Quoting Janis Kracht to Nancy Backus on 11-12-18 00:16 <=-

If I were to have a garden again, I might grow them... I really like
the pickle made of them one gets at Asian restaurants.... :)

Yes, those are so good :)

And a good digestive aid... ;)

I didn't know that :)

I think it was my friend Deb that told me that... and that it's also
used to cleanse the palate between different tastes....

And that's usually what's used when one finds
"Turnip" on a Chinese dim sum menu... :)

Yes :)

One place we go has a turnip cake (alias radish cake) as a usual
offering on their carts.... and we were just at another place that
offers beef tripe and turnip....in a beef slightly thickened sauce...
we got a serving of that.... :) Very tasty.... :)

That does sound interesting :)

It is indeed... If I were more ambitious, I might have tried making
some myself.... but..... ;)

Daikon Radish Salad

That almost looks more like a radish kimchee... :)

Agree, probably why I like the recipe :)

I probably would, too... :) Mrs. Yang used to make a kimchee with the
usual cabbage, but then she'd add chunks of the radish... it was so
good.... I've not seen it done like that since....

Now I'm thinking of adding Daikon Radish this coming spring :) :)

Can't imagine why.... (G)

With Winter just around the corner, now I really can't wait for spring
to get here <grin>

Of course... (G)

ttyl neb

... Sanity calms, but madness is more interesting - John Russell

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

If I were to have a garden again, I might grow them... I really like
the pickle made of them one gets at Asian restaurants.... :)

Yes, those are so good :)

And a good digestive aid... ;)

I didn't know that :)

I think it was my friend Deb that told me that... and that it's also
used to cleanse the palate between different tastes....

I can see how that would be used :)

And that's usually what's used when one finds
"Turnip" on a Chinese dim sum menu... :)

Yes :)

One place we go has a turnip cake (alias radish cake) as a usual
offering on their carts.... and we were just at another place that
offers beef tripe and turnip....in a beef slightly thickened sauce...
we got a serving of that.... :) Very tasty.... :)

That does sound interesting :)

It is indeed... If I were more ambitious, I might have tried making
some myself.... but..... ;)

Perhaps it will be one of those, "one of these days..." recipes :)

Daikon Radish Salad

That almost looks more like a radish kimchee... :)

Agree, probably why I like the recipe :)

I probably would, too... :) Mrs. Yang used to make a kimchee with the usual cabbage, but then she'd add chunks of the radish... it was so
good.... I've not seen it done like that since....

Once in a while I buy kimchee at our asian market, I think I still have some in
my fridge at the moment. It is so good :)

Now I'm thinking of adding Daikon Radish this coming spring :) :)

Can't imagine why.... (G)

With Winter just around the corner, now I really can't wait for spring
to get here <grin>

Of course... (G)

In the meantime, I'm baking up a storm.. New ("old") toy alert <grin>):

Today I finally got in a new kitchenaid mixer, all pretty and shiny, bright red :) I still use my super powerful Bosch mixer and it's blender for most everything, certainly breads and any heavy doughs... I've ground nuts and more in that blender, it is is SO powerful :) But for cakes that machine will overmix just about any cake batter in seconds, it is that powerful. The Bosch mixer's moter is 750W... the Kitchenaid is 350W so it is understandable :)

When I was in my twenties, Ron bought me my first kitchenaid (I think we used that original one at one of the picnics?) and it lasted for about 20-30 years before it died.. so I picked up a used one on Ebay sometime later, which promptly DIED.. I was so upset with that one... then I got the Bosch, and it's blender, and all was good except for cakes with light batters. So I made room on my counter for the new Kitchenaid, and it's great to have one again.

===Fried Chicken===
Make sure the oil you use if fresh for this recipe. The marinated chicken is sealed in it's floured coating, creating a tender, juicy entree.

2 1/2-3 pound fryer
1 cup flour
1 teaspoon salt
1 teaspoon pepper
Milk to cover
2-3 drops Tabasco sauce
About 3 cups of oil (I use extra virgin Olive oil) 1/4 cup butter

Disjoint the chicken and cut into serving pieces, separating the legs, thighs, and wings. Split the breast in half lengthwise. Put the chicken in a large bowl and barely cover with milk. Add the Tabasco sauce to the milk.

Let the chicken marinate in the milk and Tabasco for about an hour or more refrigerated and covered. Turn the pieces a few times.

Mix the flour, salt and pepper. Drain the chicken and dredge the pieces of in the flour, shaking off the excess.

Heat the oil in a chicken fryer, cast iron pan, or deep fryer to 350F. Add several pieces to the hot oil skin side down, don't crowd the pieces.

Fry the pieces in the oil for 10 minutes. Repeat with the other side of the pieces. Reduce the heat a little and cook 10 minutes more. The total cooking time should be about 30 minutes. Drain the pieces as they are done on a rack or on paper towels and serve.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Nancy Backus on 11-14-18 16:34 <=-

If I were to have a garden again, I might grow them... I really like
the pickle made of them one gets at Asian restaurants.... :)

Yes, those are so good :)

And a good digestive aid... ;)

I didn't know that :)

I think it was my friend Deb that told me that... and that it's also
used to cleanse the palate between different tastes....

I can see how that would be used :)

And I've found in practice that it really is both a palate cleanser and
a digestive aid... ;) As well as being totally tasty... (G)

One dim sum place we go has a turnip cake (alias radish cake) as a
usual offering on their carts.... and we were just at another place
that offers beef tripe and turnip....in a beef slightly thickened
sauce... we got a serving of that.... :) Very tasty.... :)

That does sound interesting :)

It is indeed... If I were more ambitious, I might have tried making
some myself.... but..... ;)

Perhaps it will be one of those, "one of these days..." recipes :)

Possibly.... Most of my cooking tends to be of the rather non-ambitious
sort... ;)

Daikon Radish Salad

That almost looks more like a radish kimchee... :)

Agree, probably why I like the recipe :)

I probably would, too... :) Mrs. Yang used to make a kimchee with
the usual cabbage, but then she'd add chunks of the radish... it was so good.... I've not seen it done like that since....

Once in a while I buy kimchee at our asian market, I think I still
have some in my fridge at the moment. It is so good :)

Haven't done that yet... how long does it last in the fridge...? I've
been rather spoiled with the fresh being available... but haven't had
the sort with the radish for a long time... maybe one could add radish
to the commercial sort... dunno if it needs cooking first, though...

In the meantime, I'm baking up a storm.. New ("old") toy alert <grin>): Today I finally got in a new kitchenaid mixer, all pretty and shiny, bright red :) I still use my super powerful Bosch mixer and it's
blender for most everything, certainly breads and any heavy doughs...
I've ground nuts and more in that blender, it is is SO powerful :) But for cakes that machine will overmix just about any cake batter in
seconds, it is that powerful. The Bosch mixer's moter is 750W... the Kitchenaid is 350W so it is understandable :)

I can see where the less powerful one would be better for the cakes... :)

When I was in my twenties, Ron bought me my first kitchenaid (I think
we used that original one at one of the picnics?) and it lasted for

Quite probably the Windsor one, I'm thinking....

about 20-30 years before it died.. so I picked up a used one on Ebay sometime later, which promptly DIED.. I was so upset with that one...
then I got the Bosch, and it's blender, and all was good except for
cakes with light batters. So I made room on my counter for the new Kitchenaid, and it's great to have one again.

A nice new toy... :) And sometimes, it is necessary to go "backwards"
to regain lost functionality... ;)

ttyl neb

... I want to be what I was when I wanted to be what I am now

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

Hi Nancy,

If I were to have a garden again, I might grow them... I really like >>>>>> the pickle made of them one gets at Asian restaurants.... :)

Yes, those are so good :)

And a good digestive aid... ;)

I didn't know that :)

I think it was my friend Deb that told me that... and that it's also
used to cleanse the palate between different tastes....

I can see how that would be used :)

And I've found in practice that it really is both a palate cleanser and
a digestive aid... ;) As well as being totally tasty... (G)

and yes, totally tasty :)

One dim sum place we go has a turnip cake (alias radish cake) as a

That does sound interesting :)

It is indeed... If I were more ambitious, I might have tried making
some myself.... but..... ;)

Perhaps it will be one of those, "one of these days..." recipes :)

Possibly.... Most of my cooking tends to be of the rather non-ambitious sort... ;)

Really by the name it sounds like a carrot cake, but I'd have to see the recipe
to see if it was very different from that :)

Daikon Radish Salad

That almost looks more like a radish kimchee... :)

Agree, probably why I like the recipe :)

I probably would, too... :) Mrs. Yang used to make a kimchee with
the usual cabbage, but then she'd add chunks of the radish... it was so
good.... I've not seen it done like that since....

Once in a while I buy kimchee at our asian market, I think I still
have some in my fridge at the moment. It is so good :)

Haven't done that yet... how long does it last in the fridge...? I've

I don't remember offhand.. though I usually give things like that an inspection
and sniff test before giving up on it and tossing it in the can
<grin>

been rather spoiled with the fresh being available... but haven't had
the sort with the radish for a long time... maybe one could add radish
to the commercial sort... dunno if it needs cooking first, though...

No, no cooking :) Maybe a little patience is required though :) Here's a good
recipe I've used:

===Kimchi===
Yield: Makes enough kimchi to fill 1-gallon jar

Ingredients
1 cup plus 1 tablespoon coarse sea salt or kosher salt 1/2 gallon Water
2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
1 bulb garlic, cloves separated and peeled 1 (2-inch) piece of ginger root
1/4 cup fish sauce or Korean salted shrimp 1 Asian radish, peeled and grated
1 bunch of green onions, cut into 1-inch lengths 1/2 cup Korean chili powder
1 teaspoon sugar (optional)
Sesame oil (optional)
Sesame seeds (optional)

Preparation
1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
3. In large bowl, combine radish, green onions, mustard greens, garlic mixture,
chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly.
(If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and
wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles. 5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.

Note:
Kimchi will be good enough to eat straight for up to about 3 weeks. After about
4 weeks, once the kimchi gets too fermented to eat by itself, use it to make hot pots, flatcakes, dumplings, or just plain fried rice.
===

Trust me, it really good if you make it yourself :) :)

In the meantime, I'm baking up a storm.. New ("old") toy alert <grin>):
Today I finally got in a new kitchenaid mixer, all pretty and shiny,
bright red :) I still use my super powerful Bosch mixer and it's
blender for most everything, certainly breads and any heavy doughs...
I've ground nuts and more in that blender, it is is SO powerful :) But
for cakes that machine will overmix just about any cake batter in
seconds, it is that powerful. The Bosch mixer's moter is 750W... the
Kitchenaid is 350W so it is understandable :)

I can see where the less powerful one would be better for the cakes... :)

Yeah, really :) We had Pasta e Fagioli (pasta fazool :)) for dinner tonight, so wanted some homemade bread with it.. I used the Bosch to make the bread dough even though the simple White Bread recipe I used only called for about 6 cups of flour (2 loaves). I figured why push it <grin> And the Bosch is such a
work horse, I could start it mixing/kneading with the dough hook and go start something else while it worked without worrying about 'cooking' the mixer motor :) :)

When I was in my twenties, Ron bought me my first kitchenaid (I think
we used that original one at one of the picnics?) and it lasted for

Quite probably the Windsor one, I'm thinking....

Yes, that would be the one :) It was such a pretty machine :) Seriously, they
don't make them like that one in appearance anymore.. Beige with delicate flowers lining the top of the mixer, it was so neat :) I couldn't toss it in the dump pile, so it's still in our uh.. dead-appliance-area of our mud room (laugh). I actually had originally planned to get it repaired because it had lasted so darn long.. I made bread like you wouldn't believe with that one. I remember when my mom worked as the school nurse at our local migrant daycare center, and one day she brought a loaf of braided raisin/nut bread I'd made with her to work... She came home with orders for 38 loaves of that darn bread LOL I don't doubt that is part of the reason that KA mixer eventually died though it was much much later :) :)

about 20-30 years before it died.. so I picked up a used one on Ebay
sometime later, which promptly DIED.. I was so upset with that one...
then I got the Bosch, and it's blender, and all was good except for
cakes with light batters. So I made room on my counter for the new
Kitchenaid, and it's great to have one again.

A nice new toy... :) And sometimes, it is necessary to go "backwards"
to regain lost functionality... ;)

Yup, for sure. I am being careful with this one, that's for sure.

... I want to be what I was when I wanted to be what I am now

Great tag line :)

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Nancy Backus on 11-17-18 22:33 <=-

And I've found in practice that it really is both a palate cleanser and
a digestive aid... ;) As well as being totally tasty... (G)

and yes, totally tasty :)

We went to one of our A list restaurants today with a friend... the
waitress brought out a little dish of "pickle", the pickled daikon and
carrot strips... I don't think I even knew that they had it, but theirs
was a nice version of it... :)

One dim sum place we go has a turnip cake (alias radish cake) as a

That does sound interesting :)

It is indeed... If I were more ambitious, I might have tried making
some myself.... but..... ;)
Perhaps it will be one of those, "one of these days..." recipes :)

Possibly.... Most of my cooking tends to be of the rather non-ambitious sort... ;)

Really by the name it sounds like a carrot cake, but I'd have to see
the recipe to see if it was very different from that :)

No, quite different.... it is a little square "cake" of cooked daikon,
with some assorted meats mixed in... the off-white color of the daikon,
about the size and shape of a large flat brownie or other square bar
cookie.... I think it is probably made in a pan and cut in squares, just
like the brownies.... It's served with a thickened soysauce-based
sauce....

Daikon Radish Salad

That almost looks more like a radish kimchee... :)

Agree, probably why I like the recipe :)

I probably would, too... :) Mrs. Yang used to make a kimchee with
the usual cabbage, but then she'd add chunks of the radish... it was so
good.... I've not seen it done like that since....

Once in a while I buy kimchee at our asian market, I think I still
have some in my fridge at the moment. It is so good :)

Haven't done that yet... how long does it last in the fridge...?

I don't remember offhand.. though I usually give things like that an inspection and sniff test before giving up on it and tossing it in the
can <grin>

Maybe I'll ask at the asian market next time I'm there... :)

I've been rather spoiled with the fresh being available... but haven't
had the sort with the radish for a long time... maybe one could add radish to the commercial sort... dunno if it needs cooking first, though...

No, no cooking :) Maybe a little patience is required though :)

No, I mean if one is using ready-prepared kimchee... Sounds like one
might have to pepper-cure the radish ahead of time before adding it
in.... In some circles, that's considered cooking.... (G)

Here's a good recipe I've used:

===Kimchi===
Yield: Makes enough kimchi to fill 1-gallon jar

Ingredients
1 cup plus 1 tablespoon coarse sea salt or kosher salt 1/2 gallon
Water 2 heads Napa cabbage, cut into quarters or 2-inch wedges,
depending on size of cabbage
1 bulb garlic, cloves separated and peeled 1 (2-inch) piece of ginger
root 1/4 cup fish sauce or Korean salted shrimp 1 Asian radish, peeled
and grated 1 bunch of green onions, cut into 1-inch lengths 1/2 cup
Korean chili powder 1 teaspoon sugar (optional)
Sesame oil (optional)
Sesame seeds (optional)

What Mrs. Yang made had chunks of the radish, not grated.... Like making
the kimchee out of the radish on its own, or the cucumber version, and
then mixing it into the cabbage version....

Trust me, it really good if you make it yourself :) :)

Dunno... I tried once to make sauerkraut, and it was a total
disaster.... :(

In the meantime, I'm baking up a storm.. New ("old") toy alert <grin>):
Today I finally got in a new kitchenaid mixer, all pretty and shiny,
bright red :) I still use my super powerful Bosch mixer and it's
blender for most everything, certainly breads and any heavy doughs...
I've ground nuts and more in that blender, it is is SO powerful :) But
for cakes that machine will overmix just about any cake batter in
seconds, it is that powerful. The Bosch mixer's moter is 750W... the
Kitchenaid is 350W so it is understandable :)

I can see where the less powerful one would be better for the cakes... :)

Yeah, really :) We had Pasta e Fagioli (pasta fazool :)) for dinner tonight, so wanted some homemade bread with it.. I used the Bosch to
make the bread dough even though the simple White Bread recipe I used
only called for about 6 cups of flour (2 loaves). I figured why push
it <grin> And the Bosch is such a work horse, I could start it mixing/kneading with the dough hook and go start something else while
it worked without worrying about 'cooking' the mixer motor :) :)

That works.... :)

When I was in my twenties, Ron bought me my first kitchenaid (I think
we used that original one at one of the picnics?) and it lasted for

Quite probably the Windsor one, I'm thinking....

Yes, that would be the one :) It was such a pretty machine :)
Seriously, they don't make them like that one in appearance anymore.. Beige with delicate flowers lining the top of the mixer, it was so neat
:) I couldn't toss it in the dump pile, so it's still in our uh.. dead-appliance-area of our mud room (laugh). I actually had originally planned to get it repaired because it had lasted so darn long..

Can't blame you at all for not wanting to toss that one.... who knows,
maybe you can get it repaired... :)

I made bread like you wouldn't believe with that one. I remember when
my mom worked as the school nurse at our local migrant daycare center,
and one day she brought a loaf of braided raisin/nut bread I'd made
with her to work... She came home with orders for 38 loaves of that
darn bread LOL I don't doubt that is part of the reason that KA mixer eventually died though it was much much later :) :)

Now that's impressive... ;) How long did it take you to fulfill all
the orders....? :)

about 20-30 years before it died.. so I picked up a used one on Ebay
sometime later, which promptly DIED.. I was so upset with that one...
then I got the Bosch, and it's blender, and all was good except for
cakes with light batters. So I made room on my counter for the new
Kitchenaid, and it's great to have one again.

A nice new toy... :) And sometimes, it is necessary to go "backwards"
to regain lost functionality... ;)

Yup, for sure. I am being careful with this one, that's for sure.

Now you know the capabilities, and when to not push it... :)

... I want to be what I was when I wanted to be what I am now

Great tag line :)

Thanks... I thought so, when I originally stole it... (G)

ttyl neb
w

... Love is like marmalade - both sweet and bitter at the same time

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

Hi Nancy,

And I've found in practice that it really is both a palate cleanser and
a digestive aid... ;) As well as being totally tasty... (G)

and yes, totally tasty :)

We went to one of our A list restaurants today with a friend... the
waitress brought out a little dish of "pickle", the pickled daikon and
carrot strips... I don't think I even knew that they had it, but theirs
was a nice version of it... :)

That sounds nice :)

One dim sum place we go has a turnip cake (alias radish cake) as a

That does sound interesting :)

It is indeed... If I were more ambitious, I might have tried making
some myself.... but..... ;)
Perhaps it will be one of those, "one of these days..." recipes :)

Possibly.... Most of my cooking tends to be of the rather non-ambitious
sort... ;)

Really by the name it sounds like a carrot cake, but I'd have to see
the recipe to see if it was very different from that :)

No, quite different.... it is a little square "cake" of cooked daikon,
with some assorted meats mixed in... the off-white color of the daikon,
about the size and shape of a large flat brownie or other square bar cookie.... I think it is probably made in a pan and cut in squares, just
like the brownies.... It's served with a thickened soysauce-based
sauce....

Here's one recipe I found. I think I'll try it this week :)

====
Daikon Radish Cake

Ingredients:
300g / 0.5lb + 2 tbsp plain rice flour (not to be confused with glutinous rice flour)
1360g / 3lb daikon radish (turnip works as well) 5 Dry shiitake mushroom
3 tbsp dried shrimp
2 tbsp cooking wine
1 tbsp sugar
2/3 tbsp salt + more to taste
1 tsp white pepper powder
1 scallion

Directions:

Soak the dried shrimp and shiitake mushroom for at least two hours until all softened. Clean and drain well. Optionally, save the soaking water for flavoring the radish cake.

