Local job lot store is moving, so they're trying to sell as much
merchandise as possible before the end of the month. Went in last
week and they had a Le Crueset risotto pot for $120, about half the on-
line price of $239.

Went in yesterday, and everything is 40% off. Pot was still there.
Bought it. Brought it home.
Washed it. Threw in some oil and mirepoix, and let them soften and
brown a bit, then added some chicken frames and 3 quarts of water
(it's a 6-3/4 quart pot). An hour and a half later, I had
over 3 quarts of lovely rich chicken stock.

Strained it, and poured a quart back into the pot. Put the rest in
the sink-full of cold water to chill quickly. Started adding fresh
veggies and some of the chicken from the frames back into the soup.

DH came home, and spilled some coffee on the kitchen table. Came over
to the sink, grabbed the wipe up rag, wiped up the table, then came
back to the sink and proceeded to start to run the water and rinse out
the rag...OVER MY LOVELY COOLING STOCK!

He's still alive, just barely, since he did get down on his knees to
apologize.

maxine in ri

maxine in ri wrote:
> Local job lot store is moving, so they're trying to sell as much
> merchandise as possible before the end of the month. �Went in last
> week and they had a Le Crueset risotto pot for $120, about half the on-
> line price of $239.
>
> Went in yesterday, and everything is 40% off. �Pot was still there.
> Bought it. �Brought it home.
> Washed it. �Threw in some oil and mirepoix, and let them soften and
> brown a bit, then added some chicken frames and 3 quarts of water
> (it's a 6-3/4 quart pot). An hour and a half later, I had
> over 3 quarts of lovely rich chicken stock.
>
> Strained it, and poured a quart back into the pot. �Put the rest in
> the sink-full of cold water to chill quickly. �Started adding fresh
> veggies and some of the chicken from the frames back into the soup.
>
> DH came home, and spilled some coffee on the kitchen table. �Came over
> to the sink, grabbed the wipe up rag, wiped up the table, then came
> back to the sink and proceeded to start to run the water and rinse out
> the rag...OVER MY LOVELY COOLING STOCK!
>
> He's still alive, just barely, since he did get down on his knees to
> apologize.
>
> maxine in ri

Um, wtf was your pot of stock doing in the sink?!?!? duh
You should have apologized for setting him up... it's still not too
late for you to get down on your knees, turn about is fair play ya
know. heheh

Btw, you could have made that stock in a $30 Farberware pot... and
with all that change you'd have money for whole chickens instead of
saved up scraps... it just doesn't make sense to use a $120 pot to
simmer 50 cents worth of salvage. Maybe hubby is sly like a fox.

maxine in ri > wrote:

>Strained it, and poured a quart back into the pot. Put the rest in
>the sink-full of cold water to chill quickly. Started adding fresh
>veggies and some of the chicken from the frames back into the soup.

>DH came home, and spilled some coffee on the kitchen table. Came over
>to the sink, grabbed the wipe up rag, wiped up the table, then came
>back to the sink and proceeded to start to run the water and rinse out
>the rag...OVER MY LOVELY COOLING STOCK!

Arg.

But anything in the sink is not food-in-progress, so doesn't need
to be respected. Other than by prior arrangement.

At least that's how I work...

Steve

"Sheldon" wrote

>Um, wtf was your pot of stock doing in the sink?!?!? duh

Cooling probably before stowing the excess away?

>Btw, you could have made that stock in a $30 Farberware pot... and
>with all that change you'd have money for whole chickens instead of
>saved up scraps... it just doesn't make sense to use a $120 pot to
>simmer 50 cents worth of salvage. Maybe hubby is sly like a fox.

Grin, but it's fun to have a spiffy pot! So what if we all can cook in a
cheaper one.

As to the leftover bits, I do that too. Reduces the food bill nicely and I
dislike waste. I also cook alot with stocks and do not like store bought
ones at all (except the dry dashi works well so I never make it from scratch
anymore though I did for 15 years or so).

maxine in ri wrote:

> Local job lot store is moving, so they're trying to sell as much
> merchandise as possible before the end of the month. Went in last
> week and they had a Le Crueset risotto pot for $120, about half the
> on- line price of $239.

