has anyone else heard "if you're thirsty, you're already dehydrated"? i think that one's also a myth. back when i never drank water (except for a swallow or two from a water fountain at the gym) i NEVER got thirsty. i would drink a soda twice a day at meals, but otherwise, i never drank anything. it's like my thirst mechanism was broken. now that i drink water all the time, i'm thirsty quite often which makes me drink even more water.
i can't really think of anything i buy in cans, but i do like those dried cranberries (or craisins) in bags. I use them in cookies (cranberry oatmeal with walnuts), oatmeal, and just to snack on. so sweet and tangy...
awww, i wanted to see how the power of eggs benedict could revive a dying person.
yay, another gv fan. we don't have trader joe's here, but weingut hofer's gruner veltliner is also pretty inexpensive and tasty.
That was really great! The title caught my attention because when I was younger, I didn't like eggs at all and we had Eggs Benedict every Christmas morning. My dad would leave the egg off mine and call it, "Eggs Benedict Arnold".
Hey Guys,
Its Gianluca --the other brother, from the store In Vino Veritas you guys used to come to. Someone tried to buy a gift certificate on the phone from Maine and he told us about this article. We were all delighted to find such appreciation for what we do. And thanks to people like you guys, we continue to do what we love to do. It was a great article and we are flattered and happy to have provided pleasant shopping experiences. I remembr the BLUEBERRY PANCAKES....so i know specifically who you guys are. You were great customers!!! I was wondering what happened to you guys! Anyway come find us anytime..and to selfishly plug in our stroe..it is IN VINO VERITAS 1375 First Avenue (corner of 74 Street)
212 288 0100 Free Delivery
Thanks again, Gianluca---and Gianbruno and the whole staff at In Vino Veritas.
Canned beans and dried pasta are staples in my pantry and show up in my cooking on a weekly basis-oftentimes together! The beans and/or pasta are used as a side dish mixed w/herbs and olive oil or as a base for meat based dishes.
Tahini -- thinly spread on crackers for a snack or tossed with cold buckwheat noodles along with miso, ginger, garlic, mirin, and a spalsh of apple cider vinegar =)
bagged kombu. it definitely adds deliciousness to rice and just about any broth you want to make. there's nothing better than a bowl of sushi rice.
For me, it's gotta be SPAM. I love the stuff even though others hate it.
My mom used to make SPAM fried rice for us and it was an easy but really good go to meal. When I started living on my own, I made SPAM fried rice as well but tired of it easily. Plus, I was never as good as my mom made it. So... what else could I do with it?
One of my friends had invited me over to his house for some pre-party preparations. Him being a fellow foodie, I was eager. I asked what we were making and he said SPAM musubi. I asked what it was and it was basically SPAM sushi, Hawaiian style. He taught me how to make homemade teriyaki sauce in which slices of pan fried SPAM were dipped into. (Equal parts soy sauce and brown sugar, course chopped 2-3 scallion, sliced inch or two ginger and 4-5 cloves of garlic. Boil and drop to simmer for 10 minutes and there's homemade teriyaki sauce) We used a Japanese plastic rectangular mold to shape the rice. Top it with a dipped slice of SPAM and wrap with nori.
THANK GOD FOR SPAM!
Seems that canned tomatoes are a recurring theme, but I have a particular favorite: Muir Glen Organic Fire Roasted Tomatoes. The roasting gives a variety of Italian and southern dishes a different flavor that everyone always raves about.
Also, and possibly surprising but useful if you have an open mind, is Old El Paso Red Enchilada sauce. Now I grew up El Paso and learned how to make incredible red sauce from scratch, but who has time on any sort of a regular basis to reconstitute dried red peppers and run them through a ricer? Instead, I doctor up a can of Old El Paso to make pretty good enchiladas and carne.
a jar of sun dried tomatoes to make a pesto sauce for pasta or fish, especially during the winter months when it's impossible to get ripe tomatoes.
canned tomatoes, of course -- for pasta sauce, curries, veggie stews, etc. but my real favorite is the jar of nutritional yeast we keep on a shelf by the stove. it's perfect for seasoning popcorn (even if the nytimes seems to think that went the way of bellbottoms), putting on toast with butter, adding to sauces, etc.
and big jars of homemade pickles (lately, red cabbage and cauliflower)
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