Re: [MBZ] OT: Cooking in a Crockpot

[archer75--- via Mercedes]

The link was bad but I found them on Amazon. The prices range from $27 to $99 
and the cooker is $235. Did the link refer to this one at $99?

http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp/B0088OTON4/ref=sr_1_2/180-6726587-6328138?ie=UTF8=1442701802=8-2=sous+vide+controller

The description says that the power to the cooker is switched off and on by the 
device. I would have to take Crockpot apart and wire a control board bypass via 
a DPDT switch so pot could be used with or without the temp controller because 
the pot would not come back on without pushing a button when it was turned off 
by the device. 

This precise temperature control seems to "pasteurize" foods while keeping meat 
rare if desired, and prevents vegetables from being overcooked. 

I'll take the pot apart and see if there is room for a switch.

Thanks,
Gerry
   
..

Greg Fiorentino wrote:

> < width modulation. That should reduce the temp in the crockpot which has only
> fixed temps. Is that what you mean?>>
> 
> No. Sous vide cooking requires temperature control to within a degree or 2.
> Here is a device that accomplishes this:
> 
> http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp/B0088
> OTON4/ref=lp_7834711011_1_1?srs=7834711011=UTF8=1442680774=8-1
> 
> With chicken breasts, for example, you can cook them at 140 for 3 hours.
> That time and temperature will pasteurize them so that they can be quickly
> iced, refrigerated for several weeks, and then used as is or seared,
> reheated, and served. Same with hamburger. Like hamburger rare but concerned
> about food safety? 3 hours at 132 will render them medium rare and safe.
> 
> Just do a search for sous vide.
> 
> Caution! There are charts available for time, temperature, and thickness of
> food for pasteurization. This is not something to get creative with. Find
> reliable data and follow carefully.
> 
> Greg
> 
> -Original Message-
> From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of
> archer75--- via Mercedes
> Sent: Friday, September 18, 2015 9:32 PM
> To: Mercedes Discussion List
> Cc: arche...@embarqmail.com
> Subject: Re: [MBZ] OT: Cooking in a Crockpot
> 
> Greg Fiorentino wrote:
> > Note:
> > What Curt said, but if you wash or rinse the vegetables, then the 
> > water that clings to them is enough. I'm thinking green beans or 
> > asparagus here. Some veggies are great on the grill. Zucchini is a good
> example: cut them in quarters lengthwise, put them on a hot grill for about
> 2 minutes on each of the 3 sides for a total of about 6 minutes. This should
> produce some grill marks. pile them up on a serving plate. They will soften
> a bit sitting piled up like that. Season (I just use a bit of Italian
> dressing) and serve.
> > 
> > If you want to use a crock pot for vegetables, use a temperature 
> > controller device (PID) and keep the vegetables in a vacuum-sealed 
> > bag. This technique is known as sous vide. This technique is wonderful for
> meat.
> > Greg
> 
> I made a plug-in rig using a wall switch/dimmer that I think uses pulse
> width modulation. That should reduce the temp in the crockpot which has only
> fixed temps. Is that what you mean?
> 
> Vacuum sealed bag cooking sounds interesting. Been tempted to buy a sealer
> and bags for other purposes, so maybe I'll get one and try it.
> Gerry 
> 
> ___
> http://www.okiebenz.com
> 
> To search list archives http://www.okiebenz.com/archive/
> 
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> 
> 
> ___
> http://www.okiebenz.com
> 
> To search list archives http://www.okiebenz.com/archive/
> 
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> 
> 
> 
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 2015.0.6140 / Virus Database: 4419/10665 - Release Date: 09/19/15
> 


-- 
arche...@embarqmail.com <arche...@embarqmail.com>

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[Mountain Man via Mercedes]

Gerry wrote:
> Botulism germs already in the garlic? Didn't know that.

Potentially.
I'm not buying it.
Too much paper around the clove, but the clove grows in paper in dirt.
That's the story.
mao

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[Greg Fiorentino via Mercedes]

Yes, the Dorkfood is the one I have. My son has a different type that
includes a circulator and heater. The one I have only works with a really
cheap type of slow cooker that has very simple controls, that will turn back
on by itself without user input.

Greg

-Original Message-
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of
archer75--- via Mercedes
Sent: Saturday, September 19, 2015 5:27 PM
To: Mercedes Discussion List
Cc: arche...@embarqmail.com
Subject: Re: [MBZ] OT: Cooking in a Crockpot

The link was bad but I found them on Amazon. The prices range from $27 to
$99 and the cooker is $235. Did the link refer to this one at $99?

http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp/B0088
OTON4/ref=sr_1_2/180-6726587-6328138?ie=UTF8=1442701802=8-2=
sous+vide+controller

The description says that the power to the cooker is switched off and on by
the device. I would have to take Crockpot apart and wire a control board
bypass via a DPDT switch so pot could be used with or without the temp
controller because the pot would not come back on without pushing a button
when it was turned off by the device. 

This precise temperature control seems to "pasteurize" foods while keeping
meat rare if desired, and prevents vegetables from being overcooked. 

I'll take the pot apart and see if there is room for a switch.

Thanks,
Gerry
   
..

Greg Fiorentino wrote:

> < pulse width modulation. That should reduce the temp in the crockpot 
> which has only fixed temps. Is that what you mean?>>
> 
> No. Sous vide cooking requires temperature control to within a degree or
2.
> Here is a device that accomplishes this:
> 
> http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp
> /B0088
> OTON4/ref=lp_7834711011_1_1?srs=7834711011=UTF8=1442680774=8
> -1
> 
> With chicken breasts, for example, you can cook them at 140 for 3 hours.
> That time and temperature will pasteurize them so that they can be 
> quickly iced, refrigerated for several weeks, and then used as is or 
> seared, reheated, and served. Same with hamburger. Like hamburger rare 
> but concerned about food safety? 3 hours at 132 will render them medium
rare and safe.
> 
> Just do a search for sous vide.
> 
> Caution! There are charts available for time, temperature, and 
> thickness of food for pasteurization. This is not something to get 
> creative with. Find reliable data and follow carefully.
> 
> Greg
> 
> -Original Message-
> From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of
> archer75--- via Mercedes
> Sent: Friday, September 18, 2015 9:32 PM
> To: Mercedes Discussion List
> Cc: arche...@embarqmail.com
> Subject: Re: [MBZ] OT: Cooking in a Crockpot
> 
> Greg Fiorentino wrote:
> > Note:
> > What Curt said, but if you wash or rinse the vegetables, then the 
> > water that clings to them is enough. I'm thinking green beans or 
> > asparagus here. Some veggies are great on the grill. Zucchini is a 
> > good
> example: cut them in quarters lengthwise, put them on a hot grill for 
> about
> 2 minutes on each of the 3 sides for a total of about 6 minutes. This 
> should produce some grill marks. pile them up on a serving plate. They 
> will soften a bit sitting piled up like that. Season (I just use a bit 
> of Italian
> dressing) and serve.
> > 
> > If you want to use a crock pot for vegetables, use a temperature 
> > controller device (PID) and keep the vegetables in a vacuum-sealed 
> > bag. This technique is known as sous vide. This technique is 
> > wonderful for
> meat.
> > Greg
> 
> I made a plug-in rig using a wall switch/dimmer that I think uses 
> pulse width modulation. That should reduce the temp in the crockpot 
> which has only fixed temps. Is that what you mean?
> 
> Vacuum sealed bag cooking sounds interesting. Been tempted to buy a 
> sealer and bags for other purposes, so maybe I'll get one and try it.
> Gerry
> 
> ___
> http://www.okiebenz.com
> 
> To search list archives http://www.okiebenz.com/archive/
> 
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> 
> 
> ___
> http://www.okiebenz.com
> 
> To search list archives http://www.okiebenz.com/archive/
> 
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> 
> 
> 
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 2015.0.6140 / Virus Database: 4419/10665 - Release Date: 
> 09/19/15
> 


--
arche...@embarqmail.com <arche...@em

Re: [MBZ] OT: Cooking in a Crockpot

[Greg Fiorentino via Mercedes]

<>

No. Sous vide cooking requires temperature control to within a degree or 2.
Here is a device that accomplishes this:

http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp/B0088
OTON4/ref=lp_7834711011_1_1?srs=7834711011=UTF8=1442680774=8-1

With chicken breasts, for example, you can cook them at 140 for 3 hours.
That time and temperature will pasteurize them so that they can be quickly
iced, refrigerated for several weeks, and then used as is or seared,
reheated, and served. Same with hamburger. Like hamburger rare but concerned
about food safety? 3 hours at 132 will render them medium rare and safe.

Just do a search for sous vide.

Caution! There are charts available for time, temperature, and thickness of
food for pasteurization. This is not something to get creative with. Find
reliable data and follow carefully.

Greg

-Original Message-
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of
archer75--- via Mercedes
Sent: Friday, September 18, 2015 9:32 PM
To: Mercedes Discussion List
Cc: arche...@embarqmail.com
Subject: Re: [MBZ] OT: Cooking in a Crockpot

Greg Fiorentino wrote:
> Note:
> What Curt said, but if you wash or rinse the vegetables, then the 
> water that clings to them is enough. I'm thinking green beans or 
> asparagus here. Some veggies are great on the grill. Zucchini is a good
example: cut them in quarters lengthwise, put them on a hot grill for about
2 minutes on each of the 3 sides for a total of about 6 minutes. This should
produce some grill marks. pile them up on a serving plate. They will soften
a bit sitting piled up like that. Season (I just use a bit of Italian
dressing) and serve.
> 
> If you want to use a crock pot for vegetables, use a temperature 
> controller device (PID) and keep the vegetables in a vacuum-sealed 
> bag. This technique is known as sous vide. This technique is wonderful for
meat.
> Greg

I made a plug-in rig using a wall switch/dimmer that I think uses pulse
width modulation. That should reduce the temp in the crockpot which has only
fixed temps. Is that what you mean?