Bargain!
>
> Went in yesterday, and everything is 40% off. Pot was still there.
> Bought it.

Clever girl.

> Brought it home.
> Washed it. Threw in some oil and mirepoix, and let them soften and
> brown a bit, then added some chicken frames and 3 quarts of water
> (it's a 6-3/4 quart pot). An hour and a half later, I had
> over 3 quarts of lovely rich chicken stock.
>
> Strained it, and poured a quart back into the pot. Put the rest in
> the sink-full of cold water to chill quickly. Started adding fresh
> veggies and some of the chicken from the frames back into the soup.
>
> DH came home, and spilled some coffee on the kitchen table. Came over
> to the sink, grabbed the wipe up rag, wiped up the table, then came
> back to the sink and proceeded to start to run the water and rinse out
> the rag...OVER MY LOVELY COOLING STOCK!
>
> He's still alive, just barely, since he did get down on his knees to
> apologize.

You are a good and forgiving wife... ;-)
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Aug 15, 2:53�pm, (Steve Pope) wrote:
> maxine in ri > wrote:
>
> >Strained it, and poured a quart back into the pot. �Put the rest in
> >the sink-full of cold water to chill quickly. �Started adding fresh
> >veggies and some of the chicken from the frames back into the soup.
> >DH came home, and spilled some coffee on the kitchen table. �Came over
> >to the sink, grabbed the wipe up rag, wiped up the table, then came
> >back to the sink and proceeded to start to run the water and rinse out
> >the rag...OVER MY LOVELY COOLING STOCK!
>
> Arg.
>
> But anything in the sink is not food-in-progress, so doesn't need
> to be respected. �Other than by prior arrangement.
>
> At least that's how I work...

That's how everywhere works... anything left in the sink is no
different from dirty dishes. I just can't imagine leaving anything to
cool in the sink... I myself am liable to have a lapse and turn the
faucet on... while cooking I typically wash my hands dozens of times,
usually an automatic reflex, mostly a quick rinse with plain water,
but could just as well be a good greasy handed scrub with soap. I
never place pots of food to cool in the sink, they go back on the
stove, in fact I never leave pots in the sink even if emptied, I fill
them with water and a squirt of soap and place them back on the stove
to soak until I get ready to wash them. I don't leave anything in the
sink not even a used teaspoon, I want it empty and clean at all times,
I detest having to clean the sink before I can use it, to say wash
salad stuff or a chicken. People who leave their business to cool in
the sink I'm positive never flush the toilet because they're waiting
for their business to cool. heheh

Btw, women are always bitching about men leaving the toilet lid up,
but women typically lift their butt as they close the lid and and move
right on to something else while neglecting to flush, or when they do
flush it's with the lid down and they never ever look to see if all
their business went down. True! Women only think they're all dainty/
prissy (not). Many a time I've waited for some gal to finish her
business so I could pee... nine times out of ten I'd lift the lid to
see a turdy pudding garnished with half a roll of TP and a bloody
tampon. Then gals wonder why guys don't call.

"Sheldon" wrote

>That's how everywhere works... anything left in the sink is no
>different from dirty dishes. I just can't imagine leaving anything to

Sheldon, you are like OCD at times.

People with limited counterspace and a need for those burners for something
else, may well let a pot cool in the sink. In Japan at the Cho, I had a
whopping 2'x2' counterspace. I still made great meals, but cooling stock
was in the sink til it cooled enough and if I needed the sink, went on a
hotpad on the floor.

On Fri, 15 Aug 2008 17:32:25 -0400, "cshenk" > wrote:

> I still made great meals, but cooling stock
>was in the sink til it cooled enough and if I needed the sink, went on a
>hotpad on the floor.
>
Growing up in Michigan, we stored MANY Thanksgiving and Christmas
dinners on the back porch. It was colder out there than the
refrigerator could get.

cshenk > wrote:

> People with limited counterspace and a need for those burners for
> something else, may well let a pot cool in the sink.

