Subj : Re: Books
To   : Ruth Haffly
From : Dave Drum
Date : Wed Jul 31 2024 06:48:00

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

 DD> I would do likewise - if I had the counter space. My toaster oven is
 DD> also a convection oven (air fryer). I may toss my house-mates
 DD> collection of plastic food containers - or at least condense it down
 DD> to a reasonable size. He's badly infected with packrat-itis.

 RH> I keep some plastic around for a while, then toss extras into recycle.
 RH> Same with glass. Since Steve retired from the Army, I've bought more
 RH> glass for storage than plastic but still use plastic for some things.

A lot of what Dennis save is useful only for saving leftovers. Last time
I went through are re-arranged things in the icebox I found several of
his "science experiments" which I put in front of his computer monitor.

Doesn't seem to have worked, though. I found another of his con tainers
w/blue & green fur growing on the contents.

 DD> Then I'd have a spot for the toaster oven.

 RH> Our toaster oven is also a convection oven. We bought a larger one some
 RH> years ago (able to hold a 13"x9" pan) but it hung over the fridge side
 RH> of the counter. Still miss it from time to time as we had to rehome it
 RH> after buying a new (larger) fridge.  The larger fridge is nice tho. (G)
 RH> Donated our old one to our church kitchen; it still worked well and the
 RH> kitchen needed a larger fridge than what it had.

I'm shopping for a self-defrosting upright freezer. And checking my
budget.  Bv)=  Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring.  Bv)=

Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Senfgurken - Ripe Cucumber Pickles
 Categories: Squash, Herbs, Preserving
      Yield: 3 Quarts
 
     12 lg Cucumbers; very ripe
    1/2 c  Salt
  4 1/2 c  Water
      6 c  Sugar
      1 qt Vinegar
      2 tb Mustard seeds
      1 tb Whole cloves
      1    (1") cinnamon stick
 
  Wash cucumbers; peel, cut in halves lengthwise and
  scoop out seeds.
  
  Let stand overnight in a brine made of the salt & water.
  
  Drain very well and cut into pieces.
  
  Tie spices into a cheesecloth bag.
  
  Bring sugar, vinegar and spices to a boil; add cucumbers
  and boil until cukes begin to look transparent but are
  still crisp.
  
  Fill sterilized jars and seal.
  
  From the Pennsylvania Dutch chapter of the United States
  Regional Cookbook, Culinary Arts Institute of Chicago,
  1947. By Molly Paul
  
  Yield: 3 quarts
  
  RECIPE FROM: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Knowledge comes, but wisdom lingers." -- Alfred Lord Tennyson
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