🎶 Get in That Kitchen and Rattle Those Pot and Pans 🎶 2/19/2025

[ItsJoanNotJoAnn]

What will be gracing your table for dinner tonight?

It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.

Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.

[Ed P]

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day.  Thank goodness for a well stocked upright freezer.
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Just got back from a doctor visit so an easy meal.

Cut up a potato and a Barber chicken, The potatoes take 22 - -24
minutes, the chicken goes in at 18 minutes.

https://www.barberfoods.com/our-products/raw/creme-brie-apple/

Green beans left from Monday get finished up tonight. Beverage will be
a G&T with The Botanist

I got lucky with the rain. It was expected and getting dark. While
walking from the office to the car it was a few drops but after getting
in the car, 30 seconds later torrential. I should have been prepared
but wasn't to luck was appreciated.

[Jill McQuown]

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day.  Thank goodness for a well stocked upright freezer.

A well stocked freezer is a good thing to have, especially when it's a
PITA to try to drive in that mess.

It's gotten chilly here again. Just drizzly and temps are in the 40's.

I don't plan to rattle any pots & pans. Just a couple of slices of
peanut butter toast will suffice. I took a container of the 15 bean
soup to work and heated it up with a wedge of cornbread for lunch so I
don't need much for dinner.

Post by ItsJoanNotJoAnn
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Sounds like you have a nice two-day meal plan. :)

Jill

[Hank Rogers]

Post by Jill McQuown

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day.  Thank goodness for a well stocked upright freezer.

A well stocked freezer is a good thing to have, especially when it's a
PITA to try to drive in that mess.
It's gotten chilly here again.  Just drizzly and temps are in the 40's.
I don't plan to rattle any pots & pans.  Just a couple of slices of
peanut butter toast will suffice.  I took a container of the 15 bean
soup to work and heated it up with a wedge of cornbread for lunch so I
don't need much for dinner.
Jill

Your Highness has sure been eating a lot of beans lately!

[Cindy Hamilton]

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

Salad with chicken on it. Dressed with lemon juice and pistachio oil.

Post by ItsJoanNotJoAnn
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.

It's about 17 F here. It was a little nippy when I took the trash
out in a flannel shirt and sweatpants.

[Hank Rogers]

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

Salad with chicken on it. Dressed with lemon juice and pistachio oil.

Post by ItsJoanNotJoAnn
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.

It's about 17 F here. It was a little nippy when I took the trash
out in a flannel shirt and sweatpants.

Heh, you need to buy yourself a bikini for those warm days when it's
above zero.

[Cindy Hamilton]

Post by Hank Rogers

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

Salad with chicken on it. Dressed with lemon juice and pistachio oil.

Post by ItsJoanNotJoAnn
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.

It's about 17 F here. It was a little nippy when I took the trash
out in a flannel shirt and sweatpants.

Heh, you need to buy yourself a bikini for those warm days when it's
above zero.

Why do you hate my neighbors? Or possibly the Amazon guy?

It's supposed to be a tropical 23 F today. I'll be grilling
this evening.

[S Viemeister]

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day.  Thank goodness for a well stocked upright freezer.
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Here, it's sous vide lamb, mashed potatoes, cabbage.

[Dave Smith]

Post by S Viemeister

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Here, it's sous vide lamb, mashed potatoes, cabbage.

I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

[Hank Rogers]

Post by Dave Smith

Post by S Viemeister

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Here, it's sous vide lamb, mashed potatoes, cabbage.

I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

Megatron is persistent. After all, she has served you well Dave.

[S Viemeister]

Post by Dave Smith

Post by S Viemeister

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Here, it's sous vide lamb, mashed potatoes, cabbage.

I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

The lamb, a boneless leg, was delicious. ]

I had seasoned it and vacuum-packed it early yesterday, and put it in
the sous vide thing this morning. When it was done, I snipped a corner
of the bag, and drained the juices into a pan for gravy, then reverse
seared the meat.

Tender and tasty.

[Jill McQuown]

Post by S Viemeister

Post by Dave Smith

Post by S Viemeister

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Here, it's sous vide lamb, mashed potatoes, cabbage.

I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

The lamb, a boneless leg, was delicious. ]
I had seasoned it and vacuum-packed it early yesterday, and put it in
the sous vide thing this morning. When it was done, I snipped a corner
of the bag, and drained the juices into a pan for gravy, then reverse
seared the meat.
Tender and tasty.

Thank you for the clarification! I have yet to cook a leg of lamb and
probably never will. I was guessing in a previous reply a rack of lamb.
I work in the same office building with a man whose wife cooks the
vacuum-packed rack of lamb sous vide and he says it is fantastic. :)

Jill

[Hank Rogers]

Post by S Viemeister

Post by Dave Smith

Post by S Viemeister

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Here, it's sous vide lamb, mashed potatoes, cabbage.

I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

The lamb, a boneless leg, was delicious. ]
I had seasoned it and vacuum-packed it early yesterday, and put it in
the sous vide thing this morning. When it was done, I snipped a corner
of the bag, and drained the juices into a pan for gravy, then reverse
seared the meat.
Tender and tasty.

Sound good. I haven't had lamb in a long time.

How did you prepare the cabbage?

[Bruce]

On Thu, 20 Feb 2025 00:31:11 +0000, S Viemeister

Post by S Viemeister

Post by Dave Smith

Post by S Viemeister

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Here, it's sous vide lamb, mashed potatoes, cabbage.

