I am currently taking 20mg esomeprazole daily, sometimes I take 40mg.
The Recipe Thread
- Thread starter rhubarbodendron
- Start date
Did anyone besides me find they lost hair? When I was taking that every day, I lost some hair...
Chunky Applesauce
Ingredients
8 cups chopped peeled apples
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
In a Dutch oven, combine apples, brown sugar and cinnamon. Cover and cook over medium-low heat 30-40 minutes or until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. Mash apples slightly if desired. Serve warm or cold.
Ingredients
8 cups chopped peeled apples
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
In a Dutch oven, combine apples, brown sugar and cinnamon. Cover and cook over medium-low heat 30-40 minutes or until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. Mash apples slightly if desired. Serve warm or cold.
I find the 15mg Lansoprazole to be much more effective than the 15mg Omeprazole I took for a while when the former was out of stock everywhere for some reason.
I literally can eat anything and drink lots of fizzy beverages without issue. But if I miss a dose, I know about it.
My grandmother's recipe for a real slow-cooked Italian Meat Sauce.
I have spent last Saturday afternoon cooking my grandmother's real Italian meat sauce. What we in New England call - Gravy. The job takes about 5 hours from start to finish.
As you can see this is a long process, so I usually make a rather large pot of it that will last about two months as long as I add more puree, paste, and oregano periodically, and re-simmer for a couple of hours when I do so.
The simmering is the most important step. The hours of simmering lets the flavor of the meat infuse the sauce. The meat must be a combination of pork (country style boneless ribs are easiest), hot Italian sausage (homemade at a good Italian deli if possible), pepperoni (quarter-inch thick slices), and of course meatballs (beef or turkey as you prefer). The proportions are up to you, but do not skip any of the meats. It will just ruin the flavor of the sauce! You need all of them to get the right balance.
The spices are important too. Oregano, Basil, Garlic Powder, Onion Powder, Black Pepper, and a pinch of salt go on the pork, in the meatballs, and in the sauce. Also one tablespoon of sugar is sprinkled into the sauce before you start simmering.
For tomatoes use a can of ground peeled tomatoes (28 oz.), a can of tomato puree (28 oz.), and two small cans of tomato paste (6 oz each). I use Contadina or Pastene, but use whatever brand you like. Fill each can with water and add that to the sauce as well, some of the water will cook down a bit during the simmering. If you prefer a thicker sauce use 1 28 oz. can less of water and replace it with a 2nd can of puree or ground peeled.
It takes about 45 minutes to cook the pork and meatballs. Cook it covered at first, then remove the cover for the last 10 or 15 minutes. Set your oven at about 425.
Don't forget the oil! Always use real virgin Italian Olive Oil to get the best results. Don't blame me for the results if you don't! You want to coat the bottom of your pot with it (cook the sausage in that before cutting it up and adding the puree, ground-peeled, paste, water and spices). Also coat the bottom of your pan that you use to broil the pork and meatballs. Add a dollop more to the pot when you put in the last of the meat.
Simmer for at least 3 hours, and enjoy with your favorite pasta.
I have spent last Saturday afternoon cooking my grandmother's real Italian meat sauce. What we in New England call - Gravy. The job takes about 5 hours from start to finish.
As you can see this is a long process, so I usually make a rather large pot of it that will last about two months as long as I add more puree, paste, and oregano periodically, and re-simmer for a couple of hours when I do so.
The simmering is the most important step. The hours of simmering lets the flavor of the meat infuse the sauce. The meat must be a combination of pork (country style boneless ribs are easiest), hot Italian sausage (homemade at a good Italian deli if possible), pepperoni (quarter-inch thick slices), and of course meatballs (beef or turkey as you prefer). The proportions are up to you, but do not skip any of the meats. It will just ruin the flavor of the sauce! You need all of them to get the right balance.
