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Current time: January 23, 2022, 2:03 am

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What's cooking, good-looking?
#41
RE: What's cooking, good-looking?
I don't eat ramen very much, but I like to zazz it up when I do eat it. Here's two of my favorite ways.

Boil up the noodles, and then dump out about half of the water.
Then add the seasoning.
Toss in two diced up hard boiled eggs.
Toss in a small diced up onion.
Enjoy!

Boil up noodles, then dump out about half of the water.
Add one can condensed tomato soup. Make sure to have dumped out enough water so that your soup will be considerable thicker than the usual tomato soup.
Add the seasoning.
Sprinkle in some Cayenne pepper sauce to taste.
This makes sort of a tomato bisque with ramen noodles in it.
Rip off hunks of Italian bread, slather in butter, and dip it.
Enjoy!

Has anyone else had a childhood experience with pancakes like mine?

I grew up on a farm, and we didn't eat cereal in the morning. Every morning we had proper breakfasts of things like pancakes, and eggs, and sausage, and such. Cold cereal with milk is a bit of an alien concept to me. Here's the thing. We kept a running pancake batter going. We never dumped out unused pancake batter. We covered it and put it in the refrigerator. The next morning we would mix up new batter into the old batter. The old batter would become quite sour, and that made the new mix taste pretty sour. We loved that sour taste. Whenever we ran out of mix and had to start a new batch without any sour starter, it was always sort of disappointing. I haven't had those sour pancakes since leaving the farm when I was 17. It would be easy enough to get some batter going again, but I just don't feel like eating pancakes every morning anymore.
We do not inherit the world from our parents. We borrow it from our children.
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#42
RE: What's cooking, good-looking?
(February 28, 2019 at 10:37 am)tackattack Wrote:
(February 27, 2019 at 9:27 am)Jörmungandr Wrote: I traded in microwave popcorn in the little bags for a microwave popcorn popper that cooks the popcorn without any oil (Nordic Ware).  I've been experimenting with different topping.  I have salt alternatives, like Morton Lite Salt (half and half), Morton Salt Substitute (potassium chloride), and Benson's Table Tasty.  I've been experimenting with lower sodium seasonings like Frank's Red Hot seasoning blend, lemon pepper, and Kernel Season's "cheesy jalapeno".  I haven't tried the lemon pepper yet.  As a salt substitute, citrus works good because it is a strong, pungent taste which can take the place of similar sensations from salt, so I'm sure the lemon pepper will come in handy on other things as well.

All a part of trying to reduce the sodium in my diet.  The challenge is that the bulk of the sodium I get comes from the specifics of the foods I eat more than it comes from putting salt or salt based spices on top.  Some things I can reduce substantially (oil-free microwave popcorn rather than potato chips), some things I can reduce a bit (lower sodium salad dressings, alternatives to soy sauce), and some things I may not reduce at all (ketchup and ramen noodles).  I think one of the keys is to eat certain foods rather than others, so, instead of eating ramen noodles or frozen pizza, I'd eat something with a lower sodium content.  I'm not there yet.  I'm not ready to give up a lot of my favorite foods, so it's difficult to make any kind of major progress.

Have you dried making low sodium alternatives for your ramen. Just throw away the ramen packs and use your own seasonings.
Maybe something like:
  • 2tbs of ground ginger
  • 1tbs of black pepper
  • 2 tbs of garlic powder
  • 2 tbs of onion powder
  • 1 tsp of cardamom
mix it up and use to your tasting content. If you use water for your ramen and get the spices that don't have added msg or salt then you're probably going to greatly reduce your salt intake to the point where yo could sparingly just add a little table salt. If you use beef/chicked broth with your ramen (my favorite way) make sure you use a low sodium version.

