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Food Thread: Healthy, Economical, and (hopefully) Tasty [CBD]
I'm not into New Years resolutions, but it just so happens, starting now, I'm gonna start eating better. But I need to know what foods to buy...and how to prepare them. Plus, my inner-joo wants my improved diet to be economical. So let's trade tips. For instance, beans. Great food but gassy and time-consuming to prepare. What else? -- Slippery When SoothsayerIgnoring the silliness of "...but gassy," which is a feature not a bug, here is everything you need to know about diet:
So.....here we have a golden opportunity to crowd-source Soothsayer's new diet.
A few restrictions: 1. Eating better probably means avoiding processed foods, especially those that are loaded with simple carbohydrates (sugars), eating more vegetables, and maybe cutting a few calories. It (hopefully) doesn't mean losing 80 lbs. and quitting smoking at the same time. 2. Nobody will stay on a diet that is boring and tasteless. It's tough enough without having to eat stuff that tastes of cardboard, chalk and grass clippings. 3. Assume basic cooking skills and access to mainstream products. For all I know he can find Paraguayan bee pollen extract at his corner store, but stick to American foodstuffs. 4. Balut, Casu Marzu, and all insects are banned. Fried tarantulas are restricted because they are fattening.
And because you haven't seen enough "Best Of" lists this year....here is my mini list of the best cook book, best food book, and best dish of 2014. Balaboosta actually came out at the end of last year, but I didn't see it until this year. It's a great ride through a transplanted Israeli chef's kitchen, with lots of interesting and delicious recipes. Meat, by Pat LaFrieda is a book that I was looking forward to hating with a burning hot intensity. He is a celebrity butcher here in the NY metro area, and seemingly every new restaurant proudly proclaims that they are using only LaFrieda beef. It is irritating and pompous. Unfortunately this book is gorgeous, with great photos, clear explanations of the various cuts, and some very nice recipes. LaFrieda's love of the high-end meat industry is obvious, and the dude knows of what he speaks. And....his recipe for the perfect steak is strange, and fabulous. The best dish is obviously intensely personal. But on Christmas Eve I had a pretzel-crusted halibut that may have been the best piece of fish I have ever eaten. It was cooked perfectly (that means in butter...and lots of it), has a marvelous crust, at once crunchy and delicate, and the fish itself was incredible. The restaurant was an unassuming bistro on the Upper West Side of Manhattan called Cafe Tallulah. The rest of the meal was fine. Nothing great, but nothing bad either. it was this one dish that made the meal. Gang of Gaming Morons already nailed the best food movie of the year, so check out his list...it's better than this one!
This is a fun and simple appetizer that is infinitely variable. Swap bacon for the prosciutto, use cooked potato instead of the artichoke hearts, etc.
Vegetable cooking spray
4 very thin slices prosciutto
12 (1/4-inch thick) slices rustic country bread
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray. Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes. On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes. In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.
Comments
(Jump to bottom of comments)1
I don't know about those recipes but I would gladly motorboat those appendages.
As for beans and rice, that is a tradition in SC for New Year's Day, red beans and rice.
As for beans and rice, that is a tradition in SC for New Year's Day, red beans and rice.
Posted by: Vic at December 28, 2014 03:55 PM (u9gzs)
2
I would have been earlier, but my eyes lingered on the young lady too long.
Posted by: Jinx the Cat at December 28, 2014 03:55 PM (l3vZN)
Posted by: CharlieBrown'sDildo at December 28, 2014 03:57 PM (Zu3d9)
4
Serious elbows in a cooking thread.
Posted by: ManWithNoParty, unperson from Free Market Jesus Paradise at December 28, 2014 03:57 PM (OBxdH)
5
I stick with the 4 basic food groups: fat, sugar, salt and caffeine.
Posted by: toby928(C) at December 28, 2014 03:58 PM (rwI+c)
6
3
red beans and rice.
Posted by: Vic at December 28, 2014 03:55 PM (u9gzs)
Hangover remedy?
Posted by: CharlieBrown'sDildo at December 28, 2014 03:57 PM (Zu3d9)
No, just beans and rice. Like I said, a SC tradition.
red beans and rice.
Posted by: Vic at December 28, 2014 03:55 PM (u9gzs)
Hangover remedy?
Posted by: CharlieBrown'sDildo at December 28, 2014 03:57 PM (Zu3d9)
No, just beans and rice. Like I said, a SC tradition.
Posted by: Vic at December 28, 2014 04:00 PM (u9gzs)
7
Italian cleavage makes a great Sunday snack.
Posted by: eman at December 28, 2014 04:00 PM (MQEz6)
8
I like recipes that don't make me go to the store looking for odd things that I will only use once.
As for beans, I've been eating leftover Swedish brown beans every day since Christmas Eve and I don't have gas.
As for beans, I've been eating leftover Swedish brown beans every day since Christmas Eve and I don't have gas.
Posted by: grammie winger at December 28, 2014 04:01 PM (dFi94)
9
Supposedly red beans and rice originated in New Orleans but I first had it in Charleston.
Posted by: Vic at December 28, 2014 04:01 PM (u9gzs)
10
My suggestion: paleo. Ish (i refuse to give up cheese)
Also, roasted vegetables are amazing and healthy.
Also, roasted vegetables are amazing and healthy.
Posted by: Lea is watching White Christmas. at December 28, 2014 04:02 PM (/bd0t)
11
If you drain canned beans and rinse them out in a colander, they aren't nearly as gassy. They also aren't as strong tasting.
Posted by: Grey Fox at December 28, 2014 04:02 PM (UgGOV)
12
Lentils and crushed tomatoes are a great soup team.
Soups are good because they are watery and filling.
Soups are good because they are watery and filling.
Posted by: eman at December 28, 2014 04:03 PM (MQEz6)
Posted by: grammie winger at December 28, 2014 04:03 PM (dFi94)
Posted by: eman at December 28, 2014 04:03 PM (MQEz6)
15
--If you like bread, make it yourself. It's cheaper, tastes better and you're not eating Sponge Factory garbage. If you don't know how, start here:
kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe
--Chicken and tuna are fairly cheap, as meat goes. Boring, yes. You can't have it all.
--Salad components are better than those premade salad mixes in a bag. In fact, this goes for most things: Buy the base ingredients and make it yourself.
--One of my buddies used to work in a milk bottling plant. Odds are, all the stuff in your local supermarket milk case came out of the same vat, so unless you're buying Certified Organic or something, brand name is brand name only.
--Plan your weekly menu and stick to it.
--There are enough recipes available online, for free, to keep you cooking new stuff until the Sun explodes. Take advantage.
kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe
--Chicken and tuna are fairly cheap, as meat goes. Boring, yes. You can't have it all.
--Salad components are better than those premade salad mixes in a bag. In fact, this goes for most things: Buy the base ingredients and make it yourself.
--One of my buddies used to work in a milk bottling plant. Odds are, all the stuff in your local supermarket milk case came out of the same vat, so unless you're buying Certified Organic or something, brand name is brand name only.
--Plan your weekly menu and stick to it.
--There are enough recipes available online, for free, to keep you cooking new stuff until the Sun explodes. Take advantage.
Posted by: Secundus at December 28, 2014 04:04 PM (K8cNu)
16
All I know is that Ickey Woods probably needs to lay off the cold cuts.
Posted by: buzzion at December 28, 2014 04:05 PM (zt+N6)
17
I like beans that you soak overnight and then cook yourself. They aren't nearly as mushy.
I like beans that you soak overnight and then cook yourself. They aren't nearly as mushy.
Posted by: grammie winger at December 28, 2014 04:05 PM (dFi94)
18
Eggs: Natures perfect food.
Posted by: toby928(C) at December 28, 2014 04:06 PM (rwI+c)
19
I spent a year doing *mostly* paleo. If dropping fat is what you want, it works.
I say mostly because I grew up in Chicago, and you can have my pizza when you pry it from my cold dead mouth.
I say mostly because I grew up in Chicago, and you can have my pizza when you pry it from my cold dead mouth.
Posted by: Secundus at December 28, 2014 04:06 PM (K8cNu)
Posted by: speedster1 on the (new) ipad at December 28, 2014 04:08 PM (C0wzD)
21
Southern tradition for new year's day....black eyed peas.
Posted by: BCochran1981 - Credible Hulk at December 28, 2014 04:09 PM (ALSfY)
22
Being a single guy, I've discovered the magic of habitually eating the same healthy foods day after day, which doesn't really bother me.
When I broke my elbow in South Korea, every meal for 17 straight days had rice with the side dishes. Only twice I didn't finish every meal. I still miss that hospital food.
***
And if you want to lose wait, take a large cabbage, cut it up, put it in the fridge and eat one of those every week in addition to other fruits and vegetables, fish and other unprocessed foods. It works for me at least.
When I broke my elbow in South Korea, every meal for 17 straight days had rice with the side dishes. Only twice I didn't finish every meal. I still miss that hospital food.
***
And if you want to lose wait, take a large cabbage, cut it up, put it in the fridge and eat one of those every week in addition to other fruits and vegetables, fish and other unprocessed foods. It works for me at least.
Posted by: Stateless Infidel at December 28, 2014 04:11 PM (AC0lD)
23
Hrm, a milk-shake on a motorboat doesn't sound too bad right now.
Posted by: Anderson Cooper's Smoked Sausages at December 28, 2014 04:11 PM (MbqmP)
24
The additional bacon and booze I've consumed whilst vacationing has resulted in a gout flareup which I've not experienced in a years. Lame.
Posted by: antisocial justice beatnik's on vacation at December 28, 2014 04:12 PM (MOjUR)
25
Oh, and I forgot: Fruit juice is basically sugar water and most sodas can be used to clean battery terminals. Act accordingly.
Posted by: Secundus at December 28, 2014 04:13 PM (K8cNu)
26
I'm officially hooked on the blended veggie/protein drinks now that I've bought the Ninja. You just throw in your fruits and veggies with some protein powder and ice with a splash of Hawaiian Punch concentrate and blend. Quick, delicious and easiest clean up ever.
Posted by: Bob Belcher at December 28, 2014 04:14 PM (3jmxp)
27
Nice thread, as usual!
Balaboosta actually came out at the end of last year, but I didn't see it until this year. It's a great ride through a transplanted Israeli chef's kitchen, with lots of interesting and delicious recipes.
I have Jerusalem and an older book I bought years ago called Saffron Shores, which is quite unique. Many of my other more "international" cookbooks carry Jewish recipes. I wonder if I need another
o_O ??
Balaboosta actually came out at the end of last year, but I didn't see it until this year. It's a great ride through a transplanted Israeli chef's kitchen, with lots of interesting and delicious recipes.
I have Jerusalem and an older book I bought years ago called Saffron Shores, which is quite unique. Many of my other more "international" cookbooks carry Jewish recipes. I wonder if I need another
o_O ??Posted by: artisanal 'ette at December 28, 2014 04:14 PM (IXrOn)
28
Hrm, a milk-shake on a motorboat doesn't sound too bad right now.
Yeah, that picture puts me in the mood for something nautical.
Yeah, that picture puts me in the mood for something nautical.
Posted by: Cicero (@cicero) at December 28, 2014 04:15 PM (4IFRz)
29
Protein: Boneless chicken breasts. The "family packs" frozen.
Carbs: Rice and or broccoli
Fat: the olive oil or teriyaki you use to stir fry the chicken/broccoli, I guess.
That's a well-balanced combination, and cheap, too.
Protein: Boneless chicken breasts. The "family packs" frozen.
Carbs: Rice and or broccoli
Fat: the olive oil or teriyaki you use to stir fry the chicken/broccoli, I guess.
That's a well-balanced combination, and cheap, too.
Posted by: Slippery When Soothsayer at December 28, 2014 04:15 PM (roFmD)
Posted by: artisanal 'ette at December 28, 2014 04:16 PM (IXrOn)
31
Diet challenges for the family:
Hubby needs a thyroid friendly diet ( nodules on thyroid discivered last month, earliest endocrinologist appoibtment is next month. 3 month plus wait) So that means avoiding goitergenic food like broccoli, soinach, even peanust & canola.
Older teen needs a blood sugar controllong diet - so that means getting her back on a low-carb type diet, which she fell off during college app / holiday stress weeks.
I need an iron rich diet.
I figure if we all go strictly carnivorous we should do great, but practicality says I shouk include some veggies.
(Btw I love beans.Soaking overnight helps with gassiness.)
Hubby needs a thyroid friendly diet ( nodules on thyroid discivered last month, earliest endocrinologist appoibtment is next month. 3 month plus wait) So that means avoiding goitergenic food like broccoli, soinach, even peanust & canola.
Older teen needs a blood sugar controllong diet - so that means getting her back on a low-carb type diet, which she fell off during college app / holiday stress weeks.
I need an iron rich diet.
I figure if we all go strictly carnivorous we should do great, but practicality says I shouk include some veggies.
(Btw I love beans.Soaking overnight helps with gassiness.)
Posted by: votermom at December 28, 2014 04:16 PM (Hy/GN)
32
Sooth, you also asked about Sam's vs. Costco...I've never been to Costco (haven't lived near one), so I can't really compare.
I like the rotisserie chicken from Sam's. Cheap, already prepared and tasty, IMHO. Will provide multiple meals.
---chicken and rice
--chicken salad
--chicken soup
for instance.
And *totally* staying on the topic, gas was $1.92 at Sam's today.
I like the rotisserie chicken from Sam's. Cheap, already prepared and tasty, IMHO. Will provide multiple meals.
---chicken and rice
--chicken salad
--chicken soup
for instance.
And *totally* staying on the topic, gas was $1.92 at Sam's today.
Posted by: Mama AJ at December 28, 2014 04:16 PM (0xTsz)
33
25 Oh, and I forgot: Fruit juice is basically sugar water and most sodas can be used to clean battery terminals. Act accordingly.
Posted by: Secundus at December 28, 2014 04:13 PM (K8cNu)
I buy boxes of tea bags and make pitchers of ice tea. There's always tea in the fridge. Cuts way down on soda consumption .
Posted by: Secundus at December 28, 2014 04:13 PM (K8cNu)
I buy boxes of tea bags and make pitchers of ice tea. There's always tea in the fridge. Cuts way down on soda consumption .
Posted by: grammie winger at December 28, 2014 04:16 PM (dFi94)
34
I'd saute Giada' artichokes.
Wut?
As for me, I generally cook all my proteins for a weeks worth of dinners, usually on the grill. Then I just pack up the leftovers in tupperware and then microwave them with frozen veggies and a side of cottage cheese. I usually eat out one meal on Friday, Saturday and Sunday.
Then go drinking.
I'd saute Giada' artichokes.
Wut?
As for me, I generally cook all my proteins for a weeks worth of dinners, usually on the grill. Then I just pack up the leftovers in tupperware and then microwave them with frozen veggies and a side of cottage cheese. I usually eat out one meal on Friday, Saturday and Sunday.
Then go drinking.
Posted by: I R A Darth Aggie at December 28, 2014 04:17 PM (VvOZ5)
35
Speaking of bacon-best bacon I'v ever had, not too salty. Doesn't shrink a lot when cooking an some varieties are thicker and applewood smoked-Nueske's bacon. I think it comes from the great state of WI and you can lorded it online My son likes a sandwich made up of a fried egg on an English muffin which has been slathered with garlic butter and topped with bacon and cheddar cheese. My son is 5'5 and 115 lbs and can burn that sort of thing off quickly.
