• Toaster oven

    From Sean Dennis@1:18/200 to All on Fri Feb 3 18:12:53 2023
    Hello everybody!

    I was out and abut the other day and found a refurb Oster brand "tabletop convection oven" for $30 refurbished ($100 new). It works great and no more having to use the big oven for my meals. I baked some fish fillets from ALDI in it; they came out perfect.

    I'm not sure how this qualifies as "Dutch" but it looks tasty anyway:

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

    Title: Dutch Meatloaf
    Categories: Meats, Main dish, Londontowne
    Yield: 6 servings

    1 1/2 lb Ground neat
    1 c Breadcrumbs
    8 oz Tomato sauce. w/onions
    2 tb Mustard
    1 tb Vinegar
    1 1/2 ts Salt
    1/4 ts Pepper
    2 tb Brown sugar
    1 Egg

    Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape
    into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour
    over meat. Bake at 350 degrees for 75 minutes.

    Mrs. Robert F. Lewis

    MMMMM

    -- Sean

    --- GoldED+/BSD 1.1.5-b20220504
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Shawn Highfield@1:229/452 to Sean Dennis on Sat Feb 4 11:38:22 2023
    Sean Dennis wrote to All <=-

    I was out and abut the other day and found a refurb Oster brand
    "tabletop convection oven" for $30 refurbished ($100 new). It works
    great and no more having to use the big oven for my meals. I baked
    some fish fillets from ALDI in it; they came out perfect.

    Love my tabletop convection oven. I take it to the trailer in the summer
    in case we want to bake. (I use it often for baked potato as electric is cheaper then propane).

    Here at home I use it becasue it's more accurate then my oven.

    Shawn

    ... Oxymoron: New and improved.

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Sean Dennis@1:18/200 to Shawn Highfield on Sat Feb 4 13:48:40 2023
    Shawn Highfield wrote to Sean Dennis <=-

    Love my tabletop convection oven. I take it to the trailer in the
    summer in case we want to bake. (I use it often for baked potato as electric is cheaper then propane).

    It's cheaper for me than the big oven which I suspect is 25-50 degrees off
    of what it thinks it is at.

    Just bought a nice set of bakeware for my oven from Amazon. Was a good
    price ($20): https://tinyurl.com/yc59esp8

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

    Title: Genghis Khan Beef
    Categories: Meats, Chinese
    Yield: 4 servings

    1 x Cooking oil for deep-frying
    1 oz Bean thread noodles
    1 x MARINADE:
    2 tb Soy sauce
    2 tb Dry sherry
    2 ts Cornstarch
    3/4 lb Flank steak, thin sliced
    1 x SAUCE:
    1/3 c Chicken broth
    2 tb Hoisin sauce
    1 tb Dark soy sauce
    1 ts Chinese chile sauce
    1 ts Sesame oil
    1 x OTHER INGREDIENTS:
    2 tb Cooking oil
    1 tb Minced garlic
    12 ea Whole dried chile peppers
    1/2 ea Red bell pepper, seeded and
    Thinly sliced
    6 ea Green onions, cut into 2"
    Lengths
    2 ts Cornstarch dissolved in
    1 tbsp. cold water

    Heat oil over high heat to 375 degrees. Add half the bean threads and
    deep=fry until they puff and expand, about 5 seconds. Turn them over
    to cook the other side. Lift them out and drain on paper towels.
    Repeat with the remaining bean threads. Allow the oil to cool, when
    cool, remove it from the wok and wipe the wok dry with a paper towel.

    Combine the marinade ingredients in a medium bowl. Add the beef and
    stir to coat. Let stand for 30 minutes. Combine the sauce
    ingredients in a small bowl.

    Heat a wok or wide frying pan over medium-high heat until hot. Add
    the cooking oil, garlic and chiles and stir-fry for 30 seconds.
    Increase the heat to high. Add the beef, stir-fry until barely pink,
    about 2 minutes. Remove the beef.

    Add the bell pepper and green onions and stir-fry for 1 minute.
    Return the beef to the wok and add the sauce. Cook for 1 minute, add
    the cornstarch solution and cook, stirring, until the sauce boils and
    thickens.

