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unicornduke:
bomberqueen17:
So here’s how I ate last week, starting with a chicken I got from the farm. With recipes/techniques! I meant there to be photos of all of the stages but I dunno if I succeeded. … No, I didn’t. Oh well.
I wish I could eat like this all the time. I don’t usually have the attention span. But here’s a look into it; my sister manages to eat like this regularly, though not normally in quite so immediate or organized a fashion– she just spontaneously comes up with this kind of leftovers-remixing off the top of her head. Me, I gotta plan it all out in advance. The key, I think, for me, is having stuff pre-prepped while I’m doing something else. I’d never make butternut squash soup, for example, if I had to start out by roasting it that night. But leftovers are key for this kind of thing.
Keep reading
That’s honestly incredible! I’m in the camp of, make one thing and it lasts me all week because if I don’t I usually can’t come up with anything other than plain rice with cheese. This is the kind of thing I want to learn to do!
I would definitely plan it all in advance, but I do that kinda anyway. I’d just have to write down what I would make each night. I don’t know how people just look at what’s in their cabinets and do stuff like this. It’s amazing. That rice pilaf looks super good and once I get a deer, I’ll be making stock from the bones and freezing it.
I know one of my biggest problems with recipes of all kinds is that I can’t really eat onion or garlic because it gives me heartburn (yay genetics). I can eat it once in a while, but I actually went to the co-op and they had asafoetide, which is a spice that is similar to them that I can eat.
I’m actually going to save this so I can think about it and try some of these things. Maybe I’ll grab a chicken this weekend and try it! This is an awesome outline!
Yeah as I was writing it I was like, well, this is adapted for precisely 0 dietary issues or allergies. I don’t know what I would do without onions because they’re just what I put in literally everything, but I am certain this all could be adapted for something else. (Isn’t the co-op great? It used to be little and grubby but after like 30 years they’re finally kind of new and shiny! Farmsister goes there and never brings a bag, she just shops straight into mason jars in a crate, it’s amazing. She also belongs to an informal co-op ordering group that sells Frontier stuff and other wholesale grocery things, hit her up if you ever need, like, 8-pound pails of fair trade peanut butter or a pound of bay leaves etcetera.)
The last time we processed a pig we made stock from the bones, and it was amazing, I still have some in my freezer. The deer, this time, we were in such a hurry we didn’t, we put them in the compost. Oh, I don’t think I ever Instagrammed it, but I took the dog for a walk and up by the compost windrows there was a field scattered with bones and I realized that’s where the coyotes drag everything they dig out of the windrows. It was kind of amazing. Anyway I have never had venison stock so I’m not sure how it would taste. I bet sort of beef-y.
If I lived alone I would absolutely make one thing and just eat it all week. But with two of us, it’s worth the effort because we can kind of take turns.
My sister used to have a brochure at the farmstand every market that was a One Chicken Four Ways concept, but I think she started out assuming you’d cut up the raw chicken, and I just… don’t like cutting up raw chickens. (Neither does she, but her husband has to cut up all the chickens for sale every time we process, so she can usually make him do it. I’ve timed him, he can part out a chicken into market-ready pieces in a minute and a half. If it’s just rough-quartering he can do it in under a minute.) So this is my major variation.
I should get the PDF from her, though; I don’t recall what she’s got in hers, but that was what first got me thinking of this project! I just vastly prefer to roast a whole chicken, and then go from there.
This week I’ve just started off with a venison pot roast though, and I did cut the raw meat into two sections and am starting off by only cooking one, so, we’ll see how it goes.
But a big part of the point is– if you basically adopt one big protein source for the whole week, then it’s a lot easier when shopping to justify splashing out on one grass-fed or locally-raised or free-range or whatever makes your meat more ethical, you know? If you’re eating it all week then it’s not such a blow to pay $25 for a chicken that was raised humanely and processed by non-exploited workers. (I mean. Am I exploited? I work for coffee cake and good times. But at least I get bathroom breaks.)
