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Old 02-03-2012, 09:50 AM   #106
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"DIY" - cooking/baking - story


"jiju1943"
No problem!
Tell "Judy" - Happy Birthday from the denizens at "DIY Chatroom"!
(A fellow "Aquarius"!!)
Yesterday was my birthday - I can't remember if I turned 36 or 63!
(I was never that good with numbers!)
Thanks for the info concerning Catfish!
Nice!

(I'm still "reloading" my friend's computer -
Man! - I thought I had a lot of stuff/software on mine!!!)

"Oysters Rockefeller" recipe to follow!

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Old 02-03-2012, 10:03 AM   #107
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Rossey ! You never told us !! Happy Birthday Dude. You turned 36 silly
Treat yourself to something
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Old 02-03-2012, 10:10 AM   #108
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"creeper"
Thanks!!
Unfortunately, it might be 36 times 2! - plus.
(63)
I did "treat" myself to something -
I woke up, alive - to greet another day!
(Also, I might have some "beverages!!!)

As always - "plodding onward"!

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Old 02-03-2012, 10:23 AM   #109
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Judy said to thank y'all for the birthday wishes, and she wishes you Happy Birthday too, so do I Ross.
Y'all must have really got on her good side, she said she would share her Banana Pudding recipe with you. Judy makes her nanner puddin from scratch like our mamas use to.

Ross Judy said she is the same age you are.

We are looking forward to that Oysters Rockefeller recipe, I don't have a clue what that actually is but I do really like oysters.

Hey, I just thought of something, do you like caramel pie? You can make caramel by using Eagle Brand condensed milk in a can. You just put the can in boiling water for three hours and thats it. You have got to keep the can covered with boiling water though, if you let the water boil out the can will explode. We put a lid on the pot so the water stays in and don't boil away. That is some of the best I have ever had, give it a try. A little whipped cream on the pie and man oh man.

I read where you could refrigerate the can over night and the next day cut both ends off the can and push the caramel out on wax paper then cover with more wax paper and flatten it out to make candy. We haven't tried that though.
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Old 02-03-2012, 10:28 AM   #110
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Now you tell us, I just made banana cream pie on Tues Course, it was out of the box, add milk, pour into shell
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Old 02-03-2012, 10:28 AM   #111
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Quote:
Originally Posted by creeper View Post
Have a good day to Judy! Jim tell her thanks for sharing her recipe
Judy said to tell you that you are sure welcome.
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Old 02-03-2012, 10:55 AM   #112
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Jim, here's a mill that I've read a lot of good things about that is less expensive. I think the main difference is that it has a smaller hopper. Like the other one it has stainless steel burrs, so it should last a good long time. I wish I'd seen this one before I bought mine.

http://www.mendingshed.com/vkp1012.html

Here's a video about it:

http://www.youtube.com/watch?v=UpeHN...eature=related

fwiw, if you're good with motors, you can hook a small one up to the manual grinders and you don't have to turn the handle yourself. I wouldn't be able to do that, but there are videos about it on YouTube.
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Old 02-03-2012, 11:03 AM   #113
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Happy birthday Ross!

Happy birthday Judy!
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Old 02-03-2012, 11:55 AM   #114
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"jiju1943"
By the way -
Tell Judy thanks for the Meatloaf recipe!!!
I've been looking at it -
I think it's a proverbial, "Killer"!!

"Oysters Rockefeller"
(Sorry! - this is a long one!)
(I used to know where this stuff got it's name - it did have something to
do with one of the "Rockefellers" - I think)

They used to use rock salt, in a shallow pan - to keep them from spilling over, as they bake.
No rock salt - use a large piece of foil, crumpled up - to keep them stable.

2 cups fresh, shredded spinach
(You can use canned, spinach - "Popeye" told me so!)
1/4 cup finely, chopped onions
(You can use "onion flakes")
24 oysters - in shell
3 tablespoons butter/margarine - melted
(Let me know if you're unsure how to melt the butter/margarine - without
burning it)
2 tablespoons - parsley, snipped
(Flakes)
1 glove garlic, minced
Several drops of Tabasco Sauce - or equivalent
(Whatever your taste-buds can endure! - start with "less" - you can always, upgrade to "more"!)
1/4 cup fine, dry, seasoned bread crumbs
A "Dash" of pepper

Saucepan - cook onion and spinach in a small amount of boiling water -
2 to 3 minutes - till tender
Drain and press out excess moisture
(If you're going to use canned spinach - saute the onion - add the spinach
Drain the spinach before you throw it into the sauteed, onions)

THOROUGHLY!! - wash the oysters.
Use an "oyster knife" or other comparable blunt-tipped tool
(No, I don't think I would use a Saw-Z-All!)
Remove the oysters and dry.
Discard the flat top shells - WASH, the deep bottom shells -
Place an oyster into the bottom shell.
(You're "cheating" if some of the oysters - disappear!)

