What's cookin', good lookin'?

[La damnee elle la licorne]

 

[Vixandra]

Salt free all the things. Hubby got a "thou shalt not partake of salt" edict from his heart doc, so I'm working on figuring things out I took for granted before.

No salt bread isn't difficult (I forget the salt half the time anyway) but no salt in soups, sauces, anything is difficult and I find I have to make a great deal of it from scratch. Yes, I have a degree in culinary arts but dang its not easy not being able to take short cuts like tomato paste.

Did turn out an acceptable tomato based pasta sauce and a few different types of bread so far but the sauce tasted odd to me. Add in that I need more salt to keep my own BP from falling out from under me and things are fun

 

[desertslave]

Salt free all the things. Hubby got a "thou shalt not partake of salt" edict from his heart doc, so I'm working on figuring things out I took for granted before.

No salt bread isn't difficult (I forget the salt half the time anyway) but no salt in soups, sauces, anything is difficult and I find I have to make a great deal of it from scratch. Yes, I have a degree in culinary arts but dang its not easy not being able to take short cuts like tomato paste.

Did turn out an acceptable tomato based pasta sauce and a few different types of bread so far but the sauce tasted odd to me. Add in that I need more salt to keep my own BP from falling out from under me and things are fun

First, I apologize sincerely because I know it's very bad form to contradict a doctor (especially one's own doc). BUT, there have been recent studies that have indicated that only a small portion of hyptertensives are sodium-responsive/reactive. I'm mentioning this because there's a reasonable chance that cutting out salt might not have much of an effect, but it's definitely worth a try. Much simpler to limit sodium intake than to figure out medications!

Master did the no-sodium course for a while (he's not reactive, we learned). Two seasoning blends I will cheerfully recommend (and still use) are the Spike and Mrs. Dash lines of no-sodium seasonings. Spike has a veggie seasoning (Veg-It) that's also tasty. Make sure you get the blue-lid Spike, not the red (that contains sodium).

 

[Vixandra]

First, I apologize sincerely because I know it's very bad form to contradict a doctor (especially one's own doc). BUT, there have been recent studies that have indicated that only a small portion of hyptertensives are sodium-responsive/reactive. I'm mentioning this because there's a reasonable chance that cutting out salt might not have much of an effect, but it's definitely worth a try. Much simpler to limit sodium intake than to figure out medications!

Master did the no-sodium course for a while (he's not reactive, we learned). Two seasoning blends I will cheerfully recommend (and still use) are the Spike and Mrs. Dash lines of no-sodium seasonings. Spike has a veggie seasoning (Veg-It) that's also tasty. Make sure you get the blue-lid Spike, not the red (that contains sodium).

Hubby's running on half a heart and a liver that's been stressed by a life time of congenital cardiac issues. He cannot flush excess salt out like a normal person can so we have to cut his intake. Much as I'd like to just limit, that won't work for him. he was born with heart issues, had his last surgery in 2012 (scariest day of my life, childbirth was way less frightening) and we've tried just meds since then but it's not enough. So many meds he takes, but it helps him stay with us so it's worth it, all the meds and the no salt.

Will look for the Spike though. He can have tiny amounts of salt but anything packaged with sodium is usually way over his limit. Going to have to try my hand at veggie stocks this winter for him since all commercial stocks are insanely salt heavy.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Ours wasn't enormous, so I think it must have been from a moose calf. There were huge ones available as well, but since we're just two people and you shouldn't eat moose liver in huge quantities, I took the smallest I could find.

It has a stronger flavor than chicken or cow liver, definitely more gamey. You probably wouldn't like it. I like reindeer liver a lot, but it's difficult to come by this far south.

I also have a heart waiting in the fridge. I've never cooked that either, nor eaten it. I've had cow's heart and that's good, so I'm hoping this will be too. Chicken hearts are good, too.

From the leftover liver I'll make sandwiches for lunch. I'm gonna see how moose works with my go-to, fast food chicken liver recipe.

Yesterday was the first day of deer season here, and a friend got a small buck. I spent the evening helping to dress and process it (undress? ) and today lots and lots of sausages will be made!! I don't eat, and he didn't keep any of the offal. I'll ask about it though, seeing as he can take a few more. Venison haggis?

Pfft, all that boiling amd straining, for 400ml of juice. I made almost a jar of medlar jelly.

I'm sure each spoonful will be heaven on a plate Transport you back to your garden in fall!

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[desertslave]

In general I dislike "innards" of all sorts, though it's often more of a texture issue than a flavor thing. I don't care for that sort of "chewy" (like heart or sweetbreads) and there's a graininess to liver that is just yuck. But I will swoon over a good steak & kidney pie. Go figure! And one of my favorite sammiches is liverwurst, but it must have some fresh slices onions and crispy lettuce to help hide the texture.

