Cooking with Arthritis

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grampata
Member
Posts: 364

Cooking With Arthritis                                   It was the crack of dawn, as tiny breeze rustled the leaves on a mighty oak that engulfed the west side of our old three story farmhouse. My legs straddled the peak of the dormer trimmed in paint peeled gutters. The view is absolutely breath taking. As the sun climbed ever so slowly from its bed, the birds began their morning melody, serenading a musical salad bar, peppered with a delicate assortment of fluttering breakfast selections. I could the almost taste the sweet peppery beacon sizzling in that hot cast iron griddle perched atop a civil war era wood stove. When Maw hollard up for me ta come an eat, I slammed my laptop closed, tucked it under my chin, in one motion scrambled down the spout. Smells good ma! Ya know what day is taday, Their havin that walk-a-long for all the survivors of that crippling disease arthritis. Member that gal who lived down by the creek, Malinda Winner, she’s the one putting it on. “ I’m havin a bad time right now boy. My arthritis is painin me real bad ,you go ahead without me. It says right in her complete illustrated guide to cooking with arthritis, ya got-a keep movin Ma! How bout that drug Enbrel, Fer when ya git them autoimmune diseases, the doc give ya, ain’t it workin. I give em ta Paw, he’s the one that hast ta go out an work in all that pain. He needed them more! Paw has autoinnune diseases too! It shore don’t seem ta bother him too much. If that’s the case Maw you better study up Melinda’s cookbook. She got this way of trickin arthritis , with helpful tips for livin with arthritis without causin yourself a lot extra pain. It will make your life easier maw, With Enbrel and Melinda’s guide to livin better, ya might wanna start feedin the hogs again. That sounds real exciting boy, you better git goin if ya want ta win the walk-a-long, I’ll be just fine here by myself. I went ahead jogin the five miles ta town, I needed to warm up soes I wouldn’t pull a mussel in the walk-a-long, you know how that feels. About half way ta town, I started ta see cars parked along the berm, the closer I got, the more cars I saw they’s was parked on both sides of the road. They’s was parkin in the fields, this Milinda shore knows how ta throw a wingding. They had cookin booths demonstratin how to cook with arthritis, doin your chores with arthritis. Hell you could gitcha a Bed Buddy, when ya feelin poorly. You can put em the freezer or the microwave dependin if your swelled or just sore from arthritis pain. I still don’t see Melinda Winner, when ya git widely known ya git come late and make a grand entrance in one of them helicopters, the kind with the winders all blacked out soes when she pops out you git the whole package at one time. I still don’t see her, Everybody’s linin up ta go. I looked over the crowd ta find a spot that I could make my break-away move, that means to git out ahead of everybody. I gotta win that grand prize for Maw, ya git a mess of assorted bed buddy’s, they’s got something for every pain that ails ya, and a signed copy of Melinda Winner’s A Complete Illustrated Guide to Cooking With Arthritis. Hey lookie, What do we have here, She looks friendly enough . Mornin Maim Are ya fixin ta win this here race. Good morning, and you are she ask. They call me boy. I glad to meet you Boy, I’m Melinda, and you could call me Mindy. Are you fixin to win this walk-a-long. She said. She was so nice I couldn’t help spillin my guts, About Maw missin the race and all. I was half way there, before I realized the race had even started. We talked and talked like two friends sittin in front of the barber shop. She said she had to run, I thought that odd for a walk-a-long, I was a little sad that I gabbed like a school girl at her first sleep over, and most of the walkers already finished the race. I just kinda milled around when I noticed a lot of em was pickin up cups that joggers dropped along the route. The trash bag collection area was located in the parkin lot right next an old truck, that looked a lot like my turnip truck. Just then the door opened and that Mindy, the one from the race said Throw that bag in the back. Are ya walkin , need a ride, jump in front. We had just pulled up to the house and noticed Maw swingin on the porch. That’s when Mindy poped out of the truck introducing herself as Melinda Winner. Imagine the look on my face getin that tidbit down without a swig of grandmaw’s ol fashion sippin wiskey. Maw hung on every word as the hours passed. By the time Paw got home from work, Mindy had a gourmet meal on the table, fit for a king. She gave us a Signed copy of her new book and we all sat on the front porch swaddled in bed budd’ys until the moon settled in the valley. By Thomas Painter ……. Grampata

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"The sore thumb is the one that sticks out."

