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Post by daylilydude on May 16, 2018 3:53:28 GMT -5
do you cook dinner from scratch... My wife is a day sleeper (CNA, Nursing home, grave yard shift) so I do most of the cooking here and out of the 7 day week I try at least 5 days.
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Post by hairymooseknuckles on May 16, 2018 6:14:28 GMT -5
winter yes, summer not so much
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Post by ahntjudy on May 16, 2018 6:40:06 GMT -5
Every night...If I want to eat, that is...
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Post by carolyn on May 16, 2018 6:52:48 GMT -5
every. dawgone. night. my dear husband can't eat onions in any form. that makes any premade or mix bases out of the question! I get so tired of it too. when we go out to eat? cripes I could have made the BLT at home for a fraction of the price. BLT's are safe. he ordered fish the last time we went out to eat. they must have deep fried onions in the oil.
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Post by brownrexx on May 16, 2018 7:10:20 GMT -5
I enjoy cooking especially in the summer when I have fresh garden produce. I base my meals on what I have available from the garden. I probably cook from scratch 6 - 7 nights a week. Many times we will be away from home on a Saturday or Sunday and eat out. Nothing fancy, just a diner or pizza.
We used to eat out a lot more and we found out that we feel a lot better, weigh less and have more money by eating good food at home so that is why we do it in addition to the fact that I enjoy doing it. Hubby does not like to cook but he says that he likes my cooking.
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Post by paulf on May 16, 2018 7:21:47 GMT -5
Once or twice per week the entire meal is from scratch. Every meal something is from scratch and some parts are not.
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Post by spike on May 16, 2018 8:01:42 GMT -5
Maybe once every 4 months or so we might grab a pizza? But usually I make those myself also. I like to cook and in all honesty I can't remember the last time we ate dinner out. All from scratch none of that premade stuff here.
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Post by pepperhead212 on May 16, 2018 8:05:15 GMT -5
Just about every time I eat, I am cooking from scratch, or eating leftovers, from when I did. As far as prepared foods, I do have a lot of them, but they are ingredients - things like soy sauce, fish sauce, hoisin sauce, chili paste, and all those Asian ingredients I have. I can't think of much that I buy, as far as prepared dishes. Things like chips I don't make (though I have made some strange ones), but the quacamole I dip them in has to be home made!
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Post by brownrexx on May 16, 2018 8:35:12 GMT -5
I don't make chips or condiments (except for tartar or cocktail sauce) either and I still consider it cooking from scratch as long as I am using fresh meats and veggies. I don't use seasoning packets or canned soups either but I definitely make my own guacamole. It's so easy.
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Post by bestofour on May 16, 2018 8:44:49 GMT -5
From scratch as in not opening a can or box? I cook most nights but if I'm out of vegetables from last years garden I will open a store bought can or as in last night use store bought frozen green peas. I never make my own bread but think each of you should send me a homemade loaf
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Post by september on May 16, 2018 8:51:58 GMT -5
I hate cooking and try to make enough leftovers for the 2nd night so I don't have to do it again. But it's generally all made from scratch, except for using boxed dry spaghetti or other pasta, and an occasional can of baked beans or boxed mac & cheese for speed. I'll use canned tomato products like diced tomatoes and sauce when I don't have fresh or frozen -- does that count? We eat a lot of casseroles because they are easy to throw together and can last a couple of days.
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Post by bluelacedredhead on May 16, 2018 8:58:21 GMT -5
Food sensitivities make restaurant foods/packaged foods difficult. I saw a label on sausage the other day that said it was Diary Free. So why then, does the label say it contains Lactic Acid? Is that Plant Based or Dairy Based? It won't kill me, but it makes my life miserable for a day or two so I didn't eat it. Manufacturers need to be more specific, especially with the number of environmental allergies on the increase these days! I've always been a scratch cook for the most part. I've made pizza almost every weekend for 30+ years. Now that I can't have dairy, I make one for him with cheese and one for me without. A lot of restaurants even put cheese in their crust.
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Post by octave1 on May 16, 2018 10:29:04 GMT -5
I cook everyday, all from scratch. I make all the stuff we eat. My canned food supply is 3 tuna cans, peanut butter and jam. I do not use processed ingredients such as margarine or ready mixes. I do not, however, make bread. I used to but I got tired of doing it. Truth to be told, I do not like cooking all that much. I used to be an excellent cook, trying alla sorts of new, fancy recipes, but thank God those days are over. Now that the kids have moved out I am free to eat a boiled potato and cheese for dinner, and that suits me just fine.
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Post by hairymooseknuckles on May 16, 2018 10:38:50 GMT -5
Does a wiener in a microwave count?
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Post by pepperhead212 on May 16, 2018 10:49:02 GMT -5
Does a wiener in a microwave count? Did you make the wiener from scratch? Before you ask, no, I don't make hot dogs (though I rarely eat them, either), but I have made many other kinds of sausages.
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Post by Hensaplenty on May 16, 2018 10:54:04 GMT -5
We eat out maybe once a week unless we are traveling. I'm a scratch cook. My mom was a scratch cook as well. Husband knows how to do breakfast, but beyond that, he needs assistance. :-)
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Post by brownrexx on May 16, 2018 10:57:36 GMT -5
I saw a label on sausage the other day that said it was Diary Free. So why then, does the label say it contains Lactic Acid? Is that Plant Based or Dairy Based? bluelacedredhead, I am not a food chemist but I do know that we produce lactic acid in our own muscles as a by product of metabolism. It is not necessarily a dairy product. It is used as a preservative in many foods and I know that it can be made by the fermentation of simple carbohydrates like certain vegetables. Sugar beets is one that comes to mind. I think that it can also be made from the fermentation of milk products but it is not necessarily always from milk.
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Post by pepperhead212 on May 16, 2018 11:10:42 GMT -5
I saw a label on sausage the other day that said it was Diary Free. So why then, does the label say it contains Lactic Acid? Is that Plant Based or Dairy Based? bluelacedredhead, I am not a food chemist but I do know that we produce lactic acid in our own muscles as a by product of metabolism. It is not necessarily a dairy product. It is used as a preservative in many foods and I know that it can be made by the fermentation of simple carbohydrates like certain vegetables. Sugar beets is one that comes to mind. I think that it can also be made from the fermentation of milk products but it is not necessarily always from milk. Lactic acid is also one of the sour components created in sourdough breads, from the fermentation of the flours. Isn't it the lactose in dairy products that causes the problems for those that can't tolerate them?
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Post by bluelacedredhead on May 16, 2018 11:21:31 GMT -5
Yes, it is for some, although not for me. However, my granddaughter is Lactose intolerant. I buy Vegan product s often to avoid the problem.
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Post by hairymooseknuckles on May 16, 2018 11:32:59 GMT -5
Does a wiener in a microwave count? Did you make the wiener from scratch? Before you ask, no, I don't make hot dogs (though I rarely eat them, either), but I have made many other kinds of sausages. No, I never tried making them. Not saying I wouldn't, but it's awful easy just to buy them.
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Post by hairymooseknuckles on May 16, 2018 11:39:38 GMT -5
pepperhead212 , Pretty cool video though. I wonder was base is? Or did he say mace?
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Post by meandtk on May 16, 2018 12:14:48 GMT -5
Too few right now. It seems we are ever on the road. I plan on that changing soon, however. It must.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on May 16, 2018 15:36:23 GMT -5
I am or not depending on how you define "scratch". I cook most every night or day, or prepare my own food, from raw ingredients most times, but also have no problem using canned goods or a shortcut that works for me, taste and quality wise. I've also been known to grab a rotisserie chicken at the store and use that for 4 or 5 meals for me, then stock pot it for the broth - when I can that broth, does it become scratch cooking?
Guilty pleasure - I love Aunt Jemima's complete pancake mix, I can mix up just enough to make 4 pancakes 3 for me, 1 for Belle. It tastes good and makes a good pancake supper. Good with home made jam, too.
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Post by coppice on May 16, 2018 15:40:24 GMT -5
I helped to break the hog that tonights spare ribs came from. So, yes mostly if I'm a gonna eat, I gotta cook it.
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Post by spacecase0 on May 16, 2018 21:39:05 GMT -5
I make every meal from scratch to many allergies to trust others. and not enough a money for fancy things either.
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Post by Laura_in_FL on May 17, 2018 9:33:27 GMT -5
pepperhead212, Lactose is the culprit for people who are lactose intolerant. That's not an allergy, it's just that lactose intolerant folks can't digest lactose (milk sugar) because their bodies produce little or no lactase, the enzyme that breaks down lactose in t he body. When a lactose intolerant person consumes lactose he or she gets gas, cramps, and other, ahem...digestive issues until they get the lactose out of their digestive tract.Depending on the amount of lactase their bodies produce (a little vs. none), they might be able to handle dairy in small quantities, or have dairy in forms that contain very little lactose, like hard cheeses, a bit of heavy cream, or some yogurts. Or they may have to avoid dairy altogether. People with a dairy allergy are usually allergic to casein (milk protein). If they consume casein, they get the usual set of allergic reaction symptoms - hives, itchy skin all over, face and throat swelling, and in severe cases, they can die from anaphylactic shock. Allergic folks have to avoid all forms of dairy, all the time. I've never heard of anyone having an allergy or sensitivity to lactic acid - I mean your own body makes the stuff after you exercise. But people can be allergic or sensitive to almost anything, I guess.
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Post by ladymarmalade on May 17, 2018 14:14:43 GMT -5
I cook every day. We eat out when we travel, but when we're at home I cook. Every once in a while we'll do a cheater meal from Costco- a Rotisserie Chicken or their frozen Mandarin Orange Chicken, but I cook dinner every day for my family. We don't have allergies or many sensitivities- I'm lactose intolerant but I am not militant about avoidance. Cheese and yogurt are fine, for instance. And I'll still mow down a bowl of biscuits and gravy, regardless of the price to pay later. I have always loved cooking. When I was school age I would check out cookbooks from the library and read the recipes like a novel. Yet, I didn't really have unfettered access to the kitchen. It wasn't until I moved out and could purchase my own ingredients that cooking really opened up for me! I cook because I love it, and because it gives me great satisfaction to know that I'm feeding my family whole foods, with very little preservatives and additives. Cooking led me to gardening, because I wanted to grow my own produce to cook with.
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