Shriveled is Best
Spud Larkin
Shriveled is Best
With summer time and tomato season just around the corner, now is the
time to plan for making enough sun dried tomatoes to last the entire
year. Nothing perks up a meal like the taste of sun dried tomatoes.
What many people do not realize is just how easy it is to make your
own sun dried tomatoes in the comfort of your own kitchen.
Go to your local market or supermarket and look for big plum tomatoes.
You can buy them by the bucket and then, you decide just how many you
would like to dry. Make sure you get the plum tomatoes since they
produce the best end result. Keep in mind that they will shrivel into
almost nothing, so the more you use the more you have in the future.
What looks like a lot of tomatoes will fit into a quart-size zip top
bag! This is why they are so expensive in the super market.
Start by pre-heating your oven to 95 degree C, remember to lower the
temperature if you use a fan oven. Wash the tomatoes, and slice them
about 1/4 inch thick. You don't even have to peel them. Lay the slices
out on the baking tray, making sure not to touch sides. Place in the
oven, and WAIT! This can take anywhere from 6 to 10 hours, but baking
them faster will ruin the consistency and the flavor. Periodically
check the tomatoes, as sometimes the tomatoes around the edges of the
baking sheet will bake faster than the ones in the center of the
baking sheet. Rotate positions, if necessary, to keep appearances
uniform.
You will be able to tell when your tomatoes have completely baked they
will have the consistency of fresh raisins. If they are undercooked
they will be too wet and sticky; if they are overcooked they will be
dark brown and dried out. Sometimes certain slices will be done before
the rest, simply remove them to a plate and continue baking the rest.
Keep your eye on them.
Bring the tomatoes to room temperature on the baking sheets. Transfer
them to quart-size zip top bags, and place in the refrigerator. They
will last indefinitely. They also taste wonderful right out of the
bag! Be careful, though you can consume about 4 tomatoes without even
thinking about it, and you'll need to buy more tomatoes to "sun dry"
before you know it!
For the real I am, put your baking tray in the garden on a really hot
summers day with just a bit of light muslin to cover the tomatoes,
(just to keep the flies off), leave out all day and bring indoors as
late as possible, if they are not baked put them out again the next
day. This method will give a stronger flavour.
Jerry Avins
> Shriveled is Best
>
> With summer time and tomato season just around the corner, now is the
> time to plan for making enough sun dried tomatoes to last the entire
> year. Nothing perks up a meal like the taste of sun dried tomatoes.
> What many people do not realize is just how easy it is to make your
> own sun dried tomatoes in the comfort of your own kitchen.
>
> Go to your local market or supermarket and look for big plum tomatoes.
> You can buy them by the bucket and then, you decide just how many you
> would like to dry. Make sure you get the plum tomatoes since they
> produce the best end result. Keep in mind that they will shrivel into
> almost nothing, so the more you use the more you have in the future.
> What looks like a lot of tomatoes will fit into a quart-size zip top
> bag! This is why they are so expensive in the super market.
Ahh! I was about to ask if oven drying isn't just as good, then I come
to this:
> Start by pre-heating your oven to 95 degree C, remember to lower the
> temperature if you use a fan oven.
...
Why call it "sun-dried" then?
Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Spud Larkin
>
> - Show quoted text -
I live in England and it is rare we have two sunny days in a row,
hence we use a low oven to dry them, but when possible they go in the
garden,
Jerry Avins
Here in New Jersey, a.k.a. The Garden State, we get enough sun, but the
oven is nevertheless more convenient.
Wayne Boatwright
It would probably work well here in AZ. :-)
--
Wayne Boatwright
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Friday, 05(V)/09(IX)/08(MMVIII)
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Countdown till Memorial Day
2wks 2dys 7hrs 10mins
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I used to be a bookworm, but I pupated
& became a book moth.
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Mrs Bonk
> I live in England and it is rare we have two sunny days in a row,
> hence we use a low oven to dry them, but when possible they go in the
> garden,
Are you perhaps in the north "Spud",
I am in the SW and we have plenty of fine sunny summer weather normally.
I'm sure the tomatoes would have baked outside over the last two days here.
I know I did!
Jerry Avins
True, but how many tomatoes do you grow there? Sun-dried tomatoes are of
Mediterranean origin.
Wayne Boatwright
I can easily buy locally grown Roma tomatoes. I assume that's the type for
drying. There are very few vegetables that aren't grown somewhere in AZ,
even if only for local sale.
