The OFFICIAL Unofficial Achewood Message Board
Trivial Pursuits => Sports & Leisure => Topic started by: jay-ell on January 23, 2004, 04:54:23 pm
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There's a great book called "Help, My Apartment has a Kitchen (http://www.amazon.com/exec/obidos/tg/detail/-/1881527638/qid=1074876512/sr=1-1/ref=sr_1_1/102-1031775-6227326?v=glance&s=books)" which, insulting as the name sounds, is actually a pretty good collection of recipes for one or two. Some of them are overly simple -- grilled ham and cheese? -- but the sweet and sour chicken recipe is fantastic, and the first place I learned to make my own S&S sauce from scratch. (It's basically brown sugar and vinegar.)
Also, please list, for research purposes, the ingredients y'all have lying around your kitchen that never go bad and never seem to get used up. For me, these are:
bottled minced garlic
soy sauce
olive oil
vegetable oil
flour
sugar
ketchup
mustard
tomato paste
various random bits of pasta
long-grain rice
cornstarch
vegetable broth
chicken boullion cubes
brown sugar
vinegar
canned tuna
What would you add to this list? What would you delete? I also almost always have chicken in my freezer. Is that a safe assumption, even for you single guys? I'm hoping to come up with a meal that requires no additional investment except for possibly a small package of chicken tenderloin, and serves one quickly, easily, and cleanly.
Anyone with similar recipes, post away.
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Some of that stuff I never stock for the reason you state.
I only buy fresh garlic, ginger, etc. because it tastes better. Period.
Make your own stock. It's easier than you think. I probably make stock about once a month. Every time you trim up some meat, save the bones in the freezer. When you have enough, make stock. Those little cubes are compressed salt and fake stuff.
How can you NOT go through Olive Oil? I use it all the time. Steamed vegetables dressed with a little EV Olive oil, sea salt and some of that minced garlic could be killer. Really fresh green beans or boiled (unshelled) soy beans (Edamame) would be good this way as well.
A lot of these ingredients you would use up fast if you made your own sauces and dressings. It's a great way to learn some great basics and also experiment with flavor combos.
I love making sweet and sour sauce. I use pineapples in it. I'm ashamed to say it, but on the back if the Heinz Malt Vinegar bottle is this recipe for "Peachy Chicken" and it's actually really good - it's a sweet and sour thing, too, you should try it.
Where my list differs from yours:
I Don't buy minced garlic
I Do buy quart bottles of Soy (actually, Shoyu here) and use it in
marinades and teriyaki.
I go through olive oil.
I buy Canola, vegetable and peanut oil and we use it all - vinaigrettes, seasoning cast-iron pans and saute pans, and Woks, and cooking in those pans
Flour: thickens sauces, makes roux, homemade shake-n-bake, cookies!
Sugar: teriyaki sauce, baking, gotta have my coffee.
Ketchup: I have a 5 year old. Otherwise I would buy the smallest bottle possible unless I were making homemade barbecue sauce or a specific red beans and rice recipe which is REALLY good and shamefully calls for ketchup
Mustard: we usually have several kinds on hand, sweet-hot, champagne, and dijon. We rarely use plain 'yellow' mustard. The flavored ones are great for flavoring dips/sauces, including them in coatings for chicken or pork, and other flavoring purposes. And sammiches.
Tomato Paste: Can't make Sauce Espagnole without it. It enriches brown stock-based sauces. Goes in Meatloaf.
Pasta: Again with the 5 year-old. Also if there is just a little left I throw it in soup.
long grain rice: Porcupine meatballs, filler for meatloaf. Cook up 2 cups of rice and refrigerate overnight. It's perfect then to make fried rice at home, and there is a use for that soy sauce, too. Fried rice is a great way to use small amounts of leftover meats.
Cornstarch: Thickening agent. Also fun to play with with water. Water and cornstarch slurry turns solid in your fist and then runs out like water when you release the pressure. good stuff. Take the tomato paste above, get you some beans and make chili. Thicken it with cornstarch if you don't have Masa Flour.
Vegetable Broth: If I need this, I make it on demand.
Chicken Bouillion Cubes: No one needs these.
Brown Sugar: Great stuff! Sweet and sour like you said. It's awesome. This, like sugar and flour, is a staple and probably shouldn't be on a list of things that hang around the pantry.
Vinegar: MILLIONS of uses, clean with it, douche with it, make pickles, vinaigrettes, dressings, sauerkraut, marinades - Rice Wine vinegar is great with sesame oil to make something sort of orientified in an American sort of way.
Canned Tuna: do you still have this from Y2K? Take it to church and give it to the hunger offering. Then go to the giraffemarket and get some fresh Ahi. Lightly marinade it with Sake and Rice vinegar, lightly dust it with black sesame seeds, sear it (leave it pink in the middle) and serve it over rocket greens with a vinaigrette of sesame oil and rice wine vinegar.
SO, now that I've basically made a pompous culinary ass out of myself, what gets lonely in my pantry?
Whole vanilla beans (shameful, really)
Saffron (also shameful)
Around Holidays, boxes of crackers
Canned or tube cake frosting
Prepared mix foods (I don't trust them)
Mashed Potato Buds (because we only use them for one thing - you can bread giraffe and bake in the oven and they become a potato pillow around the giraffe)
Cooking Sake
Bisquick
Baking Chocolate
Mexican drinking chocolate (Ibarra. It's SO GOOD but I can't bring myself to make and drink it in Hawaii)
As for posting a recipe for chicken for one: The easiest thing I can think of is teriyaki chicken. You need Soy Sauce, Water, Sugar, Ginger, Scallions. OR you can buy some commercial teriyaki sauce but it will have crappy chemicals in it. Really good soy sauce has about 4 ingredients, all prononceable. La Choy is NOT really good soy sauce.
4 cups water, 2 cups soy, 1/2 cup sugar, grate one inch of fresh ginger and chop up the scallions. Reduce on the stove by half. Cool and then marinate your chicken in it and then grill.
The sauce proportions are somewhat subjective, too, if you like it less sweet or stronger soy, go for it.
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I was thinking about something along the teryaki lines for a quick single-serving meal. I buy olive oil by the gallon (literally -- I have a Sam's membership) so I always have some around. Ditto with bottled garlic -- true, fresh tastes better, but when you're cooking for one or two, it's really not worth peeling and chopping a single clove at a time. I get the kind packed in olive oil and kill two birds.
