Quoting Dave Drum to Jim Weller <=-

An old stove top percolator

We had one of those too, until recently. It was one of those old
fashioned blue enamel coated steel ones. We only used it when
camping and it was permanently all smoked up.



Cheers

Jim


... Camping: spend a fortune to live like a homeless person.

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JIM WELLER wrote to DAVE DRUM <=-

An old stove top percolator

We had one of those too, until recently. It was one of those old
fashioned blue enamel coated steel ones. We only used it when
camping and it was permanently all smoked up.

Ours was cast aluminum and would not have survived in the wild. The
cheerful burble of the percolating coffee was a common feature of our
kitchen at breakfast time when I was a youth. After I was grown and out
the house The Ventures released a song called "Percolator" on their
"TELSTAR" album (33 rpm vinyl - remember those).

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

Title: Percolator Punch
Categories: Five, Beverages, Fruits, Candy
Yield: 18 servings

9 c Apple cider
1/2 c Cinnamon red hot candies

Pour apple cider into percolator, place candies in
percolator basket. Cover and begin the perking cycle.
When the cycle is complete, remove the basket and leave
punch in the pot to keep warm.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

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On 05-14-19 08:16, Dave Drum <=-
spoke to Jim Weller about coffee pots <=-

An old stove top percolator

We had one of those too, until recently. It was one of those old
fashioned blue enamel coated steel ones. We only used it when
camping and it was permanently all smoked up.

Ours was cast aluminum and would not have survived in the wild. The

I would think that cast aluminum coffee pot would outlast a steel one.
Steel would fall prey to rust. Aluminum not so. My BBQ grill is cast alluminum and has lasted outside for probably 20 years. The grill
grates are steel and need replacement for the second time.


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

Title: Char Flavoured Potatoes And Green Beans
Categories: Indian
Yield: 7 Servings

2 md Tomatoes, chopped
5 md Potatoes, cubed
2 1/2 c Green beans, cut into 1 1/2
-inch pieces
1 tb Basil
2 ea Whole dried red chilies
4 ea Sprigs fresh coriander
1/2 ts Turmeric
1/8 ts Asafetida
1 T Salt
1 Dash Black pepper
6 tb Ghee
2 2/3 c Water

Place all the ingredients into a large heavy bottomed pot in the
order in which they are listed. Bring to a boil over a moderate
heat, reduce heat & boil for 5 minutes. Reduce the heat further &
gently boil, partially covered, for 20 to 25 minutes. Check that the
water is not evaporating too quickly. You may have to add more water.
To finish cooking, raise the heat to fairly high & fry quickly,
without stirring, to allow the crust to form & just begin to char.
Remove from the heat & let stand, covered for 5 minutes. Stir in the
crust & serve, remembering to remove the red chilies, you may not
want to bite into them.

Recipe By : Yamuna Devi, "The Art of Indian Vegetarian Cooking"

From Internet mailing list, homehearth-food@esosoft.com

From: Sharon Raghavachary <schary@earthdate: Thursday, February 12,
1998 2:28

MMMMM


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Dale Shipp wrote to Dave Drum <=-

An old stove top percolator

We had one of those too, until recently. It was one of those old
fashioned blue enamel coated steel ones. We only used it when
camping and it was permanently all smoked up.

Ours was cast aluminum and would not have survived in the wild. The

I would think that cast aluminum coffee pot would outlast a steel one. Steel would fall prey to rust. Aluminum not so. My BBQ grill is cast alluminum and has lasted outside for probably 20 years. The grill
grates are steel and need replacement for the second time.

This particular pot was thin cast - thicker than sheet aluminum formed
into a vessel - but with no cast-in reinforcements such as your outdoor
grill likely has. Also the base was somewhat narrower than the top - not conducive to campfire use. I've no idea what alloy was used in it's
making. 2024-T6 (copper and magnesium) would have been nice. This one
was relatively soft and subject to pitting on the non-polished surfaces.

This was supper last night. Servings say "4" but three of us left not
a bit in the dish. I pounded it into my Meal Master (with notes) after.
The original, as published, called for chooken breast and fresh broccoli.
I subbed the frozen to keep it from becoming mushy green sludge by the
time the chicken was fit to eat. Bv)=

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

Title: One Pot Chicken, Artichoke & Broccoli w/Herb Bread Crumbs
Categories: Poultry, Vegetables, Herbs, Breads, Citrus
Yield: 4 servings

2 lb Boned, skinned chicken *
1 sm Head broccoli; tough stem
- discarded, head cut into
- 2" florets
+=OR=+
16 oz Bag frozen broccoli *
5 tb Extra-virgin olive oil
Salt & black pepper
28 oz (2 cans) quartered artichoke
- hearts in water; drained
1/2 c Chicken broth
2 tb Drained capers
2 tb Unsalted butter; melted
5 cl garlic; crushed, chopped
1/2 c Panko bread crumbs
2 tb Chopped fresh dill
+=OR=+
2 ts Dried dill
Lemon wedges; for serving

Set oven @ 400°F/205°C.

In a 3 quart baking dish, combine chicken, broccoli
florets and 2 tablespoons oil; season with salt and
pepper. Toss to evenly coat, spread broccoli in an
even layer and arrange chicken breasts on top.

In a large bowl, combine artichokes, broth, capers,
butter, garlic and 2 tablespoons oil and season with
salt and pepper. Gently toss, then spoon mixture over
chicken and broccoli. Bake until chicken is cooked
through and artichokes are golden in spots, 30 to 35
minutes.

Meanwhile, in a small skillet, heat remaining 1
tablespoon oil over medium. Add panko, reduce heat to
medium-low and cook, stirring frequently, until golden
and crisp, 8 to 10 minutes. Transfer to a bowl to cool,
then stir in dill and season with salt and pepper.

Divide chicken and vegetables among shallow bowls and
spoon over some of the pan juices. Squeeze with lemon
and top with dill bread crumbs.

* NOTES: After reading the other comments with the
recipe on the web site - I decided to nuke the chicken
for 4 minutes then use a bag of frozen broccoli florets
in place of the fresh broccoli. Spread the broccoli in
the dish, layered the chicken on top then followed the
directions from there - except for using 2 lbs of boned,
skinned thighs. No leftovers. Bv)=

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

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