Of Viands and Victuals

[Linn Keller, SASS 27332, BOLD 103]

SPEAKING OF DEAD CHICKEN

Without going into particulars, I've been obliged to do a significant percentage of our meal prep.

I'm far from the best there is, but I'm not bad, and I'm trying to get better.

I also confess to a broad lazy streak, consequently the following relies heavily on canned or packaged goods.

Alter, substitute or season to your own taste: this is not hard-and-fast, it's what I came up with that didn't turn out bad a'tall.

Sam's Club has canned chicken and canned beef, both are pretty good.

Sam's also has rice-and-quinoa in aluminized envelopes, add a volume of water to a saucepan, the contents of the envelope, boil until tender: I drained a tin of the canned chicken and used that sharp edged potato masher or dough murderer, whatever it's properly called, that thing that looks like it would make a nasty set of knuckles in a barfight. I use it to cut the canned chicken up really fine, almost shredded consistency. 

As I am naturally lazy, I added canned chicken to the saucepan first, cut it up fine, added water, brought to a simmer: add a cube of butter, dump in olive oil instead if you like.

Add a can of cream of chicken soup.

Add the envelope of rice.

I use a square ended lifter to stir with.

Normally they're used for frying eggs or other skillet goods.

I use it to stir contents of the saucepan, as I can set its bit edge flat on the bottom of the saucepan and scrape it carefully and keep things from sticking (yes, I know, don't have the heat too high. Separate story about high heat omitted as I think I told it already)

(it's the one that involves frying bacon while wearing a grinding hood, a rubber gunsmith's apron and welding gloves)

(my wife said all I had to do was turn down the heat)

(oh look, a squirrel)

Meanwhile, back at the stove --

Once it just starts to boil, turn the heat down to a simmer, cover, let it repent of its sins for about twelve minutes. The envelope of rice-and-quinoa was already flavored with garlic and various herbs, if it's not, my wife has a shaker of Rosemary Garlic seasoning in the cupboard.

It wasn't necessary for this batch.

[DeaconKC]

"Cheater's grilled cheese sandwiches"

Great for kids to make themselves.

Put two pieces of bread in the toaster.

When they're done, butter one side of the toast and put 2 slices of American Cheese between the buttered sides.

Microwave for 30 seconds.

A safe way for kids to get a sandwich after school.

[Subdeacon Joe]

4 hours ago, Linn Keller, SASS 27332, BOLD 103 said:

SPEAKING OF DEAD CHICKEN

Without going into particulars, I've been obliged to do a significant percentage of our meal prep.

I'm far from the best there is, but I'm not bad, and I'm trying to get better.

I also confess to a broad lazy streak, consequently the following relies heavily on canned or packaged goods.

Alter, substitute or season to your own taste: this is not hard-and-fast, it's what I came up with that didn't turn out bad a'tall.

Sam's Club has canned chicken and canned beef, both are pretty good.

Sam's also has rice-and-quinoa in aluminized envelopes, add a volume of water to a saucepan, the contents of the envelope, boil until tender: I drained a tin of the canned chicken and used that sharp edged potato masher or dough murderer, whatever it's properly called, that thing that looks like it would make a nasty set of knuckles in a barfight. I use it to cut the canned chicken up really fine, almost shredded consistency. 

As I am naturally lazy, I added canned chicken to the saucepan first, cut it up fine, added water, brought to a simmer: add a cube of butter, dump in olive oil instead if you like.

Add a can of cream of chicken soup.

Add the envelope of rice.

I use a square ended lifter to stir with.

Normally they're used for frying eggs or other skillet goods.

I use it to stir contents of the saucepan, as I can set its bit edge flat on the bottom of the saucepan and scrape it carefully and keep things from sticking (yes, I know, don't have the heat too high. Separate story about high heat omitted as I think I told it already)

(it's the one that involves frying bacon while wearing a grinding hood, a rubber gunsmith's apron and welding gloves)

(my wife said all I had to do was turn down the heat)

(oh look, a squirrel)

Meanwhile, back at the stove --

Once it just starts to boil, turn the heat down to a simmer, cover, let it repent of its sins for about twelve minutes. The envelope of rice-and-quinoa was already flavored with garlic and various herbs, if it's not, my wife has a shaker of Rosemary Garlic seasoning in the cupboard.