Peel the daikon radish. Then shred it into small match size slices. You can do that either by slicing with a knife, or a grater. If you happen to have an electronic shredder or Mandolin you can use it to save time. My food processor comes with a shredder so it was fairly easy for me. This is the most tedious and laborious part of the recipe.

Chop the shiitake mushroom, shrimp and scallion and set aside.

In a large skillet or wok, boil 4qt of water. Add the shredded daikon radish and 1tsp of salt to the wok and bring it to a boil. Once boiling, cooking for another 2 minutes. Drain off most of the liquid from the radish and save about 1.5 cups of the liquid for later use.

Add 2 tbsp of cooking oil to a large frying pan, add shrimp, shiitake mushroom and stir fry until aromatic. Add the cooked radish and toss to mix. Mix in salt, white pepper, sugar, scallion and cooking wine. Mix well then turn off the heat. Set aside.

Add rice flour to a large mixing bowl. Gradually add the radish cooking liquid to the flour and stir to mix. Do not add all the liquid in at the same time. Once the batter is smooth and velvety, stop adding the liquid. Pour the rice flour batter to the radish mixture. Mix well with two spatulas.

Heat up the wok containing the mixture over low heat. Mix the mixture by stirring. Taste of the mixture and add more salt if needed. You should see the mixture gets thicker and stickier. Once the mixture is stops falling off your spatula, turn off the heat.Chinese Cantonese daikon radish turnip cake

Coat a 9-inch loaf pan with some cooking oil. Transfer the mixture to the pan. Make sure the surface of the loaf is smooth.Chinese Cantonese daikon radish turnip cake

Steam the radish cake for 40 minutes. Once done, cool the radish cake to room temperate and chill in the fridge for a few hours or overnight so it's easier to cut.Chinese Cantonese daikon radish turnip cake

When ready to serve, slice the radish cake in to ½ thick slices and pan fry until both sides are gold brown, about 2-3 minutes per side.Chinese Cantonese daikon radish turnip cake

Garnish with some chopped scallion and serve with hoisin sauce on the side.

You can store chilled radish cake in fridge for up to 3 days in the fridge. Alternatively you can freeze it for up to one month.

===

Daikon Radish Salad

That almost looks more like a radish kimchee... :)

Agree, probably why I like the recipe :)

I probably would, too... :) Mrs. Yang used to make a kimchee with
the usual cabbage, but then she'd add chunks of the radish... it was so >>>> good.... I've not seen it done like that since....

Once in a while I buy kimchee at our asian market, I think I still
have some in my fridge at the moment. It is so good :)

Haven't done that yet... how long does it last in the fridge...?
I don't remember offhand.. though I usually give things like that an
inspection and sniff test before giving up on it and tossing it in the
can <grin>

Maybe I'll ask at the asian market next time I'm there... :)

Typically there are use by dates on bottled goods, I believe mine will be fine until 'next year' sometime.

I've been rather spoiled with the fresh being available... but haven't
had the sort with the radish for a long time... maybe one could add radish >> to the commercial sort... dunno if it needs cooking first, though...
No, no cooking :) Maybe a little patience is required though :)

No, I mean if one is using ready-prepared kimchee... Sounds like one
might have to pepper-cure the radish ahead of time before adding it
in.... In some circles, that's considered cooking.... (G)

That sounds right, except not pepper, you'd use red hot sauce of some type or red pepper flakes, that kind of thing . When I made kimchee, you just put the cabbage in a bowl, sprinkle salt on, put weights on it and discard the water that forms after 1-2 hours IIRC.

What Mrs. Yang made had chunks of the radish, not grated.... Like making
the kimchee out of the radish on its own, or the cucumber version, and
then mixing it into the cabbage version....

That sounds good as well :)

I can see where the less powerful one would be better for the cakes... :)

Yeah, really :) We had Pasta e Fagioli (pasta fazool :)) for dinner
tonight, so wanted some homemade bread with it.. I used the Bosch to
make the bread dough even though the simple White Bread recipe I used
only called for about 6 cups of flour (2 loaves). I figured why push
it <grin> And the Bosch is such a work horse, I could start it
mixing/kneading with the dough hook and go start something else while
it worked without worrying about 'cooking' the mixer motor :) :)

That works.... :)

Yup, good to have that machine :)

When I was in my twenties, Ron bought me my first kitchenaid (I think
we used that original one at one of the picnics?) and it lasted for

Quite probably the Windsor one, I'm thinking....

Yes, that would be the one :) It was such a pretty machine :)
Seriously, they don't make them like that one in appearance anymore..
Beige with delicate flowers lining the top of the mixer, it was so neat
:) I couldn't toss it in the dump pile, so it's still in our uh..
dead-appliance-area of our mud room (laugh). I actually had originally
planned to get it repaired because it had lasted so darn long..

Can't blame you at all for not wanting to toss that one.... who knows,
maybe you can get it repaired... :)

I may... I did that with my Singer Athena Sewing Machine.. works like a charm now.

I made bread like you wouldn't believe with that one. I remember when
my mom worked as the school nurse at our local migrant daycare center,
and one day she brought a loaf of braided raisin/nut bread I'd made
with her to work... She came home with orders for 38 loaves of that
darn bread LOL I don't doubt that is part of the reason that KA mixer
eventually died though it was much much later :) :)

Now that's impressive... ;) How long did it take you to fulfill all
the orders....? :)

I think several days? I made a few at a time though it still took a while. :)

A nice new toy... :) And sometimes, it is necessary to go "backwards"
to regain lost functionality... ;)

Yup, for sure. I am being careful with this one, that's for sure.

Now you know the capabilities, and when to not push it... :)

Yes, for sure.

... I want to be what I was when I wanted to be what I am now

Great tag line :)

Thanks... I thought so, when I originally stole it... (G)

:) :)

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Nancy Backus on 11-27-18 00:51 <=-

And I've found in practice that it really is both a palate cleanser and
a digestive aid... ;) As well as being totally tasty... (G)

and yes, totally tasty :)

We went to one of our A list restaurants today with a friend... the
waitress brought out a little dish of "pickle", the pickled daikon and carrot strips... I don't think I even knew that they had it, but theirs
was a nice version of it... :)

That sounds nice :)

It was... :) We even asked for a second helping of it... :)

One dim sum place we go has a turnip cake (alias radish cake) as a

That does sound interesting :)

It is indeed... If I were more ambitious, I might have tried making
some myself.... but..... ;)

Perhaps it will be one of those, "one of these days..." recipes :)

Possibly.... Most of my cooking tends to be of the rather non-ambitious
sort... ;)

Really by the name it sounds like a carrot cake, but I'd have to see
the recipe to see if it was very different from that :)

No, quite different.... it is a little square "cake" of cooked daikon,
with some assorted meats mixed in... the off-white color of the daikon, about the size and shape of a large flat brownie or other square bar cookie.... I think it is probably made in a pan and cut in squares, just like the brownies.... It's served with a thickened soysauce-based
sauce....

Here's one recipe I found. I think I'll try it this week :)
Daikon Radish Cake

(snip)

Coat a 9-inch loaf pan with some cooking oil. Transfer the mixture to
the pan. Make sure the surface of the loaf is smooth.
Steam the radish cake for 40 minutes. Once done, cool the radish cake
to room temperate and chill in the fridge for a few hours or overnight
so it's easier to cut.
When ready to serve, slice the radish cake in to ½ thick slices and
pan fry until both sides are gold brown, about 2-3 minutes per
side.
Garnish with some chopped scallion and serve with hoisin sauce on the side.

Yes... that is what I'm talking about... :)

Daikon Radish Salad

That almost looks more like a radish kimchee... :)

Agree, probably why I like the recipe :)

I probably would, too... :) Mrs. Yang used to make a kimchee with
the usual cabbage, but then she'd add chunks of the radish... it was so
good.... I've not seen it done like that since....

Once in a while I buy kimchee at our asian market, I think I still
have some in my fridge at the moment. It is so good :)

Haven't done that yet... how long does it last in the fridge...?

I don't remember offhand.. though I usually give things like that an
inspection and sniff test before giving up on it and tossing it in the
can <grin>

Maybe I'll ask at the asian market next time I'm there... :)

Typically there are use by dates on bottled goods, I believe mine will
be fine until 'next year' sometime.

Use By dates are a general guide... ;) Often the goods will still be
good years later... I just opened a jar of Newman's Own Peach Salsa last night... and then got curious as to the date.... it was something in
2014, but still tasted as good as ever... :) There generally is a
point, though, after which things aren't as good.... I have had to toss
a few things that hadn't made it... (G)

I've been rather spoiled with the fresh being available... but haven't
had the sort with the radish for a long time... maybe one could add radish
to the commercial sort... dunno if it needs cooking first, though...

No, no cooking :) Maybe a little patience is required though :)

No, I mean if one is using ready-prepared kimchee... Sounds like one
might have to pepper-cure the radish ahead of time before adding it
in.... In some circles, that's considered cooking.... (G)

That sounds right, except not pepper, you'd use red hot sauce of some
type or red pepper flakes, that kind of thing . When I made kimchee,
you just put the cabbage in a bowl, sprinkle salt on, put weights on it and discard the water that forms after 1-2 hours IIRC.

I was meaning hot pepper, ie red pepper flakes and/or redhot sauce...
maybe one would need salt, too, dunno....

What Mrs. Yang made had chunks of the radish, not grated.... Like making
the kimchee out of the radish on its own, or the cucumber version, and
then mixing it into the cabbage version....

That sounds good as well :)

It really was.... It was easily my favorite form of kimchee... :)

I can see where the less powerful one would be better for the cakes... :)

Yeah, really :) We had Pasta e Fagioli (pasta fazool :)) for dinner
tonight, so wanted some homemade bread with it.. I used the Bosch to
make the bread dough even though the simple White Bread recipe I used
only called for about 6 cups of flour (2 loaves). I figured why push
it <grin> And the Bosch is such a work horse, I could start it
mixing/kneading with the dough hook and go start something else while
it worked without worrying about 'cooking' the mixer motor :) :)

That works.... :)

Yup, good to have that machine :)

A wider range of versatility, now, with both machines... :)

When I was in my twenties, Ron bought me my first kitchenaid (I think
we used that original one at one of the picnics?) and it lasted for

Quite probably the Windsor one, I'm thinking....

Yes, that would be the one :) It was such a pretty machine :)
Seriously, they don't make them like that one in appearance anymore..
Beige with delicate flowers lining the top of the mixer, it was so neat
:) I couldn't toss it in the dump pile, so it's still in our uh..
dead-appliance-area of our mud room (laugh). I actually had originally
planned to get it repaired because it had lasted so darn long..

Can't blame you at all for not wanting to toss that one.... who knows,
maybe you can get it repaired... :)

I may... I did that with my Singer Athena Sewing Machine.. works like
a charm now.

Never know... :)

I made bread like you wouldn't believe with that one. I remember when
my mom worked as the school nurse at our local migrant daycare center,
and one day she brought a loaf of braided raisin/nut bread I'd made
with her to work... She came home with orders for 38 loaves of that
darn bread LOL I don't doubt that is part of the reason that KA mixer
eventually died though it was much much later :) :)

Now that's impressive... ;) How long did it take you to fulfill all
the orders....? :)

I think several days? I made a few at a time though it still took a while. :)

And were you tired of that bread by the time you finished....? Or did
you make yourself a few loaves as well... ;)

ttyl neb

... Tagline Stealing IS Very Habit Forming, Isn't It?

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

Hi Nancy,

We went to one of our A list restaurants today with a friend... the
waitress brought out a little dish of "pickle", the pickled daikon and
carrot strips... I don't think I even knew that they had it, but theirs
was a nice version of it... :)

That sounds nice :)

It was... :) We even asked for a second helping of it... :)

When I make Bi bim bap, I make pickled carrot strips for that. They are so good :) Easy to make as well. Now I'm thinking I'll make that for dinner this
week... it's one of our favorites :)

One dim sum place we go has a turnip cake (alias radish cake) as a >>>>>>> That does sound interesting :)

It is indeed... If I were more ambitious, I might have tried making >>>>>> some myself.... but..... ;)

Perhaps it will be one of those, "one of these days..." recipes :)

Possibly.... Most of my cooking tends to be of the rather non-ambitious >>>> sort... ;)

Really by the name it sounds like a carrot cake, but I'd have to see
the recipe to see if it was very different from that :)

No, quite different.... it is a little square "cake" of cooked daikon,
with some assorted meats mixed in... the off-white color of the daikon,
about the size and shape of a large flat brownie or other square bar
cookie.... I think it is probably made in a pan and cut in squares, just
like the brownies.... It's served with a thickened soysauce-based
sauce....

Here's one recipe I found. I think I'll try it this week :)
Daikon Radish Cake

(snip)

Coat a 9-inch loaf pan with some cooking oil. Transfer the mixture to
the pan. Make sure the surface of the loaf is smooth.
Steam the radish cake for 40 minutes. Once done, cool the radish cake

Yes... that is what I'm talking about... :)

I'll have to add Daikon radish to my shopping list this week... I see in the Ithaca Wegman's page, it is reportedly "there" in the store - now I just have to hope it really is :)

Daikon Radish Salad

That almost looks more like a radish kimchee... :)

Once in a while I buy kimchee at our asian market, I think I still
have some in my fridge at the moment. It is so good :)

Haven't done that yet... how long does it last in the fridge...?

I don't remember offhand.. though I usually give things like that an
inspection and sniff test before giving up on it and tossing it in the
can <grin>

Maybe I'll ask at the asian market next time I'm there... :)

Typically there are use by dates on bottled goods, I believe mine will
be fine until 'next year' sometime.

Use By dates are a general guide... ;) Often the goods will still be
good years later...

Definitely true... though there are some non-vinegared preparations in bottles that might even get tossed before the use-by date on the bottle <grin> I go by
a number of factors.. if there are milk-type products in bottle of whatever, I don't typically hold onto it much past the products' reported life span - if it's got vinegar in it I may give it a chance most likely :)

I just opened a jar of Newman's Own Peach Salsa last
night... and then got curious as to the date.... it was something in
2014, but still tasted as good as ever... :) There generally is a
point, though, after which things aren't as good.... I have had to toss
a few things that hadn't made it... (G)

Sugery, syrupy concoctions also extend the life as far as I know - like you I've had some canned fruits make it well past the date of extinction printed on
the bottle <g>

No, no cooking :) Maybe a little patience is required though :)

No, I mean if one is using ready-prepared kimchee... Sounds like one
might have to pepper-cure the radish ahead of time before adding it
in.... In some circles, that's considered cooking.... (G)

That sounds right, except not pepper, you'd use red hot sauce of some
type or red pepper flakes, that kind of thing . When I made kimchee,
you just put the cabbage in a bowl, sprinkle salt on, put weights on it
and discard the water that forms after 1-2 hours IIRC.

I was meaning hot pepper, ie red pepper flakes and/or redhot sauce...
maybe one would need salt, too, dunno....

The presalting and rinse is to drain the excess moisture from the cabbage you'll be plastering with kimchee hot flavorings :)

What Mrs. Yang made had chunks of the radish, not grated.... Like making
the kimchee out of the radish on its own, or the cucumber version, and
then mixing it into the cabbage version....

That sounds good as well :)

It really was.... It was easily my favorite form of kimchee... :)

I can understand why :) :) When I make it, I use whole leaves of chinese cabbage ... literally pasting large amounts of hot stuff on and under each leaf. For the daikon it is a bit easier coating it :)

make the bread dough even though the simple White Bread recipe I used
only called for about 6 cups of flour (2 loaves). I figured why push
it <grin> And the Bosch is such a work horse, I could start it
mixing/kneading with the dough hook and go start something else while
it worked without worrying about 'cooking' the mixer motor :) :)

That works.... :)

Yup, good to have that machine :)

A wider range of versatility, now, with both machines... :)

Yes, an no worries about over working batters which ends up costing more time watching things :(

When I was in my twenties, Ron bought me my first kitchenaid (I think >>>>> we used that original one at one of the picnics?) and it lasted for

Quite probably the Windsor one, I'm thinking....

Yes, that would be the one :) It was such a pretty machine :)
Seriously, they don't make them like that one in appearance anymore..
Beige with delicate flowers lining the top of the mixer, it was so neat
:) I couldn't toss it in the dump pile, so it's still in our uh..
dead-appliance-area of our mud room (laugh). I actually had originally
planned to get it repaired because it had lasted so darn long..

Can't blame you at all for not wanting to toss that one.... who knows,
maybe you can get it repaired... :)

I may... I did that with my Singer Athena Sewing Machine.. works like
a charm now.

Never know... :)

Yes, I think it will be an easy fix because that 1st mixer DOES work, but only at the lowest speeds. In other words, the darn beater turns but won't go into anthing above the lowest settings. Someone else volunteered to fix it for me years ago right after it died, but I didn't take him up on that because I figured given the weight of the thing, it would cost quite a bundle to ship to him down south.

I made bread like you wouldn't believe with that one. I remember when
my mom worked as the school nurse at our local migrant daycare center,
and one day she brought a loaf of braided raisin/nut bread I'd made
with her to work... She came home with orders for 38 loaves of that
darn bread LOL I don't doubt that is part of the reason that KA mixer
eventually died though it was much much later :) :)

Now that's impressive... ;) How long did it take you to fulfill all
the orders....? :)

I think several days? I made a few at a time though it still took a
while. :)

And were you tired of that bread by the time you finished....? Or did
you make yourself a few loaves as well... ;)

haha.. I don't think anyone over here would let me get sick of it :) :) but no,
I sure wasn't sick of it. It was like all the other breads I make... just something I enjoy doing... and I could get as creative as I wanted with my own loaves. :) For the school I made the same recipe as my mom had taken to the Day Care that day (Raisin/Nut/Cinnamon), for the ones I made for us I experimented with Ricotta cheese filling (darn that was good!!! Lol) and others :)

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Nancy Backus on 11-29-18 15:28 <=-

When I make Bi bim bap, I make pickled carrot strips for that. They
are so good :) Easy to make as well. Now I'm thinking I'll make that
for dinner this week... it's one of our favorites :)

Never tried to make it, but it is one of our favorite Korean dishes.. :) Seoul House has a nice version...served in a hot stone pot.... :)

Really by the name it sounds like a carrot cake, but I'd have to see
the recipe to see if it was very different from that :)

No, quite different.... it is a little square "cake" of cooked daikon,
with some assorted meats mixed in... the off-white color of the daikon,
about the size and shape of a large flat brownie or other square bar
cookie.... I think it is probably made in a pan and cut in squares, just
like the brownies.... It's served with a thickened soysauce-based
sauce....

Here's one recipe I found. I think I'll try it this week :)
Daikon Radish Cake

(snip)

Coat a 9-inch loaf pan with some cooking oil. Transfer the mixture to
the pan. Make sure the surface of the loaf is smooth.
Steam the radish cake for 40 minutes. Once done, cool the radish cake

Yes... that is what I'm talking about... :)

I'll have to add Daikon radish to my shopping list this week... I see
in the Ithaca Wegman's page, it is reportedly "there" in the store -
now I just have to hope it really is :)

Got your tastebuds all set for various Daikon goodies, eh....?

Once in a while I buy kimchee at our asian market, I think I still
have some in my fridge at the moment. It is so good :)

Haven't done that yet... how long does it last in the fridge...?

I don't remember offhand.. though I usually give things like that an
inspection and sniff test before giving up on it and tossing it in the
can <grin>

Maybe I'll ask at the asian market next time I'm there... :)

Typically there are use by dates on bottled goods, I believe mine will
be fine until 'next year' sometime.

Use By dates are a general guide... ;) Often the goods will still be
good years later...