Vacuum sealed bag cooking sounds interesting. Been tempted to buy a sealer
and bags for other purposes, so maybe I'll get one and try it.
Gerry 

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com


___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[Randy Bennell via Mercedes]

Crockpot is for things that need to be slow cooked, like stew, chili 
etc. We also have found that it does a good job on lasagna.


RB

On 18/09/2015 1:18 PM, Andrew Strasfogel via Mercedes wrote:

Using a crockpot runs counter to what I learned in school - that cooking
destroys vitamins. Therefore, the less cooking time the more vitamins are
preserved.  I usually steam veggies for a couple minutes, then turn off the
heat for 3 or 4 more mins. with the lid on.  I also grill whenever
possible.

Grilled corn:  Soak unhusked ears in the sink for 15 minutes or longer.
Grill on a propane grill (H) for 7.5 minutes, then turn and cook for
another 7.5 mins.  Remove and place in a paper bag to cool slightly.  Then
husk and devour.

On Fri, Sep 18, 2015 at 2:07 PM, fmiser via Mercedes 
wrote:


archer75--- wrote:

No one addressed the technique of
cooking raw vegetables, and there was much dispute about
how much water should be added.

Crockpot cooking is boiling food - even if the water never
actually boils.


The opinions on the 'net varied from a half cup of water to
covering the vegetables with water (what I did).

All the crockpots I'm familiar with have the heating element
half way up the side!  That means most of the time you will
want liquid at least that deep to transfer the heat to the
food.


it would be better to have vegetablesL flavorful enough to
be eaten without any butter, meat, or flavoring like we did
in Indiana during WW-2.

Hmm.  Maybe it's the vegetables?  Or maybe in WW-II you ate
steamed vegetables.

To steam them, put only enough water in to not run dry during
the heating process.  Then heat the water to boiling in a
enclosed container with the food and let the steam from the
boiling water do the cooking.  With no liquid contact, very
little of the flavor and nutrients are lost.  The heat can
come from a stove burner or a microwave.


P.S.2: If I put uncooked bacon in with the vegetable, will
that flavor the vegetables or must the bacon be cooked
first?

You can use uncooked bacon - but leave it in the water until
the bacon is cooked.  Personally, boiled bacon is not high on
my list of favorite foods...

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com



___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com




___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crackpot

[Curly McLain via Mercedes]

I have had a rice cooker, a wok and a bamboo steamer for nearly 40 
years, and we use them regularly.


I also ate mexican food long before there were any mexican 
restaurants.  We had a tortilla press in the 60s and used it.  Also 
early adopters of croissants (baking and selling), yogurt, (and 
making) frozen yogurt (for sale), Mixed Veg noddles and hard cider 
(licensed winery) and other foods, often before they became trendy in 
Collyphonia.


Choice of food, or food prep methods has NO correleation or cause or 
effect related to belief in the Constitution, the Bill of Rights or 
the Country.



red sez: Grant cooks like a California liberal.  Awesome!



___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[Andrew Strasfogel via Mercedes]

Using a crockpot runs counter to what I learned in school - that cooking
destroys vitamins. Therefore, the less cooking time the more vitamins are
preserved.  I usually steam veggies for a couple minutes, then turn off the
heat for 3 or 4 more mins. with the lid on.  I also grill whenever
possible.

Grilled corn:  Soak unhusked ears in the sink for 15 minutes or longer.
Grill on a propane grill (H) for 7.5 minutes, then turn and cook for
another 7.5 mins.  Remove and place in a paper bag to cool slightly.  Then
husk and devour.

On Fri, Sep 18, 2015 at 2:07 PM, fmiser via Mercedes 
wrote:

> > archer75--- wrote:
> >
> > No one addressed the technique of
> > cooking raw vegetables, and there was much dispute about
> > how much water should be added.
>
> Crockpot cooking is boiling food - even if the water never
> actually boils.
>
> > The opinions on the 'net varied from a half cup of water to
> > covering the vegetables with water (what I did).
>
> All the crockpots I'm familiar with have the heating element
> half way up the side!  That means most of the time you will
> want liquid at least that deep to transfer the heat to the
> food.
>
> > it would be better to have vegetablesL flavorful enough to
> > be eaten without any butter, meat, or flavoring like we did
> > in Indiana during WW-2.
>
> Hmm.  Maybe it's the vegetables?  Or maybe in WW-II you ate
> steamed vegetables.
>
> To steam them, put only enough water in to not run dry during
> the heating process.  Then heat the water to boiling in a
> enclosed container with the food and let the steam from the
> boiling water do the cooking.  With no liquid contact, very
> little of the flavor and nutrients are lost.  The heat can
> come from a stove burner or a microwave.
>
> > P.S.2: If I put uncooked bacon in with the vegetable, will
> > that flavor the vegetables or must the bacon be cooked
> > first?
>
> You can use uncooked bacon - but leave it in the water until
> the bacon is cooked.  Personally, boiled bacon is not high on
> my list of favorite foods...
>
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>
>
___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[Greg Fiorentino via Mercedes]

Note:

What Curt said, but if you wash or rinse the vegetables, then the water that
clings to them is enough. I'm thinking green beans or asparagus here. Some
veggies are great on the grill. Zucchini is a good example: cut them in
quarters lengthwise, put them on a hot grill for about 2 minutes on each of
the 3 sides for a total of about 6 minutes. This should produce some grill
marks. pile them up on a serving plate. They will soften a bit sitting piled
up like that. Season (I just use a bit of Italian dressing) and serve.

If you want to use a crock pot for vegetables, use a temperature controller
device (PID) and keep the vegetables in a vacuum-sealed bag. This technique
is known as sous vide. This technique is wonderful for meat.

Greg

-Original Message-
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Curt
Raymond via Mercedes
Sent: Friday, September 18, 2015 6:18 AM
To: Mercedes Discussion List
Cc: Curt Raymond
Subject: Re: [MBZ] OT: Cooking in a Crockpot

Boiled veggies taste terrible, they have no place in a crock pot.
Put 'em in a covered dish in the microwave with a little water. Cook on high
for 4-5 minutes or until they hit your favorite degree of done-ness. They'll
be faux steamed and taste much better.
Something like asparagus do in the oven, put it on a baking sheet, cover
with olive oil, salt and pepper to taste. Bake at 350-400 for around 10
minutes until soft. I usually cover with foil for baking as the oil might
smoke.
Do kale in a frying pan with butter. Rinse the leaves first and the water on
them will help them steam. Much more flavor than boiling. This is best with
young leaves which are more tender, older ones might be tough and should be
boiled instead.
-Curt

  From: archer75--- via Mercedes <mercedes@okiebenz.com>
 To: Mercedes Discussion List <mercedes@okiebenz.com> 
Cc: "arche...@embarqmail.com" <arche...@embarqmail.com> 
 Sent: Friday, September 18, 2015 9:10 AM
 Subject: [MBZ] OT: Cooking in a Crockpot
   
Since there are several knowledgeable cooks on the list, I have a questio:

Because nearly all canned vegetables have a lot of salt, as well as some of
the frozen vegetables, I bought an 8 quart crock pot/slow cooker that has 4
settings; 4 and 6 hours on high, and 8 and 10 hours on low; with the
intention of cooking raw vegetable in such a way that I can't under-cook,
over-cook, or mess them up in other ways.

No cooking instructions came with the crock pot, and the instructions on the
'net were nearly all about cooking complicated recipes. No one addressed the
technique of cooking raw vegetables, and there was much dispute about how
much water should be added.

I dumped the 3 to 4 quarts of raw vegetable in the pot, covered them with
water and set the pot on 8 hours and low temperature. When it was done, none
of the water seemed to have evaporated and the vegetables had sunk below the
surface. Some of the vegetables seemed to have lost their flavor, so I'm
wondering how little water can be used when cooking raw vegetables since
that improves the flavor according to several on the 'net?

The opinions on the 'net varied from a half cup of water to covering the
vegetables with water (what I did).

With a lot of butter and a couple of chicken sausages cut up on top and
reheated in the microwave, the vegetable were pretty good, but it would be
better to have vegetables flavorful enough to be eaten without any butter,
meat, or flavoring like we did in Indiana during WW-2.
Thanks,

Gerry

P.S. The pot is the "Crockpot" brand if that means anything.

P.S.2: If I put uncooked bacon in with the vegetable, will that flavor the
vegetables or must the bacon be cooked first?




___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com



   
___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com


___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[Andrew Strasfogel via Mercedes]

Grant cooks like a California liberal.  Awesome!

On Fri, Sep 18, 2015 at 2:28 PM, G Mann via Mercedes 
wrote:

