Text 32172, 77 rader
Skriven 2015-10-20 00:11:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 32168 av Dave Drum (1:261/38.0)
Ärende: Re: Vacuum sealer
=========================
 -=> On 10-19-15  08:06,  Dave Drum <=-
 -=> spoke to Dale Shipp about Vacuum sealer <=-

 DD> Thanks. This is what I have decided on after parsing
 DD> through a lot of reviews and specs. Now to get a jar sealer 

She thinks that Walmart or BJs might have a better price.  I cannot see
specs on that listing to understand what the four buttons are for.  But
it does look very much like the one we have.  We are happy with it, as
are most of the reviewers on that Amazon listing.

 DD> -!- does Gail use the "fits on top of the jar" model or the 
 DD> big "bell" jar deal?

She has an extra attachment, http://tinyurl.com/ball-sealer.  It just
sits on top of the regular lid, plugs into the hole on the left side of
the unit and then sucks away.  When it is done, you just lift off the
plastic attachment and put on the screw top lid.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CORN AND CLAM CHOWDER
 Categories: Soups, Seafood
      Yield: 6 Servings
 
      2 T  Butter
      1 ea Small onion, diced
      2 ea Medium potatoes, cubed
      8 oz Frozen corn
     12 oz Large can of baby clams
      1 ea Reserved juice from clams
      6 c  Milk
      3 T  Flour for thickening
      1 ea Salt and pepper to taste
      1 ea Dash of sherry
 
  In a large saucepan, on medium heat, sautee chopped onion and potato
  cubes (make the cubes rather small, about 1/4 inch on a side, so they
  don't take over long to cook) until the onion is translucent and
  limp. Add the baby clams, sautee until well heated.  Add milk, and
  reserved clam juice. Simmer until the potato cubes are tender (don't
  scorch the milk) about 10 minutes, then add the corn and bring back
  to a simmer. Stir the 3 T of flour (or more if you like really thick
  chowder) into 4 ounces of water, until all lumps are smoothed, then
  stir the flour mixture into the chowder. Simmer until thickened to
  your liking. Salt and pepper to taste, and stir in a dash of sherry
  just before serving. Chopped parsley on top adds a nice 'zing' and
  some color.
  
  VARIATIONS:
  
  Corn Chowder - eliminate the clams and clam juice, and add 2 chicken
  bullion cubes.  Increase corn to 16 ounces.
  
  Southwestern Corn Chowder - eliminate clams, clam juice and potatoes.
  Add 1/2 cup of finely chopped peppers - a mixture of sweet and spicy
  is nice. Increase corn to 16 ounces.  Just before serving, stir in
  one cup of shredded Monterey Jack cheese or "Pepper Jack" cheese
  (with jalepenos). (If you plan to use Pepper Jack, be sure you don't
  get too heavy handed with the spicy peppers in the earlier step...)
  
  Corn and Seafood Chowder - eliminate clams, clam juice and potatoes.
  Add 1/2 cup finely chopped sweet peppers (bell peppers).  Add cooked
  shrimp, scallops or lobster chunks (or all three, if you want to get
  really extravagant!)
  
  Recipe posted by: Teresa May
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:19:27, 20 Oct 2015
___ Blue Wave/DOS v2.30

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