    Transfer to a serving plate. garnish the edges of the serving plate
    with the fried bean thread noodles.

    Note: To break the bean threads, place the unwrapped bunch in a clean
    large paper bag or a large bowl. With your hands inside the bag or
    bowl, pull the bunch apart, or cut it with kitchen shears into
    smaller bunches. The bag or bowl will keep the bean threads from
    flying all over the place.

    MMMMM

    - Sean

    ... A few puns make me numb but math puns make me number.
    --- MMail/FreeBSD
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Shawn Highfield on Sun Feb 5 06:42:41 2023
    Shawn Highfield wrote to Sean Dennis <=-

    I was out and abut the other day and found a refurb Oster brand
    "tabletop convection oven" for $30 refurbished ($100 new). It works
    great and no more having to use the big oven for my meals. I baked
    some fish fillets from ALDI in it; they came out perfect.

    Love my tabletop convection oven. I take it to the trailer in the
    summer in case we want to bake. (I use it often for baked potato as electric is cheaper then propane).

    Here at home I use it becasue it's more accurate then my oven.

    I use my microwave to make "baked" potatoes,

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

    Title: Microwave Baked Potato
    Categories: Five, Potatoes
    Yield: 1 spud

    1 lg Russet potato
    Salt & freshly ground pepper
    Butter or sour cream; to
    - serve

    Wash potato thoroughly and pat completely dry. Pierce 3
    to 4 times with a fork.

    Place potato on microwave-safe plate and microwave 7
    minutes, turning over halfway through cooking. If your
    potato isn’t fork-tender after 7 minutes, continue
    microwaving in 1 minute increments until fully cooked.

    Let rest for 2 minutes.

    Split potato down the middle, being careful of steam.
    Season with salt and pepper, and top with butter before
    serving.

    UDD NOTES: Sometimes I like to fork the potato near the
    ends on opposite sides. This can make the potato spin
    like a whirl-a-gig from the escaping steam. Besides the
    butter and/or sour cream toppings I like to use shredded
    cheese and/or bacon bits sometimes. Or salsa/pico di
    gallo. Get inventive.

    RECIPE FROM: https://www.delish.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... In Kansas it's illegal to serve wine in teacups.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Sun Feb 5 06:52:38 2023
    Sean Dennis wrote to Shawn Highfield <=-

    Love my tabletop convection oven. I take it to the trailer in the
    summer in case we want to bake. (I use it often for baked potato as electric is cheaper then propane).

    It's cheaper for me than the big oven which I suspect is 25-50 degrees
    off of what it thinks it is at.

    Get, or borrow, an oven thermometer. Never trust that dial. Ever.

    Just bought a nice set of bakeware for my oven from Amazon. Was a good price ($20): https://tinyurl.com/yc59esp8

    Those pans (sheet and cake) are pretty tiny. My toaster oven has more
    than enough room to upsize at least one step.

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

    Title: Simple Baked Spaghetti Squash (Toaster Oven)
    Categories: Five, Sides, Squash, Herbs
    Yield: 6 Servings

    2 lb Spaghetti squash; halved,
    - seeded
    1/2 c Butter; in 10 equal pieces
    1/4 c Brown sugar; divided
    2 tb Ground cinnamon; divided

    Set toaster oven @ 350ºF/175ºC.

    Place spaghetti squash halves on a compact baking sheet.
    Place 5 pieces of butter into each half. Sprinkle 2
    tablespoons brown sugar and 1 tablespoon cinnamon over
    each half.

    Bake until soft, about 1 hour.

    Remove squash from oven and scrape insides with a fork
    into a loose pile of strands.

    Return to the oven and bake until flavors combine, about
    10 minutes more. Let cool before serving, about 10
    minutes.

    Recipe by: Bart Bartel

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... My coffee is like my last grilfriend - strong, black, and bitter!
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Shawn Highfield@1:229/452 to Sean Dennis on Sun Feb 5 11:07:05 2023
    Sean Dennis wrote to Shawn Highfield <=-

    It's cheaper for me than the big oven which I suspect is 25-50 degrees
    off of what it thinks it is at.

