On Tue, 04 Dec 2007 19:46:46 -0500, Boron Elgar
> wrote:

>On Wed, 05 Dec 2007 00:36:59 GMT, Wayne Boatwright
> wrote:
>
>
>>
>>Lots of pople serve latkes with pot roast. I like them together.
>
>I love them (but don't eat them anymore, sigh) with home made pear
>sauce and sour cream.
>
>>As to the "real stinky oil smell", I never fry anything indoors, but always
>>outdoors in an electric skillet or the side burner of my gas grill. I
>>don't like the accumulation of grease vapor being deposited on everything
>>in the kitchen.
>
>You have the advantage of Arizona in the winter. I will only make
>latkes at Chanukah because I think it is a mess, too. I cover the
>kitchen table and have an electric skillet going.
>

what temperature do you set your skillet at?

your pal,
blake

Oh pshaw, on Wed 05 Dec 2007 10:44:18a, blake murphy meant to say...

> On Tue, 04 Dec 2007 19:46:46 -0500, Boron Elgar
> > wrote:
>
>>On Wed, 05 Dec 2007 00:36:59 GMT, Wayne Boatwright
> wrote:
>>
>>
>>>
>>>Lots of pople serve latkes with pot roast. I like them together.
>>
>>I love them (but don't eat them anymore, sigh) with home made pear
>>sauce and sour cream.
>>
>>>As to the "real stinky oil smell", I never fry anything indoors, but
>>>always outdoors in an electric skillet or the side burner of my gas
>>>grill. I don't like the accumulation of grease vapor being deposited
>>>on everything in the kitchen.
>>
>>You have the advantage of Arizona in the winter. I will only make
>>latkes at Chanukah because I think it is a mess, too. I cover the
>>kitchen table and have an electric skillet going.
>>
>
> what temperature do you set your skillet at?
>
> your pal,
> blake
>

375°F.

--
Wayne Boatwright

Date: Wednesday, December 5th,2007

*******************************************
Countdown 'til Christmas
2wks 3dys 12hrs 30mins
*******************************************
A hangover: the wrath of grapes.
*******************************************

On Dec 4, 9:52�pm, Christine Dabney > wrote:
> On Tue, 4 Dec 2007 18:29:23 -0800 (PST), Sheldon >
> wrote:
>
> >*Large* onions with *medium* potatoes, must be onion latkes... but
> >with four eggs it's onion omelets... this is beyond sad, it's pathetic
>
> So....what's your recipe/method? �

I've posted a few diferent recipes/methods over the years... just
seach <penmart01 and latkes>

http://groups.google.com/group/rec.f...rch+this+group

Sheldon

On Wed, 05 Dec 2007 17:44:18 GMT, blake murphy >
wrote:

>On Tue, 04 Dec 2007 19:46:46 -0500, Boron Elgar
> wrote:
>
>>On Wed, 05 Dec 2007 00:36:59 GMT, Wayne Boatwright
> wrote:
>>
>>
>>>
>>>Lots of pople serve latkes with pot roast. I like them together.
>>
>>I love them (but don't eat them anymore, sigh) with home made pear
>>sauce and sour cream.
>>
>>>As to the "real stinky oil smell", I never fry anything indoors, but always
>>>outdoors in an electric skillet or the side burner of my gas grill. I
>>>don't like the accumulation of grease vapor being deposited on everything
>>>in the kitchen.
>>
>>You have the advantage of Arizona in the winter. I will only make
>>latkes at Chanukah because I think it is a mess, too. I cover the
>>kitchen table and have an electric skillet going.
>>
>
>what temperature do you set your skillet at?
>
>your pal,
>blake


Between 350 and 400.

The skillet heats unevenly and has one short "foot," too. PITA to use.
I have to move things around to get them all to cook evenly.

Now...you may ask why I don't just junk it and get another one...I use
it only once or twice a year and it is the devil I know.

Boron

Boron Elgar wrote:
> The skillet heats unevenly and has one short "foot," too. PITA to use.
> I have to move things around to get them all to cook evenly.
>
> Now...you may ask why I don't just junk it and get another one...I use
> it only once or twice a year and it is the devil I know.


