The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Monday, September 14, 2026 21:00
VIEWED: 27258
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Quote:I cook recipes, but they're recipes I've reconfigured for nutrition. Mostly they're either one-pot meals or things I can put together in a single container. And they're kind of all over the map ... pulled pork w/ southern greens and grits ... New Mexico style green chili, beef and potato stew ... chicken pot pie without the crust ... and another comfort-food favorite is mashed cauliflower, braised chicken thighs and white chicken gravy with fresh thyme ... chili con carne ... I have your recipe for Flemish beef stew ... noodle-free lasagna ... pork and beans and a similar dish Turkish beef and beans ... Italian sausage, pepper, and potato stew ... rich tomato soup with fish and shellfish ... palak paneer ... stir fry cauliflower rice with veges and ground pork ... jok ... my latest craze is crustless Greek-style pie made with ground meat, kale, onion, potato, feta, lemon juice, and ricotta-egg binder ... summer minestrone and winter minestrone ... I hope you get the idea!
Originally posted by SIGNYM:
So, what about you? What's in YOUR cupboard, pantry, or frig that reflects your style?
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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:As I understand, slow cookers are quite forgiving.
Originally posted by Brenda:
I was given last week a slow cooker. Have to learn how to use it properly.
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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Quote: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.
Originally posted by SIGNYM:
So, what about you? What's in YOUR cupboard, pantry, or frig that reflects your style?
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), rum 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 (Jack Daniel'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 aisle.
I must assume that is all quite bland for you folk.
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Quote:
Originally posted by SIGNYM:
So, what about you? What's in YOUR cupboard, pantry, or frig that reflects your style?
Quote:Speaking for myself, I find it interesting.
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.
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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Quote:
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!!!
The other place I was very limited in space and electrical outlets. The slow cooker, I plugged into the stove to use. But like I said I have to learn how to use it properly. Added the rice at the beginning and by the time it was finished cooking the rice was mush. That was okay. Still ate it anyways.
The interior of the cooker fits into the fridge nicely so that is good too.
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Quote:
Originally posted by 1KIKI:Quote:
Originally posted by SIGNYM:
So, what about you? What's in YOUR cupboard, pantry, or frig that reflects your style?
Quote:Speaking for myself, I find it interesting.
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.
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!
I should have mentioned that I do not have any salt in my house, and obviously do not use for cooking - other than garlic salt, which I sometimes use for boiling the water for noodles, and a mistake purchase of Lemon Pepper, which I assumed was a combination of pepper and lemon, instead of just extra salty salt. Ruined a batch of something with that.
I also try to keep among condiments sweet & sour sauce, store bottle, because I always want more than is provided by restaurants, and I like dipping all kinds of stuff in s&s, just like tartar sauce. French fries in tartar or s&s are yummy, only dipping sauce better for fries is baked beans sauce, obviously no beans needed.
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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.
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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Quote:
Originally posted by JEWELSTAITEFAN:Quote:As I understand, slow cookers are quite forgiving.
Originally posted by Brenda:
I was given last week a slow cooker. Have to learn how to use it properly.
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
Oh yeah. I just have to learn when to add rice or pasta to a dish and for what setting for whatever I am cooking.
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I hear you on that! When I cook something for the first (few) time(s) I have to iron out the problems but then sometimes have some happy surprises ... oops, I needed a bigger pot, now I have to clean the oven ... eh, the potatoes are overcooked and too soft, I need to add them later ... hey, it's good to let kidney beans soak for 2 days even if it was kind of an accident! (the kidney beans came out unbroken and buttery soft and smooth) ...
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Quote:I don't know about that. I don't add salt to served food, but for spicy food I use a big wad of sour cream - otherwise have a real milkshake handy (from real ice cream).
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.
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. 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.
Quote:I explain to people that real ketchup is what Ketchup is supposed to be, supposed to taste like.
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.
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. (The French's TV ads say their ketchup never has HFCS, but I can't always find French's at the store.) 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-lokking label which ssaid "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 vaoid 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!!
I also get mustard without HFCS, which French's is a good bet. Why mustard needs to have HFCS is beyond me.
On the subject of HFCS, I also explain that there are 2 reasons I always buy Country Time Pink Lemonade in powder form. The powder form allows you to mix it to your personal taste proportions, how you prefer it (and when the ice cubes melt, you can add a little powder and stir). And also, the powder never has HFCS in it, but the pre-mixed seems to always have HFCS, and often the concentrate liquids do as well.
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Quote:
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.
Quote: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.
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.
Quote:I'll check next time at the store! Thanks for the info!
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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sorry, but I had not finished editing. But now I have.
Yep, those salt restaurants not only have cooks who have deadened their own taste buds, but refuse to rely upon a second person (or boss, manager, owner) to perform their sample tasting, but all of the employees eating that crud have also had their tastebuds killed, so they cannot taste it anymore, and don't know what you are talking about.
I can also add that the real ketchup allows me to actually revel in the flavor of the real ketchup - and that never happens with the HFCS crud.
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I picked it up this time around!
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So, this isn't a recipe per se, but a way to fix a hole in my menus. As you may have gathered I hate vegetables, so I try to create recipes I'll actually eat, that use a lot of veges - a half-pound weighed raw, per serving. And then I cook a batch of 12. I have room in my freezer for 4 batches at a time, so I'll pull a different one out every day for lunch, and those are my vegetables for the day.
But when it comes to the evenings, I've been looking for something light and warm that doesn't take too long to cook. And my answer is BOXED BROTH! plus some kind of protein. I get the low sodium broth, throw it in a pot, and add - oh, turkey meatballs, or pork meatballs, or beef meatballs, or chicken thighs ... and cook it up. And there's dinner!!
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The family appreciates soup, alho they like theirs with ... salt!
Takes all kinds, I guess. I'm not a big salt fan myself.
But for summer I appreciate salads more. I really like my Greek-ish style sald:
mandolined part=peeled cucumber, sliced celery, chopped red pepper, and whatever I have on-hand: sometimes tomato for hubby (I'm allergic), thin-sliced onion, or shredded radicchio, or little cauliflower bits, olives, pepperoncini, or arugula or parsley, and always always garbanzo beans ... my favorite. No cooking so it doesn't heat up the kitchen, lots of flavor (not that I can taste it, but I like to imagine), and of course good for us.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
Happy New Year, WISHY. I edited out your psychopathic screed!
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And now for something different
I really like empanadas, but because hubby and I need to watch our carbs I forgo the empanada pastry and make empanada burgers instead:
2 lb ground beef
1 large onion, diced
2 T flour
2 T sugar
1 /2 t frsh ground black pepper
1 T paprika
1 t (or less) salt, to taste
1 t cumin
1 t cinnamon
1/2 t nutmeg
1/2 c raisins
1/2 c sliced green olives
(1/2 c diced boiled potatoes, optional)
Mix, shape into patties, and pan-fry. I like to serve with cole slaw and lemonade (made with sweetener)
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Signy
I tried your Flemish beef stew using flat-cut brisket, which I keep reading is NOT the brisket cut to use. But try to find point cut brisket! Where DO they go? There are surely as many point cuts as flat cuts since the brisket muscle is inevitably made of both cuts together, but I've never seen a point cut, ever.
