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Post by hairymooseknuckles on Oct 29, 2021 16:41:25 GMT -5
We had homemade Tostasdas. So Good!
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Post by september on Oct 29, 2021 20:57:37 GMT -5
hairymooseknuckles , my parents had an electric can opener, but I have never had a desire to have one, just one more electric appliance to take up space in my small kitchen. These days many cans come with ring snap tops anyway, so not as many need an opener.
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Post by hairymooseknuckles on Oct 29, 2021 22:31:53 GMT -5
hairymooseknuckles , my parents had an electric can opener, but I have never had a desire to have one, just one more electric appliance to take up space in my small kitchen. These days many cans come with ring snap tops anyway, so not as many need an opener. I can understand that. It’s just another tool to take up space. I’m on the opposite mindset. I try not to buy the pull top cans. My reason and I may be wrong, but I’m afraid they are more prone to failure. So far, none have failed on me though. I have another reason why I try not to buy those, you aren’t supposed to stack cans on top of cans with those type of pull tops. I keep one box full of assorted can goods and a manual can opener taped up. I write the use by date on the box and I store it in my pantry. If there were a disaster where we had to leave quickly, I’ve got enough food for several days and maybe could stretch out to a couple of weeks. It’s mostly stuff you could open the can and eat. Maybe not a gourmet meal, but we wouldn’t starve. I continually rotate this food so it’s not out of date. Anyway, if we had to leave quickly, just pick it up and put in the car. I’m probably too much of a worry wart. There’s probably not any reason to do the things I do, but you never know.
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Post by Laura_in_FL on Oct 30, 2021 11:05:01 GMT -5
Ok, tomato blood ketchup I will use, but I draw the line at licorice flavored hot dogs! I'm with you on those licorice-flavored hot dogs, september :
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Post by Laura_in_FL on Oct 30, 2021 11:10:36 GMT -5
hairymooseknuckles, I am leery of pull-top cans for long-term storage, and for stacking, too. I have seen one fail. Only one, but that was enough for me. I keep a manual can opener around, of course, but I like my electric can opener for every day use
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Post by octave1 on Oct 30, 2021 15:29:09 GMT -5
Never had an electric can opener. I am very much like september ,in the sense that I dislike gadgets on the countertop too. And since I hardly ever use canned food, I don't use the manual much, but I know where it is! hairymooseknuckles, you are funny in your emergency preparedness. I believe, given how everything is strongly connected these days, that there is no chance the individual can make it alone in the worst possible scenario. Nuclear accident, massive fires, weather-caused disasters, you name it, once the power is off and there is no way to get fuel, we are all in harm's way.
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Post by pepperhead212 on Oct 31, 2021 10:37:05 GMT -5
I never had one of those countertop electric can openers, but I have tried those battery operated ones that open with the "smooth edge". Unfortunately, 3 or 4 brands I tried (and my neighbor), and we had the same result - they work for a couple of months, or however long it was, then they don't work any more! It was great, when operating - I'd just put it on top of a can, push a button, and it would go all the way around the can, and stop when it was done. I have an Oxo hand operated one that has not stopped latching onto the edge - the problem with all of those, not the electric part. I even dissected one, to see what could have worn out, moved out of place, or to figure out something that could stop working, but could not figure it out. Yet that Oxo hand model is several years old, and has opened hundreds of cans. I have a hand Swing-Away, that I've had since I had this house, but since I got the smooth edge types, I've rarely used it - just those occasional cans that it won't work on. And I'm not a fan of those pull-of lids - they are the most dangerous, and sometimes just don't want to come off! I like to be able to scrape out the can with a spatula, without destroying the spatula - the main reason I prefer the smooth edge openers. I've noticed some of the canned food I buy switched to those pull-offs, but then, switched back, after a while. With most, however, I can still open them with the Oxo.
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Post by spike on Oct 31, 2021 13:02:53 GMT -5
We have an electric can opener that hangs under the cabinet. Doesn't get much use as I don't my much in cans. BUT in case of emergency I still have a military P-38.
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Post by september on Oct 31, 2021 13:51:02 GMT -5
pepperhead212 , I use the hand operated smooth edge Oxo type too. Once in a while if the lid lip on a smaller can is too shallow, I have to get out our cheap camping normal cut opener. I find if I use a soapy toothbrush to clean the crud off the circular blade occasionally, it stays in good cutting shape. Mine is 8 years old.
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Post by brownrexx on Oct 31, 2021 15:15:11 GMT -5
I also do not want an electric can opener on the counter taking up space since I rarely use cans. I do use canned chicken broth fairly often but I use the bottle opener for them. For other cans I have a hand operated OXO regular can opener and I am happy with that. september, is your hubby opening cans and making dinners for you since your shoulder surgery?
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Post by hairymooseknuckles on Oct 31, 2021 16:53:29 GMT -5
Cheese & Doritos
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Post by brownrexx on Oct 31, 2021 17:00:09 GMT -5
I don't know hairymooseknuckles , but I think that I did a little better than cheese and Doritos (although I do like both of them) I made Saucy Chicken with Saffron Orzo and steamed and buttered broccoli. The orzo is toasted in olive oil along with some chopped onions and then simmered with chicken broth, my home grown saffron, salt, and 2 bay leaves. It was a new recipe for me and it turned out really well. Hubby raved over it and said he could have made a meal out of just the orzo. Saucy Chicken & Saffron Orzo by Brownrexx, on Flickr
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Post by hairymooseknuckles on Oct 31, 2021 17:33:39 GMT -5
I don't know hairymooseknuckles , but I think that I did a little better than cheese and Doritos (although I do like both of them) I made Saucy Chicken with Saffron Orzo and steamed and buttered broccoli. The orzo is toasted in olive oil along with some chopped onions and then simmered with chicken broth, my home grown saffron, salt, and 2 bay leaves. It was a new recipe for me and it turned out really well. Hubby raved over it and said he could have made a meal out of just the orzo. Saucy Chicken & Saffron Orzo by Brownrexx, on Flickr Looks tasty! I’ll have an apple with my furry babies about 8. Might have a snack afterwards.
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Post by september on Oct 31, 2021 19:51:52 GMT -5
I also do not want an electric can opener on the counter taking up space since I rarely use cans. I do use canned chicken broth fairly often but I use the bottle opener for them. For other cans I have a hand operated OXO regular can opener and I am happy with that. september , is your hubby opening cans and making dinners for you since your shoulder surgery? He is NOT! He will do anything I ask, but is no help in cooking. But lucky for me, I find that I can use my right hand at counter level if I disconnect the wrist strap from the waist velcro. My elbow is still fastened tight to my side, so only limited motion sided to side with the hand. But tonight I made fried walleye fillets with fake mashed potatoes topped with buttered frozen sweet corn, and a salad with lettuce, cucumbers, peppers, and onion rescued from my garden before it froze last week. He said it was the best fish he ever ate. His contribution was opening a new bottle of ketchup, well, he did catch the fish. I am able to use my right hand much more than I had expected or was led to believe was possible after total shoulder replacement. I don't cook every night, so he's been able to eat his chicken pot pies a couple of times.
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Post by brownrexx on Oct 31, 2021 20:56:08 GMT -5
september that sounds like a pretty good meal from someone with limited arm motion.
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Post by Laura_in_FL on Nov 1, 2021 8:28:24 GMT -5
I am dithering between chili and cooking up those Worcester Indian Red lima beans I grew. I'll have to make a decision by early afternoon or time will make it for me (I won't have enough time to soak and cook the lima beans).
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Post by hairymooseknuckles on Nov 1, 2021 16:44:07 GMT -5
Steak & Potatoes
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Post by spike on Nov 1, 2021 19:00:43 GMT -5
Homemade chicken soup!
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Post by octave1 on Nov 1, 2021 19:22:15 GMT -5
Homemade "skinny" Alfredo, no cream but really creamy nonetheless.
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Post by pepperhead212 on Nov 1, 2021 21:35:31 GMT -5
Today was soup weather, and last night, when I put all that lemongrass in the freezer, I pulled out a pound of Italian sausage. I had been thinking of a recipe I used to make - a White Pizza, that I made up many years ago, to duplicate a dish I had in Pizzeria Uno - and I was telling someone about how I made it. I wasn't going to make a pizza, but maybe a soup, with similar ingredients, so that's what I did. I love barley with mushrooms in soup, so I used up the pound of mushrooms I had, and the sausage I just thawed. But first, I cooked an onion in some olive oil, adding 8 cloves of garlic, and a tb each rosemary and sage, all minced together plus a tb of white miso, all cooked for about 2 minutes. Then, 7 c of water, and a cup of pearl barley I added, and brought to a boil. Adjusted the salt with soy sauce, then I set it to 20 minutes manual pressure cook, then let it release naturally. Meanwhile, I cut up the mushrooms, and cooked those and the sausage. I added this to the cooked barley, and simmered 10 more minutes, and it was done. Browned mushrooms, for a sausage barley soup. by pepperhead212, on Flickr Sausage, cooked for the soup, to combine with the mushrooms. by pepperhead212, on Flickr Sausage and mushrooms, ready to go into the soup. by pepperhead212, on Flickr Sausage mushroom barley soup, after adding the sausage and mushroom mix, ready to simmer 10 more minutes. by pepperhead212, on Flickr Finished soup, with a little pecorino on top. by pepperhead212, on Flickr
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Post by Laura_in_FL on Nov 3, 2021 7:43:57 GMT -5
Mmm...a soup of sausage, mushrooms, barley, onions, herbs and pecorino cheese on top? If I lived closer, I would have stopped by! This morning's project is breaking down a big beef roast and a 10lb chub of 90% lean ground beef I bought yesterday, and splitting up a big pack of chicken thighs and getting each of those meats vacuum-sealed and in the freezer in meal-sized portions. Dinner tonight will come from one of those three meats...whatever I am in the mood to make just won't go into the freezer.
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Post by brownrexx on Nov 4, 2021 17:02:14 GMT -5
I didn't take any pictures tonight but we had one of my favorites, chicken marsala with mashed potatoes (instant) and oven fried salsify. Salsify is eaten in Europe and also in the South and it is something that we really like. It looks kind of like a white carrot but tastes totally different than any other root vegetable. Tonight I peeled a few and cut then into pieces about 4" long, boiled them for a few minutes to pre cook them, dipped them in egg and rolled in breadcrumbs. I put a small amount of oil in a baking pan and cook them until browned. They were really tasty. My hubby's mom was from Virginia and she always grew salsify when hubby was young. He talked me into trying it several years ago and I'm glad that he did. Have any of you from the south tried salsify, Laura_in_FL , hairymooseknuckles , mgulfcoastguy ?
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Post by hairymooseknuckles on Nov 4, 2021 17:10:10 GMT -5
I’ve never had any, but I’d give it a try. brownrexx,
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Post by brownrexx on Nov 4, 2021 18:18:34 GMT -5
I don't know if it's sold in stores hairymooseknuckles, I have never seen it but then again I have never seen okra in our stores either.
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Post by mgulfcoastguy on Nov 5, 2021 9:25:30 GMT -5
never tried salsify
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Post by hairymooseknuckles on Nov 5, 2021 9:47:03 GMT -5
I looked it up . Sort of carrot/parsnip shaped
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Post by Laura_in_FL on Nov 5, 2021 10:36:46 GMT -5
Never heard of it until I saw it in a seed catalog some years ago. I have never grown it, seen it in a store, or tried it. I'll try to remember to pick up some seeds some time so I can grow it and try it. UF says that salsify grows fairly well in Florida and that its culture is similar to carrots or parsnips - best planted in fall and harvested in spring.
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Post by brownrexx on Nov 5, 2021 12:10:37 GMT -5
Laura_in_FL, salsify is delicious but it has a long DTM of 110 days. After harvest I keep it in my refrigerator crisper drawer and it lasts for months. It is not that well known in the US but in Europe it is served in fine restaurants. European salsify is black but they say that it tastes the same. Mine is tan in color.
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Post by Laura_in_FL on Nov 7, 2021 11:56:52 GMT -5
UF said 120-150 day to maturity for salsify. Their longer date range is probably since we grow it down here during the shortest and coldest days of the year. In my experience pretty much everything I grow in the winter has a much longer DTM in practice than the official DTM for that variety, and root crops seem to be particularly affected.
The greater DTM is fine, except that it sometimes complicates planning - it makes it harder to know when winter crops will be finished and the space will become available for spring crops. Since the heat starts so early, I usually can't afford to just postpone spring planting, especially for tomatoes. So I have to harvest winter crops when I need the space for spring planting, whether the winter crops are ready or not. For greens they are smaller but still usable, sometimes root crops are baby-sized but still useful. But of course broccoli and cauliflower harvested too early are pretty much pointless. (Their stems and leaves are edible,. but I don't grow them for that.)
I really need to start keeping better variety-specific records. But that will only help to a point, since DTM is highly variable even for the same varieties from year to year depending on weather. Some winters are much colder or grayer than others, which really slows veggies down.
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Post by paulf on Nov 7, 2021 12:25:55 GMT -5
As I was reading this thread, the printer came to life with a recipe for swedish meat balls, so guess what may be coming for supper tonight. All this after I got the bread machine going with a loaf of oatmeal/white bread inside. We have got to get the last of the tomatoes eaten before they begin to go bad...about twenty left.
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