Cooking thread

I cook every day since about 1965. I
look forward to it. The last year I go
to Youtube every day and look around
at cooking sites, there are a ton of them.

The best is chef John at Food Wishes.
He's a culinary trained chef with 20
years restaurant experience. He's been
making videos since 2007 and has over
a thousand and almost a million and a
half followers on Youtube. With that many
and so many hits on his videos, he's
making a nice living from the ad's they
put on his work.

John has a great sense of humor and really
knows what he's doing. He has a blog you
can go to and access all his past videos and
what he doing today. I've learned a ton of
stuff from him.

OK, I'll give youtube a try... but I simple things sometimes that are just not covered.
For instance... is cabbage and lettuce the same thing? If not, how can I cook cabbage and beef with only a microwave or oven but no rangetop or frying pan.

Those onions and butter and cheese things worked out pretty well.... but I'm a bit tired of them and I'm still finding onion skins that the fan blew around when I mistakenly turned it on instead of the light.

What foods are gluten free other than champagne and Hagen Daz ice cream?

Anyone know of a liquid meal replacement that ain't got no Aspartame, Stevia or Sucralose or Gum.

Anyone know of a CHEAP source of bilberry? I mean I can't afford some trip to Girly Bog to pick my own or something.

I'm going to try making my own peanut butter. Also cold-brewed coffee.

Last week I made yogurt coffee jello. This week I want to try making yogurt coconut cheese coffee jello (Piling on while the piling is good!)

I just read I can my own sour cream
by mixing a pint of cream with two
tablespoons of buttermilk. Let it sit
covered on the counter overnight
and it will be as good crème fraîche,
or so they say.

Quote: Fleastiff

What foods are gluten free other than champagne and Hagen Daz ice cream?

Anyone know of a liquid meal replacement that ain't got no Aspartame, Stevia or Sucralose or Gum.

Anyone know of a CHEAP source of bilberry? I mean I can't afford some trip to Girly Bog to pick my own or something.

I have been using Goji berries.

They are terribly pricey at a health food store, but I have a Chinese friend who shops at a local Chinese market. She get's me Goji berries cheap, and informed me never think like that again. Got a local market that isn't American? What is wrong with "Sweetleaf" Stevia?

I just cooked I think, my first pot roast ever, in a crock pot. I like 7 bone. I constructed a bed of onions and criss crossed celery stocks so the meat wouldn't be in the liquid, and poured in a beer someone left in my fridge. It was the tenderest roast I have ever eaten.

Then I made the first vegetable beef soup I ever made. It is good, but I think it needs some fine tuning.

Flea, isn't there a second hand store near you? People never wear out crock pots. I lived in some motels with one of those single burner hot plates, it made things hot. Micro waves kill anything nutritional in your food. One guy told me he sterilizes used books in his, before reading them to get the bacteria off of them?

I love onion omelets.

So how does one clean a Blender-type device? Every time I let it soak in dish washing liquid and water, it just gets an additional layer of gray scale "ring around the collar" on it.

Can a blender be used to chomp whole limes or must I slice them first? I'm gonna make 'cucumber water' (as in Breaking Bad/Call Saul) but I ain't got no cucumbers so its going to be limes instead. They are green inside and out too, so maybe it will taste like a cucumber.


>>>>I just cooked I think, my first pot roast ever, in a crock pot. It was the tenderest roast I have ever eaten.
I gots one of dem crockpot things free from da grocery store. Tiny little thing. Don't know if I have the patience to use it. Haven't had the courage yet, been about two years. Its still sitting there... though I'm not quite sure what its under. Far as I think, a crock pot is just another one of them things that gotta be cleaned each month or so.

>>>>I love onion omelets.
Yeah, but I hate slicing them things and dealing with onion skin shreds all over everything I eat for the next three days.

Quote: Fleastiff

but I ain't got no cucumbers so its going to be limes instead. They are green inside and out too, so maybe it will taste like a cucumber.
.

Are you drunk? This post is rambling nonsense.
You think limes might taste like cucumbers? No
you don't.

Are you drunk?
No. Alas.
This post is rambling nonsense.
As are all my posts.
You think limes might taste like cucumbers? No you don't.
No, but I can hope. They are each green on the outside and on the inside. I don't have any cucumbers but I'm in the mood for emulating Saul and the cucumber water in the Chinese joint. So I am using limes... they are the closest thing I have to cucumbers. Its known as improvisation and resillency in the face of adversity. It is known as hope.

UPDATE:
Since I'm six miles from a store and am suffering a gout flareup, a twelve mile hike is out of the question. I let the lime juice chill in the refrigerator over night but it tastes somewhat astringent and its ground so fine in the blender that it clogged the spigot. So next time... larger chunks and more lemons, fewer limes. Maybe I should have just sliced the darn limes instead of using the blender.

Limes have so few calories that I've got to lose weight eating lime juice all morning.

Still looking for a decent meal replacement drink... but without sucralose or aspartame or all those gums.

Quote: Fleastiff

UPDATE:
Since I'm six miles from a store and am suffering a gout flareup, a twelve mile hike is out of the question. I let the lime juice chill in the refrigerator over night but it tastes somewhat astringent and its ground so fine in the blender that it clogged the spigot. So next time... larger chunks and more lemons, fewer limes. Maybe I should have just sliced the darn limes instead of using the blender.

Limes have so few calories that I've got to lose weight eating lime juice all morning.

Okay. Problem here. If I've used a blender to chop the hell out of them limes and put them in water, how long will they be putting flavor and antioxidants into the water rather than decaying bacteria into the water? I do refrigerate it at night but like to leave it more easily accessible during the day. When should I throw it out rather than keep adding fresh water to the minced lime mush.