> I much prefer a bamboo steamer set over a Wok.
>
> The Wok quickly heats a cup or so of water to make steam, the bamboo
> steamer is just porous enough let the steam flow across the veggies yet
> steam them. No loss of flavor, and vegetables retain some of the natural
> crispness of fresh vegetable, which adds to the food experience.
>
> Someone mentioned asparagus.
> I use a microwave to get perfect asparagus every time. Once you do it this
> way, you will also.
>
> 1. Prep a plate of asparagus [serving for about 4] the normal way by
> snapping the woody ends off. [1 lb of asparagus about fills a dinner plate
> and makes 4 nice servings]
> 2. Add fresh chopped cilantro to taste.
> 3. Add a bit of chopped garlic to taste.
> 4. Add a few pinches of hand rubbed sage [again to taste].
> 5. Add a good portion of butter slices distributed across the asparagus.
> 6. Drizzle of EVO
> 7. A pinch of sea salt and fresh ground pepper.
>
> Cover this stack of goodness with an inverted dinner plate [same size] and
> place in microwave for 4 minutes [caution.. some microwaves are more or
> less powerful so you need to adjust cook time to fit]
>
> The asparagus will steam to perfection in it's own moisture when done this
> way.. I like to let the plate stand for another minute after cooking which
> lets all the spice flavors permeate the asparagus. Then serve.
>
> You will find the asparagus is nicely cooked.. retains just the right
> amount of "firmness" [never soggy or slimy like oven cooked] and the
> infusion of spices add layers of flavor never before found in asparagus.
>
> You may find some other favorite spices to add, I sometimes do.. never yet
> had a complaint.. often had compliments..
>
>
>
> On Fri, Sep 18, 2015 at 11:07 AM, fmiser via Mercedes <
> mercedes@okiebenz.com
> > wrote:
>
> > > archer75--- wrote:
> > >
> > > No one addressed the technique of
> > > cooking raw vegetables, and there was much dispute about
> > > how much water should be added.
> >
> > Crockpot cooking is boiling food - even if the water never
> > actually boils.
> >
> > > The opinions on the 'net varied from a half cup of water to
> > > covering the vegetables with water (what I did).
> >
> > All the crockpots I'm familiar with have the heating element
> > half way up the side!  That means most of the time you will
> > want liquid at least that deep to transfer the heat to the
> > food.
> >
> > > it would be better to have vegetablesL flavorful enough to
> > > be eaten without any butter, meat, or flavoring like we did
> > > in Indiana during WW-2.
> >
> > Hmm.  Maybe it's the vegetables?  Or maybe in WW-II you ate
> > steamed vegetables.
> >
> > To steam them, put only enough water in to not run dry during
> > the heating process.  Then heat the water to boiling in a
> > enclosed container with the food and let the steam from the
> > boiling water do the cooking.  With no liquid contact, very
> > little of the flavor and nutrients are lost.  The heat can
> > come from a stove burner or a microwave.
> >
> > > P.S.2: If I put uncooked bacon in with the vegetable, will
> > > that flavor the vegetables or must the bacon be cooked
> > > first?
> >
> > You can use uncooked bacon - but leave it in the water until
> > the bacon is cooked.  Personally, boiled bacon is not high on
> > my list of favorite foods...
> >
> > ___
> > http://www.okiebenz.com
> >
> > To search list archives http://www.okiebenz.com/archive/
> >
> > To Unsubscribe or change delivery options go to:
> > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> >
> >
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>
>
___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[fmiser via Mercedes]

> archer75--- wrote:
> 
> No one addressed the technique of
> cooking raw vegetables, and there was much dispute about
> how much water should be added.

Crockpot cooking is boiling food - even if the water never
actually boils.

> The opinions on the 'net varied from a half cup of water to
> covering the vegetables with water (what I did).

All the crockpots I'm familiar with have the heating element
half way up the side!  That means most of the time you will
want liquid at least that deep to transfer the heat to the
food.

> it would be better to have vegetablesL flavorful enough to
> be eaten without any butter, meat, or flavoring like we did
> in Indiana during WW-2.

Hmm.  Maybe it's the vegetables?  Or maybe in WW-II you ate
steamed vegetables.

To steam them, put only enough water in to not run dry during
the heating process.  Then heat the water to boiling in a
enclosed container with the food and let the steam from the
boiling water do the cooking.  With no liquid contact, very
little of the flavor and nutrients are lost.  The heat can
come from a stove burner or a microwave.

> P.S.2: If I put uncooked bacon in with the vegetable, will
> that flavor the vegetables or must the bacon be cooked
> first?

You can use uncooked bacon - but leave it in the water until
the bacon is cooked.  Personally, boiled bacon is not high on
my list of favorite foods...

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[archer75--- via Mercedes]

fmiser wrote:
> Crockpot cooking is boiling food - even if the water never
> actually boils.
 
> All the crockpots I'm familiar with have the heating element
> half way up the side!  That means most of the time you will
> want liquid at least that deep to transfer the heat to the
> food.

> To steam them, put only enough water in to not run dry during
> the heating process.  Then heat the water to boiling in a
> enclosed container with the food and let the steam from the
> boiling water do the cooking.  With no liquid contact, very
> little of the flavor and nutrients are lost.  The heat can
> come from a stove burner or a microwave.

> You can use uncooked bacon - but leave it in the water until
> the bacon is cooked.  Personally, boiled bacon is not high on
> my list of favorite foods...

Bacon is added to green beans and other vegetables for flavor down here in 
Florida. I don't think everyone eats the bacon; at least I don't.
I've never had a crockpot apart. Are the heating strips only in the sides?
Gerry

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[archer75--- via Mercedes]

Rich Thomas wrote:
> The problem is that you are boiling them until they are completely dead, 
> the nutrients and flavors are gone -- the Suthrun way of cooking like my 
> mother and grandmothers all did!  Best thing for veggies is to steam 
> them for a few minutes, blanch them in some boiling water for a few 
> minutes, or saute in some olive oil (and maybe a touch of butter for 
> some more flavor) with just a bit of salt to punch up the flavor, maybe 
> some garlic and lemon juice, or pepper or a bit of curry powder, etc. 
> right at the end.  Unless you are making a veg soup, boiling them for so 
> long really gets you nothing.  Plus this process only takes a few 
> minutes and the veggies taste like they are fresh, and actually have 
> flavor and crunch and taste!
> Crock pots are great for stews and such where you want low and slow and 
> the flavors to mingle, but I wouldn't do veg in them.  Steaming is nice 
> too because with one pot and a steamer basket you can throw in a piece 
> of chicken, potatoes, onions, carrots, cabbage, anything else and in a 
> very short time have a whole dinner ready to go.
> BTW anything will taste good "with a lot of butter"!!!
> --R

Okay, I'll save the crockpot mostly for fish chowder which is especially good 
when made with grouper.
Know what you mean about the Southern way of cooking which was also popular in 
the midwest when I was a kid. Everything got boiled or fried in a skillet with 
lard.
Gerry

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[archer75--- via Mercedes]

Andrew Strasfogel wrote:
> Using a crockpot runs counter to what I learned in school - that cooking
> destroys vitamins. Therefore, the less cooking time the more vitamins are
> preserved.  I usually steam veggies for a couple minutes, then turn off the 
> heat for 3 or 4 more mins. with the lid on.  I also grill whenever
> possible.
> 
> Grilled corn:  Soak unhusked ears in the sink for 15 minutes or longer.
> Grill on a propane grill (H) for 7.5 minutes, then turn and cook for
> another 7.5 mins.  Remove and place in a paper bag to cool slightly.  Then
> husk and devour.

I'll pass the corn recipe on to SIL who has a grill. Maybe it will taste better 
than the tasteless corn-on-the-cob I've cooked in a microwave. 
The boiled, garden raised corn I ate as a child was much better.
Gerry

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[archer75--- via Mercedes]

Greg Fiorentino wrote:
> Note:
> What Curt said, but if you wash or rinse the vegetables, then the water that 
> clings to them is enough. I'm thinking green beans or asparagus here. Some 
> veggies are great on the grill. Zucchini is a good example: cut them in
> quarters lengthwise, put them on a hot grill for about 2 minutes on each of 
> the 3 sides for a total of about 6 minutes. This should produce some grill 
> marks. pile them up on a serving plate. They will soften a bit sitting piled
> up like that. Season (I just use a bit of Italian dressing) and serve.
> 
> If you want to use a crock pot for vegetables, use a temperature controller
> device (PID) and keep the vegetables in a vacuum-sealed bag. This technique
> is known as sous vide. This technique is wonderful for meat.
> Greg

I made a plug-in rig using a wall switch/dimmer that I think uses pulse width 
modulation. That should reduce the temp in the crockpot which has only fixed 
temps. Is that what you mean?

Vacuum sealed bag cooking sounds interesting. Been tempted to buy a sealer and 
bags for other purposes, so maybe I'll get one and try it.
Gerry 

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crackpot

[Andrew Strasfogel via Mercedes]

You can deny it all you want but you're a culinary L as much as Grant.

On Fri, Sep 18, 2015 at 9:38 PM, Curly McLain via Mercedes <
mercedes@okiebenz.com> wrote:

> I have had a rice cooker, a wok and a bamboo steamer for nearly 40 years,
> and we use them regularly.
>
> I also ate mexican food long before there were any mexican restaurants.
> We had a tortilla press in the 60s and used it.  Also early adopters of
> croissants (baking and selling), yogurt, (and making) frozen yogurt (for
> sale), Mixed Veg noddles and hard cider (licensed winery) and other foods,
> often before they became trendy in Collyphonia.
>
> Choice of food, or food prep methods has NO correleation or cause or
> effect related to belief in the Constitution, the Bill of Rights or the
> Country.
>
> red sez: Grant cooks like a California liberal.  Awesome!
>>
>>
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>
>
___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crackpot

[Mountain Man via Mercedes]

We need that Hawaian sweet bread recipe from Curly.
Please.
mao

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[archer75--- via Mercedes]

Curt wrote:
> Boiled veggies taste terrible, they have no place in a crock pot.
> Put 'em in a covered dish in the microwave with a little water. Cook on high 
> for 4-5 minutes or until they hit your favorite degree of done-ness. They'll 
> be faux steamed and taste much better.
> Something like asparagus do in the oven, put it on a baking sheet, cover with 
> olive oil, salt and pepper to taste. Bake at 350-400 for around 10 minutes 
> until soft. I usually cover with foil for baking as the oil might smoke.
> Do kale in a frying pan with butter. Rinse the leaves first and the water on 
> them will help them steam. Much more flavor than boiling. This is best with 
> young leaves which are more tender, older ones might be tough and should be 
> boiled instead.
> -Curt

Can other leafy greens such as turnip greens be cooked the same way as kale?

