REAL WORLD EVENT DISCUSSIONS

The Recipe Thread

POSTED BY: JEWELSTAITEFAN
UPDATED: Tuesday, June 28, 2022 19:41
SHORT URL:
VIEWED: 17448
PAGE 3 of 8

Monday, February 24, 2020 9:24 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:

Originally posted by SIGNYM:

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

I cook recipes, but they're recipes I've reconfigured for nutrition. Mostly they're either one-pot meals or things I can put together in a single container. And they're kind of all over the map ... pulled pork w/ southern greens and grits ... New Mexico style green chili, beef and potato stew ... chicken pot pie without the crust ... and another comfort-food favorite is mashed cauliflower, braised chicken thighs and white chicken gravy with fresh thyme ... chili con carne ... I have your recipe for Flemish beef stew ... noodle-free lasagna ... pork and beans and a similar dish Turkish beef and beans ... Italian sausage, pepper, and potato stew ... rich tomato soup with fish and shellfish ... palak paneer ... stir fry cauliflower rice with veges and ground pork ... jok ... my latest craze is crustless Greek-style pie made with ground meat, kale, onion, potato, feta, lemon juice, and ricotta-egg binder ... summer minestrone and winter minestrone ... I hope you get the idea!

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Monday, February 24, 2020 9:59 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


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

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

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, February 25, 2020 3:13 PM

JEWELSTAITEFAN


Quote:

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

As I understand, slow cookers are quite forgiving.


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


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

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

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, February 25, 2020 3:33 PM

JEWELSTAITEFAN


Quote:

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

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


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

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

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

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


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

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, February 25, 2020 4:16 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:

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

Quote:

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


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

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

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

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


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

Speaking for myself, I find it interesting.

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

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

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, February 25, 2020 5:13 PM

BRENDA


Quote:

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

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





The other place I was very limited in space and electrical outlets. The slow cooker, I plugged into the stove to use. But like I said I have to learn how to use it properly. Added the rice at the beginning and by the time it was finished cooking the rice was mush. That was okay. Still ate it anyways.

The interior of the cooker fits into the fridge nicely so that is good too.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, February 25, 2020 8:10 PM

JEWELSTAITEFAN


Quote:

Originally posted by 1KIKI:
Quote:

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

Quote:

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


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

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

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

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


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

Speaking for myself, I find it interesting.

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

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

I should have mentioned that I do not have any salt in my house, and obviously do not use for cooking - other than garlic salt, which I sometimes use for boiling the water for noodles, and a mistake purchase of Lemon Pepper, which I assumed was a combination of pepper and lemon, instead of just extra salty salt. Ruined a batch of something with that.

I also try to keep among condiments sweet & sour sauce, store bottle, because I always want more than is provided by restaurants, and I like dipping all kinds of stuff in s&s, just like tartar sauce. French fries in tartar or s&s are yummy, only dipping sauce better for fries is baked beans sauce, obviously no beans needed.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, February 25, 2020 9:51 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


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

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

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

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, February 25, 2020 11:25 PM

BRENDA


Quote:

Originally posted by JEWELSTAITEFAN:
Quote:

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

As I understand, slow cookers are quite forgiving.


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


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

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



Oh yeah. I just have to learn when to add rice or pasta to a dish and for what setting for whatever I am cooking.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Wednesday, February 26, 2020 12:49 AM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


I hear you on that! When I cook something for the first (few) time(s) I have to iron out the problems but then sometimes have some happy surprises ... oops, I needed a bigger pot, now I have to clean the oven ... eh, the potatoes are overcooked and too soft, I need to add them later ... hey, it's good to let kidney beans soak for 2 days even if it was kind of an accident! (the kidney beans came out unbroken and buttery soft and smooth) ...

