I can work around most of my lacks, but sometimes it seems like I'm the only person on earth who doesn't have a Dutch oven, standing mixer, food processor, kitchen scale, cast-iron anything, ice cream machine, or any way to sharpen knives (I've had knife sharpeners in the past, but they never worked, so I've been working with relatively dull knives most of my life).
Still, I'm able to manage most of the recipes (even on this site) that I want to make, and people often compliment my food -- sincerely, I'm pretty sure.
What about you all? What do you have to work around?
SE has been so full of great stuff for St. Patrick's Day that I'm wondering what everybody had?
We had corned beef, cabbage, and potatoes...but it was sweet-and-sour red cabbage and the Ultra-Crispy Roast Potatoes that are so unbelievably, delightfully crunchy. And sweet-and-sour red cabbage is really, really good with corned beef.
Thanks to a gas leak I made the mistake of reporting on Thursday, we've had several hideous days with no stove and no hot water that we didn't heat in the microwave. We can still use the oven, toaster oven, and microwave, but no stove. I had planned for meals up to today, but I thought we'd have gas by tonight, and we don't -- and no guarantee of gas tomorrow.
Any suggestions for all-oven or oven-and-microwave meals (protein, veg, and starch) from the immense body of knowledge that is the SE community?
Seems like most of the recipes I see that have beans as an ingredient say to use canned beans. I don't get it. Is it just because they're faster?
If you use dried beans and cook them yourself, you can choose the cooking liquid, the spices, and the amount of salt. You can cook as much as you want and portion it out for the freezer. Dried beans are a lot cheaper and take up less space in the pantry.
So what's with the canned beans? Enlightenment, please!
I bought an innocent-looking thyme plant at a nursery and it just took off. I now have way more than I will ever use, but I hate to just let it go to seed. I'm afraid the idea of thyme pesto is not very appealing to me (wouldn't it be horribly strong?), but any other suggestions would be very welcome. It's just common thyme, not lemon thyme or anything exciting.
Have you ever had to buy a lot of something for one recipe that then sat in the back of your refrigerator for, oh, say, a year? Never again will I buy a whole tin of tahini, a whole jar of tamarind paste, an entire bag of rye flour.... There ought to be some way those of us who live alone but like to cook could buy just the amount we need -- or could use up the rest of an unwanted ingredient without making enough food for an army.
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