Best pizza in each state

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The mind is a weird and mysterious place

I'm posting because I'm lost. This will help me locate myself.

Thanks for your patience.

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~Sue~

I'm posting because I'm lost. This will help me locate myself.

Thanks for your patience.

I often do so...........LOL.
Bookmarks is us.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

What's for dinner tonight?
I have Always that problem even though I know a lot of recipes...
Follow gutfeeling?

I was thinking about Ossobuco but veal are difficult to find here.


I remember when I Went to a butcher and asked for some veal.
He then later came back with a whole leg:)

Anyway. The veal marrow is very nice...

Well if I had the extra money right now, that would be spaghetti, I make a large batch, in what is a large 10-15 qt pan with a lid. Oh and My favorite sauce? Prego, if I can find it in Chunky vegetable... With ground beef for meatballs, cooked in a microwave oven and lots of spaghetti cheese... Yummy!

At the moment, nothing.

I make my own spaghetti sauce, sort of, but cheat by adding marinara sauce.

Start by browning a pound of italian sausage (loose, like ground beef -
not the stuff in the casings). It's no more expensive than ground beef,
and it tastes so much better.

Add to that three or four cans of "italian style" diced or stewed
tomatoes and one jar of marinara sauce. (I use Paul Neuman's brand
because it doesn't list sugar on the label.) If you want to make a
bigger batch, add more tomatoes. Of course, you can add another jar
of marinara.

Using one jar of marinara and several cans of tomatoes really brings
the price down.

I boil water on the stove in a large pan, then when the water is ready, I add the spaghetti, then when the spaghetti is tender enough to cut with a fork on the side of the 10-12qt pan, then I drain the spaghetti into a colander and then once drained, back in the pot goes the spaghetti, which is now ready for the meat and the sauce to be stirred in before being served. One of these days I need to get a new stainless steel pan to replace the old steel w/copper bottom pan(Revereware), just like I did for My frying pan, something that is induction stove compatible, like maybe the Le Creuset Signature Enameled Cast-Iron Oval French (Dutch) Oven, 15-1/2-Quart, in Flame or Palm(green) or Blue or Yellow or Red colors, but they are about $650 and being cast iron with a ceramic coating, heavy. Stainless I can't find bigger than 8qts, but this is for later, since I don't cook spaghetti much.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

Well if I had the extra money right now, that would be spaghetti, I make a large batch, in what is a large 10-15 qt pan with a lid. Oh and My favorite sauce? Prego, if I can find it in Chunky vegetable... With ground beef for meatballs, cooked in a microwave oven and lots of spaghetti cheese... Yummy!

At the moment, nothing.

I make my own spaghetti sauce, sort of, but cheat by adding marinara sauce.

Start by browning a pound of italian sausage (loose, like ground beef -
not the stuff in the casings). It's no more expensive than ground beef,
and it tastes so much better.

Add to that three or four cans of "italian style" diced or stewed
tomatoes and one jar of marinara sauce. (I use Paul Neuman's brand
because it doesn't list sugar on the label.) If you want to make a
bigger batch, add more tomatoes. Of course, you can add another jar
of marinara.

Using one jar of marinara and several cans of tomatoes really brings
the price down.

I boil water on the stove in a large pan, then when the water is ready, I add the spaghetti, then when the spaghetti is tender enough to cut with a fork on the side of the 10-12qt pan, then I drain the spaghetti into a colander and then once drained, back in the pot goes the spaghetti, which is now ready for the meat and the sauce to be stirred in before being served. One of these days I need to get a new stainless steel pan to replace the old steel w/copper bottom pan(Revereware), just like I did for My frying pan, something that is induction stove compatible, like maybe the Le Creuset Signature Enameled Cast-Iron Oval French (Dutch) Oven, 15-1/2-Quart, in Flame or Palm(green) or Blue or Yellow or Red colors, but they are about $650 and being cast iron with a ceramic coating, heavy. Stainless I can't find bigger than 8qts, but this is for later, since I don't cook spaghetti much.

