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^dont forget about frozen veggies, nothing wrong with those, and they dont lose their texture.
Yes, forgot about frozen veggies. Most of the frozen veggies we get are broccoli or stir fry mix. One chicken breast and stir fry veggies along with a salad can feed two people.
When I was young, there were times when the only kind of sandwich I could have was a mayo sandwich. We didn't have meat, cheese, or other sandwich stuff. Couldn't afford it at the time. We stretched our meals with rice. If there were left over rice from the night before, we'd cook some fried eggs and put them with the leftover rice for "eggs and rice". We got the eggs from my uncle's farm. He raised fighting roosters so he always had plenty of hens and eggs. Just had to be careful cracking open the eggs. I lived for years as a single guy,...8 of those years in the Navy. You food snobs would just love Navy chow. I once had a chicken breast with grey meat. We loved the ravioli from a can on the ship cause the cooks didn't cook it. They just reheated the stuff. Fresh ingredients do make a better meal but I won't turn my nose away from a box meal. I've made a pretty good beef vegetable soup from canned and frozen vegetables. In one of my favorite books, there's a line some of you should remember as you turn your nose to other people's food,..."hunger is the best sauce". When you've truly been hungry, you'll know the truth of that saying.
Bravo SD. The trend of food snobbery is IMO another sad symptom of our incredibly spoiled society.
Absolutely. We aren't gourmets, but we just want quality. One of the first posts I ever did on C-D was bemoaning the fact that I took a lemon meringue pie that I spent half a day making to a pot luck, but most of the people there went for some sh**tty dessert made with vanilla wafers, and instant pudding instead. My point was that the generation had been raised on crap and didn't know any better.
My DH and I are used to quality ingredients and scratch cooking. If we go to a restaurant, we better not get something that came off a truck frozen and thrown into a deep fryer. My feeling is, if a restaurant can't make a perfect piece of grilled fish, a good steak, a fresh salad, or a good hamburger, then we'll move on to one that can. We aren't looking for pheasant under glass, we only want the basics, perfectly prepared.
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