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Unread 07-07-2012, 09:26 PM   #1531
Flora88
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Things I make for the Mathematician (we're also trying to cut "eating out" expenses.)

Burritos (rice, refried beans, chicken cut up and quickly cooked in a pan with salt, pepper, cumin, and Tony's, in a tortilla)
Curry (Your favorite curry recipe + rice + whatever meat or vegetables you want in there. In tupperware.)
Wrap sandwiches (He doesn't like bread. What a weirdo. Usually turkey, cheese and bacon wrapped up in a tortilla or flatbread.)

Soup in a thermos (not so much now that it's ridiculously hot in NYC.)

Leftovers from whatever I've cooked during the week.

I usually make these things for him (or he makes them for himself) before we go to bed, then he just grabs it in the morning.
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Unread 07-08-2012, 05:31 AM   #1532
RoMayDrako
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I'm cooking Edamame on the George Formen grill-again. Discovered it gives it a nice flavor plus it drys it out less then nuking it.

If edamame is dry in the bag wet it then place on single layer on GF grill. Get some chunked sea salt and sprinkle it over the edamame-but not to thick. Poor some water over it close the lid wait five minutes add a little more water then cooked till outside of some edamame are turning brown.

Generally you boil edamame in salt water, thus why I thought to you know use sea salt chunks (crystals). Of course this came to my mind because my salt grinder from the dollar tree came with a huge falt. It has a screw on cap, and the same way you grind the salt is also the same direction to unscrew the top.
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Unread 07-08-2012, 07:15 AM   #1533
Bisected8
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Lemon meringue pie for breakfast today, it seems....
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Unread 07-08-2012, 06:02 PM   #1534
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Quote:
Originally Posted by The Hag View Post
The Saint's standard lunch is onigiri, fresh vegetables (baby carrots, bell pepper slices, cherry tomatoes, celery sticks), fresh fruit (banana, apple, orange, grapes), raw nuts. We put the rice cooker on the timer the night before and it only takes about 10 min. to put everything else together.
That sounds SO GOOD. Now I have another lunch idea!

Quote:
Originally Posted by Kildread View Post
I can't seem to use fresh vegetables or fruits unless they're apples before they go bad.

I buy a few, realize I'm never finishing them before they go bad, stop. And the cycle goes on.
I'm terrible about this. I do it with meats, too-- basically, if it's expensive, I will waste it. I"m trying to get better, though; my goal is to buy no more than I will realistically use and focus on consuming it right away rather than leaving it in the fridge where I will probably forget about it. I hate seeing good food wasted.
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Unread 07-08-2012, 06:44 PM   #1535
The Hag
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Quote:
Originally Posted by Flora88 View Post
(He doesn't like bread. What a weirdo. Usually turkey, cheese and bacon wrapped up in a tortilla or flatbread.)
I do like bread. A lot. But tortillas and flat bread add to the variety and are generally lower cal, so I keep both on hand.

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Originally Posted by Kildread View Post
I can't seem to use fresh vegetables or fruits unless they're apples before they go bad.
Oranges last a good long while. Berries and grapes can be frozen. For vegetables, celery and unpeeled carrots will last for quite awhile in the fridge. Lettuce is the worst. :/

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I hate seeing good food wasted.
I hear you. And after decades of practice with menu planning, shopping and cooking, I still occasionally end up tossing stuff. ):
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Unread 07-08-2012, 07:09 PM   #1536
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On the food wasting front, I've fallen into a pattern of mostly buying fruits and veg that I can use at multiple stages of freshness. Bananas, zucchini, carrots, that sort of thing: basically anything that I can trim the worst bits off and pop into a quickbread recipe. 350F for an hour cures the ills of nearly anything that can grow on a vegetable.

You can put damn near anything into a cornbread. Try it.
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Unread 07-08-2012, 07:21 PM   #1537
The Hag
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Quote:
Originally Posted by Mangochutney View Post
350F for an hour cures the ills of nearly anything that can grow on a vegetable.
Keep in mind that you live on the left coast. At the point, a 350 degree oven on the east coast would be hell on earth (at least in the First World part of the earth - also, apparently one can bake in one's slow cooker which I haven't tried yet.)