Posted by: FenelonSpoke at December 28, 2014 04:17 PM (Dj3AB)
36
My tradition for New Years Day is pork and sauerkraut. I'm working New Years though so the crockpot will be used. A pork roast, sauerkraut, and potatos. Yes, boring but traditional (at least in the ole Puddleglum family).
Posted by: puddleglum not at work at December 28, 2014 04:17 PM (PQUoE)
37
Pasta is surprisingly easy to make, & much better when made fresh.
Posted by: Anderson Cooper's Smoked Sausages at December 28, 2014 04:18 PM (MbqmP)
38
You rich guys with your diets of cardboard, chalk and grass clippings.
Posted by: A Nork at December 28, 2014 04:18 PM (4IFRz)
39
Oh, the egg, bacon, cheese sandwich probably isn't cheap but as a special treat he likes the way it tastes.
Posted by: FenelonSpoke at December 28, 2014 04:19 PM (Dj3AB)
40
Sorry for the typos
Posted by: votermom at December 28, 2014 04:19 PM (JHQYL)
41
Chicken is an excellent source of protein, lots of bang for the buck especially when you buy in bulk as mentioned above.
Rice is a great source of carbs and dirt cheap.
If you're sick of rice, sweet potatoes (yams) are an option.
Chicken is an excellent source of protein, lots of bang for the buck especially when you buy in bulk as mentioned above.
Rice is a great source of carbs and dirt cheap.
If you're sick of rice, sweet potatoes (yams) are an option.
Posted by: Slippery When Soothsayer at December 28, 2014 04:19 PM (roFmD)
42
Vic , I always heard rice and blackeyed peas, fried pork chop and collards for New Years Day.
Posted by: Tmitsss at December 28, 2014 04:20 PM (Pa9vP)
Posted by: Slippery When Soothsayer at December 28, 2014 04:21 PM (roFmD)
44
I buy boxes of tea bags and make pitchers of ice tea. There's always tea in the fridge. Cuts way down on soda consumption .
Posted by: grammie winger at December 28, 2014 04:16 PM (dFi94)
Yeah, this. Coffee, by itself, is not bad for you. Tea, by itself, is not bad for you. It's all the extra crap people put in it that makes it bad.
This being said, what Starbucks and its' various clones sells should be called a milkshake.
Posted by: grammie winger at December 28, 2014 04:16 PM (dFi94)
Yeah, this. Coffee, by itself, is not bad for you. Tea, by itself, is not bad for you. It's all the extra crap people put in it that makes it bad.
This being said, what Starbucks and its' various clones sells should be called a milkshake.
Posted by: Secundus at December 28, 2014 04:21 PM (K8cNu)
Posted by: Sharkman at December 28, 2014 04:22 PM (F4emI)
46
Another quick, cheap, and healthy meal is stir-fried ground beef and frozen veggies, and spaghetti sauce. Takes about 5 minutes to make.
Another quick, cheap, and healthy meal is stir-fried ground beef and frozen veggies, and spaghetti sauce. Takes about 5 minutes to make.
Posted by: Slippery When Soothsayer at December 28, 2014 04:23 PM (roFmD)
47
I said I'd bring cupcakes to a thing next weekend.
Anybody have a tried and true recipe? The last one I tried wasn't that good.
I'm not good at cakes, for some reason. I'd like to be, though!
Anybody have a tried and true recipe? The last one I tried wasn't that good.
I'm not good at cakes, for some reason. I'd like to be, though!
Posted by: Mama AJ at December 28, 2014 04:23 PM (0xTsz)
48
42
Vic , I always heard rice and blackeyed peas, fried pork chop and collards for New Years Day.
Posted by: Tmitsss at December 28, 2014 04:20 PM (Pa9vP)
I think the red beans and rice is peculiar to SC. I had never had it until I moved here.
Vic , I always heard rice and blackeyed peas, fried pork chop and collards for New Years Day.
Posted by: Tmitsss at December 28, 2014 04:20 PM (Pa9vP)
I think the red beans and rice is peculiar to SC. I had never had it until I moved here.
Posted by: Vic at December 28, 2014 04:23 PM (u9gzs)
49
Posted by: Secundus at December 28, 2014 04:21 PM (K8cNu)
When the burning times come I will miss one thing much more than anything else: my large cup of coffee with half half.
When the burning times come I will miss one thing much more than anything else: my large cup of coffee with half half.
Posted by: CharlieBrown'sDildo at December 28, 2014 04:23 PM (Zu3d9)
50
I think the red beans and rice is peculiar to SC.
Posted by: Vic at December 28, 2014 04:23 PM (u9gzs)
Nah....that's classic Creole.
Posted by: Vic at December 28, 2014 04:23 PM (u9gzs)
Nah....that's classic Creole.
Posted by: CharlieBrown'sDildo at December 28, 2014 04:25 PM (Zu3d9)
51
Costco has their Kirkland Chicken in a can, 6 cans in a package for about $13 in Canada. Each can has 50 grams of protein which is great.
They also have these 2 KG jugs of Whey Protein which will give you 63 servings of 25 grams of protein. One jug is $40 Canadian which is amazing since I remember being ripped off so often in the past paying so much more for so much less.
If you're working on losing weight and putting on muscle, these are two of the best things I've found.
They also have these 2 KG jugs of Whey Protein which will give you 63 servings of 25 grams of protein. One jug is $40 Canadian which is amazing since I remember being ripped off so often in the past paying so much more for so much less.
If you're working on losing weight and putting on muscle, these are two of the best things I've found.
Posted by: Stateless Infidel at December 28, 2014 04:25 PM (AC0lD)
52
Economical --too late. Buy turkey at thanksgiving and use the leftover meat for several meals. Buy ham at Christmas and do the same. I have a pressure pot of ham and bean soup cooling right now and I threw the ham bone in the freezer to make a another big pot of soup at a later date.
How healthy are we talking? You can add a 1/2 cup or so of frozen veggies to most heat and eat items which saves my diet from being horribly unhealthy.
How healthy are we talking? You can add a 1/2 cup or so of frozen veggies to most heat and eat items which saves my diet from being horribly unhealthy.
Posted by: PaleRider -, LF rescue is #8. Thanks all at December 28, 2014 04:26 PM (7w/kf)
Posted by: Erowmero at December 28, 2014 04:27 PM (go5uR)
54
Protein: pork is pretty cheap too, almost as cheap as chicken.
Health tip : dark meat has more nutrients than white meat.
Health tip : dark meat has more nutrients than white meat.
Posted by: votermom at December 28, 2014 04:27 PM (DyGIW)
55
I actually did read the Amazon Best of 2014 lists.
And, from the Cookbook section, I did buy one already. Although some of the others have been in my Wishlist for a while, I opted to grab Heritage by Sean Brock first. I'm nervous about buying a "first for the author" cookbook, without waiting for second edition edits, but I did so.
I have been reading through it. I like Lowcountry food, and I live in the Charleston area a lot, so wanted to add this to my cookbook library. For me the book is a jewel, but others may find it a bit challenging.
He runs two very popular restaurants in Charleston: Husk and McCrady's. He's originally from Virginia, but he resides in the Charleston area now, and uses a lot of the local food stuffs grown and made there.
His cookbook made it into the #5 slot of the Best of 2014 at Amazon.
Anyway, the book can have some 5-star recipes, requiring, in some instances a dehydrator, immersion circulator (or do-it-yourself one), a juicer, and a vacuum sealer. There was at least one that used all four.
It ranges from very upscale/gourmet Southern food (w/Lowcountry cooking) to more down-to-earth weekday meals.
Some of the condiments, sauces and sides sound intriguing as well.
He uses heirloom foods, and foods specific to Charleston and that part of the south, many seasonal, like:
Carolina Gold Rice
Sea Island Red Peas
ramps
sorghum
antebellum benne seeds
local hot peppers (Charleston Hot)
And, some other, not so standard staples in the kitchen, like lovage, Einkorn flour, garlic scapes, etc.
As far as some of the recipes, would love someone to make me these:
1- Wild-Ramp-And-Crab-Stuffed Hushpuppies with Green Goddess Dressing
2- Tennessee Foie Gras with Country Ham, Strawberry-Meyer Lemon Jam, and Heirloom Johnnycakes
3- Crispy Sweetbreads with Spicy Red Pepper Glaze, Egg, Broccoli, and Puffed Rice
4- Crispy Pork Trotters with Garlic Scapes, English Peas, and Porcini
5- Stone Crab Cocktail with Smoked Mayonnaise, Avocado, and Lovage
The first few recipes I will try are:
1- Cornmeal-Fried Pork Chops with Goat Cheese-Smashed Potatoes and Cucumber and Pickled Green Tomato Relish
2- His version of Cracklin' Cornbread (which I've made, but with real pork cracklin', which I made from scratch) This version uses bacon.
3- Rabbit Stew with Black Pepper Dumplings
4- And, The Copper Lantern cocktail.
He mentions a great place for fried chicken and down home soul food in Charleston: http://marthalouskitchen.com/
I'll hit it next time I'm there.
The "Audrey Morgan's Apple-Sorghum Stack Cake" recipe looks to be worth buying the book for alone, haha. Homemade Apple Butter smothered between layers and layers of cake (made with the sorghum) and covered with a brown sugar and bourbon (or rye whiskey) sounds divine.
One other interesting recipe I found in the book was for his fudge. My Grandmother's Hillbilly Black Walnut Fudge which uses 1 pound of Velveeta cheese! I will try this too.
I actually did read the Amazon Best of 2014 lists.
And, from the Cookbook section, I did buy one already. Although some of the others have been in my Wishlist for a while, I opted to grab Heritage by Sean Brock first. I'm nervous about buying a "first for the author" cookbook, without waiting for second edition edits, but I did so.
I have been reading through it. I like Lowcountry food, and I live in the Charleston area a lot, so wanted to add this to my cookbook library. For me the book is a jewel, but others may find it a bit challenging.
He runs two very popular restaurants in Charleston: Husk and McCrady's. He's originally from Virginia, but he resides in the Charleston area now, and uses a lot of the local food stuffs grown and made there.
His cookbook made it into the #5 slot of the Best of 2014 at Amazon.
Anyway, the book can have some 5-star recipes, requiring, in some instances a dehydrator, immersion circulator (or do-it-yourself one), a juicer, and a vacuum sealer. There was at least one that used all four.
It ranges from very upscale/gourmet Southern food (w/Lowcountry cooking) to more down-to-earth weekday meals.
Some of the condiments, sauces and sides sound intriguing as well.
He uses heirloom foods, and foods specific to Charleston and that part of the south, many seasonal, like:
Carolina Gold Rice
Sea Island Red Peas
ramps
sorghum
antebellum benne seeds
local hot peppers (Charleston Hot)
And, some other, not so standard staples in the kitchen, like lovage, Einkorn flour, garlic scapes, etc.
As far as some of the recipes, would love someone to make me these:
1- Wild-Ramp-And-Crab-Stuffed Hushpuppies with Green Goddess Dressing
2- Tennessee Foie Gras with Country Ham, Strawberry-Meyer Lemon Jam, and Heirloom Johnnycakes
3- Crispy Sweetbreads with Spicy Red Pepper Glaze, Egg, Broccoli, and Puffed Rice
4- Crispy Pork Trotters with Garlic Scapes, English Peas, and Porcini
5- Stone Crab Cocktail with Smoked Mayonnaise, Avocado, and Lovage
The first few recipes I will try are:
1- Cornmeal-Fried Pork Chops with Goat Cheese-Smashed Potatoes and Cucumber and Pickled Green Tomato Relish
2- His version of Cracklin' Cornbread (which I've made, but with real pork cracklin', which I made from scratch) This version uses bacon.
3- Rabbit Stew with Black Pepper Dumplings
4- And, The Copper Lantern cocktail.
He mentions a great place for fried chicken and down home soul food in Charleston: http://marthalouskitchen.com/
I'll hit it next time I'm there.
The "Audrey Morgan's Apple-Sorghum Stack Cake" recipe looks to be worth buying the book for alone, haha. Homemade Apple Butter smothered between layers and layers of cake (made with the sorghum) and covered with a brown sugar and bourbon (or rye whiskey) sounds divine.
One other interesting recipe I found in the book was for his fudge. My Grandmother's Hillbilly Black Walnut Fudge which uses 1 pound of Velveeta cheese! I will try this too.
Posted by: artisanal 'ette at December 28, 2014 04:28 PM (IXrOn)
56
>>Another quick, cheap, and healthy meal is stir-fried ground beef and frozen veggies, and spaghetti sauce.
Ground beef is no longer very cheap. Check the per pound price and then get a steak!
Flat iron steak, marinaded, is cheap.
And for a variation on the above, through in some salsa instead of spag. sauce.
Ground beef is no longer very cheap. Check the per pound price and then get a steak!
Flat iron steak, marinaded, is cheap.
And for a variation on the above, through in some salsa instead of spag. sauce.
Posted by: Mama AJ at December 28, 2014 04:28 PM (0xTsz)
57
I couldn't drink those Starbuck frappe things unless you paid me. Way, way too sweet.
Posted by: FenelonSpoke at December 28, 2014 04:29 PM (Dj3AB)
58
They also have these 2 KG jugs of Whey Protein which will give you 63 servings of 25 grams of protein.
that is a good price -- how's it taste?
I pay about $45 for my 5lb of protein powder/60 servings. Tastes good though. I buy online.
They also have these 2 KG jugs of Whey Protein which will give you 63 servings of 25 grams of protein.
that is a good price -- how's it taste?
I pay about $45 for my 5lb of protein powder/60 servings. Tastes good though. I buy online.
Posted by: Slippery When Soothsayer at December 28, 2014 04:29 PM (roFmD)
59
Golumpkis in the slow cooker right now. Skockolate wheat Shock Top beer in my hand. Seahawks on the tube. Pretty damn good day.
Posted by: fairweatherbill at December 28, 2014 04:29 PM (S8mz8)
60
Butter
Posted by: GrandeMe at December 28, 2014 04:29 PM (o5drD)
61
I make a pretty wicked Fettuccine Alfredo...not exactly healthy eating, but it sure is good
Posted by: AltonJackson at December 28, 2014 04:30 PM (KCxzN)
62
why not just take an iron supplement pill?
Posted by: Slippery When Soothsayer at December 28, 2014 04:21 PM (roFmD)
--
I take those too. They are hard on the stomach though. I'm supposed to be taking pills 3x a day. When I burp it's like burping rusty nail taste.
The easiest kind of iron to absorb is heme iron - basically meat, liver, bloooooooood, oysters (yuck).
Posted by: Slippery When Soothsayer at December 28, 2014 04:21 PM (roFmD)
--
I take those too. They are hard on the stomach though. I'm supposed to be taking pills 3x a day. When I burp it's like burping rusty nail taste.
The easiest kind of iron to absorb is heme iron - basically meat, liver, bloooooooood, oysters (yuck).
Posted by: votermom at December 28, 2014 04:31 PM (YhYyi)
63
I mentioned both pre-soaking and cooking beans in pickle brine in a previous thread. Chicken quarters go for $0.69/lb at Walmart so that's my primary meat source. Pork is getting increasingly expensive and beef is priced out of my range.
Posted by: antisocial justice beatnik's on vacation at December 28, 2014 04:31 PM (MOjUR)
64
Yes, Salsa is indeed an excellent sauce! I don't like it because it's all I can taste in my mouth for the next 24 hours, but it's fat-free.
Yes, Salsa is indeed an excellent sauce! I don't like it because it's all I can taste in my mouth for the next 24 hours, but it's fat-free.
