Rusting hand tools

Interestingly, I've noticed that when changing soap in the shower. At first the smell is overwhelming, yet soon you don't notice it.

We'll keep on liking you anyway! :-)

I'd likely do OK unless your shop smells of Kentucky fried chicken. Pass the chipboard!!

There were a couple old timers that used camphor in their toolboxes when I was a lad in the missile facility where I was trained. Hated the smell, and to add to my disgust, my lovely bride purchased an oriental camphor chest, which one would liken to a cedar chest of sorts. Love the chest, hate the smell. How I wish it would have been made of cedar, a smell I adore.

Harold

Harold & Susan Vordos scribed in :

aw shucks, thanks...

not fried, ROAST chicken, you can keep the Kentucky Fxxxx Chicken. roasted so it falls off the bones when you try to carve it. with roast potatos and gravy, sweet baby carrots, maybe some fried mushrooms. yum.... good thing lunchtime is only 15 minutes away!

oh dear. maybe you can overwhelm the camphor with cutting oil?

swarf, steam and wind

-- David Forsyth -:- the email address is real /"\

On Fri, 17 Oct 2003 10:28:15 +0000 (UTC), DejaVU pixelated:

I like camphor, too. So sue us, guys.

Eww! Who was that id^H^Hnice gent who used 140w hypoid gear lube on his ways last week? Oh my gawd!

I like good old Johnson's paste wax for moisture control. clean up the tools, rub on some wax, let it dry for 15 minutes, polish it off, and don't worry for another year.

------------------------------- Iguana: The other green meat! -------------------------------

Way to go! Here sits a person that's greatest talent in life is eating, and you taunt him with food? Roast potatoes! Yep, that's the way to cook them, even with a leg of lamb, one of my favorites. Garlic, lemon, salt, pepper, forget any mint jelly, not needed. My mouth's a-waterin'. :-)

Or like Larry suggested, hypoid gear lube? Man, you don't leave much from which to choose. Maybe I'll learn to like camphor if those are my choices.

That chicken sure sounds good!

Harold

Damn, now you've made me hungry too! I haven't had a good leg of lamb in a year which is way too long.

Btw, I make my own mint jelly and the flavor is light and subtle (not overpowering and overly sweet like the commercial stuff); it delicately complements and accentuates the lamb without masking any of the roast's rich flavors.

If one uses mint jelly, yours sounds like the right combination. The flavor of lamb when properly prepared needs very little support. Being of Greek extraction, I was raised on lamb and prefer it to beef or pork.

I think I can understand the mint jelly, though I've never used it. One of my other favorites is what are called kiftethis, or Greek meatballs, which are flavored with spearmint. What a great flavor that adds to them.

I'm fortunate in that Susan, who is not Greek, learned to cook the majority of the Greek recipes, so we enjoy traditional Greek cooking even though my mother has passed. I'm not sure I'd be content to miss out on foods with which I was raised! :-)

One of our traditions is a roast leg of lamb with orzo (a pasta product, looks a little like rice), cooked in the oven in a rich tomato sauce. Once the leg is cooked, it is removed and the orzo cooked in the juices and the tomato, which is added only after the leg is removed. We usually serve it with a good grated cheese (Romano) and enjoy it with broccoli and sour cream on the side. If you haven't experienced that one, what a shame! The tradition of which I speak is dinner on Christmas Eve, and also generally on my birthday. That meal, without a doubt, is my favorite. I'll take it over lobster any day, and I love lobster.

Harold

Ohhh That sounds GOOD - any details left out? Times? Temps? (Mouth watering, ready to cook)

Roast Leg of Lamb, fagolet with parsley and garlic (you can substitute Lima beans if you can't get the fagolet), garlic roast potatoes, a nice salad, some nice bread warmed in the oven, and some cheese

A fairly typical Sunday dinner at my parents house, and something I don't make often enough

Charlie (Checking into the group after months away)

--

-- Patrick Henry

Need a serious recipe? Susan is real good about that. Let us know! This is one meal that's easy to prepare. You do very little, it's almost all done by the oven.

Don't know what fagolet is, but the meal sounds wonderful. To guild the lily, a nice glass of wine wouldn't hurt the cause, either!

All too sad, Charlie. What's on the menu for tomorrow? (Oh, yeah, welcome back!)

Harold

That sounds like my Greek mother-in-law's gvetchy (phonetic spelling there), though she uses linguine instead of orzo. The dolmathes-stuffed grape leaves with lemon sauce-are my favorite. I won't even try to spell the names of the sugared shortbread cookies with the clove in the middle and the little pretzel shaped glazed cookies.

Ned Simmons

So you understand my food! Yep, the dolmathes are a wonderful treat, and the grape leaf is the key to great flavor. My mother would occasionally make them with cabbage when she didn't have any grape leaves available. Edible, but not even close to the same critter.

Does your M-I-L use only the lemon sauce? There's a recipe that we use in which one beats raw egg white until very fluffy, then add the yokes and lemon, which, once well beaten, is blended with the juices of the dolmathes, folded in slowly to not cook the egg. That gives the sauce a wonderful texture and flavor, but with the worry of salmonella these days, I often wonder how wise we are to continue doing it that way. Dolmathes are a favorite of mine, as is a soup made with orzo and the same lemon/egg sauce. This conversation is making me hungry!!

