The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 14 of 36
My recipe for my riff of a Spanish rice dish.
Chicken breast or thigh, cut up, boneless and skinless
garlic
salt and pepper
broccoli flowers with no stems
chicken stock
1/2cp water
rice
bay leaf
oil
Put the cut up chicken in a fry pan with salt, pepper and garlic and oil. Let it cook part way through then add rice. Mix the rice through letting it brown a bit and pick up all that chicken flavour from the bottom of the pan. Add broccoli flowers mixing them through and again pick up that chicken flavour. Add a little more salt and pepper along with chicken stock, 1/2cup water and bay leaf. Bring to a boil for about 5 minutes then put on a low heat until rice is cooked. Serve.
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Some folk have mentioned making plans for survivalist, end-of-the-world type events.
For those who have, what have you learned in the past months? How will you need to adapt or modify your plans based upon what you have seen or learned?
I have noticed that for orange juice without reefridgeration, high pulp version lasts longer, I get Simply Orange. Seems the pulp at the top keeps the air and the juice separated better.
Have you seen prices affected more than you expected?
I saw sytrawberries at about 75 cents for the size that used to cost $4 or $5.
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Just replying to say sorry, not me!
My preparations go out about 4 weeks, and do rely on utilities being up and running (except for my earthquake water supply). For 4 weeks without utilities I can rely on canned goods and short rations.
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Quote:So your 4-week plan remains solid, no changes? Have you needed to use up yur 4-week rations? Have you had 2nd thoughts about whether you should alter, expand, integrate more or less into your plan that you had 6 months ago?
Originally posted by 1KIKI:
Just replying to say sorry, not me!
My preparations go out about 4 weeks, and do rely on utilities being up and running (except for my earthquake water supply). For 4 weeks without utilities I can rely on canned goods and short rations.
Have you been surpriosed at any cheap or expensive prices, or wierd availability issues?
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Quote:I'll check next time at the store! Thanks for the info!
Originally posted by 1KIKI: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 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!!
Any luck finding the good ketchup and mustard?
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Made up my pork tenderloin dish a few days ago for something different for supper.
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Need to replace some corning ware pots.
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Breaking in my toaster oven.
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Quote:I like Visionware produces. Can use in oven, stovetop, microwave.
Originally posted by Brenda:
Need to replace some corning ware pots.
Whenever I see some at Goodwill or St Vincent's thrift shops, I grab them. They are difficult to get otherwise. I am amazed some people part with them.
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Quote:Why do you use beans? What for? What purpose?
Originally posted by 1KIKI:
Since dried beans were locally in short supply, I ordered online. And since I was ordering online anyway, I thought I'd try a whole bunch of different kinds of beans.
My 2 favorite kinds of bean are pinto and white beans. I'm not so much in favor of red or kidney beans, or black beans.
So, of the white beans I got
(larger beans)
European soldier
cannellini
great northern
(smaller beans)
petit French
flageolet
navy
I weighed out a quarter pound of each and soaked them all for 24 hours at room temperature, and after soaking they were all about the same volume, even the smaller beans ... except the navy beans which started out a mingy volume and ended up a mingy volume.
Then I cooked them and tested them out.
Of the larger beans my favorite was the great northern, I thought the cannellini and European soldier beans were too soft!
Of the smaller beans my favorite was the flageolet, but since they're a internet specialty, I won't be buying them regularly (if at all). I really disliked the navy beans, even thought they're generally available, because they're so mingy. So I won't be buying them even though they're handy.
In general, I was happy I tried the specialty beans, but since I like a type of bean that's widely available locally - the great northern - and except for episodes of panic-buying, I probably won't be regularly buying the other beans on the inet. At least now I have an idea of what there is in terms of white beans, and what they're like, since I've never had many other kinds before.
My next test will be the brown and speckled beans in the pinto category. What I like about pinto is their nice starchy texture that makes a great refried bean.
Natural gas? Chili? Refried? Specific nytrients? Laxative?
I enjoy BBQ Baked Beans, and Pork & Beans, which I only improve upon Van Camp's base recipe. And bean soup.
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