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Thread: OT Lazy Cooking with Cat!

  1. #521
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    Agate, is this frozen, in a can or does it come in just one of those dried packages?
    Virginia

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  3. #522
    Distinguished Community Member agate's Avatar
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    Quote Originally Posted by Virginia View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Agate, is this frozen, in a can or does it come in just one of those dried packages?
    It's just a package, not frozen, weighing 28 oz. but it's 15 servings.
    Last edited by agate; 10-20-2017 at 09:17 AM.
    MS diagnosed 1980. Avonex 2002-2005. Copaxone 6/07 - 5/10.
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  5. #523
    Distinguished Community Member agate's Avatar
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    Has anyone tried jackfruit? This doesn't appeal to me but someone here may have tried it and can describe it as delicious (from Nutrition Action):

    Jackfruit is the meatless case’s latest craze.

    Cooked unripe (green) jackfruit has a stringy texture somewhat like pulled pork (or artichoke hearts). But with only 1 or 2 grams of protein per 3 oz., it’s more like a vegetable than a stand-in for meat. On the upside, it’s low in calories (about 30, before you do anything with it) and high in fiber (around 5 grams).
    Our advice: start with unseasoned Trader Joe’s Green Jackfruit in Brine. Just rinse off the brine, shred, and sauté with your favorite sauce or seasonings.
    Last edited by agate; 11-26-2017 at 11:00 PM.
    MS diagnosed 1980. Avonex 2002-2005. Copaxone 6/07 - 5/10.
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  7. #524
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    My mother likes fruit cake. Does anyone recommend one that I could take to her or send?

    Thanks,
    ANN
    There comes a time when silence is betrayal.- MLK

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  9. #525
    Distinguished Community Member agate's Avatar
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    It's been years since I've had fruit cake but I found these favorites online--apparently they're still around.

    Collin Street Bakery puts out a good fruit cake, IMO. Also, Claxton fruit cakes are really unusual and good.
    MS diagnosed 1980. Avonex 2002-2005. Copaxone 6/07 - 5/10.
    Member of this MS board since 2001.

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  11. #526
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    Thanks Agate!
    There comes a time when silence is betrayal.- MLK

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  13. #527
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    I use to get Claxton, until I discovered "Southern Supreme". It is great!
    Virginia

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  15. #528
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    The best cheesecakes and fruitcakes come from convents. No kidding. The nuns at a hometown catholic hospital used to give my dad a fruitcake @ christmas. There had to be half a bottle of Chivas in it! A convent in my area subsidizes themselves by making killer cheesecakes. What can you do when you can't be bad? Bake decadently!

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  17. #529
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    I made this soup yesterday and have made it for years. I stand on a comfort mat for the peeling and trimming but sitting would work fine. Add your favorite crusty bread.

    Basque potato and green bean soup w garlic:

    1.5 pounds russets peeled and cut up
    1 TBsp kosher salt (I use a lot less of regular)
    6 cups of water
    1 pound green beans trimmed and cut as needed
    6 TBsps of olive oil
    6 cloves of garlic, thinly sliced
    Fresh ground pepper to taste

    Here I divert from the recipe. Instead of doing the potatoes and green beans in one pan and sautéing garlic in another, I start w sautéing the garlic in sufficient olive oil in my soup pot.

    Next, I add the potatoes and green beans and water. Later add in extra olive oil. Serve w a grind of black pepper.

    Here's a link if you are subscribed to NYTs:
    https://cooking.nytimes.com/recipes/...up-with-garlic

    Or, type in the name of the soup in your search engine to get in and copy it.
    ANN


    Enjoy,
    ANN
    Last edited by stillstANNding; 01-28-2018 at 08:16 AM.
    There comes a time when silence is betrayal.- MLK

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  19. #530
    Distinguished Community Member agate's Avatar
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    stillstANNding, that soup looks mighty tasty!

    I used to do projects involving peeling and chopping and trimming while sitting--using a rolling table tp put the stuff on. It worked best if I washed off all of the food, assembled everything I needed on top of the table beforehand, including a plastic baggie to put the discarded stuff in and some plastic bags to keep each bunch of prepared veggies or fruit in until I had finished all of the preparation. Then if I didn't need to use them immediately, I could seal up the bags and refrigerate them until it was time to use them. Sometimes I kept cut-up veggies for as long as a day that way. (Fruit wouldn't have lasted that long.)

    The "thinly sliced" garlic might be OK if just put through a garlic press.

    So on top of the table I'd have my piles of veggies or fruit, cutting board, a knife or two, a peeler, and the plastic bags. The table had a fairly large surface and was stable enough.

    If the kitchen was too hot, I could move this project out to the living/dining area.

    renee, it sounds as if you've found a great fruitcake. I've also heard of monks doing fruitcakes though I haven't ever tried one of these:

    http://www.assumptionabbey.org/fruitcakes.asp
    Last edited by agate; 01-28-2018 at 09:01 AM.
    MS diagnosed 1980. Avonex 2002-2005. Copaxone 6/07 - 5/10.
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