Hot sauces of differing variety and pickled foods typically helped people wanting to drastically shift their salt intake that I've known. Mainly I just currently don't cook with it. It's slightly in a lot of the seasonings I already use so there's no need to salt. The only time I bust out the salt grinder is on steak night.
  • powdered red pepper to taste

Thanks for the suggestion. I'll look into it. At the moment I'm trying a bunch of new flavors that I picked up the other day, but the bottom line is that I'm happy with most any flavoring if it's hot and spicy. To that end, I typically add a squirt of sriracha sauce if the ramen isn't flavorful on its own. Sriracha, oddly enough, isn't that high in sodium, and would cover for a multitude of sins. But I'll definitely give something like what you suggest a try. My ILS worker is pretty handy about knowing about spices and herbs, I'll ask her for some recommendations as well.
[Image: Fenrir-sign.jpg]
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#43
RE: What's cooking, good-looking?
Did This last week. I know some cheese haters will complain about cheese on the tacos

Side: prosciutto wrapped asparagus
Main: pink salmon lime salmon fish tacos (I did shrimp too on the side with just butter and garlic)

1hr prior: Make slaw
1. grab back of shredded cabbage and carrots and dump in a bowl
2. Dump in some rice wine and balsamic vinegar
3. add some coconut sugar to taste
4. add some black pepper
5. cover and sit in fridge

seasoning packet for fish:
not sure the measurements but something like this-
1 part rubbed sage
1/2 part onion powder
1/2 part cardamom powder
pinch of mustard powder
1 part paprika
2 parts garlic powder
If you like a kick you can add 1 part favorite spice powder

prep main:
1. Unwrap back of frozen pink salmon filets
2. put each one on an oiled (olive oil) coated sheet of foil.
3. Add lime zest and juice of half a lime and seasoning pack to the fish
4. seal up the fish packs good place on a tray
5. line a tray with foil and olive oil
6. steam a back of asparagus in the microwave (follow bag instructions)
7. cut the prosciutto in half.
8. When asparagus is done steaming wrap in prosciutto piece and line it up on a foil lived tray coated in olive oil
9. Use remaining space (I had 6 filets so I needed another tray) on the tray for as many fish packet that you can fit

25 minutes prior to eating:
1. Cook on 450 for 8 minutes
2. pull out the tray and drizzle balsamic and olive oil line across the asparagus
3. open all the packets so that they are open faced
4. lower heat to 350 for 10 minutes
5. broil on high with a mid set rack for the last 10 minutes

Asparagus should be soft on the big end and crunchy but not burnt on the small end and the prosciutto should be firm but not crispy.
Fish should not be translucent on the fattest piece and should be moist and flaky and sitting in it's melted ice juice.

Drain all juice from packets and crumble big pieces of fish.

Add your favorite cheese, sliced avacado, slaw and tomatoes to a tortilla and the fish and viola

I would definitely say this is more prep than I usually do, but it was one of the top 10 things I've ever cooked.


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"There ought to be a term that would designate those who actually follow the teachings of Jesus, since the word 'Christian' has been largely divorced from those teachings, and so polluted by fundamentalists that it has come to connote their polar opposite: intolerance, vindictive hatred, and bigotry." -- Philip Stater, Huffington Post

always working on cleaning my windows- me regarding Johari
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#44
RE: What's cooking, good-looking?
Can bear asparagus, and salmon has a stench that reminds me of nothing so much as tinned cat food.

But the rest of it sounds amazing!!

Boru
‘Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.’ Ralph Waldo Emerson
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#45
RE: What's cooking, good-looking?
Feel free to put in any fish that suits you and adjust times according to thickness.

I took the left overs on Sat and blackened them in some honey and balsamic glaze in a pan for the best salmon salad I think I've ever had. None of it was fishy at any point , although reheating in the microwave on Sunday did have a slight smell.

I'm not really a fan of any cooked vegetables. The only one's I really touch are edamame, butter beans, crispy fried okra, asparagus that isn't limp, baked potatoes, and occasionally a little squash/zucchini ala butter w/garlic pan fried till soft.
"There ought to be a term that would designate those who actually follow the teachings of Jesus, since the word 'Christian' has been largely divorced from those teachings, and so polluted by fundamentalists that it has come to connote their polar opposite: intolerance, vindictive hatred, and bigotry." -- Philip Stater, Huffington Post

always working on cleaning my windows- me regarding Johari
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#46
RE: What's cooking, good-looking?
In my starving student days, this kept me alive when I couldn't afford the fish and chip shops.

Crumble up some salt and vinegar crisps.  Add in about a half cup of white flour, about a tablespoon of baking soda and a cup of stout.  Go all mixy-mixy.  Dip your cod fillets in milk, then in the mixture you just made.  Fry in medium hot oil until it looks done (won't take long). Cook your chips in the same oil.  Punch your mates who expect you to feed them on your budget.

Boru
‘Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.’ Ralph Waldo Emerson
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