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Latest Activity: Oct 10
Daniel, your applesauce looks delicious, a nice pinkish color, and a bit of a rough texture. I don't care for the sauce that looks like baby food, a fine puree. I like to be able to have a bit of apple to bite into as I eat the sauce, thus, my preference for the masher. I like mashed potatoes with a rough mash, too.
It has been years since I had a pear tree and made pear sauce. The idea sparks me to get get some Bartlett and make some sauce.
I am making grape juice today using the steam method to extract the juice. That process removes the seeds and skins. I prefer to eat grape jam, but it is too tedious to make. I don't care for grape jelly. The Concord variety comes from my last harvest that we picked last weekend. The grapes vines now belong to someone else.
Plinius, "Now that our life is changing again" offers a tantalizing hint that change is in the air. I hope the change you mention occurs because you want it.
Well done, Randall! Many people who eat alone grow very lazy, if you don't you really deserve a compliment! The growing workload of the last ten years has made me lazy; I've settled into a pattern of healthy, cheap and quick to prepare meals. Now that our life is changing again I must see what I can change about the meals....
Daniel, although I've cooked and baked my whole lifetime, I've evolved in many ways. I don't consider myself a good cook, but I do try "spice things up" by experimenting. I sort of rotate from the old standards to new inventions. I enjoy the challenge.
Breakfasts, for example, use to be cereal every day. Now, I have cereal maybe once a week. I eat more eggs and other "healthy" foods now. Too bad I have nobody around to appreciate and compliment me on both my meals and good eating habits (for the most part!).
Randy, I don't know how an ad that looks like it promotes unhealthiness, will attract customers. But I suppose it would, or they wouldn't do it.
Patricia, the pineapple sauce sounds equally good. I wish I could grow the pineapples!
Today I started another batch of kim chee. This time I used hot peppers that we grew in the garden, then dried, then pulverized to make pepper powder. I also added some chunks of apple to provide sugar for the fermentation. The theory is the sugars in the apple will be fermented away, forming more carbon dioxide and lactic acid, making the kim chee more tart. That's the theory, anyway.
Not sure what the next kitchen project will be. I've learned more about cooking and preparing foods, in the past 3 years, than I did in the previous 20 years. I keep saying, I can't believe I'm this old and didn't know how to...
Watched a commercial for "Chick-filet" and had to shake my head in disgust. A married couple (not actors) is sitting on the couch praising the virtues of the fast food. One is fat, the other obese. Little wonder. I think I've mentioned that the average adult male weight is 196 lbs, female 166. Whew!
I use both mashed pears with the cinnamon, or crushed pineapple, also with cinnamon, rather than pancake syrup, which is way too sweet for me. At least with the fruit, it can be sweetened to taste....or not at all.
Patricia and Randy, you've both taught me something! I have never known about or tasted pear sauce / butter. Next year!
Randy, I thought about getting an immersion blender. One thing that influences my decision is clean up. Masher is so easy, just wash it off or throw into dishwasher. Immersion blender is probably not more difficult, but it seems that way. Another factor, I have too many gadgets. They clutter the cabinets and drawers, and it's difficult to find things. I need to clean out some of the ones that never get used, take to Goodwill or something.
Looks delicious, Daniel!
"Mashers" work well, I've discovered. I also use my immersion blender, but it can be splattery (new word!). I'll be making pear sauce soon, as well as dehydrated pear chips.
I've always used a potato masher for that sort of thing. I do the same thing with pears, & a little cinnamon for pancake ''syrup''.
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