--
Wayne Boatwright
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Friday, 05(V)/09(IX)/08(MMVIII)
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The Illuminati do not exist.
Really...We're not kidding.
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Val
"Jerry Avins" <j...@ieee.org> wrote in message
news:rrWdnQq608ktc7nV...@rcn.net...
>>> Jerry
>>
>> It would probably work well here in AZ. :-)
>
> True, but how many tomatoes do you grow there? Sun-dried tomatoes are of
> Mediterranean origin.
>
> Jerry
Jerry, are you SO freekin' desperate for argument that you question if
tomatoes are grown in Arizona?
Val
Jerry Avins
Of course tomatoes are grown in Arizona. They are grown in the Negev
also. Do you think it's a crop of long-standing in either place, and
preserved in the same spirit that prairie settlers had root cellars? I
don't. In Spain Portugal, and Italy, tomatoes are subsistence food, not
merely luxury.
Wayne Boatwright
> Val wrote:
>> "Jerry Avins" <j...@ieee.org> wrote in message
>> news:rrWdnQq608ktc7nV...@rcn.net...
>>>>> Jerry
>>>> It would probably work well here in AZ. :-)
>>> True, but how many tomatoes do you grow there? Sun-dried tomatoes are
of
>>> Mediterranean origin.
>>>
>>> Jerry
>>
>> Jerry, are you SO freekin' desperate for argument that you question if
>> tomatoes are grown in Arizona?
>
> Of course tomatoes are grown in Arizona. They are grown in the Negev
> also. Do you think it's a crop of long-standing in either place, and
> preserved in the same spirit that prairie settlers had root cellars? I
> don't. In Spain Portugal, and Italy, tomatoes are subsistence food, not
> merely luxury.
>
> Jerry
And this matters exactly how, Jerry? You're reaching for something but I
don't know what. If I want to make sun-dried tomatoes, do you really think
I care if it was a long-standing crop here? We moved to Arizona in 2000.
Most things that existed or happened here prior to that is of little
consequence or interest to me. Whatever I can buy here or do here now is
what matters to me.
--
Wayne Boatwright
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Friday, 05(V)/09(IX)/08(MMVIII)
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2wks 2dys 2hrs 15mins
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You're not the only one who thinks I
don't know what I'm doing.
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Val
"Wayne Boatwright" <waynebo...@arizona.usa.com> wrote in message
news:Xns9A99DE4DC595Fwa...@69.28.173.184...
So everyone except those in Spain, Portugal and Italy consider tomatoes a
luxury...that doesn't even make sense. All the years I spent growing and
preserving from vegetable and fruit gardens to feed my family were mere
luxury?
Jerry has no point, he's just being Jerry. Why would one have to be a
"prairie settler" to grow and preserve your own food? Senseless yammering
Jerry.
Val
Wayne Boatwright
It shouldn't be long until we move from our covered wagon into our first
real log cabin. Of course, it may be difficult, since there are few
"logs" available in the Arizona desert.
--
Wayne Boatwright
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Friday, 05(V)/09(IX)/08(MMVIII)
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If you associate with the wise, you
will become wise.
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Val
> It shouldn't be long until we move from our covered wagon into our first
> real log cabin. Of course, it may be difficult, since there are few
> "logs" available in the Arizona desert.
Up here in the NW Territory we have an abundance of logs but I am somewhat
morose about the lack of native wild tomatoes for a luxury sustenance.
Perhaps you should try adobe as a viable building material, Wayne. Hope you
and the family are able to vacate the wagon soon. But, for gawd sakes hide
your sun-dried tomatoes...the newly arrived settlers will be 'afeered' they
made a wrong turn and ended up in PORTUGAL!!!
Val
Jerry Avins
Do you dry your tomatoes in the sun? Protected from the local fauna? In
Portugal, someone sits over them all day chasing flies away. It's a
tradition (unlike sushi, which was only street food until the 1960s).
Whatever you do is AZ, it's not what I would have called a tradition
there. Maybe I was mistaken; I don't know what the early ranchers grew
in their gardens or how they stored their produce.
None of that speaks to my question, which was about some people calling
oven-dried tomatoes sun dried. Do you dry tomatoes? In the sun? What do
you call them?
Jerry Avins
As far as I know, prairie settlers made the most use of root cellars
west of the Mississippi, Finding a way to have vegetables through the
winter was not a trivial need. The invention and distribution of means
for home canning was one of technology's important contributions.
