Steve Freides wrote:
What's your favorite thing that you could buy already made for you but
you cook yourself instead? Let's skip things like TV dinners,
please.What things do most people, even those who cook, buy already made
but you prefer to make yourself.

For me, it would be a tie between home-roasted coffee and homemade nut
butter. The store-bought versions of both don't come approach my
versions for two reasons: my versions are fresher, and my versions are
more exactly what I want.

-S-

Meatballs. Those frozen premade meatballs are awful; I always make my
own and they taste much better and I can control the fat content by
using lean beef and adding lots of herbs and seasonings.

tomato sauce

yogurt

bread

hummus

I'm getting into nut butters too. Easy to make. I like to mix peanuts and cashews.

Meatballs - I wouldn't even think of buying ready made. SAme goes for those mashed spuds.

"Michael OConnor" > wrote in message
...
> Meatballs. Those frozen premade meatballs are awful; I always make my
> own and they taste much better and I can control the fat content by
> using lean beef and adding lots of herbs and seasonings.



Any kind of pre-cooked eggs, such as Jimmy Dean Omelets, breakfast bowls
etc. Always bad IMO.

Cheri

On Oct 6, 9:26*am, "Steve Freides" > wrote:
> Steve Freides wrote:
>
> What's your favorite thing that you could buy already made for you but
> you cook yourself instead? *Let's skip things like TV dinners,
> please.What things do most people, even those who cook, buy already made
> but you prefer to make yourself.
>
> *For me, it would be a tie between home-roasted coffee and homemade nut
> butter. *The store-bought versions of both don't come approach my
> versions for two reasons: my versions are fresher, and my versions are
> more exactly what I want.
>
> -S-

Hot Pockets.
http://www.youtube.com/watch?v=N-i9GXbptog

On Sat, 6 Oct 2012 11:12:30 -0700 (PDT), Michael OConnor
> wrote:

>Meatballs. Those frozen premade meatballs are awful; I always make my
>own and they taste much better and I can control the fat content by
>using lean beef and adding lots of herbs and seasonings.

That's no big achievement, most folks make their own meatballs... had
you said you grind your own meat... but alas you use the very same
mystery meat used for premade meatballs.

Yesterday for dinner I had a superb burger from a freshly ground top
round roast... made six 10 ounce burgers, had it juicy and medium rare
on a ciabatta roll with just a smidge of Heinz red.

Unless yoose eaten a burger from freshly ground meat (ground within
the hour) you ground *yourself* you've never eaten a burger.

On Oct 6, 11:54*am, Brooklyn1 <Gravesend1> wrote:
> On Sat, 6 Oct 2012 11:12:30 -0700 (PDT), Michael OConnor
>
> > wrote:
> >Meatballs. *Those frozen premade meatballs are awful; I always make my
> >own and they taste much better and I can control the fat content by
> >using lean beef and adding lots of herbs and seasonings.
>
> That's no big achievement, most folks make their own meatballs... had
> you said you grind your own meat... but alas you use the very same
> mystery meat used for premade meatballs.
>
> Yesterday for dinner I had a superb burger from a freshly ground top
> round roast... made six 10 ounce burgers, had it juicy and medium rare
> on a ciabatta roll with just a smidge of Heinz red.
>
> Unless yoose eaten a burger from freshly ground meat (ground within
> the hour) you ground *yourself* you've never eaten a burger.

10 oz burger? You pig!!

Andy wrote:

> And my delicious cheese and noodle casserole. A little cream
> cheese, cottage cheese, sour cream, shallot, parmesan cheese,
> extra-wide egg noodles, salt & pepper, butter. No holding back
> the fat for this dish!

Recipe, please?

Thanks.

-S-

"Chemo" > wrote in message
...

