The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 12 of 36
Quote:I don't know about that. I don't add salt to served food, but for spicy food I use a big wad of sour cream - otherwise have a real milkshake handy (from real ice cream).
Originally posted by 1KIKI:
I don't cook with salt, but I do add a touch of lite-salt before I eat. I like spicy foods - curries, chilis, and so on - and for some reason spicy foods really don't taste good without at least some salt.
You may not know of the old rule of thumb: Those who add salt cook everything salty. Cooks should never add salt, or self-taste their recipes, because when their taste buds have been deadened by the salt, all of their food is cooked to be salty. I have been to restaurants where the salad was salty, the fries were nothing but a pile of salt, the ice cream was salty, the soups were nothing but liquid salt, the pastry deserts were salty, everything was salt, nothing was edible.
Quote:I explain to people that real ketchup is what Ketchup is supposed to be, supposed to taste like.
I'm curious about your no HFCS ketchup though ... what brand is it? I get no HFCS ketchup but the only way I can manage that is to get organic.
One thing I have done is make a sort-of ketchup by pureeing cherry tomatoes (skins, seeds, jelly and all) and then slowly cooking the puree down till it's somewhere between a sauce and a paste. The flavor is omg good! It has a super-prominent rich tomato flavor, and its own natural sweetness and tartness. I explain it to people by saying it's what ketchup wants to be when it grows up.
I get all brands except Heinz. I finally found one of Heinz which did not have HFCS, and it was the most horrid tasting glub that I think I threw away the entire bottle.
Pretty sure I get the real ketchup versions from Red Gold, Hunts, French's, and whatever generic home-store brands (although I avoid Kroger) they have. (The French's TV ads say their ketchup never has HFCS, but I can't always find French's at the store.) They usually have some type of label claim on them, but not always the same thing. I just check the ingredients, which are usually something like tomatoes, vinegar, onion powder, and "spices" - and they are usually right there on the shelf next to the HFCS crud, except the real ketchup is normally cheaper by a tad - although I don't really look at prices of HFCS anymore. My last one was Hunt's with some plain-lokking label which ssaid "thick and rich" or similar, which was in a bottle about half the size as the norm, and everybody agreed it was fantastically delicious. I put the real ketchup on great burgers - home or from restaurant (often taking to go, hold the ketchup, so I can add real ketchup in the car). Also on the biggest, fattest fries I can find - look for steak fries. I vaoid hot dogs, but I have used real ketchup on brats (along with sauerkraut, sweet relish, touch of mustard).
The description you gave of your reduced recipe is exactly the same as these real ketchups, but these are less work. The HFCS should be banned from feeding to kids. And the real, healthy stuff is cheaper on the store shelf!!
I also get mustard without HFCS, which French's is a good bet. Why mustard needs to have HFCS is beyond me.
On the subject of HFCS, I also explain that there are 2 reasons I always buy Country Time Pink Lemonade in powder form. The powder form allows you to mix it to your personal taste proportions, how you prefer it (and when the ice cubes melt, you can add a little powder and stir). And also, the powder never has HFCS in it, but the pre-mixed seems to always have HFCS, and often the concentrate liquids do as well.
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Quote:
Originally posted by JEWELSTAITEFAN:
You may not know of the old rule of thumb: Those who add salt cook everything salty. Cooks should never add salt, or self-taste their recipes, because when their taste buds have been deadened by the salt, all of their food is cooked to be salty.
Quote:I as well! Literally EVERYthing was too salty and I literally couldn't eat it! I assumed it was a mistake in the kitchen, that ppl weren't sure who was supposed to be doing that and so it got done twice.
I have been to restaurants where the salad was salty, the fries were nothing but a pile of salt, the ice cream was salty, the soups were nothing but liquid salt, the pastry deserts were salty, everything was salt, nothing was edible.
Quote:I'll check next time at the store! Thanks for the info!
I explain to people that real ketchup is what Ketchup is supposed to be, supposed to taste like.
I get all brands except Heinz. I finally found one of Heinz which did not have HFCS, and it was the most horrid tasting glub that I think I threw away the entire bottle.
Pretty sure I get the real ketchup versions from Red Gold, Hunts, French's, and whatever generic home-store brands (although I avoid Kroger) they have. They usually have some type of label claim on them, but not always the same thing. I just check the ingredients, which are usually something like tomatoes, vinegar, onion powder, and "spices" - and they are usually right there on the shelf next to the HFCS crud, except the real ketchup is normally cheaper by a tad - although I don't really look at prices of HFCS anymore. My last one was Hunt's with some plain-looking label which said "thick and rich" or similar, which was in a bottle about half the size as the norm, and everybody agreed it was fantastically delicious. I put the real ketchup on great burgers - home or from restaurant (often taking to go, hold the ketchup, so I can add real ketchup in the car). Also on the biggest, fattest fries I can find - look for steak fries. I avoid hot dogs, but I have used real ketchup on brats (along with sauerkraut, sweet relish, touch of mustard).
The description you gave of your reduced recipe is exactly the same as these real ketchups, but these are less work. The HFCS should be banned from feeding to kids. And the real, healthy stuff is cheaper on the store shelf!!
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sorry, but I had not finished editing. But now I have.
Yep, those salt restaurants not only have cooks who have deadened their own taste buds, but refuse to rely upon a second person (or boss, manager, owner) to perform their sample tasting, but all of the employees eating that crud have also had their tastebuds killed, so they cannot taste it anymore, and don't know what you are talking about.
