cshenk wrote:

> "Horry" wrote
>
>
>>He's probably quite capable of handling hot liquids and naked flames.
>
>
> So nice to chat with you last night Horry! Well, night for me at least ;-)
>
> For the others, he meant pouring boiling liquids and for flames meant things
> like flambe's or since he was specifically addressing cake making, those
> little blow torches you see chefs with on TV. Stuff like that. Not normal
> things like heating a soup or using a burner on the stove (or in his case,
> mentioned hot plates being what they have and use mostly).
>
> Sensible. Charlotte wasnt allowed to dump over a pot of boiling pasta from
> the stove to the sink colander at that age either.
>
>

My son is a long-term pastaholic and has been boiling salted water and
draining cooked pasta in a colander since he was 7. He's 14 now. He
most probably has gotten himself a steam burn or two since then but the
idea of possibly losing the right to cook his own pasta at will has kept
him from ever mentioning any such incident.

He's still got all his fingers, never needed a skin graft, has no
visible scars. And he makes an absolutely rocking alfredo sauce.

At some point, I suspect that this, combined with his ninja "garlic
bread, caesar salad and loading the dishwasher" skills, will probably
score big points with the ladies.

On Sun, 01 Feb 2009 13:24:17 -0600, Kathleen
> wrote:

>At some point, I suspect that this, combined with his ninja "garlic
>bread, caesar salad and loading the dishwasher" skills, will probably
>score big points with the ladies.

Let me tell you, it does!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Kathleen" wrote
> cshenk wrote:

>> Sensible. Charlotte wasnt allowed to dump over a pot of boiling pasta
>> from the stove to the sink colander at that age either.

> My son is a long-term pastaholic and has been boiling salted water and
> draining cooked pasta in a colander since he was 7. He's 14 now. He most
> probably has gotten himself a steam burn or two since then but the idea of
> possibly losing the right to cook his own pasta at will has kept him from
> ever mentioning any such incident.

Grin, good on ya both there! Part of Charlotte's reason was she was too
short still to see well enough over the sink back then. She's probably at
full height now and a whopping 5ft2 (grin, so happy to be an inch taller
than me! Lords it over me all the time!)

> He's still got all his fingers, never needed a skin graft, has no visible
> scars. And he makes an absolutely rocking alfredo sauce.

;-)

> At some point, I suspect that this, combined with his ninja "garlic bread,
> caesar salad and loading the dishwasher" skills, will probably score big
> points with the ladies.

Oh yeah!

On Sun, 1 Feb 2009 14:13:14 -0500 in rec.food.cooking, "cshenk"
> wrote,
> Charlotte wasnt allowed to dump over a pot of boiling pasta from
>the stove to the sink colander at that age either.

I saw on a cooking show a pasta pot with an inner perforated pot that
you just lift out. It looked a lot easier than lifting the weight of
all that water, and a lot less tricky than pouring over the sink. At
least on TV.

On Wed, 04 Feb 2009 13:58:03 -0800, David Harmon >
wrote:

>On Sun, 1 Feb 2009 14:13:14 -0500 in rec.food.cooking, "cshenk"
> wrote,
>> Charlotte wasnt allowed to dump over a pot of boiling pasta from
>>the stove to the sink colander at that age either.
>
>I saw on a cooking show a pasta pot with an inner perforated pot that
>you just lift out. It looked a lot easier than lifting the weight of
>all that water, and a lot less tricky than pouring over the sink. At
>least on TV.

They are *not* inexpensive. That's why I don't have one.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

David Harmon wrote:
> On Sun, 1 Feb 2009 14:13:14 -0500 in rec.food.cooking, "cshenk"
> > wrote,
>> Charlotte wasnt allowed to dump over a pot of boiling pasta from
>> the stove to the sink colander at that age either.
>
> I saw on a cooking show a pasta pot with an inner perforated pot that
> you just lift out. It looked a lot easier than lifting the weight of
> all that water, and a lot less tricky than pouring over the sink. At
> least on TV.

I had one and it was a POS. The pot was too small and too thin, and for
some reason it took *forever* to bring the water to boil. Then when you
go to lift up the inner colander up and out you're dripping water
everywhere. Feh.
Gimme my good large pasta pot and I'll drain into a colander in the sink
any day.

"Horry" > wrote in message
...
>
> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
> prepare?
>
> At the moment, he's basically limited himself to baking cakes -- and I'd
> like to expand his repertoire.
>
> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant to
> cook things he doesn't like to eat
>
> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
> possible for an adult to pre-prepare the parts of the recipe requiring
> those things).
>
> Thanks!

I call bullshit.
Baking a decent cake requires skills that should have been acquired after
learning ones way around a kitchen, where hot liquids, sharp knives, and
open flames are a given. My kids could boil water for tea, use a
pocketknife, and were safe with a campfire at age eight or so.

