Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Where the GIT's are going -- Ignore unavailable to you. Want to Upgrade?

To: Oral Roberts who wrote (169626)	11/14/2008 12:14:39 PM
From: KLP	Read Replies (2) \| Respond to of 225578

Hope she continues to feel better quickly..... I did have to laugh...when you talked about "tinfoil" and cooking, for some reason the thought of Hobo Stew came to mind...Layer in tinfoil Hamburger patty, then sliced carrots, then sliced onions, then sliced potatoes, layering each layer with a bit of S&p or better yet, lemon pepper. I usually put a dash of W Sauce over the top.....Fold foil and make sealed packages, with a bit of expansion room.... As kids we used to make these and put them in the coals....as grownups, we put them into the oven at 375 for about 45-60 minutes.... NUMMY! That and a salad are just perfect.

To: Oral Roberts who wrote (169626)	11/14/2008 12:55:49 PM
From: Alan Smithee	Read Replies (1) \| Respond to of 225578

I'm doing the cranberry chutney as well. I need to remember to buy enough cranberries, as by mid-December last year, all the stores were sold out

To: Oral Roberts who wrote (169626)	11/14/2008 1:05:22 PM
From: PatiBob	Read Replies (1) \| Respond to of 225578

It's been pretty humid down here all week. The texture on the walls haven't dried yet so I don't think the guys will be painting in the house this weekend. If that turns out the be the case, I intent to bring my pots and all the necessary ingredients over and make big old batch of chicken and dumplings. My recipe is from scratch as well. We're suppose to get some very dry cold air down from Canada later on this evening. Tomorrows high will be around 60 and the lows in the upper 30's. Perfect weather for chicken and dumplings!

To: Oral Roberts who wrote (169626)	11/14/2008 2:44:48 PM
From: Alan Smithee	Respond to of 225578

Here's a different chutney recipe I came across. I think I like yours best. Garlicky Cranberry Chutney Susan Stamberg calls this recipe "my truly favorite cranberry side dish." It's from Madhur Jaffrey's cookbook East/West Menus for Family and Friends (Harper & Row, 1987). 1-inch piece fresh ginger 3 cloves finely chopped garlic 1/2 cup apple cider vinegar 4 tablespoons sugar 1/8 tsp cayenne pepper 1-pound can cranberry sauce with berries 1/2 teaspoon salt (or less) ground black pepper Cut ginger into paperthin slices, stack them together and cut into really thin slivers. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left. Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are ok. Simmer on a gentle heat for about 10 minutes. Cool, store and refrigerate. ("It will keep for several days, if you don't finish it all after first taste!")