samhexum Posted October 16, 2021 Share Posted October 16, 2021 Martha Stewart has admitted that she uses canned pumpkin, saying it's one of the few canned items she uses. For those of you that cook a lot, what pre-made mass-produced items do you use for convenience? MikePDNA51 1 Link to comment Share on other sites More sharing options...
CuriousByNature Posted October 16, 2021 Share Posted October 16, 2021 6 minutes ago, samhexum said: Martha Stewart has admitted that she uses canned pumpkin, saying it's one of the few canned items she uses. For those of you that cook a lot, what pre-made mass-produced items do you use for convenience? Packaged phyllo pastry and and packaged puff pastry to save time. mike carey, pubic_assistance, + Italiano and 2 others 3 2 Link to comment Share on other sites More sharing options...
+ nycman Posted October 16, 2021 Share Posted October 16, 2021 I use Pillsbury pre-made pie crusts. I will never attempt to squeeze key limes again. I will never attempt to use fresh pumpkins again. I use vanilla paste not vanilla beans https://nielsenmassey.com/products/pure-vanilla-bean-paste/ I buy my chicken / beef / fish broth 90% of the time. I don’t bake my own breads (that’s why we have bakeries for fuck’s sake) Sadly despite my Southern roots, I have given up on biscuits. I don’t roast my own chickens 90% of the time…fucking Costco is hard to beat. Despite, or perhaps because of, all of the above….I am a wicked cook. Link to comment Share on other sites More sharing options...
samhexum Posted October 16, 2021 Author Share Posted October 16, 2021 35 minutes ago, nycman said: I don’t roast my own chickens 90% of the time…fucking Costco is hard to beat. Despite, or perhaps because of, all of the above….I am a wicked cook. Well, I'd say that anyone who fucks a warehouse club is wicked. + nycman, + bigjoey and + Italiano 3 Link to comment Share on other sites More sharing options...
CatDaddy Posted October 16, 2021 Share Posted October 16, 2021 Canned petite diced tomatoes Canned pumpkin (that's a no way, no how) Pillsbury Pie Crust (oh, hell no) I'm as southern as it gets, yep I make buttermilk biscuits from scratch (my grandmother's recipe in less than 10 minutes). I'm a southern cook... the fresher the better. + azdr0710 1 Link to comment Share on other sites More sharing options...
+ Charlie Posted October 17, 2021 Share Posted October 17, 2021 I always keep a can of pumpkin in the pantry, because my vet told me years ago that it is the best thing to feed a dog when it has an upset stomach. samhexum, rvwnsd and CatDaddy 3 Link to comment Share on other sites More sharing options...
rvwnsd Posted October 17, 2021 Share Posted October 17, 2021 32 minutes ago, Charlie said: I always keep a can of pumpkin in the pantry, because my vet told me years ago that it is the best thing to feed a dog when it has an upset stomach. Canned pumpkin is also good for cats who suffer from hyperthyroidism. Makes for a less unpleasant litterbox. I use the following prepared/canned foods: - No salt added canned tomatoes - Lime/lemon juice in recipes - Broccoli slaw - Canned chicken soup (Progresso) - Boxed chicken, beef, and vegetable stock Link to comment Share on other sites More sharing options...
MikeBiDude Posted October 17, 2021 Share Posted October 17, 2021 Let’s see: Make my own stock, duck, turkey, chicken, veal stock all in freezer now Make my own sourdough bread 2-3 times monthly from starter I created about 12 years ago Make my own pizza dough (some ready for tonight) and sauce too Make my own tomato sauce from summer garden, about 8 quarts in freezer now Pesto from the basil in the garden too Roast my own coffee beans Dry age primal cuts of prime beef, and occasionally ducks in dry aged locker in my garage. Occasionally brine brisket into corn beef, smoke some of that into pastrami Yes on canned pumpkin, and I buy Italian tomato paste. Dallas Jayson, + WilliamM, + FrankR and 4 others 3 1 1 2 Link to comment Share on other sites More sharing options...
