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VAL Digest V1 #319



VAL Digest            Sunday, July 25 2004            Volume 01 : Number 319




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Topics in Today's Digest:

Re: [VAL] Cooktop cooking
Re: [VAL] It's Zip Dee time
Re: [VAL] Cooktop cooking
Re: [VAL] Cooktop cooking
Re: [VAL] Cooktop cooking
[VAL] New EMAIL Address
Re: [VAL] It's Zip Dee time
Re: [VAL] Re: VAL Airstream Cooking
Re: [VAL] Cooktop cooking
[VAL] Skillet biscuits
Re: [VAL] Cooktop cooking
Re: [VAL] Cooktop cooking
[VAL] RE: VAL Digest V1 #317
[VAL] Re: Oven adjustment
Re: [VAL] Cooktop cooking
Re: [VAL] Skillet biscuits
Re: [VAL] Cooktop cooking
Re: [VAL] Cooktop cooking
[VAL] Zip Dee Spring replacemnt
RE: [VAL] Cooktop cooking
Re: [VAL] Cooktop cooking
Re: [VAL] Cooktop cooking

----------------------------------------------------------------------

Date: Sat, 24 Jul 2004 00:59:33 -0400
From: "Tom" <thomm@xxxxxxxxxx.rr.com>
Subject: Re: [VAL] Cooktop cooking

The cowboy chef piled coals on top of the Dutch oven -- that might not work
too well inside the trailer. ;)

Tom

- ----- Original Message ----- 
From: "Bob" <bburkie@xxxxxxxxxx.net>
To: <valist@xxxxxxxxxx.com>
Sent: Saturday, July 24, 2004 12:50 AM
Subject: Re: [VAL] Cooktop cooking


> I would think the recipes calling for briquets outdoors should be the same
> for stovetop.  I remember hearing of the cowboys making biscuits over the
> open fire in dutch ovens or covered cast-iron skillets.  Give it a go.
What
> do you have to lose but a bit of time and dough?
>
> Bob and Suzy Burkhardt
> '52 Flying Cloud that needs a lot of TLC...............
>
>
> ----- Original Message -----
> From: "Joann Wheatley" <jwheatle@xxxxxxxxxx.edu>
> To: <valist@xxxxxxxxxx.com>
> Sent: Friday, July 23, 2004 9:36 PM
> Subject: [VAL] Cooktop cooking
>
>
> > Glyn's thread on recipes and stuff got me to thinking. I have only a
> > 2-burner stove top in Bubbles and I love biscuits. Does anyone have a
> > recipe/technique for baking biscuits on top of the stove instead of in
> > an oven? I was thinking maybe in a Dutch oven but the only recipes I
> > can find from that site is using charcoal briquets outdoors.
> > Jo Ann
> >
> > -----------------------------------------------------------------
> > When replying to a message. please delete all unnecessary original text
> >
> > To unsubscribe or change to a digest format, please go to
> > http://www.tompatterson.com/VAC/VAList/listoffice.html
>
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>
> To unsubscribe or change to a digest format, please go to
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------------------------------

Date: Sat, 24 Jul 2004 01:05:58 -0400
From: gillguy@xxxxxxxxxx.com
Subject: Re: [VAL] It's Zip Dee time

Glynn
The link didn't work. But yes the 4755 seems to be the right number for the
Blue Fancy.

Bobby
Leaving for Topsail Hill Tomorrow!!!!
  ----- Original Message -----
  Wrom: NNSKVFVWRKJVZCMHVIBGDADRZFSQHYUCDDJBLVLMHAALPT
  To: valist@xxxxxxxxxx.com<mailto:valist@xxxxxxxxxx.com>
  Sent: Thursday, July 22, 2004 12:47 AM
  Subject: Re: [VAL] It's Zip Dee time


      Bobby,

      Is this the original fabric you were thinking
  about?http://www.sunbrella.com/cgi-bin/usa/fullsize.pl?SP=4755-0000

      Was this the only color offered by Airstream in the late 1960's ?
Would
  any other colors be a departure from factory original?

