Hmm... meal ideas?

  • Thread starter Thread starter Just_wondering
  • Start date Start date
Status
Not open for further replies.
stringbeanduck said:
But don’t drink it if it’s specifically made for cooking. I tried a cap full of it and it was 😛
Click to expand...
Ooooo 😛 I do have a question. Now I have not bought “cooking wine” in about 20 years. Chefs just don’t. They use cheap, but drinkable wine instead. Question is this: Isn’t stuff labled “Cooking Wine” actually more expencive than inexpencive drinkable wine. I have often wondered.
 
I keyed on the canned beans which are great and if you add a small amount of cheese to beans you have a good source of protein. I prefer dry beans as they are cheaper and better for you. Soak them overnight add some canned tomatoe after the beans are almost done and some pork and you have great soup and at least several meals for very little.
 
Dirk_Skene said:
Ooooo 😛 I do have a question. Now I have not bought “cooking wine” in about 20 years. Chefs just don’t. They use cheap, but drinkable wine instead. Question is this: Isn’t stuff labled “Cooking Wine” actually more expencive than inexpencive drinkable wine. I have often wondered.
Click to expand...
Ah shoot I don’t know for sure but I think it was about $10. I just bought it because I didn’t have to be 21. :o Waste of money it was IMO. Mum laughed at me. 😊
 
Oh riiiight, you’re in Korea! Hey, some of that ground pork sauteed up with some kimchi would be delicious - adding more hot spice (and maybe a bit of garlic - I’ve been kinda assuming you’ve got some garlic, since that’s pretty indispensable for the way I cook, anyway) as desired - preferably served with some nice fresh sliced tofu, either steamed or quickly boiled on the side, with some steamed rice. In fact, I can think of a bunch of Korean dishes you could work up for not much expense!
 
Nepenthe said:
Oh riiiight, you’re in Korea! Hey, some of that ground pork sauteed up with some kimchi would be delicious - adding more hot spice (and maybe a bit of garlic - I’ve been kinda assuming you’ve got some garlic, since that’s pretty indispensable for the way I cook, anyway) as desired - preferably served with some nice fresh sliced tofu, either steamed or quickly boiled on the side, with some steamed rice. In fact, I can think of a bunch of Korean dishes you could work up for not much expense!
Click to expand...
That’s true, I do have a little pot of ground garlic - but no kimchi or tofu. I decided years ago that it was much cheaper to eat out when I wanted Korean food than to buy the ingredients and learn to make it myself. It tastes better that way. Plus, all the ingredients are in family-sized packages, because most people who live alone don’t cook. I can’t even buy chili powder - an ingredient in every dish - because the smallest size available is more than I’d use in a year, and expensive to boot!
 
Do you have a crock pot? If so try this:
Ten Layer Slow Cooker Dish
6 medium potatoes, thinly sliced
1 medium onion, thinly sliced
Salt to taste / pepper to taste
15 oz can of corn
15 oz can of peas
¼ cup water
1 ½ pounds ground beef, browned
10 ¾ ox can of cream of mushroom soup
Layer 1: ¼ potatoes, ½ of onion, salt and pepper
Layer 2: ½ can of corn
Layer 3: ¼ potatoes
Layer 4: ½ can of peas
Layer 5: ¼ potatoes, ½ onion, salt and pepper
Layer 6: remaining corn
Layer 7: remaining potatoes
Layer 8: remaining peas and water
Layer 9: Ground Beef
Layer 10: Soup
Cover. Cook on high for 4 hours.

If no crock pot try this:
Sausage and Cabbage
salt and pepper
3 tablespoons unsalted butter
2 pounds fresh sweet Italian pork sausage or bulk sausage
1 large green or Savoy cabbage, about 4 pounds, cored and thickly Shredded
Crusty bread and mustard for serving.
Heat oven to 300 degrees. Bring a large pot of salted water to a boil. Butter a 9 x 13 x 2 inch baking dish. If using sausages, remove and discard casings. Place cabbage in boiling water, cover and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking. Put about 1/3 of the cabbage in a buttered dish and cover with ½ the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage and dot top with butter. Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 ½ hours, until cabbage is soft and sweet and top is lightly browned. Sausage chunks will remain pink in the center. Time: about 3 hours.
 
Oh man - did you get Xiaoushing cooking wine or something? It IS wonderful in many dishes (though sherry makes an okay substitute), but I remember tasting a drop because, as always, I just had to know.

It tasted like horrible wine mixed with plenty of salt, and cut about one to one with, to use the euphemism, horsepee. Gakkk! I was spitting over the sink for quite a while!

I do know there are some lovely Xiaoushing wines made for drinking - the region is famous for it, but don’t drink the stuff for cooking. You WILL regret it.
 
Status
Not open for further replies.
Back
Top