The Sense of Taste

About how thick a layer of potato topping do you put on it? And how much vinegar?

 

I don't know how other people manage their meals...
But, for everyday eating
I don't like to cook a meal and then immediately dine.

I prefer to prepared in advance
So I can relax for a while
Have a beverage...

Then, pop everything in the oven for a short reheat
Later in the evening.

Ideally, I like the top shelf of my refrigerator filled with
stacks of 4X8X2 (guessing) plastic containers
Filled with home made ingredients
To make other things with.

Cook less by cooking twice as much as needed
So that batch of chicken later turns into...
Chicken Sandwiches on crusty Ciabatta bread
Chicken enchiladas
Chicken salad, etc...

Enchilada Sauce Recipe to follow soon ....

 

Thanks for the interesting soup idea, Danielle.
I enjoy laughing while reading recipies,
The soup sounds tasty, but I don't eat eggs.
Do you think it would work without them?

 

I just noticed your chicken recipe Houdini.
Somehow I missed it until today.
Looks delicious!!!

I would like to know your recipe for Shepherd's Pie.

 

THX ... sounds lovely ... quite fond of cloves and walnuts ... and remembering a regime of ginseng and royal jelly years ago ... I'll try that!

 

You know what I would be interested in hearing about????

Our personal knowledge of the food habits of those we know or have known with the most longevity

For instance I once heard a 100+ year old man on Letterman state his secret was ...

A jigger full of Lea and Perrins worcestershire sauce every day without fail.

 

That sounds delicious.

My only houseplant is a basil plant..
purchased a few bunches with roots in water
from grocery produce section
planted them last spring
amazingly still alive
Will definitely make your salad dressing.

i've never tolerated raw onions or eggs very well
thus the use of powders
and substitutions for raw eggs

many quirks like that
are the reason i said i'm not the best person to start a recipe thread
happy you are posting here Jaime

i've tried many food paradigms....
was vegetarian for many years a couple of times
experimented with numerous varied food philosophies

fiinally decided to no longer obsess about it
and try just listening carefully to what my body seems to want/need
what digests well
what keeps it healthy

personally believe most disease producing food is sugar
probably the most addictive substance on the planet

when I got out of the sugar habit
and eat almost anything else
my appetite and health level out

of course, i rarely go outside my gate to catch anything
that probably has a lot to do with it
haven't been to a MD in 20 years

desserts were always the most fun to make...
alas, they are no longer in my repertoire
except for a few things made with stevia

 

That would be great, Jamie. I could use some new ideas! cooldrink

 

If any of you are not familiar with Stevia:
It is an extremely concentrated all natural zero calorie sweetener extracted from the leaves of the Stevia Plant.
Just a few drops sweeten coffee, tea, beverages, etc.
It is considered a nutritional supplement.

Also useful in baking, 0 sugar candies an such...
But it experimentation is necessary to discover proper amount to use.

Stevia Plant:


Highly concentrated natural sweetener
This is a bulk size to transfer to a dropper bottle as needed.

Click for link:


Note: I have no association with any of these products I am recommending.

 

This is the brand of organic onion and garlic powders I enjoy...

These are large bags 10" X 10" and store well for long periods unopened.
So, organic winds up costing only 62 cents per ounce.
Opposed to $3 for a 2 oz shaker of lower quality from the store.

These are very fine textured powders.
If you like to make your own oil and vinegar based salad dressings...
They blend in and disappear completely with a few wisks thickening slightly keeping the vinegar dispersed in the oil.



Rose's Salad Dressing Recipe:

1/3 C Organic Cold Pressed Olive Oil
1/3 C Organic Apple Cider Vinegar
2 teaspoons each Onion and Garlic Powder
1/4 teaspoon Organic Coriander Seed Powder (or your favorite spice)
1/4 teaspoon Salt (or less)
2 drops liquid Stevia extract for a slight sweet balance (if desired)

This batch of dressing has been sitting for 30 minutes.
As you can see, the oil and vinegar are still well combined...

 

Rose's Easy Boneless Chicken Tender Recipe

Cut 3-4 (depending on size) Boneless Chicken Breasts into smaller pieces

In a large bowl wisk together 1 cup water and 1/3 cup of caesar salad dressing

Soak the chicken pieces in this mixture for at least 15 minutes

(or more, even leave in the refrigerator this way for hours)

Preheat oven to 400 degrees.

Line a Cookie Sheet with foil.

A large one like this:


Drizzle a good olive oil all over the pan and tilt it until you have an 1/8 inch, or so, covering the bottom of the pan.

