Text 7913, 190 rader
Skriven 2013-12-16 08:24:00 av Dave Drum (71987.cooking)
   Kommentar till text 7881 av Ruth Haffly (1:396/45.28)
Ärende: Gifting
===============
Ruth Haffly Said to Dave Drum about Gifting

RH>  DD> I did not open the box - so, all I know is what I read from the
RH>  DD> descriptions on the web sites. I know that it will do K-cups or
RH>  DD> loose coffee. And it will accommodate tall insulated
RH>  DD> glasses/mugs or regular coffee cups/mugs.

RH> OK, I didn't know it was an all in one thing. You'll probably have
RH> to look for the little basket separately but it does make clean up
RH> of ground coffee easier.

According to the description from Amazon (not where I got this one - 
but, it's the same model) "The FlexBrew Single-Serve Coffeemaker caters 
to coffee aficionados by featuring a steel mesh scoop filter that holds 
a variety of fresh-tasting ground coffee. You can grind your own coffee 
beans to the medium-grind setting or save time and purchase pre-ground 
coffee. Brands such as Folders, Maxwell House, Dunkin' Donuts, and 
Starbucks are recommended because they are medium-grind coffees.

Note: Coffee that is ground too finely will cause an overflow. If you 
are unsure about the coarseness of your coffee, check with your coffee 
manufacturer.

TIPS & CARE

The FlexBrew Single-Serve Coffeemaker performs best with medium-grind 
coffee; coffee that is too finely ground may affect the extraction time 
or filtering process. Keep ground coffee below MAX fill line and do not 
use more than 10 ounces (410 ml) of water. When using the K-Cup pack 
holder, press down on the edge of the pack until the pack clicks into 
place and the hole is punched in the bottom - do not remove foil. Allow 
two minutes to cool in-between brews.

The brew basket and K-Cup pack holder should be rinsed after every use. 
Removable parts, such as the K-Cup Pack Holder, Handle and Lock, drip 
tray, cup rest and basket itself, are all dishwasher safe. For trouble-
free maintenance, the FlexBrew Single-Serve Coffeemaker should be 
cleaned internally once a month, by pouring 1/2 cup plain white vinegar 
and 1/2 cup cold water into the water reservoir, brewing and then 
running 2-3 cycles of cold tap water before making the next round of 
coffee."

It's nice that all the innards are dishwasher safe.

RH>  DD> I like the black English breakfast tea once in a while. Or just
RH>  DD> some plain old Tommy Lipton Orange, Pekoe and Pekoe steeped
RH>  DD> until it's very strong. No sugar or milk. And once in a while a
RH>  DD> cup of Brown & Bigelow's Constant Comment .... wups. It's just
RH>  DD> Bigelow Tea Co. these days.

RH>  RH> Most mornings it's Tetley British Blend for me. Steve's been
RH>  RH> drinking a lot of the herbals during the day after coffee in
RH>  RH> the morning. Slowly but surely using up our accumulation of
RH>  RH> various teas.

RH>  DD> I used to like Celestial Seasoning's Red Zinger sometimes in
RH>  DD> the afternoon or with my oatmeal for breakfast.

RH> A non caffienated pick me up? I think Red Zinger is one of the
RH> original Celestial Seasoning's teas.

I am not so caffeine driven as I used to be.   Bv)=

I think the other of their "original" teas was chamomile - which I am 
not at all fond of.

RH> We run Fedora/Lynix (sp?) on our machines, W******** only in ways we
RH> don't get all the viruses, etc.  Steve had enough frustrations with
RH> W******* when he had to use it at work so didn't want it on home
RH> machines.

Linux is OK - if it were still viable I would much prefer AmigaDOS. But, 
thanks to Mehdi Ali and Irving Gould and their avarice the Amiga is a 
long-dead player. Still, I'm not all that paranoid about virii, Trojans, 
Malware, etc. Except that I have a suite of AVG anti-virus, Zone Alarm 
firewall and Malware Bytes (to clean up anything that slips through my 
net). And I am wary of clicking on links from unknowns sources or links 
from known sources that have the fingerprints of the source having had 
his/her email address book hijacked through naivete on his/her part. 
I've seen enough of those sorts of e-mails that I just write back to the 
sender and tell them that their computer has a venereal disease and 
needs to visit a computer doctor for some prophylactic penicillin.

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

      Title: Chicken Soup w/Matzo Balls * (Jewish Penicillin)
 Categories: Poultry, Soups, Vegetables, Herbs
      Yield: 8 servings

      1 lb Chicken parts
      2 lg Ribs celery; w/leafy tops,
           - in 3" pieces
      4 lb Whole chicken; thoroughly
           - rinsed
           Salt to rub inside chicken
      1 lg Whole onion; unpeeled (find
           - one with a firm, golden-
           - brown peel)
      1 lg Whole carrot; scraped
      1 md Whole parsnip; peeled
      2 ts Salt
    1/4 ts Pepper
      1 bn Dill; cleaned, tied w/string

  * Matzo ball recipe follows

  Pour 12 cups of cold water into a large stockpot, and
  throw in the chicken parts and celery. Bring to a boil.

  While water is heating, rub the inside of the whole
  chicken with salt. Add the chicken to the pot, cover,
  reduce heat, and simmer for 30 minutes. Test chicken with
  a fork to see if it's tender and fully cooked; then remove
  it from the pot, and set aside on a large platter. Leave
  chicken parts in the pot.

  Add onion, carrot, parsnip, salt, and pepper. Let soup
  simmer for 1 hour and 15 minutes.

  When chicken cools, remove skin and bones and cut into
  bite-sized pieces. You can add it to the soup, just before
  serving, or save it for chicken salad.

  Strain the soup, and discard everything solid except the
  carrot. Drop in the dill for a minute before serving and
  remove. Add salt and pepper to taste. Slice carrot and
  toss into soup. Also add the chicken pieces if desired.

  Serves 8

  Source: The 2nd Ave Deli Cookbook: Recipes and Memories
  from Abe Lebewohl's Kitchen by Sharon Lebewohl and Rena
  Bulkin

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

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

      Title: Matzo Balls
 Categories: Breads, Soups
      Yield: 8 servings

      1 tb + 1/4 ts salt
      4 lg Eggs
    1/3 c  Schmaltz *
    1/4 ts Pepper
      1 tb Baking powder **
  1 1/3 c  Matzo meal

  * rendered chicken fat

  ** Use "Kosher for Passover" baking powder.

  "Abe experimented until he came up with the lightest,
  fluffiest, most Jewish-motherly matzo balls imaginable."

  Fill a large, wide stockpot three-quarters full of water,
  add 1 tablespoon of the salt, and bring to a rapid boil.

  While water is boiling, crack eggs into a large bowl and
  beat thoroughly. Beat in schmaltz, 1/4 teaspoon salt,
  pepper, and baking powder. Slowly fold in matzo meal,
  mixing vigorously until completely blended.

  Wet hands and, folding the mixture in your palms, shape
  perfect balls about 1 1/4 inches in diameter (they will
  double in size when cooked).

  Gently place the matzo balls in the boiling water, and
  reduce heat to a simmer. Cook for 25 minutes. Remove with
  a slotted spoon and place 1 or 2 in each bowl of soup.
 
  Serve immediately.

  Serves 8

  Source: The 2nd Ave Deli Cookbook: Recipes and Memories
  from Abe Lebewohl's Kitchen by Sharon Lebewohl and Rena
  Bulkin

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM
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