In any case, it was DELICIOUS. I have 2 things I'll do next time, though. For 12 servings I'll increase the onions from 6 lbs to 8 lbs. And instead of using 1@ IPA and stout beer, I'll try using 2@ stouts.
I still have yet to try the chicken, mashed (potato)cauliflower, and gravy recipe I reformulated into cream of chicken soup.
But I DID reformulate my Greek-style kale and feta cheese pie to account for your family's food sensitivities and I tested it out. YUM! 4 servings is 1pound @ diced onions and frozen chopped spinach, 1C rinsed quinoa seeds (to remove the lectin coating that can break up red blood cells), 1 lb ground turkey, 4 cloves minced or grated garlic (or some amount of garlic powder), 0.5-0.75lb crumbled feta, 4 eggs, 1 sm container ricotta, juice of 1 VERY large or 2 medium lemons, ~4T fresh thyme (I have yet to try fresh rosemary or dried oregano), butter (unsalted cultured has the best flavor, imo) and/ or oil as needed, 1C H2O, a 4qt minimum saucier or saucepan, individual heatproof serving dishes that hold at least 2C@, if desired.
Lightly caramelize the onions in oil or butter. Add the garlic and bloom. Add the ground turkey, and brown, breaking it up as you go. Remove the mix. Add the rinsed quinoa to the bottom, the 1C H2O, and put the frozen chopped spinach on top of the quinoa, and the onions+turkey+garlic on top of that. Frozen chopped spinach usually releases a LOT of liquid, which most recipes call for you to then squeeze out. But that's a waste of excellent nutrition! So putting the frozen chopped spinach on top of the quinoa will let it add its liquid to the cooking water to cook the quinoa and keep the quinoa wet, so you don't have uncooked, dry seeds. The quinoa should come out light and fluffy, like long grain rice, not wet like porridge. Cover and cook 300F(convection) ~1.25H. Remove the 'filling' from the oven, stir, and let it cool (to keep it from melting the feta and scrambling the egg binder). Mix in the feta. For the binder, immersion-blend the 4 eggs, ricotta, lemon juice and herbs till it's uniform pale yellow and frothy. Mix the binder in with your 'pie' filling. You can cook this either in your saucier/ saucepan, or in individual serving containers that hold at least 2C each. I like to put it in individual portions, with a small dab of butter in the bottom. I don't think I actually NEED it to keep anything from sticking, but I do it anyway, because who doesn't like a touch of butter? Then put your pie(s) back into the 300F(convection) oven for ~1H until the egg mix is set and the top is a tasty crusty gold-and-brown.
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The slow cooker I was given a while back died a couple of weeks ago.
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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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Quote:
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.
Oven doesn't work Kiki.
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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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Quote:
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?
It was frustrating to find that out but that is why I bought a toaster oven. The slow cooker was given too me and I don't know how long the person had it before they gave it to me. So, I will have a think about whether I will buy one myself or not.
Let's see. I like fish but I keep that simple. Just a pan fry with some veg. Lamb chops, I eat a little bit of hamburger that I do up with some tomato paste, garlic, salt and pepper which I usually serve over pasta or rice. Veg too. Tomato paste I also use with ground pork. Chicken, fried with the skin on(which I know is bad.
) I have a chicken dish in this thread which is my riff on a Spanish dish. In place of seafood, I just use chicken and I replace peas and carrots with broccoli. There is also a pork tenderloin recipe in this thread that is done with brussel sprouts and potatoes or broccoli and potatoes. It is cooked in V-8 juice seasoned with salt, pepper and bay leaf.
I am hoping over this fall to get back into some form of baking. Specially for my birthday. I have a recipe for a milkless, eggless chocolate cake. I love it. I used to make it into cupcakes but with a small freezer, I will have to just leave it in cake form which is fine. Maybe I will make some shortbread for Christmas.
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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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Quote:
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.
No worries. I have tried fruitcake, I think when I was a child but never developed a taste for it.
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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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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!
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Quote:
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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Quote:
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!
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
I used to make a lot of cakes and pies before my food sensitivities came up, which includes an egg allergy. Shortbread around me has pretty well always been a Christmas thing.
Tried my hand at making cookies once and they didn't turn out. They don't like me and I really don't like them anyways.
My dad now there was a baker. Cakes, pies, cookies and bread. Oh my!!!
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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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My recipe for my riff of a Spanish rice dish.
Chicken breast or thigh, cut up, boneless and skinless
garlic
salt and pepper
broccoli flowers with no stems
chicken stock
1/2cp water
rice
bay leaf
oil
Put the cut up chicken in a fry pan with salt, pepper and garlic and oil. Let it cook part way through then add rice. Mix the rice through letting it brown a bit and pick up all that chicken flavour from the bottom of the pan. Add broccoli flowers mixing them through and again pick up that chicken flavour. Add a little more salt and pepper along with chicken stock, 1/2cup water and bay leaf. Bring to a boil for about 5 minutes then put on a low heat until rice is cooked. Serve.
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Some folk have mentioned making plans for survivalist, end-of-the-world type events.
For those who have, what have you learned in the past months? How will you need to adapt or modify your plans based upon what you have seen or learned?
I have noticed that for orange juice without reefridgeration, high pulp version lasts longer, I get Simply Orange. Seems the pulp at the top keeps the air and the juice separated better.
Have you seen prices affected more than you expected?
I saw sytrawberries at about 75 cents for the size that used to cost $4 or $5.
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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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Quote:So your 4-week plan remains solid, no changes? Have you needed to use up yur 4-week rations? Have you had 2nd thoughts about whether you should alter, expand, integrate more or less into your plan that you had 6 months ago?
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.
Have you been surpriosed at any cheap or expensive prices, or wierd availability issues?
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Quote:I'll check next time at the store! Thanks for the info!
Originally posted by 1KIKI:Quote:
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.Quote: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.
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.Quote:
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!!
Any luck finding the good ketchup and mustard?
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Made up my pork tenderloin dish a few days ago for something different for supper.
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Need to replace some corning ware pots.
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Breaking in my toaster oven.
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Quote:I like Visionware produces. Can use in oven, stovetop, microwave.
Originally posted by Brenda:
Need to replace some corning ware pots.
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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Quote:Why do you use beans? What for? What purpose?
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.
Natural gas? Chili? Refried? Specific nytrients? Laxative?