Definitely true... though there are some non-vinegared preparations in bottles that might even get tossed before the use-by date on the bottle <grin> I go by a number of factors.. if there are milk-type products
in bottle of whatever, I don't typically hold onto it much past the products' reported life span - if it's got vinegar in it I may give it
a chance most likely :)

If it's growing stuff, it usually gets tossed, around here... ;) Or if
it smells/tastes stale when it finally is opened... won't use that,
either.... Or if the can is leaking, or swollen.... (G) But
otherwise..... ;)

I just opened a jar of Newman's Own Peach Salsa last
night... and then got curious as to the date.... it was something in
2014, but still tasted as good as ever... :) There generally is a
point, though, after which things aren't as good.... I have had to toss
a few things that hadn't made it... (G)

Sugery, syrupy concoctions also extend the life as far as I know -
like you I've had some canned fruits make it well past the date of extinction printed on the bottle <g>

Yup.... various factors do go into preservation.... And use by or best
by dates are often conservative....

No, no cooking :) Maybe a little patience is required though :)

No, I mean if one is using ready-prepared kimchee... Sounds like one
might have to pepper-cure the radish ahead of time before adding it
in.... In some circles, that's considered cooking.... (G)

That sounds right, except not pepper, you'd use red hot sauce of some
type or red pepper flakes, that kind of thing . When I made kimchee,
you just put the cabbage in a bowl, sprinkle salt on, put weights on it
and discard the water that forms after 1-2 hours IIRC.

I was meaning hot pepper, ie red pepper flakes and/or redhot sauce...
maybe one would need salt, too, dunno....

The presalting and rinse is to drain the excess moisture from the
cabbage you'll be plastering with kimchee hot flavorings :)

So probably not needed for the radish.... maybe a vinegar soak,
though....

What Mrs. Yang made had chunks of the radish, not grated.... Like making
the kimchee out of the radish on its own, or the cucumber version, and
then mixing it into the cabbage version....

That sounds good as well :)

It really was.... It was easily my favorite form of kimchee... :)

I can understand why :) :) When I make it, I use whole leaves of
chinese cabbage ... literally pasting large amounts of hot stuff on and under each leaf. For the daikon it is a bit easier coating it :)

It would be... :)

make the bread dough even though the simple White Bread recipe I used
only called for about 6 cups of flour (2 loaves). I figured why push
it <grin> And the Bosch is such a work horse, I could start it
mixing/kneading with the dough hook and go start something else while
it worked without worrying about 'cooking' the mixer motor :) :)

That works.... :)

Yup, good to have that machine :)

A wider range of versatility, now, with both machines... :)

Yes, an no worries about over working batters which ends up costing
more time watching things :(

You're nicely set now.... :)

Seriously, they don't make them like that one in appearance anymore..
Beige with delicate flowers lining the top of the mixer, it was so neat
:) I couldn't toss it in the dump pile, so it's still in our uh..
dead-appliance-area of our mud room (laugh). I actually had originally
planned to get it repaired because it had lasted so darn long..

Can't blame you at all for not wanting to toss that one.... who knows,
maybe you can get it repaired... :)

I may... I did that with my Singer Athena Sewing Machine.. works like
a charm now.

Never know... :)

Yes, I think it will be an easy fix because that 1st mixer DOES work,
but only at the lowest speeds. In other words, the darn beater turns
but won't go into anthing above the lowest settings. Someone else volunteered to fix it for me years ago right after it died, but I
didn't take him up on that because I figured given the weight of the thing, it would cost quite a bundle to ship to him down south.

Sounds almost like it might just be the motor needing to be cleaned, or something like that.... :)

and one day she brought a loaf of braided raisin/nut bread I'd made
with her to work... She came home with orders for 38 loaves of that
darn bread LOL I don't doubt that is part of the reason that KA mixer
eventually died though it was much much later :) :)

Now that's impressive... ;) How long did it take you to fulfill all
the orders....? :)

I think several days? I made a few at a time though it still took a
while. :)

And were you tired of that bread by the time you finished....? Or did
you make yourself a few loaves as well... ;)

haha.. I don't think anyone over here would let me get sick of it :)
:) but no, I sure wasn't sick of it. It was like all the other breads
I make... just something I enjoy doing... and I could get as creative
as I wanted with my own loaves. :) For the school I made the same
recipe as my mom had taken to the Day Care that day
(Raisin/Nut/Cinnamon), for the ones I made for us I experimented with Ricotta cheese filling (darn that was good!!! Lol) and others :)

Your experiment does sound good.... ;) Have you made it that way
since....? :) What other variations did you come up with...?

ttyl neb

... A plucked goose doesn't lay golden eggs.

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

Hi Nancy,

When I make Bi bim bap, I make pickled carrot strips for that. They
are so good :) Easy to make as well. Now I'm thinking I'll make that
for dinner this week... it's one of our favorites :)

Never tried to make it, but it is one of our favorite Korean dishes.. :) Seoul House has a nice version...served in a hot stone pot.... :)

You should try it.. it's not that "hard", but it does take some time because of
all the various things that are prepared. If you get organized beforehand it really really helps <g>

Steam the radish cake for 40 minutes. Once done, cool the radish cake

Yes... that is what I'm talking about... :)

I'll have to add Daikon radish to my shopping list this week... I see
in the Ithaca Wegman's page, it is reportedly "there" in the store -
now I just have to hope it really is :)

Got your tastebuds all set for various Daikon goodies, eh....?

Yup :) A good change of pace from the typical dinner.

bottles that might even get tossed before the use-by date on the bottle
<grin> I go by a number of factors.. if there are milk-type products
in bottle of whatever, I don't typically hold onto it much past the
products' reported life span - if it's got vinegar in it I may give it
a chance most likely :)

If it's growing stuff, it usually gets tossed, around here... ;)

haha.. same here.. but I do try to get things out of the fridge before that happens :)

Or if
it smells/tastes stale when it finally is opened... won't use that, either.... Or if the can is leaking, or swollen.... (G) But otherwise..... ;)

Yep, just basic stuff there.

I just opened a jar of Newman's Own Peach Salsa last
night... and then got curious as to the date.... it was something in
2014, but still tasted as good as ever... :) There generally is a
point, though, after which things aren't as good.... I have had to toss
a few things that hadn't made it... (G)

Sugery, syrupy concoctions also extend the life as far as I know -
like you I've had some canned fruits make it well past the date of
extinction printed on the bottle <g>

Yup.... various factors do go into preservation.... And use by or best
by dates are often conservative....

Yeah, they have to do that.

in.... In some circles, that's considered cooking.... (G)

That sounds right, except not pepper, you'd use red hot sauce of some
type or red pepper flakes, that kind of thing . When I made kimchee,
you just put the cabbage in a bowl, sprinkle salt on, put weights on it
and discard the water that forms after 1-2 hours IIRC.

I was meaning hot pepper, ie red pepper flakes and/or redhot sauce...
maybe one would need salt, too, dunno....

The presalting and rinse is to drain the excess moisture from the
cabbage you'll be plastering with kimchee hot flavorings :)

So probably not needed for the radish.... maybe a vinegar soak,
though....

Yes, I don't think the radish is going to have the water volume that the cabbage has.

make the bread dough even though the simple White Bread recipe I used >>>>> only called for about 6 cups of flour (2 loaves). I figured why push >>>>> it <grin> And the Bosch is such a work horse, I could start it
mixing/kneading with the dough hook and go start something else while >>>>> it worked without worrying about 'cooking' the mixer motor :) :)

That works.... :)

Yup, good to have that machine :)

A wider range of versatility, now, with both machines... :)

Yes, an no worries about over working batters which ends up costing
more time watching things :(

You're nicely set now.... :)

Seems so.. now if I can just keep this KA mixer alive Lol.. so far I've not been tempted to overwork it :)

Seriously, they don't make them like that one in appearance anymore.. >>>>> Beige with delicate flowers lining the top of the mixer, it was so neat >>>>> :) I couldn't toss it in the dump pile, so it's still in our uh..
dead-appliance-area of our mud room (laugh). I actually had originally >>>>> planned to get it repaired because it had lasted so darn long..

Can't blame you at all for not wanting to toss that one.... who knows, >>>> maybe you can get it repaired... :)

I may... I did that with my Singer Athena Sewing Machine.. works like
a charm now.

Never know... :)

Yes, I think it will be an easy fix because that 1st mixer DOES work,
but only at the lowest speeds. In other words, the darn beater turns
but won't go into anthing above the lowest settings. Someone else
volunteered to fix it for me years ago right after it died, but I
didn't take him up on that because I figured given the weight of the
thing, it would cost quite a bundle to ship to him down south.

Sounds almost like it might just be the motor needing to be cleaned, or something like that.... :)

I'd bet on a gear in the head of the mixer myself, but what do I know <g>

and one day she brought a loaf of braided raisin/nut bread I'd made
with her to work... She came home with orders for 38 loaves of that
darn bread LOL I don't doubt that is part of the reason that KA mixer >>>>> eventually died though it was much much later :) :)

Now that's impressive... ;) How long did it take you to fulfill all
the orders....? :)

I think several days? I made a few at a time though it still took a
while. :)

And were you tired of that bread by the time you finished....? Or did
you make yourself a few loaves as well... ;)

haha.. I don't think anyone over here would let me get sick of it :)
:) but no, I sure wasn't sick of it. It was like all the other breads
I make... just something I enjoy doing... and I could get as creative
as I wanted with my own loaves. :) For the school I made the same
recipe as my mom had taken to the Day Care that day
(Raisin/Nut/Cinnamon), for the ones I made for us I experimented with
Ricotta cheese filling (darn that was good!!! Lol) and others :)

Your experiment does sound good.... ;) Have you made it that way
since....? :)

Sure.. generally every Christmas, or around that time..

What other variations did you come up with...?

Apples and cinnamon... close the original... but I season the apple chunks with
cinnamon/nutmeg (apple pie seasonings).

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Nancy Backus on 12-02-18 01:54 <=-

When I make Bi bim bap, I make pickled carrot strips for that. They
are so good :) Easy to make as well. Now I'm thinking I'll make that
for dinner this week... it's one of our favorites :)

Never tried to make it, but it is one of our favorite Korean dishes.. :) Seoul House has a nice version...served in a hot stone pot.... :)

You should try it.. it's not that "hard", but it does take some time because of all the various things that are prepared. If you get
organized beforehand it really really helps <g>

That sounds like good reasons not to undertake it... I'm not much into
taking some time because of all the various things being prepared... ;)

Steam the radish cake for 40 minutes. Once done, cool the radish cake

Yes... that is what I'm talking about... :)

I'll have to add Daikon radish to my shopping list this week... I see
in the Ithaca Wegman's page, it is reportedly "there" in the store -
now I just have to hope it really is :)

Got your tastebuds all set for various Daikon goodies, eh....?

Yup :) A good change of pace from the typical dinner.

And did you get some...? And what did you make out of it...? :)

bottles that might even get tossed before the use-by date on the bottle
<grin> I go by a number of factors.. if there are milk-type products
in bottle of whatever, I don't typically hold onto it much past the
products' reported life span - if it's got vinegar in it I may give it
a chance most likely :)

If it's growing stuff, it usually gets tossed, around here... ;)

haha.. same here.. but I do try to get things out of the fridge before that happens :)

I kinda try... but usually discover it when I'm thinking of using it,
and can't after all... ;)

Or if it smells/tastes stale when it finally is opened... won't use
that, either.... Or if the can is leaking, or swollen.... (G)
......But otherwise..... ;)

Yep, just basic stuff there.

Yup.

I just opened a jar of Newman's Own Peach Salsa last
night... and then got curious as to the date.... it was something in
2014, but still tasted as good as ever... :) There generally is a
point, though, after which things aren't as good.... I have had to
toss a few things that hadn't made it... (G)

Sugery, syrupy concoctions also extend the life as far as I know -
like you I've had some canned fruits make it well past the date of
extinction printed on the bottle <g>

Yup.... various factors do go into preservation.... And use by or best
by dates are often conservative....

Yeah, they have to do that.

Partly CYA, partly because they don't know how people will actually
store them, I guess... :)

That sounds right, except not pepper, you'd use red hot sauce of some
type or red pepper flakes, that kind of thing . When I made kimchee,
you just put the cabbage in a bowl, sprinkle salt on, put weights on it
and discard the water that forms after 1-2 hours IIRC.

I was meaning hot pepper, ie red pepper flakes and/or redhot sauce...
maybe one would need salt, too, dunno....

The presalting and rinse is to drain the excess moisture from the
cabbage you'll be plastering with kimchee hot flavorings :)

So probably not needed for the radish.... maybe a vinegar soak,
though....

Yes, I don't think the radish is going to have the water volume that
the cabbage has.

Probably not....

A wider range of versatility, now, with both machines... :)

Yes, an no worries about over working batters which ends up costing
more time watching things :(

You're nicely set now.... :)

Seems so.. now if I can just keep this KA mixer alive Lol.. so far
I've not been tempted to overwork it :)

After all, you do have the Bosch for the heavier jobs... :)

Seriously, they don't make them like that one in appearance anymore..
Beige with delicate flowers lining the top of the mixer, it was so neat
:) I couldn't toss it in the dump pile, so it's still in our uh..
dead-appliance-area of our mud room (laugh). I actually had originally
planned to get it repaired because it had lasted so darn long..

Can't blame you at all for not wanting to toss that one.... who knows,
maybe you can get it repaired... :)

Yes, I think it will be an easy fix because that 1st mixer DOES work,
but only at the lowest speeds. In other words, the darn beater turns
but won't go into anthing above the lowest settings. Someone else
volunteered to fix it for me years ago right after it died, but I
didn't take him up on that because I figured given the weight of the
thing, it would cost quite a bundle to ship to him down south.

Sounds almost like it might just be the motor needing to be cleaned,
or something like that.... :)

I'd bet on a gear in the head of the mixer myself, but what do I
know <g>

That could also be a possibility... :)

haha.. I don't think anyone over here would let me get sick of it :) :)
but no, I sure wasn't sick of it. It was like all the other breads I
make... just something I enjoy doing... and I could get as creative as
I wanted with my own loaves. :) For the school I made the same recipe
as my mom had taken to the Day Care that day (Raisin/Nut/Cinnamon),
for the ones I made for us I experimented with Ricotta cheese filling
(darn that was good!!! Lol) and others :)

Your experiment does sound good.... ;) Have you made it that way
since....? :)

Sure.. generally every Christmas, or around that time..

It became a tradition, eh....?

What other variations did you come up with...?

Apples and cinnamon... close the original... but I season the apple
chunks with cinnamon/nutmeg (apple pie seasonings).

Sounds tasty... I'd have to sub crisp pears, I suppose, with my apple allergy... but I can mentally taste it.. ;)

ttyl neb

... If life is a bowl of cherries, what am I doing in the pits? E.Bombeck

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

are so good :) Easy to make as well. Now I'm thinking I'll make that
for dinner this week... it's one of our favorites :)

Never tried to make it, but it is one of our favorite Korean dishes.. :)
Seoul House has a nice version...served in a hot stone pot.... :)

You should try it.. it's not that "hard", but it does take some time
because of all the various things that are prepared. If you get
organized beforehand it really really helps <g>

That sounds like good reasons not to undertake it... I'm not much into
taking some time because of all the various things being prepared... ;)

I use the microwave a bit for some things (frozen spinach cooked, then add the seasonings). That helps a lot <g>

Steam the radish cake for 40 minutes. Once done, cool the radish cake >>>> Yes... that is what I'm talking about... :)

I'll have to add Daikon radish to my shopping list this week... I see
in the Ithaca Wegman's page, it is reportedly "there" in the store -
now I just have to hope it really is :)

Got your tastebuds all set for various Daikon goodies, eh....?

Yup :) A good change of pace from the typical dinner.

And did you get some...? And what did you make out of it...? :)

No, I didn't ... different plans for food that week. :)

bottles that might even get tossed before the use-by date on the bottle
<grin> I go by a number of factors.. if there are milk-type products
in bottle of whatever, I don't typically hold onto it much past the
products' reported life span - if it's got vinegar in it I may give it
a chance most likely :)

If it's growing stuff, it usually gets tossed, around here... ;)

haha.. same here.. but I do try to get things out of the fridge before
that happens :)

I kinda try... but usually discover it when I'm thinking of using it,
and can't after all... ;)

Been there, done that as well. Now with Christmas 'around the corner' I'll probably clean out all the uneaten leftovers, etc. etc. to get ready for the slaught of new stuff coming. I guess holidays are good for more than the actual "holiday" :)

Sugery, syrupy concoctions also extend the life as far as I know -
like you I've had some canned fruits make it well past the date of
extinction printed on the bottle <g>

Yup.... various factors do go into preservation.... And use by or best
by dates are often conservative....

Yeah, they have to do that.

Partly CYA, partly because they don't know how people will actually
store them, I guess... :)

I know what you mean... over here, when I go to use something I've been known to check packaging for last use dates, etc.

That sounds right, except not pepper, you'd use red hot sauce of some >>>>> type or red pepper flakes, that kind of thing . When I made kimchee, >>>>> you just put the cabbage in a bowl, sprinkle salt on, put weights on it >>>>> and discard the water that forms after 1-2 hours IIRC.

I was meaning hot pepper, ie red pepper flakes and/or redhot sauce...
maybe one would need salt, too, dunno....

The presalting and rinse is to drain the excess moisture from the
cabbage you'll be plastering with kimchee hot flavorings :)

So probably not needed for the radish.... maybe a vinegar soak,
though....

Yes, I don't think the radish is going to have the water volume that
the cabbage has.

Probably not....

Right, Daikon is more like a carrot, so I do soak that as you mention.

A wider range of versatility, now, with both machines... :)

Yes, an no worries about over working batters which ends up costing
more time watching things :(

You're nicely set now.... :)

Seems so.. now if I can just keep this KA mixer alive Lol.. so far
I've not been tempted to overwork it :)

After all, you do have the Bosch for the heavier jobs... :)

Yes, and the Bosch will get it workout starting in a few days. I'm going to make the Sicilian Butter cookies I make every year. That dough is so versatile, you can make braided wreaths, "candy-canes", etc. with it... After baking, while it's still warm you dip the cookie in honey and finally press it
into a small bowl of coconut, then colored sprinkles. I'll show you the recipe at the end of this message. It's a great one my mom always made - I think she got it from one of Dad's relatives since her family was from Northern Italy.

:) I couldn't toss it in the dump pile, so it's still in our uh.. >>>>>> dead-appliance-area of our mud room (laugh). I actually had originally >>>>>> planned to get it repaired because it had lasted so darn long..

Can't blame you at all for not wanting to toss that one.... who knows, >>>>> maybe you can get it repaired... :)

Yes, I think it will be an easy fix because that 1st mixer DOES work,
but only at the lowest speeds. In other words, the darn beater turns
but won't go into anthing above the lowest settings. Someone else
volunteered to fix it for me years ago right after it died, but I
didn't take him up on that because I figured given the weight of the
thing, it would cost quite a bundle to ship to him down south.

Sounds almost like it might just be the motor needing to be cleaned,
or something like that.... :)

I'd bet on a gear in the head of the mixer myself, but what do I
know <g>

That could also be a possibility... :)

Yup... I'm curious but darn, I'm running out of counter space for all the toys
I have here. And now with new red guy here on the counter, it's not necessary to get that one repaired. I had enough trouble finding places to store the old
KitchenAid stainless bowl, beaters and whip attachements that I found in our 'spare room' :)

haha.. I don't think anyone over here would let me get sick of it :) :)
but no, I sure wasn't sick of it. It was like all the other breads I
make... just something I enjoy doing... and I could get as creative as
I wanted with my own loaves. :) For the school I made the same recipe
as my mom had taken to the Day Care that day (Raisin/Nut/Cinnamon),
for the ones I made for us I experimented with Ricotta cheese filling
(darn that was good!!! Lol) and others :)

Your experiment does sound good.... ;) Have you made it that way
since....? :)

Sure.. generally every Christmas, or around that time..

