polkanut
Well-known member
Nice one!!!
Mini NJ Wash (and Cook) In, Jan 30th '10
- Thread starter mistereric
- Start date
Help Support :
ptcruiser51
Well-known member
Looks like a fun time!
Hey, Eric - we both have the same canister set!
Hey, Eric - we both have the same canister set!
More great pictures Eric, this is another thread we should move to the Imperial Forum so it gets archived properly.
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
<eyes roll>.
Terry I can only hope to be your sous-chef one day.
Terry I can only hope to be your sous-chef one day.
Eric, congratulations. A good time and good food was definitely had by all. And Steve, you are definitely at a good spot in your life it shows. I've never seen you looking so good and the serenity in your eyes. I'm happy for ya bubba.
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
Are you sure it wasn't all the eye-candy around me being
Tell me more about my eyes!
It was the booze, sir! The wussies around me were all sucking on beers. I had rum in me, and one can see my "Cuba libre" within a yard /meter of me at all times in many of the pics.
It was a giggle-fest when THEY all switched to rum later.
Thank you kindly, sir. It was a really a great day!
Tell me more about my eyes!
It was the booze, sir! The wussies around me were all sucking on beers. I had rum in me, and one can see my "Cuba libre" within a yard /meter of me at all times in many of the pics.
It was a giggle-fest when THEY all switched to rum later.
Thank you kindly, sir. It was a really a great day!
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
By popular request.
Promised I'd post this, so here we go:
MEDITERRANEAN-STYLE RICE PILAF
And all "pilaf(i)" means is 'cooked rice', so technically the above title is kind of ridiculous in English).
1- Pot of rice; enough for company
2- Cups rice. (I prefer Uncle Ben's brand converted rice).
3- Chicken bouillon cubes
4- Cups water
You'll need a 4 Qt./L stock pot with lid.
Measure out two cups of rice.
Check for dirt/stones/insects/boogers, etc. Remove what you need to remove.
In a small amount of oil that barely coats the bottom of a 4 Quart/Litre stockpot, (say 4 Tablespoons) saute the rice for a minute or two over high heat. For best reuslts, use a wooden spoon and keep turning the rice while scraping the bottom of the pan. [This add flavor and seals in the starch to prevent foaming and boilovers later]. If it starts browning add water, do it for a few seconds less next time.
Add the 4 cups of MEASURED water. Reduce heat to low. You are bringing 350*F (175*C) rice down to 212*F (100*C) real quick, so it will hiss and moan and sputter and steam and boil like crazy.
Add the chicken cubes. (You usually dont' need salt with these).
STIR!
Add some parsley
Add some pepper
Add a bay leaf (must be removed before serving as it is a chocking hazard)
Cover and simmer over low heat for 21 minutes or until water is absorbed. Turn and stir once or twice during cooking. Don't uncover for long periods; you need the rice to steam. Fluff with fork when done cooking. Re-cover until ready to serve. The rice steams at the end, so letting it sit helps ensure it is dry and throroughly cooked.
Trick is to saute at first to lube the pan (to prevent sticking)and ensure lack of foaming up, and for flavor.
To change-it-up once in a while add one or more of these.
(Which were NOT present at our AW family meal).
A tablespoon of butter.
Garlic powder.
Minced onion (dry or fresh).
Peas.
Peas and diced carrots
Peas and pearl onions.
Mushrooms.
A tablespoon of tomato sauce (or a teasppoon of paste).
Use leftover fat from meats/chicken or bacon, or if using canned (liquid) chicken broth, omit chicken cubes and adjust total cooking liquid.
REMEMBER: Cooking rice? Water's twice! (the amount of the rice).
Absolutely can't measure? Do it Spanish/Hisapanic style; Water/broth should be above rice by (thickenss of) two horizontal fingers.
Promised I'd post this, so here we go:
MEDITERRANEAN-STYLE RICE PILAF
And all "pilaf(i)" means is 'cooked rice', so technically the above title is kind of ridiculous in English).
1- Pot of rice; enough for company
2- Cups rice. (I prefer Uncle Ben's brand converted rice).