    Same with my big one. 350 is around 370 on the dial. I've worked around
    most of the issues, but things that require a perfect temp get done in the small one or downstairs at my daughters apartment.

    Shawn

    ... No good deed goes unpunished.

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Shawn Highfield@1:229/452 to Dave Drum on Sun Feb 5 11:09:09 2023
    Dave Drum wrote to Shawn Highfield <=-

    I use my microwave to make "baked" potatoes,

    The wiring in the woods is so shoddy microwaves just commit
    sucide when we plug them in up there. Lost two before I
    figured out it was the wiring.

    Friend of mine came over to fix it, took one look at it and
    said I'm going outside bring me a beer I never saw that.

    Shawn

    ... A conclusion is where you got tired of thinking.

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Sean Dennis@1:18/200 to Dave Drum on Sun Feb 5 13:13:26 2023
    Dave Drum wrote to Sean Dennis <=-

    Get, or borrow, an oven thermometer. Never trust that dial. Ever.

    I need to do that.

    Those pans (sheet and cake) are pretty tiny. My toaster oven has more
    than enough room to upsize at least one step.

    It is good enough for me as my toaster oven is a bit on the smaller size.
    The muffin pan is just perfect, though. Great for making corn muffins to go with my slow-cooker chili. :)

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

    Title: Saskatoon Pie
    Categories: Canadian, Pies
    Yield: 1 servings

    4 c Saskatoon berries; called
    -Serviceberries in the US
    1/4 c -Water
    2 tb Lemon juice
    3/4 c Sugar, granulated
    3 tb Flour
    Pastry for double crust pie

    In a saucepan, simmer saskatoon berries in water for 10 minutes. Add
    lemon juice. Stir in granulated sugar mixed with flour. Pour into
    pastry lined pie plate. Dot with butter. Cover with top crust; seal
    and flute edges. Bake in 425F oven for 15 minutes; reduce heat to
    350F oven and bake 35-45 minutes longer or until golden brown.

    SOURCE: the sixties chapter, _A Century of Canadian Home Cooking_ by
    Carol Ferguson and Margaret Fraser

    MMMMM

    - Sean

    ... Time flies like an arrow but fruit flies like a banana.
    --- MMail/FreeBSD
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Shawn Highfield on Sun Feb 5 13:17:28 2023
    Shawn Highfield wrote to Sean Dennis <=-

    Same with my big one. 350 is around 370 on the dial. I've worked
    around most of the issues, but things that require a perfect temp get
    done in the small one or downstairs at my daughters apartment.

    Like Dave said, I should check things with an oven thermometer. My oven is
    a fairly new, but on the far cheap end, GE oven with digital controls. I
    think my toaster oven is much more accurate.

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

    Title: Toronto Pie
    Categories: Canadian, Pies
    Yield: 1 servings

    1/2 c Milk; scalded, heated till
    -bubbles appear around
    -edges
    2 tb Butter
    1 c Cake and pastry flour
    1 1/4 ts Baking powder
    1/4 ts -Salt
    2 Eggs
    2/3 c Granulated sugar
    1/4 ts Vanilla
    Raspberry jam
    Icing sugar

    "The Home Cook Book , published in Toronto in 1879, included a recipe
    for Toronto pie. Although continuing as a family favorite, the name
    slipped into disuse during the intervening years. A delicate,
    hot-milk sponge cake split and filled with raspberry jam, Toronto Pie
    belongs in the same family as Boston cream pie." During my 30+ years
    living in Toronto, I have never heard of this cake.

    Grease a 9 inch round layer cake pan and line with wax paper. Combine
    scalded milk and butter.

    Sift or blend together flour, baking powder and salt. Beat 2 eggs
    until very light and fluffy. Gradually beat in granulated sugar and
    vanilla.

    With mixer at high speed beat eggs and sugar for 1 minute. Fold in dry
    ingredients and then stir in hot milk mixture. Turn into prepared
    pan. Bake in preheated 350F oven for 30 to 35 minutes or until cake
    springs back when lightly touched.