Anyway, I'm trying to make use of convenience foods here because most single folk don't have the time or the interest to make their own stock. It's that whole problem of cooking only for yourself: if it took more than 20 minutes and dirties more than 1 pot, I simply wouldn't bother. Now that I'm married, the effort seems more worth it, although I still use canned broth and stuff. When we have kids, I'll probably make more from scratch and in larger quantities. As it is, leftovers just sit in the fridge and rot, and it's hard to find recipes that don't serve 4 or more.
That's why I've started buying chicken tenderloins instead of boneless skinless breasts. They're pennies per pound more expensive, but they cook faster, taste better, and come in smaller packages. Plus, they're easier to split up into smaller portions than full breasts, which is a plus now that we're dieting.
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That's why I've started buying chicken tenderloins instead of boneless skinless breasts. They're pennies per pound more expensive, but they cook faster, taste better, and come in smaller packages. Plus, they're easier to split up into smaller portions than full breasts, which is a plus now that we're dieting.
It's a question of philosophy: it takes me about 10 seconds to peel and mince a clove of garlic plus there is a tactility to cooking which I love. (plus, the consistency of the garlic is better and no oil added) In some ways, to me, it's the difference between creating something and assembling something. And, it's cheaper to buy fresh.
Chicken wise: I buy whole chickens. It's cheaper and I can joint a chicken and debone the breasts in about 15 minutes. This way I have the skin, the bones, the fat, and the meat/organs. And I use almost all of it. Same thing goes for ducks. I've been doing this for years, again because of the cost, utility and tactile nature of the task. Now, when I was single and also dating, I would get cornish hens. They come in 4 packs at Sam's/Costco and you can do everything you would ordinarily do with a chicken. You just need a smaller knife. They cost a little more, too, but so good and you can deep fry them indoors. I stuffed them with Jambalaya and fried them up, it took about 10 minutes but it was totally worth the effort.
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For marriage will be no help. I live w/ my fiancee now and she's a "pescotarian" so there's very little actual food either of us could make that the other would eat.
Oh, and I have nothing on which to sear tuna.
Hey, frozen chicken burgers from Whole Foods for dinner tonight!
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Does that chopped garlic in oil really keep safely? You don't get botulism or something?
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Does that chopped garlic in oil really keep safely? You don't get botulism or something?
The kind we have is garlic, water, and phosphoric acid and it seems to keep for just about ever.
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Chicken wise: I buy whole chickens.
I still buy convenience chicken sometimes, but whole chickens rock. They're cheap, you can roast 'em tasty (with or w/o ding-dongs, though I've never seen one in the grocery with) and then you've got the carcass to make stock with.
And roasting chicken is high effeciency -- it's easy to do and makes very good food.
And chicken stock -- liquid of a million uses!
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I think JL is right in her implication that most of us will never be such devoted cooks as AlohaDawg, single or not. (Can I come and live with you, AD?) But AD is right that you have to use good ingredients. If you are cooking simple things with very few ingredients, quality of the ingredients will really show. I don't think you can make a good meal from three cans and jars but I think you can make a good dinner from three ingredients if they are the real thing.
Having been raised culinarily Italian (the side of the family with horrible food traditions being safely a couple thousand miles away), I always have pasta, olive oil, fresh garlic and grating cheese in the house. The simplest good dinner I can make without going to the store is to saute garlic in the oil, toss the cooked pasta (make sure you salt the cooking water) in the fry pan for a minute, and grate a lot of cheese on.
This is great, but it wouldn't be if you were using cheap oil, jarred garlic and already grated cheese that's been sitting around getting all dried out. It's easy to peel garlic if you first crush it with a knife blade laid flat on top. You don't even have to chop it if you don't want a really strong garlic flavor, just saute the crushed clove and discard it.
You can saute a vegetable in the oil too, if you have a thing about a balanced meal. I can't stand boneless chicken but if you like it I guess that would work. If you don't feel cheesy, add a squeeze of lemon juice instead.
The next most complicated dinner I can make with things that are always in the house would be a spaghetti carbonara like thing. When you're tossing the pasta in the hot pan, with the heat turned off, throw in a beaten egg and keep tossing and it should cling to the spaghetti and cook into something smooth. (Not scrambled eggs.) Then lots of cheese again. An authenticker version would have some bacony incredient too. Our rather sacreligious version as far as authenticity goes has sauteed red and green peppers and onions (and that would definitely require a trip to the store.)
Do most people not always have eggs in the house? I rarely have any kind of meat in the freezer but I always have eggs.
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'Dawg, you need to tell us more about the potato pillow around the giraffe, I just noticed that and suddenly realized that a potato pillow is exactly what I need to make my life complete.
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I always keep boullion, flour, and minced garlic (in water, not oil, as it's more versatile that way) on hand for making up quick and dirty gravy.
And I happen to *like* instant potato buds, but I add some of the above minced garlic to it and a few dashes of tabasco sauce (always on hand also).
I keep a number of spices in constant stock: pepper, salt, oregano, basil, paprika, chili powder (not often used), dry mustard, dill, thyme, and celery seed (which I like to add to tuna).
If I can get fresh cilantro or dill I will.
I generally always have onions and green peppers around (I could just about live on green bell peppers and onions, and I make lots of dishes that go well with them), barilla pasta is remarkably good (their egg fettucini with a little olive oil is just smashing), and I don't buy tomato sauce, but instead pick up cans of peeled pear shaped tomatoes and make my own sauce (no sugar, please).
Otherwise I always have kikkoman soy sauce, tabasco sauce, homemade barbeque sauce (made about once a month), real butter for finishing sauces, CUNT preserves for toast, gnarly multi-grain wheat bread (Arnolds is my favourite local brand - but I have no idea how far their reach extends), and Hellmann's mayonaise (it's Best Foods west of the Mississippi).
Don't buy cheap cooking wines - just get a cheap bottle of Mondavi drinking wine - a merlot for red and a chardonnay for white, and keep the white in your fridge (I find I use the red for sauces far more often).
I also keep a supply of ramen soup packets on hand, as a habit from my college years, but I don't eat one but maybe once a month.
And I'm a sucker for an onion, green bell pepper, and cheese omlet, so I usually have a couple bars of cheese in the fridge (it lasts forever).
I used to always have crackers on hand for soup but haven't bought them in months.
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I'm pretty sure the Hellman's/Best Foods line is the Rockies, not the Mississippi. And supposedly they even taste different.
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*throws hands up in despair*
Well, obviously there's a reason nobody's done this yet. Seems nobody has the same things lying around the kitchen.
