CH Runners
Not Running => Food => Topic started by: mango on October 20, 2013, 10:47:47 AM
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there used to be a blog by that name that specialized in reviewing frozen meals.
anyway, yesterday, I tried this for the first time:
(http://artpark78.com/blog1/wp-content/uploads/2012/04/leanpocketspinachthreecheese.jpg)
and it was meh.
the bread (or shall I say, the pocket) was kinda rubbery, and the cheese, too watery.
I even tried stuffing some extra (fresh!) spinach inside the pocket, but alas, even the power of spinach could not salvage its meh-ness.
which is to say I wouldn't recommend it.
have you tried any frozen meals lately?
how were they?
yuck? meh? yum?
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have you tried any frozen meals lately?
how were they?
yuck? meh? yum?
I do a frozen pizza crust 1-2 times per week. I prep all my ingredients fresh. Usually green peppers, mushrooms, light mozzarella and turkey pepperoni. Then take the crust from the freezer, thick layer of pizza sauce (from a can) the toppings and toss it in the oven. 14 minutes later. Boom. Best pizza ever. Its the perfect crust. Light. Crispy. Thick. Mmm.
FFS. >:( Now I crave pizza
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dude, that is so not what is meant by heat, eat and review.
what you have described is more like semi-homemade cooking.
regardless, your pizza does sound good, although admittedly, I'm not sure how a pizza crust can be light, crispy and thick all at the same time.
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I'm so sorry. :hug:
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This is good:
(http://iowagirleats.com/wp-content/uploads/2011/03/DSC_0003_thumb3.jpg)
Gnocchi alla Sorrentina from Trader Joe's. It comes in a big bag that is supposed to have three servings in it, but it's more like 1.5 servings if you eat it as a main course instead of a side dish. I like it. The instructions tell you to heat it either in the microwave as-is, or to put it in a pan and add a couple of tablespoons of water and heat it that way. I really like to add extra water (1/2-3/4 cup) and let it simmer longer, the gnocchi gets a little more tender and the sauce seems more creamy. Sometimes I add some chopped spinach, and if I have a tomato that needs using I'll dice that up and throw it in. That's a little more than heat + eat, though.
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I do a frozen pizza crust 1-2 times per week. I prep all my ingredients fresh. Usually green peppers, mushrooms, light mozzarella and turkey pepperoni. Then take the crust from the freezer, thick layer of pizza sauce (from a can) the toppings and toss it in the oven. 14 minutes later. Boom. Best pizza ever. Its the perfect crust. Light. Crispy. Thick. Mmm.
FFS. >:( Now I crave pizza
Thank you Semi Homemade by Sandra Lee :stretch:
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This is good:
(http://iowagirleats.com/wp-content/uploads/2011/03/DSC_0003_thumb3.jpg)
Gnocchi alla Sorrentina from Trader Joe's. It comes in a big bag that is supposed to have three servings in it, but it's more like 1.5 servings if you eat it as a main course instead of a side dish. I like it. The instructions tell you to heat it either in the microwave as-is, or to put it in a pan and add a couple of tablespoons of water and heat it that way. I really like to add extra water (1/2-3/4 cup) and let it simmer longer, the gnocchi gets a little more tender and the sauce seems more creamy. Sometimes I add some chopped spinach, and if I have a tomato that needs using I'll dice that up and throw it in. That's a little more than heat + eat, though.
My family doesn't care for this, but LOVE the Gorgonzola Gnocchi version.
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Tried Bertolli's rustico bakes. Had a chicken parmesan one. It was gross. I like their skillet meals, I think those are usually good. This was just not good. very disappointing. I have some stuffed shells left to try. I hope those are good.
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I think the Trader Joe's risottos are quite good.
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I think the Trader Joe's risottos are quite good.
Agree. We made the mushroom one last night.
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I was just thinking about starting a thread like this.
We got this at Costco and it was pretty good. It doesn't come with rice or a bread product, so get that separately.
(https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcQHLqUxBIV2kd46-Jiachn5TUnljUf6pfJtbgMtMc2DNXrjb4Wn)
ETA it's in the refrigerated section.
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I'm in one of those extended stay hotels with a kitchenette right now, and would like some heat and eat options. But there's no Trader Joes or Costco around. :( Need grocery store or Target options.
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(http://www.amys.com/images/uploads/products/000250.jpg)
(http://www.amys.com/images/uploads/products/000251.jpg)
I'm a fan of these vegan Indian meals from Amy's. They're only 310 and 280 calories so I usually supplement with raw baby carrots and a piece of fruit. They're a bit on the spendy side but still cheaper than eating out when I don't have anything in the house to pack for lunch. They also go on sale fairly often. In many grocery stores, they're found in the organic freezer section rather than with the other frozen meals.
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I like those, too, though I prefer the Light and Lean ones from Amy's.
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I like those, too, though I prefer the Light and Lean ones from Amy's.
I haven't tried any of the Light & Lean ones. Mostly because their regular line has a number of fairly low cal options.
This one looks good. Have you tried it?
(http://www.amys.com/images/uploads/products/000902.jpg)
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i am a big fan of the amy's tortellini w/pesto - when i have my shit together, i take them to work for lunch.
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I like the Target Archer Farms frozen pizzas and flatbreads.
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I haven't tried any of the Light & Lean ones. Mostly because their regular line has a number of fairly low cal options.
This one looks good. Have you tried it?
(http://www.amys.com/images/uploads/products/000902.jpg)
It's the only one I haven't tasted. I make butternut squash all the time and am not sure ill like the mouthfeel.
