In article >, Jeanne Burton
> wrote:

> Hi, all...
> I've been reading your posts with interest for several weeks, and I
> now have a question. I was recently given a complete Oster Kitchen
> Center, with mixer, meat grinder, food processor, blender, dough
> hooks, 2 mixing bowls, etc etc. The book that came with it is dated
> 1979. I've read that the older KitchenAid mixers are much more
> reliable than the newer ones, and was wondering if anyone knew
> anything about the Oster one. (Obviously, since it was free, I'm
> ahead of the game, but any advice/comments would be welcome)
>
> I'm not a beginner cook, and I do a lot of "comfort foods". I share a
> house with my sister and her 2 kids (boy, 7, and girl, 3) who cook
> with me every night. They REALLY enjoy cooking, and are developing
> some real skills. The 3 year old's "specialty" is roasted chicken.
> Her recipe is "give the chicken a good bath, dry him off, rub him with
> oil and spices, shove onions and garlic in his butt, then find a
> grownup who can put him in the oven". She even did the thanksgiving
> turkey this year for 20 people, who were a bit...surprised that she
> knew what she was doing. The 7 year old makes homemade pies and beef
> jerky, and both kids love baking bread, cookies, and pastries. The 7
> year old is desperate to learn how to cook different seafood, which I
> know little about, and just ate his first whole lobster last night,
> and is also interested in learning asian recipes. We've gleaned a lot
> of good hints from the group, and hope to continue learning from all
> of you!
>
> Jeanne

Hello-o-o-o-o, Jeanne! Welcome to the fray that is r.f.c.

About all I know about the Oster Kitchen Center thang is that a friend
had one about 30 years ago and used to make quadruple batches of
chocolate chip cookies for her 6 kids all the time.

I've a just-3-year-old granddaughter and figure the only cooking she'll
learn to do will be from me, her loving baba. Was it difficult to get
your little one willing to get her hands mucky from oil? My little
one's experience is limited to sprinkling the sprinkles on cut-outs
after they're frosted. I've got a couple nice birdies in the freezer
that would make for good-enough roasting -- what's your recipe (time and
temp)? What's in your rub?

I'm thinking you can teach me about cooking with a leetle one. (I
didn't teach my own.)
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Chicken Tortilla
Soup, and Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton