What was the last thing you cooked?

[Mary Terry]

Baked apples, stuffed with dates and dried cherries, cooked in a dark brown sugar, butter, cinnamon, nutmeg and water "sauce" to keep them moist.

 

[Kayla55]

I threw out horrible yellow telma chicken stock, triggering allergies. So I made what I call magooga soup, it's spinach stems, potatoes, red azuki beans with anti-oxidants like garlic, loads fresh tumeric, onions, bit of chicken. Put it in food processor for children's......
I think should open gates Jericho and serve this to asylum seekers, with Palestinian flags flying high.

 

[Metalhead]

Beef soft tacos. Ground beef is a luxury item these days.

 

[Yeshuasdaughter]

Spicy sweet n sour bbq pork
Oven fries
beets
saurkraut

 

[Mary Terry]

I have never liked to make desserts. I like to cook savory food. I don't eat much sugar and rarely eat sweets anyway.

Well, yesterday I tried to make sugar cookies with a pound of softened butter, sugar and flour, etc. It was a disaster. The butter kept melting, the dough kept sticking to the rolling pin and the cutting board, and after I cut out the pumpkin shapes in the melty dough, I couldn't get the cookies off the cutting board. I finally wadded up all the dough into a flattened ball, wrapped it in plastic, stuck it back in the 'frig and drove to town to buy Halloween candy for the trunk or treat party.

Husband can do whatever he wants with the dough today. I'm done!

 

[Judge]

I have never liked to make desserts. I like to cook savory food. I don't eat much sugar and rarely eat sweets anyway.

Well, yesterday I tried to make sugar cookies with a pound of softened butter, sugar and flour, etc. It was a disaster. The butter kept melting, the dough kept sticking to the rolling pin and the cutting board, and after I cut out the pumpkin shapes in the melty dough, I couldn't get the cookies off the cutting board. I finally wadded up all the dough into a flattened ball, wrapped it in plastic, stuck it back in the 'frig and drove to town to buy Halloween candy for the trunk or treat party.

Husband can do whatever he wants with the dough today. I'm done!

Just be sure to have some decent rocks if Charlie Brown shows up at your door Halloween night.

 

[Yeshuasdaughter]

Last night made 2 big pots of bone broth and once the pots cooled, I strained off the bones and chunks of fat and meat, and strained off any bits through paper towel lined colanders. I then refrigerated the broth, so the grease would separate from the broth.

This afternoon, after skimming off the grease and saving it in a small tub for cooking, I am canning 4 pints of broth. And there are 4 more pint jars of dry beans with a mixture of broth and water waiting to be canned as round 2.

There are also 2 yogurt tubs full of broth for use immediately.

I'm tired.

 

[Grondhammar]

I'm tired.

Just reading that made me tired. That's a lot of work and time on your feet. The humid kitchen, and the fact I'm really sensitive to meat-smell, just adds to the exhaustion.

The rest of my family are pretty rabid carnivores. I somehow missed out on that gene. But I've got to keep the supplies up!

 

[Mary Terry]

Last night made 2 big pots of bone broth and once the pots cooled, I strained off the bones and chunks of fat and meat, and strained off any bits through paper towel lined colanders. I then refrigerated the broth, so the grease would separate from the broth.

This afternoon, after skimming off the grease and saving it in a small tub for cooking, I am canning 4 pints of broth. And there are 4 more pint jars of dry beans with a mixture of broth and water waiting to be canned as round 2.
fat
There are also 2 yogurt tubs full of broth for use immediately.

I'm tired.

What do you cook in the beef fat? I've often thought about saving the chicken fat when I make broth or stock and use it to make Jewish recipes. A couple of weeks ago I made 8 quarts of chicken stock for the freezer and really hated throwing away all that good fat. The only fat I routinely save is bacon fat which I pour into a small jar in the frig and use to season beans, peas and pulses when I cook them.