On Sat, 31 Jan 2009 22:28:33 -0500, dejablues wrote:

> "Horry" > wrote in message
> ...
>>
>> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
>> prepare?
>>
>> At the moment, he's basically limited himself to baking cakes -- and
>> I'd like to expand his repertoire.
>>
>> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant
>> to cook things he doesn't like to eat
>>
>> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
>> possible for an adult to pre-prepare the parts of the recipe requiring
>> those things).
>>
>> Thanks!
>
> I call bullshit.

My God this is a strange group...


> Baking a decent cake requires skills that should have been acquired
> after learning ones way around a kitchen, where hot liquids, sharp
> knives, and open flames are a given.

They're not a "given" when the kitchen is being used for baking cakes.

"Horry" > wrote in message
...
> On Sat, 31 Jan 2009 22:28:33 -0500, dejablues wrote:
>
>> "Horry" > wrote in message
>> ...
>>>
>>> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
>>> prepare?
>>>
>>> At the moment, he's basically limited himself to baking cakes -- and
>>> I'd like to expand his repertoire.
>>>
>>> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant
>>> to cook things he doesn't like to eat
>>>
>>> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
>>> possible for an adult to pre-prepare the parts of the recipe requiring
>>> those things).
>>>
>>> Thanks!
>>
>> I call bullshit.
>
> My God this is a strange group...
>
>
>> Baking a decent cake requires skills that should have been acquired
>> after learning ones way around a kitchen, where hot liquids, sharp
>> knives, and open flames are a given.
>
> They're not a "given" when the kitchen is being used for baking cakes.

What sort of a kitchen is it, then? An Easy-Bake Oven, perhaps? A remedial
kitchen? One that has no sink, no hot water, no cooktop, no utensils, no
heat source?

On Sat, 31 Jan 2009 23:01:47 -0500, dejablues wrote:

> "Horry" > wrote in message
> ...
>> On Sat, 31 Jan 2009 22:28:33 -0500, dejablues wrote:
>>
>>> "Horry" > wrote in message
>>> ...
>>>>
>>>> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
>>>> prepare?
>>>>
>>>> At the moment, he's basically limited himself to baking cakes -- and
>>>> I'd like to expand his repertoire.
>>>>
>>>> Dishes suited to a 12yo's palate would be best -- as he'd be
>>>> reluctant to cook things he doesn't like to eat
>>>>
>>>> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
>>>> possible for an adult to pre-prepare the parts of the recipe
>>>> requiring those things).
>>>>
>>>> Thanks!
>>>
>>> I call bullshit.
>>
>> My God this is a strange group...
>>
>>
>>> Baking a decent cake requires skills that should have been acquired
>>> after learning ones way around a kitchen, where hot liquids, sharp
>>> knives, and open flames are a given.
>>
>> They're not a "given" when the kitchen is being used for baking cakes.
>
> What sort of a kitchen is it, then? An Easy-Bake Oven, perhaps? A
> remedial kitchen? One that has no sink, no hot water, no cooktop, no
> utensils, no heat source?

Yes.

In article >,
Horry > wrote:

> On Sat, 31 Jan 2009 23:01:47 -0500, dejablues wrote:
>
> > "Horry" > wrote in message
> > ...
> >> On Sat, 31 Jan 2009 22:28:33 -0500, dejablues wrote:
> >>
> >>> "Horry" > wrote in message
> >>> ...
> >>>>
> >>>> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
> >>>> prepare?

> >>> I call bullshit.
> >>
> >> My God this is a strange group...

That's true. Sometimes I get tired of "strange", and skim or skip some
posts. Other times I find them entertaining.

My wife does a lot of cooking with kids. She finds it very rewarding,
although it requires some patience.

If your son is mostly stuck on sweets, cupcakes can be fun. Many kids
really get into decorating. Have an assortment of candies and such for
decorating. Cookies can be decorated also. An apple crisp sounds good
to me. Pies require a lot more manual dexterity, so I don't think
that's a good starter. If he isn't ready for a knife, have him peel the
apples and then watch while you slice them.

Pizza is another good one for kids, especially the decorating. Make
several small ones so they can experiment some.

--
Dan Abel
Petaluma, California USA

"Horry" wrote:

>> I call bullshit.
>
> My God this is a strange group...

Grin, sometimes! I gather there's a little cross cultural thing going on
just now, but not 'OZ vs USA' more like 'country vs city'. Camping out in
the woods seems common to the 'OP' but not to my kid. On the other hand,
she's used to tending the fireplace and just like me, she thinks it's fun to
occasionally cook over it.

>> Baking a decent cake requires skills that should have been acquired
>> after learning ones way around a kitchen, where hot liquids, sharp
>> knives, and open flames are a given.
>
> They're not a "given" when the kitchen is being used for baking cakes.

Grin, like when teaching a bunch of kids to make udon. Needs a knife but a
plastic butter knife will do! 6YO's to 12 YO's really find it fun to make
up that one.