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Wednesday, February 26, 2020 4:52 PM

JEWELSTAITEFAN


Quote:

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

I don't know about that. I don't add salt to served food, but for spicy food I use a big wad of sour cream - otherwise have a real milkshake handy (from real ice cream).
You may not know of the old rule of thumb: Those who add salt cook everything salty. Cooks should never add salt, or self-taste their recipes, because when their taste buds have been deadened by the salt, all of their food is cooked to be salty. I have been to restaurants where the salad was salty, the fries were nothing but a pile of salt, the ice cream was salty, the soups were nothing but liquid salt, the pastry deserts were salty, everything was salt, nothing was edible.
Quote:



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

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

I explain to people that real ketchup is what Ketchup is supposed to be, supposed to taste like.
I get all brands except Heinz. I finally found one of Heinz which did not have HFCS, and it was the most horrid tasting glub that I think I threw away the entire bottle.
Pretty sure I get the real ketchup versions from Red Gold, Hunts, French's, and whatever generic home-store brands (although I avoid Kroger) they have. (The French's TV ads say their ketchup never has HFCS, but I can't always find French's at the store.) They usually have some type of label claim on them, but not always the same thing. I just check the ingredients, which are usually something like tomatoes, vinegar, onion powder, and "spices" - and they are usually right there on the shelf next to the HFCS crud, except the real ketchup is normally cheaper by a tad - although I don't really look at prices of HFCS anymore. My last one was Hunt's with some plain-lokking label which ssaid "thick and rich" or similar, which was in a bottle about half the size as the norm, and everybody agreed it was fantastically delicious. I put the real ketchup on great burgers - home or from restaurant (often taking to go, hold the ketchup, so I can add real ketchup in the car). Also on the biggest, fattest fries I can find - look for steak fries. I vaoid hot dogs, but I have used real ketchup on brats (along with sauerkraut, sweet relish, touch of mustard).
The description you gave of your reduced recipe is exactly the same as these real ketchups, but these are less work. The HFCS should be banned from feeding to kids. And the real, healthy stuff is cheaper on the store shelf!!

I also get mustard without HFCS, which French's is a good bet. Why mustard needs to have HFCS is beyond me.

On the subject of HFCS, I also explain that there are 2 reasons I always buy Country Time Pink Lemonade in powder form. The powder form allows you to mix it to your personal taste proportions, how you prefer it (and when the ice cubes melt, you can add a little powder and stir). And also, the powder never has HFCS in it, but the pre-mixed seems to always have HFCS, and often the concentrate liquids do as well.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Wednesday, February 26, 2020 5:03 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:

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

Quote:

I have been to restaurants where the salad was salty, the fries were nothing but a pile of salt, the ice cream was salty, the soups were nothing but liquid salt, the pastry deserts were salty, everything was salt, nothing was edible.
I as well! Literally EVERYthing was too salty and I literally couldn't eat it! I assumed it was a mistake in the kitchen, that ppl weren't sure who was supposed to be doing that and so it got done twice.
Quote:

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

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

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Wednesday, February 26, 2020 5:04 PM

JEWELSTAITEFAN


sorry, but I had not finished editing. But now I have.

Yep, those salt restaurants not only have cooks who have deadened their own taste buds, but refuse to rely upon a second person (or boss, manager, owner) to perform their sample tasting, but all of the employees eating that crud have also had their tastebuds killed, so they cannot taste it anymore, and don't know what you are talking about.

I can also add that the real ketchup allows me to actually revel in the flavor of the real ketchup - and that never happens with the HFCS crud.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Wednesday, February 26, 2020 5:36 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


I picked it up this time around!

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Monday, March 9, 2020 11:44 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


So, this isn't a recipe per se, but a way to fix a hole in my menus. As you may have gathered I hate vegetables, so I try to create recipes I'll actually eat, that use a lot of veges - a half-pound weighed raw, per serving. And then I cook a batch of 12. I have room in my freezer for 4 batches at a time, so I'll pull a different one out every day for lunch, and those are my vegetables for the day.

But when it comes to the evenings, I've been looking for something light and warm that doesn't take too long to cook. And my answer is BOXED BROTH! plus some kind of protein. I get the low sodium broth, throw it in a pot, and add - oh, turkey meatballs, or pork meatballs, or beef meatballs, or chicken thighs ... and cook it up. And there's dinner!!

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, March 12, 2020 3:37 AM

SIGNYM

I believe in solving problems, not sharing them.