It wasn't necessary for this batch.

 

Sounds pretty good.  Helpful hint: Frozen Chopped Onions, and Frozen Peas & Carrots are your friends.  

[Subdeacon Joe]

https://www.instagram.com/reel/C9NQ05gv-hC/?igsh=MzRlODBiNWFlZA==

[Linn Keller, SASS 27332, BOLD 103]

On 7/11/2024 at 7:14 AM, Subdeacon Joe said:

https://www.instagram.com/reel/C9NQ05gv-hC/?igsh=MzRlODBiNWFlZA==

Now THAT was entertainin'!

Many thanks!

EDIT TO ADD --

Thank you again for the recommend on frozen onions &c, you are right and they were a definite improvement to my next effort!

Edited July 12, 2024 by Linn Keller, SASS 27332, BOLD 103

[Subdeacon Joe]

9 minutes ago, Linn Keller, SASS 27332, BOLD 103 said:

Now THAT was entertainin'!

Many thanks!

 

I'm usually in the position of the grandmother,  "We, you take some flour, add a little salt,  some baking powder and baking soda and mix them up, then cut in butter or lard until it looks like gravel,  then stir in enough buttermilk- or Greek yogurt and milk to make a dough. 

 

How much?  Enough. 

[Grumpy Old Man]

My sister told me that my Grandma always left out one key ingredient, if she passed on a recipe.

[Subdeacon Joe]

19 minutes ago, Grumpy Old Man said:

My sister told me that my Grandma always left out one key ingredient, if she passed on a recipe.

 

I don't play that stupid game.   If I don't want to share all of a receipt I don't share it.  Otherwise I'm lying to the person. 

 

That's not the same as,  when trying to write it down hours, or days, after I made something forgetting something I added in to adjust the flavor.  Heck,  I do that to myself...."Why isn't this as good as when i made it last week?"  Then realize that I had used regular Paprika rather than Smoked Paprika,  or had used the  juice and zest of a couple of limes along with the lemon. 

[Subdeacon Joe]

https://archive.org/details/manualforarmycoo1917unit/page/180/mode/2up?q=beef

 

Quote

Manual for Army Cooks, 1916, page 181, Receipt 384.

Beef, chipped (for 60 men).

Ingredients used :

15 pounds chipped beef.

1 pound fat, butter preferred.

1 1/4 pounds flour, browned in fat.

2 cans evaporated milk.

1 bunch parsley.

1/4 ounce pepper.

6 quarts beef stock.

Melt the fat in the pan and add the flour; cook a few minutes; mix the milk and beef stock, or water; stir the batter in slowly to prevent lumping; add the beef and cook a few minutes. Add the parsley and serve on toast.

If the beef is very salty, it should be scalded before cooking.

 

[Subdeacon Joe]

ibid.

 

387. Beef hearts, stewed (for 60 men).

Ingredients used:

18 pounds beef hearts. 1 No. 3 can tomatoes. 1 pound onions, fried.

1 pound flour.

3 gallons beef stock. Make a gravy of the flour and beef stock and put on the range; meanwhile split the hearts in two and wash them thoroughly, and when the gravy comes to a boil put in onions, tomatoes, and beef hearts. Cook m the oven or on top of the range until done; slice and serve on a platter with the gravy poured over them. Season with cloves, allspice, bay leaves, a little garlic, pepper and salt while cooking.

 

388. Beef hearts, stuffed (for 60 men).

Ingredients used :

18 pounds beef hearts. 6 pounds bread crumbs.

2 pounds onions, browned.1 pound bacon, sliced.

i pound fat. Wash and clean the hearts and allow to drain; soak the bread crumbs, squeeze out well, and mix with the fried onions. Season the mixture with thyme, pepper, and salt, and stuff the holes in the hearts with this dressing. Place the hearts in a bake pan with a slice of bacon on top of each, and bake in a moderately hot oven. After the hearts have become somewhat sealed, so aa to retain the juices, the temperature of the oven should be gradually reduced. Before serving, place the dressing on a platter, slice the hearts thin, and spread over the dressing.