The spices are important too. Oregano, Basil, Garlic Powder, Onion Powder, Black Pepper, and a pinch of salt go on the pork, in the meatballs, and in the sauce. Also one tablespoon of sugar is sprinkled into the sauce before you start simmering.
For tomatoes use a can of ground peeled tomatoes (28 oz.), a can of tomato puree (28 oz.), and two small cans of tomato paste (6 oz each). I use Contadina or Pastene, but use whatever brand you like. Fill each can with water and add that to the sauce as well, some of the water will cook down a bit during the simmering. If you prefer a thicker sauce use 1 28 oz. can less of water and replace it with a 2nd can of puree or ground peeled.
It takes about 45 minutes to cook the pork and meatballs. Cook it covered at first, then remove the cover for the last 10 or 15 minutes. Set your oven at about 425.
Don't forget the oil! Always use real virgin Italian Olive Oil to get the best results. Don't blame me for the results if you don't! You want to coat the bottom of your pot with it (cook the sausage in that before cutting it up and adding the puree, ground-peeled, paste, water and spices). Also coat the bottom of your pan that you use to broil the pork and meatballs. Add a dollop more to the pot when you put in the last of the meat.
Simmer for at least 3 hours, and enjoy with your favorite pasta.
I am going to give candy making a try. Got a book from the library. Getting ideas. Any of you make candy?
I've made chocolate truffles and peanut brittle. I have a recipe for microwave peanut (or any nut) brittle. I'll post it when I have more time.
Last year we got some dipping chocolate and made homemade Twix bars. It worked reasonably well, though that chocolate doesn't go on very smoothly. (It's more like "smearing chocolate".)
Mrs. Silvercrest is looking at something a little more advanced. Not too sure what we're getting into yet!
Mrs. Silvercrest is looking at something a little more advanced. Not too sure what we're getting into yet!
No hard candy but I frequently make walnut brittle and toffees
@Duncan MacLeod : that recipe sounds as delicious as your avatar looks
At any rate it calls for homemade tagliatelle - it'd be wasted on factory-made pasta.
Thank you. I'm having it for supper tonight.
I usually make a sauce alla putenesca ("sauce as made by the whores") when I am in a hurry.
It's a basic tomato sauce improved with a little garlic, oregano, finely chopped anchovis, black olives and capers.
As this year I lost control a little and planted 8 different sorts of tomatos, I use fresh roughly chopped tomatos for this sauce. The sauce keeps a few days in the fridge.
As I make it by rule of thumb I can't give exact quantities. For 4 servings you need approximately 2 small tins of peeled tomatos or 1/2 litre of sugo, garlic and oregano to taste, 5-7 anchovis (in oil), depending on their size, 2-3 tbsp of capers and 3-4 tbsp olives.
It's a basic tomato sauce improved with a little garlic, oregano, finely chopped anchovis, black olives and capers.
As this year I lost control a little and planted 8 different sorts of tomatos, I use fresh roughly chopped tomatos for this sauce. The sauce keeps a few days in the fridge.
As I make it by rule of thumb I can't give exact quantities. For 4 servings you need approximately 2 small tins of peeled tomatos or 1/2 litre of sugo, garlic and oregano to taste, 5-7 anchovis (in oil), depending on their size, 2-3 tbsp of capers and 3-4 tbsp olives.
By tomato sauce, do you mean passata?
If so, got everything in that I need to make this, except olives.
yes and no. I use passata as a base (or fresh tomatos). But if you are in a hurry or have leftovers, you can use a ready-made tomato sauce as a basis and simply add the chopped anchovis, capers and olives. It's a good way to cheat a bit and make something new from sauce left over from a different meal.
I often make it without the olives, too
It's maybe no puttanestra then but still very good. It also goes nicely with poached eggs
I often make it without the olives, too
It's maybe no puttanestra then but still very good. It also goes nicely with poached eggs
I have become --- as a result of poor eating in the first place - and not taking care of my body- A zero salt diet person.. so I am eating things that are fresh not canned -- such that there is no salt in them. it is becoming difficult..
the bean stew I will post a picture. the fresh green beans. the list goes on.
