Text 22531, 91 rader
Skriven 2012-03-18 01:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Various
===============
-=> Quoting Nancy Backus to Jim Weller <=-


 JW> 60...the old age of youth, the youth of old age.

 NB> It's all in the perspective, ain't it...

Yep.

 ml-> Raw filet mignon

 JW> venison tidbits

 NB> Nothing like trying something out...
 NB> never know how tasty until one tries.

Raw fish and red meat can be very, very tasty.

 NB> Cooked raisins DO have a different consistency...

The flavour changes too.

  Subj: cheap eats

 NB>> I still think that you might be leaving some costs out of your
 NB>> equation.

 JW> Well if I wasn't using my stockpiled meat
 JW> and cheese / and butter/ I would probably be spending
 JW> another $20 per week on assorted vegetables oils and nuts.

 NB> Exactly.

Well $60 + $20 is still less than $100!

 NB> How one uses and stretches the foodstuffs at hand makes a
 NB> difference as to how cheaply one can eat, too.

I eat very cheaply but quite well. Very few prepared or processed
foods, not even bread. Lately I've been making my own mayo, ketchup
and BBQ sauce too. I save and dry citrus peels, use vegetable
boiling liquid to deglaze frying pans and make soup from that. Old
coffee goes into rye bread. Animal fat trimmings get rendered. Etc.

Tonight, Roslind's leftover hamburger soup, my leftover chipotle
bison chili with black beans and corn, some crockpot sparerib
liquid, a cup of cooked rice and the last of the bison neck stock
all went together into the soup pot with come diced onion and celery
to make up one amazing batch of "new" soup.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sfi Thyme And Leek Soup
 Categories: Australian, Chicken, Potatoes, Soups, Dairy
      Yield: 4 Servings

  1 1/8 oz Butter
      2 lg Leeks; white part only,
           -chopped
      2    Potatoes; chopped
      2 ts Chopped fresh thyme OR
    1/2 ts Dried thyme
      1 qt Chicken stock
    1/4 c  Thickened cream
       4   Sprigs fresh thyme

  Melt butter in a large saucepan and cook leeks over a medium heat
  for 2 to 3 minutes. Add potatoes, thyme and stock. Bring to boil,
  then reduce heat. Simmer for 25 minutes or until potatoes are
  tender. Remove pan from heat and set aside to cool slightly.

  Transfer soup mixture to a food processor or blender and process
  until smooth. Return soup to clean saucepan and cook over a medium
  heat until hot. Ladle soup into warm bowls, place tablespoon of
  cream in the centre of each bowl and swirl using a skewer. Garnish
  with thyme sprigs and serve immediately.

  Recipe by: Super Food Ideas (Aussie Magazine)
  
MMMMM

Cheers

YK Jim


... Hey, snorting quack is illegal.  Put down that duck.

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