It turns out My existing pan is only 6qts in size, that was not easy to read either, considering its age and My eyes, I had My glasses on and used a flashlight to find this out, so the 15.5 is out, but then an 8qt stock pot like this for $99.99 should do just fine and yes this is another Calphalon Tri Ply pan in Stainless Steel.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I miss my old pan with a lid that had some holes in it so it was very easy to drain...

A 12qt Le Creuset pan is very heavy to lift even when empty - and they "come to bit" when they land on a quarry tile floor (-: (My brother had not only to replace the pan, but also replace a few tiles when he dropped his one)
I would look for a smaller stainless pan, with a copper bottom, not only lighter, but far less fragile. Being single you don't need the vast "family size plus" 12qt size - 6qt is probably more than enough, and will be easier on both your pocket and your arms when lifting it full of water.

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Tonight i going to be a sort of jerk chicken and rice.
Chicken has been marinading for over a day so should be ready for the cooking and drying.. Shame I don't have a proper hot air drier so the gas oven on its lowest setting will have to do - I work on the smell basis - when the smell reaches me it must be about ready so put the rice on and in the time it takes to do the rice the meat will be done. I only miss when I've got a cold when the smell takes a lot longer to get through.

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

I miss my old pan with a lid that had some holes in it so it was very easy to drain...

The kittyman's pot of choice....Gotta luv Teflon.

I wore the coating out of the one I currently use, soon to be retired.
Which means my innards are Teflon coated now too....LOL.
I have a new one.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

About 15 Euros/dollars for a new one at IKEA:)
http://www.ikea.com/se/sv/catalog/products/40129459/
I like to Cook food in pans that are made of iron, steal, glass or clay.
Nothing else.
And a gas stove would be nice.
So much easier to Cook...

A 12qt Le Creuset pan is very heavy to lift even when empty - and they "come to bit" when they land on a quarry tile floor (-: (My brother had not only to replace the pan, but also replace a few tiles when he dropped his one)
I would look for a smaller stainless pan, with a copper bottom, not only lighter, but far less fragile. Being single you don't need the vast "family size plus" 12qt size - 6qt is probably more than enough, and will be easier on both your pocket and your arms when lifting it full of water.

Yeah, I couldn't find a Calphalon 6qt stock pot, they have a 6.5qt soup pan, but that costs more, so the 8qt stock pot will do.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I have to look at my stock pot. I think it is a 8qt Tramontina. I bought it a number of years back when the cost of stainless steel pots was cheaper. I was tired of a 6qt Tfal pot not being quite big enough for cooking in at times.

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My mom and I still use her original Farberware pots and pans, circa 1960-something.

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The mind is a weird and mysterious place

Long lasting quality.

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I like My Calphalon 5qt skillet and glass/metal lid, the 8qt stock pot they sell looks like a good replacement for the 6qt revereware stock pot that I inherited, which is almost as old as I am, if not older..

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

Swede mash :):)

Ingredients 1 Swede per portion, peeled and diced.
http://www.bbc.co.uk/food/recipes/swedemash_78187
http://www.bbc.co.uk/food/swede

I Think Ponch Maip as it's called in Wales are a better recipe if you not use so much butter.
http://your.morrisons.com/Recipes-and-Ranges/recipes/index/P/Ponch-maip-mashed-swede/
Serve it with haggis, called pölsa here in Sweden.

http://www.foodnetwork.com/recipes/alton-brown/haggis-recipe.html
Total Time:5 hr 42 min Prep:30 min Inactive:12 min Cook:5 hr!

Hoppas att det smakar gott:)
Yummie.

"Ingredients 1 Swede per portion, peeled and diced."

You are sounding like a really bad horror movie there, dude.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

"Ingredients 1 Swede per portion, peeled and diced."
You are sounding like a really bad horror movie there, dude.

Yes. I don't Think I will go to Scotland;)
I don't want to be mashed...

"Ingredients 1 Swede per portion, peeled and diced."
You are sounding like a really bad horror movie there, dude.

Yes. I don't Think I will go to Scotland;)
I don't want to be mashed...

When in Rome, don't be a Roman noodle.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster