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Originally posted by SIGNYM:

So, what about you? What's in YOUR cupboard, pantry, or frig that reflects your style?

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Originally posted by Brenda:
I was given last week a slow cooker. Have to learn how to use it properly.

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Originally posted by SIGNYM:
So, what about you? What's in YOUR cupboard, pantry, or frig that reflects your style?

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Originally posted by SIGNYM:
So, what about you? What's in YOUR cupboard, pantry, or frig that reflects your style?

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Originally posted by JEWELSTAITEFAN:
I don't cook as much as the rest of you. I have in the past been able to survive and flourish merely making large batches of my favorites, like goulash and spagetti, and eating that each day at work for a couple weeks.


My most used spices: ground thyme, onion powder, chopped onion (hamburgers), garlic powder, ground oregano, basil leaves.

Not really spices, but similar in the way I use them: potato starch, powder boullion - chicken & beef, 10X sugar, vanilla extract (baked beans, spaghetti sauce, eggnog, soda), run extract, peppermint extract.

I don't like spicy food, and I probably never make any. My chili is mild (heavy on tomato & beef), my nacho meat is as spicy as it gets, from picante sauce.

for condiments, I get real ketchup - like with tomatoes, not HFCS. Same with mustard. BBQ sauces, the best are JD's, or Smokey John's #1 BBQ - tastes the same as in his restaurant. I try to always keep lemon juice, tarter sauce (fries, anything deep fried, fish), Marzetti's Thousand Island (salad, burgers), and I am forgetting the brand of Texas Croutons (soups, salads, snacks) I get - why do all the others use HFCS in croutons? I just recognize it when I get to that isle.


I must assume that is all quite bland for you folk.

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Originally posted by 1KIKI:
Oh, that's right, Brenda! I hadn't thought of it, but looking back, your previous place didn't sound meal-prep friendly ... maybe not even meal-prep capable.

If this is yet another wonderful thing about moving ... YAAAAAAAAAYYYYYYY!!!

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Quote:

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Originally posted by 1KIKI:

Quote:

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Originally posted by SIGNYM:
So, what about you? What's in YOUR cupboard, pantry, or frig that reflects your style?

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Quote:

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Originally posted by JEWELSTAITEFAN:
I don't cook as much as the rest of you. I have in the past been able to survive and flourish merely making large batches of my favorites, like goulash and spagetti, and eating that each day at work for a couple weeks.


My most used spices: ground thyme, onion powder, chopped onion (hamburgers), garlic powder, ground oregano, basil leaves.

Not really spices, but similar in the way I use them: potato starch, powder boullion - chicken & beef, 10X sugar, vanilla extract (baked beans, spaghetti sauce, eggnog, soda), run extract, peppermint extract.

I don't like spicy food, and I probably never make any. My chili is mild (heavy on tomato & beef), my nacho meat is as spicy as it gets, from picante sauce.

for condiments, I get real ketchup - like with tomatoes, not HFCS. Same with mustard. BBQ sauces, the best are JD's, or Smokey John's #1 BBQ - tastes the same as in his restaurant. I try to always keep lemon juice, tarter sauce (fries, anything deep fried, fish), Marzetti's Thousand Island (salad, burgers), and I am forgetting the brand of Texas Croutons (soups, salads, snacks) I get - why do all the others use HFCS in croutons? I just recognize it when I get to that isle.


I must assume that is all quite bland for you folk.

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Speaking for myself, I find it interesting.

I think, if you're an adult and making these decisions for yourself, unless you want to eat 100% at restaurants and fast food places; food planning (recipes), shopping, cooking (or eating out of the can or microwave), and eating are literally life and death activities that you have to deal with in one way or another. So I find it very interesting to see how people do that in their own lives. You seem to have winnowed down a set of reliable recipes you like that don't required a lot of fuss, and by cooking in large batches and eating through them a routine that takes little time, that sustains you.

I myself cook in batches of 12 portions, portion it out, and freeze them individually. I just happen to REALLY enjoy finding/ creating new recipes that meet my pre-set requirements. I DON'T enjoy the actual cooking and dishwashing! I find those tedious in the extreme!

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:
I was given last week a slow cooker. Have to learn how to use it properly.

