slug fest?

Apr. 26th, 2017 09:28 am
kengr: (Default)
Came across a link to an interesting article while re-reading some old posts in other folks LJs (I'm cleaning up the old comment notifications, and read the original posts to get context)

Seems banana slugs are edible.

http://rickshawunschooling.blogspot.com/2007/10/wild-food-killing-our-own-meat.html

Another comment after the one with the link notes that you should keep them for several days and feed them on "safe" stuff to make sure they are purged of any toxins from eating things they can eat but humans can't.

even with that caution, it is tempting to go out to Forest Park to harvest some.. :-)

Oh yeah, several sorts of garden snails are edible as well. Though you have to isolate them for even longer because they may have picked up pestocides from other peoples gardens.
kengr: (antenna girl)
I may have mentioned the "cheater" tuna casserole recipe I got off a box of Kraft mac & cheese many *many* years back.

Basically, melt the butter/margarine and add the milk and the powdered sauce. But then add a can of cream of mushroom soup (the condensed kind) and a can (two cans now since they've shrunk so much) of tuna. Add peas. the original had a small can of canned peas, I use a cup of frozen peas instead. heat it all up and mix well. Best if you've got a pot/saucepan that can go in the oven.

Meanwhile, you've boiled the water and cooked the macaroni.

So you drain the macaroni, don't rinse. Add it to the sauce and stuff. Mix well. Put on the lid then slide it into a 350 F oven for 45 minutes or so.

Take it out, let it cool a bit and dish up. Yum.

Cheap and easy.

Well, I got a thought the other day. I've gotten some canned salmon from the food bank. So I substituted salmon for the tuna tonight.

Doesn't taste the same, but tastes ok. The cooked to much bits of bone in the salmon make an interesting "crunch" note.


It's probably better with tuna, but it's good enough with salmon.

so now I can use up more of the mac & cheese (I have way too many boxes) and salmon.

Final test will be tomorrow when I find out how it tastes cold.
kengr: (antenna girl)
I am once again reminded of something I've had to teach a number of bachelors and bachelorettes over the years.

"Squeaky clean" isn't just some odd phrase. It describes an actual condition. One that you *really* need to achieve to avoid various sorts of ick.

When you hand wash anything with a relatively smooth surface, try running you finger(s) over the surface. If it squeaks, it's clean. If it does, that's because there's still a thin layer of grease or oil coating that part of the surface.

All sorts of nasties can live and breed in that grease. Yeah, *most* of the time there isn't that much grease and nothing will happen. But all it takes is *once* to make you sick as a dog.

Even if it "merely" gives your food an "off" taste, that's a waste of the money (and time) you spent on that food.

Even if you have a dishwasher, you might want to try running a wet (with water, not spit, you slob :-) finger over a few surfaces, just to make sure the dishwasher is getting things properly clean.

Another suggestion for folks who are on their own for the first time is look into the food safety classes most local health departments give. Even if they charge for it, the food handler's card you get at the end is useful if you are looking for a job at a restaurant or even a fast food place. And (as I understand you can do in some places) if you can take it for free and just not get the card, it's worth it to learn a lot of stuff about food storage and handling that most folks don't know.

Sure, you'll probably skip a lot of the stuff they teach you. But *knowing* that you are taking a shortcut is ok because you have some idea of the risks.

Not like doing stuff because you don't *know* it's unsafe.
kengr: (Default)
Ganked from [livejournal.com profile] seawasp

Bold the ones you have and use at least once a year, italicize the ones you have and don't use, strike through the ones you have had but got rid of.

"I wonder how many pasta machines, breadmakers, juicers, blenders, deep fat fryers, egg boilers, melon ballers, sandwich makers, pastry brushes, cheese knives, electric woks, miniature salad spinners, griddle pans, jam funnels, meat thermometers, filleting knives, egg poachers, cake stands, garlic crushers, martini glasses, tea strainers, bamboo steamers, pizza stones, coffee grinders, milk frothers, piping bags, banana stands, fluted pastry wheels, tagine dishes, conical strainers, rice cookers, steam cookers, pressure cookers, slow cookers, spaetzle makers, cookie presses, gravy strainers, double boilers (bains marie), sukiyaki stoves, ice cream makers, and fondue sets languish dustily at the back of the nation's cupboards."

Note: I actually use the double boiler as a pair of pots. Haven't used it as an actual double boiler in years. BTW, try *finding* a double boiler outside a specialty store anymore. And I have two stove top woks I haven't used in a few years.

I also have a milkshake mixer that I use occasionally in the summer to make a sort of smoothie involving diet Squirt and sherbet. :-)

And I need to replace the electric skillet one of these days.
kengr: (Default)
Okay, I haven't been able to use up some of the marked down produce I've gotten quite as fast as I'd planned.

And then a couple days ago, I was presented with a "must grab" item there, two *huge* red bell peppers, a big orange one, a medium sized green one and about a pound of fair sized white mushrooms. All for 99 cents.

Yes, I could see a bad spot on one of the peppers and knew there were like other hidden one. It was still too good to pass up.

