Thursday, October 9, 2014
Bachelor Kitchen Tips: Save Money.
Always save your leftovers for the next meal. In a pinch, when you absolutely can not tolerate another bowl of macaroni and cheese, you can freeze it. Later, it may not taste like Mama used to make, but it will keep you from eating your marijuana plants to stay alive. Throw all this crap into a frying pan or pot of water, and it can be surprisingly tasty.
That's how the Irish invented their famous stew, which tastes like a water-logged potato, half an onion, one carrot, and a few meat shavings from the bones of a skinny rat (In the days of the camel caravans, all those great spices from the Middle-East and Asia never made it across the English Channel to teach those people how to cook, so that, across the generations, their taste buds atrophied into nothing more than little food-grinder-helpers for the teeth. To them, a boiled potato taste the same as a jalapeno popper).
Of course, you don't want to eat anything poisoned by bacteria, but testing leftovers is easy. I always go by my father's scientific technique: Look, Sniff, Taste. If it looks good, smells okay, and tastes okay, it's good. Shut up and eat it. If you detect a sour odor from the milk carton, it's only from the film of milk on the inside of the carton getting overripe. Bottoms up.
The result of many years of such fatherly training is a stomach that could digest a bowling ball spiced up and heated to a temperature of 350 degrees without so much as a hiccup.
Never throw out leftovers unless the growth on it reaches a height of one-quarter inch. Mow the growth off and heat the remaining lump enough to kill all living things. Let cool and eat.
I have more tips, but I'm anxious to get to my "Recipes" chapter.