OldHobo Member

Oatmeal is porridge and has to much water content to get hot enough to trigger the thermostat that turns off a rice cooker. I've used it for other grains like buckwheat and millet. It turns off when they get to pilaf type consistency.

Sardines: the new excuse for coming to in Mexican border town sporting houses during my misspent youth. Thanks, Michael.

You can eat 'em out of the can, fork or fingers. Over spaghetti with a little tomato sauce or olive oil & garlic. On crackers or in a sandwich. There are no rules to break.

Those must be really thick chops; like inch and a half or so?

I've started and restarted this thing more often than I care to discuss at the moment. But I have returned knowing that I could lose weight by limiting myself to a given # of calories. I hadn't thrown away my kitchen or bathroom scales. I hadn't lost the familiarity and experience with MFP's database and recipe builder or…

Grizzlyfeet grocery list:* At least 3 of the following from 3 different critters; lean pork like chops, loin, or tenderloin; salmon filets, shrimp, lean beef steak, chicken thighs. * At least 2 different kinds of citrus fruit. * At least 3 other kinds of fruit. * At least 5 vegetables that are at least 3 different colors…

I can make rice in a pot on the stove or in the oven but I actually make it in a small rice cooker bought a few years ago in the grocery store. Not tempted to upgrade. I can make toast on a gas burner too. Don't do that either.

We sometimes see their cousins, Anaheims, in this neck of the woods. When available I might use them in place of poblanos and I nearly always use poblanos in place of sweet green or bell peppers.

I probably shouldn't post here because I'm not interested in the kind of collagen sources under discussion, but I'm curious. Why not experiment with collagen from a culinary source? When you slowly cook a piece of meat, pork shoulder for instance, after a couple hours all that connective tissue breaks down into collagen…

YouTube links to Pan Seared Fish YouTube links to Pan Seared Chicken YouTube links to Pan Seared Beef My sincerest tip is, Don't focus on recipes. Master a relatively few number of cooking techniques instead.* An obvious starting point is Pan Seared Protein since it addresses the three specific requests in your post. *…

Buckwheat and oats with blueberries.

I've been meaning to ask but didn't want to derail a thread with the question. This conversation was never on any rails so, What the heck is Woo?

Fried eggs; Grits with homemade pork stock, chorizo, jalapeno, onions, and cilantro.

If you want to try something different, you could smoke fish on the stovetop indoors. Takes 20 minutes and I especially like it for salmon filets or pork chops. I got a Cameron's Stovetop Smoker about a year ago and am very happy with it. Lots of information available with a YouTube search, Google search or view it on…

Onions and mushrooms act totally different. The onions will give up quite a bit of water quickly. Especially if you add a little salt. Mushrooms will soak up all the water and oil in the pan. Peppers will take longer to soften. If you're sauteing them all together I would cook the onions and peppers in a little oil over…

+1

A few years ago I decided to cut back on tuna in favor of sardines because I thought it would be healthier for me, the ocean, and the planet. This year I consumed several dozen cans of sardines, maybe one or two cans of tuna.

I look up most stuff in the USDA database first, then paste the item name and number into the MFP database. In this old man's opinion, the USDA database is clunky and could be vastly improved by a dedicated group of high school coders. But adequate maintenance, let alone improvement, of any US government public service,…

Here's what I do and it would work for the problem you describe. My apologies to those of you who have read this elsewhere recently.* Get the tare weights of your cook pots, pans, etc. * Enter or edit to update the recipe in the recipe builder. That will give you the calorie and nutrient total of the whole pot. * Name the…

I'm not a meal prepper, but I do some stuff ahead of time that ends up in salads.* When I bring home beets I immediately roast them in foil. After they cool I store them in the fridge, still in the foil. * Sometimes roast garlic, red peppers, and broccoli ahead of time. * Ditto carmelized onion. * Blanch green beans,…

2 large eggs fried in less than 1 teaspoon (appx. 4g; less than 5ml; less than 40 calories) extra virgin olive oil using a well seasoned 8" cast iron skillet. Very little oil left in the pan. Wipes out with a paper towel. I use about half that much in the non-stick pan. Using 3 tablespoons of oil is about 10 times as much.…

Thanks for the recommendation. Reading it now.

Like Deanna said. To make it easier, I have a list of the tare weights for all my pots, pans, and other cooking vessels. Then I put a block of wood on the scale to protect it from the heat and weigh the finished dish as soon as it is done cooking; round down to the nearest whole ounce and that is the number of servings…

Hmm. Thanks to you both of you for the warning. Allow me to test a thought. Because of my lung problem, the muscular intensity of my cardio "workouts" will be minimal. Currently walking 2.5 miles an hour on flat terrain gets my heart rate into the target range. Even when I was walking on average several miles a day 3.5 mph…

There's a health-food/grocery type store where I buy bulk steel cut oats for 50¢/lb. Less than 5¢ per serving. Lots of fresh produce including organic and bulk items available for less than the big chain grocery stores There's a Mediterranean Grocery that sells lots of stuff that's expensive in regular grocery stores at…

I buy peanut oil for deep and shallow frying and extra virgin olive oil for sautéing, salad dressing and most everything else. I also reserve chicken fat, called schmaltz; pork fat, and of course bacon grease on those very rare occasions I have bacon.

Replaced a third of my steel cut oats this morning with toasted buckwheat.

Oat 'n Buckwheat Porridge with Cranberries. Steel cut oats and buckwheat groats; about 2:1. Don't care much for buckwheat alone but seems to improve the oats. My pictures stink. Trying to get better at that.

You can cook in water. It's called boil, poach, or braise. Without pressure, liquid water doesn't get over 212°F at sea level; not hot enough for browning or developing flavors with a Maillard reaction. Sauté by definition is quickly cooking with a little fat in a hot pan. Generally, you deglaze the pan, that is you add…

Not sure I understand this discussion. I tried using the "Import Recipe Button" when I first came to MFP. It didn't work for me. Ever. Many times in a row. Now I always use the old recipe calculator button labeled "Enter New Recipe." Wouldn't call it elegant but it works well enough given the nature of MFP food database.