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The 50-Plus Room - for

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PersonalFavors said:
I don't use my air fryer for meat. It is the toaster and potato baker. And I have a bad habit of potato chunks getting oil rosemary and salt or other spices and air fried in there. I can imagine messing my oven like that. When this one gets thick enough to be scary [fire hazard] I will get another one.
The 'air' sous vide sounds interesting. Should be fun. It will have advantages different that the water based exactness. If you like the results it will become like art. Anyone can try it but never make the same thing. Just like my burnt oil air fryer. Toast is toast. But a pop tart from my air fryer only comes from my air fryer. hahaha
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I haven't even used my countertop air fryer for meat. I mostly use it for snacks.
 
thør said:
Ours was delivered dented and we're using it until an undamaged one comes in. I don't like it that the cooling fan beneath the cooktop comes on and is very noisy when the front left top burner is turned on. It takes about it minute for the noise to go away. I'm hoping this noise is because it's a damaged unit.
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I had a stove in a house before where the vent would come on automatically. I browsed the net a bit and opened the front panel and disconnected that feature. It just made noise and was blowing back into the room.
 
Lilianna23 said:
I have that in my bathroom. If I ever get to build another house, it will have heated floors throughout. I love stepping put of the shower onto a warm rug!
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If I get to build another house it will be NC. I am going to wish I could have hot water heat and a few zones added for bathroom and kitchen floors. Too far south for gas fired hot water heat. I miss hot water heat. I lived in this one house for a while you could hear and feel the wind blow through it. That boiler in the basement was a monster I named the dragon. It only use 5- 600 gallons? Or I never had to fill all thousand the tank held. That house was so warm sometimes you need to open a window. The only drawback was I baked a few houseplants before I realized I was giving them a slow death.
 
PersonalFavors said:
I wish we were taking turns or fusing in the kitchen.
I used to go crazy making spaghetti gravy with all fresh ingredients. So much work I figured out over time how to make it so it ends up 2 - 4 plates. These winter months are soup. I love chicken. So I have enough stuff for broth before the last soup is completely done. The ham I did today is so I have one last soup bone for this year. I like beans in light ham broth. I need you to make me a stew. Try not to freeze left overs. Even cooking for one I am pretty good about not too much waste. Eat the veggies I cook or don't cook them and the meats are for lunch. The extra I ended up this weekend I will share. In the months of the year I am into making bbq, there never any left. Lucky I have good neighbors and i don't mind sharing. They know when I am cooking so...
I think it was you earlier said you like a man that can cook. I wish the woman in my life did.
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I've gotten to where I want to make almost everything from scratch. I've never used canned or jarred spaghetti sauce. I make my own, often adding in vegetables like grated carrots or zucchini.

I save all my fowl bones to make my own broth. The bones get roasted in the electric roaster then boiled for 3-4 days. I save veggie scraps to put in the broth also. At the end of the boil time, the bones are almost disintegrated and all the marrow has leaked out. My 'witches brew' gets strained and put into freezer bags. Lying flat, they take up less space in the freezer. Some gets saved in smaller bags or in ice cube trays to use for making things like risotto.

I make my own chicken soup. This way I know exactly what's in it and can control the salt content. I'll often make the base with chicken then portion it into containers and freeze for later. Then I can add rice, noodles, or dumplings as I wish.

Stews I make from leftover roast. There's only 2 of us here (and the dog but she doesn't eat that much!)

I like to cook. Since I've been retired, I really enjoy being creative. I'm not a fancy cook. I especially like to bake. I make artisanal breads, cheesecakes, and cookies mostly. I also like making pizzas. I make my own crust dough.

I'm sorry your partner doesn't like to cook with you. I don't have that either and miss it.
 
PersonalFavors said:
I had a stove in a house before where the vent would come on automatically. I browsed the net a bit and opened the front panel and disconnected that feature. It just made noise and was blowing back into the room.
Click to expand...
Good you did that! I rarely turn on the vent on my stove. My kitchen is part of my large greatroom; I don't feel I need it on that often. Only once when I was making steak au poivre did I really need it. By the time I realized, my smoke alarms were going off! 🙃🤣
 
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Lilianna23 said:
I've gotten to where I want to make almost everything from scratch. I've never used canned or jarred spaghetti sauce. I make my own, often adding in vegetables like grated carrots or zucchini.