Then there's our PennDutch delicacy, scrapple. That's a moderately fine-ground "everything but the oink" that's molded into a loaf and aged. You then slice it thin and pan-fry it. Hated it as a kid, love it now.

 

[pensivepoet]

Man, did I pick the wrong time to come here
Blech!

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

That sounds lovely, Elle!

And now I am thinking of asking my friend for the kidneys and a bit of loin for a streak and kidney pie. Has anyone ever has deer kidney? I wonder if it's very strong...?

 

[La damnee elle la licorne]

 

[MeekMe]

(( _ _ ))..zzzZZ

Good morning. ^_^ I woke up and did something I haven't in a long time. I made a full breakfast of rice, miso soup, salad, a bit of nimono (that was for lunch but I had plenty so I put some with breakfast). Normally I would have made something with egg like a rolled egg or maybe a fried egg for over the rice, but I had smoked salmon to use up so I sliced a bit with cucumber and made a rolled sushi. I also normally don't make sushi, but it was kind of a treat (having the smoked salmon). Also, he was excited to have some smoked salmon slices over his rice.

The nimono was made with daikon and konnyaku for Mister's lunch. I also made a salad and a hardboiled egg along with horenso no ohitashi. Last night he told me his day may be kind of long, so I wanted to send him off with lots of nutritious and filling food.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Very sweet, Meeks
And sounds yummy!
I read a recipe a long time ago for Japanese farmer's breakfast, or something like that. It's a soup, and ever since then I have had soup for breakfast a lot. I love it!

 

[MeekMe]

Sounds so good meek me!

I had some people in for coffee and I served the meringues I made with some strong coffee and vanilla cream....for coffee and or meringues.

Your meringues look very pretty. That sounds really yummy.

Very sweet, Meeks
And sounds yummy!
I read a recipe a long time ago for Japanese farmer's breakfast, or something like that. It's a soup, and ever since then I have had soup for breakfast a lot. I love it!

He was surprised and happy. I want to do this more often. It will be less elaborate I think. I should really learn to pickle so I can serve them with the rice. I've just been avoiding spending the extra money.

I've never heard of that, I wonder what's in it. Soup is really good for breakfast, very healthy.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

He was surprised and happy. I want to do this more often. It will be less elaborate I think. I should really learn to pickle so I can serve them with the rice. I've just been avoiding spending the extra money.

I've never heard of that, I wonder what's in it. Soup is really good for breakfast, very healthy.

Pickling is very, very easy. You can get away with quick pickles, so you don't have to actually can/jar things. Just make a brine and cover the veggies in a jar (without the whole sterilization bit) and put them in the fridge to pickle. The difference between pickles and quick pickles is that quick pickles only last 2 to 3 weeks instead of months or years. Here is a pretty typical recipe: Quick Pickles. The brine is extremely versatile, change up the flavour profile however you like. Don't forget to make it spicy I like quick pickles because it's a good way to use up one pepper, one carrot, one cucumber, one beet, etc etc. It turns small amounts of different veggies into something yummy instead of letting them go bad.

As to the soup, it's any kind of broth with any kind of left over meat, shredded, with any kind of veggie, and a hard boiled egg added into the bowl when served. I also add either rice or noodles quite often, though I can't remember if that was part of the original recipe. I think rice was. I too it with green onions sometimes. As Elle says, soup is a great way to get your system kick started in the morning, but gently, when you want something subtle. The thing about this recipe is that it really keeps you going for hours and hours. It's just the right combination of carbs and protein and fat that you can keep going pretty strong on it without feeling too full. If you want, I'll see if I can dig up the original recipe sometime and post it

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Ok! It may take me a while, but I'll dig it up

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Like my ginger cake ?. When you find it, you find it. I am struggling at the moment a little with breakfast, just talking about it is helping. .

I know what you mean. I have never been a milk and cereal type, either. For some reason I prefer lunch for breakfast, breakfast for dinner, and salad for lunch

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Sounds good to me! .

Tbh, by nature, I'm quite happy to eat twice a week, like a snake. But its not healthy and because of some health stuff I'm Worthing hard on not missing meals. But I do find that very hard. Its pretty much first time in life including childhood I have eaten normal regular intervals and I think partly explains some food funks recently, I love food, but doing it all the time for routine rather than want is a little...tiresome. Cooking yes, eating....not so much. I feel like no sooner have I dealt with one meal then I have to think about eating again....not a lot, just a piece of fruit or something, but trying to ingest 'something' every four hours and its really tying. .

Yes, I go back and forth. I'm rather a foodie bi polar I cook, cook, bake, bake, eat, eat, can't be bothered for a while, repeat. It doesn't bother me, I'm used to it. But those weeks where I only eat once per day, I know they aren't good for me!