June 6, 2010 at 11:23 AM Flag Quote & Reply

Chef Ralph
Member
Posts: 256

What an amazing story of true love for Mel and how much you resept her. Great way to discuss what she teaches , lol it was so funny I needed a good luaugh

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Baker Man !

June 6, 2010 at 1:27 PM Flag Quote & Reply

Chef Ralph
Member
Posts: 256

how ya buddy !

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Baker Man !

June 6, 2010 at 1:36 PM Flag Quote & Reply

Sally Loy
Member
Posts: 436

This puts me in a good mood. i SEE WHERE Mel gets her hope for life Kepping us laughing while in pain good job

June 6, 2010 at 1:39 PM Flag Quote & Reply

JessyJ
Member
Posts: 32

you are killing me its like watching a laugh out loud commercial see I can't spell lol great way to tell people its important to take our meds and move always keep moving , lol so FUNNY !

June 6, 2010 at 1:43 PM Flag Quote & Reply

JessyJ
Member
Posts: 32

love all the stories !

June 6, 2010 at 1:43 PM Flag Quote & Reply

Mrs . Chef Ralph
Member
Posts: 215

OK, grampata chef called and said read this one I am just going 2 die laughing. One question do you have a hilbilly accent ? I hope so its cute important messege you got across

June 6, 2010 at 1:47 PM Flag Quote & Reply

mobilegourmet
Site Owner
Posts: 851

I laughed the whole time ! It is a really fun way of helping me get my messege out there . Thank you for helping spread the word through laughter .

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Keep on cooking real memories are made in the kitchen - Melinda Winner

June 6, 2010 at 1:51 PM Flag Quote & Reply

Tweety
Member
Posts: 376

great story it was so funny and it got a great message across. Instead of reading boring ststs I enjoyed a funny story great job now this is the best to date !

June 6, 2010 at 5:12 PM Flag Quote & Reply

Chef T
Member
Posts: 232

very funny stuff buddy ! enjoyed it ! good message

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Midnight Baker

June 6, 2010 at 5:16 PM Flag Quote & Reply

Mark D
Member
Posts: 29

thats so dam funny, maw and pa. I was howling ! agree all the way a great way to get the message across move move and then move some more , lol good one bud

June 6, 2010 at 5:18 PM Flag Quote & Reply

Zoey Linx
Member
Posts: 467

o my gosh you had me laughing. The way you talk like you know the tv show the waltons. Where are you John boy , lol. I agree what a cute way to get the message across. You stories are tops in my book grampata

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ALOHA !

June 7, 2010 at 3:27 PM Flag Quote & Reply

Chef JJ
Member
Posts: 201

WHEE LOVING THIS ONE GRAMPS ! YOU TOOK IT TO A WHOLE NEW LEVEL ! GREAT GREAT GREAT READ MY FRIEND !

June 7, 2010 at 3:35 PM Flag Quote & Reply

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Cooking terms and abbreviations:

c. = cup

T. = tablespoon

tsp. = teaspoon

lb. = pound

lg. = large

Pinch = app. 1/8 of teaspoon

Allemande: one of the four mother sauces. It is an egg-enriched velouté. A velouté is a white stock-based sauce.

Al dente: usually referring to pasta—slight crunch to the bite.

Au jus: the drippings released from meats as they are slow cooked.

Bake: to cook food in the oven, usually with little fat or liquid. Also refers to the cooking of baked goods.

Bard: the process of wrapping meat in a thin layer of fat to retain moisture.

Baste: to pour or spoon liquid over food while cooking.

Béarnaise sauce: an emulsified butter sauce made with egg yolks and clarified butter, seasoned with tarragon, shallots, and vinegar. Usually served with steak.

