Re: [CH] Intro/new subscriber:

Ashcroft=Antichrist (rael64@qwest.net)
Sun, 27 Jan 2002 11:43:53 -0700 

>  > > Hmmmm, what can I make with chicken in it  tonight..........a coop?
>
>   How about a nice plump fox???  Or coyote???

Upon reading this thread, methunk it would be appropriate to post 
Rael's Quick Cooking for Those Who Don't Mind Repetition...or 
something like that

And because I simply *hate* to have to ask that/this question (to) 
myself - "what do i want to eat?", I typically do this on the 
weekend/Monday:

<1> Salt and pepper chicken (couple pounds); or steak, or pork loin; 
sometimes a couple things.  Cook as you desire (I usually just bake 
it off).  Mind you, I cook up a lot of meat cuz I'm back on my weight 
gain program, hence eating 5000ish Kcal/day...idea isn't to just eat 
meat, but a good bit of meat with a shitload of veggies and 
such...balance, baby.

Cut meat(s) into bite-sized pieces, slices, chunks, etc; whatever turns you on.
Note: easier to do when cool/done ahead of time

<2> cook some rice, like, 2 cups (uncooked) worth.  Or if you're 
thinking noodles, cook some nice noodles.  Did I mention i lean 
towards "asian" cuisines?

<3> go to the store and buy lots of sauces, e.g. mango chutney (the 
Nectar of the Gods, by damn), duck sauce, hoisin sauce, etc., unless 
you're like me and have many of such in the fridge/pantry, then you 
ain't gotta worry about it...ever.

Now, when it's time to eat, when the stomach is growling, or every 
few hours like me, you simply:

<1> Rummage about the fridge for whatever veggies you have; possibly 
even fruit (apples, pears).  If there's nothing, I've been slacking 
and must take a jaunt to the food store and cuss myself the whole way 
there...

My favorite, just don't get sick of it mix, be: sliced shrooms 
(portabellos are my fav), thinly sliced cabbage (God Veggie), 
julienne carrot (sliced/diced/whatever...just THIN)...and whatever 
else i find.  Sometimes, when feeling really anal, I'll prep up all 
the veggies i have on hand and store them as such in the fridge. 
Okay, so I've worked in commercial kitchens for too damned long...

Or, as the slacker backup: i've about 4 variety of frozen veggie 
mixes kept on hand for obvious reasons: shelf life, ease of use, 
shelf life, and shelf life.

Gather all you're gonna use 'round the stove: veggies, fruits, 
seasonings, sauces, rice/noodles, and some water.

Now, how to cook fast, furious, and simple:

*Over high heat saute the chicken in the sauce or make your own of 
fish sauce, soy sauce, a bit of raw/brown sugar, possibly adding some 
jelly/jam here (gotta experiment folks)...just need to heat it and 
let it all coat

*toss in your additional seasonings, meaning chile powder(s)/sauces 
unless using fresh, which if the case you-

*add in all the veggies, "toughest" first (carrots, shh!-icama, 
onions, chiles/peppers), placing any fungi used on top, cabbage on 
top of that, all spread out across the frying pan nicely, add a bit 
(tablespoon-ish) of water if need be (probably need be), cover, and 
let steam for a minute or so.

*take off cover, mix/flip (if you're good like me <g>), insure all is 
hot, turn off heat, nuke your rice if you're the nuclear type (i toss 
mine in, recover, heat off, let it sit for a minute or so), and eat.

That simple, that easy.  Some say boring, but it really ain't ever 
boring for me, at least, cuz I'm always throwing in a handful of 
cilantro or some cinnamon or a bunch of chopped pickled ginger/chiles 
(blessings be to whomever let me in on the secret of keeping that mix 
on hand), and so on...and personally, I love mushrooms/cabbage, so 
i'll eat it every day for a while, no complaints.

Like *none* of you think this way or cook like this...dunno why i 
posted this...time to kill before work (wirk?) I suppose...

-- 
Peace, Hendrix, and Chiles.......

Rael64
Monk of the TCS
Order of Enlightened Twister [TM!]