GWS General Chat - reconnecting with meatloaf

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veni veni veni: Jun 5, 2005

It's kind of funny to figure out how things can justify their cost after you make them yourself. I was going to buy this little jar of sun dried tomatoes today and was like "you know what, gently caress it I'm not paying 4-5 dollars for this. this would be so easy to make at home". So I bought 2lbs of cheap rear end 99c roma tomatoes. I could make a buttload of sun dried tomatoes that would last a while for a fraction of the cost.

First, since I was a complete newb to this, I thought "I am actually going to dry them in the sun. I know people usually use the oven or a dehydrator but I'm doing this right". After about 4 hours they were just looking like super wilty outdoor pot luck food and I realized this was not going to work in 80 degree weather, because by the time the even started to resemble sun dried tomatoes, they'd probably be covered in bugs and mildly rotten. So into the oven they go at 250 for a couple of hours. The results were fantastic. Absolutely delicious and on par or better than any I have bought in the store. But oh hey, that two pounds ($2) of tomatoes actually came out to slightly less than what was in that tiny jar and then on top of that I'm throwing $1 worth of olive oil in there and running my oven at 250 for 2 1/2 hours. Boy I really beat out those rubes who pay a dollar more for a jar at the store. They really do taste great though.

Still, no regrets it was fun and the love makes them taste better. I will probably continue to just do it like this but I will buy a lot more cheap tomatoes next time.

# ? Jul 9, 2021 09:09

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# ? Jun 1, 2024 16:42

VelociBacon: Dec 8, 2009

veni veni veni posted:

It's kind of funny to figure out how things can justify their cost after you make them yourself. I was going to buy this little jar of sun dried tomatoes today and was like "you know what, gently caress it I'm not paying 4-5 dollars for this. this would be so easy to make at home". So I bought 2lbs of cheap rear end 99c roma tomatoes. I could make a buttload of sun dried tomatoes that would last a while for a fraction of the cost.

First, since I was a complete newb to this, I thought "I am actually going to dry them in the sun. I know people usually use the oven or a dehydrator but I'm doing this right". After about 4 hours they were just looking like super wilty outdoor pot luck food and I realized this was not going to work in 80 degree weather, because by the time the even started to resemble sun dried tomatoes, they'd probably be covered in bugs and mildly rotten. So into the oven they go at 250 for a couple of hours. The results were fantastic. Absolutely delicious and on par or better than any I have bought in the store. But oh hey, that two pounds ($2) of tomatoes actually came out to slightly less than what was in that tiny jar and then on top of that I'm throwing $1 worth of olive oil in there and running my oven at 250 for 2 1/2 hours. Boy I really beat out those rubes who pay a dollar more for a jar at the store. They really do taste great though.

Still, no regrets it was fun and the love makes them taste better. I will probably continue to just do it like this but I will buy a lot more cheap tomatoes next time.

If you do end up with a dehydrator I recommend thinly sliced oranges (blood oranges if possible) and lemons, they're amazing to toss in with tea and keep forever.

# ? Jul 9, 2021 09:32

Scientastic: Mar 1, 2010; TRULY scientastic.
🔬🍒

veni veni veni posted:

it was fun and the love makes them taste better.

This is the real reason to do things yourself: I�m absolutely sure that most things I make myself probably work out more expensive than just buying premade, but I enjoy the process

# ? Jul 9, 2021 11:03

fizzymercury: Aug 18, 2011

ExecuDork posted:

/\/\/\ posted while I was writing this post - thank you! Great suggestions!

