Sometimes a well stocked freezer can get ya!

Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
added it to a curry base. Can you say 'salt bomb?'

Ah well, it's getting a second life as seasoning for Navy Beans in the
crockpot.

Carol


--

On 2017-05-06, cshenk > wrote:


> Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> added it to a curry base. Can you say 'salt bomb?'
>
> Ah well, it's getting a second life as seasoning for Navy Beans in the
> crockpot.

Could be worse. I hadda toss a perfectly good bacon/mushroom/scallion
quiche cuz the bacon, which was stored fer 2 mos in the freezer, had
gone bad. I suspect it is cuz the bacon was uncured (organic).

nb

Am Sonntag, 7. Mai 2017 02:27:40 UTC+2 schrieb notbob:
> On 2017-05-06, cshenk > wrote:
>
>
> > Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> > added it to a curry base. Can you say 'salt bomb?'
> >
> > Ah well, it's getting a second life as seasoning for Navy Beans in the
> > crockpot.
>
> Could be worse. I hadda toss a perfectly good bacon/mushroom/scallion
> quiche cuz the bacon, which was stored fer 2 mos in the freezer, had
> gone bad. I suspect it is cuz the bacon was uncured (organic).

Bacon should be cured, no matter what.
2 months in a vacuum-sealed package - no problem; once opened - phew!
In the fridge, that is.
Gone bad in the freezer - it must have been off before freezing. Rancid,
I suppose.

I always use my senses before adding anything to a recipe.

Bye, Sanne.

sanne wrote in rec.food.cooking:

> Am Sonntag, 7. Mai 2017 02:27:40 UTC+2 schrieb notbob:
> > On 2017-05-06, cshenk > wrote:
> >
> >
> > > Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> > > added it to a curry base. Can you say 'salt bomb?'
> > >
> > > Ah well, it's getting a second life as seasoning for Navy Beans
> > > in the crockpot.
> >
> > Could be worse. I hadda toss a perfectly good
> > bacon/mushroom/scallion quiche cuz the bacon, which was stored fer
> > 2 mos in the freezer, had gone bad. I suspect it is cuz the bacon
> > was uncured (organic).
>
> Bacon should be cured, no matter what.
> 2 months in a vacuum-sealed package - no problem; once opened - phew!
> In the fridge, that is.
> Gone bad in the freezer - it must have been off before freezing.
> Rancid, I suppose.
>
> I always use my senses before adding anything to a recipe.
>
> Bye, Sanne.

Thank you Sanne, but be careful on trimming. It was not me with the
uncured pork and what was probably freezer burn.

As to curing bacon, at purist sense, it's a cut of the meat and not all
cure it. Notable is in Australia, it's lack of curing is so far that
Americans and generally Canadians, will not recognize it is 'bacon'
when eating it. That doesn't mean they don't enjoy it that way (they
do which is why they do it that way) but that once you go
international, you have to expect differences.

The mistake on my end was adding a perfectly safe, still frozen, block
of what I thought was probably pork butt, and finding it was the much
saltier ham/bacon of Virginia cure fame.

I am sure all can laugh with me at a simple accident, and they probably
like that I fixed it. In the process, I found that yellow curry
bacon/ham salty sort works very well on a big pot of simple Navy Beans
with water.

Carol

--

Am Sonntag, 7. Mai 2017 16:12:32 UTC+2 schrieb cshenk:
> sanne wrote in rec.food.cooking:
>
> > Am Sonntag, 7. Mai 2017 02:27:40 UTC+2 schrieb notbob:
> > > On 2017-05-06, cshenk > wrote:
> > >
> > >
> > > > Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> > > > added it to a curry base. Can you say 'salt bomb?'
> > > >
> > > > Ah well, it's getting a second life as seasoning for Navy Beans
> > > > in the crockpot.
> > >
> > > Could be worse. I hadda toss a perfectly good
> > > bacon/mushroom/scallion quiche cuz the bacon, which was stored fer
> > > 2 mos in the freezer, had gone bad. I suspect it is cuz the bacon
> > > was uncured (organic).
> >
> > Bacon should be cured, no matter what.
> > 2 months in a vacuum-sealed package - no problem; once opened - phew!
> > In the fridge, that is.
> > Gone bad in the freezer - it must have been off before freezing.
> > Rancid, I suppose.
> >
> > I always use my senses before adding anything to a recipe.
> >
> > Bye, Sanne.
>
> Thank you Sanne, but be careful on trimming.

I didn't trim anything.

> It was not me with the uncured pork and what was probably freezer burn.

No, that was notbob. Should be clearly visible.
And it were notbob's remarks I was referring to, not your original posting.

> As to curing bacon, at purist sense, it's a cut of the meat and not all
> cure it.

Yes and yes.
But it doesn't matter if it's organic or not (notbob again).

> Notable is in Australia, it's lack of curing is so far that
> Americans and generally Canadians, will not recognize it is 'bacon'
> when eating it. That doesn't mean they don't enjoy it that way (they
> do which is why they do it that way) but that once you go
> international, you have to expect differences.

I know - "Schinken" is similar: It's pork-butt, most times cured, but
not always.

