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

On Feb 2, 5:47*am, Melba's Jammin' > wrote:
> In article >, "cshenk" >
> wrote:
>
> > Remove
> > palate from tofu the slice as reasonably even as a kid can to about 1/2 inch
> > thick (show him how to use a finger joint for this)
>
> Please expand on that, Carol. *Are you using that joint for measuring or
> for keeping the knife off the finger flesh?
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschallerhttp://gallery.me.com/barbschaller/100041
> -- a woman my age shouldn't
> have this much fun!

Don't tell child molestor Lucas!!!

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.

sf wrote:
> 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.
>
>


Isn't it messy to lift out the inner pot which is dripping all over?

And it makes TWO big, starchy pots you have to wash by hand.

gloria p

Goomba wrote:

> 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.

I have a pot that sounds kind of like the one you describe - small,
thin, etc - but it never occurred to me to try to boil pasta in it. One
of my SILs gave it to me one Christmas. I use it for steaming veggies.
And any time I've tried to use it for anything else, the bottom scorches.

Since the kids and I are tall, with strong wrists and well-developed
senses of self-preservation, we just use a Farberware saucepan for
boiling pasta and dump it out into a metal colander in the sink.

Or, as my son sometimes prefers to do, draining the pasta by holding the
lid loosely onto the pan while tilting over the sink, thereby avoiding
the need to wash a colander.

On Thu, 05 Feb 2009 09:02:17 -0700, Gloria P >
wrote:

>Isn't it messy to lift out the inner pot which is dripping all over?

Haven't you seen them used on TV? It's not messy.
>
>And it makes TWO big, starchy pots you have to wash by hand.

No biggie for me. It's easy enough to clean up.



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

Mae West

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.

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 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.

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

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

> southern boiled peanuts

What are these, Carol?

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

On Tue, 03 Feb 2009 20:23:08 -0500, Denise in NH wrote:

> How about making a pizza. Take him to the store, buy a bag of pre-made
> dough and whatever sauce, meat, and veggies he likes. Teach him how to
> stretch and form the pizza crust and build his own pizza. If he likes
> that, teach him how to make the dough himself next time, then teach him
> how to make the sauce from scratch, etc. Show him how the dough can
> also make rolls, or a smal bread. Show him how the same sauce can be
> used for pasta another day.

I might combine this with Dan's suggestion of making lots of little
pizzas.


> How about puddings, first from a mix, next time maybe bread or rice
> pudding.

He likes bread & butter pudding.


> Building a salad is fun to do, maybe making his own dressing. I made a
> really good one last week, real easy recipe:
>
> Maple-Mustard Vinaigrette
>
> 1/2 cup oil
> 1/4 cup maple syrup
> 1/4 cup apple cider vinegar
> 2 Tablespoons spicy brown mustard
> 2 Tablespoons soy sauce
> Salt & pepper
>
> Mix and refrigerate
>
> Then show him how his home made dressings can be used to marinate meat
> also. I used the above recipe as a chicken marinade, with a little
> added Balsamic vinegar added, it was great cooked on the George Forman
> grill.
>
> Teach him about mac and cheese, or pancakes

Ta. All good suggestions that I/we will try.

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

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 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

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

blake murphy > wrote in
:

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

>>
>> 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
>

Overpopulations of roos are pests, but probably find that thinking of roos
as vermin is largely restricted to areas where they have an impact - rural
areas. Generally, the kangaroo is part of the national symbol. Don't know
that kids think about them exactly as they would Winnie-the-Pooh but they
do feature in various stories, cartooons etc.

Amongst people who grew up watching this (when you didn't see kangaroo meat
in supermarkets except maybe as pet mince)

http://www.classicaustraliantv.com/Skippy.htm

there has probably been some reluctance to eat Skippy. The show was
repeated for a number of years - I certainly remember watching it and as I
was only 4 when filming ceased (and I'm not even sure we had a TV then) I'd
say it would have been repeats I watched.

I don't think it's been repeated for many years now though so I don't know
if kids today would know who Skippy was.


--
Rhonda Anderson
Cranebrook, NSW, Australia

On Sat, 07 Feb 2009 00:29:06 +0000, Rhonda Anderson wrote:

> blake murphy > wrote in
> :
>
>> On Fri, 6 Feb 2009 09:23:48 +0000 (UTC), Horry wrote:
>
>
>>> 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
>>
>>
> Overpopulations of roos are pests, but probably find that thinking of
> roos as vermin is largely restricted to areas where they have an impact
> - rural areas. Generally, the kangaroo is part of the national symbol.
> Don't know that kids think about them exactly as they would
> Winnie-the-Pooh but they do feature in various stories, cartooons etc.
>
> Amongst people who grew up watching this (when you didn't see kangaroo
> meat in supermarkets except maybe as pet mince)
>
> http://www.classicaustraliantv.com/Skippy.htm

Recently re-released on DVD.

http://www.youtube.com/watch?v=r3HkUKoGoc4

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
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

"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:

>> 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!

"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).