I LOVE the Swiss chard with polenta and the taco fiesta bowl.
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speaking of Amy's, I did try one of their lasagnas a long while ago:
(http://www.amys.com/images/uploads/products/large/000032.jpg)
which was really good.
of course I had to eat two boxes of it, because one just wasn't enough.
but yeah, Amy's products are quite expensive, they never go on sale, and their portions are way too small to fill my forever empty belly.
otherwise, I'm also a fan of Amy's. :D
anyway, since there is no Trader Joe's around here either, I'm going to second this:
Need grocery store or Target options.
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when we were away last weekend, we got two of these and they were surprisingly tasty for gluten free AND vegan
(http://www.groceryheadquarters.com/wp-content/uploads/2013/03/DF-Pizza-Cheeze-US.jpg)
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(http://www.pierogies.com/retail/assets/images/products/images/standard/066.jpg)
better than meh.
I'll buy them again if they go on sale again :D
also, I love pretty much every kind of dumplings from around the world.
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(http://www.pierogies.com/retail/assets/images/products/images/standard/066.jpg)
better than meh.
I'll buy them again if they go on sale again :D
also, I love pretty much every kind of dumplings from around the world.
Yes, I buy these every once in a while, too.
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As long as we are bringing the love for Amy's, I like these too - but the downfall is that I'd eat the whole box and I think it's supposed to be 2 servings...
(http://www.amys.com/images/uploads/products/large/000121.jpg)
And I don't know if it's heat + eat, but I do like the frozen rice (brown, jasmine, etc.) that you can get a Trader Joe's. I know it seems silly to not cook something as simple as rice, but it really is convenient.
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As long as we are bringing the love for Amy's, I like these too - but the downfall is that I'd eat the whole box and I think it's supposed to be 2 servings...
(http://www.amys.com/images/uploads/products/large/000121.jpg)
And I don't know if it's heat + eat, but I do like the frozen rice (brown, jasmine, etc.) that you can get a Trader Joe's. I know it seems silly to not cook something as simple as rice, but it really is convenient.
I cannot seem to cook rice to save my life. Those microwave ones are awesome. and it gets done in 3 minutes (I get Rice expressions.)
and I have to disagree about Mrs. Ts. Don't like them. But I may be biased because I grew up with homemade pierogis. Buying frozen was verboten. (as an aside, not a huge fan of any pierogi, so there is also that.)
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as an aside, not a huge fan of any pierogi, so there is also that.
Can someone please translate the words above for me? :confused:
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she's delirious.
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???
Sent from my MB865 using Tapatalk 2
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I am not a fan of the pierogies either so :P I will eat them because, cheese and potatoes but they are kind of glorified school paste IMO.
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The Polish would not be happy about this thread.
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I have been buying these amazing blue potatoes with dark blue flesh right through the potato. They stay blue when cooked (don't turn grey). I bet that would make fantastic perogi filling...
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I have been buying these amazing blue potatoes with dark blue flesh right through the potato. They stay blue when cooked (don't turn grey). I bet that would make fantastic perogi filling...
I bet.
also, will the blueness of the blue potatoes seep into the dough and make those pierogies with blue potato filling blue when cooked?
probably not, but who knows.
you must make them pierogies and find out.
and when you make them, you must also freeze some, and send them over to me, so that I can heat, eat and review them for this thread.
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...and with that, we come full circle! Nicely done, mango. :d
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Hey, i am Polish, thus the way I got some good quality homemade Pierogis and I still just do not like them. bleh
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Nicely done, mango.
grazie, cgraz.
as a thread starter, I felt it was my duty to point out the grave responsibilities that come with bringing blue potatoes into the fold.
also, speaking of blue potatoes, I was being serious when I wondered about the possible effects the blueness of those blue potatoes might have on pierogies.
my current hypothesis is that the pierogies will not turn blue.
why? I just don't think potatoes, even the blue ones that stay blue when cooked, have that kind of penetrating power.
potatoes are not, after all, blueberries.
or pomegranates.
anyway, these were the things that were on my mind during the morning's run.
... some good quality homemade Pierogis... I still just do not like them.
and this, I believe, is what makes you delirious.
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grazie, cgraz.
as a thread starter, I felt it was my duty to point out the grave responsibilities that come with bringing blue potatoes into the fold.
also, speaking of blue potatoes, I was being serious when I wondered about the possible effects the blueness of those blue potatoes might have on pierogies.
my current hypothesis is that the pierogies will not turn blue.
why? I just don't think potatoes, even the blue ones that stay blue when cooked, have that kind of penetrating power.
potatoes are not, after all, blueberries.
or pomegranates.
anyway, these were the things that were on my mind during the morning's run.
and this, I believe, is what makes you delirious.
in the interest of science, I will now have to make some and report back... I will try to maintain thread discipline, however, by freezing them before cooking and eating
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I do not think they will turn blue but I think a blue tint will show through the dumpling part. Like a vein.
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I should have answered this ebfore...but as it has been pointed out, i am delirious. HEE HEE. Anyway, a place in Cleveland (west side market if anyone of you are aware of it) sells pierogis of all types. They have some filled with purple potatoes...the shell is normal color. You can see the color through the shell, but no, color did not transfer. I would say the same with blue potatoes. and that place definitely sells some interesting filled pierogies. My DH got himself some bourbon chicken ones once while we were there.