I can also add that the real ketchup allows me to actually revel in the flavor of the real ketchup - and that never happens with the HFCS crud.
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I picked it up this time around!
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So, this isn't a recipe per se, but a way to fix a hole in my menus. As you may have gathered I hate vegetables, so I try to create recipes I'll actually eat, that use a lot of veges - a half-pound weighed raw, per serving. And then I cook a batch of 12. I have room in my freezer for 4 batches at a time, so I'll pull a different one out every day for lunch, and those are my vegetables for the day.
But when it comes to the evenings, I've been looking for something light and warm that doesn't take too long to cook. And my answer is BOXED BROTH! plus some kind of protein. I get the low sodium broth, throw it in a pot, and add - oh, turkey meatballs, or pork meatballs, or beef meatballs, or chicken thighs ... and cook it up. And there's dinner!!
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The family appreciates soup, alho they like theirs with ... salt!
Takes all kinds, I guess. I'm not a big salt fan myself.
But for summer I appreciate salads more. I really like my Greek-ish style sald:
mandolined part=peeled cucumber, sliced celery, chopped red pepper, and whatever I have on-hand: sometimes tomato for hubby (I'm allergic), thin-sliced onion, or shredded radicchio, or little cauliflower bits, olives, pepperoncini, or arugula or parsley, and always always garbanzo beans ... my favorite. No cooking so it doesn't heat up the kitchen, lots of flavor (not that I can taste it, but I like to imagine), and of course good for us.
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Pity would be no more,
If we did not MAKE men poor - William Blake
Happy New Year, WISHY. I edited out your psychopathic screed!
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And now for something different
I really like empanadas, but because hubby and I need to watch our carbs I forgo the empanada pastry and make empanada burgers instead:
2 lb ground beef
1 large onion, diced
2 T flour
2 T sugar
1 /2 t frsh ground black pepper
1 T paprika
1 t (or less) salt, to taste
1 t cumin
1 t cinnamon
1/2 t nutmeg
1/2 c raisins
1/2 c sliced green olives
(1/2 c diced boiled potatoes, optional)
Mix, shape into patties, and pan-fry. I like to serve with cole slaw and lemonade (made with sweetener)
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Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Signy
I tried your Flemish beef stew using flat-cut brisket, which I keep reading is NOT the brisket cut to use. But try to find point cut brisket! Where DO they go? There are surely as many point cuts as flat cuts since the brisket muscle is inevitably made of both cuts together, but I've never seen a point cut, ever.
In any case, it was DELICIOUS. I have 2 things I'll do next time, though. For 12 servings I'll increase the onions from 6 lbs to 8 lbs. And instead of using 1@ IPA and stout beer, I'll try using 2@ stouts.
I still have yet to try the chicken, mashed (potato)cauliflower, and gravy recipe I reformulated into cream of chicken soup.
But I DID reformulate my Greek-style kale and feta cheese pie to account for your family's food sensitivities and I tested it out. YUM! 4 servings is 1pound @ diced onions and frozen chopped spinach, 1C rinsed quinoa seeds (to remove the lectin coating that can break up red blood cells), 1 lb ground turkey, 4 cloves minced or grated garlic (or some amount of garlic powder), 0.5-0.75lb crumbled feta, 4 eggs, 1 sm container ricotta, juice of 1 VERY large or 2 medium lemons, ~4T fresh thyme (I have yet to try fresh rosemary or dried oregano), butter (unsalted cultured has the best flavor, imo) and/ or oil as needed, 1C H2O, a 4qt minimum saucier or saucepan, individual heatproof serving dishes that hold at least 2C@, if desired.
Lightly caramelize the onions in oil or butter. Add the garlic and bloom. Add the ground turkey, and brown, breaking it up as you go. Remove the mix. Add the rinsed quinoa to the bottom, the 1C H2O, and put the frozen chopped spinach on top of the quinoa, and the onions+turkey+garlic on top of that. Frozen chopped spinach usually releases a LOT of liquid, which most recipes call for you to then squeeze out. But that's a waste of excellent nutrition! So putting the frozen chopped spinach on top of the quinoa will let it add its liquid to the cooking water to cook the quinoa and keep the quinoa wet, so you don't have uncooked, dry seeds. The quinoa should come out light and fluffy, like long grain rice, not wet like porridge. Cover and cook 300F(convection) ~1.25H. Remove the 'filling' from the oven, stir, and let it cool (to keep it from melting the feta and scrambling the egg binder). Mix in the feta. For the binder, immersion-blend the 4 eggs, ricotta, lemon juice and herbs till it's uniform pale yellow and frothy. Mix the binder in with your 'pie' filling. You can cook this either in your saucier/ saucepan, or in individual serving containers that hold at least 2C each. I like to put it in individual portions, with a small dab of butter in the bottom. I don't think I actually NEED it to keep anything from sticking, but I do it anyway, because who doesn't like a touch of butter? Then put your pie(s) back into the 300F(convection) oven for ~1H until the egg mix is set and the top is a tasty crusty gold-and-brown.
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The slow cooker I was given a while back died a couple of weeks ago.
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DANG! How low does your oven go? A good pot and a low oven will do the same job, albeit with more energy use. I don't have nearly enough counter space for a crockpot/ slow cooker, so I use my oven instead. But then again, I cook in large batches then freeze individual portions, so it makes sense for me to use the oven instead anyway.
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