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Spaced God
Feb 8, 2014


It's possible to freeze beef stew like that? How long does it keep? Every mealprep beef stew recipe I've seen says the mealprep part is just putting poo poo in a freezer bag and then hucking it in a slow cooker after thawing it

edit: I guess adding onto that, what are y'all's favorite sites for finding these recipes, because all the ones I find are paleo-vegan-gluten-thigh-blasting poo poo and despite being in college, I don't need to be on that strict of a diet yet

Spaced God fucked around with this message at Oct 22, 2018 around 01:53

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anakha
Sep 16, 2009


Say 'Thank you, Ershin'.

Say it.



Spaced God posted:

It's possible to freeze beef stew like that? How long does it keep? Every mealprep beef stew recipe I've seen says the mealprep part is just putting poo poo in a freezer bag and then hucking it in a slow cooker after thawing it

edit: I guess adding onto that, what are y'all's favorite sites for finding these recipes, because all the ones I find are paleo-vegan-gluten-thigh-blasting poo poo and despite being in college, I don't need to be on that strict of a diet yet

The only watchouts I've read on freezing stew are on adding potatoes only after thawing as they don't freeze well, and on recipes using cornstarch as a thickener maybe needing to be mixed together again after thawing.

Budgetbytes and DadCooksDinner are the sites I get the most meal prep options from, and they're not too diet-oriented.

AnonSpore
Jan 19, 2012

Bear Witness

That's the reddest beef stew I've ever seen, wow

indyrenegade
Apr 5, 2018

and that man's name? ENRICO FERMI

I've been very lazy about posting so here's me playing catch up -

This week:

I picked up an Isa Chandra Moskowitz cookbook so my food this week was all-vegan.
Fried portabella mushrooms
Mac and Cheese made from cashew/carrot/onion and garlic powder/peanut butter (the sauce is only ok; going to try nutritional yeast next time which is apparently more cheesy tasting)
And no those are not turds. Just falafel and grape leaves

indyrenegade
Apr 5, 2018

and that man's name? ENRICO FERMI

indyrenegade posted:

I've been very lazy about posting so here's me playing catch up -

A decidedly more healthy lunch from two weeks ago -
Pickled asparagus
Mashed sweet potato with maple syrup and garlic
Frozen fish made better by tossing hot spices on them with lemon
Rice cooked with chinese five spice in my rice cooker; added a nice flavor


Return of the Grape Leaf Turds -
Failed mushroom risotto. Spent 40 minutes on it only to realize basmati does not have enough starch content to make risotto. Had all the taste but none of the starchy sauce it's meant to have.
Yukon gold potatoes boiled in tumeric and cardamom
Fish fish fish fish fish

anakha
Sep 16, 2009


Say 'Thank you, Ershin'.

Say it.



Only working until Wednesday this week, so this prep already mostly covers my work lunches and dinners.



Chicken tikka masala done in the pressure cooker.



Extra saucy for mixing with rice.



Extra portions of tikka masala along with last week's beef stew in the freezer for next weekend, since I probably won't be back home in time to cook anything.



I've been picking up some Korean side dishes from a nearby store, and it's been a fun challenge trying to figure out what type of veg is used in each. This one has the texture of seaweed but is a bit more crisp, and tastes like it's been marinated in soy.

anakha
Sep 16, 2009


Say 'Thank you, Ershin'.

Say it.



So I actually wasn't planning on cooking this weekend. However, after a power outage at my buddy's place, I found myself in possession of 1kg of 1/4 price sukiyaki beef that was already thawing and couldn't be refrozen.


I marinated half in soy, mirin, sugar and ginger...


...and made red curry with squash with the rest.


Cooked up the marinated beef bulgogi-style.

AnonSpore
Jan 19, 2012

Bear Witness

I have recently learned, to my dismay, that potatoes do not freeze well

anakha
Sep 16, 2009


Say 'Thank you, Ershin'.

Say it.



This week's lunch:


Callos, Filipino style. With chorizo, chickpeas, white beans, and ham. This was serious comfort food for me back home.