LOL I love the bit about one short foot If you did treat yourself to a
new one, you might use it more>

On Wed, 5 Dec 2007 18:55:31 -0000, "Ophelia" > wrote:

>Boron Elgar wrote:
>> The skillet heats unevenly and has one short "foot," too. PITA to use.
>> I have to move things around to get them all to cook evenly.
>>
>> Now...you may ask why I don't just junk it and get another one...I use
>> it only once or twice a year and it is the devil I know.
>
>
>LOL I love the bit about one short foot If you did treat yourself to a
>new one, you might use it more>
>

This is the second one I have had in a decade, as the previous one had
its flaws, too (it wasn't non-stick and it surely lived up to that).

I don't really fry enough to bother with it. I have an electric
griddle for pancakes and we do use that a lot, though.

Boron

On Dec 5, 12:24�am, cathy > wrote:
> On Tue, 4 Dec 2007 18:29:23 -0800 (PST), Sheldon >
> wrote:
>
> >Terry Pulliam Bur wrote:
>
> >> Potato Latkes
>
> >> 4 medium potatoes; peeled
> >> 2 large yellow onions
>
> >Not gonna peel the onions...?
>
> >> 4 large eggs; lightly beaten
>
> >*Large* onions with *medium* potatoes, must be onion latkes... but
> >with four eggs it's onion omelets... this is beyond sad, it's pathetic
>
> I'm with Sheldon - thats WAY too much onion.
>
> For three pounds of potatoes I'll use one medium-large onion, of which
> only about 2/3 gets used because of the grater - it's impossible to
> grate the entire onion, it falls apart.
>
> one to two eggs, and several tablespoons of flour. I don't know
> proportions, I learned by feel. I know by looking and stirring how
> many eggs are needed and how much flour. And lots of salt and pepper.
>
> The most crucial thing is what you grate the potatoes and onions with.
> It MUST be the sort of mesh grater that has been referred to ^^ in
> this thread. I've always heard it referred to as a safety grater - it
> looks like a rectangular tennis racquet. It creates exactly the right
> sort of shred you need for latkes. A box grater makes the shred too
> thick and a food processor (the horror!!) makes mush,
>
> And never use a non-stick pan. The latkes won't brown right. Cast iron
> is best, followed by any heavy aluminum/stainless steel pan.
>
> Latkes isn't about the recipe, it's all about the technique. Practice,
> practice, practice.
>
> Cathy

The safety grater works, um, great. But when I need more than a few
potatoes (like 3-5 pounds) I send them through my meat grinder and
into a fine mesh sieve... press a bit and let drain a minute, then
dump into a bowl. Then grind the onion into the potatoes (one medium-
small onion is plenty for 3-5 lbs spuds - supposed to taste potato,
onion is only a flavoring), then grind in a couple three sheets of
matzo, add a couple eggs, salt, pepper, and stir... spoon into hot
oil... for latkes I like corn oil. Have the pint of sour cream out at
room temperature... that's the entire menu for two, nothing else
needed.

The only real labor is peeling the potatoes, fressing, and pushing Oy
away from the table.

The correct beverage is a kosher concord grape spritzer.

Sheldon

"Ophelia" > wrote in message
...
> Boron Elgar wrote:
>> The skillet heats unevenly and has one short "foot," too. PITA to use.
>> I have to move things around to get them all to cook evenly.
>>
>> Now...you may ask why I don't just junk it and get another one...I use
>> it only once or twice a year and it is the devil I know.
>
>
> LOL I love the bit about one short foot If you did treat yourself to a
> new one, you might use it more>

I treated myself to a new one -- I was worried about tipping.

This new (semi-new, now) one holds more and allows me to fry in larger
batches for freezing. It is heavier and sturdy.

But, I think it is the nature of the beasts to have uneven heating on the
sides (which, of course, can be used to advantage, as you know.)

(I like it for pancakes, too).
Dee Dee

Boron Elgar wrote:

> The skillet heats unevenly and has one short "foot," too. PITA to use.
> I have to move things around to get them all to cook evenly.
>
> Now...you may ask why I don't just junk it and get another one...I use
> it only once or twice a year and it is the devil I know.

