Subj : 5 Ingredient Dishes - 09
To : Dave Drum
From : Ruth Haffly
Date : Sun Dec 29 2024 19:44:57
Hi Dave,
DD> Many recipes tell me to discard something that can be re-purposed or
DD> added back in later in that recipe. Stuffed peppers, for instance.
RH> I always use the pepper top, minus the stem. If not in what I'm making,
RH> then in something else. Bought some baby bok choy a couple of weeks ago
RH> at the local farmer's market. Used the leaves as a substitute for savoy
RH> cabbage in the pot au feu; the stems were used as part of a stir fry.
DD> As my grandfather used to say when my grandmother (or my mom) did
DD> things that way - "Use everything but the squeal". Bv)=
We were brought up to use every last little bit. Only one jar of
jelly/jam open at a time--"use up the old before you start the new" was
drilled into us early on. Took a while to ease up on those standards
when Steve and I got married as his upbringing wasn't quite as strict.
DD> And the bits and bobs trimmed from meat have myriad other uses and are
DD> well worth keeping, bones too if I'm going to be making stock. Bv)=
RH> Small pieces of meat work well in stir frys, soups and lots of other
RH> things. Agreed that bones work well in making stock; I've the remains
RH> of a chicken to make into stock currently in the fridge, will probably
RH> do it tomorrow.
DD> If I don't have an immediate or even "near future" plan for meat
DD> scraps they go into the freezer in the can next to the bits and bobs
DD> of recycle vegetables I'm saving for a future pot of soup.
I usually have plans for just about every bit of meat, again, thanks to
my up bringing. I did make the stock yesterday, both chicken and ham for
both soup (ham for lentil soup) and other uses. When I do a bit of top
of the stove dressing to go with chicken or cook kasha/rice to otherwise
stretch out a meal, I'll generally grab a jar of stock instead of just
water for more flavor.
the cheese a RH> bit. Good high protein meal for just a bit of work.
DD> Sorta like a home-grown Egg McMuffin using bread instead of muffin.
DD> Bv)=
RH> Kinda sorta. (G)
DD> Been ages since I had an Egg McMuffin. If I'm stuck with Mickey D's I
DD> much prefer the Sausage-Egg McMuffin. More flavour. And if I make it
DD> at home I use Italian sausage patties rather than the regular
DD> "breakfast" sausage.
We've done our own "eggy muffin" at home but not recently. Used to buy
Thomas's English Muffins until they tweaked their recipe and added in
some things we'd rather not eat. I need to make some English muffins--in
a quantity that a bunch can be frozen and pulled out from time to time.
I did do that years ago when we couldn't afford to buy the commercial
ones, just another bread to add to my usual baking.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Nothing is ever lost. It's just where it doesn't belong.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