      Thanks,

      Glyn

  > Wrom: CXLYRWTQTIPWIGYOKSTTZRCLBDXRQBGJSNBOHMKHJYFMYXOEAIJJPH
  > Reply-To: valist@xxxxxxxxxx.com<mailto:valist@xxxxxxxxxx.com>
  > Date: Thu, 22 Jul 2004 00:27:54 -0400
  > To: <valist@xxxxxxxxxx.com<mailto:valist@xxxxxxxxxx.com>>
  > Subject: Re: [VAL] It's Zip Dee time
  >
  > Glyn
  > I think the fabric pattern is called "Blue Fancy" or "Fancy Blue".
  > Something like that anyway. Last I heard they still make it.
  >
  > Bobby
  > ----- Original Message -----
  > Wrom: SCRTNH
Judson<mailto:glynjudson@xxxxxxxxxx.net<mailto:glynjudson@xxxxxxxxxx.net>>
  > To:
valist@xxxxxxxxxx.com<mailto:valist@xxxxxxxxxx.com<mailto:valist@tompatte
rson.com<mailto:valist@xxxxxxxxxx.com>>
  > Sent: Wednesday, July 21, 2004 5:51 PM
  > Subject: [VAL] It's Zip Dee time
  >
  >
  > All,
  >
  > It's time for me to start looking for a vintage Zip Dee main awning for
  > my Caravel but I don't know what I should be looking for.
  >
  > I was told by the Zip Dee factory that the current ones are different
  > from the design/appearance of the vintage  (1969) ones but their
  > description
  > was lost on me.  Can anyone help me with how to recognize what I want and
  > is
  > there anyone who can direct me to one?
  >
  > As always, thanks for your invaluable help.
  >
  > Regards,
  >
  > Glyn Judson
  > 1969 Caravel #508
  >
  > -----------------------------------------------------------------
  > When replying to a message. please delete all unnecessary original text
  >
  > To unsubscribe or change to a digest format, please go to
  >
http://www.tompatterson.com/VAC/VAList/listoffice.html<http://www.tompatterso
n.com/VAC/VAList/listoffice.html>

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------------------------------

Date: Fri, 23 Jul 2004 22:06:29 -0700
From: Joann Wheatley <jwheatle@xxxxxxxxxx.edu>
Subject: Re: [VAL] Cooktop cooking

Obviously. Do I have room for one. No.
jw
On 23, Jul 2004, at 9:48 PM, Tom wrote:

> You don't have an oven?  Need one?
>
> Tom
>
> ----- Original Message -----
> From: "Joann Wheatley" <jwheatle@xxxxxxxxxx.edu>
> To: <valist@xxxxxxxxxx.com>
> Sent: Saturday, July 24, 2004 12:36 AM
> Subject: [VAL] Cooktop cooking
>
>
>> Glyn's thread on recipes and stuff got me to thinking. I have only a
>> 2-burner stove top in Bubbles and I love biscuits. Does anyone have a
>> recipe/technique for baking biscuits on top of the stove instead of in
>> an oven? I was thinking maybe in a Dutch oven but the only recipes I
>> can find from that site is using charcoal briquets outdoors.
>> Jo Ann
>>
>> -----------------------------------------------------------------
>> When replying to a message. please delete all unnecessary original 
>> text
>>
>> To unsubscribe or change to a digest format, please go to
>> http://www.tompatterson.com/VAC/VAList/listoffice.html
>
> -----------------------------------------------------------------
> When replying to a message. please delete all unnecessary original text
>
> To unsubscribe or change to a digest format, please go to
> http://www.tompatterson.com/VAC/VAList/listoffice.html

------------------------------

Date: Fri, 23 Jul 2004 22:07:36 -0700
From: Joann Wheatley <jwheatle@xxxxxxxxxx.edu>
Subject: Re: [VAL] Cooktop cooking

HaHa. a bit of time and dough... get it? Yuck it up indeed.
jw
On 23, Jul 2004, at 9:50 PM, Bob wrote:

> I would think the recipes calling for briquets outdoors should be the 
> same
> for stovetop.  I remember hearing of the cowboys making biscuits over 
> the
> open fire in dutch ovens or covered cast-iron skillets.  Give it a go. 
>  What
> do you have to lose but a bit of time and dough?
>
> Bob and Suzy Burkhardt
> '52 Flying Cloud that needs a lot of TLC...............
>
>
> ----- Original Message -----
> From: "Joann Wheatley" <jwheatle@xxxxxxxxxx.edu>
> To: <valist@xxxxxxxxxx.com>
> Sent: Friday, July 23, 2004 9:36 PM
> Subject: [VAL] Cooktop cooking
>
>
>> Glyn's thread on recipes and stuff got me to thinking. I have only a
>> 2-burner stove top in Bubbles and I love biscuits. Does anyone have a
>> recipe/technique for baking biscuits on top of the stove instead of in
>> an oven? I was thinking maybe in a Dutch oven but the only recipes I
>> can find from that site is using charcoal briquets outdoors.
>> Jo Ann
>>
>> -----------------------------------------------------------------
>> When replying to a message. please delete all unnecessary original 
>> text
>>
>> To unsubscribe or change to a digest format, please go to
>> http://www.tompatterson.com/VAC/VAList/listoffice.html
>
> -----------------------------------------------------------------
> When replying to a message. please delete all unnecessary original text
>
> To unsubscribe or change to a digest format, please go to
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------------------------------

Date: Fri, 23 Jul 2004 22:08:07 -0700
From: Joann Wheatley <jwheatle@xxxxxxxxxx.edu>
Subject: Re: [VAL] Cooktop cooking

Right. I knew that.
Jw
On 23, Jul 2004, at 9:59 PM, Tom wrote:

> The cowboy chef piled coals on top of the Dutch oven -- that might not 
> work
> too well inside the trailer. ;)
>
> Tom
>
> ----- Original Message -----
> From: "Bob" <bburkie@xxxxxxxxxx.net>
> To: <valist@xxxxxxxxxx.com>
> Sent: Saturday, July 24, 2004 12:50 AM
> Subject: Re: [VAL] Cooktop cooking
>
>
>> I would think the recipes calling for briquets outdoors should be the 
>> same
>> for stovetop.  I remember hearing of the cowboys making biscuits over 
>> the
>> open fire in dutch ovens or covered cast-iron skillets.  Give it a go.
> What
>> do you have to lose but a bit of time and dough?
>>
>> Bob and Suzy Burkhardt
>> '52 Flying Cloud that needs a lot of TLC...............
>>
>>
>> ----- Original Message -----
>> From: "Joann Wheatley" <jwheatle@xxxxxxxxxx.edu>
>> To: <valist@xxxxxxxxxx.com>
>> Sent: Friday, July 23, 2004 9:36 PM
>> Subject: [VAL] Cooktop cooking
>>
>>
>>> Glyn's thread on recipes and stuff got me to thinking. I have only a
>>> 2-burner stove top in Bubbles and I love biscuits. Does anyone have a
>>> recipe/technique for baking biscuits on top of the stove instead of 
>>> in
>>> an oven? I was thinking maybe in a Dutch oven but the only recipes I
>>> can find from that site is using charcoal briquets outdoors.
>>> Jo Ann
>>>
>>> -----------------------------------------------------------------
>>> When replying to a message. please delete all unnecessary original 
>>> text
>>>
>>> To unsubscribe or change to a digest format, please go to
>>> http://www.tompatterson.com/VAC/VAList/listoffice.html
>>
>> -----------------------------------------------------------------
>> When replying to a message. please delete all unnecessary original 
>> text
>>
>> To unsubscribe or change to a digest format, please go to
>> http://www.tompatterson.com/VAC/VAList/listoffice.html
>
> -----------------------------------------------------------------
> When replying to a message. please delete all unnecessary original text
>
> To unsubscribe or change to a digest format, please go to
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------------------------------

Date: Sat, 24 Jul 2004 01:20:48 EDT
From: SHMossLanding@xxxxxxxxxx.com
Subject: [VAL] New EMAIL Address

Sorry Folks,  The new email for Chuck & Lynn is:

C-L@xxxxxxxxxx.net


Sorry for the mix-up, hope to hear from you soon.

                               Regards,
                                     Chuck & Lynn

------------------------------

Date: Fri, 23 Jul 2004 22:58:41 -0700
From: Glyn Judson <glynjudson@xxxxxxxxxx.net>
Subject: Re: [VAL] It's Zip Dee time

    Bobby and all,

    Thanks, I thought it was.

    By the way, I spoke to a Jim at Zip Dee in Elk Grove Village IL today
and if all else fails, he can make up a new awning for me made from
authentic parts of the era.  Apparently there are some slight outward visual
differences between old and new and they have a supply of old parts for
replacements for customers with the older style.

    This is always good to know for those of you considering what I have
planned.  The new price for the 8 foot Zip Dee awning for my Caravel is $929
plus no more than $100 shipping to my home on the west coast.  And indeed,
Blue Fancy was the color for 99.9% of the installations back then except
when a person wanted a special color.  He says that they have over 150
colors in stock today, something for everyone's choice.