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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Quote:
Originally posted by JEWELSTAITEFAN:Quote:I like Visionware produces. Can use in oven, stovetop, microwave.
Originally posted by Brenda:
Need to replace some corning ware pots.
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.
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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Quote:In general I always like to try - or retry - new things to cook and eat, like new foods and recipes. And since I retired, I've been watching some TV cooking shows and there were some bean recipes that just looked darn good. So I started cooking with them in the last year, and as I was experimenting how to do the best job making them, I found the secret to success in making (for me) the perfect bean (a 24hour room temperature no-salt soak, and cook them in the soaking water). As I started experimenting how to prepare them, I discovered I really LIKE some beans - especially great northern and pinto!
Originally posted by JEWELSTAITEFAN:
Why do you use beans? What for? What purpose?
But I recently stocked up on beans because of all the panic buying for the lockdown which made food supply iffy for a couple of months. Since dried beans last a long time, if you've got nothing else, you can still always cook up beans.
It was multiple reasons I guess, I was already headed that way.
Quote:Nutrition - lots of fiber and protein; and aside from flavor, I'm really texture sensitive - and I REALLY like the textures of what to me are well-cooked beans. The great northern are intact on the outside but buttery smooth on the inside, and a mashed refried pinto bean has the texture of mashed potatoes.
Natural gas? Chili? Refried? Specific nytrients? Laxative?
Quote:COUNT ME IN !!!
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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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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Quote: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.
Originally posted by Brenda:Quote: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.
Originally posted by JEWELSTAITEFAN:Quote:I like Visionware produces. Can use in oven, stovetop, microwave.
Originally posted by Brenda:
Need to replace some corning ware pots.
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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Quote:
Originally posted by JEWELSTAITEFAN:Quote: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.
Originally posted by Brenda:Quote: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.
Originally posted by JEWELSTAITEFAN:Quote:I like Visionware produces. Can use in oven, stovetop, microwave.
Originally posted by Brenda:
Need to replace some corning ware pots.
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.
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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Quote:Hey JSF - thanks for the tips!
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.
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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Quote:Hey JSF - thanks for the tips!
Originally posted by 1KIKI:Quote:
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.
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.
A lot of cooks could learn this simple method from you.
I forgot to mention: whether improved or not, all of these baked beans versions still provide the best dipping sauces for good french fries. Find a wad of good fies, maybe from In-N-Out or Five Guys, and just dip them straight into the beans, pulling out only the sauce-covered fry, not the beans hanging on.
Did you find that all of the beans absorb or resist flavorings equally?
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Quote:The ones that have shattered did clearly have Corning embossed right into the glass, no labeling about it.
Originally posted by Brenda:Quote: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.
Originally posted by JEWELSTAITEFAN:Quote: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.
Originally posted by Brenda:Quote: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.
Originally posted by JEWELSTAITEFAN:Quote:I like Visionware produces. Can use in oven, stovetop, microwave.
Originally posted by Brenda:
Need to replace some corning ware pots.
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.
Gotta read labels carefully JSF.
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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Quote:
Originally posted by JEWELSTAITEFAN:Quote:The ones that have shattered did clearly have Corning embossed right into the glass, no labeling about it.
Originally posted by Brenda:Quote: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.
Originally posted by JEWELSTAITEFAN:Quote: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.
Originally posted by Brenda:Quote: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.
Originally posted by JEWELSTAITEFAN:Quote:I like Visionware produces. Can use in oven, stovetop, microwave.
Originally posted by Brenda:
Need to replace some corning ware pots.
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.
Gotta read labels carefully JSF.
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.
Maybe it is. Visionware is sold in Canada. Think I have a one piece but I don't use it much.
That is very frustrating indeed JSF.
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I bought a bunch of beans online in 2 categories: white beans; and brown or speckled beans. I already wrote about my white bean test, I just did the others.
In no particular order the brown or speckled beans are: pinto, cranberry, Anasazi, appaloosa, yellow eye, and pink pearl, which are all larger elongated beans, except the pink pearl which is a bit rounder and somewhat smaller bean than the others. 1/4 lb of each reached roughly equal volumes after a 24+hr RT soak, except the yellow eye, which was ~20% less.
After cooking, I have to say my favorite were the pink pearl. They had a tender skin and ever so slightly firm yet uniformly creamy-smooth interior (like a just-ripe avocado). At the other end were the yellow eye, which were just beyond firm. (Maybe their resistance to soaking and cooking makes them good storage beans?)
Overall the pintos were next, though a distinct second from the pink pearl, and the cranberry were close behind the pinto. Then came the appaloosa and Anasazi.
As much as the appaloosa and Anasazi resemble each other
appaloosa
Anasazi
The appaloosa had a much 'beaniner' flavor. I didn't like these 2 as much because their texture was grainy and the skins were tough.
As much as I enjoyed the pink pearl, it's very much a specialty bean! So I'll probably stick with pinto beans because they're routinely available, or cranberry beans if I can't get pinto and which are also locally available.
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So, in sum, of the white beans the specialty flageolet were phenomenal, but because of price and availability my first choice are great northern (and I'll avoid navy beans unless there's nothing else). And of the brown or speckled beans the pink pearl were spectacular, but again, due to price and availability my first choice are pinto with cranberry behind them.
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You make me wonder about bean soup, which I have never made from scratch. Any idea what to use for the sauce, or broth?
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Ham and bean soup is usually made with great northern or other white bean. (My personal preference is great northern.) This is a pretty typical recipe.
https://www.allrecipes.com/recipe/17628/basic-ham-and-bean-soup/
1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 each bay leaves
2 cups chopped ham
½ teaspoon ground white pepper
Step 1
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
Step 2
After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
Step 3
Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
But talking about ham and bean soup is a little like talking about 'people'. There are so many variations! For example, looking at the recipe above, I've never had a home-made soup that used dry mustard powder. And I have NO idea what that would taste like! But everything else looks typical to me.
So I guess 'your mileage may vary' depending on who was making the soups you're familiar with, and what variations they were following.
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So I tried out a new recipe that I made up for the family (not for me, I'm allergic to beef)
Beef pot pie
Since I was using a very tough and grisly cut of beef (chuck roast from an old cow, I imagine!) I was trying to find a way to make that palatable for both hubby and dear daughter, both of whom refuse to eat tough meat. So I trimmed the beef VERY closely, cutting out all of the gristle that could find, diced tbe beef and cooked it in an unconsionable amount of margarine with a LOT of black pepper in chicken broth until almost tender (about 1 hour) then added diced carrots and celery and green beans (normally I would use peas but dd can't eat THEM. Cooking for the family is like an effing minefield of sensitivities and allergies!) cooked until tender, then added some flour to thicken, topped with pre-made pie crust, and browned in the oven.
