Text 15238, 79 rader
Skriven 2007-05-11 15:18:19 av Carol Shenkenberger (3:800/201)
     Kommentar till en text av hap newsom
Ärende: Re: Breadmaker
======================
*** Quoting hap newsom from a message to Carol Shenkenberger ***

-> Grin, find it a new home where it will be appreciated perhaps?  I'm sure 
hn> Anne 
-> wont mind.
-> 
hn> We're hoping that when Amanda gets a place of her own she'll take it a
hn> likes making bread! But if that's not in the cards you can bet it will
hn> somewhere! (girn)

Sure will!  Thats a gift that keeps on giving.  Just be sure wherever it goes,
they don't already have one and they arent on Atkins or such diets <g>.

-> Tonight's dinner BTW is chicken salad, apples, and popcorn.  Before you 
hn> freak, 
-> Charlotte just got her braces off after 2.5 years.  She's not been allowed 
-> unpeeled apples, popcorn, or hot chocolate all this time.  Guess what 
hn> she's 
-> drinking dinner down with?  (grin, with Marshmellows too!).
-> 
hn> Good for her! Give her a congratulatory hug from us here in the echo .
hn> an extra marshmallow or two!

Will do!  She'll be home from school shortly.  I got off early today.

We took out the duck to start it defrosting ad wouldnt you know it?  I think
it's just slightly too long to fit my vertisserie.  Will have to see once it
defrosts if we can 'edit' it a little somehow?  It's about 1.5 inches too
'tall' right now.

If we cant 'edit it' down a bit sanely, we will use the roasting pan  and prop
it up on some sort of cleaned tuna cans to keep it out of the greases.  I have
a perfect rack for things like this in storage ('V' shaped) that you set
inside a roasting pan.  I used it for long slow cooked pork shoulders in
Virginia.  The bottom-most part of that sits a good inch up from the pan.

For any others here who arent familiar with using cans to make a sort of riser
for cooking a food to keep it out of the juices, the perfect can would be
catfood or tuna but be sure to pop holes in the 'solid side'  which you can do
with a can opener or just a hammer and a screwdriver.  Make them big enough so
they wont 'clog' with 'whatever'.  If you dont do this, the grease seeps
underneath then boils and blows the can up off the bottom which can be very
messy and if it causes grease to hit the heat elemets, can result in a fire.

Please, don't ask this self taught cook how she learned that <g>.  I blush
easy.

Get all the label and glue off the can before using unless you plan to throw
out all the grease.

Alternative style, is to use taller round vegetable or soup cans, and lay them
on their side so the grease can flow in but still prop the food up out of it. 
How many you will need, will depend on the pan and food size but you want it
totally out of the grease so don't trust the cans to not 'slide away' as the
food cooks.

One mistake I never made, was to use balled up tin foil.  It traps the grease
inside and can suddenly turn into bouncing betty landmines in your oven <g>.

Now to open some cans and make a big batch of tuna salad....  I'll need 4 empty
16oz cans on their side to bolster the 4 empty tuna cans at the middle for my
particular roasting pan....

Oh, slight break.  3 cans tuna and 1 can clam just leapt happily into a bowl
filled with mayo and matchsticked daikon.  2 cans of spinach decided to give
up their life graciously so we can experiment and Charlotte loves canned
ravioli so picked that for dinner.  Humm, one more can.  I bet Don wants soup
for lunch tomorrow!  I'm set <g>.  If we can't edit the bird down, this will
work.  If i find 2 more cans, we'll use them at the bottom and top of the pan
to make sure the tuna ones don't decide to play the 'north against the south'
in a divide and conquor operation.

Now, stop laughing so hard.  I'm self taught and like most, if you forget to
tell me 'You can't do that' in time, I tend to do it without knowing you aint
supposed to do that.
                                       xxcarol

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