I save all my fowl bones to make my own broth. The bones get roasted in the electric roaster then boiled for 3-4 days. I save veggie scraps to put in the broth also. At the end of the boil time, the bones are almost disintegrated and all the marrow has leaked out. My 'witches brew' gets strained and put into freezer bags. Lying flat, they take up less space in the freezer. Some gets saved in smaller bags or in ice cube trays to use for making things like risotto.

I make my own chicken soup. This way I know exactly what's in it and can control the salt content. I'll often make the base with chicken then portion it into containers and freeze for later. Then I can add rice, noodles, or dumplings as I wish.

Stews I make from leftover roast. There's only 2 of us here (and the dog but she doesn't eat that much!)

I like to cook. Since I've been retired, I really enjoy being creative. I'm not a fancy cook. I especially like to bake. I make artisanal breads, cheesecakes, and cookies mostly. I also like making pizzas. I make my own crust dough.

I'm sorry your partner doesn't like to cook with you. I don't have that either and miss it.
Click to expand...
I use recipes if I bake. And then its a few cookies and this one crazy magnificent chocolate fudge cake recipe I got in secret. 3rd or 4th generation Pennsylvania Dutch, grandma said it came from the old country. I took pictures of it while no one was looking.
I haven't come up with a name for my broth. I got started to lower the salt and have something that did not taste like everything else. If it wasn't for soup it may have been for gravy. Home for the holidays we have a thing about gravy. Its fun but 3 or 4 of us usually are making gravy. Its not a competition but if we have TK with one gravy we will think we forgot something. There are several Asian markets here. Before the last two or three years the veggies were so cheap I could try anything I could find in my broth. When I cook a chicken it is on the gas grill with a small bin of wood chips. I never recooked the bones for broth. In spaghetti gravy I bake marrow bones or ribs on that gas grill with smoke. Maybe some pork for good measure. Italian grandmothers in Philly always said "its in the bones" when they poured some milk in theirs. Not sure it that is what they meant but I add bones ever since. I slice the tomatoes in half and put the heat up until the skin is crispy. the whole thing goes in the gravy.
I been messing around with stuff in the smoker. Garlic peppers onions. Then let them live with rosemary and such in good olive oil. Tastes really good but does lower the smoke point of the oil. Salt smokes well. The best was simple from a box of Morton large crystals. I sprayed it occasionally with a white cooking sherry when I was using mesquite. Tried again and never recreated it. There are other things I should measure too. Brines marinades and stuff like that. Sometimes things happen only once.

Old people talking about food. If you haven't stumbled over it, this is a fun thread here. I've come up with some flavors looking at spices included in some. Yet to bake the scones. I would like a cinnamon scone.
Search for:

Russ's Restaurant and Recipe Repository​

Then follow one of the messages to the forum. Or just search recipe and all different kinds of recipe forums come up. Its a real rabbit hole. But fun because most people here are nice. And international. So it is interesting too.
 
Lilianna23 said:
Good you did that! I rarely turn on the vent on my stove. My kitchen is part of my large greatroom; I don't feel I need it on that often. Only once when I was making steak au poivre did I really need it. By the time I realized, my smoke alarms were going off! 🙃🤣
Click to expand...
Tales from the kitchen! hahaha
I ran 8" duct out the back in this house. But I rarely use it either. Bacon and fish are cooked outside. I use the grills year round. I made it so they are covered from weather.
 
mpeters said:
Greetings all, I thought I’d try starting a thread for the Litsers who have passed the half-century mark so we’d have a special spot to talk about things that affect us. I hope we’ll find lots of people to post!

Maybe with your first post, a brief intro like so:

I’m mpeters, male, straight, 60 years old. I live in western Washington state. I’m married with four adopted children and work as a high school substitute teacher.

Once you’ve introduced yourself, then go on and talk about what’s on your mind!

