My corned beef is in the hot tub! It's set at 180F and will be there
for 10ish hours. I plan to finish it in the oven with a brown sugar &
mustard glaze (because both hubby and I love it that way). I'll save
the juices to cook the carrots and potatoes in and roast the cabbage
(which I prefer over boiled). Now I have to check my refrigerator for
horseradish and buy some if I need it.

--

sf

On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
> My corned beef is in the hot tub! It's set at 180F and will be there
> for 10ish hours. I plan to finish it in the oven with a brown sugar &
> mustard glaze (because both hubby and I love it that way). I'll save
> the juices to cook the carrots and potatoes in and roast the cabbage
> (which I prefer over boiled). Now I have to check my refrigerator for
> horseradish and buy some if I need it.
>
> --
>
> sf

What's good about slow cooking corned beef is that the cooking liquid doesn't get all scummy and disgusting with particles. This makes it ever so much nicer.

"sf" > wrote in message
...
>
> My corned beef is in the hot tub! It's set at 180F and will be there
> for 10ish hours. I plan to finish it in the oven with a brown sugar &
> mustard glaze (because both hubby and I love it that way). I'll save
> the juices to cook the carrots and potatoes in and roast the cabbage
> (which I prefer over boiled). Now I have to check my refrigerator for
> horseradish and buy some if I need it.


Cool) I've been searching for recipes using all kinds of ways and I
have decided to pressure cook mine!

I'll report back when I am done and you do that same please)



--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
>> My corned beef is in the hot tub! It's set at 180F and will be there
>> for 10ish hours. I plan to finish it in the oven with a brown sugar &
>> mustard glaze (because both hubby and I love it that way). I'll save
>> the juices to cook the carrots and potatoes in and roast the cabbage
>> (which I prefer over boiled). Now I have to check my refrigerator for
>> horseradish and buy some if I need it.
>>
>> --
>>
>> sf
>
> What's good about slow cooking corned beef is that the cooking liquid
> doesn't get all scummy and disgusting with particles. This makes it ever
> so much nicer.

Blimey I wonder what mine will be like when it comes out of the pressure
cooker <g> Hardly slow lol



--
http://www.helpforheroes.org.uk/shop/

On Wed, 23 Mar 2016 11:13:34 -0700 (PDT), dsi1 >
wrote:

> On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
> > My corned beef is in the hot tub! It's set at 180F and will be there
> > for 10ish hours. I plan to finish it in the oven with a brown sugar &
> > mustard glaze (because both hubby and I love it that way). I'll save
> > the juices to cook the carrots and potatoes in and roast the cabbage
> > (which I prefer over boiled). Now I have to check my refrigerator for
> > horseradish and buy some if I need it.
> >
> > --
> >
> > sf
>
> What's good about slow cooking corned beef is that the cooking liquid doesn't get all scummy and disgusting with particles. This makes it ever so much nicer.

No idea. This gift was a complete surprise. I've never even toyed
with the thought of owning one, so I'm on a learning curve. I chose
corned beef for two reasons: I didn't have it on the 17th and it comes
in a vacuum sealed bag. I didn't have any use for a Food Saver up to
this point, so I don't have one. Serious Eats seems to think cooking
a corned beef via sous vide is fine. I'm looking forward to cooking
tough pieces of meat in the sous vide and having them come out like
prime.

Getting ready to take it out of the hot tub to finish in the oven. I
will put the juices from the bag in water to boil my carrots and
potato. I need to do that, because they won't taste right if I don't.

--

sf

On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
> "dsi1" <dsi1> wrote in message
> ...
> > On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
> >> My corned beef is in the hot tub! It's set at 180F and will be there
> >> for 10ish hours. I plan to finish it in the oven with a brown sugar &
> >> mustard glaze (because both hubby and I love it that way). I'll save
> >> the juices to cook the carrots and potatoes in and roast the cabbage
> >> (which I prefer over boiled). Now I have to check my refrigerator for
> >> horseradish and buy some if I need it.
> >>
> >> --
> >>
> >> sf
> >
> > What's good about slow cooking corned beef is that the cooking liquid
> > doesn't get all scummy and disgusting with particles. This makes it ever
> > so much nicer.
>
> Blimey I wonder what mine will be like when it comes out of the pressure
> cooker <g> Hardly slow lol
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

I've never done that before either. I like pressure cooking stuff but the cookers I've had were all aluminum and that's not going to work with induction. One of these days I'll get a steel one have some fun!

On Wednesday, March 23, 2016 at 3:44:58 PM UTC-10, sf wrote:
> On Wed, 23 Mar 2016 11:13:34 -0700 (PDT), dsi1 <dsim>
> wrote:
>
> > On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
> > > My corned beef is in the hot tub! It's set at 180F and will be there
> > > for 10ish hours. I plan to finish it in the oven with a brown sugar &
> > > mustard glaze (because both hubby and I love it that way). I'll save
> > > the juices to cook the carrots and potatoes in and roast the cabbage
> > > (which I prefer over boiled). Now I have to check my refrigerator for
> > > horseradish and buy some if I need it.
> > >
> > > --
> > >
> > > sf
> >
> > What's good about slow cooking corned beef is that the cooking liquid doesn't get all scummy and disgusting with particles. This makes it ever so much nicer.
>
> No idea. This gift was a complete surprise. I've never even toyed
> with the thought of owning one, so I'm on a learning curve. I chose
> corned beef for two reasons: I didn't have it on the 17th and it comes
> in a vacuum sealed bag. I didn't have any use for a Food Saver up to
> this point, so I don't have one. Serious Eats seems to think cooking
> a corned beef via sous vide is fine. I'm looking forward to cooking
> tough pieces of meat in the sous vide and having them come out like
> prime.
>
> Getting ready to take it out of the hot tub to finish in the oven. I
> will put the juices from the bag in water to boil my carrots and
> potato. I need to do that, because they won't taste right if I don't.
>
> --
>
> sf

Good luck with this new cooker. I think you really have to experiment a lot to get a grasp on how different cuts react with this water bath cooking.

"dsi1" > wrote in message
...
> On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
>> "dsi1" <dsi1> wrote in message
>> ...
>> > On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
>> >> My corned beef is in the hot tub! It's set at 180F and will be there
>> >> for 10ish hours. I plan to finish it in the oven with a brown sugar &
>> >> mustard glaze (because both hubby and I love it that way). I'll save
>> >> the juices to cook the carrots and potatoes in and roast the cabbage
>> >> (which I prefer over boiled). Now I have to check my refrigerator for
>> >> horseradish and buy some if I need it.
>> >>
>> >> --
>> >>
>> >> sf
>> >
>> > What's good about slow cooking corned beef is that the cooking liquid
>> > doesn't get all scummy and disgusting with particles. This makes it
>> > ever
>> > so much nicer.
>>
>> Blimey I wonder what mine will be like when it comes out of the pressure
>> cooker <g> Hardly slow lol
>>
>>
>
> I've never done that before either. I like pressure cooking stuff but the
> cookers I've had were all aluminum and that's not going to work with
> induction. One of these days I'll get a steel one have some fun!