For such a simple recipe it came out very tasty! Or, at least, the family ate it with only a few complaints: hubby thought the green beans clashed with the rest of the dish (maybe next time diced zucchini?) and dd didn't like the fact that there were big pepper flakes in it, but overall a recipe worth trying again.
At least I used up one terrible piece of beef!
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Also, tried a recipe from ATC cookbook: chicken Canzanese.
It has 4 lb thighs chicken, 1 c broth, 2 c white wine, sage, bay leaves, rosemary, and prosciutto.
I've tried a recipe like that before- chicken saltimboca- but the results were underwhelming, so was curious to see how this one turned out. I believe it was better than the saltimboca, but the recipe calls for chicken thighs and hubby hates dark chicken, so I had to adjust the recipe to accomodate chicken breasts by taking the other parts (thighs, drumsticks and wings) thru the whole cooking process but adding the breast pieces very late. (Nothing comes out drier and ickier than overcooked chicken breast; you need to get it JUST to the point of no more pink, but not past that!)
Also turned out well enuf to try again, but the issue with the chicken breast pieces is that they didn't benefit from being cooked in the very tasty sauce, so I would probably marinade them salt, prosciutto, sage and white wine BEFORE cooking, so they absorb some tasty flavor.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Got a bit better pot for my new bamboo steamer.
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Quote:No onion? How about peas instead of green beans? Or peas and mushrooms?
Originally posted by SIGNYM:
So I tried out a new recipe that I made up for the family (not for me, I'm allergic to beef)
Beef pot pie
Since I was using a very tough and grisly cut of beef (chuck roast from an old cow, I imagine!) I was trying to find a way to make that palatable for both hubby and dear daughter, both of whom refuse to eat tough meat. So I trimmed the beef VERY closely, cutting out all of the gristle that could find, diced tbe beef and cooked it in an unconsionable amount of margarine with a LOT of black pepper in chicken broth until almost tender (about 1 hour) then added diced carrots and celery and green beans (normally I would use peas but dd can't eat THEM. Cooking for the family is like an effing minefield of sensitivities and allergies!) cooked until tender, then added some flour to thicken, topped with pre-made pie crust, and browned in the oven.
For such a simple recipe it came out very tasty! Or, at least, the family ate it with only a few complaints: hubby thought the green beans clashed with the rest of the dish (maybe next time diced zucchini?) and dd didn't like the fact that there were big pepper flakes in it, but overall a recipe worth trying again.
At least I used up one terrible piece of beef!
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Quote:what vegetables did you serve with it?
Originally posted by SIGNYM:
Also, tried a recipe from ATC cookbook: chicken Canzanese.
It has 4 lb thighs chicken, 1 c broth, 2 c white wine, sage, bay leaves, rosemary, and prosciutto.
I've tried a recipe like that before- chicken saltimboca- but the results were underwhelming, so was curious to see how this one turned out. I believe it was better than the saltimboca, but the recipe calls for chicken thighs and hubby hates dark chicken, so I had to adjust the recipe to accomodate chicken breasts by taking the other parts (thighs, drumsticks and wings) thru the whole cooking process but adding the breast pieces very late. (Nothing comes out drier and ickier than overcooked chicken breast; you need to get it JUST to the point of no more pink, but not past that!)
Also turned out well enuf to try again, but the issue with the chicken breast pieces is that they didn't benefit from being cooked in the very tasty sauce, so I would probably marinade them salt, prosciutto, sage and white wine BEFORE cooking, so they absorb some tasty flavor.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Quote:Awesome!
Originally posted by Brenda:
Got a bit better pot for my new bamboo steamer.
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I have a new recipe which is a lot like jok, but not entirely. I've substituted about half the volume of cooked rice with riced cauliflower, and it also has celery and onion, plus ginger and garlic; and I added chicken as a mild-tasting protein. It came out tasty! to me. The next time I think I'm going to cook it with a ham bone or ham hocks for flavor, the way the Asians I know cook their jok. I could see it being done with turkey, pork (like tiny flavorful meatballs), or even seafood (though the seafood would take it in a totally different direction), and even tofu. The only thing I don't see it going with is beef.
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Quote:When reading, the first thing I thought was why didn't you marinate overnight in wine?
Originally posted by SIGNYM:
So I tried out a new recipe that I made up for the family (not for me, I'm allergic to beef)
Beef pot pie
Since I was using a very tough and grisly cut of beef (chuck roast from an old cow, I imagine!) I was trying to find a way to make that palatable for both hubby and dear daughter, both of whom refuse to eat tough meat. So I trimmed the beef VERY closely, cutting out all of the gristle that could find, diced tbe beef and cooked it in an unconsionable amount of margarine with a LOT of black pepper in chicken broth until almost tender (about 1 hour) then added diced carrots and celery and green beans (normally I would use peas but dd can't eat THEM. Cooking for the family is like an effing minefield of sensitivities and allergies!) cooked until tender, then added some flour to thicken, topped with pre-made pie crust, and browned in the oven.
For such a simple recipe it came out very tasty! Or, at least, the family ate it with only a few complaints: hubby thought the green beans clashed with the rest of the dish (maybe next time diced zucchini?) and dd didn't like the fact that there were big pepper flakes in it, but overall a recipe worth trying again.
At least I used up one terrible piece of beef!
At the end you mention such possibility, but you say SALT and wine - and white wine at that!! With SALT!! There oughta be a law against that.
IIRC, my go-to marinade for beef was Cold Duck. But I think any red wine does well, and Julia Childs I think used Bourbon. I don't recall if I've tried vermouth for this, although I do use that for tomato meat sauce.
For chicken, I think I always marinated in orange juice.
Now, the traditional way for the wine/beef was to cover the beef in a bowl with the wine, which seems to waste a bunch of wine, and for such a lousy piece of beef that you have mentioned. But my preferred way, vastly more alcohol efficient, is to use Ziplock bag. Put in the beef (using more than one bag is fine), add in enough wine that can be soaked up by the beef, and then push out most of the air as you zip iot closed. Using a bowl or similar solely as a prop to position the bagful such that the air pocket is not touching the meat, even when the wine lowers due to absorption. Let that sit in your fridge overnight.
AND SKIP THE SALT!!
I've tried using pre-made crescent roll dough (Which is in triangles) as pot pie crust. Have you tried that?
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Quote:Awesome!
Originally posted by 1KIKI:Quote:
Originally posted by Brenda:
Got a bit better pot for my new bamboo steamer.
Yup. Now, I can use it as regular that I want.
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I sure hope you post the things you find are tasty fixins'.
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Quote:As we work thru the foods that cause dd gastrointestinal issues, we've found she can't eat peas and mushrooms in addition to dried beans and crucifers.
No onion? How about peas instead of green beans? Or peas and mushrooms?