In my case, my wife and I haven’t had sex in over 10 years, so I’ve had to handle things myself. I’ve considered trying to find a FWB, but as my students would say, I’ve got no game. I suspect that this kind of arrangement is hard to manage at my age, but I could be wrong. Trying to get something started that I could make work with my schedule would be a challenge too!
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53 year old. From down south. New to this so greetings everyone
 
PersonalFavors said:
I use recipes if I bake. And then its a few cookies and this one crazy magnificent chocolate fudge cake recipe I got in secret. 3rd or 4th generation Pennsylvania Dutch, grandma said it came from the old country. I took pictures of it while no one was looking.
I haven't come up with a name for my broth. I got started to lower the salt and have something that did not taste like everything else. If it wasn't for soup it may have been for gravy. Home for the holidays we have a thing about gravy. Its fun but 3 or 4 of us usually are making gravy. Its not a competition but if we have TK with one gravy we will think we forgot something. There are several Asian markets here. Before the last two or three years the veggies were so cheap I could try anything I could find in my broth. When I cook a chicken it is on the gas grill with a small bin of wood chips. I never recooked the bones for broth. In spaghetti gravy I bake marrow bones or ribs on that gas grill with smoke. Maybe some pork for good measure. Italian grandmothers in Philly always said "its in the bones" when they poured some milk in theirs. Not sure it that is what they meant but I add bones ever since. I slice the tomatoes in half and put the heat up until the skin is crispy. the whole thing goes in the gravy.
I been messing around with stuff in the smoker. Garlic peppers onions. Then let them live with rosemary and such in good olive oil. Tastes really good but does lower the smoke point of the oil. Salt smokes well. The best was simple from a box of Morton large crystals. I sprayed it occasionally with a white cooking sherry when I was using mesquite. Tried again and never recreated it. There are other things I should measure too. Brines marinades and stuff like that. Sometimes things happen only once.

Old people talking about food. If you haven't stumbled over it, this is a fun thread here. I've come up with some flavors looking at spices included in some. Yet to bake the scones. I would like a cinnamon scone.
Search for:

Russ's Restaurant and Recipe Repository​

Then follow one of the messages to the forum. Or just search recipe and all different kinds of recipe forums come up. Its a real rabbit hole. But fun because most people here are nice. And international. So it is interesting too.
Click to expand...
Sometimes lightening only strikes once! I've had that happen. Then I'm left scratching my head...

I'll check it out! I have large bookmarks files on both my phone and my laptop for food. Feeding people is one of my love languages! 🤣🤣🥰

I've made scones and Irish soda bread but have yet been able to create what I remember from visits to Scotland and Ireland.
 
PersonalFavors said:
Tales from the kitchen! hahaha
I ran 8" duct out the back in this house. But I rarely use it either. Bacon and fish are cooked outside. I use the grills year round. I made it so they are covered from weather.
Click to expand...
I was lucky (or maybe not lucky! 🤭) the fire department didn't show up! 🤣🤣🤣
 
AlexBailey said:
I've been in the trades long enough that I'm being hired to replace old and obsolete equipment.... that I originally installed!
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Had that happen to me.. Had to go find a new guy to have the furnace serviced... The guy we had croaked and no one at that company knew anything about the system. Had to find another old guy that could service it. Pain in the ass..
 
Lilianna23 said:
Sometimes lightening only strikes once! I've had that happen. Then I'm left scratching my head...

I'll check it out! I have large bookmarks files on both my phone and my laptop for food. Feeding people is one of my love languages! 🤣🤣🥰

I've made scones and Irish soda bread but have yet been able to create what I remember from visits to Scotland and Ireland.
Click to expand...
I like your love language!
 
Lilianna23 said:
Sometimes lightening only strikes once! I've had that happen. Then I'm left scratching my head...

I'll check it out! I have large bookmarks files on both my phone and my laptop for food. Feeding people is one of my love languages! 🤣🤣🥰

I've made scones and Irish soda bread but have yet been able to create what I remember from visits to Scotland and Ireland.
Click to expand...
I think that the ingredients and environment make a difference.... even humidity will affect the taste of things
 
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