It became a tradition, eh....?

Yes, everyone loves them. Because it's not a super sweet dough we sometimes grab a few at breakfast time hehe

What other variations did you come up with...?

Apples and cinnamon... close the original... but I season the apple
chunks with cinnamon/nutmeg (apple pie seasonings).

Sounds tasty... I'd have to sub crisp pears, I suppose, with my apple allergy... but I can mentally taste it.. ;)

Blackberries, Carrots, Grapes, Oranges, Pears could all be substituted for apples.. wouldn't be the same as apples+cinnamon but any of those would be good
I think :)

Take care,
Janis

===
Aunt Maria's Sicilian Butter Cookies About 5-6 dozen 2" cookies
Preheat oven to 350F
6 large eggs
1 2/3 cups sugar
1/2 pound butter
1 1/2 teaspoons vanilla extract
3 teaspoons baking powder
6 cups flour

Decorations for the cookies:
1/2 cup or more honey, warmed
About 1-2 cups each in separate bowls: chopped walnuts, flaked coconut, Multi-color jimmies, or multi-color sugar sprinkles, Red hot candies, Silver-colored candies

Beat the eggs and sugar in a large bowl. Melt the butter over low heat in a saucepan. Add the melted butter, the vanilla to the sugar mixture, mixing well. Add the baking powder and 1 cup of flour to the egg and butter mixture and mix well with an electric mixer on slow speed. Add 2 more cups of flour, one cup at a time, beating for about 5 minutes. Add 2 more cups of flour, one at a time, working the flour into the dough with a wooden spoon. Put the last cup of flour on a table and knead the flour into the dough, continuing until the dough is smooth and elastic. If you have a heavy duty electric mixer, you can beat all the flour in, a cup at a time, with the beater attachment. Change
to the bread hook attachment, and knead the dough until the dough is smooth and
elastic.

You can shape the dough into wreaths (our favorite), Candy Canes , Twists, etc.
Wreaths: Break off 3 walnut-sized pieces of dough, and roll each one in your
hands to make 3 ropes. Lay the ropes on the table, and braid them. Put the ends of the braids together to make a braided wreath, about 2-3" in size, pinching the edges to seal where the braided ropes join. Bake the wreaths for 20 minutes or until lightly golden, depending on their size. Dip cookies in the
warmed honey, and then dip the cookies in the nuts, then the coconut, and then the jimmies. Put a red hot candy on the center bottom of the wreath. Put the silver-colored candies here and there on the cookie.
===

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Nancy Backus on 12-17-18 16:25 <=-

You should try it.. it's not that "hard", but it does take some time
because of all the various things that are prepared. If you get
organized beforehand it really really helps <g>

That sounds like good reasons not to undertake it... I'm not much into taking some time because of all the various things being prepared... ;)

I use the microwave a bit for some things (frozen spinach cooked, then
add the seasonings). That helps a lot <g>

I'll do that when using the frozen spinach for spinach ricotta pizza...

I'll have to add Daikon radish to my shopping list this week... I see
in the Ithaca Wegman's page, it is reportedly "there" in the store -
now I just have to hope it really is :)

Got your tastebuds all set for various Daikon goodies, eh....?

Yup :) A good change of pace from the typical dinner.

And did you get some...? And what did you make out of it...? :)

No, I didn't ... different plans for food that week. :)

Guess you need to plan for using daikon soon... :)

If it's growing stuff, it usually gets tossed, around here... ;)

haha.. same here.. but I do try to get things out of the fridge before
that happens :)

I kinda try... but usually discover it when I'm thinking of using it,
and can't after all... ;)

Been there, done that as well. Now with Christmas 'around the corner' I'll probably clean out all the uneaten leftovers, etc. etc. to get
ready for the slaught of new stuff coming. I guess holidays are good
for more than the actual "holiday" :)

Especially if one is going to make a lot of goodies that need fridge
space... since I don't host Christmas anymore, that's not an issue
here... ;)

Yup.... various factors do go into preservation.... And use by or best
by dates are often conservative....

Yeah, they have to do that.

Partly CYA, partly because they don't know how people will actually
store them, I guess... :)

I know what you mean... over here, when I go to use something I've
been known to check packaging for last use dates, etc.

It's almost always a second thought for me... ;)

Seems so.. now if I can just keep this KA mixer alive Lol.. so far
I've not been tempted to overwork it :)

After all, you do have the Bosch for the heavier jobs... :)

Yes, and the Bosch will get it workout starting in a few days. I'm
going to make the Sicilian Butter cookies I make every year. That
dough is so versatile, you can make braided wreaths, "candy-canes",
etc. with it... After baking, while it's still warm you dip the cookie
in honey and finally press it into a small bowl of coconut, then
colored sprinkles. I'll show you the recipe at the end of this message. It's a great one my mom always made - I think she got it from one of
Dad's relatives since her family was from Northern Italy.

Those sound good.... and pretty, and festive... ;)

Yes, I think it will be an easy fix because that 1st mixer DOES work,
but only at the lowest speeds. In other words, the darn beater turns
but won't go into anthing above the lowest settings. Someone else
volunteered to fix it for me years ago right after it died, but I
didn't take him up on that because I figured given the weight of the
thing, it would cost quite a bundle to ship to him down south.

Sounds almost like it might just be the motor needing to be cleaned,
or something like that.... :)

I'd bet on a gear in the head of the mixer myself, but what do I
know <g>

That could also be a possibility... :)

Yup... I'm curious but darn, I'm running out of counter space for all
the toys I have here. And now with new red guy here on the counter,
it's not necessary to get that one repaired. I had enough trouble
finding places to store the old KitchenAid stainless bowl, beaters and whip attachements that I found in our 'spare room' :)

Maybe donate the old one to some place that refurbishes old appliances
for charity or something....?

for the ones I made for us I experimented with Ricotta cheese filling
(darn that was good!!! Lol) and others :)

Your experiment does sound good.... ;) Have you made it that way
since....? :)

Sure.. generally every Christmas, or around that time..

It became a tradition, eh....?

Yes, everyone loves them. Because it's not a super sweet dough we sometimes grab a few at breakfast time hehe

Sounds like a good choice... ;)

What other variations did you come up with...?

Apples and cinnamon... close the original... but I season the apple
chunks with cinnamon/nutmeg (apple pie seasonings).

Sounds tasty... I'd have to sub crisp pears, I suppose, with my apple allergy... but I can mentally taste it.. ;)

Blackberries, Carrots, Grapes, Oranges, Pears could all be substituted
for apples.. wouldn't be the same as apples+cinnamon but any of those would be good I think :)

Pears and cinnamon would be quite similar.... the others would be less
similar, but could be nice... ;)

ttyl neb

... Scandinavian restaurant: a house of dill repute.

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

Hi Nancy,

I hope you had a great Christmas and New Year!

This is my eternal (it seems) attempt to catch up here :) :)

Quoting Janis Kracht to Nancy Backus on 12-17-18 16:25 <=-

You should try it.. it's not that "hard", but it does take some time
because of all the various things that are prepared. If you get
organized beforehand it really really helps <g>

That sounds like good reasons not to undertake it... I'm not much into
taking some time because of all the various things being prepared... ;)

I use the microwave a bit for some things (frozen spinach cooked, then
add the seasonings). That helps a lot <g>

I'll do that when using the frozen spinach for spinach ricotta pizza...

Yes, sure helps.. sometimes I have enough left-over spinach that has been saved
from previous dinners as well :)

I'll have to add Daikon radish to my shopping list this week... I see >>>>> in the Ithaca Wegman's page, it is reportedly "there" in the store - >>>>> now I just have to hope it really is :)

Got your tastebuds all set for various Daikon goodies, eh....?

Yup :) A good change of pace from the typical dinner.

And did you get some...? And what did you make out of it...? :)

No, I didn't ... different plans for food that week. :)

Guess you need to plan for using daikon soon... :)

I may :) Right now I'm on a different 'bent'.. I saw a great recipe on one of my favorite sites, pressureluck for meatloaf and mashed potatoes made in the instant pot hehe :)

https://www.youtube.com/watch?v=bYEDFF03zrE

that happens :)

I kinda try... but usually discover it when I'm thinking of using it,
and can't after all... ;)

Been there, done that as well. Now with Christmas 'around the corner'
I'll probably clean out all the uneaten leftovers, etc. etc. to get
ready for the slaught of new stuff coming. I guess holidays are good
for more than the actual "holiday" :)

Especially if one is going to make a lot of goodies that need fridge
space... since I don't host Christmas anymore, that's not an issue
here... ;)

I cook every night, holidays included ... unless we go out or call out for pizza, etc. :) This year instead of making stuffed squid for Christmas Eve, I made a bouillabase seafood soup with lobster tails, shrimp, crab legs and clams
in the shell. It was so good :)

For Christmas dinner, we had Ravioli with marina sauce, and a roast beef with mashed potatoes/gravy and some veggies.. I was so happy to have that thermometer that Stephen Haffly mentioned :) It worked really well, though I think next time I make roast beef with it, I'll set it to make the roast more rare :) For dessert we had cannolis, they are always so good.

Yup.... various factors do go into preservation.... And use by or best >>>> by dates are often conservative....

Yeah, they have to do that.

Partly CYA, partly because they don't know how people will actually
store them, I guess... :)

I know what you mean... over here, when I go to use something I've
been known to check packaging for last use dates, etc.

It's almost always a second thought for me... ;)

Same here.. :)

Seems so.. now if I can just keep this KA mixer alive Lol.. so far
I've not been tempted to overwork it :)

After all, you do have the Bosch for the heavier jobs... :)

Yes, and the Bosch will get it workout starting in a few days. I'm
going to make the Sicilian Butter cookies I make every year. That
dough is so versatile, you can make braided wreaths, "candy-canes",
etc. with it... After baking, while it's still warm you dip the cookie
in honey and finally press it into a small bowl of coconut, then
colored sprinkles. I'll show you the recipe at the end of this message.
It's a great one my mom always made - I think she got it from one of
Dad's relatives since her family was from Northern Italy.

Those sound good.... and pretty, and festive... ;)

Yes, they are - and I love eating them for breakfast because they aren't that sweet.. just sweet enough :)

Yes, I think it will be an easy fix because that 1st mixer DOES work, >>>>> but only at the lowest speeds. In other words, the darn beater turns >>>>> but won't go into anthing above the lowest settings. Someone else
volunteered to fix it for me years ago right after it died, but I
didn't take him up on that because I figured given the weight of the >>>>> thing, it would cost quite a bundle to ship to him down south.

Sounds almost like it might just be the motor needing to be cleaned,
or something like that.... :)

I'd bet on a gear in the head of the mixer myself, but what do I
know <g>

That could also be a possibility... :)
Yup... I'm curious but darn, I'm running out of counter space for all
the toys I have here. And now with new red guy here on the counter,
it's not necessary to get that one repaired. I had enough trouble
finding places to store the old KitchenAid stainless bowl, beaters and
whip attachements that I found in our 'spare room' :)

Maybe donate the old one to some place that refurbishes old appliances
for charity or something....?

I may do that.. or get it fixed and leave it 'under the stairs'.. that's a joke
we have over here regarding finding places to store everything in this much smaller house than the one we had in Windsor Lol

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Nancy Backus on 01-06-19 14:07 <=-

I hope you had a great Christmas and New Year!

Pretty much so... and the same to you... ;)

This is my eternal (it seems) attempt to catch up here :) :)

I'm not so good at staying quite up to date myself... :) Just have to
keep plugging along, and get in here as often as you can.... (G)

I use the microwave a bit for some things (frozen spinach cooked, then
add the seasonings). That helps a lot <g>

I'll do that when using the frozen spinach for spinach ricotta pizza...

Yes, sure helps.. sometimes I have enough left-over spinach that has
been saved from previous dinners as well :)

I don't usually serve spinach on its own as a vegetable any more, just
use it for the pizza, or maybe toss the end of a frozen bag into a
stew... If I were still cooking up lentils, that might be another place
I'd use it... but I've not been doing them for quite a while either...

Yup :) A good change of pace from the typical dinner.

And did you get some...? And what did you make out of it...? :)

No, I didn't ... different plans for food that week. :)

Guess you need to plan for using daikon soon... :)

I may :)

Meanwhile, our 4th Sunday lunch group went to a Malaysian restaurant
(CoCo Garden) on the 5th Sunday of December (it fit people's schedules better).... We were served a complimentary soup made of chicken stock
with cubes of daikon floating in it... Most of the group didn't know
what it was, so I told them, and explained the veggie.... :) It showed
up again in our complimentary dessert of Bubo Chacha, a sweet soup which
has both bits of yam and of daikon in it.... Everybody quite enjoyed
both... ;)

Right now I'm on a different 'bent'.. I saw a great recipe
on one of my favorite sites, pressureluck for meatloaf and mashed
potatoes made in the instant pot hehe :) https://www.youtube.com/watch?v=bYEDFF03zrE

So you just had to try it out.... Are you making a lot of things in the instant pot, then....?

that happens :)

I kinda try... but usually discover it when I'm thinking of using it,
and can't after all... ;)

Been there, done that as well. Now with Christmas 'around the corner'
I'll probably clean out all the uneaten leftovers, etc. etc. to get
ready for the slaught of new stuff coming. I guess holidays are good
for more than the actual "holiday" :)

Especially if one is going to make a lot of goodies that need fridge space... since I don't host Christmas anymore, that's not an issue
here... ;)

I cook every night, holidays included ... unless we go out or call out
for pizza, etc. :)

I cook when we don't go out... but we have been tending lately to go out
for the holidays, after all, Fu has Taste of Japan open all holidays, so
we might as well go there and let him cook for us... :)

This year instead of making stuffed squid for
Christmas Eve, I made a bouillabase seafood soup with lobster tails, shrimp, crab legs and clams in the shell. It was so good :)

That does sound very good... :) Was it less or more trouble than doing stuffed squid....? ;)

For Christmas dinner, we had Ravioli with marina sauce, and a roast
beef with mashed potatoes/gravy and some veggies.. I was so happy to
have that thermometer that Stephen Haffly mentioned :) It worked
really well, though I think next time I make roast beef with it, I'll
set it to make the roast more rare :) For dessert we had cannolis, they are always so good.

That also sounds quite nice... :) Christmas Eve, I splurged and bought
a garlic-studded rib roast from Weggies... had an $8 digital coupon, and
found a hunk just over 2 pounds, so with the coupon it was about what
i'd be willing to spend for a couple of nice meals for us... had it with Wegmans frozen broccoli and cheese potato gratins and some fresh steamed broccoli... Christmas Day, we went to Fu's and had all-you-can-eat
sushi... :) And then on the 28th, I went to my sister's for our
extended family Christmas celebration.... details were in a recent
message to MLoo... :)

Seems so.. now if I can just keep this KA mixer alive Lol.. so far
I've not been tempted to overwork it :)

After all, you do have the Bosch for the heavier jobs... :)

Yes, and the Bosch will get it workout starting in a few days. I'm
going to make the Sicilian Butter cookies I make every year. That
dough is so versatile, you can make braided wreaths, "candy-canes",
etc. with it... After baking, while it's still warm you dip the cookie
in honey and finally press it into a small bowl of coconut, then
colored sprinkles. I'll show you the recipe at the end of this message.
It's a great one my mom always made - I think she got it from one of
Dad's relatives since her family was from Northern Italy.

Those sound good.... and pretty, and festive... ;)

Yes, they are - and I love eating them for breakfast because they
aren't that sweet.. just sweet enough :)

A nice Christmas season tradition... :)

Sounds almost like it might just be the motor needing to be cleaned,
or something like that.... :)

I'd bet on a gear in the head of the mixer myself, but what do I
know <g>

That could also be a possibility... :)

Yup... I'm curious but darn, I'm running out of counter space for all
the toys I have here. And now with new red guy here on the counter,
it's not necessary to get that one repaired. I had enough trouble
finding places to store the old KitchenAid stainless bowl, beaters and
whip attachements that I found in our 'spare room' :)

Maybe donate the old one to some place that refurbishes old appliances
for charity or something....?

I may do that.. or get it fixed and leave it 'under the stairs'..
that's a joke we have over here regarding finding places to store everything in this much smaller house than the one we had in Windsor
Lol

The place in Windsor was a nice size for having lots of stuff... ;)

ttyl neb

... Sometimes I sits and thinks, and sometimes I just sits.

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

Hi Nancy!

I hope you had a great Christmas and New Year!

Pretty much so... and the same to you... ;)

Thanks, now I'm ready to wait another year for that holiday Lol

This is my eternal (it seems) attempt to catch up here :) :)

I'm not so good at staying quite up to date myself... :) Just have to
keep plugging along, and get in here as often as you can.... (G)

Understand... I may catch up today ... I hope :)

I use the microwave a bit for some things (frozen spinach cooked, then
add the seasonings). That helps a lot <g>

I'll do that when using the frozen spinach for spinach ricotta pizza...

Yes, sure helps.. sometimes I have enough left-over spinach that has
been saved from previous dinners as well :)

I don't usually serve spinach on its own as a vegetable any more, just
use it for the pizza, or maybe toss the end of a frozen bag into a
stew... If I were still cooking up lentils, that might be another place
I'd use it... but I've not been doing them for quite a while either...

I have a package of red lentils (which I love <g>) that I want to use soon. Hmm... maybe tonight, not sure yet. I do serve spinach on it's own when I buy frozen spinach from wegmans, though lately I've been cooking more beet greens as a 'spinach' since my aerogarden is going nuts <g>.

Meanwhile, our 4th Sunday lunch group went to a Malaysian restaurant
(CoCo Garden) on the 5th Sunday of December (it fit people's schedules better).... We were served a complimentary soup made of chicken stock
with cubes of daikon floating in it... Most of the group didn't know
what it was, so I told them, and explained the veggie.... :) It showed
up again in our complimentary dessert of Bubo Chacha, a sweet soup which
has both bits of yam and of daikon in it.... Everybody quite enjoyed
both... ;)

They sound delicious... I'll have to look for a recipe for those :)

Right now I'm on a different 'bent'.. I saw a great recipe
on one of my favorite sites, pressureluck for meatloaf and mashed
potatoes made in the instant pot hehe :)
https://www.youtube.com/watch?v=bYEDFF03zrE

So you just had to try it out.... Are you making a lot of things in the instant pot, then....?

Not a huge amount, but now and again for a change for some dinners. On the menu
this week is a Pho recipe (have to dig that one up again <grin>)

The meatloaf in the video came out great, very very flavorful :) We all loved
it.. the garlic mashed potatoes were good but next time I will drain more of the liquid out before mashing. Otherwise, it was great and there are leftovers for tonight's dinner so I can just goof off tonight :)

I use the instant pot to make yogurt though as soon as my fresh yogurt is "gone". This week I used all of it to make a yogurt/cream cheese cheese cake with blueberry filling (oh was that good :)).

Here's the recipe for that cheesecake with blueberries.. such a great idea, the
bluberries are the 'typical sugery overkill':

===Yogurt and Cream Cheese Cheese cake with great Blueberry filling=== Ingredients
Cooking spray
2 cups cinnamon-sugar or plain Graham Crackers, crushed 2 tablespoons unsalted butter, melted 1 17-ounce container plain 2-percent Greek yogurt 8 ounces reduced-fat cream cheese, at room temperature 3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
1 teaspoon finely grated lemon zest Kosher salt
2 cups frozen wild blueberries
3/4 cup unsweetened pineapple juice 1 teaspoon unflavored gelatin

Directions

Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the graham crackers into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely. Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until
well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.

Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.
===

I cook every night, holidays included ... unless we go out or call out
for pizza, etc. :)

I cook when we don't go out... but we have been tending lately to go out
for the holidays, after all, Fu has Taste of Japan open all holidays, so
we might as well go there and let him cook for us... :)

Good idea, but it's a chore going out to eat anymore since Ron's aunt moved in with us... so rather than have to deal with all that 'that' involves I guess I'd rather cook a little more <bg>

This year instead of making stuffed squid for
Christmas Eve, I made a bouillabase seafood soup with lobster tails,
shrimp, crab legs and clams in the shell. It was so good :)

That does sound very good... :) Was it less or more trouble than doing stuffed squid....? ;)

It was great! It is a LOT less work than doing just the stuffed squid because for the bouilliabase, I only stuffed about 8 quid for the bouilliabase rather than all 3-4lbs. of squid :) And all goes in the pot of tomato sauce (clams in
the shell, oysters in the shell, stuffed squid, mussels in the shell, white fish...) For the shelled seafood, I usually remove about half of the top shells
of the clams, mussels, oysters.. that makes it easier to get at the 'meat' in the remaining shells.

For Christmas dinner, we had Ravioli with marina sauce, and a roast
beef with mashed potatoes/gravy and some veggies.. I was so happy to
have that thermometer that Stephen Haffly mentioned :) It worked
really well, though I think next time I make roast beef with it, I'll
set it to make the roast more rare :) For dessert we had cannolis, they
are always so good.

That also sounds quite nice... :) Christmas Eve, I splurged and bought
a garlic-studded rib roast from Weggies... had an $8 digital coupon, and found a hunk just over 2 pounds, so with the coupon it was about what
i'd be willing to spend for a couple of nice meals for us...

Definitely sounds good :) I cannot make roast beef without stuffing it with garlic cloves, it does make such a difference :)

had it with
Wegmans frozen broccoli and cheese potato gratins and some fresh steamed broccoli... Christmas Day, we went to Fu's and had all-you-can-eat
sushi... :) And then on the 28th, I went to my sister's for our
extended family Christmas celebration.... details were in a recent
message to MLoo... :)

Sounds really nice :) :)

Seems so.. now if I can just keep this KA mixer alive Lol.. so far
I've not been tempted to overwork it :)

After all, you do have the Bosch for the heavier jobs... :)

Yes, and the Bosch will get it workout starting in a few days. I'm
going to make the Sicilian Butter cookies I make every year. That
dough is so versatile, you can make braided wreaths, "candy-canes",
etc. with it... After baking, while it's still warm you dip the cookie
in honey and finally press it into a small bowl of coconut, then
colored sprinkles. I'll show you the recipe at the end of this message.
It's a great one my mom always made - I think she got it from one of
Dad's relatives since her family was from Northern Italy.

Those sound good.... and pretty, and festive... ;)

Yes, they are - and I love eating them for breakfast because they
aren't that sweet.. just sweet enough :)

A nice Christmas season tradition... :)

Yep... if only they didn't dissappear so fast haha

Sounds almost like it might just be the motor needing to be cleaned, >>>>>> or something like that.... :)

I'd bet on a gear in the head of the mixer myself, but what do I
know <g>

That could also be a possibility... :)

Yup... I'm curious but darn, I'm running out of counter space for all
the toys I have here. And now with new red guy here on the counter,
it's not necessary to get that one repaired. I had enough trouble
finding places to store the old KitchenAid stainless bowl, beaters and
whip attachements that I found in our 'spare room' :)

Maybe donate the old one to some place that refurbishes old appliances
for charity or something....?

I may do that.. or get it fixed and leave it 'under the stairs'..
that's a joke we have over here regarding finding places to store
everything in this much smaller house than the one we had in Windsor
Lol

The place in Windsor was a nice size for having lots of stuff... ;)

Yes, it was... but a real PITA to clean 4 floors of living space <grin>.

The thing I guess I miss most though about that house was the Italian Marble Center-Island that Ron built... I guess if I shift some stuff around in this kitchen I can have him build another one like that.. that would be heaven to me
:) :) I see those Italian marble ceramic tiles are still available.. hmm.. I have a birthday coming up Feb. 1st <evil grin> I just would have to store a TON
of antique dinnerware in the basement I think... will have to look at that this week :)

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Nancy Backus on 01-11-19 16:39 <=-

I hope you had a great Christmas and New Year!

Pretty much so... and the same to you... ;)

Thanks, now I'm ready to wait another year for that holiday Lol

Yup.... Just as well it's only once a year.... :)

This is my eternal (it seems) attempt to catch up here :) :)

I'm not so good at staying quite up to date myself... :) Just have to
keep plugging along, and get in here as often as you can.... (G)

Understand... I may catch up today ... I hope :)

Looks like you did pretty well... :)

I use the microwave a bit for some things (frozen spinach cooked, then
add the seasonings). That helps a lot <g>

I'll do that when using the frozen spinach for spinach ricotta pizza...

Yes, sure helps.. sometimes I have enough left-over spinach that has
been saved from previous dinners as well :)

I don't usually serve spinach on its own as a vegetable any more, just
use it for the pizza, or maybe toss the end of a frozen bag into a
stew... If I were still cooking up lentils, that might be another place
I'd use it... but I've not been doing them for quite a while either...

I have a package of red lentils (which I love <g>) that I want to use soon. Hmm... maybe tonight, not sure yet. I do serve spinach on it's
own when I buy frozen spinach from wegmans, though lately I've been cooking more beet greens as a 'spinach' since my aerogarden is going
nuts <g>.

That's a similar enough leafy green.... ;)

Meanwhile, our 4th Sunday lunch group went to a Malaysian restaurant
(CoCo Garden) on the 5th Sunday of December (it fit people's schedules better).... We were served a complimentary soup made of chicken stock
with cubes of daikon floating in it... Most of the group didn't know
what it was, so I told them, and explained the veggie.... :) It showed
up again in our complimentary dessert of Bubo Chacha, a sweet soup which
has both bits of yam and of daikon in it.... Everybody quite enjoyed
both... ;)

They sound delicious... I'll have to look for a recipe for those :)

Not sure I spelled the dessert right... but that's approximately what it
sounds like.... ;) It has some sort of milk in it, but they might have
used coconut milk rather than dairy...

Right now I'm on a different 'bent'.. I saw a great recipe
on one of my favorite sites, pressureluck, for meatloaf and mashed
potatoes made in the instant pot hehe :)
https://www.youtube.com/watch?v=bYEDFF03zrE

So you just had to try it out.... Are you making a lot of things in the instant pot, then....?

Not a huge amount, but now and again for a change for some dinners.
On the menu this week is a Pho recipe (have to dig that one up again <grin>) The meatloaf in the video came out great, very very
flavorful :) We all loved it.. the garlic mashed potatoes were good
but next time I will drain more of the liquid out before mashing.

Or maybe add less fluid to begin with....?

Otherwise, it was great and there are leftovers for tonight's dinner
so I can just goof off tonight :)

That works... :)

I use the instant pot to make yogurt though as soon as my fresh yogurt
is "gone". This week I used all of it to make a yogurt/cream cheese cheese cake with blueberry filling (oh was that good :)).
Here's the recipe for that cheesecake with blueberries.. such a great idea, the bluberries are the 'typical sugery overkill':

Looks good.... :)

I cook every night, holidays included ... unless we go out or call out
for pizza, etc. :)

I cook when we don't go out... but we have been tending lately to go out
for the holidays, after all, Fu has Taste of Japan open all holidays, so
we might as well go there and let him cook for us... :)

Good idea, but it's a chore going out to eat anymore since Ron's aunt moved in with us... so rather than have to deal with all that 'that' involves I guess I'd rather cook a little more <bg>

There are tradeoffs... :) And you enjoy cooking anyway... :)

This year instead of making stuffed squid for
Christmas Eve, I made a bouillabase seafood soup with lobster tails,
shrimp, crab legs and clams in the shell. It was so good :)

That does sound very good... :) Was it less or more trouble than doing stuffed squid....? ;)

It was great! It is a LOT less work than doing just the stuffed squid because for the bouilliabase, I only stuffed about 8 squid for the bouilliabase rather than all 3-4lbs. of squid :)

Ok, that does sound a bit easier... :)

And all goes in the pot of tomato sauce (clams in the shell, oysters
in the shell, stuffed squid, mussels in the shell, white fish...) For
the shelled seafood, I usually remove about half of the top shells of
the clams, mussels, oysters.. that makes it easier to get at the
'meat' in the remaining shells.

Makes sense... :)

For Christmas dinner, we had Ravioli with marina sauce, and a roast
beef with mashed potatoes/gravy and some veggies.. I was so happy to
have that thermometer that Stephen Haffly mentioned :) It worked
really well, though I think next time I make roast beef with it, I'll
set it to make the roast more rare :) For dessert we had cannolis, they
are always so good.

That also sounds quite nice... :) Christmas Eve, I splurged and bought
a garlic-studded rib roast from Weggies... had an $8 digital coupon, and found a hunk just over 2 pounds, so with the coupon it was about what
I'd be willing to spend for a couple of nice meals for us...

Definitely sounds good :) I cannot make roast beef without stuffing it with garlic cloves, it does make such a difference :)

It was good.... :) I don't do roasts very often anyway.... so this was
a treat... :)

had it with Wegmans frozen broccoli and cheese potato gratins and some
fresh steamed broccoli... Christmas Day, we went to Fu's and had all-you-can-eat sushi... :) And then on the 28th, I went to my
sister's for our extended family Christmas celebration.... details
were in a recent message to MLoo... :)

Sounds really nice :) :)

It was. :)

going to make the Sicilian Butter cookies I make every year. That
dough is so versatile, you can make braided wreaths, "candy-canes",
etc. with it... After baking, while it's still warm you dip the cookie
in honey and finally press it into a small bowl of coconut, then
colored sprinkles. I'll show you the recipe at the end of this message.
It's a great one my mom always made - I think she got it from one of
Dad's relatives since her family was from Northern Italy.

Those sound good.... and pretty, and festive... ;)

Yes, they are - and I love eating them for breakfast because they
aren't that sweet.. just sweet enough :)

A nice Christmas season tradition... :)

Yep... if only they didn't dissappear so fast haha

Just have to make more, I guess.... :)

Maybe donate the old one to some place that refurbishes old appliances
for charity or something....?

I may do that.. or get it fixed and leave it 'under the stairs'..
that's a joke we have over here regarding finding places to store
everything in this much smaller house than the one we had in Windsor
Lol

The place in Windsor was a nice size for having lots of stuff... ;)

Yes, it was... but a real PITA to clean 4 floors of living space <grin>. The thing I guess I miss most though about that house was the Italian Marble Center-Island that Ron built... I guess if I shift some stuff around in this kitchen I can have him build another one like that..
that would be heaven to me :) :) I see those Italian marble ceramic
tiles are still available.. hmm.. I have a birthday coming up Feb. 1st <evil grin> I just would have to store a TON of antique dinnerware in
the basement I think... will have to look at that this week :)

Sounds like a project in the works... (G)

ttyl neb

... A bureaucracy reorganized for efficiency is just like its predecessor

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

Hi Nancy,

I hope you had a great Christmas and New Year!

Pretty much so... and the same to you... ;)

Thanks, now I'm ready to wait another year for that holiday Lol

Yup.... Just as well it's only once a year.... :)

Yes, while I do truly enjoy the holiday season, it can catch up with a person's
energy level hehe

I don't usually serve spinach on its own as a vegetable any more, just
use it for the pizza, or maybe toss the end of a frozen bag into a
stew... If I were still cooking up lentils, that might be another place
I'd use it... but I've not been doing them for quite a while either...

I have a package of red lentils (which I love <g>) that I want to use
soon. Hmm... maybe tonight, not sure yet. I do serve spinach on it's
own when I buy frozen spinach from wegmans, though lately I've been
cooking more beet greens as a 'spinach' since my aerogarden is going
nuts <g>.

That's a similar enough leafy green.... ;)

From what I remember of when I was growing spinach and also beets outside in my
garden bed, beet greens were higher in nutrients than spinach was (poor popeye <vbg>).

Meanwhile, our 4th Sunday lunch group went to a Malaysian restaurant
(CoCo Garden) on the 5th Sunday of December (it fit people's schedules
better).... We were served a complimentary soup made of chicken stock
with cubes of daikon floating in it... Most of the group didn't know
what it was, so I told them, and explained the veggie.... :) It showed
up again in our complimentary dessert of Bubo Chacha, a sweet soup which
has both bits of yam and of daikon in it.... Everybody quite enjoyed
both... ;)

They sound delicious... I'll have to look for a recipe for those :)

Not sure I spelled the dessert right... but that's approximately what it sounds like.... ;) It has some sort of milk in it, but they might have
used coconut milk rather than dairy...

I found the recipe, not that involved if you want to try it yourself. And yes,
the 'milk' is coconut cream rather than dairy from the recipes I found. The hardest thing may be finding the pandan leaves (tied in a knot and simmered in the coconut cream) which lend a flavor to the dish -they are removed before serving IIRC. The other ingredients do not seem that they would be difficult to
find.

===Bubur Cha Cha===
Bubur Cha Cha, a warm popular Malaysian coconut based dessert usually contains yam, taro, sweet potatoes, black eyed peas, and bananas. Ingredients
1/4 cup black eyed peas (mei tau) (40g) 1/2 lb purple yam (peeled and cut into 1-inch cubes) (225g) 2 small taro (peeled and cut into 1-inch cubes) (8 oz/225g) 1 medium sweet potato (peeled and cut into 1-inch cubes) (8 oz/225g) 2
tbsp sago or tapioca pearls (20g) 2 cups water (480ml)
1/2 cup sugar (110g)
2 pandan leaves (screwpine), shredded and knotted 1 can coconut milk (400ml) or
cream 1 large firm banana (peeled and cut at a diagonal into 1/4 inch thick slices) 1/4 tsp salt

1. Rinse and soak black eyed peas in hot water for about 15 minutes. Drain. Boil for 25 minutes until tender but not mushy. Drain 2. Steam cubed purple yam, taro, and sweet potato for 5 minutes. 3. Boil sago (or tapioca pearls) for
7 to 8 minutes. Drain and rinse under cold water to remove excess starch.
4. Combine water, and knotted pandan leaves in a medium sized pot. Stir to dissolve or melt sugar.
5. Add steamed purple yam, taro, sweet potatoes, banana, black eye peas, sago, coconut milk, and salt.
6. Cover and bring coconut sauce to a boil. Reduce heat to medium low and simmer for 4 to 5 minutes.
7. Turn off the stove. Serve warm in individual bowls.

Looks very yummy :)

Right now I'm on a different 'bent'.. I saw a great recipe
on one of my favorite sites, pressureluck, for meatloaf and mashed
potatoes made in the instant pot hehe :)
https://www.youtube.com/watch?v=bYEDFF03zrE

So you just had to try it out.... Are you making a lot of things in the
instant pot, then....?

Not a huge amount, but now and again for a change for some dinners.
On the menu this week is a Pho recipe (have to dig that one up again
<grin>) The meatloaf in the video came out great, very very
flavorful :) We all loved it.. the garlic mashed potatoes were good
but next time I will drain more of the liquid out before mashing.

Or maybe add less fluid to begin with....?

There were so many potato chunks, I thought they might need the additonal liquid for proper cooking in the instant pot :) In a sense, I'm still getting used to amounts like that compared to regular stove top cooking :) All in all though it turned out great so next time I'll probably leave the amounts the same.

Otherwise, it was great and there are leftovers for tonight's dinner
so I can just goof off tonight :)

That works... :)

Always a pleasure to use good leftovers another night :) :)

I use the instant pot to make yogurt though as soon as my fresh yogurt
is "gone". This week I used all of it to make a yogurt/cream cheese
cheese cake with blueberry filling (oh was that good :)).
Here's the recipe for that cheesecake with blueberries.. such a great
idea, the bluberries are the 'typical sugery overkill':

Looks good.... :)

I just noticed I left out the 'not' above haha... the blueberries use gelatin rather than sugar so you DON'T get the typical sugar overkill with that recipe :) :) It really is a good idea.

for the holidays, after all, Fu has Taste of Japan open all holidays, so
we might as well go there and let him cook for us... :)

Good idea, but it's a chore going out to eat anymore since Ron's aunt
moved in with us... so rather than have to deal with all that 'that'
involves I guess I'd rather cook a little more <bg>

There are tradeoffs... :) And you enjoy cooking anyway... :)

Yep, especially when I think of something I'd just love to eat again ... Tonight I decided we're going to have eggrolls and General Tso's Chicken.. maybe some rice with that as well. Easy dinner :)

This year instead of making stuffed squid for
Christmas Eve, I made a bouillabase seafood soup with lobster tails,
shrimp, crab legs and clams in the shell. It was so good :)

That does sound very good... :) Was it less or more trouble than doing
stuffed squid....? ;)

It was great! It is a LOT less work than doing just the stuffed squid
because for the bouilliabase, I only stuffed about 8 squid for the
bouilliabase rather than all 3-4lbs. of squid :)

Ok, that does sound a bit easier... :)

Much easier on the energy level for sure, and on the hands hehe

And all goes in the pot of tomato sauce (clams in the shell, oysters
in the shell, stuffed squid, mussels in the shell, white fish...) For
the shelled seafood, I usually remove about half of the top shells of
the clams, mussels, oysters.. that makes it easier to get at the
'meat' in the remaining shells.

Makes sense... :)

Yes, especially when you want to fill the dinner bowls with seafood, rather than tons of shells <g>

For Christmas dinner, we had Ravioli with marina sauce, and a roast
beef with mashed potatoes/gravy and some veggies.. I was so happy to
have that thermometer that Stephen Haffly mentioned :) It worked
really well, though I think next time I make roast beef with it, I'll
set it to make the roast more rare :) For dessert we had cannolis, they
are always so good.

That also sounds quite nice... :) Christmas Eve, I splurged and bought
a garlic-studded rib roast from Weggies... had an $8 digital coupon, and
found a hunk just over 2 pounds, so with the coupon it was about what
I'd be willing to spend for a couple of nice meals for us...

Definitely sounds good :) I cannot make roast beef without stuffing it
with garlic cloves, it does make such a difference :)

It was good.... :) I don't do roasts very often anyway.... so this was
a treat... :)

If you do stuff a roast whether beef or pork what I do is to make a mixture first of grated italian cheese, parsley, minced garlic (amounts can vary depending on the size of the roast), make incisions in the roast with a sharp knife and then stuff the mixture in the incisions. I usually do that all over the roast. The flavor is great :)

It's a great one my mom always made - I think she got it from one of >>>>> Dad's relatives since her family was from Northern Italy.

Those sound good.... and pretty, and festive... ;)

Yes, they are - and I love eating them for breakfast because they
aren't that sweet.. just sweet enough :)

A nice Christmas season tradition... :)

Yep... if only they didn't dissappear so fast haha

Just have to make more, I guess.... :)

Yes, that would work :)

Maybe donate the old one to some place that refurbishes old appliances >>>> for charity or something....?

I may do that.. or get it fixed and leave it 'under the stairs'..
that's a joke we have over here regarding finding places to store
everything in this much smaller house than the one we had in Windsor
Lol

The place in Windsor was a nice size for having lots of stuff... ;)

Yes, it was... but a real PITA to clean 4 floors of living space <grin>.
The thing I guess I miss most though about that house was the Italian
Marble Center-Island that Ron built... I guess if I shift some stuff
around in this kitchen I can have him build another one like that..
that would be heaven to me :) :) I see those Italian marble ceramic
tiles are still available.. hmm.. I have a birthday coming up Feb. 1st
<evil grin> I just would have to store a TON of antique dinnerware in
the basement I think... will have to look at that this week :)

Sounds like a project in the works... (G)

Oof.. forgot I have a pretty large cabinet in the kitchen now holding a large mass of fancy dinnerware that I'd rather not put in the basement... darn we need a bigger house Lol

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Nancy Backus on 01-15-19 10:58 <=-

I hope you had a great Christmas and New Year!