Val
> None of that speaks to my question, which was about some people calling
> oven-dried tomatoes sun dried. Do you dry tomatoes? In the sun? What do
> you call them?
>
Do you "CAN" food in glass jars, Jerry? What do you call that?
Val
Jerry Avins
Colloquialism; holdover. Cans sealed (sometimes imperfectly with deadly
effect) in factories came first. The means to do it at home came later,
but the name stuck. We drink out of plastic glasses. Most eyeglasses are
plastic nowadays.
We need a name. "Dried" is good enough. Why "sun dried" when it isn't?
Val
>
> None of that speaks to my question, which was about some people calling
> oven-dried tomatoes sun dried.
We were not commenting on your convoluted question of 'sun-dried' semantics
(although many of the commercially prepared and labeled 'sun-dried' tomatoes
are dried in commercial ovens, this tidbit of information should have you
pounding on the doors of commercial operations to blast your way in to
debate about truth in advertising) but more about your "what the hell is he
talking about" blathering..........let us review;
Wayne's AZ tomatoes.......
"how many tomatoes do you grow there? Sun-dried tomatoes are of
Mediterranean origin."
after pointing out that tomatoes DO in fact grow in AZ....
"They are grown in the Negev
also. Do you think it's a crop of long-standing in either place, and
preserved in the same spirit that prairie settlers had root cellars? I
don't. In Spain Portugal, and Italy, tomatoes are subsistence food, not
merely luxury."
no idea where this comment fits into whether to call the end product sun or
oven dried....
"As far as I know, prairie settlers made the most use of root cellars
west of the Mississippi, Finding a way to have vegetables through the
winter was not a trivial need. The invention and distribution of means
for home canning was one of technology's important contributions."
Have you been licking the lead solder used in your CANNING endeavors, Jerry?
Val
Gary
I often can food myself but in my case it usually means the food has gone
bad and I "can it"....into the trash CAN!
LOL over this thread. ;)
First of all, I need a new calendar darnit. Mine doesn't mention May 10
being National Nit-Pick Jerry(tm) Day. heheh
I also had a laugh with the original post/recipe for sun-dried
tomatoes...then he proceeded to tell us to use the oven. He did mention
using the sun at the end though, so I'll grant him that. As Jerry suggested
though, "dried tomatoes" would be sufficient for a description that uses 2
methods.
Speaking of oven drying food... I have a gas stove with pilot light.
Luckily, my oven stays just the right temperature to OVEN dry vegetables or
homegrown herbs and spices. It's also the perfect temp to make home-made
yogurt overnight.
Val
"Gary" <g.ma...@worldnet.att.net> wrote in message
news:4825EE63...@worldnet.att.net...
> Speaking of oven drying food... I have a gas stove with pilot light.
> Luckily, my oven stays just the right temperature to OVEN dry vegetables
> or
> homegrown herbs and spices. It's also the perfect temp to make home-made
> yogurt overnight.
It's very hard to find a new gas oven with a pilot light.....believe me I
tried. I miss my old oven with the pilot light. Made a marvelous proofing
cupboard for raising bread, wonderful boot dryer, herb and flower dryer,
curing Cub Scout paper mache` projects, endless practical uses.......such a
handy thing to have, I miss it. *sigh*
Val
Val
> Colloquialism; holdover. but the name stuck.
And this wouldn't apply to sun-dried tomatoes? Keep right on circling Jerry,
you're about to trample yourself.
Val
Jerry Avins
Look, have it any way you want, but answer: I dry mushrooms in a sieve
in the refrigerator. They look a bit like freeze dried. Should I call
them that when just "dried" is descriptive and "refrigerator dried" is
needlessly long?
Joseph Littleshoes
While you and your ilk on the other hand are demonstrating a serious
social maladroitness usually associated with adolescents and a
correspondingly shocking lack of comprehension of this group.
Fortunately these things come with mail filters which are very effective
in dealing with such adolescent boors as yourself.
And just FYI you might, if you have any greater interest in cooking than
in rude, null content verbiage and typical Internet 'flaming' to read
the google archives for this group, where in you will find a wealth of
contributions to this group by Mr. Avins that makes your childish
attempts at slander even worse than they might appear to a new reader of
this group.
