One thing to go!

[Leonard Blaisdell]

Tomorrow, I'll only have one thing to do, score and bake the ham.
My wife made the potato salad today. I can't remember the last time she
has done that. I apologize for the olives to some. ;)

<https://postimg.cc/ThfgxVQN>

Dammit! I forgot that I'll have to carve the ham. My struggles continue,
day after day.

leo

[itsjoan...@webtv.net]

Or you could put in the oven on a v.e.r.y. low temperature and let it cook overnight
and ready to slice tomorrow.

[Leonard Blaisdell]

On 2023-04-09, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:

> Or you could put in the oven on a v.e.r.y. low temperature and let it cook overnight
> and ready to slice tomorrow.

Yeah, I could, but I don't like my oven running overnight. I'm all askeert!
;)

[dsi1]

Make sure you sharpen your knife first. This morning I made pancakes. Sometimes you just gotta have pancakes.

https://photos.app.goo.gl/Q34DQdjX7fikM6UK7

[Leonard Blaisdell]

On 2023-04-09, dsi1 <dsi...@hawaiiantel.net> wrote:

> Make sure you sharpen your knife first. This morning I made pancakes. Sometimes you just gotta have pancakes.

> https://photos.app.goo.gl/Q34DQdjX7fikM6UK7

Your pancakes look delicious.
One thing that Sheldon and I agreed upon was on keeping knives sharp. I
bought a set of Henckel's in 1987 and have honed each after every use.
They're nearly as sharp as the day I bought them. All it takes is the
routine of about eight swipes on the hone after every use. Ten seconds
max. I hate dull knives, and they're somewhat dangerous.
I just have to get up by Noon. If I see Cindy or Gary post tonight, I'm
screwed. ;)
Happy Easter!

[dsi1]

You're a precision kind of guy. Perhaps you worked in a field that required a high degree of precision and accuracy. Well, either that or you're OCD i.e., honing knives calms you down. Good luck in avoiding the posters of rfc. May the Bunny of Easter smile upon you and protect you - it could happen!

[Gary]

I never tried this but I have read methods of cooking ham overnight:
Put ham in the oven in the evening, bring up to *some* temperature then
turn off the oven and let cook overnight - just don't open the oven door
until morning.

[Bruce]

I agree with Leo that this could be a complicated attempt at
committing suicide.

[Gary]

Leo, you posted this at 2am (Eastern). I got up this morning at 2:30am. LOL

You stayed up late and, as always, I got up too early. OH well.

Happy Easter to you too.

[Bruce]

On Sun, 9 Apr 2023 07:17:05 -0400, Gary <g.ma...@att.net> wrote:

>On 4/9/2023 1:57 AM, Leonard Blaisdell wrote:
>> On 2023-04-09, dsi1 <dsi...@hawaiiantel.net> wrote:
>>
>>> Make sure you sharpen your knife first. This morning I made pancakes. Sometimes you just gotta have pancakes.
>>
>>> https://photos.app.goo.gl/Q34DQdjX7fikM6UK7
>>
>>
>> Your pancakes look delicious.
>> One thing that Sheldon and I agreed upon was on keeping knives sharp. I
>> bought a set of Henckel's in 1987 and have honed each after every use.
>> They're nearly as sharp as the day I bought them. All it takes is the
>> routine of about eight swipes on the hone after every use. Ten seconds
>> max. I hate dull knives, and they're somewhat dangerous.
>> I just have to get up by Noon. If I see Cindy or Gary post tonight, I'm
>> screwed. ;)
>> Happy Easter!
>
>Leo, you posted this at 2am (Eastern). I got up this morning at 2:30am. LOL

How many hours do you sleep per day, on average?

[Dave Smith]

That sounds like a recipe for food poisoning.

[itsjoan...@webtv.net]

Thank you.

I guess he thinks that cooling oven is somehow going to reach the interior
of the ham and magically cook it. Ham is a dense food and bringing the meat
up to *some* temperature then turning off the oven and letting it 'cook' overnight
sounds like a good way of getting food poisoning.

[Dave Smith]

Meats carry their own bacteria. The curing process extends the shelf
life but they are usually kept cool. The heat in the oven might be
high enough to kill the bacteria on and near the surface, but it only
takes a few survivors to start multiplying and a slightly warm oven out
them in the temperature range for mass reproduction.