Gerry

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[archer75--- via Mercedes]

G Mann  wrote:
> > I much prefer a bamboo steamer set over a Wok.
> > The Wok quickly heats a cup or so of water to make steam, the bamboo
> > steamer is just porous enough let the steam flow across the veggies yet
> > steam them. No loss of flavor, and vegetables retain some of the natural
> > crispness of fresh vegetable, which adds to the food experience.
> >
> > Someone mentioned asparagus.
> > I use a microwave to get perfect asparagus every time. Once you do it this 
> > way, you will also.
> >
> > 1. Prep a plate of asparagus [serving for about 4] the normal way by
> > snapping the woody ends off. [1 lb of asparagus about fills a dinner plate 
> > and makes 4 nice servings]
> > 2. Add fresh chopped cilantro to taste.
> > 3. Add a bit of chopped garlic to taste.
> > 4. Add a few pinches of hand rubbed sage [again to taste].
> > 5. Add a good portion of butter slices distributed across the asparagus.
> > 6. Drizzle of EVO
> > 7. A pinch of sea salt and fresh ground pepper.
> > Cover this stack of goodness with an inverted dinner plate [same size] and 
> > place in microwave for 4 minutes [caution.. some microwaves are more or
> > less powerful so you need to adjust cook time to fit]
> > The asparagus will steam to perfection in it's own moisture when done this 
> > way.. I like to let the plate stand for another minute after cooking which 
> > lets all the spice flavors permeate the asparagus. Then serve.
> > You will find the asparagus is nicely cooked.. retains just the right
> > amount of "firmness" [never soggy or slimy like oven cooked] and the
> > infusion of spices add layers of flavor never before found in asparagus.
> > You may find some other favorite spices to add, I sometimes do.. never yet 
> > had a complaint.. often had compliments..

I'll get a bamboo steamer and try your technique for asparagus. I'll also pass 
this on to daughter who cooks a lot of asparagus.
I don't have a wok but maybe I could set it on a rack in a deep pressure cooker?

Gerry


___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[archer75--- via Mercedes]

On Fri, 18 Sep 2015 11:47:47 -0500
Mountain Man via Mercedes  wrote:

> And...
> Don't try to infuse raw garlic in to olive oil.
> I wanted to do that the other day and someone looked it up on internet
> and my sons already knew.  Botulism probable from anaerobic condition
> in oil.  Okay, so saute garlic in oil on pan and proceed.
> Someone please tell us where ChowdahQ will be - thanks.
> mao

Botulism germs already in the garlic? Didn't know that.
Gerry 

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[archer75--- via Mercedes]

Randy Bennell wrote:
> Crockpot is for things that need to be slow cooked, like stew, chili 
> etc. We also have found that it does a good job on lasagna.
> RB

It should be useful for family get-togethers and parties since it can be left 
on the warm setting and people can help themselves. Is pea soup as popular in 
your part of Canada as it is in Eastern Canada? Neighbor lady from Quebec fed 
me some years ago which was exceptionally good.
Around the same time, bosses Italian mother-in-law fed me lentil soup which was 
also very good.
Gerry

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

[MBZ] OT: Cooking in a Crockpot

[archer75--- via Mercedes]

Since there are several knowledgeable cooks on the list, I have a questio:

Because nearly all canned vegetables have a lot of salt, as well as some of the 
frozen vegetables, I bought an 8 quart crock pot/slow cooker that has 4 
settings; 4 and 6 hours on high, and 8 and 10 hours on low; with the intention 
of cooking raw vegetable in such a way that I can't under-cook, over-cook, or 
mess them up in other ways.

No cooking instructions came with the crock pot, and the instructions on the 
'net were nearly all about cooking complicated recipes. No one addressed the 
technique of cooking raw vegetables, and there was much dispute about how much 
water should be added.

I dumped the 3 to 4 quarts of raw vegetable in the pot, covered them with water 
and set the pot on 8 hours and low temperature. When it was done, none of the 
water seemed to have evaporated and the vegetables had sunk below the surface. 
Some of the vegetables seemed to have lost their flavor, so I'm wondering how 
little water can be used when cooking raw vegetables since that improves the 
flavor according to several on the 'net?

The opinions on the 'net varied from a half cup of water to covering the 
vegetables with water (what I did).

With a lot of butter and a couple of chicken sausages cut up on top and 
reheated in the microwave, the vegetable were pretty good, but it would be 
better to have vegetables flavorful enough to be eaten without any butter, 
meat, or flavoring like we did in Indiana during WW-2.
Thanks,

Gerry

P.S. The pot is the "Crockpot" brand if that means anything.

P.S.2: If I put uncooked bacon in with the vegetable, will that flavor the 
vegetables or must the bacon be cooked first?




___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[Curt Raymond via Mercedes]

Boiled veggies taste terrible, they have no place in a crock pot.
Put 'em in a covered dish in the microwave with a little water. Cook on high 
for 4-5 minutes or until they hit your favorite degree of done-ness. They'll be 
faux steamed and taste much better.
Something like asparagus do in the oven, put it on a baking sheet, cover with 
olive oil, salt and pepper to taste. Bake at 350-400 for around 10 minutes 
until soft. I usually cover with foil for baking as the oil might smoke.
Do kale in a frying pan with butter. Rinse the leaves first and the water on 
them will help them steam. Much more flavor than boiling. This is best with 
young leaves which are more tender, older ones might be tough and should be 
boiled instead.
-Curt

  From: archer75--- via Mercedes <mercedes@okiebenz.com>
 To: Mercedes Discussion List <mercedes@okiebenz.com> 
Cc: "arche...@embarqmail.com" <arche...@embarqmail.com> 
 Sent: Friday, September 18, 2015 9:10 AM
 Subject: [MBZ] OT: Cooking in a Crockpot
   
Since there are several knowledgeable cooks on the list, I have a questio:

Because nearly all canned vegetables have a lot of salt, as well as some of the 
frozen vegetables, I bought an 8 quart crock pot/slow cooker that has 4 
settings; 4 and 6 hours on high, and 8 and 10 hours on low; with the intention 
of cooking raw vegetable in such a way that I can't under-cook, over-cook, or 
mess them up in other ways.

No cooking instructions came with the crock pot, and the instructions on the 
'net were nearly all about cooking complicated recipes. No one addressed the 
technique of cooking raw vegetables, and there was much dispute about how much 
water should be added.

I dumped the 3 to 4 quarts of raw vegetable in the pot, covered them with water 
and set the pot on 8 hours and low temperature. When it was done, none of the 
water seemed to have evaporated and the vegetables had sunk below the surface. 
Some of the vegetables seemed to have lost their flavor, so I'm wondering how 
little water can be used when cooking raw vegetables since that improves the 
flavor according to several on the 'net?

The opinions on the 'net varied from a half cup of water to covering the 
vegetables with water (what I did).

With a lot of butter and a couple of chicken sausages cut up on top and 
reheated in the microwave, the vegetable were pretty good, but it would be 
better to have vegetables flavorful enough to be eaten without any butter, 
meat, or flavoring like we did in Indiana during WW-2.
Thanks,

Gerry

P.S. The pot is the "Crockpot" brand if that means anything.

P.S.2: If I put uncooked bacon in with the vegetable, will that flavor the 
vegetables or must the bacon be cooked first?




___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com



   
___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[Rich Thomas via Mercedes]

The problem is that you are boiling them until they are completely dead, 
the nutrients and flavors are gone -- the Suthrun way of cooking like my 
mother and grandmothers all did!  Best thing for veggies is to steam 
them for a few minutes, blanch them in some boiling water for a few 
minutes, or saute in some olive oil (and maybe a touch of butter for 
some more flavor) with just a bit of salt to punch up the flavor, maybe 
some garlic and lemon juice, or pepper or a bit of curry powder, etc. 
right at the end.  Unless you are making a veg soup, boiling them for so 
long really gets you nothing.  Plus this process only takes a few 
minutes and the veggies taste like they are fresh, and actually have 
flavor and crunch and taste!


Crock pots are great for stews and such where you want low and slow and 
the flavors to mingle, but I wouldn't do veg in them.  Steaming is nice 
too because with one pot and a steamer basket you can throw in a piece 
of chicken, potatoes, onions, carrots, cabbage, anything else and in a 
very short time have a whole dinner ready to go.


BTW anything will taste good "with a lot of butter"!!!

--R


On 9/18/15 9:10 AM, archer75--- via Mercedes wrote:

Since there are several knowledgeable cooks on the list, I have a questio:

Because nearly all canned vegetables have a lot of salt, as well as some of the 
frozen vegetables, I bought an 8 quart crock pot/slow cooker that has 4 
settings; 4 and 6 hours on high, and 8 and 10 hours on low; with the intention 
of cooking raw vegetable in such a way that I can't under-cook, over-cook, or 
mess them up in other ways.

No cooking instructions came with the crock pot, and the instructions on the 
'net were nearly all about cooking complicated recipes. No one addressed the 
technique of cooking raw vegetables, and there was much dispute about how much 
water should be added.

I dumped the 3 to 4 quarts of raw vegetable in the pot, covered them with water 
and set the pot on 8 hours and low temperature. When it was done, none of the 
water seemed to have evaporated and the vegetables had sunk below the surface. 
Some of the vegetables seemed to have lost their flavor, so I'm wondering how 
little water can be used when cooking raw vegetables since that improves the 
flavor according to several on the 'net?

The opinions on the 'net varied from a half cup of water to covering the 
vegetables with water (what I did).

With a lot of butter and a couple of chicken sausages cut up on top and 
reheated in the microwave, the vegetable were pretty good, but it would be 
better to have vegetables flavorful enough to be eaten without any butter, 
meat, or flavoring like we did in Indiana during WW-2.
Thanks,

Gerry

P.S. The pot is the "Crockpot" brand if that means anything.

P.S.2: If I put uncooked bacon in with the vegetable, will that flavor the 
vegetables or must the bacon be cooked first?




___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com





___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[Mountain Man via Mercedes]

And...
Don't try to infuse raw garlic in to olive oil.
I wanted to do that the other day and someone looked it up on internet
and my sons already knew.  Botulism probable from anaerobic condition
in oil.  Okay, so saute garlic in oil on pan and proceed.
Someone please tell us where ChowdahQ will be - thanks.
mao

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[G Mann via Mercedes]

I much prefer a bamboo steamer set over a Wok.

The Wok quickly heats a cup or so of water to make steam, the bamboo
steamer is just porous enough let the steam flow across the veggies yet
steam them. No loss of flavor, and vegetables retain some of the natural
crispness of fresh vegetable, which adds to the food experience.

