OldHobo Member

I'm a 65-year-old man and been drinking on and off, mostly on, for 50 years. I don't use the word alcoholic because it has widely different meanings to people and many of them aggressively attack points of view that differ from their own. But my experience related to drinking and losing weight is that after a couple belts,…

I think all canned corn is sweet corn except maybe hominy. As said above sweet corn doesn't have anything to do with whether sugar is added or not. It just means it's not pop corn or field corn, aka dent corn, or any of the other varieties that wouldn't be helpful to mention here. We do eat dent corn but it is usually…

I put in one a couple hours ago.* Food * Recipes * Enter new recipe * Name it. You can change it later. * Number of servings. You can change that too. * And then just fill out the form adding ingredients one at a time. * Leave "Submit to database" on no. * Save recipe I could add some strategies for naming and # of…

I hope the op doesn't think I've hijacked her thread but, MikeKelly, I really like that BudgetBytes link. I've never seen the cost per ingredient itemized like that before. Is the author kin?

And cilantro.

For what it's worth, looks like a pretty nice batch of chili. Needs chorizo in my opinion though.

Good advice OneHundred. Whole grains and legumes are staples that can be stockpiled for when $s and transportation are unavailable. Powdered milk is not necessarily less expensive than regular milk but it can be used when you can't get fresh. Anyway, there are tons of stuff that would be helpful to some but of no interest…

Thanks for the link OneHundred. I doubt the original poster of this thread falls into the category, but many people in the US need information on how to eat well, inexpensively. Most forums, including MFP, just don't reach them. In truth, our interests trend more to PB2 type products and, "would you hook up with the poster…

I mostly limit my participation to the recipes forum. Was hoping to find an appropriate place to wish Morley Safer bon voyage but, alas, I'll leave you all to whatever the heck it is you're do here.

Label three freezer bags "Pork", "Beef" and "Chicken". Put your bones into them and when a bag gets full cook it the crockpot. You can refine your stock making technique as you go but everything you cook will taste better and be more nutritious as a result.

You'll get tons of suggestions but I've been meaning to slip this into a crockpot thread. I like chicken thighs in crock pots lots better than breasts. In general, you'd like to use meats and vegetables that lend themselves to low and slow cooking.

I heard Mario Batali say on TV that his favorite food is the kind somebody else cooks. That's how I feel because it happens so rarely.

Having eaten my own cooking for several decades, I feel obliged to point out a potential pitfall. You inevitably acquire a taste for your own cooking but are never quite sure if it's because you have become an extraordinary cook, or just got used to your own slop.

Beans, rice and whatever's in the fridge or pantry. Whatever you come up will be very similar to a common meal in some culture or other.

Search youtube for pan sauce and you'll see examples for chicken, pork beef etc. Science: To Make a Better Pan Sauce, Break All the Rules is interesting because it explains the process by demonstrating the wrong way to cook chicken. Stainless steel works best because it doesn't react to the acid in wine or vinegar like…

I prefer the taste of brown rice.

Whole grains, including rice, are generally more healthful. So use brown or white, but don't join the stupid party or man the barricades over it.

Recipes are just guides and launch pads for new Ideas. Reminds me that yesterday, I was looking at the introduction to Harold McGees On Food and Cooking. He says; So sindirella, I do think that sometimes. And I think that is when I'm at my very best.

I hope you guys experienced with this and/or with the use of whey continue the discussion and if you start another thread please send me a note.

Pick something you cook that is hard to clean because stuff has stuck to the pan. French cooks call that stuff fond, FOuNDation of the sauce. After you take your stuff out, add some liquid like wine, stock, vinegar, etc. and scrape and stir on heat until the "burnt bits" dissolve. Continue to cook stirring until it's as…

I think it's helpful to distinguish between the kind of tuna that sells goes on sale for 49 cents a can and the "chunk lite" kind that's usually about 3 times the price. The less expensive stuff, in my humble opinion is great with mustard, mayo and relish on a tuna sandwich. The more expensive stuff works better with salad…

What kind of camping? Would you and your family be interested in chuckwagon or cowboy campfire cooking? The kind, for instance, with a campfire 3 legged cast iron dutch oven with the flat top lid to put coals on top of? If so there are tons of ideas, books, tv shows, websites and youtube channels devoted to the topic. We…

Chuck roast (from beef shoulder) was on sale this weekend so I'll soon be making barbacoa similar to this from Rick Bayless. I'll also make a traditional beef stew with cumin and poblano pepper. Couldn't find a recipe to link to but think regular beef stew with traditional veggies like potatoes onions, carrots, celery plus…

Couple thoughts.* 385 calories is very different from 160. Not sure I'd call 187 very different. * Entries to the MFP database can be made by every MFP member, hence clarity and accuracy vary. It is the inevitable price you pay for allowing user edits. When in doubt, and there probably should always be doubt, compare to a…

So sounds like this isn't food so much has "Health Food" supplement stuff and the next marketing gimmick. "NOW HIGH IN MCT's" soon to be common labeling in the processed food aisles?

Haven't found the answer that works for me yet. Currently making sure that Dos Equis Ambar still isn't it.

Nice links rosecropper. My adopted hometown is having it's little bbq festival this weekend, so naturally I had to check the Memphis Barbeque page from your second listed site. It does a pretty good job explaining it. Wish I could give you all a taste. :p

What is MCT oil? I googled and got a bunch of health nut and body-building links but nothing that told me what plant or critter it comes from or how to cook with it.

Do you want a soup, a stew, a salad, sauteed vegetables and chicken with rice on the side, a sorta 1 pot rice veg & chicken dish like jambalaya? Or you could think ethnic first; Mexican, Chinese, Southern soul, Indian, Wanda white bread? Looking at what's on hand and winging it, is the norm for me. Following a recipe is…

Brown rice takes a little more liquid and about twice as long to cook as white rice. I use a rice cooker because it's so easy and foolproof but have baked in the past. I like brown lots better than white now. Didn't use to.