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As I understand, slow cookers are quite forgiving.


https://www.foodnetwork.ca/comfort-food/photos/20-must-try-slow-cooker
-recipes/#!slow-cooker-asian-style-drumsticks

https://www.allrecipes.com/recipes/253/everyday-cooking/slow-cooker/

http://www.kraftcanada.com/recipes/dinner/slow-cooker

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Originally posted by 1KIKI:
I don't cook with salt, but I do add a touch of lite-salt before I eat. I like spicy foods - curries, chilis, and so on - and for some reason spicy foods really don't taste good without at least some salt.

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I'm curious about your no HFCS ketchup though ... what brand is it? I get no HFCS ketchup but the only way I can manage that is to get organic.

One thing I have done is make a sort-of ketchup by pureeing cherry tomatoes (skins, seeds, jelly and all) and then slowly cooking the puree down till it's somewhere between a sauce and a paste. The flavor is omg good! It has a super-prominent rich tomato flavor, and its own natural sweetness and tartness. I explain it to people by saying it's what ketchup wants to be when it grows up.

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Originally posted by JEWELSTAITEFAN:
You may not know of the old rule of thumb: Those who add salt cook everything salty. Cooks should never add salt, or self-taste their recipes, because when their taste buds have been deadened by the salt, all of their food is cooked to be salty.

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I have been to restaurants where the salad was salty, the fries were nothing but a pile of salt, the ice cream was salty, the soups were nothing but liquid salt, the pastry deserts were salty, everything was salt, nothing was edible.

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I explain to people that real ketchup is what Ketchup is supposed to be, supposed to taste like.
I get all brands except Heinz. I finally found one of Heinz which did not have HFCS, and it was the most horrid tasting glub that I think I threw away the entire bottle.
Pretty sure I get the real ketchup versions from Red Gold, Hunts, French's, and whatever generic home-store brands (although I avoid Kroger) they have. They usually have some type of label claim on them, but not always the same thing. I just check the ingredients, which are usually something like tomatoes, vinegar, onion powder, and "spices" - and they are usually right there on the shelf next to the HFCS crud, except the real ketchup is normally cheaper by a tad - although I don't really look at prices of HFCS anymore. My last one was Hunt's with some plain-looking label which said "thick and rich" or similar, which was in a bottle about half the size as the norm, and everybody agreed it was fantastically delicious. I put the real ketchup on great burgers - home or from restaurant (often taking to go, hold the ketchup, so I can add real ketchup in the car). Also on the biggest, fattest fries I can find - look for steak fries. I avoid hot dogs, but I have used real ketchup on brats (along with sauerkraut, sweet relish, touch of mustard).
The description you gave of your reduced recipe is exactly the same as these real ketchups, but these are less work. The HFCS should be banned from feeding to kids. And the real, healthy stuff is cheaper on the store shelf!!

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Originally posted by 1KIKI:
DANG! How low does your oven go? A good pot and a low oven will do the same job, albeit with more energy use. I don't have nearly enough counter space for a crockpot/ slow cooker, so I use my oven instead. But then again, I cook in large batches then freeze individual portions, so it makes sense for me to use the oven instead anyway.

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Originally posted by 1KIKI:
How FRUSTRATING for you!

The slow-cooker dying then ... sigh. What I call one of life's minor crises. It's nothing life-ending, but it's something extra you have to run after or else you'll be one step backwards from where you were before.

Out of curiosity - what kinds of things do you like to cook?

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Originally posted by 1KIKI:
Speaking of Christmas, I'm one of the very rare few I think who actually likes fruitcake. Anyway, I just had to go sideways a bit on that.

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Originally posted by 1KIKI:
You and a lot of people. Fruitcake just doesn't get no respect.

There used to be a lot of jokes that went around about it, but now I only remember one.

Q What's the difference between getting a fruitcake and a doorstop for Christmas?
A At least a doorstop is useful.

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Originally posted by SIGNYM:
I was never much of a baker. Now that I can't taste anything, I doubt I will ever develop the skill. But I do have a great appreciation for people who can bake! Nothing is quite as scrumptous as a good bread, pie, cookie or shortbread!

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Pity would be no more,
If we did not MAKE men poor - William Blake

#WEARAMASK

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Originally posted by 1KIKI:
Just replying to say sorry, not me!

My preparations go out about 4 weeks, and do rely on utilities being up and running (except for my earthquake water supply). For 4 weeks without utilities I can rely on canned goods and short rations.