Posted by: Slippery When Soothsayer at December 28, 2014 04:32 PM (roFmD)
65
What is a Golumpkis? Sounds like some sort of prehistoric marsupial. ;^) I'm guessing in reality it's Polish?
Posted by: FenelonSpoke at December 28, 2014 04:32 PM (Dj3AB)
66
Posted by: votermom at December 28, 2014 04:31 PM
get yourself a cast iron skillet & cook something in it three times a week
get yourself a cast iron skillet & cook something in it three times a week
Posted by: AltonJackson at December 28, 2014 04:33 PM (KCxzN)
67
I got my self a book on international "street food" because I wanted some new and interesting side dishes. I was surprised at how much preparation went into a lot of them though, which is disappointing since I'm sort of lazy when it comes to dishes that are extremely involved.
Posted by: Polliwog the 'Ette at December 28, 2014 04:34 PM (GDulk)
68
What is a Golumpkis? Sounds like some sort of prehistoric marsupial. ;^) I'm guessing in reality it's Polish?
Posted by: FenelonSpoke at December 28, 2014 04:32 PM (Dj3AB)
--Iranian disc jockey
--Alien species
--Industrial cleaner (that will melt skin)
--Obscure gland
Posted by: FenelonSpoke at December 28, 2014 04:32 PM (Dj3AB)
--Iranian disc jockey
--Alien species
--Industrial cleaner (that will melt skin)
--Obscure gland
Posted by: Secundus at December 28, 2014 04:34 PM (K8cNu)
69
that is a good price -- how's it taste?
I pay about $45 for my 5lb of protein powder/60 servings. Tastes good though. I buy online.
Posted by: Slippery When Soothsayer at December 28, 2014 04:29 PM (roFmD)
It's good. I just mix a scoop in water but you can use it in other ways. It comes in Chocolate and Vanilla.Combined with the weightlifting and the added protein, I've been putting on noticeable muscle the last few months.
I pay about $45 for my 5lb of protein powder/60 servings. Tastes good though. I buy online.
Posted by: Slippery When Soothsayer at December 28, 2014 04:29 PM (roFmD)
It's good. I just mix a scoop in water but you can use it in other ways. It comes in Chocolate and Vanilla.Combined with the weightlifting and the added protein, I've been putting on noticeable muscle the last few months.
Posted by: Stateless Infidel at December 28, 2014 04:35 PM (AC0lD)
70
Beans don't have to be time consuming. I use a crockpot and make at least a pond at a time. Then I have a couple of servings in the freezer ready for chili, soup, whatever.
Posted by: Polliwog the 'Ette at December 28, 2014 04:35 PM (GDulk)
71
I was surprised at how much preparation went into a lot of them though, which is disappointing since I'm sort of lazy when it comes to dishes that are extremely involved.
I'm lazy when it come to cooking. If it takes more than twenty minutes or so to fix? Then, no.
I'm lazy when it come to cooking. If it takes more than twenty minutes or so to fix? Then, no.
Posted by: grammie winger at December 28, 2014 04:36 PM (dFi94)
72
They also have these 2 KG jugs of Whey Protein which will give you 63 servings of 25 grams of protein.
that is a good price -- how's it taste?
I pay about $45 for my 5lb of protein powder/60 servings. Tastes good though. I buy online.
Posted by: Slippery When Soothsayer at December 28, 2014 04:29 PM (roFmD)
I have been yelling at my husband for downing these (typically after weight training). I read too many warnings about organ failure from protein powders (even if they are the "healthy ones.")
dunno - tell me I'm wrong - he does
He also takes the Creatine, which sounds safe. Muscletech, Essential Series, 100% Platinum Creatine.
The protein powder he uses is Cutler Nutrition, Total Protein; Muscle Building Sustain Protein Powder. He buys the 66 Serving, Chocolate Brownie flavored, 5 pound jugs.
that is a good price -- how's it taste?
I pay about $45 for my 5lb of protein powder/60 servings. Tastes good though. I buy online.
Posted by: Slippery When Soothsayer at December 28, 2014 04:29 PM (roFmD)
I have been yelling at my husband for downing these (typically after weight training). I read too many warnings about organ failure from protein powders (even if they are the "healthy ones.")
dunno - tell me I'm wrong - he does
He also takes the Creatine, which sounds safe. Muscletech, Essential Series, 100% Platinum Creatine.
The protein powder he uses is Cutler Nutrition, Total Protein; Muscle Building Sustain Protein Powder. He buys the 66 Serving, Chocolate Brownie flavored, 5 pound jugs.
Posted by: artisanal 'ette at December 28, 2014 04:36 PM (IXrOn)
73
Pound, I make a *pound* of beans at a time, and often more. I do stay away from kidney beans though since apparently they can be toxic if not fully cooked.
Posted by: Polliwog the 'Ette at December 28, 2014 04:37 PM (GDulk)
74
So he's cooking an Iranian disc jokey in a slow cooker right now? That's one way to get of Militant Muslims. ;^)
Posted by: FenelonSpoke at December 28, 2014 04:37 PM (Dj3AB)
75
68
What is a Golumpkis? Sounds like some sort of prehistoric marsupial. ;^) I'm guessing in reality it's Polish?
Posted by: FenelonSpoke at December 28, 2014 04:32 PM (Dj3AB)
Also called 'Pigs in a blanket.'
My Polish mother used lean ground beef and pork and rolled them up in Cabbage leaves which were then cooked, usually in a tomato sauce.
Very good.
What is a Golumpkis? Sounds like some sort of prehistoric marsupial. ;^) I'm guessing in reality it's Polish?
Posted by: FenelonSpoke at December 28, 2014 04:32 PM (Dj3AB)
Also called 'Pigs in a blanket.'
My Polish mother used lean ground beef and pork and rolled them up in Cabbage leaves which were then cooked, usually in a tomato sauce.
Very good.
Posted by: Stateless Infidel at December 28, 2014 04:37 PM (AC0lD)
76
Greetings!
I'm with CBD, I could never "diet" on a fixed regimen. I need variety. I admire the ppl who can use those diet shakes or whatever as one of their meals. I could never do that. I'd go nuts.
Last time Mr and I dieted (about 5 yrs ago now, I guess) we were trying to bring his blood sugar down w/o drugs. That meant he needed to lose 10% of his current weight, minimum. Also, a shift away from processed and "white" carbs. I did a lot of reading (highly recommend Mayo Clinic website and American Diabetes Association) and came up with targets for protein, carbs, fat, fiber (very important to up that), plus calories. Basically, I decreased carbs (not officially low carb but at the lowest end of the normal range), increased fiber, increased protein, kept fat pretty steady, cut calories.
I was tracking other things (like salt) but quickly ignored those b/c, frankly, I think the recommended salt intake is far too low. Even using minimal processed foods we rarely hit it.
I also found a few "diet" foods that we both liked and that fit into our daily intake. For example, "Skinny Cow" makes a line of ice cream treats that we like. (Now I've switched to slow churn Dreyers ice cream, which I discovered when we moved here.) Also, "Corazonas" makes a line of crunchy snacks w/ "good oils" that Mr Y-not likes. (He needs crunchy foods. I don't. I need ice cream!)
Anyway, general suggestions are:
1. Get a vacusealer or equivalent so you can buy your meat and fish in bulk. (Find a fish you like.) Around here, our best meat and fish is from Costco. (Well, except for a really expensive fish shop in SLC.)
2. Get a chest freezer if you can.
3. Get a slow cooker and/or plan on doing a lot of braising in a Dutch oven
4. A good source for interesting varieties of seafood (esp) and bulk foods is an Asian market. (You can't eat salmon every day!)
5. Get a food scale and use it. Measure quantities until you know what a reasonable portion is. I also cut way back on cooking oil. Fat may not be the enemy, but per gram a fat molecule has a lot more calories than a carb or protein. I found that slowly sauteeing finely chopped/sliced onion in a non-stick pan produced a slick slurry that resembles oil, so I did that a lot (in the recipes that called for onion).
6. Start each meal with soup as a separate course.
7. Keep an eye on your alcohol intake.
I get bored easily so I like it hit the bargain bin at Williams-Sonoma or hit Cost-Plus World Market or similar places for interesting jams, compotes, spices, etc. A boring piece of chicken or pork is a lot more interesting with a dollop of interesting fruit compote or some out of the ordinary spices.
I'm with CBD, I could never "diet" on a fixed regimen. I need variety. I admire the ppl who can use those diet shakes or whatever as one of their meals. I could never do that. I'd go nuts.
Last time Mr and I dieted (about 5 yrs ago now, I guess) we were trying to bring his blood sugar down w/o drugs. That meant he needed to lose 10% of his current weight, minimum. Also, a shift away from processed and "white" carbs. I did a lot of reading (highly recommend Mayo Clinic website and American Diabetes Association) and came up with targets for protein, carbs, fat, fiber (very important to up that), plus calories. Basically, I decreased carbs (not officially low carb but at the lowest end of the normal range), increased fiber, increased protein, kept fat pretty steady, cut calories.
I was tracking other things (like salt) but quickly ignored those b/c, frankly, I think the recommended salt intake is far too low. Even using minimal processed foods we rarely hit it.
I also found a few "diet" foods that we both liked and that fit into our daily intake. For example, "Skinny Cow" makes a line of ice cream treats that we like. (Now I've switched to slow churn Dreyers ice cream, which I discovered when we moved here.) Also, "Corazonas" makes a line of crunchy snacks w/ "good oils" that Mr Y-not likes. (He needs crunchy foods. I don't. I need ice cream!)
Anyway, general suggestions are:
1. Get a vacusealer or equivalent so you can buy your meat and fish in bulk. (Find a fish you like.) Around here, our best meat and fish is from Costco. (Well, except for a really expensive fish shop in SLC.)
2. Get a chest freezer if you can.
3. Get a slow cooker and/or plan on doing a lot of braising in a Dutch oven
4. A good source for interesting varieties of seafood (esp) and bulk foods is an Asian market. (You can't eat salmon every day!)
5. Get a food scale and use it. Measure quantities until you know what a reasonable portion is. I also cut way back on cooking oil. Fat may not be the enemy, but per gram a fat molecule has a lot more calories than a carb or protein. I found that slowly sauteeing finely chopped/sliced onion in a non-stick pan produced a slick slurry that resembles oil, so I did that a lot (in the recipes that called for onion).
6. Start each meal with soup as a separate course.
7. Keep an eye on your alcohol intake.
I get bored easily so I like it hit the bargain bin at Williams-Sonoma or hit Cost-Plus World Market or similar places for interesting jams, compotes, spices, etc. A boring piece of chicken or pork is a lot more interesting with a dollop of interesting fruit compote or some out of the ordinary spices.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 04:37 PM (9BRsg)
77
Why would you pay for protein? You can get as much as you want free in any ol' park bathroom.
Posted by: George Michael at December 28, 2014 04:39 PM (MbqmP)
78
No beans? How about lentils?
Leftover ham lentil soup/ stew
1 leftover ham bone with meat
3 cups of water
1 tsp of chick bullion or veggie bullion
1/2 lbs of green/brown dried lentils
Veggies - onions, celery, carrots, etc.
Spinach or other greens
1 or 2 bay leaves
1 tsp balsamic vinegar
Sort the lentils on a baking tray. Soak lentils in cold water for 30 min. ( supposedly you can add baking soda to reduce ass-chatter, but who knows. )
Saute the veggies if you want or just dump the drained lentils and everything into a big pot. Bring to boil, and simmer for 30~40 min, longer if you want it more mushy.
Move pot off heat, take out the ham bone and let cool. Then, using gloves, pull off usable ham meat.
Add spinach before serving.
Leftover ham lentil soup/ stew
1 leftover ham bone with meat
3 cups of water
1 tsp of chick bullion or veggie bullion
1/2 lbs of green/brown dried lentils
Veggies - onions, celery, carrots, etc.
Spinach or other greens
1 or 2 bay leaves
1 tsp balsamic vinegar
Sort the lentils on a baking tray. Soak lentils in cold water for 30 min. ( supposedly you can add baking soda to reduce ass-chatter, but who knows. )
Saute the veggies if you want or just dump the drained lentils and everything into a big pot. Bring to boil, and simmer for 30~40 min, longer if you want it more mushy.
Move pot off heat, take out the ham bone and let cool. Then, using gloves, pull off usable ham meat.
Add spinach before serving.
Posted by: weft cut-loop at December 28, 2014 04:39 PM (wr4LJ)
79
When the burning times come I will miss one thing much more than anything else: my large cup of coffee with half half.
Posted by: CharlieBrown'sDildo at December 28, 2014 04:23 PM (Zu3d9)
That is me, first thing in the morning, before I do anything.
When the burning times come I will miss one thing much more than anything else: my large cup of coffee with half half.
Posted by: CharlieBrown'sDildo at December 28, 2014 04:23 PM (Zu3d9)
That is me, first thing in the morning, before I do anything.
Posted by: artisanal 'ette at December 28, 2014 04:40 PM (IXrOn)
80
I do stay away from kidney beans though since apparently they can be toxic if not fully cooked.
Kidney beans need to be soaked overnight, drained, rinsed & then cooked to avoid being poisoned. It's usually easier to just buy 'em canned, if you ask me.
Kidney beans need to be soaked overnight, drained, rinsed & then cooked to avoid being poisoned. It's usually easier to just buy 'em canned, if you ask me.
Posted by: George Michael at December 28, 2014 04:40 PM (MbqmP)
81
My Polish mother used lean ground beef and pork and rolled them up in Cabbage leaves which were then cooked, usually in a tomato sauce.
That sounds very much like Swedish Kalops.
My Polish mother used lean ground beef and pork and rolled them up in Cabbage leaves which were then cooked, usually in a tomato sauce.
That sounds very much like Swedish Kalops.
Posted by: grammie winger at December 28, 2014 04:41 PM (dFi94)
82
Yowza. Glad I scrolled down. Can Michelle Obama's Guaranteed Gauntness protocol produce such wonder?
Posted by: t-bird at December 28, 2014 04:41 PM (FcR7P)
83
My mom used to make galumpkis (cabbage rolls). We had a Polish "cousin" (just a really good family friend). I assume she taught my French-Canadian/Irish mom.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 04:42 PM (9BRsg)
84
If you want to do a super intense clean eating jumpstart th Whole 30 system is very good. It takes a lot of planning before starting though, and basically the commitment to cook every meal for 30 days.
Posted by: Lauren at December 28, 2014 04:43 PM (MYCIw)
85
63 Pork is getting increasingly expensive and beef is priced out of my range.
Posted by: antisocial justice beatnik's on vacation at December 28, 2014 04:31 PM (MOjUR)
All groceries have gone through the roof, but we don't have any inflation. My biggest expenses now are food and taxes.
Posted by: antisocial justice beatnik's on vacation at December 28, 2014 04:31 PM (MOjUR)
All groceries have gone through the roof, but we don't have any inflation. My biggest expenses now are food and taxes.
Posted by: Vic at December 28, 2014 04:43 PM (u9gzs)
Posted by: Marlon Brando at December 28, 2014 04:43 PM (3rrMW)
87
Oh... and exercise.
That's really key as you get into middle age. Our metabolisms really do seem to slow down and conserve calories, so you gotta exercise.
That's really key as you get into middle age. Our metabolisms really do seem to slow down and conserve calories, so you gotta exercise.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 04:44 PM (9BRsg)
88
My brother in law makes a ridiculously good red beans and rice. He's a Mississippi boy.
