IS THERE A REASON?

[BillBk]

Is there a reason I shouldn't try to cook?
Dicing oinions,cut the crap outta my little finger.
Crushed mustard seed? Go get the claw hammer,wrap a paper towel around it,crush the mustard seed.

FYI
The Y2K preps are holding up.
Fixed a bowl of the Ramen noodles for lunch yesterday--- still OK
Fixed an individual packet of spice/raisin flavored oatmeal this morning----still OK
What's in this stuff that the bugs don't even want it?

 

[Homestyle]

Go buy yourself a manual food chopper. It is worth it's weight in gold if you chop/dice a lot of onion, pepper, celery, nuts, etc. A processor or blender mushes them up too much. Pampered Chef has a good one.

I am still using powdered milk from 1999 and it tastes like powdered milk. I use it in cooking/baking so the taste isn't a problem at all. Heat removes the taste of milk in recipes.

 

[fruit loop]

(NOTE: This is not intended as an insult)

There is a great book called "Cooking for Dummies." Teaches you basic stuff and has great tips from master chefs.

I agree about the food chopper....or, even better, a food processor. You will never have to chop onions or grate cheese ever again.

Canning and freezing are actually very easy. You can cook larger portions and can or freeze some of it....then, when the power goes out, or you just get home from work too tired to cook - pull something out of your store and pop it on the stove (or campstove).

Doesn't sound like the bugs dont' want your prep food...just sounds like you did a good job of packing it!

 

[ExitMisery]

For goodness sake, buy a can of Dinty Moore stew! Hugs Marilyn

 

[Cassie]

What's in this stuff that the bugs don't even want it?

Did you check the label? Anything you can't pronounce is why the bugs don't want it!!

Don't worry about cooking, Bill. It just takes some practice.
Homestyle, Fruit loop, and Exit have given some good suggestions. Most of all, make it fun. Always tastes better when you are having fun.

Cassie

 

[BillBk]

Always tastes better when you are having fun

Little salt,little pepper,little blood,little sage.......

Why does every time I come back here it's on five day display? I click 30 or 45 every time....

 

[Ramangel]

Why does every time I come back here it's on five day display? I click 30 or 45 every time....

Because if you click on it here, it just counts for the current session. When you come back you have to do it again.

If you go to your user control panel & click on edit options, you can set it to 30 days & it will stay like that.

I advise against doing that though, becuase it applies to every forum. I don't want 30 days worth of the main forum loading every time I sign in here.
It is easier to just click it in here when needed.

 

[Wimpy]

Hi Bill

Hey maybe your thing is to cook by experimenting.

Try mixing different things you get at the store togeather. Like for instance. Mix a can of mushrooms with a can of canned beef and with a can of cream of mushroom soup. Yep it's good and all ya have to do is open cans. ha. course it is a little better if you don mind adding a little chopped garlic and onion, and yes try some chopped green peppers in it. I don mind at all choping onions. Guess we are all different. ?( wink wink anyone can chop em with a chopper) it's rally not that hard to do onions. watch how the pros do it on the cooking shows, It would be hard to tell how by words . ya have to almost see it done. (cut the onion one way and then another way and then the other way. ) ha see what I mean.

No end of things you can come up with by adding cans and packages . How about cooking a kraft macaroni and cheese dinner and then adding a can of tuna. Eat what you want and take what is left and add some salad dressing for a different kind of salad.
How about a can of tomato soup and a can of franco american spegeti. See lots of fun and ya can come up with some good eating. ha.

 

[Cassie]

Hi Wimpy!

How about cooking a kraft macaroni and cheese dinner and then adding a can of tuna.

I add some cooked frozen peas to mine, along with the tuna. Sometimes I add a little more milk so it isn't so dry.

Sounds like eating at your house is an adventure!!

Cass

 

[BillBk]

Thanks guys.
Thanks Ramangel and ,no,I don't think I could stand 30 days of the other forums.
I'm an ok cook,Kathe works out of town 3 or 4 nights a week--
Just me and two boys here 20 and 13 y.o.
College kid won't eat anything but meat and youngest is almost vegetarian,but none of us likes the prepared meals in a pkg.
So,I'm always looking for simple quick ( I'm too lazy) meals..
We hardly evwer eat out.
But,we're just talking 'bout dinner here,one meal a day that has to be cooked.

 

[AnitaS]

About that manual food chopper...

I'm like Bill in that I seem to add a lot of red coloring to my dishes, particularly when they involve chopping onions. I checked out the Pampered Chef site and that instrument goes for $28.50. I wouldn't mind paying that much, but I want a testimonial that it REALLY works with just a few pumps of the knob. I'm also thinking that one of my neighbors is a distributor for mebbe Pampered Chef [or maybe some other cooking utensil company]. I remember her mentioning it once on a jog, but at the time I still thought that cooking required skills I don't have [which it still does, but I'm slowly developing some of them.]

I'd probably make salmon patties three times/week if I didn't have to chop the onion.

 

[Cassie]

I'd probably make salmon patties three times/week if I didn't have to chop the onion.

Anita, when I want to make a dish that requires chopped onion, and I am not in the mood for all the fuss that goes with the chopping, I use the dried minced onion. Not too much difference in the flavor, but oh what a difference in the preparation.

Cassie

 

[AnitaS]

I tried that once with the salmon patties, Cassie.

The consistency wasn't right. I can't remember now whether they were too loose or too firm, but I never did it again.