I feel differently about inanimate items like dishes and glassware. When
I used to make jam I would wash the jars and then put them on a rack in
the oven and crank up the heat to sterilize. Then I would turn off the
oven and keep the door closed. I figured the extreme heat had killed
whatever organisms may have been present and they were not likely to get
contaminated in there. Actual food is another matter.

[Ed P]

Most hams are pre-cooked, just need heating. As long as over 140 should
be OK. Cured ham would need no heat.

I'd be more concerned about drying it out from too much heat.

[Cindy Hamilton]

On 2023-04-09, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:

> On Sunday, April 9, 2023 at 8:30:48 AM UTC-5, Dave Smith wrote:
>>
>> On 2023-04-09 6:32 a.m., Gary wrote:
>> >
>> > I never tried this but I have read methods of cooking ham overnight:
>> > Put ham in the oven in the evening, bring up to *some* temperature then
>> > turn off the oven and let cook overnight - just don't open the oven door
>> > until morning.
>> >
>> >
>> That sounds like a recipe for food poisoning.
>>
> Thank you.
>
> I guess he thinks that cooling oven is somehow going to reach the interior
> of the ham and magically cook it.

Most hams are already cooked.* Of course, that doesn't mean you can't
get food poisoning from mishandling it. No more than two hours inside
the zone 40 F to 140 F.**

*Except, of course, for Sheldon's favorite uncured ham and for country
ham, which is so salty that anything would be hard-pressed to survive
in it.

**Yes, your granny did all kinds of things that we now consider to be
unsafe, and lived to tell the tale. I value my life a little more
highly.

--
Cindy Hamilton

[Graham]

I take the hot jars out of the oven and immediately fill them with the
boiling jam. Totally unnecessary to "process" the full jars afterwards.

[Dave Smith]

On 2023-04-09 12:24 p.m., Cindy Hamilton wrote:
> On 2023-04-09, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>> On Sunday, April 9, 2023 at 8:30:48 AM UTC-5, Dave Smith wrote:
>>>
>>> On 2023-04-09 6:32 a.m., Gary wrote:
>>>>
>>>> I never tried this but I have read methods of cooking ham overnight:
>>>> Put ham in the oven in the evening, bring up to *some* temperature then
>>>> turn off the oven and let cook overnight - just don't open the oven door
>>>> until morning.
>>>>
>>>>
>>> That sounds like a recipe for food poisoning.
>>>
>> Thank you.
>>
>> I guess he thinks that cooling oven is somehow going to reach the interior
>> of the ham and magically cook it.
>
> Most hams are already cooked.* Of course, that doesn't mean you can't
> get food poisoning from mishandling it. No more than two hours inside
> the zone 40 F to 140 F.**

That method would leave it in that danger zone a lot longer than that.

>
> *Except, of course, for Sheldon's favorite uncured ham and for country
> ham, which is so salty that anything would be hard-pressed to survive
> in it.

Prosciutto is like that. I is covered in salt for a few weeks. It is
uncooked and edible for months.

>

[itsjoan...@webtv.net]

On Sunday, April 9, 2023 at 10:39:16 AM UTC-5, Dave Smith wrote:
>
> On 2023-04-09 11:28 a.m., itsjoan...@webtv.net wrote:
> >
> > I guess he thinks that cooling oven is somehow going to reach the interior
> > of the ham and magically cook it. Ham is a dense food and bringing the meat
> > up to *some* temperature then turning off the oven and letting it 'cook' overnight
> > sounds like a good way of getting food poisoning.
> >

> I feel differently about inanimate items like dishes and glassware. When
> I used to make jam I would wash the jars and then put them on a rack in
> the oven and crank up the heat to sterilize. Then I would turn off the
> oven and keep the door closed. I figured the extreme heat had killed
> whatever organisms may have been present and they were not likely to get
> contaminated in there. Actual food is another matter.
>

I've heard of people doing that or running their jars through the dishwasher
and then letting them cool with the door closed. My mother always just
boiled her jars for what seemed like an eternity as we didn't have a dishwasher.

[Dave Smith]

When I started making jams I used tp boil them. It had it's advantages
because you could take them out of the boiling water and add the freshly
cooked hot jam and not worry about the jars breaking. However, I
usually needed more jars than I had room for in the sterilizing pot and
I didn't want to add more cold jars to hot water. I have a lot more room
in the oven. The lids were done in boiling water. The jars only need a
short time in boiling water.

[Gary]

6.5 per day works best for me and doesn't have to be all at once.