Oh and question for those who eat pierogies...what type of cheese do you typically see/eat in them? I ask because I have this friend at work who grew up near Detroit. The pierogies she has always eaten are filled with some sort of white dry cheese. I have never heard of this, nor anyone else I have asked. I normally see cheddar (For typical filled ones that is.)
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Oh and question for those who eat pierogies...what type of cheese do you typically see/eat in them? I ask because I have this friend at work who grew up near Detroit. The pierogies she has always eaten are filled with some sort of white dry cheese. I have never heard of this, nor anyone else I have asked. I normally see cheddar (For typical filled ones that is.)
I grew up across the river from Detroit and had a Polish aunt. Pierogies in those parts commonly had pressed/drained cottage cheese in them, but you could also get them with cheddar if you made an effort. The most common fillng, to my recollection, was green onion. I occassionally went to my aunt's on pierogy day; she put green onion and cottage cheese in her filling, but made cheddar and bacon ones for my uncle.
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I would say the same with blue potatoes.
yeah, like we're gonna believe the words of some delirious person who dislikes good quality homemade pieorgies.
plus, purple is purple and blue is blue, so, there.
in the interest of science, I will now have to make some and report back... I will try to maintain thread discipline, however, by freezing them before cooking and eating.
on behalf of the curious of the world, I thank you.
also, in that spirit of gratitude, and to further the interest of science, may I suggest that you take both routes in your experiment, that is, the fresh route and the frozen route? because, you know, freezing might do something mysterious to those blue potatoes. like, when I'm freezing, my lips turn blue, you know?
anyway, I thank you again in advance for your contribution to solving this very peculiar problem.
yours in dumpling love,
mango
[edited to replace useless verbiage with more pertinent stuff]
in the meantime, yesterday, I gave lean pockets another try; this time, one made with chicken and Whole Grain:
(http://img2.findthebest.com/sites/default/files/713/media/images/t2/LEAN_POCKETS_brand_Made_with_Whole_Grain_-_Chicken_Broccoli_Cheddar_63094.jpg)
and the verdict is... meh bordering on blech.
I guess that seals it; no more lean pockets for me.
I also picked up some frozen pizzas, for which I have high hopes.
we shall see.
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I should have answered this ebfore...but as it has been pointed out, i am delirious. HEE HEE. Anyway, a place in Cleveland (west side market if anyone of you are aware of it) sells pierogis of all types. They have some filled with purple potatoes...the shell is normal color. You can see the color through the shell, but no, color did not transfer. I would say the same with blue potatoes. and that place definitely sells some interesting filled pierogies. My DH got himself some bourbon chicken ones once while we were there.
Oh and question for those who eat pierogies...what type of cheese do you typically see/eat in them? I ask because I have this friend at work who grew up near Detroit. The pierogies she has always eaten are filled with some sort of white dry cheese. I have never heard of this, nor anyone else I have asked. I normally see cheddar (For typical filled ones that is.)
I remember the West Side Market fondly. And I'm used to pierogies with cheddar and sauteed onions in them. I'm not sure if I'd want mine to be blue.
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I'm not sure if I'd want mine to be blue.
I think you'd like it -- if only in the spirit of mirth.
incidentally, where I come from, blue is considered the color of hope; purple, on the other hand, of death.
... I think a blue tint will show through the dumpling part. Like a vein.
a bloody good hypothesis.
if that were to be the case, I would like it very much.
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I should have answered this ebfore...but as it has been pointed out, i am delirious. HEE HEE. Anyway, a place in Cleveland (west side market if anyone of you are aware of it) sells pierogis of all types. They have some filled with purple potatoes...the shell is normal color. You can see the color through the shell, but no, color did not transfer. I would say the same with blue potatoes. and that place definitely sells some interesting filled pierogies. My DH got himself some bourbon chicken ones once while we were there.
Oh and question for those who eat pierogies...what type of cheese do you typically see/eat in them? I ask because I have this friend at work who grew up near Detroit. The pierogies she has always eaten are filled with some sort of white dry cheese. I have never heard of this, nor anyone else I have asked. I normally see cheddar (For typical filled ones that is.)
My step family is Polish and we have made tons of homemade pierogies. I think we use farmers cheese. We typically make potato/cheese, sauerkraut, blueberry and prune fillings when we make it. Last time we made them, we made about 1000!
(https://scontent-a-iad.xx.fbcdn.net/hphotos-prn1/11550_175939306508_5254781_n.jpg)
(https://scontent-b-iad.xx.fbcdn.net/hphotos-prn1/11550_175939266508_7301177_n.jpg)
With my stepdad passing away almost a year ago, I hope we still get together and do it soon. It is fun.
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fabulous tradition and pictures! I hope you get to do it again soon, too. That's really wonderful.
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Love it Sandra. Sauerkraut filling sounds good to me. I have only tried the potato kind.
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I don't think I've ever had pierogies. I'm sure I'd love them, because what's not to love about potatoes and cheese?
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I don't think I've ever had pierogies. I'm sure I'd love them, because what's not to love about potatoes and cheese?
See this is how I think, yet I still don't like them. I am not sure why. I think it is actually the shell I don't like...which I don't get either. it is dough...what isn't to like?
I have to say, the prune and blueberry filled ones sounds really good. and that is a ton of pierogies Sandra. WOW!
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I have to say, the prune and blueberry filled ones sounds really good.
they do indeed.
also, it makes me one wonder if they would turn deep purple and blue, respectively, when cooked.
so many pieorgies, so many questions, so few answers...
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they do indeed.
also, it makes me one wonder if they would turn deep purple and blue, respectively, when cooked.
so many pieorgies, so many questions, so few answers...