Have a nice day:)
--
JL
Jerry Avins
> Val wrote:
>> "Jerry Avins" <j...@ieee.org> wrote in message
>> news:Oc2dndB0vYsyTrjV...@rcn.net...
>>> None of that speaks to my question, which was about some people calling
>>> oven-dried tomatoes sun dried. Do you dry tomatoes? In the sun? What do
>>> you call them?
>>>
>> Do you "CAN" food in glass jars, Jerry? What do you call that?
>
> I often can food myself but in my case it usually means the food has gone
> bad and I "can it"....into the trash CAN!
When the harvest is plentiful and vegetables are cheap, I eat what I
can, and what I can't, I can.
> LOL over this thread. ;)
Ya!
> First of all, I need a new calendar darnit. Mine doesn't mention May 10
> being National Nit-Pick Jerry(tm) Day. heheh
>
> I also had a laugh with the original post/recipe for sun-dried
> tomatoes...then he proceeded to tell us to use the oven. He did mention
> using the sun at the end though, so I'll grant him that. As Jerry suggested
> though, "dried tomatoes" would be sufficient for a description that uses 2
> methods.
>
> Speaking of oven drying food... I have a gas stove with pilot light.
> Luckily, my oven stays just the right temperature to OVEN dry vegetables or
> homegrown herbs and spices. It's also the perfect temp to make home-made
> yogurt overnight.
My oven has a two-step pilot. A small one is lit all the time. When the
oven is on turned it lights a larger one and the main gas comes on when
that heats the sensor enough. Since the oven isn't warm enough for the
uses you describe, I do them (also rise dough) in the drum of my gas
dryer. Only once did we forget to pull the plug!
Jerry Avins
I'm with you on that (despite your recent ill humor :-) ). I've kept my
gas dryer going since 1962 despite "official" parts not being available.
Wayne Boatwright
LOL! You're right, adobe it will probably be. :-)
--
Wayne Boatwright
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Saturday, 05(V)/10(X)/08(MMVIII)
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Countdown till Memorial Day
2wks 1dys 7hrs 25mins
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Diplomacy - the art of letting someone
have your way.
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Wayne Boatwright
I have dried tomatoes in the sun between panels of window screens. I never
said it was a tradition, it's just what I do.
I also sun dry thin slices of oranges, lemons, and limes.
> None of that speaks to my question, which was about some people calling
> oven-dried tomatoes sun dried. Do you dry tomatoes? In the sun? What do
> you call them?
Mine are dried in the sun. I'm sure there are commercially dried tomatoes
that are not dried in the sun, but are probably called that anyway.
--
Wayne Boatwright
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Saturday, 05(V)/10(X)/08(MMVIII)
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Countdown till Memorial Day
Wayne Boatwright
I answered Jerry in a truthful manner. I do dry tomatoes and other things
in the sun, so they are therefore called sun-dried. It's not pretention,
but fact. Everyone's nit-picking, including yours, over this is just silly
and boring.
--
Wayne Boatwright
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Saturday, 05(V)/10(X)/08(MMVIII)
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2wks 1dys 7hrs 20mins
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Even bad books are books, and
therefore sacred. --Gunther Grass
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Wayne Boatwright
You'd like our clothes dryer then. It has a removable stationary rack for
drying flat goods, shoes, etc., and ideal if you wanted to dry food, herbs,
etc.
--
Wayne Boatwright
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Saturday, 05(V)/10(X)/08(MMVIII)
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Countdown till Memorial Day
2wks 1dys 7hrs 15mins
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It's not hard to meet expenses,
they're everywhere!
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Jerry Avins
Joseph,
Thanks for the intent of your post, but I don't think Val is flaming me.
I'm not going to stay with this subject much longer, but Val is as
entitled to work off steam with "sun dried" instead of "dried" as I am
railing against "crispy" replacing "crisp".
Joseph Littleshoes
> Joseph Littleshoes wrote:
>
>> Val wrote:
>>
>>> "Jerry Avins" <j...@ieee.org> wrote in message
>>> news:SOadnYQbXskYQrjV...@rcn.net...
>>>
>>>> Colloquialism; holdover. but the name stuck.
>>>
>>>
>>>
>>> And this wouldn't apply to sun-dried tomatoes? Keep right on circling
>>> Jerry, you're about to trample yourself.
>>>
>>> Val
>>>
>>
>>
>> While you and your ilk on the other hand are demonstrating a serious
>> social maladroitness usually associated with adolescents and a
>> correspondingly shocking lack of comprehension of this group.