Someone mentioned asparagus.
I use a microwave to get perfect asparagus every time. Once you do it this
way, you will also.

1. Prep a plate of asparagus [serving for about 4] the normal way by
snapping the woody ends off. [1 lb of asparagus about fills a dinner plate
and makes 4 nice servings]
2. Add fresh chopped cilantro to taste.
3. Add a bit of chopped garlic to taste.
4. Add a few pinches of hand rubbed sage [again to taste].
5. Add a good portion of butter slices distributed across the asparagus.
6. Drizzle of EVO
7. A pinch of sea salt and fresh ground pepper.

Cover this stack of goodness with an inverted dinner plate [same size] and
place in microwave for 4 minutes [caution.. some microwaves are more or
less powerful so you need to adjust cook time to fit]

The asparagus will steam to perfection in it's own moisture when done this
way.. I like to let the plate stand for another minute after cooking which
lets all the spice flavors permeate the asparagus. Then serve.

You will find the asparagus is nicely cooked.. retains just the right
amount of "firmness" [never soggy or slimy like oven cooked] and the
infusion of spices add layers of flavor never before found in asparagus.

You may find some other favorite spices to add, I sometimes do.. never yet
had a complaint.. often had compliments..



On Fri, Sep 18, 2015 at 11:07 AM, fmiser via Mercedes  wrote:

> > archer75--- wrote:
> >
> > No one addressed the technique of
> > cooking raw vegetables, and there was much dispute about
> > how much water should be added.
>
> Crockpot cooking is boiling food - even if the water never
> actually boils.
>
> > The opinions on the 'net varied from a half cup of water to
> > covering the vegetables with water (what I did).
>
> All the crockpots I'm familiar with have the heating element
> half way up the side!  That means most of the time you will
> want liquid at least that deep to transfer the heat to the
> food.
>
> > it would be better to have vegetablesL flavorful enough to
> > be eaten without any butter, meat, or flavoring like we did
> > in Indiana during WW-2.
>
> Hmm.  Maybe it's the vegetables?  Or maybe in WW-II you ate
> steamed vegetables.
>
> To steam them, put only enough water in to not run dry during
> the heating process.  Then heat the water to boiling in a
> enclosed container with the food and let the steam from the
> boiling water do the cooking.  With no liquid contact, very
> little of the flavor and nutrients are lost.  The heat can
> come from a stove burner or a microwave.
>
> > P.S.2: If I put uncooked bacon in with the vegetable, will
> > that flavor the vegetables or must the bacon be cooked
> > first?
>
> You can use uncooked bacon - but leave it in the water until
> the bacon is cooked.  Personally, boiled bacon is not high on
> my list of favorite foods...
>
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>
>
___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking in a Crockpot

[Curt Raymond via Mercedes]

If you do meat in a crock pot you can do the non-fragile veggies like celery 
and carrots but stuff like green beans should be added very late, just 10 
minutes or so before you serve.
-Curt

  From: Rich Thomas via Mercedes <mercedes@okiebenz.com>
 To: mercedes@okiebenz.com 
Cc: Rich Thomas <richthomas79td...@constructivity.net> 
 Sent: Friday, September 18, 2015 9:30 AM
 Subject: Re: [MBZ] OT: Cooking in a Crockpot
   
The problem is that you are boiling them until they are completely dead, 
the nutrients and flavors are gone -- the Suthrun way of cooking like my 
mother and grandmothers all did!  Best thing for veggies is to steam 
them for a few minutes, blanch them in some boiling water for a few 
minutes, or saute in some olive oil (and maybe a touch of butter for 
some more flavor) with just a bit of salt to punch up the flavor, maybe 
some garlic and lemon juice, or pepper or a bit of curry powder, etc. 
right at the end.  Unless you are making a veg soup, boiling them for so 
long really gets you nothing.  Plus this process only takes a few 
minutes and the veggies taste like they are fresh, and actually have 
flavor and crunch and taste!

Crock pots are great for stews and such where you want low and slow and 
the flavors to mingle, but I wouldn't do veg in them.  Steaming is nice 
too because with one pot and a steamer basket you can throw in a piece 
of chicken, potatoes, onions, carrots, cabbage, anything else and in a 
very short time have a whole dinner ready to go.

BTW anything will taste good "with a lot of butter"!!!

--R


On 9/18/15 9:10 AM, archer75--- via Mercedes wrote:
> Since there are several knowledgeable cooks on the list, I have a questio:
>
> Because nearly all canned vegetables have a lot of salt, as well as some of 
> the frozen vegetables, I bought an 8 quart crock pot/slow cooker that has 4 
> settings; 4 and 6 hours on high, and 8 and 10 hours on low; with the 
> intention of cooking raw vegetable in such a way that I can't under-cook, 
> over-cook, or mess them up in other ways.
>
> No cooking instructions came with the crock pot, and the instructions on the 
> 'net were nearly all about cooking complicated recipes. No one addressed the 
> technique of cooking raw vegetables, and there was much dispute about how 
> much water should be added.
>
> I dumped the 3 to 4 quarts of raw vegetable in the pot, covered them with 
> water and set the pot on 8 hours and low temperature. When it was done, none 
> of the water seemed to have evaporated and the vegetables had sunk below the 
> surface. Some of the vegetables seemed to have lost their flavor, so I'm 
> wondering how little water can be used when cooking raw vegetables since that 
> improves the flavor according to several on the 'net?
>
> The opinions on the 'net varied from a half cup of water to covering the 
> vegetables with water (what I did).
>
> With a lot of butter and a couple of chicken sausages cut up on top and 
> reheated in the microwave, the vegetable were pretty good, but it would be 
> better to have vegetables flavorful enough to be eaten without any butter, 
> meat, or flavoring like we did in Indiana during WW-2.
> Thanks,
>
> Gerry
>
> P.S. The pot is the "Crockpot" brand if that means anything.
>
> P.S.2: If I put uncooked bacon in with the vegetable, will that flavor the 
> vegetables or must the bacon be cooked first?
>
>
>
>
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com


>
>


___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com



  
___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking Sous Vide

[Craig]

On Thu, 19 Sep 2013 12:02:50 -0700 Greg Fiorentino
gf...@dslnorthwest.net wrote:

 I have been curious about this technique for the last few years, toying
 with the idea of springing for the $400 or so for the early consumer
 grade water oven.  I was deterred by the price and also the lack of
 space for such an appliance in my kitchen.

   

 Does any of you do this?

Never heard of it before, so I looked it up:

  https://en.wikipedia.org/wiki/Sous-vide
  Sous-vide (/suːˈviːd/; French for under vacuum)[1] is a method of
  cooking food sealed in airtight plastic bags in a water bath for
  longer than normal cooking times -- 72 hours in some cases -- at an
  accurately regulated temperature much lower than normally used for
  cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats
  and higher for vegetables. The intention is to cook the item evenly,
  and not to overcook the outside while still keeping the inside at
  the same doneness, keeping the food juicier.


The article continues on, talking about History, Essential features,
Limitations, Modern use, Temperature control, and Safety.

In particular, Clostridium botulinum bacteria can grow in food in the
absence of oxygen and produce the deadly botulinum toxin, so sous-vide
cooking must be performed under carefully controlled conditions to avoid
botulism poisoning.[12]


Craig

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking Sous Vide

[Rich Thomas]

Some people have taken a Crockpot and a simple Arduino controller to 
make one of those things for cheap money.  Basically a thermo sensor and 
a relay to control the Crockpot, maybe $30 worth of parts and some 
simple programming.  This is very easy to do even as a beginner project 
as I think there are instructables about it, I have seen various sites 
with such things and all the details.


--R


On 9/19/13 3:02 PM, Greg Fiorentino wrote:

I have been curious about this technique for the last few years, toying with
the idea of springing for the $400 or so for the early consumer grade water
oven.  I was deterred by the price and also the lack of space for such an
appliance in my kitchen.  A few months back I happened upon a sous vide duck
breast menu item in a restaurant, and had to give it a try.  It was
astonishingly good!

  


So, when I happened upon this item:

  


http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088
OTON4/ref=sr_1_1?ie=UTF8
http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B008
8OTON4/ref=sr_1_1?ie=UTF8qid=1379616851sr=8-1keywords=dork+sous+vide
qid=1379616851sr=8-1keywords=dork+sous+vide

  


or

  


http://tinyurl.com/p7m9d66

  


for only $99, I had to go for it.  It works with the el cheapo crockpot or
rice cooker you already own.  It can produce meals like those served at the
French Laundry or other top end restaurants with minimal effort.  It makes
the best beef, fish or chicken you have ever experienced.  It can safely
cook rare hamburger or pork or chicken at lower temperatures than would
otherwise be unsafe.  You can cook beef cuts for extended periods of time
(24-48 hours or more) and still have them as rare as you like, but with the
connective tissue and gristle softened by the long cooking.

  


Does any of you do this?

  


Greg

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com




___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking Sous Vide

[Randy Bennell]

If one heated the sealed bags at higher temperatures, they might explode??

Randy


On 19/09/2013 3:45 PM, Craig wrote:

On Thu, 19 Sep 2013 12:02:50 -0700 Greg Fiorentino
gf...@dslnorthwest.net wrote:


I have been curious about this technique for the last few years, toying
with the idea of springing for the $400 or so for the early consumer
grade water oven.  I was deterred by the price and also the lack of
space for such an appliance in my kitchen.



Does any of you do this?

Never heard of it before, so I looked it up:

   https://en.wikipedia.org/wiki/Sous-vide
   Sous-vide (/suːˈviːd/; French for under vacuum)[1] is a method of
   cooking food sealed in airtight plastic bags in a water bath for
   longer than normal cooking times -- 72 hours in some cases -- at an
   accurately regulated temperature much lower than normally used for
   cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats
   and higher for vegetables. The intention is to cook the item evenly,
   and not to overcook the outside while still keeping the inside at
   the same doneness, keeping the food juicier.


The article continues on, talking about History, Essential features,
Limitations, Modern use, Temperature control, and Safety.