The family appreciates soup, alho they like theirs with ... salt!
Takes all kinds, I guess. I'm not a big salt fan myself.

But for summer I appreciate salads more. I really like my Greek-ish style sald:

mandolined part=peeled cucumber, sliced celery, chopped red pepper, and whatever I have on-hand: sometimes tomato for hubby (I'm allergic), thin-sliced onion, or shredded radicchio, or little cauliflower bits, olives, pepperoncini, or arugula or parsley, and always always garbanzo beans ... my favorite. No cooking so it doesn't heat up the kitchen, lots of flavor (not that I can taste it, but I like to imagine), and of course good for us.

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

Happy New Year, WISHY. I edited out your psychopathic screed!

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Wednesday, May 6, 2020 4:18 AM

SIGNYM

I believe in solving problems, not sharing them.


And now for something different

I really like empanadas, but because hubby and I need to watch our carbs I forgo the empanada pastry and make empanada burgers instead:

2 lb ground beef
1 large onion, diced
2 T flour
2 T sugar
1 /2 t frsh ground black pepper
1 T paprika
1 t (or less) salt, to taste
1 t cumin
1 t cinnamon
1/2 t nutmeg
1/2 c raisins
1/2 c sliced green olives
(1/2 c diced boiled potatoes, optional)

Mix, shape into patties, and pan-fry. I like to serve with cole slaw and lemonade (made with sweetener)


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

#WEARAMASK

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, May 14, 2020 2:35 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Signy

I tried your Flemish beef stew using flat-cut brisket, which I keep reading is NOT the brisket cut to use. But try to find point cut brisket! Where DO they go? There are surely as many point cuts as flat cuts since the brisket muscle is inevitably made of both cuts together, but I've never seen a point cut, ever.

In any case, it was DELICIOUS. I have 2 things I'll do next time, though. For 12 servings I'll increase the onions from 6 lbs to 8 lbs. And instead of using 1@ IPA and stout beer, I'll try using 2@ stouts.

I still have yet to try the chicken, mashed (potato)cauliflower, and gravy recipe I reformulated into cream of chicken soup.


But I DID reformulate my Greek-style kale and feta cheese pie to account for your family's food sensitivities and I tested it out. YUM! 4 servings is 1pound @ diced onions and frozen chopped spinach, 1C rinsed quinoa seeds (to remove the lectin coating that can break up red blood cells), 1 lb ground turkey, 4 cloves minced or grated garlic (or some amount of garlic powder), 0.5-0.75lb crumbled feta, 4 eggs, 1 sm container ricotta, juice of 1 VERY large or 2 medium lemons, ~4T fresh thyme (I have yet to try fresh rosemary or dried oregano), butter (unsalted cultured has the best flavor, imo) and/ or oil as needed, 1C H2O, a 4qt minimum saucier or saucepan, individual heatproof serving dishes that hold at least 2C@, if desired.

Lightly caramelize the onions in oil or butter. Add the garlic and bloom. Add the ground turkey, and brown, breaking it up as you go. Remove the mix. Add the rinsed quinoa to the bottom, the 1C H2O, and put the frozen chopped spinach on top of the quinoa, and the onions+turkey+garlic on top of that. Frozen chopped spinach usually releases a LOT of liquid, which most recipes call for you to then squeeze out. But that's a waste of excellent nutrition! So putting the frozen chopped spinach on top of the quinoa will let it add its liquid to the cooking water to cook the quinoa and keep the quinoa wet, so you don't have uncooked, dry seeds. The quinoa should come out light and fluffy, like long grain rice, not wet like porridge. Cover and cook 300F(convection) ~1.25H. Remove the 'filling' from the oven, stir, and let it cool (to keep it from melting the feta and scrambling the egg binder). Mix in the feta. For the binder, immersion-blend the 4 eggs, ricotta, lemon juice and herbs till it's uniform pale yellow and frothy. Mix the binder in with your 'pie' filling. You can cook this either in your saucier/ saucepan, or in individual serving containers that hold at least 2C each. I like to put it in individual portions, with a small dab of butter in the bottom. I don't think I actually NEED it to keep anything from sticking, but I do it anyway, because who doesn't like a touch of butter? Then put your pie(s) back into the 300F(convection) oven for ~1H until the egg mix is set and the top is a tasty crusty gold-and-brown.


NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, May 14, 2020 3:08 PM

BRENDA


The slow cooker I was given a while back died a couple of weeks ago.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, May 14, 2020 3:48 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


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

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, May 14, 2020 7:33 PM

BRENDA


Quote:

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



Oven doesn't work Kiki.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, May 14, 2020 7:41 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


How FRUSTRATING for you!

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

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

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, May 14, 2020 11:40 PM

BRENDA


Quote:

Originally posted by 1KIKI:
How FRUSTRATING for you!

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

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



It was frustrating to find that out but that is why I bought a toaster oven. The slow cooker was given too me and I don't know how long the person had it before they gave it to me. So, I will have a think about whether I will buy one myself or not.


Let's see. I like fish but I keep that simple. Just a pan fry with some veg. Lamb chops, I eat a little bit of hamburger that I do up with some tomato paste, garlic, salt and pepper which I usually serve over pasta or rice. Veg too. Tomato paste I also use with ground pork. Chicken, fried with the skin on(which I know is bad. ) I have a chicken dish in this thread which is my riff on a Spanish dish. In place of seafood, I just use chicken and I replace peas and carrots with broccoli.

There is also a pork tenderloin recipe in this thread that is done with brussel sprouts and potatoes or broccoli and potatoes. It is cooked in V-8 juice seasoned with salt, pepper and bay leaf.

I am hoping over this fall to get back into some form of baking. Specially for my birthday. I have a recipe for a milkless, eggless chocolate cake. I love it. I used to make it into cupcakes but with a small freezer, I will have to just leave it in cake form which is fine. Maybe I will make some shortbread for Christmas.


NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, May 14, 2020 11:51 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


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

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Friday, May 15, 2020 3:19 AM

BRENDA


Quote:

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



No worries. I have tried fruitcake, I think when I was a child but never developed a taste for it.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Friday, May 15, 2020 3:24 AM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


You and a lot of people. Fruitcake just doesn't get no respect.

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

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


NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Friday, May 15, 2020 6:49 AM

SIGNYM

I believe in solving problems, not sharing them.


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

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

#WEARAMASK

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Friday, May 15, 2020 1:50 PM

BRENDA


Quote:

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

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

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





NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Friday, May 15, 2020 1:55 PM

BRENDA


Quote:

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

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

#WEARAMASK



I used to make a lot of cakes and pies before my food sensitivities came up, which includes an egg allergy. Shortbread around me has pretty well always been a Christmas thing.

Tried my hand at making cookies once and they didn't turn out. They don't like me and I really don't like them anyways.

My dad now there was a baker. Cakes, pies, cookies and bread. Oh my!!!

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, June 23, 2020 4:35 AM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


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

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

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

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

Then I cooked them and tested them out.

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

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

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


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

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, June 23, 2020 5:29 PM

BRENDA


My recipe for my riff of a Spanish rice dish.

Chicken breast or thigh, cut up, boneless and skinless
garlic
salt and pepper
broccoli flowers with no stems
chicken stock
1/2cp water
rice
bay leaf
oil

Put the cut up chicken in a fry pan with salt, pepper and garlic and oil. Let it cook part way through then add rice. Mix the rice through letting it brown a bit and pick up all that chicken flavour from the bottom of the pan. Add broccoli flowers mixing them through and again pick up that chicken flavour. Add a little more salt and pepper along with chicken stock, 1/2cup water and bay leaf. Bring to a boil for about 5 minutes then put on a low heat until rice is cooked. Serve.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Monday, June 29, 2020 4:53 PM

JEWELSTAITEFAN


Some folk have mentioned making plans for survivalist, end-of-the-world type events.

For those who have, what have you learned in the past months? How will you need to adapt or modify your plans based upon what you have seen or learned?


I have noticed that for orange juice without reefridgeration, high pulp version lasts longer, I get Simply Orange. Seems the pulp at the top keeps the air and the juice separated better.