Pretty much so... and the same to you... ;)

Thanks, now I'm ready to wait another year for that holiday Lol

Yup.... Just as well it's only once a year.... :)

Yes, while I do truly enjoy the holiday season, it can catch up with a person's energy level hehe

Indeed. :)

I have a package of red lentils (which I love <g>) that I want to use
soon. Hmm... maybe tonight, not sure yet. I do serve spinach on it's
own when I buy frozen spinach from wegmans, though lately I've been
cooking more beet greens as a 'spinach' since my aerogarden is going
nuts <g>.

That's a similar enough leafy green.... ;)

From what I remember of when I was growing spinach and also beets
outside in my garden bed, beet greens were higher in nutrients than spinach was (poor popeye <vbg>).

Well, they weren't canning beet greens, so it would have made it
difficult for Popeye to zip a can open and slurp it down... ;)

They sound delicious... I'll have to look for a recipe for those :)

Not sure I spelled the dessert right... but that's approximately what it sounds like.... ;) It has some sort of milk in it, but they might have
used coconut milk rather than dairy...

I found the recipe, not that involved if you want to try it yourself.
And yes, the 'milk' is coconut cream rather than dairy from the recipes
I found.

One of these days, I'll ask at the restaurant what they use... :)

The hardest thing may be finding the pandan leaves (tied in a
knot and simmered in the coconut cream) which lend a flavor to the dish -they are removed before serving IIRC. The other ingredients do not
seem that they would be difficult to find.

We have a number of Asian markets around, possibly all of the
ingredients would be at one or another of them... ;)

===Bubur Cha Cha===
Bubur Cha Cha, a warm popular Malaysian coconut based dessert usually contains yam, taro, sweet potatoes, black eyed peas, and bananas. Ingredients 1/4 cup black eyed peas (mei tau) (40g) 1/2 lb purple yam (peeled and cut into 1-inch cubes) (225g) 2 small taro (peeled and cut into 1-inch cubes) (8 oz/225g) 1 medium sweet potato (peeled and cut
into 1-inch cubes) (8 oz/225g) 2 tbsp sago or tapioca pearls (20g) 2
cups water (480ml) 1/2 cup sugar (110g)
2 pandan leaves (screwpine), shredded and knotted 1 can coconut milk (400ml) or cream 1 large firm banana (peeled and cut at a diagonal into 1/4 inch thick slices) 1/4 tsp salt

At Coco Garden it doesn't have all those ingredients in it, it's much simpler....

Looks very yummy :)

It is... First time I had it there, I was with my Chinese friend Deb,
checking out the restaurant... when she saw that on the menu, she lit
up, and said we had to get that... :) Her mom used to make it for her
when she was little, whenever she got sick, so it was a comfort food for her.... It didn't disappoint at all.. :)

So you just had to try it out.... Are you making a lot of things in
the instant pot, then....?

Not a huge amount, but now and again for a change for some dinners.
On the menu this week is a Pho recipe (have to dig that one up again
<grin>) The meatloaf in the video came out great, very very
flavorful :) We all loved it.. the garlic mashed potatoes were good
but next time I will drain more of the liquid out before mashing.

Or maybe add less fluid to begin with....?

There were so many potato chunks, I thought they might need the
additional liquid for proper cooking in the instant pot :) In a sense, I'm still getting used to amounts like that compared to regular stove
top cooking :) All in all though it turned out great so next time I'll probably leave the amounts the same.

The instant pot probably doesn't lose as much liquid to steam...

Otherwise, it was great and there are leftovers for tonight's dinner
so I can just goof off tonight :)

That works... :)

Always a pleasure to use good leftovers another night :) :)

Indeed.. :) Have you made that Pho recipe yet...?

I use the instant pot to make yogurt though as soon as my fresh yogurt
is "gone". This week I used all of it to make a yogurt/cream cheese
cheese cake with blueberry filling (oh was that good :)).
Here's the recipe for that cheesecake with blueberries.. such a great
idea, the bluberries are the 'typical sugery overkill':

Looks good.... :)

I just noticed I left out the 'not' above haha... the blueberries use gelatin rather than sugar so you DON'T get the typical sugar overkill
with that recipe :) :) It really is a good idea.

Ah, I wondered about that... :)

Good idea, but it's a chore going out to eat anymore since Ron's aunt
moved in with us... so rather than have to deal with all that 'that'
involves I guess I'd rather cook a little more <bg>

There are tradeoffs... :) And you enjoy cooking anyway... :)

Yep, especially when I think of something I'd just love to eat again
... Tonight I decided we're going to have eggrolls and General Tso's Chicken.. maybe some rice with that as well. Easy dinner :)

Sounds tasty... :)

It was great! It is a LOT less work than doing just the stuffed squid
because for the bouilliabase, I only stuffed about 8 squid for the
bouilliabase rather than all 3-4lbs. of squid :)

Ok, that does sound a bit easier... :)

Much easier on the energy level for sure, and on the hands hehe

Indeed. :)

And all goes in the pot of tomato sauce (clams in the shell, oysters
in the shell, stuffed squid, mussels in the shell, white fish...) For
the shelled seafood, I usually remove about half of the top shells of
the clams, mussels, oysters.. that makes it easier to get at the
'meat' in the remaining shells.

Makes sense... :)

Yes, especially when you want to fill the dinner bowls with seafood, rather than tons of shells <g>

Exactly... Maybe one could use the shells to make it all seem like
more, but the tummy's less likely to be fooled than the eyes... :)

Definitely sounds good :) I cannot make roast beef without stuffing it
with garlic cloves, it does make such a difference :)

It was good.... :) I don't do roasts very often anyway.... so this was
a treat... :)

If you do stuff a roast whether beef or pork what I do is to make a mixture first of grated italian cheese, parsley, minced garlic (amounts can vary depending on the size of the roast), make incisions in the
roast with a sharp knife and then stuff the mixture in the incisions.
I usually do that all over the roast. The flavor is great :)

Sounds very nice.... but more work than I'd want to do, I'm afraid... I
really am more of an Eat than a Cook.... ;)

Maybe donate the old one to some place that refurbishes old appliances
for charity or something....?

I may do that.. or get it fixed and leave it 'under the stairs'..
that's a joke we have over here regarding finding places to store
everything in this much smaller house than the one we had in Windsor
Lol

The place in Windsor was a nice size for having lots of stuff... ;)

Yes, it was... but a real PITA to clean 4 floors of living space <grin>.
The thing I guess I miss most though about that house was the Italian
Marble Center-Island that Ron built... I guess if I shift some stuff
around in this kitchen I can have him build another one like that..
that would be heaven to me :) :) I see those Italian marble ceramic
tiles are still available.. hmm.. I have a birthday coming up Feb. 1st
<evil grin> I just would have to store a TON of antique dinnerware in
the basement I think... will have to look at that this week :)

Sounds like a project in the works... (G)

Oof.. forgot I have a pretty large cabinet in the kitchen now holding
a large mass of fancy dinnerware that I'd rather not put in the basement... darn we need a bigger house Lol

That's besides the TON of antique dinnerware you mentioned first...? ;)
If you'd rather not put those in the basement, I guess you'll have to
figure out something else... :)

ttyl neb

... In cooking you've got to have a what-the-hell attitude. -- Julia Child

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

Hi Nancy,

Yes, while I do truly enjoy the holiday season, it can catch up with a
person's energy level hehe

Indeed. :)

Now to get past January's frigid temps - in weeks like the current one, it seems spring is a YEAR away <g>

From what I remember of when I was growing spinach and also beets
outside in my garden bed, beet greens were higher in nutrients than
spinach was (poor popeye <vbg>).

Well, they weren't canning beet greens, so it would have made it
difficult for Popeye to zip a can open and slurp it down... ;)

Lol :) True :)

They sound delicious... I'll have to look for a recipe for those :)

Not sure I spelled the dessert right... but that's approximately what it
sounds like.... ;) It has some sort of milk in it, but they might have
used coconut milk rather than dairy...

I found the recipe, not that involved if you want to try it yourself.
And yes, the 'milk' is coconut cream rather than dairy from the recipes
I found.

One of these days, I'll ask at the restaurant what they use... :)

I'd bet coconut milk rather than dairy, but let us know. Just curious.

The hardest thing may be finding the pandan leaves (tied in a
knot and simmered in the coconut cream) which lend a flavor to the dish
-they are removed before serving IIRC. The other ingredients do not
seem that they would be difficult to find.

We have a number of Asian markets around, possibly all of the
ingredients would be at one or another of them... ;)

Same here, if they don't have them, Amazon does sell them which is handy.. :) I've purchased a number of imported Italian 00 flours from Amazon, it's very handy. I bought one specifically for macaroni dough.. it stretches much better
than standard all-purpose flour or bread flour.

===Bubur Cha Cha===
Bubur Cha Cha, a warm popular Malaysian coconut based dessert usually
contains yam, taro, sweet potatoes, black eyed peas, and bananas.
Ingredients 1/4 cup black eyed peas (mei tau) (40g) 1/2 lb purple yam
(peeled and cut into 1-inch cubes) (225g) 2 small taro (peeled and cut
into 1-inch cubes) (8 oz/225g) 1 medium sweet potato (peeled and cut
into 1-inch cubes) (8 oz/225g) 2 tbsp sago or tapioca pearls (20g) 2
cups water (480ml) 1/2 cup sugar (110g)
2 pandan leaves (screwpine), shredded and knotted 1 can coconut milk
(400ml) or cream 1 large firm banana (peeled and cut at a diagonal into
1/4 inch thick slices) 1/4 tsp salt

At Coco Garden it doesn't have all those ingredients in it, it's much simpler....

It may be that when served most of those ingredients are strainded out.

It is... First time I had it there, I was with my Chinese friend Deb, checking out the restaurant... when she saw that on the menu, she lit
up, and said we had to get that... :) Her mom used to make it for her
when she was little, whenever she got sick, so it was a comfort food for her.... It didn't disappoint at all.. :)

How neat..

but next time I will drain more of the liquid out before mashing.

Or maybe add less fluid to begin with....?

There were so many potato chunks, I thought they might need the
additional liquid for proper cooking in the instant pot :) In a sense,
I'm still getting used to amounts like that compared to regular stove
top cooking :) All in all though it turned out great so next time I'll
probably leave the amounts the same.

The instant pot probably doesn't lose as much liquid to steam...

Makes sense since it is well covered.

Otherwise, it was great and there are leftovers for tonight's dinner
so I can just goof off tonight :)

That works... :)

Always a pleasure to use good leftovers another night :) :)

Indeed.. :) Have you made that Pho recipe yet...?

I've got the ingredients so I'll probably make it this week. Should be great :)

is "gone". This week I used all of it to make a yogurt/cream cheese
cheese cake with blueberry filling (oh was that good :)).
Here's the recipe for that cheesecake with blueberries.. such a great
idea, the bluberries are the 'typical sugery overkill':

Looks good.... :)

I just noticed I left out the 'not' above haha... the blueberries use
gelatin rather than sugar so you DON'T get the typical sugar overkill
with that recipe :) :) It really is a good idea.

Ah, I wondered about that... :)

Brain filling in too fast Lol

Yep, especially when I think of something I'd just love to eat again
... Tonight I decided we're going to have eggrolls and General Tso's
Chicken.. maybe some rice with that as well. Easy dinner :)

Sounds tasty... :)

Yes, it was good... I made fried rice with pork chunks.

And all goes in the pot of tomato sauce (clams in the shell, oysters
in the shell, stuffed squid, mussels in the shell, white fish...) For
the shelled seafood, I usually remove about half of the top shells of
the clams, mussels, oysters.. that makes it easier to get at the
'meat' in the remaining shells.

Makes sense... :)

Yes, especially when you want to fill the dinner bowls with seafood,
rather than tons of shells <g>

Exactly... Maybe one could use the shells to make it all seem like
more, but the tummy's less likely to be fooled than the eyes... :)

Yes, that's true.. and you want seafood in your spoon :) Sometimes it is nice to slurp contents out of a shell though :)

Definitely sounds good :) I cannot make roast beef without stuffing it
with garlic cloves, it does make such a difference :)

It was good.... :) I don't do roasts very often anyway.... so this was
a treat... :)

If you do stuff a roast whether beef or pork what I do is to make a
mixture first of grated italian cheese, parsley, minced garlic (amounts
can vary depending on the size of the roast), make incisions in the
roast with a sharp knife and then stuff the mixture in the incisions.
I usually do that all over the roast. The flavor is great :)

Sounds very nice.... but more work than I'd want to do, I'm afraid... I really am more of an Eat than a Cook.... ;)

It's really quick though... just chop the garlic and parsley, add the cheese. Stuff it in the knife insertions in the roast :)

[center island]

Oof.. forgot I have a pretty large cabinet in the kitchen now holding
a large mass of fancy dinnerware that I'd rather not put in the
basement... darn we need a bigger house Lol

That's besides the TON of antique dinnerware you mentioned first...? ;)

Yep :)

If you'd rather not put those in the basement, I guess you'll have to
figure out something else... :)

And even the basement is getting eh.. full up IYKWIM <grin>

Ah well... I'll figure something out :)

Here's a recipe I love to 'slurp' with Mussel shells :)

==Mussels Fra Diabola==
1/2 cup olive oil
4 cloves garlic, chopped
1 bag mussels (2lbs) scrubbed
2 cups Italian flat-leaf parsley, chopped 2 cups onions, chopped
1/2 teaspoon red pepper flakes
2 cups white wine
1 bottle Bionaturae Italian Tomatoes (24oz.) 1 bottle Bionature Italian tomtato
paste (6oz.) plus 1 paste bottle water 1/2 teaspoon black pepper

Heat the olive oil in large pot on medium heat. Add garlic and saute for a minute or so. Add onions and cook until translucent - do not let any thing brown. Add the red pepper flakes, parsley and mussels and give the pot one good stir from the bottom up. Add the wine quickly and immediately cover the pot. Steam mussels for 3 minutes. Do not over cook. Discard any mussels that
do not open by themselves during the steaming process. Remove the mussels from
the wine sauce, and keep warm. Add the tomatoes, the tomato paste, water and the black pepper to the wine and onions and simmer for 15 minutes. Return the mussels to the tomato and wine sauce and cook for another 2-3 minutes, stirring
often but gently. Taste for seasoning. You may want the Diabola hotter - if so, add more red pepper flakes sparingly. To serve the mussels, place them on a large platter one at a time with a slotted spoon, and then spoon hot sauce over them, filling each mussel with the hot sauce. To eat them, encourage your
guests to pick them up by the shell and slurp down the contents - hot sauce and
mussel, combined.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Nancy Backus on 01-21-19 09:58 <=-

Yes, while I do truly enjoy the holiday season, it can catch up with a
person's energy level hehe

Indeed. :)

Now to get past January's frigid temps - in weeks like the current
one, it seems spring is a YEAR away <g>

Yes, but I find it easier to deal with when the temps stay more steady,
even if fairly cold... Single digits for highs are a bit much, but for
lows with highs in the 20s, that's bearable... once one gets used to
it... ;)

They sound delicious... I'll have to look for a recipe for those :)

Not sure I spelled the dessert right... but that's approximately what it
sounds like.... ;) It has some sort of milk in it, but they might have
used coconut milk rather than dairy...

I found the recipe, not that involved if you want to try it yourself.
And yes, the 'milk' is coconut cream rather than dairy from the recipes
I found.

One of these days, I'll ask at the restaurant what they use... :)

I'd bet coconut milk rather than dairy, but let us know. Just
curious.

I'd guess that, too... but I'm curious also... :) It doesn't have a predominantly coconut taste to it....

The hardest thing may be finding the pandan leaves (tied in a
knot and simmered in the coconut cream) which lend a flavor to the dish
-they are removed before serving IIRC. The other ingredients do not
seem that they would be difficult to find.

We have a number of Asian markets around, possibly all of the
ingredients would be at one or another of them... ;)

Same here, if they don't have them, Amazon does sell them which is
handy.. :)

I have to laugh, as I don't do any shopping at Amazon.... But I know
plenty of those who do.... :)

I've purchased a number of imported Italian 00 flours from Amazon,
it's very handy. I bought one specifically for macaroni dough.. it stretches much better than standard all-purpose flour or bread flour.

That's neat... :) If one has call for the specialty stuff, it's good to
have a reliable source...

===Bubur Cha Cha===
Bubur Cha Cha, a warm popular Malaysian coconut based dessert usually
contains yam, taro, sweet potatoes, black eyed peas, and bananas.
Ingredients 1/4 cup black eyed peas (mei tau) (40g) 1/2 lb purple yam
(peeled and cut into 1-inch cubes) (225g) 2 small taro (peeled and cut
into 1-inch cubes) (8 oz/225g) 1 medium sweet potato (peeled and cut
into 1-inch cubes) (8 oz/225g) 2 tbsp sago or tapioca pearls (20g) 2
cups water (480ml) 1/2 cup sugar (110g)
2 pandan leaves (screwpine), shredded and knotted 1 can coconut milk
(400ml) or cream 1 large firm banana (peeled and cut at a diagonal into
1/4 inch thick slices) 1/4 tsp salt

At Coco Garden it doesn't have all those ingredients in it, it's much simpler....

It may be that when served most of those ingredients are strained
out.

Possible, or they might just be making a more simple version... :)

but next time I will drain more of the liquid out before mashing.

Or maybe add less fluid to begin with....?

There were so many potato chunks, I thought they might need the
additional liquid for proper cooking in the instant pot :) In a sense,
I'm still getting used to amounts like that compared to regular stove
top cooking :) All in all though it turned out great so next time I'll
probably leave the amounts the same.

The instant pot probably doesn't lose as much liquid to steam...

Makes sense since it is well covered.

That would be my guess... :)

Otherwise, it was great and there are leftovers for tonight's dinner
so I can just goof off tonight :)

That works... :)

Always a pleasure to use good leftovers another night :) :)

Indeed.. :) Have you made that Pho recipe yet...?

I've got the ingredients so I'll probably make it this week. Should
be great :)

Let us know how if goes/went... :)

Yep, especially when I think of something I'd just love to eat again
... Tonight I decided we're going to have eggrolls and General Tso's
Chicken.. maybe some rice with that as well. Easy dinner :)

Sounds tasty... :)

Yes, it was good... I made fried rice with pork chunks.

Yummy...

And all goes in the pot of tomato sauce (clams in the shell, oysters
in the shell, stuffed squid, mussels in the shell, white fish...) For
the shelled seafood, I usually remove about half of the top shells of
the clams, mussels, oysters.. that makes it easier to get at the
'meat' in the remaining shells.