Combine the onion/spinach mix
2 of the tablespoons of butter/margarine - 2 - 2 - 2!
(Not all three!)
The parsley, garlic, hot sauce, and pepper.
Spoon 1 teaspoon spinach/onion mixture, on top of each oyster
(With the spices mixed in)
Toss together the the bread crumbs and the last tablespoon butter
(At this point - I've also sprinkled on some Parmesan cheese)
Sprinkle over the spinach topped oysters

Shallow baking pan (with Rock salt or foil) 1/2 inch+ deep
Arrange the oysters so they're upright
425 degree oven for 10 to 12 minutes or until the edges of the oysters
begin to curl.

This stuff tastes good to me!
However, since I love oysters, clams, etc... - I usually don't "mess"
around -
Crack them open - throw them down!!!
Hot sauce - lemon?
Nawww! - too time consuming -
(Gets in the way of a good - "Feeding Frenzy")
How many dozens of oysters, has "Rossi" consumed? -
"WTF"! - "That's impossible"!!
(Keep your hands away from him!)

"gma2rjc"
Thanks!!
Happy "B-Day" to "Judy"! (Belated now, though!)

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Old 02-03-2012, 12:51 PM   #115
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Quote:
Originally Posted by gma2rjc View Post
Jim, here's a mill that I've read a lot of good things about that is less expensive. I think the main difference is that it has a smaller hopper. Like the other one it has stainless steel burrs, so it should last a good long time. I wish I'd seen this one before I bought mine.

http://www.mendingshed.com/vkp1012.html

Here's a video about it:

http://www.youtube.com/watch?v=UpeHN...eature=related

fwiw, if you're good with motors, you can hook a small one up to the manual grinders and you don't have to turn the handle yourself. I wouldn't be able to do that, but there are videos about it on YouTube.
For that price that little machine is well built, I would be like you, no way could I crank that for long. Thanks Barb.
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Old 02-03-2012, 12:58 PM   #116
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Quote:
Originally Posted by rossfingal View Post
"jiju1943"
By the way -
Tell Judy thanks for the Meatloaf recipe!!!
I've been looking at it -
I think it's a proverbial, "Killer"!!

"Oysters Rockefeller"
(Sorry! - this is a long one!)
(I used to know where this stuff got it's name - it did have something to
do with one of the "Rockefellers" - I think)

They used to use rock salt, in a shallow pan - to keep them from spilling over, as they bake.
No rock salt - use a large piece of foil, crumpled up - to keep them stable.

2 cups fresh, shredded spinach
(You can use canned, spinach - "Popeye" told me so!)
1/4 cup finely, chopped onions
(You can use "onion flakes")
24 oysters - in shell
3 tablespoons butter/margarine - melted
(Let me know if you're unsure how to melt the butter/margarine - without
burning it)
2 tablespoons - parsley, snipped
(Flakes)
1 glove garlic, minced
Several drops of Tabasco Sauce - or equivalent
(Whatever your taste-buds can endure! - start with "less" - you can always, upgrade to "more"!)
1/4 cup fine, dry, seasoned bread crumbs
A "Dash" of pepper

Saucepan - cook onion and spinach in a small amount of boiling water -
2 to 3 minutes - till tender
Drain and press out excess moisture
(If you're going to use canned spinach - saute the onion - add the spinach
Drain the spinach before you throw it into the sauteed, onions)

THOROUGHLY!! - wash the oysters.
Use an "oyster knife" or other comparable blunt-tipped tool
(No, I don't think I would use a Saw-Z-All!)
Remove the oysters and dry.
Discard the flat top shells - WASH, the deep bottom shells -
Place an oyster into the bottom shell.
(You're "cheating" if some of the oysters - disappear!)