Sandra Dee should be able to answer that one. She has made them before.
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Oh and question for those who eat pierogies...what type of cheese do you typically see/eat in them? I ask because I have this friend at work who grew up near Detroit. The pierogies she has always eaten are filled with some sort of white dry cheese. I have never heard of this, nor anyone else I have asked. I normally see cheddar (For typical filled ones that is.)
i fill mine with cottage cheese and onions.
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they do indeed.
also, it makes me one wonder if they would turn deep purple and blue, respectively, when cooked.
so many pieorgies, so many questions, so few answers...
I just googled and it looks like sometimes yes sometimes no. I guess it depends on the thickness of the dough. Also holy crap I am hungry now.
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they do indeed.
also, it makes me one wonder if they would turn deep purple and blue, respectively, when cooked.
so many pieorgies, so many questions, so few answers...
It does depend on the thickness of the dough. No two pierogies are the same! We do usually see a little bit of the filling through the shell with the blueberry filling, but it is still primarily dough colored. They do not turn all purple. Also, if they aren't sealed properly, the filling can leak out.
Blueberry is so good. Remember, all pierogies are fried in butter/margarine mix so the blueberry is like a yummy fried dessert!
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I have to say, the prune and blueberry filled ones sounds really good. and that is a ton of pierogies Sandra. WOW!
I think that time it took us around 10 hours and there were about 15 of us making them! That didn't include preparing the filling the day before.
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No two pierogies are the same!
ah yes, of course.
and just as they should be.
I think that time it took us around 10 hours and there were about 15 of us making them! That didn't include preparing the filling the day before.
ten plus hours + fifteen plus people = a thousand plus pierogies (some of which must have been frozen for later consumption)
that sounds very nice.
your family sure knows how to do family right, SandraD; they too must own the world.
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mango, does your family have a similar Mandu-making tradition?
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I love this thread. And pierogies.
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mango, does your family have a similar Mandu-making tradition?
not really.
or at least not the kind that SandraD's family has, for I have no memory of spending ten plus hours making a thousand plus mandus with fifteen plus family members. :D
I do have fond memories of helping mom make homemade mandus on some Sunday afternoons, and mom making (what we called) dong-grang-ddang with leftover mandu filling (a mixture mainly of meat, tofu and bean sprouts) that looked like this:
(http://pds2.egloos.com/pds/1/200609/28/00/c0079000_1435197.jpg)
needless to say, my mama's mandus are unmatched, as are her donggrangddangs.
she doesn't make them any more however; it's just too much work for a 71-year-old lady who lives alone.
but, the memories in all their delectable glory are still there, never to be forgotten.
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food memories are some of the best. :heartbeat:
food = love
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I do have fond memories of helping mom make homemade mandus on some Sunday afternoons, and mom making (what we called) dong-grang-ddang with leftover mandu filling (a mixture mainly of meat, tofu and bean sprouts) that looked like this:
(http://pds2.egloos.com/pds/1/200609/28/00/c0079000_1435197.jpg)
needless to say, my mama's mandus are unmatched, as are her donggrangddangs.
hi. would you happen to have a recipe for these dong grang ddang, or was it just a mother's little-of-this, little-of-that kinda thing? because - as an unabashed lover of all things dumpling - i am intrigued.
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hi. would you happen to have a recipe for these dong grang ddang, or was it just a mother's little-of-this, little-of-that kinda thing?
hi witchy, and yes, pretty much that -- plus, you know, more stuff.
a quick googling led me to this though: Recipe (in English) for Korean Tofu and Meat Patties (http://koreanfood.about.com/od/meatdishes/r/Recipe-For-Korean-Tofu-And-Meat-Patties-Wanja-Jun.htm) aka wanja jeon, which is a fancy name for donggrangddang, which incidentally means round (donggrang) coin (ddang, kind of a slang word for coin).
and this (http://blog.naver.com/PostView.nhn?blogId=chaihyoun&logNo=110147693768) which is in Korean but with pictures.
I cannot vouch for either of these recipes, but hopefully, they will at least give you, a seasoned cook, some ideas about how to make 'em in your own little-of-this, little-of-that plus some stuff kinda way.
also, as you can see, donggrangddangs are not dumplings but a kind of jeon (http://en.wikipedia.org/wiki/Jeon_(food)); my mom just made them from leftover mandu filling, because the ingredients are pretty much the same (e.g., meat, tofu, veggies).
apple zoar-too-eez
it's the shicken brother who said that, isn't it.
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... zoartooeez... oh-wee...
there is a soft spot in my heart for linguistic eccentricities, so, mini-swoon.
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on a much less swoony note, a quick review of the frozen pizza for which I had high hopes earlier:
pizza in question: Sam's Choice Thin Crust Hawaiian Style Pizza
my response to Sam: with your choice, you disappointed me and left a bad taste in my mouth.
so, a bad day for Sam, and a sad day for me.
but, as is life, the quest continues for inexpensive but delectable edible frozen meals.
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mango, does your local supermarket sell prepared pizza dough (it's usually in the deli)? you bring it home and let it come to room temp, then roll out, spread with toppings, and bake. cuts out a lot of the work. and typically tastes much better than the frozen.
i will admit to sometimes using the prepared dough, and no one can tell the difference between it and my recipe.
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mango, does your local supermarket sell prepared pizza dough (it's usually in the deli)? you bring it home and let it come to room temp, then roll out, spread with toppings, and bake. cuts out a lot of the work. and typically tastes much better than the frozen.
i will admit to sometimes using the prepared dough, and no one can tell the difference between it and my recipe.