Plus, in trying to understand what is driving all of this, crucifers and dried beans have TWO things in common: raffinose and sulfur compounds. Since Beanzyme only helps a little with beans I wonder if maybe sulfur compounds in general are causing part of the problem. possibly some sort of reducing gut bacteria creating H2S or something. Out of an abundance of caution I've eliminated garlic and onions from dd's diet as well, since they contain yet another sulfur compound (allicin).
Like I said: cooking for the family is like a minefield.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Yeah - omg what a minefield!
Signy, I may have mentioned that I have a spreadsheet for recipes.
Here's the vegetables I have listed.
Maybe if you look thru it you'll find one or 2 you haven't thought of that you might use to round out your family's meals.
I'm sorry, but this is the best I can think of to do that might be helpful.
ginger root
asparagus
artichokes
Tomatillos
cucumber
corn
squash summer zucchini/ crookneck /straightneck
Squash winter all varieties /acorn /butternut /spaghetti /delicata /hubbard
Sweet potato
spinach
Sweet potato leaves
Amaranth leaves
Beets
Beet greens
radicchio
Dandelion greens
chicory
chard
Sorrel
Yam
Spices, curry powder
Spices, garam masala
Carrots
Parsnips
Celery
Fennel bulb
Alfalfa seeds sprouted
Jerusalem-artichokes
water chestnuts
bamboo shoots
Avocados
Cilantro
parsley
garlic clove
onions /scallions /shallot /onions sweet /leeks, bulb and lower leaf portion
mushrooms composite
Beans snap/ green /yellow
crucifers
Arugula
Bok choy
Broccoli
Broccoli rabe
Broccoli romanesco
Brussels sprouts
Cabbage
Cauliflower
Collard greens
Daikon
Garden cress
Horseradish
Kale
Kohlrabi
Mustard greens
Mizuna
Radishes
Rutabaga
Swiss chard
Turnips
Wasabi
Watercress
tomato /paste /sauce /canned /juice /soup
potatoes generic
Eggplant
sweet pepper composite
chili pepper composite
Spices, paprika /Spices, chipotle /Spices, chili powder
Lettuce butterhead includes boston and bibb types raw
Lettuce cos or romaine
Lettuce green leaf
Lettuce iceberg includes crisphead types
Lettuce red leaf
lettuce composite
Endive
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I finalized my faux-jok recipe. The addition of a smoked and cured ham-hock actually made the rice in the porridge taste even creamier and more like rice, as counter intuitive as that sounds.
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Quote:
Originally posted by 1KIKI:
I sure hope you post the things you find are tasty fixins'.
I will. Went looking for small piece of salmon today but couldn't find one. I love salmon, good west coast girl me.
So I settled for some chicken wings.
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Steamed beets on the menu for tonight.
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Quote:Do they not need to be covered in water or juice for this method? I just can't recall this process in my head right now.
Originally posted by Brenda:
Steamed beets on the menu for tonight.
But I still firmly believe that all vegetables are at their tastiest when served in a butter jacuzzi.
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Quote:
Originally posted by JEWELSTAITEFAN:Quote:Do they not need to be covered in water or juice for this method? I just can't recall this process in my head right now.
Originally posted by Brenda:
Steamed beets on the menu for tonight.
But I still firmly believe that all vegetables are at their tastiest when served in a butter jacuzzi.
Up thread I had mentioned that I replaced my medium sized bamboo steamer. So, the process for that is put on a pot of water, the steamer on the pot with a plate in the steamer for the vegetable of choice. In this case beets. Put the stove on high to start with till the water is boiling, add veg then the lid on. Steam until cooked.
Butter and beets to me just don't jive.
Butter or margarine is for potatoes, corn, carrots or cabbage, brussel sprouts, broccoli. Just my opinion.
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Hey Brenda
Thank for the posts!
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Welcome Kiki. Though I'm not sure what you are thanking me for.
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Well, I'm always curious about how people cook in real life and what they find tasty.
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Aah, now I understand.
Steaming a beet really brings out the sugar in them. So sweet and tender.
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Quote:No margie rine for me. But butter is great melted on beets, green beans, peas, and the others you mentioned. Many people seem surprised the way I butter my corn on the cob, and then copy me. Big wad of butter on a slice of bread, or sliced open dinner roll, then hold the bread in one hand, and lay the cob in the wad of butter, spin the cob with the other hand. End up with both well buttered cob, and also buttered bread as well.
Originally posted by Brenda:Quote:Up thread I had mentioned that I replaced my medium sized bamboo steamer. So, the process for that is put on a pot of water, the steamer on the pot with a plate in the steamer for the vegetable of choice. In this case beets. Put the stove on high to start with till the water is boiling, add veg then the lid on. Steam until cooked.
Originally posted by JEWELSTAITEFAN:Quote:Do they not need to be covered in water or juice for this method? I just can't recall this process in my head right now.
Originally posted by Brenda:
Steamed beets on the menu for tonight.
But I still firmly believe that all vegetables are at their tastiest when served in a butter jacuzzi.
Butter and beets to me just don't jive.
Butter or margarine is for potatoes, corn, carrots or cabbage, brussel sprouts, broccoli. Just my opinion.
Anyhow, I was thinking you were doing beet slices, like red beets. But I recently had some chunky beets, like giant diced, about 3/4" cuts. Those were plump and delicious. But pickled beets don't need butter.
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Quote:
Originally posted by JEWELSTAITEFAN:Quote:No margie rine for me. But butter is great melted on beets, green beans, peas, and the others you mentioned. Many people seem surprised the way I butter my corn on the cob, and then copy me. Big wad of butter on a slice of bread, or sliced open dinner roll, then hold the bread in one hand, and lay the cob in the wead of butter, spin the cob with the other hand. End up with both well buttered cob, and as buttered bread as well.
Originally posted by Brenda:Quote:Up thread I had mentioned that I replaced my medium sized bamboo steamer. So, the process for that is put on a pot of water, the steamer on the pot with a plate in the steamer for the vegetable of choice. In this case beets. Put the stove on high to start with till the water is boiling, add veg then the lid on. Steam until cooked.
Originally posted by JEWELSTAITEFAN:Quote:Do they not need to be covered in water or juice for this method? I just can't recall this process in my head right now.
Originally posted by Brenda:
Steamed beets on the menu for tonight.
But I still firmly believe that all vegetables are at their tastiest when served in a butter jacuzzi.
Butter and beets to me just don't jive.
Butter or margarine is for potatoes, corn, carrots or cabbage, brussel sprouts, broccoli. Just my opinion.
Anyhow, I was thinking you were doing beet slices, like red beets. But I recently had some chunky beets, like giant diced, about 3/4" cuts. Those were plump and delicious. But pickled beets don't need butter.
I don't eat any beans as I don't like them. Also I only eat peas when they are fresh and uncooked. I missed pea season up here this year and I am annoyed with myself for that.
