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The: I'm broke and prefer to smoke but gotta eat on the cheap crock pot thread

Discussion in 'Food Talk' started by uhplifted, Jul 13, 2017.

  1. Feb 12, 2018 at 4:19 PM
    #1501
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Finished spicy beef. Everyone enjoyed it on the camping trip.

    WP_20180209_002.jpg
     
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  2. Feb 13, 2018 at 7:39 AM
    #1502
    yota243

    yota243 Well-Known Member

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    I know I'm like a super minority, but I don't eat noodles (I'm pretty sure it's a texture thing but I'm not positive), and I think I would like to make an episode on noodle substitutes. I just did a quick search and obviously number 1 was spaghetti squash, which I have never experienced but would be willing to give a shot, and also I saw cabbage noodles, which were just raw, thinly sliced cabbage that was boiled for a few minutes and then served under sauce. I think I may try some zucchini also which I saw for a lasagna noodle substitute (but for whatever reason lasagna is about the only noodle I don't have an issue with) but I may try and do some things with that.

    does anyone else have any other things they have used in place of pasta or noodles and if so would you care to share some tips?
     
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  3. Feb 13, 2018 at 8:00 AM
    #1503
    Noelie84

    Noelie84 What could possibly go wrong?

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    Generally if I've got a dish that calls for noodles and I want to substitute something else I'll just use either rice or barley (but with Barley you have to keep in mind that it uses a LOT more water and and takes a lot longer to cook)
     
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  4. Feb 13, 2018 at 8:02 AM
    #1504
    yota243

    yota243 Well-Known Member

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    yeah I don't do rice either unless it's on a slab of sashimi. barley... is that similar to oats?
     
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  5. Feb 13, 2018 at 8:02 AM
    #1505
    horstuff

    horstuff Re-member

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    I too was gonna say white rice, have swapped that many times for pasta and it’s always been great, and I love pasta. Just good to change up sometimes.
     
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  6. Feb 13, 2018 at 8:11 AM
    #1506
    yota243

    yota243 Well-Known Member

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    tortillas could work in some dishes I suppose, but I feel like it would lend itself to the lasagna type dishes, but I might could make fresh tortilla dough and fold them over filling and have like a faux stuffed shell thing going on...
     
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  7. Feb 13, 2018 at 8:26 AM
    #1507
    Noelie84

    Noelie84 What could possibly go wrong?

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    Meh. Kinda. Not really. The easiest to deal with is pearled barley because it's had the hull removed. Kind of a nutty flavor but not real strong. I have a sauteed mushroom & barley dish that goes well as a side with poultry or rabbit, to give you an idea of the flavor profile.
     
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  8. Feb 13, 2018 at 8:34 AM
    #1508
    wilcam47

    wilcam47 Well-Known Member

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    best bet is spaghetti squash, its actually really good, Ive only had it with red sauce but might be good as a carbonara sauce also dont over bake the spaghetti squash otherwise it comes out mushy. you could also use zucchini for spaghetti or wide noodles but you have to buy this $26 5 Blade Spiralizer - Spiral Slicer, Vegetable Maker, Shredder ! Makes Zucchini Noodles, Veggie Spaghetti, Pasta, and Cut Vegetables in Minutes. Includes Blade Storage Box!https://www.amazon.com/dp/B00KOWGZJ...nt=&hvlocphy=200881&hvtargid=pla-348317849700 you are kind of limited on what you can do with veggies but still have some options. Just have to nail down the cook time as cook too much and the veggies are mushy and not enough cook time and they are raw.
     
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  9. Feb 13, 2018 at 9:44 AM
    #1509
    TacomaUSA

    TacomaUSA Cross Country Tacoma

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    Spaghetti squash and zucchini noodles are very good. Texture is lighter and crisper than regular pasta noodles.

    I love pasta and could eat it every day, and I'm never disappointed with spaghetti squash or zucchini noodles.
     
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  10. Feb 13, 2018 at 9:57 AM
    #1510
    Sacrifice

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    i had an eggplant lasagna last week. just sliced and dried/baked the eggplant then stacked them in the pot like the noodles. if that makes sense..
     
