I just thought of another one. I use bottled lemon (and lime) juice instead of fresh squeezed about 95% of the time (or more!)
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Which brand, Dewesq55? I've been getting Delallo lemon and lime juices--keep them handy for backup if I run out of lemons or limes. I used the lemon for the first time in some tabbouleh a couple of weeks back and thought it was just fine. I have also bought Lakewood Organic Lemon juice and also their lime juice but haven't tried it yet. And I keep a box of TruLemon and one of TruLime on the shelf.
KathrynLast edited by fzxdoc; April 14, 2020, 05:51 AM.
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You guys are absolutely hilarious!! Love this thread! Geeze I’ll have to type a word doc and upload it.Comment
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Ok here goes some at home and elsewhere
No one has 100lbs of veal knuckles and femors laying around, box/enhanced beef broth is fine
I make ranch by the gallon and use way too much of it.
Morningstar veggy patties fried in bacon grease/lard with American cheese of any type on cheap soft .99 per pack toasted Hamburger buns is AMAZING. Especially with mustard and lettuce. Oh shoot, cooking secret, I digress.
Love MSG
I eat very, very little salsa.
I prefer my steaks and burgers and in fact most things crusted on my Cast Iron.
buttermilk powder is a must
my steel cuts oats everyone loves are the farthest thing from healthy. Sugar, butter, cream, fruit and jam or jelly.
my pancakes are LOADED, I mean LOADED with sugar, cream and butter but no buttermilk.
My salads are great (people love my salads) because my healthy Vinaigrette is incredibly Unhealthy.
my healthy salads, tabouli, faro, broccoli, veggie, asparagus etc... are loaded with vinaigrette (see above) and cheeses and bacon fat.
My pork belly is cooked in duck fat, breaded (sometimes) and then fried
my meatballs have puréed veggies that are cooked in duck fat and butter
All,of my freshroasted veggies are swimming in a fat and salt.
I always have a garlic confit oil with chucnkage on hand. I use very, very little fresh garlic.
loads and loads of fresh thyme always. I hate picking that crap but love the herb. I hate dried thyme unless it's a good French thyme.
I never finish my fried chicken, or chops in the CI pan. I always finish on a rack in the oven. I just set the crust in the CI.
my soups are rarely good for you.
i use way too much Maggie. You know the one with the yellow top.
agave and honey are your friend
i basically eat meat and salad stuff. Or meat salads.
I love chicken way way more than any man should.
I RINSE MY POULTRY. There I said it,
I keep caramelized onions (in the aforementioned garlic oil) on hand always. Add a teaspoon or 10 here and there to dishes to up your game.
Real Demi glacé is incredibly exspensive starting at a minimum with 100lbs of veal bones. Demi is worth its weight in gold.
Always roast your chicken feet for stock. No need to clip the nails.
i always keep pickled red onions on hand as they cut and look pretty. The juice is great in vinaigrette too.
i roast beets in vins and liquid. I keep that liquid to use in things too. It so sweet and a little acided with herbs. It's amazing. Elevates soups, vins and sauces. Try it on a ribeye or chicken wing. Amazing!
Bacon, yellow mustard and flower tortilla. Game over!!
i can't be anywhere near mortadella, give me chunkage and I'll grind it too.
Jeeze where do I stop???
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I thought of another one: I really don't like vegetables very much (any of them.) I, way too often, eat meals that are only an animal protein and occasionally a starch. Barbara doesn't like it, but she puts up with it usually because I do all of the cooking.Last edited by Dewesq55; April 8, 2020, 07:59 PM.Comment
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fzxdoc - In the summer, I will make (and eat) a decent amount of Caesar salad with Kenji's Caesar dressing. I actually like that but that's just lettuce, cheese and anchovies. Not much in the way of veggies. I actually like Caesar salad. When Barbara's mother comes for dinner I'm usually compelled to make a cooked green vegetable.Last edited by Dewesq55; April 9, 2020, 09:20 AM. -
I like vegetables. But my English son in law only eats vegetables if tricked. We finally found out why when we were visiting them at the same time as his parents. He and his dad were cooking up curry for us when his mother told us about a trip she had taken to northern India, where they actually put VEGETABLES in their curry. We figured out where he had learned his dislike of vegetables.
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Dewesq55 try grilling the romaine for your caesar salad next time. a little char adds an interesting addition
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I'm bumping this topic because it's such a good read. Plus I have a confession to make:
Pancakes, biscuits, shortcake for strawberries, and slippery dumplings all originate from this box in our house.
There. I feel better after getting this dirty little secret in the open.
Kathryn
Edited to add: I doctor each recipe, never following the instructions on the box, so perhaps that's a little bit of a saving grace.
Last edited by fzxdoc; March 8, 2022, 03:13 PM.Comment
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Microwave hotdogs (hotdog, bun, yellow mustard) and PBJ (Jif crunchy, Smuckers strawberry preserves on white) probably account for 25% of my meals most weeks.Comment
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About 1/2 the time I use cheap spices.Comment
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I add diced gelatin with chicken stock into my meat balls and meat loaf to push the moisture content. (Learned from Kenji)
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This is a great one!! To dove tail on fzxdoc ......
I love Bisquick pancakes way under cooked. I put them into a pan with oil, then flash fry them.....maybe 20 secs each side, then take them out. I love the crisp outside and gooey, liquid battery inside. (Oh and I add melted butter to the batter and mix the F out of it before I put it in the oil.
My Mom used to make these for me all the time, and I loved them growing up. If I ever have kids (scary, I know) I can't wait to break these out for them. They will like them, whether they do or not.
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Uhhh.... so you're saying half-raw undercooked pancakes????
*urp*
Wow. -
Raw cookie dough, raw brownie dough, raw bread dough, raw pancake dough, realdocBBQ you're missing out on some great stuff!
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I sometimes use COSTCO’s pre-cooked/pulled chicken and sometimes the chicken from the taco tray. I have to do my own thing with it all but sometimes it is just easier than having to do the whole bird in the smoker. Once I even posted a photo of my tacos and somebody here wrote "that looks like the COSTCO chicken". I really thought I had disguised it better than that.Last edited by tbob4; March 9, 2022, 07:40 PM.Comment
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When making meatloaf or meatballs I add powdered gelatin.Comment
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I’ve probably posed this before, but since this thread was revived I’ll add it again…
I use Minute Rice for almost any dish that needs rice. 😎
I also saw the Carrol Shelley chili kit pop on my screen for a second. It’s damn good, and what I use probably 80% of the time I make chili.Comment
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Same here.....I especially like their cups:Originally posted by Santamarina View Post
Perfectly portioned and nicely seasoned. The white rice cups, if unmicrowaved, almost perfectly approximate day-old rice for stir fries.Comment
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