> Hot Pockets.
> http://www.youtube.com/watch?v=N-i9GXbptog

I don't know what a hot pocket is, but that was hilarious

--
--

http://www.shop.helpforheroes.org.uk/

In article >,
"Steve Freides" > wrote:

> Steve Freides wrote:
> What's your favorite thing that you could buy already made for you but
> you cook yourself instead? Let's skip things like TV dinners,
> please.What things do most people, even those who cook, buy already made
> but you prefer to make yourself.
>
> For me, it would be a tie between home-roasted coffee and homemade nut
> butter. The store-bought versions of both don't come approach my
> versions for two reasons: my versions are fresher, and my versions are
> more exactly what I want.
>
> -S-

Ketchup and sriracha. Last year we ran out before it was tomato or
pepper season. Hopefully this year we made enough to last us!

marcella

On Oct 6, 12:12*pm, "Ophelia" > wrote:
> "Chemo" > wrote in message
>
> ...
>
> > Hot Pockets.
> >http://www.youtube.com/watch?v=N-i9GXbptog
>
> I don't know what a hot pocket is, but that was hilarious
>
> --
> --
>
> http://www.shop.helpforheroes.org.uk/

http://www.hotpockets.com/

On Sat, 6 Oct 2012 12:26:16 -0400, "Steve Freides" >
wrote:

>Steve Freides wrote:
>What's your favorite thing that you could buy already made for you but
>you cook yourself instead? Let's skip things like TV dinners,
>please.What things do most people, even those who cook, buy already made
>but you prefer to make yourself.
....

My own "baked" beans!

Just bought 3 large red onions in anticipation of my next batch!

John Kuthe...

"Chemo" > wrote in message
...
> On Oct 6, 12:12 pm, "Ophelia" > wrote:
>> "Chemo" > wrote in message
>>
>> ...
>>
>> > Hot Pockets.
>> >http://www.youtube.com/watch?v=N-i9GXbptog
>>
>> I don't know what a hot pocket is, but that was hilarious
>
> http://www.hotpockets.com/

Thanks! Well it 'looks' good ...

--
--

http://www.shop.helpforheroes.org.uk/

"Marcella Peek" > wrote in message
...

> Ketchup and sriracha. Last year we ran out before it was tomato or
> pepper season. Hopefully this year we made enough to last us!

Please share your recipe for ketchup?
--
--

http://www.shop.helpforheroes.org.uk/

On Sat, 6 Oct 2012 12:00:32 -0700 (PDT), Chemo >
wrote:

>On Oct 6, 11:54*am, Brooklyn1 <Gravesend1> wrote:
>> On Sat, 6 Oct 2012 11:12:30 -0700 (PDT), Michael OConnor
>>
>> > wrote:
>> >Meatballs. *Those frozen premade meatballs are awful; I always make my
>> >own and they taste much better and I can control the fat content by
>> >using lean beef and adding lots of herbs and seasonings.
>>
>> That's no big achievement, most folks make their own meatballs... had
>> you said you grind your own meat... but alas you use the very same
>> mystery meat used for premade meatballs.
>>
>> Yesterday for dinner I had a superb burger from a freshly ground top
>> round roast... made six 10 ounce burgers, had it juicy and medium rare
>> on a ciabatta roll with just a smidge of Heinz red.
>>
>> Unless yoose eaten a burger from freshly ground meat (ground within
>> the hour) you ground *yourself* you've never eaten a burger.
>
>10 oz burger? You pig!!

Huh? How is a 10 ounce burger different from a 10 ounce ribeye? And
a 10 ounce steak is rather small, most folks choose the 18 ounce
steak. And the fast food joint double burgers use two 1/4 pounders,
that's 8 ounces of mostly fat and mystery meat, and then they fill up
on a fistful of greasy fries. My burgers are lean meat, but they are
juicy because I cook them more to the rare side... you can't get a
rare burger at a resto. And I cook two burgers, my cats get one, and
often part of mine too. Anyway you're obviously one of those envious
creeps who has never eaten a burger unless it was mystery meat fit for
the septic tank. Actually I usually weigh out 12 ounce burgers but
this time it worked out mathematically to be 10 ouncers. I have four
in the freezer, they won't be quite so good as never frozen but will
be far better than stupidmarket mystery meat. My cats won't even eat
stupidmarket mystery meat, they'd rather canned cat food, but they
love my fresh ground burgers. I carefully trim the roast of all
gristle, silver skin, and excess fat... that's like a pound from a six
pound roast... the resident crows get that.

