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More Cooking Adventures

I'm always behind on reading newspapers and not so long ago there was a feature regarding National Soup Swap Day (1/23/08) where each person brings six quarts of frozen soup in one quart containers and swap with the other participants. It's suggested that it be one of those weeknight things were you have wine, cheese and crackers, tell the story behind the soup you brought, swap and get out of there. The most difficult part may be picking out the soup to make while the second difficult part would be making the soup.

To me, it seems a partial solution to my November food planning problem. After this last November I know the way to get ahead would be to plan meals ahead of time and freeze them. What better way to get some of the meals out of the way by having a soup swap? The idea just hits me as brilliant. Hubby has frozen (nutritious) meals ready for him to heat. He can decide before leaving for work what he would like to eat and start thawing it in the refrigerator before he leaves for the day. Add a sandwich and voila! I don't have to cook anything. There may even be something waiting for me to eat when I get home.

Last week I tried to make another baked potato in the microwave. It was close but still not perfect. On the two servings setting the potato ended up nearly the correct consistency on the inside but ended up burnt on the bottom.

And this weekend I learned how to properly sear a steak. Since it was a thinner steak it didn't end up medium-rare like I prefer but it was still better than the steak on the George Foreman grill.



( 4 comments — Leave a comment )
Jan. 29th, 2008 04:57 am (UTC)
Mr. Kit's family does that, only they all try the soups and vote for their favorite. I like the straight up swap and "Mmm, thanks for the soup!" much better than the, "Nyah, nyah, my soup's better than your soup!" attitude. Mr. Kit's family has to make everything a competition and it causes hurt feelings.

Jan. 30th, 2008 12:04 am (UTC)
That sounds like such a cool idea - the soup swap thing - I wish I could make soup because I certainly enjoy eating it ;)

As far as the baked potato thing, one thing I can think of would be to somehow insulate the bottom. Whether you put it on a dampened paper towel or maybe on a saucer over a bowl filled with water, I'm sure there's ways to do it :)

I couldn't get into steak on the Foreman. It didn't have the same consistency, even on high, and the taste, to me, was "off." Hamburgers on the other hand, or even chicken, was great.
Jan. 31st, 2008 04:21 am (UTC)
I've cooked many things on my Foreman grill, but never a steak. What, precisely, is the negative effect of doing so?

I don't have a grill with settings- just plug it in and it warms up- but everything from fruits & veggies (split thick zucchini in half, or warm up extra large apple wedges) to hotdogs & bacon have met their end on it.

Pork chops and chicken are my forte; James can't get enough of 'em ;)
Feb. 1st, 2008 09:49 pm (UTC)
I don't think there is any negative effect or drawback to making a steak on the Foreman grill. We have one of the smaller kinds that will hold one to two burgers depending on the width of them. For steaks I've always had to do one at a time and had to pick ones that would fit on the Foreman grill without falling over any of the sides. Sometimes that could be limiting.

Our grill also has the bun warmer but I think we've only used it once. It was a good idea but just didn't work for us.

The grill has only been used for meats in our house. (Bahama Mamas, hot dogs, brats, burgers, chicken breasts, pork chops, etc.) I've read they can be used for Panini sandwiches too.
( 4 comments — Leave a comment )