No, I was talking about whole red beets. I peeled those last night before steaming them. Less hassle when I go to eat them. Sorry, I just don't butter my beets. They taste best to me fresh cooked and unadorned.
Pickled beets are goood. Developed a taste for those when I was a kid. Neighbours we had used to make them. First time I had ever eaten then and really liked them. Not sure I could eat them now.
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Supper tonight my riff on a Spanish rice dish.
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I had both CobCorn and buttered beets, although I nuked them. I don't think I have a steamer. Had them because they were on my mind after these posts.
Avoiding green bean casserole would be hard for me. The new flavor of fried onions from French's is carmelized flavor, and that is even harder to remove from my desired diet.
I noticed that with internet results for cooking cob corn, there is a wide discrepancy. Boil water, then add cobs, then bring to boil again, then some places say 3-5 minuts, and others say 8-10 minutes. Why the huge difference? Whic is correct? What are the secrets of boiling Corn on the cob?
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Quote:
Originally posted by JEWELSTAITEFAN:
I had both CobCorn and buttered beets, although I nuked them. I don't think I have a steamer. Had them because they were on my mind after these posts.
Avoiding green bean casserole would be hard for me. The new flavor of fried onions from French's is carmelized flavor, and that is even harder to remove from my desired diet.
I noticed that with internet results for cooking cob corn, there is a wide discrepancy. Boil water, then add cobs, then bring to boil again, then some places say 3-5 minuts, and others say 8-10 minutes. Why the huge difference? Whic is correct? What are the secrets of boiling Corn on the cob?
I just had some cauliflower tonight.
I can't eat onions at all. They make me feel sick.
Well, I think the reason for the differences probably depends on how tender you like your corn. Same would go for steaming it.
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Chicken thighs cooking. Don't know what is going with them.
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Quote:When I said Julia Childs used Bourbon, I now think it was Burgundy instead.
Originally posted by JEWELSTAITEFAN:Quote:When reading, the first thing I thought was why didn't you marinate overnight in wine?
Originally posted by SIGNYM:
So I tried out a new recipe that I made up for the family (not for me, I'm allergic to beef)
Beef pot pie
Since I was using a very tough and grisly cut of beef (chuck roast from an old cow, I imagine!) I was trying to find a way to make that palatable for both hubby and dear daughter, both of whom refuse to eat tough meat. So I trimmed the beef VERY closely, cutting out all of the gristle that could find, diced tbe beef and cooked it in an unconsionable amount of margarine with a LOT of black pepper in chicken broth until almost tender (about 1 hour) then added diced carrots and celery and green beans (normally I would use peas but dd can't eat THEM. Cooking for the family is like an effing minefield of sensitivities and allergies!) cooked until tender, then added some flour to thicken, topped with pre-made pie crust, and browned in the oven.
For such a simple recipe it came out very tasty! Or, at least, the family ate it with only a few complaints: hubby thought the green beans clashed with the rest of the dish (maybe next time diced zucchini?) and dd didn't like the fact that there were big pepper flakes in it, but overall a recipe worth trying again.
At least I used up one terrible piece of beef!
At the end you mention such possibility, but you say SALT and wine - and white wine at that!! With SALT!! There oughta be a law against that.
IIRC, my go-to marinade for beef was Cold Duck. But I think any red wine does well, and Julia Childs I think used Bourbon. I don't recall if I've tried vermouth for this, although I do use that for tomato meat sauce.
For chicken, I think I always marinated in orange juice.
Now, the traditional way for the wine/beef was to cover the beef in a bowl with the wine, which seems to waste a bunch of wine, and for such a lousy piece of beef that you have mentioned. But my preferred way, vastly more alcohol efficient, is to use Ziplock bag. Put in the beef (using more than one bag is fine), add in enough wine that can be soaked up by the beef, and then push out most of the air as you zip iot closed. Using a bowl or similar solely as a prop to position the bagful such that the air pocket is not touching the meat, even when the wine lowers due to absorption. Let that sit in your fridge overnight.
AND SKIP THE SALT!!
I've tried using pre-made crescent roll dough (Which is in triangles) as pot pie crust. Have you tried that?
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Quote:Gravy, biscuits, and collards with bacon and onion ...
Originally posted by Brenda:
Chicken thighs cooking. Don't know what is going with them.
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Quote:Fwiw, I always thought red wine gave any dish an unfortunate purple-ish color.
Originally posted by JEWELSTAITEFAN:
When reading, the first thing I thought was why didn't you marinate overnight in wine?
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So, I'm forging ahead with trying to create a stable set of recipes with LOTS of veges - half a pound, measured raw, per serving (since I hate veges and have to find ways to get them into my diet) and meeting some other parameters (about 30 grams of protein, 30 grams of carbs, and 500cals max).
At the moment I'm feasting on some previously cooked batches - mushroom and beef marinara, 'jok' made with rice and riced cauliflower, pork and beans with bacon, and individual meatloaves filled with veges and glazed with ketchup (aka catsup).
So I'm moving on ahead with trying out a new concoction for chicken pot pie, a recipe MADE for veges if I ever saw one!
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Quote:I always took the meat out of the marinade before cooking. Are you saying the wine which soaked into the meat would then come out during cooking and discolor the dish?
Originally posted by 1KIKI:Quote:Fwiw, I always thought red wine gave any dish an unfortunate purle-ish color.
Originally posted by JEWELSTAITEFAN:
When reading, the first thing I thought was why didn't you marinate overnight in wine?
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Oh, I've seen a lot of recipes where they just glug-glug the red wine into the pot! I think it was an America's Test Kitchen recipe for beef and pappardelle where that tinge actually showed up on camera in a close-up! But yes, the red wine soak gives the meat an unfortunate purple tinge, imo (unless maybe you brown the meat ahead of time after marinading - but that's just far too fussy for me). So I still use wine, just not red wine. But I'm sure lots of people aren't as color-attuned as I am. They'd look at a purple(ish)-brown piece of beef and see a piece of beef.
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Quote:Gravy, biscuits, and collards with bacon and onion ...
Originally posted by 1KIKI:Quote:
Originally posted by Brenda:
Chicken thighs cooking. Don't know what is going with them.
Gravy and biscuits sound good. Never eaten a collard green though I think you can buy them up here. Bacon is always tasty especially when extra crispy. But no onions thank you. They give me an upset stomach.
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If you get fresh collards you can help yourself to a shorter cooking time and more tender dish if you remove the central rib before cutting up the leaf into pieces before cooking. Just lay each leaf flat and cut the rib out by running a knife along each side of it. Or, some people swear by gripping the large end of the rib, then grasping at either side of the rib, running your fingers down and stripping the leaf off of the rib by hand. But if you get frozen/chopped that central rib will be in there, so you'll have to cook longer. I think collards are my favorite of the leafy greens! They cook up a bit green tasting and a bit buttery and a bit sweet, but generally very mild.
