Text 25627, 120 rader
Skriven 2012-06-01 11:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: equipment 748
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 ML> Just have a ready contingency plan for power outages - a
 ML> month's worth of food can be a big hit in such situations.
 RH> the plan is to keep the freezer shut; if it looks to be an extended
 RH> outage, then look for dry ice. So far, so good. We had some extended
 RH> outages in GA but no damage to the food in the freezer. It's a
 RH> combination of meats, veggies and prepared dishes.

A friend of mine just had a refrigeration disaster, losing
half of his stock, so I'm a bit sensitive to this now.

 ML> I found a use for a paring knife - you probably wouldn't do
 ML> it, as it was levering up a pull tab on a beer can ... or
 ML> maybe you might, as they put ginger beer into cans, too.
 RH> They also put root & birch beer in cans. (G) Also, my drink of choice,
 RH> Diet Coke. I'm not sure if I've ever used a knife but have used other
 RH> kitchen tools. The handle of a fork or spoon works quite well.

Interestingly, I've often used the tines of a fork for that
purpose. I guess the handles tend to be too thick.

 ML> At Annie's I decided to pay attention to the knives. I may not
 ML> have described the living situation - her place consists of what
 ML> is essentially two somewhat altered mirror-image houses. This
 ML> means that there are two kitchens, which have come to be known
 RH> Ineresting set up.

The place is enormous, wastefully so. She used to be well
known as an applique artist and has many friends in the
decorating business, so she's redone the rooms one by one,
each one being a long project. Seven bedrooms done, each in
a different style, one to go.

 ML> The other kitchen could have been my kitchen, except I do a lot
 ML> of very high temperature sauteing, and there is a smoke detector
 ML> in it, whereas on the other side, the smoke detector is elsewhere.
 RH> Dinner will be ready when the smoke detector goes off?

I've not set it off from my kitchen but do almost every time
in the other one.

 RH> My chef's knife is a Henckles, didn't look where it is made. It's
 RH> overall quite sturdy.

Sturdy means likely not from China.

 We bought a 6 Star (Ronco) set some years ago;
 RH> the blades are a light weight stainless steel but the handles are cheap
 RH> plastic. One has already been replaced but now that Ronco has filed
 RH> for bankruptcy, I don't know if the lifetime replacement warrenty will
 RH> be honored.

Should, if the company remains largely intact. If it goes
belly-up in Chapter 11, no way.

 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.

Roast beef hash is better, but wherever I am there never
is any leftover roast beef.

 ML> rations, which she refused to do until Billy actually begged her
 ML> to not give him so much food! She's responding to his losing weight,
 ML> but that is a factor of the cancer and also the muscle mass loss
 ML> from being bedridden for a long time. Giving him more to eat than
 ML> he can take isn't going to fix anything, and I pointed out that
 RH> Eat, you look-a too thin! Sounds like she might be subconciously
 RH> thinking he will recover by eating huge meals.

Spot on.

 ML> intended effect. Yesterday Billy pointed out the cook at the
 ML> facility, who seems to turn out decent product - he's well above
 ML> 300#, and I repeated that old adage, never trust a skinny chef.
 RH> A good chef is hard to find for places like that. Most institutional
 RH> cooking is boringly bland, even worse than what my mom cooks.

True, and if your clientele doesn't seem to care (as in
nursing homes) there's little incentive to care oneself.

---------- Recipe via Meal-Master (tm) v7.04

      Title: Danish Hash with Fried Eggs (Biksemad)
 Categories: Breakfast, Beef, Eggs
   Servings:  4

    1/2 c  Butter or margarine                 1 ts Worcestershire
           (1/4 lb.)                         1/2 ts Salt
      2    Large onions, finely              1/8 ts Pepper
           Chopped                             4    Eggs
      2 c  Peeled cooked potatoes,                  Butter lettuuce and cherry
           Cut in 1/2 inch cubes                    Tomatoes for garnish
      3 c  Cooked lean beef, cut in                 Coarse (kosher-style) salt
           1/2 inch cubes                           (optional)
    1/4 c  Regular strength beef broth

  In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add
  onions and cook slowly, stirring occasionally, until they are limp and
  golden (about 15 minutes). When onions are cooked, transfer to another
  container and keep warm. Then, in the same frying pan over medium-high
  heat, melt 3 tablespoons more of the butter and cook potatoes, turning as
  needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon
  more butter to the pan and cook beef, stirring occasionally, until it is
  browned and heated through. Add beef to container with onions and potatoes;
  keep warm. Again using the same frying pan add broth, Worcestershire, salt,
  and pepper. Cook over high heat until reduced by about half; then pour over
  hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
  tablespoons butter and fry eggs until done as desired. Spoon hash onto a
  warm platter and arrange eggs on top. Garnish with the lettuce and
  tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings.

  Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
  potato hash. It makes a delightful entree for a casual supper or brunch.
  Sunset Scandinavian Cook Book

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