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Originally posted by 1KIKI:

Quote:

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Originally posted by JEWELSTAITEFAN:
You may not know of the old rule of thumb: Those who add salt cook everything salty. Cooks should never add salt, or self-taste their recipes, because when their taste buds have been deadened by the salt, all of their food is cooked to be salty.

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I have been to restaurants where the salad was salty, the fries were nothing but a pile of salt, the ice cream was salty, the soups were nothing but liquid salt, the pastry deserts were salty, everything was salt, nothing was edible.

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I as well! Literally EVERYthing was too salty and I literally couldn't eat it! I assumed it was a mistake in the kitchen, that ppl weren't sure who was supposed to be doing that and so it got done twice.

Quote:

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I explain to people that real ketchup is what Ketchup is supposed to be, supposed to taste like.
I get all brands except Heinz. I finally found one of Heinz which did not have HFCS, and it was the most horrid tasting glub that I think I threw away the entire bottle.
Pretty sure I get the real ketchup versions from Red Gold, Hunts, French's, and whatever generic home-store brands (although I avoid Kroger) they have. They usually have some type of label claim on them, but not always the same thing. I just check the ingredients, which are usually something like tomatoes, vinegar, onion powder, and "spices" - and they are usually right there on the shelf next to the HFCS crud, except the real ketchup is normally cheaper by a tad - although I don't really look at prices of HFCS anymore. My last one was Hunt's with some plain-looking label which said "thick and rich" or similar, which was in a bottle about half the size as the norm, and everybody agreed it was fantastically delicious. I put the real ketchup on great burgers - home or from restaurant (often taking to go, hold the ketchup, so I can add real ketchup in the car). Also on the biggest, fattest fries I can find - look for steak fries. I avoid hot dogs, but I have used real ketchup on brats (along with sauerkraut, sweet relish, touch of mustard).
The description you gave of your reduced recipe is exactly the same as these real ketchups, but these are less work. The HFCS should be banned from feeding to kids. And the real, healthy stuff is cheaper on the store shelf!!

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I'll check next time at the store! Thanks for the info!

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Originally posted by Brenda:
Need to replace some corning ware pots.

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Originally posted by 1KIKI:
Since dried beans were locally in short supply, I ordered online. And since I was ordering online anyway, I thought I'd try a whole bunch of different kinds of beans.

My 2 favorite kinds of bean are pinto and white beans. I'm not so much in favor of red or kidney beans, or black beans.

So, of the white beans I got
(larger beans)
European soldier
cannellini
great northern
(smaller beans)
petit French
flageolet
navy

I weighed out a quarter pound of each and soaked them all for 24 hours at room temperature, and after soaking they were all about the same volume, even the smaller beans ... except the navy beans which started out a mingy volume and ended up a mingy volume.

Then I cooked them and tested them out.

Of the larger beans my favorite was the great northern, I thought the cannellini and European soldier beans were too soft!

Of the smaller beans my favorite was the flageolet, but since they're a internet specialty, I won't be buying them regularly (if at all). I really disliked the navy beans, even thought they're generally available, because they're so mingy. So I won't be buying them even though they're handy.

In general, I was happy I tried the specialty beans, but since I like a type of bean that's widely available locally - the great northern - and except for episodes of panic-buying, I probably won't be regularly buying the other beans on the inet. At least now I have an idea of what there is in terms of white beans, and what they're like, since I've never had many other kinds before.


My next test will be the brown and speckled beans in the pinto category. What I like about pinto is their nice starchy texture that makes a great refried bean.

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Originally posted by JEWELSTAITEFAN:

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Originally posted by Brenda:
Need to replace some corning ware pots.

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I like Visionware produces. Can use in oven, stovetop, microwave.
Whenever I see some at Goodwill or St Vincent's thrift shops, I grab them. They are difficult to get otherwise. I am amazed some people part with them.

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Originally posted by JEWELSTAITEFAN:
Why do you use beans? What for? What purpose?

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Natural gas? Chili? Refried? Specific nytrients? Laxative?

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I enjoy BBQ Baked Beans, and Pork & Beans, which I only improve upon Van Camp's base recipe. And bean soup.

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Originally posted by Brenda:

Quote:

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:
Need to replace some corning ware pots.

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I like Visionware produces. Can use in oven, stovetop, microwave.
Whenever I see some at Goodwill or St Vincent's thrift shops, I grab them. They are difficult to get otherwise. I am amazed some people part with them.

