Hi Dave,

I just finished MMing and placing in the queue a wad of air fryer
recipes. Wathc for it in coming weeks.

OK, I'll be a bit more erratic on here for a while. We're hitting the
road tomorrow, going to range from upstate NY to Salt Lake City area
for destinations, with stops in between. Should be some good in camp eating; I set aside meals in the freezer (beef stew, Moroccan chicken, corned beef and cabbage, etc) as I made it for supper over a couple of months. Not enough for the full time we're going to be gone but just to give us a change from the usual in camp meals.

Your erraticism sounds much more fun that mine which is generally from trips to hospital

Lots of miles but places to go, things to see and people to visit. We'll
be visiting my MIL this afternoon, pulled a Moroccan chicken and
couscous meal out of the freezer last night for lunch today. Don't
intend to use all of our take along meals right away but wanted
something fairly quick, easy and hot (It's cold and wet here.) for after
church and before going to see Mom.

favourite srispity-crunchity snack food preprations,

Hmm, you need something to catch the drips yet let the air circulate. That's a head scratcher. (G)

I'm not tossing my deep fryer, just yet.

I'm pretty sure we still have our Fry Daddy that we got some time ago
for the little jobs.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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Ruth Haffly wrote to Dave Drum <=-

Sounds like the Hotpoint electric my grandmother had. That sunken
burner was called a "deep well". Her flat, open work space was between
the burners. I'll bet your Dad's was white w/black accents. No
"avocago" or "harvest gold" in those days.

Yes, it was white but I don't remember any accents. It was the stove I learned to cook on.

Maybe I was making the painting of the undersides of the stove's panels
with black enamel and allowing it to show at the seams sound more elegant
than it was. Bv)=

8<----- CUT ----->8

We had a wall oven in our quarters on Fort Hood, TX. Stove top was gas, set on a flat surface with, as I recall, counter space on both sides. I really liked the wall oven, thought if we ever built a house, I'd do
that. OTOH, our older daughter has one in her house--they had it custom built--but she's not really that happy with it.

Does she have a specific complaint about missing features? Or perhaps
she's just not a baker

The dual oven set-up I had at the tin can was nice. I catered Thanksgiving dinner one year and it was as near perfect as I could have wished. Did the
bird in the big (bottom) oven and the sides in the smaller upper unit.

Did this on the cook-top using goose fat from the roasing bird ....

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

Title: Sauteed Potatoes in Goose Fat
Categories: Five, Tv-food, Vegetables, Potatoes
Yield: 6 Servings

4 lg Idaho potatoes; peeled, in
- 2" chunks
6 tb Goose grease
6 cl Garlic; sliced paper thin
1/4 c Fine-chopped parsley
2 tb Salt

Preheat oven to 425ºF/220ºC.

Boil potato pieces in salted water for 6 minutes & drain
well. Heat a 12" to 14" saute' pan over medium heat and
add goose fat. Add potatoes and shake pan. Cook for 10 -
12 minutes, shaking, not stirring, to move spuds around
constantly. Place in oven for 10 min, remove, sprinkle
with garlic, parsley and salt and serve.

Source: Mediterranean Mario w/Mario Batali;

TV FOOD NETWORK Show # ME-1A23

Uncle Dirty Dave's Kitchen

MMMMM

... No one does as much harm as one going about doing good.
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