On Dec 19, 10:38*pm, sf > wrote:
> On Sun, 19 Dec 2010 14:47:06 -0600, Omelet >
> wrote:
>
> > In article
> > >,
> > *spamtrap1888 > wrote:
>
> > > On Dec 18, 3:36 pm, sf > wrote:
>
> > > > Make it in a heavy pot and you'll wonder why you haven't done it
> > > > sooner. I'm thinking my new slanted side pot might make awesome
> > > > popcorn. Hm. Must make popcorn this weekend!
>
> > > We use an old aluminum pressure cooker with the lid loose.
>
> > Yeah. *Just remove the lid gasket and don't put the weight on.
>
> I'm not getting it. *What does "pressure cooker" have to do with
> anything? *Is that the only appropriately sized pot you two have to
> make popcorn in?

It's the only heavy pot I have that I don't mind making popcorn in. It
has a thick, heat conductive bottom, and a half cup of popcorn fills
it up when popped.

On Sun, 19 Dec 2010 23:33:52 -0800 (PST), spamtrap1888
> wrote:

> It's the only heavy pot I have that I don't mind making popcorn in. It
> has a thick, heat conductive bottom, and a half cup of popcorn fills
> it up when popped.

Ah, okay... heavy is good, but I've never measured popcorn like that.
In a normal pot, I find that covering the bottom w/o stacking kernels
makes a perfect pot-full.

--

Never trust a dog to watch your food.

On Sun, 19 Dec 2010 22:34:50 -0800, sf > wrote:

>On Sun, 19 Dec 2010 14:08:57 -0600, Chemiker
> wrote:
>
>> Saw this one at tuesday morning and was
>> intriqued by the ceramic lining it has.
>
>Thanks. I couldn't tell by the pictures... are the sides and top also
>lined with ceramics?

Both sides, yes. Back wall, no.(Fan is there) Door, no. Top, no. (2
calrod bars and a bright reflective plate). It looks like the "brick
oven" blurb is at least half hyperbole. Might be OK for small loaves
in a clay baker like maybe a Reston-Lloyd (if they make one that
small).

Alex

On Sun, 19 Dec 2010 11:35:58 -1000, dsi1 > wrote:

>On 12/19/2010 10:45 AM, Omelet wrote:
>> In >,
>> > wrote:

>S may have an ambivalent pride in being able to cook in a coffee can but
>in my way of thinking, being proficient in this is not an indicator of
>anything, except maybe a past that's somewhat shady. I used to heat
>sardines in the can - not because I'm smart* or resourceful or even any
>kind of a cook - mostly, I was a lazy *******. Anyway, it's not
>something I'd like to disclose to the wife and kids... :-)

during the depression years and part of ww-II, some boy scout troops
taught the scouts how to make their own cook kits. Two necessary
things were 1 lb coffee cans, and some tool to use as a handle. The
latter is still available, I think, for backpackers. I used a pair of
Channel-lock angle head pliers (worn out but still useful for moving
cans about the campfire.

Also made "ovens" out of 2 lb coffee cans, with holes punched around
the base with a churchkey can opener. fill with a few pieces of wood
and charcoal, place your cooking vessel on top. Made "skillets" out of
larger cans, cut into a shallow pan with a piece of the side folded
down to make a handle. Crisco cans, I think. 1 Lb coffee cans were
turned into pots with coat-hanger wire for the bails.

Alex

On Sun, 19 Dec 2010 14:30:13 -0600, Omelet >
wrote:

>In article >,
> dsi1 > wrote:
>
>

>It only holds 4 cups of oil!!! So if you only deep fry a couple of times
>per year (like I do any more), there is not much waste.

I've had both fry-Daddy and Fry-Baby. Nonstick coating peeled off on
both. Have they started using a good lining yet, like silverstone or
titanium?

Alex

Went to Bed, Bath, and Beyond yesterday, and had a nice time walking around
and looking. Think I'll go there without the wife and do some shopping. I
don't know why, but I seem to buy more, and shop better alone. ;-)

The amount and styles of woks they had was impressive. I really liked the
one that has the two wood handles, one straight, the other a loop, and I
think a responder to this thread posted a link to it. It was $20, IIRC. It
was impressively heavy.