Could be, but I bet if you're in a restaurant kitchen and
you place something in a sink used for dishwashing and later
use that something in food that gets served, that would be
a healthcode violation.

Steve

On Fri 15 Aug 2008 02:34:40p, Billy told us...

> On Fri, 15 Aug 2008 17:32:25 -0400, "cshenk" > wrote:
>
>> I still made great meals, but cooling stock
>>was in the sink til it cooled enough and if I needed the sink, went on a
>>hotpad on the floor.
>>
> Growing up in Michigan, we stored MANY Thanksgiving and Christmas
> dinners on the back porch. It was colder out there than the
> refrigerator could get.
>

We did the same in Ohio. Winter was also when we defrosted the huge chest
freezer. Everything was packed up in boxes and put out in the unheated
garage until the job was done.

--
Date: Friday, 08(VIII)/15(XV)/08(MMVIII)

*******************************************
Countdown till Labor Day
2wks 2dys 9hrs 1mins
*******************************************
Only Robinson Crusoe had everything
done by Friday.
*******************************************

On Fri 15 Aug 2008 02:36:42p, Steve Pope told us...

> cshenk > wrote:
>
>> People with limited counterspace and a need for those burners for
>> something else, may well let a pot cool in the sink.
>
> Could be, but I bet if you're in a restaurant kitchen and
> you place something in a sink used for dishwashing and later
> use that something in food that gets served, that would be
> a healthcode violation.
>
> Steve
>

You're probably right, but we weren't discussing restaurant kitchens. I'd
venture to say that most people's kitchens are cleaner than those in
restaurants. I know mine is.

--
Date: Friday, 08(VIII)/15(XV)/08(MMVIII)

*******************************************
Countdown till Labor Day
2wks 2dys 8hrs 59mins
*******************************************
Fidonet: An unpaved road on the
Information Superhighway.
*******************************************

Billy wrote:
> On Fri, 15 Aug 2008 17:32:25 -0400, "cshenk" > wrote:
>
>> I still made great meals, but cooling stock
>> was in the sink til it cooled enough and if I needed the sink, went on a
>> hotpad on the floor.
>>
> Growing up in Michigan, we stored MANY Thanksgiving and Christmas
> dinners on the back porch. It was colder out there than the
> refrigerator could get.


YES! If there's more than 2 inches of snow on the back deck, that's
where a pot (sometimes my LeCreuset) full of hot stew, soup, chili, or
spaghetti sauce goes to cool down enough to refrigerate. I mound the
snow around the kettle about half to two-thirds up the sides, stir the
contents once or twice, and it cools off wonderfully quickly.

gp

On Fri, 15 Aug 2008 21:36:42 +0000 (UTC),
(Steve Pope) wrote:

> gets served, that would be
>a healthcode violation.

Your response has to be the most ridiculous I have ever heard on RFC.
Guess what!!??? In my entire life span of cooking over 40 years,
NEVER, NO NEVER has the health department been in my kitchen. They
haven't even CALLED to make an appointment to come to my kitchen. If
they did.....I would tell them to go to hell.

HOW MANY TIMES have then been in YOUR home kitchen?

"Billy" wrote

>> I still made great meals, but cooling stock
>>was in the sink til it cooled enough and if I needed the sink, went on a
>>hotpad on the floor.
>>
> Growing up in Michigan, we stored MANY Thanksgiving and Christmas
> dinners on the back porch. It was colder out there than the
> refrigerator could get.

Hehe gets cold enough here at times for that, but not often or long.

On Fri, 15 Aug 2008 11:31:25 -0700 (PDT), maxine in ri
> wrote:

>Local job lot store is moving, so they're trying to sell as much
>merchandise as possible before the end of the month. Went in last
>week and they had a Le Crueset risotto pot for $120, about half the on-
>line price of $239.

