Bring Out The Cookbooks

[GordonJ]

Originally Posted by Millard Grubb

Just found a great quote on the Prairie Homestead from Joel Salatin:

"Food security is not in the supermarket. It's not in the government. It's not at the emergency services division. True food security is the historical normalcy of packing it in during the abundant times, building that in-house larder, and resting easy knowing that our little ones are not dependent on next week's farmers' market or the electronic cashiers at the supermarket."

Goes right in line with learning to cook...build up your basic pantry with essential items that are cheap and cook from those... and save some money too.

My service. Send me a short video of what you have in your cupboards and fridge and I'll send you back some RECIPES.

Also, to agree and to add to the food security quote...it is being able to make up a recipe on the spot using what you have on hand.

Combining foods is an art and science.

I could make bread without a recipe, by feel alone. But who cooks ramen and then FRIES it? To make a faux fried potato dish.

Go for it Millard, too much work for this old dog.

Gordon

Originally Posted by GordonJ

My service. Send me a short video of what you have in your cupboards and fridge and I'll send you back some RECIPES.

Also, to agree and to add to the food security quote...it is being able to make up a recipe on the spot using what you have on hand.

Combining foods is an art and science.

I could make bread without a recipe, by feel alone. But who cooks ramen and then FRIES it? To make a faux fried potato dish.

thanks for mentioning radish, even the store bought bags (albeit wasting the greens) are a bargain.

been adding them to my ya-ka-mein (which in a sacrilege, I make with ramen sometimes)

[JohnnyB]

Doing your cook book? Maybe you can borrow some ideas from here:

https://maritime.org/doc/pdf/subcusine.pdf

(Found this book via a Google search.)

Then put together a shorter version and call it: "Submarine cooking for Landlubbers".

JohnnyB

[GordonJ]

Originally Posted by JohnnyB

Doing your cook book? Maybe you can borrow some ideas from here:

https://maritime.org/doc/pdf/subcusine.pdf

(Found this book via a Google search.)

Then put together a shorter version and call it: "Submarine cooking for Landlubbers".

JohnnyB

Thanks JohnnyB, I liked it.

I think the best thing the Submarine Service contributed to the culinary field, is the 100 person recipe. And how to either downsize it or increase it. Many a submarine commissaryman went into catering and big restaurant cooking.

Specialists are trained in some very specific styles, like French sauces, very rich. And they tend to stay with it. The Gordon Ramsay's of the world are classically trained. To feed the rich.

But, for making meals from scratch, quickly, without recipes...give me an old Railroad Cook. Those guys were magicians.

And maybe the best of the best were either the Southern or Cajun cooks who adapted to the rest of the world's tastes.

Gordon

PS. This being said, I pay deep respect to Asian cooks who pull magic out of their WOKS, wish I had the stomach I did when I could enjoy all those wonderful flavors, spices and secrets.