I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

The lamb, a boneless leg, was delicious. ]

If it had a boneless leg, then killing it was really euthanasia.

[Jill McQuown]

Post by Dave Smith

Post by S Viemeister

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Here, it's sous vide lamb, mashed potatoes, cabbage.

I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

Sheila didn't mention lamb shanks; maybe she means a rack of lamb.
She'll clarify if she reads this. I work across the hall from a guy
whose wife cooks a rack of lamb sous vide and he says it turns out
perfectly. Not overcooked, no more than medium rare and very tasty.

Funny, among the various people renting offices in the building where I
work, we do a lot of talking about food. :)

Jill

[Dave Smith]

Post by Jill McQuown

Post by Dave Smith

Post by S Viemeister

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Here, it's sous vide lamb, mashed potatoes, cabbage.

I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

Sheila didn't mention lamb shanks; maybe she means a rack of lamb.
She'll clarify if she reads this.  I work across the hall from a guy
whose wife cooks a rack of lamb sous vide and he says it turns out
perfectly.  Not overcooked, no more than medium rare and very tasty.

Right. She just said lamb. My wife's experience in the restaurant was
with shanks, a cut that is usually braised.

Post by Jill McQuown
Funny, among the various people renting offices in the building where I
work, we do a lot of talking about food. :)

A sous vide leg sounds interesting. We tend to have a hard time getting
then right. They are often either over cooked or under cooked. If it is
under cooked we work on the outer pieces that are more done and than use
the under cooked part to make curry and figure it will be cooked through
in the braising liquid. If it is overcooked we keep the outside stuff
and aim for the less cooked inside meat. The over cooked stuff will be
tenderized with the low and slow braising. It would be nice to get it
right the first time.

[S Viemeister]

A sous vide leg sounds interesting.  We tend to have a hard time getting
then right. They are often either over cooked or under cooked. If it is
under cooked we work on the outer pieces that are more done and than use
the under cooked part to make curry and figure it will be cooked through
in the braising liquid. If it is overcooked  we keep the outside stuff
and aim for the less cooked inside meat. The over cooked stuff will be
tenderized with the low and slow braising.  It would be nice to get it
right the first time.

That's what I like about sous vide - set the temperature you want, and
that's exactly the degree of doneness that you get.

[songbird]

S Viemeister wrote:
...

Post by S Viemeister
That's what I like about sous vide - set the temperature you want, and
that's exactly the degree of doneness that you get.

i've never had a problem with getting that in a pot on
the stove or using the oven. i'm glad it works for you but
i'll surely take a pass.


songbird

[dsi1]

Post by S Viemeister

A sous vide leg sounds interesting.  We tend to have a hard time getting
then right. They are often either over cooked or under cooked. If it is
under cooked we work on the outer pieces that are more done and than use
the under cooked part to make curry and figure it will be cooked through
in the braising liquid. If it is overcooked  we keep the outside stuff
and aim for the less cooked inside meat. The over cooked stuff will be
tenderized with the low and slow braising.  It would be nice to get it
right the first time.

That's what I like about sous vide - set the temperature you want, and
that's exactly the degree of doneness that you get.

I've made sous vide chicken thighs. It was so juicy as to be a little
gross. Cooking the chicken while suspended in water caused the thighs to
take a queer, puffed up, appearance.

https://photos.app.goo.gl/G7o65ustkhDmYficA

[Jill McQuown]

Post by Dave Smith

Post by Jill McQuown

Post by Dave Smith

Post by S Viemeister

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Here, it's sous vide lamb, mashed potatoes, cabbage.

I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

Sheila didn't mention lamb shanks; maybe she means a rack of lamb.
She'll clarify if she reads this.  I work across the hall from a guy
whose wife cooks a rack of lamb sous vide and he says it turns out
perfectly.  Not overcooked, no more than medium rare and very tasty.

Right. She just said lamb. My wife's experience in the restaurant was
with shanks, a cut that is usually braised.

Yes, when I cook lamb shanks I braise them. Then again, I don't have a
sous vide device.

Post by Dave Smith

Post by Jill McQuown
Funny, among the various people renting offices in the building where
I work, we do a lot of talking about food. :)

A sous vide leg sounds interesting.  We tend to have a hard time getting
then right. They are often either over cooked or under cooked. If it is
under cooked we work on the outer pieces that are more done and than use
the under cooked part to make curry and figure it will be cooked through
in the braising liquid. If it is overcooked  we keep the outside stuff
and aim for the less cooked inside meat. The over cooked stuff will be
tenderized with the low and slow braising.  It would be nice to get it
right the first time.

I'll likely never cook a leg of lamb. If I did, I'd probably roast it.

Jill

[songbird]

Dave Smith wrote:
...

Post by Dave Smith
A sous vide leg sounds interesting. We tend to have a hard time getting
then right. They are often either over cooked or under cooked. If it is
under cooked we work on the outer pieces that are more done and than use
the under cooked part to make curry and figure it will be cooked through
in the braising liquid. If it is overcooked we keep the outside stuff
and aim for the less cooked inside meat. The over cooked stuff will be
tenderized with the low and slow braising. It would be nice to get it
right the first time.

i sure don't have all these complicated not done or overdone
issues with a low and slow simmer after browning when i make
lamb stew. the meat is always done and tender.

and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.


songbird

[f***@sdf.org]

Post by songbird
and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.

i've been working (mostly) in the plastics industry since the
early 1990s. working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.

i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)

[dsi1]

Post by f***@sdf.org

Post by songbird
and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.

i've been working (mostly) in the plastics industry since the
early 1990s. working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.
i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)

I love expanding foam.

https://www.youtube.com/shorts/OFMTVsPjLo8

[Ed P]

Post by dsi1

Post by f***@sdf.org

  and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.

i've been working (mostly) in the plastics industry since the
early 1990s. working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.
i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)

I love expanding foam.
https://www.youtube.com/shorts/OFMTVsPjLo8

My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries
of our customers.