Dang, isn't it great getting a good deal on quality cookware.
>
>Went in yesterday, and everything is 40% off. Pot was still there.
>Bought it. Brought it home.
>Washed it. Threw in some oil and mirepoix, and let them soften and
>brown a bit, then added some chicken frames and 3 quarts of water
>(it's a 6-3/4 quart pot). An hour and a half later, I had
>over 3 quarts of lovely rich chicken stock.
>
I can smell it now ooooo

>Strained it, and poured a quart back into the pot. Put the rest in
>the sink-full of cold water to chill quickly. Started adding fresh
>veggies and some of the chicken from the frames back into the soup.
>
>DH came home, and spilled some coffee on the kitchen table. Came over
>to the sink, grabbed the wipe up rag, wiped up the table, then came
>back to the sink and proceeded to start to run the water and rinse out
>the rag...OVER MY LOVELY COOLING STOCK!
>
>He's still alive, just barely, since he did get down on his knees to
>apologize.
>
>maxine in ri

I admire you maxine. Great shopping, cooking and anger management
skills. ;-)

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/09

On Aug 15, 2:48 pm, Sheldon > wrote:
> maxine in ri wrote:

> Um, wtf was your pot of stock doing in the sink?!?!? duh
> You should have apologized for setting him up... it's still not too
> late for you to get down on your knees, turn about is fair play ya
> know. heheh

I use a water bath to cool stock and other things going into the
fridge. While it wasn't the pot itself (that was creating the chicken
soup o the stove), your point is well taken. Next time, I'll decant
the stuff into jars, put the lids on and then put them in the water
bath.
Thank you.

> Btw, you could have made that stock in a $30 Farberware pot... and
> with all that change you'd have money for whole chickens instead of
> saved up scraps... it just doesn't make sense to use a $120 pot to
> simmer 50 cents worth of salvage. Maybe hubby is sly like a fox.

Well it was a $72 pot, but it's big enough to make a roast, or act as
a dutch oven, which is something I've wanted/had need of for a while.
And if I wasn't frugal in the kitchen, I wouldn't be able to afford
the gadgets and widgets that make cooking so much fun!

maxine, headed for the Washington County Fair, in ri

On Aug 15, 5:36 pm, (Steve Pope) wrote:
> cshenk > wrote:
> > People with limited counterspace and a need for those burners for
> > something else, may well let a pot cool in the sink.
>
> Could be, but I bet if you're in a restaurant kitchen and
> you place something in a sink used for dishwashing and later
> use that something in food that gets served, that would be
> a healthcode violation.
>
> Steve

Good thing I dont' work in a restaurant! But if there were other
people working in the kitchen, I probably would have been more
cautious of putting an uncovered container of food in a dangerous
place.

maxinein ri

On Aug 16, 8:38�am, maxine in ri > wrote:
> On Aug 15, 2:48 pm, Sheldon > wrote:
> >
> > Um, wtf was your pot of stock doing in the sink?!?!? duh
> > You should have apologized for setting him up... it's still not too
> > late for you to get down on your knees, turn about is fair play ya
> > know. heheh
>
> I use a water bath to cool stock and other things going into the
> fridge. �While it wasn't the pot itself (that was creating the chicken
> soup o the stove), your point is well taken. �Next time, I'll decant
> the stuff into jars, put the lids on and then put them in the water
> bath.

You should never pour hot liquids into glass jars, they can crack.

There's really no need to cool stock before refrigerating. Modern
frost free fridges have no problem handling a hot pot of liquid.
After straining into a *wider* pot I simmer stock to reduce it some,
then I place the pot directly into the fridge... if you have glass
shelves as I do raise one side of the pot with a rolled up paper towel
or something so cold air can circulate underneath too. A stock pot
should be taller than it is wide (those things folks call dutch ovens
make for lousy stock pots, the worst), for making stock you want as
little surface area as possible, a tall narrow pot is best. Then
strain into a wider pot, greater surface area permits faster reducing,
and cooling. Once it cools in the fridge, you'll know because the fat
will solidify... scoop out the fat and only then replace the lid... if
you place the lid on while still hot there'll be a lot of condensate
dripping onto the fat layer... and you really don't need a lid, the
layer of fat makes an excellent lid. Now once the solidified fat is
carefully removed you can reheat and clarify if desired. Do not add
salt to stock... especially not if you are going to reduce and/or
freeze it... only add salt to the finished dish in which stock is
used.

