Sunbeam Cooker Crocker Fryer
HerbaTherapy
22 years ago
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orchidgirl_2006
18 years agor2bon
17 years agoRelated Discussions
sunbeam cooker crocker fryer
Comments (0)Does anyone know where to get parts for cooker with analog controls for temp. my stoneware insert is cracked and I would like to replace it. It is about 30 years old and one of the best appliances that I have both because of the versatility. Mare...See MoreJust curious - what is your oldest, working appliance?
Comments (64)There's a clock in a stove in a house that burned in a canyon near us; the burn was 15 years ago at least and the house is gone but the clock still works .... can that have honorary mention? I don't know how old it is though.... We fight with a half propane-half -geez I dunno, kerosene? - that part is gone -- range that predates 1950 every summer. Parents' waffle iron from the 40's still works. I want it but my mother gets very offended when I ask for it. Her grandkids will be too old to enjoy waffles soon.... I have a hand-held beater from the 60's. Love that thing. It's turquoise - what more could you want? It wont work unless you wear an apron. :)...See MoreNew Recipe Review - April 2010
Comments (40)I'm glad I read through the whole string first -- mine is the same as fearlessm's! We loved it, too. I'm going to post it here for everyone's convenience, and also to note that Bittman said (not that anyone here needs permission!) to vary it as desired: rice, couscous, quinoa instead of bulgar; cilantro (ick) instead of parsley; other dried fruits instead of apricots, etc. I'll also submit another really good new one we loved this month. Both of these will be on the menu often. I used figs because I was low on apricots, and I increased the amount of tomatoes. I used six or more thighs, but only used about 1 1/2 times the other ingredients, which was PLENTY. Chickpea Tagine With Chicken and Apricots The Minimalist: An Expedited Tagine (NYT April 14, 2010) Time: About 45 minutes Yield: 4 servings. 2 tablespoons olive oil 4 skinless chicken thighs 1 large onion, chopped 1 tablespoon minced garlic 1 teaspoon minced fresh ginger 1 1/2 teaspoons ground coriander 1 tablespoon ground cumin 1 1/2 teaspoons ground cinnamon 1/2 cup chopped dried apricots (or figs, or any dried fruit) 1 cup (I like more) chopped tomato (fresh or canned or boxed, with juice) 2 cups cooked or canned chickpeas, drained, with the liquid reserved 1 to 2 cups chicken or other stock, bean liquid, or water, or more as needed 1/2 cup bulgur (or couscous, rice, etc.) Salt and freshly ground black pepper 1/2 cup chopped fresh parsley, for garnish. 1. Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan. 2. Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper. 3. Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls (I didn't; just all in one big bowl. It's not too runny to eat on plates) garnished with parsley. *** This salad tastes fantastic, looks very colorful, and keeps really well. It would be great for a potluck. Recipe said it's best room temperature, but I loved the leftovers cold at least as much. It was reprinted in the Columbus Dispatch in January, I think, from Mustard Seed Market &Cafe Natural Foods Cookbook by Bev Shaffer. Wheat berry salad with curry vinaigrette Ingredients for the Curry Vinaigrette: 5 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 tablespoon curry powder 1 tablespoon. packed freshly grated ginger (about a 1-inch piece grated) 1 large garlic clove, minced or pressed 1 teaspoon sea salt Freshly ground black pepper to taste 1/2 cup extra virgin olive oil Ingredients for the Wheat Berry Salad: 8 cups water 1 1/2 cups whole-grain wheat berries 3 teaspoons red wine vinegar 1 lb. red beets, washed, stems and roots cut off 1 tablespoon extra virgin olive oil Sea salt Freshly ground black pepper 1 cup finely diced red onion 4 celery stalks, cut in 1/4-inch thick slices 1/2 cup dried cranberries or dried tart cherries 1/2 teaspoon. ground cinnamon 1/2 cup toasted, coarsely chopped pecans Directions for the Curry Vinaigrette: In a small bowl, whisk together the lemon juice, vinegar, curry powder, ginger, garlic, salt and pepper. Add the oil in a slow steady stream, whisking to blend and form an emulsion. Set aside until ready to use. Makes about 1 cup. Directions for the wheat berry salad: In a large saucepan, combine the 8 cups of water with the