[D]

Post by Ed P

Post by dsi1

Post by f***@sdf.org

  and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.

i've been working (mostly) in the plastics industry since the
early 1990s. working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.
i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)

I love expanding foam.
https://www.youtube.com/shorts/OFMTVsPjLo8

My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries of
our customers.

That's nice! I didn't know you were a polystyrene ninja! =D

[Leonard Blaisdell]

Post by Ed P
My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries
of our customers.

You made Styrofoam! So far, I haven't given any "greenies" your current
location. You owe me.

OTOH, I spent seven years destroying the ozone layer with CFCs. We're
even.

Lucky for you!

[Tahitian pearl]

Post by Leonard Blaisdell

Post by Ed P
My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries
of our customers.

You made Styrofoam! So far, I haven't given any "greenies" your current
location. You owe me.
OTOH, I spent seven years destroying the ozone layer with CFCs. We're
even.
Lucky for you!

My father has a side project in shaping styrofoam using heated electric
wires - thereby avoiding the toxic fumes from burning styrofoam.

[Ed P]

Post by Leonard Blaisdell

Post by Ed P
My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries
of our customers.

You made Styrofoam! So far, I haven't given any "greenies" your current
location. You owe me.
OTOH, I spent seven years destroying the ozone layer with CFCs. We're
even.
Lucky for you!

Expandable polystyrene (EPS) is often called Styrofoam but it is not.
No CFCs and it is 100% recyclable. We took in all the used product we
could get.

Some of our biggest products were ICFs, Insulated Concrete Forms.
One of our customers https://integraspec.com/

Styrofoam is a trademark for extruded polystyrene.

[Tahitian pearl]

Post by Leonard Blaisdell

Post by Ed P
My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries
of our customers.

You made Styrofoam! So far, I haven't given any "greenies" your current
location. You owe me.
OTOH, I spent seven years destroying the ozone layer with CFCs. We're
even.
Lucky for you!

Expandable polystyrene (EPS) is often called Styrofoam but it is not. No
CFCs and it is 100% recyclable. We took in all the used product we could
get.
Some of our biggest products were ICFs, Insulated Concrete Forms.
One of our customers  https://integraspec.com/
Styrofoam is a trademark for extruded polystyrene.

You'll have to stop by and see what this stuff is. It's blue and while
you can see the cells of a styrofoam cup, this is 'homogenized?'

I admit I was speaking loosely when I said 'styrofoam.' My mother makes
fun of me for speaking loosely.

[Ed P]

Post by Ed P

Post by Leonard Blaisdell

Post by Ed P
My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries
of our customers.

You made Styrofoam! So far, I haven't given any "greenies" your current
location. You owe me.
OTOH, I spent seven years destroying the ozone layer with CFCs. We're
even.
Lucky for you!

Expandable polystyrene (EPS) is often called Styrofoam but it is not.
No CFCs and it is 100% recyclable. We took in all the used product we
could get.
Some of our biggest products were ICFs, Insulated Concrete Forms.
One of our customers  https://integraspec.com/
Styrofoam is a trademark for extruded polystyrene.

You'll have to stop by and see what this stuff is.  It's blue and while
you can see the cells of a styrofoam cup, this is 'homogenized?'
I admit I was speaking loosely when I said 'styrofoam.'  My mother makes
fun of me for speaking loosely.

Blue is Dow Styrofoam
Yellow is Georgia Pacific
Pink is Owens Corning.

Cups and most packaging is molded expanded beads of polystyrene.
Chemically, the same base styrene material in a different form.

[dsi1]

Post by Ed P

Post by dsi1

Post by f***@sdf.org

  and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.

i've been working (mostly) in the plastics industry since the
early 1990s. working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.
i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)

I love expanding foam.
https://www.youtube.com/shorts/OFMTVsPjLo8

My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries
of our customers.

Sounds like a great business. My guess is every job is different - some
a little different and some radically different. The quality of the job
depends on the technical expertise of the company. I'm excited already!

[f***@sdf.org]

Post by Ed P

Post by dsi1

Post by f***@sdf.org

  and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.

i've been working (mostly) in the plastics industry since the
early 1990s. working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.
i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)

I love expanding foam.
https://www.youtube.com/shorts/OFMTVsPjLo8

My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries
of our customers.

molds for me. styrofoam plates, egg cartons, flip top takeout
boxes, etc. same company is now doing them from recyclable
materials too.

[Ed P]

Post by f***@sdf.org

Post by Ed P
My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries
of our customers.

molds for me. styrofoam plates, egg cartons, flip top takeout
boxes, etc. same company is now doing them from recyclable
materials too.

Similar, you were extruding/thermoforming. We blow in the bead into
cast aluminum molds. Steam would fuse it. Biggest ones were about 48"
x 48".

