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Old 04-21-2020, 10:23 AM   #161
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Quote:
Originally Posted by Vermilye View Post
I just finished a 1/2 batch of my homemade pizza sauce. I freeze most of it in ice cube trays, then wrap each cube in plastic wrap & store in a freezer bag. 2-3 for a full size pizza, 1-2 for cutlets, etc.

I'll have to try that, I've been putting a 1/2 C in zip locks to freeze.
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Old 04-21-2020, 10:28 AM   #162
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Hi: Vermilye... Yesterdays isolation cooking was making pizza. I ate a whole 12" myself as my wife eats "Gluten free". That's ok as I cut the grass for exercise but today it's snowing. Go figure? Alf
escape artist N.S. of Lake Erie
Alf, does your wife eat gluten free while camping? I was diagnosed with celiac disease last March and am finding this to be one of the more challenging aspects of camping life, particularly as I plan to go full time in all but the winter months. Would be out there now if not for Covid-19.

Eating gluten free makes enjoying potluck meals with other campers impossible, and due to cross-contamination, eating out at most restaurants is an "iffy" proposition. Despite the careful reading of labels, I somehow managed to ingest gluten last Friday and have been pretty much down for the count since, a malady I sincerely hope to avoid when I'm finally "out there" full time. I did purchase and am looking forward to using the newest Camp Chef (Covent) oven, so I'll be able to bake my own breads, casseroles, and desserts even when boondocking. I've also learned how to prepare Thai-style meals that require only a chopping board and a wok. I cut up and freeze bite-sized pieces of meat in meal-sized portions and keep rice, fresh and veggies, and the appropriate sauces in my 4 cubic foot refrigerator. This way, dinner takes only minutes to prepare - with minimal clean-up - and any leftover meat goes into tomorrow's salad bowl lunch.

How does your wife manage when you're out and about? If she likes pizza, tell her that Aldi's sells a passable gluten-free, non-refrigerated crust that's shelf stable - two to a package. I use half of one crust for pizza, enjoy the other half as a flatbread with hummus for breakfast or snack, then cut up and freeze the second crust for later use. If sufficiently motivated, it works.
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Old 04-21-2020, 10:30 AM   #163
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I just finished a 1/2 batch of my homemade pizza sauce. I freeze most of it in ice cube trays, then wrap each cube in plastic wrap & store in a freezer bag. 2-3 for a full size pizza, 1-2 for cutlets, etc.
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Old 04-21-2020, 10:43 AM   #164
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Hi: brightday... One thing about "Gluten free" is get really good at decifering labels. As for "Potlucks" they're always concequences. Meat and potatos is good but expect flour in the gravy too!!! Alf
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Old 04-22-2020, 12:42 PM   #165
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Hi: all... Todays "Isolation cooking" is sweet and sour meat loaf. A couple of gluten free buns are ground to crumbs for this dish.
Add 1/2 can of tomato sauce w/ onions to ground meat, beaten egg, and crumbs.
Other half of can +1/2 cup of water and 2 Tbsp. each of brown sugar, cider vinegar, and yellow mustard.
Form loaf in a large glass baking dish and top with sauce.
Bake for about 1 hr. @ 350*, basting several times. Now I'm getting hungry!!! Alf
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Old 04-22-2020, 12:46 PM   #166
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Lunch for me is two slices of Wonder Bread, spread liberally with French's hot dog mustard and layered with hot salami. If I'm in a hurry, I'll skip the salami.
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Old 04-22-2020, 12:51 PM   #167
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Quote:
Originally Posted by escape artist View Post
Hi: all... Todays "Isolation cooking" is sweet and sour meat loaf. A couple of gluten free buns are ground to crumbs for this dish.
Add 1/2 can of tomato sauce w/ onions to ground meat, beaten egg, and crumbs.
Other half of can to 2 Tbsp. of brown sugar, cider vinegar, and yellow mustard.
Form loaf in a large glass baking dish and top with sauce.
Bake for about 1 hr. @ 350*, basting several times. Now I'm getting hungry!!! Alf
escape artist N.S. of Lake Erie
An interesting twist on the traditional meatloaf I made last week. I'll try it, thanks!
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Old 04-22-2020, 01:34 PM   #168
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Quote:
Originally Posted by escape artist View Post
Hi: all... Todays "Isolation cooking" is sweet and sour meat loaf. A couple of gluten free buns are ground to crumbs for this dish.
Add 1/2 can of tomato sauce w/ onions to ground meat, beaten egg, and crumbs.
Other half of can to 2 Tbsp. of brown sugar, cider vinegar, and yellow mustard.
Form loaf in a large glass baking dish and top with sauce.
Bake for about 1 hr. @ 350*, basting several times. Now I'm getting hungry!!! Alf
escape artist N.S. of Lake Erie
A picture is worth a 1,000 words..........
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Old 04-22-2020, 02:12 PM   #169
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Quote:
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An interesting twist on the traditional meatloaf I made last week. I'll try it, thanks!
Hi: brightday... Another twist. I forgot the 1/2 cup of water I added into the sauce part. Alf
escape artist N.S. of Lake Erie
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Old 04-22-2020, 02:15 PM   #170
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Oven ready!!!