(Your picture was not posted)
unicornduke:
bomberqueen17:
So here’s how I ate last week, starting with a chicken I got from the farm. With recipes/techniques! I meant there to be photos of all of the stages but I dunno if I succeeded. … No, I didn’t. Oh well.
I wish I could eat like this all the time. I don’t usually have the attention span. But here’s a look into it; my sister manages to eat like this regularly, though not normally in quite so immediate or organized a fashion– she just spontaneously comes up with this kind of leftovers-remixing off the top of her head. Me, I gotta plan it all out in advance. The key, I think, for me, is having stuff pre-prepped while I’m doing something else. I’d never make butternut squash soup, for example, if I had to start out by roasting it that night. But leftovers are key for this kind of thing.
Keep reading
That’s honestly incredible! I’m in the camp of, make one thing and it lasts me all week because if I don’t I usually can’t come up with anything other than plain rice with cheese. This is the kind of thing I want to learn to do!
I would definitely plan it all in advance, but I do that kinda anyway. I’d just have to write down what I would make each night. I don’t know how people just look at what’s in their cabinets and do stuff like this. It’s amazing. That rice pilaf looks super good and once I get a deer, I’ll be making stock from the bones and freezing it.
I know one of my biggest problems with recipes of all kinds is that I can’t really eat onion or garlic because it gives me heartburn (yay genetics). I can eat it once in a while, but I actually went to the co-op and they had asafoetide, which is a spice that is similar to them that I can eat.
I’m actually going to save this so I can think about it and try some of these things. Maybe I’ll grab a chicken this weekend and try it! This is an awesome outline!
Yeah as I was writing it I was like, well, this is adapted for precisely 0 dietary issues or allergies. I don’t know what I would do without onions because they’re just what I put in literally everything, but I am certain this all could be adapted for something else. (Isn’t the co-op great? It used to be little and grubby but after like 30 years they’re finally kind of new and shiny! Farmsister goes there and never brings a bag, she just shops straight into mason jars in a crate, it’s amazing. She also belongs to an informal co-op ordering group that sells Frontier stuff and other wholesale grocery things, hit her up if you ever need, like, 8-pound pails of fair trade peanut butter or a pound of bay leaves etcetera.)
The last time we processed a pig we made stock from the bones, and it was amazing, I still have some in my freezer. The deer, this time, we were in such a hurry we didn’t, we put them in the compost. Oh, I don’t think I ever Instagrammed it, but I took the dog for a walk and up by the compost windrows there was a field scattered with bones and I realized that’s where the coyotes drag everything they dig out of the windrows. It was kind of amazing. Anyway I have never had venison stock so I’m not sure how it would taste. I bet sort of beef-y.
If I lived alone I would absolutely make one thing and just eat it all week. But with two of us, it’s worth the effort because we can kind of take turns.
My sister used to have a brochure at the farmstand every market that was a One Chicken Four Ways concept, but I think she started out assuming you’d cut up the raw chicken, and I just… don’t like cutting up raw chickens. (Neither does she, but her husband has to cut up all the chickens for sale every time we process, so she can usually make him do it. I’ve timed him, he can part out a chicken into market-ready pieces in a minute and a half. If it’s just rough-quartering he can do it in under a minute.) So this is my major variation.
I should get the PDF from her, though; I don’t recall what she’s got in hers, but that was what first got me thinking of this project! I just vastly prefer to roast a whole chicken, and then go from there.
This week I’ve just started off with a venison pot roast though, and I did cut the raw meat into two sections and am starting off by only cooking one, so, we’ll see how it goes.
But a big part of the point is– if you basically adopt one big protein source for the whole week, then it’s a lot easier when shopping to justify splashing out on one grass-fed or locally-raised or free-range or whatever makes your meat more ethical, you know? If you’re eating it all week then it’s not such a blow to pay $25 for a chicken that was raised humanely and processed by non-exploited workers. (I mean. Am I exploited? I work for coffee cake and good times. But at least I get bathroom breaks.)
(Your picture was not posted)