[songbird]

***@sdf.org wrote:
...plastics and sous vide not for me...

Post by f***@sdf.org
i've been working (mostly) in the plastics industry since the
early 1990s.

i know some people who did a lot of injection moldings
of various kinds. one of them developed a pretty bad
sensitivity and ended up getting switched into environmental
compliance. he's now retired i think.

Post by f***@sdf.org
working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.

i freeze a lot of things in glass if i can. some
plastic containers we use now, but i'd rather not.

Post by f***@sdf.org
i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)

i have a lot of experience with various fumes and dusts
during my teen years as we had the family commercial
flooring business which did all sorts of different floors
in some industrial plants in the area. i also did some
years of model railroading and electronics tinkering so
those too had their own things.

life got a lot better when i went away to college and
i did not take chemistry (which was probably a good thing
for everyone :) )...

now i try to avoid as much as possible. bleach fumes
once in a while and some cleaning fumes.


songbird

[Carol]

Post by songbird
...

Post by Dave Smith
A sous vide leg sounds interesting. We tend to have a hard time
getting then right. They are often either over cooked or under
cooked. If it is under cooked we work on the outer pieces that are
more done and than use the under cooked part to make curry and
figure it will be cooked through in the braising liquid. If it is
overcooked we keep the outside stuff and aim for the less cooked
inside meat. The over cooked stuff will be tenderized with the low
and slow braising. It would be nice to get it right the first time.

i sure don't have all these complicated not done or overdone
issues with a low and slow simmer after browning when i make
lamb stew. the meat is always done and tender.
and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.
songbird

I'm with you. I m not perect but I try hard to reduce the plastics in
my life or make them reusable (zip locks, vacuum seal bags cut a bit
long can get 2-3 more lives).

I have no need for sous vid gear here. I don't seem to eat the things
others need one for.

[songbird]

Carol wrote:
...don't like the taste of plastic...

Post by Carol
I'm with you. I m not perect but I try hard to reduce the plastics in
my life or make them reusable (zip locks, vacuum seal bags cut a bit
long can get 2-3 more lives).
I have no need for sous vid gear here. I don't seem to eat the things
others need one for.

i also like to keep things simple and avoid yet more
gadgets. for every gadget added that eventually means
gadget breaks or needs work. i work enough already.
more junk doesn't make me happy.


songbird

[Bruce]

Post by songbird
...don't like the taste of plastic...

Post by Carol
I'm with you. I m not perect but I try hard to reduce the plastics in
my life or make them reusable (zip locks, vacuum seal bags cut a bit
long can get 2-3 more lives).
I have no need for sous vid gear here. I don't seem to eat the things
others need one for.

i also like to keep things simple and avoid yet more
gadgets. for every gadget added that eventually means
gadget breaks or needs work. i work enough already.
more junk doesn't make me happy.

I bet you don't have a dish washer either, because mumsy and you like
to do dishes by hand?

[D]

Post by songbird
...don't like the taste of plastic...

Post by Carol
I'm with you. I m not perect but I try hard to reduce the plastics in
my life or make them reusable (zip locks, vacuum seal bags cut a bit
long can get 2-3 more lives).
I have no need for sous vid gear here. I don't seem to eat the things
others need one for.

i also like to keep things simple and avoid yet more
gadgets. for every gadget added that eventually means
gadget breaks or needs work. i work enough already.
more junk doesn't make me happy.
songbird

I have a toaster and blender. That's about it. I don't even have a
microwave oven.

[Bruce]

On Sun, 23 Feb 2025 02:53:17 -0000 (UTC), "Carol"

Post by Carol

Post by songbird
...

Post by Dave Smith
A sous vide leg sounds interesting. We tend to have a hard time
getting then right. They are often either over cooked or under
cooked. If it is under cooked we work on the outer pieces that are
more done and than use the under cooked part to make curry and
figure it will be cooked through in the braising liquid. If it is
overcooked we keep the outside stuff and aim for the less cooked
inside meat. The over cooked stuff will be tenderized with the low
and slow braising. It would be nice to get it right the first time.

i sure don't have all these complicated not done or overdone
issues with a low and slow simmer after browning when i make
lamb stew. the meat is always done and tender.
and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.
songbird

I'm with you. I m not perect but I try hard to reduce the plastics in
my life or make them reusable (zip locks, vacuum seal bags cut a bit
long can get 2-3 more lives).

Did you mean erect?

[Jill McQuown]

A sous vide leg sounds interesting.  We tend to have a hard time getting
then right. They are often either over cooked or under cooked. If it is
under cooked we work on the outer pieces that are more done and than use
the under cooked part to make curry and figure it will be cooked through
in the braising liquid. If it is overcooked  we keep the outside stuff
and aim for the less cooked inside meat. The over cooked stuff will be
tenderized with the low and slow braising.  It would be nice to get it
right the first time.

Just for grins I looked up sous vide circulators and found this list of
ones reviewed by Food & Wine:

https://www.foodandwine.com/best-sous-vide-7099375

Apparently these devices not only circulate the water but also maintain
a very specific temperature so things are not over or under cooked.

Jill

[Dave Smith]

Post by Jill McQuown

A sous vide leg sounds interesting.  We tend to have a hard time
getting then right. They are often either over cooked or under cooked.
If it is under cooked we work on the outer pieces that are more done
and than use the under cooked part to make curry and figure it will be
cooked through in the braising liquid. If it is overcooked  we keep
the outside stuff and aim for the less cooked inside meat. The over
cooked stuff will be tenderized with the low and slow braising.  It
would be nice to get it right the first time.

