I've been involved recently caring for people in very similar situations in a nursing home, where many are undergoing palliative care. She is lucky to have you caring for her to make her time remaining as interesting as possible foodwise - it really does become a challenge to keep what she can...
So, you think the skimming needs to be done at 23:47, right? Which takes 4 mins if your simmering for 9 mins starts at 23:51 means you take it out of the water at 00:00? But then, 51 -47 = only 4 mins...23:47 + 9 mins = 23:56. Then 4 mins to skim. Take out of stock.
That's the mistake here...
Hmm, maybe they would pass the CIA exam for techniques. But consider - if they've been making it their clumsy way for years, and the customers are paying for it, and they are still in business - what does it matter? I'm sure they're not pretending to be anything they're not.
Just my 5c worth
The omathies....That does look....interesting Maybe they have inner beauty.
BTW - do they taste well? I'm guessing the recipe's been around a long long time, so there must be something of a saving grace. You must have tasted them to make your mother and grandmother happy, at least, even you...
How long does it take to eat that much meat? I'd buy an amount that suits what you or you and your household would eat in 6 months. You also need to be sure that the meat is prepared and frozen properly etc - of these things I know little, maybe someone else could chip in.
MicStone: I think what was meant is "always" not "ever"
Cooking at home I have to keep the stock on a separate burner to keep it hot, just at a simmer. If it gets cold, the result is not very good. Rice still hard, not just al dente- in the middle and gooey on the outside. Yuk.
Gotta have 'em on a pizza
Gotta have 'em on grilled cheese toast
Gotta have 'em in a Caesar
Gotta have 'em on a hard boiled egg
Gotta have 'em with a fork straight from the jar!
Just gotta have 'em
Believe it or not, no fish were harmed in last night's dinner. Just...
Oh you guys think time differences are awkward - try it from here! I'm anywhere from 9 to 13 hours ahead...and usually the only member here. "Waaaaah!!" as Lucille Ball would say :P
Hey, I wonder if that means I can see things before they happen...hmmm naaah.
That recipe sounds pretty much spot on, it's roughly how long mine take. Just remember to add any salt at the end of cooking or it will make the peas tough rather than turning to mush, I think. Well, that's what's done with dried beans, so I'm assuming it;s the same.
This is a bit like Bughut's post... it's a Piperade with eggs.
I'd say some nice big chunks of your favourite bread to sop up the juices would be tasty.
A great recipe for using up the glut of bell peppers and...
Another use for the good 'ol Iceberg is shredded and added to a garden pea soup. Just seems to add something nice to it. Or in about any veg soup it'd prob be good.
I used it just roughly chopped, dressed with lemon juice, EVOO and ground black pepper under a chicken maryland cut last night...
Koukou - that guy sounded serious, geeez what wisdoms are sometimes taken for truths! When the time comes to scare him, show him a pinkish chop :)
I have to admit I generally overcook them but prefer them pink. Will have to educate my touch to this. I find them a bit trickier to get just...
There's an Italian recipe I saw once for loin of pork cooked in mulk, can't remember the name. Apparently the resulting juices you get from slow cooking look a bit like curds and whey, but it's supposedly delicious. Can't help with the recipe there, a quick Google should find it.
Had a tired person's dinner last night. 2 nuked spuds, lashings of butter, heap of grated cheddar, shredded iceberg lettuce, sliced spring onion tops, big dollop of greek yoghurt, loads of S&P. Old movie on the tv, pull on a rug, get into the spuds - my idea of a good evening to a long day. ...