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I throw out nothing. Have a slow cooker and tomatoes sauce that binds things up when they are near end. Close to everything is used.my wife taught me inventiveness and no mistakes in cooking (except burned up). And yes garlic does count as a veggie,but potatoes is option able
It is, I've added it to my regular make list.
That pizza might be good...
I heard of Rao’s when I was watching a pan pizza video “Bridget Lancaster cooks a crispy Cast Iron Pan Pizza”, then I found at Aldi’s the next time I went shopping, strange how that works out. I compared it to mine, I needed a little more fat, so I added a tablespoon of olive oil. I have a friend how loves to critique my cooking, I use him to adjust recipes because he has a much more refined taste then I do, and he said they tasted the same.
Nooooo, it really isn't!!
Why one particular diet is found to be the best year after year
The Mediterranean diet, which emphasizes vegetables, fruit, seafood, olive oil, nuts and whole grains, is consistently shown to boost health and longevity.
https://www.nbcnews.com/health/health-news/why-mediterranean-diet-best-health-benefits-rcna134812#;
And the latest:
MIND and Mediterranean diets linked to fewer signs of Alzheimer’s brain pathology
May 4, 2023
https://www.nia.nih.gov/news/mind-and-mediterranean-diets-linked-fewer-signs-alzheimers-brain-pathology
Ya--I’m sure. Maybe some broccoli flowers in my sort of past olio creation with a ton of caramelized onions--maybe.
And the Mediterranean diet is very over blown.
LOL!! I wouldn't be so sure you're older than I am...
Maybe not ALL Italians love veggies, but most of them do. And that's part of why the Mediterranean diet is so good for you. Here. Have some broccoli rabe.
You can’t say all Italians love vegetables, and eat lots of them, I don‘t, and I’ve been Italian longer then you’ve been alive, and I think I was about 25 before I heard the term “spaghetti sauce” we always had GRAVY on the table.
Yes, very sticky due to the high hydration--it’s a little tricky until you’ve done it a few times, but that almost dinner roll bread is worth the effort.
Come now! Italians love vegetables, and eat lots of them.
I think they probably would be. I've tried growing San Marzanos, and even regular plum tomatoes in the distant past, and they just didn't work for me.
Even Italians usually use canned tomatoes for sauce. They may use fresh for sauce a few times at the height of the season, but that's a lot of trouble. Though not for everyone. But... one September many years ago I was in a cab going home from the airport, and got into a conversation with the cabbie. He told me he and his brother-in-law had bought due quintali of tomatoes, and were making sauce of them.
Due quintali is about 440 pounds... Presumably the whole family was very busy...
Are you telling me there are veggies other then potatoes, onions and garlic? Are you calling those things you buy in the produce dept., put in the refer and throw out 2 weeks later are really veggies you can eat before they die? I do have some cans that say carrots, peas and string beans on them that I occasionally but very rarely open to see if the labels are correct . Next your probably going to tell me people actually eat fruit that is not made into a pie, but then I guess oranges don’t come in pies they come in marmalade. Maybe it’s not a good for me that Janice made this board free.
I’ve been eating sausage all my life, been making it for years, being Italian will do that to you. My sose vide is delayed until Monday, but the vac.sealer should be here tomorrow. I’ve been getting sausage ready (in the freezer as you recommended) so far I have a 2 Lb bologna and 4 sticks of pepperoni and a 2 Lb summer sausage freezing.
I’ll let you know what happens.
Is that paint your putting on those things on the plate?
Would they be better than home canned?...seriously. Thinking they may be..
It is VERY easy, as long as you use good ingredients. You'd do well to use Cento San Marzano canned tomatoes.
Easy I am sure...but I tend to over think it....or under think it. I don't know why...am a good cook(from scratch)...but it is certainly my Achilles heal. I have rarely had very good sauce..even in quality legitimate Italian homes and restaurants....only a handful warranted of my pickiness.
I am not a picky eater or ever complain and it's all basically good for the most part...but deep down is another story...lol.
Anything vegan trying to imitate meat is loaded with crap in it. Way too much sodium..but it's needed to cover up the awful non tasting crap. Nothing better than boiling some Italian sweet sausage for twenty minutes and then throwing them in a skillet with hot peppers and onions on low. Then pack em' in these bad boys(make sure fresh):
https://cellones.com/portfolio_page/hearth-baked-rolls/
Then just wrap em' up in aluminum foil and throw on the counter and eat when warranted. No sauce ..no salt...just black pepper while slow cooking. If not sweet..do the hot with green peppers and onion(or any sweet pepper and onion).
Not allowed to eat pork really.....but Fathers day is coming up!...and that is my ticket :)
Special days = special food
Rao's is said to be the best. But I make sauce from scratch, which is to say from good quality canned plum tomatoes, garlic, olive oil, salt, and a little hot pepper. It's extremely easy to do. OR you could make Marcella Hazan's sauce, which is even easier, and absolutely delicious:
Tomato Sauce with Onion and Butter
https://www.foodandwine.com/recipes/tomato-sauce-onion-and-butter
So I suck at making sauce...I've made good pizza sauze' once from scratch...and I have to be careful with sodium. I don't know if you all have tried this...but it is legit as hell.
https://www.raos.com/products/pizza-sauce
Jarred' sauces are complete garbage...until I found this one. The sodium level is not that bad and I usually use it with chicken burritos(just one or two small spoons). If you ever get in a jam and need a cheat..this is a go to...you may get jealous though after you taste it...lol
I haven't tried their pasta sauces....but no need...I know they are legit.
I'm surprised that those sausages and the recipe look good 😋
I'll be curious what you think. Good luck!
Edit. I'm intrigued by the rice paper casing to get that crunch when fried.
I love sausages, but I'm beginning to think they don't like me.
They may be contributing to my new found love of gout.
I've been trying a few vegan sausages with mixed reviews.
I find them over spiced to compensate for lack of flavor and texture.
We've tried a variety of them and they suck.
Time to try making my own. This will be Sundays effort.
https://elavegan.com/vegan-sausage-recipe/
I got the dough rising now, a tad bit sticky, fingers crossed, LOL
I hate casings so I do no casings by putting the meat on plastic wrap, rolling it once and forming it by squeezing and pushing it into the shape I want, then wrap it a few more times and twisting the ends and tying a knot in them and putting them in zip lock bags with the air sucked out, putting them in a dutch oven full of water in the oven with my probe thermo. in the water, but the oven temp. cycles on and off making it difficult to hit the right time and temp. My sous vide and the vac. sealer are due here Saturday, so I’ll be making sausage Sunday.
My stand alone grinder costs less then half the price of the Kitchen Aid attachment, but I won’t tell Alton.
Thanks for the freezer advice, that should help a lot.
I eat a lot of celery. 1 or 2 bunches a week.
3 weeks ago, I bought 6 on sale that looked great.
Took the last one out yesterday and it's fresh s a daisy.
Yes, that is a great way to keep freshness.
I like K9's celery tip by wrapping it in tin foil.
The method you describe sounds like what I use when I make vegan sausages.
I've tried making them with no casings, but it's a lot of work unless you're making just rounds.
I have a sausage grinder/stuffer on my mixer, and it's just easier to put them in casings.
If you're making them without casings, freeze them before vac sealing so they hold their shape before being drown.
If store bought, same applies.
Good luck.
I like the water bath method for cooking sausage but zip lock bags and the oven leaves a lot of room for error, so I’m going to try vac. sealing and the sous vide.
I make sausage with no casings, so the vac. sealing may provide a solution to one major problem.
Thank You
I fill a rocks glass with ice, not quite to the top. Add about a tablespoon of olive juice, maybe a little more. It's hard to say, I eyeball it to my taste, extra dirty. But, too much isn't better, you'll need to find your taste.
Fill the glass with premium vodka or gin. My current vodka choice is Beluga. Grey Goose is great, of course. Kettle One is good, and in a pinch Skyy works. But Tito's makes a terrible martini! For gin, Hendricks is great! When I'm feeling nostalgic I'll use Beefeater. Bombay white label is also good. Tanqueray isn't my favorite because it gives me bad hangovers.
After the glass is filled with your spirit of choice or convenience, dump it in a shaker and shake well. Pour it back in the rocks glass with the ice (so technically not a martini). The shaking should make it a little foamy on top.
Add a skewer with blue cheese stuffed olives. Don't buy the olives pre-stuffed with cheese, do that fresh. I usually use gorgonzola.
Yum!! 😋
Cheers 🍸
Useful...
How to Store Any Vegetable to Keep It Fresh as Long as Possible
No matter what vegetables you have, here's how to store them to get the most out of your precious produce.
https://www.foodandwine.com/vegetables/how-to-store-any-vegetable?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&utm_campaign=faw-the-dish_newsletter&utm_medium=email&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&did=12975639-20240516&utm_source=faw&utm_content=051624
I'm happy with it, but am not using it that much.
I'd probably use it more if I was eating meat, but gout has set in , and I'm in veggie mode for a few months.