TumYum Posted October 17, 2021 Share Posted October 17, 2021 i make my own kombucha, and have a glass every morning... an occasional prepared baked good, but other than if i don't make it, i don't want it! + bigjoey, MikeBiDude and + WilliamM 1 2 Link to comment Share on other sites More sharing options...
+ nycman Posted October 18, 2021 Share Posted October 18, 2021 3 hours ago, MikeBiDude said: Make my own stock, duck, turkey, chicken, veal stock all in freezer now Make my own sourdough bread 2-3 times monthly from starter I created about 12 years ago Make my own pizza dough (some ready for tonight) and sauce too Make my own tomato sauce from summer garden, about 8 quarts in freezer now Pesto from the basil in the garden too Roast my own coffee beans Dry age primal cuts of prime beef, and occasionally ducks in dry aged locker in my garage. Occasionally brine brisket into corn beef, smoke some of that into pastrami Ummmm…I believe the topic is…. "What prepared or pre-packaged foods do you use?" Not… "How many how many painfully basic things can you make?" grin spidir, sdvjm and samhexum 3 Link to comment Share on other sites More sharing options...
Beancounter Posted October 18, 2021 Share Posted October 18, 2021 Manchego and gruyere cheeses All pasta products Link to comment Share on other sites More sharing options...
BSR Posted October 18, 2021 Share Posted October 18, 2021 31 minutes ago, Beancounter said: Manchego and gruyere cheeses All pasta products To me, manchego & gruyere are not examples of prepackaged or prepared food. Come on, who makes their own manchego? Shredded mozzarella or cheddar are, however, since you can easily grate your own. I've seen recipes that advise against bags of shredded mozzarella because it contains additives that affect how the cheese melts. Making your own pasta looks simple enough, but terribly messy. I used to buy DeCecco until I discovered that the local supermarket's premium house brand has the exact same taste & texture. Link to comment Share on other sites More sharing options...
Beancounter Posted October 19, 2021 Share Posted October 19, 2021 Thank you for schooling me on what I can post here in the Forum. Geez, get a life! samhexum 1 Link to comment Share on other sites More sharing options...
BSR Posted October 19, 2021 Share Posted October 19, 2021 25 minutes ago, Beancounter said: Thank you for schooling me on what I can post here in the Forum. Geez, get a life! I was just stating an opinion, like everyone else does in this forum. Feel free to disagree or ignore it. Happy posting! samhexum 1 Link to comment Share on other sites More sharing options...
+ friendofsheila Posted October 20, 2021 Share Posted October 20, 2021 Beans Link to comment Share on other sites More sharing options...
Rudynate Posted October 21, 2021 Share Posted October 21, 2021 I use canned tomatoes and beans to make chili. We always have at least one carton of chicken broth on hand. We use chicken gravy mix to make gravy to have with left-over roast chicken. We use Kodiak Cakes pancake mix and sugarless pancake syrup. I also like to drink pulp-free OJ in the morning. We buy our bread. That's about all I can think of. Link to comment Share on other sites More sharing options...
samhexum Posted August 9, 2022 Author Share Posted August 9, 2022 On 10/20/2021 at 9:22 PM, Rudynate said: sugarless pancake syrup. what brand? Link to comment Share on other sites More sharing options...
Rudynate Posted August 9, 2022 Share Posted August 9, 2022 I usually get Cary's. Link to comment Share on other sites More sharing options...
BetweenTheSheets Posted August 9, 2022 Share Posted August 9, 2022 Kim chi pubic_assistance 1 Link to comment Share on other sites More sharing options...
pubic_assistance Posted August 10, 2022 Share Posted August 10, 2022 On 10/16/2021 at 2:22 PM, CuriousByNature said: Packaged phyllo pastry and and packaged puff pastry to save time. Yup 👍 Don't waste time doing what someone else does better. Danny-Darko 1 Link to comment Share on other sites More sharing options...