Have you seen prices affected more than you expected?

I saw sytrawberries at about 75 cents for the size that used to cost $4 or $5.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Monday, June 29, 2020 5:26 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Just replying to say sorry, not me!

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

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Monday, June 29, 2020 6:02 PM

JEWELSTAITEFAN


Quote:

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

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

So your 4-week plan remains solid, no changes? Have you needed to use up yur 4-week rations? Have you had 2nd thoughts about whether you should alter, expand, integrate more or less into your plan that you had 6 months ago?

Have you been surpriosed at any cheap or expensive prices, or wierd availability issues?

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, July 2, 2020 11:39 AM

JEWELSTAITEFAN


Quote:

Originally posted by 1KIKI:
Quote:

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

Quote:

I have been to restaurants where the salad was salty, the fries were nothing but a pile of salt, the ice cream was salty, the soups were nothing but liquid salt, the pastry deserts were salty, everything was salt, nothing was edible.
I as well! Literally EVERYthing was too salty and I literally couldn't eat it! I assumed it was a mistake in the kitchen, that ppl weren't sure who was supposed to be doing that and so it got done twice.
Quote:

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

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

Any luck finding the good ketchup and mustard?

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, July 2, 2020 5:47 PM

BRENDA


Made up my pork tenderloin dish a few days ago for something different for supper.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, July 2, 2020 5:48 PM

BRENDA


Need to replace some corning ware pots.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Saturday, July 4, 2020 5:40 PM

BRENDA


Breaking in my toaster oven.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, July 7, 2020 3:44 PM

JEWELSTAITEFAN


Quote:

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

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

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, July 7, 2020 3:48 PM

JEWELSTAITEFAN


Quote:

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

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

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

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

Then I cooked them and tested them out.

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

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

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


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

Why do you use beans? What for? What purpose?


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

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

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, July 7, 2020 5:08 PM

BRENDA


Quote:

Originally posted by JEWELSTAITEFAN:
Quote:

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

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



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

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Tuesday, July 7, 2020 8:20 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:

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

In general I always like to try - or retry - new things to cook and eat, like new foods and recipes. And since I retired, I've been watching some TV cooking shows and there were some bean recipes that just looked darn good. So I started cooking with them in the last year, and as I was experimenting how to do the best job making them, I found the secret to success in making (for me) the perfect bean (a 24hour room temperature no-salt soak, and cook them in the soaking water). As I started experimenting how to prepare them, I discovered I really LIKE some beans - especially great northern and pinto!
But I recently stocked up on beans because of all the panic buying for the lockdown which made food supply iffy for a couple of months. Since dried beans last a long time, if you've got nothing else, you can still always cook up beans.
It was multiple reasons I guess, I was already headed that way.
Quote:

Natural gas? Chili? Refried? Specific nytrients? Laxative?
Nutrition - lots of fiber and protein; and aside from flavor, I'm really texture sensitive - and I REALLY like the textures of what to me are well-cooked beans. The great northern are intact on the outside but buttery smooth on the inside, and a mashed refried pinto bean has the texture of mashed potatoes.
Quote:

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

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Wednesday, July 8, 2020 4:32 PM

JEWELSTAITEFAN


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

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




NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Wednesday, July 8, 2020 4:35 PM

JEWELSTAITEFAN


Quote:

Originally posted by Brenda:
Quote:

Originally posted by JEWELSTAITEFAN:
Quote:

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

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

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

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

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Wednesday, July 8, 2020 11:42 PM

BRENDA


Quote:

Originally posted by JEWELSTAITEFAN:
Quote:

Originally posted by Brenda:
Quote:

Originally posted by JEWELSTAITEFAN:
Quote:

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

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

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

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



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

Gotta read labels carefully JSF.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, July 9, 2020 2:00 AM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:

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

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




Hey JSF - thanks for the tips!

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

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, July 9, 2020 1:10 PM

JEWELSTAITEFAN


Quote:

Originally posted by 1KIKI:
Quote:

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

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

Hey JSF - thanks for the tips!