Combine the onion/spinach mix
2 of the tablespoons of butter/margarine - 2 - 2 - 2!
(Not all three!)
The parsley, garlic, hot sauce, and pepper.
Spoon 1 teaspoon spinach/onion mixture, on top of each oyster
(With the spices mixed in)
Toss together the the bread crumbs and the last tablespoon butter
(At this point - I've also sprinkled on some Parmesan cheese)
Sprinkle over the spinach topped oysters

Shallow baking pan (with Rock salt or foil) 1/2 inch+ deep
Arrange the oysters so they're upright
425 degree oven for 10 to 12 minutes or until the edges of the oysters
begin to curl.

This stuff tastes good to me!
However, since I love oysters, clams, etc... - I usually don't "mess"
around -
Crack them open - throw them down!!!
Hot sauce - lemon?
Nawww! - too time consuming -
(Gets in the way of a good - "Feeding Frenzy")
How many dozens of oysters, has "Rossi" consumed? -
"WTF"! - "That's impossible"!!
(Keep your hands away from him!)

"gma2rjc"
Thanks!!
Happy "B-Day" to "Judy"! (Belated now, though!)

rossfingal
Wow, you weren't kidding that is a long one, I really do appreciate you going to all the trouble to post this for us, it sounds real good. I will give it a try.

One thing I just don't think I could do is eat a raw oyster. The feel alone would stop me. Thanks again Ross.
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Old 02-03-2012, 01:10 PM   #117
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Quote:
Originally Posted by jiju1943 View Post
For that price that little machine is well built, I would be like you, no way could I crank that for long. Thanks Barb.
There is one video on YTube that shows a guy with his electric drill hooked up to his mill, which is turning it. Pretty neat, but I think he's grinding grain to make beer.
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Old 02-03-2012, 01:37 PM   #118
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"jiju1943"
Yeah!
It is VERY, good!
I've "popped", Oysters Rockefeller on people that - for whatever, reason -
they had an aversion, to Oysters!
(They couldn't/wouldn't eat them!!!)
Ewwwwh!
Icky-Pooh!!!
They changed their "tune", after they had "Oysters Rockefeller"!!
"I never thought these things (oysters), could taste so good"!!!
I think they started to enter the area of "Adult Food/Candy"!
(As far as your problem with "raw", oysters goes - sounds like a personal, problem - see your "Doctor" - wait, I know a Doctor! - "Dr. Jimbub"! -
he'll take care of you!
(Mention that "rossfingal" sent you - I get "residuals"!)

Does your "significant other" have anymore recipes - that she's hiding away?
I showed her recipe for meatloaf, to my brother and a couple friends -
they agree - this sounds REALLY, good!!

rossfingal
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Old 02-03-2012, 05:15 PM   #119
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Quote:
Originally Posted by gma2rjc View Post
There is one video on YTube that shows a guy with his electric drill hooked up to his mill, which is turning it. Pretty neat, but I think he's grinding grain to make beer.
That is some good thinking using the battery powered drill to crank that grinder, that is the way I would go also. Thanks for the tip Barb.
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Old 02-03-2012, 05:34 PM   #120
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Quote:
Originally Posted by rossfingal View Post
"jiju1943"
Yeah!
It is VERY, good!
I've "popped", Oysters Rockefeller on people that - for whatever, reason -
they had an aversion, to Oysters!
(They couldn't/wouldn't eat them!!!)
Ewwwwh!
Icky-Pooh!!!
They changed their "tune", after they had "Oysters Rockefeller"!!
"I never thought these things (oysters), could taste so good"!!!
I think they started to enter the area of "Adult Food/Candy"!
(As far as your problem with "raw", oysters goes - sounds like a personal, problem - see your "Doctor" - wait, I know a Doctor! - "Dr. Jimbub"! -
he'll take care of you!
(Mention that "rossfingal" sent you - I get "residuals"!)

Does your "significant other" have anymore recipes - that she's hiding away?
I showed her recipe for meatloaf, to my brother and a couple friends -
they agree - this sounds REALLY, good!!

rossfingal
You got me to really wanting to try them now, (not the raw ones) I have heard of them for years but I figured that was a rich man's food, nowhere I ever ate had them on the menu. I don't even think ole Jimbub could help me with the raw ones.

Judy is getting her Nanner puddin on the computer right now, that is some fine eatin right there.

Another thing she fixes really good is ribeye steaks. She doctor's them up and I grill them. She marinates them in melted butter, Dale's Steak marinade and Montreal Steak seasoning. When I grill them, I crank the grill up as high as it will go and sear both sides of the steaks then turn down as low as the grill will go and cook on the top rack, they are really good.

Does anyone have a good salsa recipe? I love that stuff .

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