Tonight I'm having a potato omelet; diced 2 pounds of red skinned
spuds and have then frying slowly in olive oil and butter for a couple
three hours, with 8 extra large eggs will make two meals. Next I'll
be boning and grinding two pork shoulders to make saw-seege... the
bones will become part of the tomato sauce. I'll have sauce and
saw-seege for the freezer. I'm not going to bother stuffing casings,
a lot easier to make saw-seege meat-a-balles. I also have one lonely
left over fried pork chop in the fridge, that will go into the sauce
too, was a big decision whether to freeze it for soup but sauce won
out, best to be done with it than to save for a maybe.

The market in town had Barilla pasta on sale last week for 88¢ each
box, I picked up an assortment of 50 pounds. I buy quite a few
packages of smalls for soups, often for lunch I will make a small pot
of soup with left over meat and add 4 ounces of small pasta. They
also had large (28 oz) cans of Hunts peeled tomatoes for 88¢, got 24
cans... just noticed that some are with basil. Winter is nigh, I do a
lot more soups and stews in winter. I think anyone who hasn't a meat
grinder is a fraud of a cook.

"Ophelia" wrote:
>"Chemo"wrote:
>
>> Hot Pockets.
>
>I don't know what a hot pocket is, but that was hilarious

Ain'tcha ever been to the OB-GYN?

Thanks, Andy. We're big fans of whole milk ricotta here so we'll try it
with that.

-S-

In article >,
"Ophelia" > wrote:

> "Marcella Peek" > wrote in message
> ...
>
> > Ketchup and sriracha. Last year we ran out before it was tomato or
> > pepper season. Hopefully this year we made enough to last us!
>
> Please share your recipe for ketchup?

Here you go

Chipotle Ketchup
(from The Art of Preserving by Rick Field & Rebecca Courchesne)
makes 6 half pint jars

4 lbs tomatoes, peeled, seeded and cut into chunks
2 T olive oil
2 yellow onions, coarsely chopped
4 cloves garlic, crushed
1 t ground coriander
1/2 t ground allspice
1/2 C cider vinegar
2/3 C firmly packed brown sugar
canned chipotle chiles in adobo sauce (I use 3 chiles per batch, you
might want more or less depending upon how spicy you like things)
salt to taste


Heat a large saucepan over medium heat. Add the olive oil and cook the
onions until translucent. Add in the garlic, coriander and allspice and
cook until fragrant, about 2 minutes. Stir in the tomatoes, vinegar and
sugar and cook, uncovered, stirring occasionally for 30 minutes.

Chop the chiles in half and remove some or all of the seeds depending
upon how spicy you'd like the ketchup. Chop the chiles and add them
along with the adobo sauce to the tomato mixture.

Working in batches, puree the tomato mixture in a blender until smooth.
Return the puree to the pan and bring to a boil. Reduce the heat and
simmer, stirring often, until thickened, about half an hour. Season to
taste with salt.

Ladle the hot ketchup into jars leaving 1/4 inch headspace. Wipe rims
clean and seal with lids.

Process the jars for 15 minutes in a boiling water bath. Store in a
cool, dark place for up to one year.

- - -

marcella

On Sat, 6 Oct 2012 11:12:30 -0700 (PDT), Michael OConnor
> wrote:

> Meatballs. Those frozen premade meatballs are awful; I always make my
> own and they taste much better and I can control the fat content by
> using lean beef and adding lots of herbs and seasonings.

I suppose you can buy just about anything premade. I didn't even
consider meatballs until you mentioned them. In that vein, I'd add
tamales, potstickers and lumpia to the list... but homemade isn't a
real preference, because I don't even consider buying them premade.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf > wrote:
> On Sat, 6 Oct 2012 11:12:30 -0700 (PDT), Michael OConnor
> > wrote:
>
>> Meatballs. Those frozen premade meatballs are awful; I always make my
>> own and they taste much better and I can control the fat content by
>> using lean beef and adding lots of herbs and seasonings.
>
> I suppose you can buy just about anything premade. I didn't even
> consider meatballs until you mentioned them. In that vein, I'd add
> tamales, potstickers and lumpia to the list... but homemade isn't a
> real preference, because I don't even consider buying them premade.


I buy meatballs, and I don't make them. They are decent or I would not buy
them. I'm going to ask who makes them, from my Italian grocery/deli.
I buy them each, or any number.