Posted by: Lauren at December 28, 2014 04:45 PM (MYCIw)
89
dunno - tell me I'm wrong - he does
Posted by: artisanal 'ette at December 28, 2014 04:36 PM (IXrOn)
I always expect to be healthy, active and to never have any serious health issues so I simply don't worry about 'health warnings.' For some reason, everything I eat or drink is apparently going to kill me according to someone - and I eat mostly fruits, vegetables, rice, canned sardines, fish and mostly unprocessed foods. And I drink mostly water.
On the other hand, the protein powders aren't my only sources of protein. I also have rice, fish, cheese, eggs and beans. Reading about 'health warnings' might scare me if the shakes were my only source of protein.
Posted by: artisanal 'ette at December 28, 2014 04:36 PM (IXrOn)
I always expect to be healthy, active and to never have any serious health issues so I simply don't worry about 'health warnings.' For some reason, everything I eat or drink is apparently going to kill me according to someone - and I eat mostly fruits, vegetables, rice, canned sardines, fish and mostly unprocessed foods. And I drink mostly water.
On the other hand, the protein powders aren't my only sources of protein. I also have rice, fish, cheese, eggs and beans. Reading about 'health warnings' might scare me if the shakes were my only source of protein.
Posted by: Stateless Infidel at December 28, 2014 04:45 PM (AC0lD)
90
68 What is a Golumpkis?
Stuffed cabbage rolls. Mix ground pork and beef with cooked rice and a beaten egg, season, roll in blanched cabbage leaves, and slow cook in tomato sauce. My Prussian ancestors would be proud of today's menu.
Stuffed cabbage rolls. Mix ground pork and beef with cooked rice and a beaten egg, season, roll in blanched cabbage leaves, and slow cook in tomato sauce. My Prussian ancestors would be proud of today's menu.
Posted by: fairweatherbill at December 28, 2014 04:46 PM (S8mz8)
91
Creatine is safe if it's from a reputable source. Same with protein. You don't want supplements that are sourced from China. How can you tell? You really can't. But if the price is cheap, it's probably a lousy protein.
I have never heard of people getting sick from protein powder. I buy the good stuff, though. Optimum Nutrition is like the best. Dymatize is near the top.
Creatine is safe if it's from a reputable source. Same with protein. You don't want supplements that are sourced from China. How can you tell? You really can't. But if the price is cheap, it's probably a lousy protein.
I have never heard of people getting sick from protein powder. I buy the good stuff, though. Optimum Nutrition is like the best. Dymatize is near the top.
Posted by: Slippery When Soothsayer at December 28, 2014 04:46 PM (roFmD)
92
Lost 15 lbs using the Whole 30 program. Use Well Fed and Well Fed 2 cookbooks. Lots of on-line recipes. Helped a lot with long term digestive issues including diverticulitis.
Posted by: neverenoughcaffeine at December 28, 2014 04:47 PM (GfBk2)
93
Posted by: George Michael at December 28, 2014 04:40 PM (MbqmP)
That is for any bean but can be overcome simply by boiling them for an hour and then changing the water. I found out about the kidney bean problem from a Dick Francis racing mystery, if you can believe it, but checked and it seems to be accurate. Partially cooked kidney beans develop a toxin that is then broken down if they are fully cooked. It mostly causes accute gastric distress but can be serious if a person had an underlying health problem.
That is for any bean but can be overcome simply by boiling them for an hour and then changing the water. I found out about the kidney bean problem from a Dick Francis racing mystery, if you can believe it, but checked and it seems to be accurate. Partially cooked kidney beans develop a toxin that is then broken down if they are fully cooked. It mostly causes accute gastric distress but can be serious if a person had an underlying health problem.
Posted by: Polliwog the 'Ette at December 28, 2014 04:47 PM (GDulk)
94
That sounds very much like Swedish Kalops.
Posted by: grammie winger at December 28, 2014 04:41 PM (dFi94)
Probably. I imagine many European countries probably have similar dishes.
Posted by: grammie winger at December 28, 2014 04:41 PM (dFi94)
Probably. I imagine many European countries probably have similar dishes.
Posted by: Stateless Infidel at December 28, 2014 04:47 PM (AC0lD)
95
I'm not a "dieter" either.
But, when I want to lose some pounds, I just cut my calorie intake. It's not hard to do. To 1200-1500 a day for a while til I get to the weight I want.
I do not eat junk food though. Rarely, when I'm in the mood I might eat some chips or something like that.
Paleo is a good guide, but I wouldn't skip the dairy. If you look at most diets, they have the same patterns, and if you look deeper, they are merely cutting calories and eating balanced meals. Eat good, pure food (not processed), and balance out the veggies.
My saving grace is a yogurt for breakfast. 90 calories, and I'm full until lunch.
I have to exercise pretty much every day, too. Because I like to cook and I especially like to bake. Like yogurt, weight training is my savior. I do at least a 3rd of what my husband does, but it still works, and takes very little time 3 days a week. The other days are filled with other stuff to burn calories - and yoga for flexibility.
I'm not a "dieter" either.
But, when I want to lose some pounds, I just cut my calorie intake. It's not hard to do. To 1200-1500 a day for a while til I get to the weight I want.
I do not eat junk food though. Rarely, when I'm in the mood I might eat some chips or something like that.
Paleo is a good guide, but I wouldn't skip the dairy. If you look at most diets, they have the same patterns, and if you look deeper, they are merely cutting calories and eating balanced meals. Eat good, pure food (not processed), and balance out the veggies.
My saving grace is a yogurt for breakfast. 90 calories, and I'm full until lunch.
I have to exercise pretty much every day, too. Because I like to cook and I especially like to bake. Like yogurt, weight training is my savior. I do at least a 3rd of what my husband does, but it still works, and takes very little time 3 days a week. The other days are filled with other stuff to burn calories - and yoga for flexibility.
Posted by: artisanal 'ette at December 28, 2014 04:48 PM (IXrOn)
96
New Years Day at Fortress Eromero for displaced (voluntarily and happily) South Carolinians and Coloradans.
-collard greens with jowl meat
-crowder peas and rice
-stewed okra
-cornbread
-some kind of pork
-beer
-bourbon
-beer
---and for dessert? BOILED PEANUTS!
-bourbon
-collard greens with jowl meat
-crowder peas and rice
-stewed okra
-cornbread
-some kind of pork
-beer
-bourbon
-beer
---and for dessert? BOILED PEANUTS!
-bourbon
Posted by: Erowmero at December 28, 2014 04:49 PM (go5uR)
97
the thing about supplements that are named after a bodybuilder is that they tend to cheaply sourced
the thing about supplements that are named after a bodybuilder is that they tend to cheaply sourced
Posted by: Slippery When Soothsayer at December 28, 2014 04:49 PM (roFmD)
98
Pork is getting increasingly expensive and beef is priced out of my range.
Posted by: antisocial justice beatnik's on vacation at December 28, 2014 04:31 PM (MOjUR)
Don't I know it. Growing up, mom used ground pork in most recipes because it was cheaper then ground beef. Now it's *all* expensive, even the ground turkey although that may be due to an increased demand from the health conscious.
Posted by: antisocial justice beatnik's on vacation at December 28, 2014 04:31 PM (MOjUR)
Don't I know it. Growing up, mom used ground pork in most recipes because it was cheaper then ground beef. Now it's *all* expensive, even the ground turkey although that may be due to an increased demand from the health conscious.
Posted by: Polliwog the 'Ette at December 28, 2014 04:49 PM (GDulk)
99
I've found simply eating less, or eating low-fat/low-carb foods is something I can't maintain for more than a week, before I break down and binge on something. So I've worked out little tricks to satisfy my cravings. The best one I found so far is very simple:
1 normal spoonful of Wyler's beef granules (or any instant bouillon)
Several good dashes of MSG (ignore the hippys - MSG is not bad for you, and especially not in these small quantities)
1 small handful of dried mushrooms (optional)
Full mug with hot water, give it a minute to rehydrate the mushrooms, and you have a 15 calorie mug of pseudo beef stew, chock-full of enough glutamate to tickle your umami receptors and fool your brain into thinking it's getting real food.
1 normal spoonful of Wyler's beef granules (or any instant bouillon)
Several good dashes of MSG (ignore the hippys - MSG is not bad for you, and especially not in these small quantities)
1 small handful of dried mushrooms (optional)
Full mug with hot water, give it a minute to rehydrate the mushrooms, and you have a 15 calorie mug of pseudo beef stew, chock-full of enough glutamate to tickle your umami receptors and fool your brain into thinking it's getting real food.
Posted by: harbqll at December 28, 2014 04:51 PM (mIFh2)
100
My mother used to make cabbage rolls. They were very good but they never had an ethnic name -just cabbage rolls-Maybe because her background was not eastern European.
Posted by: FenelonSpoke at December 28, 2014 04:51 PM (Dj3AB)
101
Anyone else catch the antisemitism of having his inner-joo be economical? Could be just a joke or something like this https://www.youtube.com/watch?v=KbVWJD8Xhw0 , ironic perhaps to be a bootleg clip. There is a point not to be so oversensitive but it conflicts with legitimate concerns of not being sensitive enough.
Posted by: hadsil at December 28, 2014 04:51 PM (OKMOq)
102
Polenta takes 40 minutes to make, but it's easy & it does a great job holding up slices of tomato topped with fresh basil & cheese put under the broiler for 10 minutes or so.
Posted by: Anderson Cooper's Smoked Sausages at December 28, 2014 04:52 PM (MbqmP)
103
I've started throwing eggs on/ in everything to add some protein. They're going up in price too, but still give you the biggest bang for your buck vs any other protein source.
Posted by: Lauren at December 28, 2014 04:53 PM (MYCIw)
104
Paleo works mainly because it is so restrictive of what you eat. Can't do fast food on Paleo. But that gets old quickly. Why is it wrong to have oatmeal for breakfast or a sandwich for lunch? Do they really think people lived on leafy green veggies? You simply can't do any form of food storage on Paleo, so you'd better hope that the grocery stores are stocked.
I am leaning towards going the "Nourishing Traditions" route, as it is slightly restrictive but based on things people really do eat. I don't expect to lose any weight (which we need to do in this house) but it seems that any weight loss is followed by gaining it back. And I really hate spending so much time trying to figure out what to eat.
I have a loaf of bread, made from freshly ground wheat doing a slow rise. I made chicken stock last night so some sort of soup will be dinner. If you put dehydrated veggies in stock, you have a quick meal. I have leftover ham, so will put some pintos on to soak tonight. It's not low carb but it's food I'm familiar with. I just need to add more greens and eat smaller portions.
I am leaning towards going the "Nourishing Traditions" route, as it is slightly restrictive but based on things people really do eat. I don't expect to lose any weight (which we need to do in this house) but it seems that any weight loss is followed by gaining it back. And I really hate spending so much time trying to figure out what to eat.
I have a loaf of bread, made from freshly ground wheat doing a slow rise. I made chicken stock last night so some sort of soup will be dinner. If you put dehydrated veggies in stock, you have a quick meal. I have leftover ham, so will put some pintos on to soak tonight. It's not low carb but it's food I'm familiar with. I just need to add more greens and eat smaller portions.
Posted by: Notsothoreau at December 28, 2014 04:53 PM (Lqy/e)
105
Food related;
NYPD cops went into a Chipotle restaurant in Brooklyn for lunch, were met with "hands up don't shoot" gesture by one or more employees.
Chipotle confirmed one employee did do the gesture at the store in question, said they have "handled the incident". They don't define "handled" and they're rather vague about the incident, no apology to NYPD.
http://tinyurl.com/plryxvt
If one employee anywhere said something a little racist, Chipotle would have apologized profusely and given Sharpton a seat on the board of directors
NYPD cops went into a Chipotle restaurant in Brooklyn for lunch, were met with "hands up don't shoot" gesture by one or more employees.
Chipotle confirmed one employee did do the gesture at the store in question, said they have "handled the incident". They don't define "handled" and they're rather vague about the incident, no apology to NYPD.
http://tinyurl.com/plryxvt
If one employee anywhere said something a little racist, Chipotle would have apologized profusely and given Sharpton a seat on the board of directors
Posted by: kbdabear at December 28, 2014 04:53 PM (GrXXa)
106
Unless I was planning on killing someone-which I'm not at the moment ;^)-I think I;d just go with the
canned kidney beans. Trying to explain that this was a
cooking error to FenelonSpouse would not be a felicitous conversation.
canned kidney beans. Trying to explain that this was a
cooking error to FenelonSpouse would not be a felicitous conversation.
Posted by: FenelonSpoke at December 28, 2014 04:54 PM (Dj3AB)
107
Mama AJ:
I sift together 1-1/2 tsp baking powder
1 tsp cinnamon
3-1/2 C flour
1 tsp baking soda
dash of ground cloves and nutmeg
1-1/2 tsp salt
I cream 2-1/2 C Sugar and 3/4 C butter
and then beat 3-4 eggs and add,
then add 1 can of pumpkin (about 12 or 16 oz) and about 1/3 to 3/4 C water and beat really well
then add in the dry sifted stuff and ONLY BEAT UNTIL IT IS MIXED
Then I stir in a big handful of raisins or a small handful of finely chopped crystallized ginger.
When I ladle it into the muffin tins I sprinkle oat meal on top.
If you overmix you will have cake
Bake at 350F for about 1 hour to 1 hour 15 minutes, but until a toothpick put in comes out dry
(and I gave the baking powder and soda amts as I got them out of a cookbook, but they always taste it when I use that amt, I tend to cut it in half)
I sift together 1-1/2 tsp baking powder
1 tsp cinnamon
3-1/2 C flour
1 tsp baking soda
dash of ground cloves and nutmeg
1-1/2 tsp salt
I cream 2-1/2 C Sugar and 3/4 C butter
and then beat 3-4 eggs and add,
then add 1 can of pumpkin (about 12 or 16 oz) and about 1/3 to 3/4 C water and beat really well
then add in the dry sifted stuff and ONLY BEAT UNTIL IT IS MIXED
Then I stir in a big handful of raisins or a small handful of finely chopped crystallized ginger.
When I ladle it into the muffin tins I sprinkle oat meal on top.
If you overmix you will have cake
Bake at 350F for about 1 hour to 1 hour 15 minutes, but until a toothpick put in comes out dry
(and I gave the baking powder and soda amts as I got them out of a cookbook, but they always taste it when I use that amt, I tend to cut it in half)
Posted by: Kindltot at December 28, 2014 04:54 PM (t//F+)
108
One of the hardest adjustments for me was switching to brown rice, whole grain breads, sweet potatoes (instead of white), etc. The bread was the hardest.
I'm lucky that I really like rye bread which is one of the better types of breads. Not really a fun of the whole grain breads, sadly.
I'm lucky that I really like rye bread which is one of the better types of breads. Not really a fun of the whole grain breads, sadly.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 04:54 PM (9BRsg)
109
Dry beans.
Process to powder using coffee mill.
Microwave with 2X water in pulses, stirring at each break. So, three minutes, 3 stirs.
Include whatever flavoring you like. I like'
1) garlic powder
2) chile powder
3) oregano (Mexican style is fine) or any dry herb
4) cumin powder sometimes
5) coriander powder sometimes.
See? All powders microwaved with water.
6) butter.
This makes the most incredible bean polenta. Like re-fried beans except better. I like it for breakfast with fried egg and sometimes bacon. On a tortilla is excellent. So you can imagine it with cheese, with taco vegetables, fresh lettuce, fresh tomato, diced onion, beef, pork, or chicken with spices as a large soft taco or a burrito.