    Glyn
    1969 Caravel #508
    Santa Monica CA



> From: gillguy@xxxxxxxxxx.com
> Reply-To: valist@xxxxxxxxxx.com
> Date: Sat, 24 Jul 2004 01:05:58 -0400
> To: <valist@xxxxxxxxxx.com>
> Subject: Re: [VAL] It's Zip Dee time
> 
> Glynn
> The link didn't work. But yes the 4755 seems to be the right number for the
> Blue Fancy.
> 
> Bobby
> Leaving for Topsail Hill Tomorrow!!!!
> ----- Original Message -----
> Wrom: NNSKVFVWRKJVZCMHVIBGDADRZFSQHYUCDDJBLVLMHAALPT
> To: valist@xxxxxxxxxx.com<mailto:valist@xxxxxxxxxx.com>
> Sent: Thursday, July 22, 2004 12:47 AM
> Subject: Re: [VAL] It's Zip Dee time
> 
> 
> Bobby,
> 
> Is this the original fabric you were thinking
> about?http://www.sunbrella.com/cgi-bin/usa/fullsize.pl?SP=4755-0000
> 
> Was this the only color offered by Airstream in the late 1960's ?
> Would
> any other colors be a departure from factory original?
> 
> Thanks,
> 
> Glyn
> 
>> Wrom: CXLYRWTQTIPWIGYOKSTTZRCLBDXRQBGJSNBOHMKHJYFMYXOEAIJJPH
>> Reply-To: valist@xxxxxxxxxx.com<mailto:valist@xxxxxxxxxx.com>
>> Date: Thu, 22 Jul 2004 00:27:54 -0400
>> To: <valist@xxxxxxxxxx.com<mailto:valist@xxxxxxxxxx.com>>
>> Subject: Re: [VAL] It's Zip Dee time
>> 
>> Glyn
>> I think the fabric pattern is called "Blue Fancy" or "Fancy Blue".
>> Something like that anyway. Last I heard they still make it.
>> 
>> Bobby
>> ----- Original Message -----
>> Wrom: SCRTNH
> Judson<mailto:glynjudson@xxxxxxxxxx.net<mailto:glynjudson@xxxxxxxxxx.net>>
>> To:
> valist@xxxxxxxxxx.com<mailto:valist@xxxxxxxxxx.com<mailto:valist@tompatte
> rson.com<mailto:valist@xxxxxxxxxx.com>>
>> Sent: Wednesday, July 21, 2004 5:51 PM
>> Subject: [VAL] It's Zip Dee time
>> 
>> 
>> All,
>> 
>> It's time for me to start looking for a vintage Zip Dee main awning for
>> my Caravel but I don't know what I should be looking for.
>> 
>> I was told by the Zip Dee factory that the current ones are different
>> from the design/appearance of the vintage  (1969) ones but their
>> description
>> was lost on me.  Can anyone help me with how to recognize what I want and
>> is
>> there anyone who can direct me to one?
>> 
>> As always, thanks for your invaluable help.
>> 
>> Regards,
>> 
>> Glyn Judson
>> 1969 Caravel #508
>> 
>> -----------------------------------------------------------------
>> When replying to a message. please delete all unnecessary original text
>> 
>> To unsubscribe or change to a digest format, please go to
>> 
> http://www.tompatterson.com/VAC/VAList/listoffice.html<http://www.tompatterso
> n.com/VAC/VAList/listoffice.html>
> 
> -----------------------------------------------------------------
> When replying to a message. please delete all unnecessary original text
> 
> To unsubscribe or change to a digest format, please go to
> http://www.tompatterson.com/VAC/VAList/listoffice.html<http://www.tompatter
> son.com/VAC/VAList/listoffice.html>
> 
> -----------------------------------------------------------------
> When replying to a message. please delete all unnecessary original text
> 
> To unsubscribe or change to a digest format, please go to
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------------------------------

Date: Fri, 23 Jul 2004 23:02:14 -0700
From: Glyn Judson <glynjudson@xxxxxxxxxx.net>
Subject: Re: [VAL] Re: VAL Airstream Cooking

    Sue,

    Thanks, I'll try Phil on Monday and might just call you too.

    By the way, that gal you directed me to and I talked.  It won't work for
her to use our Caravel but I invited her to join this list and see what she
could cobble up.  I did invite her to come over with her husband as an
alternative to her original plan for her husband's birthday.

    Thanks,

    Glyn

> From: <trailergirl@xxxxxxxxxx.com>
> Reply-To: valist@xxxxxxxxxx.com
> Date: Fri, 23 Jul 2004 21:18:39 -0700
> To: <valist@xxxxxxxxxx.com>
> Subject: [VAL] Re: VAL Airstream Cooking
> 
> Glyn,
> Try contacting Lodgemobile in Burbank, CA.
> They are on Victory Blvd.
> They are a very long time service and repair company for all makes of RV
> appliances.
> Phil the owner can be a bit grumpy at times but is actually a very nice guy.
> If you catch him in the right mood you may get a bit of info from him or
> possibly
> a source for the service manual.
> There are some generic thermostat replacements available. I don't remember
> if
> there is one for you year stove. Could be that the thermostat just needs to
> be calibrated.
> Call me at my office next week to remind me to try looking up info for you.
> In the mean time try going to the parts catalog accessible from our website
> https://www.ntpdistribution.com/Via/index.jsp?RefAgent=R0012067
> and type in Magic Chef as a search. There are a lot of results with some
> being controls and such.
> If you can find the part number of your thermostat you may be able to look
> it up in those results.
> 
> Good luck with the party!
> 
> Sue Murphy
> Iowa Boys
> North Hollywood,CA
> 
> 
> 
> 
> 
> 
> 
> 
> 
> Date: Thu, 22 Jul 2004 17:08:13 -0700
> From: Glyn Judson <glynjudson@xxxxxxxxxx.net>
> Subject: Re: [VAL] Re: VAL Airstream Cooking
> 
> John,
> 
> Just what I need.  These guests will suffer through the meal and run
> screaming from our place, never to return.  Thanks a lot Virginia!!
> 
> It occurs to me that I do have one cooking talent.  I had to learn to
> make an omelet (it's a long story) and went to the head chef in a she-she
> hotel in Santa Barbara to have him teach me.
> 
> The secret to making a light omelet is to not have it in the sauti  pan
> for more than 30 seconds, including any added ingredients.  I learned how to
> do that and could always amaze and delight them with my sleight of hand at
> the stove.
> 
> Hey, pineapple and Spam filled omelets washed down with Tang.  Now we're
> getting somewhere.
> 
> Virginia, I take everything back I said about you.  ; - )
> 
> C'mon, anybody care to step up to the keyboard and venture a guess as to
> what's wrong with my oven?  By the way, it's a Magic Chef Model 165-2F.
> 
> Glyn
> 
> -----------------------------------------------------------------
> When replying to a message. please delete all unnecessary original text
> 
> To unsubscribe or change to a digest format, please go to
> http://www.tompatterson.com/VAC/VAList/listoffice.html

