Ya take what you get and you don't get upset. That's what we used to tell the kiddos.
Cooking with your stockpile
61 - 80 of 178 Posts
Joined
·
2,323 Posts
That's what my mother used to tell us, too, but I didn't enforce it with my kids. I expected them to try everything, but if they didn't like it, I didn't make them eat it. I didn't coddle them by making something else for them, though. They were free to go hungry.
That's what my sis calls a "No thank you bite." :tango_face_grin:
Joined
·
2,323 Posts
Aptly named.
Joined
·
2,190 Posts
If you substituted the spam with cow dung I might consider it.
Joined
·
7,458 Posts
funny enough we just donated a ton (actually 400 pounds of soup, vegetables, dried beans, that was past the best by) to shelter 6 weeks ago
we have partial replaced it
we have partial replaced it
Joined
·
7,458 Posts
I like zatarains red beans and rice with chicken
has to be Zatarains though
has to be Zatarains though
Joined
·
2,323 Posts
Zatarain's is better than I can make from scratch.
Just look at this Pastrami sandwich!
https://www.kuehne-international.com/recipe/pastrami-sandwich-red-cabbage
It doesn't have to be pastrami. Spam, sliced corned beef, or bacon! With a cream of mushroom soup on the side - I"M IN HEAVEN!
https://www.kuehne-international.com/recipe/pastrami-sandwich-red-cabbage
It doesn't have to be pastrami. Spam, sliced corned beef, or bacon! With a cream of mushroom soup on the side - I"M IN HEAVEN!
Joined
·
9,222 Posts
I make a copy of Zatarain's dirty rice, when I make it, I use 10# of hamburg to give you the size of the batch.
I freeze most of it in 2 serving packets. last for a month or so.
Myspicesage.com has the spices down pat for many dishes, the only thing I add is some chili powder for a little extra spice.
I make large batches because I hate being in the kitchen cooking today.
Joined
·
2,323 Posts
I hate to cook, period. That spice website is amazing. Thanks for the heads up.
Joined
·
2,323 Posts
Yes, and a way to grow as many more varieties as your climate will allow.
HAND PIES!
Like these from Nebraska, as an example:
https://www.cookingchanneltv.com/recipes/nebraska-handheld-meat-pies-2042903
They come from various places with various names (pasties, empanada, samosa, burito etc.) with various fillings, and can be frozen.
You can also use other wrappers as substitute for the pie dough.
Years back, I made mashed potatoes and hot dogs with cheese wrapped in Chinese springroll wrapper (deep fried), for a street festivity fundraising event, and they were gone in minutes! Words had spread around and people were still looking for them long after they're sold out.
Like these from Nebraska, as an example:
https://www.cookingchanneltv.com/recipes/nebraska-handheld-meat-pies-2042903
They come from various places with various names (pasties, empanada, samosa, burito etc.) with various fillings, and can be frozen.
You can also use other wrappers as substitute for the pie dough.
Years back, I made mashed potatoes and hot dogs with cheese wrapped in Chinese springroll wrapper (deep fried), for a street festivity fundraising event, and they were gone in minutes! Words had spread around and people were still looking for them long after they're sold out.
Joined
·
9,222 Posts
You are so right, I have garnered a ton of assorted spices for this.
Strange thing is, I like the asian spices the best, some I don't even have the translated names of them.
The top two I like are the Pork and Tamarind, AKA, Cot sup Heo, Cot Cahn Chua, third is a curry base.
Others are Bun bo HUE, BUN OC, no english translation for these.
What I have done is gone to the Asian market, sifted through the spice and sauce aisle, bought different ones each time.
Tried them, made a list of the good ones to get again,and those not to.
Now these are for just the rice and bean mix, nothing else in the pot.
The rice also acts as a primary filler/extender for other food items.
I eat rice almost every day in one form or another, I like it and so does my stomach.
Even just a pad of butter makes a big difference in the presentation.
The dirty rice mix is a favorite around here, another staple as long as there is h-burger to use.
I make a deep fried breaded chicken using Emeril original Essence spice in the flour mix.
Another spice used frequently around here is Adobo, used for a lot of different foods.
I have the Adobo in 28 oz. canisters, several on the shelf, one last about 2 years .
The bulk of my spice containers are of commercial size, say in the 21 oz range, many are years old and are still fine.
I buy from food service companies, they are a hell of a lot cheaper than the little McCormick bottles,
pay about a few dollars more and get 10 times the product.
@SOCOM42 I've bought from these guys https://www.webstaurantstore.com/48623/herbs-and-spices.html Will check out those spices next time I'm in the Chinese supermarket. Thanks. It's always a bit of a hit or miss in that place.
Joined
·
9,222 Posts
That is the place I recommended a while back, been buying from them for many years.
The Asian market here has an unbelievable selection and plenty of them, one whole aisle is just spices and sauces.
I end up spending the better part of an hour in that aisle alone, my kid uses her phone to translate those that need it.
There's an Asian Market not too far from me, too. They've got aisles and aisles of heaven knows what. Just stuff with Chinese characters written on it. They've got different sorts of live fish, too. There's a big barrel of frogs. No bats, though. :tango_face_grin:
Joined
·
9,222 Posts
The one I go to has about 60+ feet of fish tanks, fish, octopus, squid, eels, crabs, some kind of lobster, salt water snakes
and plenty of frogs.
If you have an "I" phone, there is an app that will translate for you.
I just write my thoughts on the jars when using them.
That market is 13 miles from me, and in the epicenter of the virus in the city, keeping out of there for a while.
61 - 80 of 178 Posts