3- Chicken bouillon cubes
4- Cups water
You'll need a 4 Qt./L stock pot with lid.
Measure out two cups of rice.
Check for dirt/stones/insects/boogers, etc. Remove what you need to remove.
In a small amount of oil that barely coats the bottom of a 4 Quart/Litre stockpot, (say 4 Tablespoons) saute the rice for a minute or two over high heat. For best reuslts, use a wooden spoon and keep turning the rice while scraping the bottom of the pan. [This add flavor and seals in the starch to prevent foaming and boilovers later]. If it starts browning add water, do it for a few seconds less next time.
Add the 4 cups of MEASURED water. Reduce heat to low. You are bringing 350*F (175*C) rice down to 212*F (100*C) real quick, so it will hiss and moan and sputter and steam and boil like crazy.
Add the chicken cubes. (You usually dont' need salt with these).
STIR!
Add some parsley
Add some pepper
Add a bay leaf (must be removed before serving as it is a chocking hazard)
Cover and simmer over low heat for 21 minutes or until water is absorbed. Turn and stir once or twice during cooking. Don't uncover for long periods; you need the rice to steam. Fluff with fork when done cooking. Re-cover until ready to serve. The rice steams at the end, so letting it sit helps ensure it is dry and throroughly cooked.
Trick is to saute at first to lube the pan (to prevent sticking)and ensure lack of foaming up, and for flavor.
To change-it-up once in a while add one or more of these.
(Which were NOT present at our AW family meal).
A tablespoon of butter.
Garlic powder.
Minced onion (dry or fresh).
Peas.
Peas and diced carrots
Peas and pearl onions.
Mushrooms.
A tablespoon of tomato sauce (or a teasppoon of paste).
Use leftover fat from meats/chicken or bacon, or if using canned (liquid) chicken broth, omit chicken cubes and adjust total cooking liquid.
REMEMBER: Cooking rice? Water's twice! (the amount of the rice).
Absolutely can't measure? Do it Spanish/Hisapanic style; Water/broth should be above rice by (thickenss of) two horizontal fingers.
redcarpetdrew
Well-known member
Congrats to you all on your Wash-In. Seeing as we had fun on both sides of the country, someday we might hopefully might meet in the middle. I'd love to meet you guys in person some day... Toggles will of course have to be in charge of the food and who knows what else... LOL!
RCD
RCD
It must have been a great day!
I just love the manual filled washers, I feel at home now!
I just love the manual filled washers, I feel at home now!
Thanks Robert, for moving us into imfamy.
Charlie - I got those canisters at an estate sale in Islen. Love how they go with my metal theme, even if they are a little too early for the 50's vibe. There are 5 in total, the "Grease" one sits closer to the stove.
Thanks soo much for posting, Steve. Appreciate it! Wish we had a AW community cookbook!
Charlie - I got those canisters at an estate sale in Islen. Love how they go with my metal theme, even if they are a little too early for the 50's vibe. There are 5 in total, the "Grease" one sits closer to the stove.
Thanks soo much for posting, Steve. Appreciate it! Wish we had a AW community cookbook!
mickeyd
Well-known member
Bloodcake.
Can't get over it. Never saw such batter before. It looks like blood. An the ripe red tomatoes really add to the fun. Couldn't help but think of "True Blood" this past season which featured a shape-shifting daemon who cooked and ate luscious food all day.
With the fetching Kenmore dial and the Whirlpool Surgilator, you've got yourself the best looking hybrid portable, and Bobby's very handsome, too.
Looks like you had fun--wish I could have come.
Can't get over it. Never saw such batter before. It looks like blood. An the ripe red tomatoes really add to the fun. Couldn't help but think of "True Blood" this past season which featured a shape-shifting daemon who cooked and ate luscious food all day.
With the fetching Kenmore dial and the Whirlpool Surgilator, you've got yourself the best looking hybrid portable, and Bobby's very handsome, too.
Looks like you had fun--wish I could have come.
WOW, dual, opposite coast Wash-In's!
Eric, It looks like you were having a great time on the East coast when we were doing the same on the West coast! Great pix, it looks like you all had a lot of fun!
Congrats!
