Text 25512, 95 rader
Skriven 2012-05-31 01:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: knives &c 731
=====================
 ML> Nice. Freezers do have their use.
 RH> Yes, ours is well stocked. We can probably have a month or so of meals
 RH> from it, supplimenting with pasta, rice, etc.

Just have a ready contingency plan for power outages - a
month's worth of food can be a big hit in such situations.

 RH> I make good use of the chef's knife I got a few years ago; it may not
 RH> be top of the line but it does a really good job. If I had to have a
 RH> minimal kitchen, I'd take that knife and a paring one, but even the
 RH> paring knife is debatable. (G)
 ML> I tend to use a chef's knife for paring, either that or if it's
 ML> really big a grooved (not serrated) steak knife. Seldom if ever
 ML> a paring knife, which strikes me designed for close-range homicide
 ML> with a concealed weapon and not much else.

I found a use for a paring knife - you probably wouldn't do
it, as it was levering up a pull tab on a beer can ... or
maybe you might, as they put ginger beer into cans, too.

At Annie's I decided to pay attention to the knives. I may not
have described the living situation - her place consists of what
is essentially two somewhat altered mirror-image houses. This
means that there are two kitchens, which have come to be known
as mine and Annie's. When Billy did any food work, he used mine,
but he never cooked as much as I did there, so it's my kitchen.
The other kitchen could have been my kitchen, except I do a lot
of very high temperature sauteing, and there is a smoke detector
in it, whereas on the other side, the smoke detector is elsewhere.

Mine has Wusthof knives, which I rather like, though they are
a little lighter weight than the ones I used to use. The other
kitchen has Henckels, also a respectable brand. I was doing
some prep on the other side with the Henckels, and I realized that
they were light and flimsy and I hated them. Turns out they are
now being made in China. I immediately stopped using them, except
for one paring knife for the purpose above.

 RH> I like it for getting into the smaller areas that the chef's knife,
 RH> even at the tip, would be awkward getting into.

There are boning knives designed for that purpose, though when
I don't have such handy when I want it, I use the tip of a cheap
steak knife.

--

 ML> Annie presented me with a tribute out of the freezer a couple
 ML> days ago - ancient leftover corned beef. I trimmed off the fat
 ML> and fried it (ate the cracklings) for the grease and cooked
 ML> onions in that. 15 boiled baby potatoes and the diced-up beef
 ML> yielded 4 servings of hash, which we rather enjoyed and packed
 RH> Sounds good; I've not had hash in years. My mom used to do it with
 RH> regular roast beef and gravy, not corned beef. Totally different
 RH> taste. 
 
 ML> some up for Billy at the nursing home (they allow self-catering
 ML> there, including one beer or other alcoholic beverage a day).
 RH> Probably encourages the residents to eat more, if they're allowed to
 RH> have the foods they prefer instead of institutional cooking.

He eats heartily anyway, but the portions Ann has been packing up
for him are dauntingly large - I suggested that she give him half
rations, which she refused to do until Billy actually begged her
to not give him so much food! She's responding to his losing weight,
but that is a factor of the cancer and also the muscle mass loss
from being bedridden for a long time. Giving him more to eat than
he can take isn't going to fix anything, and I pointed out that
too large servings can be daunting and have the opposite of the
intended effect. Yesterday Billy pointed out the cook at the
facility, who seems to turn out decent product - he's well above
300#, and I repeated that old adage, never trust a skinny chef.
 
MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hot Cross Buns
 Categories: Breads, 1941
   Servings:  6

           Text Only

  Prepare a dough from any roll recipe.  When ready to be formed into rolls
  turn onto lightly floured board and roll in sheet 1 inch thick. Cut into
  rounds with a floured cutter.  Place on well-oiled pan. Cover and let rise
  until treble in bulk.  Brush the surface of each bun with egg white diluted
  with water.  Cut a cross on the top of each bun with a sharp knife. Bake in
  hot oven (450 F) 12-15 minutes. Brush the surface of the freshly baked buns
  with sugar and water.  Fill the cross with a plain frosting. The Household
  Searchlight - 1941

MMMMM

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