tag:blogger.com,1999:blog-18396633892427491162024-03-19T04:53:03.412-07:00Grandpa Can CookGrandpa knows that any meal cooked at home can be tastier, and is almost always healthier.
I hope this Blog reminds you that cooking is not just food. It is also, Fun, Family and Friends. It is much more than filling our bellies, and getting nutrition.
Let's bring back the extended family or family and friends meal. If we can't do it weekly maybe we can do it monthly.Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-1839663389242749116.post-33544654883740216372018-05-11T18:30:00.001-07:002018-05-11T18:43:33.925-07:00Costco Do You Really Save Money<br />
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<span style="font-size: large;"><b>Is Costco worth the membership cost and buying in bulk?</b><o:p></o:p></span></div>
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<span style="font-size: large;">I have to say it is. We just saved some serious dollars on our last visit. </span><span style="font-size: large;">Helen and I went yesterday. </span><span style="font-size: large;">We bought a total of 20 products.</span></div>
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<span style="font-size: large;">Our total bill was $330.69.<span style="mso-spacerun: yes;">
</span>It is not easy to dig up comparisons on all the products, but I did look
up 8 of them. The quality of all the items were equal to or better than what
was available at other suppliers, and the return policy is fantastic.<o:p></o:p></span></div>
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<span style="font-size: large;"><b><i>We saved some serious money</i></b></span></div>
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<span style="font-size: large;">On the 8 items, we saved $146.38.<span style="mso-spacerun: yes;"> </span>We also saved on the other 9 items but
quality and size were to difficult to find comparisons<o:p></o:p></span></div>
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<span style="font-size: large;"><b><i>Fantastic $330 instead of $476 </i></b><o:p></o:p></span></div>
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<span style="font-size: large;">I have to say that paying $330 on what would have cost more
than $476 was a great feeling.<o:p></o:p></span></div>
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<span style="font-size: large;">None of the items we bought were on special or had coupon
savings.<o:p></o:p></span></div>
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<span style="font-size: large;">Way to go Costco.<span style="mso-spacerun: yes;"> </span>If
you have any questions regarding Costco in Australia ask them here or on our
Facebook Page <o:p></o:p></span></div>
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<span style="font-size: large;"><a href="https://www.facebook.com/GrandpaCanCook/">Grandpa Can Cook Facebook</a></span><o:p></o:p><br />
<br />
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<span style="font-size: large;">I<a href="https://grandpacancook.blogspot.com.au/2017/03/get-costco-products-delivered-to-your.html">n Australia You Can Have Costco Products</a></span></div>
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<span style="font-size: large;"><a href="https://grandpacancook.blogspot.com.au/2017/03/get-costco-products-delivered-to-your.html">Delivered to Your Home.</a></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://grandpacancook.blogspot.com.au/2017/03/get-costco-products-delivered-to-your.html">You Don't Even Have to Be a Member</a></span></div>
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<br />Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-86457180311566527732018-01-17T00:02:00.001-08:002018-05-11T18:38:18.938-07:00Make Your Own Ranch Dressing It’s Easy<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b><a href="https://www.blogger.com/null" name="_Hlk503881274">Make Your Own Hidden Valley Ranch Dressing It’s Easy</a></b></span></div>
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<span style="font-size: large;"><b><a href="https://www.blogger.com/null" name="_Hlk503881274">A Gazillion</a><a href="https://www.blogger.com/null" name="_Hlk503880810"></a><a href="https://www.blogger.com/null" name="_Hlk503880750">
Times Better Than Anything Off The Store Shelf</a></b></span></div>
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<span style="font-size: large;"><i><b>Ranch Dressing –Make It at Home – As Good As
the Original From California’s Hidden Valley Ranch Dining Hall</b></i><b><o:p></o:p></b></span></div>