> The mistake on my end was adding a perfectly safe, still frozen, block
> of what I thought was probably pork butt, and finding it was the much
> saltier ham/bacon of Virginia cure fame.
>
> I am sure all can laugh with me at a simple accident, and they probably
> like that I fixed it. In the process, I found that yellow curry
> bacon/ham salty sort works very well on a big pot of simple Navy Beans
> with water.

Happens, no prob - it's safe, you survived ;-) to tell the tale - and came
up with a new recipe.

Bye, Sanne.

sanne wrote in rec.food.cooking:

> Am Sonntag, 7. Mai 2017 16:12:32 UTC+2 schrieb cshenk:
> > sanne wrote in rec.food.cooking:
> >
> > > Am Sonntag, 7. Mai 2017 02:27:40 UTC+2 schrieb notbob:
> > > > On 2017-05-06, cshenk > wrote:
> > > >
> > > >
> > > > > Don mis-marked some salty bacon as 'pork'. I pulled it
> > > > > frozen and added it to a curry base. Can you say 'salt bomb?'
> > > > >
> > > > > Ah well, it's getting a second life as seasoning for Navy
> > > > > Beans in the crockpot.
> > > >
> > > > Could be worse. I hadda toss a perfectly good
> > > > bacon/mushroom/scallion quiche cuz the bacon, which was stored
> > > > fer 2 mos in the freezer, had gone bad. I suspect it is cuz
> > > > the bacon was uncured (organic).
> > >
> > > Bacon should be cured, no matter what.
> > > 2 months in a vacuum-sealed package - no problem; once opened -
> > > phew! In the fridge, that is.
> > > Gone bad in the freezer - it must have been off before freezing.
> > > Rancid, I suppose.
> > >
> > > I always use my senses before adding anything to a recipe.
> > >
> > > Bye, Sanne.
> >
> > Thank you Sanne, but be careful on trimming.
>
> I didn't trim anything.

Ok, no problem, I see him there now.

>
> > It was not me with the uncured pork and what was probably freezer
> > burn.
>
> No, that was notbob. Should be clearly visible.
> And it were notbob's remarks I was referring to, not your original
> posting.
>
> > As to curing bacon, at purist sense, it's a cut of the meat and not
> > all cure it.
>
> Yes and yes.
> But it doesn't matter if it's organic or not (notbob again).
>
> > Notable is in Australia, it's lack of curing is so far that
> > Americans and generally Canadians, will not recognize it is 'bacon'
> > when eating it. That doesn't mean they don't enjoy it that way
> > (they do which is why they do it that way) but that once you go
> > international, you have to expect differences.
>
> I know - "Schinken" is similar: It's pork-butt, most times cured, but
> not always.

In Australia it's the true cut of 'bacon' but they don't cure it.
There's nothing actually wrong with it, other than the taste is not as
expected. I've seen some recipes that explicitly call for that type
and they look true to form.


> > The mistake on my end was adding a perfectly safe, still frozen,
> > block of what I thought was probably pork butt, and finding it was
> > the much saltier ham/bacon of Virginia cure fame.
> >
> > I am sure all can laugh with me at a simple accident, and they
> > probably like that I fixed it. In the process, I found that yellow
> > curry bacon/ham salty sort works very well on a big pot of simple
> > Navy Beans with water.
>
> Happens, no prob - it's safe, you survived ;-) to tell the tale - and
> came up with a new recipe.

Yup! I now have some more pork, this time known type mariading.

2 marinades going. The first one is a BBQ sauce based one with a
little cane vinegar (vinegar made from cane sugar, adds a sweet light
touch that regular white dosen't have). It's otherwise a mix of store
bought BBQ sauces. 2 1inch thick pork loin bits in there.

The other one I just mixed up. Sorry, I do not measure often when
cooking unless it's something that needs it. 7 pork loin slices, about
3/4 inch from the looks (hubby chopped).

Hickory smoked BBQ sauce, last 1/3 cup or so
Cane sugar Vinegar, about 1/3 C
Hot Sweet Chicken sauce (an asian mix, think sweet and sour with a
chile kick), about 1/2 c
Soy sauce (used a deep true brew but I'm a soy sauce snob), about 1/3 c
Garlic powder, about 1 ts?



--

On 5/7/2017 10:12 AM, cshenk wrote:
> sanne wrote in rec.food.cooking:
>
>> >Am Sonntag, 7. Mai 2017 02:27:40 UTC+2 schrieb notbob:
>>> > >On 2017-05-06, > wrote:
>>> > >
>>> > >
>>>> > > >Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
>>>> > > >added it to a curry base. Can you say 'salt bomb?'
>>>> > > >
>>>> > > >Ah well, it's getting a second life as seasoning for Navy Beans
>>>> > > >in the crockpot.
>>> > >
>>> > >Could be worse. I hadda toss a perfectly good
>>> > >bacon/mushroom/scallion quiche cuz the bacon, which was stored fer
>>> > >2 mos in the freezer, had gone bad. I suspect it is cuz the bacon
>>> > >was uncured (organic).
>> >
>> >Bacon should be cured, no matter what.
>> >2 months in a vacuum-sealed package - no problem; once opened - phew!
>> >In the fridge, that is.
>> >Gone bad in the freezer - it must have been off before freezing.
>> >Rancid, I suppose.
>> >
>> >I always use my senses before adding anything to a recipe.
>> >
>> >Bye, Sanne.
> Thank you Sanne, but be careful on trimming. It was not me with the
> uncured pork and what was probably freezer burn.

Are you having trouble with your eyes, Carol? It was clearly notbob he
was replying to. Sanne could have trimmed your post above it, but
didn't. No inorrect attributions there.

Jill

Am Montag, 8. Mai 2017 19:05:13 UTC+2 schrieb Jill McQuown:
> On 5/7/2017 10:12 AM, cshenk wrote:
> > sanne wrote in rec.food.cooking:
> >
> >> >Am Sonntag, 7. Mai 2017 02:27:40 UTC+2 schrieb notbob:
> >>> > >On 2017-05-06, > wrote:
> >>> > >
> >>> > >
> >>>> > > >Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> >>>> > > >added it to a curry base. Can you say 'salt bomb?'
> >>>> > > >
> >>>> > > >Ah well, it's getting a second life as seasoning for Navy Beans
> >>>> > > >in the crockpot.
> >>> > >
> >>> > >Could be worse. I hadda toss a perfectly good
> >>> > >bacon/mushroom/scallion quiche cuz the bacon, which was stored fer
> >>> > >2 mos in the freezer, had gone bad. I suspect it is cuz the bacon
> >>> > >was uncured (organic).
> >> >
> >> >Bacon should be cured, no matter what.
> >> >2 months in a vacuum-sealed package - no problem; once opened - phew!
> >> >In the fridge, that is.
> >> >Gone bad in the freezer - it must have been off before freezing.
> >> >Rancid, I suppose.
> >> >
> >> >I always use my senses before adding anything to a recipe.
> >> >
> >> >Bye, Sanne.
> > Thank you Sanne, but be careful on trimming. It was not me with the
> > uncured pork and what was probably freezer burn.
>
> Are you having trouble with your eyes, Carol? It was clearly notbob he
> was replying to. Sanne could have trimmed your post above it, but
> didn't. No inorrect attributions there.

Thank you for fighting on my honor (or what's left of it ;-)), but we've
already sorted that out. No problem.

Thank you for your mail! We had to clean up our place (well - more or
less) because they had to install smoke alarms and new hot water and
heating meters. All at once - but now it's done. Now, I have a little
more time on my hands again. :-)

Bye, Sanne.

On Saturday, May 6, 2017 at 8:27:40 PM UTC-4, notbob wrote:
> On 2017-05-06, cshenk > wrote:
>
>
> > Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> > added it to a curry base. Can you say 'salt bomb?'
> >
> > Ah well, it's getting a second life as seasoning for Navy Beans in the
> > crockpot.
>
> Could be worse. I hadda toss a perfectly good bacon/mushroom/scallion
> quiche cuz the bacon, which was stored fer 2 mos in the freezer, had
> gone bad. I suspect it is cuz the bacon was uncured (organic).
>
> nb

It was cured. Cured with some random amount of nitrate/nitrite from
celery powder. Don't kid yourself.

Cindy Hamilton

notbob wrote in rec.food.cooking:

> On 2017-05-06, cshenk > wrote:
>
>
> > Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> > added it to a curry base. Can you say 'salt bomb?'
> >
> > Ah well, it's getting a second life as seasoning for Navy Beans in
> > the crockpot.
>
> Could be worse. I hadda toss a perfectly good bacon/mushroom/scallion
> quiche cuz the bacon, which was stored fer 2 mos in the freezer, had
> gone bad. I suspect it is cuz the bacon was uncured (organic).
>
> nb

Humm! It should have been ok frozen. Maybe needed to be better
wrapped? IE the wrapping got a hole and it freezerburned? I've had
that happen before we got a good vacuum sealer.

Meantime, I'm glad we were able to rescue what by eye seemed a hunk of
fatty pork that was in fact salt cured bacon. Mismarked just as 'pork'.
Don's laughing but diluted to 1lb Navy beans with a gallon or so of
water, it worked.

--

On 2017-05-07, cshenk > wrote:

> Humm! It should have been ok frozen. Maybe needed to be better
> wrapped? IE the wrapping got a hole and it freezerburned? I've had
> that happen before we got a good vacuum sealer.

I put 'em in a slide-zipper bag. Like I sed, I figure it was cuz the
bacon was uncured.

Congrats on yer cooking success.

nb

notbob wrote in rec.food.cooking:

> On 2017-05-07, cshenk > wrote:
>
> > Humm! It should have been ok frozen. Maybe needed to be better
> > wrapped? IE the wrapping got a hole and it freezerburned? I've had
> > that happen before we got a good vacuum sealer.
>
> I put 'em in a slide-zipper bag. Like I sed, I figure it was cuz the
> bacon was uncured.
>
> Congrats on yer cooking success.
>
> nb

Thanks! I think it was that 13$lb salt cured stuff I was saving then
couldnt find. Don's not blind, but his vision is low in several ways
so it was not marked right. No biggie. The beans are awesom and I
need to experiment with my favorite curries there!

Don't the folks in India do curried beans a lot? New venture for me.

--

On 2017-05-07, cshenk > wrote:

> Don't the folks in India do curried beans a lot? New venture for me.

