Are you thinking of getting a dog, Jabber?
Jake: Printed the joke for the Animal Shelter bulletin board.
Thanks. I had a Lab for 8 years - used to swim with it
when I lived on Greenwood Lake. It got in the water every day until the water froze to ice. It was also a great
tracker - It found my neighbors 3 year old a mile
from home. It had extreamly sensitive hearing - Hated
fireworks. Very gentle with the kids no matter how rough they were.
Thanks. I had a Lab for 8 years - used to swim with it
when I lived on Greenwood Lake. It got in the water every day until the water froze to ice. It was also a great
tracker - It found my neighbors 3 year old a mile
from home. It had extreamly sensitive hearing - Hated
fireworks. Very gentle with the kids no matter how rough they were.
I had a golden when I had a home on a lake in the UP of Michigan. They love the water, Mory! And, you are right, they are wonderful with children.
MiMonkey Bread
There's no monkey business involved in making this cinnamon-scented pull-apart.Ingredients:
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands! Homestyle refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Preparation Directions:
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in large plastic food-storage bag. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
ke
Monkey from Pillsbury: using "Grands Buscuits"
Don't know if we got back on Hubbard squash : It's a small green squash with deep ridges on the side: tender light yellow flesh with large seeds. In the photo on the bottom left it is on right in front of the butternut.
http://www.pillsbury.com/
So you can make Monkey Bread either from a sweet dough or biscuit pieces.
I make mine with my cinemon roll sweet dough in a Bundt Pan - when I dump it upside down the carmel runs all over the circle of dough - Just pull off the pieces like a Monkey.
There's no monkey business involved in making this cinnamon-scented pull-apart.Ingredients:
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands! Homestyle refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Preparation Directions:
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in large plastic food-storage bag. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
ke
Monkey from Pillsbury: using "Grands Buscuits"
Don't know if we got back on Hubbard squash : It's a small green squash with deep ridges on the side: tender light yellow flesh with large seeds. In the photo on the bottom left it is on right in front of the butternut.
http://www.pillsbury.com/
So you can make Monkey Bread either from a sweet dough or biscuit pieces.
I make mine with my cinemon roll sweet dough in a Bundt Pan - when I dump it upside down the carmel runs all over the circle of dough - Just pull off the pieces like a Monkey.
The above was more for Mike: and yes it's spelled " cinnamon "--man I hate not being able to make corrections
Mory, I am a poor typist. If I couldn't correct, you wouldn't be able to make it out! Don't know how you do it.
The famous Olympic skier Picabo Street (pronounced Peek-A-Boo) is
not just an athlete....she is a nurse currently working at the Intensive
Care Unit of a large metropolitan hospital. She is not permitted
to answer the telephone. It caused too much confusion when she would
answer the phone and say,
* Picabo, ICU.
(
Thanks Shirl: I think faster than I type but I still spell the same 30 words wrong
after years of practice. It really is a pain.
not just an athlete....she is a nurse currently working at the Intensive
Care Unit of a large metropolitan hospital. She is not permitted
to answer the telephone. It caused too much confusion when she would
answer the phone and say,
* Picabo, ICU.
(
Thanks Shirl: I think faster than I type but I still spell the same 30 words wrong
after years of practice. It really is a pain.
OK, this one has no relevance to the subject in question (what subject?), though it does have a food reference so maybe it'll fit in.
A man decides he wants to become a monk, so he rolls up to the local monastery and bangs on the big front doors. After a while, with no reply, he wanders around the back of the building and discovers the kitchen door, so he thinks “They’re probably all at dinner, I’ll try here.
He no sooner knocks on the door than it is opened by a huge monk brandishing a massive frying pan. “Can I help you?” asks the monk.
“Well, I’m not quite sure,” the man hesitates, “Are you the Head Friar?”
“Certainly not!” comes the reply, “I’m the Chief Chip Monk!”
GG
"The Gods made Heavy Metal"
A man decides he wants to become a monk, so he rolls up to the local monastery and bangs on the big front doors. After a while, with no reply, he wanders around the back of the building and discovers the kitchen door, so he thinks “They’re probably all at dinner, I’ll try here.
He no sooner knocks on the door than it is opened by a huge monk brandishing a massive frying pan. “Can I help you?” asks the monk.
“Well, I’m not quite sure,” the man hesitates, “Are you the Head Friar?”
“Certainly not!” comes the reply, “I’m the Chief Chip Monk!”
GG
"The Gods made Heavy Metal"
quote:No. I saw a fellow at the store with 3 HUGE rawhide bones and asked him what kind of dog he had. He explained he had 3 Labs, one of each color, all siblings. I asked a few more questions, and thus, got my lab color education!
Are you thinking of getting a dog, Jabber?
MrsM posted:
quote:Me too! That's why I thought it interesting when I was told otherwise.
I assumed they were from different litters!
GG, lol, funny!! 