This was my first time making callos, and I discovered tripe is a pain in the rear end to prepare, even with a pressure cooker. This meal was worth the effort given how much surplus I was able to freeze, but this is definitely not something I'll be prepping very often.

Professor Wayne
Aug 27, 2008

So, Harvey, what became of the giant penny?

They actually let him keep it.

Hung over today, so I mostly stayed inside and did tomorrow's cooking.

Salmon bibimbap


Red curry noodles with chicken

toplitzin
Jun 13, 2003


Does anyone have experience with meal prepping stuff into a dehydrator for like camping?
I've been watching some backpacking/bushcraft stuff lately, and one of the guys will make a bunch of stuff then dehydrate it for camping and athen all it needs is a small pot of hot water and you've got stir fry or spaghetti with red sauce and such.

Example:
https://www.youtube.com/watch?v=2k51klGGhnY


The one takeaway I got from this (small sample size) is "don't try this with fatty foods."
Any other tips/tricks/ideas?

anakha
Sep 16, 2009


Say 'Thank you, Ershin'.

Say it.



toplitzin posted:

Does anyone have experience with meal prepping stuff into a dehydrator for like camping?

You can also post this in the General Questions thread as more folks that post there may have experience using dehydrators.

TheCog
Jul 30, 2012

I AM ZEPA AND I CLAIM THESE LANDS BY RIGHT OF CONQUEST


physeter posted:

This is my default but I use one of those magic bullet blenders to puree a shallot, half a garlic bulb and the olive oil into a brushable sludge. Take a bread knife and saw the cabbage down to the core. A big cabbage can fill both oven racks, a single layer on each rack for maximum surface exposure. Once the cabbage disks start to fall apart I'll just stir it around a bit to get an even cook. Toss it on some rice and that's a meal that doesn't even miss meat. It reheats reasonably well.

Croatoan posted:

Cabbage is rad. Yeah just slice it into disks, brush them with a little olive oil, sprinkle kosher salt and pepper and bake at 450* for about 15 minutes until it begins to carmelize. Also, you can make galumpkis and take those to work.


Its been a while, but I wanted to comment that I tried this oven roasted cabbage, and it worked like a treat. I am a fan. One head of cabbage made 4-6 servings easy. Will likely make it again.

BastardAus
Jun 3, 2003
Chunder from Down Under

This won't be a surprise to anyone here, but felaful balls are just the bomb. So easy to make out of dry goods/canned beans and a blender/food processor. Bake and wake. Delicious.

TychoCelchuuu
Jan 2, 2012

This space for Rent.

Baking falafel that you made out of canned beans sounds like sadness incarnate, but if it works for you, go right ahead! For anyone inclined to make falafel, though, I cannot recommend enough that you use soaked, dried beans (i.e. uncooked beans, which excludes canned beans) and at least taste them fried before resorting to baking. But I do agree that falafel are the bomb. Uncooked falafel freeze pretty well too which means it's not too tough to whip up a big batch so you'll have some around always.

anakha
Sep 16, 2009


Say 'Thank you, Ershin'.

Say it.





Made pressure cooker 'jambalaya' today.



Since I live on the opposite side of the planet from Louisiana and don't have access to some key ingredients, I'm not gonna bother worrying about authenticity. Still pretty drat tasty, but I'll definitely use a little less liquid next time.

couldcareless
Feb 8, 2009

Spheal used Swagger!

Local New Orleanian here, that actually looks like a pretty solid attempt. Not knowing how it tastes, I'd say you identified your only major problem of too much liquid. That said, the color looks great and it looks like you have the essentials. Good job.

Dukket
Apr 28, 2007
So I says to her, I says “LADY, that ain't OIL, its DIRT!!”

toplitzin posted:

Does anyone have experience with meal prepping stuff into a dehydrator for like camping?
I've been watching some backpacking/bushcraft stuff lately, and one of the guys will make a bunch of stuff then dehydrate it for camping and athen all it needs is a small pot of hot water and you've got stir fry or spaghetti with red sauce and such.