Which will doom you to the perpetual hell it creates. :-)

--
Dave
www.davebbq.com

On Wed, 5 Dec 2007 11:22:41 -0800, "Dave Bugg" >
wrote:

>Boron Elgar wrote:
>
>> The skillet heats unevenly and has one short "foot," too. PITA to use.
>> I have to move things around to get them all to cook evenly.
>>
>> Now...you may ask why I don't just junk it and get another one...I use
>> it only once or twice a year and it is the devil I know.
>
>Which will doom you to the perpetual hell it creates. :-)


I have had maybe 4-5 electric skillets over the past 40 years and not
one has ever performed as well as a good skillet on a stove. The only
advantage they offer is portability.

Boron

"Boron Elgar" > wrote in message
...
> On Wed, 5 Dec 2007 11:22:41 -0800, "Dave Bugg" >
> wrote:
>
>>Boron Elgar wrote:
>>
>>> The skillet heats unevenly and has one short "foot," too. PITA to use.
>>> I have to move things around to get them all to cook evenly.
>>>
>>> Now...you may ask why I don't just junk it and get another one...I use
>>> it only once or twice a year and it is the devil I know.
>>
>>Which will doom you to the perpetual hell it creates. :-)
>
>
> I have had maybe 4-5 electric skillets over the past 40 years and not
> one has ever performed as well as a good skillet on a stove. The only
> advantage they offer is portability.
>
> Boron


I totally agree, Boron. I've had my share of electric skillets, too.
Everytime I say that I'm not going to get another one ==

I do like the ability to get 'close to the temperature I'm aiming for,'
without using a thermometer, particularly when you are wanting to get it
up-to-temp again for the next batch of ...

I'm wondering, have you ever used an electric skillet to make donuts? Or
has anyone? It seems like it might be an ideal thing to use as the oil
isn't deep and one can do a number of them at a time.

Dee Dee

Oh pshaw, on Wed 05 Dec 2007 12:11:19p, Dee.Dee meant to say...

>
> "Ophelia" > wrote in message
> ...
>> Boron Elgar wrote:
>>> The skillet heats unevenly and has one short "foot," too. PITA to use.
>>> I have to move things around to get them all to cook evenly.
>>>
>>> Now...you may ask why I don't just junk it and get another one...I use
it
>>> only once or twice a year and it is the devil I know.
>>
>>
>> LOL I love the bit about one short foot If you did treat yourself to
a
>> new one, you might use it more>
>
> I treated myself to a new one -- I was worried about tipping.

I think you should be more worried about tippling, Dee Dee! :-)

> This new (semi-new, now) one holds more and allows me to fry in larger
> batches for freezing. It is heavier and sturdy.
>
> But, I think it is the nature of the beasts to have uneven heating on the
> sides (which, of course, can be used to advantage, as you know.)
>
> (I like it for pancakes, too).
> Dee Dee
>
>
>
>



--
Wayne Boatwright

Date: Wednesday, December 5th,2007

*******************************************
Countdown 'til Christmas
2wks 3dys 11hrs
*******************************************
Useless Invention: Fireproof kindling.
*******************************************

On Wed, 5 Dec 2007 14:41:01 -0500, "Dee.Dee" >
wrote:

>
>"Boron Elgar" > wrote in message

>>
>> I have had maybe 4-5 electric skillets over the past 40 years and not
>> one has ever performed as well as a good skillet on a stove. The only
>> advantage they offer is portability.
>>
>> Boron
>
>
>I totally agree, Boron. I've had my share of electric skillets, too.
>Everytime I say that I'm not going to get another one ==
>
>I do like the ability to get 'close to the temperature I'm aiming for,'
>without using a thermometer, particularly when you are wanting to get it
>up-to-temp again for the next batch of ...
>
>I'm wondering, have you ever used an electric skillet to make donuts? Or
>has anyone? It seems like it might be an ideal thing to use as the oil
>isn't deep and one can do a number of them at a time.
>
>Dee Dee
>

I've only used a dutch oven or a deep fryer for donuts.

Boron

Oh pshaw, on Wed 05 Dec 2007 12:41:01p, Dee.Dee meant to say...