Makes sense... :)

Yes, especially when you want to fill the dinner bowls with seafood,
rather than tons of shells <g>

Exactly... Maybe one could use the shells to make it all seem like
more, but the tummy's less likely to be fooled than the eyes... :)

Yes, that's true.. and you want seafood in your spoon :) Sometimes it
is nice to slurp contents out of a shell though :)

So that's why one does leave a few shells in there... :)

Definitely sounds good :) I cannot make roast beef without stuffing it
with garlic cloves, it does make such a difference :)

It was good.... :) I don't do roasts very often anyway.... so this was
a treat... :)

If you do stuff a roast whether beef or pork what I do is to make a
mixture first of grated italian cheese, parsley, minced garlic (amounts
can vary depending on the size of the roast), make incisions in the
roast with a sharp knife and then stuff the mixture in the incisions.
I usually do that all over the roast. The flavor is great :)

Sounds very nice.... but more work than I'd want to do, I'm afraid... I really am more of an Eat than a Cook.... ;)

It's really quick though... just chop the garlic and parsley, add the cheese. Stuff it in the knife insertions in the roast :)

Yes, it does sound quick and easy... for a Cook... (G) I can easily
envision you or MLoo doing the chop-chop, slit and insert... ;)

[center island]

Oof.. forgot I have a pretty large cabinet in the kitchen now holding
a large mass of fancy dinnerware that I'd rather not put in the
basement... darn we need a bigger house Lol

That's besides the TON of antique dinnerware you mentioned first...? ;)

Yep :)

If you'd rather not put those in the basement, I guess you'll have to
figure out something else... :)

And even the basement is getting eh.. full up IYKWIM <grin>
Ah well... I'll figure something out :)

Yup, I do know... guess you'll have to decide if the center island is important enough to make the arrangments needful.... ;)

ttyl neb

... Things to do today: 1) Get up. 2) Survive. 3) Go to bed.

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

Hi Nancy,

Now to get past January's frigid temps - in weeks like the current
one, it seems spring is a YEAR away <g>

Yes, but I find it easier to deal with when the temps stay more steady,
even if fairly cold... Single digits for highs are a bit much, but for
lows with highs in the 20s, that's bearable... once one gets used to
it... ;)

And of course this week we have another "polar freeze" or vortex decending upon
us :) I'm laughing but I know it's serious, especially for the homeless. Hopefully they've found a warm spot in some of the shelters :( I know Ithaca has an area where the homeless 'hang out', it's sad. IIRC, it's behind the Ithaca Wegmans shopping center.

They sound delicious... I'll have to look for a recipe for those :)

Not sure I spelled the dessert right... but that's approximately what it >>>> sounds like.... ;) It has some sort of milk in it, but they might have >>>> used coconut milk rather than dairy...

I found the recipe, not that involved if you want to try it yourself.
And yes, the 'milk' is coconut cream rather than dairy from the recipes
I found.

One of these days, I'll ask at the restaurant what they use... :)

I'd bet coconut milk rather than dairy, but let us know. Just
curious.

I'd guess that, too... but I'm curious also... :) It doesn't have a predominantly coconut taste to it....

Perhaps the combination of flavors from the other ingredients masks the coconut
some...

The hardest thing may be finding the pandan leaves (tied in a
knot and simmered in the coconut cream) which lend a flavor to the dish
-they are removed before serving IIRC. The other ingredients do not
seem that they would be difficult to find.

We have a number of Asian markets around, possibly all of the
ingredients would be at one or another of them... ;)

Same here, if they don't have them, Amazon does sell them which is
handy.. :)

I have to laugh, as I don't do any shopping at Amazon.... But I know
plenty of those who do.... :)

Makes sense you would know plenty of people who do as they seem to carry just about 'everything' <g>

I've purchased a number of imported Italian 00 flours from Amazon,
it's very handy. I bought one specifically for macaroni dough.. it
stretches much better than standard all-purpose flour or bread flour.

That's neat... :) If one has call for the specialty stuff, it's good to
have a reliable source...

Exactly.. :)

===Bubur Cha Cha===
Bubur Cha Cha, a warm popular Malaysian coconut based dessert usually
contains yam, taro, sweet potatoes, black eyed peas, and bananas.
Ingredients 1/4 cup black eyed peas (mei tau) (40g) 1/2 lb purple yam
(peeled and cut into 1-inch cubes) (225g) 2 small taro (peeled and cut
into 1-inch cubes) (8 oz/225g) 1 medium sweet potato (peeled and cut
into 1-inch cubes) (8 oz/225g) 2 tbsp sago or tapioca pearls (20g) 2
cups water (480ml) 1/2 cup sugar (110g)
2 pandan leaves (screwpine), shredded and knotted 1 can coconut milk
(400ml) or cream 1 large firm banana (peeled and cut at a diagonal into
1/4 inch thick slices) 1/4 tsp salt

At Coco Garden it doesn't have all those ingredients in it, it's much
simpler....

It may be that when served most of those ingredients are strained
out.

Possible, or they might just be making a more simple version... :)

True... and it would be cheaper for the restaurant, I'd imagine.

but next time I will drain more of the liquid out before mashing.

Or maybe add less fluid to begin with....?

There were so many potato chunks, I thought they might need the
additional liquid for proper cooking in the instant pot :) In a sense,
I'm still getting used to amounts like that compared to regular stove
top cooking :) All in all though it turned out great so next time I'll
probably leave the amounts the same.

The instant pot probably doesn't lose as much liquid to steam...

Makes sense since it is well covered.

That would be my guess... :)

You remove the Instant Pot top when you saute, and some things like yogurt don't need the Instant Pot lid at all (you can use a plate, etc.). So I guess it depends on what you are making... :)

Otherwise, it was great and there are leftovers for tonight's dinner >>>>> so I can just goof off tonight :)

That works... :)

Always a pleasure to use good leftovers another night :) :)

Indeed.. :) Have you made that Pho recipe yet...?

I've got the ingredients so I'll probably make it this week. Should
be great :)

Let us know how if goes/went... :)

Too many things going on to make the Pho so far... eventually I'll get there though. :) Tonight I did a strange one... I was looking through a new Instant Pot cook book, and there was recipe for Spaghetti and Meatballs. As the author
said, it wasn't any faster really but it only used one pot. Well, it was eh.. OK... Lol.. Not my favorite way to do it, that's for sure. The recipe called for 1 tablespoon of Kosher salt. Since it was the first time I made this one, I
figured I'd follow the recipe.. well it was WAY to salty :) :) Next time, I'll
use my better judgement :)

Yep, especially when I think of something I'd just love to eat again
... Tonight I decided we're going to have eggrolls and General Tso's
Chicken.. maybe some rice with that as well. Easy dinner :)

Sounds tasty... :)

Yes, it was good... I made fried rice with pork chunks.

Yummy...

I love it as well :)

And all goes in the pot of tomato sauce (clams in the shell, oysters >>>>> in the shell, stuffed squid, mussels in the shell, white fish...) For >>>>> the shelled seafood, I usually remove about half of the top shells of >>>>> the clams, mussels, oysters.. that makes it easier to get at the
'meat' in the remaining shells.

Makes sense... :)

Yes, especially when you want to fill the dinner bowls with seafood,
rather than tons of shells <g>

Exactly... Maybe one could use the shells to make it all seem like
more, but the tummy's less likely to be fooled than the eyes... :)

Yes, that's true.. and you want seafood in your spoon :) Sometimes it
is nice to slurp contents out of a shell though :)

So that's why one does leave a few shells in there... :)

Yep :) I used the comment in one of my recipes, I'll include here:

===Mussels Fra Diabola===
1/2 cup olive oil
4 cloves garlic, chopped
1 bag mussels (2lbs) scrubbed
2 cups Italian flat-leaf parsley, chopped 2 cups onions, chopped
1/2 teaspoon red pepper flakes
2 cups white wine
1 bottle Bionaturae Italian Tomatoes (24oz.) 1 bottle Bionature Italian tomtato
paste (6oz.) plus 1 paste bottle water 1/2 teaspoon black pepper

Heat the olive oil in large pot on medium heat. Add garlic and saute for a minute or so. Add onions and cook until translucent - do not let any thing brown. Add the red pepper flakes, parsley and mussels and give the pot one good stir from the bottom up. Add the wine quickly and immediately cover the pot. Steam mussels for 3 minutes. Do not over cook. Discard any mussels that
do not open by themselves during the steaming process. Remove the mussels from
the wine sauce, and keep warm. Add the tomatoes, the tomato paste, water and the black pepper to the wine and onions and simmer for 15 minutes. Return the mussels to the tomato and wine sauce and cook for another 2-3 minutes, stirring
often but gently. Taste for seasoning. You may want the Diabola hotter - if so, add more red pepper flakes sparingly. To serve the mussels, place them on a large platter one at a time with a slotted spoon, and then spoon hot sauce over them, filling each mussel with the hot sauce. To eat them, encourage your
guests to pick them up by the shell and slurp down the contents - hot sauce and
mussel, combined.
===

Definitely sounds good :) I cannot make roast beef without stuffing it >>>>> with garlic cloves, it does make such a difference :)

It was good.... :) I don't do roasts very often anyway.... so this was >>>> a treat... :)

If you do stuff a roast whether beef or pork what I do is to make a
mixture first of grated italian cheese, parsley, minced garlic (amounts
can vary depending on the size of the roast), make incisions in the
roast with a sharp knife and then stuff the mixture in the incisions.
I usually do that all over the roast. The flavor is great :)

Sounds very nice.... but more work than I'd want to do, I'm afraid... I
really am more of an Eat than a Cook.... ;)

It's really quick though... just chop the garlic and parsley, add the
cheese. Stuff it in the knife insertions in the roast :)

Yes, it does sound quick and easy... for a Cook... (G) I can easily envision you or MLoo doing the chop-chop, slit and insert... ;)

:)

[center island]
If you'd rather not put those in the basement, I guess you'll have to
figure out something else... :)

And even the basement is getting eh.. full up IYKWIM <grin>
Ah well... I'll figure something out :)

Yup, I do know... guess you'll have to decide if the center island is important enough to make the arrangments needful.... ;)

I wanted that center island (lol).. so this week, Ron moved the one I have off in a corner of the kitchen (holding "stuff" like a soda stream, and some other stuff) to the center of the kitchen... He moved the table which had been in the
center down to the end of the kitchen... and it fits great :) Very handy to have it there again :) It is not as big as the one he built in Windsor NY, but
this one is a good size for this kitchen. And it has drawers, a pull out cutting board, and cabinets on the bottom. I've had this center island for years... I think Ron and I bought it over 30 years ago but it was such a great quality piece that it's lasted all these years :) A little butcher's wax on it's surface made it look like new :) The countertop is actually made of butcher block wood so it's beautiful again <g>

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Nancy Backus on 01-31-19 21:03 <=-

Now to get past January's frigid temps - in weeks like the current
one, it seems spring is a YEAR away <g>

Yes, but I find it easier to deal with when the temps stay more steady,
even if fairly cold... Single digits for highs are a bit much, but for
lows with highs in the 20s, that's bearable... once one gets used to
it... ;)

And of course this week we have another "polar freeze" or vortex
decending upon us :) I'm laughing but I know it's serious, especially
for the homeless. Hopefully they've found a warm spot in some of the shelters :( I know Ithaca has an area where the homeless 'hang out',
it's sad. IIRC, it's behind the Ithaca Wegmans shopping center.

For some people it's a choice... But it's still good, especially in
times where the weather is especially dangerous, to have some sort of
safer alternatives available.... Hopefully they all survived the polar
vortex ok.... and are enjoying this brief reprieve.... :)

Not sure I spelled the dessert right... but that's approximately what it
sounds like.... ;) It has some sort of milk in it, but they might have
used coconut milk rather than dairy...

I found the recipe, not that involved if you want to try it yourself.
And yes, the 'milk' is coconut cream rather than dairy from the recipes
I found.

One of these days, I'll ask at the restaurant what they use... :)

I'd bet coconut milk rather than dairy, but let us know. Just
curious.

I'd guess that, too... but I'm curious also... :) It doesn't have a predominantly coconut taste to it....

Perhaps the combination of flavors from the other ingredients masks
the coconut some...

Possibly... :)

We have a number of Asian markets around, possibly all of the
ingredients would be at one or another of them... ;)

Same here, if they don't have them, Amazon does sell them which is
handy.. :)

I have to laugh, as I don't do any shopping at Amazon.... But I know
plenty of those who do.... :)

Makes sense you would know plenty of people who do as they seem to
carry just about 'everything' <g>

And lots of people also do shopping online, now....

but next time I will drain more of the liquid out before mashing.

Or maybe add less fluid to begin with....?

There were so many potato chunks, I thought they might need the
additional liquid for proper cooking in the instant pot :) In a sense,
I'm still getting used to amounts like that compared to regular stove
top cooking :) All in all though it turned out great so next time I'll
probably leave the amounts the same.

The instant pot probably doesn't lose as much liquid to steam...
Makes sense since it is well covered.

That would be my guess... :)

You remove the Instant Pot top when you saute, and some things like
yogurt don't need the Instant Pot lid at all (you can use a plate,
etc.). So I guess it depends on what you are making... :)

As with any of those versatile appliances, I guess.... ;)

Indeed.. :) Have you made that Pho recipe yet...?

I've got the ingredients so I'll probably make it this week. Should
be great :)

Let us know how it goes/went... :)

Too many things going on to make the Pho so far... eventually I'll get there though. :) Tonight I did a strange one... I was looking through
a new Instant Pot cook book, and there was recipe for Spaghetti and Meatballs. As the author said, it wasn't any faster really but it only used one pot. Well, it was eh.. OK... Lol.. Not my favorite way to do
it, that's for sure. The recipe called for 1 tablespoon of Kosher
salt. Since it was the first time I made this one, I figured I'd follow the recipe.. well it was WAY to salty :) :) Next time, I'll use my
better judgement :)

Yup, now you know.... and maybe you'll figure that more than one pot
isn't that big a deal anyway... ;)

[center island]

If you'd rather not put those in the basement, I guess you'll have to
figure out something else... :)

And even the basement is getting eh.. full up IYKWIM <grin>
Ah well... I'll figure something out :)

Yup, I do know... guess you'll have to decide if the center island is important enough to make the arrangments needful.... ;)

I wanted that center island (lol).. so this week, Ron moved the one I
have off in a corner of the kitchen (holding "stuff" like a soda
stream, and some other stuff) to the center of the kitchen... He moved
the table which had been in the center down to the end of the
kitchen... and it fits great :) Very handy to have it there again :)
It is not as big as the one he built in Windsor NY, but this one is a
good size for this kitchen. And it has drawers, a pull out cutting
board, and cabinets on the bottom. I've had this center island for years... I think Ron and I bought it over 30 years ago but it was such
a great quality piece that it's lasted all these years :) A little butcher's wax on it's surface made it look like new :) The countertop
is actually made of butcher block wood so it's beautiful again <g>

If I remember correctly, the two picnics you had when you first moved in
there, the center island was in the center and the table off to the
side... so you must have swapped them at some point afterwards....? And
now you have it back in the middle... :)

ttyl neb

... Lawyer Disliked What Restaurant Offered; Asked For A Change Of Menu.

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

Hi Nancy,

Now to get past January's frigid temps - in weeks like the current
one, it seems spring is a YEAR away <g>

Yes, but I find it easier to deal with when the temps stay more steady,
even if fairly cold... Single digits for highs are a bit much, but for
lows with highs in the 20s, that's bearable... once one gets used to
it... ;)

I dunno... with two polar freezes this season, it's enough for me to forget going anywhere for a while! :)

And of course this week we have another "polar freeze" or vortex
decending upon us :) I'm laughing but I know it's serious, especially
for the homeless. Hopefully they've found a warm spot in some of the
shelters :( I know Ithaca has an area where the homeless 'hang out',
it's sad. IIRC, it's behind the Ithaca Wegmans shopping center.

For some people it's a choice... But it's still good, especially in
times where the weather is especially dangerous, to have some sort of
safer alternatives available.... Hopefully they all survived the polar vortex ok.... and are enjoying this brief reprieve.... :)

Yes, absolutely crazy weather up here that's for sure... One day it's in the 60's and the next we get a monster freeze :(

Not sure I spelled the dessert right... but that's approximately what it >>>>>> sounds like.... ;) It has some sort of milk in it, but they might have >>>>>> used coconut milk rather than dairy...

I found the recipe, not that involved if you want to try it yourself. >>>>> And yes, the 'milk' is coconut cream rather than dairy from the recipes >>>>> I found.

One of these days, I'll ask at the restaurant what they use... :)

I'd bet coconut milk rather than dairy, but let us know. Just
curious.

I'd guess that, too... but I'm curious also... :) It doesn't have a
predominantly coconut taste to it....

Perhaps the combination of flavors from the other ingredients masks
the coconut some...

Possibly... :)

Yeah...I don't know what flavor the pandan leaves impart (is that what they were called, I forget :)) but maybe that is why the coconut isn't so strong.

We have a number of Asian markets around, possibly all of the
ingredients would be at one or another of them... ;)

Same here, if they don't have them, Amazon does sell them which is
handy.. :)

I have to laugh, as I don't do any shopping at Amazon.... But I know
plenty of those who do.... :)

Makes sense you would know plenty of people who do as they seem to
carry just about 'everything' <g>

And lots of people also do shopping online, now....

I like buying some ingredients online from Amazon, like specialty flours (Italian ones are great, like imported semolina). You can get them at Wegmans though so it's not so critical.

but next time I will drain more of the liquid out before mashing.

Or maybe add less fluid to begin with....?

There were so many potato chunks, I thought they might need the
additional liquid for proper cooking in the instant pot :) In a sense, >>>> I'm still getting used to amounts like that compared to regular stove
top cooking :) All in all though it turned out great so next time I'll >>>> probably leave the amounts the same.

The instant pot probably doesn't lose as much liquid to steam...
Makes sense since it is well covered.

That would be my guess... :)

You remove the Instant Pot top when you saute, and some things like
yogurt don't need the Instant Pot lid at all (you can use a plate,
etc.). So I guess it depends on what you are making... :)

As with any of those versatile appliances, I guess.... ;)

Today I made potato bread, should be great. It is rising at the moment. It is great having the super-duper Bosch mixer for that, and not worrying about the mixer "losing its head" Lol... I'll never forget what a shock it was to see the
KA drop it's mixing assembly parts in the mixing bowl.. bam.. there went that bread (BG). IIRC you can make 9 loaves at once in the bosch mixer... Today I was happy to make two <bg>

Indeed.. :) Have you made that Pho recipe yet...?

I've got the ingredients so I'll probably make it this week. Should
be great :)

Let us know how it goes/went... :)

Too many things going on to make the Pho so far... eventually I'll get
there though. :) Tonight I did a strange one... I was looking through
a new Instant Pot cook book, and there was recipe for Spaghetti and
Meatballs. As the author said, it wasn't any faster really but it only
used one pot. Well, it was eh.. OK... Lol.. Not my favorite way to do
it, that's for sure. The recipe called for 1 tablespoon of Kosher
salt. Since it was the first time I made this one, I figured I'd follow
the recipe.. well it was WAY to salty :) :) Next time, I'll use my
better judgement :)

Yup, now you know.... and maybe you'll figure that more than one pot
isn't that big a deal anyway... ;)

It was nice not browning the meatballs, but of course the flavor changes somewhat when you don't brown the meatballs before adding them to the sauce. Yeah, I'll probably do it the 'normal' way next time :)

[center island]

If you'd rather not put those in the basement, I guess you'll have to
figure out something else... :)

And even the basement is getting eh.. full up IYKWIM <grin>
Ah well... I'll figure something out :)

Yup, I do know... guess you'll have to decide if the center island is
important enough to make the arrangments needful.... ;)

I wanted that center island (lol).. so this week, Ron moved the one I
have off in a corner of the kitchen (holding "stuff" like a soda
stream, and some other stuff) to the center of the kitchen... He moved
the table which had been in the center down to the end of the
kitchen... and it fits great :) Very handy to have it there again :)
It is not as big as the one he built in Windsor NY, but this one is a
good size for this kitchen. And it has drawers, a pull out cutting
board, and cabinets on the bottom. I've had this center island for
years... I think Ron and I bought it over 30 years ago but it was such
a great quality piece that it's lasted all these years :) A little
butcher's wax on it's surface made it look like new :) The countertop
is actually made of butcher block wood so it's beautiful again <g>

If I remember correctly, the two picnics you had when you first moved in there, the center island was in the center and the table off to the
side... so you must have swapped them at some point afterwards....? And
now you have it back in the middle... :)

Could be... I don't remember where that island was when you folks were here last... maybe I can dig up some photos :)

Here's the recipe I used for the potato bread today:
=== Potato Bread===
www.kingarthurflour.com/recipes/potato-bread-recipe

1 tablespoon instant yeast
1/2 cup sugar
1 1/4 to 1 1/2 cups lukewarm water or potato water (water in which potatoes have been boiled)
3/4 cup (12 tablespoons) softened butter 2 1/2 teaspoons salt
2 large eggs
1 cup mashed potatoes (from about 1/2 pound potatoes) 6 1/2 cups King Arthur Unbleached All-Purpose Flour Use the lesser amount of water in summer, or in humid weather conditons; the greater amount in winter, or when it's dry out. INSTRUCTIONS
Note: As of 8/22/13, this recipe has been amended slightly, as follows: flour was increased by 1/2 cup, to allay excessive dough stickiness; sugar was reduced by 1 tablespoon (from 9 to 8 tablespoons); and salt was reduced by 2 teaspoons (from 4 1/2 teaspoons to 2 1/2 teaspoons). In addition, the recipe instructions have been simplified; the pan size amended; and the baking temperature lowered from 375°F to 350°F, to help prevent over-browning. Beat together all of the dough ingredients, using the flat beater paddle of your stand mixer, or your bread machine set on the dough cycle. If you're using a stand mixer, beat the mixture for 4 to 5 minutes at medium-high speed, stopping
the mixer to scrape down the sides and bottom of the bowl twice. The mixture should start to become smooth and a bit shiny. Switch to the dough hook, and knead the dough at medium speed for 7 minute, stopping to scrape the dough into
a ball twice; it may or may not start to clear the sides of the bowl on its own. If you're using a bread machine, let it go through its entire kneading cycle, but don't let it rise; continue with step 3, below.
Scrape the dough into a ball, and place it in a lightly greased bowl or large (greased) plastic bag. Refrigerate overnight, or for up to 24 hours. Remove the
dough from the refrigerator, divide it in half, and shape it into two 9" logs. Place them each in a lightly greased 9" x 5" loaf pan. Cover the pans with clear shower caps (first choice) or lightly greased plastic wrap, and allow the
dough to rise until it's crowned about 1" over the rim of the pan. Since the dough is cold, this will take anywhere from 2 to 4 hours. Towards the end of the rising time, preheat the oven to 350°F. Bake the loaves for 25 minutes. Tent with aluminum foil, and bake for an additional 15 to 20 minutes, until the
bread is a deep golden brown, and a digital thermometer inserted into the center of one of the loaves registers at least 190°F.
Remove the bread from the oven, and place the pans on a rack. After 5 minutes, gently turn the loaves out onto the rack to cool completely. Store, tightly wrapped, at room temperature for several days, or up to a week in cool/dry weather; for longer storage, wrap well and freeze.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Hello, Janis!

Replying to a message of Janis Kracht to NANCY BACKUS:

Yes, absolutely crazy weather up here that's for sure... One day it's
in the 60's and the next we get a monster freeze :(

Last week, it was 78F on Thursday and on Friday it was 43F. This weather needs
to make up its mind.

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

Title: Manicotti (Mamma Leone's)
Categories: Italian, Pasta, Cheese
Yield: 6 Servings

3 c Sifted all-purpose flour
4 Eggs
4 1/2 ts Cold water
Pinch salt
1 tb Olive oil
3 c Meat sauce
1/4 c Freshly grated Parmesan
Cheese

MMMMM-------------------STUFFING FOR MANICOTTI------------------------
3/4 c Ricotta cheese
3/4 lb Mozarella cheese, diced
3 Eggs, lightly beaten
2 tb Butter
2 tb Freshly grated Parmesan
Cheese
1/2 ts Salt
pn Black pepper

Place flour on a pastry board and make a well in the center.
Break the eggs into the well and add the water, a little at a time,
and the salt. Knead for about 10 minutes. Let stand, covered, for
about 1 hour. Cut dough into 4 pieces and roll as thin as you can.
Cut into rectangles 4 inches wide by 6 inches long. Place between
pieces of waxed paper. You should have about 12 pieces. Cook, half
at a time, in 4 quarts salted boiling water with olive oul added.
Cook for 5 minutes. Drain and place between 2 towels.
Divide stuffing into 12 parts. Place a mound of stuffing on
each dough rectangle about 1/3 inch from a long edge. Mound should
be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice.
Spread a thin layer of the meat sauce on the bottom of a baking pan.
Arrange manicotti about 1/4 inch apart in the pan and spoon the rest
of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese
over each of the manicotti. Bake in a preheated slow (300 F) oven for
15 to 20 minutes. Drain the ricotta cheese. Combine all of the
ingredients and mix well.

MMMMM

Later,
Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console (1:18/200)

Hi Sean!

Replying to a message of Janis Kracht to NANCY BACKUS:

Yes, absolutely crazy weather up here that's for sure... One day it's
in the 60's and the next we get a monster freeze :(

Last week, it was 78F on Thursday and on Friday it was 43F. This weather need
to make up its mind.

I know... I wish the weather knew what was going on <grin>. Tomorrow we're supposed to get 5" of snow... hope they are wrong about that :(

Here's how we do Manicotti (with purchased Manicotti shells <g>):

===Stuffed Manicotti===
1 pound manicotti, cooked al dente, and rinsed in cold water 2 pounds ricotta cheese
1 pound mozzarella cheese, diced
2 eggs
3/4 cup locatelli romano cheese
salt
pepper
2 Tablespoons fresh parsley, chopped 1/8 teaspoon nutmeg
1 quart tomato sauce

Cook manicotti al dente, rinse and set aside.

Combine the ricotta cheese, mozzarella cheese, romano cheese, eggs, parsley, and nutmeg until well mixed. Season with salt and pepper. Cover the bottom of
a 13"x9" baking dish with sauce. Spoon the cheese mixture into the manicotti shells, and place in the baking pan in a single layer. Cover the manicotti with more sauce.
Bake at 350 F for 35 minutes.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-4
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Nancy Backus on 02-08-19 12:44 <=-

And of course this week we have another "polar freeze" or vortex
decending upon us :) I'm laughing but I know it's serious, especially
for the homeless. Hopefully they've found a warm spot in some of the
shelters :( I know Ithaca has an area where the homeless 'hang out',
it's sad. IIRC, it's behind the Ithaca Wegmans shopping center.

For some people it's a choice... But it's still good, especially in
times where the weather is especially dangerous, to have some sort of
safer alternatives available.... Hopefully they all survived the polar vortex ok.... and are enjoying this brief reprieve.... :)

Yes, absolutely crazy weather up here that's for sure... One day it's
in the 60's and the next we get a monster freeze :(

And then back into the 50s and 60s.... never get settled in... And I'm
not at all happy with the repeated episodes of freezing rain... sigh...

I found the recipe, not that involved if you want to try it yourself.
And yes, the 'milk' is coconut cream rather than dairy from the recipes
I found.

One of these days, I'll ask at the restaurant what they use... :)

I'd bet coconut milk rather than dairy, but let us know. Just
curious.

I'd guess that, too... but I'm curious also... :) It doesn't have a
predominantly coconut taste to it....

Perhaps the combination of flavors from the other ingredients masks
the coconut some...

Possibly... :)

Yeah...I don't know what flavor the pandan leaves impart (is that what they were called, I forget :)) but maybe that is why the coconut isn't
so strong.

Yeah, pandan leaves... maybe.... We'll be back there eventually... :)

We have a number of Asian markets around, possibly all of the
ingredients would be at one or another of them... ;)

Same here, if they don't have them, Amazon does sell them which is
handy.. :)

I have to laugh, as I don't do any shopping at Amazon.... But I know
plenty of those who do.... :)

Makes sense you would know plenty of people who do as they seem to
carry just about 'everything' <g>

And lots of people also do shopping online, now....

I like buying some ingredients online from Amazon, like specialty
flours (Italian ones are great, like imported semolina). You can get
them at Wegmans though so it's not so critical.

As long as I can get things locally.... just don't do things online....
If I really need something I can't get locally, I have Richard do it for
me... he doesn't do Amazon, though, either....

You remove the Instant Pot top when you saute, and some things like
yogurt don't need the Instant Pot lid at all (you can use a plate,
etc.). So I guess it depends on what you are making... :)

As with any of those versatile appliances, I guess.... ;)

Today I made potato bread, should be great. It is rising at the
moment. It is great having the super-duper Bosch mixer for that, and
not worrying about the mixer "losing its head" Lol... I'll never forget what a shock it was to see the KA drop it's mixing assembly parts in
the mixing bowl.. bam.. there went that bread (BG). IIRC you can make
9 loaves at once in the bosch mixer... Today I was happy to make two

That would be a shock.... and yes, two is plenty enough usually.... the
9 at a time would be useful if you had to make a large batch, like when
you did that baking for your mom's friends and acquaintances.... ;)

Too many things going on to make the Pho so far... eventually I'll get
there though. :) Tonight I did a strange one... I was looking through
a new Instant Pot cook book, and there was recipe for Spaghetti and
Meatballs. As the author said, it wasn't any faster really but it only
used one pot. Well, it was eh.. OK... Lol.. Not my favorite way to do
it, that's for sure. The recipe called for 1 tablespoon of Kosher
salt. Since it was the first time I made this one, I figured I'd follow
the recipe.. well it was WAY to salty :) :) Next time, I'll use my
better judgement :)

Yup, now you know.... and maybe you'll figure that more than one pot
isn't that big a deal anyway... ;)

It was nice not browning the meatballs, but of course the flavor
changes somewhat when you don't brown the meatballs before adding them
to the sauce. Yeah, I'll probably do it the 'normal' way next time :)

I think I would too.... :) Did you try making the Pho yet....?

[center island]

I wanted that center island (lol).. so this week, Ron moved the one I
have off in a corner of the kitchen (holding "stuff" like a soda
stream, and some other stuff) to the center of the kitchen... He moved
the table which had been in the center down to the end of the
kitchen... and it fits great :) Very handy to have it there again :)
It is not as big as the one he built in Windsor NY, but this one is a
good size for this kitchen. And it has drawers, a pull out cutting
board, and cabinets on the bottom. I've had this center island for
years... I think Ron and I bought it over 30 years ago but it was such
a great quality piece that it's lasted all these years :) A little
butcher's wax on it's surface made it look like new :) The countertop
is actually made of butcher block wood so it's beautiful again <g>

If I remember correctly, the two picnics you had when you first moved in there, the center island was in the center and the table off to the
side... so you must have swapped them at some point afterwards....? And
now you have it back in the middle... :)

Could be... I don't remember where that island was when you folks were here last... maybe I can dig up some photos :)

Did we take pictures....? I don't remember....

ttyl neb

... Sadly, the world will always have more bad restaurants than good.

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

Hi Nancy,

for the homeless. Hopefully they've found a warm spot in some of the
shelters :( I know Ithaca has an area where the homeless 'hang out',
it's sad. IIRC, it's behind the Ithaca Wegmans shopping center.

For some people it's a choice... But it's still good, especially in
times where the weather is especially dangerous, to have some sort of
safer alternatives available.... Hopefully they all survived the polar
vortex ok.... and are enjoying this brief reprieve.... :)

Yes, absolutely crazy weather up here that's for sure... One day it's
in the 60's and the next we get a monster freeze :(

And then back into the 50s and 60s.... never get settled in... And I'm
not at all happy with the repeated episodes of freezing rain... sigh...

Ron doesn't seem to mind driving through all of this nasty february mix we've seen this month, really blows me away sometimes. Seems so nasty, but I guess he is just such a good driver.

I'd bet coconut milk rather than dairy, but let us know. Just
curious.

I'd guess that, too... but I'm curious also... :) It doesn't have a
predominantly coconut taste to it....

Perhaps the combination of flavors from the other ingredients masks
the coconut some...

Possibly... :)

Yeah...I don't know what flavor the pandan leaves impart (is that what
they were called, I forget :)) but maybe that is why the coconut isn't
so strong.

Yeah, pandan leaves... maybe.... We'll be back there eventually... :)

Understand... who wants to go out in this cold... :) I don't mind waiting until the real 'thaw' comes weatherwise (warm, in other words <grin>).

I like buying some ingredients online from Amazon, like specialty
flours (Italian ones are great, like imported semolina). You can get
them at Wegmans though so it's not so critical.

As long as I can get things locally.... just don't do things online....
If I really need something I can't get locally, I have Richard do it for me... he doesn't do Amazon, though, either....

I like supporting the area shops so they stay in business... makes sense to me and you more often than not can see what you are getting <g>

Today I made potato bread, should be great. It is rising at the
moment. It is great having the super-duper Bosch mixer for that, and
not worrying about the mixer "losing its head" Lol... I'll never forget
what a shock it was to see the KA drop it's mixing assembly parts in
the mixing bowl.. bam.. there went that bread (BG). IIRC you can make
9 loaves at once in the bosch mixer... Today I was happy to make two
<bg>

That would be a shock.... and yes, two is plenty enough usually.... the
9 at a time would be useful if you had to make a large batch, like when
you did that baking for your mom's friends and acquaintances.... ;)

I made two more today, and we pretty much demolished one tonight.. we had lentil soup for dinner, it was great with that.

there though. :) Tonight I did a strange one... I was looking through
a new Instant Pot cook book, and there was recipe for Spaghetti and
Meatballs. As the author said, it wasn't any faster really but it only
used one pot. Well, it was eh.. OK... Lol.. Not my favorite way to do
it, that's for sure. The recipe called for 1 tablespoon of Kosher
salt. Since it was the first time I made this one, I figured I'd follow
the recipe.. well it was WAY to salty :) :) Next time, I'll use my
better judgement :)

Yup, now you know.... and maybe you'll figure that more than one pot
isn't that big a deal anyway... ;)

It was nice not browning the meatballs, but of course the flavor
changes somewhat when you don't brown the meatballs before adding them
to the sauce. Yeah, I'll probably do it the 'normal' way next time :)

I think I would too.... :) Did you try making the Pho yet....?

I did, and it was great. I made it with beef and chinese thin egg noodles. Next time I want to make it with homemade chinese wide rice noodles, they are so good :) You make them in say cake pans that you steam in your wok. Then you cut the sheets into strips.

[center island]

I wanted that center island (lol).. so this week, Ron moved the one I
have off in a corner of the kitchen (holding "stuff" like a soda
stream, and some other stuff) to the center of the kitchen... He moved
the table which had been in the center down to the end of the
kitchen... and it fits great :) Very handy to have it there again :)
It is not as big as the one he built in Windsor NY, but this one is a
good size for this kitchen. And it has drawers, a pull out cutting
board, and cabinets on the bottom. I've had this center island for
years... I think Ron and I bought it over 30 years ago but it was such
a great quality piece that it's lasted all these years :) A little
butcher's wax on it's surface made it look like new :) The countertop
is actually made of butcher block wood so it's beautiful again <g>

If I remember correctly, the two picnics you had when you first moved in
there, the center island was in the center and the table off to the
side... so you must have swapped them at some point afterwards....? And
now you have it back in the middle... :)

Could be... I don't remember where that island was when you folks were
here last... maybe I can dig up some photos :)

Did we take pictures....? I don't remember....

I haven't found any on my system, but I could have missed them.. I have some pictures here though of it, maybe I showed them to you before? http://filegate.net/pic4.jpg - that's the center-island, it looks a lot better
now though since I treated it with butcher's wax :)

Take care,
Janis

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Quoting Janis Kracht to Nancy Backus on 02-27-19 00:36 <=-

for the homeless. Hopefully they've found a warm spot in some of the
shelters :( I know Ithaca has an area where the homeless 'hang out',
it's sad. IIRC, it's behind the Ithaca Wegmans shopping center.

For some people it's a choice... But it's still good, especially in
times where the weather is especially dangerous, to have some sort of
safer alternatives available.... Hopefully they all survived the polar
vortex ok.... and are enjoying this brief reprieve.... :)

Yes, absolutely crazy weather up here that's for sure... One day it's
in the 60's and the next we get a monster freeze :(

And then back into the 50s and 60s.... never get settled in... And I'm
not at all happy with the repeated episodes of freezing rain... sigh...

Ron doesn't seem to mind driving through all of this nasty february
mix we've seen this month, really blows me away sometimes. Seems so nasty, but I guess he is just such a good driver.

Richard doesn't mind driving in all the nasty weather, either.... he's
always been that way, and even aging hasn't seemed to slow that down...
I know I'm not nearly as intrepid as I used to be, driving when it's
messy.... but I don't mind handing over the wheel to him.... ;)

I'd bet coconut milk rather than dairy, but let us know. Just
curious.

I'd guess that, too... but I'm curious also... :) It doesn't have a
predominantly coconut taste to it....

Perhaps the combination of flavors from the other ingredients masks
the coconut some...

Possibly... :)

Yeah...I don't know what flavor the pandan leaves impart (is that what
they were called, I forget :)) but maybe that is why the coconut isn't
so strong.

Yeah, pandan leaves... maybe.... We'll be back there eventually... :)

Understand... who wants to go out in this cold... :) I don't mind
waiting until the real 'thaw' comes weatherwise (warm, in other words <grin>).

Oh, we're going out in the cold, even the mess... not much choice for
some things... Just that we have way too many GOOD choices for where we
might go out to eat when the occasion arises.... :)

We sat down once, and I think we came up with over a dozen "A" list
places, and more than that for our "B" list.... and then there's a
number that we'd go to if someone else REALLY wanted to go there instead
of our usual choices.... (G)

I like buying some ingredients online from Amazon, like specialty
flours (Italian ones are great, like imported semolina). You can get
them at Wegmans though so it's not so critical.

As long as I can get things locally.... just don't do things online....
If I really need something I can't get locally, I have Richard do it for me... he doesn't do Amazon, though, either....

I like supporting the area shops so they stay in business... makes
sense to me and you more often than not can see what you are getting

Exactly. Both sides of that, keeping them in business, and seeing what
you are getting.... :)

It was nice not browning the meatballs, but of course the flavor
changes somewhat when you don't brown the meatballs before adding them
to the sauce. Yeah, I'll probably do it the 'normal' way next time :)

I think I would too.... :) Did you try making the Pho yet....?

I did, and it was great. I made it with beef and chinese thin egg noodles.

Sounds great... :)

Next time I want to make it with homemade chinese wide rice
noodles, they are so good :) You make them in say cake pans that you steam in your wok. Then you cut the sheets into strips.

That sounds interesting.... :)

[center island]

I wanted that center island (lol).. so this week, Ron moved the one I
have off in a corner of the kitchen (holding "stuff" like a soda
stream, and some other stuff) to the center of the kitchen... He moved
the table which had been in the center down to the end of the
kitchen... and it fits great :) Very handy to have it there again :)
It is not as big as the one he built in Windsor NY, but this one is a
good size for this kitchen. And it has drawers, a pull out cutting
board, and cabinets on the bottom. I've had this center island for
years... I think Ron and I bought it over 30 years ago but it was such
a great quality piece that it's lasted all these years :) A little
butcher's wax on it's surface made it look like new :) The countertop
is actually made of butcher block wood so it's beautiful again <g>

If I remember correctly, the two picnics you had when you first moved in
there, the center island was in the center and the table off to the
side... so you must have swapped them at some point afterwards....?
And now you have it back in the middle... :)

Could be... I don't remember where that island was when you folks were
here last... maybe I can dig up some photos :)

Did we take pictures....? I don't remember....

I haven't found any on my system, but I could have missed them.. I
have some pictures here though of it, maybe I showed them to you
before? http://filegate.net/pic4.jpg - that's the center-island, it
looks a lot better now though since I treated it with butcher's wax :)

I'll try to remember to go look... :)

ttyl neb

... Acronym....Your initial nym.

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