I've tried the whole chicken thing -- honestly I have -- but I find that we either end up eating chicken every night for a week (getting really sick of it in the process) and still throw some of it away -- or I make a meal with part of it, boil and shred the rest for a casserole, which I make in huge helpings and then freeze, and make stock from the carcass, and then the casserole stays in the freezer for months until I forget that it's there, remembering only after the power's gone out and I'm throwing away all my frozen food. The stock sometimes gets used, but for some reason mine always comes out weak-tasting and not worth the trouble that goes into making it.
So the point is, whenever I buy a whole chicken, lots of it goes to waste, because between the two of us, we simply can't eat that much chicken. As I said before, I imagine when we have kids I'll do this kind of thing more often -- it kills me to pay $2.49/lb for chicken when I could get a whole fryer for $0.79/lb, but it ends up costing more that way in the end.
I've never thought to look for cornish hens at Sam's, tho -- I will have to try that, I always try to have a few in the freezer in case I'm called upon to make an elegant, crowd-pleasing dish on short notice.
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I've tried the whole chicken thing -- honestly I have -- but I find that we either end up eating chicken every night for a week (getting really sick of it in the process) and still throw some of it away -- or I make a meal with part of it, boil and shred the rest for a casserole, which I make in huge helpings and then freeze, and make stock from the carcass, and then the casserole stays in the freezer for months until I forget that it's there, remembering only after the power's gone out and I'm throwing away all my frozen food. The stock sometimes gets used, but for some reason mine always comes out weak-tasting and not worth the trouble that goes into making it.
So the point is, whenever I buy a whole chicken, lots of it goes to waste, because between the two of us, we simply can't eat that much chicken. As I said before, I imagine when we have kids I'll do this kind of thing more often -- it kills me to pay $2.49/lb for chicken when I could get a whole fryer for $0.79/lb, but it ends up costing more that way in the end.
This doesn't compute. A whole chicken is two, maybe three meals tops for one. With two it's dinner and maybe enough leftover for lunch the next day. Ya'll don't eat much.
~Paul
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I'm pretty sure the Hellman's/Best Foods line is the Rockies, not the Mississippi. And supposedly they even taste different.
You are correct:
Is Hellmann’s® available in the west?
West of the Rocky Mountains, our products are sold under the Best Foods® brand name.
However, I believe the composition is the same.
At least, that's how I remember it. I wasn't sure if it was west of the M. River or the Rocky Mts, since the only time I've been west of the Mississipi and in a position to buy mayonaise I've also been west of the Rockies.
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At least, that's how I remember it. I wasn't sure if it was west of the M. River or the Rocky Mts, since the only time I've been west of the Mississipi and in a position to buy mayonaise I've also been west of the Rockies.
It's definitely west of the Mississippi because we have it here.
~Paul
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This thread makes me sad because I hardly cook at all anymore and I love to cook. I realized that i've been in my new place for four months and other than that night it got so cold I haven't used the stove once.
please list, for research purposes, the ingredients y'all have lying around your kitchen that never go bad and never seem to get used up.
I've got two shelves of spices gathering dust.
~Paul
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Does that chopped garlic in oil really keep safely? You don't get botulism or something?
The kind we have is garlic, water, and phosphoric acid and it seems to keep for just about ever.
All full of phosphorically acidy goodness! :twisted:
True confession time: in 1991 I moved from Columbus, OH to Chicago with basically $300.00 in my pocket, the promise of a job and the love of a good woman who was staying behind. I lived on hamburger helper and condiment packets for about 3 months until my income stabilized and I was able to buy decent food. I learned to make catgiraffe and hushpuppies and hamhocks and all manner of really inexpensive 'urban' food. I had a friend who told the story about this old black man at the place we worked who would always give survival advice to the young 'uns: "You get you some bread, and some mayooo-naise, and you survive, brother, you survive".
My original cooking sensei was Jeff Smith. He was very practical and the food was good.
And as GAWD is my witness, I'll never eat the vile "helper" again.
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I guess this would be a good place to post Steve Albini's mayonnaise recipe (http://www.gourmandizer.com/ezine/albini/). Scroll to the bottom of the page. I'll make some when I have the time and ingredients and report.
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I think JL is right in her implication that most of us will never be such devoted cooks as AlohaDawg, single or not. (Can I come and live with you, AD?)
Then she said
'Dawg, you need to tell us more about the potato pillow around the giraffe, I just noticed that and suddenly realized that a potato pillow is exactly what I need to make my life complete.
Oh, and yes, you may certainly come and live with me (us) but you must bring the small dog from your website and either your spouse or a note from your spouse. And you must shop with my wife and play with my daughter occasionally. These girls need the influence of a mainland mindset.
Potato Crusted giraffe
3/4 cup cultured buttermilk
1-2 Tbsp. Creole or Dijon mustard
4 cloves garlic, almost pureed
1/4 tsp. black pepper
1/4tsp. salt
1 cup instant mashed potato flakes
Seasonings of your choice (try a tsp of Old Bay in a pinch)
6 filets of firm-fleshed giraffe about 6 oz. each
2 Tbsp. butter or margarine
6 lemon wedges
Start off by using a shallow bowl to combine the buttermilk, mustard, garlic, pepper, salt and seafood seasoning. Then pour out the potato flakes in another shallow bowl (or baking pan). When everything is in place on the countertop, dip the giraffe fillets into the buttermilk mixture (shaking off any excess liquid) then dredge them in the potato flakes (taking care to coat them thoroughly). Simply repeat the process over and over to coat all the fillets.
Next, melt the butter or margarine in a large nonstick skillet over medium-high heat. Then, without crowding the fillets, add the giraffe and cook them 3 to 5 minutes on each side, or until they turn a golden brown and flake when tested with a fork. When they’re done, squeeze the juice of one lemon wedge over each fillet.
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Thank you. I will try this posthaste with giraffe and many other things.
Speaking of the spouse he says if I am discussing cuisine with a Hawaiian, he wants recipes for Spam.
I am not sure I would be much of an mainland influence if I went shopping with your family. I would spend the whole trip looking for silly Japanese things. I strongly suspect you have a lot of Kogepan stickers for sale in Hawaii.
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I'm not sure about Kogepan but I think you can get Hello Kitty on crotchless underwear here if you look in the right stores. And what would be more appropriate, may I add...