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

On Feb 1, 2:47*pm, notbob > wrote:
> On 2009-02-01, Horry > wrote:
>
> > At the moment, he's basically limited himself to baking cakes -- and I'd
> > like to expand his repertoire.
> > Obviously, no naked flames, hot liquids, sharp knives....
>
> Why don't you just wrap him in animal balloons and pack him in a cotton
> lined coffin? *
>
> By time I was twelve, I was building campfires with a flint and steel, had
> earned my marksmanship andcookingmerit badges, carried my own sheath
> knife, and could cook a dinner for three. *Give the kid a freakin' break,
> fergawdsakes!
>
> nb

hey this has nothin to do with cooking my tutor wanted me to send a
respos to a furm an thats what i did

On Feb 1, 2:47*pm, notbob > wrote:
> On 2009-02-01, Horry > wrote:
>
> > At the moment, he's basically limited himself to baking cakes -- and I'd
> > like to expand his repertoire.
> > Obviously, no naked flames, hot liquids, sharp knives....
>
> Why don't you just wrap him in animal balloons and pack him in a cotton
> lined coffin? *
>
> By time I was twelve, I was building campfires with a flint and steel, had
> earned my marksmanship andcookingmerit badges, carried my own sheath
> knife, and could cook a dinner for three. *Give the kid a freakin' break,
> fergawdsakes!
>
> nb

too true bro
i could cook a roast chicken on my own when i was twelve

On Feb 1, 2:47*pm, notbob > wrote:
> On 2009-02-01, Horry > wrote:
>
> > At the moment, he's basically limited himself to baking cakes -- and I'd
> > like to expand his repertoire.
> > Obviously, no naked flames, hot liquids, sharp knives....
>
> Why don't you just wrap him in animal balloons and pack him in a cotton
> lined coffin? *
>
> By time I was twelve, I was building campfires with a flint and steel, had
> earned my marksmanship andcookingmerit badges, carried my own sheath
> knife, and could cook a dinner for three. *Give the kid a freakin' break,
> fergawdsakes!
>
> nb

true.
i was cooking meals at the age of 12, just trust them with a knife and
watch them if you have to, they have to learn some time.

On Feb 2, 6:29*am, Dan Abel > wrote:
> 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 ofcookingwith 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
>

hi im on a training course and i hahve been asked to reply to a
comment in a cookery group, pizza is a good recipe for kids but they
still need to be supervised

On Feb 1, 2:47*pm, notbob > wrote:
> On 2009-02-01, Horry > wrote:
>
> > At the moment, he's basically limited himself to baking cakes -- and I'd
> > like to expand his repertoire.
> > Obviously, no naked flames, hot liquids, sharp knives....
>
> Why don't you just wrap him in animal balloons and pack him in a cotton
> lined coffin? *
>
> By time I was twelve, I was building campfires with a flint and steel, had
> earned my marksmanship andcookingmerit badges, carried my own sheath
> knife, and could cook a dinner for three. *Give the kid a freakin' break,
> fergawdsakes!
>
> nb

Okay some recipes for 12yrsold. You know there is nothing bad about
the old fashioned canned baked beans on toast with fried egg on top.
Or spagetti and cheese toastie. Its quick and easy and also cheap. But
more importantly, heathly for a growing child. And yummy. Win-win with
that one.

On Feb 2, 6:29*am, Dan Abel > wrote:
> 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 ofcookingwith 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
>

i found this recipe but dont no if it will help use


Cheesecake
Category:
Dessert, Party food

Ingredients:


250g plain sweet biscuits, crushed 125g butter, melted
3 tsp gelatine
2 tbsp boiling water
250g cream cheese
250g cream, whipped
1/3 cup lemon juice
1 tsp grated lemon rind
1/2 cup caster sugar
Method:
Lightly grease a 20cm/ 9in spring form cheesecake pan with melted
butter (or perhaps a little oil). Line the base with baking paper.

Combine the crushed biscuits with the melted butter. Press biscuit
mixture into the bottom and up the sides of the spring form cheesecake
pan. Refrigerate the cheesecake base while you prepare the cheesecake
filling.

In a small bowl, dissolve the gelatine in the boiling water.

In a separate (larger) bowl, beat the cream cheese, sugar, lemon juice
and rind until the mixture is smooth (less than 5 minutes if you're
using an electric mixer).

Add dissolved gelatine to the cream cheese mixture and mix well.

With a large metal spoon, gently fold the whipped cream into the other
ingredients.

Pour entire mixture into the cheesecake base and refrigerate until set
(approx 6 hours, but overnight is preferable).

On Feb 2, 6:29*am, Dan Abel > wrote:
> 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 ofcookingwith 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
>

hi

im just ginna typ heaps of random stuff in this fourm cos i have to
print it out for my tutor

On Feb 2, 6:29*am, Dan Abel > wrote:
> 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 ofcookingwith 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
>

hi ,pizza is a really easy dish to make, so a 12 year old could do it
with supervision

Okay that's sounds fantastic, you could try and suggest to make an
cheesecake that doesn't involve any naked flames, hot liquids or any
sharp objects. Plus this cooking process is a overnight thing to way
for it to set and ready to eat the next day... and that's where you
enjoy the fun bit of it, eating it...yummy..

Enjoy cooking with your son
On Feb 1, 2:47*pm, notbob > wrote:
> On 2009-02-01, Horry > wrote:
>
> > At the moment, he's basically limited himself to baking cakes -- and I'd
> > like to expand his repertoire.
> > Obviously, no naked flames, hot liquids, sharp knives....
>
> Why don't you just wrap him in animal balloons and pack him in a cotton
> lined coffin? *
>
> By time I was twelve, I was building campfires with a flint and steel, had
> earned my marksmanship andcookingmerit badges, carried my own sheath
> knife, and could cook a dinner for three. *Give the kid a freakin' break,
> fergawdsakes!
>
> nb

On Feb 2, 6:29*am, Dan Abel > wrote:
> 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 ofcookingwith 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
>