OldHobo Member

I keep Batali's basic tomato sauce on hand all the time. Very simple, few ingredients, sweetened with finely grated carrot. It's good by itself and can be easily infinitely adapted.

Thanks alyssadanielle. You can tell when someone is passing on directions they've followed themselves many times. They are my favorites. This is kind of beef and cabbage stew and I don't make enough of those. You've inspired me to do one soon.

My overarching strategy is to keep logging; no matter what.

I'm real happy with mine. I was afraid it might take up too much room on the counter, but that isn't a problem because it's stored within reach of the cooking prep work area, but only on the counter when needed. It's smaller than a piece of notebook paper (length and width) and less than an inch high. My old one had a…

Italians tend to make a big hoopty do about standing over the pot, gradually adding the liquid, and stirring, more or less constantly. I find that if I set a covered stainless steel mixing bowl over a pot of boiling water it will cook unattended without stirring or scorching. If you leave it on the stove for a little too…

I make grits 3 or 4 times a week. Usually for breakfast but sometimes for lunch and dinner. Learned to love them in boarding school as a kid; mixed them up with the scrambled eggs. Your brown sugar, cinnamon and maple syrup is a good one, of course! If you make extra you can put them into a baking pan, a half inch deep or…

I don't drink tea so maybe my experience isn't relevant to your situation, but I find that after a while, like maybe a month, my taste buds get used to change. My concession to the 90's Starbucks epidemic was to start adding creamer and sweetener. By the way, I'm proud to have never actually been inside a Starbucks. Early…

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I prefer brown to white. I didn't always. Grew up with white rice and my own taste preferences seem to be affected a great deal by what I'm used to. Started making brown rice about ten years ago because I heard that it's healthier. I got used to the taste and gradually came to prefer it. I wasn't brainwashed and if I…

Your vegetable stock sounds good and you can afford to overestimate because you know there aren't going to be too many calories no matter what you do. Over the weekend, I turned 3 or 4 lbs of smoked pig tails into stock, lard and cracklin. When you make stock from long simmers of meat and bones and you get a lot of…

The thread title is. "Do you take vitamins?" No. Maybe I should take a multi-vitamin, but I've seen so much ridiculous hype of all types of supplements of the years that I'm predisposed against them.

Maybe you could take a page out of the "too precious for vegetables book" and make chocolate milk - fish smoothies.

I should have added that your leftover liquid, after simmering that meat, is delicious, nutritious and sinful to waste. Especially if the waste is only because we can't figure out how many calories are in it. It is also a cornerstone of every culinary tradition since man learned to build a fire.

I've been trying to figure this out for quite a while and I think the reason it's hard to get a straight answer is that nobody knows. Pork loin is pretty lean but, if you get a family pack of up bone-in pork loin slices and simmer that for 8 hours or so you're going to get a pork stock with collagen from the bones and…

Sometimes these MFP discussions give you peeks into worlds that you didn't know were there. Mind you, you don't want to visit, but it's cool to peek in the window.

Maybe there is hope. After all, buying some good stuff at the store demonstrates a better attitude than the defiant, stuck out lower lip, response from most of the "I'm too precious for vegetables" posters. I mean it's cute in 4-year-olds, but nobody posting in this forum is young enough to carry it off in adult company.…

That's what I do when walking outside. I've developed a list of the exact mileage dozens to dozens of places. I didn't walk and then map it though. I'd figure out where I wanted to go tomorrow or later in the week and then get the mileage in advance. Gave me something to look forward to and made it more fun. I'd also say…

I haven't eliminated canned tuna, but I'm eating a lot more sardines. Healthier; both for me and the planet. Of the brands in the local Kroger. King Oscar brisling sardines in olive oil is best, then Bumble Bee skinless boneless sardines in olive oil.

When you get so much collagen in that stock that it sets hard in the ice box. I suspect it's pretty calorie dense.

Click "Food." Then "Recipes." Then "Enter New Recipe." But if you're mobile, I don't know.

Kippers and creme cheese on ritz crackers. Kippers are smoked herring fillets and before you turn up your nose, try 'em. They're really good and good for you.

Is it wheat flour you're trying to avoid specifically. I know some folks use almond flour. I don't 'cause it costs something like $10 / lb. but some do.

Yeah, you don't want to toast it, but sorta dry it out, stiffen it up. I've heard about leaving it out on the counter the night before, but that type of advance planning requires more organization than I have.

Soup bones, chicken carcass, chicken feet, chicken lips, pig tails, ham hocks, cattle feet (hoofs), various critter heads, fish head, tails, fins and bones. Shrimp heads, tails & shells. Not to mention vegetable peels & such. I could go on and on.

My strategy is to not get invited. Works pretty well too.

Looks about right to me. If you're not starting with pretty stale bread you might dry it out in a 200F oven for 15 or 20 minutes to start with. The only thing I do to reduce calories is not add extra butter, or anything else for that matter, after it's cooked and try to pour the genuine maple syrup with a light hand.

I don't know, but I wish I did. If you don't mind me asking, how do you know those are the ingredients for the rabbit soup listed in the MFP database. Isn't at least one ingredient missing, namely rabbit? Not sure what Mastic is but there likely aren't 196 calories per cup in what's listed, assuming we knew what the…

So McKay, Do you see any pattern in your own comments?

I'll just guess that you'll get 5 oz of meat out of an 8 ounce thigh, leaving behind the skin, bone and some connective tissue left on each end. I've got 2 frozen thighs that weigh 16.6 oz. I've also got a cooked frozen thigh bone with most all the meat chewed off that weighs 1.4 oz. I don't remember weighing thigh skin.…

And what the trinity is to Cajun and Creole cooking, onions, celery and carrots, aka Mirepoix, is to french cooking and the gazillion recipes from other cuisines that are based on it. It's a pretty rare Chinese dish from an American restaurant that doesn't have celery in it. Of course, most potato and tuna salads are out.…