Text 12108, 91 rader
Skriven 2008-08-16 14:47:27 av Carol Shenkenberger (18423.cooks)
  Kommentar till text 11955 av Janis Kracht (1:261/38)
Ärende: cooking echo Picnic Fri. night Dinner out on the town?
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 > > Hopefully!  I know I didnt spend that much on it.  That used units are
 > > selling on ebay for 300$ or more shows that we all love it ;-)  The 2
 > > drawbacks are you can not stuff a bird, and the bottom pan rusted out, but
 > > the top crock more than makes up for this in actual use.
 > 
 > Yes, I remember you mentioning that about the bottom pan - I've read also th
 > meats should be basted on verticle rotissierie's - I expect that is because 
 > juices drain to the bottom of the roast (and why chickens are shown being
 > roasted upside down (grin)). But that's not a terrible chore :)

I seldom bother.  Mostly we make dry rubs in it.  The pan, if we want the
drippings, gets a careful layer of tin foil after a good scrubbing.

 > > it.  As it is, I was thinking fondly of my sink unit all the time as I
 > > chopped or washed veggies or cleared out the regular drain you had there.
 > 
 > hehe.. it was in the 'other kitchen' standing up against the sink's back wal
 > It's heavy so that's why I like the looks of the one you mentioned.


Never noticed it!

 > >> For 12.99, I'm sold (grin)
 > 
 > > As far as i can tell, it would fit every sink you have.
 > 
 > Another plus :)

I cant believe how well mine has stood the test of time.  Even at full price
it's worth it. Catch it on sale though as that happens real often.

 > > I can relate to that aspect.  We almost never get pre-chopped. Then again,
 > > squid was the cheapest meat in Japan so the folks here were used to
 > > occasional 'send me every recipe you got as am looking for something new t
 > > do with it'.
 > 
 > 
 > It was very cheap in southern NY were I grew up (Orange County), just like
 > there were so many seafood stores because of the proximity to NYC.. up here
 > though so much is different in that respect.  I don't remember how much I pa
 > for that 3lb. box of frozen uncleaned squid... seems few have the patience t
 > clean it, but it never bothered me to do it (g).

Don can clean one in less than a minute.

 > > (Cash=pup in the meantime has laid claim to the sofa in the sunroom. Curle
 > > up and snoozing, Daisy is on a pillow above him surveying the new room
 > > changes).
 > 
 > Quite the picture  :)   Over here, we've noticed poor Priscilla is getting
 > additional lumps around the chest area.. not good.  I'll get her to the vet
 > this week and see what's up with them... but it makes me nervous about them
 > just in how quickly they showed up.

Oh I hope all is well!

 > >> > 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, 
 > >> > have had a load of them made up.
 > >>
 > >> haha.. will have to check them out then :)
 > 
 > > A funky looking mushroom, a bit like a cauliflour in shape but about 1/2 t
 > > size.  A deep shroomy-earthy taste.
 > 
 > Ok, at least I'll know what to look for :)

Distinctly Japanese I think, so might not be around your area.

 > I made some udon noodles and soup from two of the packets you left here for 
 > for dinner last night - and I threw in some of those mushrooms ripped apart 
 > bit.. I also threw in some uncooked chinese cabbage leaves and stems.. boy w
 > that soup great :) :)  If I'd been thinking I'd have thrown in some suger sn
 > as well, but we were all so hungry haha.. Alex is staying another week here 
 > it's great to have him here eating up all the food I cook (as usual, I cook 
 > much (grin)).  Oh, I also made a recipe from one of my chinese cookbooks wit

I love Udon.  So simple!


 > the oriental eggplant you left. It was so good!  I'll post the recipe tomorr
 > it was Eggplant stuffed with a shrimp stuffing :) Have to run the zone list
 > tonight or I'd go grab it now (g).

Yes, much better than the bigger ones.  Those are easy to grow too if you
want to try next year?

              xxcarol
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