------------------------------

Date: Sat, 24 Jul 2004 09:27:13 -0500
From: "Dr. Gerald Johnson" <geraldj@xxxxxxxxxx.com>
Subject: Re: [VAL] Cooktop cooking

For  at least 100 years, there's been a tin oven made to work on 
a gas stove top or a Coleman style stove.

I failed to find any in my RV catalogs but Lehmans 
(lehmans.com) has several options including a solar oven.

http://lehmans.com/shopping/product/detailmain.jsp?itemID=26
84&itemType=PRODUCT&RS=1&keyword=oven

http://lehmans.com/shopping/product/detailmain.jsp?itemID=15
92&itemType=PRODUCT&RS=1&keyword=oven

http://lehmans.com/shopping/product/detailmain.jsp?itemID=11
0&itemType=PRODUCT&RS=1&keyword=oven

http://lehmans.com/shopping/product/detailmain.jsp?itemID=94
8&itemType=PRODUCT&RS=1&keyword=oven

You may need to run these url together.

Watching a cooking show in TV and the visitor is showing Julia 
how to cook pita bread in a skillet. Browns one surface quickly 
then turns that up to hold in the steam for the rising and lets it 
puff up, then turns it one more time to finish the first side. I 
suspect that would work with biscuits too, probably better if the 
skillet is covered.

I've been tempted to try that, but haven't yet. I do make the 
occasional biscuit in the microwave (doesn't get browned). I 
have used a biscuit mix, but quit when I found a new box filled 
with bugs. So now I make my own. In two or three cups of flour 
(without malt to get away from an allergen) I mix in a teaspoon 
of baking powder and a teaspoon of salt.

I use that daily for making a thin bed under meat to be 
microwaved. I dust on some dried parsley, dried garlic chips, 
fresh ground pepper, and for many meats some crushed dried 
rosemary or sage. Makes a bit off concentrated gravy under the 
meat that I cook slowly. Chicken, turkey, and pork on 60% power 
and beef on defrost. With the meat nearly done, I often give it 
30 or 45 seconds on full power to put the sizzle in.

Sometimes I mix up a few heaping teaspoons of this biscuit mix 
to biscuit dough consistency with milk and encase a turkey 
burger pattie (thawed) and microwave on full power (for a 1/6" 
pound pattie, 3 minutes). That's for when I'm out of sliced bread 
and too lazy to bake my own.

Gerald J.
- -- 
Entire content copyright Dr. Gerald N. Johnson, electrical 
engineer.
Reproduction by permission only.

------------------------------

Date: Sat, 24 Jul 2004 10:49:11 -0500
From: "Dr. Gerald Johnson" <geraldj@xxxxxxxxxx.com>
Subject: [VAL] Skillet biscuits

A google search on the phrase "skillet biscuits" (no quotes) 
turned up 40,400 hits. Out of the first 90 these were stove top 
recipes. Most recipes started with "preheat the oven."

But then there is that folding oven from Lehmans.

http://www.y2kkitchen.com/html/skillet_biscuits.html

http://magazines.ivillage.com/countryliving/recipefinder/recipe/0
,,501115,00.html

http://www.soulfoodonline.net/ind_recipe.php?num=23&&type=
breads

http://www.texascook.com/Lee_Bev/LB2.html

http://www.recipelink.com/ch/2003/april/durginpark2.html

http://www.razzledazzlerecipes.com/camping-recipes/biscuits-
gravy.htm

Gerald J.

- -- 
Entire content copyright Dr. Gerald N. Johnson, electrical 
engineer.
Reproduction by permission only.

------------------------------

Date: Sat, 24 Jul 2004 12:01:21 -0500
From: "J. Anderson" <janderson@xxxxxxxxxx.net>
Subject: Re: [VAL] Cooktop cooking

Gerald, you are a true renaissance man.