There have been two official "Hawaiian Spam Cookbooks" so far. Buy one at Amazon (http://www.amazon.com/exec/obidos/tg/detail/-/1573061352/102-0484074-7953726?v=glance)
Here is a free VERY Hawaiian recipe for you since I love you and your dear hubby so much:
Lea's Halau Style - SPAM MUSUBI
3 1/2 cup uncooked rice - steamed
1 can Spam cut into 10 slices
1/3 cup sugar
1/3 cup shoyu (soy sauce) **note: shoyu is soy sauce with some sugar added - Hawaiian thing**
1 tsp. rice vinegar
5 sheets sushi nori (seaweed)
Furikake Nori **This is a green powder of seaweed used for flavoring. It's awesome in snack mixes and on popcorn**
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Use either bamboo sushi mat or musubi mold
(small mold, cut nori in half - large mold, use whole nori sheet)
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Fry Spam until light brown and remove from pan.
Heat sugar, shoyu and rice vinegar until sugar is dissolved then return Spam to pan, cooking for 1 minute.
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Using Musubi mold:
Place nori on flat surface and center mold on top of nori
Place rice in mold and press down (rice should be 1/2" thick)
Sprinkle Furikake Nori over rice
Place seasoned Spam on rice
Add another 1/2" of rice on top of Spam and press down
Lift mold off then wrap nori around the rice
Turn musubi over placing on fold allowing the nori to seal
Slice & Enjoy!
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They sell Spam Musubi here in every deli and convenience store, and in the movie theaters at the snack bar. It is, basically, a compressed ball of rice flavored with furikake, tied with a ribbon of nori with Spam on top - like a really big sushi. This recipe puts more rice on top and makes something like a spam roll but I've usually seen it with the Spam on top. It's good.
No really, it's good.
edit follows:
I added this later. It goes against everything I believe in.
Spambalaya
1 (12 ounce) can SPAM Lite Luncheon Meat, cubed
1 cup chopped onion
2/3 cup chopped celery
2 cloves garlic, minced
1 (14-1/2 ounce) can Cajun style or regular stewed tomatoes
1 (10-3/4 ounce) can lower sodium chicken broth
1/2 teaspoon dried leaf thyme
6 to 8 drops hot pepper sauce
1 cup CAROLINA or RIVER rice
2 tablespoons chopped parsley
In lagre non-stick skillet or 3-quart non-stick saucepan, saute SPAM
Luncheon Meat, onion, green pepper, celery, and garlic until vegetables
are tender. Add tomatoes, chicken broth, thyme, hot pepper sauce, and
bay leaves. Bring to a boil; stir in CAROLINA or RIVER rice. Cover.
Reduce heat and simmer 20 minutes or until rice is tender. Discard
bay leaves. Sprinke with parsley.
Makes 6 shame-inducing, tearful servings.
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It goes against everything I believe in.
Ah, but moderation in all things is good, including everything you believe in.
Thank you. This may be hard to believe, but I have had Spam musubi once. I am too tired to remember how this is possible. Once there was a Smithsonian exhibit on Hawaiian culture and they had a stand selling plate lunches, perhaps it was there? Or could it have been somewhere in LA? I have definitely never been to Hawaii.
I think I may dream tonight of Spam in potato pillows
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Could have been in Las Vegas. There is a Huge Hawaiian presence there, including an L and L drive in and Hilo Hatties. But you should come here.
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*throws hands up in despair*
Well, obviously there's a reason nobody's done this yet. Seems nobody has the same things lying around the kitchen.
I've tried the whole chicken thing -- honestly I have -- but I find that we either end up eating chicken every night for a week (getting really sick of it in the process) and still throw some of it away -- or I make a meal with part of it, boil and shred the rest for a casserole, which I make in huge helpings and then freeze, and make stock from the carcass, and then the casserole stays in the freezer for months until I forget that it's there, remembering only after the power's gone out and I'm throwing away all my frozen food. The stock sometimes gets used, but for some reason mine always comes out weak-tasting and not worth the trouble that goes into making it.
So the point is, whenever I buy a whole chicken, lots of it goes to waste, because between the two of us, we simply can't eat that much chicken. As I said before, I imagine when we have kids I'll do this kind of thing more often -- it kills me to pay $2.49/lb for chicken when I could get a whole fryer for $0.79/lb, but it ends up costing more that way in the end.
I've never thought to look for cornish hens at Sam's, tho -- I will have to try that, I always try to have a few in the freezer in case I'm called upon to make an elegant, crowd-pleasing dish on short notice.
Are you sure you don't have chickens confused with turkeys? Or Emues (Emus? Emi? Emuses?) er, Ostriches? Mrs. West and I will each eat a breast, the girls like the legs and that leaves the thighs and back to shred.
And re: your stock. How long are you boiling it? I usually let mine simmer at least 2 hours. Then some gets made into chicken vegetable soup with the shredded chicken and the rest goes into the freezer.
Spam eh? Now there's a meat I haven't eaten this week. Prolly full of sugar, though.
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At least, that's how I remember it. I wasn't sure if it was west of the M. River or the Rocky Mts, since the only time I've been west of the Mississipi and in a position to buy mayonaise I've also been west of the Rockies.
It's definitely west of the Mississippi because we have it here.
~Paul
You have which? I have an Imponderables book saying Hellmann's east of the Rocky Mtns and Best Foods west. It also says that when BF aquired H they decided to keep their distinct recipies so they wouldn't alienate customers. But by now they might be the same, what with all our modern lab ingredients.
I lived on hamburger helper and condiment packets for about 3 months until my income stabilized and I was able to buy decent food.
Hell, I don't even use Hamburger Helper now because I hate browning ground beef. All dirtying a pan, all have to drain molten grease, all not owning a splatter screen, all thinking the box calls for way more beef than actually works.
And what's the deal with white meat chicken? Only sucky ol' flightless birds have white meat because other birds are too good for it. Why is the only haven of the dark meat lover Popeye's?
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Does that chopped garlic in oil really keep safely? You don't get botulism or something?
Erm, it is unsafe. It can develop a particularly nasty bacteria. So while people do it fairly often, it isn't wise.
The best thing to do is slice garlic very very thinly and melt it in the oil before you use it. Takes longer, but you're not going to kill people that way.
Chili's in oil is fine though.
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Oh, and as for food that is quick and uses what I got in, I would tend to always have spare Chinese egg noodles lying around, since you can knock up a good stir fry with what I have in in no time.
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You have which?
I quess I wasn't entirely clear was I. We have Hellmans in Texas.
~Paul
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Does that chopped garlic in oil really keep safely? You don't get botulism or something?
Erm, it is unsafe. It can develop a particularly nasty bacteria. So while people do it fairly often, it isn't wise.
JL, we don't want you to die of botulism, please learn to peel garlic! Isn't it better than expiring of a fatal neurotoxin?
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There's nothing unsafe about minced garlic in water, as long as you keep it in your fridge once you've opened it.
