Daily Archives: May 11, 2009

Blogging

Posted on May 11, 2009 | Leave a comment

I don’t care how many times I say this, but I’ve met a few wonderful people just from writing a few lines of what I think about cooking, recipes, friendship, loyalty, patriotism and the world at large.

Thank you, fellow bloggers, and special thanks go out to readers and platinum stars to contributors. I don’t know much about the technical jargon of blogging but probably could write myself out of a tight spot.

Former English teachers, take note. I’m writing prose, poetry and haiku. History and art, science and sci-fi, that’s my milieu. Math, I took the easy route and married a physicist. I’ve always been one for tricky back roads and short-cuts, especially finding the way to my favorite grocery store without traffic.

Thank you for reading, writing and ‘rithmatic. Cheers. Dee

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Posted in Editorial

High Altitude Question

Posted on May 11, 2009 | 2 Comments

I’ve looked up high altitude cooking and most of the substitutions are in baking (cookies, muffins) and in breads.

When I parboiled potatoes they took quite a while to come to a boil and cook. We had a leaky tea kettle here so I put it up in the cupboard and bought us an inexpensive electric pot that boils water for tea in 1/4 the time as it takes on a high-powered gas stove!

So when I went to make corn on the cob (two ears for $1.00) I tried a trick. I husked the corn, measured the water I’d need to cover in the pan and placed that water in the electric kettle. It came to a full boil and the machine shut off. I immediately poured the water over the corn and lit the burner and it took nearly five minutes to bring the water back up to a boil (the corn, two ears, was at room temperature).

After that, I left the corn on a rolling boil for ten minutes and then let it sit in the water while I put dinner out. It was very crunchy. Not tender-sweet crunchy but barely nearing cooked crunchy.

We’re at 7,500 feet above sea level and I haven’t yet checked at what temp water boils around here. Probably 150-160 degrees. Any ideas? Chime in Chowhounds and Leftover Queen! Thanks, Dee

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Posted in Cooking Utensils, Editorial, Utah

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