 

[NDR2]

I have never liked to make desserts. I like to cook savory food. I don't eat much sugar and rarely eat sweets anyway.

Well, yesterday I tried to make sugar cookies with a pound of softened butter, sugar and flour, etc. It was a disaster. The butter kept melting, the dough kept sticking to the rolling pin and the cutting board, and after I cut out the pumpkin shapes in the melty dough, I couldn't get the cookies off the cutting board. I finally wadded up all the dough into a flattened ball, wrapped it in plastic, stuck it back in the 'frig and drove to town to buy Halloween candy for the trunk or treat party.

Husband can do whatever he wants with the dough today. I'm done!

I’ve always been good at baking. Because of my stomach problems, I hardly do it these days.

 

[Yeshuasdaughter]

Strawberry Blueberry Jam

We only had about one spoonful left of jam in the jar, and not that much fruit in the fridge. So I made another pint of jam. Not enough to can, but just enough to keep a jar in the fridge for sandwiches, waffles, and yoghurt.

To make 1 pint of jam (pioneer style- no pectin needed)

1 cup chopped strawberries
1 cup blueberries (mine were frozen)
2 cups sugar
2 Tbs kombucha (or lemon juice, or vinegar)

Dump it all in a small pot and turn the heat to high. Once it boils rapidly, turn down the heat, and stir almost constantly with a wooden spoon

Make sure that it stays boiling!!

After five minutes get out a potato smasher, and crush the fruit as it cooks, stirring and smashing with the potato smasher.

The fruit should still look like strawberries and blueberries, but just be mashed up.

Once everything is kinda mushy, go back to stirring with the wooden spoon.

After 18 total minutes of cooking, turn off the hob. Let the jam cool for about five minutes. It will still appear runny while hot.

Pour the jam into a pint sized jar, screw on the lid. Allow the jar to cool on top of a cutting board or a folded washcloth. Put in the fridge once cooled. Yield 2 cups.

 

[Yeshuasdaughter]

I have several containers of bone broth in the fridge, so I canned more broth beans.

Into each pint jar add 1/2 cup beans (2 of the jars were Great Northern, the other two I added Pinto).

Pour bone broth over the top of the beans, until there's only 1 inch left of headspace in each jar.

Clean rims, put on lids and ringbands.

Into the pressure canner, make sure that there's water that goes 1 to 2 inches up the sides of the jars.

Pressure Can for 75 minutes.

Turn off heat. Allow to naturally depressurize.

The beans will be fully cooked, burpless, spoon tender, and infused with all that brothy goodness

They're shelf stable for at least a year or two. Enjoy.

 

[Yeshuasdaughter]

What do you cook in the beef fat? I've often thought about saving the chicken fat when I make broth or stock and use it to make Jewish recipes. A couple of weeks ago I made 8 quarts of chicken stock for the freezer and really hated throwing away all that good fat. The only fat I routinely save is bacon fat which I pour into a small jar in the frig and use to season beans, peas and pulses when I cook them.

Everything- eggs, potatoes, meat, stir fries, rice, stews, etc. I wouldn't use tallow or schmalz in a sweet recipe as it would probably yuck it up. But animal fat makes everything it's cooked in taste better. And they're finding out more and more that animal fats are heart healthier than seed oils. Just look at the historic diets of the Inuit or of the Masai.

 

[Mary Terry]

Everything- eggs, potatoes, meat, stir fries, rice, stews, etc. I wouldn't use tallow or schmalz in a sweet recipe as it would probably yuck it up. But animal fat makes everything it's cooked in taste better. And they're finding out more and more that animal fats are heart healthier than seed oils. Just look at the historic diets of the Inuit or of the Masai.

I love British fish and chips because they are cooked in beef tallow, but I'll skip the whale blubber fish fries in the Arctic! I typically use olive oil and avocado oil, occasionally peanut oil. Or just use butter.

 

[AprilR]

Boiling some beets right now to make a salad.