On Aug 15, 5:34*pm, Billy <Hereiam@hotmaildotcom> wrote:
> On Fri, 15 Aug 2008 17:32:25 -0400, "cshenk" > wrote:
> > I still made great meals, but cooling stock
> >was in the sink til it cooled enough and if I needed the sink, went on a
> >hotpad on the floor.
>
> Growing up in Michigan, we stored MANY Thanksgiving and Christmas
> dinners on the back porch. * *It was colder out there than the
> refrigerator could get. * * *

We had a neigbour [only 2-3 km away) do that one year with a ham. We
found the tray but no ham in our yard. Plus a very happy looking
dog.

John Kane Kingston ON Canada

On Aug 15, 6:17*pm, Billy <Hereiam@hotmaildotcom> wrote:
> On Fri, 15 Aug 2008 21:36:42 +0000 (UTC),
>
> (Steve Pope) wrote:
> > gets served, that would be
> >a healthcode violation.
>
> Your response has to be the most ridiculous I have ever heard on RFC.
> Guess what!!??? * * In my entire life span of cooking over 40 years,
> NEVER, *NO NEVER has the health department been in my kitchen. * They
> haven't even CALLED to make an appointment to come to my kitchen. If
> they did.....I would tell them to go to hell. *
>
> HOW MANY TIMES have then been in YOUR home kitchen? *

Perhaps you missed "restaurant kitchen " ?

John Kane Kingston ON Canada

"cshenk" wrote:
> "Sheldon" wrote
>
> >That's how everywhere works... anything left in the sink is no
> >different from dirty dishes. �I just can't imagine leaving anything to
>
> Sheldon, you are like OCD at times.
>
> People with limited counterspace and a need for those burners for something
> else, may well let a pot cool in the sink. �In Japan at the Cho, I had a
> whopping 2'x2' counterspace. �I still made great meals, but cooling stock
> was in the sink til it cooled enough and if I needed the sink, went on a
> hotpad on the floor.

Why couldn't it go on thd floor from the get go, eh?

Sheesh, you have more stoopid excuses and alibis... put the pot on a
table (don't tell me you don't have a table, I'll call you a LIAR).
Cshenk, you are definitely one of the lower IQ ones... why couldn't
the pot go on the floor from the get go, eh? What a pinhead.

Sheldon > wrote in news:de9438b4-5819-4bca-b64a-
:

> why couldn't
> the pot go on the floor from the get go, eh? What a pinhead.
>

Personally I wouldn't want a pot of hot stuff on the floor where I could
step in it or kick over....I vote for outside on the stoop or balcony.

--

The house of the burning beet-Alan

On Aug 15, 6:17�pm, Billy <Hereiam@hotmaildotcom> wrote:
> On Fri, 15 Aug 2008 21:36:42 +0000 (UTC),
>
> (Steve Pope) wrote:
> > gets served, that would be
> >a healthcode violation.
>
> Your response has to be the most ridiculous I have ever heard on RFC.
> Guess what!!??? � � In my entire life span of cooking over 40 years,
> NEVER, �NO NEVER has the health department been in my kitchen. � They
> haven't even CALLED to make an appointment to come to my kitchen. If
> they did.....I would tell them to go to hell. �
>
> HOW MANY TIMES have then been in YOUR home kitchen? �

He clearly said RESTAURANT kitchen.

On Sat, 16 Aug 2008 09:52:26 -0700 (PDT), John Kane
> wrote:

>Perhaps you missed "restaurant kitchen " ?

Perhaps you irgnoed what this group is....rec.food.cooking. Rec
referring to recreational. not Professional.food.cooking.

Billy Dumb-Down wrote:
>John Kane
> <jrkrid> wrote:
> >Perhaps you missed �"restaurant kitchen " ?
>
> Perhaps you irgnoed what this group is....rec.food.cooking. � �Rec
> referring to recreational. � not Professional.food.cooking. �

Recreational in no way means less than the best... Billy, you're the
typical low IQ'er wanting to dumb-down to your level, and so slimeily/
smarmily.