Trader Joe's makes a really kickass herb garlic pizza dough. And according to America's Test Kitchen, pizza dough is better if you let it sit in the fridge overnight, so theoretically the prepared dough would make a better pizza than if you made dough yourself and didn't let it rest overnight (which I would never do, because I'm not organized enough to plan my meals that far in advance).
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I was pressed for time and picked up an Amy's gluten free and vegan burrito and it was quite tasty!
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i will admit to sometimes using the prepared dough, and no one can tell the difference between it and my recipe.
That can't feel good.
I like this: (http://www.theartisanbistro.com/components/com_virtuemart/shop_image/product/00cca6590db95b3148bb6f2c6f5c3398.png)
But it is pricey so it is a rare buy.
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That can't feel good.
i console myself by remembering that they are all philistines.
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If frozen ravioli counts as heat and eat...Kroger's private selection Ravioli Florentine is very good. It is not one of thsoe individual meals, but rather a box of ravioli.
Oh...on the not so good. Marie Callendar's breakfast sandwiches. I got the sausage croissant ones. GROSS. I took two bites and had to throw it out. Not sure what is off about it, the cheese maybe, but it is icky.
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Trader Joe's chocolate croissants are good. They require wait + heat + eat (you have to take them out of the freezer the night before you bake) but they're very good.
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you bring it home and let it come to room temp, (a) then roll out, (b) spread with toppings, and (c) bake.
no doubt that would make much better tasting pizza.
however, (a)+(b)+(c)=cooking, which I don't much care for -- a culinary philistine that I am.
Kroger's private selection Ravioli Florentine
Trader Joe's chocolate croissants
they sound fancy! and very much in line with the spirit of heat+eat!
but alas, no Kroger, no Trader Joe's around here.
there is many a Walmart and its ilk (i.e., Target) to fill the void though; one just needs to not trust Sam's choice so willingly.
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we just got our Trader Joe's recently. Prior to this, we'd take a bi-monthly drive to the nearest location (greenville, sc, about 80 min away) and stock up.
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Trader Joe's chocolate croissants are good. They require wait + heat + eat (you have to take them out of the freezer the night before you bake) but they're very good.
Yes, they are. They have several of these little frozen pastry treats and they're all really good.
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Target's archer farms ravioli is pretty good. I got butternut squash for my DD. She liked it (though we are talking about a 20 month old here) and I have also bought the roasted vegetable, but haven't tried it yet. Target's Pantry Shelf (or whatever the hell the name is) cheese ravioli isn't bad.
and kroger goes by LOTS of different names, one of its other named stores might be around you. (they might not sell Private selection, but I would bet that store's generic is the same thing.)
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and kroger goes by LOTS of different names, one of its other named stores might be around you. (they might not sell Private selection, but I would bet that store's generic is the same thing.)
If you go all the way to the bottom here http://www.kroger.com/Pages/default.aspx, (http://www.kroger.com/Pages/default.aspx) there's a list of "The Kroger Family of Stores" to scroll through. Also, our local Smith's stores all show up when you "Find A Store" on the Kroger website. (Not sure about the rest, but Smith's carries Private Selection and other Kroger store brands).
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... we'd take a bi-monthly drive to the nearest location (... about 80 min away)...
Trader Joe's product stories do stir up much covetousness in my heart, but not enough to tempt me to make such a road trip.
in fact, were there to be any such excursion, it would probably be to H Mart.
no matter, my thanks to all you people of gustatory goodwill.
and now, a brief report on my serendipitous encounter with this yesterday:
(http://www.eatyourbest.com/~/media/Images/Products/Hero/Santa_Fe_Style_Rice_and_Beans.ashx)
I say serendipitous because I didn't buy this but found it in the lobby of my apartment building, in that free to good home zone, where goods that are no longer wanted (or needed) are dumped.
never one to nonchalantly pass by the unwanted of the world, I brought it home, removed the tray from the box, pulled back corner of film to vent as per the instructions given (and also, to do the sniff test to make sure it wasn't rotten), heated it up, and ate it all up.
I confess to scraping off much of that whitey, slimy, (not) sour creamy, (not) cheesy thingy from top, but otherwise, this was a fairly okay meal; it's just like that rice and beans side dish you get at a mediocre Mexican restaurant, and really, who doesn't like that?
so, would I buy this myself?
probably not; there is hardly anything smart about it, the portion's too small, and that sour cream/cheese topping is kinda gross.
but last night, it did the trick; it satisfied my hunger at little cost and without much ado about cooking.
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So i had beef stew tonight...homemade. It made me think of Dinty Moore Beef stew. My review on this is...it is AWESOME. Love Dinty moore. I hated the homemade stuff today. I have yet to find a homemade recipe that tastes better than dinty moore. So I will continue to eat my preservative filled beef stew and be happy with it.
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I hated the homemade stuff today.
you're weird.
or perhaps just not a fan of your own cooking?
either way, I dig your way; a lady after my own heart, you are.
another thing I dig, Pulmuone Kimchee Son-Mandoo (not to be confused with Wang-Mandoo).
besides being delicious, when cooked, they turn orange-red.
if there's an Asian grocery store in your area, try 'em out.
[edited to remove pictures that just wouldn't show properly.]
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Well, i am not the best cook, but in this case I think it was the recipe. It was a short cut recipe...so instead of using stew meat you use sirloin. I tried some of the sirloin before I put it in the stew....OMG that was so good. Unfortunately the meat cooked more once it got in the stew and it became tough. and the "gravy" had too much carrot taste to it. I go through phases where I think i need to cook more and then other phases where I don't care and I eat a lot of packaged food.