I'm not sure about Indians (Hindu), but the Brits absolutely love
"curried beans". While Heinz canned foods have been missing from USA
sprmkt shelves, for decades (except the ketchup), Heinz Curry Beans is
monster in the UK. Heck, even I've eaten 'em.

nb

cshenk wrote in rec.food.cooking:

>
> Sometimes a well stocked freezer can get ya!
>
> Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> added it to a curry base. Can you say 'salt bomb?'
>
> Ah well, it's getting a second life as seasoning for Navy Beans in the
> crockpot.
>
> Carol

The second life BTW, worked very well.

--

On 2017-05-06 5:44 PM, cshenk wrote:
>
> Sometimes a well stocked freezer can get ya!
>
> Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> added it to a curry base. Can you say 'salt bomb?'
>
> Ah well, it's getting a second life as seasoning for Navy Beans in the
> crockpot.
>
> Carol
>
>
I once tried to "confit" pork belly, the same way that duck is confit'd
in France.
The s/m meat manager assured me that the pork was fresh and *not*
salted. Liar!
Had to bin it!
Graham

graham wrote in rec.food.cooking:

> On 2017-05-06 5:44 PM, cshenk wrote:
> >
> > Sometimes a well stocked freezer can get ya!
> >
> > Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> > added it to a curry base. Can you say 'salt bomb?'
> >
> > Ah well, it's getting a second life as seasoning for Navy Beans in
> > the crockpot.
> >
> > Carol
> >
> >
> I once tried to "confit" pork belly, the same way that duck is
> confit'd in France. The s/m meat manager assured me that the pork
> was fresh and not salted. Liar! Had to bin it!
> Graham

LOL! Tghat would be fun to try! Confit of pork belly? I'd try it.

--

On 2017-05-07 8:00 PM, cshenk wrote:
> graham wrote in rec.food.cooking:
>
>> On 2017-05-06 5:44 PM, cshenk wrote:
>>>
>>> Sometimes a well stocked freezer can get ya!
>>>
>>> Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
>>> added it to a curry base. Can you say 'salt bomb?'
>>>
>>> Ah well, it's getting a second life as seasoning for Navy Beans in
>>> the crockpot.
>>>
>>> Carol
>>>
>>>
>> I once tried to "confit" pork belly, the same way that duck is
>> confit'd in France. The s/m meat manager assured me that the pork
>> was fresh and not salted. Liar! Had to bin it!
>> Graham
>
> LOL! Tghat would be fun to try! Confit of pork belly? I'd try it.
>
I had that dish in a restaurant in the UK so tried to duplicate it. They
had cooked a slab that way then cut off a thick slice and browned it to
serve. It was fabulous!

On Mon, 8 May 2017 10:46:48 -0600, graham > wrote:

>On 2017-05-07 8:00 PM, cshenk wrote:
>> graham wrote in rec.food.cooking:
>>
>>> On 2017-05-06 5:44 PM, cshenk wrote:
>>>>
>>>> Sometimes a well stocked freezer can get ya!
>>>>
>>>> Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
>>>> added it to a curry base. Can you say 'salt bomb?'
>>>>
>>>> Ah well, it's getting a second life as seasoning for Navy Beans in
>>>> the crockpot.
>>>>
>>>> Carol
>>>>
>>>>
>>> I once tried to "confit" pork belly, the same way that duck is
>>> confit'd in France. The s/m meat manager assured me that the pork
>>> was fresh and not salted. Liar! Had to bin it!
>>> Graham
>>
>> LOL! Tghat would be fun to try! Confit of pork belly? I'd try it.
>>
>I had that dish in a restaurant in the UK so tried to duplicate it. They
>had cooked a slab that way then cut off a thick slice and browned it to
>serve. It was fabulous!

That is one thing that I have learned from watching Diners, Drive-ins
and Dives. A dish served in a restaurant may have gone through 3
different cooking processes to achieve a desired result.
Janet US

On Monday, May 8, 2017 at 7:18:33 AM UTC-10, U.S. Janet B. wrote:
> On Mon, 8 May 2017 10:46:48 -0600, graham > wrote:
>
> >On 2017-05-07 8:00 PM, cshenk wrote:
> >> graham wrote in rec.food.cooking:
> >>
> >>> On 2017-05-06 5:44 PM, cshenk wrote:
> >>>>
> >>>> Sometimes a well stocked freezer can get ya!
> >>>>
> >>>> Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> >>>> added it to a curry base. Can you say 'salt bomb?'
> >>>>
> >>>> Ah well, it's getting a second life as seasoning for Navy Beans in
> >>>> the crockpot.
> >>>>
> >>>> Carol
> >>>>
> >>>>
> >>> I once tried to "confit" pork belly, the same way that duck is
> >>> confit'd in France. The s/m meat manager assured me that the pork
> >>> was fresh and not salted. Liar! Had to bin it!
> >>> Graham
> >>
> >> LOL! Tghat would be fun to try! Confit of pork belly? I'd try it.
> >>
> >I had that dish in a restaurant in the UK so tried to duplicate it. They
> >had cooked a slab that way then cut off a thick slice and browned it to
> >serve. It was fabulous!
>
> That is one thing that I have learned from watching Diners, Drive-ins
> and Dives. A dish served in a restaurant may have gone through 3
> different cooking processes to achieve a desired result.
> Janet US

The Chinese like to do things that way - they'll deep fry pork and then braise it and then steam it. It's a lot of work!