* black beans work very well
* small white beans work very well
* red beans work very well
* pinto beans work very well
* Anasazi beans work best of all.
I invented this. I do not know why this technique is not famous. It should be. I mean, come on. Delicious bean polenta, (refried beans) in three minutes. What could be better?
Beano is a wonderful product.
Anasazi beans have 25% of oligosaccharides that make people fart. They absorb water best of all beans.
Here is one example. There are dozens on the site.
Use blogger search upper left corner [polenta] or [Anasazi]
http://thingsimadethenate.blogspot.com/2014/10/anasazi-beans-fried-eggs.html
Process to powder using coffee mill.
Microwave with 2X water in pulses, stirring at each break. So, three minutes, 3 stirs.
Include whatever flavoring you like. I like'
1) garlic powder
2) chile powder
3) oregano (Mexican style is fine) or any dry herb
4) cumin powder sometimes
5) coriander powder sometimes.
See? All powders microwaved with water.
6) butter.
This makes the most incredible bean polenta. Like re-fried beans except better. I like it for breakfast with fried egg and sometimes bacon. On a tortilla is excellent. So you can imagine it with cheese, with taco vegetables, fresh lettuce, fresh tomato, diced onion, beef, pork, or chicken with spices as a large soft taco or a burrito.
* black beans work very well
* small white beans work very well
* red beans work very well
* pinto beans work very well
* Anasazi beans work best of all.
I invented this. I do not know why this technique is not famous. It should be. I mean, come on. Delicious bean polenta, (refried beans) in three minutes. What could be better?
Beano is a wonderful product.
Anasazi beans have 25% of oligosaccharides that make people fart. They absorb water best of all beans.
Here is one example. There are dozens on the site.
Use blogger search upper left corner [polenta] or [Anasazi]
http://thingsimadethenate.blogspot.com/2014/10/anasazi-beans-fried-eggs.html
Posted by: bour3 at December 28, 2014 04:54 PM (5x3+2)
110
How long you consume protein supplements or shakes may play a role in how they affect your renal function. According to Katherine Zeratsky, R.D., L.D. of the Mayo Clinic, following a high-protein diet for up to 3 to 4 months at a time is generally safe for most adults. However, Zeratsky suggests that long-term protein supplementation, or increased protein intake in general, can cause or worsen liver and kidney function. livestrong
Dieticians say extra protein can do more harm than good
...The British Dietetic Association (BDA) says high levels of additional protein can cause side-effects, which can include nausea as well as kidney and liver damage...
"People who have these high protein diets are now running into problems with their kidneys because of the amount of protein they must get rid of."
bbc
...But theres a big caveat, Lewin adds: it doesn't take that much protein to achieve those goals. Most Americans already get about 15% of their daily calories in protein. To build a pound of muscle, Lewin explains, the body needs between 10 and 14 additional grams of protein per day.
"That's not really that much. Some of these powders have 80 grams of protein per serving. You don't need that. All your body is going to do is break it down for energy. And too much protein can be hard on your kidneys and your liver." webmd
etc
tons of research from the Mayo Clinic, to WebMD articles, to other studies, show that the protein shakes can be dangerous...
just an fyi
Dieticians say extra protein can do more harm than good
...The British Dietetic Association (BDA) says high levels of additional protein can cause side-effects, which can include nausea as well as kidney and liver damage...
"People who have these high protein diets are now running into problems with their kidneys because of the amount of protein they must get rid of."
bbc
...But theres a big caveat, Lewin adds: it doesn't take that much protein to achieve those goals. Most Americans already get about 15% of their daily calories in protein. To build a pound of muscle, Lewin explains, the body needs between 10 and 14 additional grams of protein per day.
"That's not really that much. Some of these powders have 80 grams of protein per serving. You don't need that. All your body is going to do is break it down for energy. And too much protein can be hard on your kidneys and your liver." webmd
etc
tons of research from the Mayo Clinic, to WebMD articles, to other studies, show that the protein shakes can be dangerous...
just an fyi
Posted by: artisanal 'ette at December 28, 2014 04:55 PM (IXrOn)
111
Y Not's suggestion for a freezer chest makes a lot of sense, especially if you shop at Costco or BJ or Sams.
An extra freezer, which I do not personally have, is like an investment.
If you're gonna shop at Sam's, you might as well take advantage of the discount meats. When chicken breasts are on sale, stock up!
Y Not's suggestion for a freezer chest makes a lot of sense, especially if you shop at Costco or BJ or Sams.
An extra freezer, which I do not personally have, is like an investment.
If you're gonna shop at Sam's, you might as well take advantage of the discount meats. When chicken breasts are on sale, stock up!
Posted by: Slippery When Soothsayer at December 28, 2014 04:55 PM (roFmD)
112
I have been making a fair amount of black bean refritos. Basically all you are trying to do is replace the water in the beans with fat, preferably animal fat. Lard is best but olive oil and butter work as well.
Posted by: toby928(C) at December 28, 2014 04:56 PM (rwI+c)
113
Posted by: FenelonSpoke at December 28, 2014 04:54 PM (Dj3AB)
Lol, exactly. Although I have considered making a "just in case" container of partially cooked beans. Wouldn't want the kids to grab it by mistake, and telling all of them about it would make sure the entire neighborhood knew.
Lol, exactly. Although I have considered making a "just in case" container of partially cooked beans. Wouldn't want the kids to grab it by mistake, and telling all of them about it would make sure the entire neighborhood knew.
Posted by: Polliwog the 'Ette at December 28, 2014 04:57 PM (GDulk)
114
Posted by: kbdabear at December 28, 2014 04:53 PM (GrXXa)
There is where the NYPD needs to issue a statement along the lines of, "Since we are unwelcome at the Chipotle in Brooklyn, we will honor the wishes of Chipotle employees and will not take any actions which might result in setting foot within Chipotle establishments anywhere in NYC for any reason whatsoever."
There is where the NYPD needs to issue a statement along the lines of, "Since we are unwelcome at the Chipotle in Brooklyn, we will honor the wishes of Chipotle employees and will not take any actions which might result in setting foot within Chipotle establishments anywhere in NYC for any reason whatsoever."
Posted by: Country Singer at December 28, 2014 04:57 PM (nL0sw)
115
I'm lucky that I really like rye bread which is one of the better types of breads. Not really a fun of the whole grain breads, sadly.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 04:54 PM (9BRsg)
Rye bread has the least number of calories per serving too.
You can cut your calorie intake in half with two pieces of rye versus any other bread.
I eat rye most of the time, too. I love it.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 04:54 PM (9BRsg)
Rye bread has the least number of calories per serving too.
You can cut your calorie intake in half with two pieces of rye versus any other bread.
I eat rye most of the time, too. I love it.
Posted by: artisanal 'ette at December 28, 2014 04:58 PM (IXrOn)
116
Yeah, I don't accept that one can overdose on protein. I just can't.
200 grams of protein a day is not a lot, especially for someone who trains with weights/cardio almost every day. And yet the "daily recommended allowance" set by the "experts" is something like 45 grams.
Yeah, I don't accept that one can overdose on protein. I just can't.
200 grams of protein a day is not a lot, especially for someone who trains with weights/cardio almost every day. And yet the "daily recommended allowance" set by the "experts" is something like 45 grams.
Posted by: Slippery When Soothsayer at December 28, 2014 04:58 PM (roFmD)
117
I posted this earlier. Rudy Guliani minces no words about Al Sharpton:
http://tinyurl.com/otxsurs
http://tinyurl.com/otxsurs
Posted by: FenelonSpoke at December 28, 2014 04:59 PM (Dj3AB)
118
>>An extra freezer, which I do not personally have, is like an investment.
And they're pretty cheap. But you have to have the space for it.
I'd love to have an extra fridge, too, but they seem to run higher for some reason.
And they're pretty cheap. But you have to have the space for it.
I'd love to have an extra fridge, too, but they seem to run higher for some reason.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:00 PM (9BRsg)
119
My mother used to make cabbage rolls. They were very good but they never had an ethnic name -just cabbage rolls-Maybe because her background was not eastern European.
Posted by: FenelonSpoke at December 28, 2014 04:51 PM (Dj3AB)
We called them Stuffed Cabbage in my family (although there is a version where the whole cabbage is cored and stuffed). I make the stuffed individual leaf rolls a lot. My husband loves them as much as I do.
Posted by: FenelonSpoke at December 28, 2014 04:51 PM (Dj3AB)
We called them Stuffed Cabbage in my family (although there is a version where the whole cabbage is cored and stuffed). I make the stuffed individual leaf rolls a lot. My husband loves them as much as I do.
Posted by: artisanal 'ette at December 28, 2014 05:02 PM (IXrOn)
120
I read a thing saying the reason pregnant women often have 1st trimester meat aversions is because the baby needs less protein at that time because of the developing organs. No clue if that's true, but I'm only now starting to be able to look at meat without gagging.
Posted by: Lauren at December 28, 2014 05:02 PM (MYCIw)
121
Posted by: Slippery When Soothsayer at December 28, 2014 04:55 PM (roFmD)
It's routine for me to buy in bulk or while on sale and then can the food at home. No need for a freezer or thaw time. Just can it in single servings. One place I get a lot of my bulk meats from is Zaycon foods.
It's routine for me to buy in bulk or while on sale and then can the food at home. No need for a freezer or thaw time. Just can it in single servings. One place I get a lot of my bulk meats from is Zaycon foods.
Posted by: Country Singer at December 28, 2014 05:03 PM (nL0sw)
Posted by: Vendette at December 28, 2014 05:03 PM (Y6+7w)
123
You can find studies that will prove to you that basically any food is Teh Evil and will Kill You And Molest Your Dog.
If you eat a overblown amount of *anything*, eventually it will have negative effects on you.
If you eat a overblown amount of *anything*, eventually it will have negative effects on you.
Posted by: Secundus at December 28, 2014 05:03 PM (K8cNu)
124
I read a thing saying the reason pregnant women often have 1st trimester
meat aversions is because the baby needs less protein at that time
because of the developing organs.
----
LOL!
My mom craved Italian sausages when she was preggers with me... and, you guessed it, I married a hot Italian (well, half Italian, half French)!
Congrats btw, Lauren!
meat aversions is because the baby needs less protein at that time
because of the developing organs.
----
LOL!
My mom craved Italian sausages when she was preggers with me... and, you guessed it, I married a hot Italian (well, half Italian, half French)!
Congrats btw, Lauren!
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:04 PM (9BRsg)
125
Everything you eat is fat, protein, or carbs. If you cut back on protein or fat, you eat more carbs. And after a reread of Gary Taubes, carbs are what cause health issues.
I second the Well Fed series, which is how I did Paleo. Taught me a lot about cooking and using spices. My favorite cookbook is The Commonsense Kitchen. Everything I've made from it has been good.
I second the Well Fed series, which is how I did Paleo. Taught me a lot about cooking and using spices. My favorite cookbook is The Commonsense Kitchen. Everything I've made from it has been good.
Posted by: Notsothoreau at December 28, 2014 05:04 PM (Lqy/e)
126
Oh, and three meals on a rotisserie chicken:
night one, dinner main course
meal two, scrape off the remaining meat for making chicken salad sandwiches or other things that need cooked chicken like noodles, or rice and veggies
meal three: chicken carcass and a 1/8 cup of vinegar and a chopped onion and celery and water to cover in a pressure cooker, let it cook for 30-60 minutes at 15 lbs pressure. Take out the bones and strain for chicken stock
night one, dinner main course
meal two, scrape off the remaining meat for making chicken salad sandwiches or other things that need cooked chicken like noodles, or rice and veggies
meal three: chicken carcass and a 1/8 cup of vinegar and a chopped onion and celery and water to cover in a pressure cooker, let it cook for 30-60 minutes at 15 lbs pressure. Take out the bones and strain for chicken stock
Posted by: Kindltot at December 28, 2014 05:04 PM (t//F+)
127
Haha, thanks Vendette! Almost out of the first trimester and we got to see the little munchkin on ultrasound a few days ago so this one looks to be sticking around.
Posted by: Lauren at December 28, 2014 05:05 PM (MYCIw)
Posted by: Slippery When Soothsayer at December 28, 2014 05:06 PM (roFmD)
129
>>Oh, and three meals on a rotisserie chicken:
Man, when we were first married and broke, we'd get four meals off a chicken.
No car, so we walked a lot.
Nothing quite like being young and poor to stay trim!
Man, when we were first married and broke, we'd get four meals off a chicken.
No car, so we walked a lot.
Nothing quite like being young and poor to stay trim!
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:06 PM (9BRsg)
130
I'm always pushing the pressure cooker, and if you like beans, pressure cooking cuts way down on the time. Once you get the hang of those cookers they're fun. You can turn out a beef stew for dinner, for example, without having to start so early.
I do better on paleo-ish, so I don't eat many beans except the mandatory blackeyed peas on New Years Day, and I like to cook my own from dried or fresh. But in an emergency, the Stubbs canned BE peas are good.
I do better on paleo-ish, so I don't eat many beans except the mandatory blackeyed peas on New Years Day, and I like to cook my own from dried or fresh. But in an emergency, the Stubbs canned BE peas are good.
Posted by: stace at December 28, 2014 05:06 PM (ImzkZ)
131
Congratulations Lauren!
Congratulations Lauren!
Posted by: grammie winger at December 28, 2014 05:07 PM (dFi94)
Posted by: Slippery When Soothsayer at December 28, 2014 05:07 PM (roFmD)
133
...meal three: chicken carcass and a 1/8 cup of vinegar and a chopped onion and celery and water to cover in a pressure cooker, let it cook for 30-60 minutes at 15 lbs pressure. Take out the bones and strain for chicken stock
Posted by: Kindltot at December 28, 2014 05:04 PM
I make enchilada pie with the last scraps of the rotisserie chicken
Posted by: Kindltot at December 28, 2014 05:04 PM
I make enchilada pie with the last scraps of the rotisserie chicken
Posted by: AltonJackson at December 28, 2014 05:08 PM (KCxzN)
134
And after a reread of Gary Taubes, carbs are what cause health issues.
Thank God I haven't read him then. I'd hate to suddenly start having problems with my french-fry on white bread sandwiches because of some goofy book by some fat guy with poor self control.
Thank God I haven't read him then. I'd hate to suddenly start having problems with my french-fry on white bread sandwiches because of some goofy book by some fat guy with poor self control.
Posted by: Anderson Cooper's Smoked Sausages at December 28, 2014 05:08 PM (MbqmP)
135
Take out the bones and strain for chicken stock
And then use the bones to make weapons to hunt more chickens!
Take out the bones and strain for chicken stock
And then use the bones to make weapons to hunt more chickens!
Posted by: Slippery When Soothsayer at December 28, 2014 05:08 PM (roFmD)
136
>>question: is a vacuum sealer an equal substitute for a can?
I doubt it, somehow. I mean, you aren't sterilizing the food when you vacuseal. The bags aren't sterile or anything.
I used to vacuseal my coffee beans when I bought bulk coffee, but just to keep it fresher.
I doubt it, somehow. I mean, you aren't sterilizing the food when you vacuseal. The bags aren't sterile or anything.
I used to vacuseal my coffee beans when I bought bulk coffee, but just to keep it fresher.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:08 PM (9BRsg)
137
Couple of links I wanted to share this week.
1) A nice post on Curing Salts (I needed the Prague Powder/Pink Salt/Cure #1 for a Duck Terrine I was making a week ago).
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
I think this is a member only forum, so I printed this out, just in case the link is lost.