Just for grins I looked up sous vide circulators and found this list of
https://www.foodandwine.com/best-sous-vide-7099375
Apparently these devices not only circulate the water but also maintain
a very specific temperature so things are not over or under cooked.

I gather they are like glorified aquarium heaters. I don't know how
precisely they control the heat. I don't see a couple degrees one way or
another being a problem. The product will only heat to the temperature
of the water.

[Cindy Hamilton]

Post by Dave Smith

Post by Jill McQuown

A sous vide leg sounds interesting.  We tend to have a hard time
getting then right. They are often either over cooked or under cooked.
If it is under cooked we work on the outer pieces that are more done
and than use the under cooked part to make curry and figure it will be
cooked through in the braising liquid. If it is overcooked  we keep
the outside stuff and aim for the less cooked inside meat. The over
cooked stuff will be tenderized with the low and slow braising.  It
would be nice to get it right the first time.

Just for grins I looked up sous vide circulators and found this list of
https://www.foodandwine.com/best-sous-vide-7099375
Apparently these devices not only circulate the water but also maintain
a very specific temperature so things are not over or under cooked.

I gather they are like glorified aquarium heaters. I don't know how
precisely they control the heat.

There are people who have tested that. You could look it up
somewhere. Maybe on that newfangled World Wide Web?

Post by Dave Smith
I don't see a couple degrees one way or
another being a problem. The product will only heat to the temperature
of the water.

Which is the entire point. If you want your leg of lamb to be
130 F, you set the water temperature to 130 F. Eventually
the entirety of the meat will be at 130 F, without overcooking
the exterior.

[Jill McQuown]

Post by Cindy Hamilton

Post by Dave Smith

Post by Jill McQuown

A sous vide leg sounds interesting.  We tend to have a hard time
getting then right. They are often either over cooked or under cooked.
If it is under cooked we work on the outer pieces that are more done
and than use the under cooked part to make curry and figure it will be
cooked through in the braising liquid. If it is overcooked  we keep
the outside stuff and aim for the less cooked inside meat. The over
cooked stuff will be tenderized with the low and slow braising.  It
would be nice to get it right the first time.

Just for grins I looked up sous vide circulators and found this list of
https://www.foodandwine.com/best-sous-vide-7099375
Apparently these devices not only circulate the water but also maintain
a very specific temperature so things are not over or under cooked.

I gather they are like glorified aquarium heaters. I don't know how
precisely they control the heat.

There are people who have tested that. You could look it up
somewhere. Maybe on that newfangled World Wide Web?

Post by Dave Smith
I don't see a couple degrees one way or
another being a problem. The product will only heat to the temperature
of the water.

Which is the entire point. If you want your leg of lamb to be
130 F, you set the water temperature to 130 F. Eventually
the entirety of the meat will be at 130 F, without overcooking
the exterior.

I'm not suggesting anyone buy one but it does explain why one might.
The device maintains a constant temperature (to whatever you set it
for). Dave was complaining about over cooked or under cooked. The
constant temperature is the only reason I posted the link. It was an
FYI, not a recommendation.

Jill

[Dave Smith]

I'm not suggesting anyone buy one but it does explain why one might. The
device maintains a constant temperature (to whatever you set it for).
Dave was complaining about over cooked or under cooked. The constant
temperature is the only reason I posted the link.  It was an FYI, not a
recommendation.

BTW I had previously mentioned my wife's experience ordering a sous vide
style lamb shank. She had it once and was displeased and for some
reason she ordered the same thing on a subsequent visit to that place
and had a similarly disappointed meal. The flesh was pink so it was
done. It was tough. She is a master braiser and does incredible braised
lamb shanks that fall off the bone without even needing a knife. The
sous vide was more like sous cooked. I had expected her to say never
again after the first try but she did after the second one.

[Bruce]

On Sun, 23 Feb 2025 13:50:19 -0500, Dave Smith

Post by Dave Smith

I'm not suggesting anyone buy one but it does explain why one might. The
device maintains a constant temperature (to whatever you set it for).
Dave was complaining about over cooked or under cooked. The constant
temperature is the only reason I posted the link.  It was an FYI, not a
recommendation.

BTW I had previously mentioned my wife's experience ordering a sous vide
style lamb shank. She had it once and was displeased and for some
reason she ordered the same thing on a subsequent visit to that place
and had a similarly disappointed meal. The flesh was pink so it was
done. It was tough. She is a master braiser and does incredible braised
lamb shanks that fall off the bone without even needing a knife. The
sous vide was more like sous cooked. I had expected her to say never
again after the first try but she did after the second one.

That'll teach her. Next time, listen to Dave Smith!

[Ed P]

Post by Jill McQuown

A sous vide leg sounds interesting.  We tend to have a hard time
getting then right. They are often either over cooked or under cooked.
If it is under cooked we work on the outer pieces that are more done
and than use the under cooked part to make curry and figure it will be
cooked through in the braising liquid. If it is overcooked  we keep
the outside stuff and aim for the less cooked inside meat. The over
cooked stuff will be tenderized with the low and slow braising.  It
would be nice to get it right the first time.