Morning Everyone!!
http://www.soibuilds.com/cell/RussianIce.html
I WAS JUST CHECKING OUT SOME GIANT ICE
SCULPTURE IN RUSSIA - THE INTERNET IS REALLY MIND BOGGLING SOMETIMES - THE NEXT GENERATION CAN BE SO MUCH SMARTER THAN US. SORRY FOR THE CAPS
I WAS JUST CHECKING OUT SOME GIANT ICE
SCULPTURE IN RUSSIA - THE INTERNET IS REALLY MIND BOGGLING SOMETIMES - THE NEXT GENERATION CAN BE SO MUCH SMARTER THAN US. SORRY FOR THE CAPS
quote:
Originally posted by Mrs.M.:
What is Remoska, Mike ?
I knew someone would ask
That is why I put it in.A Remoska is a small electric cooker (500W) designed in the Czech Republic. It consists of a non-stick pan about 14 inches dia, 3 inches high sitting in a metal frame. On top is a lid containing a heating element.
The only control is a switch, but it does a perfect job of cooking anything including baking cakes, pizzas et al.
http://www.intertradeavenue.ca/ will give you the full story, Mrs M.
Thanks, Mory - now I know
Originally posted by MORY:
MiMonkey Bread
Monkey from Pillsbury: using "Grands Buscuits"
Eh? No, won't ask
Don't know if we got back on Hubbard squash : It's a small green squash with deep ridges on the side: tender light yellow flesh with large seeds. In the photo on the bottom left it is on right in front of the butternut.
http://www.pillsbury.com/
Now I know what Pillsbury are/is! Cholesterol heaven!
Sounds nice, but none on Leeds market!
So you can make Monkey Bread either from a sweet dough or biscuit pieces.
I make mine with my cinemon roll sweet dough in a Bundt Pan - when I dump it upside down the carmel runs all over the circle of dough - Just pull off the pieces like a Monkey. Can't understand most of this paragraph, sorry.
Never tried pulling pieces off a monkey - I always get this feeling they just might object and turn nasty!
Originally posted by MORY:
MiMonkey Bread
Monkey from Pillsbury: using "Grands Buscuits"
Eh? No, won't ask
Don't know if we got back on Hubbard squash : It's a small green squash with deep ridges on the side: tender light yellow flesh with large seeds. In the photo on the bottom left it is on right in front of the butternut.
http://www.pillsbury.com/
Now I know what Pillsbury are/is! Cholesterol heaven!
Sounds nice, but none on Leeds market!
So you can make Monkey Bread either from a sweet dough or biscuit pieces.
I make mine with my cinemon roll sweet dough in a Bundt Pan - when I dump it upside down the carmel runs all over the circle of dough - Just pull off the pieces like a Monkey. Can't understand most of this paragraph, sorry.
Never tried pulling pieces off a monkey - I always get this feeling they just might object and turn nasty!
Mike: The Remoska looks interesting - there is a similiar US product with a glass bottom and a fan that swirls
the heat around but the Remoska looks much more durable.
the heat around but the Remoska looks much more durable.
OIC, Mike! It must be very much like a toaster oven, but a different shape, however they do have temp controls.
I'm back! Toaster oven - that sounds a bit like the combined microwave/grill/convection oven we have.
The Remoska does not need any control - it just works perfectly without. Element is 500W, so fairly economical.
There is quite a story behind them - they were hand made in Czechoslovakia, as it was then, before WW2, then production ceased and the factory closed.
In the 1980s, a company in UK liaised with a couple of people in the Czech Republic that had all the original drawings and tools, and they started up production again there. Each item is hand-made.
The Remoska does not need any control - it just works perfectly without. Element is 500W, so fairly economical.
There is quite a story behind them - they were hand made in Czechoslovakia, as it was then, before WW2, then production ceased and the factory closed.
In the 1980s, a company in UK liaised with a couple of people in the Czech Republic that had all the original drawings and tools, and they started up production again there. Each item is hand-made.
Mike, that is very interesting! Question... Foods are baked at different temps. How do you compensate for this?
quote:
Originally posted by Mrs.M.:
Mike, that is very interesting! Question... Foods are baked at different temps. How do you compensate for this?
I am probably straying into unknown territory here, Mrs M, away from databases, Citroens, clocks and kerosene pressure devices
, but as I see it, you are simply changing the time instead of the temperature; also, unlike a conventional oven, the lid is a close fit, with just two small vents for steam to escape. Also, the source of heat is in the lid, and does not contact the food at all.It really works very well for a wide variety of foods; maybe it is the bumblebee principle:
It can be proved that aerodynamically a bumblebee cannot fly.
The bee does not know this, and therefore flies!
Thank you for the information, Mike. I think I follow the reasoning...and the bee thing I love!
I looked up the Remoska site on on Google - a really interesting
site. US orders are filled by a distributer in Canada.
I am going to order one for a friend to take on his truck
for cooking with the power converter. 500 Watts is perfect.
Thanks for telling us about the Remoska - very unique.
site. US orders are filled by a distributer in Canada.
I am going to order one for a friend to take on his truck
for cooking with the power converter. 500 Watts is perfect.
Thanks for telling us about the Remoska - very unique.
He'll like it, Mory!