I used to keep a food diary for like a prep for when I would get like this with the high BP and zero tolerance for salt
I am told by fiends who are already in the no-salt diet that - meat will start to taste rancid all meat
I don't know yet.. but we will see.
If you have recipes or advice it would be helpful for me - and we could post our food pictures --- this was a popular thing on social media but has since sorta faded..
Informations on how you eat what you eat, what helps, what does not help, is really important
I would do a second poll you know --- but it is just one per thread.
A: live to eat?
B: eat to live?
the food for me mostly for the past few days has been this vegetable bean stew I made the other night / morning.
their is another food thread on this forum about food but .. not everyone goes there.. in that subcategory.. I am adding this here as a more of how to make food.. what to do and food diary and journal type ,,, thead.
we can post images of the food we are eating (in or out) and comment on it.. there is the option to explain cooking I was just told about a spice called...Sumac --- IDK I never heard of that spice.. so I am going to buy that in small quantities to see if I like it.
https://www.thekitchn.com/inside-the-spice-cabinet-sumac-67042
Our food is very important to us and needs to be talked about like maybe not every time we eat but often ..
first question how long should I keep this veg stew in the refrigerator like is a week too long? - btw I have finished the stew after 3 days was too good. Could I of frozen this for longer life? things like these question are important you know.
the bean stew I will post a picture. the fresh green beans. the list goes on.
I used to keep a food diary for like a prep for when I would get like this with the high BP and zero tolerance for salt
I am told by fiends who are already in the no-salt diet that - meat will start to taste rancid all meat
I don't know yet.. but we will see.If you have recipes or advice it would be helpful for me - and we could post our food pictures --- this was a popular thing on social media but has since sorta faded..
Informations on how you eat what you eat, what helps, what does not help, is really important
I would do a second poll you know --- but it is just one per thread.
A: live to eat?
B: eat to live?
the food for me mostly for the past few days has been this vegetable bean stew I made the other night / morning.
their is another food thread on this forum about food but .. not everyone goes there.. in that subcategory.. I am adding this here as a more of how to make food.. what to do and food diary and journal type ,,, thead.
we can post images of the food we are eating (in or out) and comment on it.. there is the option to explain cooking I was just told about a spice called...Sumac --- IDK I never heard of that spice.. so I am going to buy that in small quantities to see if I like it.
https://www.thekitchn.com/inside-the-spice-cabinet-sumac-67042
Our food is very important to us and needs to be talked about like maybe not every time we eat but often ..
first question how long should I keep this veg stew in the refrigerator like is a week too long? - btw I have finished the stew after 3 days
was too good. Could I of frozen this for longer life? things like these question are important you know.
Last edited:
Hi @think ,
We actually already have some food threads right in this very forum.
General food thread: here
Recipe thread: here
So I would like to merge this with the general food thread, although admittedly I don't know what that will do with the poll. Are you OK with the poll possibly getting lost if I attempt it?
We actually already have some food threads right in this very forum.
General food thread: here
Recipe thread: here
So I would like to merge this with the general food thread, although admittedly I don't know what that will do with the poll. Are you OK with the poll possibly getting lost if I attempt it?
OK, I am going to try merging with the recipe thread... hang on tight, here we go!
Hopefully the poll was ok with .. @rhubarbodendron ? it should be fine .. I guess with all this included I might not edit the post thanks for the recovery = from embarrassment
Two slices of bread
Buttered
Packet of cheese and onion crisps poured on top
Place one slice of bread on top of crisps and other slice
Scrunch up the sandwich
Cut in half with knife
Scoff
Buttered
Packet of cheese and onion crisps poured on top
Place one slice of bread on top of crisps and other slice
Scrunch up the sandwich
Cut in half with knife
Scoff