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Want to Learn: Home Cooking and Meal Prep
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<blockquote data-quote="p238shooter" data-source="post: 4191060" data-attributes="member: 24583"><p>Interesting thread. I eat out once or twice a month (Yes have MSG allergies) and enjoy cooking for my self and have practiced where I can rival most restaurants for 1/4 to at least 1/3 the costs or more for most everything on the menu. Yep, have eaten a few of my mistakes that were not quite like I had planned, but gave me ideas of what or how to do different next time. I do have a couple freezers because I can't cook a small batch of anything, so there are always leftovers to freeze in old cottage cheese or sour cream containers or quart zip bags.</p><p></p><p>As others have stated, those basic cook books will get you started. If you have a grill, I recommend <a href="https://www.smokingmeatforums.com" target="_blank">Welcome to SMF!</a> for all you might want to know that can be grilled outside, including as strange as a head of BBQ cabbage if you desire. Great site and you can get into the chemistry of the hows and whys of how meat cooks if you want to search for that.</p><p></p><p>So what if you make a few mistakes, just give it a try again. Ever eaten out and not quite prefer how they cooked it? You can cook it your way next time. Start out with simple things and progress to more complex things. I heat flour tortillas in a skillet, sprinkle on some scrambled eggs, precooked sausage crumbles, little sour cream and grated cheese. Roll them up and put in a freezer bag. They make a nice quick breakfast goodie for example. Left over half gallon of milk, fry a pound of sausage in a pot. As it gets about done throw in an eighth to a quarter cup of flour depending on how much grease I have and keep stirring, As it gets nice and gravy brown like you want, pour in the milk and slowly heat till it starts bubbling. Wala, Sausage gravy to pour over some canned biskets you baked in the oven while stirring the gravy. Both will freeze well for leftovers that work for me. A chicken with cream of mushroom soup or roast with potatoes and carrots in a crock pot on the weekend when you are home to "Watch over it" is easy also. They can be cooked in a pan in the oven just as easily also. Even the aluminum throw away pans. Work your way into it and enjoy the challenge of learning and doing it yourself, and saving a hell of a lot of $ along the way. Good luck to you and keep us posted on how it goes.</p></blockquote><p></p>
[QUOTE="p238shooter, post: 4191060, member: 24583"] Interesting thread. I eat out once or twice a month (Yes have MSG allergies) and enjoy cooking for my self and have practiced where I can rival most restaurants for 1/4 to at least 1/3 the costs or more for most everything on the menu. Yep, have eaten a few of my mistakes that were not quite like I had planned, but gave me ideas of what or how to do different next time. I do have a couple freezers because I can't cook a small batch of anything, so there are always leftovers to freeze in old cottage cheese or sour cream containers or quart zip bags. As others have stated, those basic cook books will get you started. If you have a grill, I recommend [URL='https://www.smokingmeatforums.com']Welcome to SMF![/URL] for all you might want to know that can be grilled outside, including as strange as a head of BBQ cabbage if you desire. Great site and you can get into the chemistry of the hows and whys of how meat cooks if you want to search for that. So what if you make a few mistakes, just give it a try again. Ever eaten out and not quite prefer how they cooked it? You can cook it your way next time. Start out with simple things and progress to more complex things. I heat flour tortillas in a skillet, sprinkle on some scrambled eggs, precooked sausage crumbles, little sour cream and grated cheese. Roll them up and put in a freezer bag. They make a nice quick breakfast goodie for example. Left over half gallon of milk, fry a pound of sausage in a pot. As it gets about done throw in an eighth to a quarter cup of flour depending on how much grease I have and keep stirring, As it gets nice and gravy brown like you want, pour in the milk and slowly heat till it starts bubbling. Wala, Sausage gravy to pour over some canned biskets you baked in the oven while stirring the gravy. Both will freeze well for leftovers that work for me. A chicken with cream of mushroom soup or roast with potatoes and carrots in a crock pot on the weekend when you are home to "Watch over it" is easy also. They can be cooked in a pan in the oven just as easily also. Even the aluminum throw away pans. Work your way into it and enjoy the challenge of learning and doing it yourself, and saving a hell of a lot of $ along the way. Good luck to you and keep us posted on how it goes. [/QUOTE]
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