Mine should only be drunk at home. 2 will give you a good buzz. 3 and who cares about dinner. The secret to them is everything is ice cold. I put the glasses in the freezer for a while first.
I used to make the mistake of having a couple martinis with lunch. I did it twice(having two)..so apparently didn't learn the first time.
They would be very good.
I make them ice cold straight up in a chilled glass using Tanqueray gin. Then I use a twist of lemon to float the oil from the lemon rind on top.
They will take your breath away.
That is an excellent one!
Yes. Baloney with olives in it. Ugh. Though I must say, the bread in that photo looks very good.
Yep.......not my favorite.
I remember we used to have cold cuts that were embedded with olives.
https://en.wikipedia.org/wiki/Olive_loaf#:~:text=Olive%20loaf%20is%20a%20type,the%20Italian%20sausage%20meat%20mortadella.
Not to change he subject, BUT, are you still happy with your sous vide cooker. I would like to have something more accurate then my oven to make cooked sausage like summer sausage. I don’t have the ability to air cure sausage.
Makes sense. My mother used to make me sandwiches with pimento-stuffed green olives mixed with cream cheese. They were pretty good.
Green or ripe olives?
Yes, watercress is good. Interesting and sort of spicy.
It's said to be very similar, but it isn't native to North America.
Never heard of that...looks similar.
I think just a tiny bit of mayo. Essentially olives and bread . Her favorite is a watercress sandwich. Speaking of foraging, that's what she did with the watercress. I swear to god..smashed down, three inch thick cress' on white sandwich bread..lol. Just that and salt. Young watercress picked from a clean stream is out of this world.
I've never had a pawpaw. I did once buy a cherimoya, though. Since I got it here, it probably wasn't at its peak, so it wasn't as custardy as one might like. But it was tasty; very perfumed. I'd love to have some pawpaws.
Really? Olive sandwiches? With cream cheese, or something else?
Wild stuff is the best. I have Pawpaw trees on my land and my cousin's is loaded with them. Nothing better than shaking trees late summer and eating that delicious custard:
https://www.seriouseats.com/what-are-pawpaws-wild-fruit-midwest-how-to-prep-and-eat-pawpaws
When I say loaded...it's like a tree farm. Bushels and bushels and bushels. All from the wild...none of them ever planted.
I will have to keep looking. I just noticed them driving home on a different road than I usually take.
I can't eat olives anymore(health). My mom makes olive sandwiches though. She loves them.
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This board is for food lovers everywhere!!!!!
This is a place to share those treasured family recipes and to gain knowledge of different types of cuisines.
Gary has assembled a website to compile and index the posted recipes.
He has requested that the recipes be posted in the following format so that he can add them easier to the website:
Recipe Example: >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Sample Soup Ingredients:
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2 cups - MMMMMM
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Directions: 1- ... 2- ... 3- ...
Notes: ... "
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]We appreciate any and all recipes that are posted, but if they are not posted in the requested format they will not be indexed on Gary's website. Thanks For Posting! _ _ _
Onebgg's (Gary) iH Recipe (Indexed) Website: http://www.onebgg.net/ihrecipes/index.html
Here are a few recipe links that some may find useful:
Abbreviations Measurements (from site):
http://www.onebgg.net/ihrecipes/measurespage.html
Better Homes and Garden Food:
http://recipe.bhg.com
Cooks.com:
http://www.cooks.com/rec/
Courtesy of hasher5.
Copy Cat recipes:
http://www.copykat.com/copykat-recipes/copykat-recipes/top-rated-recipes.html
Courtesy of MP503, Ronaldo
Crockpot Recipes - Recommended:
http://www.cookingcache.com/crockpot.html
Courtesy of Marie (AZ2820)
Culinary.net:
http://www.culinary.net
Emeril's is previous site:
http://www.emerils.com/featurettes/emeril_salutes.htm
Food & Drink Recipes:
http://www.epicurious.com
Food TV:
http://www.foodtv.com
Fossil Farms - All kinds of meat:
http://fossilfarmsostrich.com/index.htm
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Kraft Food Recipes (requires registering)
http://www.kraftfoods.com/kf
Phoenix Gas Grill Recipes:
http://www.phoenixgrill.com/recipe.htm
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Martha Stewart:
http://www.marthastewart.com
Mr. Emeril's kicking it up a notch:
http://www.emerils.com/index.php
Soul food website courtesy of Lodi:
http://chitterlings.com/
Whole Food Recipes:
http://www.deliciouswisdom.com/
http://www.elise.com/recipes/
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