Since your 12YO is comfortable with flour but may not have done much with a
rolling pin yet (or anything you have handy like a smooth sided jar or can
will work), this one is fun.

Set the mixing bowl in the sink so he doesnt pluff too much flour about and
you can show him how to use an egg separator (getting the white in there
will not hurt the recipe if it happens).

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Homemade Udon
Categories: Xxcarol, Japan, Pasta
Yield: 8 Servings

4 c All purpose flour, or wheat
1 ts Salt
1 ea Egg yolk

So simple! It has one more ingredient, cold water. These are the
home noodles of Japan and much of the orient.

Sift the flour and salt together into a large bowl then add the yolk
and enough water to make a stiff paste. Kneed this completely then
let sit for about 30 mins or so. Sprinkle a board and rolling pin
with more flour then roll it out thin as possible. Roll up the
flattened noodle and cut to long thin strips (about 8 to an inch). To
cook, just boil in salted water or in Japanese fish broth (called
Dashi).

To kick this up a tad, you can add some powdered wasabi to the flour,
about a teaspoon. This won't make them 'hot' or bitter, but add just
a tang.

From the Japan kitchen of: xxcarol, Sasebo Japan, 25May2003

MMMMM

On Sat, 31 Jan 2009 23:22:19 -0500, cshenk wrote:

> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Xxcarol's Homemade Udon
> Categories: Xxcarol, Japan, Pasta
> Yield: 8 Servings
>
> 4 c All purpose flour, or wheat
> 1 ts Salt
> 1 ea Egg yolk
>
> So simple! It has one more ingredient, cold water. These are the
> home noodles of Japan and much of the orient.

Tried this yesterday evening, Carol.

Went well... thanks.

Will try your tofu recipe with sausage replacement over the weekend.

"Horry" wrote
> cshenk wrote:

>> MMMMM----- Recipe via Meal-Master (tm) v8.05
>>
>> Title: Xxcarol's Homemade Udon

> Tried this yesterday evening, Carol.

> Went well... thanks.

Hehe lots of fun to do that one! Without a kid to have fun with it, I tend
to just buy them pre-made but kids love to make a mess with a parent helping
and this was always a winner.

> Will try your tofu recipe with sausage replacement over the weekend.

Hey, if you have any of his udon left over (should if made a full batch
there) add some to it!

In article >,
Horry > wrote:

> On Sat, 31 Jan 2009 22:28:33 -0500, dejablues wrote:
>
> > "Horry" > wrote in message
> > ...
(snip)

> >> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
> >> possible for an adult to pre-prepare the parts of the recipe requiring
> >> those things).
> >>
> >> Thanks!
> >
> > I call bullshit.
>
> My God this is a strange group...

"Strange" doesn't begin to touch it. :-) People assume all kinds of
things. You've been posting for a bit here; long enough, I think, for
you to know that rec.food.cooking is not for the faint of heart. '-)
Owning asbestos underwear can be an asset.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

"dejablues" wrote

> Baking a decent cake requires skills that should have been acquired after
> learning ones way around a kitchen, where hot liquids, sharp knives, and
> open flames are a given. My kids could boil water for tea, use a
> pocketknife, and were safe with a campfire at age eight or so.

Not everyone has the same backgrounds and some kids are a little klutzier
still at 12 than others. It's about the age where they even up. As to the
cake, he may be still at the level of 'add what the box says, stir, then
bake' and there's nothing wrong with starting a kid of with that.

Lets face it. Plenty of parents dont bother to teach kids cooking at all,
til at least 15 and may not then. I wouldnt abuse someone who's at least
trying.

When we lived in Sasebo in the Navy housing, we used to get what we called
'Flock Attacks'. Thats when the flocks of kids would travel around in our
highrise and visit various places. We were a frequent stop and the reason
was we had something different than just a nintendo and computer games.
Most houses had snacks (we parents had a little group too and we made sure
it was generally healthy stuff). In our house, the kids got to *make* the
snacks.

They LOVED it. It was also *very* apparent which kids had parents who
either couldnt cook, didnt bother to cook, or did but didnt teach the kids.
I had 13-14 YO's who I would supervise with a butter knife, and 8 YO's who
showed *me* how to debone a whole chicken.

A common thing was to get a group of 6-8 of them (Charlotte in tow), let
them wander the fridge and freezer, put out everything 'interesting' and
design a meal using as many of the things as we could make match. So many
of these used a crockpot, that sales went up at the exchange for a bit
(grin). Saturday they'd start the pot, and Sunday they'd come back and eat
it all up.

Popular things to let them make:

Pancit (no 2 mixes were the same but all were good)
Rice Porridge (think fancy congee or juk)
Chicken soup (crockpot)- starting with a whole chicken and water
Stuffed whole squid (the boys loved doing that one as it looked icky)
Blooming Soy-sauce onions
Breadmaker breads, (often dough only then turned to hard rolls etc)
Pretzels and breadsticks
southern boiled peanuts
spagetti with sauce (starting with canned chopped tomatos and a spice rack)
udon (starting with flour, water etc)
Dashi (starting with dried fish and dried seaweed)

Thats just ones that come to mind over the 4 years we lived in housing. Age
of the flock members was mostly from 8-13.