>>
>> Fortunately these things come with mail filters which are very
>> effective in dealing with such adolescent boors as yourself.
>>
>> And just FYI you might, if you have any greater interest in cooking
>> than in rude, null content verbiage and typical Internet 'flaming' to
>> read the google archives for this group, where in you will find a
>> wealth of contributions to this group by Mr. Avins that makes your
>> childish attempts at slander even worse than they might appear to a
>> new reader of this group.
>>
>> Have a nice day:)
>
>
> Joseph,
>
> Thanks for the intent of your post, but I don't think Val is flaming me.
mmmhmmm....perhaps a slow saute?
> I'm not going to stay with this subject much longer, but Val is as
> entitled to work off steam with "sun dried" instead of "dried" as I am
> railing against "crispy" replacing "crisp".
I had my sense of humor surgically removed:)
--
JL
>
> Jerry
Wayne Boatwright
Dried, sun-dried, crisp, and crispy and all recognized words in most any
dictionary. I just don't get what the problem is. Use/say what you like,
and let others do the same.
--
Wayne Boatwright
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Saturday, 05(V)/10(X)/08(MMVIII)
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2wks 1dys 1hrs 15mins
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Are cats supposed to thump when you
dry 'em in the dryer?
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Wayne Boatwright
Perhaps you should have it re-implanted. :-)
--
Wayne Boatwright
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Saturday, 05(V)/10(X)/08(MMVIII)
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2wks 1dys 1hrs 5mins
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All men think all men mortal, but
themselves. - Edward Young
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Jerry Avins
Have you looked up crispy? Most dictionaries I looked in don't have it.
The one that did listed it as a Kellogg trademark. The beauty of the
word is that it doesn't mean anything. I can advertise crispy boiled
noodles and nobody can call me a liar. I can legally put "Crispy Cereal"
on a menu and serve mush.
"Creme" is another menu weasel word. There is no requirement that it
have anything to do with cream, and it usually doesn't. Of course, you
can put those two together, distort the spelling a bit more, and have
Krispy Kreme. LOL!
Wayne Boatwright
Yes, I did, AAMF. Merriam-Webster online lists the following.
Particularly note the 2nd meaning:
Main Entry: crispy
Pronunciation: \'kris-pe\
Function: adjective
Inflected Form(s): crisp·i·er; crisp·i·est
Date: 14th century
1 : crisp 1 <crispy hair>
2 : appealingly crunchy : crisp <crispy fried chicken>
— crisp·i·ness noun
> "Creme" is another menu weasel word. There is no requirement that it
> have anything to do with cream, and it usually doesn't. Of course, you
> can put those two together, distort the spelling a bit more, and have
> Krispy Kreme. LOL!
Funny!
> Jerry
I'm not trying to throw barbs at you, Jerry, but both "crispy" and "sun-
dried" are generally accepted terms. I will be the first to admit that
they are often misused or misrepresented.
Best regards...
--
Wayne Boatwright
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Sunday, 05(V)/11(XI)/08(MMVIII)
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Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 14hrs 20mins
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'Patriotism is the virtue of the
vicious' - Oscar Wilde
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Roberta
"Joseph Littleshoes" <jpst...@isp.com> wrote in message
news:482608C3...@isp.com...
Hear, Hear Joseph!!!..... couldn't have said it better myself!!
What IS it with some people that they seem to run around sneering and
sniping and making enemies wherever they go? Personally, I have found that
Mr. Avins (Jerry) is a fount of information, and although I may not always
agree 100% with what he has to say, I have learnt a lot from him and others
on this wonderful newsgroup.
Cheers to all of you all over the globe, from me here in Western Australia!
:o)
~Roberta~
Gary
>
> Cheers to all of you all over the globe, from me here in Western Australia!
> :o)
Western Australia! Welcome Roberta, and tell us a cooking story (or cooking
tip) from your part of the world. :-D
Gary (I live in USA - by the coast in Virginia)
Roberta
generally dry summers, and the climate here is bordering on semi-arid, so is
ideal for air drying fruit etc.
Well, keeping (kind of) on topic, my husband, about 15 years ago, made an
outdoor tomato and fruit drying "contraption" ("the contraption" is what we
call it). He is one who always tries to re-use materials he has on hand,
and "the contraption" was constructed from an obsolete metal box thing which
had contained electronic gear in a telephone exchange.