>
> "Boron Elgar" > wrote in message
> ...
>> On Wed, 5 Dec 2007 11:22:41 -0800, "Dave Bugg" >
>> wrote:
>>
>>>Boron Elgar wrote:
>>>
>>>> The skillet heats unevenly and has one short "foot," too. PITA to use.
>>>> I have to move things around to get them all to cook evenly.
>>>>
>>>> Now...you may ask why I don't just junk it and get another one...I use
>>>> it only once or twice a year and it is the devil I know.
>>>
>>>Which will doom you to the perpetual hell it creates. :-)
>>
>>
>> I have had maybe 4-5 electric skillets over the past 40 years and not
>> one has ever performed as well as a good skillet on a stove. The only
>> advantage they offer is portability.
>>
>> Boron
>
>
> I totally agree, Boron. I've had my share of electric skillets, too.
> Everytime I say that I'm not going to get another one ==
>
> I do like the ability to get 'close to the temperature I'm aiming for,'
> without using a thermometer, particularly when you are wanting to get it
> up-to-temp again for the next batch of ...
>
> I'm wondering, have you ever used an electric skillet to make donuts? Or
> has anyone? It seems like it might be an ideal thing to use as the oil
> isn't deep and one can do a number of them at a time.
>
> Dee Dee
>
>
>
>
>
>
>
>

It works well for doughnuts, and also for fritters if they're a bit on the
flat side.

--
Wayne Boatwright

Date: Wednesday, December 5th,2007

*******************************************
Countdown 'til Christmas
2wks 3dys 10hrs 45mins
*******************************************
If you are sitting, just sit. If you
are walking, just walk. Above all,
don't wobble.

Wayne Boatwright wrote:
> Oh pshaw, on Wed 05 Dec 2007 10:44:18a, blake murphy meant to say...
>
>> On Tue, 04 Dec 2007 19:46:46 -0500, Boron Elgar
>> > wrote:

>>>
>> what temperature do you set your skillet at?
>>
>> your pal,
>> blake
>>
>
> 375°F.
>

Same here
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Dee.Dee wrote:

> I'm wondering, have you ever used an electric skillet to make donuts? Or
> has anyone? It seems like it might be an ideal thing to use as the oil
> isn't deep and one can do a number of them at a time.
>

We used electric skillets to make donuts with the nursery school kids.
We used packaged biscuits, cut a hole in them with a small pill bottle
and fried them. Topped with powdered sugar. I haven't thought of that
for years.

The kids that were in nursery school then are parents now.

Janet, listening to XM "Radio Chanukah" on channel 108 as she types.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Wayne Boatwright" > wrote in message >>
>> I treated myself to a new one -- I was worried about tipping.
>
> I think you should be more worried about tippling, Dee Dee! :-)
>


That could be so -- aren't I always 'in my cups'?
;-))
Dee Dee

"Wayne Boatwright" > wrote in message >> I'm
wondering, have you ever used an electric skillet to make donuts? Or
>> has anyone? It seems like it might be an ideal thing to use as the oil
>> isn't deep and one can do a number of them at a time.
>>
>> Dee Dee
>
> It works well for doughnuts, and also for fritters if they're a bit on the
> flat side.
>
> --
> Wayne Boatwright


Ah, thanks, so much. I had to remind myself what signifies a 'fritter.'

http://en.wikipedia.org/wiki/Fritter

Dee Dee

Oh pshaw, on Wed 05 Dec 2007 01:43:20p, Dee.Dee meant to say...

>
> "Wayne Boatwright" > wrote in message >>
>>> I treated myself to a new one -- I was worried about tipping.
>>
>> I think you should be more worried about tippling, Dee Dee! :-)
>>
>
>
> That could be so -- aren't I always 'in my cups'?
> ;-))
> Dee Dee
>
>
>

Always, Dee Dee, always... :-)

--
Wayne Boatwright

Date: Wed, 12(XII)/5(V)/2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 3dys 10hrs 15mins
*******************************************
Cats are just little bundles of purr.
*******************************************

Oh pshaw, on Wed 05 Dec 2007 01:46:04p, Dee.Dee meant to say...

>
> "Wayne Boatwright" > wrote in message >> I'm
> wondering, have you ever used an electric skillet to make donuts? Or
>>> has anyone? It seems like it might be an ideal thing to use as the oil
>>> isn't deep and one can do a number of them at a time.
>>>
>>> Dee Dee
>>
>> It works well for doughnuts, and also for fritters if they're a bit on
the
>> flat side.
>>
>> --
>> Wayne Boatwright
>
>
> Ah, thanks, so much. I had to remind myself what signifies a 'fritter.'
>
> http://en.wikipedia.org/wiki/Fritter
>
> Dee Dee
>
>
>

I particularly like corn fritters. When I was growing up we'd sometimes
have them for breakfast with maple syrup.