In particular, Clostridium botulinum bacteria can grow in food in the
absence of oxygen and produce the deadly botulinum toxin, so sous-vide
cooking must be performed under carefully controlled conditions to avoid
botulism poisoning.[12]


Craig

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com



___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

[MBZ] OT: Cooking Sous Vide

[Greg Fiorentino]

I have been curious about this technique for the last few years, toying with
the idea of springing for the $400 or so for the early consumer grade water
oven.  I was deterred by the price and also the lack of space for such an
appliance in my kitchen.  A few months back I happened upon a sous vide duck
breast menu item in a restaurant, and had to give it a try.  It was
astonishingly good!

 

So, when I happened upon this item:

 

http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088
OTON4/ref=sr_1_1?ie=UTF8
http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B008
8OTON4/ref=sr_1_1?ie=UTF8qid=1379616851sr=8-1keywords=dork+sous+vide
qid=1379616851sr=8-1keywords=dork+sous+vide

 

or

 

http://tinyurl.com/p7m9d66

 

for only $99, I had to go for it.  It works with the el cheapo crockpot or
rice cooker you already own.  It can produce meals like those served at the
French Laundry or other top end restaurants with minimal effort.  It makes
the best beef, fish or chicken you have ever experienced.  It can safely
cook rare hamburger or pork or chicken at lower temperatures than would
otherwise be unsafe.  You can cook beef cuts for extended periods of time
(24-48 hours or more) and still have them as rare as you like, but with the
connective tissue and gristle softened by the long cooking.

 

Does any of you do this?

 

Greg

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking Sous Vide

[Craig]

On Thu, 19 Sep 2013 16:04:29 -0500 Randy Bennell rbenn...@bennell.ca
wrote:

 If one heated the sealed bags at higher temperatures, they might
 explode??

Well, yes, if you make the liquid in the sealed bag boil, of course it
will explode.


Craig

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking Sous Vide

[Greg Fiorentino]

 In particular, Clostridium botulinum bacteria can grow in food in the 
absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking 
must be performed under carefully controlled conditions to avoid botulism 
poisoning.[12]

Is followed by:

Generally speaking, food that is heated and served within four hours is 
considered safe, but meat that is cooked for longer to tenderize must reach a 
temperature of at least 55 °C (131 °F) within four hours and then be kept there 
for sufficient time, in order to pasteurize the meat.

Pasteurization kills the botulism bacteria, but the possibility of hardy 
botulism spores surviving and reactivating once cool remains a concern as with 
many preserved foods, however processed. For that reason, Baldwin's treatise 
specifies precise chilling requirements for cook-chill, so that the botulism 
spores do not have the opportunity to grow or propagate. Pasteurised food can 
then be stored for up to two weeks at around 3 °C (37 °F) sealed within the 
vacuum pack.[4]

If I am going to refrigerate and store pasteurized food, I chill it immediately 
in an ice water bath.  Nothing is idiot-proof.

Greg

-Original Message-
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Craig
Sent: Thursday, September 19, 2013 1:45 PM
To: Mercedes Discussion List
Subject: Re: [MBZ] OT: Cooking Sous Vide

On Thu, 19 Sep 2013 12:02:50 -0700 Greg Fiorentino
gf...@dslnorthwest.net wrote:

 I have been curious about this technique for the last few years, 
 toying with the idea of springing for the $400 or so for the early 
 consumer grade water oven.  I was deterred by the price and also the 
 lack of space for such an appliance in my kitchen.

   

 Does any of you do this?

Never heard of it before, so I looked it up:

  https://en.wikipedia.org/wiki/Sous-vide
  Sous-vide (/suːˈviːd/; French for under vacuum)[1] is a method of
  cooking food sealed in airtight plastic bags in a water bath for
  longer than normal cooking times -- 72 hours in some cases -- at an
  accurately regulated temperature much lower than normally used for
  cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats
  and higher for vegetables. The intention is to cook the item evenly,
  and not to overcook the outside while still keeping the inside at
  the same doneness, keeping the food juicier.


The article continues on, talking about History, Essential features, 
Limitations, Modern use, Temperature control, and Safety.

In particular, Clostridium botulinum bacteria can grow in food in the absence 
of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be 
performed under carefully controlled conditions to avoid botulism 
poisoning.[12]


Craig

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com


___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking Sous Vide

[Craig]

On Thu, 19 Sep 2013 19:05:20 -0400 Rich Thomas
richthomas79td...@constructivity.net wrote:

 Some people have taken a Crockpot and a simple Arduino controller to 
 make one of those things for cheap money.  Basically a thermo sensor
 and a relay to control the Crockpot, maybe $30 worth of parts and some 
 simple programming.  This is very easy to do even as a beginner project 
 as I think there are instructables about it, I have seen various sites 
 with such things and all the details.

Or you could do it the analog route with a wall-wart power source, an
op-amp, a few resistors, a few capacitors, and a relay ...


Craig

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking Sous Vide

[Greg Fiorentino]

The key is that the temperature control should be accurate to within a
degree or so, and keep the water bath constant to that temperature.  I'm
sure that some of you know how to do that and are capable of building such a
device.  I was happy to pay the $99. I already had the $25 slow cooker and
foodsaver vacuum sealer, but Ziploc freezer bags work better for some
things.  The results are well worth it!  

Greg

-Original Message-
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Craig
Sent: Thursday, September 19, 2013 6:14 PM
To: Mercedes Discussion List
Subject: Re: [MBZ] OT: Cooking Sous Vide

On Thu, 19 Sep 2013 19:05:20 -0400 Rich Thomas
richthomas79td...@constructivity.net wrote:

 Some people have taken a Crockpot and a simple Arduino controller to 
 make one of those things for cheap money.  Basically a thermo sensor 
 and a relay to control the Crockpot, maybe $30 worth of parts and some 
 simple programming.  This is very easy to do even as a beginner 
 project as I think there are instructables about it, I have seen 
 various sites with such things and all the details.

Or you could do it the analog route with a wall-wart power source, an
op-amp, a few resistors, a few capacitors, and a relay ...


Craig

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com


___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking

[Archer]

How do you get your vitamin B-12 and Folic Acid?
Gerry
---
From: Wonko the Sane
Rick:
Have him/her email me and I will be happy to assist.
Best web site for this sort of thing is http://www.vegetariantimes.com/
Instead of using chicken broth, suggest vegetable broth. It is sitting right
there on the grocery shelf beside the chicken broth. And the menu is not
limited to vegetable soup. We whip up a really good pot chili here, except
it uses Boca or Morningstar Farms crumbles instead of beef.
I've eaten vegetarian (technically, pescotarian) three times now, this last
time for more than a year. I am yet to go to bed hungry. And to be honest, I
feel much better when I am not eating meat. Yea, that doesn't work for
everyone, but it works for me.
D.

On Sat, Mar 21, 2009 at 10:27 PM, Rick Knoble rickkno...@hotmail.comwrote:

On the subject of cooking...
I have a vegetarian friend at work who is looking for soup recipes
(vegetable soup obviously).
He wouldn't mind a chicken broth base, but he would prefer it to be
vegetable only. Does anyone have recipes? Lt. Don?

Rick Knoble
'85 300 CD
'87 190 DT

___
-- next part --

No virus found in this outgoing message.
Checked by AVG - www.avg.com 
Version: 8.0.238 / Virus Database: 270.11.23/2016 - Release Date: 03/21/09 17:58:00

___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking

[Rich Thomas]

If you coat that beef in some flour/pepper and brown it in some olive 
oil or some such before cooking it, rather than just boiling it 
straightaway, you will get lots more flavor and the flour will thicken 
things up a bit too as it all cooks.


Veggie soup -- go to the store or farm stand and get whatever they have 
fresh. This time of year root veggies are good, as is cabbage.  Get some 
frozen veggies (much better than canned, and cheaper) like beans, corn, 
spinach, kale, okra, etc. and dump it all in a pot.  Add a fair amount 
of canned tomato juice, paste, crushed, chopped, whatever to give liquid 
(and salt, but no extra salt).  THEN, the thing that will really set it 
off and have people asking m what is in that? is to dump in a bit 
of chile powder, some Jamaican curry powder, and just a small bit of 
cinnamon (you really don't want to taste the cinnamon, but just a hint 
will add some really interesting flavor).  I like to make mine more like 
a stew, not too liquidy, but YMMV.  If you REALLY want to make it yummy 
good, take some of all those root veggies, cut up in chunks, toss with 
some olive oil and garlic and pepper and maybe herbs de provence and 
just a touch of salt, put them in a big pan and bake them for 3-45 min 
in the oven to roast them up, stir them a coupla times, then toss them 
in the soup.  The roasting really concentrates the flavors and the 
sugars -- this is good too just as a side dish instead of boring spuds 
or boiled/steamed  veggies.


A nice thick dense bread of some sort goes well with it.

--R

Craig McCluskey wrote:

I can't really top Don's gourmet pickup restoration techniques, but I did
have a good time cooking today.

Yesterday, Shirley boiled some beef ribs (which were on sale at the local
Smith's) so she could then freeze them and have them on standby when she
needs something relatively easy for dinner (defrost, slather with barbecue
sauce, broil until nice and bubbly, serve). Well, she had this left over
pot of beef broth. Too good to throw away.

So today I went to Smiths, got some chuck steak for $1.79/#, carrots,
celery, mushrooms, a couple of white potatoes, and Roma tomatoes (we had
onions at home). At home I chopped up the beef and put it in the pot to
boil while we chopped up vegetables. After letting the beef cook for
awhile, we threw all the vegetables in and let it boil for a few hours,
adding replacement water periodically. I then threw in salt, black pepper,
and some other spices which I forget at the moment. Ready in time for
dinner and it was great. We put the remainder in containers and put them
in the freezer. Ten meals for the two of us for about $15. Such a deal.


