Stories of life behind enemy lines.
What time is dinner?
I'm afraid you're too late, Rose. I'll try and send your invitation out a little earlier next time.:-)I made Chicken Fricassee from Julia Child's Mastering the Art of French Cooking. It was awesome. She's 2 for 2 now in our house.
Of course, if one wants to minimize dirty dishes, just follow the recommendation I read when I was a kid:- Open can of beef stew. - Put can directly on stove burner. Stir occasionally with spoon.- When hot, eat straight out of the can with the spoon you used to stir the stew.- Throw away can, wash spoon-- This was in the book "Warm Bodies" - *not* the current "Zombie Romance" that was just published and made into a movie. No, this one was about life in the Navy. A friend of mine had a housemate that would do this with canned beans, but without opening the can first. Miraculously, there was never an explosion. Variant: "Boiled Can"- take a can of sweetened condensed milk, and drop into a pot of boiling water. Boil for a while. Remove can. The contents are now carmel syrup.
...you run out of butter
drozz, you're right on the money. I had to go to Costco to stock up on the stuff before cooking.:-)
Tim, have you tried tying a can of soup, stew or beans next to your car's exhaust manifold and then driving around? It cooks things quite nicely, or so I've heard.
Now that you mention it, I see that there is a new E-book edition of the cooking-on-your-car-engine cookbook Manifold Destiny.
I think we have the same stove. :)
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