Just for grins I looked up sous vide circulators and found this list of
https://www.foodandwine.com/best-sous-vide-7099375
Apparently these devices not only circulate the water but also maintain
a very specific temperature so things are not over or under cooked.
Jill

The process looks interesting, I'd not use it enough to have another
gadget hanging around. I'm trying to get rid of what I don't use.

[BryanGSimmons]

Post by Ed P

Post by Jill McQuown

A sous vide leg sounds interesting.  We tend to have a hard time
getting then right. They are often either over cooked or under
cooked. If it is under cooked we work on the outer pieces that are
more done and than use the under cooked part to make curry and figure
it will be cooked through in the braising liquid. If it is
overcooked  we keep the outside stuff and aim for the less cooked
inside meat. The over cooked stuff will be tenderized with the low
and slow braising.  It would be nice to get it right the first time.

Just for grins I looked up sous vide circulators and found this list
https://www.foodandwine.com/best-sous-vide-7099375
Apparently these devices not only circulate the water but also
maintain a very specific temperature so things are not over or under
cooked.
Jill

The process looks interesting, I'd not use it enough to have another
gadget hanging around.  I'm trying to get rid of what I don't use.

The Power Quick Pot does sous vide, though it doesn't circulate the water.
https://support.emerileveryday.com/wp-content/uploads/2020/03/PQP_4-6-8-10QT_IB_TP_ENG_V10_191218_Web.pdf

[Hank Rogers]

Post by Jill McQuown

Post by Dave Smith

Post by S Viemeister

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Here, it's sous vide lamb, mashed potatoes, cabbage.

I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

Sheila didn't mention lamb shanks; maybe she means a rack of lamb.
She'll clarify if she reads this.  I work across the hall from a guy
whose wife cooks a rack of lamb sous vide and he says it turns out
perfectly.  Not overcooked, no more than medium rare and very tasty.
Funny, among the various people renting offices in the building where I
work, we do a lot of talking about food. :)
Jill

Officer dave is a true connoisseur of fine cuisine, your Majesty.

His palate is even more demanding than your highness'.

You both need to sit down to a first class meal of menudo and discuss
high class gastronomical stuff.

[dsi1]

Post by Dave Smith

Post by S Viemeister

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

Here, it's sous vide lamb, mashed potatoes, cabbage.

I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

My kids got lamb shank at a restaurant that my daughter's ex manages.
That's pretty strange because I've never seen them eat lamb before. The
shank was served on polenta with a wonderful demi-glace. The even
stranger part was that it was quite good.

https://photos.app.goo.gl/PFR8U4ne7iS2bxbJ6

[Dave Smith]

Post by dsi1

Post by Dave Smith
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

My kids got lamb shank at a restaurant that my daughter's ex manages.
That's pretty strange because I've never seen them eat lamb before. The
shank was served on polenta with a wonderful demi-glace. The even
stranger part was that it was quite good.

It is not surprising to me that it was good. I expect lamb shanks to be
good. It was especially disappointing for my wife not to enjoy them at
that restaurant.

Post by dsi1
https://photos.app.goo.gl/PFR8U4ne7iS2bxbJ6

[Andy Gerald]

Post by Dave Smith
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

Can't say much for her taste, after all she married
a pompous windbag.

[Bruce]

Post by Andy Gerald

Post by Dave Smith
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.

Can't say much for her taste, after all she married
a pompous windbag.

I know women who chose to marry men and nobody understood why. Often
they just wanted somebody to hide behind. A loudmouthed oaf can then
suddenly be a good candidate.

[songbird]

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

chili from the freezer.

Post by ItsJoanNotJoAnn
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.

yes. :)

it was a rotten time to have the furnace need replacing
but we'd never use in the summer to know.

it turned out ok in the end and we got through it and
then the other night we lost water pressure so it took us
a few days to get that dealt with - luckily it was not as
bad as it could have been and we're back to somewhat normal
now (or as normal as it gets :) )...

Post by ItsJoanNotJoAnn
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.

tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.


songbird

[ItsJoanNotJoAnn]

Post by songbird

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

chili from the freezer.

That's always a good choice on cold winter days.
Beef stew or some sort of soup.

Post by songbird

Post by ItsJoanNotJoAnn
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.

yes. :)
it was a rotten time to have the furnace need replacing
but we'd never use in the summer to know.

UGH! Been there and done that and like you said, never
know it needs replacing in the summer months as it's not
used in warm weather.

Post by songbird
it turned out ok in the end and we got through it and
then the other night we lost water pressure so it took us
a few days to get that dealt with - luckily it was not as
bad as it could have been and we're back to somewhat normal
now (or as normal as it gets :) )...

I've not lost water pressure but have had water heaters go
on permanent vacation necessitating a replacement.

Post by songbird

Post by ItsJoanNotJoAnn
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.

tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.
songbird

Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli. It's not raw, but a bit of resistance
when picked up with a fork. It has a bit of chew and not
the consistency of baby food.

[Dave Smith]

Post by ItsJoanNotJoAnn

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

  chili from the freezer.

That's always a good choice on cold winter days.
Beef stew or some sort of soup.

We are having leftover meatloaf from the freezer.

[Hank Rogers]

Post by ItsJoanNotJoAnn

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

  chili from the freezer.

That's always a good choice on cold winter days.
Beef stew or some sort of soup.

Post by ItsJoanNotJoAnn
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day.  Thank goodness for a well stocked upright freezer.

  yes.  :)
  it was a rotten time to have the furnace need replacing
but we'd never use in the summer to know.

