[RTO] Stewing in your own juices
Mar. 23rd, 2003 03:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cthulhia
A the joys of marinades. And, I seriously agree with her on this. Mom's chicken marbella recipe obliged me to grab a bunch a stuff, and put it in a ziplock with chicken bits, up to a day before I needed to cook it. Even that would've been too overwhelming before I moved eats, er, east. I just never really cooked. I always shared my space with gourmets, either Mom or Jean-Clawed. I'd bake (cookies mostly, not bread or pies), make salads, and maybe make pasta I had no intention of inflicting on anyone else. I still need to make pesto, not that I use a lot of pasta these days, having spent too much time around the Atkinsians shortly before I moved here. ("If you MUST have carbs, have whole fruits and vegetables." etc.)
I finally experimented with cooking, well, rewarming and browning, pre-cooked meat, at![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
koshmom's. And it was thespian who convinced me to try my first soup stock. Unemployment forced the issue a bit. Learning to make good food for cheap was the silver linng of that cloud. Even spending $50 at Harvest today, trying to get as organic as possible, will keep me in leftovers for a week, at least. (As opposed to spending $20+ a week alone buying lunch. I think I might try Sgt.V's plan to dramatically cut down on dining out.)
Talking with another Pennsic veteran last night, I realized how much my attitude has changed about cooking. She described the classic "camp cooking during hurricane" tradition. It didn't sound nearly so scary anymore. Some decent marinade basics, a whole lot of that o-so-period tin foil, and, enough cocktails to keep the cook lubricated, and you're golden.
I've been meaning to make the fancy schmancy meatloaf for months now. I set aside much of the day for it.
Ok. even with 14 minutes of hardboiling the eggs, not necessarily overlapping that with the meat blending like one should, and having a little trouble getting the jellyroll part to happen and the meatloaf to close around all the stuff on the inside, it still took less than a half hour prep.
Today's RTO entry wants me to marinate a whole chicken for a day and then roast it. Except I won't be home for much of tomorrow, nor for much of the week, which means I definitely need to stay home tuesday night. (after boxing, ok?)
I've never roasted a whole bird before. I bought cornish hens. I figured I should start small.
I finally experimented with cooking, well, rewarming and browning, pre-cooked meat, at
koshmom's. And it was thespian who convinced me to try my first soup stock. Unemployment forced the issue a bit. Learning to make good food for cheap was the silver linng of that cloud. Even spending $50 at Harvest today, trying to get as organic as possible, will keep me in leftovers for a week, at least. (As opposed to spending $20+ a week alone buying lunch. I think I might try Sgt.V's plan to dramatically cut down on dining out.)Talking with another Pennsic veteran last night, I realized how much my attitude has changed about cooking. She described the classic "camp cooking during hurricane" tradition. It didn't sound nearly so scary anymore. Some decent marinade basics, a whole lot of that o-so-period tin foil, and, enough cocktails to keep the cook lubricated, and you're golden.
I've been meaning to make the fancy schmancy meatloaf for months now. I set aside much of the day for it.
Ok. even with 14 minutes of hardboiling the eggs, not necessarily overlapping that with the meat blending like one should, and having a little trouble getting the jellyroll part to happen and the meatloaf to close around all the stuff on the inside, it still took less than a half hour prep.
Today's RTO entry wants me to marinate a whole chicken for a day and then roast it. Except I won't be home for much of tomorrow, nor for much of the week, which means I definitely need to stay home tuesday night. (after boxing, ok?)
I've never roasted a whole bird before. I bought cornish hens. I figured I should start small.
