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Old 11-23-2015, 01:53 PM   #21
inkfreq   inkfreq is offline
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OK. It's a busy week, but you've got me wanting to make the time to do this.

I'll cook my bacon in the oven though. When I'm adding bacon to a recipe rather than just eating it alongside some breakfast, oven bacon is just easier. You do it all at once rather that a skillet-full at a time.
I prefer my bacon done in the oven. I lay it on a cookie sheet wrapped in foil, and then place it in the cold oven. Set the temp for 400 and the timer for 20 minutes, and come back to perfect bacon.

In this case though, because of the need to reclaim some of the grease, I find the dutch oven easier to work with. Pouring the grease off the cookie sheet is... well.. I'm not that coordinated.



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Old 11-23-2015, 02:26 PM   #22
Gulo Blue   Gulo Blue is offline
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I prefer my bacon done in the oven. I lay it on a cookie sheet wrapped in foil, and then place it in the cold oven. Set the temp for 400 and the timer for 20 minutes, and come back to perfect bacon.

In this case though, because of the need to reclaim some of the grease, I find the dutch oven easier to work with. Pouring the grease off the cookie sheet is... well.. I'm not that coordinated.
I have something I call a cookie sheet, it's the size of a cookie sheet, but it has a lip on the edges deeper than most. Enough to hold the grease and pour from the corner.
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Old 11-23-2015, 02:35 PM   #23
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slow cookin' is good and all, but do you have any recipes (particularly for game watching) those of us in a hurry can try? I'm looking at those long lists of ingredients & preparations & thinking there's no way I have the time or space for that right now. yes... i realize this may require a new thread.
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Old 11-23-2015, 03:10 PM   #24
Gulo Blue   Gulo Blue is offline
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slow cookin' is good and all, but do you have any recipes (particularly for game watching) those of us in a hurry can try? I'm looking at those long lists of ingredients & preparations & thinking there's no way I have the time or space for that right now. yes... i realize this may require a new thread.
So, I only recently figured out what carbonarra is. I've been messing around with different ingredients, but the main trick is letting hot noodles cook your eggs. Boiling water is the slowest part.

You cook up some pasta. For every 4 oz (dry) of pasta, you can cook up to 1 egg (I've seen 2 eggs per pound, I usually do 3 eggs per pound. At some point you're eating some raw egg if you go too far though. It also depends on how much cheese you use and how cold it is.) While the pasta is cooking, you mix up shredded cheese, egg, and spices. When I drain the pasta, I don't use a colander (I think you'd lose a lot of heat.) I pour the water out, using tongs to hold back the noodles. Leaving a little water in the pot is fine. Then, as fast a possible, you pour in the egg/cheese mixture and mix/toss it with your tongs. Don't let it sit. Dump it in and work it around immediately. Finally, add some chopped up (already cooked) sausage or bacon or something.

You can look up a recipe to get recommended spices and such, but I keep trying different variations on this and it's usually successful. Like you can add just a touch of some tomato sauce to get a pink sauce. I once put some leftover pumpkin sauce in it. But the basic trick of mixing egg and cheese and letting the noodles cook it yields a result that I would have guessed was a lot more work.

Last edited by Gulo Blue; 11-23-2015 at 04:58 PM.
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Old 11-23-2015, 05:38 PM   #25
Spartan23MSU   Spartan23MSU is offline
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Quote:
Originally Posted by michchamp View Post
slow cookin' is good and all, but do you have any recipes (particularly for game watching) those of us in a hurry can try? I'm looking at those long lists of ingredients & preparations & thinking there's no way I have the time or space for that right now. yes... i realize this may require a new thread.
I did the "Crock Pot Kung Pao" last weekend. Turned out very good for something easy. There are some "5 ingredients or less" recipe books on Amazon.

http://thefrugalgirls.com/2013/04/cr...en-recipe.html

Im going to give Inks potato soup a run.

Last edited by Spartan23MSU; 11-23-2015 at 05:39 PM.
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Old 11-23-2015, 08:07 PM   #26
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Michchamp, here's my old standby for a delicious dinner in minutes...

1 nice piece of tilapia
1 egg, beaten
salt pepper to taste


Put the flour, salt, and egg on a plate, and mix it all up with a fork. I like a LOT of pepper. (Grew up in a really poor family where pepper was about our only spice)

Coat the tilapia in egg and kind of wipe it sorta dry with your hand. You want it wet, but you don't want it dripping.

Coat the fish in the flour and pat the excess away. Fry in olive oil for four minutes on each side until golden brown and crispy. Sometimes may take more.

I cheat on this one and do some 5 minute insta-rice and some steamed asparagus in a microwave steamer bag.

In 10 minutes, you have a delicious meal. If done right, the fish won't taste eggy at all, but crisps up really nicely.

Last edited by inkfreq; 11-23-2015 at 08:08 PM.
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Old 11-23-2015, 08:17 PM   #27
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Also michchamp, if you're pressed for time, I would really recommend the cook once, eat twice method of cooking.

The idea is simple... cook more than you need and repurpose the leftovers.

So tonight you might cook up some chicken breasts. Cook twice as many as you need, and toss the extras in the fridge.

Tomorrow, or the next day, you can throw together a nice shredded chicken salad, or a chicken quesadilla from the pre-cooked breasts.

During the summer months, I use the cook once eat twice method a lot, because in Arizona, the summers are not a fun time to cook, so I want to limit the extra heat in the house.
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Old 11-24-2015, 12:11 AM   #28
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These sound pretty good, esp the potato soup one - will have to give it a try. Here's my recipe for almost award winning chili (Elk's Club chili contest is totally rigged but everyone who cooks and has tried it asks me for the recipe). Cook time is 2.5 to 3 hours but prep time is 20 minutes or less.

2 lbs ground beef
3 medium yellow or white onions
1 medium green bell pepper
29 ounces tomato sauce
2 15oz cans dark red kidney beans (I don't notice a diff w/ reg red kidney beans but I like it to have a little more color)
6-8 cloves of garlic (approx 3-4 tsps of minced garlic)
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon oregano
1 tsp dried basil
~1/3 cup McCormick's original chili spice (or 1 of their chili spice packs - basically more of the above spices)

if you double or triple (or more) the recipe, use a mix of red and green bell peppers for more color and a little sweetness. I also use a mix of Original and Hot McCormick's chili spice when I'm making big batches.

Brown ground beef and strain some of the fat.
Chop the peppers and onions into medium sized chunks (not too fine, esp w/ the onions as they'll sweat down to nothing - you'll still get the flavor but not the chunks).

Throw everything into a pot and stir it up. Cook on low/simmer for 2.5 to 3 hours - if it's boiling, turn it down a bit. DO NOT add water or broth - it may look dry to start but when water is drawn from the veggies the consistency will be just right. Stir every 15 minutes or so to avoid burning the bottom.

Recipe makes 6-8 servings. I made 2x for Saturday which easily served 5 adults for lunch. Most of us had more at halftime and I have plenty of leftovers - chili omelettes the next day were off the charts.

Last edited by Spartanmack; 11-24-2015 at 07:32 PM.
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Old 11-24-2015, 05:20 PM   #29
Gulo Blue   Gulo Blue is offline
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5lb is a lot of potatoes to dice!
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Old 11-24-2015, 05:36 PM   #30
inkfreq   inkfreq is offline
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5lb is a lot of potatoes to dice!
Yep, it is for sure.
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