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I go through phases where I think i need to cook more...
I always think I need to cook more; my thinking has yet to be translated into practice though.
a day may come when a canister of oats fails to entice me, when I forsake instant ramen and break my bond with the microwave, but it is not this day.
in the meantime, stoked by your rave review of Dinty Moore Beef stew, I had this last night:
(http://www.healthychoice.com/assets/img/prod-pack-large/1759-new-england-clam-chowder.png)
I wouldn't call this a "healthy choice" (obviously), but, adding loads of (microwaved frozen) broccoli and some (microwaved instant) rice made it infinitely less salty, and therefore, infinitely more edible.
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About a month ago, I ate an Evol Teriyaki Chicken entree:
(http://evolfoods.com/wp-content/uploads/2012/12/EVOL_GlutenFreeEntrees_TeriyakiChicken.jpg)
The vegetables were nowhere near as attractive as the box cover - think slimy/green/massacred. The portion size was tiny. I complained and got a coupon in the mail for a free Evol bowl, so I got the fire-grilled steak, which was better than the teriyaki chicken but still a tiny portion size and really gross looking. I think I'm done with Evol bowls. They are almost as expensive as Amy's and the quality is nowhere near as good.
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Evol sounds evil
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You know what is really good? Tah-Dah i think is the brand, they have a falafel harrisa wrap.
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Had Butoni fresh ravioli tonight. Did not like it. DH did not like and my 21 month old daughter, who loves just about every ravioli there is, did not like it. I give it two thumbs down.
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I like the shepherd's pie from Trader Joe's. That is one of the few ready made dinners I buy.
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you guys, guess what I found in the lobby this morning:
(http://www.livelaugheat.com/wp-content/uploads/2009/12/IMG_0515.jpg)(http://media.fooducate.com/products/images/180x180/0057A00A-D6D8-3D45-B2BD-50FF2F6BF23E.jpg)(http://www.j3nn.net/wp-content/uploads/2010/02/tomato_soup_1_jan30.jpg)
it's almost as if God took pity on me and granted me some free foods, from Trader Joe's no less.
so, has any of you had any of these? are they any good?
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I buy the TJ's roasted red pepper tomato soup and it is yum. I can't ever go back to Campbell's. With that said, sometimes the low sodium soups aren't quite the same, but if you don't know the difference you might like them.
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mango, where do you live that so much random food shows up in your lobby??? I ask not to cast aspersions, but because I don't ever recall living anywhere that the lobby had free-for-the-taking foodstuffs.
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mango, where do you live that so much random food shows up in your lobby??? I ask not to cast aspersions, but because I don't ever recall living anywhere that the lobby had free-for-the-taking foodstuffs.
i just assumed she lives in a safeway.
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The TJs tomato and roasted red pepper soup is a staple in our house. But the low sodium version is not good.
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The TJs tomato and roasted red pepper soup is a staple in our house. But the low sodium version is not good.
I used some the other day, and had a bit left over. We used it as a sauce for rice the following day, and it was good, too.
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mango, where do you live that so much random food shows up in your lobby???
in the land of the free, where the haves and have-nots live side by side.
it did seem rather providential, I must say, that these soups showed up at just that moment, though, for I had just returned from my run, and could surely have used some warmth in the heart.
i just assumed she lives in a safeway.
ah, if only... cause then I'd always be safe and on the way.
anyway, I tried the butternut squash one first, and it was all right.
it actually reminded me of hobak jook, so I added some rice.
Big Mistake. Big. Huge.
but otherwise, the soup was fine.
so, would I buy this soup myself? I would, but only if the price is right. :azn:
coming up next: creamy tomato soup (not to be confused with tomato and roasted red pepper soup JBM and MM mentioned).
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DD likes the McDougall boxes of soup, preferrably the organic black bean and the organic lentil. She also like the tortilla soup one, but i find it lacking in ingredients and add beans to it.
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coming up next: creamy tomato soup sweet potato bisque
and the verdict is: okay, fine, whatever.
very similar in taste to butternut squash soup, except much thicker, less cinnamon-y, and less sweet.
I didn't add rice to it this time (thank goodness), but thought these sae-al-shim, which are made with (sweet) rice flour:
(http://cfile230.uf.daum.net/image/155FAF3350D259B026FF74)
would've been a nice addition to the soup; on its own, it felt rather lacking.
anyway, one and a half boxes of soup later, it dawned on me that I'm not really a soup person.
so, no more soup for me -- not again anytime soon anyway.
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and the verdict is: okay, fine, whatever.
very similar in taste to butternut squash soup, except much thicker, less cinnamon-y, and less sweet.
I didn't add rice to it this time (thank goodness), but thought these sae-al-shim, which are made with (sweet) rice flour:
(http://cfile230.uf.daum.net/image/155FAF3350D259B026FF74)
would've been a nice addition to the soup; on its own, it felt rather lacking.
anyway, one and a half boxes of soup later, it dawned on me that I'm not really a soup person.
so, no more soup for me -- not again anytime soon anyway.
Do you have a recipe for sae-al-shim?
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Do you have a recipe for sae-al-shim?
not really, but I know how to google.
1. the dough = 1 cup of sweet rice flour + 1/4 cup of hot water + a bit of salt
2. make the dough into small balls -- like these monks!