Anyway, he took this box, and removed the door at one end, and replaced this
with a perspex door to allow light in. He also removed the metal top and
replaced this with some perspex he had laying around in his shed (he made
this so that it sat slightly proud of the top, to encourage air flow). In
the bottom he drilled some large holes to encourage good air flow through
"the contraption". He made metal runners to fix on the inside of the box,
We had a number of cake-drying racks which could be slid into the box onto
these runners. Then he made a metal stand on which to rest the whole
contraption, so that it was possible to place stuff into this device without
bending down.
Oh yes....... I almost forgot...... as we have a major fly problem here in
Western Australia, he lined the bottom with the air holes in with fly wire
and also made a flywired frame which fitted beneath the top perspex, so the
bugs couldn't get at our drying food!!
After that he thought that he should put wheels on "the contraption", so
that it could be wheeled around the garden to catch the maximum sun-beams!
So..... then, to encourage more heat build-up he painted "the contraption"
matte black,... and between the bottom of "the contraption" and the frame
upon which it stands, he thought he should construct a "baffle" of some kind
to encourage more rapid & stronger air flow through the drying food. The
baffle he made out of a piece of black wind-break cloth.... that plastic
shiny stuff which is more dense than shade cloth.
So, there we have it.... a big ugly thing, nearly 6 feet high, painted matte
black, which can be wheeled anywhere you want to catch the sun! (yes, even,
into the front garden!). We have used it successfully to dry all kinds of
food.... home-grown tomatoes, figs, nectarines, mangoes, etc. etc..
I hate to think what "the contraption" cost in terms of time and effort,
(unable to be calculated, but if I was asked to give a ball-park figure
probably more than about $1,500 AUD.....lol :o), but the materials cost
nothing....
When we had to move from our 10 acres of land back into the suburbs a 6
years ago, "the contraption" came with us!!... and there it stands, an
object of mystery to newcomers to our garden. But thanks to the wheels I
can hide it discreetly behind an attractive trellis screen when necessary.
Oh..... and as if all of the above is not enough, here's my tip for dried
tomatoes (oven or sun-dried). When you place the tomatoes on the rack
before drying, sprinkle them (lightly) with salt. Then when they are ready,
place them in clean glass jars, fresh chips of garlic cloves and sprinkles
of oregano. Cover the lot with olive oil. Delicious!, when added to
salads, pizza etc.
In contrast to all of the above, we have friends, who regularly dry small
home-grown cherry tomatoes up on their roof-deck, using one of those
polystyrene vegetable crates that greengrocers use. They have lined this
with foil and place the tomatoes on that, and cover the box with a sheet of
glass and place it in the sun. They use a brick to prop up the box to catch
the maximum sunshine. That also works very well!
So there you have it...... an elaborate versus a very simple way that you
can achieve kind of a similar result!
Cheers!
~Roberta~
"Gary" <g.ma...@worldnet.att.net> wrote in message
news:482E1DCE...@worldnet.att.net...
Joseph Littleshoes
> "Joseph Littleshoes" wrote:
>>
>>And just FYI you might, if you have any greater interest in cooking than
>>in rude, null content verbiage and typical Internet 'flaming' to read the
>>google archives for this group, where in you will find a wealth of
>>contributions to this group by Mr. Avins that makes your childish attempts
>>at slander even worse than they might appear to a new reader of this
>>group.
>>
>>Have a nice day:)
>>--
>>JL
>
>
> Hear, Hear Joseph!!!..... couldn't have said it better myself!!
>
Thank you for the thought, but i probly could have said it better
myself! im afraid i got a little too miffed at what i perceived as an
arrogant newcomer 'dissing' a person whose contributions not only to
this group but also whose private advice to me personally i admire.
> What IS it with some people that they seem to run around sneering and
> sniping and making enemies wherever they go?
As a phenomena it is very common on the net, but i think i went too far
too quickly in my assessment of "Val's" statements, looking back on it i
can see how "Val's" statement that i responded to rather harshly could
have been meant jokingly, thus my later comment about having my sense of
humor "surgically removed."
--
JL
>
> ~Roberta~
>
>
Jan :)
> Gary (I live in USA - by the coast in Virginia)
Really!! I live about 30 minutes sw of Manassas. Fancy meeting you here!
:o)
Jan :)
Jan :)
"Roberta" <rbag...@midwest.com.au> wrote in message
news:pr6dnVvV4Kv_t7PV...@westnet.com.au...
