Bring Out The Cookbooks
 

With me spending more time at home, I am finding a lot of old recipes in classic cookbooks that I am trying.

As a result, I am spending less money and making more classic recipes.

Ha ! I didn't realize I was spending so much on processed goods.

In any case, I am making more stuff from scratch and enjoying it greatly. The only problem I see is that I need to make less cookies and bread and more soups!

I keep thinking about growing up in my grandparents' home and eating home-made this and home-made that... it was always tasty.

Maybe with all the "forced" "shelter-in-place" directives, people will learn how to cook again. Maybe that is an idea for a cookbook... "When you can't go out... here's what you cook."

Re: Bring Out The Cookbooks
 

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 new service. Deja vu.
 

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

Re: My new service. Deja vu.
 

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)

Maybe a mail order opportunity?
 

A good laser printer costs less than 500 bux. The ink you buy as needed.

A PRINT ON DEMAND cookbook, with customization features may be just what the doctor ordered.

I have recently ordered a couple of "books" (booklets), and I'm looking forward to getting them in the mail. Will wear gloves to take out of envelope, but, then some new ideas.

We've talked about a PRINT ON DEMAND business before, but NOW might be a good time to revisit the idea.

It might be a good way to turn a few bux into 5 X that. Of course, a good ad online, with the right traffic, will help. But it might be the right time.

I like it because, as a digital printer, I say maybe about 33% of my work has been pirated, maybe more on some items. A lot of theft and disrespect online, but a real, in the hands booklet, it isn't a problem.

Now that I'm thinking about it, I have a couple of IDLE printers if someone wants to do a JV. I like little saddle stitched (stapled) books of 5 x 7 ...but even 8.5 x 11 is still pretty cheap to make and mail.

Gordon

Up Periscope
 

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

Very interesting. As good as WE were, submarine cooks...Railroaders were better.
 

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.

Re: Bring Out The Cookbooks
 

May be Gordon, you could make this available to others to enjoy these delicious and healthy foods. Today in a fast paced society, fast foods reign. These are not healthy for you. So making such recipes available to those who are conscious of health, will very much appreciate them.