John

Dr. Gerald Johnson wrote:

>... I do make the 
>occasional biscuit in the microwave (doesn't get browned). I 
>have used a biscuit mix, but quit when I found a new box filled 
>with bugs. So now I make my own. In two or three cups of flour 
>(without malt to get away from an allergen) I mix in a teaspoon 
>of baking powder and a teaspoon of salt.
>
>I use that daily for making a thin bed under meat to be 
>microwaved. I dust on some dried parsley, dried garlic chips, 
>fresh ground pepper, and for many meats some crushed dried 
>rosemary or sage. Makes a bit off concentrated gravy under the 
>meat that I cook slowly. Chicken, turkey, and pork on 60% power 
>and beef on defrost. With the meat nearly done, I often give it 
>30 or 45 seconds on full power to put the sizzle in.
>
>Sometimes I mix up a few heaping teaspoons of this biscuit mix 
>to biscuit dough consistency with milk and encase a turkey 
>burger pattie (thawed) and microwave on full power (for a 1/6" 
>pound pattie, 3 minutes). That's for when I'm out of sliced bread 
>and too lazy to bake my own.
>
>Gerald J.

------------------------------

Date: Sat, 24 Jul 2004 12:52:33 -0500
From: "Dr. Gerald Johnson" <geraldj@xxxxxxxxxx.com>
Subject: Re: [VAL] Cooktop cooking

One more recipe. In my "Joy of Cooking" the recipe for griddle 
biscuits says to use a rolled biscuit recipe and cook on a hot 
greased griddle 5 to 7 minutes per side. A hot greased skillet 
should work the same. The main rolled biscuit dough has salt, 
double acting baking powder, flour, shortening, and milk.

According to my research, neither biscuits nor breads require 
shortening for the baking process. Yeast breads do require some 
sort of sugar for yeast food and salt for yeast control. I suspect 
that much of the shortening was added to breads during eras 
when malnutrition was a problem, like the depression. 
Unfortunately, most of us aren't so underfed and the nutrition 
concentrated in many foods leads to excess growth.

And that excess growth isn't always comfortably 
accommodated in the vintage Airstream.

Malted barley flour isn't required except for flavor, unfortunately 
I've developed a minor allergy to malt which requires me to read 
ingredients lists and then to mistrust them. Local grocery store 
bakeries list "flour" but often their one flour bin has Baker's Patent 
flour which contains malt. I find it by my allergic reaction.

Food allergies can take away much of the fun of a gathering, 
but I too often see gatherings planned around food, so I stay at 
home. It might be more attractive if the catered food was 
optional.

Gerald J.

- -- 
Entire content copyright Dr. Gerald N. Johnson, electrical 
engineer.
Reproduction by permission only.

------------------------------

Date: Sat, 24 Jul 2004 15:16:12 -0400
From: "Ed Farrell" <twin_wasp@xxxxxxxxxx.com>
Subject: [VAL] RE: VAL Digest V1 #317

Fw: [VAL] tetford stool leak

I have a 27' foot, 1969 international Overlander - which is not the same
model as yours - so the situation may be different - I got a modern plastic
Thetford toilet. It a a slightly different shape, but it fit, and it works
fine.  I did try out a couple of different toilet flanges to get one that
allowed the toilet to be seated properly against the floor.

If i were to do it again, I would consider getting a portable toilet and
putting it in the same spot, since where I often camp there are no sewer
hookups and it is hard to find a dump station.

------------------------------

Date: Sat, 24 Jul 2004 14:05:15 -0500
From: "Dr. Gerald Johnson" <geraldj@xxxxxxxxxx.com>
Subject: [VAL] Re: Oven adjustment

I found a card on adjusting the oven in my '68 Caravel in the 
trailer. I've scanned it and added it to my web page 
http://www.geraldj.networkiowa.com Look to the bottom of the 
Airstream page. There's a link at the top. The pictures will load 
slowly, I need to redesign the page someday.

I see two pilots and at least one filter. The filter could be stuffed 
up.

The regulator at the tanks is also suspect, and needs to be 
replaced if its vintage. Old regulators are fires waiting to 
happen. So much so that LP sellers around here won't deliver to 
a house with old regulators. Old flexible hoses aren't any more 
trustworthy, nor or new ones until tested under pressure with a 
soap solution to be sure they weren't made leaky.

I also have the parts list for the '68 Caravel's refrigerator and a 
sheet on using the Hydro-flame heater. They are still in the trailer 
and haven't been scanned.

Gerald J.

- -- 
Entire content copyright Dr. Gerald N. Johnson, electrical 
engineer.
Reproduction by permission only.

------------------------------

Date: Sat, 24 Jul 2004 14:19:55 -0700
From: Joann Wheatley <jwheatle@xxxxxxxxxx.edu>
Subject: Re: [VAL] Cooktop cooking

That's some pretty good ideas Gerald. I think the one with the dough 
under the meat would work well on top of the stove if cooked in a heavy 
iron pot so it could cook slowly. I'm going to have to bite the bullet 
and start experimenting with the biscuits. I don't have a microwave 
either.
Jo Ann
>
> Watching a cooking show in TV and the visitor is showing Julia
> how to cook pita bread in a skillet. Browns one surface quickly
> then turns that up to hold in the steam for the rising and lets it
> puff up, then turns it one more time to finish the first side. I
> suspect that would work with biscuits too, probably better if the
> skillet is covered.