I love mine I love to have choices and I can go from one extreme to
another ... Explain what you meant by "that's not going to work with
induction"?

--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On Wednesday, March 23, 2016 at 3:44:58 PM UTC-10, sf wrote:
>> On Wed, 23 Mar 2016 11:13:34 -0700 (PDT), dsi1 <dsim>
>> wrote:
>>
>> > On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
>> > > My corned beef is in the hot tub! It's set at 180F and will be there
>> > > for 10ish hours. I plan to finish it in the oven with a brown sugar
>> > > &
>> > > mustard glaze (because both hubby and I love it that way). I'll save
>> > > the juices to cook the carrots and potatoes in and roast the cabbage
>> > > (which I prefer over boiled). Now I have to check my refrigerator
>> > > for
>> > > horseradish and buy some if I need it.
>> > >
>> > > --
>> > >
>> > > sf
>> >
>> > What's good about slow cooking corned beef is that the cooking liquid
>> > doesn't get all scummy and disgusting with particles. This makes it
>> > ever so much nicer.
>>
>> No idea. This gift was a complete surprise. I've never even toyed
>> with the thought of owning one, so I'm on a learning curve. I chose
>> corned beef for two reasons: I didn't have it on the 17th and it comes
>> in a vacuum sealed bag. I didn't have any use for a Food Saver up to
>> this point, so I don't have one. Serious Eats seems to think cooking
>> a corned beef via sous vide is fine. I'm looking forward to cooking
>> tough pieces of meat in the sous vide and having them come out like
>> prime.
>>
>> Getting ready to take it out of the hot tub to finish in the oven. I
>> will put the juices from the bag in water to boil my carrots and
>> potato. I need to do that, because they won't taste right if I don't.
>>
>> --
>>
>> sf
>
> Good luck with this new cooker. I think you really have to experiment a
> lot to get a grasp on how different cuts react with this water bath
> cooking.

It's good fun to play with and you can get some superb results I love to
experiment so it gives me more options.



--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "dsi1" > wrote in message
> ...
>> On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
>>> "dsi1" <dsi1> wrote in message
>>> ...
>>> > On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
>>> >> My corned beef is in the hot tub! It's set at 180F and will be there
>>> >> for 10ish hours. I plan to finish it in the oven with a brown sugar
>>> >> &
>>> >> mustard glaze (because both hubby and I love it that way). I'll save
>>> >> the juices to cook the carrots and potatoes in and roast the cabbage
>>> >> (which I prefer over boiled). Now I have to check my refrigerator
>>> >> for
>>> >> horseradish and buy some if I need it.
>>> >>
>>> >> --
>>> >>
>>> >> sf
>>> >
>>> > What's good about slow cooking corned beef is that the cooking liquid
>>> > doesn't get all scummy and disgusting with particles. This makes it
>>> > ever
>>> > so much nicer.
>>>
>>> Blimey I wonder what mine will be like when it comes out of the pressure
>>> cooker <g> Hardly slow lol
>>>
>>>
>>
>> I've never done that before either. I like pressure cooking stuff but the
>> cookers I've had were all aluminum and that's not going to work with
>> induction. One of these days I'll get a steel one have some fun!
>
> I love mine I love to have choices and I can go from one extreme to
> another ... Explain what you meant by "that's not going to work with
> induction"?
>

Ooops!! Sorry. Of course I know what you meant by 'induction')


--
http://www.helpforheroes.org.uk/shop/

On Wednesday, March 23, 2016 at 11:16:55 PM UTC-10, Ophelia wrote:
> "dsi1" <dsi> wrote in message
> ...
> > On Wednesday, March 23, 2016 at 3:44:58 PM UTC-10, sf wrote:
> >> On Wed, 23 Mar 2016 11:13:34 -0700 (PDT), dsi1 <dsim>
> >> wrote:
> >>
> >> > On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
> >> > > My corned beef is in the hot tub! It's set at 180F and will be there
> >> > > for 10ish hours. I plan to finish it in the oven with a brown sugar
> >> > > &
> >> > > mustard glaze (because both hubby and I love it that way). I'll save
> >> > > the juices to cook the carrots and potatoes in and roast the cabbage
> >> > > (which I prefer over boiled). Now I have to check my refrigerator
> >> > > for
> >> > > horseradish and buy some if I need it.
> >> > >
> >> > > --
> >> > >
> >> > > sf
> >> >
> >> > What's good about slow cooking corned beef is that the cooking liquid
> >> > doesn't get all scummy and disgusting with particles. This makes it
> >> > ever so much nicer.
> >>
> >> No idea. This gift was a complete surprise. I've never even toyed
> >> with the thought of owning one, so I'm on a learning curve. I chose
> >> corned beef for two reasons: I didn't have it on the 17th and it comes
> >> in a vacuum sealed bag. I didn't have any use for a Food Saver up to
> >> this point, so I don't have one. Serious Eats seems to think cooking
> >> a corned beef via sous vide is fine. I'm looking forward to cooking
> >> tough pieces of meat in the sous vide and having them come out like
> >> prime.
> >>
> >> Getting ready to take it out of the hot tub to finish in the oven. I
> >> will put the juices from the bag in water to boil my carrots and
> >> potato. I need to do that, because they won't taste right if I don't.
> >>
> >> --
> >>
> >> sf
> >
> > Good luck with this new cooker. I think you really have to experiment a
> > lot to get a grasp on how different cuts react with this water bath
> > cooking.
>
> It's good fun to play with and you can get some superb results I love to
> experiment so it gives me more options.
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

My daughter is working on her cooking skills. The other day she was making pesto and working with matcha powder. She made green cookies and green tea mochi. She must be into green.

On Wednesday, March 23, 2016 at 1:27:09 PM UTC-4, sf wrote:
> My corned beef is in the hot tub! It's set at 180F and will be there
> for 10ish hours. I plan to finish it in the oven with a brown sugar &
> mustard glaze (because both hubby and I love it that way). I'll save
> the juices to cook the carrots and potatoes in and roast the cabbage
> (which I prefer over boiled). Now I have to check my refrigerator for
> horseradish and buy some if I need it.
>
> --
>
> sf

For a well insulated hot tub in a warmish climate you may find that the pump generates enough heat by itself to raise the temperature above 80 degrees. I suggest you check it with a thermometer.

http://www.richardfisher.com

On Thursday, March 24, 2016 at 2:20:18 PM UTC-4, Helpful person wrote:
> On Wednesday, March 23, 2016 at 1:27:09 PM UTC-4, sf wrote:
> > My corned beef is in the hot tub! It's set at 180F and will be there
> > for 10ish hours. I plan to finish it in the oven with a brown sugar &
> > mustard glaze (because both hubby and I love it that way). I'll save
> > the juices to cook the carrots and potatoes in and roast the cabbage
> > (which I prefer over boiled). Now I have to check my refrigerator for
> > horseradish and buy some if I need it.
> >
> > --
> >
> > sf
>
> For a well insulated hot tub in a warmish climate you may find that the pump generates enough heat by itself to raise the temperature above 80 degrees. I suggest you check it with a thermometer.
>
> http://www.richardfisher.com

Typo. Meant 180 degrees.