Example:
https://www.youtube.com/watch?v=2k51klGGhnY


The one takeaway I got from this (small sample size) is "don't try this with fatty foods."
Any other tips/tricks/ideas?

We started using a dehydrator last year for a 9 night back packing trip. You want low fat for sure. We used a few tablespoons of oil with no problem. For simplicity most of ours ended up being vegan (normally dedicated carnivores).

Chili (turkey?), mushroom risotto, sweet and sour noodles, a pad thai of sorts, a couple soups, hummus, mushroom stroganof (sp). Spaghetti and red sauce.

Strawberry Fruit leather (the best), sour cherry fruit leather, cherry and pineapple fruit leather.

We made some meals with dehydrated ingredients but felt it works a little better you dehydrate the finished meal instead.

I can find the list later if you're interested. Phone posting atm

Fruit leathers are the best.

I think there are a few people in the backpacking thread who do, but not as many as I would have thought.

anakha
Sep 16, 2009


Say 'Thank you, Ershin'.

Say it.



couldcareless posted:

Local New Orleanian here, that actually looks like a pretty solid attempt. Not knowing how it tastes, I'd say you identified your only major problem of too much liquid. That said, the color looks great and it looks like you have the essentials. Good job.

Thank you very much!

I used the recipe from the link below, and the ratio of rice to liquid (1 cup rice to 3 cups broth/wine, plus the liquid from the canned tomatoes) really seems off in hindsight. How would you play around with that ratio?

https://www.dadcooksdinner.com/pres...en-and-sausage/

couldcareless
Feb 8, 2009

Spheal used Swagger!

Honestly tough to say because I've never done it in an instant pot and that extra liquid might be essential to getting it going. I'd try and trim a half cup of broth off the recipe and see if the pot still comes to pressure.
I personally would axe the tomatoes altogether and sub in a good squeeze of tomato paste, but that's just because I hate tomatoes in my jambalaya. Some people like it red though, so I don't judge.
Also, recipe doesn't mention it but brown your sausage as well.

dino.
Mar 28, 2010


When I was young, Iíd snack on drat near anything, because I was a growing boy with a screaming loud appetite. Two oranges, cut up into wedges. A tomato with lime juice and some Flaky salt. Cucumber, same treatment. Apples and peanut butter. When I got older, and could afford other stuff, I switched to crap. I did put on like 20 lbs from my high school weight, but to be fair, I had a pretty severe eating disorder, so thatís not entirely a bad thing.

In 2017, I got hired for a job at a shared work space. The owners try to get you to at least vaguely eat healthy, so they keep snacks on hand like fresh fruit, veggies, nuts, and various other things. Ever since I started, I remembered how much I love those things.

When I started taking my lunch back in 2000, I would usually eat it by 10 am. :cough: Shut up, I was 18, and still growing. Now I realised that I wasnít factoring in snacks.

Take some goddamed snacks or else youíll be like me and have to go get something else even though you adulted and took your lunch to work.

Suspect Bucket
Jan 14, 2012

SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR


Snacks are always great. But something that often gets overlooked is DRINKS. Sometimes you just want something sweet to spike the water with, or something besides tea or coffee. And paying a buck fifty for a can of drink is silly. TrueLime makes good beverage powder, even just their lime or lemon wedge powder is nice to sprinkle in some tap water. Or tea. There's also tons of Iced Tea and Fruit Punch flavors. My favorite is Pineapple Crush, which is weirdly hard to find sometimes. Orange and Grape are always available, and always a nice little pick-me-up. I always keep a few packets of to-go drink mix in my lunch bag and my truck.

Pro Tip. Mix the beverage base in a small amount of warm water to fully dissolve, then add cold water and ice to fill the glass.

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Shooting Blanks
Jun 6, 2007

Real bullets mess up how cool this thing looks.

-Blade


La Croix or your local equivalent is usually pretty cheap too, if you just want to open a can occasionally.

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