On Sat, 31 Jan 2009 23:03:46 -0500, cshenk wrote:

> southern boiled peanuts

What are these, Carol?

Horry wrote:
> On Sat, 31 Jan 2009 23:03:46 -0500, cshenk wrote:
>
>> southern boiled peanuts
>
> What are these, Carol?

I'm not Carol, but those are a favorite in the part of my family that
comes from Mississippi and Charleston. Take a mess of *RAW* peanuts in
the shell, and boil them for several hours in very salty water. We like
to eat them cold. The peanut shells capture a little of the salty water,
and it's delicious. The peanuts themselves end up the texture of beans,
which they of course are. It's the only way I really like peanuts,
except in Thai peanut sauce.

Serene

--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

"Serene Vannoy" wrote:
Horry wrote:

>>> southern boiled peanuts
>> >> What are these, Carol?

> I'm not Carol, but those are a favorite in the part of my family that
> comes from Mississippi and Charleston. Take a mess of *RAW* peanuts in
> the shell, and boil them for several hours in very salty water. We like to
> eat them cold. The peanut shells capture a little of the salty water, and
> it's delicious. The peanuts themselves end up the texture of beans, which
> they of course are. It's the only way I really like peanuts, except in
> Thai peanut sauce.

Hehe fellow southerner I see! I've made them many ways, not just with
salted water. With sea water, with spices added (I tend to red chiles in
pwdered form but wasabi works nicely too).

We like them warm right from the pot and just scoup out a bowl-ful with a
metal hand strainer then peel as we eat with a second bowl for the shells.

"Horry" wrote
cshenk wrote:

>> southern boiled peanuts

> What are these, Carol?

Serene pretty much tagged it but there are variations. I was always told
(just as she says) they have to be 'raw' peanuts in the shell (meaning not
roasted before hand) but actually I found out that isnt true. Pre roasted,
even pre-roasted salted work fine. The critical thing is they are still in
the shell. They will not work right if deshelled first. You kinda end up
with hot peanut butter soup if they are de-shelled first ;-) Although fun,
it's not the same dish.

Below are 3 MM posts I had on then and you can see a bit of progression as
well as a shift when Don developed a sodium related high blood pressure so I
had to develop a workable recipe (I now add 2 TS salt to that one but it's
not in the post to do it).

Although a perfect one for kids to make, it has the drawback in that it
takes time to develop. I did however do this one for a cooking picnic
(drove 500 miles almost on the dot from here to gab with friends and talk
and make food). In that case, I had a mere 24 hours and ran the crockpot on
high for 12 of it. That first day after 24 hours cooking (12 on high) they
were not bad at all. at 48 hours (all but 12 on low), they were *quite*
good. Best I will admit though is 72 hours or so on low.
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Salt Boiled Peanuts
Categories: Snacks, Xxcarol, Crockpot
Yield: 4 Servings

Peanuts
Salt
Water

Fill crockpot about 1/2 full with peanuts (In shell preferred in my
house) Add water to about 2 inches below top. Salt heavily. (1/4 cup
is not unusual)

Set on low for 12 hours or so.

Please note: This recipe can be made on the stove, but costs an arm
and a leg in electric or gas bills because the heating time isnt
reduced. Energy costs are *much* lower this way. Taste is best if the
peanuts are raw-still in shell, not even roasted (and they are
cheaper to buy that way too!)..

xxcarol From: Carol Shenkenberger Date: 09 Jun 98

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Boiled Peanuts
Categories: Xxcarol, Appetizers, Crockpot
Yield: 15 Servings

1 lb Peanuts in shell
1/4 c Salt
1 tb Red Pepper
Water to cover

I love munchies! These are perfect for a salty snack and are very
inexpensive to make. Take a bag of peanuts, still in the shells (raw
or can be roasted already, makes little difference) and fill the
crockpot to 3/4 full. Now, add water to 1 inch below brim (yes dear,
they float and as they cook down, this is the rare recipe you will
add water to!). Now, add 1/4 cup salt. Sounds like alot but you want
very salty water. (Option, you can use seawater like we do in costal
Georgia!). If you like a bit of 'spice' add a hot red pepper powder
of your choice to it.

Set crockpot on low. As it cooks the shells down, you will probably
need to add a little water. This process will take about 3 days til
they are 'just right' (Nutmeat soft and salty-spicey).

Stovetop version- set on lowest setting. Will cost more than crockpot
running and time is not reduced.