    Cool in pan. When almost cool, loosen edges and remove from pan.
    Split into two layers, sandwich together with raspberry jam and
    sprinkle icing sugar on top.

    MAKES: 1 CAKE Source:_The Laura Secord Canadian Cookbook_

    MMMMM

    - Sean

    ... Alcohol does not solve any problems, then again, neither does milk.
    --- MMail/FreeBSD
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Shawn Highfield on Sun Feb 5 13:29:44 2023
    The wiring in the woods is so shoddy microwaves just commit
    sucide when we plug them in up there. Lost two before I
    figured out it was the wiring.

    When I lived in the old house across town (2009-2013), I had wiring like
    that. Old aluminum wiring, old-style screw-in fuses...it was a mess. Plus
    I had two electric meters...

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

    Title: Arcadian Eight Bean Chili
    Categories: Ground beef, Canadian, Beef, Mexican, Chili
    Yield: 25 Servings

    1/4 lb Each, beans: kidney, white,
    1/4 c Paprika
    1 lb Bacon
    5 ea Onions, lg, peeled chopped
    2/3 c Garlic, minced
    1/4 c Coriander seed,toasted grnd
    1/4 c Cinnamon, ground
    1 x Red, pinto, navy, cranberry
    1/4 c Pepper, cayenne,or to taste
    1/2 c Peppers, grnd dried poblano
    108 oz Tomatoes, italian plum, with
    12 oz Beer
    5 lb Beef, lean ground

    In a large pot, soak the beans together overnight in water to cover.
    Drain and add fresh water to cover. Cook at a simmer for 1 1/2
    hours or until beans are just tender. While the beans are simmering,
    heat a large skillet. Mince the bacon and cook it until it begins to
    crisp. Add the onions and garlic and cook over medium heat for 5
    minutes. Add all the spices and the ground Poblanos and cook another
    5 minutes. Add the Tomatoes with their juice and the Beer. Simmer
    for half an hour. In another pan, cook the beef until the pink color
    disappears. Drain and add it to tomatoe mixture. When the beans are
    fully cooked, drain them, reserving the liquid, and add the beans to
    the meat/tomato mixture. Salt to taste and let the mixture simmer
    for about 1 hour. If it is too dry, add some of the bean liquid.
    Bill Pfeiffer, 1982 World Champion Chili

    MMMMM

    - Sean

    ... It's not whether you win or lose; it's how you place the blame.
    --- MMail/FreeBSD
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to Shawn Highfield on Mon Feb 6 04:43:00 2023
    Shawn Highfield wrote to Dave Drum <=-

    I use my microwave to make "baked" potatoes,

    The wiring in the woods is so shoddy microwaves just commit
    sucide when we plug them in up there. Lost two before I
    figured out it was the wiring.

    Friend of mine came over to fix it, took one look at it and
    said I'm going outside bring me a beer I never saw that.

    did he sell you fire insurance? If the wiring sucks that badly it would
    be a good idea to have some form of coverage .... and an easy escape
    route.

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

    Title: Campfire Trout
    Categories: Five, Seafood, Vegetables
    Yield: 4 Servings

    4 (6 - 8 oz) fresh caught
    - rainbow trout; gutted,
    - heads optional
    2 Handsful wild onion greens
    - or chives
    Salt & Pepper
    Lemon juice

    First catch your trout - if you don't you go hungry.

    Gut the fish and stuff the cavity with onion/chive
    greens.

    Make a thick mud using river water and dirt from the
    bank. Pack the stuffed fish into a coating and place
    in the coals of your campfire, surrounding the entire
    packet.

    When the mud has baked hard the fish is done. Break
    open and discard the mud - taking care not to get bits
    into the cavity. The scales of the fish will come away
    with the mud.

    Season with salt & pepper and lemon juice and ENJOY!!!

    First made by me on the Kern River between Bodfish and
    Johnsondale, California in July 1966.