Since I already had more green peppers and some mushrooms and 3 cucumbers at home my course was clear.

I bought bag of romaine hearts and a big bottle of ranch dressing.

A bit ago, it became clear that my apartment wasn't one of the ones chosen for random inspections by the housing authority team that hit the building today.

So I whipped up a huge bowl of salad. Peppers of several colors, cucumbers, mushrooms, shredded romaine lettuce, onions, and shredded cheese (pepper jack and cheddar).

I am currently taking a break from pigging out on produce. :-)
kengr: (Default)
For many years, there's been an odor I'd associated with Chinese restaurants. It's found in a lot of Thai and other Asian restaurants as well.

I never could figure out what it was. My best guess was a spice or maybe one of the cooking oils.

Well, I now now what it was.

Y'see, around Christmas, I had enough spare cash to stock up a bit on food. So I bought a 25 lb bag of beans and another of rice. Since the price was essentially the same, instead of long grain white rice, I got a bag of jasmine rice.

Last night was the first time I cooked any. And *that* was the smell...
kengr: (Default)
Q: Doctor, I've heard that cardiovascular exercise can prolong life. Is this true?
A: Heart only good for so many beats, and that it... Don't waste on exercise. Everything wear out eventually. Speed up heart not make live longer; that like say you can extend life of car by driving faster. Want live longer? Take nap.


Q: Should I cut down on meat and eat more fruits and vegetables?
A: You must grasp logistical efficiencies. What does cow eat? Hay and corn. What are these? Vegetables. So, steak nothing more than efficient mechanism of delivering vegetables to system. Need grain? Eat chicken. Beef also good source of field grass (green leafy vegetable). And pork chop can give 100% recommended daily allowance of vegetable products..

Read more... )
kengr: (Default)
Okay, I've got some bones, scarps of meat, skin and fat from the turkey breast sitting in a container in the fridge (the meat will be turkey sandwhiches for a while :-)

I'm thinking of tossing them into the crockpot to turn into stock.

I've got noodles, and can afford some veggies.

So, what would folks suggest adding to make soup? I figure some celery and carrots, but what else?
kengr: (Default)
Not exactly a recipe, but just in case anybody else is either even more lacking in imagination than me:

Ok, the "recipe" for lentils was:

3 cups water
1 cup rinsed and drained lentils

Simmer for 20-60 minutes, until tender, then drain excess fluid

Since I'd scored a 3 pound package of bacon ends and pieces for only $4.20 or so, I immediately decided to cut up some and toss them in. I also added garlic and minced dried onions.

still playing around with proportions. and, alas, I don't think I've got much else in the way of spices to throw in. Not bad though.


Oh yeah, I bring it to a boil before starting the timer, then I turn down the heat.
kengr: (Default)
I've got more food (courtesy of folks who can't be bothered to take care of their sections of the gardens in back of the apartments)

I've got a lot of green beans and wax beans. *way* too many tomatoes (and I wanted to cry at the ones that'd been left so long they were rotting on the ground).

I have two *huge* zucchinis. And a basketball sized squash (the dark green sort of cylindrical sort)

First question. Can I freeze some of the squash? I'm thinking of cutting it into slabs to bake later. Or will that result in squash "goo" when thawed out.

Next question. Do I have to cook zucchini and the beans?

And finally, I'm *still* wondering what spices to use for the "pasta and tomatoes" salad idea.
(see earlier post for a list of spices and related items I have on hand)

food ideas

Sep. 6th, 2009 06:16 pm
kengr: (Default)
Looking at what I've got on hand, I've decided to try making a pasta salad using some spaghetti and fresh tomatoes.

I'm thinking olive oil, & balsamic vinegar for "dressing". (I have white vinegar too, if that'd work better).

I'm wondering about spices and stuff to add.

Spices and spice like stuff I have on hand:

salt
pepper
sugar(splenda)
garlic powder
curry powder
dry mustard
rosemary leaves
rubbed sage
marjoram
cinnamon (powder)
cinnamon (sticks)
basil leaves
oregano
mace
whole cloves
whole allspice
powdered ginger
lemon juice
soy sauce

I also have a 3.5 lb pork roast (currently frozen) that I plan to do in the crock pot one of these days. Any suggestions on what (and how much!) to put in with it.

Oh yeah, I also have:
chicken soup base
corn meal
corn flour
flour
spaghetti
noodles
dried lentils
oatmeal
breadcrumbs
dried pinto beans
rice
raisins
frozen pitted cherries
frozen persimmons
canned green beans
several sorts of tea

If it ain't on the list, I don't have it and currently can't afford it.
kengr: (antenna girl)
I scored a baron of beef at the local WinCo the other day. Almost 7 pounds of meat in one chunk. Picture a round steak that's 2 inches thick! It was $1.48/lb, so I couldn't resist.

Anyway, I'm looking for suggestions on the best way to cook it. I could just chop it into chunks and make pot roast or something. But I'm feeling a *bit* more ambitious.

Suggestions?

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