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Posts by thatchairlady

IMO, BEST part of meatloaf is the sandwich from left-overs.  I'm cooking for one, so a regular loaf pan makes a LOT!  I like to liberally top with bacon and bake till that's pretty much rendered.  Then liberal with ketchup and a small can of plain old tomato sauce (6oz??).  Will readily admit to cooking probably WAY longer than "they" say, but that's the way I like it.  I add all the bacon, ketchup, tomato sauce, brown bits into brown gravy.  Usually end up vac sealing and...
Totally agree on tomatoes.  No, they're NOT like road-side stand summer ones, but NOTHING I've ever bought in supermarket ended up being worth anything.   I'm firmly convinced that people who "hate" certain veggies may have only ever had them CANNED??  If the only mushrooms, peas, spinach, asparagus (and lots more) you've ever had came from a can you DO NOT have any idea what they REALLY taste like.  Only canned veggies I can think of that remotely resembles fresh...
I agree with other posters... cut/cube, dredge, and brown first.  I like my chunks kinda small-ish... not a BIG bite.  I like to brown, add some liquid/stock, and reduce... almost to dry... then more liquid and repeat the process until meat is almost tender.  I like to add some tomato paste during this browning/reducing.  I'll add carrots, celery and onions and hold potatoes till near the end so they don't go to mush.  If on sale, I'll opt to add a bag (or so) of frozen...
My mother died when I was about 8 (brother 5 and sister 2).  Dad's mother, Nana, stepped in and pretty much ran the ship until we were old enough to be left "home alone" while Dad worked shift work at an oil refinery.  She was a great cook... tho had a bit of a rep for occasionally burning something & then laughing about it.  Nothing "fancy"... basic stuff.  We 3 kids had ALL the basics of cooking down pat before even close to moving out on our own.  Coulda made...
In a perfect world, I'd freeze all tomato products!?!  I put peeled/chunked/sauced tomatoes in quart freezer bags.  I lay them on counter (sorta) to allow as much air to escape as possible before closing.  Freeze FLAT if at all possible and then you can almost "file" them in freezer.
Another yes for vac sealer.  Made  MAJOR yard sale fiinds at 2 separate places on FoodSaver.  Spent $10 (total) and came home with at least $50 worth of bags AND a Foodsaver unit!     I'm cooking for one so FS is ideal for me.  Almost every meat/poultry package in supermarket is way too much for 1-2 servings.  It takes a little time (but worth it) to repackage stuff before freezing.  A rock-hard, frozen hunka just about anything is ready to cook/heat/eat after 20-30...
The rubbery/orangy seal on inside of 2-piece canning lid set ups is meant to be heated up a bit before canning to soften it a bit.  Beside boiling/sterilizing jars and rings, "they" tell you to give lids a certain amount of time (check directions for specifics) so seal gets pliable.   I'm a yard sale & thrift store fan, and ALWAYS interested in canning jars... especially WIDE-mouth quart ones... obviously with NO chipped edges or even smallest cracks.  If you have a Food...
Seem to remember seeing thin sliced potatoes (for scalloped or gratin-ed) getting a 2-3 minute boil/blanch first... Maybe on Cooks Country or ATK??  Something to do with preventing that watery thing that sometimes happens?  You would THINK, if you can bake a big one in maybe an hour, thin sliced should cook faster??
I'm NOT an expert, but do have "mad scientist" moments.  I know you can by magnetic sheets... like stuff fridge magnets are made of.  What if you cut a piece a bit longer than blade and twice as wide.  Do a light score (with exacto or something similar)... JUST deep enough to allow  nice easy fold, but not deep enough to cut thru.  Then you could just fold over blade edge.
First thought is OLD peas??  Have had same results with legumes of unknown age??   Whenever I have a nice ham bone, totally torn...split pea or navy bean soup?!?  I NEVER soak split peas??  Just put bone and veggies (onion, celery, carrots) in big pot of water and dump in a bag-o split peas.  results are what we call"exorcist" soup... thick and creamy.
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