The Recipe Thread

POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 3 of 36

PREV PAGE 1 2 3 4 5 6 7 8 9 10 NEXT PAGE

JEWELSTAITEFAN

Saturday, April 20, 2019 10:18 AM

Quote:
Originally posted by rue:
aaaaaaayyyyyyyyyyyyyyeeeeeeee

.too.much.sodium.

But, to each his own! :)

That's weird. I don't like salt, I don't add salt, I don't have salt in my house, often I feel some food tastes nothing but salt. I never taste salt in my sauce. This is also the only reason I have bouillon.

SIGNYM

Sunday, April 21, 2019 10:33 AM

If I'm not mistaken, isn't the first ingredient in bouillon salt?

Well, in any case ... this is a takeoff on BRENDA's recipe for pork tenderloin (which btw I've never figured out how to cook properly) but I use chicken instead. I like to do this when the weather is cooler.

Chicken, cut up
As many potatoes as you like, cut into bite-sized pieces
Purple sweet potato ("yam") cut into .."

Onions, quartered (onion cooks up very quickly)
A bag of frozen brussels sprouts
As many cauliflower florets as you want, broken into bite-sized ...
Six strips of bacon (optional)

Oil (canola, olive, grapeseed, or "vegetable")
Salt
Pepper
Paprika
Thyme

Coat chicken with oil, sprinkle with seasonings
Coat potato and "yam" with oil, sprinkle with salt and pepper
Place legs, thighs, wings, potatoes, and yam in large roasting pan in oven at 325F for 25 minutes

Coat remaining vegetables with oil, sprinkle with salt and pepper
Add remaining vegetables and chicken breast to roasting pan, cover with bacon (optional) and continue roasting at 400F until done, about another 20-30 minutes

It's crazy simple but family really likes it, esp the roast veggies.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

"The messy American environment, where most people don't agree, is perfect for people like me. I CAN DO AS I PLEASE." - SECOND

America is an oligarchy http://www.fireflyfans.net/mthread.aspx?tid=57876 .

JEWELSTAITEFAN

Sunday, April 21, 2019 12:17 PM

If I could find bouillon without salt, I would use it. I never make broth with bouillon because broth tastes salty to me.

Apparently the key portion of bouillon is autolyzed yeast. Is there another way to readily obtain this?

SIGNYM

Sunday, April 21, 2019 1:03 PM

Autolyzed yeast

Quote:
The interaction between salt and live yeast creates a chemical process called autolysis. Autolysis is essentially the self-destruction or self-digestion of an organism by its own enzymes. Salt does not "kill" yeast as much as it causes the live yeast's digestive enzymes to eat themselves. The result is an inactive yeast with a different concentration of proteins. This new food product can be further processed to create a yeast extract.

Many people may not recognize autolyzed yeast as an ingredient in many of their favorite processed foods, but they might recognize an ingredient derived from it: MSG, or monosodium glutamate. Both are used as flavor enhancers in processed foods. Autolyzed yeast extract is also used by itself in processed food spreads such as Vegemite. Because of its high protein content, this yeast generally has a hearty flavor similar to beef, which is why it is often used to give processed foods a meaty or savory undertone.

https://www.wisegeek.com/what-is-autolyzed-yeast.htm

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

"The messy American environment, where most people don't agree, is perfect for people like me. I CAN DO AS I PLEASE." - SECOND

America is an oligarchy http://www.fireflyfans.net/mthread.aspx?tid=57876 .

JEWELSTAITEFAN

Sunday, April 21, 2019 1:53 PM

Quote:
Originally posted by SIGNYM:
Autolyzed yeast
Quote:
The interaction between salt and live yeast creates a chemical process called autolysis. Autolysis is essentially the self-destruction or self-digestion of an organism by its own enzymes. Salt does not "kill" yeast as much as it causes the live yeast's digestive enzymes to eat themselves. The result is an inactive yeast with a different concentration of proteins. This new food product can be further processed to create a yeast extract.