http://tastyislandhawaii.com/lau-yee-chais-kau-yuk/

graham wrote in rec.food.cooking:

> On 2017-05-07 8:00 PM, cshenk wrote:
> > graham wrote in rec.food.cooking:
> >
> > > On 2017-05-06 5:44 PM, cshenk wrote:
> > > >
> > > > Sometimes a well stocked freezer can get ya!
> > > >
> > > > Don mis-marked some salty bacon as 'pork'. I pulled it frozen
> > > > and added it to a curry base. Can you say 'salt bomb?'
> > > >
> > > > Ah well, it's getting a second life as seasoning for Navy Beans
> > > > in the crockpot.
> > > >
> >>> Carol
> > > >
> > > >
> > > I once tried to "confit" pork belly, the same way that duck is
> > > confit'd in France. The s/m meat manager assured me that the pork
> > > was fresh and not salted. Liar! Had to bin it!
> > > Graham
> >
> > LOL! Tghat would be fun to try! Confit of pork belly? I'd try it.
> >
> I had that dish in a restaurant in the UK so tried to duplicate it.
> They had cooked a slab that way then cut off a thick slice and
> browned it to serve. It was fabulous!

That reminds me of something I saw in a show but never tried. I think
I was living in Hawaii then and I seem to recall it was listed as a
Japanese recipe? (I could be wrong). It was some sort of simmered in
soy then baked pork belly thing, that was slivered thin after cooking,
Looked mostly fat but apparently very good. Looked like a lot of
trouble to make but considered a rare delicacy and a 3x3 inch block fed
a family? (obviously lots of other foods added to the overall meal).

--

On 2017-05-06 7:44 PM, cshenk wrote:
>
> Sometimes a well stocked freezer can get ya!
>
> Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> added it to a curry base. Can you say 'salt bomb?'
>
> Ah well, it's getting a second life as seasoning for Navy Beans in the
> crockpot.
>

I had a similar sort of epic fail with mystery meat. My wife kept
pestering me to use up a smoked ham hock that was in the freezer. I
decided to use it to make Snert, a Dutch green pea soup. I was in a
hurry and tossed the frozen chunk into the pot in which I had already
started the peas. It looked more like tenderloin. As it thawed and
cooked it confirmed that it was a plain old very lean tenderloin. It had
not of the salt and fat that I wanted for the soup. Instead of slow
cooking to a tender, tasty hunk of meat to be diced into the soup, it
was tough and flavourless.

Dave Smith wrote in rec.food.cooking:

> On 2017-05-06 7:44 PM, cshenk wrote:
> >
> > Sometimes a well stocked freezer can get ya!
> >
> > Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> > added it to a curry base. Can you say 'salt bomb?'
> >
> > Ah well, it's getting a second life as seasoning for Navy Beans in
> > the crockpot.
> >
>
> I had a similar sort of epic fail with mystery meat. My wife kept
> pestering me to use up a smoked ham hock that was in the freezer. I
> decided to use it to make Snert, a Dutch green pea soup. I was in a
> hurry and tossed the frozen chunk into the pot in which I had already
> started the peas. It looked more like tenderloin. As it thawed and
> cooked it confirmed that it was a plain old very lean tenderloin. It
> had not of the salt and fat that I wanted for the soup. Instead of
> slow cooking to a tender, tasty hunk of meat to be diced into the
> soup, it was tough and flavourless.

LOL! Happens to us all! (That admit it that is!).

--

"cshenk" > wrote in news:76udnY4Ebb5bwpPEnZ2dnUU7-
:

>
> Sometimes a well stocked freezer can get ya!
>
> Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> added it to a curry base. Can you say 'salt bomb?'
>
> Ah well, it's getting a second life as seasoning for Navy Beans in the
> crockpot.
>
> Carol
>
>

I had a pretty big fail yesterday too. I was making a chicken casserole I
like and attempted to replace the usual can of cream of chicken soup with
some chicken broth (2 - 3 TBS) and a cup of liquid coconut milk. Turned
out very soupy. Probably too much milk. Anyone know of an easy cream soup
non-dairy replacement? I Googled and got dozens of ideas. My attempt was
one of them.



--
I love a good meal! That's why I don't cook.

KenK > wrote:
> "cshenk" > wrote in news:76udnY4Ebb5bwpPEnZ2dnUU7-
> :
>
>>
>> Sometimes a well stocked freezer can get ya!
>>
>> Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
>> added it to a curry base. Can you say 'salt bomb?'
>>
>> Ah well, it's getting a second life as seasoning for Navy Beans in the
>> crockpot.
>>
>> Carol
>>
>>
>
> I had a pretty big fail yesterday too. I was making a chicken casserole I
> like and attempted to replace the usual can of cream of chicken soup with
> some chicken broth (2 - 3 TBS) and a cup of liquid coconut milk. Turned
> out very soupy. Probably too much milk. Anyone know of an easy cream soup
> non-dairy replacement? I Googled and got dozens of ideas. My attempt was
> one of them.
>
>
>

Next time you can try mixing your broth with some arrowroot powder or
tapioca flour to use as a thickening binder. It should turn out just fine.

