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View Diary: The Foodstamp Gourmet: Prequel (165 comments)

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  •  We have a tall stool so I or Bear can take the (7+ / 0-)

    weight off bad knees and feet while stirring something at the stove or washing dishes.

    I've worked to get my knife work better so prep isn't taking as long, too.

    Yeah, I sit at a table for canning prep. Especially things like three bushels of Roma tomatoes for spaghetti sauce, or that wheelbarrowful of little random pears.

    When you come to find how essential the comfort of a well-kept home is to the bodily strength and good conditions, to a sound mind and spirit, and useful days, you will reverence the good housekeeper as I do above artist or poet, beauty or genius.

    by Alexandra Lynch on Fri Sep 06, 2013 at 01:19:28 PM PDT

    [ Parent ]

    •  Yeah, I have to use the seated method (6+ / 0-)

      for even normal meal prep now. And I cannot sit on bar stools anymore, either because hip.

      Out of curiosity, can you eat fermented legumes, like tofu, kefir, etc.?

      •  When I've had tofu I haven't liked it (4+ / 0-)

        and I get instant terrible migraines if I ingest ethanol at all. I mean, a tablespoon full of rum in a batch of pudding split six ways does it. A deep inhale of someone's drink to get a sense of what it would taste like. Yeah. Terribly tetchy.

        From what I've heard it's a matter of getting the tofu marinaded properly to give it some sort of flavor.

        When you come to find how essential the comfort of a well-kept home is to the bodily strength and good conditions, to a sound mind and spirit, and useful days, you will reverence the good housekeeper as I do above artist or poet, beauty or genius.

        by Alexandra Lynch on Fri Sep 06, 2013 at 02:02:52 PM PDT

        [ Parent ]

        •  Tofu is not terribly tasty (4+ / 0-)

          all by itself, true. Things I have done with it, since it is such a cheap protein:

          Beat silken tofu into eggs
          Marinated in soy sauce and ginger and fried (thin slices!)
          Used in Thai curry instead of meat (browned first)
          Blended in smoothies

        •  If you live where there are Asian groceries, (3+ / 0-)

          they have prepared (fried until puffy, slightly fried, marinated, pressed, smoked etc. tofu. Also tempeh and wheat gluten canned and flavored, dried, etc.

          Mung bean sprouts, soybean sprouts, pea sprouts, and vegetables noncruciferous or semi-noncruciferous (Chinese broccoli is related to broccoli, kind of...) But you really want sauces, and those can be mail-ordered. Low-sodium soy sauce, oyster sauce, roasted sesame seed oil, hoisin sauce. and their seasoning paste brethren (shrimp paste, fermented shrimp paste, fermented tofu...)are lifesavers for the wallet-impaired, I know. A little bit of sauce/paste goes a long way.

          ANY ethnic market is a good source for meat. When beef cheeks were an $18 appetizer in the fancy restaurants, my local taco truck still had cabeza tacos for a buck. Oxtails make a great, gelatinous stew, and they're still a lot cheaper in my local Mexi-Mart.

          My contribution to the feast; lunch or dinner.

          Take any vegetable you find acceptable and stir fry or boil it. season as usual, but just before serving drizzle a little roasted sesame oil on top. Start with a few drops, stir and taste. People can add more at the table.

          Steam rice, white/brown or a combo. If you are using a combo, cook it until the brown rice is done, which will make the white rice over-watered and overcooked. Doesn't matter, or use all brown.

          Each person gets as much rice as they want and depending on the amount of rice, 1 or two eggs over easy. You kind of want to underestimate on the eggs until you know what people like. Each egg gets a little less than a tablespoon to a little more than a tablespoon of oyster sauce on top of the egg which you have considerately put over the rice.

          The diner stirs the warm egg yolk and oyster sauce into the rice, helps themselves to the veggie on the table, and bliss ensues. The object is to have the yolk and oyster sauce just coat the rice, with maybe a bite or two of plain rice on the side.

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