Pressure-cooker version- I found the results very disappointing (no
flavor to the peanuts) so dumped them in the crockpot for 3 days. ;-)

From the kitchen of: xxcarol From: Carol Shenkenberger Date: 10-19-00
Cooking

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's lower sodium peanuts
Categories: Xxcarol, Crockpot
Yield: 4 Servings

4 c Peanuts in the shell, raw
3 tb Datu Puti brand soy sauce
7 ea Cloves garlic
1 ts Red Korean chile powder

This is the first of a growing set with variations on how to make
'salt boiled peanuts' in a crockpot, which are sodium reduced enough
to allow a cup of peanuts in the shell for a day's serving on a
2,000mg sodium diet.

Place 4 cups of raw peanuts, still in shell, in a smallish crockpot
(one that holds 6 cups is perfect). Add the soy sauce and peeled
whole garlic cloves and chile powder to taste. The Soy here is a
brand called 'Datu Puti' and is about 1/2 the sodium of 'Kikkoman
lite'. The 'Korean Chile powder' is hard to obtain in some areas of
the world so to make a substitute, use 1/2 hot-sweet paprika and 1/2
cayenne pepper.

Add enough water to fill and place heavy glass lid on crockpot to
make them stay down. Run on low for 3 days. They will be edible
after 2 days but are much better 3rd day.

Alternative additions: Black fresh ground pepper, 1 TS suggested.

From the Sasebo Japan kitchen of: xxcarol 2SEP2006

MMMMM

Horry wrote:

> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
> prepare?
>
> At the moment, he's basically limited himself to baking cakes -- and I'd
> like to expand his repertoire.
>
> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant to
> cook things he doesn't like to eat
>
> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
> possible for an adult to pre-prepare the parts of the recipe requiring
> those things).
>
> Thanks!
>
>
>
A 12 year old should certainly be capable of using a knife, a stove,
boiling water, etc. I baked my first whole turkey at age 9. I recall
being vastly amused that you actually had to shovel the stuffing *up the
bird's butt*.

In retrospect, I think my parents were pretty brave to put a 4th grader
with a broad sense of humor in charge of that particular project.

I also made fudge, hard candy, omelets, casseroles, quiches, salads,
sauces. My friends were more than happy to eat up even those items that
turned out marginal due to incorrect technique.

My son has been preparing things like his favorite fettucine alfredo
since he was 9 or 10, my daughter, salsa, burgers, etc. Start with the
kid's favorite foods, stuff they are motivated to learn to fix. Both of
them (ages 14 and 18) know how to fix a kick-ass steak either out on the
gas grill or inside in a blazing hot cast iron frying pan.

Both of them also know how to put out a grease fire.

Give your kid some credit. You need to be there to supervise the first
time or two but beyond that, a 12 year old who truly can't be trusted
with a blade or a flame has issues that go well beyond a lack of cooking
skills.

On Sun, 01 Feb 2009 11:37:07 -0600, Kathleen wrote:

> Give your kid some credit. You need to be there to supervise the first
> time or two but beyond that, a 12 year old who truly can't be trusted
> with a blade or a flame has issues that go well beyond a lack of cooking
> skills.

Grrrr... I should have anticipated this happening. I might explain
later.

Thanks for your suggestions

In article >,
Horry > wrote:

> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
> prepare?
>
> At the moment, he's basically limited himself to baking cakes -- and I'd
> like to expand his repertoire.
>
> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant to
> cook things he doesn't like to eat
>
> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
> possible for an adult to pre-prepare the parts of the recipe requiring
> those things).
>
> Thanks!

Is this your son? I think you should give him basic instruction in
kitchen safety first; e.g., "pay attention around open flames," and
"this is the proper way to hold and use a sharp knife," and "be careful
when pouring hot liquid and if it is easier to pour only a little at a
time, use a ladle." As part of his instruction, include some first aid
basics. Keep the baking soda handy if he needs to extinguish a grease
fire.

Does *he* want to expand his repertoire? Unless he has some mental or
physical challenges, twelve is certainly old enough to be handling hot
liquids and fire. Most boys have tried to set fire to something by the
time they're about 10 or 11. :-)

What is a 12-year-old's palate? Pizza? Burgers? Hot dogs? Chicken
nuggets? My seven-year-old granddaughter and I will be making baked
chicken nuggets or fingers later this week; would your son go for
something like that? She'll be helping me with Valentine-cooky dough,
too. She's got a really good hand with her rolling pin. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

On Sun, 01 Feb 2009 12:27:34 -0600, Melba's Jammin' wrote:

> What is a 12-year-old's palate? Pizza? Burgers? Hot dogs? Chicken
> nuggets? My seven-year-old granddaughter and I will be making baked
> chicken nuggets or fingers later this week; would your son go for
> something like that? She'll be helping me with Valentine-cooky dough,
> too. She's got a really good hand with her rolling pin. :-)

Yes to pizza, hot dogs and nuggets. Not so much burgers (which is odd,
come to think of it). I like Andy's idea of Kangaroo Meat
Cheesesteaks... but I think I'd have to lie about what kind of meat it
was

On Fri, 6 Feb 2009 09:23:48 +0000 (UTC), Horry wrote:

