Hi Dave,

I just finished MMing and placing in the queue a wad of air fryer
recipes. Wathc for it in coming weeks.

OK, I'll be a bit more erratic on here for a while. We're hitting the
road tomorrow, going to range from upstate NY to Salt Lake City area
for destinations, with stops in between. Should be some good in camp eating; I set aside meals in the freezer (beef stew, Moroccan chicken, corned beef and cabbage, etc) as I made it for supper over a couple of months. Not enough for the full time we're going to be gone but just to give us a change from the usual in camp meals.

Your erraticism sounds much more fun that mine which is generally from trips to hospital

Lots of miles but places to go, things to see and people to visit. We'll
be visiting my MIL this afternoon, pulled a Moroccan chicken and
couscous meal out of the freezer last night for lunch today. Don't
intend to use all of our take along meals right away but wanted
something fairly quick, easy and hot (It's cold and wet here.) for after
church and before going to see Mom.

favourite srispity-crunchity snack food preprations,

Hmm, you need something to catch the drips yet let the air circulate. That's a head scratcher. (G)

I'm not tossing my deep fryer, just yet.

I'm pretty sure we still have our Fry Daddy that we got some time ago
for the little jobs.


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


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Ruth Haffly wrote to Dave Drum <=-

Sounds like the Hotpoint electric my grandmother had. That sunken
burner was called a "deep well". Her flat, open work space was between
the burners. I'll bet your Dad's was white w/black accents. No
"avocago" or "harvest gold" in those days.

Yes, it was white but I don't remember any accents. It was the stove I learned to cook on.

Maybe I was making the painting of the undersides of the stove's panels
with black enamel and allowing it to show at the seams sound more elegant
than it was. Bv)=

8<----- CUT ----->8

We had a wall oven in our quarters on Fort Hood, TX. Stove top was gas, set on a flat surface with, as I recall, counter space on both sides. I really liked the wall oven, thought if we ever built a house, I'd do
that. OTOH, our older daughter has one in her house--they had it custom built--but she's not really that happy with it.

Does she have a specific complaint about missing features? Or perhaps
she's just not a baker

The dual oven set-up I had at the tin can was nice. I catered Thanksgiving dinner one year and it was as near perfect as I could have wished. Did the
bird in the big (bottom) oven and the sides in the smaller upper unit.

Did this on the cook-top using goose fat from the roasing bird ....

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

Title: Sauteed Potatoes in Goose Fat
Categories: Five, Tv-food, Vegetables, Potatoes
Yield: 6 Servings

4 lg Idaho potatoes; peeled, in
- 2" chunks
6 tb Goose grease
6 cl Garlic; sliced paper thin
1/4 c Fine-chopped parsley
2 tb Salt

Preheat oven to 425ºF/220ºC.

Boil potato pieces in salted water for 6 minutes & drain
well. Heat a 12" to 14" saute' pan over medium heat and
add goose fat. Add potatoes and shake pan. Cook for 10 -
12 minutes, shaking, not stirring, to move spuds around
constantly. Place in oven for 10 min, remove, sprinkle
with garlic, parsley and salt and serve.

Source: Mediterranean Mario w/Mario Batali;

TV FOOD NETWORK Show # ME-1A23

Uncle Dirty Dave's Kitchen

MMMMM

... No one does as much harm as one going about doing good.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

the burners. I'll bet your Dad's was white w/black accents. No
"avocago" or "harvest gold" in those days.

Yes, it was white but I don't remember any accents. It was the stove I learned to cook on.

Maybe I was making the painting of the undersides of the stove's
panels with black enamel and allowing it to show at the seams sound
more elegant than it was. Bv)=

Sounds logical.

We had a wall oven in our quarters on Fort Hood, TX. Stove top was gas, set on a flat surface with, as I recall, counter space on both sides. I really liked the wall oven, thought if we ever built a house, I'd do
that. OTOH, our older daughter has one in her house--they had it custom built--but she's not really that happy with it.

Does she have a specific complaint about missing features? Or perhaps she's just not a baker

She is somewhat of a baker. Top oven is actually a microwave. Main
complaint about the regular ove is that it takes a long time to preheat
and baking takes longer than usual time for most things.

The dual oven set-up I had at the tin can was nice. I catered
Thanksgiving dinner one year and it was as near perfect as I could
have wished. Did the bird in the big (bottom) oven and the sides in
the smaller upper unit.

Did this on the cook-top using goose fat from the roasing bird ....

