Repeat Food Floof! Its that time of year.....
amylou321
2 years ago
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Repeat floof! Online orders!
Comments (40)Wanted something quick and easy to make to eat so I got some food from Walmart delivered. I ordered some hamburger buns and they replaced my 8 pack with a 12 pack for some reason. I am one person, hard for me to eat 8, let alone 12. I wanted the buns to make some sloppy joes, quick and easy since I'm not feeling great right now. I bought some salad makings and fresh sweet peppers to snack on, among other things since I've eaten canned/frozen junk all week. No energy to really make a meal and didn't want to eat the burgoo and white bean chicken chilli meals I made up for work and froze. I almost ordered a huge box of Hebrew National hot dogs in blankets but decided against it. I did order a box of Jimmie Dean frozen frittatas. I had ordered some flower bulbs a month or so ago and they came today. Hoping I feel better so I can plant them. I also have some garden stakes that were backordered months ago that are arriving soon. They're cute, multi colored spirals. My bread machine is supposed to be mailed out mid month. I was getting updates from ABT since ordering it in April but they didn't send me a new update and it didn't come by the end of last month like they had told me so I emailed them. Not holding my breath....See MoreFood Floof! Unpopular Opinions!
Comments (98)nicole & signet, my nephew's wife also hates the smell of coffee. yeonassky, pineapple pizza is a healthy combo. See: https://www.humnutrition.com/blog/bromelain/ ------------------------- amylou, I'm a complete paradox in that I love the smell of Citrus spray, but my system can't tolerate acidic foods. On the other hand, Sweet spray such as lavender, makes me nauseous & headachy, but yet I always need to sweeten foods to make them tolerable to my acidic system. ------------------------- Like you, I, too, never liked maple syrup (but do like mild molasses which is healthy). As i mentioned in another houzz post (but which probably confused everyone) is that the reason some subsets of people may like a grouping of foods other than the preferences of another subset of people, may be: Their being a supertaster vs. non-taster vs. medium-taster as per Dr.Bartoshuk's research Their having high blood sugar. My oldest sister has been diabetic for a long time, and she liked maple-sugar candies which i myself thought were nauseatingly sweet. My own system is too acidic and i have acid saliva. So i speculate that people with higher blood-sugar thrive on foods which are more extreme, whereas i myself do not. For example: I speculate that diabetics' "sweet saliva" causes them to like bitter chocolate, because their sweet saliva compensates and causes it to be "semi-sweet" (rather than too bitter). I think that diabetics' "sweet saliva" causes very-salty foods to taste "sweet and salty" (rather than overly salty) I think that diabetics' sweet-saliva causes sour foods to taste sweet 'n sour, which might explain why they might consider actual "sweet and sour" meals to be "blah". It's also why they may enjoy very spicy foods. Don't get me wrong. There are grey areas. For example, although i abhor very-bitter chocolate, yet I love burnt veggies, burnt potato chips, and burnt toast. The latter might taste too bitter to many people, yet i love it, even though i'm for the most part a supertaster. I think my 2nd sister may be a medium taster, because she likes very rich chocolate, and she does have slightly high blood sugar. I don't think any researchers ever explored the possible correlation between being a supertaster and blood-sugar status. For example, perhaps a Non-taster may be more predisposed to develop high blood sugar, because they need to "pile on the sugar" in order to taste anything?...See MoreFood Floof! Its cold outside.....
Comments (51)My name is BB and I’m a soupaholic. I love almost all soups. When I was little, I wanted Campbell’s Alphabet Soup for breakfast every morning. I braised a sirloin roast this weekend. It will be made into Vegetable Soup, which is really more stew-like when I make it. I don’t have a recipe; I have a template: some sort of meat, preferable leftover roast and gravy, a couple of cans of tomatoes, vegetables (fresh, frozen, or mustgo), and mirepoix cooked for a couple of hours. Thirty minutes or so before serving, add corn kernels (frozen, or canned) and baby lima beans (frozen). Serve with hot cornbread (no sugar!!) I also made a recipe that is call The Best Slow Cooker Beef Stew. I compared recipes. It is basically, Julia Child’s Boeuf Bourguignon but made in a crockpot. The recipe calls for thickening the stew with a cornstarch slurry. I thickened it with beurre manie. It was so easy. I dislike the mouth-feel of things thickened with cornstarch. I also make: Seafood Gumbo. The base w/o shrimp or other seafood can be made ahead and frozen. When heating up the base, add the seafood toward the end so that it is barely cooked. @Lars, mine takes HOURS to make when done properly, but over the years, I’ve developed a bastardized version using Tony Cachere’s Roux Mix, frozen seasoning blend, and a quick shrimp stock made with shrimp shells, celery trimmings, and onion peels. I supplement it with clam juice, if necessary. Chicken and Sausage Gumbo Alton Brown’s Cheddar Cheese Soup Chicken Taco Soup Kale and Quinoa Minestrone Robert St. John’s Mushroom Bechamel Sauce, which is just a really good mushroom soup. @Zalco/bring back Sophie!, Dorie Greenspan has a delicious Mediterranean Shepherd’s Pie https://foodschmooze.org/recipe/dorie-greenspans-mediterranean-shepherds-pie/. Full disclosure, I dial back the heat a lot. I also substitue spinach for the kale....See MoreFestive Food Floof! The perfect plate!
Comments (27)My plate of favorites would include white and dark meat turkey, rustic (made with unpeeled potatoes that are not mashed until they no longer resemble potatoes) mashed potatoes with a bit of whole milk and butter, kasha (buckwheat) stuffing, fresh green beans with mushrooms, turnip puff, cooked carrots with a hint of maple syrup and browned butter, turkey gravy for the stuffing and potatoes, and a raw fruit salad with a touch of lime juice and honey. I’m not much of a dessert eater, but I like a creamy lemon pie with a crushed animal cracker crust, usually called North Carolina lemon pie, I think. I may have to make one tomorrow. I first had the kasha stuffing when I went home with a college friend for T-day and have made it since then. Wonderfully flavored with everything you’d put in a bread dressing, it is a delicious alternative to a festive feast. Buckwheat is gluten free for those that are interested, by the way....See More
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