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Goddessatlaw
Member
07-19-2002
| Saturday, October 03, 2009 - 2:54 pm
Terrific site, Tishala thank you! I've already copied off the meat pie, foccaccia and apple galette recipes.
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Teachmichigan
Member
07-22-2001
| Saturday, October 03, 2009 - 6:49 pm
BBfreak - could he do a chicken/rice combo? I'd think the smaller pieces of chicken (like boneless tenderloin pieces) would cook a bit faster and by adding any number of sauces (bbq, teriyaki, curry paste, etc.) it could be "jazzed" up with no problem at all.
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Goddessatlaw
Member
07-19-2002
| Sunday, October 04, 2009 - 4:49 pm
Texannie, I surprised Colossus with your chicken enchilada recipe tonight. It was an UNEQUIVOCAL success!!! He's already plowing into the leftovers and asking when we should make it again. Terrific recipe, thank you!!! Oh, and I got a side lesson on how to prepare an avocado - I don't eat avocado, so how would I know? I was prepared to peel it with a carrot peeler LOL!! Colossus (who loves to chop vegetables and prepare fixins) showed me the proper equatorial manner of cutting said avocado, separating, cleaving the pit to remove it with a knife, and scooping the edges with a spoon to remove the fruit. I will never be able to do this because a) that would deprive Colossus of his kitchen fun and b) because I suck. I never met a sharp knife I didn't cut myself with. Anyway, ladies you should give this recipe a shot it is twelve kinds of tasty.
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Texannie
Member
07-16-2001
| Sunday, October 04, 2009 - 5:02 pm
Glad it was such a success!
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Bbfreak
Member
07-06-2009
| Thursday, October 08, 2009 - 1:32 pm
Thanks Teach, That's a great idea! We are having a ball with this! I visit a couple of other websites and I find I am going to have to start writing some of these things down. DH never really had to cook for himself before and he is really getting into it. He got some egg beaters and some ham and made an omlette in the lunchbox cooker. He was so proud of himself that he took a picture of it and sent it to me on the phone. LOL The next night he made meatloaf. Same thing ...he sent a picture. LOL you know you have been married too long when you get pics of FOOD on your phone from your husband!!!LOLOLOL
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Teachmichigan
Member
07-22-2001
| Thursday, October 08, 2009 - 4:46 pm
Sounds like he's having a blast - tell him he'll be giving Mark Bittman a run for his money before long. 
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Costacat
Member
07-15-2000
| Thursday, October 15, 2009 - 5:24 am
Bbfreak, I just googled around and found these sites (with recipes): http://www.truckersforum.net/forum/f18/12-volt-lunchbox-stove-recipes-1848/ http://www.cbsnews.com/stories/2006/07/27/earlyshow/living/recipes/main1839790.shtml http://www.truckersforum.net/forum/f18/12-volt-lunchbox-stove-recipes-1848/ http://www.roadcookin.com/roadcookinrecipes.html http://www.etrucker.com/apps/news/article.asp?id=51437 And eTrucker (http://www.etrucker.com/apps/news/article.asp?id=46175) included info on a book you might consider: Cool Cookbook All the fanciest 12-volt appliances in the world won’t help you if you don’t know what to cook. Truckers News offers the Cookin’ in the Cab section in the magazine three times a year (see pg. 42), and the Cookin’ in the Cab cookbook compiles all these recipes and more each year. Enjoy trucker-tested recipes from fellow drivers, cooking appliance manufacturers and our resident OTR chef, Randy Pollak. Get your free Cookin’ in the Cab cookbook by calling (800) 633-5953, ext. 1776. Quantities are limited. P.S. Too lazy to create proper short links, so sorry about that! But I just googled around for "12 volt lunchbox recipes" and found all those!
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Bbfreak
Member
07-06-2009
| Thursday, October 15, 2009 - 7:47 am
Wow Costa, Thank you so much! DH Is going to be so excited to see this! When he got home on Friday, I was so surprised, he has lost 15 LBS! In just over 2 weeks. No More truck stop food, LOL. I am sure he has saved well over $100 too.
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Costacat
Member
07-15-2000
| Thursday, October 15, 2009 - 9:20 pm
That's awesome, BB!! Let me know how he does and if he likes anything! I'd bet he could play around with things, too, figuring 2-4 hours for whatever it is he's cooking. Cooking for yourself provides lots of benefits. Besides the health aspect and cost savings, you get to exercise your creative and adventurous side. Tell DH the trick is to do a recipe the first time exactly as it says, and then experiment after that, once you know what it's supposed to do and be. So if he does something that's a chicken dish, he might be able to substitute fish next time (or a can of tuna or something). Keep me posted!
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Colordeagua
Member
10-25-2003
| Saturday, October 31, 2009 - 2:06 pm
Not a question, but something I read in a crock pot cook book I just bought. I live alone, but I own and use three different size crock pots -- 1 qt., 1.5 qt., and a 3.5 or 4 qt. Cook book says if you only own a larger crock pot, you can use a smaller oven-safe dish (Pyrex, Corningware) inside the larger crock to cook a lesser quantity of food.
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Teachmichigan
Member
07-22-2001
| Friday, November 06, 2009 - 8:13 pm
I picked up White Lily all-purpose flour the last time I was shopping and I'm wondering how different it is from Gold's. My pizza crust tonight, while wonderfully light, took more flour and was stickier than usual. I noticed the same thing (more flour needed) when I made cookies last week. Anyone have any ideas why?