On Thu, 24 Mar 2016 11:20:07 -0700 (PDT), Helpful person
> wrote:

> On Wednesday, March 23, 2016 at 1:27:09 PM UTC-4, sf wrote:
> > My corned beef is in the hot tub! It's set at 180F and will be there
> > for 10ish hours. I plan to finish it in the oven with a brown sugar &
> > mustard glaze (because both hubby and I love it that way). I'll save
> > the juices to cook the carrots and potatoes in and roast the cabbage
> > (which I prefer over boiled). Now I have to check my refrigerator for
> > horseradish and buy some if I need it.
> >
> > --
> >
> > sf
>
> For a well insulated hot tub in a warmish climate you may find that the pump generates enough heat by itself to raise the temperature above 80 degrees. I suggest you check it with a thermometer.
>

This isn't a make shift unit. It heats the water and circulates it. I
checked the water temperature with my Thermapen and the difference
between them was less than 1 degree. I'm fine with that.
http://anovaculinary.com/
http://recipes.anovaculinary.com/

--

sf

On Wed, 23 Mar 2016 23:53:07 -0700 (PDT), dsi1 >
wrote:

> On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
> >
> > Blimey I wonder what mine will be like when it comes out of the pressure
> > cooker <g> Hardly slow lol
> >
>
> I've never done that before either. I like pressure cooking stuff but the cookers I've had were all aluminum and that's not going to work with induction. One of these days I'll get a steel one have some fun!

You're the gadget guy... get one of these and you'll be able to throw
out your rice cooker and have a pressure cooker too.
http://instantpot.com/ It replaces your pressure cooker, slow cooker,
rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker
and stockpot warmer!

--

sf

"dsi1" > wrote in message
...

> My daughter is working on her cooking skills. The other day she was making
> pesto and working with matcha powder. She made green cookies and green tea
> mochi. She must be into green.

LOL nothing wrong with green) Do you get to sample all her work?


--
http://www.helpforheroes.org.uk/shop/

On Thursday, March 24, 2016 at 1:47:17 PM UTC-10, sf wrote:
> On Wed, 23 Mar 2016 23:53:07 -0700 (PDT), dsi1 <dsi1>
> wrote:
>
> > On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
> > >
> > > Blimey I wonder what mine will be like when it comes out of the pressure
> > > cooker <g> Hardly slow lol
> > >
> >
> > I've never done that before either. I like pressure cooking stuff but the cookers I've had were all aluminum and that's not going to work with induction. One of these days I'll get a steel one have some fun!
>
> You're the gadget guy... get one of these and you'll be able to throw
> out your rice cooker and have a pressure cooker too.
> http://instantpot.com/ It replaces your pressure cooker, slow cooker,
> rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker
> and stockpot warmer!
>
> --
>
> sf

It looks interesting. What I'd really like is a cooker like that in a really small package. It takes quite a while for us to eat all the food cooked in our slow cooker. It's too big! I should just use our small 4 cup rice cooker as a slow cooker. As I recall, the warm setting is able to maintain a 140 degree water bath. I've cooked short ribs in baggies in the rice cooker - it takes a couple of days and the results are just so-so.

I think I'll cook a small batch of beans in the rice cooker. Just set the beans in there on the warm setting for a few hours, then put it on high till it starts to boil, then set it on the warm setting again for a few hours until tender.

On Thursday, March 24, 2016 at 11:04:40 PM UTC-10, Ophelia wrote:
> "dsi1" <dsi1> wrote in message
> ...
>
> > My daughter is working on her cooking skills. The other day she was making
> > pesto and working with matcha powder. She made green cookies and green tea
> > mochi. She must be into green.
>
> LOL nothing wrong with green) Do you get to sample all her work?
>
>
> --
> http://www.helpforheroes.org.uk/shop/

I have sampled some of her creations. I'm a home cook, she's interested in cooking a step higher than what I do. My food is hearty and simple. Her stuff is more elegant and refined - at least it has the potential to be. I envision her to be making wonderful pastries, not stews or beans.

On Fri, 25 Mar 2016 11:22:39 -0700 (PDT), dsi1 >
wrote:

> On Thursday, March 24, 2016 at 1:47:17 PM UTC-10, sf wrote:
> > On Wed, 23 Mar 2016 23:53:07 -0700 (PDT), dsi1 <dsi1>
> > wrote:
> >
> > > On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
> > > >
> > > > Blimey I wonder what mine will be like when it comes out of the pressure
> > > > cooker <g> Hardly slow lol
> > > >
> > >
> > > I've never done that before either. I like pressure cooking stuff but the cookers I've had were all aluminum and that's not going to work with induction. One of these days I'll get a steel one have some fun!
> >
> > You're the gadget guy... get one of these and you'll be able to throw
> > out your rice cooker and have a pressure cooker too.
> > http://instantpot.com/ It replaces your pressure cooker, slow cooker,
> > rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker
> > and stockpot warmer!
> >
> > --
> >
> > sf
>
> It looks interesting. What I'd really like is a cooker like that in a really small package. It takes quite a while for us to eat all the food cooked in our slow cooker. It's too big! I should just use our small 4 cup rice cooker as a slow cooker. As I recall, the warm setting is able to maintain a 140 degree water bath. I've cooked short ribs in baggies in the rice cooker - it takes a couple of days and the results are just so-so.
>
> I think I'll cook a small batch of beans in the rice cooker. Just set the beans in there on the warm setting for a few hours, then put it on high till it starts to boil, then set it on the warm setting again for a few hours until tender.

I understand. Just downsized to a 6 cup rice cooker which is fine for
"just us" and can serve the family if I need to. I like your idea of
using the rice cooker to make beans! Going to try that soon. My
beans are thoroughly cooked in just a couple of hours after they've
been soaked, but I am usually making soup, so I continue cooking them
until some have disintegrated enough to thicken the broth.

