Posted on 12/29/2019 2:19:44 PM PST by Jamestown1630
This is sort of off-topic and some of you will be thinking “how stupid can you be” when you read it, but I’m so happy with my “seeing the light” recently that I’m posting it anyway!!
We have trashed our ADC (Automatic Drip Coffee) makers. Why in the heck it didn’t occur to me to do it sooner, I have no idea. Friday, we got out my mom’s “vintage” Corningware percolator & made coffee in it .... Best.Coffee.Ever. Seriously - even mom was saying “Wow - this is the best cup of coffee I’ve had in ... I can’t remember when!”
So, it’s not just that the coffee tastes terrific. Somebody was talking about coffee makers & BPAs. Unless your coffee maker says “BPA free”, you’re probably getting some ‘nice’ plastic toxins as the boiling hot water goes over plastic every day. The other issue is the water reservoir - I cannot clean mine with vinegar every day & I’m sure most folks tend to be lax as far as running vinegar through at least monthly. The damp reservoir is a great place for growing things ... things you do not want in your coffee!
My experience - Friday was the first ‘percolator’ coffee day and shockingly (not exaggerating here), my low-grade allergy symptoms had disappeared by the end of the day. I am super sensitive to mold/mildew and was probably getting a good dose in my coffee every morning. Also, I’ve been having issues with morning hives ... before eating (so it’s not food allergy), but after coffee (ruh roh!). I’ve been keeping the hives more or less semi-controlled using Vit. D (there’s a study on it for ‘chronic urticaria’), but I suspect no more ‘moldy’ coffee will make a great difference & I am feeling better overall already.
So Merry Christmas to me - bought myself a stainless steel percolator (mom & I have trouble ‘sharing’ so I needed my own) which arrived Saturday. I’m thoroughly enjoying the coffee, having a super clean pot, & I even enjoy the perking sound - quite nostalgic since my mom had her old Corningware back when I was a ‘kid’. It’s fast, too - mom’s brews in 6 minutes & my new one is even faster. It appears that the New Year will be off to a good start!
I have an electric Farberware. Makes the best coffee. Have had it about 25 years. Makes the best coffee and has been on vacation everywhere with us. All over Mexico and the Caribbean. It now sits on my counter for whenever I want a quick cup of coffee. It’s a speedster.
I got a couple of old-ish cookbooks for Christmas. One, a locally published one from the ‘80s has some questionable recipes such as veal creme, squirts (!), mystery cheese and TV soup. And that’s just within the first few pages.
And Captain Obvious recipes like cream soup ingredients = canned cream soup, dips = dry dip mix and sour cream, croutons = packaged croutons, instant hot cocoa mix = packaged hot chocolate mix and hot rolls = heated packaged rolls.
I’ve had way too much thigh food.
No, no, nooooooooooooooooooooo, a 1,000 times NO; do NOT do that!
When the duck is thawed, score all of the skin ( top, bottom and legs ) with a very sharp knife, in a cross hatch pattern.
Place in a cradle in a medium deep pan and douse with orange juice and either smashed garlic or garlic powder, place in the oven at 450 degree and roast for about 20. minutes. Then pour soy sauce over it, turn the oven down to 400 and continue to roast for 15 minutes and then remove the dripping from the bottom of the pan and redouse the bird with orange juice.
Repeat the above about every 15 minutes until done. The cooking time is 30 minutes per pound.
During the last 15 minutes or so, on the stove, make a brown gravy,but use orange juice and 2 or 3 tablespoons full of Grand Marnier or Cointreau. Add mandarin orange slices at the end and then pour over the slices of the duck.
To make Duck Montmorency, substitute cherry liquor and cherries for the orange stuff.
I’ve only had Thai food 3 times, but do see my duck a l’orange and Montmorency at post #45. :-)
I LOVE America’s Test Kitchen and it’s awesome now that Julia and Bridget are in charge!
Their Roast Chick is to die for. The secret is heating up the pan in the oven first, then putting the chicken in that (carefully!) Vegetable oil, salt and pepper. That’s IT. Turns out juicy and amazing.
I’ve mastered omelettes thanks to those ladies, and whenever I try something new, Beau will ask, ‘Who taught you this? Bridget or Julia?’ LOL!
What a wonderful story! Thanks for sharing it!
I always set free stink bugs I find in my house. LOL. (Grew up with brothers in neighborhood full of guys)
Probably better to set them free than to squish them...
I think you’re probably right about this.
We always keep a percolator in case the electricity goes out; I don’t think I can convince husband to use it regularly, when setting the automatic one has the coffee ready when he wakes up. But it does make superior coffee.
I’m not sure what kind of coffeemaker the average diner uses, but diner coffee has always seemed better to me, and more like perc coffee.
(Maybe it’s just because someone else is making it :-)
Many of the Asian immigrants to the US have been great assets to us. They seem very grateful for the opportunity to WORK.
I happened to see this video today, about a young man who manages a sushi restaurant in Singapore - his attitude is very inspiring, especially to anyone who may have strayed from gratitude for work and enthusiasm for it:
https://www.youtube.com/watch?v=6ZiOB1eJ6Pw
It’s my great pleasure. Happy New Year!
Some of the best recipes we’ve tried have come from them. We make a great Eggplant Parmesan from one of their books or magazines - I’ll try to find and post.
That sounds wonderful!
Some of my favorite recipes are made with those canned cream soups. I’ve always wanted to come up with a home-made, freezable version to use in ‘dump’ recipes like that.
I’ve got a killer green bean casserole I got off of one of the cans. ;<)
Imagine housebreaking a baby polar bear (long but fascinating and fun):
https://www.youtube.com/watch?v=SLWyb5FU16I
Everybody makes fun of ‘Green Bean Casserole’, but I love it.
I do too. Simple and easy. Nothing wrong with that.
The orange juice cuts the fat, so that the skin get nice and crispy.
If you make the Montmorency/cherry version, use slightly diluted lemon juice for the basting. Sorry that I left that part out, but most people make the l'orange version.
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