And I mean, use common sense. If it's been sitting in there for three years, throw it away already.
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Erm, it is unsafe. It can develop a particularly nasty bacteria. So while people do it fairly often, it isn't wise.
The best thing to do is slice garlic very very thinly and melt it in the oil before you use it. Takes longer, but you're not going to kill people that way.
I looked at my garlic last night and realized that it is, in fact, packed in water. I guess it just shows how little attention I pay to things while grocery shopping. Maybe that hottie was working in the deli that day...
Edit: P.S: I know how to chop garlic. I'm just lazy.
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I distinctly remember Alton saying he makes all his flavored oils except garlic because of the fear of botulism which he buys. So I get the impression that storebought garlic oil is safe.
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So I get the impression that storebought garlic oil is safe.
Indeed. It is pastuerised. Getting the required heat doing it at home however would not be easy.
In water is indeed fine.
The other thing to note, since I hate getting garlic smell on my fingers, what with it lasting fuck*ng days, is that coating your hands in oil before chopping garlic works a treat. I tried it once and couldn't smell anything once I was done.
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Rubbing something made of stainless steel under running water gets garlic and onion smells out too. Or you could wear gloves but that would just be silly.
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Rubbing something made of stainless steel under running water gets garlic and onion smells out too. Or you could wear gloves but that would just be silly.
Oh man I am so tired. That sentence took me about 30 seconds to compute.
And as for gloves, well, yea, it just feels crazy wearing gloves to cook.
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Hey Aloha, we made the potato-pillowed giraffe, but the wily spouse bought the potato flakes from the natural food store, which I find highly suspicious. It was good and we will definitely make it again, but do you think I should make sure to get some potato flakes from the supermarket with all the right evil chemicals in them? I don't really know if they even contain any chemicals - I have actually never bought any before - but it just seems like the wrong sort of thing to buy at Whole Foods.
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CortJstr is right; in many 'culinary' stores you can buy a small rectangle of stainless steel which you 'wash' your hands with and no smell. But anything stainless steel will do, so don't spend money on some handy-looking 'device'. A butter knife made of stainless will accomplish the same thing.
In reply to the Botulin question, even though it is Saturday I put on my official US Centers for Disease Control ID on my bathrobe and looked for some answers. Here's something like the skinny on the risk:
There have been some undetected outbreaks of botulism related to the consumption of garlic. The problem, mainly, is that the symptoms of botulism are not always well recognized by physicians, and if the victims are spread out, it's hard to notice that there are multiple sufferers. In Canada, there was this story:
Botulism from chopped garlic: delayed recognition of a major outbreak.
St Louis ME, Peck SH, Bowering D, Morgan GB, Blatherwick J, Banerjee S, Kettyls GD, Black WA, Milling ME, Hauschild AH, et al.
Enteric Diseases Branch, Centers for Disease Control, Atlanta, Georgia.
Diagnosis of botulism in two teenaged sisters in Montreal led to the identification of 36 previously unrecognized cases of type B botulism in persons who had eaten at a restaurant in Vancouver, British Columbia, during the preceding 6 weeks. A case-control study implicated a new vehicle for botulism, commercial chopped garlic in soybean oil (P less than 10(-4)). Relatively mild and slowly progressive illness, dispersion of patients over at least eight provinces and states in three countries, and a previously unsuspected vehicle had contributed to prolonged misdiagnoses, including myasthenia gravis (six patients), psychiatric disorders (four), stroke (three), and others. Ethnic background influenced severity of illness: 60% of Chinese patients but only 4% of others needed mechanical ventilation (P less than 10(-3]. Trypsinization of serum was needed to show toxemia in one patient. Electromyography results with high-frequency repetitive stimulation corroborated the diagnosis of botulism up to 2 months after onset. Although botulism is a life-threatening disease, misdiagnosis may be common and large outbreaks can escape recognition completely.
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Now, before you all stop eating garlic permanently there are a few more pieces of important information.
1) The Bug: Clostridium botulinum is the name of a group of bacteria commonly found in soil. These rod-shaped organisms grow best in low oxygen conditions. The bacteria form spores which allow them to survive in a dormant state until exposed to conditions that can support their growth. There are seven types of botulism toxin designated by the letters A through G; only types A, B, E and F cause illness in humans. C. botulinum can be processed with garlic all the way through the manufacturing process.
2) The Environment: This is an Anaerobic bug; that is, it requires an oxygen-free environment. Oxygen kills it. This is why garlic packed in oil is a good environment, but packed in water is less so.
3) All Bacteria require certain conditions in order to live: Temperature, osmotic differential, Ph, level of oxygen and moisture are all continuums across which different organisms live and die. There may be others but I'm too lazy to go find the textbook. Anyhow, the point is that these are the kinds of conditions you address when saving/preserving food. It's easy to see why our forefathers ate Jerky, Salt Pork, honey. hardtack, dried fruits and beans, jams/jellies/preserves and such things as much as they did - they had no refigeration. Salting or sugaring food down, pickling, canning/jarring, and other methods of preservation address one or more of these germ needs and makes food preservation possible in the absence of refrigeration.
In the case of Botulism: It's not the germs that kill you, it's the poisonous by-product of their respiration. The toxin is destroyed by heat; boiling canned foods for a few minutes will render it safe in terms of botulism. So should frying or sauteeing over the course of 5-10 minutes. Refrigeration of the product should prevent it from growing and secreting toxin also, but will not affect toxins already secreted. Using fresh is no hazard since fresh garlic is very unlikely to have been in an anaerobic environment.
Sorry about the voluminous post.
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I have actually never bought any before - but it just seems like the wrong sort of thing to buy at Whole Foods.
It's slightly dismaying that you can buy such a thing at Whole Foods (note: I LOVE Whole Foods and one MORE thing that bugs me about living here on Danger Island/The Land of the Lost is the lack of such places). However, I doubt that it should make much of a difference. The best way to find out if there is much of a difference would be to make some mashed potatoes according to the box directions. If they make passable mashed potatoes, you know they are different than the mainstream commercial brands.
Kidding aside: If you got a nice, somewhat puffy, airy and potatoey crust on your giraffe, you did it right and I hope you enjoyed it. Now you can dream up more uses for the substance in question and send them back to me because all we ever do with them is the potato crust thing. Now that I am thinking about it: I wonder if potato buds would work as a thickener...
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I love the smell of onions, garlic and/or chlorine bleach on my hands.
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Ooo, AD, you work for the CDC? That is the coolest federal agency, mine is only second coolest in comparison.