Canadian Living is a long-standing institution in Canada. My mom, my aunts, my grandmothers, my friends moms, all would have at least one or two issues sitting around the house somewhere when I was growing up in the 80's and 90's. And they'd all have various versions and specialisations of the Canadian Living Cookbook. The flagship publication came out once a year and was this 2-inch-thick spiral-bound Kitchen Bible that would quickly fill up with post-it notes and highlighter and penciled comments next to recipes. Every adult woman I knew had at least one edition of the flagship plus one or two (or more) specialised books from CL, like "Desserts" or "Breads & Pastries" or "Cakes and Pies" or "Chicken" or whatever. There's no single author, every book is assembled by staff at the magazine, there'll be a team of editors and up to a dozen "contributors", plus photographers and other publishing-related professionals.

My aunt gave me the 1987 streamlined version in about 2007. It covers (one imagined version of) Canada from coast to coast in about 200 pages in a big hardcover book; she said she paid 50 cents for it at a church basement sale and I was living nearby at the time. I made the sweet-and-sour meatballs many times.

I need to find some good Aussie cookbooks, so far I haven't been adventurous enough in my book-buying. The local bookshop always has a good selection, maybe this discussion will prompt me to actually pick something up. Ottolengi is very popular here - another bookshop in town filled their window with his most recent book a few months ago - but he's British and probably well-known internationally from what I can tell.

I have an entire small hardbound Canadian Living cookbook that's entirely devoted to butter tarts and butter tart related foods. It's the single most Canadian thing I've ever seen.

# ? Jul 9, 2021 11:06

Pookah: Aug 21, 2008; 🪶Caw🪶

One of the benefits of Lidl and Aldi opening stores in Ireland back in the day was that things like sun-dried tomatoes, interesting salamis, olives etc went from being speciality gourmet stuff that cost the earth to normal groceries. A jar of s/d tomatoes went from about 5 euro to 70 cents.
It was awesome!

# ? Jul 9, 2021 12:08

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Nothing like making tonkotsu ramen at home to make you appreciate an $11 bowl at a shop

# ? Jul 9, 2021 18:01

Meaty Ore: Dec 17, 2011; My God, it's full of cat pictures!

What does one do with oversized zucchini? I had to go out of state for a funeral over the weekend and got back late Wednesday night; Thursday I looked over my garden and found four big honkers, ranging from around 1.5 to 3 lbs. Zucchini bread is a no-brainer for at least some of it of course, but does anybody here have other good uses? Are big zukes good for grilling?

# ? Jul 9, 2021 22:40

veni veni veni: Jun 5, 2005

Re: the above talked about sun dried tomatoes. Olive oil hardens in the fridge like bacon fat? I did not realize this. How do pre packaged foods, dressings keep this from happening? Do i need to do a canola/olive mix? Wonder if it's safe to just put them in the pantry. They are dried and in oil but not sealed.

# ? Jul 9, 2021 23:18

Leraika: Jun 14, 2015; Luckily, I *did* save your old avatar. Fucked around and found out indeed.

Meaty Ore posted:

What does one do with oversized zucchini? I had to go out of state for a funeral over the weekend and got back late Wednesday night; Thursday I looked over my garden and found four big honkers, ranging from around 1.5 to 3 lbs. Zucchini bread is a no-brainer for at least some of it of course, but does anybody here have other good uses? Are big zukes good for grilling?

I like cutting summer squash into big chunks or coins, tossing with olive oil, salt, and herbs de provence, and roasting until they're just a little bit brown around the edges.

You can also cut 'em into chunks and use them as a roasting rack for chicken or fish and they'll absorb some of that lovely flavor.

# ? Jul 9, 2021 23:41

therattle: Jul 24, 2007; Soiled Meat

Leraika posted:

I like cutting summer squash into big chunks or coins, tossing with olive oil, salt, and herbs de provence, and roasting until they're just a little bit brown around the edges.

You can also cut 'em into chunks and use them as a roasting rack for chicken or fish and they'll absorb some of that lovely flavor.

Roasting is good as it gets rid of a lot of the water and concentrates the flavour.

Zucchini soup is good. Make a lot and freeze it for the winter. Add white beans or chickpeas if you want to bulk it up.