I won't even try to spell the names of the

Those are kourambyethis, which Susan also makes. Hard to beat, yes? They are, for lack of a better comparison, much like a Danish wedding cookie. Properly made (beat the butter for ½ hour) they are the best! Them, and baklava, anyway.

and > the little pretzel shaped glazed cookies.

Which we just finished eating last week. Those are kouloudia. Nothing goes better with a cup of coffee!

Welcome to our clan, Ned.

She makes the sauce with the eggs, salmonella be damned.

Avgolemono? My wife makes that as well. We haven't had it in a while. Need to remind her.

Thanks, for the spelling lesson. Really. My wife has the recipes (Such as they are. The recipes she transcribed from her mother's verbal instructions include things like "Add three saucers of powdered sugar."), and has gotten as good as her mother at making the cookies. But the recipes only have descriptive titles because when asked how to spell the names, her mother wrote them out in the Greek alphabet.

Ned

Ahh! What courage! We feel the same way, but still have some concern.

Like you, we haven't had it for some time now, since last spring. It's a great cold weather treat. We always start with a whole beef knuckle to prepare the stock, then add some chicken bullion, which gives the soup a particular flavor that I enjoy. The soup is rather ugly, but the taste is something to behold!

Well, in a way, she had an advantage over Susan. While my mother was born here in the States, her folks immigrated. My grandmother was not literate (not all that uncommon at that time) and as a result NOTHING was ever done on paper. She ran a boarding house for miners (early 1900's) in a small community, now long gone, having been literally mined away by Kennecott Copper) and was well known for her prowess in the kitchen. Apparently my mother learned extremely well from her, for before her health failed, she was head of the pastries for the Greek Festival in Salt Lake City for years. While that may sound a little insignificant, there's a huge Greek population (at least 5,000 in the land of Joseph Smith ) in the general Salt Lake City area, due, in part, to the availability of work for those that immigrated and couldn't speak English. The work, of course, was not glamorous. For the most part, for those that didn't start a restaurant , it was working in the hard rock mines, for which the Salt Lake Valley used to be well known, and still if you consider the copper mine, reputed to be the largest open pit copper mine in the world, as I understand it. It's something like 4 miles across and has gone a mile deep if you consider the mountain that used to exist is now a huge hole in the ground. At one time there was a total of 28 smelters in the valley. All are now gone.

Due to the lack of recipes, when Susan began learning to cook Greek food, she'd go to my mother's house and watch her prepare what ever it was she was learning. My mother had no recipes, nor did she own a measuring cup. A pinch of this and a hand full of that was her style. Susan would stop her at each step of the preparation and measure what she had done, and take notes. As in your case, Susan can now prepare the meals to the same level of quality that my mother upheld. What higher praise for a wife than to be told she cooks as well as one's mother?

While modern convenience has made preparing some things much easier (baklava, galopita, also known as galactobouriko, a wonderful custard "pie" made with filo, or any of the other pastries made with filo), I recall, as a young boy, watching my grandmother and mother prepare filo from scratch, a rather long, drawn out process. They also made hilopites, a small square pasta used much the same way as orzo (manestra). I doubt you could find many women today that have the knowledge to do it. Even my mother, for the last years of her life, bought her filo.

Does anyone in her/your family make mousaka?

Harold

On Sat, 18 Oct 2003 19:21:49 -0700, "Harold & Susan Vordos"

I wouldn't say no

It's a bean, sort of like a small lima bean - it's actually more like a jumbo bean from inside a green bean - It's a French thing. And of course it's served with wine

Thank you - Dinner was Sandwiches, as I had a club meeting, so there was no time to cook. That's half the problem - no time. Got to go visit Mom and Dad. I understand this week will be some Venison (clearing the freezer in hopes of a new one)

--

-- Edmund Burke - (British statesman - 1756)

Harold, I don't know if I've said it, but I live on the fringe of the

Charlie

--

-- Edmund Burke - (British statesman - 1756)

Did that ONCE, at a neighbors house when I was a kid in my pre teens. UGH, MUCH MUCH easier to buy Filo

This thread is making me HUNGRY. I have to do some Greek cooking soon

Yes - I'm the family cook. My wife can't cook - she burns water. My Grandfather was a chef (French), and taught my Dad. My Mom knew how to cook when Dad married her, but he taught her all the fancy French stuff. They both taught me, but I don't do it as often as I should. No time when I get home from work

--

-- Edmund Burke - (British statesman - 1756)

I'll have something on the way tonight.

Cool! Something I must explore. Where do you generally find them?

Ahhh! Venison!! Lucky bugger. I don't have what it takes to hunt the critters, which browse in our yard daily, but I sure as hell enjoy the meat. Have you eaten stifatho, made with any type of game meat? One of life's real pleasures, it is. I'll send that recipe along with a couple others. A loaf of heated French bread and some good company with this meal is very memorable!

Harold

I like Greek food, too. I go to a Greek Orthdox Church. We have a meal at Thanksgiving, Christmas, Easter and other times of the year at church. Baklava, Kourambiethes, lamb is all good. I am not Greek but my godfamily is. There is a lot of middle eastern folks at my church, too. Middle Eastern food it good, too. As a matter of fact, some of the greek foods is prepared by the middle easterns with a different twist.