Yeah, I had a bunch of eggs that got cracked from a dropped carton or something. Made a couple of quiches and froze one. Still great when reheated later on.
Pickled eggs last a long time and they’re easy to prepare. Here’s a recipe.
Notes:
The recipe claims that they last for one month, but from experience it’s more like 2~3 months as long as the jar is closed. Just make sure to keep them in the fridge.
Don’t feel afraid to use more or less sugar or salt than in the recipe, depending on your tastes - they’re conserved by the vinegar. You do want some sugar though, to make them taste less sour than they actually are.
Seasoning is up to you. The recipe that I’ve linked has a few ideas; personally I like to use turmeric (for the colour), peppercorns, dill, and a few drops of my homemade habanero sauce.
Check out !canning if you’re interested. I posted on there last year and will this year as well.
You’re right definitely right about it being uncommon and underrated. Also pretty tine consuming when you’re making large batches. Theres about a week during and at the end of harvest where its constant canning
Just dropping in to thank everyone for the ideas, encouragement etc, and a bit of an update.
I bought some onions and added them to my edible-but-not-very-tasty rice, and fried them together, and it tastes a million times better. I have pasta and tuna as backups, and will keep referring back to this thread every time I shop. The positivity in the thread also got me to clean my fridge, which was absolutely filthy (I don’t even know how it got like that) to mark the beginning of new kitchen habits. The fridge is still depressingly bare, but it’s clean and that makes it less depressing haha. It’s nice having more bench space where the microwave was… it almost looks like a kitchen now.
The ones here don’t accept electrical appliances, because they’re not able to vouch for their safety (for example, if it spazzes out like my microwave did).
My household makes pasta ala pomodoro once a week which is delicious and cheap. You cook whatever pasta you want al dente (still a little hard). While that's happening you cook tomatoes in a pan with salt until it's mostly sauce. Add in a ladle or two of the pasta water and cook the pasta down in the sauce. Add fresh basil at the end with pepper and cheese (we use burrata).
It takes almost 30 minutes and it's cheap. You can use fresh romas which we usually do but canned san marzanos as well. With this as a base you can add anything you want to your sauce to change it up.
I love fancying up basic meals like Kraft Mac and cheese. We sometimes throw in leftover cooked sausage in with it and broccoli which I blanched in the pasta water. Cook them all down in the same liquids as the package to make fancy Mac and cheese.
Yeah. Really anything can be added. I love using pre-made bases as the backbone of a meal. We fancy up a Rice Pilaf mix every couple of weeks by throwing in sausage (we use a lot of sausage), mushrooms and any green vegetable into the mix. The meat and mushrooms are cooked and then let simmer with the rice. The green vegetables either go in for the last few minutes if its broccoli, green beans or anything that needs a little steaming. If its baby spinach or something very delicate we just mix it just before serving. Its an easy add on, fairly healthy and delicious.
I’ve been eating a lot of sausages lately too, they’re the cheapest source of (reasonably decent) meat I can find. Sometimes I braise sausages in a tin of tomatoes, and sprinkle with basil and curry powder. It’s a really satisfying meal for how cheap it is. But it’s always good to have ideas on how to change it up.
We open up sausage links often and break it up to get different textures. We usually cook a whole pound at a time and use half for each meal. We have been doing stuffed peppers using rice as a base filling it with tomatoes, onions, sausage or anything else we have. Its pretty much the only meat we purchase regularly.
Get a big bag of basmati or jasmin rice and get a rice cooker. Where I live a bag of jasmin rice is 36 euro for 18 kilo. You can eat rice with omelettes, wok chicken, shrimp and vegggies or what not, next day make fried rice.
Tons of video's on youtube with people sharing their home made rice dishes.
Edit: A wise man once said “red beans and rice, I could eat a plate twice”
I don’t judge, but cooking exclusively in a microwave… 🤢 Personally, no thanks. I’m guessing/hoping you didn’t cook steak and stuff like that in there.
The puke face and the comment about steak come across as judging those choices as gross (not that I think you’re wrong in that judgement, maybe worded a bit harsh in a thread with someone asking for help though)
I can consider something is gross without judging them for eating it… People make meat cakes out of mosquitos and fry them on hot stones and eat that as food. Crickets, beetles, stuff like that. That’s fucking nasty as shit to me 🤢🤮🤮, but I don’t judge, because perhaps it’s what’s available. Or because they like it. You never know what situation OP is in.
I hoped, for their sakeif they are like me taste wise (didn’t think I’d have to be explicit about this), that they didn’t make microwave steak. Me personally? I don’t give a shit what OP eats. I’m not eating their dinners. But for their sake, I hoped.
To be honest, I don’t think I plan to do anything else with this project, but I still have the libreoffice document with selectable text and I’m happy to share it if you or anyone wants to use it to make something new.
Not to look a gift horse in the mouth, but this would probably be great as a PDF or other vector image. Its pretty pixelated on my end, but still legible. Thx for the resource!
cooking
Top
This magazine is from a federated server and may be incomplete. Browse more on the original instance.