|
Termyn8or -> RE: Sign of the times : the lowly can opener (10/9/2008 7:57:57 PM)
|
Madax, I guess you could say I eat them, but not prepared. Let's put it this way, I don't eat a can of something, like soup of whatever. It is loaded with sodium, and most likely in bad forms. But if anyone tries to make a pot of chili, very few can avoid opening a can. Even a decent pasta sauce, unless you cook things down for like ten hours you will wind up adding tomato paste. I know, because I haved done without, once.
We grew some really good tomatoes, and I did want to make sauce strictly from them, which were grown in our own dirt that was so back you could plant a muffler and grow a Ford. The stages. As the harvest goes on, you are blanching and freezing. Then you get to the bigger batches, then you strain the seeds out, or grind them up, your choice but it makes for more scum. The final batches are combinations of other batches and then it finally gets thick enough. Then the spices go in and it is quite a few hours more, after the other spices and meat go in. It was a small garden and after reducing, I used about ¾ of the year's crop to make one decent sized pot of sauce.
Another thing I'll use is canned corn. In a decent beef soup, that corn goes well, but you put it in at the end, it is already cooked.
So yes, I don't eat it but I use it.
SB, that Cambell's is chock full of bad sodium. If you like to eat soup, you should make it. You can do alot better, and you can freeze it for later. That means nukable. I got veggie/beef and split pea right now in the freezer. If you make anything with peas or beans, freeze the extra right away, when it sits in the fridge it gets too thick.
Freeze ? Nuke ? This all requires electricity.
Those dern conspiracy theorists just leave you holding the bag sometimes don't they ?
T
|
|
|
|