Greg

On Sun, 7 Oct 2012 02:58:55 +0000 (UTC), gregz >
wrote:

> sf > wrote:
> > On Sat, 6 Oct 2012 11:12:30 -0700 (PDT), Michael OConnor
> > > wrote:
> >
> >> Meatballs. Those frozen premade meatballs are awful; I always make my
> >> own and they taste much better and I can control the fat content by
> >> using lean beef and adding lots of herbs and seasonings.
> >
> > I suppose you can buy just about anything premade. I didn't even
> > consider meatballs until you mentioned them. In that vein, I'd add
> > tamales, potstickers and lumpia to the list... but homemade isn't a
> > real preference, because I don't even consider buying them premade.
>
>
> I buy meatballs, and I don't make them. They are decent or I would not buy
> them. I'm going to ask who makes them, from my Italian grocery/deli.
> I buy them each, or any number.
>

Hand made products from the deli are a different type of product and
my attitude is if you'd order it in a restaurant for take home, then
why not buy it from the deli if it's hand made and just as good? The
question for you is - Would you buy those machine made lumps they call
meatballs that are found in the frozen section of your grocery store?


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Oct 6, 11:26*pm, sf > wrote:
> On Sun, 7 Oct 2012 02:58:55 +0000 (UTC), gregz >
> wrote:
>
>
>
>
>
>
>
>
>
> > sf > wrote:
> > > On Sat, 6 Oct 2012 11:12:30 -0700 (PDT), Michael OConnor
> > > > wrote:
>
> > >> Meatballs. *Those frozen premade meatballs are awful; I always make my
> > >> own and they taste much better and I can control the fat content by
> > >> using lean beef and adding lots of herbs and seasonings.
>
> > > I suppose you can buy just about anything premade. *I didn't even
> > > consider meatballs until you mentioned them. *In that vein, I'd add
> > > tamales, potstickers and lumpia to the list... but homemade isn't a
> > > real preference, because I don't even consider buying them premade.
>
> > I buy meatballs, and I don't make them. They are decent or I would not buy
> > them. I'm going to ask who makes them, from my Italian grocery/deli.
> > I buy them each, or any number.
>
> Hand made products from the deli are a different type of product and
> my attitude is if you'd order it in a restaurant for take home, then
> why not buy it from the deli if it's hand made and just as good? *The
> question for you is - Would you buy those machine made lumps they call
> meatballs that are found in the frozen section of your grocery store?

That is true. I would purchase meatballs from a butcher that were
made on the premises and are fresh not frozen, but the bags of frozen
meatballs in the supermarket (that at least every other week are buy
one get one free) are downright awful.

Steve Freides wrote:
>
> What's your favorite thing that you could buy already made for you but
> you cook yourself instead? Let's skip things like TV dinners,
> please.What things do most people, even those who cook, buy already made
> but you prefer to make yourself.

Lasagna is the one that comes to mind to me. I love lasagna but I've never
found a good frozen variety and I've tried *many*....even ones that others
have recommended. They are always lacking in taste and watery to me.

I plan to make some homemade lasagna soon and I use and like the recipe that
you find on the back of the San Giorgio lasagna noodle box. First though, I
need a weekend to make a Sheldon-sized pot of homemade spaghetti sauce. I
do need my homemade sauce to make the lasagna right.

G.

On Sun, 07 Oct 2012 07:25:40 -0400, Gary > wrote:

>Steve Freides wrote:
>>
>> What's your favorite thing that you could buy already made for you but
>> you cook yourself instead? Let's skip things like TV dinners,
>> please.What things do most people, even those who cook, buy already made
>> but you prefer to make yourself.
>
>Lasagna is the one that comes to mind to me. I love lasagna but I've never
>found a good frozen variety and I've tried *many*....even ones that others
>have recommended. They are always lacking in taste and watery to me.
>

In the freezer at work I keep a couple of the small Stouffers lasagna
in case I need a lunch. They are OK for what they are, but I'd never
consider one a replacement for my wife's home made.

Ed Pawlowski wrote:
>
> In the freezer at work I keep a couple of the small Stouffers lasagna
> in case I need a lunch. They are OK for what they are, but I'd never
> consider one a replacement for my wife's home made.