wheat berries and bring to a boil over high heat. Lower the heat to a simmer and cook uncovered for 35 minutes, until the wheat berries are tender but still chewy. Drain the wheat berries in a colander, then place them into a large bowl. Pour the vinegar over the hot wheat berries and toss, coating evenly. Seat aside to cool to room temperature. Heat the oven to 375 degrees. Halve the beets, cutting them into roughly the same size. Toss with the olive oil, sprinkle with salt and pepper, and place cut side down on a baking pan lined with foil. Roast for 30 to 35 minutes, until soft when pierced with a fork. When the beets are roasted, remove the pan from the oven and set aside just until the beets are cool enough to handle. Using a small paring knife or your fingers, peel the skin off the beets, and then cube the beets into 1/2-inch pieces. Set aside in a glass bowl until ready to use. Toss the onion, celery, dried cranberries or cherries, and cinnamon into the bowl with the wheat berries. Pour the Curry Vinaigrette over the salad, tossing gently to combine. Just before serving, add the pecans and the beets. For best flavor, serve at room temperature. Makes 6 or more servings (It made a LOT more than that)....See Moreappliance survey
Comments (34)Thanks Joann, Okay, this is a REALLY dumb question, but what then is a "food processor" used for? I have seen people use them, even for cookie dough (I think). I guess I don't really pay attention after all, otherwise I'd recall. But yes, a stand mixer. Thanks didn't know what to call the kind that sits on the counter and the bowl spins (or something) on. I recall my Grandma using one when I was a kid. She would also make cake batter in one too if memory serves. I took a look at KA's website and ooh some nice stand mixers ! :) I have to find a place for it to live if I get one. I do plan on putting up a pots and pan rack. I had one in my last home and LOVED it. I see no reason to not put one here in the new place. It would free up lots of cupboard space, but I just like being able to hang up stuff and let it air dry and not have pots "touching" each other and all. I'm weird I guess. Also, I plan to put some kind of slider storage or something to help utilize the vertical space in my one large lower cupboard that clearly has lots of wasted space right now. Then I would have a place for a stand mixer to live :) And then I could make cookies way easier. Not something I really need though :) :) But I LOVE to bring them to potlucks or to get-togethers. I have always had fun experimenting with different flavors and mixtures of chips and such. I once got obsessed with making the "perfect" chocolate chip cookie that suited my tastes (not too sweet, not too rich)... With baking your own I found it fun. Albeit I wasted alot of them when they didn't turn out the way I wanted. But it was fun. Gotta see if I pick up this habit again :) Thanks for the info about mixers. I guess if I were to get one, I practically wouldn't need a hand mixer any more? Or for small jobs are they good to keep around? Also, I guess I could make smashed potatoes as well in the stand mixer? I do find that when I want to make really creamy heavenly mashed potatoes I do find the hand mixer faster and easier. I have also many times made them with the hand masher. I got out of the habit of making them though. It was something I very commonly made when my ex was going thru cancer treatment. I guess we kinda od'd on them after awhile. But I had bought a "ricer" thingee to try but then never got around to trying it before I fell out of the habit. Also, can you use different mixing bowls of different sizes in the mixer stand? Or do mixers come with a bowl i.e. a SS bowl it seems? Or are there bowls that are mated to go with a stand mixer that you buy separately? Right now I do own several different mixing bowls. They're plastic, the kind with the rubber bases and the cool handles to grip it with. Probably not very advanced but you have to understand I've made cookie dough in a Tupperware bowl when I didn't know any better. I also tend to dislike the "feel" and noise of metal bowls. But I guess if one uses only wooden spoons or things like this funky rubber scaper/spatula thing I have I would avoid that? Thanks for answering all my dumb questions. I am very cooking and baking challenged :( Cheers, --jans...See Moresandy_nan
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