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

A lot of cooks could learn this simple method from you.

I forgot to mention: whether improved or not, all of these baked beans versions still provide the best dipping sauces for good french fries. Find a wad of good fies, maybe from In-N-Out or Five Guys, and just dip them straight into the beans, pulling out only the sauce-covered fry, not the beans hanging on.


Did you find that all of the beans absorb or resist flavorings equally?

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, July 9, 2020 1:13 PM

JEWELSTAITEFAN


Quote:

Originally posted by Brenda:
Quote:

Originally posted by JEWELSTAITEFAN:
Quote:

Originally posted by Brenda:
Quote:

Originally posted by JEWELSTAITEFAN:
Quote:

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

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

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

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

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

Gotta read labels carefully JSF.

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

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Thursday, July 9, 2020 5:06 PM

BRENDA


Quote:

Originally posted by JEWELSTAITEFAN:
Quote:

Originally posted by Brenda:
Quote:

Originally posted by JEWELSTAITEFAN:
Quote:

Originally posted by Brenda:
Quote:

Originally posted by JEWELSTAITEFAN:
Quote:

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

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

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

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

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

Gotta read labels carefully JSF.

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



Maybe it is. Visionware is sold in Canada. Think I have a one piece but I don't use it much.

That is very frustrating indeed JSF.

NOTIFY: Y   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

Saturday, July 18, 2020 2:44 AM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


I bought a bunch of beans online in 2 categories: white beans; and brown or speckled beans. I already wrote about my white bean test, I just did the others.

In no particular order the brown or speckled beans are: pinto, cranberry, Anasazi, appaloosa, yellow eye, and pink pearl, which are all larger elongated beans, except the pink pearl which is a bit rounder and somewhat smaller bean than the others. 1/4 lb of each reached roughly equal volumes after a 24+hr RT soak, except the yellow eye, which was ~20% less.

After cooking, I have to say my favorite were the pink pearl. They had a tender skin and ever so slightly firm yet uniformly creamy-smooth interior (like a just-ripe avocado). At the other end were the yellow eye, which were just beyond firm. (Maybe their resistance to soaking and cooking makes them good storage beans?)

Overall the pintos were next, though a distinct second from the pink pearl, and the cranberry were close behind the pinto. Then came the appaloosa and Anasazi.

As much as the appaloosa and Anasazi resemble each other

appaloosa


Anasazi


The appaloosa had a much 'beaniner' flavor. I didn't like these 2 as much because their texture was grainy and the skins were tough.



As much as I enjoyed the pink pearl, it's very much a specialty bean! So I'll probably stick with pinto beans because they're routinely available, or cranberry beans if I can't get pinto and which are also locally available.

NOTIFY: N   |  REPLY  |  REPLY WITH QUOTE  |  TOP  |  HOME  

YOUR OPTIONS

NEW POSTS TODAY

USERPOST DATE

OTHER TOPICS

DISCUSSIONS
Elon Musk
Thu, October 31, 2024 19:33 - 28 posts
Kamala Harris for President
Thu, October 31, 2024 19:24 - 594 posts
A.I Artificial Intelligence AI
Thu, October 31, 2024 19:16 - 237 posts
How do you like my garbage truck?
Thu, October 31, 2024 18:49 - 2 posts
Trump on Joe Rogan: Full Podcast
Thu, October 31, 2024 18:05 - 7 posts
Israeli War
Thu, October 31, 2024 18:04 - 62 posts
In the garden, and RAIN!!! (2)
Thu, October 31, 2024 17:58 - 4657 posts
Elections; 2024
Thu, October 31, 2024 17:45 - 4425 posts
Spooky Music Weird Horror Songs...Tis ...the Season...... to be---CREEPY !
Thu, October 31, 2024 16:19 - 56 posts
Sentencing Thread
Thu, October 31, 2024 15:11 - 381 posts
human actions, global climate change, global human solutions
Thu, October 31, 2024 14:25 - 921 posts
Russia Invades Ukraine. Again
Thu, October 31, 2024 13:46 - 7408 posts

FFF.NET SOCIAL