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Old 03-25-2019, 08:14 AM   #76
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Re: What is your culinary adventure today?


Store the extra in the freezer to extend the shelf life.
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Old 03-25-2019, 08:20 AM   #77
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Re: What is your culinary adventure today?


Unopened it should be fine on the shelf for several years. Once opened I'll put about 4 oz. in the frig and freeze the remainder of that brick. Eventually will freeze the remaining bricks if I get room in the freezer.
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Old 03-25-2019, 09:37 AM   #78
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Re: What is your culinary adventure today?


Oh my, half of one bag is what I get, and it lasts me a couple of
years if I store it in the freezer. It looks like you’re opening a bakery.

Edit...wolley, you can use it directly from the freezer...it doesn’t freeze
up solidly, it still remains loose.
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Old 03-25-2019, 10:04 AM   #79
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Re: What is your culinary adventure today?


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Originally Posted by Two Knots View Post
Oh my, half of one bag is what I get, and it lasts me a couple of
years if I store it in the freezer. It looks like you’re opening a bakery.



LOL. I thought the same thing.


I buy 2 of that size at a time. Freeze 1.5 and keep the other in a jar in the fridge.



Even if I throw away the 1.5 I'm still way ahead of those little grocery packets.
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Old 03-25-2019, 10:56 AM   #80
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Re: What is your culinary adventure today?


Colby, keep it all in the freezer for zero waste. It lasts forever.
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Old 03-25-2019, 11:17 AM   #81
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Re: What is your culinary adventure today?


Quote:
Originally Posted by Two Knots View Post
Oh my, half of one bag is what I get, and it lasts me a couple of
years if I store it in the freezer. It looks like you’re opening a bakery.

Edit...wolley, you can use it directly from the freezer...it doesn’t freeze
up solidly, it still remains loose.
Yeah I've done that. It's at room temp by the time I'm ready to add it.

Quote:
Originally Posted by Colbyt View Post
LOL. I thought the same thing.


I buy 2 of that size at a time. Freeze 1.5 and keep the other in a jar in the fridge.



Even if I throw away the 1.5 I'm still way ahead of those little grocery packets.
Only way I can get the good price is buying like that. I don't have a Sam's membership anymore but can order online only need to buy 2 packs of 2. Got these off Amazon, an old Missouri truck driver on another forum put me onto it, a few cents cheaper and had some other stuff in the cart also so didn't pay shipping. I don't do Prime.

Quote:
Originally Posted by Two Knots View Post
Colby, keep it all in the freezer for zero waste. It lasts forever.
This^^^^^
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Old 03-25-2019, 02:05 PM   #82
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Re: What is your culinary adventure today?


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Well Cobyt canning the meat allows me to have meat cooked and available when/if the power goes out as it often does here during storm and hurricanes. Available without opening the freezer. For example the flooding here after Hurricane Harvey had much of Houston underwater for several days. Trucks were unable to move food from warehouses to stores for several days. Power was out in many areas for many days even weeks. Canning is just one part of being prepared for extended outages of everything. I'm not saying I'm a Doomsday Prepper but it's good to be prepared for weather related outages of services. Here it would likely be flooding rain else where it could be heavy snow. That has been seen this winter in the great lakes area I believe. East and west coasts have their own set of potential problems.

I'm also full time caregiver for my wife, cook, housekeeper, yard work, etc. Having stuff on the shelf sometimes allows me to take a break from cooking daily. I haven't cooked an evening meal in a week yet we haven't missed any meals.

Besides canning is another way to occupy myself since retiring.
Those are good reasons for canning.

Ever try making jerky? That'll keep too, though maybe not as well in Texas.
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Old 03-25-2019, 02:08 PM   #83
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Re: What is your culinary adventure today?


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Those are good reasons for canning.

Ever try making jerky? That'll keep too, though maybe not as well in Texas.
I haven't tried jerky yet and don't know if I will. Love it but it's like candy. Once I start I won't stop till it's gone.
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Old 03-25-2019, 02:13 PM   #84
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Re: What is your culinary adventure today?


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I haven't tried jerky yet and don't know if I will. Love it but it's like candy. Once I start I won't stop till it's gone.
I got a meat dryer thingy from a friend, maybe I'll try it out.
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Old 03-25-2019, 07:18 PM   #85
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Re: What is your culinary adventure today?


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I got a meat dryer thingy from a friend, maybe I'll try it out.
I can do it on my cheapy Presto dehydrator that I use for fruit, veggies and eggs but don't really want to pay the price for beef that is charged here. Wonder if pork would be good.
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Old 03-29-2019, 07:17 AM   #86
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Re: What is your culinary adventure today?


I'm apparently on a roll this week, Monday I'd made enchiladas which everyone loved, Wednesday I made chicken rice n veggies which everyone loved, and last night I did instapot chuck roast that was a major hit as well. I think I might be getting the hang of this cooking thing

Here's my week in recipe:

Enchiladas

Three part recipe, lots of dishes, but it makes a herd of em.

