Text 6255, 193 rader
Skriven 2006-10-06 21:13:53 av Barbara McNay (1:382/48)
Kommentar till text 6130 av BURTON FORD (1:123/140)
Ärende: Microwaving chestnuts
=============================
> Hi Mr Weller 10/3/06 1:13 AM
> jw-> Can you re-post your method and the timing for "roasting" chestnuts in
> jw-> the microwave? I neglected to save it the last time, and I'd like to
> jw-> try it.
> Oh if only I could. I can't find hide nor hair of my
> notes from last year.
> I seem to go thru this every year.
> And just three days ago my friend Ken brought me a big
> zip lock packed with
> his first round of chestnuts.
> That means I have to go thru that damned experimental
> stage again, to find
> the right slit of the skin and the right microwave
> time. All I remember
> is the vague memory of not needing to make an X
> slit..... just making a
> single cut in the bottom of the chestnut. And that
> peeling is easy right
> away. And that overdone chestnuts are as hard as
> stone marble.
> I don't think I ever wrote a recipe..... just messages
> here. But who can
> remember last year? Not me.
> If anyone has a copy of my ramblings, please help Jim
> and I out?
I looked and found two messages, which follow:
;(2276) Tue 25 Oct 05 4:44p
;By: BURTON FORD
;To: DAVE SACERDOTE
;Re: Chesnuts
;St:
;------------------------------------------------------------
Hi Dave 10/25/05 2:57 PM
sas-> She brought them to school the other day. Some of her friends didn't
sas-> even know chestnuts were edible. She told them that she buys them
sas-> ready to eat, like the ones she had brought, but likes
freshly-prepared
sas-> chestnuts best. "We do them in the oven, or shake them in a hot iron
sas-> frying pan. But the fastest way is to cut a slit in them and
sas-> microwave them, checking them for doneness every 20 seconds or so.
sas-> My Uncle Burt came up with that method."
It's stunning to have a teenager even be aware if me, much less use such a
nice moniker. [g]
---------- Recipe via Meal-Master (tm) v8.06
Title: Frying Eggs In Bacon Grease
Categories:
Yield: 1 Info
1 Info
Jim Weller said to Burton Ford on 12-28-00:
Another piece of nostalgia: I used to have an old uncle, a widower,
who lived alone. He kept a huge, black, cast iron frying pan on the back
of the stove all the time. It would have several week's accumulation of
bacon fat in it (about an inch deep). Every morning he would fry more
bacon in it (low temp, nice and slow, so that the bacon fat would render
out without scorching). Then he would turn up the heat and quickly deep
fry eggs, sunny side up, all the while continuously basting the yolks
with
spoonfuls of hot fat. Surprisingly the eggs weren't over-cooked, or
overly greasy and the bacon was crisp. I have never been able to do that
method properly. They were delicious too.
Bob Gearhart Replied:
I don't keep the bacon grease on the stove because it makes the house
stink. I do pour it in a coffee can, and when a little accumulates I
heat it and run it through a coffee filter to clean.
Then I fry a couple pieces of potato in it, to do the final rendering.
After that I keep it in the fridge and use it in a lot of things; like
making corn bread in that cast iron skillet, and adding a little to the
cornbread, instead of oil; and also using it to grease the pan.
After frying bacon, usually about a pound or so, I fry eggs in the grease
sunny side up, sloshing hot grease over the eggs to cook them. If your
grease is hot enough, just below smoking, they won't come out of the pan
too greasy. Its hard to eliminate all of it because of the uneveness of
the eggs on their tops, all puffed up the way they get.
I use an electric stove, maybe that's the secret, but I do that on a
Coleman campstove too, with the same results. The grease tastes pretty
good when home made bread, or good bakery shop bread, is used to sop
it and the egg yolks up. I like it best when I can get the bottom of the
eggs a little crunchy around the edges without hardening the yolk.
I don't save the grease after frying eggs as the salt and pepper ruins
it.
Story by Jim Weller. Bob Gearhart's Reply 12/00.
Typo's, MM'ing, and U/L to NCE by Burt Ford 12/00 10/05.
;-----
;'Til we read again. Burt /~~.
; x=Newark, in New York State ,~x~ |
; `-------.;_
; * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)
;------------------------------------------------------------
;(2288) Tue 25 Oct 05 9:15p
;By: JOAN MACDIARMID
;To: BURTON FORD
;Re: Chesnuts
;St:
;------------------------------------------------------------
Hi, Burt,
Found this in a reply to JW.
BF> I found my annual half-bushel of chestnuts on our doorstep the other
BF> day. Roy Wilks is a friend who has a bearing American chestnut tree,
BF> and for the last three years or so he has been giving us a batch of the
BF> nuts.
JW> How very nice!
BF> Every year I have to learn all over again how to cook them. Last year
BF> I decided that microwaving was the easiest and best way. But I wasn't
BF> smart enough to write down the time, etc.. [shucks, twer easy] Well,
BF> actually I did write it down in my computer, but darned if I can find
BF> the file.
So I looked in my saved old packets and behold!
"BF> I am eating nice tasty little chestnuts that I just nuked. A
friend BF> of mine has given me a bag full for the last couple years. A
problem. BF> This year I solved the problem.
BF> They were always a pain in the neck to use. I followed methods from
BF> here and the Internet and advice from friends and it was always a pain,
BF> and not worth the bother. Cut an X in the bottom, try to figure out
BF> which end _is_ the bottom, boil, open first, open after cooking, bake,
BF> microwave, do big batches at a time, and on and on.
BF> Geeeeese, what a mess! We always wound up throwing a good fraction
BF> out, after they spoiled. I did a big batch several different ways
BF> last year and threw them out after a week or two..... they don't fridge
BF> well.
BF> This year when my friend brought me 5 or 6 dozen I almost said "Thanks
BF> but no, Roy. I have given up cooking chestnuts." But being a wishy
BF> washy person I said "Gee, thanks Roy. But I can't take all these....I
BF> don't want to short you." He said "Well that's all for now. I'll
BF> bring you some more in a week or two."
BF> Turned out to be a good thing. Later I took 5 of them and cut an X in
BF> the top [to me that's the part opposite the light tan, tough looking
BF> end] and popped them in the micro for two minutes.... I couldn't
BF> remember the "recipe" for doing it so I just guessed. The four pieces
BF> where it was cut peeled back a little in the micro. Like little
BF> handles. I peeled them all the way as soon as they came out of the
BF> 'wave. Hot, but handled quickly they didn't burn me. They tasted
BF> hard and undone. So I did 5 more for 2 minutes plus. Harder! Could
BF> cut diamonds with them. Then I did a batch at 1 minute and 20 or 39
BF> seconds.
BF> They were medium soft. I buttered them and salted them and they were
BF> marvelous! In a week or so, when the nuts were gone, I had to call
BF> Roy and tell him how good they were, and how I did them..... and ask if
BF> I could have a few more. Roy was thrilled to find someone who _really_
BF> liked them. He said the wind had blown down a bunch and he would drop
BF> some more off on his way to town. He brought me a BIG bag of them.
BF> Now I just cut one slit lengthwise instead of an X. That works even
BF> better as the halves curl back and you just peel aways 2 pieces instead
BF> of four.
BF> I am a chestnut convert. No fuss, no muss."
Now, Burt, in case no one else does, convert your little account into
an MM text file for personal storage, post it so it might be stored in
more than one HD. And remember to spell chestnut right, with a t in the
middle, or we might not find it for you next time!
Joan MacDiarmid, vindicated in saving old files way too long!
---
* Origin: T E X A S ! (1:382/48)
|