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Old 02-01-2012, 09:37 AM   #61
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Thank you Ross! That looks like a good one. If I can get the popcorn ground up today I'm going to try this recipe.

Mike, I can't wait to see your recipes. Red potatoes.....

Barb
Popcorn? I am always ready to try something new, I can't wait to hear this.

I love taters, it is hard to find red taters around here, most are the white Ideho type, but they are OK too. If it has potatoes in it it has got to be good.

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Old 02-01-2012, 09:40 AM   #62
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I know what you mean about cleaning someone's computer. I have some friends who never clean their computers at all. There was one I tried to defrag and it ran for two days and still never completed. I have told and showed and everything else how to keep a computer running smooth but for some reason people just don't want to take the time to do a little clean up every once in a while, then can't understand why their computer froze up. OK OK, I am through with that.

I am like you Ross, I wish I had my mom's recipes. I do remember watching her make thickening gravy though, so I figured I could do that. I was 19 at the time. I got the grease good and hot then put my two cups of flour in the skillet, (mama used two tablespoons full of flour, as I found out) I poured the water in and stirred then I dipped out and added more water, then dipped out and added more water, then I dipped out and gave up. I set that aside and went on to something else. After breakfast I dumped the skillet in the garbage sack and it also most knocked the bottom out. It was just one great big biscuit blob.
Yeah - my storage space got flooded.
I didn't get to it for weeks after this "deluge"!
Everything destroyed!
Family albums, paperwork, tools, dress-clothes, pictures!
Everything!
It was an act of "God" - ( or, the "Diety" of your choice)!

Computers?!?
You try and tell them things - things they should get in the habit of doing.
"You can take a horse to water - but, you can't make them drink"!
Oh - well!

So, where's "Chef Mr. Michael" - with some recipes???
(You have to remember - he's the "shy", "reticent", type!)

rossfingal

(I figure - repeated, "bugging" might get him to "break loose" - sorry? -
"oh'mike!! - You are here, hanging with the "Big Dogs" -
"If you can't stand the heat - get out of the kitchen" -
(Maybe, get an air-conditioner!)
Ain't "Fun" - "Fun"!!!!
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Old 02-01-2012, 09:46 AM   #63
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That guy was never fun to work for---never a kind word---He was a fine craftsman and his pay was good and always on time---

Oddly enough---he could never keep a good guy on his crew (no wonder)

I finally had it with the abuse and declined to work with him any more---Texan--That was a long time ago and I still cringe whenever I hear that accent---

I met him on an antique house job---I was rebuilding two staircases---he introduced me to finish nailers on that job---

I still work for the owner---he is long forgotten---(she gave my the old Steinway square grand from the house as a thank you)
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Old 02-01-2012, 09:51 AM   #64
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Okay, Some simple 'Tuesday night' suppers coming---(soon)

Spanish rice and quiche Lorain---and a simple bread pudding--

Most of my fancy recipes need to be reduced---My BBQ one call for 3 gallons of Ketchup---
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Old 02-01-2012, 10:05 AM   #65
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That guy was never fun to work for---never a kind word---He was a fine craftsman and his pay was good and always on time---

Oddly enough---he could never keep a good guy on his crew (no wonder)

I finally had it with the abuse and declined to work with him any more---Texan--That was a long time ago and I still cringe whenever I hear that accent---

I met him on an antique house job---I was rebuilding two staircases---he introduced me to finish nailers on that job---

I still work for the owner---he is long forgotten---(she gave my the old Steinway square grand from the house as a thank you)
It's funny what we put up with, when - "the checks don't bounce"!

Just reloaded this thread!
Finally - "Chef Mr. Michael" has seen fit, to grace us with some more
recipes!
It's about time!!!
Thank you!


"Steinway Grand"? - Yeah!
I had to edit this - "Quiche Lorian"!?! - "Bread-Pudding"!?! -
get on with it!

Last edited by rossfingal; 02-01-2012 at 10:15 AM.
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Old 02-01-2012, 10:21 AM   #66
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Originally Posted by oh'mike View Post
That guy was never fun to work for---never a kind word---He was a fine craftsman and his pay was good and always on time---

Oddly enough---he could never keep a good guy on his crew (no wonder)

I finally had it with the abuse and declined to work with him any more---Texan--That was a long time ago and I still cringe whenever I hear that accent---

I met him on an antique house job---I was rebuilding two staircases---he introduced me to finish nailers on that job---

I still work for the owner---he is long forgotten---(she gave my the old Steinway square grand from the house as a thank you)
I had to do a search to see what a Steinway square grand was, you don't see many of those anymore. As matter a fact that is the first one I have seen.

I am ready to try some quiche, my wife has been telling me how good it is, I have seen it but never tried it. Are there different kinds of quiche?
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Old 02-01-2012, 10:27 AM   #67
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"Quiche" is like omelettes - almost - anything goes!
Good stuff!

rossfingal

Seen Steinway, "Baby", grands - never a "square" grand!
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Old 02-01-2012, 10:32 AM   #68
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Yay! Spanish rice? My mom had a cookbook years ago with the best recipe for Spanish rice. I don't remember the book or the recipe and I know she doesn't have it anymore.