--
Wayne Boatwright

Date: Wed, 12(XII)/5(V)/2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 3dys 10hrs 15mins
*******************************************
Cats are just little bundles of purr.
*******************************************

Dee.Dee wrote:
> "Wayne Boatwright" > wrote in message >>
>>> I treated myself to a new one -- I was worried about tipping.
>>
>> I think you should be more worried about tippling, Dee Dee! :-)
>>
>
>
> That could be so -- aren't I always 'in my cups'?

woman after my own heart <G>

Christine Dabney > wrote:

> (Victor Sack) wrote:
>
> >What kind of latke? Potato (with or without meat or griebenes)? Some
> >other vegetable? Cheese? Matzo meal? Apple? Rice?
>
> Potato.

1/2 kg (1.1 pounds) potatoes
1 egg
salt
1-2 tablespoons flour or matzo meal
1 small onion (optional)
100 g (3.5 ounces, about 1/2 cup) finely chopped griebenes (cracklings
made with goose, duck, or chicken skin (optional)
oil, butter, or poultry fat for frying (if it is a Hanukkah dish, it
should be oil)

Grate or grind potatoes not too finely and drain. Optionally, grate or
grind the onion. Combine potatoes, onion, egg, flour or matzo meal,
salt and, optionally, griebenes. Mix well. The mixture should have a
consistency of fairly thick sour cream. Heat a generous amount of fat
in a pan and spoon in the latke "batter". Size and thickness of each
latke is up to you. Fry on both sides until golden brown. Serve with
sour cream and, optionally, with freshly melted butter.

Victor

"Ophelia" > wrote in message
...
> Dee.Dee wrote:
>> "Wayne Boatwright" > wrote in message >>
>>>> I treated myself to a new one -- I was worried about tipping.
>>>
>>> I think you should be more worried about tippling, Dee Dee! :-)
>>>
>>
>>
>> That could be so -- aren't I always 'in my cups'?
>
> woman after my own heart <G>
>

xxoo
:-))
DD

Oh pshaw, on Wed 05 Dec 2007 02:46:23p, Ophelia meant to say...

> Dee.Dee wrote:
>> "Wayne Boatwright" > wrote in message >>
>>>> I treated myself to a new one -- I was worried about tipping.
>>>
>>> I think you should be more worried about tippling, Dee Dee! :-)
>>>
>>
>>
>> That could be so -- aren't I always 'in my cups'?
>
> woman after my own heart <G>
>
>
>

And both of you lovlies!!!

--
Wayne Boatwright

Date: Dec(XII) 5(V),2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 3dys 5hrs 30mins
*******************************************
If brains were dynamite you couldn't
blow your nose!
*******************************************

sf wrote:
>
> On Tue, 04 Dec 2007 17:17:02 -0700, Arri London >
> wrote:
>
> >
> >
> >sf wrote:
> >>
> >> On Tue, 04 Dec 2007 07:59:39 -0700, Arri London >
> >> wrote:
> >>
> >> >They are shredded by hand (we have a special shredder for that)
> >>
> >> By "special", do you mean it's a dedicated shredder or is there
> >> something different about it? TIA
> >>
> >
> >
> >Apparently it was designed to shred potatoes 'correctly' for latkes and
> >dumplings. It's more like a wire mesh than the sharp pointy bits a
> >grater typically has. We brought it with us from Holland and it was
> >quite old back then My mother said it would work for apples too but I
> >haven't tried it for that.
>
> Like this? http://fantes.com/images/98102graters.jpg I'm still
> unclear how it could shred a potato, but dough is a different matter.
>
> Thanks!
>

That's the sort. There is a German company that makes them too:
Kuchenprofi. The one pictured in your link comes from China.