It would be slightly different use than one with a cover, the grill, and all
that. I really like the covers, and gratings, but I may already have a
cover that will work, and those round gratings from the Dollar Store do just
fine.

I really like steaming fish with that combo, as even light flesh fish like
sole will stay together nicely. Laying lemon, onion, or spices on top is
easy, and makes a nice presentation. Juicing up the water with lemon juice,
lime juice, or whatever is simple. I find that steaming in a wok this way
brings out the flavor and texture of most any fish.

Also very good for veggies.

I think I must have one to replace my tired barely adequate electric now
that I have the 15,000 btu burner. Yes, I definitely feel a shopping trip
coming on.

And a new timer.

And one of those new titanium two to a set peelers with the julienne cutter
for $10.

And one of those Micro Files for doing zesting and Parmaesan.

I'm going to have a good Christmas. Santa is going to bring me lots of
gifts this year. Ho Ho Ho!

Steve

On Mon, 20 Dec 2010 11:20:27 -0600, Chemiker
> wrote:

> On Sun, 19 Dec 2010 22:34:50 -0800, sf > wrote:
>
> >On Sun, 19 Dec 2010 14:08:57 -0600, Chemiker
> > wrote:
> >
> >> Saw this one at tuesday morning and was
> >> intriqued by the ceramic lining it has.
> >
> >Thanks. I couldn't tell by the pictures... are the sides and top also
> >lined with ceramics?
>
> Both sides, yes. Back wall, no.(Fan is there) Door, no. Top, no. (2
> calrod bars and a bright reflective plate). It looks like the "brick
> oven" blurb is at least half hyperbole. Might be OK for small loaves
> in a clay baker like maybe a Reston-Lloyd (if they make one that
> small).
>
Thanks for the more complete description, Alex. If you ever decide to
bake in it, please post your results.

--

Never trust a dog to watch your food.

On Dec 20, 1:09*am, sf > wrote:
> On Sun, 19 Dec 2010 23:33:52 -0800 (PST), spamtrap1888
>
> > wrote:
> > It's the only heavy pot I have that I don't mind making popcorn in. It
> > has a thick, heat conductive bottom, and a half cup of popcorn fills
> > it up when popped.
>
> Ah, okay... heavy is good, but I've never measured popcorn like that.
> In a normal pot, I find that covering the bottom w/o stacking kernels
> makes a perfect pot-full.
>

I forgot the other advantage -- the pressure cooker's plastic handle
makes it easy to move back and forth on the burner, which I feel
compelled to do when it starts popping.

Orville's label says to use a half-cup of popcorn with 3 T of oil, if
I recall correctly. Using peanut oil makes it delicious even without
butter.

On Mon, 20 Dec 2010 10:12:51 -0800 (PST), spamtrap1888
> wrote:

> On Dec 20, 1:09*am, sf > wrote:
> > On Sun, 19 Dec 2010 23:33:52 -0800 (PST), spamtrap1888
> >
> > > wrote:
> > > It's the only heavy pot I have that I don't mind making popcorn in. It
> > > has a thick, heat conductive bottom, and a half cup of popcorn fills
> > > it up when popped.
> >
> > Ah, okay... heavy is good, but I've never measured popcorn like that.
> > In a normal pot, I find that covering the bottom w/o stacking kernels
> > makes a perfect pot-full.
> >
>
> I forgot the other advantage -- the pressure cooker's plastic handle
> makes it easy to move back and forth on the burner, which I feel
> compelled to do when it starts popping.
>
Try just once not to jiggle the pot while your corn is popping and I
bet you'll get fewer unpopped kernels.

> Orville's label says to use a half-cup of popcorn with 3 T of oil, if
> I recall correctly. Using peanut oil makes it delicious even without
> butter.

I see. Well, I learned how to pop corn in a pot from my mother - but
if I measured, it would probably be about the same proportions. My
mac and cheese turned out to be almost exactly like a recipe I had
only I don't measure.