Béchamel sauce: This is also one of the four mother sauces. It is a white sauce made from a butter and flour roux. There are hundreds of sauces that start with this classic white sauce.

Beurre blanc sauce: a classic French sauce made from a wine and vinegar reduction finished off with butter.

Blanch: to immerse food into boiling water briefly to par cook. The food will then be finished using a second cooking method. This method is also used in the canning process of fruits and vegetables to remove the skins.

Braise: to simmer foods on the stovetop in a very small amount of some form of fat to brown.

Break: usually means a cream sauce has separated during the cooking process.

Butterfly: to cut food in half but not all the way through; when completed, it will resemble a butterfly with open wings and will lay flat on any surface.

Caramelize: to cook food over a fairly high heat until the foods’ natural sugars are fully released, and the food turns caramel in color.

Chiffonade: to roll leafy vegetables and cut into small strips.

Chutney: an Indian condiment made from fresh fruits, vegetables, and spices; usually spicy and sweet.

Confit: usually refers to duck or goose that has been slow cooked in large amounts of fat and stored in the fat until service.

Deglaze: to use liquid to remove the remits of the item cooked in a pan, such as meat, fish, poultry, and vegetables. Wine is usually the first choice for deglazing—some use stocks, broths, and water.

Egg wash: equal parts of water and beaten egg used to brush on baked goods for added color during baking and to seal pastry before baking.

Espagnole: one of the four mother sauces. It is a brown stock-based sauce used to make various other sauces. For example, to make this sauce you could start by using a beef stock and finish with seasonings and slurry.

Fillet: To remove the bones from fish, meat, or poultry.

Ganache: a creamy mixture of melted chocolate and heavy cream used over cakes and desserts.

Julienne: to cut vegetables or any food into small, even strips.

Leaven: the act of rising in baked goods. This usually happens when leavening agents are used such as baking soda, baking powder, potato starch, air, and whipped eggs.

Marinate: to soak foods in a seasoned liquid to enhance flavor.

Mince: The procedure used to chop food in tiny little pieces. This is usually performed with a chef’s knife.

Mirepoix: celery, carrots, and onions that are chopped and used as a soup base and to season other foods while cooking.

Mother sauce: There are four basic sauces that are referred to as mother sauces simply meaning they are the base sauce where many other sauces are created from them. Some believe there are five, the fifth being emulsified sauces such as mayonnaise and hollandaise sauce.

Pipe: This is when you are decorating cakes, cookies, and pastry using a pastry bag and a decorating tip. It is also when you are filling foods with a filling using a pastry bag.

Poach: to cook food in liquid.

Puree: to puree, grind, or mash solid foods to a smooth consistency.

Reduce: to boil liquid to concentrate its flavor and thickening.

Render: to cook down, melt the fat in meat.

Roux: flour and butter or any fat mixed to form a paste. Used to make a base for sauces or stews.

Sauté: to cook food quickly on the stovetop over high heat with little fat.

Sear: to brown quickly over high heat.

Simmer: to cook food over low heat for long periods of time.

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Conversion Charts

Metric Conversion Chart

US Canadian Australian

 

1/4 tsp 1 mL 1 ml

1/2 tsp 2 mL 2 ml

1 tsp 5 mL 5 ml

1 Tbl 15 mL 20 ml

1/4 cup 50 mL 60 ml

1/3 cup 75 mL 80 ml

1/2 cup 125 mL 125 ml

2/3 cup 50 mL 170 ml

3/4 cup 175 mL 190 ml

1 cup 250 mL 250 ml

1 quart 1 liter 1 litre

 

Weight

1 ounce 30 grams 30 grams

2 " 55 " 60 "

3 " 85 " 90 "

4 " 115 " 125 "

8 " 225 " 225 "

16 " 455 " 500 " (1/2 kilogram)

Temperatures

Fahrenheit Celsius

32 degrees 0 degrees

212 " 100 "

250 " 120 "

275 " 140 "

300 " 150 "

325 " 160 "

350 " 180 "

375 " 190 "

400 " 200 "

425 " 220 "

450 " 230 "

475 " 240 "

500 " 260 "