Cooking shortcuts

osso having fit -



(sounds good)

I chop garlic and ginger and mix them together in a food processor, then press between sheets of wax paper and freeze. Later on, when cooking, just break off frozen pieces of the mix and throw them right in the pan.

Saves a lot of time chopping both of those and they keep pretty well.

Cycloptichorn

osso, I was actually going to make your faux ravioli, that's why I had the spinach (still have plenty).

Somehow though, I found myself in the middle of perogies.

cyclo
Good tip on pre-chopping and freezing, although for me personally, I've never minded that part of preparation. It's relaxing for me. chop chop chop slice slice.

I was talking more about making a meal a non-traditional way, one that takes a whole lot less time, and tastes just as good, or near enough, or even better.

like the stuff cabbage. Have you ever made that?
oy what a freaking production.
how did people ever develope that particular method, when you can throw all the ingrediants together, and the end result is exactly the same?

Or the perogies. Whenever my mother made them, she went ahead and made enough to feed an army, and would, since she didn't want to go through the entire production again anytime soon.
It would take her HOURS to make the things, and that's before cooking.
Then, it takes forever to clean the kitchen it seems. If you make dozens of them at a time, the flour ends up everywhere, and all the other ingrediants. It was an entire afternoon project.

No thanks, I just threw the other version together in 15-20 minutes, then in the oven it went.
I got most of the other prep done while the pasta was boiling.

This cooking technique is perfect for cooking a massive fish banquet for a 50,000 people or cooking 500,000 people depending on the location of your make shift kitchen.

I think the best foodblessing is canned beans, as in black beans, pinto, etc. Even Bittman says ok re canned garbanzos in his recipe for..

http://video.nytimes.com/video/2010/02/19/dining/1247467101654/fried-chickpeas-with-chorizo.html

Naturally, you don't have to add chorizo..



I love real beans, like having beans soaking, their little bodies farting...
but canned beans are also ok enough.

Y'er just bad..

OK, did that. The bread is delicious, the process super easy.

osso, I tried your faux ravioli (except I used feta 'cause I had some on hand) and it was excellent!

Oh, good! Feta makes sense...

who needs a breadmaker eh?

WOW!

I'm going to have to try that.

Through it together in the morning, put in the oven when you get home.

I've never made bread, this will be fun!

I made that once, it was perfect on the first try, and I never made it again. Why? No idea.

Gotta make it again...

omg I just realized I had a spelling error!
don't hurt me....pleeze....

Now I'm going to try (despite what I said I'd do next) Swimpy's present method, cited on another thread - Artisan something something. Takes more yeast though, and I like the slow yeast thing. First of all, with the low amount of yeast I don't feel rushed. Mine turned out well even though I let the second rise go on for hours, as I was busy sleeping.

I was busy sleeping.

Absolutely. Well, I never understood them anyway (with some exceptions).

Don't worry, I was distracted by "Widow dumped me." (He's a dude, so he's a widowER, not a widow.)

Gonna make that bread this weekend. <decisive nod>

No, no, that was what Thomas called a - I forget already - so I'll just say a sound alike error. I do it all the time.

Oh yeah?

Well, I'm gonna mix it up tonight and put it in the oven in the morning!

Whaddaya think of them apples?

My sleeping is often busy. I had to go to the dentist in my sleep, something about whole tooth extraction and all that follows from that. It was very serious, and I was glad to wake up.