Does Anyone Make a 1/16th Inch Sifting Pan?
6 years ago
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- 6 years ago
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Comments (26)Good Sunday morning from SUNNY NH!! The rain has finally stopped for the time being. The water from the brook that borders our property is uncomfortably high. The danger of major flooding is still here as some major dams have yet to reach the highest point yet. We now have majorly high winds, about 50mph gusts so we can expect lots of power outages and downed trees. I did however witness a magnificent double rainbow yesterday afternoon as the sky was clearing! It was spectacular and I hope to get a nice picture of it. There was also a beautiful near full moon that I haven't thought about in over a week! Proof that there is always light at the end of the tunnel. Patti, that's sage advice. DH and I always come to the conclusion that we are stronger together than apart and that we can get through anything together. We had friends come up from Westport, CT yesterday and it took them from 10am to 4pm because of all the detours. I91 was closed down in both directions! They probably wished they stayed home but we all had a lovely dinner together! Gretchen, I am thinking of you and your sister and hope all went well with her sugery. Check in when you can. Hope you enjoy your day....See MoreDoes anyone here make their own veggie burgers?
Comments (4)I think these ones I make taste a lot like burgers, even my carnivore DH likes them. I have used soy beans, chick peas or pearl barley (I think the barley ones come closest to "burgeriness" :-) 1 cup soy beans/chick peas/pearl barley finely diced vegetables (carrot, turnip, parsnip etc) to taste 1 cup rolled oats 1 large onion, finely diced 4-6 tablespoons soy sauce 1 egg small amount flour Cook beans until soft, drain and mash (if using barley don't mash). Add vegetables, onion, oats, soy sauce and egg and enough flour to make it stick together. Form patties and shallow fry....See MoreDoes anyone else make fried cornbread?
Comments (24)The OP recipe makes what we call hush puppies here in the Deep South, LOL - except we don't flatten 'em before we fry them, and we usually blend a small, chopped onion with the egg in a blender before adding to the batter, which makes them very moist and delicious. When we eat beans, rice, and greens (a favorite meal here), I bake cornbread in an iron skillet. Won't make it unless I have buttermilk and bacon drippings (instead of oil). Mmmm ... it is mouth-watering. :-)...See MoreDoes anyone make a practical and durable range?
Comments (23)I agree that these days, appliances will only last around 10 years. Consequently, when mine goes I will buy a middle-of-the road not-too-expensive GE. I read too many stories about expensive brands like Wolf and Thermador also not having longevity, so why pay out so many thousands. Blue Star would be a good bet due to minimal electronics, which equates to less to break. But I don’t have the powerful exhaust that would be needed for the high btus of the Bluestar, so will not go down that road either. I dont want to pay an electrician to add the wiring for an induction range. Plus, I have cooked on induction and prefer gas, to the horror of this forum, but there are a few of us, when we can work up the nerve to say so on this forum. I much prefer cast iron grates to porcelain-coated. It’s what I have now. The cast iron grates are indestructible. Porcelain-coated in my experience get scratched, spotty, and dull pretty quickly. I never put my cast iron grates in the sink; I take a damp green scrubbie, and scrub off burnt bits or grease right on the stove, takes just a couple minutes. One more reason to prefer cast iron grates....See More- 6 years ago
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litterbuggy (z7b, Utah)