Monday, March 19, 2012

What Not to Put in the Dishwasher

If you have lived most of your life with a dishwasher, you probably learned what does and doesn't go into this motor nearby the same time as you learned your Abcs, if not before. And you probably take your dishwasher for granted. If you have only recently been introduced to these magnificent machines, they will seem like utter magic as they take the load of washing dishes off your back.

However, they don't take this load fully off your back. Nor can you kiss your rubber gloves, scouring pad and long-handled dishwashing brush goodbye. Some things can't go into the dishwasher. A dishwasher's capability to get the lowly plates, knives and cups clean seems like magic, but a dishwasher cannot do miracles.

Knives And Cutlery

* Don't put heavily soiled items in the dishwasher. If you do, the dishwasher will blast the gunk from the porridge pot all over the drinking glasses. Everything should be rinsed off under the tap - a quick blast is all that's categorically needed - before going into the machine. If you still see masses of gunk on whatever it is, then soak the item overnight to loosen that gunk. Tip for saucepans with burnt-on stuff: put a miniature (about ¼ teaspoon) of the dishwashing powder into the saucepan along with the soaking water. This helps loosen the gunk. After soaking, scrape the gunk out.

What Not to Put in the Dishwasher

* If you are lucky sufficient to own cutlery with ivory handles (it had good be ancient or vintage - ivory is somewhat on the hit list for naughty items coming from endangered animals alongside furs coming from baby seals), then don't put these in the dishwasher. Some ivory-handled items are supposedly dishwasher safe, but it's best to be on the safe side and wash these by hand. It won't take you long!

* While you should categorically rinse or wash out tins, glass jars and the like before putting them out for recycling, you should not put these in the dishwasher. Yes, I know that these jars, etc. Are often only lightly soiled, but they have paper labels. Your dishwasher is likely to whip off the paper labels and blast them all over the rest of the wash load in a form of annoying papier-mâché. It's kind of like putting your jeans into the washing motor with the pockets full of tissues - don't do it!

* This is more of a personal don't rather than a normal don't, so ignore this if it doesn't fit your situation. I don't put big, bulky saucepans into the dishwasher for washing, even if they've got only a miniature bit of dirt and grease to wash off. This is because I can get a whole day's worth of dishes into the motor if the saucepans stay out. This means I only have to run the dishwasher once a day, which helps keep the power bill down. However, as running a full load is the most prudent way of using a dishwasher and because items shouldn't sit unwashed in the dishwasher for more than 24 hours (pong!), you can put the big saucepans in the dishwasher if you only have one or two people in your household.

* Some types of plastic don't like going in the bottom shelf of dishwashers and can only go in the top drawer. This is all very well for smaller items like plates and cups, but if you, like me, own a larger item made of this type of plastic, it may not fit in the top shelf. Don't risk it in the bottom drawer - wash it by hand.

What Not to Put in the Dishwasher

The Medieval Kitchen - Medieval Appetizer Recipes

For the well-to-do, medieval meals were made of some courses. Displaying extravagance was very leading to show others how well off you were. The main course was normally a very justify dish. Appetizers were often served in the middle of courses or at the end of a meal.

Appetizers could be sweet or savory. Meatballs were popular. They could be served in general ball shapes or sculpted into hedgehogs or fruit. Mini pies could be made with custard or they could be savory. These tiny pasties could be filled with mushrooms, meat or eggs and bacon like a quiche.

Knives And Cutlery

Medieval appetizers were also very favorite at tourneys and hunting parties. Each lady would have her tent set up for her relieve and convenience. She would have finger foods prepared by her cook to serve to those friends who dropped by. Again, the customary theorize was to impress them with their extravagant nature, not nothing else but to feed her visitors. Using imported cheeses, wines and spices made her look good in front of all her contemporaries.

The Medieval Kitchen - Medieval Appetizer Recipes

Diners were startling to bring their own cutlery, which consisted of a knife and spoon. Forks were not used until the 1600s. If you want to plan a medieval meal of your own, serve your guests with trenchers. A trencher was a deep slice of bread with the center scooped out to form a bowl. The trenchers were filled from the dishes of food served for each course. The most leading citizen got the freshest trenchers. Servants, the poor, and the animals got the leftover trencher portions not eaten by the family and guests. Leftover meat and fruit would be saved for the next day's breakfast.

Recipe for Pumpes

Meatballs were often served in the middle of courses as an appetizer for the next course. While this formula is for beef, you can also substitute pork or any other ground meat that you prefer. Serve these with toothpicks at your own parties to impress your guests, just like the medieval ladies of olde.

What You Need

For the meatballs:

  • 1 pound ground beef
  • 2 egg yolks
  • 1/4 cup currants
  • 1 Tablespoon sugar
  • 1/8 teaspoon pepper
  • 1/4 teaspoon mace
  • 1/4 teaspoon cloves
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

Pinch saffron

  • 4 cups beef broth
  • 1/4 cup red wine

For the sauce:

  • 2 cups almond milk
  • 1 Tablespoon rice flour
  • 3 Tablespoons sugar
  • 1/8 teaspoon mace
  • 1/8 teaspoon cinnamon

How to Make It

Mix your ground beef with the egg yolks, sugar, currants, and spices. Form into small balls measuring about an inch in diameter.

Boil broth and wine. Add the meatballs and boil until done; practically 15 minutes. Take off the meatballs from the broth and set them in a serving dish.

Using a detach pan, mix the almond milk, rice flour, sugar, and mace. Bring the composition to a boil and reduce the heat. Let it simmer over medium until it thickens. Pour sauce over the pumpes (meatballs) until it just coats them. Serve hot.

The Medieval Kitchen - Medieval Appetizer Recipes