Onions - totally not necessary!!
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I made the (crustless) chicken pot pie recipe and it was AWESOME!
For 12 svgs
6 lbs boneless skinless chx thighs (or fewer - the ones I get seem to shrink down to nothing) cut into appropriate-sized pieces
1 qt chx broth (home made or boxed)
1 lb @ carrot onion celery greenbeans peas 2 lbs potatoes all but the peas cut into appropriate-sized pieces
a huge bunch of thyme, strip off the leaves for the dish
a huge bunch of flat leaf parsley cut off the leaves for the dish
5 or so dried bay leaves
2 C whole milk
2 T unsalted butter
2 T neutral cooking oil
1/4 C flour of your choice
salt and pepper to taste
Put the butter and oil in a large pot, add the carrot onion and celery, S&P, cover and sweat till about half done.
Add the broth, potatoes, chicken, green beans, thyme, S&P, and bay leaves, cook till chicken and potatoes are both done.
Add the parsley and peas.
Stir all.
At this point what you have is a a tasty chicken pot pie soup.
Dish out the chicken and veges with a slotted spoon to drain, removing the bay leaves as you go.
Heat and reduce the remaining broth to about 2 C, add 2 C milk, S&P, and 1/4 C flour, heat and stir to thicken the gravy. Pour over the chicken and vegetables.
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Quote:I guess I have seen a lot of dishes where the meat is seared right away, to keep the juices inside - whether beef or chicken, and some fish. But I haven't been a stickler about it. My High School colors were White/Purple, so purple eggs broke my dependence upon color-taste coordination.
Originally posted by 1KIKI:
Oh, I've seen a lot of recipes where they just glug-glug the red wine into the pot! I think it was an America's Test Kitchen recipe for beef and pappardelle where that tinge actually showed up on camera in a close-up! But yes, the red wine soak gives the meat an unfortunate purple tinge, imo (unless maybe you brown the meat ahead of time after marinading - but that's just far too fussy for me). So I still use wine, just not red wine. But I'm sure lots of people aren't as color-attuned as I am. They'd look at a purple(ish)-brown piece of beef and see a piece of beef.
Regarding your recipe above, I wonder how many gallons translate to "huge bunch"
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Quote:
Originally posted by 1KIKI:
If you get fresh collards you can help yourself to a shorter cooking time and more tender dish if you remove the central rib before cutting up the leaf into pieces before cooking. Just lay each leaf flat and cut the rib out by running a knife along each side of it. Or, some people swear by gripping the large end of the rib, then grasping at either side of the rib, running your fingers down and stripping the leaf off of the rib by hand. But if you get frozen/chopped that central rib will be in there, so you'll have to cook longer. I think collards are my favorite of the leafy greens! They cook up a bit green tasting and a bit buttery and a bit sweet, but generally very mild.
Onions - totally not necessary!!
I know there is a rib in them and it would have to be removed. Often thought I should give them a try.
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Quote:Oh, it's 'to taste' like the salt and pepper. I really like fresh thyme, bay leaf, and parsley, and it IS for 12 servings! So I used one whole plastic container of fresh thyme from the store, and a roughly 4" bouquet of parsley leave's worth, plus 5 dried bay leaves.
Regarding your recipe above, I wonder how many gallons translate to "huge bunch"
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After seeing Brenda state that she wants her bacon hard, like crispy, crunchy, brittle, crumbly, I wonder what other preferences folks are interested in. This might only apply to when you go out, eat where others are making your food.
I have learned to always ask for my bacon soft and juicy, otherwise I can't grumble.
I do bacon the same way if adding it to a dish, like green bean casserole. Soft and Juicy allows cutting with a scissors.
I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare.
i usually request extra flavoring, like for milkshakes, flavored limeade or lemonades, etc.
I request real butter. If no butter is available, then no margarine or other fake flavorings. When my order arrives slathered in margarine or spread, those items will go in their trash, along with their tip.
I request my steaks medium medium medium, which normally gets the picture across.
I like my ribs and chicken falling off the bone tender.
I like my pizza crust (bottom) to not be baked cardboard or Masonite. It should be flexible or chewy.
I like my eggs scrambled wet.
What about you?
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Quote:
Originally posted by JEWELSTAITEFAN:
After seeing Brenda state that she wants her bacon hard, like crispy, crunchy, brittle, crumbly, I wonder what other preferences folks are interested in. This might only apply to when you go out, eat where others are making your food.
I have learned to always ask for my bacon soft and juicy, otherwise I can't grumble.
I do bacon the same way if adding it to a dish, like green bean casserole. Soft and Juicy allows cutting with a scissors.
I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare.
i usually request extra flavoring, like for milkshakes, flavored limeade or lemonades, etc.
I request real butter. If no butter is available, then no margarine or other fake flavorings. When my order arrives slathered in margarine or spread, those items will go in their trash, along with their tip.
I request my steaks medium medium medium, which normally gets the picture across.
I like my ribs and chicken falling off the bone tender.
I like my pizza crust (bottom) to not be baked cardboard or Masonite. It should be flexible or chewy.
I like my eggs scrambled wet.
What about you?
I like my bacon crispy. Not hard and there is a difference. Chewy bacon is just yuck to me. My opinion.
I don't ask for extra sauce on anything because I find pasta sauces and teriyaki sauces can be too sweet. Sugar is added to both of those and so I make do with what is on the food. And if they are too sweet then I don't eat that item again. I like BBQ but hard to get good up here and again the amount of acid or sugar added makes a difference to me. I don't like tartar sauce and so I don't eat it.
I love fish and chips though. The batter can't be so thick that I have to fight my way through it to get to find the fish. Light and crispy batter and the fries should be light and well fried as well. I add just a little salt.
I don't drink a lot of milkshakes because of all the cream and milk in them. Favourite is chocolate. Though when I was a child, my dad used to make banana milkshakes and they were good. Can't have lemonade or anything citrus because of my seizure meds.
I can handle a medium steak but I prefer well done. I don't eat anything that bleeds at me.
Chicken we can agree on. Tender enough to fall off the bone.
Pizza crust well baked.
I prefer my eggs hard scrambled.
Also I prefer margarine because butter is too greasy for me when it melts.
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Got some really nice brussell sprouts at a local Safeway. Now, I will go back in a couple of days and get some lamb chops for birthday supper.
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Quote:I generally avoid well done steak outside the home, once I learned that this is CODE for cooks to find the worst piece of steak they have on hard, because well done means all of the flavor and nuance will be cooked out of it - so no need to waste a tender and scrumptious piece.
Originally posted by Brenda:Quote:I like my bacon crispy. Not hard and there is a difference. Chewy bacon is just yuck to me. My opinion.
Originally posted by JEWELSTAITEFAN:
After seeing Brenda state that she wants her bacon hard, like crispy, crunchy, brittle, crumbly, I wonder what other preferences folks are interested in. This might only apply to when you go out, eat where others are making your food.