2) Don't know how useful this one, below, is yet. Just ran into it.
Society for Culinary Arts & Letters
http://forums.egullet.org/
Couple of links I wanted to share this week.
1) A nice post on Curing Salts (I needed the Prague Powder/Pink Salt/Cure #1 for a Duck Terrine I was making a week ago).
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
I think this is a member only forum, so I printed this out, just in case the link is lost.
2) Don't know how useful this one, below, is yet. Just ran into it.
Society for Culinary Arts & Letters
http://forums.egullet.org/
Posted by: artisanal 'ette at December 28, 2014 05:09 PM (IXrOn)
138
you aren't sterilizing the food when you vacuseal. The bags aren't sterile or anything.
But botulism prefers an oxygen-free environment, so there's that.
But botulism prefers an oxygen-free environment, so there's that.
Posted by: Anderson Cooper's Smoked Sausages at December 28, 2014 05:10 PM (MbqmP)
139
You have your own cannery?
Posted by: Slippery When Soothsayer at December 28, 2014 05:06 PM (roFmD)
http://tinyurl.com/pdy6wyo
Posted by: Slippery When Soothsayer at December 28, 2014 05:06 PM (roFmD)
http://tinyurl.com/pdy6wyo
Posted by: Country Singer at December 28, 2014 05:11 PM (nL0sw)
140
I got an entry-level vacusealer (from Costco), but if/when I replace it, I'm going to look for an upgrade. I think Cabelas etc sell ones for hunters. Mine is fine, but it sometimes doesn't suck very well and it's not as wide as I'd like.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:11 PM (9BRsg)
141
...sometimes doesn't suck very well and it's not as wide as I'd like.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:11 PM (9BRsg)
TWSS
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:11 PM (9BRsg)
TWSS
Posted by: Country Singer at December 28, 2014 05:12 PM (nL0sw)
142
Yeah... I served that one up, didn't I?
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:13 PM (9BRsg)
143
Halp Moron Horde! I got a dutch oven for Christmas, one of the porcelain coated ones not the three-legged camp varieties. Recipes and suggestions gratefully received. Going to try a stew-ish tonight but I'm not sure what else to do with it.
Posted by: J. Random Dude at December 28, 2014 05:13 PM (8OfdL)
144
... doesn't suck very well and it's not as wide as I'd like.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:11 PM
Preach it.
(come on, some one was going to go there)
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:11 PM
Preach it.
(come on, some one was going to go there)
Posted by: AltonJackson at December 28, 2014 05:14 PM (KCxzN)
145
NO. If you freeze it you can vacuum pack, but canning makes it shelf stable. If you vacuum pack veggies or meat and leave it out unfrozen they will rot. (Unless you have your own gamma source to irradiate? And can I share?)
Also, you can water bath can if you are using acid foods like apple sauce or peaches, but you need to get the temperature up high enough if you are going to can green beans or meat. the high pressure in a canner means you can get the temperature up about 245F which will kill botulism spores in about 20 minutes or so. And it is important to kill botulism spores.
If you get a canner, also get a copy of the Ball Blue canning book or a similar canning book and follow the recipes.
Also, you can water bath can if you are using acid foods like apple sauce or peaches, but you need to get the temperature up high enough if you are going to can green beans or meat. the high pressure in a canner means you can get the temperature up about 245F which will kill botulism spores in about 20 minutes or so. And it is important to kill botulism spores.
If you get a canner, also get a copy of the Ball Blue canning book or a similar canning book and follow the recipes.
Posted by: Kindltot at December 28, 2014 05:14 PM (t//F+)
146
btw, this was the #1 on Amazon.com's Cookbook 2014 list:
Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
Which started as a blog:
http://www.thugkitchen.com/
and uses the "F" work quite liberally...
Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
Which started as a blog:
http://www.thugkitchen.com/
and uses the "F" work quite liberally...
Posted by: artisanal 'ette at December 28, 2014 05:14 PM (IXrOn)
Posted by: kassam at December 28, 2014 05:14 PM (3MNCs)
148
just read a few of the comments for the recipes
http://www.thugkitchen.com/recipes
hehe
it can be funny as heck
http://www.thugkitchen.com/recipes
hehe
it can be funny as heck
Posted by: artisanal 'ette at December 28, 2014 05:16 PM (IXrOn)
149
I am a geek, but....
Country Singer, the All American is the Rolls-Royce of canners. It uses the old Presto design with a couple of modifications, and uses no rubber seal like the newer canners. I love those things and I am far far far too cheap to buy one
The only canner I lusted for more was the 50-gal one at the food sciences building at OSU in Corvallis.
Country Singer, the All American is the Rolls-Royce of canners. It uses the old Presto design with a couple of modifications, and uses no rubber seal like the newer canners. I love those things and I am far far far too cheap to buy one
The only canner I lusted for more was the 50-gal one at the food sciences building at OSU in Corvallis.
Posted by: Kindltot at December 28, 2014 05:18 PM (t//F+)
150
Posted by: J. Random Dude at December 28, 2014 05:13 PM (8OfdL)
They're great for making cobblers.
This guy has a lot of recipes ( http://tinyurl.com/b5y3ea ); use your oven to get the temp (usually about 350) and stick to the roasting, stewing, and baking recipes. The frying and simmering will likely have you opening and shutting the oven door too much. Alternately, if you feel safe doing it (and your DO and stove eyes can take it) you can do the frying and simmering recipes on the stove top.
They're great for making cobblers.
This guy has a lot of recipes ( http://tinyurl.com/b5y3ea ); use your oven to get the temp (usually about 350) and stick to the roasting, stewing, and baking recipes. The frying and simmering will likely have you opening and shutting the oven door too much. Alternately, if you feel safe doing it (and your DO and stove eyes can take it) you can do the frying and simmering recipes on the stove top.
Posted by: Country Singer at December 28, 2014 05:18 PM (nL0sw)
151
I got a dutch oven for Christmas,
Posted by: J. Random Dude at December 28, 2014 05:13 PM (8OfdL)
Buy a pork shoulder, skin on, bone in. Smear some olive oil, or lard, or something (not butter, butter burns at too low of a temperature) on the inside of your dutch oven. Put on the hottest burner on your stove at a nice, high temperature. When the oil starts to just barely smoke, toss in the pork shoulder. Sear about 2 or 3 minutes per side. Salt & pepper. Turn off burner. Dump in half a can or so of beer. Put lid on, stick in oven, set oven to 275F. Leave alone for 4 hours. Take lid off, turn oven to 450F or so, & leave alone for one additional hour.
Oh, make sure the skin is up when baking. It will get crispy & will make you want to leave your wife for a pork shoulder. Don't do it, but do ponder it.
Posted by: J. Random Dude at December 28, 2014 05:13 PM (8OfdL)
Buy a pork shoulder, skin on, bone in. Smear some olive oil, or lard, or something (not butter, butter burns at too low of a temperature) on the inside of your dutch oven. Put on the hottest burner on your stove at a nice, high temperature. When the oil starts to just barely smoke, toss in the pork shoulder. Sear about 2 or 3 minutes per side. Salt & pepper. Turn off burner. Dump in half a can or so of beer. Put lid on, stick in oven, set oven to 275F. Leave alone for 4 hours. Take lid off, turn oven to 450F or so, & leave alone for one additional hour.
Oh, make sure the skin is up when baking. It will get crispy & will make you want to leave your wife for a pork shoulder. Don't do it, but do ponder it.
Posted by: Anderson Cooper's Smoked Sausages at December 28, 2014 05:19 PM (MbqmP)
152
There is a point not to be so oversensitive but it conflicts with legitimate concerns of not being sensitive enough.
Posted by: hadsil at December 28, 2014 04:51 PM (OKMOq)
I'm Jewish, and pretty damned sensitive to anti-Semitic comments, but I think it was said with humor.
Posted by: hadsil at December 28, 2014 04:51 PM (OKMOq)
I'm Jewish, and pretty damned sensitive to anti-Semitic comments, but I think it was said with humor.
Posted by: CharlieBrown'sDildo at December 28, 2014 05:19 PM (Zu3d9)
153
Halp Moron Horde! I got a dutch oven for Christmas, one of the porcelain
coated ones not the three-legged camp varieties. Recipes and
suggestions gratefully received.
----
Brown rice "pilaf" (link to recipe in nick).
Make a big batch and use it all week in various recipes. For example, during teh week Mr Y-not would take in a sandwich wrap (La Tortilla Factory makes some very healthy ones) with brown rice, some fresh veggies, maybe some salsa or a little leftover meat).
I cut back on the butter/oil, b/c they pack a caloric wallop and the onion gives you the nice slick consistency that you get from the oil. No sense in taking in invisible fat calories, imho.
coated ones not the three-legged camp varieties. Recipes and
suggestions gratefully received.
----
Brown rice "pilaf" (link to recipe in nick).
Make a big batch and use it all week in various recipes. For example, during teh week Mr Y-not would take in a sandwich wrap (La Tortilla Factory makes some very healthy ones) with brown rice, some fresh veggies, maybe some salsa or a little leftover meat).
I cut back on the butter/oil, b/c they pack a caloric wallop and the onion gives you the nice slick consistency that you get from the oil. No sense in taking in invisible fat calories, imho.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:20 PM (9BRsg)
Posted by: Slippery When Soothsayer at December 28, 2014 05:20 PM (roFmD)
155
J. Random,
Basically anything you could make in a crock pot can be made in the Dutch oven, but you get the added benefit of searing the meat in the pot and getting the fond.
Basically anything you could make in a crock pot can be made in the Dutch oven, but you get the added benefit of searing the meat in the pot and getting the fond.
Posted by: Lauren at December 28, 2014 05:21 PM (MYCIw)
156
Posted by: Kindltot at December 28, 2014 05:18 PM (t//F+)
I bought the AA 921 about three years ago, and I absolutely love it. It's a steal at $200, plus it's so well built that if I ever have any kids, their kids will be using it.
I've canned all kinds of stuff, and as I look over at the shelves next to me, I've got everything from beans, to homemade spaghetti sauce, to chicken breast, to bacon in mason jars just waiting for me to consume.
I bought the AA 921 about three years ago, and I absolutely love it. It's a steal at $200, plus it's so well built that if I ever have any kids, their kids will be using it.
I've canned all kinds of stuff, and as I look over at the shelves next to me, I've got everything from beans, to homemade spaghetti sauce, to chicken breast, to bacon in mason jars just waiting for me to consume.
Posted by: Country Singer at December 28, 2014 05:22 PM (nL0sw)
157
Rice is a bad carb. Don't like brown rice, too crunchy. Add a little baking soda to beans to cut the gas. Yes, fresh fruit and veg are good, and expensive. Don't need to go "organic". Most important is to cut the carbs. Fat is ok. I like your food pyramid, bacon is Always Good.
Posted by: lynn at December 28, 2014 05:22 PM (AjrEe)
158
Posted by: Slippery When Soothsayer at December 28, 2014 04:58 PM (roFmD)
The "experts" who recommend these diets are the same ones whose recommendations of a high carb, low protein, low fat diet has made America fat and diabetic.
It was based on shoddy science.
The "experts" who recommend these diets are the same ones whose recommendations of a high carb, low protein, low fat diet has made America fat and diabetic.
It was based on shoddy science.
Posted by: CharlieBrown'sDildo at December 28, 2014 05:23 PM (Zu3d9)
159
Basically anything you could make in a crock pot can be made in the Dutch oven, but you get the added benefit of searing the meat in the pot and getting the fond.
Posted by: Lauren at December 28, 2014 05:21 PM (MYCIw)
Yes, the fry-pan, crock-pot all in one is the best feature. I love my dutch oven.
You can also bake bread in them: make your dough as usual, but about 20 minutes before you're ready to bake it, stick the dutch oven in the oven at 450-500F. Then carefully remove the terrifically hot iron from the oven, dump in the loaf, snap the lid on, & stuff it back in the oven as quickly as possible. After 20 or 30 minutes, remove the lid & bake until dark brown & crunchy.
Posted by: Lauren at December 28, 2014 05:21 PM (MYCIw)
Yes, the fry-pan, crock-pot all in one is the best feature. I love my dutch oven.
You can also bake bread in them: make your dough as usual, but about 20 minutes before you're ready to bake it, stick the dutch oven in the oven at 450-500F. Then carefully remove the terrifically hot iron from the oven, dump in the loaf, snap the lid on, & stuff it back in the oven as quickly as possible. After 20 or 30 minutes, remove the lid & bake until dark brown & crunchy.
Posted by: Anderson Cooper's Smoked Sausages at December 28, 2014 05:25 PM (MbqmP)
160
There are a lot of recipes around for pork braised in milk. Here's the basics:
Get a cheap pork blade roast on sale (3-5lbs)
Sear in your dutch oven. (Add a little fat -- bacon grease or oil, whatever. Then drain the fat when you're done searing.)
Add 5-10 whole cloves (not bulbs) of garlic. (I peel them but you don't really have to.)
Add whole milk to about halfway up the level of the pork roast.
Cover and braise in the oven for ~4 hrs at low heat. (ie: 325F)
You can make a sauce out of the milk, but I don't bother.
The leftover pork is excellent in things like "pulled pork bbq sammiches" or in soft tacos or even in some Asian dishes, like Vietnamese bun.
Get a cheap pork blade roast on sale (3-5lbs)
Sear in your dutch oven. (Add a little fat -- bacon grease or oil, whatever. Then drain the fat when you're done searing.)
Add 5-10 whole cloves (not bulbs) of garlic. (I peel them but you don't really have to.)
Add whole milk to about halfway up the level of the pork roast.
Cover and braise in the oven for ~4 hrs at low heat. (ie: 325F)
You can make a sauce out of the milk, but I don't bother.
The leftover pork is excellent in things like "pulled pork bbq sammiches" or in soft tacos or even in some Asian dishes, like Vietnamese bun.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:26 PM (9BRsg)
161
>>Rice is a bad carb. Don't like brown rice, too crunchy.
Brown rice is not crunchy if you cook it properly, as I described above.
Brown rice is not crunchy if you cook it properly, as I described above.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:27 PM (9BRsg)
162
Dutch oven stew:
Meat rolled in flour and browned in fat or oil in the dutch oven.
Remove and pour off excess fat, deglase the pan with water, wine or beer
dump in chopped veggies and half of the potatoes diced small
put in meat again, add water and/or stock to cover
(season to taste: I don't use much but pepper and garlic)
put in oven at about 380F
Bake for an hour, hour and a half (depending on how tough your meat is)
take out and check liquid level, and top up if needed.
Add the rest of your potatoes, and any extra veggies that you didn't want to get mushy
bake another 45-60 minutes.
If you baked a rolled up flank or a roast, you take the meat out and put it on a platter and put the veggies around it and make a gravy from the remaining juice (pot liquor or whatever). Carve it to serve.
If it is just stew, ladle out into bowls and pass rolls or bread.
I used to try to do this weekly for a girlfriend in the hope that she would spend more time at my place
Meat rolled in flour and browned in fat or oil in the dutch oven.
Remove and pour off excess fat, deglase the pan with water, wine or beer
dump in chopped veggies and half of the potatoes diced small
put in meat again, add water and/or stock to cover
(season to taste: I don't use much but pepper and garlic)
put in oven at about 380F
Bake for an hour, hour and a half (depending on how tough your meat is)
take out and check liquid level, and top up if needed.
Add the rest of your potatoes, and any extra veggies that you didn't want to get mushy
bake another 45-60 minutes.
