Text 11707, 92 rader
Skriven 2008-08-08 14:21:57 av Carol Shenkenberger (18012.cooks)
  Kommentar till text 11664 av Janis Kracht (1:261/38)
Ärende: cooking echo Picnic Fri. night Dinner out on the town?
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 > > It's a wonderful unit.  If you get the normal ones that string the meat 's
 > > by side' you can stuff the critter. Such however have no top crock that I
 > > have seen.  Once you start using it, that top crock is pefection from heav
 > 
 > What was the rotisserie maker's name again?  If forget if I noticed it haha.
 > I've been looking on the web, see lots of units by 'Ronco', but they don't s
 > to have the top crock like yours :) would be nice if I can find it, that's f
 > sure :)

I found it on a google but the price is all wrong.  Betty Crocker
VertisseriePlus.  Made by Franklin apparently.  I know I got it for less than
100$ but it may have been at the exchange?  


Oh you need this.

http://www4.jcpenney.com/jcp/X6.aspx?DeptID=57089&CatID=58528&GrpTyp=PRD&ItemI
D=14d80cb&attrtype=&attrvalue=&CmCatId=57089|58528

Over the sink strainer.  12.99 and i cant live without it.  In fact, that
link will even show my review of it.  The picture is of a smaller than
standard sink.  With a standard one,m it will about 1/2 fill from top to
bottom and the arms are adjustable.  Perfect for your island sink or in the
other kitchen.  Take my word for it, you want this!  Can double as a
collander for pasta just fine!

 > > I bet if you hut for 'vertisserie' you will find the same unit.  The pan d
 > > rust out over time but a foil liner works for us or we 'derust it' for tha
 > > run if we want the drippings.
 > 
 > Understand - my large ice cream maker does the same thing, and I derust it
 > before using it as well (g).

Heheh it's in it's cubby now but Don's eyeing it for a meal idea again.  A
frequent use item here.  When I got it, I didnt think we'd use it nearly as
much as we do.


 > >> I've read about eddo but never prepared it.. I seem to recall instruction
 > >> "treat it like a potato" hehe.. so this does sound good :)
 > 
 > > I overcooked them so they got a little grey.  Thats normal for the product
 > > I got to chatting with all others and the oven top got turned off at one
 > > point so mea culpa ;-)
 > 
 > Nah, not your fault.. someone was being 'helpful' :)

;-)  It's ok.  Overcooked though it lacks that unique 'spicy' flavor.  My
main method with it is actually in a crockpot for a potato soup.  I've not
tried MLoo's 'fried cakes' but should be suitable.

It has lots of oxylic acid but cooking for about 10 mins destroys that.  Once
it's soft, it's safe.

 > We sure did :)  What's sad is the squid I bought for the seafood pizza I was
 > going to make (and didn't get to (grin)), spoiled.. I'd bet it was close to
 > going off when I bought it.. Wegman's is like that sometimes :(  I wish we h
 > a real seafood store here like we had in Louisville - that was a great place
 > for real 'fresh' seafood. Guess we're a little ways too far from the coast (
 > think? (g)).

I did see some nice frozen squid (precleaned and cut) at that asian grocery. 
Might be the way to go where you are?

 > > Enoki have little flavor but they look really neat in omlettes or anything
 > > else!
 > 
 > Will have to try that :)

I rarely get them and just for 'pretty' when I do.  Shmenji (or
shemenji/shimenji) are my preferred ones above all.  Had I seen those, you'd
have had a load of them made up.

Grin, might wanna deal with that watermelon in the fridge!  I completely
forgot about that sucker!

 > >> I don't notice any smell so I guess that's a good thing hahahaha.. and no
 > >> neighbors have complained about rotting diaper smell either lol :)
 > 
 > > Hehe we double wrapped well.  Gets picked up tomorrow.  Be sure the can
 > > closest to the fence on the left from your inside of the yard goes out ok?
 > > xxcarol
 > 
 > Oh we will :)  Warned Ron of it's location and he's moved it to the 'front'
 > haha

Must have survived well enough in the double wrapping or he would have known
right away!
             xxcarol
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