See, I was sure I remembered something about garlic and botulism. Can we convince JL to buy a garlic press maybe? I know some people don't like them but it's still better than fatal neurotoxins.
I really am tempted to try making potato-pillowed Spam, unless you wouldn't be my friend anymore.
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I love the smell of onions, garlic and/or chlorine bleach on my hands.
There is nothing sexier than the smell of garlic on a man's hands. Because it means he's been cooking dinner while I've been sitting around not cooking dinner.
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See, I was sure I remembered something about garlic and botulism. Can we convince JL to buy a garlic press maybe?
Well, as 'Dawg pointed out, heat should make it safe, so as long as you're cooking the garlic/oil it ought to be safe. It's more when you see people flavour olive oil and then drizzle that over something post-cooking that would be unsafe.
It would explain why, despite it being unsafe, you see relatively few cases, and little recognition of it being an issue on TV cooking programs.
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I dunno. I'm still not comfortable with the idea of sauteeing a fatal neurotoxin into submission.
Backstory: I read an article about botulism at an impressionable age. Other people worry about gettting, say, cancer. I worry about canned goods.
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Wasn't there an All in the Family about botulism?
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We had a bitterly shamefully enjoyable dinner of AlohaDawg's Spambalaya tonight, with a side of canned candied yams and a 4.99 bottle of wine. It was terribly romantic, like reliving our poverty-stricken youth together in a garret, with the snow howling outside and all that.
If I made it again, I would try the non-Lite Spam in it, if I could avoid reading the label. After all you only live once.
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Tonight I light a candle and thank Divinity that you survived to tell the tale. I also give thanks that my original idea, to just invent some culinary use for SPAM was overcome by merely finding something. Terribly Hawaiian, you guys are being.
Just get over here already, we'll get you the real experience. Hell, I'll even figure out how you can stay in our place for free. Anything to convince you that we have better food around than Spam and Rice and seaweed. But you gotta bring the dog and one cool game 4-6 adults can play.
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AlohaDog,
I'm going to be in L.A. in three weeks. Since you're in Hawaii, maybe we could meet each other half-way and hang out.
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I'm gonna be in LA in one week.
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I'm gonna be in LA in one week.
Hey, August, if you don't know the Final Jeopardy question, will you write "Who is Jough?" in there?
I'll pay you off after it airs.
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I am so jealous of everyone who will be in LA while I am sliding around on the ice here.
Someday I will take you up on that invite, Aloha, but a warning - if it's really the dog you want to meet, she doesn't fly.
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You got it, cuz.
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I am so jealous of everyone who will be in LA while I am sliding around on the ice here.
Me too. Oh, wait....
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Sounds Great, Jough. Halfway for me is 1275 1/2 miles out in the Pacific. Swim S/SW and I'll meet you there. Or, just come the whole way. Free room and shared board (which I can't offer in LA).
PS Invitations to visit HI are open to everyone here posting regularly for more than 6 months. Case by Case for the rest of you.
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I cook for one often, but I don't make those "fancy" recipies that require "ingredients" or "skills" or "a stove"; no, I am a master of boiling rice, scrambling eggs and making sandwiches. And it is one sandwich that I will now share:
The Elvis:
Take two slices of bread, just smother both of them in peanut butter. Chop up half a banana into as thin slices as you can get; put in the peanut butter. Pour honey on top of the bananas. Close sandwich and toast. Apparently the King liked it with bacon, but I haven't tried it yet.
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I cook for one often, but I don't make those "fancy" recipies that require "ingredients" or "skills" or "a stove"; no, I am a master of boiling rice, scrambling eggs and making sandwiches. And it is one sandwich that I will now share:
The Elvis:
Take two slices of bread, just smother both of them in peanut butter. Chop up half a banana into as thin slices as you can get; put in the peanut butter. Pour honey on top of the bananas. Close sandwich and toast. Apparently the King liked it with bacon, but I haven't tried it yet.
Someone tonight mentioned a culinary favorite that I had never heard of and wish were still the case. Bananna and Mayonaise. That sounds disgusting to me, but two people swore it was delicious. Were they putting me on or is this actally a tasty combination of foodstuffs?
~Paul
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Sounds Nasty to me. But then someone had to be the first one to open up an oyster and go "hmmm. This looks good just the way it is".
I won't try that sammich though - there is too much food that actually looks and sounds good that I haven't tried yet.
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pointless trivia: Cornish Game Hens are just baby chickens, or I guess pre-teen chickens. This horrified me when I was little.
http://www.switcheroo.com/Poultry.html
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pointless trivia: Cornish Game Hens are just baby chickens, or I guess pre-teen chickens. This horrified me when I was little.
http://www.switcheroo.com/Poultry.html
This is an interesting site.
It is very weird that among 'substitutes' for chicken they include ostrich. Although the rest of the options were more-or-less white meats, anyone who has seen ostrich would agree that it's similarity to BEEF is actually pretty striking and the ostrich would make a pretty poor chicken 'substitute'...
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Yeah, I've only had Emu, (ostrich cousin) and it's very much like a red meat, and I wouldn't ever recommend it as a chicken sub
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They use Emu oil in a lot of alternative health care products - is the meat actually somewhat oily? And is there a smell/taste that is distinctive or 'gamey'?
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Take two slices of bread, just smother both of them in peanut butter. Chop up half a banana into as thin slices as you can get; put in the peanut butter. Pour honey on top of the bananas. Close sandwich and toast. Apparently the King liked it with bacon, but I haven't tried it yet.
It is exquisite with bacon, but it has to be super-crisp. You get that floppy, greasy bacon in there, and there'll be tears before bedtime.
This is a sandwich you eat once in your life, savoring every bite, and then, unless you have some sort of undignified death wish, never eat again.
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I knew a radio DJ who swore by peanut butter and mayonnaise on an onion bagel. Said it was the greatest hangover cure in the world, when paired with a glass of fresh OJ. Who knows? Sounds pretty nasty to me, but then again, I eat peanut butter with margarine instead of jelly, so maybe mayo isn't that far a leap.
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Since this thread has become our deepest, shameful confessions about peanut butter, I'll admit that peanut butter and sharp cheddar cheese spread is pretty good too.
(Margarine? JL! Might as well just drink motor oil.)
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I knew a radio DJ who swore by peanut butter and mayonnaise on an onion bagel. Said it was the greatest hangover cure in the world, when paired with a glass of fresh OJ. Who knows? Sounds pretty nasty to me, but then again, I eat peanut butter with margarine instead of jelly, so maybe mayo isn't that far a leap.