Craig

___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

  


___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking

[Craig McCluskey]

On Sun, 22 Mar 2009 11:25:15 -0400 Rich Thomas
richthomas79td...@constructivity.net wrote:

 If you coat that beef in some flour/pepper and brown it in some olive 
 oil or some such before cooking it, rather than just boiling it 
 straightaway, you will get lots more flavor and the flour will thicken 
 things up a bit too as it all cooks.

I thought about browning the beef, but decided against it as too much
extra work. It turned out wonderful as it is, but I'll keep browning in
flour in mind for next time. This was my first time making beef soup; I
usually only make turkey soup the day after Thanksgiving (a tradition in
our house).


 Veggie soup -- go to the store or farm stand and get whatever they have 
 fresh. This time of year root veggies are good, as is cabbage.  Get some
 
 frozen veggies (much better than canned, and cheaper) like beans, corn, 
 spinach, kale, okra, etc. and dump it all in a pot.  Add a fair amount 
 of canned tomato juice, paste, crushed, chopped, whatever to give liquid
 (and salt, but no extra salt).  THEN, the thing that will really set it 
 off and have people asking m what is in that? is to dump in a bit 
 of chile powder, some Jamaican curry powder, and just a small bit of 
 cinnamon (you really don't want to taste the cinnamon, but just a hint 
 will add some really interesting flavor).  I like to make mine more like
 
 a stew, not too liquidy, but YMMV.  If you REALLY want to make it yummy 
 good, take some of all those root veggies, cut up in chunks, toss with 
 some olive oil and garlic and pepper and maybe herbs de provence and 
 just a touch of salt, put them in a big pan and bake them for 3-45 min 
 in the oven to roast them up, stir them a coupla times, then toss them 
 in the soup.  The roasting really concentrates the flavors and the 
 sugars -- this is good too just as a side dish instead of boring spuds 
 or boiled/steamed  veggies.
 
 A nice thick dense bread of some sort goes well with it.
 
 --R
 
 Craig McCluskey wrote:
  I can't really top Don's gourmet pickup restoration techniques, but I
  did have a good time cooking today.
 
  Yesterday, Shirley boiled some beef ribs (which were on sale at the
  local Smith's) so she could then freeze them and have them on standby
  when she needs something relatively easy for dinner (defrost, slather
  with barbecue sauce, broil until nice and bubbly, serve). Well, she
  had this left over pot of beef broth. Too good to throw away.
 
  So today I went to Smiths, got some chuck steak for $1.79/#, carrots,
  celery, mushrooms, a couple of white potatoes, and Roma tomatoes (we
  had onions at home). At home I chopped up the beef and put it in the
  pot to boil while we chopped up vegetables. After letting the beef
  cook for awhile, we threw all the vegetables in and let it boil for a
  few hours, adding replacement water periodically. I then threw in
  salt, black pepper, and some other spices which I forget at the
  moment. Ready in time for dinner and it was great. We put the
  remainder in containers and put them in the freezer. Ten meals for the
  two of us for about $15. Such a deal.
 
 
  Craig
 
  ___
  http://www.okiebenz.com
  For new and used parts go to www.okiebenz.com
  To search list archives http://www.okiebenz.com/archive/
 
  To Unsubscribe or change delivery options go to:
  http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
 

 
 ___
 http://www.okiebenz.com
 For new and used parts go to www.okiebenz.com
 To search list archives http://www.okiebenz.com/archive/
 
 To Unsubscribe or change delivery options go to:
 http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com


--- 
Craig McCluskey

Present: 1982 240D/3.0 (Euro 1984 617.912 engine, 4-speed) 250 kmi
 1994 E420 117 kmi
   Past: 1964 190Dc
 1972 220D/8
 1972 220/8
 1987 190E/2.3

 /\   
 \ /  ASCII RIBBON CAMPAIGN   Friends don't send friends
  X   AGAINST HTML MAIL   HTML email.
 / \  AND POSTINGS 
   http://www.fred.net/tds/longrange.html
  http://pruffle.mit.edu/~ccarter/I_do_not_use_microsoft.html

___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking

[Wonko the Sane]

http://www.dummies.com/how-to/content/sources-of-vitamin-b12-in-your-vegetarian-diet.html

On Sun, Mar 22, 2009 at 2:10 AM, Archer arche...@embarqmail.com wrote:

 How do you get your vitamin B-12 and Folic Acid?
 Gerry
 ---

-- next part --
An HTML attachment was scrubbed...
URL: 
http://okiebenz.com/pipermail/mercedes_okiebenz.com/attachments/20090322/aeddc3b1/attachment.html
___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking

[OK Don]

Ahh - Ice Cream !

On Sun, Mar 22, 2009 at 10:50 AM, Wonko the Sane don.b...@gmail.com wrote:


 http://www.dummies.com/how-to/content/sources-of-vitamin-b12-in-your-vegetarian-diet.html

 On Sun, Mar 22, 2009 at 2:10 AM, Archer arche...@embarqmail.com wrote:

  How do you get your vitamin B-12 and Folic Acid?
  Gerry
 --
 OK Don
 W124 Diesels
 KD5NRO

-- next part --
An HTML attachment was scrubbed...
URL: 
http://okiebenz.com/pipermail/mercedes_okiebenz.com/attachments/20090322/a1a0cfe5/attachment.html
___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

[MBZ] OT: Cooking

[Craig McCluskey]

I can't really top Don's gourmet pickup restoration techniques, but I did
have a good time cooking today.

Yesterday, Shirley boiled some beef ribs (which were on sale at the local
Smith's) so she could then freeze them and have them on standby when she
needs something relatively easy for dinner (defrost, slather with barbecue
sauce, broil until nice and bubbly, serve). Well, she had this left over
pot of beef broth. Too good to throw away.

So today I went to Smiths, got some chuck steak for $1.79/#, carrots,
celery, mushrooms, a couple of white potatoes, and Roma tomatoes (we had
onions at home). At home I chopped up the beef and put it in the pot to
boil while we chopped up vegetables. After letting the beef cook for
awhile, we threw all the vegetables in and let it boil for a few hours,
adding replacement water periodically. I then threw in salt, black pepper,
and some other spices which I forget at the moment. Ready in time for
dinner and it was great. We put the remainder in containers and put them
in the freezer. Ten meals for the two of us for about $15. Such a deal.


Craig

___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking

[Rick Knoble]

On the subject of cooking...
I have a vegetarian friend at work who is looking for soup recipes 
(vegetable soup obviously).
He wouldn't mind a chicken broth base, but he would prefer it to be 
vegetable only. Does anyone have recipes? Lt. Don?


Rick Knoble
'85 300 CD
'87 190 DT



___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking

[Christopher McCann]

Costco has a vegetarian cookbook right now for $12

Chris

1985 300SD 242K miles


--- On Sat, 3/21/09, Rick Knoble rickkno...@hotmail.com wrote:

 From: Rick Knoble rickkno...@hotmail.com
 Subject: Re: [MBZ] OT: Cooking
 To: Mercedes Discussion List mercedes@okiebenz.com
 Date: Saturday, March 21, 2009, 10:27 PM
 On the subject of cooking...
 I have a vegetarian friend at work who is looking for soup
 recipes (vegetable soup obviously).
 He wouldn't mind a chicken broth base, but he would prefer
 it to be vegetable only. Does anyone have recipes? Lt. Don?
 
 Rick Knoble
 '85 300 CD
 '87 190 DT
 
 
 
 ___
 http://www.okiebenz.com
 For new and used parts go to www.okiebenz.com
 To search list archives http://www.okiebenz.com/archive/
 
 To Unsubscribe or change delivery options go to:
 http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
 


  

___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT: Cooking

[Wonko the Sane]

Rick:

Have him/her email me and I will be happy to assist.

Best web site for this sort of thing is http://www.vegetariantimes.com/

Instead of using chicken broth, suggest vegetable broth. It is sitting right
there on the grocery shelf beside the chicken broth. And the menu is not
limited to vegetable soup. We whip up a really good pot chili here, except
it uses Boca or Morningstar Farms crumbles instead of beef.

I've eaten vegetarian (technically, pescotarian) three times now, this last
time for more than a year. I am yet to go to bed hungry. And to be honest, I
feel much better when I am not eating meat. Yea, that doesn't work for
everyone, but it works for me.

D.


On Sat, Mar 21, 2009 at 10:27 PM, Rick Knoble rickkno...@hotmail.comwrote:

 On the subject of cooking...
 I have a vegetarian friend at work who is looking for soup recipes
 (vegetable soup obviously).
 He wouldn't mind a chicken broth base, but he would prefer it to be
 vegetable only. Does anyone have recipes? Lt. Don?

 Rick Knoble
 '85 300 CD
 '87 190 DT




 ___
 http://www.okiebenz.com
 For new and used parts go to www.okiebenz.com
 To search list archives http://www.okiebenz.com/archive/

 To Unsubscribe or change delivery options go to:
 http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

-- next part --
An HTML attachment was scrubbed...
URL: 
http://okiebenz.com/pipermail/mercedes_okiebenz.com/attachments/20090321/082fb1f1/attachment.html
___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT cooking

[Rich Thomas]

If you are looking to get a good gas cooktop you need to look at the 
higher-end units, which are gonna cost more than most of us pay for our 
cars.  The good ones have wide-range outputs (very low to very high), 
the burners are arranged to put the heat in the middle of the pot and 
the edges (some are a star kind of pattern), some have wok burners 
(which need to be REALLY hot), etc.  The low-end of the high-end (the 
medium end?) will be like $1500-$2k, and the nice end of the high end 
will be like $3k-$4k.  You will need a good vent, which will run at 
least another $1k.  But you will really like the unit.


I had a JennAir unit in my previous house, had a removable grill unit 
and a center downdraft.  We used the grill a lot and liked that (the 
first time, like a week after we moved in, it set off the smoke alarms, 
I blew on one to stop it, used the system panel to shut off the other 
one, a few minutes later we hear sirens and my wife says, Wow, someone 
must have a fire as the firemen knocked on our door...), the burners 
were not very high output, the downdraft was very marginal, in general 
it was a POS compared to a good unit.  Looked to replace it, a new one 
was like $1k at Lowes.  A low-high-end Dacor, etc. was gonna be about 
$2500 with a vent (which on an island, is a pop-up thing, which is 
marginal too).  I put a really nice Viking cooktop and overhead vent in 
my neighbor's kitchen remodel, over an island install, that thing will 
melt steel and the vent will suck your clothes off.