Sarah Gray wrote:
>
> Arri London > wrote in :
>
> >
> >
> > Goomba38 wrote:
> >>
> >> Janet Wilder wrote:
> >> > Goomba38 wrote:
> >> >
> >> >> She mentioned that some folks "sell" or give the bread and other
> >> >> leavened products away to neighbors and then later "buy" them back
> >> >> again (is that correct?)
> >> >
> >> > Correct. The products could thereby remain in your house but were
> >> > not in your possession. Of course they had to be stored away from
> >> > the passover goods.
> >> >
> >> > Brings back memories.
> >>
> >> I seem to have the memory of her saying they were physically out of
> >> the house. I don't recall if she herself subscribed to this little
> >> deception or just told me about others doing it?
> >
> > Lots of people do that at Passover. A friend of mine who keeps kosher
> > (sort of) used to do that with another friend. It really should be
> > removed from the house but that was too much trouble for her, so she
> > put all the chometz (fermented grain products) into one cupboard, sold
> > it to the mutual friend of ours and then taped the cupboard shut for
> > the duration. The friend who bought the chometz asked me what would
> > happen if he didn't sell it back to her after the holiday. Told him
> > that nothing would happen in the religious sense but she'd be awfully
> > mad at him for a long time.
> >
> > Had her over for lunch one Saturday and served her perfectly kosher
> > chicken soup (real meat) ...and toasted cheese sandwiches! Put the
> > food on the table, there was a pause, we looked at each other and
> > burst out laughing. I do know the rules quite well and just made a
> > mistake. She ate the cheese sandwiches and had the soup for tea later
> > in the afternoon.
> >
>
> Some people are even more strict than that. My mother won't eat food
> cooked in non-kosher kitchens, for example, even if all the ingredients
> are kosher,

Most Orthodox won't either. For my Jewish friends I used paper plates
and plastic cutlery. Pots and pans (that never had anything unkosher in
them) were either koshered by boiling or lined with foil. LOL or else we
ate fish and chips!

Arri London > wrote in :
>>
>> Some people are even more strict than that. My mother won't eat food
>> cooked in non-kosher kitchens, for example, even if all the
ingredients
>> are kosher,
>
> Most Orthodox won't either. For my Jewish friends I used paper plates
> and plastic cutlery. Pots and pans (that never had anything unkosher
in
> them) were either koshered by boiling or lined with foil. LOL or else
we
> ate fish and chips!
>

My mom is Orthodox, I guess I should have specified
She is a convert, and when we are at her parent's or sisters' houses, we
eat off paper and plastic (or glass, at my grandmother's, who has a
set...glass is not considered "permeable" by halacha, so you don't need
to kasher it in between.). I remember sneaking non-kosher cookies at
their houses more than once when I was younger. It seemed exotic or
something...

On Wed, 05 Dec 2007 14:38:27 -0600, Janet Wilder
> wrote:

>Wayne Boatwright wrote:
>> Oh pshaw, on Wed 05 Dec 2007 10:44:18a, blake murphy meant to say...
>>
>>> On Tue, 04 Dec 2007 19:46:46 -0500, Boron Elgar
>>> > wrote:
>
>>>>
>>> what temperature do you set your skillet at?
>>>
>>> your pal,
>>> blake
>>>
>>
>> 375°F.
>>
>
>Same here

thank you, wayne, boron and janet. my previous attempt was only
semi-successful using a conventional skillet. i think i'll try again
using the electric.

your pal,
blake

Oh pshaw, on Thu 06 Dec 2007 09:52:25a, blake murphy meant to say...

> On Wed, 05 Dec 2007 14:38:27 -0600, Janet Wilder
> > wrote:
>
>>Wayne Boatwright wrote:
>>> Oh pshaw, on Wed 05 Dec 2007 10:44:18a, blake murphy meant to say...
>>>
>>>> On Tue, 04 Dec 2007 19:46:46 -0500, Boron Elgar
>>>> > wrote:
>>
>>>>>
>>>> what temperature do you set your skillet at?
>>>>
>>>> your pal,
>>>> blake
>>>>
>>>
>>> 375°F.
>>>
>>
>>Same here
>
> thank you, wayne, boron and janet. my previous attempt was only
> semi-successful using a conventional skillet. i think i'll try again
> using the electric.
>
> your pal,
> blake
>

You're certainly welcome from all of us, I'm sure. I've been a devotee of
electric skillets for many years,if only for the fact that they are
temperature controlled.

Best of luck with your next batch!