--

sf

On Friday, March 25, 2016 at 9:13:25 AM UTC-10, sf wrote:
> On Fri, 25 Mar 2016 11:22:39 -0700 (PDT), dsi1 <dsi>
> wrote:
>
> > On Thursday, March 24, 2016 at 1:47:17 PM UTC-10, sf wrote:
> > > On Wed, 23 Mar 2016 23:53:07 -0700 (PDT), dsi1 <dsi1>
> > > wrote:
> > >
> > > > On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
> > > > >
> > > > > Blimey I wonder what mine will be like when it comes out of the pressure
> > > > > cooker <g> Hardly slow lol
> > > > >
> > > >
> > > > I've never done that before either. I like pressure cooking stuff but the cookers I've had were all aluminum and that's not going to work with induction. One of these days I'll get a steel one have some fun!
> > >
> > > You're the gadget guy... get one of these and you'll be able to throw
> > > out your rice cooker and have a pressure cooker too.
> > > http://instantpot.com/ It replaces your pressure cooker, slow cooker,
> > > rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker
> > > and stockpot warmer!
> > >
> > > --
> > >
> > > sf
> >
> > It looks interesting. What I'd really like is a cooker like that in a really small package. It takes quite a while for us to eat all the food cooked in our slow cooker. It's too big! I should just use our small 4 cup rice cooker as a slow cooker. As I recall, the warm setting is able to maintain a 140 degree water bath. I've cooked short ribs in baggies in the rice cooker - it takes a couple of days and the results are just so-so.
> >
> > I think I'll cook a small batch of beans in the rice cooker. Just set the beans in there on the warm setting for a few hours, then put it on high till it starts to boil, then set it on the warm setting again for a few hours until tender.
>
> I understand. Just downsized to a 6 cup rice cooker which is fine for
> "just us" and can serve the family if I need to. I like your idea of
> using the rice cooker to make beans! Going to try that soon. My
> beans are thoroughly cooked in just a couple of hours after they've
> been soaked, but I am usually making soup, so I continue cooking them
> until some have disintegrated enough to thicken the broth.
>
> --
>
> sf

I can taste them beans right now!

"dsi1" > wrote in message
...
> On Thursday, March 24, 2016 at 11:04:40 PM UTC-10, Ophelia wrote:
>> "dsi1" <dsi1> wrote in message
>> ...
>>
>> > My daughter is working on her cooking skills. The other day she was
>> > making
>> > pesto and working with matcha powder. She made green cookies and green
>> > tea
>> > mochi. She must be into green.
>>
>> LOL nothing wrong with green) Do you get to sample all her work?
>>
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> I have sampled some of her creations. I'm a home cook, she's interested in
> cooking a step higher than what I do. My food is hearty and simple. Her
> stuff is more elegant and refined - at least it has the potential to be. I
> envision her to be making wonderful pastries, not stews or beans.

I think you are wrong to describe her cooking as being a 'step higher'. It
sounds though she is just trying different things. She is interested in
cooking and I expect she has been watching you all her life and knows very
well how to make the things you make. What do you think?



--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On Friday, March 25, 2016 at 9:13:25 AM UTC-10, sf wrote:
>> On Fri, 25 Mar 2016 11:22:39 -0700 (PDT), dsi1 <dsi>
>> wrote:
>>
>> > On Thursday, March 24, 2016 at 1:47:17 PM UTC-10, sf wrote:
>> > > On Wed, 23 Mar 2016 23:53:07 -0700 (PDT), dsi1 <dsi1>
>> > > wrote:
>> > >
>> > > > On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
>> > > > >
>> > > > > Blimey I wonder what mine will be like when it comes out of the
>> > > > > pressure
>> > > > > cooker <g> Hardly slow lol
>> > > > >
>> > > >
>> > > > I've never done that before either. I like pressure cooking stuff
>> > > > but the cookers I've had were all aluminum and that's not going to
>> > > > work with induction. One of these days I'll get a steel one have
>> > > > some fun!
>> > >
>> > > You're the gadget guy... get one of these and you'll be able to throw
>> > > out your rice cooker and have a pressure cooker too.
>> > > http://instantpot.com/ It replaces your pressure cooker, slow
>> > > cooker,
>> > > rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker
>> > > and stockpot warmer!
>> > >
>> > > --
>> > >
>> > > sf
>> >
>> > It looks interesting. What I'd really like is a cooker like that in a
>> > really small package. It takes quite a while for us to eat all the food
>> > cooked in our slow cooker. It's too big! I should just use our small 4
>> > cup rice cooker as a slow cooker. As I recall, the warm setting is able
>> > to maintain a 140 degree water bath. I've cooked short ribs in baggies
>> > in the rice cooker - it takes a couple of days and the results are just
>> > so-so.
>> >
>> > I think I'll cook a small batch of beans in the rice cooker. Just set
>> > the beans in there on the warm setting for a few hours, then put it on
>> > high till it starts to boil, then set it on the warm setting again for
>> > a few hours until tender.
>>
>> I understand. Just downsized to a 6 cup rice cooker which is fine for
>> "just us" and can serve the family if I need to. I like your idea of
>> using the rice cooker to make beans! Going to try that soon. My
>> beans are thoroughly cooked in just a couple of hours after they've
>> been soaked, but I am usually making soup, so I continue cooking them
>> until some have disintegrated enough to thicken the broth.
>>
>> --
>>
>> sf
>
> I can taste them beans right now!

You are both making me wish we liked beans ...


--
http://www.helpforheroes.org.uk/shop/

On Sat, 26 Mar 2016 09:34:46 -0000, "Ophelia" >
wrote:
>
>
> "dsi1" > wrote in message
> ...
> > On Friday, March 25, 2016 at 9:13:25 AM UTC-10, sf wrote:
> >>
> >> I understand. Just downsized to a 6 cup rice cooker which is fine for
> >> "just us" and can serve the family if I need to. I like your idea of
> >> using the rice cooker to make beans! Going to try that soon. My
> >> beans are thoroughly cooked in just a couple of hours after they've
> >> been soaked, but I am usually making soup, so I continue cooking them
> >> until some have disintegrated enough to thicken the broth.
> >>
> >
> > I can taste them beans right now!
>
> You are both making me wish we liked beans ...

It remains a mystery to me why they are on your "bad" list! All that
badmouthing you saw in rfc about the refried beans is complete
nonsense btw. They are what you make them. Seasoned properly, beans
are food of the gods. Don't get me wrong. There are some beans (the
common vernacular for pulses is "beans" over here) I don't like,
chickpeas for example. Hate them unless prepared as hummus.
Seasoning (and texture) is everything.

25 pages of information and recipes here
http://www.pulsecanada.com/uploads/f...dy_spreads.pdf

WHO SHOULD EAT PULSES?
Everyone can benefit from eating pulses. Pulses are high in protein,
fibre and complex carbohydrates, and low in fat. These nutrients make
pulses an important part of any healthy diet.

WHAT ARE PULSES?
Pulses are the edible dried seeds of legume crops. The name “pulses”
comes from the Latin word “puls”, meaning thick soup or potage. Common
pulses include:
- Dry peas
- Dry beans
- Lentils
- Chickpeas

Pulses do not include fresh green beans or peas.