--

Never trust a dog to watch your food.

On 12/20/2010 7:30 AM, Chemiker wrote:
> On Sun, 19 Dec 2010 11:35:58 -1000, > wrote:
>
>> On 12/19/2010 10:45 AM, Omelet wrote:
>>> In >,
>>> > wrote:
>
>> S may have an ambivalent pride in being able to cook in a coffee can but
>> in my way of thinking, being proficient in this is not an indicator of
>> anything, except maybe a past that's somewhat shady. I used to heat
>> sardines in the can - not because I'm smart* or resourceful or even any
>> kind of a cook - mostly, I was a lazy *******. Anyway, it's not
>> something I'd like to disclose to the wife and kids... :-)
>
> during the depression years and part of ww-II, some boy scout troops
> taught the scouts how to make their own cook kits. Two necessary
> things were 1 lb coffee cans, and some tool to use as a handle. The
> latter is still available, I think, for backpackers. I used a pair of
> Channel-lock angle head pliers (worn out but still useful for moving
> cans about the campfire.
>
> Also made "ovens" out of 2 lb coffee cans, with holes punched around
> the base with a churchkey can opener. fill with a few pieces of wood
> and charcoal, place your cooking vessel on top. Made "skillets" out of
> larger cans, cut into a shallow pan with a piece of the side folded
> down to make a handle. Crisco cans, I think. 1 Lb coffee cans were
> turned into pots with coat-hanger wire for the bails.

I used to read Boys Life in the 60s - they sure were a resourceful
bunch. It was probably a little different from the scouting in the
thirties. Those scouts probably could have used a wok!

It was pretty cool that you could bake stuff by putting coals on the lid
of a dutch oven.

>
> Alex

On Tue, 21 Dec 2010 21:02:35 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Sun, 19 Dec 2010 14:35:18 -0600, Omelet >
> > wrote:
> >
> > > In article >,
> > > sf > wrote:
> > >
> > > > On Sat, 18 Dec 2010 11:33:42 -1000, dsi1 > wrote:
> > > >
> > > > > For some reason, I've never thought to do this. These days I just stick
> > > > > with the microwave stuff - I'm pretty much totally corrupt. :-)
> > > >
> > > > I've made my popcorn with Orville's for so many years that I can't be
> > > > satisfied with the other grocery store brands and microwave popcorn
> > > > just doesn't taste right anymore.
> > >
> > > Ever tried the blue popping corn? I find it is lighter and has a
> > > softer, slightly sweeter flavor.
> >
> > I stated very clearly that I use *grocery store" popcorn. Can *you*
> > buy blue popcorn at your grocery store? I've never seen it in mine.
>
> Hm... Yes, I can. :-) It's with the rest.
>
> I see that puts yet another delay at mailing this box I'm getting
> together for you. Red and black (black rice is the last of my stock of
> Forbidden rice) rices, Black soy beans, bindweed and garlic chive seeds,
> and I'm holding back on that Mexican Oregano until I'm just ready to
> ship so it'll hopefully still arrive live.
>
> Now I gotta go back to the store and get some blue popping corn. <g>
> The South Coast is so different from the West Coast when it comes to
> common Groceries!

<laughing> I guess so... do you have blue corn tortillas too? We can
buy the chips, but I've never seen fresh.
>
> Right now, whole pig heads are available in the aisle freezers. I've
> never bought one, but they are there... ;-)
>
> The best meat for REAL Tamales!

Okay... I'd try it one if someone else made them with pig head, but I
wouldn't do it myself. To be honest, I don't think I've ever seen the
option in a taqueria either.


--

Never trust a dog to watch your food.

sf replied to Sycophant:

>> Right now, whole pig heads are available in the aisle freezers. I've
>> never bought one, but they are there... ;-)
>>
>> The best meat for REAL Tamales!
>
> Okay... I'd try it one if someone else made them with pig head, but I
> wouldn't do it myself. To be honest, I don't think I've ever seen the
> option in a taqueria either.

"REAL" tamales, the original ones, didn't have any meat at all.

Bob