--
jinx the minx

On 5/8/2017 1:53 PM, jinx the minx wrote:
> KenK > wrote:
>>
>> I had a pretty big fail yesterday too. I was making a chicken casserole I
>> like and attempted to replace the usual can of cream of chicken soup with
>> some chicken broth (2 - 3 TBS) and a cup of liquid coconut milk. Turned
>> out very soupy. Probably too much milk. Anyone know of an easy cream soup
>> non-dairy replacement? I Googled and got dozens of ideas. My attempt was
>> one of them.
>>
>>
>>
>
> Next time you can try mixing your broth with some arrowroot powder or
> tapioca flour to use as a thickening binder. It should turn out just fine.
>
It definitely sounds like he needs to reduce the liquid for this chicken
casserole. Which liquid, I don't know.

Arrowroot is definitely a very nice thickener. It's also fairly
expensive.

I've never tried tapicoa in any form. Can't comment.

Jill

jmcquown > wrote:
> On 5/8/2017 1:53 PM, jinx the minx wrote:
>> KenK > wrote:
>>>
>>> I had a pretty big fail yesterday too. I was making a chicken casserole I
>>> like and attempted to replace the usual can of cream of chicken soup with
>>> some chicken broth (2 - 3 TBS) and a cup of liquid coconut milk. Turned
>>> out very soupy. Probably too much milk. Anyone know of an easy cream soup
>>> non-dairy replacement? I Googled and got dozens of ideas. My attempt was
>>> one of them.
>>>
>>>
>>>
>>
>> Next time you can try mixing your broth with some arrowroot powder or
>> tapioca flour to use as a thickening binder. It should turn out just fine.
>>
> It definitely sounds like he needs to reduce the liquid for this chicken
> casserole. Which liquid, I don't know.
>
> Arrowroot is definitely a very nice thickener. It's also fairly
> expensive.
>
> I've never tried tapicoa in any form. Can't comment.
>
> Jill
>

I can buy a pound of arrowroot for $4-$5. I don't find it to be all that
expensive.

--
jinx the minx

On 2017-05-08 3:26 PM, jmcquown wrote:

> Arrowroot is definitely a very nice thickener. It's also fairly
> expensive.
>
> I've never tried tapicoa in any form. Can't comment.

You've never tried it as a thickener in cases like this or never used it
at all for anything? I have liked tapioca for as long as I can
remember, but I was raised on home cooking. I have had canned tapioca
pudding so I can understand why someone who was introduced to it in that
form would not be impressed.

I thought it might appeal to people who don't like too much sweetness.
Some recipes call for a lot more sugar than it really needs. I think the
regular pearl tapioca AKA fish eyes and glue is the best way to go, but
the small pearls come in at a close second. Then there is the minute
tapioca. I will use that to make pudding if I am out of the others. It
also makes a great thickener for fruit pie fillings.

Sadly, I it is getting harder and harder to find tapioca around here. I
used to to get the minute tapioca at the Bulk Barn but it stopped
carrying it. I had to start getting pearl tapioca from Asian stores,
but then they phased it out and now have only the small pearl or the
very large stuff.

I don't know what it is about tapioca that people object to. It is quite
bland, but makes a great thickener for what is otherwise a custard pudding.

On 5/8/2017 5:45 PM, Dave Smith wrote:
> On 2017-05-08 3:26 PM, jmcquown wrote:
>
>> Arrowroot is definitely a very nice thickener. It's also fairly
>> expensive.
>>
>> I've never tried tapicoa in any form. Can't comment.
>
> You've never tried it as a thickener in cases like this or never used it
> at all for anything? I have liked tapioca for as long as I can
> remember, but I was raised on home cooking.
(snippage)

I have never had tapioca in any form. It wasn't something either of my
grandmother's cooked or used. Just not something I grew up with.

Jill

On Monday, May 8, 2017 at 7:53:48 AM UTC-10, Jinx the Minx wrote:
> KenK > wrote:
> > "cshenk" > wrote in news:76udnY4Ebb5bwpPEnZ2dnUU7-
> > :
> >
> >>
> >> Sometimes a well stocked freezer can get ya!
> >>
> >> Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> >> added it to a curry base. Can you say 'salt bomb?'
> >>
> >> Ah well, it's getting a second life as seasoning for Navy Beans in the
> >> crockpot.
> >>
> >> Carol
> >>
> >>
> >
> > I had a pretty big fail yesterday too. I was making a chicken casserole I
> > like and attempted to replace the usual can of cream of chicken soup with
> > some chicken broth (2 - 3 TBS) and a cup of liquid coconut milk. Turned
> > out very soupy. Probably too much milk. Anyone know of an easy cream soup
> > non-dairy replacement? I Googled and got dozens of ideas. My attempt was
> > one of them.
> >
> >
> >
>
> Next time you can try mixing your broth with some arrowroot powder or
> tapioca flour to use as a thickening binder. It should turn out just fine.
>
> --
> jinx the minx

I had some Brazilian cheese puffs the other day. It had the texture of a cheese mochi. I was surprised that it had no rice flour in it. What it had was tapioca flour. My guess is that this tasty treats could be made with mochi flour.

http://www.thekitchn.com/how-to-make...-kitchn-176118

Am Montag, 8. Mai 2017 19:11:11 UTC+2 schrieb KenK:
> "cshenk" > wrote in news:76udnY4Ebb5bwpPEnZ2dnUU7-
> :
>
> >
> > Sometimes a well stocked freezer can get ya!
> >
> > Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> > added it to a curry base. Can you say 'salt bomb?'
> >
> > Ah well, it's getting a second life as seasoning for Navy Beans in the
> > crockpot.
> >
> > Carol
> >
> >
>
> I had a pretty big fail yesterday too. I was making a chicken casserole I
> like and attempted to replace the usual can of cream of chicken soup with
> some chicken broth (2 - 3 TBS) and a cup of liquid coconut milk. Turned
> out very soupy. Probably too much milk. Anyone know of an easy cream soup
> non-dairy replacement? I Googled and got dozens of ideas. My attempt was
> one of them.