Soybeans and peanuts are related to pulses because they are also the
edible seeds of podded plants, but they have a much higher fat content
than pulses, which contain virtually no fat.

--

sf

On Sat, 26 Mar 2016 09:32:26 -0000, "Ophelia" >
wrote:

>
>
> "dsi1" > wrote in message
> ...
> > On Thursday, March 24, 2016 at 11:04:40 PM UTC-10, Ophelia wrote:
> >> "dsi1" <dsi1> wrote in message
> >> ...
> >>
> >> > My daughter is working on her cooking skills. The other day she was
> >> > making
> >> > pesto and working with matcha powder. She made green cookies and green
> >> > tea
> >> > mochi. She must be into green.
> >>
> >> LOL nothing wrong with green) Do you get to sample all her work?
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> > I have sampled some of her creations. I'm a home cook, she's interested in
> > cooking a step higher than what I do. My food is hearty and simple. Her
> > stuff is more elegant and refined - at least it has the potential to be. I
> > envision her to be making wonderful pastries, not stews or beans.
>
> I think you are wrong to describe her cooking as being a 'step higher'. It
> sounds though she is just trying different things. She is interested in
> cooking and I expect she has been watching you all her life and knows very
> well how to make the things you make. What do you think?

He'll find out when she's on her own. I didn't think my kids paid
much attention but they did and they reproduced what they liked. DD
does identical reproductions (she was the one who showed the least
interest in cooking) and son puts his own little twist on things.

My son's wife... the one who came to us not knowing how to cook, has
blossomed into a wonderful cook herself. In fact, she confided to me
last weekend that she has always thought about being a baker. She
used to be a hairdresser, and now she's an accountant - so why not be
a baker if that's what interests her? She gets to work at 5 AM anyway
(voluntarily), so the hours won't be an issue.

--

sf

"sf" > wrote in message
...
> On Sat, 26 Mar 2016 09:34:46 -0000, "Ophelia" >
> wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>> > On Friday, March 25, 2016 at 9:13:25 AM UTC-10, sf wrote:
>> >>
>> >> I understand. Just downsized to a 6 cup rice cooker which is fine for
>> >> "just us" and can serve the family if I need to. I like your idea of
>> >> using the rice cooker to make beans! Going to try that soon. My
>> >> beans are thoroughly cooked in just a couple of hours after they've
>> >> been soaked, but I am usually making soup, so I continue cooking them
>> >> until some have disintegrated enough to thicken the broth.
>> >>
>> >
>> > I can taste them beans right now!
>>
>> You are both making me wish we liked beans ...
>
> It remains a mystery to me why they are on your "bad" list! All that
> badmouthing you saw in rfc about the refried beans is complete
> nonsense btw. They are what you make them. Seasoned properly, beans
> are food of the gods. Don't get me wrong. There are some beans (the
> common vernacular for pulses is "beans" over here) I don't like,
> chickpeas for example. Hate them unless prepared as hummus.
> Seasoning (and texture) is everything.
>
> 25 pages of information and recipes here
> http://www.pulsecanada.com/uploads/f...dy_spreads.pdf
>
> WHO SHOULD EAT PULSES?
> Everyone can benefit from eating pulses. Pulses are high in protein,
> fibre and complex carbohydrates, and low in fat. These nutrients make
> pulses an important part of any healthy diet.
>
> WHAT ARE PULSES?
> Pulses are the edible dried seeds of legume crops. The name "pulses"
> comes from the Latin word "puls", meaning thick soup or potage. Common
> pulses include:
> - Dry peas
> - Dry beans
> - Lentils
> - Chickpeas
>
> Pulses do not include fresh green beans or peas.
>
> Soybeans and peanuts are related to pulses because they are also the
> edible seeds of podded plants, but they have a much higher fat content
> than pulses, which contain virtually no fat.


Oh alright then <g> I will have a look))


--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Sat, 26 Mar 2016 09:32:26 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "dsi1" > wrote in message
>> ...
>> > On Thursday, March 24, 2016 at 11:04:40 PM UTC-10, Ophelia wrote:
>> >> "dsi1" <dsi1> wrote in message
>> >> ...
>> >>
>> >> > My daughter is working on her cooking skills. The other day she was
>> >> > making
>> >> > pesto and working with matcha powder. She made green cookies and
>> >> > green
>> >> > tea
>> >> > mochi. She must be into green.
>> >>
>> >> LOL nothing wrong with green) Do you get to sample all her work?
>> >>
>> >>
>> >> --
>> >> http://www.helpforheroes.org.uk/shop/
>> >
>> > I have sampled some of her creations. I'm a home cook, she's interested
>> > in
>> > cooking a step higher than what I do. My food is hearty and simple. Her
>> > stuff is more elegant and refined - at least it has the potential to
>> > be. I
>> > envision her to be making wonderful pastries, not stews or beans.
>>
>> I think you are wrong to describe her cooking as being a 'step higher'.
>> It
>> sounds though she is just trying different things. She is interested in
>> cooking and I expect she has been watching you all her life and knows
>> very
>> well how to make the things you make. What do you think?
>
> He'll find out when she's on her own. I didn't think my kids paid
> much attention but they did and they reproduced what they liked. DD
> does identical reproductions (she was the one who showed the least
> interest in cooking) and son puts his own little twist on things.
>
> My son's wife... the one who came to us not knowing how to cook, has
> blossomed into a wonderful cook herself. In fact, she confided to me
> last weekend that she has always thought about being a baker. She
> used to be a hairdresser, and now she's an accountant - so why not be
> a baker if that's what interests her? She gets to work at 5 AM anyway
> (voluntarily), so the hours won't be an issue.
>

Absolutely!!! )


