-=> Janis Kracht wrote to Dave Drum <=-

 >> It doesn't remove the black stuff, just the copper "tarnish" or
 >> whatever it is that makes the copper-bottoms not shiny :)

 >> The all-stainless-steel revereware sets looked nice to me so I did buy
 >> my mother-in-law a set of those one Christmas.  She liked them but
 >> didn't like the idea of soaking to get cooked on food off them.. I
 >> tried to explain how easy they were to use, but she just never liked
 >> them.  To each his own I suppose (grin).

 >Spoiled by teflon and Silverstone?

 JK> I think so.. teflon will eventually wear so badly.. and IIRC, a teflon
 JK> pan becomes dangerous if it starts flaking, etc..

I'm not sure if the teflon wears - or gets scratched and begins to peel away. I
do know that pans that have had the teflon coating munged will stick worse than
naked metal.

 > The secret to not having to soak the pots is to pay attention
 > to your muttons and don't let stuff stick/get cooked on. Heck

 JK> Lots of butter helps Lol.. Scrambled eggs especially :)  The best way
 JK> I've discovered to avoid things sticking though is to keep the heat
 JK> evenly at about medium.

I have never, in 74 years, used butter for scrambled eggs. I may have to try
that sometime.

 > soaking pots is easy. Fill them with soapy water and let them stand there by
 > themselves until you are ready to finish up.

 JK> Yep, exactly.

 >> I didn't plant any Zuccini this year.. but if I had...

 >Didn't know people actually planted zucchini - thought it spread like kudzu.

 > zoysia grass.

 JK> hahahahaha  is sure seems to :)

 JK> Well, this year I did plant yellow squash.  I see some coming up now
 JK> AAMOF.

The only things in the squash family (Cucurbitaceae) I have planted have been
pumpkins, cucumbers and gourds. Oh, and various melons - which fall under the
same umbrella.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ricotta-Stuffed Squash Blossoms
 Categories: Squash, Cheese, Herbs, Breads
      Yield: 4 servings

      6 oz Ricotta
      2 oz Grated mozzarella
      2 tb Chopped chives
           Salt & fresh ground pepper
      8    Squash blossoms; stamens
           - removed *
      1 c  Plain dry breadcrumbs
      2 lg Eggs
    1/4 c  Olive oil

  Mix together ricotta, mozzarella, and chives; season
  with salt and pepper. Transfer to a piping bag or a
  resealable plastic bag (cut tip).

  Pipe into squash blossoms. Place breadcrumbs in a baking
  dish. Lightly beat eggs in another dish.

  Heat oil in a large skillet over medium-high heat. Dip
  blossoms in egg, then breadcrumbs. Cook, turning once,
  until golden, about 4 minutes.

  Drain on paper towels; season with salt.

  Zucchini, Hubbard, yellow squash, pumpkin, etc. blossoms
  will work for this. -- UDD
  
  Servings: 4

  Recipe by Alison Roman

  Bon Appétit| August 2014
  
  MM Format by Dave Drum - 27 January 2016

  Uncle Dirty Dave's Archives

MMMMM

... McCabe's Law:Nobody _has_ to do _anything_. -- Charles McCabe
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