> On Sun, 01 Feb 2009 12:27:34 -0600, Melba's Jammin' wrote:
>
>> What is a 12-year-old's palate? Pizza? Burgers? Hot dogs? Chicken
>> nuggets? My seven-year-old granddaughter and I will be making baked
>> chicken nuggets or fingers later this week; would your son go for
>> something like that? She'll be helping me with Valentine-cooky dough,
>> too. She's got a really good hand with her rolling pin. :-)
>
> Yes to pizza, hot dogs and nuggets. Not so much burgers (which is odd,
> come to think of it). I like Andy's idea of Kangaroo Meat
> Cheesesteaks... but I think I'd have to lie about what kind of meat it
> was

do kids in australia romanticize kangaroos? is this some kind of
winnie-the-pooh madness? i thought roos down there were thought of as very
large vermin.

your pal,
blake

On Sun, 1 Feb 2009 01:22:15 +0000 (UTC), Horry wrote:

> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
> prepare?
>
> At the moment, he's basically limited himself to baking cakes -- and I'd
> like to expand his repertoire.
>
> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant to
> cook things he doesn't like to eat
>
> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
> possible for an adult to pre-prepare the parts of the recipe requiring
> those things).
>
> Thanks!

a twelve-year-old should be able to handle all those things.

your pal,
blake

On Sun, 01 Feb 2009 18:48:34 GMT, blake murphy
> wrote:

>On Sun, 1 Feb 2009 01:22:15 +0000 (UTC), Horry wrote:
>
>> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
>> prepare?
>>
>> At the moment, he's basically limited himself to baking cakes -- and I'd
>> like to expand his repertoire.

Some kids are more comfortable with baking. Think of main dishes he
can make in the oven, like lasagne or roasted chicken. My daughter
preferred using the oven as a kid. She's an awesome cook in general,
but still prefers using the oven.
>>
>> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant to
>> cook things he doesn't like to eat
>>
I can only say that I remember starting off with hamburgers and
spaghetti. If you have a bbq, this is the time to teach him he-man
bbq cooking (aka: grilling to some). Age 12 is certainly old enough
to man the tongs and learn the stages of doneness. Start with hot
dogs, if you must - but AFAIC they're never too young to learn about
grilled italian sausages. My son was a stovetop and bbq guy - that's
his preference today.

>> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
>> possible for an adult to pre-prepare the parts of the recipe requiring
>> those things).

Good grief. I can't believe the way people baby their kids!
>>
>> Thanks!
>
>a twelve-year-old should be able to handle all those things.

No kidding!
>
Mine were doing their own laundry by age 7 and I got surprise
breakfasts in bed with eggs over easy and hash browns (no supervision)
before they were 10. Sheesh. Give kids some credit and some
responsibilities! It'll pay off in the long run.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 01 Feb 2009 18:48:34 +0000, blake murphy wrote:

>> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
>> possible for an adult to pre-prepare the parts of the recipe requiring
>> those things).
>>
>> Thanks!
>
> a twelve-year-old should be able to handle all those things.

Agreed. But he's not doing any of them (at least without supervision),
while he's with me.

In retrospect, I should have omitted the word "obviously" and clarified
that my kitchen is all-electric.

On Fri, 6 Feb 2009 09:09:16 +0000 (UTC), Horry wrote:

> On Sun, 01 Feb 2009 18:48:34 +0000, blake murphy wrote:
>
>>> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
>>> possible for an adult to pre-prepare the parts of the recipe requiring
>>> those things).
>>>
>>> Thanks!
>>
>> a twelve-year-old should be able to handle all those things.
>
> Agreed. But he's not doing any of them (at least without supervision),
> while he's with me.
>
> In retrospect, I should have omitted the word "obviously" and clarified
> that my kitchen is all-electric.

well, good luck with the little nipper in any case.

your pal,
blake

On Jan 31, 5:22*pm, Horry > wrote:
> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
> prepare?
>
> At the moment, he's basically limited himself to baking cakes -- and I'd
> like to expand his repertoire.
>
> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant to
> cook things he doesn't like to eat
>
> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
> possible for an adult to pre-prepare the parts of the recipe requiring
> those things).
>
> Thanks!

Meatloaf & baked potatoes?

On Tue, 03 Feb 2009 16:33:55 -0800, merryb wrote:

> On Jan 31, 5:22Â*pm, Horry > wrote:
>> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
>> prepare?
>>
>> At the moment, he's basically limited himself to baking cakes -- and
>> I'd like to expand his repertoire.
>>
>> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant
>> to cook things he doesn't like to eat
>>
>> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
>> possible for an adult to pre-prepare the parts of the recipe requiring
>> those things).
>>
>> Thanks!
>
> Meatloaf & baked potatoes?

Good idea...

Does anyone have any "hot potatoes" recipes? There used to be a stall in
Glenelg (beachside suburb, South Australia) that sold hot potatoes (and
only hot potatoes) filled with sour cream and other condiments. But for
the life of me, I can't remember what the other condiments were.