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Corning ware is the same. I've got one that my family has used for over 40years. Only problem it is too big for this toaster oven. So, I got some smaller ones the other day. A set of three.

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:

Quote:

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:
Need to replace some corning ware pots.

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I like Visionware produces. Can use in oven, stovetop, microwave.
Whenever I see some at Goodwill or St Vincent's thrift shops, I grab them. They are difficult to get otherwise. I am amazed some people part with them.

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Corning ware is the same. I've got one that my family has used for over 40years. Only problem it is too big for this toaster oven. So, I got some smaller ones the other day. A set of three.

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I believe Corning makes Visionware. I have tried bakeware labeled as corningware and had it shatter on the stovetop, simply boiling water. So I can't take your word for it, but if it works for you, then great.

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Originally posted by JEWELSTAITEFAN:
The improvements I recall making to Van Camp's Pork & Beans were: BBQ sauce, sticks of real butter (unsalted), molasses or brown sugar, honey, rum extract, vanilla extract, cinnamon. I may recall using peppermint, and maybe chocolate. Peppermint would have been more successful than choc. I don't recall trying actual rum in place of the extract, but maybe I should have.
Never had any complaints about these beans, and rarely had any leftovers of them.

I've found some places can take perfectly delicious bean soup and ruin it with diced ham - turns it into salt soup.

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Originally posted by 1KIKI:

Quote:

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Originally posted by JEWELSTAITEFAN:
The improvements I recall making to Van Camp's Pork & Beans were: BBQ sauce, sticks of real butter (unsalted), molasses or brown sugar, honey, rum extract, vanilla extract, cinnamon. I may recall using peppermint, and maybe chocolate. Peppermint would have been more successful than choc. I don't recall trying actual rum in place of the extract, but maybe I should have.
Never had any complaints about these beans, and rarely had any leftovers of them.

I've found some places can take perfectly delicious bean soup and ruin it with diced ham - turns it into salt soup.

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Hey JSF - thanks for the tips!

ETA: If I add ham or bacon to any bean recipe, I boil it in water then drain it to remove most of the salt before I bake it crisp then add it in.

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Originally posted by Brenda:

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:

Quote:

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:
Need to replace some corning ware pots.

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I like Visionware produces. Can use in oven, stovetop, microwave.
Whenever I see some at Goodwill or St Vincent's thrift shops, I grab them. They are difficult to get otherwise. I am amazed some people part with them.

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Corning ware is the same. I've got one that my family has used for over 40years. Only problem it is too big for this toaster oven. So, I got some smaller ones the other day. A set of three.

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I believe Corning makes Visionware. I have tried bakeware labeled as corningware and had it shatter on the stovetop, simply boiling water. So I can't take your word for it, but if it works for you, then great.

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I think you are right JSF. If that bakeware shattered just from boiling water in it then it wasn't corning ware. This one piece I have is real corning ware and I use it on the stove top all the time and it is fine. In the other place I used it in the oven all the time. What I bought the other day is true corning ware as well.

Gotta read labels carefully JSF.

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Originally posted by JEWELSTAITEFAN:

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Originally posted by Brenda:

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:

Quote:

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:
Need to replace some corning ware pots.

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I like Visionware produces. Can use in oven, stovetop, microwave.
Whenever I see some at Goodwill or St Vincent's thrift shops, I grab them. They are difficult to get otherwise. I am amazed some people part with them.

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Corning ware is the same. I've got one that my family has used for over 40years. Only problem it is too big for this toaster oven. So, I got some smaller ones the other day. A set of three.

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I believe Corning makes Visionware. I have tried bakeware labeled as corningware and had it shatter on the stovetop, simply boiling water. So I can't take your word for it, but if it works for you, then great.

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I think you are right JSF. If that bakeware shattered just from boiling water in it then it wasn't corning ware. This one piece I have is real corning ware and I use it on the stove top all the time and it is fine. In the other place I used it in the oven all the time. What I bought the other day is true corning ware as well.

Gotta read labels carefully JSF.

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The ones that have shattered did clearly have Corning embossed right into the glass, no labeling about it.
Maybe branding is different in Canada, like cars. Perhaps Visionware in USA is just plain Corning in Canada. I can say that since I only bought the unit because it said Corning, I was certainly disappointed that it shattered.

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