Agreed. I've tried the Stouffers. Not bad but still not all that.
When I was at Food Lion yesterday, I saw a box of generic frozen lasagna.
It was 96 ounces for about $10. The picture on the box really tempted me to
try it but I resisted. I just really need to make my own sauce, then
lasagna very soon after.

G.

sf wrote:
>> I buy meatballs, and I don't make them. They are decent or I would
>> not buy them. I'm going to ask who makes them, from my Italian
>> grocery/deli.
>> I buy them each, or any number.
>>
>
> Hand made products from the deli are a different type of product

Agreed. On the continuum, closer to homemade although still not the
same.

If I could find nut butter or coffee that I liked anywhere near as well
as my own, I might consider buying, but since that's not an option, I'll
continue to make.

-S-

"Steve Freides" > wrote in message
...
> sf wrote:
>>> I buy meatballs, and I don't make them. They are decent or I would
>>> not buy them. I'm going to ask who makes them, from my Italian
>>> grocery/deli.
>>> I buy them each, or any number.
>>>
>>
>> Hand made products from the deli are a different type of product
>
> Agreed. On the continuum, closer to homemade although still not the same.
>
> If I could find nut butter or coffee that I liked anywhere near as well as
> my own, I might consider buying, but since that's not an option, I'll
> continue to make.
>
> -S-

I'd buy frozen Italian meatballs for myself, but not for guests.

And I'd probably only use them in a sub, not with pasta.


W. Pooh (AKA Winnie P.)

"Marcella Peek" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Marcella Peek" > wrote in message
>> ...
>>
>> > Ketchup and sriracha. Last year we ran out before it was tomato or
>> > pepper season. Hopefully this year we made enough to last us!
>>
>> Please share your recipe for ketchup?
>
> Here you go
>
> Chipotle Ketchup

Thank you very much I don't know what a chipotle is, I meant tomato.
--
--

http://www.shop.helpforheroes.org.uk/

In article >,
Brooklyn1 <Gravesend1> wrote:

> >Meatballs. Those frozen premade meatballs are awful; I always make my
> >own and they taste much better and I can control the fat content by
> >using lean beef and adding lots of herbs and seasonings.
>
> That's no big achievement, most folks make their own meatballs... had
> you said you grind your own meat... but alas you use the very same
> mystery meat used for premade meatballs.

When I make my own meatballs, I get the ground beef from ly local
butcher shop, not the grocer. It is a blend of meat scraps that they
butcher in the shop and beef heart (which I like). Leaner than regualr
beef, great flavor. Also, my recipe is 1/3 ground pork, also from the
same butcher shop. I can ask the type of pork or beef used and they
will tell me. Also, if I am really picky, I can choose from available
cuts and have them ground on request, something I have never done, but I
have that option.

Also, I broil mine (the recipe called for frying in 3/4 inch of oil).
Flavor is great, deep and worth the effort.

jt

On Oct 7, 12:33*pm, jt august > wrote:
> In article >,
>
> *Brooklyn1 <Gravesend1> wrote:
> > >Meatballs. *Those frozen premade meatballs are awful; I always make my
> > >own and they taste much better and I can control the fat content by
> > >using lean beef and adding lots of herbs and seasonings.
>
> > That's no big achievement, most folks make their own meatballs... had
> > you said you grind your own meat... but alas you use the very same
> > mystery meat used for premade meatballs.
>
> When I make my own meatballs, I get the ground beef from ly local
> butcher shop, not the grocer. *It is a blend of meat scraps that they
> butcher in the shop and beef heart (which I like). *Leaner than regualr
> beef, great flavor. *Also, my recipe is 1/3 ground pork, also from the
> same butcher shop. *I can ask the type of pork or beef used and they
> will tell me. *Also, if I am really picky, I can choose from available
> cuts and have them ground on request, something I have never done, but I
> have that option.

I made meatballs and sauce last night, and I started the sauce by
sauteeing onion and mushrooms, then, removing the veggies and adding a
2 cans of beef broth to the pot and simmering the mushrooms and
carrots and celery and red and green peppers in the broth until
cooked.I drained off the broth and reserved it, adding the veggies to
two crock pots with canned diced tomatoes and tomato sauce and and a
bulb of roasted garlic and let those cook all night. Once the liquid
cooled, I still had about 3 cups of liquid that was infused with all
sorts of fresh veggie flavors.