Many people may not recognize autolyzed yeast as an ingredient in many of their favorite processed foods, but they might recognize an ingredient derived from it: MSG, or monosodium glutamate. Both are used as flavor enhancers in processed foods. Autolyzed yeast extract is also used by itself in processed food spreads such as Vegemite. Because of its high protein content, this yeast generally has a hearty flavor similar to beef, which is why it is often used to give processed foods a meaty or savory undertone.

https://www.wisegeek.com/what-is-autolyzed-yeast.htm

Do you think that means autolyzed yeast contains MSG, or is it a better form of MSG?

BRENDA

Monday, April 22, 2019 12:27 AM

Just some basic lamb chops for supper tonight.

SIGNYM

Monday, April 22, 2019 12:41 AM

Contains MSG, which is one of the compounds produced when yeast digests itself.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

"The messy American environment, where most people don't agree, is perfect for people like me. I CAN DO AS I PLEASE." - SECOND

America is an oligarchy http://www.fireflyfans.net/mthread.aspx?tid=57876 .

SIGNYM

Monday, April 22, 2019 2:06 AM

Quote:
Originally posted by Brenda:
Just some basic lamb chops for supper tonight.

I used to like lamb, but it's crazy expensive here. But after I lost my sense of smell/taste, and since the rest of the family doesn't like it, there's no point in buying it.

Still, I can understand it being a real treat. Our mom used to make bbq'd lamb shanks, and as I recall the recipe was:

Braise shanks until meat is fork-tender, remove from bone.

In a separate pot mix 1/2c ketchup, 1/2 tomato sauce, 1/4 c sugar, 2T worcestershire, chopped small onion, chopped green pepper, 1 T lemon juice and 2 t lemon zest, 1 bay leaf. Cook until vegetables are done. Remove bay leaf and add lamb and stir. Simmer until flavors are blended, serve over rice. When I could smell/taste, I thought it was yummy, and I use this bbq sauce variation on pork for the family.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

"The messy American environment, where most people don't agree, is perfect for people like me. I CAN DO AS I PLEASE." - SECOND

America is an oligarchy http://www.fireflyfans.net/mthread.aspx?tid=57876 .

BRENDA

Monday, April 22, 2019 2:55 AM

Quote:
Originally posted by SIGNYM:
Quote:
Originally posted by Brenda:
Just some basic lamb chops for supper tonight.
I used to like lamb, but it's crazy expensive here. But after I lost my sense of smell/taste, and since the rest of the family doesn't like it, there's no point in buying it.

Still, I can understand it being a real treat. Our mom used to make bbq'd lamb shanks, and as I recall the recipe was:

Braise shanks until meat is fork-tender, remove from bone.

In a separate pot mix 1/2c ketchup, 1/2 tomato sauce, 1/4 c sugar, 2T worcestershire, chopped small onion, chopped green pepper, 1 T lemon juice and 2 t lemon zest, 1 bay leaf. Cook until vegetables are done. Remove bay leaf and add lamb and stir. Simmer until flavors are blended, serve over rice. When I could smell/taste, I thought it was yummy, and I use this bbq sauce variation on pork for the family.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

"The messy American environment, where most people don't agree, is perfect for people like me. I CAN DO AS I PLEASE." - SECOND

America is an oligarchy http://www.fireflyfans.net/mthread.aspx?tid=57876 .

I only buy the chops as a treat. Around my birthday or like now Easter or New Year's.

Discovered a taste for them years ago. And depending on when you buy them yes they can be a little expensive.

I've seen lamb shanks in the store but since right now I can't get a pot big enough to braise them, can't buy them. I would like to try them.

RUE

Monday, April 22, 2019 3:12 AM

I think I can eat lamb again, after many decades. Someone made lentil soup with lamb, but the meat was really greasy and the 'lamb' must have been more like mutton - really strong and gamy. I pooped my guts out for 3 days. Maybe this doesn't belong in the recipe thread ... oh what the heck. It was the result of a failed recipe.

PREV PAGE 1 2 3 4 5 6 7 8 9 10 NEXT PAGE