# ? Jul 9, 2021 23:59

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Meaty Ore posted:

What does one do with oversized zucchini? I had to go out of state for a funeral over the weekend and got back late Wednesday night; Thursday I looked over my garden and found four big honkers, ranging from around 1.5 to 3 lbs. Zucchini bread is a no-brainer for at least some of it of course, but does anybody here have other good uses? Are big zukes good for grilling?

Good in a gratin. Good as kimchi. Good in gazpacho or cream soup.

Good for giving away.

# ? Jul 10, 2021 00:00

Mister Facetious: Apr 21, 2007; I think I died and woke up in L.A.,
I don't know how I wound up in this place...

veni veni veni posted:

Re: the above talked about sun dried tomatoes. Olive oil hardens in the fridge like bacon fat? I did not realize this. How do pre packaged foods, dressings keep this from happening? Do i need to do a canola/olive mix? Wonder if it's safe to just put them in the pantry. They are dried and in oil but not sealed.

It's not that big a deal, olive oil is less saturated than lard; after taking the product out of the refrigerator you can actually watch it liquify again in real time. It takes less than five minutes. I actually find commercial olive oil based mayo to be more stable in cold temperatures than the regular kind due to its nature.

I happen to keep my sesame oil in the fridge; it does the same thing.

Mister Facetious fucked around with this message at 00:08 on Jul 10, 2021

# ? Jul 10, 2021 00:05

Carillon: May 9, 2014

Meaty Ore posted:

What does one do with oversized zucchini? I had to go out of state for a funeral over the weekend and got back late Wednesday night; Thursday I looked over my garden and found four big honkers, ranging from around 1.5 to 3 lbs. Zucchini bread is a no-brainer for at least some of it of course, but does anybody here have other good uses? Are big zukes good for grilling?

I also have giant zucchini right now and have made soup with them. Sweat an onion and garlic until translucent, then add in the zucchini withe some herbs (I like thyme and oregano) for like 8 minutes? Add in stock/water and simmer for a while, then blend. Really good and simple. I've been serving it with some zatar spiced yogurt dabbed on top.

# ? Jul 10, 2021 00:26

Guildenstern Mother: Mar 31, 2010; Why walk when you can ride?

Meaty Ore posted:

What does one do with oversized zucchini? I had to go out of state for a funeral over the weekend and got back late Wednesday night; Thursday I looked over my garden and found four big honkers, ranging from around 1.5 to 3 lbs. Zucchini bread is a no-brainer for at least some of it of course, but does anybody here have other good uses? Are big zukes good for grilling?

Zucchini bread and cake use up a decent amount. We found one the size of my thigh hiding under a leaf once and got 2 breads and a cake out of just that. Also sliced and grilled with some basic seasonings if you're not already at the point that you're so sick of zucchini that you need to mask it in order to eat more.

# ? Jul 10, 2021 01:15

Mintymenman: Mar 29, 2021

Meaty Ore posted:

What does one do with oversized zucchini? I had to go out of state for a funeral over the weekend and got back late Wednesday night; Thursday I looked over my garden and found four big honkers, ranging from around 1.5 to 3 lbs. Zucchini bread is a no-brainer for at least some of it of course, but does anybody here have other good uses? Are big zukes good for grilling?

Imam Bayaldi is lovely when you sub giant zucchini. If they're gigantic, you can also mandolin them into long batonettes, blanch, and then use like noodles. I usually toss them with a fresh tomato sauce.

# ? Jul 10, 2021 01:57

Scientastic: Mar 1, 2010; TRULY scientastic.
🔬🍒

Meaty Ore posted:

What does one do with oversized zucchini?

Mix a neutral oil, crushed garlic and herbes de provence (or whatever earthy herbs you fancy)

Slice the courgettes thinly (1cm) lengthwise

Brush each slice on both sides with the herby oil

Barbecue over medium coals

# ? Jul 10, 2021 02:09

TychoCelchuuu: Jan 2, 2012; This space for Rent.

