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Post by Zenrider on Jan 15, 2017 4:44:10 GMT
Meaning, am I the only one that will buy a bunch of stuff, throw it in a slow cooker, and hope it comes out OK? No real recipe, seasoning on hand some part of a cow (not our Beef of course) chopped, some veggies, potatoes, in this case some Montreal Steak seasoning, garlic powder, celery, potatoes, carrots, diced onion, mushrooms (baby bellas this time) green peppers, a little water thrown into a slow cooker (probably too long, at least 8 hours on low). Not sure you can ever recreate it,but who cares... let's cook it anyway... OK, last time threw in too much water, was more like soup... Am trying to figure out how to help others make my spinach rolls and improve on a friends hot crab dip....  There's a reason I avoid the weigh in thread. Hmmm, might work without the beef for our local vegetarians, vegans too. |
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Post by beef on Jan 16, 2017 18:51:40 GMT
I admire your pursuits Zenrider... I have to admit that I find thinking about food to be a tiresome inconvenience - as long as I'm not hungry and I'm eating enough green things I'm not bothered. When I was still living at home but not quite a kid I used to eat frozen bread straight from the freezer... I've never had a freezer myself so I at least don't have that problem...
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Post by Alan on Jan 16, 2017 22:42:33 GMT
Me? I love food I love experimenting with food and I weigh nearly 16 stone  |
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Post by beef on Jan 17, 2017 0:47:07 GMT
Let me guess SC... you have a freezer at home... with bread in it... or maybe secret stashes of scone mix concealed around the house? Turn offt ye freezer offt! Throw downeth verily thy scone mix upon ye f!ower beds.. upon thy gravel pathes.. .upon thy patch of cabbages.... ye reapeth what ye soweth!
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Post by sc on Jan 17, 2017 6:53:48 GMT
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Post by Zenrider on Feb 4, 2017 21:35:53 GMT
Have an American refrigerator/freezer.  Seems to often have more water bottles than anything else. Sometimes there is frozen bread. Just for convenience on those occasions I forget to get a new loaf of bread. Tried something else, which turned into another experiment... Anyway, went for a vegetable soup angle. This is a small slow cooker I'm using BTW. If you are using a bigger one you might want to not quite double this: In order added to slow cooker. Two medium/big Portabella mushrooms diced stew meat style. One turnip, cut into cubes. Well, not perfect cubes, but you get the idea. Two leeks sliced and quartered (think diced, just not finely) Two celery sticks sliced. One green pepper sliced long, then shorter. Sprinkled some Montreal Steak seasoning (not enough) so added some Spicy Montreal Steak Seasoning. Don't use the spicy if you don't like spicy.  I've been using that as even though it's called steak seasoning, it has pretty much anything I'd want to use in a stew or soup, without buying lots of seasoning separately. A little garlic powder. Pour water on top, which helps spread the seasoning into the different levels of the pot. I filled the veggies to the top, figuring they will shrink a bit as they cook. I fill the water until it is an inch or two from the top of the pot. I did stir a little, carefully about an hour before the eight hours was up, though probably not really necessary. Slow cook medium about 8 hours or so. My advice, try a little, put in sealed container in fridge and decide what soup or meat you want to add when you reheat in the future. Maybe have a little as is, with sandwich or something. But seriously, it was better on the reheat with soup than the first go. I was going to just add some chicken, but didn't have time the next day, so I added some condensed chicken noodle soup (used Campbell's original chicken noodle, there's no vegetables in it), half a can of water and some of this, whatever you want to call it. If I may say so myself, this turned out so well I forgo getting a chicken breast to cook and add. With or without adding condensed soup, as all things like this, the flavors only get better on the second reheating. I also was coming down with a cold and it seems to have cleared up. Can't say this soup is a cure for the cold or flu, but am thinking it's a can't hurt, might help. OK, it might be the chicken noodle soup, or perhaps the combination. |
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Post by Zenrider on Feb 8, 2017 6:31:34 GMT
OK, not food, but, well, does anyone else sometimes, not all the time, add strong red wine with hot chocolate? Just wondering....? BTW, if you haven't, maybe you should. Hmmm, might be a good thing for a wet, chilly, WOMAD night, should that ever occur. |
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Post by Zenrider on Mar 19, 2017 2:46:07 GMT
Soup experiment number two. No slow cooker this time. Just a big pot. Kind of like the last one, but added ham. One medium sized Leek (thin slices) Medium/Large Turnip (cubed) 2 medium Portabella Mushrooms (cubed) green pepper (deseeded, sliced to spoon sized) 2 stalks celery (sliced) Would have cubed the ham, but it turned out to be a pre sliced  ... so, squared this slices. All thrown into a big pot, covered with water a couple of inches over. Season to taste. I cheated again with the Montreal Steak seasoning from McCormick. Sprinkled lighty over the top. Bring to boil, then simmered for about an hour and a half covered. Let cool for a bit in pot, then put in a big sealed container. Put in the fridge. Have found soups are best reheated, than fresh from the pot. I think I would do this one again and may have to freeze some of it, because it makes a lot. |
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Post by beef on Mar 19, 2017 18:50:53 GMT
This weekend I've cryogenically preserved some bread. . . hoping to bring it back in time for a moment of hunger. . . must not go back to eating frozen bread. . . . must not. . . . must defrost. . . . must defrost. . . . or at least toast if in a hurry. . . .
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Post by Alan on Mar 19, 2017 20:45:11 GMT
I've been experimenting for the last 26 years with storing as much food and drink as possible, within my body at any one time, just on case of emergency. Overall I think it has been successful, I can now store far more than before, and I have never within that 26 year period had an emergency that my careful laid plan and precautions could not deal with.
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Post by Zenrider on Mar 25, 2017 7:42:51 GMT
Yeah, much as I'm giving what I'm experimenting with, I'm not totally recommending anything I've done so far. OK, the last one wasn't that bad, but not quite right either. If nothing else, healthyish. Mostly trying to eat more fresh as additive free and such as I can get from the local grocery store. |
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Post by Zenrider on Apr 2, 2017 5:17:44 GMT
OK, toning things back a bit. Mostly as I am experimenting more with simple vs complicated. So, took two Portabella Mushrooms, one 4.25 can lump crab meat, horse radish (to taste) mayonaise (enough to hold crab meat together) put crab meat mix in mushrooms. Preheat oven to 300* F (149* C) Place on pan for 20 minutes, top with cheese. I used cheddar this time, but think mozzarella, provolone, or swiss may work too, bake another 20 minutes. This one I liked a lot. Am thinking of shredding a few leaves of fresh spinach in to the mix next time. BTW, a lot of the reason I'm playing with my food is a lot of recipes seem over complicated for no reason. |
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Post by Zenrider on Apr 5, 2017 8:38:20 GMT
OK, toning things back a bit. Mostly as I am experimenting more with simple vs complicated. So, took two Portabella Mushrooms, one 4.25 can lump crab meat, horse radish (to taste) mayonaise (enough to hold crab meat together) put crab meat mix in mushrooms. Preheat oven to 300* F (149* C) Place on pan for 20 minutes, top with cheese. I used cheddar this time, but think mozzarella, provolone, or swiss may work too, bake another 20 minutes. This one I liked a lot. Am thinking of shredding a few leaves of fresh spinach in to the mix next time. BTW, a lot of the reason I'm playing with my food is a lot of recipes seem over complicated for no reason. OK, didn't get any spinach, but had some asparagus, chopped it up, added it to above and we have a winner. This one I do recommend for a quick, fresh made something. |
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There's a reason I avoid the weigh in thread. 
... so, squared this slices. 