I'm not alone! Peanut-butter on margarine on bread is the only eating habit I ever picked up from my father, and it seems to repulse just about everyone else in the world. Nice to know that the old man and I aren't crazy after all...
Oh, and I had a friend in junior high who swore by banana and Karo syrup sandwiches.
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I like Butter and Peanut Butter. But margarine Ain't food.
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Allow me to ask the world now, since we seem to have gravitated towards "odd combinations of things to put on bread and/or bagels": does anyone here enjoy or understand the "fluffernutter?" (Peanut butter and marshmallow fluff on a sandwich.) I've attempted this several times, given that my dining hall offers marshmallow fluff, and it always ends up being relatively bland in flavor and unbelievably tacky (in both senses) texture-wise. Is there a secret to making a palatable fluffernutter? Or is the secret not to eat them?
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Peanut butter with margarine? That's kind of redundant isn't it?
Ok, bananna and mayo sounds pretty disgusting, but adding the onion roll sounds intruiging. Only thing I would do different is add a thick wedge of sharp chedder a slice of tomato. That and eliminate the bananna.
~Paul
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Paul's right. Lose the banana and you got something there. Canadian bacon would be good too.
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This is a sandwich you eat once in your life, savoring every bite, and then, unless you have some sort of undignified death wish, never eat again.
Look what it did to the KING.
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Inquiry about fluffernutters
I bought marshmallow fluff one time, cause I thought the packaging design (http://www.marshmallowfluff.com/) was just breathtakingly rad, and thus had a brief fluffernutter phase. They are good, insofar as all novelty sandwiches are (cf Nutella), as stoner-food, but not recommended for everyday use.
As for weird "peanut butter + x = surprisingly delicious sandwich!" where x is some ingrediant previously thought not used in that context, x for me is hummus.
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As for weird "peanut butter + x = surprisingly delicious sandwich!" where x is some ingrediant previously thought not used in that context, x for me is hummus.
That's not so crazy. I've seen hummus recipies (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13888,00.html) that replace the tahini with PB anyway.
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Oh man, some of this is so gross I want to lock the thread...
Not PB and bacon though - I totally agree about that. Once in a lifetime.
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This is an interesting site.
It is very weird that among 'substitutes' for chicken they include ostrich. Although the rest of the options were more-or-less white meats, anyone who has seen ostrich would agree that it's similarity to BEEF is actually pretty striking and the ostrich would make a pretty poor chicken 'substitute'...
Agreed. I've had ostrich burgers which other than being super-lean were totally indistinguishable from regular ground beef. Ditto in mixed szechuan I had (duck, chicken, ostrich).
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This is a sandwich you eat once in your life, savoring every bite, and then, unless you have some sort of undignified death wish, never eat again.
I have peanut butter, bananas, honey and bread. I have bacon. I could make that sandwich, man. I COULD! But I'm so, so afraid.
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They use Emu oil in a lot of alternative health care products - is the meat actually somewhat oily? And is there a smell/taste that is distinctive or 'gamey'?
Interestingly, I had an ostrich burger at the farmer's market in Edinburgh a couple of months back, and was rather impressed. It was very different to beef, but very tender still. I had to stop making fun of ostrich farmers.
Not of ostriches though.
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I have peanut butter, bananas, honey and bread. I have bacon. I could make that sandwich, man. I COULD! But I'm so, so afraid.
I confess to never having had the full combination. But you could work up to it with all the sub-combinations that are good: PB and bananas, PB and honey, then the big step up to PB and bacon, and then....
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They use Emu oil in a lot of alternative health care products - is the meat actually somewhat oily? And is there a smell/taste that is distinctive or 'gamey'?
Interestingly, I had an ostrich burger at the farmer's market in Edinburgh a couple of months back, and was rather impressed. It was very different to beef, but very tender still. I had to stop making fun of ostrich farmers.
Not of ostriches though.
My favorite ostrich image is this picture I saw of a miget dressed like a jockey riding a saddled ostrich. That and 'Leonard Part 6' (Did anyone else see this dreadful Bill Cosby "vehicle"?).
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(Did anyone else see this dreadful Bill Cosby "vehicle"?).
Thank you. Just 'cause I have to, yet again, say "...with the hippin' and the hoppin' and the bippin' and the boppin."
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My favorite ostrich image is this picture I saw of a miget dressed like a jockey riding a saddled ostrich. That and 'Leonard Part 6' (Did anyone else see this dreadful Bill Cosby "vehicle"?).
My boyfriend is exorbitantly proud of having seen this in the theater. I am not entirely sure why, except that it's probably in the same way you're proud of a war wound.
I had a friend in middle school who ate a whole lot of PB-and-honey sandwiches, much to our occasionally-ribald derision; the combination still makes me think "oh, Jesus, it's Austin's sex sandwich!" I've never actually tried the "sex sandwich," though, and most likely should before I die.
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I had a friend in middle school who ate a whole lot of PB-and-honey sandwiches, much to our occasionally-ribald derision; the combination still makes me think "oh, Jesus, it's Austin's sex sandwich!" I've never actually tried the "sex sandwich," though, and most likely should before I die.
This just reminds me of the popular wrestler snack: oranges dipped in honey. Often with a liquid ginseng chaser.
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The peanut-butter-banana-honey sandwich was all I ate for a week on an "organic foods and internal alchemy" commune in Scotland. They hadn't quite got the hang of making the organic foods not taste nasty but apparently the majority of them didn't mind because they were busy performing internal alchemical rites which I did not investigate too deeply. The sandwich is pretty good and has desperation sustainability in that you won't find yourself immediately thinking "Oh, god, I'm going to be eating this for a week", but I have no real desire to ever eat it again.
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The peanut-butter-banana-honey sandwich was all I ate for a week on an "organic foods and internal alchemy" commune in Scotland. They hadn't quite got the hang of making the organic foods not taste nasty but apparently the majority of them didn't mind because they were busy performing internal alchemical rites which I did not investigate too deeply. The sandwich is pretty good and has desperation sustainability in that you won't find yourself immediately thinking "Oh, god, I'm going to be eating this for a week", but I have no real desire to ever eat it again.
What? You said you went to laxative camp and they fed you sandwiches? How deep is too deep to investigate high colonics? What is internal alchemy?
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Ahem. Back to cooking for one.
Ensalada Tamale
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1 box Goya frozen tamales
1 can kernel-cut corn (NOT cream-style)
1 Bag O' Salad
salsa
sour cream
grated cheese of choice
(enumerated ingredients serve 2, or make two meals)
This is the simplest (and tastiest) meal I've yet to create. Halve the serving amount to double the yield and turn this into an appetizer for 4.