As I am still on a low-fat diet following my double bypass last year,
I gave up ground pork and sausages, so I took two cups of the broth
and worked it into three pounds of 93 percent lean beef, along with
1/4 cup of egg beaters (about an egg) , finely diced onions, a bulb of
roasted garlic, fresh grated parmesan (another food I never buy in the
green can - I buy those little wedges at the supermarket and grate
them myself.), and panko bread crumbs. I made 24 meatballs of
golfball size, baked them at 350 for 35 minutes. Once they cooled I
added them to the crock pot. I just had some sauce and meatballs with
cheese raviolis for lunch, along with a tossed salad; it just doesn't
get any better than that. Once the meatballs are gone, I will freeze
the leftover sauce and eat it over the next six months.

In article >,
"Ophelia" > wrote:

> "Marcella Peek" > wrote in message
> ...
> > In article >,
> > "Ophelia" > wrote:
> >
> >> "Marcella Peek" > wrote in message
> >> ...
> >>
> >> > Ketchup and sriracha. Last year we ran out before it was tomato or
> >> > pepper season. Hopefully this year we made enough to last us!
> >>
> >> Please share your recipe for ketchup?
> >
> > Here you go
> >
> > Chipotle Ketchup
>
> Thank you very much I don't know what a chipotle is, I meant tomato.

It is tomato ketchup (the first ingredient is 4 lbs of tomatoes) A
chipotle is a smoked jalapeno chile. It adds a good spice to the
ketchup though you could certainly leave it out or just reduce it to
suit your taste.

marcella

On Oct 6, 12:12*pm, "Ophelia" > wrote:
> "Chemo" > wrote in message
>
> ...
>
> > Hot Pockets.
> >http://www.youtube.com/watch?v=N-i9GXbptog
>
> I don't know what a hot pocket is, but that was hilarious
>
> --
> --
>
> http://www.shop.helpforheroes.org.uk/

Be glad you don't know!!

"Marcella Peek" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Marcella Peek" > wrote in message
>> ...
>> > In article >,
>> > "Ophelia" > wrote:
>> >
>> >> "Marcella Peek" > wrote in message
>> >> ...
>> >>
>> >> > Ketchup and sriracha. Last year we ran out before it was tomato or
>> >> > pepper season. Hopefully this year we made enough to last us!
>> >>
>> >> Please share your recipe for ketchup?
>> >
>> > Here you go
>> >
>> > Chipotle Ketchup
>>
>> Thank you very much I don't know what a chipotle is, I meant tomato.
>
> It is tomato ketchup (the first ingredient is 4 lbs of tomatoes) A
> chipotle is a smoked jalapeno chile. It adds a good spice to the
> ketchup though you could certainly leave it out or just reduce it to
> suit your taste.

Many thanks, Marcella


--
--

http://www.shop.helpforheroes.org.uk/

"merryb" > wrote in message
...
> On Oct 6, 12:12 pm, "Ophelia" > wrote:
>> "Chemo" > wrote in message
>>
>> ...
>>
>> > Hot Pockets.
>> >http://www.youtube.com/watch?v=N-i9GXbptog
>>
>> I don't know what a hot pocket is, but that was hilarious
>>
>
> Be glad you don't know!!

NOW I know I've had them described to me in all their gory detail

--
--

http://www.shop.helpforheroes.org.uk/

On Sun, 07 Oct 2012 11:33:24 -0500, jt august >
wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> >Meatballs. Those frozen premade meatballs are awful; I always make my
>> >own and they taste much better and I can control the fat content by
>> >using lean beef and adding lots of herbs and seasonings.
>>
>> That's no big achievement, most folks make their own meatballs... had
>> you said you grind your own meat... but alas you use the very same
>> mystery meat used for premade meatballs.
>
>When I make my own meatballs, I get the ground beef from ly local
>butcher shop, not the grocer. It is a blend of meat scraps that they
>butcher in the shop and beef heart (which I like). Leaner than regualr
>beef, great flavor. Also, my recipe is 1/3 ground pork, also from the
>same butcher shop. I can ask the type of pork or beef used and they
>will tell me. Also, if I am really picky, I can choose from available
>cuts and have them ground on request, something I have never done, but I
>have that option.

