Text 31810, 125 rader
Skriven 2009-12-05 07:40:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Popcorn
===================
-=> RUTH HAFFLY wrote to DAVE DRUM <=-

 DD> The one I THINK (always dangerous, I know) you are referencing is
 DD> something like this -
 DD> http://www.kitchenemporium.com/cgi-bin/kitchen/prod/21np581.html -
 DD> although I know that there are also electric versions of it they are
 DD> all very similar in nomenclature.

 RH> Without looking it up, I'd say you were right.  The one we had looked
 RH> like a tin bucket with a top on and a crank mechanism coming off that.
 RH> We got it at one of the outlet stores near Hilton Head, SC.

That's the guy. With a loose fitting wooden insulator around the crank so you
can grasp it to turn the internals. AFAICS the whole thing is a waste of time.
If I make "stove-top" popcorn I use a three or four quart pan with a vented lid
and shake the pan as the kernels start to pop. This method has worked for me
for over sixty years.  Bv)=
 
 DD> added. Even if using the alleged "butter baster" above the discharge

SNIP

 RH> We always found it better to melt the butter separately and drizzle it
 RH> over the bowl of popped corn.

That's the way they do it at the movies ... or did, last time I braved the
crowds
of screaming chirrun or weirded out teenies and twenty somethings. Of course
they don't use real butter as you and I would do.

 DD> Uh, the first URL I gave above has a kettle corn maker sitting next to
 DD> the regular Stir-Crazy. Not to present a temptation or anything ....

 RH> Another uni-tasker in this small a house is not needed. I've managed to
 RH> find storage for most every thing we've bought since moving in but the
 RH> place will explode (like popcorn) if I try to squeeze too much more in.

You say that to a person living in a mobile home of modest dimensions (650 sq
ft - more or less). I know about being short of counter and cabinet space and
playing the put & take game to bring various things into play.  Heh.

 RH> We've talked about replacing our roughly 30 year old waffle iron (cord
 RH> is beginning to show signs of needing replacing) with a George Foreman
 RH> but don't have the space without a serious re-arrangement of what we
 RH> have.  Now if we could find an old fashioned small appliance repair
 RH> person........................

Replacing cords is very easy. Takes a couple screwdrivers (if the screws are
different) a couple pliers - one with a side cutter (wire cutter) on it and a
bit of native intelligence. There are few repair shops left for small
appliances these days. The cheap crap from China costs less to replace than it
does to repair. But, if Steve wants to tackle the gig - all the supplies are
available at your local hardware store for little cash outlay. Or, perhaps you
could ask at your church. Many times folks are eager to perform a mitzvah AND
knock the rust off unused expertise.

I used to have a nice little side business (in my confuser shop) cleaning and
repairing VCRs. That went away when the selling cost of a new 4 head, stereo
machine dropped to less than U$50 at retail. Even before that happened I had to
tell some folks who had older machines that it would be cheaper to replace the
deck than repair it ... "Unless this was Grandma's or has some other family
sentimental attachment."

Of course now VCRs are dinosaurs and soon DVD players will be, too - replaced
by Blu-Ray.   FEH!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grandma's Chicken Soup
 Categories: Poultry, Pasta, Soups, Vegetables
      Yield: 4 servings

       8    Chicken thighs; skinned
       2 lg Carrots; in 1/8" slices
       2    Celery ribs; in 1/4" slices
       2 md Turnips; pared, cubed
       1 lg Onion; chopped coarse
       8 c  Water
     1/3 ts Salt
     1/4 ts Pepper
     1/4 ts Poultry Seasoning
     1/8 ts Thyme
       1 c  Wide egg noodles

  Put the thighs in a large sauce pan or Dutch oven. Layer
  the carrots, celery, turnips and onion over the chicken.
  Add water, salt, pepper, poultry seasoning and thyme.

  Cook, covered, over medium heat until mixture boils.
  Reduce heat and simmer for about 45 minutes or until the
  vegetables and chicken are both fork tender.
  
  Remove chicken; cool. Remove the chicken meat from the
  bones; discard the bones. Cut chicken into bite-sized
  pieces.
  
  Heat mixture to boiling; stir in the noodles. Cook
  uncovered for 5 to 7 minutes or until the noodles are
  done.
  
  Stir the chicken back into the soup - simmer for two
  minutes, and serve.

  Source: "Chicken Cookery"  - 1994 Delmarva Chicken
  Cooking Contest

  Delmarva Poultry Industries, Inc.                     
  Georgetown, Delaware, 19947-9622

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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