M-W

weasel
verb
1 : to use weasel words : equivocate
2 : to escape from or evade a situation or obligation : to manipulate
shiftily

"Sheldon" wrote

>> People with limited counterspace and a need for those burners for
>> something
>> else, may well let a pot cool in the sink. ?In Japan at the Cho, I had a
>> whopping 2'x2' counterspace. ?I still made great meals, but cooling stock
>> was in the sink til it cooled enough and if I needed the sink, went on a
>> hotpad on the floor.

>Why couldn't it go on thd floor from the get go, eh?

Easier to just shift to the sink.

>Sheesh, you have more stoopid excuses and alibis... put the pot on a
>table (don't tell me you don't have a table, I'll call you a LIAR).
>Cshenk, you are definitely one of the lower IQ ones... why couldn't
>the pot go on the floor from the get go, eh? What a pinhead.

1- I did not have a table there until much later. I have a Japanese floor
sort now which we use for this and it's in the living room.

2- I have back problems and lowering a pot of liquid to floor is not
comfortable.

Your lack of knowledge is fairly amusing at times though. Very very
'American-centric' with few flitters in your head of anything else.

On Fri, 15 Aug 2008 17:34:40 -0400, Billy <Hereiam@hotmaildotcom>
fired up random neurons and synapses to opine:

>Growing up in Michigan, we stored MANY Thanksgiving and Christmas
>dinners on the back porch. It was colder out there than the
>refrigerator could get.

Ditto Minnesota - my in-laws lived in Minneapolis forEVER and when the
clan gathered at Thanksgiving and Christmas, the screened-in porch off
the "sun room" was an alternative cooler for the holiday feasts.

OTOH, my Alabama grandmother used to get up at oh dark thirty, cook an
entire meal (often including potato salad, coleslaw, fried chicken and
deviled eggs), laid out everything on the dining room table, then
covered it all with a big tablecloth. That was it for cookin' for the
day. The family was supposed to just graze at will. It's a wonder *no
one* got food poisoning, as this was Alabama in the summertime and no
A/C, fer cryin' out loud. Can't decide to this day if it was luck or
sturdy constitutions, as my grandmother made her own mayonnaise.

--

Terry "Squeaks" Pulliam Burd

"Some weasel took the cork out of my lunch!"

-- W.C. Fields

To reply, replace "meatloaf" with "cox"

On Sat, 16 Aug 2008 17:15:50 GMT, hahabogus > fired
up random neurons and synapses to opine:

>Sheldon > wrote in news:de9438b4-5819-4bca-b64a-
:
>
>> why couldn't
>> the pot go on the floor from the get go, eh? What a pinhead.
>>
>
>Personally I wouldn't want a pot of hot stuff on the floor where I could
>step in it or kick over....I vote for outside on the stoop or balcony.

In a pinch, when my counterspace is limited, I've cooled stockpots on
the back deck. Ocean breezes cool it down muy pronto.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Sat, 16 Aug 2008 09:51:02 -0700 (PDT), John Kane wrote:

> On Aug 15, 5:34*pm, Billy <Hereiam@hotmaildotcom> wrote:
>> On Fri, 15 Aug 2008 17:32:25 -0400, "cshenk" > wrote:
>>> I still made great meals, but cooling stock
>>>was in the sink til it cooled enough and if I needed the sink, went on a
>>>hotpad on the floor.
>>
>> Growing up in Michigan, we stored MANY Thanksgiving and Christmas
>> dinners on the back porch. * *It was colder out there than the
>> refrigerator could get. * * *
>
> We had a neigbour [only 2-3 km away) do that one year with a ham. We
> found the tray but no ham in our yard. Plus a very happy looking
> dog.
>
> John Kane Kingston ON Canada

we had a beagle that stole a ham once. he didn't so much look happy as he
looked like he had swallowed a basketball.

your pal,
blake