Subj : Re: Pick Your Own To : Ruth Haffly From : Dave Drum Date : Wed Mar 01 2023 06:26:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> That's how things evolve. RH> Yes, and I've adapted enough recipies in my cooking lifetime, including RH> my MIL's all purpose spaghetti (and other pastas, pizza, etc) sauce. I seldom (unless trying to duplicate a specific recipe) use a written recipe for making pasta dishes. Nearly all are "head arrangements". One time I had made some pestp using dandelion greens from the front yard and was having it with spaghetti noodles when a fried of Italian descent dropped by. I fixed him a plate and he exclaimed "This is like my old grandmother used to make!" Who knew ... I just made it up as I went along. RH> Back in 2016 my sister in law gave us some (white flour) sourdough RH> started, from some she'd bought a while before from King Arthur Flour. RH> We converted the white flour starter to a whole wheat one, have kept it RH> going strong. At our church's Super Bowl/chili cook off event I was RH> talking with a couple of younger women about various things, among them RH> cooking. Somehow sourdough was brought up; one woman said she'd never RH> been able to keep a starter going, the other woman was interested in RH> trying it. We trouble shot the first woman's problems and yesterday I RH> gave both of them a jar of starter from ours, with care & feeding RH> instructions. Got a text last night from one of them--she's planning to RH> use it today. Never made sourdough anything. I have never seen anything so "special" about it. Been served sourdough breads, biscuits, etc. in restaurant settings .... and TBH, it's no big deal to me. DD> Title: Home Canned Spiced Peaches (My Grandmother's Recipe) DD> Categories: Fruits, Spices, Preserving DD> Yield: 7 quarts DD> Blanch peaches by dipping in boiling water for 30-60 DD> seconds. Use a large slotted spoon and do 5 peaches at a DD> time. Immediately remove peaches to a sink or bowl with DD> ice water to stop the cooking. RH> I usually put them in a bowl, pour boiling water over them and let them RH> sit for a minute or so. Drain, peel and can or continue with recipe. I RH> do tomatoes the same way. DD> I have a big red graniteware pot with a mesh basket to fit it for DD> those purposes. I haven't a bowl big enough to use for more than one DD> or two pieces of fruit - with the pour over boiling water method. RH> I've got bowls ranging in size from 2 cups to 16 quarts in stainless RH> steel or aluminum. The 16 qt one we bought fairly early on in our RH> married life; it even travelled to Germany with us when we had to take RH> a basic kitchen. I generally use a 5 or 7 qt bowl to hold peaches or RH> tomatoes for skinning; they hold a good number of fruit. Don't got any metal dinnerware. Except some souffle' boats I bought off of eBay for use as chilli bowls. All my metal vessels are cookware. I do have a 3 qt (ish) heavy serving dish I got as a "premium" from Coca Cola rewards points. And a larger diameter, short walled bowl of about the same capacity - but that one would not allow for covering fruits with boiling water. DD> Load 7 quarts into a boiling water bath canner. Make DD> sure RH> the jars are covered by at least 2" of water. DD> Bring the water back to a boil. Process for 30 minutes. RH> Takes less time to pressure can so I usually do it that way. DD> I don't do canning and my Mom and her Mom used a "Mary Dunbar" rig DD> they got from the Jewel Tea route salesman. It looked very much like DD> the one here - https://www.simplycanning.com/water-bath-canning/ RH> I've got a boiling water bath canner also; I'll check yours out and see RH> how mine compares. Got ours some years ago after years of using just a RH> stock pot with improvised rack. One of my stock pots came with a rack so that it could also be used as a "steamer." So far I've never used it for that purpose. And my rice/pasta steamer's heating element has burned out. So, I do rice in the nuker now. Using that big bowl I mentioned above. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Microwave Rice Categories: Five, Rice Yield: 4 servings 1 c Long-grain white rice; such - as basmati or jasmine RINSE THE RICE: Add the rice to a sieve and run water over it while swishing it around with your hands. Do this until the water below the sieve looks clear, a few minutes. Drain well. Alternatively, place the rice into a large bowl, add water to cover it, swish the rice around a few times with your hands and drain it out. Do this 3 to 4 times, until the water you drain runs clear. Transfer the rinsed rice to a large (2 1/2 to 3 quart) microwave-safe bowl and add 2 cups of room-temperature water. Microwave, uncovered, on full power for 15 to 25 minutes. If you have a powerful microwave (1000 to 1200 watts), start with 15 minutes. If you have a less powerful microwave (700 to 900 watts), start at around 20 minutes. The rice will be done when the grains are poking up like grass and are tender and the water is fully absorbed; the grains shouldn’t look wet or mushy. If the rice isn’t done, keep microwaving it in 1 to 2 minute increments. After the rice is cooked, let it rest, undisturbed, in the closed microwave for another 5 minutes, then fluff it with a fork or rice paddle. (Some condensation may collect in the interior of the microwave but can be easily wiped dry.) By: Priya Krishna Yield: About 3 cups cooked rice (about 4 servings) RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Kitchen MMMMM .... "We hang the petty thieves and appoint the great ones to public ffice"Aesop --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .