Text 19453, 90 rader
Skriven 2009-01-10 17:26:44 av Carol Shenkenberger (25968.cooks)
  Kommentar till text 19396 av Nancy Backus (1:261/1381.0)
Ärende: Re: Cooking habits
==========================
    
 >  >  CS> Keep in mind I barely 'cooked' at the picnic too!  I turned 'eat'.  
 >  >  CS> mean come on, a crockpot of peanuts and a simple soup?  Had to make 

 >  > As I said... you guys are the real cooks...  (G)  I'd be more likely to
 >  > think of the crockpot of peanuts and the "simple soup" as undertakings
 >  > of a major sort.  You, on the other hand, toss it off with a shrug as
 >  > nothing at all... ;)
 > 
 >  CS> Hehe learned habit there with both.  I like the 'fix it and forget it'
 >  CS> or 'fast food' sorts of things.  The vast majority of my recipies take
 >  CS> about 10-15 mins of my actual time no matter how fancy they may seem.
 >  CS> Some, like the crockpot may take 24 hours to *cook* but they still take
 >  CS> 10-15 mins of my time to put together.
 > 
 > Most of mine take 5 minutes or less of my time to put together, no
 > matter how long they cook... and very little of it really gets fancy.  I

Thats me often enough.  I mean, you got your regular day cooking, and you got
the fancy meal. Many of my 15 min prep meals are crockpot sorts that wil then
cover me for 3 days (not that we'd eat only that for 3 days but you can see
how it drifts down).

 > only got worse the couple of years that I was cooking supper at 10pm to
 > quick feed hubby before he went off to his overnight stocking job at
 > Wegmans (before he got his current day job).  Had a lot of nuke-em meals
 > just because total prep/cook time needed to be under 10 minutes.

Crockpot heaven (grin).  Keep in mind it was me working those hours so I was
pretty much feeding me.

 >  > You did something with your cooker and Janis'
 >  > piece of organic pork, too...
 > 
 >  CS> No actually, that was i think all Michael Loo who used my vertisserie
 >  CS> and made up the pork.  I did put some potatoes in the top crock though
 >  CS> with some onions, and bok choy (I think).
 > 
 > OK, so Michael did the pork part...  you did do the veggies on top
 > part... and then you also boiled up some taro for us to try... and had
 > the durian...  Granted those aren't fancy cooking either... ;)

Hehe see? I got a reputation of out of 2 (maybe 3) fast things and a weird
fruit!

 >  CS> ;-)  I aint so fancy.  I even have a recipe out there to fix up a
 >  CS> LaChoy can if tht's what you got handy!
 > 
 > I grew up with those as a kid... but I'd rather have my Chinese
 > elsewhere than do that at home...  ;)

Me too, but sometimes i didnt have time or needed a big stock of variational
foods left behind when a sea for *months* so a can or so of such fit in the
backpack to follow us home.  Once you have it, it's easy to fancy them up to
decent.

 >  CS> I am the one who posted how to make toast 'fancy'.
 > 
 > Ok.  :)   Most of those of those I've probably done some sort of version
 > of over the years... but I wouldn't think of writing up the recipes...
 > Nice ideas, though... :)   (and saved, of course...)

Hehe the real winners are the grilled cheese and the garlic bread.

 > Just did a somewhat Japan-style congee this week for when our son came
 > over for dinner...  used leftover turkey and rice (originally cooked
 > with oriental spice and chicken flavored ramen packets) and chicken
 > broth and lots of slivers of ginger as the base, boiled the bone from
 > the turkey thigh with minced onion (which I'd forgotten from the
 > original dish) and some of the wasabi fumi stuff and then added the bits
 > from the bone and the rest including the stock to the base, threw in a
 > small package of frozen cooked beef saved just for this from leftover,
 > and some frozen broccoli, cauliflower and carrots.  I thought some
 > squishy-type mushrooms would have gone well (emulate the 1000year egg
 > that my son likes so much in congee), but didn't have any.

Squishy mushrooms?  Have to think a bit.  You'd mean either fresh cloud ear
or straw mushrooms right?

 > I showed the rice seasoning to my son, and he added more of the dried
 > stuff to the top of his bowl of congee.  :)   He likes Asian spice,
 > too... can you tell?  (G)

;-)  Works for me!

BTW, if you cant find dried spiced shrimp where you are, let me know.  I can
mail you some easy from here.
              xxcarol
--- SBBSecho 2.12-Win32
 * Origin: Shenks Express (1:275/100)