Posted on 05/16/2004 5:50:18 AM PDT by Pharmboy
Edited on 05/26/2004 5:21:51 PM PDT by Jim Robinson. [history]
Adapt, improvise, overcome.
Yeah, that WOULD present a problem, not the least of which would be CLEANUP. In fact, cleanup is the one single factor which keeps me from maintaining a deep fryer. It simply isn't worth the effort.
Michael
I know what you mean about the cleanup, but because I do it so rarely I deal with it.
Unfortunately cleanup is always an issue when it comes to cooking............so since I'm going to have to do it anyway I tend to cook large quantities of the messiest things to cleanup and then freeze the rest to save the hassle in the near future!!!!
Not only does it cut down on clean up - it cuts down on cost!!!!
Yep.
Now I see him twice a year for routine checkups.
My oven went out a couple of weeks ago. My husband and I are committed to using cash and not buying on credit (living within our means=radical concept). We are saving money in order to get a nice stove. I have been making more things in the microwave-used only to defrost before. I have made ziti, macaroni and cheese, chicken divan (low carb versions) and other things. Most of the dishes were better cooked in the microwave! They were creamier tastier and the kitchen didn't heat up. Also, it was quicker than baking the stuff. You learn something every day!
Oh you poor thing........I could say I would be lost without my oven, but I would be lying - I've learned how to live without it.
Like you, my husband and I do our absolute best to live without using credit. I remember a couple of years ago when the gas company cut us off because of a bounced check............while I fought with both the gas company and the bank we went without the stove (showers were miserable) but between the microwave and the grill, which has a side burner, we were able to get ourselves through it. Thankfully it was in the summer, when we practically exist on salads and grilled meats. I don't particularly care for any cheese dishes from the microwave - in my experience the cheese tends to seperate and I don't like that.
As to the gas being turned off, my husband was to the point of putting it on the credit card and I absolutely refused to pay the them more than $500 to turn it back on when we were not the ones at fault to begin with. In the end I was right, and both the bank and the gas company were wrong.
Gosh, good for you! Banks are almost never wrong. What a great story. I would miss showers more than any oven. My burners are working fine- just the oven is broken. It is an old stove (almost 9 years/builders grade) and not worth fixing according to our repairman. I make mac and cheese with a combination of veleveeta, chedder and whole milk or cream. You also use one or two eggs depending on the size of the dish. Beat the egg into the milk or cream. I use low carb noodles which you can't tell the difference from high carb pasta (muellers is good and this kind in a black box is very good also). I cook it on medium-not high and stir every ten minutes, and it turns out well. I mix ricotta with mozzarella and parmesan, cooked noodles and classico's four cheese sauce. I sprink mozzarella on top and parmesan at the end. I cook it for about 20 minutes on medium. It is very good and easy.
Thanks for the tips - I may just have to try it!!!! I've never used egg in my mac and cheese - then again I've only made the sauce on top of the stove. I make a butter/flour roux and then start adding milk and cheese......cheddar, jack, blue, mozzerella, whatever I've got on hand. Then stick it in the oven. If I'm going to use a processed cheesed I use cheezwhiz, not velveeta, hate that stuff-too much of it as a kid!
As for the bank being wrong - I had a block on my account for a certain firm and the bank ignored it and pulled a large, totally unauthorized, amount out of the account - thus bouncing everything else I had written. I don't know if the bank wound up paying the gas company all of the fees and reconnect charges, but I sure know I didn't.
It is my main worry because it ruins the taste. The best quality/best tasting food does not have all these "harmless" additives (which are probable cause for "unexplained" diseases like Krohn or various cancers). And I assure you that you can make excellent ice cream and yogurt without them.
Same with bread - the real bread is made only from whole flour (preferably organic), water, salt and leaven (specific extra foods can be added which stand on its own like poppy seeds or some grains for example).
The REAL reason why the producers add the crap is MONEY. And the public raised on Twinkies has taste buds damaged, so it will eat offal, carrion fed cows, refuse and any toxins without complaint.
Oh boo hoo. They have been living off of faulty science for years.
Good for you! I know the bank and gas company tried to bully you into paying. LOL from Georgia.
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