--
http://www.helpforheroes.org.uk/shop/

On Sat, 26 Mar 2016 16:27:31 -0000, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sat, 26 Mar 2016 09:34:46 -0000, "Ophelia" >
> > wrote:
> >>
> >>
> >> "dsi1" > wrote in message
> >> ...
> >> > On Friday, March 25, 2016 at 9:13:25 AM UTC-10, sf wrote:
> >> >>
> >> >> I understand. Just downsized to a 6 cup rice cooker which is fine for
> >> >> "just us" and can serve the family if I need to. I like your idea of
> >> >> using the rice cooker to make beans! Going to try that soon. My
> >> >> beans are thoroughly cooked in just a couple of hours after they've
> >> >> been soaked, but I am usually making soup, so I continue cooking them
> >> >> until some have disintegrated enough to thicken the broth.
> >> >>
> >> >
> >> > I can taste them beans right now!
> >>
> >> You are both making me wish we liked beans ...
> >
> > It remains a mystery to me why they are on your "bad" list! All that
> > badmouthing you saw in rfc about the refried beans is complete
> > nonsense btw. They are what you make them. Seasoned properly, beans
> > are food of the gods. Don't get me wrong. There are some beans (the
> > common vernacular for pulses is "beans" over here) I don't like,
> > chickpeas for example. Hate them unless prepared as hummus.
> > Seasoning (and texture) is everything.
> >
> > 25 pages of information and recipes here
> > http://www.pulsecanada.com/uploads/f...dy_spreads.pdf
> >
> > WHO SHOULD EAT PULSES?
> > Everyone can benefit from eating pulses. Pulses are high in protein,
> > fibre and complex carbohydrates, and low in fat. These nutrients make
> > pulses an important part of any healthy diet.
> >
> > WHAT ARE PULSES?
> > Pulses are the edible dried seeds of legume crops. The name "pulses"
> > comes from the Latin word "puls", meaning thick soup or potage. Common
> > pulses include:
> > - Dry peas
> > - Dry beans
> > - Lentils
> > - Chickpeas
> >
> > Pulses do not include fresh green beans or peas.
> >
> > Soybeans and peanuts are related to pulses because they are also the
> > edible seeds of podded plants, but they have a much higher fat content
> > than pulses, which contain virtually no fat.
>
>
> Oh alright then <g> I will have a look))

Yay!

--

sf

On Friday, March 25, 2016 at 11:35:42 PM UTC-10, Ophelia wrote:
> "dsi1" <dsi1 wrote in message
> ...
> > On Thursday, March 24, 2016 at 11:04:40 PM UTC-10, Ophelia wrote:
> >> "dsi1" <dsi1> wrote in message
> >> ...
> >>
> >> > My daughter is working on her cooking skills. The other day she was
> >> > making
> >> > pesto and working with matcha powder. She made green cookies and green
> >> > tea
> >> > mochi. She must be into green.
> >>
> >> LOL nothing wrong with green) Do you get to sample all her work?
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> > I have sampled some of her creations. I'm a home cook, she's interested in
> > cooking a step higher than what I do. My food is hearty and simple. Her
> > stuff is more elegant and refined - at least it has the potential to be.. I
> > envision her to be making wonderful pastries, not stews or beans.
>
> I think you are wrong to describe her cooking as being a 'step higher'. It
> sounds though she is just trying different things. She is interested in
> cooking and I expect she has been watching you all her life and knows very
> well how to make the things you make. What do you think?
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

She cooks like a girl and I cook like a guy. I'm not so interested in decorated cupcakes and cookies and she's not interested in making a pot of chili.. I never got the feeling that she ever paid much attention to my cooking but who knows? Her boyfriend is a professional chef so a guy that cooks could be on her wish list.

"dsi1" > wrote in message
...
> On Friday, March 25, 2016 at 11:35:42 PM UTC-10, Ophelia wrote:
>> "dsi1" <dsi1 wrote in message
>> ...
>> > On Thursday, March 24, 2016 at 11:04:40 PM UTC-10, Ophelia wrote:
>> >> "dsi1" <dsi1> wrote in message
>> >> ...
>> >>
>> >> > My daughter is working on her cooking skills. The other day she was
>> >> > making
>> >> > pesto and working with matcha powder. She made green cookies and
>> >> > green
>> >> > tea
>> >> > mochi. She must be into green.
>> >>
>> >> LOL nothing wrong with green) Do you get to sample all her work?
>> >>
>> >>
>> >> --
>> >> http://www.helpforheroes.org.uk/shop/
>> >
>> > I have sampled some of her creations. I'm a home cook, she's interested
>> > in
>> > cooking a step higher than what I do. My food is hearty and simple. Her
>> > stuff is more elegant and refined - at least it has the potential to
>> > be. I
>> > envision her to be making wonderful pastries, not stews or beans.
>>
>> I think you are wrong to describe her cooking as being a 'step higher'.
>> It
>> sounds though she is just trying different things. She is interested in
>> cooking and I expect she has been watching you all her life and knows
>> very
>> well how to make the things you make. What do you think?
>>
>
> She cooks like a girl and I cook like a guy. I'm not so interested in
> decorated cupcakes and cookies and she's not interested in making a pot of
> chili. I never got the feeling that she ever paid much attention to my
> cooking but who knows? Her boyfriend is a professional chef so a guy that
> cooks could be on her wish list.

))

--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
On Friday, March 25, 2016 at 11:35:42 PM UTC-10, Ophelia wrote:
> "dsi1" <dsi1 wrote in message
> ...
> > On Thursday, March 24, 2016 at 11:04:40 PM UTC-10, Ophelia wrote:
> >> "dsi1" <dsi1> wrote in message
> >> ...
> >>
> >> > My daughter is working on her cooking skills. The other day she was
> >> > making
> >> > pesto and working with matcha powder. She made green cookies and
> >> > green
> >> > tea
> >> > mochi. She must be into green.
> >>
> >> LOL nothing wrong with green) Do you get to sample all her work?
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> > I have sampled some of her creations. I'm a home cook, she's interested
> > in
> > cooking a step higher than what I do. My food is hearty and simple. Her
> > stuff is more elegant and refined - at least it has the potential to be.
> > I
> > envision her to be making wonderful pastries, not stews or beans.
>
> I think you are wrong to describe her cooking as being a 'step higher'.
> It
> sounds though she is just trying different things. She is interested in
> cooking and I expect she has been watching you all her life and knows very
> well how to make the things you make. What do you think?
>

I think she is just trying to impress the guy, and as soon as she has her
hooks into him she will stop cooking. And probably get fat.

On Sun, 27 Mar 2016 04:49:57 -0700, "taxed and spent"
> wrote:

> I think she is just trying to impress the guy, and as soon as she has her
> hooks into him she will stop cooking. And probably get fat.

As if some tattooed guy making minimum wage doing drudge work in
restaurant kitchen is a real catch.

--

sf

"sf" > wrote in message
...
> On Sun, 27 Mar 2016 04:49:57 -0700, "taxed and spent"
> > wrote:
>
>> I think she is just trying to impress the guy, and as soon as she has her
>> hooks into him she will stop cooking. And probably get fat.
>
> As if some tattooed guy making minimum wage doing drudge work in
> restaurant kitchen is a real catch.
>
> --
>
> sf

even THAT is a good catch for some gals.

On Sunday, March 27, 2016 at 1:49:52 AM UTC-10, taxed and spent wrote:
> "dsi1" <dsi1> wrote in message
> ...
> On Friday, March 25, 2016 at 11:35:42 PM UTC-10, Ophelia wrote:
> > "dsi1" <dsi1 wrote in message
> > ...
> > > On Thursday, March 24, 2016 at 11:04:40 PM UTC-10, Ophelia wrote:
> > >> "dsi1" <dsi1> wrote in message
> > >> ...
> > >>
> > >> > My daughter is working on her cooking skills. The other day she was
> > >> > making
> > >> > pesto and working with matcha powder. She made green cookies and
> > >> > green
> > >> > tea
> > >> > mochi. She must be into green.
> > >>
> > >> LOL nothing wrong with green) Do you get to sample all her work?
> > >>
> > >>
> > >> --
> > >> http://www.helpforheroes.org.uk/shop/
> > >
> > > I have sampled some of her creations. I'm a home cook, she's interested
> > > in
> > > cooking a step higher than what I do. My food is hearty and simple. Her
> > > stuff is more elegant and refined - at least it has the potential to be.
> > > I
> > > envision her to be making wonderful pastries, not stews or beans.
> >
> > I think you are wrong to describe her cooking as being a 'step higher'.
> > It
> > sounds though she is just trying different things. She is interested in
> > cooking and I expect she has been watching you all her life and knows very
> > well how to make the things you make. What do you think?
> >
>
> I think she is just trying to impress the guy, and as soon as she has her
> hooks into him she will stop cooking. And probably get fat.

I doubt that - she's already got him as hooked as he's ever going to be.

On Sunday, March 27, 2016 at 7:10:50 AM UTC-10, sf wrote:
> On Sun, 27 Mar 2016 04:49:57 -0700, "taxed and spent"
> > wrote:
>
> > I think she is just trying to impress the guy, and as soon as she has her
> > hooks into him she will stop cooking. And probably get fat.
>
> As if some tattooed guy making minimum wage doing drudge work in
> restaurant kitchen is a real catch.
>

The guy is a banquet chef at a popular local restaurant. The restaurant wants to train him to be a sous chef. He has an offer from an new restaurant to manage the place. The guy is 22 years old, obviously he's got some mad skills.

As it goes, the world is his oyster, although he can't see it or maybe he doesn't want the world. I can't say if he'll end up in the gutter or in the stars. Those kinds of driven/volatile guys will always have a stormy relationship with the ones they love. That's unfortunate.

> --
>
> sf

On 27/03/2016 4:15 PM, dsi1 wrote:
> On Sunday, March 27, 2016 at 7:10:50 AM UTC-10, sf wrote:
>> On Sun, 27 Mar 2016 04:49:57 -0700, "taxed and spent"
>> > wrote:
>>
>>> I think she is just trying to impress the guy, and as soon as she has her
>>> hooks into him she will stop cooking. And probably get fat.
>>
>> As if some tattooed guy making minimum wage doing drudge work in
>> restaurant kitchen is a real catch.
>>
>
> The guy is a banquet chef at a popular local restaurant. The restaurant wants to train him to be a sous chef.

So he's a cook, not a chef! There *is* a difference!

On Sunday, March 27, 2016 at 12:25:58 PM UTC-10, graham wrote:
> On 27/03/2016 4:15 PM, dsi1 wrote:
> > On Sunday, March 27, 2016 at 7:10:50 AM UTC-10, sf wrote:
> >> On Sun, 27 Mar 2016 04:49:57 -0700, "taxed and spent"
> >> > wrote:
> >>
> >>> I think she is just trying to impress the guy, and as soon as she has her
> >>> hooks into him she will stop cooking. And probably get fat.
> >>
> >> As if some tattooed guy making minimum wage doing drudge work in
> >> restaurant kitchen is a real catch.
> >>
> >
> > The guy is a banquet chef at a popular local restaurant. The restaurant wants to train him to be a sous chef.
>
> So he's a cook, not a chef! There *is* a difference!

Just do a Google on "banquet chef." While you're at it, do one on "sous chef." This guy is not a line cook or a prep cook. I think he's earned the title of "chef." Ironically, you're the one that doesn't know the difference.

On Saturday, March 26, 2016 at 11:32:51 PM UTC-10, Ophelia wrote:
> "dsi1" <ds> wrote in message
> ...
> > On Friday, March 25, 2016 at 11:35:42 PM UTC-10, Ophelia wrote:
> >> "dsi1" <dsi1 wrote in message
> >> ...
> >> > On Thursday, March 24, 2016 at 11:04:40 PM UTC-10, Ophelia wrote:
> >> >> "dsi1" <dsi1> wrote in message
> >> >> ...
> >> >>
> >> >> > My daughter is working on her cooking skills. The other day she was
> >> >> > making
> >> >> > pesto and working with matcha powder. She made green cookies and
> >> >> > green
> >> >> > tea
> >> >> > mochi. She must be into green.
> >> >>
> >> >> LOL nothing wrong with green) Do you get to sample all her work?
> >> >>
> >> >>
> >> >> --
> >> >> http://www.helpforheroes.org.uk/shop/
> >> >
> >> > I have sampled some of her creations. I'm a home cook, she's interested
> >> > in
> >> > cooking a step higher than what I do. My food is hearty and simple. Her
> >> > stuff is more elegant and refined - at least it has the potential to
> >> > be. I
> >> > envision her to be making wonderful pastries, not stews or beans.
> >>
> >> I think you are wrong to describe her cooking as being a 'step higher'.
> >> It
> >> sounds though she is just trying different things. She is interested in
> >> cooking and I expect she has been watching you all her life and knows
> >> very
> >> well how to make the things you make. What do you think?
> >>
> >
> > She cooks like a girl and I cook like a guy. I'm not so interested in
> > decorated cupcakes and cookies and she's not interested in making a pot of
> > chili. I never got the feeling that she ever paid much attention to my
> > cooking but who knows? Her boyfriend is a professional chef so a guy that
> > cooks could be on her wish list.
>
> ))
>
> --
> http://www.helpforheroes.org.uk/shop/

My daughter is making some Easter cookies and they're rolling out the dough together. I think that's pretty neat.

"dsi1" > wrote in message
...
> On Saturday, March 26, 2016 at 11:32:51 PM UTC-10, Ophelia wrote:
>> "dsi1" <ds> wrote in message
>> ...
>> > On Friday, March 25, 2016 at 11:35:42 PM UTC-10, Ophelia wrote:
>> >> "dsi1" <dsi1 wrote in message
>> >> ...
>> >> > On Thursday, March 24, 2016 at 11:04:40 PM UTC-10, Ophelia wrote:
>> >> >> "dsi1" <dsi1> wrote in message
>> >> >> ...
>> >> >>
>> >> >> > My daughter is working on her cooking skills. The other day she
>> >> >> > was
>> >> >> > making
>> >> >> > pesto and working with matcha powder. She made green cookies and
>> >> >> > green
>> >> >> > tea
>> >> >> > mochi. She must be into green.
>> >> >>
>> >> >> LOL nothing wrong with green) Do you get to sample all her work?
>> >> >>
>> >> >>
>> >> >> --
>> >> >> http://www.helpforheroes.org.uk/shop/
>> >> >
>> >> > I have sampled some of her creations. I'm a home cook, she's
>> >> > interested
>> >> > in
>> >> > cooking a step higher than what I do. My food is hearty and simple.
>> >> > Her
>> >> > stuff is more elegant and refined - at least it has the potential to
>> >> > be. I
>> >> > envision her to be making wonderful pastries, not stews or beans.
>> >>
>> >> I think you are wrong to describe her cooking as being a 'step
>> >> higher'.
>> >> It
>> >> sounds though she is just trying different things. She is interested
>> >> in
>> >> cooking and I expect she has been watching you all her life and knows
>> >> very
>> >> well how to make the things you make. What do you think?
>> >>
>> >
>> > She cooks like a girl and I cook like a guy. I'm not so interested in
>> > decorated cupcakes and cookies and she's not interested in making a pot
>> > of
>> > chili. I never got the feeling that she ever paid much attention to my
>> > cooking but who knows? Her boyfriend is a professional chef so a guy
>> > that
>> > cooks could be on her wish list.
>>
>> ))
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> My daughter is making some Easter cookies and they're rolling out the
> dough together. I think that's pretty neat.