Meaty Ore posted:

What does one do with oversized zucchini? I had to go out of state for a funeral over the weekend and got back late Wednesday night; Thursday I looked over my garden and found four big honkers, ranging from around 1.5 to 3 lbs. Zucchini bread is a no-brainer for at least some of it of course, but does anybody here have other good uses? Are big zukes good for grilling?

Zucchini butter is an excellent way to use lots of zucchini.

# ? Jul 10, 2021 04:57

Chard: Aug 24, 2010

Scientastic posted:

This is the real reason to do things yourself: I�m absolutely sure that most things I make myself probably work out more expensive than just buying premade, but I enjoy the process

this can also be extended to the gardening experience for additional suffering

# ? Jul 10, 2021 05:01

Casu Marzu: Oct 20, 2008

Meaty Ore posted:

What does one do with oversized zucchini? I had to go out of state for a funeral over the weekend and got back late Wednesday night; Thursday I looked over my garden and found four big honkers, ranging from around 1.5 to 3 lbs. Zucchini bread is a no-brainer for at least some of it of course, but does anybody here have other good uses? Are big zukes good for grilling?

Hobak Buchim

# ? Jul 10, 2021 14:44

therattle: Jul 24, 2007; Soiled Meat

Casu Marzu posted:

Hobak Buchim

Oh man, I love Korean pancakes.

# ? Jul 10, 2021 18:03

VelociBacon: Dec 8, 2009

I recommend getting a small aquarium with pet shrimp so you can blanch zucchini and watch them rip it up to eat.

# ? Jul 11, 2021 05:13

Guildenstern Mother: Mar 31, 2010; Why walk when you can ride?

I see you also saw the r/relationships post about the guy raising shrimp in his garage

# ? Jul 11, 2021 07:06

Meaty Ore: Dec 17, 2011; My God, it's full of cat pictures!

Thanks for all the suggestions, everyone! My go-to use for zucchini is to slice them thin, sweat them, then stir-fry in some olive oil. Of course, that really only works well for smaller ones. I'd give them away, but IME a lot of people don't know what to do with oversize ones either.

# ? Jul 11, 2021 17:44

fizzymercury: Aug 18, 2011

I have a house full of groceries and I can't think of anything to make for dinner. I've scoured my recipes and nothing is popping out. What do you guys do when that happens?

I can't keep making my family eat elaborate sandwiches because I procrastinate making real meals.

# ? Jul 11, 2021 22:11

Mister Facetious: Apr 21, 2007; I think I died and woke up in L.A.,
I don't know how I wound up in this place...

fizzymercury posted:

I have a house full of groceries and I can't think of anything to make for dinner. I've scoured my recipes and nothing is popping out. What do you guys do when that happens?

I can't keep making my family eat elaborate sandwiches because I procrastinate making real meals.

I make sure to use my perishables first if I can't decide. It's helped reduce my food waste.

In that vein, I recommend adding sides for those sandwiches: a salad and a soup!

# ? Jul 11, 2021 22:28

Submarine Sandpaper: May 27, 2007

Who gets tired of tacos?

# ? Jul 11, 2021 22:30

therattle: Jul 24, 2007; Soiled Meat

Mister Facetious posted:

I make sure to use my perishables first if I can't decide. It's helped reduce my food waste.

In that vein, I recommend adding sides for those sandwiches: a salad and a soup!

Yeah, the recipe is often dictated by what needs eating.

# ? Jul 11, 2021 22:44

Eat This Glob: Jan 14, 2008; God is dead. God remains dead. And we have killed him. Who will wipe this blood off us? What festivals of atonement, what sacred games shall we need to invent?