Title: Sauteed Potatoes in Goose Fat DD> Categories: Five,

Tv-food, Vegetables, Potatoes DD> Yield: 6 Servings

Sounds like you made good use of all the cooking surfaces. I do remember
that one year while we were in AZ, my sister roasted (not smoked) her Thanksgiving turkey on the outside gas grill. IIRC, that was one time
when she was about to throw out the carcasse after the meal, with a lot
of meat still on it (she didn't like dealing with leftovers). I asked if
I could take the carcasse home with us (we'd brought up a cooler with
pumkin pies and other goodies in it), got it and made soup with it.

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


... 90% of being smart is knowing what you're dumb at.

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

Ruth Haffly wrote to Dave Drum <=-

We had a wall oven in our quarters on Fort Hood, TX. Stove top was gas, set on a flat surface with, as I recall, counter space on both sides. I really liked the wall oven, thought if we ever built a house, I'd do
that. OTOH, our older daughter has one in her house--they had it custom built--but she's not really that happy with it.

Does she have a specific complaint about missing features? Or perhaps she's just not a baker

She is somewhat of a baker. Top oven is actually a microwave. Main complaint about the regular ove is that it takes a long time to preheat and baking takes longer than usual time for most things.

All ovens are different. The oven on my current stove heats to about 340º
on a setting of 350º. So, I boost the dial a bit until my instant-read
tells me to temp is proper.

The dual oven set-up I had at the tin can was nice. I catered
Thanksgiving dinner one year and it was as near perfect as I could
have wished. Did the bird in the big (bottom) oven and the sides in
the smaller upper unit.

Did this on the cook-top using goose fat from the roasing bird ....

Title: Sauteed Potatoes in Goose Fat DD> Categories: Five,

Tv-food, Vegetables, Potatoes DD> Yield: 6 Servings

Sounds like you made good use of all the cooking surfaces. I do
remember that one year while we were in AZ, my sister roasted (not
smoked) her Thanksgiving turkey on the outside gas grill. IIRC, that
was one time when she was about to throw out the carcasse after the
meal, with a lot of meat still on it (she didn't like dealing with leftovers). I asked if I could take the carcasse home with us (we'd brought up a cooler with pumkin pies and other goodies in it), got it
and made soup with it.

Sounds like something I'd do. My local GFS is selling rotisserie chickens
for U$3 each. I save the carcasses after stripping the meaat. Makes some
very nice stock ... and inexpensive.

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

Title: Rotisserie Chicken Enchiladas
Categories: Latino, Poultry, Chilies, Cheese, Breads
Yield: 5 Servings

10 sm Flour tortillas
1/2 Leftover rotisserie chicken;
- meat stripped, shredded
15 oz Can black beans
3 tb Oil
1 lg Onion; thin sliced
2 cl Garlic; minced
1 1/2 ts Smoked paprika
Handful Swiss Chard; chopped
1 c Corn niblets
1 tb Chipotles in adobo; minced
1 ts Chilli spice mix
1 ts Ground cumin
3/4 c Canned tomatoes
1 tb Brown sugar
1/2 c Shredded cheese; a mix of
- yellow and white
Salt

For the beans and enchilada sauce: In a frying pan, sauté
the onions in the canola oil over medium-low heat until
translucent. Add the garlic and cook a few minutes until
softened. Scrape half of this mixture into a medium
saucepan.

In the original pan, add the smoked paprika, and the can
of black beans (don't bother draining). Cook until the
beans' liquid is reduced, then add in the greens. Once
they’ve wilted, turn off the heat and set the whole
skillet aside. Add salt to taste-be careful though, as
canned beans can be salty.

In the other saucepan, add chipotles, chilli spice, cumin,
tomatoes, brown sugar, and a cup of water to the saucepan.
Bring to a boil and cook until reduced by half, about 20
minutes. Cool slightly, then puree in a blender, taste for
salt, and set aside.

To make the enchiladas: Up to 1 day in advance, assemble
the enchiladas: roll about a 1/2 cup of shredded chicken
and a few tablespoons of corn in half of the tortillas,
folding in the ends so the filling stays in. Fill the
remaining tortillas with 1/2 cup black beans and a few
teaspoons of corn. Arrange in a 9" × 13" baking dish.

When ready to serve, preheat the oven to 350ºF/175ºC. Pour
the sauce evenly over the whole pan, then sprinkle with
the cheese. Bake 15-20 minutes, until the enchiladas are
heated through and the cheese is melted. Serve with sour
cream and/or rice and a simple green salad.

From: http://www.biggirlssmallkitchen.com

Uncle Dirty Dave's Kitchen

MMMMM

... Death has been proven to be 99.9% fatal to all laboratory rats.
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