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You can put damn near anything into a cornbread. Try it.
I don't doubt that this is true.
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Unread 07-08-2012, 07:37 PM   #1538
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Quote:
Originally Posted by The Hag View Post
apparently one can bake in one's slow cooker
ONE CAN BAKE IN A RICE COOKER TOO

http://thelazychef.wordpress.com/200...read-ja-pan-2/
http://www.instructables.com/id/Rice-Cooker-Bread/

I feel for everybody who's sucking up Hell on Earth right now, I really do. Seattle's been unseasonably cool so I'm all bitchy and sweatous now we're hitting the *gasp* MID-80s and knowing everybody else has it so much worse just makes me feel like a jerk AND a wuss.
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Last edited by Mangochutney : 07-08-2012 at 07:41 PM.
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Unread 07-09-2012, 01:02 AM   #1539
RoMayDrako
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Quote:
Originally Posted by Mangochutney View Post
ONE CAN BAKE IN A RICE COOKER TOO

http://thelazychef.wordpress.com/200...read-ja-pan-2/
http://www.instructables.com/id/Rice-Cooker-Bread/

I feel for everybody who's sucking up Hell on Earth right now, I really do. Seattle's been unseasonably cool so I'm all bitchy and sweatous now we're hitting the *gasp* MID-80s and knowing everybody else has it so much worse just makes me feel like a jerk AND a wuss.
When I get back to work on wednesday I am totally making corn bread in the rice maker. I know it's for normal bread, but now I have the urge to try corn bread.

FYI You can cook a london broil in a rice maker, heat soup, make mac-and-cheese, and pop popcorn (yes folks you can it just takes the ones you press down to start cooking not the fancy ones). Boiled eggs are the best with the non fancy cookers. Just put the eggs in cover hit the bottun to start cooking wait till it starts boiling really well shut it off leave the eggs in there 20 to 25 minutes. This is great if you are hopless idiot when it comes to making hardboiled eggs on the stove like me.

It's also amazing what you can cook with a coffee maker.

WHAT I am a security gaurd I need to eat some how.

-edit-

All this talk of FOOD! I just made Edamame on the george formen grill again, along with a grilled cheese bagel in the toaster oven. I put other then cheese, pickles and a little bit of cock sauce on it. MMm so tastey.

one last tip, the george formin grill is PERFECT for cooking bacon.
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Last edited by RoMayDrako : 07-09-2012 at 01:59 AM.
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Unread 07-09-2012, 03:01 AM   #1540
xiaohimecece
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I recently got my hands on some rosemary herbs!
And they're straight from the ground....roots and all.
But I have no idea how to use them.
Any suggestions?
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Unread 07-09-2012, 03:51 AM   #1541
Bisected8
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Quote:
Originally Posted by xiaohimecece View Post
I recently got my hands on some rosemary herbs!
And they're straight from the ground....roots and all.
But I have no idea how to use them.
Any suggestions?
I'd suggest lamb. It smells great if you barbecue things with it as well.
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Unread 07-09-2012, 04:41 AM   #1542
xiaohimecece
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Ooh lamb sounds delicious! However, the only lamb I've ever cooked was in hot pot....
Do you suggest using Lamb chops or would any cut of lamb meat would do?
I will assume that I should be able to just pan fry the herb and lamb together.

Does rosemary also go well with pasta/bread/other vegetarian meals? It would be great to find a vegetarian option for my mom to try out too. (though besides meat, she also stays away from garlic, onions and chives as well.)
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Unread 07-09-2012, 05:33 AM   #1543
Bisected8
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Any cut will work (and any cooking method). Rosemary just goes well with lamb.

I don't know about vegetarian meals (most recipes I know that involve rosemary are meat ones), but there was one time I had roasted potatoes flavoured with it and that came out well (just sprinkle it over them when you begin roasting), it might work with other sorts of potatoes.
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Unread 07-09-2012, 01:15 PM   #1544
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Rosemary is great baked on pizza dough with coarse salt, olive oil, and maybe some grated or shaved parmesan cheese. It's wonderful with roast chicken and potatoes. A vegetarian dish I make with rosemary is chickpeas or cannellini beans with rosemary, salt, pepper, red pepper flakes, and sauteed garlic, onions, and baby spinach, sometimes mixed in with pasta, but I'm guessing your mom would not be too into that on account of the onions and garlic.

You can use rosemary stalks as skewers for grilling. Tastes really nice with lamb, beef, chicken, even salmon.
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Unread 07-09-2012, 02:50 PM   #1545
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I feel like the only person who genuinely cannot stand rosemary. The smell makes me gag, the taste makes me gag, but it's in EVERYTHING.

For lunch I made a poor-womans caprise salad consisting off mozzarella cheese slices, tomato slices, extra virgin olive oil and Italian seasoning. Then I toasted some Pita bread with paprika on top and had that with some red pepper hummus with the salad. It was awesome.
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