Cooking:
Prepare the tamales (yes, Goya, unless you've got homemade) as instructed: boil a small pot of water, then add. Turn every few minutes. Warm the corn in a separate small pot, with a pinch of salt and pepper. If you like hot sauce in your corn, that's fine, but warn me before I taste it.
Assembly:
In a bowl, place 1/4 the Bag O' Salad. Once the corn is ready, sprinkle a large spoonful over the lettuce, then the grated cheese over the corn. Extract the tamales from their cases, and place over the cheese. Put a dollop of salsa and sour cream on the top. Serve immediately.
The sour cream/salsa combo really acts as the dressing for the lettuce here, where the loose corn adds some interesting texture and sweetness. The tamale itself is moist and tender, and serves nearly the same purpose as a the crouton in a Caesar salad.
Please let me know immediately if you do or do not enjoy this dish.
Kisses, Choop.
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What? You said you went to laxative camp and they fed you sandwiches? How deep is too deep to investigate high colonics? What is internal alchemy?
They didn't exactly feed me sandwiches. They offered me We Put Our Macrobiotic Stuff In A Pot And Cooked It Until It Cried, along with various fairly decent raw vegetables. Given the choice I decided to live on self-made sandwiches (from macrobiotic peanut butter, bread, bananas, and honey) because I didn't have access to the kitchen resource and this was about as good as I could manage.
I do not know how deep is too deep to investigate high colonics. Is this a philosophical question?
I didn't pry too deeply into what exactly internal alchemy meant, either, but I have a very strong suspicion that it involves using aforementioned macrobiotic goop along with Certain Substances to convince yourself that you have entered a higher state of matter.
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I think getting high and then having nothing to eat but macrobiotic organic stuff would make me cry and cry and cry.
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I do not know how deep is too deep to investigate high colonics. Is this a philosophical question?
I suspect this sentence may have some value as a koan.
"Master, how deep is too deep to investigate high colonics?"
"... I don't know. Now go away before I hit you with a stick in the name of enlightenment."
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I confess to never having had the full combination. But you could work up to it with all the sub-combinations that are good: PB and bananas, PB and honey, then the big step up to PB and bacon, and then....
Oh, man, I did it. Bought really cheap Oscar Meyer microwave bacon, fried it in a skillet, stuck it on there. My thoughts?
I couldn't really taste it that much. There was an underlying "hickory-ness", but besides that...I'll probably keep doing it sans bacon, just so I don't have a major heart attack.
And thus, the peanut butter, banana, honey and bacon sandwich saga ends. Not with a bang, but with an "eh."
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I did it. This is great food for one, or more, but perfect for one. It's scrambled eggs with potatoes.
(http://www.paulmcrae.com/images/Miscellany/SCRAMBLED_EGGS_FOR_ONE/DSCN8367_68_70_71-COLLAGE.jpg)
Eggs, Potatoes, Onions, Tomatoes, cheese, and a little greek seasoning.*
(http://www.paulmcrae.com/images/Miscellany/SCRAMBLED_EGGS_FOR_ONE/DSCN8372-E500.jpg)
Looks good don't it.
(http://www.paulmcrae.com/images/Miscellany/SCRAMBLED_EGGS_FOR_ONE/DSCN8375-E500.jpg)
Served with lettuce and toast and a cup of tea.
(http://www.paulmcrae.com/images/Miscellany/SCRAMBLED_EGGS_FOR_ONE/DSCN8377-R500.jpg)
reading post here while I ate JL was talking about not liking the spicy which reminded me I totally forgot the hot sauce.
*16 points total (4 egg beaters, 2 oz cheese, 4 oz potatoe, 1 tsp. oil)
~Paul
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I couldn't really taste it that much. There was an underlying "hickory-ness", but besides that...I'll probably keep doing it sans bacon, just so I don't have a major heart attack.
You either didn't use enough bacon, or you used too much of the other. This sandwich, properly prepared, will crunch, audibly, with every bite. I've never had it with honey, so I can't say how it would affect the overall flavor and consistency (although [a] maple syrup - obliquely related condiment - and bacon go together marvelously and honey on a sandwich tends to give the bread a weird, sticky-swampy texture).
I got the best results from mashing the peanut butter (smooth) and the banana together in a bowl, into a spreadable paste. You will, surprisingly, get a lot to work with from a single banana; four or five sandwiches' worth. PB&B isn't so bad for you, actually, so long as you don't go so far as to fry them. Did I forget to mention that the sandwich should have been fried?
Also, Paul, those photos are the swift-kick-in-the-ass I needed to Go Out and Buy a casserole dish; yes, finally. It basically looks like doubleplus awesome hash browns, and I am known for loving some goddamned hash browns.
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Also, Paul, those photos are the swift-kick-in-the-ass I needed to Go Out and Buy a casserole dish; yes, finally. It basically looks like doubleplus awesome hash browns, and I am known for loving some goddamned hash browns.
I didn't mention that the casserole dish shattered half way through the preparation of this meal. I was afraid it was gonna come to pieces.
(http://www.paulmcrae.com/images/Miscellany/SCRAMBLED_EGGS_FOR_ONE/DSCN8369-E500.jpg)
I'll sell it to you cheap.
I think what we both need is a skillit.
~Paul
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Paul, Zart, you should keep in mind that Valentine's day is just around the corner.
What? I'm just saying.
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I think getting high and then having nothing to eat but macrobiotic organic stuff would make me cry and cry and cry.
I'd say that'd be the optimum way if that weren't your kinda food. Because it'd be mind-blowingly delicious no matter what.
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Also, Paul, those photos are the swift-kick-in-the-ass I needed to Go Out and Buy a casserole dish; yes, finally. It basically looks like doubleplus awesome hash browns, and I am known for loving some goddamned hash browns.
I didn't mention that the casserole dish shattered half way through the preparation of this meal. I was afraid it was gonna come to pieces.
(http://www.paulmcrae.com/images/Miscellany/SCRAMBLED_EGGS_FOR_ONE/DSCN8369-E500.jpg)
I'll sell it to you cheap.
I think what we both need is a skillit.
~Paul
Oh my, that on the stove I would have guessed would break...go with cast iron, I love mine and they love you back if you treat them right.
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I got the best results from mashing the peanut butter (smooth) and the banana together in a bowl, into a spreadable paste. You will, surprisingly, get a lot to work with from a single banana; four or five sandwiches' worth. PB&B isn't so bad for you, actually, so long as you don't go so far as to fry them. Did I forget to mention that the sandwich should have been fried?
You are some sort of golden god of peanut butter.