UGH!  Been there and done that and like you said, never
know it needs replacing in the summer months as it's not
used in warm weather.

  it turned out ok in the end and we got through it and
then the other night we lost water pressure so it took us
a few days to get that dealt with - luckily it was not as
bad as it could have been and we're back to somewhat normal
now (or as normal as it gets :) )...

I've not lost water pressure but have had water heaters go
on permanent vacation necessitating a replacement.

Post by ItsJoanNotJoAnn
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

  tender crisp?  intesting choice of words.  not sure i
would be able to apply that to frozen broc.
  songbird

Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli.  It's not raw, but a bit of resistance
when picked up with a fork.  It has a bit of chew and not
the consistency of baby food.

Also known as "al dente" by fashionable wops, dagos, and New Yorkers.

Probably da hawayans also have a word for half-assed cooked vittles.

Basically, it's at least half cooked, but no more than 3/4 cooked.

[gm]

Post by Hank Rogers

Post by ItsJoanNotJoAnn

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

  chili from the freezer.

That's always a good choice on cold winter days.
Beef stew or some sort of soup.

Post by ItsJoanNotJoAnn
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day.  Thank goodness for a well stocked upright freezer.

  yes.  :)
  it was a rotten time to have the furnace need replacing
but we'd never use in the summer to know.

UGH!  Been there and done that and like you said, never
know it needs replacing in the summer months as it's not
used in warm weather.

  it turned out ok in the end and we got through it and
then the other night we lost water pressure so it took us
a few days to get that dealt with - luckily it was not as
bad as it could have been and we're back to somewhat normal
now (or as normal as it gets :) )...

I've not lost water pressure but have had water heaters go
on permanent vacation necessitating a replacement.

Post by ItsJoanNotJoAnn
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

  tender crisp?  intesting choice of words.  not sure i
would be able to apply that to frozen broc.
  songbird

Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli.  It's not raw, but a bit of resistance
when picked up with a fork.  It has a bit of chew and not
the consistency of baby food.

Also known as "al dente" by fashionable wops, dagos, and New Yorkers.
Probably da hawayans also have a word for half-assed cooked vittles.
Basically, it's at least half cooked, but no more than 3/4 cooked.

As Unca TOJO sez:


MAWA = Make America WHITE Again

🇺🇸

--
GM

--

[Tahitian pearl]

Post by Hank Rogers

Post by ItsJoanNotJoAnn

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

  chili from the freezer.

That's always a good choice on cold winter days.
Beef stew or some sort of soup.

Post by ItsJoanNotJoAnn
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day.  Thank goodness for a well stocked upright freezer.

  yes.  :)
  it was a rotten time to have the furnace need replacing
but we'd never use in the summer to know.

UGH!  Been there and done that and like you said, never
know it needs replacing in the summer months as it's not
used in warm weather.

  it turned out ok in the end and we got through it and
then the other night we lost water pressure so it took us
a few days to get that dealt with - luckily it was not as
bad as it could have been and we're back to somewhat normal
now (or as normal as it gets :) )...

I've not lost water pressure but have had water heaters go
on permanent vacation necessitating a replacement.

Post by ItsJoanNotJoAnn
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

  tender crisp?  intesting choice of words.  not sure i
would be able to apply that to frozen broc.
  songbird

Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli.  It's not raw, but a bit of resistance
when picked up with a fork.  It has a bit of chew and not
the consistency of baby food.

Also known as "al dente" by fashionable wops, dagos, and New Yorkers.
Probably da hawayans also have a word for half-assed cooked vittles.
Basically, it's at least half cooked, but no more than 3/4 cooked.

It's a crapshoot getting a bowl of broccoli here and the pasta has grown
more and more watery/overcooked. I guess they must set it to cook and
then wander out to subvert society, only coming back to put it in bowls.

[Bruce]

Post by Hank Rogers

Post by ItsJoanNotJoAnn

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

  chili from the freezer.

That's always a good choice on cold winter days.
Beef stew or some sort of soup.

Post by ItsJoanNotJoAnn
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day.  Thank goodness for a well stocked upright freezer.

  yes.  :)
  it was a rotten time to have the furnace need replacing
but we'd never use in the summer to know.

UGH!  Been there and done that and like you said, never
know it needs replacing in the summer months as it's not
used in warm weather.

  it turned out ok in the end and we got through it and
then the other night we lost water pressure so it took us
a few days to get that dealt with - luckily it was not as
bad as it could have been and we're back to somewhat normal
now (or as normal as it gets :) )...

I've not lost water pressure but have had water heaters go
on permanent vacation necessitating a replacement.

Post by ItsJoanNotJoAnn
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

  tender crisp?  intesting choice of words.  not sure i
would be able to apply that to frozen broc.
  songbird

Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli.  It's not raw, but a bit of resistance
when picked up with a fork.  It has a bit of chew and not
the consistency of baby food.

Also known as "al dente" by fashionable wops, dagos, and New Yorkers.

And known as "raw" by toothless rednecks?

[Tahitian pearl]

Post by Bruce

Post by Hank Rogers

Post by ItsJoanNotJoAnn

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

  chili from the freezer.

That's always a good choice on cold winter days.
Beef stew or some sort of soup.

Post by ItsJoanNotJoAnn
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day.  Thank goodness for a well stocked upright freezer.

  yes.  :)
  it was a rotten time to have the furnace need replacing
but we'd never use in the summer to know.