>
> In contrast to all of the above, we have friends, who regularly dry small
> home-grown cherry tomatoes up on their roof-deck, using one of those
> polystyrene vegetable crates that greengrocers use. They have lined this
> with foil and place the tomatoes on that, and cover the box with a sheet
> of glass and place it in the sun. They use a brick to prop up the box to
> catch the maximum sunshine. That also works very well!
>
> So there you have it...... an elaborate versus a very simple way that you
> can achieve kind of a similar result!
My grandfather used to sun dry apricots, apples, peaches, figs, tomatoes,
peppers and all sorts of other fruits and vegetables from their trees and
garden, up on their garage roof. They lived in San Diego at the time and
had lots of warm sun in the summer. He had a book that explained how to
prepare them for drying and storage. They always had lots of good stuff to
use during the winter months. I have often used the oven to make jerky and
other types of dried stuff, but, have not had much luck with veggies. I am
looking to get a dehydrator for a lot of the great local summer produce in
this area.
Jan :)
Jan :)
"Val" <ya-...@yabetcha.com> wrote in message
news:12104504...@bubbleator.drizzle.com...
Me too. I have tried for many years to find an over with a pilot light and
so far have not found one. All are electronic igniters.
Jan :)
Joan F (MI)
oven door. When it goes out it's a bitch to light.
Jan :)
"Joan F (MI)" <jjf...@removethisameritech.net> wrote in message
news:luCdnaif6Nke_K3V...@giganews.com...
> Mine has one, it's a bottom of the line stove, no clock, no window in the
> oven door. When it goes out it's a bitch to light.
Yeah.....most all of them are, almost as bad as the pilot light on the
waterheater. :-) What make is your stove? Is is fairly new?
Jan :)
>
Gary
Yeah Jan,
You had mentioned before that you live in northern Virginia....a good 3-4
hours away but still in the same state. I mostly grew up in the Washington
DC area but moved here to Virginia Beach in 1973.
Us Virginians need to stick together! :-D
Where I live here is exactly one mile from the oceanfront. Actually, my
entire life is no more than one mile from the oceanfront...my work, my
shopping, my bike riding, my running, etc, etc. I'm definitely an old beach
kid! :)
Gary
>
> Well, keeping (kind of) on topic, my husband, about 15 years ago, made an
> outdoor tomato and fruit drying "contraption" ("the contraption" is what we
> call it).
What an interesting story! Thanks for taking the time to write it. I'd love
to see a picture of "the contraption" sometime. Maybe you could post a pic
on tinypics.com or some binary group. ????
Gary
>
> "Val" wrote:
> > It's very hard to find a new gas oven with a pilot light.....believe me I
> > tried. I miss my old oven with the pilot light. Made a marvelous proofing
> > cupboard for raising bread, wonderful boot dryer, herb and flower dryer,
> > curing Cub Scout paper mache` projects, endless practical uses.......such
> > a handy thing to have, I miss it. *sigh*
>
> Me too. I have tried for many years to find an over with a pilot light and
> so far have not found one. All are electronic igniters.
I've lived in this apartment for 20 years now so i have the old
appliances...ie- stove with pilot lights. About 15 years ago, they offered
me a new kitchen....cabinets and all. I opted to keep my old stuff and let
me paint my cabinets white. In this neighborhood there are 400 apartments.
I'm one of the very few that still have the old stuff.
Also....of the 400 apartments here, there's only one lady left that's lived
here longer than me. I'm determined to hold out until she leaves (or dies)
so I can claim top-renter status. hahahaha
Joan F (MI)
mushroom like burners that shot the gas outward so that it went around
instead of up into small pans, I hated it so I went and got this cheap one
instead.
Jerry Avins
Is your oven floor easily removable? Mine is, and I lift it our to light
the pilot when I don't feel like lying on the floor.
Jerry, resolutely bottom posting.
Joan F (MI)
there is not much room between the stove and the floating counter so I
access the oven as little as possible. Put things in, take them out, forget
it till next time. It has never been cleaned but then I haven't cooked many
drippy things in it. I doubt the floor is removable as it is cheaply
constructed.
Jerry Avins
Oven floors that lift out often have two slots near the front with
doohickuses that slide in them. When they are slid to the rear, the
front of the floor can rise. Pins at the back of the floor suspend it by
fitting into holes in the back wall.
Jerry