------------------------------

Date: Sat, 24 Jul 2004 14:29:57 -0700
From: Joann Wheatley <jwheatle@xxxxxxxxxx.edu>
Subject: Re: [VAL] Skillet biscuits

I didn't try "skillet biscuits" but was focused on "Dutch Oven" 
cooking. I love "preheat the oven" - I'm worried about this country. 
I'll check out the Lehmans' site.
Jo Ann
p.s. thanks for the hits too. jw

On 24, Jul 2004, at 8:49 AM, Dr. Gerald Johnson wrote:

> A google search on the phrase "skillet biscuits" (no quotes)
> turned up 40,400 hits. Out of the first 90 these were stove top
> recipes. Most recipes started with "preheat the oven."
>
> But then there is that folding oven from Lehmans.

------------------------------

Date: Sat, 24 Jul 2004 14:33:03 -0700
From: Joann Wheatley <jwheatle@xxxxxxxxxx.edu>
Subject: Re: [VAL] Cooktop cooking

Gerald:
    Don't avoid the gatherings if you want to go - bring a bag lunch 
with your own safe food. I like the idea of cooking each side sort of 
like a pancake or griddle cake.
Jo Ann

On 24, Jul 2004, at 10:52 AM, Dr. Gerald Johnson wrote:

> One more recipe. In my "Joy of Cooking" the recipe for griddle
> biscuits says to use a rolled biscuit recipe and cook on a hot

------------------------------

Date: Sat, 24 Jul 2004 16:22:57 -0500
From: "Dr. Gerald Johnson" <geraldj@xxxxxxxxxx.com>
Subject: Re: [VAL] Cooktop cooking

When microwaving meats, I just put a heavy sprinkle of biscuit mix plus 
pepper, rosemary, parsley and garlic chips under the meat. I don't mix 
a dough, I let the bit of flour and the spices be wet by the juices from 
the meat. Chicken and turkey, I might dust a little flour mix on top, but 
I keep it just a light dusting.

These microwave techniques are contrary to every microwave 
cookbook I've read. Doing the beef on defrost leaves it tender and 
juicy. I commonly cut a bottom round roast into quite tasty steaks but 
steaks that can get tough if slightly overcooked.

I cook only with the microwave at home, but I've not taken one on 
the road yet.

Lehman's is a place with much old time and country living stuff, likes to 
cater to the back to the earth types as well as old order Amish.

The trouble with a gathering planned around catered food is that the 
price of that food is in the admission price and the last one I noticed, 
that food price wasn't listed in a way it could be not paid. Paying for 
food not eaten and taking other food is contrary to my frugal 
ancestry.

I think cooking the biscuit in the skillet on both sides should work 
decently, possibly better with squat rather than super tall biscuits. "Joy 
of Cooking" lists many details to good biscuits including not more than 
a "scant" 30 seconds of mixing and not more than 8 folds in a "scant" 
30 seconds of kneading. It says too much work on the dough makes a 
tough biscuit. Maybe sometimes we NEED a tougher biscuit when 
eating while driving or while walking to the fishing hole. Then "Joy" says 
to make drop biscuits, just use the same solids as for a rolled biscuit 
and add more milk. Suddenly the proportions don't seem so critical.

With 40,400 hits on skillet biscuit recipes on the internet, I suspect there 
are several thousand variations on the ratios of salt, baking powder, 
flour, shortening, and liquid. Though some were modifications starting 
out with the second instruction (after "preheat the oven") "open the 
can and bake as instructed."

I don't remember either of my grandmothers using measuring cups yet 
they baked biscuits almost daily.

Possibly biscuit dough, like bread dough, depends on the proper ratio 
of flour to liquid that can only be set by experience or by weight. 
Commercial bakeries measure flour by weight because the density of 
flour depends on the moisture it has absorbed from the air and how 
loose it is after being sifted (I'm sure sifting came in the old days to 
remove bugs that got into the flour bin). Home cooks measure by 
volume and that varies all over the place from these two effects. I 
learned on my own about 40 years ago how to bake yeast bread and 
adjusting the liquid and flour ratio in the batch to make a dough that 
wasn't slimy, sticky, or powdery, but just right proved to be the key, 
not covered in most cookbooks.

Then maybe the baking powder rising biscuit isn't nearly so critical, so 
long as you don't have to handle the dough much.

About a half cup of my biscuit mix with a couple teaspoons of sugar 
and a teaspoon of powdered cinnamon (plus enough milk to make a 
dough) makes a decent cinnamon bun too. And takes maybe 5 
minutes to bake a single serving in the microwave (60 or 70% power).

Gerald J.

- -- 
Entire content copyright Dr. Gerald N. Johnson, electrical engineer.
Reproduction by permission only.

------------------------------

Date: Sat, 24 Jul 2004 21:00:09 -0500
From: Jim Clark <jec1938@xxxxxxxxxx.net>
Subject: [VAL] Zip Dee Spring replacemnt

I would like to report a fix that went rather well ...

The street side awning gave out a strange noise the last time it was pulled 
down and it was obvious that there was no spring action to rewind the 
awning.. Diagnosis a busted spring, but not very convenient to fix it away 
from home ...

A local mechanic reinvented something I remembered later from the list and 
I would like to recommend the preparation of a couple of bent wires to hold 
the awning upright while traveling home... I added a couple of strips of 
rather large electrical tape to help out, but I am fairly sure it was not 
needed... The wires were actually a welding rod that the mechanic bent a 3" 
right angle on one end and a kink in the longer leg to match the curve of 
the Zip Dee arm... The wires were mounted to the arm with hose clamps and 
were positioned to hook into the rain gutter above the awning assembly... I 
later remembered reading someone on the list that had done the same and had 
a successful trip home... Remember the 3" bend on the end goes in different 
directions depending on which end of the awning you are locating it... 
There is no way to bend it wrong, but the kink in the long leg actually 
determines which end of the awning the thing will mount on... just follow 
the awning arm... I would recommend the adding to the travel kit of two 
such wires and some hose clamps to be ready for the break that hopefully 
will never happen...

Once home I went over to Zip Dee and purchased the spring kit which is 
actually a little assembly of a spring and two cast aluminum end pieces and 
the shaft that runs inside the spring ..  Three rivets and a cotter key 
complete the package for a total of about $70.00   Good Instructions come 
with the package and it's a project that anyone that can put in pop rivets 
and handle a drill to get the old rivets out can do.. Because of the way my 
assembly broke the end of the old spring assembly would not come out and 
finally was pushed further back into the tube and the new spring assemble 
riveted in place... Wind up the spring and remount the arm and the job is 
done... Apparently there are only a couple of spring assemblies available 
for that size tube and any awning over 5' long gets the same spring...

Anyway.. tell Jim the parts man at Zip Dee what you have and he tells you 
what you need and will ship just about anywhere...

Zip Dee is here in Elk Grove IL... at 1-847-437-0980....

The wires I have are fine for me, but if I were making them I would 
probably go for a piece of 3/16" drill rod...

A good addition to the travel kit, but hopefully something never needed...

Jim ....

------------------------------

Date: Sat, 24 Jul 2004 22:55:41 -0400
From: "Allen Cochran" <wacochran@xxxxxxxxxx.net>
Subject: RE: [VAL] Cooktop cooking

If you can find a wire rack of some sort to put in to the Dutch oven to keep
the dough up of the bottom then it will work just like an oven
wacochran

------------------------------

Date: Sat, 24 Jul 2004 22:10:55 -0500
From: "J. Anderson" <janderson@xxxxxxxxxx.net>
Subject: Re: [VAL] Cooktop cooking

Glyn et al, I don't know if you might consider this cheating for an 
authentic Airstream dinner, but my electric roaster (mine is a Nesco 
brand) sits on the countertop and does essentially everything an oven 
does, only it uses 110 vac.  Actually I have 2, one for the thanksgiving 
turkey and a 5-quart for smaller meals.  You probably have one too--just 
move it to the Airstream and double your cooking capacity.

OBTW--do you have a musical theme selected for your dinner party? Beach 
Boys? Connie Francis? Hawaiian? or???

John

------------------------------

Date: Sat, 24 Jul 2004 21:41:15 -0700
From: Glyn Judson <glynjudson@xxxxxxxxxx.net>
Subject: Re: [VAL] Cooktop cooking

    John,

    Thanks for the electric oven idea but I don't have one and have already
worked out a tentative menu from yesterday's bagel shop menu meeting, one
that will allow us to do everything on the burners.  The other couple really
got into just the planning and are really looking forward to the meal
itself. 

    Meal preview:  Spam, pineapple, instant pudding, cowboy coffee and more.
No Jell-O, it just makes me too nervous eating it.

    Photos will be taken of the entire event and posted to those interested
after the big day, August 1, 2PM in our backyard.

    Virginia, you're not invited.  ; - )

    Glyn

> From: "J. Anderson" <janderson@xxxxxxxxxx.net>
> Reply-To: valist@xxxxxxxxxx.com
> Date: Sat, 24 Jul 2004 22:10:55 -0500
> To: valist@xxxxxxxxxx.com
> Subject: Re: [VAL] Cooktop cooking
> 
> Glyn et al, I don't know if you might consider this cheating for an
> authentic Airstream dinner, but my electric roaster (mine is a Nesco
> brand) sits on the countertop and does essentially everything an oven
> does, only it uses 110 vac.  Actually I have 2, one for the thanksgiving
> turkey and a 5-quart for smaller meals.  You probably have one too--just
> move it to the Airstream and double your cooking capacity.
> 
> OBTW--do you have a musical theme selected for your dinner party? Beach
> Boys? Connie Francis? Hawaiian? or???
> 
> John
> 
> -----------------------------------------------------------------
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------------------------------

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