(http://www.silsangsa.or.kr/data/file/silsangsa_photo/989962371_4412b3e4_DSC_5002.jpg)
3. "cook" the balls in boiling water (kinda like pasta before you add 'em to something or other).
see also hobak-jook with sae-al-shim (http://blog.daum.net/kdlym/929) for step-by-step instructions -- in Korean but with pictures.
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back to frozen foods, I tried this today: Mama Rosa's Mini Mama's 4 Pizza Pack Deep Dish Style Original Pizza
yes, that really is the name of this product -- quite a mouthful, eh?
so, how did Mama Rosa's Mini Mama's Deep Dish Style Original Pizza fare?
in a word, fairly well.
the crust in particular was quite sticky and chewy (which I guess is what they meant by "deep dish style"), and delightfully so; it actually reminded me of ddeok.
which is to say I liked it quite a bit; this pizza surprised me.
or maybe I just miss home.
either way, Mama Rosa did all right.
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(http://1.bp.blogspot.com/-fQoGM7q3Y3A/T8unlDWyVQI/AAAAAAAABRk/_WQ3AS8cAAU/s1600/IMG_9587.jpg)
Trader Joe's.
Ignore directions that say to put it on a pan. Instead cook directly on rack. Unbelievably good.
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a few weeks ago I bought a pack of President's Choice (canadian store-brand) fresh pumpkin filled ravioli (triangoli, the package says... because it's triangular ravioli??)... it was on quick-sale, half price, so I bought it and tossed it in the freezer
(http://www.pc.ca/content/dam/lclonline/images/recipes/PCBLTriangoliCMYK.jpg.thumb.220.220.margin.png)
on the weekend, I boiled 'em up, then tossed them with kale sauteed in olive oil and garlic
if I ever see them half price again, I will buy them again... in the meantime, I'm off to google pumpkin ravioli recipes
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(http://1.bp.blogspot.com/-fQoGM7q3Y3A/T8unlDWyVQI/AAAAAAAABRk/_WQ3AS8cAAU/s1600/IMG_9587.jpg)
Trader Joe's.
Ignore directions that say to put it on a pan. Instead cook directly on rack. Unbelievably good.
I tried the wild mushroom flat bread from TJ's last year. delicious. But the nutrition profile was not quite what I like.
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I tried the wild mushroom flat bread from TJ's last year. delicious. But the nutrition profile was not quite what I like.
I find this to be almost universally true. Delicious... but fatty. :(
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yes! and no :(
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I tried the wild mushroom flat bread from TJ's last year. delicious. But the nutrition profile was not quite what I like.
But...we eat it with a salad ;)
Actually, if you split the pizza between two people and have a big salad with it, the calorie count is pretty good. The "profile," as you put it, isn't great though. Tons of fat...but oh so good.
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We had the Amy's No Cheese Roasted Vegetable Pizza last night. I had tasted a bit of one when my nephew was having some a while ago and thought it was good. That assessment held up when eating half the pie. :eats: It has a caramelized onion paste (for lack of a better word) under the roasted vegetables that lends a nice flavor. DF said it wasn't cheap ($9 -- still cheaper than eating out!) so maybe I'll look for it on sale or at some of the less expensive stores in the area in the future.
(http://www.amys.com/images/uploads/products/000103.jpg)
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it is good!
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yesterday I took out pizza from Papa Murphy because it was DD's wish for her sleepover. For the adults I ordered a Veggie DeLite (http://www.papamurphys.com/OurMenu/Overview/Pizzas/deLITE/Veggie). We added some olives before baking.
The crust was thin and got very crispy in the oven. It was super tasty with crushed red pepper. I have a lot of trouble believing the calorie count was that low per slice <90 cals.
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yesterday I took out pizza from Papa Murphy because it was DD's wish for her sleepover. For the adults I ordered a Veggie DeLite (http://www.papamurphys.com/OurMenu/Overview/Pizzas/deLITE/Veggie). We added some olives before baking.
The crust was thin and got very crispy in the oven. It was super tasty with crushed red pepper. I have a lot of trouble believing the calorie count was that low per slice <90 cals.
One just opened here. I guess we should try it!
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I love Papa Murphy's pizza. never had the de-lite pizza, get the regular crust. They use good cheese, which makes a big difference. I have also had thier veggie lasagna (which you can customize) and their regular lasagna. Did not like their regular lasagna, but the veggie was good.
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I love papa Murphy's.
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I had a Berolli Rustico Bake. It was the stuffed shell vodka sauce one. It was pretty good. Much better than the chicken parm one I posted about earlier in this thread (I still have one chicken parm left to eat.)
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I too have had Papa Murphy's pizza once -- Gourmet Vegetarian I believe it was -- which I remember was quite good.
speaking also of quite good:
coming up next: creamy tomato soup
creamy and tomatoey, the soup lived up to its name.
it also goes well with days-old crusty bread (but not so with rice), and when heated, the soup bubbles nicely (but beware, when over-heated, those bubbles will burst, and make a bloody mess inside the microwave).
on a day when it seemed like nothing could ever satisfy the hunger within, this soup did it.
funny that, and also, a fitting end to my brief encounter with Trader Joe's.
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Mango...why do you try to add rice to your soups?
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Mango...why do you try to add rice to your soups?
I like rice; a bowl of soup on its own rarely fills me up; ergo, I add rice to the soup.
this hankering of mine probably also stems from nostalgia for my homeland, where soups and stews are usually served with a bowl of rice or have the rice already in them.
like this:
(http://food.chosun.com/site/data/img_dir/2013/09/03/2013090301033_2.jpg)
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my Sunday meal:
(http://i.walmartimages.com/i/p/00/07/57/06/12/0007570612708_500X500.jpg)
not the best pizza, but fairly edible, except that:
1. sauce was too sweet for my taste.
