Stodgy food is what we tend to call peasant food here. My wife and I relish the idea of taking something regular and dare I say frugal and making it a little better.
Things as simple as taking true sauerkraut, (fermented green cabbage not vinegar pickled), adding it and some julienned red onion and giving it a quick, high heat fry makes it so nice.
Also:
Potatoes done Hasselback style.
Turning chicken thighs into chicken ribs
Rice and beans with an extra kick
Barley casserole
Special congee
Stale bread as a sauce or stew thickener.
Molded pasta dishes
Pork or beef neck bones, slow roasted and sauced. We used to call them dinosaur bones when I was a kid.
You get the idea. Have fun, make great meals, enjoy the look and taste and do so on a budget.
Things as simple as taking true sauerkraut, (fermented green cabbage not vinegar pickled), adding it and some julienned red onion and giving it a quick, high heat fry makes it so nice.
Also:
Potatoes done Hasselback style.
Turning chicken thighs into chicken ribs
Rice and beans with an extra kick
Barley casserole
Special congee
Stale bread as a sauce or stew thickener.
Molded pasta dishes
Pork or beef neck bones, slow roasted and sauced. We used to call them dinosaur bones when I was a kid.
You get the idea. Have fun, make great meals, enjoy the look and taste and do so on a budget.
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Slowly simmered until the meat falls off ( maybe with some slight help )
At that point the possibilities become endless .......
At that point the possibilities become endless .......
Lately, one of our local stores has been marking beef ribs as neck bones(at $2.49/lb)- which would be true if the poor beef had been born sans forelegs.
The other stores are at $6.99.
My dog, Linda, and I are quite happy that some foolish people want boneless rib roasts!
The other stores are at $6.99.
My dog, Linda, and I are quite happy that some foolish people want boneless rib roasts!
I've seen (southern) German version of that which is served with bone in and crispy skin.
Why did the tiny British conquer the World? The Historical Fact is we painted a fifth of the World PINK! Yes, Mr. Cal, even Canada. (Who are my second team in the 2022 World Soccer Cup, as it goes.) 😎
The true reason is that the Food in Britain is Traditionally Terrible.
We sought a better life. Better Food. Better Weather.
I was examining the back of my Larder this morning. Some Wartime (WW2) staples there:
My Mother could have done a lot with those. In fact she did.
I never complained.
It is also a Fact that when the Hun occupied the Channel Islands, all the Children were starving. We negotiated some sort of Humanitarian Aid for them, on condition this was strictly for the Kids.
We sent them Vitamins:
Very good for you. It is another Historical Fact that skinny Wartime kids had great teeth and high intellect.
My Challenge for my Friends at diyaudio is to concoct a very cheap and frugal meal for Wartime conditions.
You never know when it might happen again.
The true reason is that the Food in Britain is Traditionally Terrible.
We sought a better life. Better Food. Better Weather.
I was examining the back of my Larder this morning. Some Wartime (WW2) staples there:
My Mother could have done a lot with those. In fact she did.
I never complained.
It is also a Fact that when the Hun occupied the Channel Islands, all the Children were starving. We negotiated some sort of Humanitarian Aid for them, on condition this was strictly for the Kids.
We sent them Vitamins:
Very good for you. It is another Historical Fact that skinny Wartime kids had great teeth and high intellect.
My Challenge for my Friends at diyaudio is to concoct a very cheap and frugal meal for Wartime conditions.
You never know when it might happen again.
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You think the next war will be normal and not nuclear?
In any case, stock up on porridge, lentils, corned beef, beef jerky and so on, which may be eaten without heating.
And see if US Army Meals Ready To Eat are available in your area.
Might be off ships, ask ship chandlers.
In any case, stock up on porridge, lentils, corned beef, beef jerky and so on, which may be eaten without heating.
And see if US Army Meals Ready To Eat are available in your area.
Might be off ships, ask ship chandlers.
This is a kinda mix of the Polish and Swedish versions of the dish, and it's braised with bone in. This pork leg was enough for two meals each for me and my girlfriend, so I gently peeled the skin (for rendering the lard) and took it off the bone with a fork. Got to trie crispy skin though!I've seen (southern) German version of that which is served with bone in and crispy skin.
Cal and System7: I have a real thing for this kind of peasant/stodgy food. It is almost always comfort food, mostly pretty cheap, and holds great nostalgic value. And it can be somewhat challenging to cook. Finding the way to coax the most out of the ingredients and getting the textures just right can be tricky. But what is really great is when you ace the layering of flavours, where each bite grows as you sink your teeth into it, and getting that feeling of depth in the flavours. For me that's the ultimate comfort factor. My grand mother was a true master at this and probably the one person who has taught me the most about cooking. Her braised ribs, meat soup an venison stew were otherworldly.
Looking at the snow falling down outside my window I suddenly feel an urge for that soup....
Well, that's debatable these days, or so I've been told.
As for jellied eel...
I'm curious, the guy playing a chimney sweeper, is that real Eastender accent or fake? 🤔
In Vietnam, the Americans would throw bags of surplus MREs over the fences of their compounds, the people would keep everything, except the ham & eggs, known as "ham and mother****ers".
Yup. It adds some salt as well. I can't believe the naivety of some who throw away these things as they are no longer 'crunchy'.
One man's...
If you're ever in Sweden on chilly day I'll have a bowl of soup with fresh bread and dark beer for ya, brother!