    RECIPE FROM: Walt "Thunder Belly" Turner

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... The problem with an unwritten law is - How do you erase it?
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Sean Dennis on Mon Feb 6 04:59:00 2023
    Sean Dennis wrote to Dave Drum <=-

    Dave Drum wrote to Sean Dennis <=-

    Get, or borrow, an oven thermometer. Never trust that dial. Ever.

    I need to do that.

    I use the Cooper-Atkins 24HP-01-1 Stainless Steel Bi-Metal Oven
    Thermometer, 100 to 600 Degrees F Temperature Range which I see is
    available from Amazon for U$9.15. I also have one of their Freezer/
    Dry Storage thermometers. Both worthy investments. And rugged/durable.

    Those pans (sheet and cake) are pretty tiny. My toaster oven has more
    than enough room to upsize at least one step.

    It is good enough for me as my toaster oven is a bit on the smaller
    size. The muffin pan is just perfect, though. Great for making corn muffins to go with my slow-cooker chili. :)

    Well, yeah. A six hole muffin pan is the perfect size for a single person.
    You micht have to tailor your recipes though. Most requirre a 12 holeer.

    Bv)=

    Here's one I maker that's already sized for a six-holer:

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

    Title: Jowl Bacon Muffins
    Categories: Breads, Pork, Dairy
    Yield: 6 Muffins

    1 1/2 c A-P flour
    1/2 c Coarse cornmeal
    2 tb Brown sugar
    2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
    1 lg Egg
    3/4 c Half & Half
    1/4 c Plain yoghurt
    1/3 c Butter; melted
    1/4 c Fine grated mild cheddar
    1/2 c Pork jowl bacon; 1/4" dice
    Confectioner's sugar
    Maple syrup

    Set oven @ 400ºF/205ºC. Cook the smoked pork jowl in a
    heavy skillet over a medium heat. When it's crispy but
    still chewy remove it from the pan and drain on a paper
    towel.

    Sift the flour, corn meal, baking powder, baking soda,
    and salt together. Add the sugar to the butter and stir
    to dissolve. Add the egg, half and half, yogurt, and
    cheddar to the butter mixture. Stir to combine. Fold
    wet ingredients into the dry ingredients.

    Add the pork jowl and mix lightly. Spoon into muffin
    cups and bake for about 12 to 15 minutes or until a
    knife inserted into a muffin comes out clean.

    Meanwhile, mix up a glaze with confectioner's sugar
    and maple syrup and once the muffins are warm but
    not hot, drizzle the glaze on the tops of the muffins.

    UDD NOTE: You can leave the glaze off and serve these
    as an accompaniment to a meal. Since I do not care for
    maple syrup I make a honey glaze if using a glaze.

    From: http://www.independentmeat.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Software gets slower more quickly than hardware gets faster.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Shawn Highfield@1:229/452 to Sean Dennis on Mon Feb 6 09:42:17 2023
    Sean Dennis wrote to Shawn Highfield <=-

    When I lived in the old house across town (2009-2013), I had wiring
    like that. Old aluminum wiring, old-style screw-in fuses...it was a
    mess. Plus I had two electric meters...

    This is like that but worse in the sense it was all re-wired by the old
    guy who owned the trailer before us and he had no idea what he was doing. THings are backwards, plugs have burned, etc. Trying to keep the place
    warm in the spring and fall is an excersize in frustration.

    We are going to attempt to either re-build the trailer (new floors, walls, celing, wiring etc) or replace it in the spring. We have a budget in
    mind so we'll see what can be done.

    Shawn

    ... Where'z dat whaskally wabbit?

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Shawn Highfield@1:229/452 to Dave Drum on Mon Feb 6 09:43:05 2023
    Dave Drum wrote to Shawn Highfield <=-

    did he sell you fire insurance? If the wiring sucks that badly it would
    be a good idea to have some form of coverage .... and an easy escape route.

    Could just go out one of the three doors. Lots of escape routes, and can't
    get fire insurance as it wouldn't pass the inspection.

    Shawn

    ... 24 hours in a day and 24 beers in a case... Hmmm...

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)