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-=> Ruth Haffly wrote to Dave Drum <=-
DD> Most of my breakfast places know my "regular" order so if I want
DD> something a bit different I have to flag my server down before the
DD> order is sent to the galley.
RH> Can you call ahead and let them know you`re coming but wanting
RH> something other than the usual? Or are there other ways to let them
RH> know, should the server be otherwise tied up, sees you and puts in "the
RH> usual"?
Hasn`t been necessary so far. Yesterday I had breakfast @ Charlie
Parker`s Diner (a nationally known place - been on Diners, Drive-
Ins & Dives, won a national food competition put on by a food
supplier, been written up in several cooking magazines and web
sites - but it`s still a friendly, cazy, home-town venue with a
decent menu and reasonable prices. All of the wait-staff know me
and they also point me out to new hires (not many of those, staff
turnover is low). And like my other regular stops they know my
"usual" but always confirm it with me before submitting the order
to the kitchen.
https://www.charlieparkersdiner.com/theSkinny.aspx.html
DD> 8<----- EXCISION ----->8
DD> the heat just enough to screw things up. At my previous place I
DD> had electric coils so it worked just fine.
RH> I`ve got both cast iron and stainless steel dutch ovens. The place we
RH> I`d ruther have a gas stove but Steve has nixed that because of my
RH> asthma. BTW, the fall RV/radio net rally will be in Pigeon Forge, TN so
RH> I`ve already told Steve that we`re going to visit the Lodge outlet.
DD> Been there, done that. At the original in South Pittsburg - just off
DD> of I-24 pn the way to Chatanooga. Scored a really nice 12" ridged
DD> skillet and an oval griddle which sees a lot of use.
RH> We saw a nice looking fry pan (looked to be about 7") at Bass Pro Shops
RH> the other day in their Lodge display. Thought about it but figured we`d
RH> wait until we go to the outlet--might get it at a better price. While
RH> we were living in Savannah, we got a round griddle (about 9" diameter)
RH> that gets a lot of use. I`ve got a lot of other cast iron, including a
RH> small pot/cover we found at ReStore--made in Mexico--that also gets a
RH> lot of use.
My round griddle (inherited from my grandparents kitchen) hasn`t seen
use for several years. Since I cook just for one (two at most) much of
the time the big guy is sort of overkill and the smaller, oval one works
better and more conveniently.
DD> I also found that they do enamelled cast iron. so if I need to replace
DD> any of the uber-expensive LeCreuset stuff I bargain shopped on eBay I
DD> can get it at Lodge for much more reasonable (and Made-In-America)
DD> cost.
RH> Hmmmmmmmmmmmm, do I replace the regular cast iron with enamel clad or
RH> not? Tempting, but probably not. May pick up a piece or two but I`ve a
RH> good variety of pots/pans already so it would have to be something I
RH> don`t have but could use.
The LeCruest pieses I have are an oval "French" oven of 9 1/2 qt size
(
https://www.lecreuset.com/oval-dutch-oven/21178US.html) and a small
sauce pan (2 quart) w/composite handle which lets you pick it up w/out
a pot holder or oven mitt. Very convenient.
https://www.lecreuset.com/traditional-saucepan-cool-mint/29139018496012.html
And lastly I have a small (6" - 7") skillet which is great for cooking
eggs and sausage or ham for breakfast. But a little small for bacon. Bv)=
https://www.lecreuset.com/signature-skillet/20182US.html
All are in the colour LeCreuset calls "Flame" (orange). And all would
be uber-expensive to replace w/new. The little skillet, I see, is U$136.
I paid (IIRC) U$30 for the saucepan and little skillet on eBay several
years ago.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Braised Chicken w/Leeks, Root Vegetables, Parsley & Wheat Grain
Categories: Poultry, Vegetables, Citrus, Grain, Herbs
Yield: 4 servings
4 Chicken leg quarters
+=OR=+
4 lb Whole chicken; cleaned
2 tb Olive oil
2 md Yellow onions
8 Leeks
400 g (14 oz) parsnips
4 cl Garlic
1 Lemon; zest & juice
24 oz Lager beer
+=OR=+
660 mL water or chicken broth
100 g (3 /12 z)cooked wheat grains
200 g (7 oz) cooked chickpeas
1 c Flat-leaf parsley; rough
- chopped
Salt & black pepper
First peel and clean all vegetables and chop them coarsely.
Then brown the chicken off on all sides in a large pot
in olive oil. Add the vegetables and brown them lightly
off.
Add the beer or water/chicken stock, lemon juice and
lemon peel and bring to the boil. Season with salt and
pepper.
Put the lid on the pot and turn heat down to a simmer
for approx. 45 min -1 hour until the chicken is tender.
If the pan becomes too dry you can add more water or
chicken stock.
Add the wheat grains and chickpeas in the last 10 minutes of the
cooking time.
Taste the liquid adding more lemon juice, salt and
pepper if need be.
Add the parsley and serve with rice or bread.
Le Creuset South Africa
RECIPE FROM:
https://www.lecreuset.co.za
Uncle Dirty Dave`s Archives
MMMMM
... The days of good grammar has went!
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