is THAT what those youngsters are calling it these days?

On Sunday, March 27, 2016 at 2:14:44 PM UTC-10, taxed and spent wrote:
> "dsi1" <dsi1> wrote in message
> ...
> > On Saturday, March 26, 2016 at 11:32:51 PM UTC-10, Ophelia wrote:
> >> "dsi1" <ds> wrote in message
> >> ...
> >> > On Friday, March 25, 2016 at 11:35:42 PM UTC-10, Ophelia wrote:
> >> >> "dsi1" <dsi1 wrote in message
> >> >> ...
> >> >> > On Thursday, March 24, 2016 at 11:04:40 PM UTC-10, Ophelia wrote:
> >> >> >> "dsi1" <dsi1> wrote in message
> >> >> >> ...
> >> >> >>
> >> >> >> > My daughter is working on her cooking skills. The other day she
> >> >> >> > was
> >> >> >> > making
> >> >> >> > pesto and working with matcha powder. She made green cookies and
> >> >> >> > green
> >> >> >> > tea
> >> >> >> > mochi. She must be into green.
> >> >> >>
> >> >> >> LOL nothing wrong with green) Do you get to sample all her work?
> >> >> >>
> >> >> >>
> >> >> >> --
> >> >> >> http://www.helpforheroes.org.uk/shop/
> >> >> >
> >> >> > I have sampled some of her creations. I'm a home cook, she's
> >> >> > interested
> >> >> > in
> >> >> > cooking a step higher than what I do. My food is hearty and simple.
> >> >> > Her
> >> >> > stuff is more elegant and refined - at least it has the potential to
> >> >> > be. I
> >> >> > envision her to be making wonderful pastries, not stews or beans.
> >> >>
> >> >> I think you are wrong to describe her cooking as being a 'step
> >> >> higher'.
> >> >> It
> >> >> sounds though she is just trying different things. She is interested
> >> >> in
> >> >> cooking and I expect she has been watching you all her life and knows
> >> >> very
> >> >> well how to make the things you make. What do you think?
> >> >>
> >> >
> >> > She cooks like a girl and I cook like a guy. I'm not so interested in
> >> > decorated cupcakes and cookies and she's not interested in making a pot
> >> > of
> >> > chili. I never got the feeling that she ever paid much attention to my
> >> > cooking but who knows? Her boyfriend is a professional chef so a guy
> >> > that
> >> > cooks could be on her wish list.
> >>
> >> ))
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> > My daughter is making some Easter cookies and they're rolling out the
> > dough together. I think that's pretty neat.
>
> is THAT what those youngsters are calling it these days?

That's a word I like to use. It is pretty archaic. I'm goofy alright.

"dsi1" > wrote in message
...
> On Sunday, March 27, 2016 at 2:14:44 PM UTC-10, taxed and spent wrote:
>> "dsi1" <dsi1> wrote in message
>> ...
>> > On Saturday, March 26, 2016 at 11:32:51 PM UTC-10, Ophelia wrote:
>> >> "dsi1" <ds> wrote in message
>> >> ...
>> >> > On Friday, March 25, 2016 at 11:35:42 PM UTC-10, Ophelia wrote:
>> >> >> "dsi1" <dsi1 wrote in message
>> >> >> ...
>> >> >> > On Thursday, March 24, 2016 at 11:04:40 PM UTC-10, Ophelia wrote:
>> >> >> >> "dsi1" <dsi1> wrote in message
>> >> >> >> ...
>> >> >> >>
>> >> >> >> > My daughter is working on her cooking skills. The other day
>> >> >> >> > she
>> >> >> >> > was
>> >> >> >> > making
>> >> >> >> > pesto and working with matcha powder. She made green cookies
>> >> >> >> > and
>> >> >> >> > green
>> >> >> >> > tea
>> >> >> >> > mochi. She must be into green.
>> >> >> >>
>> >> >> >> LOL nothing wrong with green) Do you get to sample all her
>> >> >> >> work?
>> >> >> >>
>> >> >> >>
>> >> >> >> --
>> >> >> >> http://www.helpforheroes.org.uk/shop/
>> >> >> >
>> >> >> > I have sampled some of her creations. I'm a home cook, she's
>> >> >> > interested
>> >> >> > in
>> >> >> > cooking a step higher than what I do. My food is hearty and
>> >> >> > simple.
>> >> >> > Her
>> >> >> > stuff is more elegant and refined - at least it has the potential
>> >> >> > to
>> >> >> > be. I
>> >> >> > envision her to be making wonderful pastries, not stews or beans.
>> >> >>
>> >> >> I think you are wrong to describe her cooking as being a 'step
>> >> >> higher'.
>> >> >> It
>> >> >> sounds though she is just trying different things. She is
>> >> >> interested
>> >> >> in
>> >> >> cooking and I expect she has been watching you all her life and
>> >> >> knows
>> >> >> very
>> >> >> well how to make the things you make. What do you think?
>> >> >>
>> >> >
>> >> > She cooks like a girl and I cook like a guy. I'm not so interested
>> >> > in
>> >> > decorated cupcakes and cookies and she's not interested in making a
>> >> > pot
>> >> > of
>> >> > chili. I never got the feeling that she ever paid much attention to
>> >> > my
>> >> > cooking but who knows? Her boyfriend is a professional chef so a guy
>> >> > that
>> >> > cooks could be on her wish list.
>> >>
>> >> ))
>> >>
>> >> --
>> >> http://www.helpforheroes.org.uk/shop/
>> >
>> > My daughter is making some Easter cookies and they're rolling out the
>> > dough together. I think that's pretty neat.
>>
>> is THAT what those youngsters are calling it these days?
>
> That's a word I like to use. It is pretty archaic. I'm goofy alright.

whoosh!