I was never a slow cooker person either. Lilli has an
assortment of them, probably from the days when she was a newspaperperson, horsewoman, commercial artist, and mother
of rambunctious children (they're in their 40s now); she
won't ditch them, even though you can, just barely, hold your
hand over the burner on her induction stove's lowest setting.

We have a number of slow cookers of various sizes, from the baby one we
use to stew bones and stuff for chicken broth to bigger ones for cooking
a four pound pot roast on low&slow for hours. They have their place in
our style of cooking.

In my view, a 150F oven or low on the induction
will do whatever a Rival can.

I do see pressure cookers on some food shows, especially Iron Chef.
They use them there to fast cook some item (usually meat) that would not
get cooked in the time constraints of the contests. We have one, but
have only used it a few times -- and not with any great success.

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?

Title: Earl's Crab Cake
1 lb Backfin crab meat
2 ds Worcestershire sauce
1 ds Dry mustard
2 tb Mayonnaise
1 1/2 ts Old Bay seasoning
1 Egg, beaten

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

From: Earl Shelsby Date: 01 Feb 94

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

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

Title: Cheeseburger Mac
+ Categories: Soups
Yield: 1 servings

2 cn (19-oz each) chunky sirloin
Burger soup
3 c Cooked elbow macaroni
1 1/3 c Grated cheddar cheese

In 4 quart saucepan combine all ingredients. Over medium heat, heat
through.

Originally posted by Lyn Ortiz

MMMMM
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On 09-17-18 04:25, Michael Loo <=-
spoke to Dale Shipp about 300 kitchen toys <=-

I do see pressure cookers on some food shows, especially Iron Chef.
They use them there to fast cook some item (usually meat) that would not
get cooked in the time constraints of the contests. We have one, but
have only used it a few times -- and not with any great success.

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.

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.

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.


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

Title: Fajones (Beef And White Bean Stew)
Categories: Main dish
Yield: 1 Servings

1 lb Dried white beans
1 tb Corn oil
2 lb Boneless beef chuck, cut
-into 2-in pieces
2 md (1 cup) onions, chopped
2 c Water
2 ts Paprika
1 ts Salt, or to taste

Family techniques differ in preparing beans and meat. Some prefer to
soak the beans overnight before cooking. Others cook the beans
(without soaking) and meat together so the beans retain their shape.
The combination is Turkish home cooking.

1. Rinse the beans in hot water, drain, and set aside. Heat oil in a
pan over low heat, add the beef and onions, and stir-fry for 5
minutes.

2. Add the water and bring to a boil. Add the beans, paprika, and
salt, cover the pan, and cook slowly for about 1-1/2 hours, or until
the beans and beef are soft. Add more water if the liquid out too
quickly.

This is a thick stew in which the beans are cooked until soft but
still retain their shapes.

Serve warm. Serves 8 with other dishes.

VARIATION: You may use the same amount of dried whole split peas or
lentils instead of the white beans. It is not necessary to soak
either one overnight, just follow the basic instructions.

Recipe: "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.

From: D. Pileggi

MMMMM


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