If you baked a rolled up flank or a roast, you take the meat out and put it on a platter and put the veggies around it and make a gravy from the remaining juice (pot liquor or whatever). Carve it to serve.
If it is just stew, ladle out into bowls and pass rolls or bread.
I used to try to do this weekly for a girlfriend in the hope that she would spend more time at my place
Posted by: Kindltot at December 28, 2014 05:28 PM (t//F+)
163
re: iron
why not just take an iron supplement pill?
Supplements make me nauseous. A protein powder with vitamins and minerals in a smoothie is a lot easier for me to stomach and absorb.
why not just take an iron supplement pill?
Supplements make me nauseous. A protein powder with vitamins and minerals in a smoothie is a lot easier for me to stomach and absorb.
Posted by: April at December 28, 2014 05:28 PM (FjIA5)
164
Also, I eat a lot of eggs, but just the egg whites. Yolks are stupid and fat.
I get my eggwhites from boiled eggs. And my egg steamer is great; I highly recommend.
It's a small appliance, it's quick, and it's clean. Boiling eggs in a pan is dumb. Get an egg steamer.
Also, I eat a lot of eggs, but just the egg whites. Yolks are stupid and fat.
I get my eggwhites from boiled eggs. And my egg steamer is great; I highly recommend.
It's a small appliance, it's quick, and it's clean. Boiling eggs in a pan is dumb. Get an egg steamer.
Posted by: Slippery When Soothsayer at December 28, 2014 05:29 PM (roFmD)
165
that's a great looking canner
Posted by: Slippery When Soothsayer at December 28, 2014 05:20 PM (roFmD)
If you ever decide to start canning, spend the money to get an All American. Worth every penny.
Posted by: Slippery When Soothsayer at December 28, 2014 05:20 PM (roFmD)
If you ever decide to start canning, spend the money to get an All American. Worth every penny.
Posted by: Country Singer at December 28, 2014 05:30 PM (nL0sw)
166
I was sad that the all-in-one "multi-cooker" (a slow cooker in which you can sear) that I got from Williams-Sonoma was a dud. IIRC it was a Breville or some other "good" brand. But their electronics were effed up and it nearly burned the house down!
I would like a good slow cooker w/ searing ability that has a timer. Haven't been able to find one. I don't want one with a ceramic insert. I want metal/nonstick.
So for now I'm stuck babysitting my oven.
I would like a good slow cooker w/ searing ability that has a timer. Haven't been able to find one. I don't want one with a ceramic insert. I want metal/nonstick.
So for now I'm stuck babysitting my oven.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:30 PM (9BRsg)
167
158
It was based onshoddy settled science.
Posted by: CharlieBrown'sDildo at December 28, 2014 05:23 PM (Zu3d9)
Fixed.
It was based on
Posted by: CharlieBrown'sDildo at December 28, 2014 05:23 PM (Zu3d9)
Fixed.
Posted by: antisocial justice beatnik's on vacation at December 28, 2014 05:32 PM (MOjUR)
168
Multi-cooker! Multi-cooker!
Posted by: Leeloo Dallas at December 28, 2014 05:33 PM (t//F+)
169
I do a version of this pot roast recipe (link in nick) in my Dutch oven as well. The original was from one of the Frugal Gourmet books.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:33 PM (9BRsg)
Posted by: Anderson Cooper's Smoked Sausages at December 28, 2014 05:33 PM (MbqmP)
171
Random dude, this is a pretty easy brisket recipe for the dutch oven, just as an example of the braising you can use it for:
http://tinyurl.com/nkoz6te
I was cooking this one day inside our electric oven, when the power went out. Our range is gas, so I finished cooking it there. The dutch oven goes so well between oven and stovetop.
http://tinyurl.com/nkoz6te
I was cooking this one day inside our electric oven, when the power went out. Our range is gas, so I finished cooking it there. The dutch oven goes so well between oven and stovetop.
Posted by: stace at December 28, 2014 05:33 PM (ImzkZ)
172
I got lucky that a Le Creuset outlet opened up near me. Scooped up a smaller one that's better for a lot of two-person recipes. They have discontinued colors of "first" quality pots.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:35 PM (9BRsg)
173
Buy a small deep freezer if you have a place to put one. It will save money and time. We doubled recipes and froze half, bought fruit and vegetables in bulk when in season and froze it. Butcher shops often have "specials" which have a variety of cuts which bought in bulk are reasonably priced. We pre-made hamburger and sausage patties, froze berries and peaches, shreaded roast turkeys and chickens, shelled peas, etc. It made life much easier for a working couple with three children with hollow legs. Now that we don't have to feed kids we still double recipes and freeze stuff for days we are late or lazy. And a small freezer only costs a few hundred bucks unlike a refrigerator.
Posted by: Lester at December 28, 2014 05:35 PM (2UPXV)
174
ACSS, don't sneer, There are places that use torches to finish off steaks.
I am told it is also a technique that is used for finishing up sous vide meats too.
MAPP may be a touch much.
I am told it is also a technique that is used for finishing up sous vide meats too.
MAPP may be a touch much.
Posted by: Kindltot at December 28, 2014 05:36 PM (t//F+)
Posted by: toby928(C) at December 28, 2014 05:39 PM (rwI+c)
176
Hey Y-not, the Cuisinart multicooker at Williams Sonoma sears and it's non-stick. $199.95
I use an Instantpot for pressure cooking and slow cooking, but it's smaller and it's not non-stick.
I use an Instantpot for pressure cooking and slow cooking, but it's smaller and it's not non-stick.
Posted by: stace at December 28, 2014 05:41 PM (ImzkZ)
177
I also use my enamel Dutch oven for tomato sauce (on the stove top). Make a big batch, of course, then freeze. Chicken cacciatore is one of our favorite meals, especially if we feel a cold coming on.
Someone up thread mentioned polenta (aka grits). I love polenta, too, but I can't recall what the carb properties are of it. I *think* when I was looking up "good vs bad" carbs, corn popped up as a "bad" carb. I could be wrong about that, though. I just remember not eating much corn when we were on our mega-diets.
Someone up thread mentioned polenta (aka grits). I love polenta, too, but I can't recall what the carb properties are of it. I *think* when I was looking up "good vs bad" carbs, corn popped up as a "bad" carb. I could be wrong about that, though. I just remember not eating much corn when we were on our mega-diets.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:41 PM (9BRsg)
178
ACSS, don't sneer,
Cooking just ain't the same if I can't buy some gadget that I'll use once & stick in a cupboard for the next two decades.
Cooking just ain't the same if I can't buy some gadget that I'll use once & stick in a cupboard for the next two decades.
Posted by: Anderson Cooper's Smoked Sausages at December 28, 2014 05:42 PM (MbqmP)
179
Hey Y-not, the Cuisinart multicooker at Williams Sonoma sears and it's non-stick. $199.95
---
I may have been wrong about it being Breville. That might be the one. Read the reviews. It has electronic issues.
Part of me thinks I should bite the bullet and get a pressure cooker since I'm at high altitude.
---
I may have been wrong about it being Breville. That might be the one. Read the reviews. It has electronic issues.
Part of me thinks I should bite the bullet and get a pressure cooker since I'm at high altitude.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:43 PM (9BRsg)
180
Beans don't have to soak overnight if you have a pressure cooker. Put them in with enough water and pressure for one hour. Perfect beans every time.
Posted by: Buford Gooch at December 28, 2014 05:44 PM (fiWOM)
181
Pressure cookers scare me.
Posted by: grammie winger at December 28, 2014 05:45 PM (dFi94)
182
Beans don't have to soak overnight if you have a pressure cooker. Put them in with enough water and pressure for one hour. Perfect beans every time.
Posted by: Buford Gooch at December 28, 2014 05:44 PM (fiWOM)
I started using the "quick" method that's printed on the back of just about every bag of beans: Bring to a boil for 5 minutes in enough water, turn off stove, let soak for one hour, boil for one more hour, then add stuff & cook as usual.
Posted by: Buford Gooch at December 28, 2014 05:44 PM (fiWOM)
I started using the "quick" method that's printed on the back of just about every bag of beans: Bring to a boil for 5 minutes in enough water, turn off stove, let soak for one hour, boil for one more hour, then add stuff & cook as usual.
Posted by: Anderson Cooper's Smoked Sausages at December 28, 2014 05:46 PM (MbqmP)
183
>>Pressure cookers scare me.
Me, too.
But I watched Jacques Pepin use a really nice modern one and it seemed less scary somehow. I think it had all sorts of safety features.
Me, too.
But I watched Jacques Pepin use a really nice modern one and it seemed less scary somehow. I think it had all sorts of safety features.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:47 PM (9BRsg)
184
I may have been wrong about it being Breville. That might be the one. Read the reviews. It has electronic issues.
Part of me thinks I should bite the bullet and get a pressure cooker since I'm at high altitude.
===
Oh yeah, I should've figured that was the same one. Cuisinart shouldn't be putting out crap like that.
Part of me thinks I should bite the bullet and get a pressure cooker since I'm at high altitude.
===
Oh yeah, I should've figured that was the same one. Cuisinart shouldn't be putting out crap like that.
Posted by: stace at December 28, 2014 05:47 PM (ImzkZ)
185
My cast iron skillet is too big & heavy. Great for stopping cross bow bolts though.
Posted by: votermom at December 28, 2014 05:48 PM (pfylN)
186
172 I got lucky that a Le Creuset outlet opened up near me. Scooped up a smaller one that's better for a lot of two-person recipes. They have discontinued colors of "first" quality pots.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:35 PM (9BRsg)
A few days before Christmas I found out about the Le Creuset outlet down at Traverse Mountain. This gift sort of obviates a side trip from Cabela's.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:35 PM (9BRsg)
A few days before Christmas I found out about the Le Creuset outlet down at Traverse Mountain. This gift sort of obviates a side trip from Cabela's.
Posted by: J. Random Dude at December 28, 2014 05:49 PM (8OfdL)
187
A few days before Christmas I found out about the Le Creuset outlet down
at Traverse Mountain. This gift sort of obviates a side trip from
Cabela's.
---
That's the one!
I always forget that you're a Beehiver, too.
at Traverse Mountain. This gift sort of obviates a side trip from
Cabela's.
---
That's the one!
I always forget that you're a Beehiver, too.
Posted by: Y-not coming out of semi-retirement for this thread at December 28, 2014 05:50 PM (9BRsg)
Posted by: toby928(C) at December 28, 2014 05:51 PM (rwI+c)
189
Has anyone tried making "nahut and rice"?
Nahut is pretty much chick-peas cooked with honey. I tend to use molasses because I generally have it.
The other thing is making your own hummus for snacks
Nahut is pretty much chick-peas cooked with honey. I tend to use molasses because I generally have it.
The other thing is making your own hummus for snacks
Posted by: Kindltot at December 28, 2014 05:51 PM (t//F+)
190
Yes, the modern pressure cookers are much safer. There is a learning curve with them, so you have to read the manual carefully, and maybe get a book or use a good website to get started. I have the above mentioned electric Instantpot, and some stovetop ones too.
Posted by: stace at December 28, 2014 05:52 PM (ImzkZ)
191
Incidentally, in case it hasn't been mentioned previously, congrats to Ace and the rest of Delta House COBs.
http://tinyurl.com/nrln2v7
http://tinyurl.com/nrln2v7
Posted by: Country Singer at December 28, 2014 05:52 PM (nL0sw)
192
"Rice is a bad carb."
I have always figured that the reason so many guys in America have big beer guts from drinking the mainstream American thin watery yellow lager beers is due to the corn and/or rice used in those brews.
I have always figured that the reason so many guys in America have big beer guts from drinking the mainstream American thin watery yellow lager beers is due to the corn and/or rice used in those brews.
Posted by: torquewrench at December 28, 2014 05:56 PM (noWW6)
193
"Are MAPP gas torches too expensive?"
I assume this comment was tongue in cheek, but here's the obligatory reminder that MAPP runs *hot*, and people accustomed to much less potent propane torches and whatnot can end up with fearsome burns due to unfamiliarity.
I assume this comment was tongue in cheek, but here's the obligatory reminder that MAPP runs *hot*, and people accustomed to much less potent propane torches and whatnot can end up with fearsome burns due to unfamiliarity.
Posted by: torquewrench at December 28, 2014 05:58 PM (noWW6)
194
Not economical but healthy and tasty. Wifey is going in for her 3rd EGD this month next week. She's been on soft foods all month and wants real food. She has requested beef tenderloin, bake taters, and stir-fry veggies tonite.
Posted by: olddog in mo at December 28, 2014 06:01 PM (6hrmc)
195
When I was in the Carolinas I had really good shrimp and grits, and the grits were so tender, not like the boxed gravel one usually gets. Anybody know some good brands, or how to make/prepare your own?
Posted by: All Hail Eris at December 28, 2014 06:16 PM (KH1sk)
196
If I'm not too late to the party -
I only buy proteins these days with a "pink tag" on them. Meaning, buy it tonight or we throw it away.
I've never had a bad piece of meat, and always save at least 50 percent.
I hit the local grocery store 2 to 3 times per week, and usually leave with something (a four pound chicken for $3, for example). Freezer is full of good meat on the cheap.
Another thing I recommend is the "pricey" ramen noodles. Sure, it's not 10 for $1, but they're pretty damned good & can be dressed up with any number of leftover ingredients (hard boiled eggs, sausage, steak, chix, pork chop, any veg, etc...).
Yakisoba and Chow Mein being the brands I see here. Decent stuff for 59 cents.
I only buy proteins these days with a "pink tag" on them. Meaning, buy it tonight or we throw it away.
I've never had a bad piece of meat, and always save at least 50 percent.
I hit the local grocery store 2 to 3 times per week, and usually leave with something (a four pound chicken for $3, for example). Freezer is full of good meat on the cheap.
Another thing I recommend is the "pricey" ramen noodles. Sure, it's not 10 for $1, but they're pretty damned good & can be dressed up with any number of leftover ingredients (hard boiled eggs, sausage, steak, chix, pork chop, any veg, etc...).
Yakisoba and Chow Mein being the brands I see here. Decent stuff for 59 cents.
Posted by: shredded chi at December 28, 2014 06:18 PM (dMVEi)
Posted by: shredded chi at December 28, 2014 06:23 PM (dMVEi)
198
Posted by: All Hail Eris at December 28, 2014 06:16 PM (KH1sk)
http://tinyurl.com/ouqm5j8
These are good.
http://tinyurl.com/ouqm5j8
These are good.
Posted by: CharlieBrown'sDildo at December 28, 2014 06:24 PM (Zu3d9)
199
Posted by: shredded chi at December 28, 2014 06:18 PM (dMVEi)
I used to buy really good ones by the case in Oakland Chinatown.
I used to buy really good ones by the case in Oakland Chinatown.
Posted by: CharlieBrown'sDildo at December 28, 2014 06:25 PM (Zu3d9)
200
Hubby can make flan in the presdure cooker. He has the recipe memorized.
He needs a blow torch thingy to make the caramelized sugar tops though.
He needs a blow torch thingy to make the caramelized sugar tops though.
Posted by: votermom at December 28, 2014 06:28 PM (cbfNE)
201
Thanks CBD
Posted by: All Hail Eris at December 28, 2014 06:28 PM (KH1sk)
202
Another thing I recommend is the "pricey" ramen noodles. Sure, it's not 10 for $1, but they're pretty damned good & can be dressed up with any number of leftover ingredients (hard boiled eggs, sausage, steak, chix, pork chop, any veg, etc...).
