My new pasta making book mentions dried aubergines that you can buy at store. Tells how to reconsitute for use. English cookbook. Does not mention drying your own. I do not remember ever seeing any. I am not sure what recipes it is used in. Tells about making your own pasta.
I have several good pasta making books. I have equipment to do it. I always have made noodles. Same deal really. Fine stuff would be hard and too much time but the spatzle (sp) makes fine stuff to add to soups. I plan when mine is used up to make my own. Just need flour on hand and eggs. I want to learn to make the filled pasta and I have the stuff to make other types of dump;ings some call it but doughs that are filled and fried, or boiled or baked. I came acrossed a chicken one more like beirrocks or runzas. Bierrocks are good but bread like dough. I have made and put in freezer but it is not a long term thing. I guess one could make the finer pasta not not fancy just break up , and one can cut fancy pieces to add to soups and such. Tells how to make striped pasta. Mostly just read in this book how to and most tell how to fancy it like the fancy bought. Got a lot of recipes how to use it. You can dry plain pasta it seems. Filled you can freeze. I have cooked and froze spaggetti as had it left over. Pasties is more class like bierocks. I have not tried them as need turnips. Too high to buy and I need grow my own. I still need to figure out how to dry aubergines. I am trying to get my pasta making stuff all together so when I decided to try it I can and not hunt. Too bad Mrs Spuds is not close and we could get together and make pasta.
Some of these ethic recipes are really good. Inexpensive compared to lot of recipes. Makes a little meat go a longer way and more healthy than a lot of red meat. I do buy cookbooks and I read them. Right after Xmas I want to do a bunch of TV dinners for this coming spring. Have balanced meat on the tray. Got a bunch of trays. When I come in from field I can slap one in the micro and have a hot meal in minutes. Cooking a bunch if food at a time saves cooking. Beans I cook a big batch and put into meal serving and freeze. Or bowl of soup and good bread is a meal. I like what I call a full meal soup. Do kinds of things you like to eat. I happen to like beans fine. I like pasta, rice, and such. I can start with some turkey meals from left overs. I have to get this freezer cleaned out. Get odd and ends used up.
Post by mightyspuds on Nov 8, 2007 13:34:48 GMT -8
Right after Xmas I want to do a bunch of TV dinners for this coming spring. Have balanced meat on the tray. Got a bunch of trays. When I come in from field I can slap one in the micro and have a hot meal in minutes. Cooking a bunch if food at a time saves cooking.
Mom used to do that,save tv dinner trays and make her own.Maybe Mrs and I should try that huh?
I bought cheap TV dinners most at like 89 or 79 cents. Now back up some but were pretty cheap there for awhile and too much salt and fat really. I have saved the trays and they will hold up for awhile I think. I freeze chili and soup and such in pint boxes and fill only what I want for a meal. About half full. I take out of pints and wrap in plastic wrap big enough to cover my soup plates as that is what I heat in and then I sack up the flat blocks. I use bread sacks but I bought a bunch of new one long ago at day old bakery. $1 a 100. Still have some. Frozen blocks fit in them nice and I have a sq bag of food. I mark the bag what it is. The TV trays I have fit into gallon zips and I will lay plastic over on the food and slid in. Then bags stay clean I think. I plan to re-use the bags. There are nights I come in too tired to cook. That way I can eat.
The bagged blocks worked for me. I would set one out before I left for work and I would come come for lunch and heat it up fast. I have thawed in the micro too on reg heat. Too having things cooked up and in the fridge you can just put on a plate/dish and heat is good. Boxes take too much room. I use 1/2 gallon tupper ware feezer boxes for putting up broth. Been taking the turkey carcas at Xmas and making broth and having for cooking. When I see any of them I buy them even if a $1. With out lids I buy and extra lids I buy. 1/2 gallons is one I do use in the freezer. I use also for gravy for hunting meals. With just me to cook for it is hard to cook dabs of somethings. Son likes gravy. Game is wraped in freezer paper and then I take the pound packages and put them in plastic bags. Keeps fine that way. I am not sure I have to with the new freezer but I had to with the old. Basically I use plastic bags.
Pasta freezes as you can buy it. TV dinners. DIL freezes potatoes She shreds (food processor) them up and lays on cookie sheet and freezes and then bags. She flatens the gallon bags with so much and they stack in. Ready to cook. She was freezing chopped onion and putting in little bags. Then in to a big one to keep together.
Wow, the topic is Aubergine drying and it's not mentioned but once on the entire thread! I dehydrated lots of eggplant in my Excaliber. I've cut it into 1/2-inch cubes and I've sliced it. Works great! The cubes are wonderful to throw into a soup or stew. It absorbs the flavor of the stew, and most people don't even realize they're eating eggplant, which is good because eggplant has such wonderful nutrients that we need.
I threw out the eggplants that I grew this year as too small to slice and fry. Full size for that variety and I only eat fried. Daughter cooked a eggplant dish and good but I can not eat that now on my diet. I can eat eggplant okay but not other stuff that went in it. I kept waiting on eggplant to get big enough to cook and they went ripe and soft. Wrong kind for me to use. Dusty and I guess only BLack Beauty gets big enough to fry. Squirrel was eating them too and tops off the pepper plants. I just pulled it all and tossed in trash. I have an English cookbook that lists dried eggplant to have on hand in the pantry. Seems it is sold over there. Sure not around here. White ones I grew years ago were bigger than Dusty. I wanted to slice fry and freeze for winter use too. It did not work out. So I sliced and fried zucchini to freeze and it seems to freeze okay. I moved here this year and garden was really no good in the back yard. Soil too much nitrogen and the PH to high. Greenbeans would not freeze either. No jars to can this year. That got tossed out. Ate few fresh. All in all dthings were bad garden wise. The squash got too big. Not sure if eatable as have not cut a big one yet. 15 to 19 pounds is too big for Butternut.
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