On 11 Aug 2007 at 20:18, Pedro wrote:
> Dear Uncle Phaedrus.
> If possible, I would like to know your opinion about making fat less
> french fries in micro wave ovens. I already bought a special frying
> pan for this purpose, but did not get satisfactory results. Best
> regards. Pedro.
I can't give an educated opinion because I've never tried "fries"
made in one of those pans. The purpose of the pan is to brown
the outside of the potato strips. My experience with cooking
potato strips in the microwave is that they have very little
flavor cooked that way. We often sacrifice some flavor when
we change cooking methods to decrease fat.
The way to make microwave "fries" taste better is to add some
seasoning. See below for some French microwaved potatoes.
Fat-Free Chips (French Fries)
The exact timings for the microwave stage depend on the amount
of potato, the thickness of the chips and the watt rating of
for each person - 1 large potato (about 200g or 6-7 oz)
1. Slice the potatoes into chips (french fries). Place on a plate
in a radial fashion, ie around the edge with each chip pointing
toward the centre of the plate.
2. Microwave on HIGH for about 4 minutes, or until the chips are
soft and bendy but not too dried on the outside. Move them about
after 2 minutes and remove any smaller ones as they become soft.
3. When all the chips are cooked, place on a baking tray and broil
until browned, moving about and turning over so that all sides get
exposed to the direct heat.
4. Serve immediately (I mean it).
1 or more russet potatoes cut into french fries style (I leave on
the skin) Your favorite vinegar (I use rice vinegar)
Your favorite spice such as salt, cajun, or chili powder etc.
Put the cut potatoes into a bowl with enough vinegar to coat them
Put the potatoes on a microwave dish and sprinkle them with your
favorite spice. The vinegar will make the spice stick to the
potatoes. Microwave them on high for 9-13 minutes depending on
your microwave and the thickness of your french fries. I usually
do mine for 10 minutes and I have a very small microwave.
Healthy French "Fries"
2 large baking potatoes
Fat-free cooking spray
Spices to suit
Pre-cook the potatoes in the oven or in your microwave for 8
minutes on high power (until the potatoes are soft). Set aside
and allow to cool.
Preheat the oven to 475 degrees. Cut each potato into 8 lengthwise
slices. Arrange in a single layer on a baking sheet lined with foil
and coated with fat-free cooking spray. Mist the tops of the potatoes
lightly with fat-free spray.
Bake for 20 minutes or until the potatoes are crisp and lightly
Season to taste with your choice of spices: pepper, chili powder,
Mrs. Dash, paprika, or top with salsa and fat-free sour cream.
Keep the salt to a minimum.
On 10 Sep 2005 at 13:05, Pat wrote:
> Hi, I'm Pat from IN!
> I am looking for the ingredients for a drink we used to enjoy mainly
> in the summer called a Moscow Mule! If I remember correctly it
> contained ginger beer, vodka and lime (don't remember the amounts and
> was supposed to be served in a tin mug. They were especially good when
> we were camping. Ever heard of it? Thanks, Pat
I sure have. See below.
2 oz Vodka
1 oz fresh Lime Juice
Ginger Ale or Ginger Beer
Lemon Wedge, for garnish
Pour Vodka and Lime Juice into Highball glass half filled with ice.
Fill with Ginger Ale or Ginger Beer. Add the garnish.
Traditionally, this is served in a tin cup.
On 9 Sep 2005 at 22:12, pat wrote:
> My great grandmother used the make this piccalli from green tomatoes,
> pepper, apple cider vinegar, but it had other things in it such as
> whole peppercorns and onions. I would very much like to find the
> recipe again.
> I would appreciate your trying.
> thank you..... Pat
The below recipe has all of the ingredients that you name.
4 quarts green tomatoes, peeled, cored, finely chopped (about 32 medium)
2 cups finely chopped sweet red bellpeppers
2 cups finely chopped green bell peppers
2 cups finely chopped white onion
1 small head cabbage, finely chopped
1/2 cup salt
4 cups apple cider vinegar
1-1/2 cups brown sugar
1 tablespoon whole black peppercorns
1 tablespoon whole cloves
1 tablespoon whole allspice
1 tablespoon celery seed
2 tablespoons mustard seed
Combine the vegetables and salt in a large non-reactive container,
cover loosely, and let stand overnight.
In the morning, drain the vegetables, pressing out the juice. Add
the vinegar, brown sugar and the spices (tie up the spices in a
cheesecloth bag). Bring to a boil and simmer until vegetables are
clear and the syrup is thickened.
Discard the spice bag and seal the piccalilli in hot jars, allowing
1/4-inch head space in each jar. If canning, process 15 minutes in
boiling water bath. Makes about 8 pints
On 9 Sep 2005 at 13:43, donna wrote:
> Hello - - you have been so great at finding things for me that I
> couldn't find myself. Is there a chance that you have any information
> on the Rupert Murdoch series, "Remember WENN", that was shown, I
> believe, on A&E? I have searched the internet and contacted A&E, but
> found no information on getting some or all of the series on video or
> Can you help once more?
You mean "Rupert Holmes", not "Rupert Murdoch". "Remember Wenn" is a TV show set
in the golden days of radio.
Wish I could help, but "Remember Wenn" has not been released on videotape or dvd
yet. The only copies around are homemade copies made by faithful viewers. Soon,
though, it will surely be released on DVD. It is still immensely popular and has
been rerun on the AMC cable channel. See:
Rupert Holmes Website
By the way, Rupert Holmes is the same guy who wrote and sang "The Pina Colada Song" -
"If you like pina coladas, and gettin' caught in the rain..."
On 8 Sep 2005 at 17:19, Thomas wrote:
> Hello Phaedrus,
> I am curious if you have the recipe/instructions for making balsamic
> vinegar at home?
> I grow grapes, but never attempted balsamic vinegar. I know you boil
> down the grape must (juice) to a thick syrup and age it with wood.
> But what is used for the vinegar starter?
> It appears to be similar to winemaking, except you don't care if goes
> to vinegar.
> I have seen very vauge descriptions of balsamic vinegar making that
> refer to an aging process in wooden casks of different types of wood.
> This could be done in glass bottles with the oak chips/sticks used in
> But I need a good step by step process for a novice willing to wait 6
> months or longer for good homemade balsamic vinegar.
> There are a ton of recipes that include balsamic vinegar, but how can
> you make it?
I can't find any step-by-step instructions, sorry. There's some basic
information about making vinegar from wine here:
Thomas, homemade vinegar is usually made using what's called a "vinegar mother".
This is like a sourdough starter, and it's passed around like a sourdough starter.
It's the microrganisms in the "mother" that multiply and turn wine into vinegar.
The boiled down grape "must" is placed in barrels with the "mother", which grows
and turns the must into vinegar. To get some of this, find a wine & vinegar making
forum and ask someone to share their "mother" with you. Or buy one here:
Balsamic vinegar is traditionally made from a certain kind of grape and aged
in barrels made from certain kinds of wood (balsam). The "mother" used is one that
has been handed down for generations in Italy. Real balsamic vinegar is also aged
for years, not months. If it was easy to duplicate using other grapes and other
woods and other "mothers", then the stuff wouldn't be so expensive.
There's more information about it here: