Subj : Re: Cookware (part #2)                                       [1]
To   : Ruth Haffly
From : Dave Drum
Date : Thu Apr 11 2024 06:51:15

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I think the "Gas mark" is a British/UK thing. I cannot recall that I

 RH> Seems to be. We had an electric stove in Berlin, and, IIRC, Frankfurt
 RH> so I didn't have to be concerned with gas mark conversions.

 DD> ever saw them on a gas oven that I used. Or possibly I didn't pay
 DD> them any attention as I was trying to get the control to the
 DD> Farenheit number given in the recipe.  Bv)=

 RH> For decades, even before Steve went into the Army, we've kept a
 RH> thermometer in the oven. Last place we lived in Swansboro, the oven had
 RH> no markings and we had a rather dark brown pizza the night we moved in.
 RH> I'd had an electric stove at the previous place and just guessed where
 RH> I needed to turn the knob on the gas stove. IIRC, we also bought a
 RH> replacement knob with the markings.

I've an oven thermometer (dial) that also works in the freezer - in fact
I keep it dangling from a shelf grid almost at eye level most of the time. 
I use(d) it to get an approximation of the accuracy of the temperature
settings on whichever oven I am using. My current smooth top has digital
settings for the oven which are amazingly accurate. If it's a dial setting
and it's within five degrees either way I'm happy with that.

 DD> One of my Australian sources has a nice "bolerplate" addition at the
 DD> end of each recipe. To wit: /begin pasted/

 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.

 DD> It's a nice addition and a recognition that the editors know that
 DD> others than their "own" will be reading and (hopefully) making the
 DD> recipes.

 RH> As I understand, most USA recipies are now written with large eggs as
 RH> the standard. I think the conversion to medium is 3 medium equal 2
 RH> large eggs.

It's hard to find medium or small (pullet) eggs in most markets. I do
see "jumbo" sized - which I have bought to make breakfast eggs or egg
sandwiches but not for use in recipes as an ingredient.

 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)

 DD> I said "prefer" not reject the other.  Bv)= When I do the red gravy
 DD> moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the
 DD> first experience I had with moussaka was the white version. As the
 DD> twig is bent ....

 RH> Yes, same as my favorite bbq is eastern NC pork. (G)

I don't know if I've posted my version of N.C. sauce - which I make
following an article in Chile Pepper Magazine. (see below)

 DD> This is another of my Greek specialities. I had to learn to make this
 DD> because we don't have a Greek restaurant within 75 miles amd the Saint
 DD> Anthony's Greek Fest is only once a year.

 DD>       Title: Greek Lemon Chicken Soup (Avgolemono)
 DD>  Categories: Poultry, Vegetables, Rice, Citrus
 DD>       Yield: 5 servings

 RH> That'll work. One of the Greek Orthodox churches in Raleigh does a big
 RH> festival every year but we've yet to go. Nearest Greek restaurant is
 RH> also in Raleigh.

You should make it a point to go if only for the food (moussaka, dolmades
(cabbage rolls) and the sop. There are other very nice food items for you
to put your wasitline in danger with.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: North Carolina BBQ Sauce
 Categories: Bbq, Sauces, Chilies
      Yield: 1 Batch
 
    1/2 c  Brown sugar
    1/2 c  Butter
      1 c  Red Gold tomato sauce
      5 oz Heniz 57 Sauce (sm bottle)
      1 tb Celery seed
      1 c  Onion; chopped
      1 cl Garlic
    1/2 c  Vinegar
      1 tb Dry Mustard
           Red pepper flakes
 
  Carmelise butter and sugar until bubbly. Add vinegar and
  whisk until lumps are gone. Add all other ingredients
  and cook over low heat until thickened.
  
  More garlic may be added to taste. Red pepper flakes
  can be added to taste.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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