Bad question. I like to cook. And here I am in a hotel room. I'm eating a chicken wrap that I picked up at a grocery store. Oh, joy.
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I think if you dunk them in the milk then it would be okay!OK, so I had pasta for dinner, but I am thinking I need some cookies. The kids got mint chocolate chip chewy Chips Ahoy from Grandma and Grandpa. I think that would be a good treat for Mommy too, right? Cookies and milk sounds awesome right now!
Let me guess Pops, you have a craving for something yummy that you make at home...perhaps a fried egg sandwich with mayo or ketchup, a reuben, or leftover hot and sour soup or a double order of steamed dumplings? I enjoy cooking too. Seems like every time I travel when I settle in for the night, I get a craving.. like a cold orange or some grapes and cheddar in the fridge. So what are you craving? When will you be able to go home and make it?Bad question. I like to cook. And here I am in a hotel room. I'm eating a chicken wrap that I picked up at a grocery store. Oh, joy.
Something simple. A slab of salmon in a skillet, sauteed with sliced-up bell peppers, unions, mushrooms, and spinach tossed in, flavored with citrus - some squeezed lemon and lime, a little fruit juice from the fridge, a splash of rum from the cabinet, a dash of soy or teriyaki, and with sprinklings of garlic, lemon pepper, cilantro, and cream sauce spice from King Cajun in Portland to mix up that sweet with a little heat. Served with chilled chardonnay. Tasty, somewhat light, and refreshing.Let me guess Pops, you have a craving for something yummy that you make at home...perhaps a fried egg sandwich with mayo or ketchup, a reuben, or leftover hot and sour soup or a double order of steamed dumplings? I enjoy cooking too. Seems like every time I travel when I settle in for the night, I get a craving.. like a cold orange or some grapes and cheddar in the fridge. So what are you craving? When will you be able to go home and make it?
Sounds Yummy.Something simple. A slab of salmon in a skillet, sauteed with sliced-up bell peppers, unions, mushrooms, and spinach tossed in, flavored with citrus - some squeezed lemon and lime, a little fruit juice from the fridge, a splash of rum from the cabinet, a dash of soy or teriyaki, and with sprinklings of garlic, lemon pepper, cilantro, and cream sauce spice from King Cajun in Portland to mix up that sweet with a little heat. Served with chilled chardonnay. Tasty, somewhat light, and refreshing.
Yeah.
Sigh.
Sounds Yummy.
I swear, everything you eat sounds so good.Home made cottage pie tonight, spiced up with a little garam masala and a couple of chopped chillies, topped with mashed spuds and swede, with green beans on the side. Still feeling yuck, so wanted a plate of comfort food I could eat with a spoon.
yum, potato soup.I had to replace my slow cooker. I love my slow cooker.
Yesterday I decided to try a new-to-me recipe for pork loin. At least it was a loin I cooked. And a few pork chops I had too. It did turn out good, but because it was a smaller meat then recommended, it was a bit dry.
Tonight, again using my slow cooker. This time, I'm making potato soup. I've never made it before either. After looking over several recipes, I took the one that looked to be the least amount of work, and changed it a bit.
Part of what I like about a slow cooker is, through everything in, turn it on. Done.
But some of these recipes are hours of cooking before you get near the slow cooker.
Dinner is smelling really good. It need to see if it's ready for smushing up yet.
Most recipes that call for salt are referring to table salt, which has additives like iodine (to prevent thyroid disease) and an anti-caking agent to prevent lumping in humidity. Many chefs prefer kosher salt (additive-free, coarse-grained) for cooking and sea salt for table use because they have a softer flavor than table salt. Kosher salt is made by compacting granular salt, producing large, irregularly shaped flakes which allows the salt to easily draw blood when applied to butchered meat (koshering process). The structure dissolves easily and provides flavor without oversalting because of it's large surface area.
Interesting. Is the iodine thing not a big issue anymore? Wasn't the iodine in salt to help prevent goiters? I haven't heard of anyone having those since I was a kid.