Cut a 2 tablespoon slice of butter and set aside...

In a large bowl combine about 3 cups whole wheat flour, 2 tsp of paprika, 1 tbs onion powder, 1 tbs garlic powder, 1 tsp salt, 1/2 tsp pepper.

(I recommend organic powders and spices purchased in bulk packages. They are of better quality and bargain priced compared to small jars.)
(Optional: Since the actual amount of flour needed varies, I take out some this flour mixture and set it aside in a plastic container to be added if necessary,
or saved for next time if not. Chicken pieces vary in size so much. Or, see Plan B after recipe. )

Coat the chicken in flour mixture pressing to get a solid coating and flatten filets slightly. Place pieces on on wax paper

Place the baking pan with olive oil only in the oven for 2 minutes. Hot Oil! ~ Remove carefully!

Melt the 2 TB butter in the oil distributing evenly.

Place the chicken pieces on the pan with sides not touching:



Cook for 14 minutes.

Remove from oven and gently turn each piece over with a spatula.

Cook 14 more minutes.

First Cooking: Place a poultry temperature button in the thickest piece to be sure it has reached appropriate temperature.
(Should have though) Adjust time for your oven accordingly.

Remove to serving platter.







Plan B for excess ingredients:
Only takes a few minutes...
Pour excess flour into excess soaking liquid adding enough additional flour to form dough.
Drop by spoonfuls onto the cooking sheet after removing chicken and cook for about 6-8 minutes.
Chicken biscuit treats for your Dog! My little friend loves them.

 

When I thought of starting this thread I became amused at what a controversial subject food is these days.

Everyone has strong emotional feelings about the subject of food. And for good reason.


I have very strong feelings about some food and diet recommendation propaganda we have been sold.

I could get angry about it right now if I wanted to. Procter and Gamble and Crisco a prime example.

Big companies successfully marketing barely edible highly processed seed oil trans fats to the populace.

How much did they profit? How many arteries did they clog? How many lives were affected?

Until trans fats were finally revealed for the culprits they are?

Yes, oil from cotton seed is considered a vegetable oil.


There are videos I could show you that would make you mad.

But, I don't feel like getting angry today.


No highly processed fat is fit for human consumption.

But..... Cold Pressed Olive Oil, Coconut Oil, and real butter are healthy foods to eat.


Now, after making tons of profits on Lipator and such they say,

well maybe we were wrong about those cholesterol recommendations.

Oh, those egg studies they did to determine yolks were bad for you???

They only used dehydrated eggs in all the studies, not fresh.


Note: All opinions expressed in my posts are merely my opinions.

 

I am late posting my recipe, lol... blushy


The issue is that for the most part I measure by sight.
Probably, I should wait to post until next cooking and measure ingredients. hytklidtrxse

 

The same recipe works just as well for fish fillets, Houdini, with an adjustment for shorter cooking time.

I hope you will post your fish recipes.


I remember when I was young, there was a new restaurant in Dallas specializing in English Fish and Chips.

The meal came wrapped in newspaper to keep it hot and was complimented by malt vinegar.

My family would drive 15 minute there and back to get this "exotic" take out food.

The restaurant logo was a Brittish Flag.

It was very exciting.


For many years I cooked chicken, fish, burgers in a pan on the stove top as my mother and grandmother did.

This could be time consuming involving standing at the stove for long periods,

Turning, covering, uncovering, temperature adjusting, avoiding splatters, etc.

Then I began living with a 1950's chambers range.


The oven remains on during cold months to heat the kitchen.

So, it only made sense to find ways to cook nearly everything in the oven.

Or, the round "well" area that slow cooks on retained heat.
Perfect for rice, beans, soups, and stews.

 

~

We share music to enjoy the sense of hearing...

We share images to enjoy the sense of sight...

Why not share food ideas to enjoy of our sense of taste?


At first, I envisioned this thread simply as recipe exchange with friends.

But, then it occurred to me there is so much more to discuss.

Our personal theories on the health benefits of foods.

Debunking food myths and propaganda.


Stories of our favorite dining experiences...

~I still fondly recall a tale I read here about dining in an outdoor cafe while observing people ~


The foods I prepare are simple meals that most of you will probably already know how to cook.

Over the years, I have discovered what I consider to be easy preparation methods

For cooking at home from scratch when one is busy with other things...


More than likely I am not the best person to start this thread.

So please, everyone, use it as if it were your own. foooood


Tomorrow... I will share my recipe for the above pictured Crispy Baked Chicken Tenders.