Rudynate Posted August 10, 2022 Share Posted August 10, 2022 19 hours ago, pubic_assistance said: Yup 👍 Don't waste time doing what someone else does better. Mostly I agree, but now again it's fun to roll and cut pasta by hand or stretch the the dough for strudel by hand. mike carey and MikeBiDude 1 1 Link to comment Share on other sites More sharing options...
mike carey Posted August 11, 2022 Share Posted August 11, 2022 Pastry is one of my things to buy rather than make from scratch list. Short crust pastry I'll happily make, although more often for savoury pies (using meat dripping) than sweet ones, where I'm happy to buy sheets of pastry from the freezer section. Fillo pastry I wouldn't dream of trying to make, although I rarely use it. Puff pastry is a different matter, I don't use it often and when I do, I usually use bought pastry. I seem to remember trying to make it with mixed results, but that was in the olden days. Now, not so sure, but this 15 minute segment (with the recipe in the notes) sparked my interest although not yet to action. I was interested in the 'you get what you pay for' bit about cheap pastry being made with margarine but if you want butter in it you need to pay more. It was also interesting to hear the ease with which folding and refolding it as you roll it out so quickly leads to 1,000 layers. It's obvious when you think about it, I just hadn't done so. https://www.abc.net.au/radionational/programs/blueprintforliving/annie-smithers/13955058 KeepItReal and pubic_assistance 1 1 Link to comment Share on other sites More sharing options...
+ sync Posted August 11, 2022 Share Posted August 11, 2022 Over time, I have come to understand that, when inspired to bake pies, I should always go with prepared piecrusts. My own piecrusts have a pleasing taste, but when they are lifted from the oven, the tops of the pies resemble Stonehenge. pubic_assistance, + FrankR, samhexum and 1 other 1 1 2 Link to comment Share on other sites More sharing options...
Rudynate Posted August 11, 2022 Share Posted August 11, 2022 7 hours ago, mike carey said: Pastry is one of my things to buy rather than make from scratch list. Short crust pastry I'll happily make, although more often for savoury pies (using meat dripping) than sweet ones, where I'm happy to buy sheets of pastry from the freezer section. Fillo pastry I wouldn't dream of trying to make, although I rarely use it. Puff pastry is a different matter, I don't use it often and when I do, I usually use bought pastry. I seem to remember trying to make it with mixed results, but that was in the olden days. Now, not so sure, but this 15 minute segment (with the recipe in the notes) sparked my interest although not yet to action. I was interested in the 'you get what you pay for' bit about cheap pastry being made with margarine but if you want butter in it you need to pay more. It was also interesting to hear the ease with which folding and refolding it as you roll it out so quickly leads to 1,000 layers. It's obvious when you think about it, I just hadn't done so. https://www.abc.net.au/radionational/programs/blueprintforliving/annie-smithers/13955058 I have never made puff pastry, but I have made croissants - same idea, but with a yeast dough. Link to comment Share on other sites More sharing options...
BetweenTheSheets Posted August 11, 2022 Share Posted August 11, 2022 8 hours ago, mike carey said: Pastry is one of my things to buy rather than make from scratch list. Short crust pastry I'll happily make, although more often for savoury pies (using meat dripping) than sweet ones, where I'm happy to buy sheets of pastry from the freezer section. Fillo pastry I wouldn't dream of trying to make, although I rarely use it. Puff pastry is a different matter, I don't use it often and when I do, I usually use bought pastry. I seem to remember trying to make it with mixed results, but that was in the olden days. Now, not so sure, but this 15 minute segment (with the recipe in the notes) sparked my interest although not yet to action. I was interested in the 'you get what you pay for' bit about cheap pastry being made with margarine but if you want butter in it you need to pay more. It was also interesting to hear the ease with which folding and refolding it as you roll it out so quickly leads to 1,000 layers. It's obvious when you think about it, I just hadn't done so. https://www.abc.net.au/radionational/programs/blueprintforliving/annie-smithers/13955058 i went to a culinary school... and my final exam was making a pear puff pastry tart ever since that day, i use frozen puff pastry (haha) but it does matter which brand you buy - read the label carefully for ingredients you don't want... to me the best is the Dufour brand mike carey and BSR 2 Link to comment Share on other sites More sharing options...
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