WDB
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Post by WDB on Aug 31, 2016 19:58:48 GMT
Sardines for me too. Anchovy fillets in olive oil. Stuffed olives. Coconut milk. Cat food. (Possibly straying a bit from the spirit of the question now.)
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Post by Hofmeister on Aug 31, 2016 20:30:16 GMT
Green giant tinned sweetcorn. Goes into the chili along with the tinned kidney beans.
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Post by tyrednexited on Aug 31, 2016 21:00:37 GMT
Green giant tinned sweetcorn. Goes into the chili along with the tinned kidney beans. I've conceded the chili beans, but tinned sweetcorn is a poor substitute for the real stuff.......in anything. Youngest's speciality is chili, though his sister reckons it's not spicy enough. We had him cook for us a couple of days ago, but insisted that he made the chili somewhat hotter than his own preference - I have to admit, I went back for seconds.... |
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Post by Hofmeister on Aug 31, 2016 22:00:32 GMT
Green giant tinned sweetcorn. Goes into the chili along with the tinned kidney beans. but tinned sweetcorn is a poor substitute for the real stuff.......in anything. Not in the slightest, corn on the cob has its place, as does tinned sweetcorn. |
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Avant
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Post by Avant on Aug 31, 2016 22:08:19 GMT
I suppose tin-openers are a sort of connection between sunroofs and tinned food, although that doesn't account for tattoos.... Good old thread drift - some of you will remember Dynamic Dave (VXFan) when he zealously moderated on HJ forever saying 'Back to motoring again'.
Tinned Campbell's mushroomn soup is good enough for it not to be worth the hassle of making it from scratch (as long as you add only half the amount of water that they say). And somehow I managed to get through boarding school and still like tapioca (Ambrosia, tinned) - although I haven't eaten prunes for 55 years and I'm proud of that.
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WDB
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Post by WDB on Sept 1, 2016 6:06:33 GMT
Nowt wrong with prunes. Soak 'em in Armagnac and stuff them into a fillet of pork. Mmm!
We stayed last year among the orchards that supply the plums that become Pruneaux d'Agen, although Agen itself was 30 miles away. It was too soon to harvest them, but a windfall plum makes a treat for a hot cyclist.
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Post by Hofmeister on Sept 1, 2016 6:38:29 GMT
I used to hate dates as a kid. Every christmas a kind of waxed wooden pencil box with EAT ME on the outside would appear, full of horrid shrivelled brown looking things with a weird wooden fork on top. No-one woudl eat them, they would go furry and get thrown away.
Then when I got older, rather like olives, I got it! I. Now I cook Moroccan and Indian food with them, serve with anti pasta, put them in cakes and bread.
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Post by Hofmeister on Sept 1, 2016 6:45:44 GMT
I suppose tin-openers are a sort of connection between sunroofs and tinned food, although that doesn't account for tattoos.... Good old thread drift - some of you will remember Dynamic Dave (VXFan) when he zealously moderated on HJ forever saying 'Back to motoring again'. Tinned Campbell's mushroomn soup is good enough for it not to be worth the hassle of making it from scratch (as long as you add only half the amount of water that they say). And somehow I managed to get through boarding school and still like tapioca (Ambrosia, tinned) - although I haven't eaten prunes for 55 years and I'm proud of that. Many tinned soups make an acceptable and convenient basis for a cook in the pot sauce. |
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Post by Hofmeister on Sept 1, 2016 6:52:30 GMT
A quick tinned stock check reveals we have
Lentils, Baked Beans, Sweetcorn, Sardines (in sauce and in oil) Tomatoes, chickpeas, tuna, tomatoes, And Ambrosia Creamed Rice.
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Post by manatee on Sept 1, 2016 9:03:56 GMT
Tinned stuff is great, I was brought up on it. Cheap, lasts almost indefinitely, convenient to store, for the right things a great way to preserve them.
I have a good stock of tuna, tomatoes chopped and unchopped, tomato paste, soups (winter midday meals, Heinz mulligatawny and Baxters lentil & bacon are my favourites), ham, corned beef, stewed steak, red kiddly beans, mixed beans, chickpeas, mushy peas, sweetcorn, pilchards (for her, I don't like them), 'vapo' milk, condensed milk, olives, baked beans, and sundry other stuff that catch my eye.
Proper cookery is the default for evening meals when we're both here, but when I'm on my own there's no pleasure in cooking so I go treasure hunting in the tin cupboard.
My great uncle Nelson, a former desert rat, had a store of various things hoarded from the post-war period when fresh meat was still rationed, including some corned beef that he was still eating in the 60s.
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Post by Alanović on Sept 1, 2016 9:33:50 GMT
Chick peas, sweetcorn, soups, baked beans, tuna, mackerel, tinned toms, all sorts of sauceless beans, lentils, haggis, vegetarian pate, loads of things. I have two shelves of one kitchen cupboard dedicated to tins. Convenience is king when you are running the wife and kids around all day to and from stations and schools, full time job yourself, cooking the dinner, all that.
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Post by Hofmeister on Sept 1, 2016 15:38:40 GMT
Heres a tinned very quick, do on a whim, comfort food meal, me and my lad enjoy. Chili Dogs.
Tinned hot dogs, into hot dog rolls. Cover with heated up tinned chili, grate cheese on top, grill till cheese has melted, eat with a glass of cold beer.
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Post by Alanović on Sept 2, 2016 8:34:12 GMT
Yeah, there's something utterly addictive about tinned chilli-gone-barmy. Stagg chilli is the best, their veggie one is good too. I usually just pour it over a plate of oven chips, which have been generously doused with salt and vinegar. Bad, but so good.
I'll give your method a try.
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