Yakisoba and Chow Mein being the brands I see here. Decent stuff for 59 cents.
Posted by: shredded chi at December 28, 2014 06:18 PM (dMVEi)
Back when I lived in Philadelphia, I'd just buy the giant bulk packs of lo mein noodles (Chinese vs Japanese pronunciation of the same damned word) at the Chinese grocery store. A whopping $1.95 for 5lb of dried noodles or something. Make your own flavour packets by boiling chicken bones & adding lots of salt.
Yakisoba and Chow Mein being the brands I see here. Decent stuff for 59 cents.
Posted by: shredded chi at December 28, 2014 06:18 PM (dMVEi)
Back when I lived in Philadelphia, I'd just buy the giant bulk packs of lo mein noodles (Chinese vs Japanese pronunciation of the same damned word) at the Chinese grocery store. A whopping $1.95 for 5lb of dried noodles or something. Make your own flavour packets by boiling chicken bones & adding lots of salt.
Posted by: Anderson Cooper's Smoked Sausages at December 28, 2014 06:30 PM (MbqmP)
203
200 Hubby can make flan in the presdure cooker. He has the recipe memorized.
He needs a blow torch thingy to make the caramelized sugar tops though.
Posted by: votermom at December 28, 2014 06:28 PM (cbfNE)
------------------
Huh...
Flan is a favorite treat of mine.
I always assumed the caramel was made in the bottom of the ramekin (sp?), then came out on top when you turned it over on the plate.
Never had it "brouled." Go know.
He needs a blow torch thingy to make the caramelized sugar tops though.
Posted by: votermom at December 28, 2014 06:28 PM (cbfNE)
------------------
Huh...
Flan is a favorite treat of mine.
I always assumed the caramel was made in the bottom of the ramekin (sp?), then came out on top when you turned it over on the plate.
Never had it "brouled." Go know.
Posted by: shredded chi at December 28, 2014 06:35 PM (dMVEi)
204
Not healthy or inexpensive, but it is a pigeon stuffed in a partridge stuffed in a chicken stuffed in a goose stuffed in a turkey, surrounded by rabbit, woodcock and grouse, baked in a giant pastry....
http://tinyurl.com/nq55hsu
http://tinyurl.com/nq55hsu
Posted by: Bob, wallet chains, etc at December 28, 2014 06:35 PM (yxw0r)
205
I always assumed the caramel was made in the bottom of the ramekin (sp?), then came out on top when you turned it over on the plate.
--
Yes, that's right. It's actually the bottom. Traditionally you put a layer of brown sugar on the bottom of the flan pan, and melt it to the proper brown color, then let it cool. Then you make the custard, put it in, cover with foil and pressure cook.
He hates doing the the sugar melting part though.
I'm never allowed to help, btw. LOL
--
Yes, that's right. It's actually the bottom. Traditionally you put a layer of brown sugar on the bottom of the flan pan, and melt it to the proper brown color, then let it cool. Then you make the custard, put it in, cover with foil and pressure cook.
He hates doing the the sugar melting part though.
I'm never allowed to help, btw. LOL
Posted by: votermom at December 28, 2014 06:40 PM (cbfNE)
206
BTW, if you get a rotisserie chicken from your local grocer, you know where they come from?
Yep - it's the same chicken they would've had to throw out last night. Saves them a lot of money, saves you a lot of time.
AND you can usually get a decent couple meals for less than buying a whole bird plus the electric bill to cook it.
(Whole raw chicken - $6.49? Nice, tasty, roasted chicken, ready for the table - $7.99 tops)
Yep - it's the same chicken they would've had to throw out last night. Saves them a lot of money, saves you a lot of time.
AND you can usually get a decent couple meals for less than buying a whole bird plus the electric bill to cook it.
(Whole raw chicken - $6.49? Nice, tasty, roasted chicken, ready for the table - $7.99 tops)
Posted by: shredded chi at December 28, 2014 06:42 PM (dMVEi)
207
I'm never allowed to help, btw. LOL
Posted by: votermom at December 28, 2014 06:40 PM (cbfNE)
------------------
Well, at least you get to give directions on road trips!
Posted by: votermom at December 28, 2014 06:40 PM (cbfNE)
------------------
Well, at least you get to give directions on road trips!
Posted by: shredded chi at December 28, 2014 06:45 PM (dMVEi)
208
Mmm, I like a pie recipe that starts with half a barnyard.
Posted by: Anderson Cooper's Smoked Sausages at December 28, 2014 06:54 PM (MbqmP)
Posted by: kbdabear at December 28, 2014 07:01 PM (GrXXa)
210
One of the saddest blog discussions I've read was on a tech blog, at the start of the tech bust. A guy had been laid off and was eating all of his meals at McDonald's. He'd never learned how to cook. He got a lot of good advice and recipes. I sometimes wonder how things turned out for him.
Posted by: notsothoreau at December 28, 2014 07:13 PM (Lqy/e)
211
Good recipes can be found at CookingLight.com.
If possible, find a farm stand-type store that specializes in selling produce. I have one nearby - Sprouts (formerly Sunflower) - and not only is the produce better, it's cheaper than the grocery store veggies and fruit, and very inspiring. I find myself seeing some yoummy veggie in season and then tracking down a recipe for it.
If possible, find a farm stand-type store that specializes in selling produce. I have one nearby - Sprouts (formerly Sunflower) - and not only is the produce better, it's cheaper than the grocery store veggies and fruit, and very inspiring. I find myself seeing some yoummy veggie in season and then tracking down a recipe for it.
Posted by: Lizzy at December 28, 2014 07:15 PM (ABcz/)
212
>>Good recipes can be found at CookingLight.com.
Yes, that's a good one. My godmother's son is an editor there.
Yes, that's a good one. My godmother's son is an editor there.
Posted by: Y-not at December 28, 2014 07:17 PM (9BRsg)
213
We have one better. We have friends that love to cook. They bought a place with small acreage. They did their first garden this year. Next year, they plan to sell produce. I may just be able to get some real deals.
Posted by: notsothoreau at December 28, 2014 07:18 PM (Lqy/e)
214
How do you eat blackeyed peas on New Years Day if you don't like Hoppin' John?
Blackeyed Pea Confetti Salad
1/2 cup apple cider vinegar
1/2 teaspoon celery salt plus regular salt and fresh-ground pepper to taste
1/4 cup vegetable or olive oil
1/4 cup honey
1/4 to 1/3 cup diced onion, more if mild
1 pound frozen blackeyed peas, cooked until firm but tender (about 3 cups)
(or substitute canned blackeyed peas - up to two 15 oz. cans, drained)
about 1/3 to 1/2 cup diced red, orange and/or yellow bell pepper, diced
about 1/3 to 1/2 cup diced Ancho/Poblano or other mild green to brown/black chile
Combine vinegar, seasonings, oil and honey (measure honey in the same cup as the oil). Add onion and allow to sit while cooking blackeyed peas according to package directions - but just until you can mash a pea easily against a spoon with your finger - as little as 5 minutes after bringing to a boil. Watch carefully that you don't cook them too long or they will be mushy. Drain and rinse to cool peas to lukewarm.
Mix all ingredients. Allow to sit for two hours at room temperature to blend flavors, or refrigerate overnight, stirring a couple of times. Serve over salad greens or steamed vegetables. Garnish with green onion and celery curls if you like.
If you really want to impress people, try using a good raw apple cider vinegar.
Blackeyed Pea Confetti Salad
1/2 cup apple cider vinegar
1/2 teaspoon celery salt plus regular salt and fresh-ground pepper to taste
1/4 cup vegetable or olive oil
1/4 cup honey
1/4 to 1/3 cup diced onion, more if mild
1 pound frozen blackeyed peas, cooked until firm but tender (about 3 cups)
(or substitute canned blackeyed peas - up to two 15 oz. cans, drained)
about 1/3 to 1/2 cup diced red, orange and/or yellow bell pepper, diced
about 1/3 to 1/2 cup diced Ancho/Poblano or other mild green to brown/black chile
Combine vinegar, seasonings, oil and honey (measure honey in the same cup as the oil). Add onion and allow to sit while cooking blackeyed peas according to package directions - but just until you can mash a pea easily against a spoon with your finger - as little as 5 minutes after bringing to a boil. Watch carefully that you don't cook them too long or they will be mushy. Drain and rinse to cool peas to lukewarm.
Mix all ingredients. Allow to sit for two hours at room temperature to blend flavors, or refrigerate overnight, stirring a couple of times. Serve over salad greens or steamed vegetables. Garnish with green onion and celery curls if you like.
If you really want to impress people, try using a good raw apple cider vinegar.
Posted by: KTbarthedoor at December 28, 2014 07:21 PM (qahv/)
215
I bought a clay pot a few years back, and it makes dinner prep really easy:
-1 hunk of meat - whatever is on sale
-Several veggies, such as potatoes, carrots, turnips, onions, whatever
Place meat on pot, cover in salt and pepper. Toss veggies cut in large chunks in a little bit of olive oil, salt, pepper, and/or herb (such as rosemary). The cook in oven for 1 1/4 hrs or longer depending on how big the piece of meat it. That's it - so easy, so delicious, and the house smells amazing.
http://www.surlatable.com/product/PRO-237119/Romertopf+Clay+Bakers
-1 hunk of meat - whatever is on sale
-Several veggies, such as potatoes, carrots, turnips, onions, whatever
Place meat on pot, cover in salt and pepper. Toss veggies cut in large chunks in a little bit of olive oil, salt, pepper, and/or herb (such as rosemary). The cook in oven for 1 1/4 hrs or longer depending on how big the piece of meat it. That's it - so easy, so delicious, and the house smells amazing.
http://www.surlatable.com/product/PRO-237119/Romertopf+Clay+Bakers
Posted by: Lizzy at December 28, 2014 07:21 PM (ABcz/)
216
KTbarthedoor, that looks good!
Posted by: Lizzy at December 28, 2014 07:23 PM (ABcz/)
217
Posted by: Lizzy at December 28, 2014 07:21 PM (ABcz/)
Grew up with one of those. My parents use it in the microwave pretty successfully too. I think you still have to soak it for the microwave but am not positive.
Grew up with one of those. My parents use it in the microwave pretty successfully too. I think you still have to soak it for the microwave but am not positive.
Posted by: Polliwog the 'Ette at December 28, 2014 07:24 PM (GDulk)
218
Clay pot in the microwave - never would have considered that!
I like roasting a small chicken in mine (3 lbs, because my pot is small) and it is so much better that grocery store rotisserie chicken. Just rub it on top and under the skin w/ a mixture of olive oil, kosher salt, pepper, grated lemon peel and either chopped fresh rosemary or herbs de provence. Best part is that the covered pot = no messy oven (something I learned the hard way when I attempted roast chicken in an open pan).
I like roasting a small chicken in mine (3 lbs, because my pot is small) and it is so much better that grocery store rotisserie chicken. Just rub it on top and under the skin w/ a mixture of olive oil, kosher salt, pepper, grated lemon peel and either chopped fresh rosemary or herbs de provence. Best part is that the covered pot = no messy oven (something I learned the hard way when I attempted roast chicken in an open pan).
Posted by: Lizzy at December 28, 2014 07:29 PM (ABcz/)
219
Posted by: Lizzy at December 28, 2014 07:29 PM (ABcz/)
A small one is *perfect* for the microwave. I usually just use the oven since my microwaves have often been too small for our large cooker.
A small one is *perfect* for the microwave. I usually just use the oven since my microwaves have often been too small for our large cooker.
Posted by: Polliwog the 'Ette at December 28, 2014 07:38 PM (GDulk)
220
The best stuff to use on roast chicken is salt, pepper, crushed red pepper flakes and cracked fennel seeds. I roast it in a fairly hot oven, to get crispy skin. I have a couple of those clay pots, just haven't used them enough to be comfortable with them.
Posted by: Notsothoreau at December 28, 2014 07:51 PM (Lqy/e)
221
Cheap and (more-or-less) healthy?
Italian sausage, rice, and broccoli.
Fry the sausage, boil the rice, steam the broccoli.
Slice the sausage and broccoli into bite size pieces.
Combine all ingredients. (And yes, you may dump the excess sausage grease into the rice. It's better that way, really)
Season with salt, black pepper, and garlic powder.
Viola, dinner is served.
Italian sausage, rice, and broccoli.
Fry the sausage, boil the rice, steam the broccoli.
Slice the sausage and broccoli into bite size pieces.
Combine all ingredients. (And yes, you may dump the excess sausage grease into the rice. It's better that way, really)
Season with salt, black pepper, and garlic powder.
Viola, dinner is served.
Posted by: Lewis at December 28, 2014 08:00 PM (r+YX+)
222
I have a weight problem, but lost a few lbs last year when I cut out all white carbs. No potatoes, sugar, white bread or white rice, but it was really hard. I never really stopped craving these foods. I am trying to eat better/lower fat proteins like tuna and baked fish 3 or 4 times a week. I love the baked chickens at Sams, they are a great deal.
Posted by: dreadpirateroberta at December 28, 2014 08:06 PM (eB2N0)
223
Escort girls http://REGMODELS.RU
Posted by: Tina at December 29, 2014 03:12 AM (WprBO)
224
Cooking beans in bone broth and/or other animal products (fat, suet, MEAT) will make most of the gastro problems with beans go away with no need for soaking or other complicated prep and dramatically improve the satiety and nutritional aspects.
Many people are turned off beans because somewhere along the way it became considered "right" to cook beans in plain water rather than animal-based broths/stocks. But doing that does tend to lead to stomach problems.
As for the comment about the guy eating McD's, it's meat, bread and some vegetables, with optional extra starch if you eat the fries. Actually seems pretty...healthy. Lots of nutrition, ok price point, not a bad way to go if you don't cook.
Many people are turned off beans because somewhere along the way it became considered "right" to cook beans in plain water rather than animal-based broths/stocks. But doing that does tend to lead to stomach problems.
As for the comment about the guy eating McD's, it's meat, bread and some vegetables, with optional extra starch if you eat the fries. Actually seems pretty...healthy. Lots of nutrition, ok price point, not a bad way to go if you don't cook.
Posted by: The Practical Conservative at December 29, 2014 04:47 AM (qQ/Dk)
225
Cooking beans in bone broth and/or other animal products (fat, suet, MEAT) will make most of the gastro problems with beans go away with no need for soaking or other complicated prep and dramatically improve the satiety and nutritional aspects.
Many people are turned off beans because somewhere along the way it became considered "right" to cook beans in plain water rather than animal-based broths/stocks. But doing that does tend to lead to stomach problems.
As for the comment about the guy eating McD's, it's meat, bread and some vegetables, with optional extra starch if you eat the fries. Actually seems pretty...healthy. Lots of nutrition, ok price point, not a bad way to go if you don't cook.
Many people are turned off beans because somewhere along the way it became considered "right" to cook beans in plain water rather than animal-based broths/stocks. But doing that does tend to lead to stomach problems.
As for the comment about the guy eating McD's, it's meat, bread and some vegetables, with optional extra starch if you eat the fries. Actually seems pretty...healthy. Lots of nutrition, ok price point, not a bad way to go if you don't cook.
Posted by: The Practical Conservative at December 29, 2014 04:47 AM (qQ/Dk)
226
No idea why that double posted, sorry.
Posted by: The Practical Conservative at December 29, 2014 04:47 AM (qQ/Dk)
227
Love the tip about cooking beans in broth. TY!
Posted by: Mongerel at December 29, 2014 11:39 AM (YqWfw)
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