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Teachmichigan
Member
07-22-2001
| Sunday, November 08, 2009 - 4:45 pm
Another question - has anyone ever brined a chicken or a turkey? We're trying the chicken tonight, but I'm wondering 1) how different is it with a turkey? and 2) does it make enough of a difference to go to the trouble? After attempting the chicken, I realized that the brine takes a LOT longer to cool than I anticipated (a cooler of ice helped). It's in the oven, so I don't yet know if it has made an difference in taste. I only left the chix in the brine for an hour (we wanted to eat before 10 PM!), so that may affect my results, too.
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Tishala
Member
08-01-2000
| Sunday, November 08, 2009 - 5:24 pm
I brine both chicken and turkey (and pork), and it really does make a difference. If it feels like too much of a hassle to brine them, you might want to try dry brining, which I do when I don't want to go through the trouble of a traditional brine (and I think the results are just as good). here's a good article about dry brining, but a word of caution: it does require you to plan ahead, as dry brining a chicken has to be done ~2 days in advance and ~3 for a turkey. The results are really good, though. BTW, I went to the Williams Sonoma site last night and came across the "Ultimate Chicken Roaster" by All Clad and, while I covet it, I am not willing to pay $180 for it.
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Teachmichigan
Member
07-22-2001
| Sunday, November 08, 2009 - 6:40 pm
Well, the chicken was nice and moist after only an hour, so we're gonna' take the plunge and do the turkey. I'm getting a fresh turkey from a local butcher. If I make the brine one day (Thurs.), cool it over night, and then brine the turkey the next night (Fri.) to cook the following day (Sat.), will that work? The site I read said turkeys take 10-12 hours to brine. After the brining, I'd planned to put it in the roaster and bake as usual w/my Emeril basting recipe (minus the salt).
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Mamie316
Member
07-08-2003
| Sunday, November 08, 2009 - 6:45 pm
My brother has done the brine turkey for Thanksgiving a few times and it's delicious.
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Teachmichigan
Member
07-22-2001
| Sunday, November 08, 2009 - 6:45 pm
That is Some Roaster! I agree, though - no way I'd pay that kind of money for it. Shoot, we only paid $25 for THIS ROASTER. It browns evenly, keeps the meat moist, so other than having the veggies in a separate pan, I don't think it's that much different.
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Landileigh
Member
07-29-2002
| Monday, November 09, 2009 - 9:08 am
what kind of brine has to be made a day ahead? i have a 5 gallon bucket dedicated for my turkey. i just add salt to water and dissolve thoroughly the night before then add turkey to bucket and set outside (it's usually around 30 degrees outside overnight) and then start cooking the next morning.
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Prisonerno6
Member
08-31-2002
| Monday, November 09, 2009 - 9:19 am
I brine with salt and sugar, as well as a variety of herbs. It works best by heating the brine to thoroughly dissolve the salt and sugar and extract the herb flavors into the water. However, you do need to let it cool overnight. I do my turkey brining in a lobster pot lined with a trash bag; it still fits in the fridge.
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Costacat
Member
07-15-2000
| Monday, November 09, 2009 - 10:38 am
Dry brine is different than brine in salt water. Dry brine is basically a rub.
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Landileigh
Member
07-29-2002
| Monday, November 09, 2009 - 11:32 am
wow, i've never heated my brine, and my salt is always dissolved. i don't put sugar in my brine.
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Escapee
Member
06-15-2004
| Monday, November 09, 2009 - 11:35 am
Just a question: Does the brine raise the salt content for the food? Just curious, because my Grandpa is diabetic, and we always have to be very careful about his sodium intake, but brining a turkey sounds very good.
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Costacat
Member
07-15-2000
| Monday, November 09, 2009 - 11:54 am
Supposedly it doesn't (if you use a wet brine). Be sure to rinse the turkey completely after you've removed it from the brine and before you roast it. A dry brine will increase the sodium content (the salt is absorbed into the poultry). Since I don't eat meat, I've never eaten a brined turkey. You can google around and most sources say it doesn't increase the sodium in the final prepared product, but some people claim it does.
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Goddessatlaw
Member
07-19-2002
| Monday, November 09, 2009 - 11:59 am
Dammit, now I'm going to have to try this. Need to go get that home-sized meat slicer.
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Costacat
Member
07-15-2000
| Monday, November 09, 2009 - 12:01 pm
To be perfectly honest, GAL, some folks I know who've brined their turkeys have said that they actually prefer the good old-fashioned normally roasted turkey. Then again, they usually buy free range turkeys, rather than the kind that are pumped full of stuff... 
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Tishala
Member
08-01-2000
| Monday, November 09, 2009 - 12:07 pm
You're supposed to rinse a dry brined chicken or turkey, too, so the amount of sodium it adds isn't significant--and brining wet or dry does add sodium to it. One way to get around the brining process is to buy kosher chicken or turkey, if available. The koshering process is in effect brining. Honestly, I think dry brining is best: buy a chicken or turkey, salt is when you get it home, and cook it when you get around to it. When I wet brine, I do heat the water and add kosher salt and brown sugar.....so, to me, dry brining is just easier.
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