Kevin
P.S. Toggles, now I know why you wouldn't come to my wash-in! (hands on hips) *HUMPH*
LOL
Eric, It looks like you were having a great time on the East coast when we were doing the same on the West coast! Great pix, it looks like you all had a lot of fun!
Congrats!
Kevin
P.S. Toggles, now I know why you wouldn't come to my wash-in! (hands on hips) *HUMPH*
LOL
ptcruiser51
Well-known member
Eric
MY canisters I inherited from my OL when she got a new set for their new house (1992). They were an anniversary gift to her from my aunt in 1948! That's close enough to the 50s. I don't have one for grease, though. My OL always polished them with Jubilee, I guess that's why they lasted so long.
MY canisters I inherited from my OL when she got a new set for their new house (1992). They were an anniversary gift to her from my aunt in 1948! That's close enough to the 50s. I don't have one for grease, though. My OL always polished them with Jubilee, I guess that's why they lasted so long.
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
Hi old friends! Thinking of you all!
~P.S. Toggles, now I know why you wouldn't come to my wash-in! (hands on hips) *HUMPH*
Are you kidding Kevin? I would have sold my soul to the devil to be there! LOL. But one is watching one's drachmas. The Italian disease "FUNDZARLO" seems to be contagious, and I have that bug!
Looks like it was great time "out there" and I too would have loved to see my old friends and make some new ones!
~P.S. Toggles, now I know why you wouldn't come to my wash-in! (hands on hips) *HUMPH*
Are you kidding Kevin? I would have sold my soul to the devil to be there! LOL. But one is watching one's drachmas. The Italian disease "FUNDZARLO" seems to be contagious, and I have that bug!
Looks like it was great time "out there" and I too would have loved to see my old friends and make some new ones!
dishwashercrazy
Well-known member
Eric,
Wow, sure looks like you guys really had a great time. Having had my first two wash parties last year, I know how fun they really are. The networking is invaluable - all of the things we learn when two or more are gathered. Peoria Illinois isn't exactly halfway in the middle, but likely I'll be having another wash-party mid-year. Cheers!
Mike
Wow, sure looks like you guys really had a great time. Having had my first two wash parties last year, I know how fun they really are. The networking is invaluable - all of the things we learn when two or more are gathered. Peoria Illinois isn't exactly halfway in the middle, but likely I'll be having another wash-party mid-year. Cheers!
Mike
bobbins
Active member
I never been to a wash-in...looks like so much fun!
Would be really cool to have a separate folder in the Group Site for Wash-In's, which would include schedules for upcoming and past wash-ins, pictures, videos, etc... I think this call for Dr. Robert!
I miss the invite or discussion chains. If I know in advance I might be able to arrange a trip in the future or coordinate my travels.
Bob
Would be really cool to have a separate folder in the Group Site for Wash-In's, which would include schedules for upcoming and past wash-ins, pictures, videos, etc... I think this call for Dr. Robert!
I miss the invite or discussion chains. If I know in advance I might be able to arrange a trip in the future or coordinate my travels.
Bob
Micheal - Red Velvet is great! It comes out nice and moist, and its slightly chocolate flavored. Come out awesome with cream cheese frosting. If you have the time and inclination, you can use it to make a pretty gory Halloween cake - the color isn't too far off the color of fresh meat! Of course, mine was home-made (cough, cough) but Duncan Hines makes a Red Velvet boxed mix. See the link below.
Thanks for the heads up, Kelley! XrayTech and 58Limited got me set up with the beaters and a nice full size bowl, and Turquoisedude posted the care instructions for the Mixmaster in the thread in the yellow forum. I've ordered some 3in1 oil, and will give it a dose when it comes in. The mixer seems to operate pretty well, and I absolutely love the styling.
Thanks for the heads up, Kelley! XrayTech and 58Limited got me set up with the beaters and a nice full size bowl, and Turquoisedude posted the care instructions for the Mixmaster in the thread in the yellow forum. I've ordered some 3in1 oil, and will give it a dose when it comes in. The mixer seems to operate pretty well, and I absolutely love the styling.
Loading…
www.amazon.com