MANUAL FOE ABMY COOKS. 183

389. Beef loaf{for 60 men).

Ingredients used : 12 pounds beef. 3 pounds bread crumbs.

2 pounds onions, browned. 1 pound flour.

1 or 2 quarts beef stock, i pound bacon.

Grind the meat through a chopper; soak the bread in water and then squeeze out well ; mix the meat, bread crumbs, and onions together; season with salt and pepper; make into loaves about the shape of an egg divided lengthwise and place in a bake pan a few inches apart. Then make a batter of the flour and beef stock, rub this over the loaves, and cook in a slow oven. A slice of bacon may be placed on the top of each loaf, if desired, and serve hot with gravy.

 

390. Beefpotpie (for 60 men).

Ingredients used : 15 pounds beef. 15 pounds pptatoes. »

3 pounds onions.

2 pounds lard, 5 pounds flour.

Cut the beef into 1-inch cubes; stew until nearly done; add potatoes and onions, cut into about 1-inch cubes. When nearly done, pepper and salt to taste and add sufficient stock to cover vegetables and meat and thicken slightly with flour batter. When done, cover with crust made of the lard, flour, and baking powder, cut out like biscuits, and bake until done. The amount of beef may be reduced to 10 pounds and vegetables increased accordingly.

Any kind of lean meat — mutton, veal, venison, young goat, chicken, wild fowls, and rabbits — may be used in making potpies.

[Marshal Mo Hare, SASS #45984]

Aquafaba,the throw away liquid in a can of chickpeas and other legumes, has some magical egg white like properties. I make my chickpeas from dry beans but the cooking liquid qualifies as aquafaba.  Experiments continue.

 

wikipedia and Americas test kitchen can tell you more.

[Subdeacon Joe]

This is definitely a "play with it" receipt.   Pepper jack cheese?  Gruyere?  Smoked Gouda?  Feta?  Blue?  Add some garlic powder or onion powder.   Maybe crispy fried onions or jalapeños.

Cut the cheese into the 3/4" to 1" chunks shown, or grate it so it disappears into the dough.

 

[Marshal Mo Hare, SASS #45984]

How to get a finer grind out of a pepper grinder: Hard to do, eh?  Turn it upside down and twist as if grinding.  This will work many partially ground peppercorns out of the mechanism. When it turns freely with minimal resistance, make your adjustment, turn it over and try it.

[Rip Snorter]

The ones we have from Costco are adjustable. Worth a look.

[Marshal Mo Hare, SASS #45984]

On 8/5/2024 at 2:04 PM, Rip Snorter said:

The ones we have from Costco are adjustable. Worth a look.

They are all adjustable, just difficult to adjust smaller after one has started using it.

[Marshal Mo Hare, SASS #45984]

Hummus can be made from any bean. I just made a pinto bean hummus.

 

How to make it less grainy? Cook the beans longer, a lot longer. I have gone for an eight hour simmer, for example. Don’t let it boil dry though. Very smooth hummus.

[Subdeacon Joe]

 

 

[MizPete]

On 7/10/2024 at 4:24 PM, DeaconKC said:

safe way for kids to get a sandwich after school.

We did what we called cheese dogs.  Break up a slice or two of cheddar & put them in a hotdog roll.  Roll up in a paper towel & microwave for 20 seconds.

[MizPete]

On 7/10/2024 at 2:44 PM, Linn Keller, SASS 27332, BOLD 103 said:

my wife has a shaker of Rosemary Garlic seasoning

I recommend Tone's Garlic & Herb Seasoning.  If you can find it.

[MizPete]

On 8/5/2024 at 1:49 PM, Marshal Mo Hare, SASS #45984 said:

How to get a finer grind out of a pepper grinder

Buy a Peugeot.  Adjustable.