Meat
2 pounds ground beef
1 diced onion
3-4 minced garlic cloves
3 tbs ground cumin
3 tsp oregano
1 cup tomato sauce
1 cup salsa (fresh if you want, I often use Pace premade)
1 tsp salt
olive oil

1. soften up the onions 5mins in the olive oil
2. add and brown ground beef - drain if you want, I don't
3. add garlic and simmer a few minutes
4. add everything else and simmer 10 minutes

Sauce
6 cups stock (I prefer a mix of beef and chicken, but I've done it with all chicken many times.)
4 tbs chili powder
1 tbs ground cumin
2 tbs garlic powder
3/4 tbs salt
1/8 tsp ground cinnamon
1 tsp sugar
3 tbs flour
1/2 cup oil

1. Roux - heat oil over med-high heat, add the flour and whisk for a couple minutes.
2. add chili powder, whisk until fully mixed over low heat
3. add the stock, stir over medium heat until fully mixed
4. stir in the cumin, garlic powder, sale, cinnamon, sugar
5. boil and stir for about 5 minutes

To make the enchilada's lightly fry the tortilla's in hot vegetable oil, not browning, just a dip to soften them up, then dip them into the sauce and stack them flat on a plate for filling.

I usually add to my enchiladas: refried beans and a mix of shredded cheese; cheddar, monterey, pepperjack is my usual mix, but you can use a Mexican blend or whatever you'd like. I recommend disposable gloves when rolling up the enchiladas because it's super messy.

After I've got them all rolled up I put them on a baking pan (high sides are good, but not necessary if you want to use a 2/3 baker sheet instead of a bunch of smaller 1/2 sheets) When I've got them all on the pan I cover them with the extra sauce and a bunch more cheese then bake at 325F until the cheese is melted.

As an alternative, skip the sauce and use the meat and cheese for nachos - very, very tasty.


Instapot chuck roast

1 onion cut into 8 chunks (red is nice, yellow or white works)
2-3 pound chuck roast
3 cups broth (I've done beef, chicken, even added in a cup or two of red wine)
2 tbs rosemary
3 cloves garlic minced
1/2 tsp salt
2 tbs coconut oil

1. saute the onions in the coconut oil - I get the onion a bit toasted because my husband likes them a bit caramelized. If you have saute on your instapot you don't need an extra pan.
2. push the onions off to the sides then brown the chuck roast - about 4-5 minutes per side/edge.
3. add everything else with the roast and onions to the instapot, turn off the "keep warm" setting on the pressure cook setting and the timer to an hour
4. when the hours up, quick release and move the meat and onions onto a platter to rest.
5. boil the meat juices until reduced by half, strain out the rosemary and garlic , salt and pepper to taste, and serve it as an au jus [dipping sauce] or thicken it with a touch of corn starch as a sauce (I find this part doesn't work as well in the instapot so I strain the juice into a sauce pan and do this on the stove.)

Don't throw out the extra au jus!! Use it to make rice or stew or whatever. It's buttery noms. My husband drinks the stuff if I don't guard it with a whacking spoon. I like to do my rice bowl or baby potatoes with this.


Rice bowl

Fresh broccoli
1 can sweet corn
1 can water chestnuts
3 cups rice
6 cups stock or water

Get the water or stock boiling then add the rice, return to a boil and cook for 10 minutes stirring occasionally, then remove from heat.

While the rice is cooking I steam up the broccoli in the instapot using a steamer basket - manual pressure cook, set the timer to 0 minutes, once it's got up to temp quick release it and remove the lid so the broccoli doesn't get soggy.

Drain the corn and water chestnuts and stir into the rice with the steamed broccoli, cover and let sit for 10 minutes. Fluff with a fork and serve.

If you want to do this as a meal dish, just add meat - pepper beef, chicken, fish, whatever.


8-10 minute Baby Potato Hack

Kind of an aside/speed hack; in a larger microwave safe bowl toss some baby potatoes in olive oil, poke potatoes with a fork, cover tightly with saran wrap and nuke for 8-10 minutes - very tasty and quick.

For larger potatoes you can rub with olive oil, poke with a fork, and wrap the potato in saran wrap, nuke for 5-10 minutes (it'll take a bit of fine tuning for your microwave and depending how many you make at a time.

Personally I like to substitute coconut or canola oil for the olive oil, but my husband and the kids say that's too sweet for dinner - more of a breakfast potato they say.
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Old 03-29-2019, 09:21 AM   #87
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Re: What is your culinary adventure today?


Sounds good Mystriss.

Well besides leftovers I've made a noodle dish using Parade brand Peking Stir Fry vegetables, one packet ramen noodles w/o the seasoning mix and 1 pt. jar homecanned chicken. Also used store bought chicken stock because the container was only partially full and I didn't want to open any homemade and canned stock.

Last night was Sicilian Sfincione. Looks like a pizza but Sicilians will tell you they were making these using fresh ingredients long before Italians ever thought about pizza. This has a thick, bready crust that has egg in it. Pizza dough doesn't use egg.

Made an Italian pizza one night.

Canned 11 pints of tomato salsa using Mrs. Wage's salsa mix.

Sfincione, not one I made.
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