You may try concentrated coconut milk - looks like a soap bar, but has
only coconut in it.
We have "Renuka - Creamed Coconut Kokosnuss-Creme 100% - 200g" here in
Germany which is pretty good.

Bye, Sanne.

On Monday, May 8, 2017 at 8:02:18 AM UTC-10, sanne wrote:
> Am Montag, 8. Mai 2017 19:11:11 UTC+2 schrieb KenK:
> > "cshenk" > wrote in news:76udnY4Ebb5bwpPEnZ2dnUU7-
> > :
> >
> > >
> > > Sometimes a well stocked freezer can get ya!
> > >
> > > Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> > > added it to a curry base. Can you say 'salt bomb?'
> > >
> > > Ah well, it's getting a second life as seasoning for Navy Beans in the
> > > crockpot.
> > >
> > > Carol
> > >
> > >
> >
> > I had a pretty big fail yesterday too. I was making a chicken casserole I
> > like and attempted to replace the usual can of cream of chicken soup with
> > some chicken broth (2 - 3 TBS) and a cup of liquid coconut milk. Turned
> > out very soupy. Probably too much milk. Anyone know of an easy cream soup
> > non-dairy replacement? I Googled and got dozens of ideas. My attempt was
> > one of them.
>
> You may try concentrated coconut milk - looks like a soap bar, but has
> only coconut in it.
> We have "Renuka - Creamed Coconut Kokosnuss-Creme 100% - 200g" here in
> Germany which is pretty good.
>
> Bye, Sanne.

That sounds like a 100% coconut fat product. We don't have stuff like that here in coconutland. Now that ain't right!

Am Dienstag, 9. Mai 2017 00:36:22 UTC+2 schrieb dsi1:
> On Monday, May 8, 2017 at 8:02:18 AM UTC-10, sanne wrote:
> > Am Montag, 8. Mai 2017 19:11:11 UTC+2 schrieb KenK:
> > > "cshenk" > wrote in news:76udnY4Ebb5bwpPEnZ2dnUU7-
> > > :
> > >
> > > >
> > > > Sometimes a well stocked freezer can get ya!
> > > >
> > > > Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> > > > added it to a curry base. Can you say 'salt bomb?'
> > > >
> > > > Ah well, it's getting a second life as seasoning for Navy Beans in the
> > > > crockpot.
> > > >
> > > > Carol
> > > >
> > > >
> > >
> > > I had a pretty big fail yesterday too. I was making a chicken casserole I
> > > like and attempted to replace the usual can of cream of chicken soup with
> > > some chicken broth (2 - 3 TBS) and a cup of liquid coconut milk. Turned
> > > out very soupy. Probably too much milk. Anyone know of an easy cream soup
> > > non-dairy replacement? I Googled and got dozens of ideas. My attempt was
> > > one of them.
> >
> > You may try concentrated coconut milk - looks like a soap bar, but has
> > only coconut in it.
> > We have "Renuka - Creamed Coconut Kokosnuss-Creme 100% - 200g" here in
> > Germany which is pretty good.
> >
> > Bye, Sanne.
>
> That sounds like a 100% coconut fat product. We don't have stuff like that here in coconutland. Now that ain't right!

No, coconut fat is available, too - used for deep frying.
What I mentioned above is really concentrated coconut milk with all of its
flavors.

Bye, Sanne.

On Monday, May 8, 2017 at 8:44:02 PM UTC-10, sanne wrote:
> Am Dienstag, 9. Mai 2017 00:36:22 UTC+2 schrieb dsi1:
> > On Monday, May 8, 2017 at 8:02:18 AM UTC-10, sanne wrote:
> > > Am Montag, 8. Mai 2017 19:11:11 UTC+2 schrieb KenK:
> > > > "cshenk" > wrote in news:76udnY4Ebb5bwpPEnZ2dnUU7-
> > > > :
> > > >
> > > > >
> > > > > Sometimes a well stocked freezer can get ya!
> > > > >
> > > > > Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> > > > > added it to a curry base. Can you say 'salt bomb?'
> > > > >
> > > > > Ah well, it's getting a second life as seasoning for Navy Beans in the
> > > > > crockpot.
> > > > >
> > > > > Carol
> > > > >
> > > > >
> > > >
> > > > I had a pretty big fail yesterday too. I was making a chicken casserole I
> > > > like and attempted to replace the usual can of cream of chicken soup with
> > > > some chicken broth (2 - 3 TBS) and a cup of liquid coconut milk. Turned
> > > > out very soupy. Probably too much milk. Anyone know of an easy cream soup
> > > > non-dairy replacement? I Googled and got dozens of ideas. My attempt was
> > > > one of them.
> > >
> > > You may try concentrated coconut milk - looks like a soap bar, but has
> > > only coconut in it.
> > > We have "Renuka - Creamed Coconut Kokosnuss-Creme 100% - 200g" here in
> > > Germany which is pretty good.
> > >
> > > Bye, Sanne.
> >
> > That sounds like a 100% coconut fat product. We don't have stuff like that here in coconutland. Now that ain't right!
>
> No, coconut fat is available, too - used for deep frying.
> What I mentioned above is really concentrated coconut milk with all of its
> flavors.
>
> Bye, Sanne.