--
Wayne Boatwright

Date: December 6th,2007

*******************************************
Countdown 'til Christmas
2wks 2dys 13hrs 45mins
*******************************************
God is real, unless declared integer.
*******************************************

Sarah Gray wrote:
>
> Arri London > wrote in :
> >>
> >> Some people are even more strict than that. My mother won't eat food
> >> cooked in non-kosher kitchens, for example, even if all the
> ingredients
> >> are kosher,
> >
> > Most Orthodox won't either. For my Jewish friends I used paper plates
> > and plastic cutlery. Pots and pans (that never had anything unkosher
> in
> > them) were either koshered by boiling or lined with foil. LOL or else
> we
> > ate fish and chips!
> >
>
> My mom is Orthodox, I guess I should have specified

LOL that was my assumption in any case. Although many people in all the
other branches of Judaism do keep fairly strict kashrut.

> She is a convert, and when we are at her parent's or sisters' houses, we
> eat off paper and plastic (or glass, at my grandmother's, who has a
> set...glass is not considered "permeable" by halacha, so you don't need
> to kasher it in between.).


For some reason I didn't know that. I did have glass plates and bowls
etc but they always had had pork etc in/on them, so weren't considered
kosher by *me*.

>I remember sneaking non-kosher cookies at
> their houses more than once when I was younger. It seemed exotic or
> something...

LOL but of course it would! And did you enjoy them?

Arri London > wrote in :

>
>
> Sarah Gray wrote:
>>
>> Arri London > wrote in
:
>> >>
>> >> Some people are even more strict than that. My mother won't eat
food
>> >> cooked in non-kosher kitchens, for example, even if all the
>> ingredients
>> >> are kosher,
>> >
>> > Most Orthodox won't either. For my Jewish friends I used paper
plates
>> > and plastic cutlery. Pots and pans (that never had anything
unkosher
>> in
>> > them) were either koshered by boiling or lined with foil. LOL or
else
>> we
>> > ate fish and chips!
>> >
>>
>> My mom is Orthodox, I guess I should have specified
>
> LOL that was my assumption in any case. Although many people in all
the
> other branches of Judaism do keep fairly strict kashrut.
>
>> She is a convert, and when we are at her parent's or sisters' houses,
we
>> eat off paper and plastic (or glass, at my grandmother's, who has a
>> set...glass is not considered "permeable" by halacha, so you don't
need
>> to kasher it in between.).
>
>
> For some reason I didn't know that. I did have glass plates and bowls
> etc but they always had had pork etc in/on them, so weren't considered
> kosher by *me*.
>
>>I remember sneaking non-kosher cookies at
>> their houses more than once when I was younger. It seemed exotic or
>> something...
>
> LOL but of course it would! And did you enjoy them?
>

Yeah, but I felt guilty about it... at least at the time

On Thu, 06 Dec 2007 17:23:03 GMT, Wayne Boatwright
> wrote:

>You're certainly welcome from all of us, I'm sure. I've been a devotee of
>electric skillets for many years,if only for the fact that they are
>temperature controlled.

You're so old fashioned, Wayne. LOL!
I haven't used one in decades.

--
See return address to reply by email
remove the smiley face first

<sf> wrote in message ...
> On Thu, 06 Dec 2007 17:23:03 GMT, Wayne Boatwright
> > wrote:
>
>>You're certainly welcome from all of us, I'm sure. I've been a devotee of
>>electric skillets for many years,if only for the fact that they are
>>temperature controlled.
>
> You're so old fashioned, Wayne. LOL!
> I haven't used one in decades.
>


How did this happen, your entry into modernity?
Wanting to get into the groove, baby. ;-))
Dee Dee

On Thu, 06 Dec 2007 17:23:03 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Thu 06 Dec 2007 09:52:25a, blake murphy meant to say...
>
>> On Wed, 05 Dec 2007 14:38:27 -0600, Janet Wilder
>> > wrote:
>>
>>>Wayne Boatwright wrote:
>>>> Oh pshaw, on Wed 05 Dec 2007 10:44:18a, blake murphy meant to say...
>>>>
>>>>> On Tue, 04 Dec 2007 19:46:46 -0500, Boron Elgar
>>>>> > wrote:
>>>
>>>>>>
>>>>> what temperature do you set your skillet at?
>>>>>
>>>>> your pal,
>>>>> blake
>>>>>
>>>>
>>>> 375°F.
>>>>
>>>
>>>Same here
>>
>> thank you, wayne, boron and janet. my previous attempt was only
>> semi-successful using a conventional skillet. i think i'll try again
>> using the electric.
>>
>> your pal,
>> blake
>>
>
>You're certainly welcome from all of us, I'm sure. I've been a devotee of
>electric skillets for many years,if only for the fact that they are
>temperature controlled.
>
>Best of luck with your next batch!

i bought the damn thing thinking it would make frying chicken easier,
but still didn't end up using it much.

your pal,
blake

Oh pshaw, on Fri 07 Dec 2007 12:11:11a, meant to say...

