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Yes, Need, Whole Foods' spice section is a good idea. You don't even have to go to the store. Amazon Prime will do the shopping for you and free delivery.
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I spent my afternoon making three kinds of pierogi’s. My sister stopped by and picked up what I made for her family. I’ve sampled too many. No dinner for me.
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Captain,

I see. Makes sense. Yeah, I do some prepping at times. Not extreme either.
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i feel that they have always been the ' sweet ' flavor behind white castle hamburgers .
im a little bit of a prepper so i like things that are nonperishable or have a long shelf life .
not a nutcase prepper ( as many are ) . just like to think that a 3 week blizzard wouldnt cause me any grief whatsoever .
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NY,

What about in Whole Foods? I see people buying those dried spices. I always do fresh but I see your point of if only a small amount is needed.
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I like dehydrated onions for when I only need a tablespoon or so of onion. They last a while - as in several months - if stored in a cool, dry place. The flavor is good if you buy a reputable brand of spices. I buy mine at a grocery store that has high turnover, so I know they're fresh and haven't been sitting on the shelf for long. If you have access to a bulk spice section, those would be the best.
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Captain,

I haven’t tried dehydrated onions. I use fresh ingredients. How long do those last? I cook often so I use up fresh ingredients quickly and I only buy what I need. How is the flavor different from fresh? I have a friend that always put the ‘dried onion soup mix’ in some of her recipes for additional flavor. Never tried that either. She loved it.

Sending good thoughts with you on your trip. I hope the criminal in that group that you are concerned about will not cause any additional grief.
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i got my dehydrated onions yesterday and promptly fried myself a couple of hamburgers . no topping except the slightly browned onion bits . i really like the flavor of fried / dehydrated onions .
im getting an ' old man ' pinch of fat around the midriff so ive been living on about 600 calories a day for months ( plus mabe 300 beer calories . it seems to be sufficient because im healthy and feeling good .

i have to drive 1.5 hours south tomorrow ( company truck and fuel ) and train about 6 convicts how to efficiently lay concrete block . one of them already knows ALL about it .. he's going to be a problem .
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Hungarian Chicken Paprikas, mashed potatoes and cucumber salad.
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Shrimp tacos!
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Beef stew (Prepackaged) along with cheese and egg sandwiches
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my 2 pounds of dehydrated onions are lying at the post office . they will change things up around here for months to come .
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im with you g ma 54 on the use of leftovers . should always be twisted into the next preparation .
agree with you about overcooked ribs too .

frugality is my game . our savalot had canned vegs 3 for a buck a few weeks ago . i skint them out of 18 cases of them .
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I had a group of friends from a Support Group her on Friday, made chicken Parm and a spinach artichoke dip and the leftover chicken Parm I cubed up added some saute'd mushrooms and onion stuffed it into Manicotti and put a creamy cheesy white sauce on top, that is in the oven now. Made a loaf of bread this am so that will go with the rest of the artichoke dip.
Love using leftovers and making a whole 'nuther meal..that might actually be better than the first.

Captain...toss the freezer burned ribs into a slow cooker and use broth first for a while then finish with a BBQ sauce. You can remove the bones and make it more of a Pulled Pork. I am of the belief that good ribs should NOT fall off the bone but have a bit of a tug to get them off. but in the case of the dried pork the added moisture is needed.
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i boiled up some pork rib tips earlier and had them with bbq dipping sauce . unfortunately they were bout 6 months old and freezer burned . theres another 10 pound box of them in the freezer and im not going to waste the freezer burnt ones . i am cheap and getting cheaper by the day .
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Beef stew (Packaged, ready to heat up) or a hot pocket. I have not made up my mind yet.
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Ooooh, Barb

Please invite me over. I adore spanakopita. That’s a labor of love. I attend the Greek festival and I always get the spanakopita, one of my favorite dishes at the festival.

The festival is the last weekend in May and it’s so hot here so I get a Greek salad because it’s light and refreshing. I do love the way Greek food is seasoned.

My favorite lamb dishes are the way they are prepared at the festival. The Greek pastries are to die for. I usually don’t eat much before the fest or afterwards because I want a few bites of everything. I share food with my husband, daughters and friends because otherwise it’s more than I can eat.

I married an italian man so of course I cook lasagna too and I love the veggie lasagnas. I like eggplant lasagna and I love a spinach lasagna as well.

Enjoy your lasagna! Eat a bite for me. My husband is grilling seafood and veggies for us.

Even though I don’t eat a lot I do love to cook. It’s therapeutic for me. I like the creative aspect of cooking. I cook entirely from scratch. There is no challenge cooking something from a box! Anyone can do that.

Some of my favorite memories with my grandmother was being in her kitchen and her teaching me her recipes. She was German and my grandfather had English, French and Spanish roots, so her cooking varied. Her best friend was Italian and she learned Italian dishes too.
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im rather alone in this world now . no one to cook for / with . maybe that will change some day . the future / unknown is enough to frighten us to death but just as easily as dreadful things can happen -- great things can happen too .

darkest before the dawn and all that sap .
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Have spent the day making 2 spanikopitas for Yom Kippur break-fast at a friend's home (not breakfast, but "break-fast"--after fasting for 27 hours you have a meal). And made eggplant parmesan for dinner tonight. Roasting some grape tomatoes and beets to go on top of salad greens.
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id agree with ' send help '
a little water and a cover . another powerful tool is an iron skillet or dutch oven with a properly fitting lid . these have the ability to carry 10 or more psi of pressure . higher temps can be realized in the absence of atmospheric pressure . only 212 f . otherwise .

finally , some thunderstorms here . been changing out my roof from asphalt to steel sheeting . love the rain racket .
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Thanks, they're done now and delicious😋
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Did you cook @ 425 degrees?
Add some water for steam, cover.
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My roasted root vegetables have been in the oven for an hour and a half and still aren't ready, what the heck? I ate some fish and a peach, I guess I'll have to wait until tomorrow to have the veggies 🙁
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i bottled up 48 -- 16 ounce beers today . pot luck recipe .

3 lbs of pilsner malt and 4 lbs of bavarian wheat malt + 12 ounces of molasses . its a nice ' wet ' beer which i was hoping for but not as stiff as the previous ' darks ' , so i hit each one with a tablespoon of everclear as i was adding priming sugar to each bottle .

it takes a couple of weeks to carbonate and cure before i'll know what i have . it could be the best dam beer ive ever had . its all a matter of personal taste and dumb luck .
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Wabbit. With boiled carrots. Rabbit is just okay as a meat; chicken is better.
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Home cooked soup. Yum.
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I think I may just open a can of chef boy ar dee Ravioli.

I might add a piece of toast just to kick it up a notch.

Yep, yep yep..................
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Spaghetti with Classico Tomato and Basil sauce. Very lazy tonight.
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i just havent gotten to dinner yet . so far its 5 year aged pineapple ( carbonated ) wine coolers .

i ordered 2 lbs of dehydrated onion from ebay today . i believe that makes 16 lbs of onions . for 16 bucks and the advantage of the long shelf life i think theyre going to work in my favor for quite some time .

been eating almost exclusively protein .

dumb joke anyone ?

you know how to tell if a person is a vegan ?

oh they'll f'n TELL you ..

he he
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Pasta with homemade meat sauce. Served over Costco salad greens to keep DH's INR in range.
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