Horry > wrote in
:


>
> Good idea...
>
> Does anyone have any "hot potatoes" recipes? There used to be a stall
> in Glenelg (beachside suburb, South Australia) that sold hot potatoes
> (and only hot potatoes) filled with sour cream and other condiments.
> But for the life of me, I can't remember what the other condiments
> were.

I used to get these many years ago, but can't remember where (must have
been in the city) or what exactly I got on them. One of the sandwich bars
in the main shopping centre in Penrith sells baked potatoes with a few
different toppings - ham, cheese, pineapple; a savoury mince and cheese -
don't remember what else they have. I'm heading to the Plaza tomorrow to do
some shopping so I'll check it out.

I've been known to top a baked potato with a little can of baked beans and
some cheese for a relatively healthy and filling lunch.

Cheese, sour cream, chives, crumbled bacon - they're all good on baked
potato.

--
Rhonda Anderson
Cranebrook, NSW, Australia

On Fri, 06 Feb 2009 09:55:17 +0000, Rhonda Anderson wrote:

> Horry > wrote in
> :
>
>
>
>> Good idea...
>>
>> Does anyone have any "hot potatoes" recipes? There used to be a stall
>> in Glenelg (beachside suburb, South Australia) that sold hot potatoes
>> (and only hot potatoes) filled with sour cream and other condiments.
>> But for the life of me, I can't remember what the other condiments
>> were.
>
> I used to get these many years ago, but can't remember where (must have
> been in the city) or what exactly I got on them. One of the sandwich
> bars in the main shopping centre in Penrith sells baked potatoes with a
> few different toppings - ham, cheese, pineapple; a savoury mince and
> cheese - don't remember what else they have. I'm heading to the Plaza
> tomorrow to do some shopping so I'll check it out.

The place I'm thinking of was a like a hot dog stall, on the main
shopping strip. It may have been a franchise. He sold canned drinks,
and single hot potatoes (with sour cream and other toppings) in those old-
style McDonald's styrofoam containers.

This would have been at least 20 years ago, though.


> I've been known to top a baked potato with a little can of baked beans
> and some cheese for a relatively healthy and filling lunch.
>
> Cheese, sour cream, chives, crumbled bacon - they're all good on baked
> potato.

I think all of those were toppings on my Glenelg potatoes

Horry > wrote in
:

> On Fri, 06 Feb 2009 09:55:17 +0000, Rhonda Anderson wrote:
>
>> Horry > wrote in
>> :

> The place I'm thinking of was a like a hot dog stall, on the main
> shopping strip. It may have been a franchise. He sold canned drinks,
> and single hot potatoes (with sour cream and other toppings) in those
> old- style McDonald's styrofoam containers.
>
> This would have been at least 20 years ago, though.

I'm in NSW so it may well have been a different place, don't remember
whether it was a franchise place or not. If it was in the city it must have
been about that long ago as I haven't worked in Sydney CBD for that long.
They came in styrofoam containers.

>
>> I've been known to top a baked potato with a little can of baked
>> beans and some cheese for a relatively healthy and filling lunch.
>>
>> Cheese, sour cream, chives, crumbled bacon - they're all good on
>> baked potato.
>
> I think all of those were toppings on my Glenelg potatoes
>

Mmmm, tasty!

--
Rhonda Anderson
Cranebrook, NSW, Australia

Horry wrote:
>
> On Tue, 03 Feb 2009 16:33:55 -0800, merryb wrote:
>
> > On Jan 31, 5:22Â pm, Horry > wrote:
> >> Is anyone able to suggest recipes suitable for a 12-year-old to cook/
> >> prepare?
> >>
> >> At the moment, he's basically limited himself to baking cakes -- and
> >> I'd like to expand his repertoire.
> >>
> >> Dishes suited to a 12yo's palate would be best -- as he'd be reluctant
> >> to cook things he doesn't like to eat
> >>
> >> Obviously, no naked flames, hot liquids, sharp knives (unless it'd be
> >> possible for an adult to pre-prepare the parts of the recipe requiring
> >> those things).
> >>
> >> Thanks!
> >
> > Meatloaf & baked potatoes?
>
> Good idea...
>
> Does anyone have any "hot potatoes" recipes? There used to be a stall in
> Glenelg (beachside suburb, South Australia) that sold hot potatoes (and
> only hot potatoes) filled with sour cream and other condiments. But for
> the life of me, I can't remember what the other condiments were.

If by 'hot potatoes' you mean jacket or baked potatoes, put anything you
(or the sprog) like in them.

