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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
Recipes.
How and why of food.
Bon appetit!

Members: 39
Latest Activity: 13 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith yesterday. 3 Replies

Pizza, come and get it!

Started by Nick Bottom. Last reply by Nick Bottom Nov 12. 19 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Bertold Brautigan Nov 7. 7 Replies

What is your favorite apple?

Started by Daniel W. Last reply by Deidre Nov 4. 14 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Bertold Brautigan Nov 3. 44 Replies

dahl pasta

Started by Lmnopicue. Last reply by Idaho Spud Oct 30. 2 Replies

Pumpkin Pie

Started by Daniel W. Last reply by Pat Oct 28. 3 Replies

Vacuum storing food

Started by Luara. Last reply by Luara Oct 19. 4 Replies

Comment Wall

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Comment by Idaho Spud on March 31, 2014 at 8:30am

Pat, I have two vacuum food savers, but stopped using them for two reasons.

One: They seem rather expensive if used very often.  Two: They are very difficult to get to work correctly.  Maybe because I purchased cheap ones.

In any case, now that you reminded me, I'll probably take them out of storage, and try them again.

Comment by Pat on March 31, 2014 at 8:14am

I live by myself also. One of the things I've purchased, and have found to work very well, is a vacuum food saver. On Sundays, I typically make a large pot of something - chili, soup, or even a big casserole. I then eat it throughout the week. I generally try to make just enough to last a week. However, if it's a really large batch, then out comes the food saver. Divide it in individual servings, and toss in the freezer. The thing I like about the vacuum food saver is that normally, frozen food lasts about 6 months in the freezer. This thing sucks all the air out, reducing freezer burn, and you can keep it in there for about a year.

Comment by Idaho Spud on March 31, 2014 at 8:02am

Carl, glad you reminded me to freeze leftovers.  One of those things I've never got in the habit of doing.  

I'm alone also, but make large amounts of soup and other things.  They sit in my 33 degree refrigerator, with me eating some of them each day until I think they're approaching an unsafe condition, then I cook them again to kill the bacteria, then back in the refrigerator.  

Cooking them several times probably degrades the flavor, so I'll try to remember to freeze small portions of them from now on.

Comment by Randall Smith on March 31, 2014 at 6:50am

I'm not a big pepper fan (although I try), so no peppers in the chili. But I'm like you, Carl--I make enough to freeze. I, too, live alone (twice divorced), so one "batch" produces several leftover meals. The chili turned out great. I had a half package of taco powder to toss in which gave it a different kick. How was your chili, Patricia?

Comment by Joan Denoo on March 31, 2014 at 1:44am

I like your remembrance of your friend's positive impression of your Mediterranean Chicken and Billie Holiday playing on the stereo, and that you are still friends. That speaks well of your character. 

Comment by The Flying Atheist on March 31, 2014 at 1:25am

Thank you, Joan.  You're always quick with kind words and sentiments. 

I do enjoy and appreciate "fancy" dining experiences for the pomp and circumstance of the presentation.  I've been rather lucky to have experienced such occasions now and then in my life, even from a young age.  I still remember a Chateaubriand meal I had at age thirteen with Yorkshire pudding for dessert.  

But most of all I enjoy home cooking and family-style meals that can be casually shared with others.  In addition to my goal of providing great food, I do tend to also focus on presentation, which I think is an influence from my positive experiences at fancy restaurants.  When I have dinner guests, I like to make them feel special, but in a non-pretentious manner.

The first time I had a new boyfriend over to my apartment years ago for dinner, apparently he was so impressed by my Mediterranean Chicken and Billie Holiday playing on the stereo, he was sold on me right there and then that evening.  It proves the old adage that you CAN win a man through his stomach.  We were together for eight years before going our separate ways, but we are still good friends.     

       

Comment by Joan Denoo on March 30, 2014 at 11:19pm

Carl, so nice to see you posting again. I miss you when you are not participating. 

Yes, this group is very inventive. "Taste-cooks". combining things and making up recipes. 

I like your idea of making enough for several meals and freezing them, as well as making extra sauces. You have great technique in the cooking arena. Do you appreciate home cooking or fancy? 

I think you would enjoy the taste and sparkle of Szechuan peppers.. They feel a little bit like a tingle. I can't explain it. It is different. They are expensive and if you buy any, a small size to start would be wise. 

I like crock cooking, too. 

 

Comment by The Flying Atheist on March 30, 2014 at 3:13pm

I've been so busy working lately, and I just now got caught up with the last four pages of entries.  It's so much fun to read through and see the wonderful exchange of ideas and inspiration we give to each other. 

In doing so, I've noticed a bit of a trend.  It seems most of you will take a recipe and then expand on the ingredients to fit your mood and desires.  I guess I like to cook in the same manner, which is why I love reading all the many recipe adaptations you make.  Cooking is even more fun when it's adventurous.  

I live alone but make full recipe amounts and then freeze into individual servings.  When it comes to chicken or beef dishes, I most often make recipes that have some sort of sauce, and then I usually double the sauce ingredients.  This way, the additional sauce helps keep the meat moist when reheating and can also be used to flavor rice or noodles that I make as an accompaniment. 

Sk8eycat, I have a crock pot and recipe book and love it!  Meat always comes out extremely tender.  It also seems that the flavors are more enhanced and intense.  Perhaps that's due to the slow cooking time. 

I've never heard of Szechuan peppers.  I wonder if I've eaten it in food at Asian restaurants without knowing!  It sounds interesting and delicious. 

Comment by Idaho Spud on March 30, 2014 at 2:19pm

Patricia, thanks for reminding me to buy Amazon products through Atheist Nexus.  I just took Amazon off of my Bookmarks bar, so I won't forget.

Comment by sk8eycat on March 30, 2014 at 8:37am

Randall, canned kidney beans are for gringos (or maybe 4-Bean Salad.)  Pintos are the ONLY beans to use for chili! My mother grew up in the Southwest, and she never used anything else.  She made great chili, and refried beans...and kept the recipes in her head.

Actually, I don't think she followed any recipes most of the time; she just tossed in whatever she thought the pot needed.  and it always balanced perfectly.

 

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