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MO - lasses.
usedta use that in my whole wheat breadsticks. that and grated orange rind. i took those s**ts pretty seriously. they are not the same without these ingredients.
i took aunt edna some sweetened rice with crushed pineapple yesterday. she liked it so much she was rationing it to make it last. lol. silly a** , i made 6 quarts of it..
so i have someone to cook for again.
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i finally got some reinforcement for my lifelong " diet " concept. i was talking to an asian va doc last week and told her i thought a big dinner , then hibernation, followed by a hearty breakfast seemed rather absurd to me. she agreed and said it was an american fallacy. in other cultures the day is started by a very significant breakfast and the other two meals are snack - ish. considering the source of this correction, " lilly " is a very lean , young - ish woman.
ive always preferred a large dinner then nothing till dinnertime again. the food gets processed as you sleep and the fuel tanks are full for the morning. the body becomes accustomed and theres no such thing as a hunger pang. i surmise that early humans, as meat eaters, probably ate well 3 - 4 times a week.
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the liver processes your food. the stomach is only a grinder.
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And your intestines frack up the gas.....
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the liver processes your food. the stomach is only a grinder.
And your intestines frack up the gas.....
Yes, this is the gastronomic banter I was hoping for when I started this thread. LOL!
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OK, I made a huge vat of 15 bean soup with the Easter Ham bone. It is very hearty and thick. And my dog really enjoyed the huge bone. In, fact she starts whining as soon as the water comes to a boil, she knows that bone is hers.
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Spent the afternoon buying cheap (most likely quality too) cooking utensils. Got a flat spatula and also another wooden spoon. I found out the last time, I had no counter or wood to place the first hot pan with the fried rice. So, I bought a heat resistant mat. It's almost 9pm. I'm currently watching YouTube. Ha! I did learn the correct way to cook (or flip) over-easy eggs. And how to burn the edges. According to YouTube I'm suppose to cook in low heat. Ain't going to happen. I have no patience for cooking. I will still fry my eggs and rice on medium heat, and raise it to high if I think it's cooking too slow. My next shopping trip will include extra ingredients like onions, garlic, uhm...and other spices that I recognize the name of but never used. I asked sis to buy hot sausages-it actually has grinded peppers in it with the seeds. Boy, that would go great with the eggs and fried rice. And there goes my cholest.
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too much heat is lost to the steam process at high temp, book. food cooks more quickly at a simmer..
my stone landscaping job is exeeding all expectations so im going all out tonight to celebrate -- with fried chicken livers. anemia is loser talk, aint gonna happen.
made edna some more rice but the only fruit i have is apricots. she likes apricot preserves so maybe she'll like the rice. ill eat it cause its cheap and healthy. i dont have to like it..
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woops, reread your entry , book. stir frying does lend itself well to high temps.
aunt edna told me 30 years ago that she bakes a turkey at 425 to 450. sure enough i read later in the joy of cooking book that high baking temps seers the bird and locks in the juices. so theres a place for high temps i guess.
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Captain, a good pressure cooker saves all the juices, but if you go to Amazon and order a pressure cooker today, you get red-flagged by Homeland Security and have to promise not to overthrow the government with it.
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Last week, I got all ambitious and made a big pan of lasagna plus 3 small ones for the freezer, plus 2 roasts with veggies cooked all day in the crock pot. (I like to make bigger meals, even though it's just Mom and I eating - I put all extras into the freezer for future meals). Tonight we had hot roast beef sandwiches w/mashed potatoes. It's a heavier meal than I like to prepare most of the time, but it's been colder than normal here today and there's a gloomy week ahead with lots of rain - I think a little comfort food was in order! :-)

The rest of the roast will go into the freezer for later meals.
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rice and apricots sounds good to me, so does stir fry, and also crock pot roasts with veggies.

I am still in the hotel, and had a great brunch with G, so supper will be very light -maybe spinach salad with a chicken breast.

cap, I am with you - I will eat things I don't particularly like if they are good for me.

pam - re a pressure cooker, have fears from seeing the results of the neighbour's pressure cooker, in which she was making head cheese, having exploded all over their ceiling. It left a lasting impression. I have never purchase or used one. Head cheese, for anyone who doesn't know it, is a jellied meat dish usually made from the head and sometimes feet of a pig or calf. I think it was a pig head she used.
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Susan, You have the same weather we do. It's rained close to 2" today and looks bad for the next six days, Spring Schming! Rain is ponding so much in the backyard, there's a Mallard duck swimming around. That's a first in our 10 years here!

Hot roast beef sandwiches sound soooo good, especially with mashed potatoes. Good for you having your freezer stocked up. I love that for the days when it finally gets nice and you want to be working out in the yard. Nuke a good homecooked meal in the microwave and you're good to go.

We just had some homemade pizza. It turned out nice and crispy so I'm pretty satisfied with it. My teenage son has a 101 fever though, so it was kind of sad that he wasn't able to eat much. When my kiddo's appetite is off, I don't usually feel much like eating either.