[Marshal Mo Hare, SASS #45984]

7 minutes ago, MizPete said:

Buy a Peugeot.  Adjustable.

Yes they are all adjustable, but once you have started to use it, adjusting finer is difficult because the grinder works are full of tough little peppercorns, that’s why I suggested turning it upside down to free up the works, then the adjustment will work more easily.

[MizPete]

Totally not arguing.  Just saying we've never had issues with the Peugeot.

[Subdeacon Joe]

I can't wrap my brain around this one. The source says 1970, but it reads to me like a Depression Era reciept.  

 

 

 

Peanut-Potato Casserole - Peanuts Nature's Masterpiece of Food Values, Texas Peanut Producers Board, 1970

 

[Marshal Mo Hare, SASS #45984]

Quote

Texas Peanut Producers Board, 1970

It is the kind of thing a board would dig up from the past and republish.

[Subdeacon Joe]

There are some interesting things in this book.

https://archive.org/details/McGillLibrary-rbsc-cookbook-coll-TX763F581915-18659/mode/1up

 

 

 

Edited September 2, 2024 by Subdeacon Joe

[Tooky Slim]

Some interesting recipes here...I'm going to be trying a few of these for sure!

[Subdeacon Joe]

Have a culinary rabbit hole 

 

 

 

 

[Subdeacon Joe]

https://archive.org/details/canadianfamilyco00deni_0

 

 

[Alpo]

Saw this in an Instagram thread. Went looking forwardFOR IT on YouTube. Don't know if he's right, but it does look interesting.

 

 

Edited September 21, 2024 by Alpo
otto

[Alpo]

I knew it had been a while since I ate fast food, but that's kind of amazing. After I found that video and posted it here, I went back to close that window and idly went down the list. There were a gazillion videos about grilled cheese burritos. Several of them were about Taco Hell grilled cheese burrito or Chipotle grilled cheese burrito.

 

It is apparently a thing now. And here I thought that guy invented it.

[Subdeacon Joe]

4 hours ago, Alpo said:

Saw this in an Instagram thread. Went looking forwardFOR IT on YouTube. Don't know if he's right, but it does look interesting.

 

 

 

Looks tasty.   High protein,  maybe.   But also high carbohydrate.

[Lawdog Dago Dom]

4 minutes ago, Subdeacon Joe said:

 

Looks tasty.   High protein,  maybe.   But also high carbohydrate.

The carbs kills it for me. I try to stay under 50g for the day. If I'm real good I stay under 30g.

[Sedalia Dave]

CRANBERRY/TURKEY STUFFING BALLS

 

Ingredients:

2 cups of bread crumbs

1 cup of cooked turkey, shredded

1/2 cup of dried cranberries, chopped

1/2 cup of onion, finely diced

1/2 cup of celery, diced

1/4 cup of fresh parsley, chopped

1/4 cup of chicken broth

1 teaspoon of dried thyme

1 teaspoon of salt

1/2 teaspoon of black pepper

1 large egg

 

Instructions:

Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the stuffing mixture: In a large bowl, mix together the bread crumbs, shredded turkey, chopped cranberries, onion, celery, and parsley.

Add the thyme, salt, and black pepper for seasoning.

Add the liquid ingredients. Pour in the chicken broth and add the egg. Stir the mixture until everything is evenly combined and moist. If it seems too dry, add a little more broth.

Form the stuffing balls: Scoop out about 2 tablespoons of the mixture at a time and roll it into a ball. Place each ball onto the prepared baking sheet.

Bake the stuffing balls for 25 minutes, or until they are golden brown and cooked through.

 

Serve: Serve warm as a side dish or appetizer, with gravy or cranberry sauce on the side.

 

 

 

[Subdeacon Joe]

That's a keeper!

 

ADDED:

 

Put 3 or 4 on a hogie  roll, smother with gravy, and you have a nice sandwich. 

Edited September 22, 2024 by Subdeacon Joe

[Tooky Slim]

Mmmmmmmmm, sounds  delicious...kind of  a Thanksgiving sandwich anytime you want