Text 6274, 135 rader
Skriven 2013-10-31 07:05:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: working hard
====================
-=> MICHAEL LOO wrote to NANCY BACKUS <=-

 NB> Growing up, kitchen chores were split into cooking, washing dishes and
 NB> drying dishes... part of a larger rota that included other household
 NB> duties which we kids were supposed to be helping with... But that put
 NB> two people on the clean-up side.  Our own setup tends to be more if
 NB> someone uses lots of dishes/pans cooking, they help with cleanup,

 ML> And then there are people who have an affinity for one chore and
 ML> inability or unwillingness to do other chores. So trades occur
 ML> and depending on the locksteppiness of the administration are
 ML> encouraged or discouraged (one hopes never forbidden, though).

When I was growing up (and still living at home - growing up is an on-going
process which I have not completed) there were three of us. Anyone helping with
food prep was excused clean-up (washing, drying, storing of dishes, utensils,
etc). I did a lot of sous-cheffing when I was living at home.
 
 NB> otherwise it's the other person's (or persons') way of contributing...

 ML> My way assumes a rota of responsibility. If someone does more
 ML> of the cooking than normal, having them do less of the cleanup
 ML> than their share would stand to reason (other things being equal).

 NB> each is responsible for their own dinner dishes, though...

 ML> Probably the best way, though this causes sink traffic jams.

 ML> There's clearly no one-size-fits-all solution.

Since I have been on my own I've had exactly one situation I considered ideal -
my house mate hated dirty dishes. And, while I love to cook - especially if
I've someone to cook for - clean-up isn't my favourite thing in the world. Once
I trained Don not to snag and wash my prep equipment whilst I was at the stove
things went pretty smoothly. And we ate well.
 
 ML> It's possible to get a bunch of interesting knowledge, if
 ML> you don't fall into too many holes along the way.

 NB> For sure...  and if one retains the knowledge one picks up along the
 NB> way...  :)

 ML> ... one's head explodes.

Mine must be due, then. I enjoy cramming new things into it.
 
 NB> ... If life gives you lemons, keep them, because hey, free lemons.

 ML> If life gives you lemons, make lemonade; if life gives you
 ML> prunes, make do.

I always make do - do.

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

      Title: Clam Chowder w/Bacon & Green Chilies
 Categories: Soups, Seafood, Pork, Dairy, Chilies
      Yield: 8 servings

      8 sl Nitrate-free bacon
      1 md Onion; minced
      3    Celery ribs; chopped
      4 md Potatoes; diced in bite
           - size pieces
      2 qt Chicken broth
      8 oz Diced green chilies
      1 tb Homemade taco seasoning;
           - below
      1 tb Ground cumin
           Salt
    3/4 c  Butter
    3/4 c  Sprouted flour or regular
      1 qt Cream
     13 oz (2 cans) minced clams, or
           - similar amount of fresh
           - clams
      8 oz Sour cream
      6 oz Grated cheddar cheese; (opt)
      1 bn Chopped cilantro or sliced
           - green onions; (opt)

MMMMM-------------DIRTY DAVE'S TACO SEASONING MIX-------------------
      6 ts Mexene chilli spice mix
      5 ts Paprika
  4 1/2 ts Ground cumin
      1 tb Onion granules
      1 tb Garlic granules
    1/4 ts Cayenne; more to taste
 
  Mix well in a bowl.

  Makes about 1/2 a cup of mix.
  
  Keep unused portion in a sealed container in the ice box
  to keep the herbs/spices fresh.
  
  2 heaping tablespoons equal a packet.

  Begin by frying up your bacon in a medium cast-iron
  skillet. Rather than crumbling hot bacon after it’s
  cooked, I prefer to just cut my raw bacon with kitchen
  shears and allow it to fry into already-crumbled bits. To
  your fried bacon bits, add the onion and celery and allow
  to cook until the veggies turn translucent.

  Meanwhile, bring chicken broth to boil in a 6 quart soup
  pot and add diced potatoes, green chillies, taco seasoning,
  cumin, and salt. Allow potatoes to cook in the boiling
  broth.

  About 10 minutes before broth and aromatic veggies are
  ready, begin making your roux in a small sauce pan. Melt
  butter over medium heat; then add flour, stirring
  constantly to create a pasty roux. To the hot roux, add
  cold cream. (REMEMBER: HOT roux + COLD cream = NO LUMPS!)
  Continue stirring over medium heat until it thickens into
  a nice, creamy gravy.

  Transfer bacon and aromatic veggies into your large soup
  pot. Add thickened gravy to the large soup pot. Stir until
  evenly mixed. Remove from heat. Add clams and sour cream
  and stir until evenly mixed.

  Serve up your extra tasty clam chowder in bowls, topped
  with grated cheese and cilantro or sliced green onions. 

  From: http://www.foodrenegade.com

  Uncle Dirty Dave's Archives

MMMMM

... There's no expedient a man will not practice to avoid the labor of thought
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