (Drain the grease, doofus - UDD)

Or just enjoy the grease.... (G)

ttyl neb

... Strangely strange but oddly normal.

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NANCY BACKUS wrote to DAVE DRUM <=-

I'm willing to sacrifice major counter space if I can find a
Farberware Rotisserie Grill Indoor Hearth Broiler. I used the heck out
of mine from the time I acquired it. But it somehow disappeared in shifting residence from the black mold infested tin can to my house.
Like the ricer. And I see on eBay and Amazon that the things are
*very* pricey (I just saw a used one on Amazon for over $400). I'll
keep looking - eventually I'll find a new Ferris Wheel for the
chookens to ride.

Maybe you'll find one on eBay for a steal of a price.... ;)

Or ETSY. Or Craig's List. I've got my friends at Re-Store on the look
out if one falls into their clutches.

8<----- CHOP ----->B

It's easier for me than dragging out the stand mixer to make whipped
potatoes. Nice thing about the ricer - no lumps in my mash.

I don't worry much about lumps in my mash.... And I've not dragged
out the stand mixer (or even the hand mixer) in a very long time
for anything.... ;)

No lumps is handy when you're piping mash onto a shepherd's pie.

I suppose.... I'd probably just spoon it on in clumps... ;)

* Don't use ground beef that's fattier than 93% or the
dish will be greasy. (Drain the grease, doofus - UDD)

Or just enjoy the grease.... (G)

Oh, I do. Nutritionists et al be damned.

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

Title: Rotisserie Beef Roast
Categories: Beef, Marinades, Rubs, Chilies, Citrus
Yield: 10 Servings

4 lb Beef rump roast

MMMMM--------------------------MARINADE-------------------------------
2 tb Honey
2 tb Soy sauce
1/2 tb Tabasco sauce
1/4 c Lime juice
1 ts Ground cumin
2 tb Oyster sauce; opt

MMMMM----------------------------RUB---------------------------------
6 Parts chilli spice (I use
- Baron's Dark)
6 Parts paprika (sweet)
3 Parts ground coriander
3 Parts garlic granules
3 Parts onion granules
3 Parts salt
2 Parts ground cumin
1 Part cayenne pepper
1 Part crushed red pepper
1 Part black pepper
1 Part dried leaf oregano

Combine all ingredients thoroughly and store in an
airtight jar or container.

Pierce beef roast numerous times with a fork. Combine
marinade ingredients in shallow container or resealable
freezer bag, reserving 2 tbsp of the marinade for
basting roast while barbecuing.

Marinate roast 12-24 hours in refrigerator. Discard
used marinade.

Remove roast from marinade bag and use rub to make a
paste crust. This will be mess so wear gloves if you
wish. Don't get any on your shirt as it will stain.

Preheat grill to medium heat.

Insert meat thermometer into center of beef roast.

Cook on rotisserie over drip pan in closed grill over
INDIRECT HEAT for about 1 1/2 hours (rare = internal
temp of 120øF/49øC or medium = internal temp of 140øF
/60øC).

Pass unused marinade as a sauce at table.

Uncle Dirty Dave's Kitchen

MMMMM

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Quoting Dave Drum to Nancy Backus on 05-12-19 06:22 <=-

I'm willing to sacrifice major counter space if I can find a
Farberware Rotisserie Grill Indoor Hearth Broiler. I used the heck out
of mine from the time I acquired it. But it somehow disappeared in
shifting residence from the black mold infested tin can to my house.
Like the ricer. And I see on eBay and Amazon that the things are
*very* pricey (I just saw a used one on Amazon for over $400). I'll
keep looking - eventually I'll find a new Ferris Wheel for the
chookens to ride.

Maybe you'll find one on eBay for a steal of a price.... ;)

Or ETSY. Or Craig's List. I've got my friends at Re-Store on the look
out if one falls into their clutches.

That last sounds promising... as long as someone decides to part with
theirs... ;)

ttyl neb

... Actually I Can Believe It's Not Butter.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

NANCY BACKUS wrote to DAVE DRUM <=-

I'm willing to sacrifice major counter space if I can find a
Farberware Rotisserie Grill Indoor Hearth Broiler. I used the heck out
of mine from the time I acquired it. But it somehow disappeared in
shifting residence from the black mold infested tin can to my house.
Like the ricer. And I see on eBay and Amazon that the things are
*very* pricey (I just saw a used one on Amazon for over $400). I'll
keep looking - eventually I'll find a new Ferris Wheel for the
chookens to ride.

Maybe you'll find one on eBay for a steal of a price.... ;)

Or ETSY. Or Craig's List. I've got my friends at Re-Store on the look
out if one falls into their clutches.

That last sounds promising... as long as someone decides to part with theirs... ;)

Except for my Captain's bed and matching dresser all of the furniture I
have bought for this house came from ReStore. And the tile for the new
floor in the loo - replacing the cheezy vinyl sheet. It truly is what
the Brits call an "Op Shop". Never know what will come in on the next
load. Like my breadmaker ...... yay!

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

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

1 c Warm water; 125°F/52°C
2 tb Olive oil
3 c Unbleached flour
2 ts Sugar
1/2 ts Salt
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix from a box
- of generic Mac & Cheese.
1 pk Active dry yeast
Cornmeal
1 Egg white; beaten

Place ingredients except cornmeal & egg white in bread
machine pan according to manufacturer's directions.
Process on dough setting.