I like the idea of restaurant auctions, that would be an ideal solution.

--R



___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT cooking

[Gary Hurst]

this is georgia, so i don't cook indoors for at least 4 months out of the
year.  propane grill.  charcoal grill.  big propane camping stove.

On Wed, Mar 18, 2009 at 11:11 AM, Rich Thomas 
richthomas79td...@constructivity.net wrote:

 If you are looking to get a good gas cooktop you need to look at the
 higher-end units, which are gonna cost more than most of us pay for our
 cars.  The good ones have wide-range outputs (very low to very high), the
 burners are arranged to put the heat in the middle of the pot and the edges
 (some are a star kind of pattern), some have wok burners (which need to be
 REALLY hot), etc.  The low-end of the high-end (the medium end?) will be
 like $1500-$2k, and the nice end of the high end will be like $3k-$4k.  You
 will need a good vent, which will run at least another $1k.  But you will
 really like the unit.

 I had a JennAir unit in my previous house, had a removable grill unit and a
 center downdraft.  We used the grill a lot and liked that (the first time,
 like a week after we moved in, it set off the smoke alarms, I blew on one to
 stop it, used the system panel to shut off the other one, a few minutes
 later we hear sirens and my wife says, Wow, someone must have a fire as
 the firemen knocked on our door...), the burners were not very high output,
 the downdraft was very marginal, in general it was a POS compared to a good
 unit.  Looked to replace it, a new one was like $1k at Lowes.  A
 low-high-end Dacor, etc. was gonna be about $2500 with a vent (which on an
 island, is a pop-up thing, which is marginal too).  I put a really nice
 Viking cooktop and overhead vent in my neighbor's kitchen remodel, over an
 island install, that thing will melt steel and the vent will suck your
 clothes off.

 I like the idea of restaurant auctions, that would be an ideal solution.

 --R



 ___
 http://www.okiebenz.com
 For new and used parts go to www.okiebenz.com
 To search list archives http://www.okiebenz.com/archive/

 To Unsubscribe or change delivery options go to:
 http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

-- next part --
An HTML attachment was scrubbed...
URL: 
http://okiebenz.com/pipermail/mercedes_okiebenz.com/attachments/20090318/17fd09bd/attachment.html
___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT cooking

[Allan Streib]

Rich Thomas richthomas79td...@constructivity.net writes:

 I like the idea of restaurant auctions, that would be an ideal
 solution.

Yeah, just be prepared to possibly need a bigger gas line put in, and
also fight with the building department as restaurant equipment does not
meet residential code (this may vary depending on where you are, I have
no idea).

Allan
-- 
1983 300D

___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT cooking

[Wonko the Sane]

Code? What is this code of which you speak? That must be a city sort of
thing.

On Wed, Mar 18, 2009 at 2:16 PM, Allan Streib str...@cs.indiana.edu wrote:

 Rich Thomas richthomas79td...@constructivity.net writes:

 Yeah, just be prepared to possibly need a bigger gas line put in, and
 also fight with the building department as restaurant equipment does not
 meet residential code (this may vary depending on where you are, I have
 no idea).


-- next part --
An HTML attachment was scrubbed...
URL: 
http://okiebenz.com/pipermail/mercedes_okiebenz.com/attachments/20090318/49d84b32/attachment.html
___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT cooking

[Wilton Strickland]

'Don't need no stinkin' code to grow (or cook) corn in Iowa!
;

Wilton

- Original Message -
From: Wonko the Sane don.b...@gmail.com
To: Mercedes Discussion List mercedes@okiebenz.com
Sent: Wednesday, March 18, 2009 5:59 PM
Subject: Re: [MBZ] OT cooking


 Code? What is this code of which you speak? That must be a city sort of
 thing.

 On Wed, Mar 18, 2009 at 2:16 PM, Allan Streib str...@cs.indiana.edu
wrote:

  Rich Thomas richthomas79td...@constructivity.net writes:
 
  Yeah, just be prepared to possibly need a bigger gas line put in, and
  also fight with the building department as restaurant equipment does not
  meet residential code (this may vary depending on where you are, I have
  no idea).
 
 
 -- next part --
 An HTML attachment was scrubbed...
 URL:
http://okiebenz.com/pipermail/mercedes_okiebenz.com/attachments/20090318/49
d84b32/attachment.html
 ___
 http://www.okiebenz.com
 For new and used parts go to www.okiebenz.com
 To search list archives http://www.okiebenz.com/archive/

 To Unsubscribe or change delivery options go to:
 http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com


___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT cooking

[Wonko the Sane]

Ironically, I can't seem to grow sweet corn here. Tomatoes kick ...
(checking which list I am on) ... butt. I buy sweet corn at the local
farmer's market. Peppers and cucumbers do well. And if you don't want to
garden, you just walk to the farmer's market and buy freshly picked organic
produce for an embarrassingly low price.

You'd love it here, Wilton. Jefferson is an ... er, elderly community. The
65+ age group has a better social life than I do. And when the time comes to
get some care, you move into one of three facilities where you have your own
apartment, your own nurses, and an on-call physician.

Wanna do the VFW thing? They are the biggest club in town, complete with a
former Special Forces Army guy in charge. You can't pay for your own beer in
Jefferson if you are a veteran.

$100K, maybe $70K in this market, will get you a house like mine, a 3
bedroom ranch with a four car garage. $200K will have lawyers and doctors
next door. $300K+ you are living in one of the new construction custom
mansions.

It does get cold during the winter, but as God is my witness, 10F here feels
like 30F did when I lived in Elizabeth City. We get snow, but for $30 a guy
comes by and clears your sidewalk and driveway. You might see -20F once or
twice a year, but you just stay indoors and remark on how cold it is.

A retired O-5 could live like a king on his retirement income in Jefferson,
and shove money into a savings account every month without feeling the
pinch.

On Wed, Mar 18, 2009 at 7:19 PM, Wilton Strickland wilt...@nc.rr.comwrote:

 'Don't need no stinkin' code to grow (or cook) corn in Iowa!
 ;

 Wilton


-- next part --
An HTML attachment was scrubbed...
URL: 
http://okiebenz.com/pipermail/mercedes_okiebenz.com/attachments/20090318/311e8d70/attachment.html
___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT cooking

[Wilton Strickland]

'Don't think I've ever been to Jefferson, but I probable know it fairly
well; I've driven past and through many of 'em; 'flown at 500 to 800 feet in
BUFF's over a bunch of 'em, too.  Also, don't forget, I spent 2 1/2 years
and three winters as an aircraft mechanic/maintenance crew chief on the
flightline at Lincoln, NE, not terribly far away.  'Left Lincoln first of
Mar, 1960, to attend OCS.  Blizzard the night before had laid 10 inches of
dry snow across all of Iowa; 'drove down the middle of the roads breaking
trail eastbound all the way across Iowa on a '56 Chevy pulling a two-wheel
utility trailer loaded with everything we owned.  In retrospect, a very
dangerous trip - possibly getting stranded in the snow, etc.  'Saw VERY few
cars on the road that day all the way across the state.  'Obviously, had
more guts than brain; 'had a lota luck, too.

BTW, speaking of more guts than brain, remind me to tell you sometime about
my Cessna 182 flight all the way across MI (south to north) in a blizzard on
Christmas Eve literally at tree-top level - I mean up and down some of the
hills, too.

Wilton

- Original Message -
From: Wonko the Sane don.b...@gmail.com
To: Mercedes Discussion List mercedes@okiebenz.com
Sent: Wednesday, March 18, 2009 7:56 PM
Subject: Re: [MBZ] OT cooking


 Ironically, I can't seem to grow sweet corn here. Tomatoes kick ...
 (checking which list I am on) ... butt. I buy sweet corn at the local
 farmer's market. Peppers and cucumbers do well. And if you don't want to
 garden, you just walk to the farmer's market and buy freshly picked
organic
 produce for an embarrassingly low price.

 You'd love it here, Wilton. Jefferson is an ... er, elderly community. The
 65+ age group has a better social life than I do. And when the time comes
to
 get some care, you move into one of three facilities where you have your
own
 apartment, your own nurses, and an on-call physician.

 Wanna do the VFW thing? They are the biggest club in town, complete with a
 former Special Forces Army guy in charge. You can't pay for your own beer
in
 Jefferson if you are a veteran.

 $100K, maybe $70K in this market, will get you a house like mine, a 3
 bedroom ranch with a four car garage. $200K will have lawyers and doctors
 next door. $300K+ you are living in one of the new construction custom
 mansions.

 It does get cold during the winter, but as God is my witness, 10F here
feels
 like 30F did when I lived in Elizabeth City. We get snow, but for $30 a
guy
 comes by and clears your sidewalk and driveway. You might see -20F once or
 twice a year, but you just stay indoors and remark on how cold it is.

 A retired O-5 could live like a king on his retirement income in
Jefferson,
 and shove money into a savings account every month without feeling the
 pinch.

 On Wed, Mar 18, 2009 at 7:19 PM, Wilton Strickland
wilt...@nc.rr.comwrote:

  'Don't need no stinkin' code to grow (or cook) corn in Iowa!
  ;
 
  Wilton
 
 
 -- next part --
 An HTML attachment was scrubbed...
 URL:
http://okiebenz.com/pipermail/mercedes_okiebenz.com/attachments/20090318/31
1e8d70/attachment.html
 ___
 http://www.okiebenz.com
 For new and used parts go to www.okiebenz.com
 To search list archives http://www.okiebenz.com/archive/

 To Unsubscribe or change delivery options go to:
 http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com


___
http://www.okiebenz.com
For new and used parts go to www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com