Quote:
Originally Posted by cpaharley2008 View Post
A picture is worth a 1,000 words..........
Hi: cpaharley2008... Can't you just image it? Alf
escape artist N.S. of Lake Erie
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Old 04-22-2020, 02:49 PM   #171
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Spam

Since I’m sheltering in place, I’ve been mostly independently preparing my own lunch. I am currently on my fourth can of SPAM. This one is Black Pepper after three Jalapeño. I gotta say, I like the pepper better than the Jalapeño. Also had two cans of sardines and three Kippered Herring. My goal is to deplete all my canned meat so I can restock with newer code dates. In the Evening we’ve been having some very good meals. I’m cooking some, Rita cooks most. She’s better than I am. I’m not picky on meals. When I worked in the grey iron foundry I had the same weekday sack lunch for 13 straight weeks. Three summers in a row.
My next project is to finish the venison I have in the freezer. Some of the Apple trees are at full bud expansion and should bloom in the next week. Worked on the garden yesterday, I’m redoing the strawberry bed. It will be 21’ by 21’ when I’m done with 2 X10 7’ boards buried on edge for a border to keep the invader grass out. I think this is the year to install automatic garden irrigation. I have unlimited free well water here, It’s out of a 400 foot deep aquifer.
Hoping everyone is having a good day and listening to the science not the I gotta have a new tattoo idiots.
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Old 04-22-2020, 03:13 PM   #172
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I agree with you Dave, the pepper Spam is tasty. Do not waste your $ on the chorizo, turkey, or teriyaki. The cheese and garlic are both tasty as is hickory and hotNspicy. Favorite is bacon then pepper then the 4 previously mentioned.
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Old 04-22-2020, 03:17 PM   #173
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I'm sorry, but I carried an "emergency" can of Spam for 2 years, then finally decided it was time to eat it, emergency or not. Now I know why it is emergency food. I'll stick with Bubba Burgers!
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Old 04-22-2020, 03:28 PM   #174
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Originally Posted by gbaglo View Post
Lunch for me is two slices of Wonder Bread, spread liberally with French's hot dog mustard and layered with hot salami. If I'm in a hurry, I'll skip the salami.

Have to quote myself cause I can't add pic to original post.
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Old 04-22-2020, 04:04 PM   #175
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Nothing like a fresh, hot loaf of banana bread right out of the bread machine. Fun to get it out and use it again, it had been in mothballs for awhile.
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Old 04-22-2020, 05:24 PM   #176
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Hi: brightday... Another twist. I forgot the 1/2 cup of water I added into the sauce part. Alf
escape artist N.S. of Lake Erie
Thanks . . . and when it comes to recipes, I far prefer words and the accompanying numbers needed to any picture one may or may not provide. After all, meatloaf is just another meatloaf without them! 😆
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Old 04-22-2020, 05:34 PM   #177
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But pictures will make you hungry, words will not....
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Old 04-22-2020, 05:40 PM   #178
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Originally Posted by cpaharley2008 View Post
But pictures will make you hungry, words will not....

Oh yah?
Cinnamon and sugar.
Sizzle.
Crisp.
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Old 04-22-2020, 05:53 PM   #179
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But pictures will make you hungry, words will not....
Hmmm. 🤔 Nope. Pictures make YOU hungry. Words alone do the same for me. Not that I actually need words or pictures to find myself examining the kitchen shelves. 😆 Indeed, I care far less about how food looks than about how it tastes, and a list of amenable ingredients goes a long way to helping me imagine that. My mother made the best-tasting and ugliest cakes I’ve ever tasted. Oh, how I’d love a piece of her pineapple coconut cake right now! 🍰
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Old 04-22-2020, 06:26 PM   #180
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I have consumed numerous meals in the dark, while drunk, with dirty fish stinking’ hands and they tasted good to me. A Year ago, I went to the surplus grocery store with all the off brand stuff. I was looking for Jalapeño SPAM. I asked the girl. She was a little snooty. She said “you will have to go to Walmart to get it. Those people eat that stuff.” I just walked away and muttered a two word epithet.
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