If you figure out something that will work well, but don’t want to (or can’t) use it all, bread freezes quite well for several months… just remember it is in there the next time you come around to the same use (like breadcrumbs or croutons).
I had about a half serving of lentils leftover from my lunches last week, a few slices of stale butt ends of sourdough. So I defrosted a spinach puck, mixed in some grated gruyere, a few drops of balsamic, and made some lentil-spinach-gruyere toasties with a bunch of black pepper on top. Surprisingly good.
Probably would have been improved by heating the lentils with the spinach and some onion first, and then mixing in the gruyere (maybe with chopped walnuts?), but very good as a shortcut.
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Anyone have favorite recipes for spaghetti squash? I had it recently for the first time in ages and forgot how good it was!
I usually just spaghetti it–cut in half, add a little oil and a little sage and black pepper, bake upside down until tender and then scrape out strings with a fork–and then eat with whatever pasta sauce I’ve made recently, but I’ve used it as a pasta-replacement in lasagna that was pretty good too (although a little soupy since I apparently didn’t do a good job of presseing out the water)
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Wow, never heard of that before, looks like I would have LOVED it. I use BTB. I don’t know about Knorr bullion cubes as I gave up cubes when I discovered BTB.
The stuff above and BTB is “demiglace” and you can get it at Williams Sonoma for insane $. Sorry, couldn’t get a link to work for some reason… There are also pro versions, although I’ve never tried any of them. I’ve never bought the Sonoma stuff either, because of the $.
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I looked up the Williams Sonoma one just for funsies. Ha! You weren’t wrong when you said it was insane prices. I have BTB and it’s fine, I just prefer the flavor of this other stuff. I did buy a different brand of something similar to BTB (it’s a paste type thing also) but haven’t tried it yet. I’m probably just going to try a few things until I find my favorite.
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Random food thought I had while eating breakfast today:
I’ve noticed a lot of grocery stores carry bottles of egg whites only, but none carry egg yolks only. What are they doing with the yolks and also why on earth would you want just the white part?! The yolk is the best part of the egg!!!
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I know someone people will eat egg white but not yolk because of the fat/cholesterol in the yolk… not supported by actual science for the vast majority of people, but I do think that’s the primary reason that those bottles are sold.
I’ve bought egg whites for particular baking endeavors that required a shit ton of whites and no yolks, for which I was grateful.
I have no idea what they do with the yolks. Hopefully make lots of delicious cakes?!
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I would love bottled yolks - I’m allergic to whites. Just gimme the yolk half!
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Using them for baking makes sense! I hadn’t thought of that. I eat a lot of fat and cholesterol so that’s probably why the dietary aspect eluded me. So silly IMO.
ETA: Oh my gosh, I’m reading all this misinformation now…telling people not to eat eggs or organ meats or shell fish, and instead to eat low fat dairy and more grains?! Lordy. No wonder people are confused.
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When I make ice cream I only use yolks, which leaves me with a bunch of whites I have to dress up in order to eat. So they are probably being used to manufacture something else.
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There is sooooo much bad advice out there. There’s so much stemming out of 1970s and 1980s food fads/advice that has stuck around and is various shades of “meh” to “really bad.”
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My son will only eat the white, if presented with a whole egg (ie fried or hard-boiled). I get to eat his tasty yolks. (He will eat it mixed in sacrament scrambled eggs or baked things). But he’s 4.
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This, I also have a cookie recipe that asks for yolks. Though in my case I ignore it and just as the whole egg because I’m not going to separate it for a quick cookie recipe
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? or is that just a typo for scrambled?
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yes that is supposed to be scrambled
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I have not cooked with organ meats… What’s the best way to start? I think they’re gross but also that my opinion is probably mostly based on lack of information and bad cooking, much like brussel sprouts. Or should I start by making my own stock first, if I’m on a “learn to use all the parts” kick?
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I don’t tend to like them, but hide them in pot pies with other meats, cut up really tiny.
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I would start with stock, because you can use it in soup or rice or stew, and there is nothing fiddly. It is very forgiving for varying levels of energy. Just feels more versatile. But also, I have very limited experiences with organ meats.
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I think stock is very easy to make and easy to use/familiar - so would vote for that. Organ meats require retraining your palate.
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