VelociBacon posted:

I recommend getting a small aquarium with pet shrimp so you can blanch zucchini and watch them rip it up to eat.

i could watch shrimp eat veggies all day. i watch these videos when im stressed or before bed on occasion.

https://youtu.be/ptR7ngChDqs

# ? Jul 11, 2021 22:56

Stringent: Dec 22, 2004; image text goes here

Mintymenman posted:

Imam Bayaldi

i gave this a go last night with eggplants and it was great. a+ recipe.

# ? Jul 12, 2021 01:59

ExecuDork: Feb 25, 2007; We might be fucked, sir.; Fallen Rib

Chard posted:

this can also be extended to the gardening experience for additional suffering

Absolutely. Add up all the inputs $ and then comparing the outputs to some product / service purchased in the normal faceless way, then go and burn your garden down and salt the ashes.

Or don't ever add anything up, and just enjoy those weird purple broccoli and mis-shapen tomatoes for a couple of days while the sun is still shining.

# ? Jul 12, 2021 02:16

VelociBacon: Dec 8, 2009

Eat This Glob posted:

i could watch shrimp eat veggies all day. i watch these videos when im stressed or before bed on occasion.

https://youtu.be/ptR7ngChDqs

It's insane the reach this guy has. When random people (work, friends of friends, etc) find out I have a planted aquarium more than half of them tell me they watch that channel. But yeah it's super relaxing.

# ? Jul 12, 2021 03:06

Mintymenman: Mar 29, 2021

Stringent posted:

i gave this a go last night with eggplants and it was great. a+ recipe.

Glad you enjoyed it! Funny enough, I was digging through the new cookbooks from humble bundle and found another version of the same thing in the Ottolenghi. Glad to see someone with a great deal more experience in that culture doing the same thing.

# ? Jul 14, 2021 01:03

Liquid Communism: Mar 9, 2004; коммунизм хранится в яичках

fizzymercury posted:

I have a house full of groceries and I can't think of anything to make for dinner. I've scoured my recipes and nothing is popping out. What do you guys do when that happens?

I can't keep making my family eat elaborate sandwiches because I procrastinate making real meals.

I generally make tacos, or stir-fry whatever will stir fry and throw it over some rice.

I haven't wanted to cook at all this week, so I've been subsisting on BLTs since shelf-stable microwave bacon takes twenty seconds, and it's season for good tomatoes.

# ? Jul 14, 2021 01:10

sweat poteto: Feb 16, 2006; Everybody's gotta learn sometime

fizzymercury posted:

I have a house full of groceries and I can't think of anything to make for dinner. I've scoured my recipes and nothing is popping out. What do you guys do when that happens?

Spaghetti aglio e olio if it's last minute, rice & veg if there's time to cook rice.

Real real answer: something I made earlier, from the freezer

# ? Jul 14, 2021 03:29

Mintymenman: Mar 29, 2021

fizzymercury posted:

I have a house full of groceries and I can't think of anything to make for dinner. I've scoured my recipes and nothing is popping out. What do you guys do when that happens?

If I'm feeling lazy, ice cream, less lazy, spoonbread.

# ? Jul 14, 2021 03:37

Leraika: Jun 14, 2015; Luckily, I *did* save your old avatar. Fucked around and found out indeed.

Mintymenman posted:

spoonbread.

# ? Jul 14, 2021 03:39

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Fffffffuuuuccccckkkkkk I have so many yellow squash and lemon cucumbers. I guess I have to make more kimchi now. These are hard problems to have.

# ? Jul 14, 2021 05:32

BrianBoitano: Nov 15, 2006; this is fine

Zuke chat: I frittered

# ? Jul 14, 2021 06:54

Mintymenman: Mar 29, 2021

That's a nice looking fritter.

# ? Jul 14, 2021 07:38

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# ? Jun 1, 2024 16:42

therattle: Jul 24, 2007; Soiled Meat

Oh yeah, fritters. We do ours with chickpea flour, maybe an egg, cumin, smoked paprika and fresh mint. Too with garlicky lemony yoghurt.

# ? Jul 14, 2021 08:30

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