And now you have me thinking about making lasagna. Num-num. :P
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im a believer in the old pressure cooker / canner. hate to dispute my own " simmer " theory again but in the absence of atmospheric pressure / o2 , higher cooking temps are reached in the pressure cooker and you can cook a leather boot to perfection in 40 minutes.
there are things you dont mess with tho. anything that may clog the steam valve. beans come to mind.
ya wonder how kfc gets their fried chicken so tender? pressure deep frying.
ya wonder how a farmers wife can get a tough rooster to fry up so tender? shes cooking in an iron skillet with a tight fitting lid and essentially pressure cooking / frying .. 10 - 15 psi is a reality in iron with a tight lid.
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love stir fry, book. when its cooked , mix a little grape jelly , red pepper , and white vinegar and youve got sweet n sour sauce.
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ROFL I can see you cooking up that boot, like Charlie Chaplin in "The Gold Rush" and savoring every bite.
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As per my "daily whine" post last night - beef stew tonight. Have to admit tho, despite my complaining it came out good, and with the weather being so dank and chilly it went down really nice too....worth it in the end
Captain - great idea for an easy sweet & sour sauce - thnx! I love stir fry too....I'll def have to try that next time. What kind of red peppers...bell?
Hubs bought a pressure cooker a couple of years ago, can't remember why. I think we used it once and haven't pulled it out of the cabinet since. They kinda scare me a little too...
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Toasted tofu then splashed with liquid aminos
A loaf of millet seasoned with coriander, onions and garlic
Bitter melon and leeks in white sauce with green herbs
Mom is a good eater, never complains.
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I'm not one to eat food I don't like just because it is good for me. There are bazillions of foods I do like that are good for me -- why bother with the losers? (Which is not to say I wouldn't eat them if a guest of someone who was serving them.)

I'm glad I bought my two pressure cookers decades ago. Long before homeland security cared what we cooked with. :)
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s**t,
i can buy a headlight bulb and homeland security freaks out. i use crushed red pepper in everything yaya. well before it gets " hot " there is much flavor to be had. elders with dentures may not care for red pepper flakes so i use powdered red pepper if an elder is eating my gruel.
a niece asked me a couple of years ago what in the world id flavored some venison / rice stuffed bell peppers with 20 years ago at christmastime . i assured her it would have been red pepper. in fairness the stuffed bell peppers had white gravy baked into the stuffing too . the deer was a road kill and all the other ingredients came from a dumpster. thats probly what made it good. the lord helps those who help themselves. he
im having something special tonight. cold leftover chicken livers and rice with apricots for dessert.
i getta see sondras behind tomorrow. that and my 4 week viral load test. meh to the viral load test.. i feel good , i dont give a dam what it reads..
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- broccoli soup and, uncharacteristically, 2 GF DF chocolate covered donuts
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broccoli soup iz what prompted me to start making vegetable chowder for mom 3 yrs ago. she thought broc soup from suckway was really great. phoo. if i cant one up suckway i might as well retire to an underground bunker and swat bats for the rest of my life.
the chowder was good, the bats, not so much..
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" bull juice " thickener, emjo. cold h2o and flour. and sour cream. makes soup into a rich, spoonable chowder. sour cream goes in after the soup is done.
throw all that veg chowder stuff together with some shrimp bits some time and everybody gets wildeyed.
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Today I made Safeway Deli Roast been sandwiches, baked beans and deli fruit cups. Whew.... (dusting the flour off my face) for dessert... Deli Ambrosia :D
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I dunno Bob, according to that food channel guy, bats are a delicacy in many parts of the world :) especially the crispy fried ones!
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cap - the flour and sour cream are out due to allergies. I made the soup and it was very tasty without either of those. Roasted red peppers are a soup staple for me. Cooking without flour or dairy is a bit of a challenge. I managed to make my daughter cream of mushroom soup, diary and flour free.
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ill eat bats when i run out of chicken livers , jeanette.
ive been hankering for some braided potato donuts. the braided design holds a lot of glaze and you can cop the sugar buzz from h*ll .. apple bits in the dough makes em outrageous.
im going to make some right now. im a sporatic sob.
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Cap-Bats are better if you dice them very fine and marinate in olive oil before you stir fry them. Did you know kidneys have EPO? Makes red blood cells.
Emjo- try the GF Brownies! You can get the mix at website: nuts. Good Stuff.
Jeanette- you meant beef not beens, right? I wish we could edit. LOL
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Emjo, Geez I'm sure easily 'suggestive' when it comes to food. First thing tomorrow, I'm getting a chocolate covered donut. :) Well, after the kiddo's doc appt. He was nearly 104 this morning - suspect strep throat. Hate this stuff.

What may I ask, do you use to thicken GF DF soup? Puree some of the veggies? Is cornstarch acceptable?

Just curious as my stomach is not real keen on dairy anymore and I try to watch my carbs. Well, except for the afformentioned donut. There's a reason I don't keep them in the house. :P
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pam - I can't bring myself to use the mixes that have sugar (evaporated cane juice or other sweetener) as a first ingredient, and most of them do. I looked it up and they may have milk contamination. I can make cakes from scratch with GF flour. Haven't tried brownies from scratch, but expect they would not be difficult. I tend to make my baking less sweet, and add fruit. G is not a huge chocolate fan anyway, and I don't need the calories, so brownies are not high on my list. The donuts are a very "once in a while" treat and I can buy the ready made..
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