2. both the sausage bits and mushrooms looked sad and lonely.
3. when heated, the crust became kinda leathery, instead of crispy, but this may well have been because I microwaved it, instead of baking it in the oven.
in other words, just what you would expect from a $2.50 frozen pizza.
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I read a tip about how to make pizza crust less soggy in the microwave...put a piece of parchment paper under the pizza. I did this a few times when reheating pizza...it works ok. It doesn't make it crispy, but it is less soggy
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Mmm I love the Papa Murphy's De-Lite crust and wish I could make it that way at home!
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my thanksgiving meal:
(http://www.alexiafoods.com/images/product/straight-cut-fries-large.png)
two things prompted me to buy this product: one, it was on sale, and two, 98% fat free (I am a sucker for this particular kind of shit).
again I used my beloved microwave to heat them -- exactly 44 pieces, which, according to the nutrition info on the package, amount to 400 calories -- but this time, I remembered redkitty's tip (thank you!) and put a piece of parchment paper towel on the plate onto which I then laid out my fries.
and the verdict is… well, they surely are not fresh, hot out of the fryer and perfectly crisp fries (you know, like those from McDonald's).
but, they are still fries nonetheless, and on that day, likely stoked by thankfulness, I was fairly happy with those not-so-perfect, kinda still soggy and therefore kinda also sorry-looking fries, dipped in ketchup mixed with sriracha, and served with a side of beer.
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That was your entire meal?
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That was your entire meal?
yes, why not?
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greetings fooders of the CH land,
guess what showed up in the lobby this morning:
(http://media.fooducate.com/products/images/180x180/50F54F16-FC97-3C83-49AF-B1DD411165AD.jpeg)
a carton of eggs does in no way fall into the category of pre-made/frozen meals, but, they do require heating and eating, which is exactly what I did: I boiled two and ate 'em.
and the verdict is: honestly, they didn't taste any different from those regular, cheaper eggs that most likely come from [gasp] factory farms.
granted, I do not have the finest taste buds, but were I to pay that much more for these eggs, it would be for ethical reasons, rather than for their nutritional and gustatory values.
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Eggs is a weird food to leave in a lobby no? I would have thought non perishables would be the way to go :D Anyway I love eggs so glad you enjoyed them.
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I try to buy eggs that are cage free and more expensive. I actually have noticed that if I try to eat the cheap eggs, I can tell the difference now. Which was an interesting observation. Same thing with fruit. I love apples and pears and I can now only eat the organic ones - I can taste the chemicals on the regular ones.
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I try to buy eggs that are cage free and more expensive. I actually have noticed that if I try to eat the cheap eggs, I can tell the difference now. Which was an interesting observation. Same thing with fruit. I love apples and pears and I can now only eat the organic ones - I can taste the chemicals on the regular ones.
i am the exact opposite with fruit. I apparently prefer pesticides and stuff because I do not like the organic ones. The texture is different in organic ones. For instance, a red delicious non-organic apple will be crisper and the organic ones mushier (if you like that texture than it is ok, I do not.)
I used Butoni's pesto sauce the other day with some frozen tortellini. The sauce is pretty good and I would recommend it. You can get it where they sell the fresh pasta (at my kroger it happens to be the same aisle as the dry pasta.)
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I find the LOCAL, organic foods taste better. The ones that are not local, it is hit or miss. We have some great hydroponics farms near by, so we can get a lot of organic and local produce year round.
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Eggs is a weird food to leave in a lobby no? I would have thought non perishables would be the way to go :D
so would most people have, but apparently, not the weirdos who live around here.
Anyway I love eggs so glad you enjoyed them.
thanks; I love eggs too.
in fact, they are so incredibly edible that I boiled and ate two more of those Egg-Land's Best Eggs (which, btw, still tasted neither better nor different but the same as ever, i.e., like eggs).
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Organic apples taste mushy to me too.. We don't have local orchards so that isn't an option. I'm sure freshness makes a difference.
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I think freshness does make a difference. Though I have been getting honeycrisp apples at the big market and they are definitely not local and are still crisp and yummy.
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I'll just repeat: I've never lived in a place where so much food (soup, frozen dinners, eggs) were left in the lobby!* You sure you're not swiping someone's groceries when they're not looking, mango? ;)
*Admittedly, such an arrangement would've been a boon when I was an impoverished student...
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You sure you're not swiping someone's groceries when they're not looking, mango?
it's possible, but, I have yet to find a note demanding, "whoever took [stuff I took], please return them" in that same lobby, which btw we also get sometimes.
so, I think I'm good.
as an aside, these occasional freebies don't much help lower my food budget (but oh how I wish that were the case); they do, however, let me try out things I myself would never buy, or as in the case of Trader Joe's boxed soups, things I currently do not have easy access to.
so again, it's all good, for now anyway.
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Organic apples taste mushy to me too.. We don't have local orchards so that isn't an option. I'm sure freshness makes a difference.
They gas non organic apples to keep them from degrading...maybe they don't do this with the organic ones...
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They gas non organic apples to keep them from degrading...maybe they don't do this with the organic ones...
Didn't know this.
That being said, I have gotten local red delicious organic apples and they were still not as crisp as the non-organic. I know they were picked that day (I did not pick them myself, though.) apparently I like pesticides :D