> On Thu, 06 Dec 2007 17:23:03 GMT, Wayne Boatwright
> > wrote:
>
>>You're certainly welcome from all of us, I'm sure. I've been a devotee
of
>>electric skillets for many years,if only for the fact that they are
>>temperature controlled.
>
> You're so old fashioned, Wayne. LOL!
> I haven't used one in decades.
>

The primary reason I use it is that I will not fry anything on the range
top, or in the kitchen for that matter. I take it outside for frying. I
just don't want to deal with grease vapor pervading the area.

--
Wayne Boatwright

Date: December(XII) 7th(VII),2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 1dys 5hrs
*******************************************
Cats leave footprints on our hearts
and we are never the same
*******************************************

Oh pshaw, on Fri 07 Dec 2007 07:07:24a, Dee.Dee meant to say...

>
> <sf> wrote in message ...
>> On Thu, 06 Dec 2007 17:23:03 GMT, Wayne Boatwright
>> > wrote:
>>
>>>You're certainly welcome from all of us, I'm sure. I've been a devotee
of
>>>electric skillets for many years,if only for the fact that they are
>>>temperature controlled.
>>
>> You're so old fashioned, Wayne. LOL!
>> I haven't used one in decades.
>>
>
>
> How did this happen, your entry into modernity?
> Wanting to get into the groove, baby. ;-))
> Dee Dee
>
>
>

Remember "Thoroughly Modern Millie"?

--
Wayne Boatwright

Date: December(XII) 7th(VII),2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 1dys 5hrs
*******************************************
Cats leave footprints on our hearts
and we are never the same
*******************************************

On Sat, 08 Dec 2007 02:11:52 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Fri 07 Dec 2007 12:11:11a, meant to say...
>
>> On Thu, 06 Dec 2007 17:23:03 GMT, Wayne Boatwright
>> > wrote:
>>
>>>You're certainly welcome from all of us, I'm sure. I've been a devotee
>of
>>>electric skillets for many years,if only for the fact that they are
>>>temperature controlled.
>>
>> You're so old fashioned, Wayne. LOL!
>> I haven't used one in decades.
>>
>
>The primary reason I use it is that I will not fry anything on the range
>top, or in the kitchen for that matter. I take it outside for frying. I
>just don't want to deal with grease vapor pervading the area.

grease vapor is good. it coats your lungs to protect them from
cigarette smoke.

your pal,
philip

Oh pshaw, on Sat 08 Dec 2007 04:19:04p, blake murphy meant to say...

> On Sat, 08 Dec 2007 02:11:52 GMT, Wayne Boatwright
> > wrote:
>
>>Oh pshaw, on Fri 07 Dec 2007 12:11:11a, meant to say...
>>
>>> On Thu, 06 Dec 2007 17:23:03 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>You're certainly welcome from all of us, I'm sure. I've been a devotee
>>>>of electric skillets for many years,if only for the fact that they are
>>>>temperature controlled.
>>>
>>> You're so old fashioned, Wayne. LOL!
>>> I haven't used one in decades.
>>>
>>
>>The primary reason I use it is that I will not fry anything on the range
>>top, or in the kitchen for that matter. I take it outside for frying. I
>>just don't want to deal with grease vapor pervading the area.
>
> grease vapor is good. it coats your lungs to protect them from
> cigarette smoke.
>
> your pal,
> philip

In the lungs is one thing. Having to scrub it off of cabinets, walls, and
appliances is another thing altogether. I prefer not to.

--
Wayne Boatwright

Date: Dec 08,2007

*******************************************
Countdown 'til Christmas
2wks 4hrs 15mins
*******************************************
Cats must not beat the dog up because
he's stupid.
*******************************************