Sprinkle ungreased cookie sheet with cornmeal. At end
of dough cycle, remove dough from machine; place on a
lightly floured surface. Punch down dough (If dough
is sticky, knead in additional flour before shaping).

Shape dough into baguette-shaped loaf about 12" long.
Place loaf on cornmeal-coated sheet. Cover; let rise
in warm place, 80-85°F/27-29°C, for 20-25 minutes or
until light and doubled in size.

Heat oven to 375°F/190°C. With a sharp knife, make
one deep lengthwise slash in top of loaf. Brush loaf
with egg white.

Bake for 25-35 minutes or until loaf sounds hollow
when lightly tapped.

Makes one 12 slice loaf.

NOTE: You can also let the bread machine do the baking
for you - but the loaf won't look "rustic". It will, of
course, taste just as good. - UDD

Uncle Dirty Dave's Kitchen

MMMMM

... "Don't live your life to please other people." -- Oprah Winfrey

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Quoting Dave Drum to Nancy Backus on 05-19-19 10:54 <=-

Or ETSY. Or Craig's List. I've got my friends at Re-Store on the look
out if one falls into their clutches.

That last sounds promising... as long as someone decides to part with
theirs... ;)

Except for my Captain's bed and matching dresser all of the furniture
I have bought for this house came from ReStore. And the tile for the
new floor in the loo - replacing the cheezy vinyl sheet. It truly is
what the Brits call an "Op Shop". Never know what will come in on the
next load. Like my breadmaker ...... yay!

Just have to keep checking back... :)

ttyl neb

... Come on over for BBQ said Pooh as he eyed Piglet hungrily.

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NANCY BACKUS wrote to DAVE DRUM <=-

Or ETSY. Or Craig's List. I've got my friends at Re-Store on the look
out if one falls into their clutches.

That last sounds promising... as long as someone decides to part with
theirs... ;)

Except for my Captain's bed and matching dresser all of the furniture
I have bought for this house came from ReStore. And the tile for the
new floor in the loo - replacing the cheezy vinyl sheet. It truly is
what the Brits call an "Op Shop". Never know what will come in on the
next load. Like my breadmaker ...... yay!

Just have to keep checking back... :)

It's a semi-regular routine .... ReStore is at the top of the list - for
the simple reason that one of my friends volunteers there in the repair
shop. If I am there to see him I cruise the aisles. Or if he sees an interesting item he'll call or text me. But I also make regular checks
on Goodwill and Sally-Anne. The problem there is that they have too
many locations in my town. Goodwill has three store fronts - northeast, southwest, and south suburb. Starvation Army has two (soon to be three)
one of which has *very* limited parking. Then there is a bunch of more "upscale" resale like Soujourn Center's Resale Shop (battered women's/
domestic abuse refuge). I used to volunteer there taking care of the
confusers, copiers, etc. So, I check their store at least monthly.

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

Title: The Famous Salvation Army Donuts
Categories: Breads, Snacks
Yield: 15 Doughnuts

2 c All-purpose flour
1 ts (level) baking powder
1 tb Lard
1 1/2 c Sugar
1/4 ts (level) salt
1/4 ts (level) ground nutmeg
1/4 ts (level) ground cinnamon
1/2 c Milk
1 lg Egg
Lard for deep frying

Recipe courtesy Salvation Army

Reserve 1/4 cup of the flour for the board. Combine the
remaining flour with the baking powder and set aside.
Cream the lard, 1/2 cup of the sugar, salt, nutmeg and
cinnamon. Add milk and well-beaten egg and stir. Then add
the flour-baking powder mixture. Work into a soft dough
and roll onto the floured board into a 1/4" thick sheet.

Cut into the desired shape and fry in the oil, heated to
about 375°F/190°C. Turn donuts frequently while frying.

The fat should be hot enough to give the donuts a rich
golden-russet color in 3 minutes. While hot, roll donuts
in remaining sugar. This recipe will make about 15 good
sized donuts.

Yield: 15 donuts

From: http://www.foodnetwork.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Nancy Backus on 05-22-19 11:10 <=-

Except for my Captain's bed and matching dresser all of the furniture
I have bought for this house came from ReStore. And the tile for the
new floor in the loo - replacing the cheezy vinyl sheet. It truly is
what the Brits call an "Op Shop". Never know what will come in on the
next load. Like my breadmaker ...... yay!

Just have to keep checking back... :)

It's a semi-regular routine .... ReStore is at the top of the list -
for the simple reason that one of my friends volunteers there in the repair shop. If I am there to see him I cruise the aisles. Or if he
sees an interesting item he'll call or text me.

Makes sense... and a good working system... :)

But I also make regular checks on Goodwill and Sally-Anne. The problem there is that they have too many locations in my town. Goodwill has
three store fronts - northeast, southwest, and south suburb.
Starvation Army has two (soon to be three) one of which has *very*
limited parking.

Pretty sure we still have multiple outlets locally for both of those...
I don't do the regular checks that you (and some of my friends here) do,
but do stop in once in a while....

Then there is a bunch of more "upscale" resale like Soujourn Center's Resale Shop (battered women's/ domestic abuse refuge). I used to
volunteer there taking care of the confusers, copiers, etc. So, I
check their store at least monthly.

Connections there too, I see... :)

ttyl neb

... A waffle is like a pancake with a syrup trap. - Mitch Hedberg

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