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A display stand out in the Red Rocks Canyon area back when I lived in Vegas (Red Rocks was about 20 miles west out of downtown along Charleston Blvd.), stated, " The Desert is a harsh master", with extremes of heat and cold, as well as lack of precipitation; yet, a natural profusion of both...

Thanks! It was positively delicious; a reasonable portion of "drippins" resulted in the bake pan, which my wife quickly withdrew from my ability to discard it. She proceeded to place most of the carcass pieces in the "broth", boiled it on the stove, and showed me what old-fashioned cooking was...

I had the turkey discussion before Thanksgiving, I think, so rather than re-hash it, I thought I would show my wife's work on the biggest turkey she has microwaved to date, 17 lbs. Ready to start: Other side: He easily fit in our big Sharp oven. This time I talked her into using...

Teens at night means fairly high altitude, perhaps 4000 feet? We live at 500 feet in west-central AZ, 60ish lately days, 50s nights. Teens, never. Are you also a dweller of the Mohave Desert?

Man & Wife Ha! My wife & I get along (more, or less) because she is pragmatic, but dedicated, difficult but easy, non-demanding but insistent,........certain things intrinsically wrong, to me, I let slide. Like her way of drinking morning coffee. By the time I awaken, she has a new, freshly...

My wife woke me this morning bemoaning her cold coffee! She stores it overnight in the fridge, tosses a cup in the big Sharp microwave first thing next morning, no time wasted brewing. No heat. I checked it.......convection OK, micro, no heat. My electronics studies from many decades back...

"Oleomargarine" came out when I was very small. Touted as more healthful, much cheaper, of course, than butter. Back then, LARD was a staple, used by all Slavic cook/mothers in the Chicago area. I did not understand then (still don't), what qualities of lard made it superior to, say, butter...

My wife has been "keto" for over a year now. We have had no potato chips, bread, flour, sugary things, in our abode for months! Recently she made some pretty good peanut butter cookies, nearly reminiscent of my Mother's buttery wonderful ones from my youth. Shall I post this recipe? I imagine...

This is my Mother's original meat grinder, which I recall being used in her kitchen from as far back as I knew what it was; she likely got it in the 1930s or maybe early 1940s. [/url][/IMG] I have all the cutters, and the old box she kept it in, actually a shoe-box she had lined inside and...

Cook Time vs Temperature Unfortunately, there is no real way to call out numbers, as the variables are to great. 120C is sufficient to cause boiling, thus "cooking" anything containing water. However, the fats reach higher than 100C before boiling, much higher, thus fat-contents cause higher...

Awhile back, I found a tub of this stuff tucked back in our fridge; my wife did not recall when or why she bought it, and had not used it. The label was enticing, less than half the calories of typical spreads like margarine or butter. "I Can't Believe it's Not Butter" was it's actual name. I...

The "Usual" One large Zuch, 1/3 medium Onion, one small chunk fresh Cauliflower, tablespoon oil in ceramic frypan, zingled about until caramelized, 1/4 can Cream of Mushroom, no-salt, garlic powder, pepper, then, the crowning touch: 2-5 oz. cans turkey meat. Cooked down nice and thick, fit...

Our Pomegranate tree, 5 years old last year, had about 15 or 20 fruits. There seems to be a lot of varying opinion regarding regarding how to recognize ripeness; the fruit are very hard throughout their stay on the tree, so touch is meaningless. Lo and behold, turned out birds knew darned well...

It sounds simply great! Or, great and simple.....I shall try it! imp

I understand completely! Yet, for me, a freshly-opened can of Salmon is more unsavorily odorous than Tuna. I make baked Salmon Cakes which are fairly good, tried Tuna, not good.

My recipe is really more of a method to show how eggs may be micro-cooked. We bought a little device some time ago which holds up to 4 eggs, still within the shells(!), which soft or hard-boils them by steaming them in the shell. I like a hard-boiled egg as a snack often. I'll try to find a...

Doesn't maintaining life constitute providing nourishment? I guess that's semantics. I just didn't know where to post this.

No chance! However, as I understand the Ogalala, from long ago, it serves a huge area east of the Rockies, I suppose east of the Divide. Depletion of it is no doubt a problem. Our Aquifer? Maybe only surface water rather than aquifer, though I doubt that. We reside 2 miles east of the Colorado...

Your domestic water supply......do you drink it, cook with it, only flush and shower with it? Asking, just to compare our own situation. Mohave Desert, arid, hot, parched, yet we live here and have abundant water derived from private company-owned water suppliers. Ours is Bermuda Water Co. The...

WOW! That might put them in the realm of commercial usage. I do not think any of our usual retailers (Wally-Market.....?) handles the brand. Our old G.E., a big one from 1978, continued working faithfully and trouble-free until we sold out of the Missouri Ozarks via an auction, and let it go...

Why? What can bizarre about a kitchen appliance? Doesn't work properly? If it bakes potatoes OK, try my eggs method here......

The oven brand was Thermador? Just asked my wife, who sold micros in the mid-'80s. She described Thermadors as top of the line, high quality, but does not remember stocking any. The name might by then have been gone. Down-swinging door: suggests perhaps Sharp copied the idea. May even have...

Microwaves + Eggs = Disaster (?) After my lifetime of gluttony, I figured little was new under the sun. Then, I witnessed this process, shown to me by my wife for the first time, not very long ago. She was holdin' back on me! I took an egg this afternoon, broke it into a small Corelle bowl...

Well, I won't say it's better in any way, not interested in "pushing" microwaving, but rather pursuing new ways, quicker, certain foods less dried-out, other than those facts, I have to admit my Mother's old fashioned beef and pork roasts, when looking back, seemed superior somehow. That holds...

The Proof in the "Puddin' " Tall us. How was the “roast” beef ? In a word, very good. I might have included half of a cut-up sweet onion before starting, but did not. This particular cut of beef had very little "marbling", which might explain it's low cost. I expected toughness, ahead of time...