Pure mystery meat.

On Saturday, October 6, 2012 12:26:16 PM UTC-4, Steve Freides wrote:
> Steve Freides wrote:
>
> What's your favorite thing that you could buy already made for you but
>
> you cook yourself instead? Let's skip things like TV dinners,
>
> please.What things do most people, even those who cook, buy already made
>
> but you prefer to make yourself.
>
>
>
> For me, it would be a tie between home-roasted coffee and homemade nut
>
> butter. The store-bought versions of both don't come approach my
>
> versions for two reasons: my versions are fresher, and my versions are
>
> more exactly what I want.

I sometimes buy jars of spaghetti sauce, but I usually put up jars of my own. (Of course, I make a meal's worth fresh too now and then, but opening a jar is easier.) I also put up jars of stew. It's as easy to make a lot as it is to make just a meal's worth, and canning is quick and easy.

I buy mayo in jars for use on individual sandwiches, but I make my own when I need a lot. It's nice to be able to use exactly the right vinegar or citrus juice combined with the most appropriate oil. Mayo made with light sesame oil, orange juice, and a touch of rice vinegar can be awesome!

Jerry

"Christopher M." > wrote:
> "Steve Freides" > wrote in message
> ...
>> sf wrote:
>>>> I buy meatballs, and I don't make them. They are decent or I would
>>>> not buy them. I'm going to ask who makes them, from my Italian
>>>> grocery/deli.
>>>> I buy them each, or any number.
>>>>
>>>
>>> Hand made products from the deli are a different type of product
>>
>> Agreed. On the continuum, closer to homemade although still not the same.
>>
>> If I could find nut butter or coffee that I liked anywhere near as well as
>> my own, I might consider buying, but since that's not an option, I'll
>> continue to make.
>>
>> -S-
>
> I'd buy frozen Italian meatballs for myself, but not for guests.
>
> And I'd probably only use them in a sub, not with pasta.
>
>
> W. Pooh (AKA Winnie P.)

Been doing that. You can even freeze some good breads to go with it.

Greg

"gregz" > wrote in message
...
> "Christopher M." > wrote:
>> "Steve Freides" > wrote in message
>> ...
>>> sf wrote:
>>>>> I buy meatballs, and I don't make them. They are decent or I would
>>>>> not buy them. I'm going to ask who makes them, from my Italian
>>>>> grocery/deli.
>>>>> I buy them each, or any number.
>>>>>
>>>>
>>>> Hand made products from the deli are a different type of product
>>>
>>> Agreed. On the continuum, closer to homemade although still not the
>>> same.
>>>
>>> If I could find nut butter or coffee that I liked anywhere near as well
>>> as
>>> my own, I might consider buying, but since that's not an option, I'll
>>> continue to make.
>>>
>>> -S-
>>
>> I'd buy frozen Italian meatballs for myself, but not for guests.
>>
>> And I'd probably only use them in a sub, not with pasta.
>>
>>
>> W. Pooh (AKA Winnie P.)
>
> Been doing that. You can even freeze some good breads to go with it.
>
> Greg

Ha. That's a clever idea.


W. Pooh (AKA Winnie P.)

On Sun, 7 Oct 2012 16:26:02 -0700 (PDT), Jerry Avins >
wrote:

> It's nice to be able to use exactly the right vinegar or citrus juice combined with the most appropriate oil. Mayo made with light sesame oil, orange juice, and a touch of rice vinegar can be awesome!

Sure, sure... but is that something you could easily buy at any
grocery store? I think not.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Jerry Avins wrote:
>
> I buy mayo in jars for use on individual sandwiches, but I make my own
> when I need a lot. It's nice to be able to use exactly the right vinegar
> or citrus juice combined with the most appropriate oil. Mayo made with
> light sesame oil, orange juice, and a touch of rice vinegar can be
> awesome!
>
> Jerry

That sounds good, Jerry. I've never made my own mayo but maybe someday.
Your combo there sounds good.

Great to hear from you. You've been "absent" for a long time. Hope all is
well with you and your family. :-D

G.