I have learned to always ask for my bacon soft and juicy, otherwise I can't grumble.
I do bacon the same way if adding it to a dish, like green bean casserole. Soft and Juicy allows cutting with a scissors.
I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare.
i usually request extra flavoring, like for milkshakes, flavored limeade or lemonades, etc.
I request real butter. If no butter is available, then no margarine or other fake flavorings. When my order arrives slathered in margarine or spread, those items will go in their trash, along with their tip.
I request my steaks medium medium medium, which normally gets the picture across.
I like my ribs and chicken falling off the bone tender.
I like my pizza crust (bottom) to not be baked cardboard or Masonite. It should be flexible or chewy.
I like my eggs scrambled wet.
What about you?
I don't ask for extra sauce on anything because I find pasta sauces and teriyaki sauces can be too sweet. Sugar is added to both of those and so I make do with what is on the food. And if they are too sweet then I don't eat that item again. I like BBQ but hard to get good up here and again the amount of acid or sugar added makes a difference to me. I don't like tartar sauce and so I don't eat it.
I love fish and chips though. The batter can't be so thick that I have to fight my way through it to get to find the fish. Light and crispy batter and the fries should be light and well fried as well. I add just a little salt.
I don't drink a lot of milkshakes because of all the cream and milk in them. Favourite is chocolate. Though when I was a child, my dad used to make banana milkshakes and they were good. Can't have lemonade or anything citrus because of my seizure meds.
I can handle a medium steak but I prefer well done. I don't eat anything that bleeds at me.
Chicken we can agree on. Tender enough to fall off the bone.
Pizza crust well baked.
I prefer my eggs hard scrambled.
Also I prefer margarine because butter is too greasy for me when it melts.
I forgot to mention that I have not added salt to anything in 2 or 3 decades.
What is the difference between hard or crispy bacon? Is one drier that the other? More or less greasy? Do you not bake liver with bacon and onion laid on top?
I could have said that for me, soft and juicy means the fat/grease is drained off (or my preferred cooking method, grease-free), and it can be cut/segmented with the side of a fork.
one of my favorite Cafes has real ice cream shakes, and for chocolate, I ask for double the amount of chocolate flavoring, and that is just perfect. Some places say they will charge extra for it, and it is always worth it, but most don't actually charge it.
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Quote:
Originally posted by JEWELSTAITEFAN:Quote:I generally avoid well done steak outside the home, once I learned that this is CODE for cooks to find the worst piece of steak they have on hard, because well done means all of the flavor and nuance will be cooked out of it - so no need to waste a tender and scrumptious piece.
Originally posted by Brenda:Quote:
Originally posted by JEWELSTAITEFAN:
After seeing Brenda state that she wants her bacon hard, like crispy, crunchy, brittle, crumbly, I wonder what other preferences folks are interested in. This might only apply to when you go out, eat where others are making your food.
I have learned to always ask for my bacon soft and juicy, otherwise I can't grumble.
I do bacon the same way if adding it to a dish, like green bean casserole. Soft and Juicy allows cutting with a scissors.
I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare.
i usually request extra flavoring, like for milkshakes, flavored limeade or lemonades, etc.
I request real butter. If no butter is available, then no margarine or other fake flavorings. When my order arrives slathered in margarine or spread, those items will go in their trash, along with their tip.
I request my steaks medium medium medium, which normally gets the picture across.
I like my ribs and chicken falling off the bone tender.
I like my pizza crust (bottom) to not be baked cardboard or Masonite. It should be flexible or chewy.
I like my eggs scrambled wet.
What about you?
I like my bacon crispy. Not hard and there is a difference. Chewy bacon is just yuck to me. My opinion.
I don't ask for extra sauce on anything because I find pasta sauces and teriyaki sauces can be too sweet. Sugar is added to both of those and so I make do with what is on the food. And if they are too sweet then I don't eat that item again. I like BBQ but hard to get good up here and again the amount of acid or sugar added makes a difference to me. I don't like tartar sauce and so I don't eat it.
I love fish and chips though. The batter can't be so thick that I have to fight my way through it to get to find the fish. Light and crispy batter and the fries should be light and well fried as well. I add just a little salt.
I don't drink a lot of milkshakes because of all the cream and milk in them. Favourite is chocolate. Though when I was a child, my dad used to make banana milkshakes and they were good. Can't have lemonade or anything citrus because of my seizure meds.
I can handle a medium steak but I prefer well done. I don't eat anything that bleeds at me.
Chicken we can agree on. Tender enough to fall off the bone.
Pizza crust well baked.
I prefer my eggs hard scrambled.
Also I prefer margarine because butter is too greasy for me when it melts.
I forgot to mention that I have not added salt to anything in 2 or 3 decades.
What is the difference between hard or crispy bacon? Is one drier that the other? More or less greasy? Do you not bake liver with bacon and onion laid on top?
I could have said that for me, soft and juicy means the fat/grease is drained off (or my preferred cooking method, grease-free), and it can be cut/segmented with the side of a fork.
one of my favorite Cafes has real ice cream shakes, and for chocolate, I ask for double the amount of chocolate flavoring, and that is just perfect. Some places say they will charge extra for it, and it is always work it, must most don't actually charge it.
I find well done steaks up here plenty tasty when I eat them in a restaurant. Not that I do that much.
Hard bacon is when it has been cooked to death. Crispy means that the fat is rendered and what is left is browned.
I do not eat liver as I don't like it and I don't eat onions in any form as they give me an upset stomach.
That
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I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.
This would seem good for recipes, including cookies.
Anybody tried it?
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Quote:I guess I don't care for bare naked pasta, it tastes too bland.
Originally posted by Brenda:Quote:I don't ask for extra sauce on anything because I find pasta sauces and teriyaki sauces can be too sweet. Sugar is added to both of those and so I make do with what is on the food. And if they are too sweet then I don't eat that item again. I like BBQ but hard to get good up here and again the amount of acid or sugar added makes a difference to me.
Originally posted by JEWELSTAITEFAN:
I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare.
What about you?
For me, the most plain pasta I have is in a butter jacuzzi - fettucini or spaghetti noodles or mostly elbow macaroni.
Otherwise I don't like my spaghetti noodles coming out just pink colored - I want sauce to be sticking to the noodles. Tomato sauce, Alfredo sauce, I ask for plenty. Any excess remaining can be soaked up with the (garlic) bread or rolls. The one that is difficult is the clam sauce - but I still want the noodles to retain the flavor of that sauce when they hit my mouth.
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Quote:
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.
This would seem good for recipes, including cookies.
Anybody tried it?
I've seen it in a local grocery store up here but to me that is wrong on all sorts of levels.
So long story short, haven't tried it and won't.
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