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  11. Feb 13, 2018 at 10:29 AM
    #1511
    JDAM

    JDAM Well-Known Member

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    what if you combined both things you don't like? RICE NOODLES! :eek: lol
     
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  12. Feb 13, 2018 at 10:34 AM
    #1512
    yota243

    yota243 Well-Known Member

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    two negatives make a positive??? but I doubt it... prolly like a half wit times a half wit is a quarter wit
     
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  13. Feb 13, 2018 at 11:00 AM
    #1513
    uhplifted

    uhplifted [OP] The Hopfather

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    @nDub has a mush... I mean spaghetti squash pasta recipe somewhere in here
     
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  14. Feb 13, 2018 at 11:11 AM
    #1514
    wilcam47

    wilcam47 Well-Known Member

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    also thin sliced zucchini can double as a lasagna noodle. I guess you could slice thin and then cut into fettuccine style vegi-noodles...
     
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  15. Feb 13, 2018 at 11:13 AM
    #1515
    JDAM

    JDAM Well-Known Member

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    and a mandoline slicer would make quick work of the zucchini
     
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  16. Feb 13, 2018 at 1:25 PM
    #1516
    Beef Nachos

    Beef Nachos Here for a good time, not a long time

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    I eat zucchini noodles all the time! You can make a cold “pasta salad” as soon as they’re prepared or boil them for 3-5 minutes to get the texture very close to regular pasta. The zucchini flavor is there, but it works with almost every standard pasta dish.

    I found a hand held spiralizer at Walmart for $4 and shred 1-2 zucchinis per plate.
     
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  17. Feb 13, 2018 at 2:54 PM
    #1517
    nDub

    nDub Vive la Liberte!

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    Yeah reading some of these comments I think I might be over cooking the squash a little :oops:.

    Will have to try baking them next time.
     
  18. Feb 13, 2018 at 3:59 PM
    #1518
    Cold Iron

    Cold Iron Well-Known Member

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    I like pasta which is not good as I normally try to stay away from carbs.

    In soups especially with ruff grouse and pheasants (and yard birds) I also use barley instead of pasta.

    There are thousands of types of rice and many are easy to find. Wild rice is common here of course but real wild rice is spendy.

    Riced cauliflower is my go to when I want pasta or rice but don't want the carbs. Usually roast it in the oven on a baking sheet for 20 min at 425° with some garlic and oil. Makes it a bit nuttier tasting and use it as a bed for whatever I put over it. You can purchase it already riced at most grocery stores now. Costco sells a huge bag of it for a reasonable price but I can never eat that much.
     
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  19. Feb 13, 2018 at 4:08 PM
    #1519
    Cold Iron

    Cold Iron Well-Known Member

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    X post from the 50's thread last weekend I have a couple more months before I turn 60.

    Well below zero Saturday night and I wanted carbs. Potatoes and gravy. Comfort food. I mentioned using Coke Cola to slow cook Pot Roast earlier and decided to do it in the instant pot. Main difference with a slow cooker is you only need to add a couple tablespoons of water. Then you don't have to thicken the gravy like I did at the end.

    The gun clubs around here and Wi. where we shoot often have turkey or roast beef sandwiches. The ladies that put it on run a catering business and confided in me years ago the trick is slow cooking using 7up for the turkey and coke cola for the pot roast. My youngest son calls it Gun Club Roast Beast.

    Thought I'd try it in the IP but do a complete meal.

    4 lb. roast
    Carrots
    Clove garlic
    Small potatoes
    quarter-half cup water
    Package french onion soup mix
    Package brown gravy mix
    Can cream of mushroom soup
    Bottle of coke
    1 onion cut up

    I browned the roast first but will not next time. Had a hot frying pan with bacon grease in it so couldn't help myself LOL. No need to with the IP. I did season it with Midwest Meats seasoning mix first though.

    Cut up onion and put in bottom of pot. Put the roast on top and then minced garlic on it.

    Stirred up gravy mix, french onion soup mix, mushroom soup (with roasted garlic) coke and water. I went too light on the water at first and got my first BURN error message on the IP. Added another quarter cup and it went away.

    Pour mix over roast and 35 min. HP. Let natural pressure release for 10 min. then full and added potatoes and carrots. Went another 30 min. HP and natural release for 15 min. Gravy was a little thin because of the water so turned IP to saute for about 5 min. and added 3 Tblspoons corn starch paste to thicken. Came out pretty damn good :D Sunday dinner on a Saturday night.







    The coke gave just a hint of sweetness to the meat and carrots. But not to the potatoes or gravy. Perfect. Have a bit more than a quart of pretty awesome gravy now too.
     
  20. Feb 13, 2018 at 9:02 PM
    #1520
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Not gonna lie, I like noodles like a mofo.
     
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