UGH!  Been there and done that and like you said, never
know it needs replacing in the summer months as it's not
used in warm weather.

  it turned out ok in the end and we got through it and
then the other night we lost water pressure so it took us
a few days to get that dealt with - luckily it was not as
bad as it could have been and we're back to somewhat normal
now (or as normal as it gets :) )...

I've not lost water pressure but have had water heaters go
on permanent vacation necessitating a replacement.

Post by ItsJoanNotJoAnn
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

  tender crisp?  intesting choice of words.  not sure i
would be able to apply that to frozen broc.
  songbird

Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli.  It's not raw, but a bit of resistance
when picked up with a fork.  It has a bit of chew and not
the consistency of baby food.

Also known as "al dente" by fashionable wops, dagos, and New Yorkers.

And known as "raw" by toothless rednecks?

When I think of overcooked watery spaghetti I think of cafeteria fare,
and I attribute it to poverty.

[dsi1]

Post by Tahitian pearl
When I think of overcooked watery spaghetti I think of cafeteria fare,
and I attribute it to poverty.

Al dente is boring. The Hawaiians like to boil their macaroni all to
hell to make Mac salad.

[Bruce]

Post by dsi1

Post by Tahitian pearl
When I think of overcooked watery spaghetti I think of cafeteria fare,
and I attribute it to poverty.

Al dente is boring. The Hawaiians like to boil their macaroni all to
hell to make Mac salad.

This preference must date back to the time when dental care wasn't as
good as it is today in Hawaii.

[songbird]

...

Post by ItsJoanNotJoAnn

Post by songbird

Post by ItsJoanNotJoAnn
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.

tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.

...

Post by ItsJoanNotJoAnn
Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli. It's not raw, but a bit of resistance
when picked up with a fork. It has a bit of chew and not
the consistency of baby food.

to me that would be from frozen to just warmed up otherwise
mushy. i would rather eat it raw, but can eat it even if
mushed, often it comes that way in soups.


songbird

[Jill McQuown]

Post by songbird
...

Post by ItsJoanNotJoAnn

Post by songbird

Post by ItsJoanNotJoAnn
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.

tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.

...

Post by ItsJoanNotJoAnn
Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli. It's not raw, but a bit of resistance
when picked up with a fork. It has a bit of chew and not
the consistency of baby food.

to me that would be from frozen to just warmed up otherwise
mushy. i would rather eat it raw, but can eat it even if
mushed, often it comes that way in soups.
songbird

You *can* cook (heat up) frozen broccoli florets to only tender-crisp.
They don't cook it to death before flash freezing it. When it comes to
broccoli soup, I don't want the broccoli to be *crisp* but I also don't
want it to be mushy.

Then again, there's this pureed broccoli soup recipe via Gordon Ramsay:

Jill

[ItsJoanNotJoAnn]

Post by songbird
....

Post by ItsJoanNotJoAnn

Post by songbird

Post by ItsJoanNotJoAnn
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.

tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.

....

Post by ItsJoanNotJoAnn
Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli. It's not raw, but a bit of resistance
when picked up with a fork. It has a bit of chew and not
the consistency of baby food.

to me that would be from frozen to just warmed up otherwise
mushy. i would rather eat it raw, but can eat it even if
mushed, often it comes that way in soups.
songbird

There's a fine line when the broccoli is cooked and a bit
of resistance when chewing and when it's been reduced to
green baby food. I do the frozen stuff in the bag in the
microwave for about 5 minutes. Cut the bag open, dump it
into a microwave safe bowl, CorningWare is my choice, a
bit of salt and several cubes of cheese. Back into the
microwave, covered, for about two minutes and the cheese
is melted.

Stir, plate, eat, perfecto.

[f***@sdf.org]

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.

the only thing that rattled in our kitchen was the wingnuts on
the pressure canner when i took it off the stove to put away.
that was after having szechuan beef Chinese takeout. my wife had
pork lo mein. we split a large wonton soup. she'll finish the lo
mein for lunch today. i'll have my 1/4 cup of trail mix.

[D]

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.

For lunch I had an improvised chicken softshell taco. It was a kind of
asian fusion style with chicken, onion, cucumber, white crispy cabbage and
Sriracha sauce. It was excellent!

[dsi1]

Post by D
For lunch I had an improvised chicken softshell taco. It was a kind of
asian fusion style with chicken, onion, cucumber, white crispy cabbage and
Sriracha sauce. It was excellent!

I cooked up some spicy pork and eggplant and packed it for my wife's
lunch. God, I love that stuff!

https://photos.app.goo.gl/WrmRVx66QCgPnm598

[Leonard Blaisdell]

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

We had NY steak, mashed potatoes and canned corn.

Speaking of pork chops, I have two that are Musgovian. I just fried them
and diced them. We're going to have them in Sapporo ramen. We'll see.

I'm starting to really get into this ramen stuff. So easy!

[ItsJoanNotJoAnn]

Post by Leonard Blaisdell

Post by ItsJoanNotJoAnn
What will be gracing your table for dinner tonight?

Speaking of pork chops, I have two that are Musgovian. I just fried them
and diced them. We're going to have them in Sapporo ramen. We'll see.
I'm starting to really get into this ramen stuff. So easy!

There is a salad made with ramen noodles, sesame seeds,
green onions and I can't remember the rest. Believe it
or not, it's pretty darn tasty.