Subj : Re: Cookware (part #2) To : Ruth Haffly From : Dave Drum Date : Mon Apr 08 2024 06:15:59 -=> Ruth Haffly wrote to Dave Drum <=- DD> I'm seeing more published/print recipes, especially from Saveur and DD> Nre York Times w/dual measures. The ones from metric countries are DD> metric only, for the most part. RH> Understandable as they're not as familiar with the American RH> cups/tea/table spoons. But yes, it's not that hard to convert so a RH> recipe can be written with dual measurements without problems. Only RH> thing I'm not sure on (because I don't see it that often) is the gas RH> marks on an oven. I've had nothing but electric stoves/ovens since RH> leaving AZ so no need to be super concerned about that anyway. (G) I think the "Gas mark" is a British/UK thing. I cannot recall that I ever saw them on a gas oven that I used. Or possibly I didn't pay them an attention as I was trying to get the control to the Farenheit number given in the recipe. Bv)= DD> One of my Australian sources has a nice "bolerplate" addition at the DD> end of each recipe. To wit: /begin pasted/ DD> COOK'S NOTES: Oven temperatures are for conventional; if DD> using fan-forced (convection), reduce the temperature by DD> 20°C. DD> We use Australian tablespoons and cups: 1 teaspoon DD> equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals DD> 250 ml. DD> All herbs are fresh (unless specified) and cups are DD> lightly packed. DD> All vegetables are medium size and peeled, unless DD> specified. DD> All eggs are 55-60g (large) unless specified. RH> Nice to know. Something I'd clip and tape to an (inside) cabinet door RH> for quick reference. Looking at the above, main difference I see is RH> that their tablespoon is 20 ml, vs the 15 ml I use. It's a nice addition and a recognition that the editors know that others than their "own" will be reading and (hopefully) making the recipes. DD> 8<----- CUT ----->8 DD> I've not made this yet - but it's high on my "Roun d Tuit" list, DD> halved or quartered: DD> Title: Sophia's Moussaka DD> Categories: Potatoes, Vegetables, Beef, Pork, Herbs DD> Yield: 12 Servings RH> Looks good, have you tried the red sauce moussaka? That's good too. DD> I have tried it more than once. I just prefer the white (bechamel) DD> sauce. RH> I'll take either one. (G) I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the twig is bent .... This is another of my Greek specialities. I had to learn to make this because we don't have a Greek restaurant within 75 miles amd the Saint Anthony's Greek Fest is only once a year. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Greek Lemon Chicken Soup (Avgolemono) Categories: Poultry, Vegetables, Rice, Citrus Yield: 5 servings 4 c Water 2 lb Bone-in, skin-on chicken - thighs and/or legs 1 md White onion, quartered 2 lg Carrots; in chunks 2 Ribs celery; in chunks 2 Bay leaves 1/4 c Long-grain white rice; - rinsed, drained 1 Egg white; room temp 3 Egg yolks; room temp 1 tb Lemon zest 1/4 c Lemon juice 1 ts Salt 1/2 ts Pepper Fresh parsley, dill & - oregano; garnish (opt) Fresh lemon zest; garnish - (opt) PREPARE THE CHICKEN BROTH: In a large soup pot, combine the water, chicken, onion, carrots, celery and bay leaves. Bring to a boil over medium-high heat and then reduce to a simmer. Let cook for 2-3 hours, skimming foam from the top, as needed, until a rich chicken broth forms. (Learn more about making chicken broth, if this is new to you.) After 2-3 hours, discard the veggies and bay leaves and remove the chicken from the broth. Separate the chicken meat from the skin and bones, shred and set aside. Step 3: Cook the rice Remove 1 cup of broth from the stockpot and set aside. Then, bring the remaining broth back to a boil and add the rice. Reduce to a simmer and cook the rice until tender, about 15-20 minutes. EDITOR'S TIP: You may be tempted to skip rinsing your rice, but please, don't. Rinsing the rice removes surface starch from individual grains, which can cause them to become gummy as they cook and clump together. For fluffy rice with a better texture, always rinse! PREPARE THE AVGOLEMONO: While the rice cooks, prepare the avgolemono. In a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks; it will take 2-3 minutes. Then, add the egg yolks and beat for another 1-2 minutes until frothy. Slowly add the lemon juice and zest and stir to combine. Then, temper the lemon-egg mixture by gradually adding the reserved cup of hot broth to the mixer in a slow, steady stream while whisking continuously. Continue to beat the mixture until well-blended; 1-2 minutes. ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono to the pot of broth and fully cooked rice on the stove. Stir to combine and then bring the soup to a simmer. Add salt and pepper and cook for 10-12 minutes, or until the soup thickens. Ladle the soup into bowls and top with a bit of the reserved shredded chicken, if desired. Garnish with fresh parsley, dill, oregano and lemon zest, and serve with crusty bread. NOTE: You can save a lot of time by opting for a high-quality store-bought chicken broth rather than making your own. Simply pick up this recipe at Step 3 if using store-bought broth. UDD NOTE: Broth is easy and easily done on an otherwise lazy Saturday afternoon. And making the broth also gives you the shredded chicken for many recipes. Lauren Habermehl, Mikwaukee, Wisconsin Makes: 4 - 6 servings RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Kitchen MMMMM .... "The days that make us happy make us wise." -- John Masefield --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .