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Rayzplace!
This is our attempt at providing a little information that may be of use to the general diving public and also to make people aware of some of the items that are available. We (RCS) are in the business of selling for the companies that we cover here, and if your dealer doesn't carry items from these companies, we will set you up with stores that do!
Plus Janell has The Politically Incorrect Kitchen where she will tempt you with a few of her favorite mouth watering, down home recipes ... no low fat, salt free, taste free stuff here; just real food for real people, the way things used to be cooked!
Go to the bottom of the page for a sample recipe!
If you are interested in stainless steel waterless cookware, there is now a Housewares section!
Everything that we have to offer is top quality at a very good price!
Sample Recipe of the Month
CLAM CHOWDER
| 1/4 lb. bacon (diced) | 1 quart clam juice (or chicken stock) |
| 6 stalks celery (diced) | 2 onions (diced) |
| 1 tsp. salt | black pepper |
| 1/2 tsp. thyme | 1/2 lbs. diced potatoes with peel |
| 1/2 cup butter (1 stick) | 1/2 cup flour |
| 2 cups hot milk | 3 cans chopped or minced clams (don't drain) |
| 2 tomatoes (diced) | chopped parsley for garnish (dried or fresh) |
In pot saute bacon until almost done (to your preference). Add celery & onions to bacon and cook until soft. Pour in clam juice and add salt, pepper, thyme and potatoes. Cook until potatoes are done. While this is cooking melt butter in another pan. When butter is melted add flour and stir until blended (you've just made a roux!). Take off heat and slowly add hot milk while stirring roux. Stir roux mixture into pot with potatoes (when potatoes are done), then add clams with juice and tomatoes. Cook until soup just starts to boil. Add parsley then serve.
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