In the UK common fillings a

coleslaw
baked beans
tuna and sweetcorn
things labelled as 'curry'
anything with cheese in it or on it
things labelled as 'chilli'

other local things as well

On Fri, 06 Feb 2009 19:23:21 -0700, Arri London wrote:

> Horry wrote:
>>
>> On Tue, 03 Feb 2009 16:33:55 -0800, merryb wrote:
>>
>> > On Jan 31, 5:22Â pm, Horry > wrote:
>> >> Is anyone able to suggest recipes suitable for a 12-year-old to
>> >> cook/ prepare?
>> >>
>> >> At the moment, he's basically limited himself to baking cakes -- and
>> >> I'd like to expand his repertoire.
>> >>
>> >> Dishes suited to a 12yo's palate would be best -- as he'd be
>> >> reluctant to cook things he doesn't like to eat
>> >>
>> >> Obviously, no naked flames, hot liquids, sharp knives (unless it'd
>> >> be possible for an adult to pre-prepare the parts of the recipe
>> >> requiring those things).
>> >>
>> >> Thanks!
>> >
>> > Meatloaf & baked potatoes?
>>
>> Good idea...
>>
>> Does anyone have any "hot potatoes" recipes? There used to be a stall
>> in Glenelg (beachside suburb, South Australia) that sold hot potatoes
>> (and only hot potatoes) filled with sour cream and other condiments.
>> But for the life of me, I can't remember what the other condiments
>> were.
>
> If by 'hot potatoes' you mean jacket or baked potatoes,

Yes, I did mean baked potatoes. I was thinking of The Wiggles song.


> put anything you
> (or the sprog) like in them.
>
> In the UK common fillings a
>
> coleslaw
> baked beans
> tuna and sweetcorn
> things labelled as 'curry'
> anything with cheese in it or on it
> things labelled as 'chilli'
>
> other local things as well

You're the second person to have mentioned baked beans... they wouldn't
have occurred to me.

Thanks.

Horry wrote:
>
> On Fri, 06 Feb 2009 19:23:21 -0700, Arri London wrote:
>
> > Horry wrote:
> >>
> >> On Tue, 03 Feb 2009 16:33:55 -0800, merryb wrote:
> >>
> >> > On Jan 31, 5:22Â pm, Horry > wrote:
> >> >> Is anyone able to suggest recipes suitable for a 12-year-old to
> >> >> cook/ prepare?
> >> >>
> >> >> At the moment, he's basically limited himself to baking cakes -- and
> >> >> I'd like to expand his repertoire.
> >> >>
> >> >> Dishes suited to a 12yo's palate would be best -- as he'd be
> >> >> reluctant to cook things he doesn't like to eat
> >> >>
> >> >> Obviously, no naked flames, hot liquids, sharp knives (unless it'd
> >> >> be possible for an adult to pre-prepare the parts of the recipe
> >> >> requiring those things).
> >> >>
> >> >> Thanks!
> >> >
> >> > Meatloaf & baked potatoes?
> >>
> >> Good idea...
> >>
> >> Does anyone have any "hot potatoes" recipes? There used to be a stall
> >> in Glenelg (beachside suburb, South Australia) that sold hot potatoes
> >> (and only hot potatoes) filled with sour cream and other condiments.
> >> But for the life of me, I can't remember what the other condiments
> >> were.
> >
> > If by 'hot potatoes' you mean jacket or baked potatoes,
>
> Yes, I did mean baked potatoes. I was thinking of The Wiggles song.

LOL. Don't know all the words to that one hehehe.
>
> > put anything you
> > (or the sprog) like in them.
> >
> > In the UK common fillings a
> >
> > coleslaw
> > baked beans
> > tuna and sweetcorn
> > things labelled as 'curry'
> > anything with cheese in it or on it
> > things labelled as 'chilli'
> >
> > other local things as well
>
> You're the second person to have mentioned baked beans... they wouldn't
> have occurred to me.
>
> Thanks.


LOL it wouldn't have occurred to me and have never tried it. Never tried
a baked bean pizza either

"Horry" wrote

> Does anyone have any "hot potatoes" recipes? There used to be a stall in

Not specifically, but if you do not require a crusty skin (as in baked), a
crockpot is again a good friend. The result is an 'in jacket steamed
potato' which can then be split and used to stuff.

Wash but do not dry potatos. Add to crockpot on low, and add a few palmfuls
of water to the bottom. Dont bother to wrap them in anything like foil or
plastic etc. You can stab them with a fork a few times if you want to vent
frustrations but it's not needed.

> Glenelg (beachside suburb, South Australia) that sold hot potatoes (and
> only hot potatoes) filled with sour cream and other condiments. But for
> the life of me, I can't remember what the other condiments were.

Just about anything goes! I'll add black olives and crisped bacon
sometimes, other times bits of chicken or clams with a white gravy. Other
times I veggie out with sauteed green bell pepper, onion, and then top with
fresh avocado.

Charlotte is partial (likes) a few deshelled southern salt boiled peanuts
and black beans made to a gravy in a blender (use a stick blender for ease)
with sour cream and butter but will eat mine or Dad's if we aint looking.

Don likes imitiation crab/lobster fast warmed in butter and garlic with
mushroom bits. and will eat mine or Charlottes if we dont guard them (grin).