You are correct that we have coconut fat - what I meant was that stuff that floats on the top of coconut milk. Beat me what you call it. We don't have concentrated coconut milk - that sounds great. I have tried condensed coconut which is like evaporated coconut milk with sugar. Oddly enough, it tastes a lot like condensed milk.

On 5/8/2017 1:11 PM, KenK wrote:
> I had a pretty big fail yesterday too. I was making a chicken casserole I
> like and attempted to replace the usual can of cream of chicken soup with
> some chicken broth (2 - 3 TBS) and a cup of liquid coconut milk. Turned
> out very soupy. Probably too much milk. Anyone know of an easy cream soup
> non-dairy replacement? I Googled and got dozens of ideas. My attempt was
> one of them.

My first thought is do what you did again (chicken broth and coconut
milk) but add some corn starch to the mix while cold and heat it up
to thicken. It won't be too soupy if you add the correct amount of
corn starch.

On 5/8/2017 4:04 PM, Gary wrote:
> On 5/8/2017 1:11 PM, KenK wrote:
>> I had a pretty big fail yesterday too. I was making a chicken casserole I
>> like and attempted to replace the usual can of cream of chicken soup with
>> some chicken broth (2 - 3 TBS) and a cup of liquid coconut milk. Turned
>> out very soupy. Probably too much milk. Anyone know of an easy cream soup
>> non-dairy replacement? I Googled and got dozens of ideas. My attempt was
>> one of them.
>
> My first thought is do what you did again (chicken broth and coconut
> milk) but add some corn starch to the mix while cold and heat it up
> to thicken. It won't be too soupy if you add the correct amount of
> corn starch.
>
>
I'd use cornstarch, but Ken is trying to avoid corn. He's trying to
avoid all sorts of ingredients. Substitutions like this are not my forte.

Jill

On Monday, May 8, 2017 at 12:11:11 PM UTC-5, KenK wrote:
>
> I had a pretty big fail yesterday too. I was making a chicken casserole I
> like and attempted to replace the usual can of cream of chicken soup with
> some chicken broth (2 - 3 TBS) and a cup of liquid coconut milk. Turned
> out very soupy. Probably too much milk. Anyone know of an easy cream soup
> non-dairy replacement? I Googled and got dozens of ideas. My attempt was
> one of them.
>
>
Was this to be prepared in a crockpot or in the oven? Not
really knowing how the recipe was to be prepared I'm just
doing a huge guess. I'd probably leave the coconut milk out
completely.

" > wrote in
:

> On Monday, May 8, 2017 at 12:11:11 PM UTC-5, KenK wrote:
>>
>> I had a pretty big fail yesterday too. I was making a chicken
>> casserole I like and attempted to replace the usual can of cream of
>> chicken soup with some chicken broth (2 - 3 TBS) and a cup of liquid
>> coconut milk. Turned out very soupy. Probably too much milk. Anyone
>> know of an easy cream soup non-dairy replacement? I Googled and got
>> dozens of ideas. My attempt was one of them.
>>
>>
> Was this to be prepared in a crockpot or in the oven? Not
> really knowing how the recipe was to be prepared I'm just
> doing a huge guess. I'd probably leave the coconut milk out
> completely.

In the oven. Next time I'll add some flour or tapica starch as suggested.
And much less milk.

BTW. It improved greatly as the leftovers sat in the refrigerator
overnight. The excess liquid evidently evaporated. This for me is large -
usually six meals so I'll get five good ones.



--
I love a good meal! That's why I don't cook.

KenK wrote in rec.food.cooking:

> "cshenk" > wrote in news:76udnY4Ebb5bwpPEnZ2dnUU7-
> :
>
> >
> > Sometimes a well stocked freezer can get ya!
> >
> > Don mis-marked some salty bacon as 'pork'. I pulled it frozen and
> > added it to a curry base. Can you say 'salt bomb?'
> >
> > Ah well, it's getting a second life as seasoning for Navy Beans in
> > the crockpot.
> >
> > Carol
> >
> >
>
> I had a pretty big fail yesterday too. I was making a chicken
> casserole I like and attempted to replace the usual can of cream of
> chicken soup with some chicken broth (2 - 3 TBS) and a cup of liquid
> coconut milk. Turned out very soupy. Probably too much milk. Anyone
> know of an easy cream soup non-dairy replacement? I Googled and got
> dozens of ideas. My attempt was one of them.

I don't have a non-dairy one but I do often sub evaporated milk (not
sweetened condensed, different thing) for a can of cream soup. I keep
that in stock for 'attack of the cheese-monkey for mac-n-cheese' when I
have no milk on hand.

--