Text 108, 135 rader
Skriven 2013-06-06 09:41:42 av Janis Kracht (1:261/38)
     Kommentar till en text av Michael Loo (1:123/140)
Ärende: spring 660
==================
Hi Michael,

>> Today it's darn cold after having temperatures the last several days
>> of near 90's..

> Here it was 58 last I checked, though it was 90 at the
> beginning of the month. High of 70 tomorrow, so they say.

Now if these warmer temps will just "stick"..   We've spent the last several
days in Scranton, PA - temps there have been in the high 80's.   Supposed to
drop today to mid-60's here and in Scranton as well.  Yesterday though, I was
in heaven everytime we went outdoors for something to eat or as in last night,
running to a mall with my cousin Kathy to do some clothes shopping at 7PM.. It
was great doing the shopping then - so warm but not overly hot... and I guess
I'd forgotten how neat Scranton can be ... We stopped at steak house for dinner
in the midst of the clothes shopping and weren't disappointed.  I had a 6oz.
sirloin, requested rare and it came very rare as I was happy to see :) They
included some balsamic sauce and garlic loves (nice big ones (g)), with rice
and steamed vegetables. I didn't want to order a larger steak, since we also
ordered an appetizer of fried asparagus and I really loved that.  We all loved
the asparagus, and I gave my cousins my recipe for Fried asparagus. I know my
eyes are usually larger than my stomach so I think if I'd gotten a larger
portion of steak I'd have ended up asking Ron to take some of it (g). The rice
was seasoned with saffron; I was afraid they'd serve the rice
'straight-up' (g).. but it was very flavorful.

>> perfect kind of recently? I cooked it to death (all my fault).. when
>> I used it in the broiler Lol.. crisped that sucker good.  Now all it
>> reports is a temperature of "HHH:HH" Lol.. the lovely mesh cord was
>> eh.. crisped and cooked to death obviously!

> Heh, well.

I just wanted a reading to make sure the overly thick steak I was broiling was
well, edible by someone else besides myself... I guess next time I'll use the
flash tecnique (Stick it in, flip it, yank it out) as I normally do. (g) I can
kind of feel when it feels rare enough to the finger tip, know what I mean?
Anyway, the heck with the darn probe for broiled steak.

>> Also.. other wonderful news.. My Kitchenade Professional Mixer decided
>> to lose it's head the other day.

> They do that, especially the newer models. Maybe there's
> some residual warranty left, either that or you can
> scream loud enough on the Internet to get some kind of
> recompense.

No, there's no residual warranty.  I could have purchased one when the one year
warranty expired, but at that point I figured I'd take my chances.  What I may
do eventually is send it in for an estimate to see what the repair will cost. 
I understand you can purchase the planetary section that separated from the
head of the mixer for about $20.00.. If I knew someone who'd done this repair
before, that would be perfect but... (g).  Ron thinks it will be ok since he
bammed it back in place.  I'm not so sure (g).  Anyway once my "old model"
mixer gets here, I'll deal with the Professional one way or the other..
:)


>> Upon researching the problem, I saw that
>> it happens to many many of the Professional stand mixers (actually any
>> stand mixers made by Kitchenaid :().

> I'd heard. Luckily most of my friends are old enough to have
> old Kitchenaids - and cheap enough not to have replaced them.

I had one as well as I think I mentioned.. it did last over 30 years.
Eventually one of the gears went on it, so now it doesn't run above a very slow
speed.  The one I ordered should be like that one by it's model number.. my old
one says made by Hobart (the original company)... that would be nice if this
one from ebay does as well.  I expect it will as I said, given the model
number.


>> hehe.. I would have loved it I think.. just to wake up so completely

> It wasn't fun. This friend of course is the one for whom
> drugs of various kinds are a fact of life and a daily
> necessity.

That's rough..

>> non-gluten Italian bread so far.. something that would be normally
>> great with a strata recipe.  Unfortunately, I think any non-gluten
>> bread would end up a globy-mess :(

> Probably. Substitute nonwheat tortillas in this:

> Green Chile Strata
> categories: pork, dairy, main
> servings: 10 to 12

> 6 (7 1/2" diameter) flour tortillas
> 4  cn (4 oz ea) chopped or slivered green chiles, drained
> 1/2 lb Canadian bacon or ham, cut in slivers
> 4 c grated Monterey Jack cheese
> 5 eggs, beaten
> 2 c milk
> 1 ts salt

> Generously grease a 9x13" pan. Cover bottom of baking pan
> with half the tortillas, cutting to fit without overlapping.
> Sprinkle half the chiles, half the Canadian bacon/ham, and
> half the cheese. Repeat layers, ending with cheese.

Terrible :) :)  Sounds way to yummy (g).

I made strata yesterday before we took off for Scranton.. For this recipe I
used Uddi's white-nongluten bread.  I toasted it before layering it to give
some hope of proper texture.  It wasn't quite the same as a good strata, but it
was good overall.

==Gluten-Free Strata==
6-8 slices gluten-free bread, toasted (not dark!) then cut in quarters with a
very sharp knife to prevent crumbling (hey these pieces pretty small to start
with, so you may want to use 8 slices or more). 5 eggs
1 cup milk (any type, I used Almond milk) Salt for the eggs, and for the olive
oil if you use that to grease the casserole dish
A few good dashes of cayenne
1/4 lb. cappicol (hot ham) ripped up 1/4 lb. honey ham ripped up
1/2 cup cheddar cheese (white), sliced 1/4" 1/2 cup cheddar cheese (yellow),
sliced 1/4"

Butter an 8x8" glass casserole dish with butter or slightly salted exra-virgin
olive oil.  Layer the bread pieces, infused with the pieces of ham, capicol and
cheeses in the casserole dish.  In another bowl, beat the eggs, add the milk
and seasonings.  Pour the egg mixture over the bread pieces.  Top with a
generous grating of parmesan cheese and place in a preheated 400F oven.  Bake
for 25 minutes, or until the eggs are set.
===

Take care,
Janis

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