I'm looking forward to seeing your recipe Mike. Quiche Lorain will be a new one too, I've never had it.

Jim, that must have been one heck of a "Oh NnnOooo!" moment when you got shocked AND watched the saw land in the water. Yikes!

Who was shocked more, you standing in the puddle or your dad when he saw where his brand new saw landed?

I'll let you know how the popcorn works in the recipe. You can grind regular corn or popcorn down into cornmeal. Supposedly the popcorn makes the bread moister because there is a bit of moisture in the kernel.

This will be my first try with it, so we'll all find out at the same time. I think I'll add a half of a can of creamed corn too.

Ross, I'm sorry to hear you lost your pictures & recipes. What a shame.

Barb
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Old 02-01-2012, 10:48 AM   #69
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Quiche is like an omelet pie---once you have the custard mixed up you can add any thing that's not to juicy----I like 'pizza 'quiche---

I can give you this one out of my head --very simple--

Basic custard---0ne egg sets one cup of milk--(and one extra for the pot !)-told you it was simple---

Make or buy two open pie crusts--

Mix custard---one quart of 1/2 and 1/2 (or milk) 5 eggs nicely beaten---add to the 1/2 and 1/2
salt and pepper to taste

Prebake the pie shells to a light golden color--adding some dried beans to the pans will keep them from bubbling up as they cook--(I seldom do that--I just check and push the crust back down before they get stiff.

Each pie gets about 1/2 cup Swiss cheese slivers or grated)---and about the same amount of good smoked ham or Prosciutto

Fill the crusts with custard---very full--best to do this in the oven--
put a cookie sheet under the shells

Bake 375 for about 40 minutes till custard is set---

You can make these with any thing---broccoli tips--blanched to soften----fried salami or pepperoni,tomato slices--and a sprinkle of basil and oregano----
really any thing you like in an omelet---

---------------------------------------------------------------------------------------------
Just a tip----any recipe that calls for mozzarella cheese will benefit by adding Swiss to the mozzarella or substituting swiss altogether---
Try that next time you make lasagna--I think you will like it---
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Last edited by oh'mike; 02-01-2012 at 11:31 AM. Reason: Head is not a good place to keep things!! Forgot a step
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Old 02-01-2012, 10:58 AM   #70
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Yay! Spanish rice? My mom had a cookbook years ago with the best recipe for Spanish rice. I don't remember the book or the recipe and I know she doesn't have it anymore.

I'm looking forward to seeing your recipe Mike. Quiche Lorain will be a new one too, I've never had it.

Jim, that must have been one heck of a "Oh NnnOooo!" moment when you got shocked AND watched the saw land in the water. Yikes!

Who was shocked more, you standing in the puddle or your dad when he saw where his brand new saw landed?

I'll let you know how the popcorn works in the recipe. You can grind regular corn or popcorn down into cornmeal. Supposedly the popcorn makes the bread moister because there is a bit of moisture in the kernel.

This will be my first try with it, so we'll all find out at the same time. I think I'll add a half of a can of creamed corn too.

Ross, I'm sorry to hear you lost your pictures & recipes. What a shame.

Barb
Yes, "Spanish Rice"!
Cream corn - Yes!
"Quiche Lorraine" - Yes!
Pictures? - who cares (I do, sort of!)
Recipes? - my sister, my brother, and myself have been trying to
duplicate them!
Minimal, success!
(Actually - no success at all!)
If you're going to use creamed corn -
Knock down the amount of milk, by about 1/8 to 1/4 cup.
(It depends on how much "creamed corn" you're going to use)
The key with this recipe is -
keep the dry ingredients separate from the wet ingredients -
until it's time - for the "chemistry"/cooking to happen!)
Don't let any of it sit for too long!
Good luck!

rossfingal

Yeah as usually - "Mr. Chef Michael" - beat me to the punch!

Last edited by rossfingal; 02-01-2012 at 11:00 AM.
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Old 02-01-2012, 11:05 AM   #71
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Tuesday night Spanish rice---

In a deep iron pot (or whatever you have)

Saute 1/2 or 3/4 pound ground beef until almost cooked-(salt and pepper to taste) --dump the grease

Add some sliced or diced green pepper--and one onion sliced or diced---fry some more to clear the onions and finish the beef--

Add some Worcestershire sauce---toss in a can of stewed tomatoes (i like to mash them up a bit)

Add 2 cups of water---
add one cup of rice or so--
Bring to a boil---reduce to a low simmer --cover and wait about 20 to 25 minutes--

Tasty and filling----kids liked it,too.

Same thing works well with chicken---fry up the chicken--pull from bones--discard skin--dice up the meat--saute the onions and pepper while you deal with the chicken---
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Old 02-01-2012, 11:17 AM   #72
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"Mr. Chef Michael"
What kind of rice?

rossfingal
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Old 02-01-2012, 11:21 AM   #73
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Ok does anybody have any good ideas for a crock pot?? Kind of tired of pulled pork sandwiches or roast beef
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Old 02-01-2012, 11:28 AM   #74
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Any kind of soups, stews, pot roasts, etc...
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Old 02-01-2012, 11:33 AM   #75
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"Mr. Chef Michael"
What kind of rice?

rossfingal
Long grain white rice---(Riceland)

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