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<span style="font-size: large;"><i><b><br /></b></i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUxsKDMSL-_0Wzh1VVQzmvTvMgXO6MVDgfY8W_Ay7VLJxOfjvW5MqJpBF9M6X_lMnUOE1lYwztOXML3iIDNVqk97DC5vKRw2QCoNoJObyUK-898ey0gom1SwIQZHuTDLJPOZiMNQJnYw/s1600/Croped+Ed100_4060.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Not low fat, but ranch dressing can still help create a healthy low calorie and low fat meal. " border="0" data-original-height="1600" data-original-width="1366" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUxsKDMSL-_0Wzh1VVQzmvTvMgXO6MVDgfY8W_Ay7VLJxOfjvW5MqJpBF9M6X_lMnUOE1lYwztOXML3iIDNVqk97DC5vKRw2QCoNoJObyUK-898ey0gom1SwIQZHuTDLJPOZiMNQJnYw/s320/Croped+Ed100_4060.jpg" title="Ranch Dressing made from a seasoning mix is a healthy alternative to a take away lunch or dinner" width="273" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This meal would contain about 183 calories.<br />
If you don't drink the dressing in the jar.<br />
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<i><o:p><span style="font-size: large;"> </span></o:p><span style="font-size: large;">Inexpensive – Healthier- Tastier </span></i></div>
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<i><span style="font-size: large;"> Heck it Even Smells
Better</span></i></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">I’m a Grandpa, a teller of tales, and a spinner of yarns. I pretend not
to notice the looks on my kid’s faces when I start a story, but they love me so
they listen.<br /><i><b>
This is the internet</b></i> so I'll get right to the point. Below are the ingredients
and how to mix up this iconic salad dressing. It will make you happy to eat vegetables.</span></div>
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<span style="font-size: large;"><b> This recipe makes about</b></span></div>
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<span style="font-size: large;"><b>12 U.S. liquid ounces (355 ml)</b></span></div>
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<span style="font-size: large;"><i>Nutrition info at the end if you want to read it.</i></span></div>
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<span style="font-size: large;"><b>Ingredients </b><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">1 cup mayonnaise (Best Foods is the one used the most)</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">1/2 cup buttermilk</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">1/2 teaspoon dried chives</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">1/2 teaspoon dried parsley</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">1/2 teaspoon dried dill</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">1/4 teaspoon garlic powder</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">1/4 teaspoon onion powder</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">salt and pepper to taste (I use ½ tsp of salt and about 2 grinds of the
pepper mill)</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 18pt;">Directions</span></b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Get a bowl and add the ingredients in the order listed.<br />
Whisk them up, but if you don’t have a whisk handy, use a fork or a spoon<br />
Pour in to a glass jar, if you have one, but any food safe container will do. It
tastes best if you let it cool in the fridge for 30 - 60 minutes.</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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Even though you mixed them up give the jar a shake. In fact, whenever you use
it give the jar a shake to mix things up.</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<a href="https://drive.google.com/file/d/1RBBdryRW6qi32bP97LZ14rIdxktlqQwn/view?usp=sharing"><span style="font-size: large;"><br /></span>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;"><a href="https://drive.google.com/file/d/1RBBdryRW6qi32bP97LZ14rIdxktlqQwn/view?usp=sharing"><span style="color: blue;">Click here for a downloadable PDF of the Recipe</span></a></span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">For those who want to know more. </span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;"><b>Nutritional Information:</b> Is figured on 1 US Tablespoon. Strangely Tablespoons
vary between countries so you are looking for about 15 ml or 1/2 US liquid
ounce. </span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">This equals about 3 US, Australian or British teaspoons, as a one serve
size. </span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-size: large;"> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKKbtu5nYaiBO74lRiCj6hIe69Nm2V62U7J0T70_nc8v6Rfq2WDdJqXL1H7_DPiSgbnvid_xXBSh6R9Mmz7Haior1JCUyzIbs9lliAOlqDvdxS5QSxaFWLt76Aq70lPLnHHvNCQF2sLM/s1600/100_4063.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="A salad with ranch dressing helps compliment a main course for a fully balanced meal" border="0" data-original-height="906" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKKbtu5nYaiBO74lRiCj6hIe69Nm2V62U7J0T70_nc8v6Rfq2WDdJqXL1H7_DPiSgbnvid_xXBSh6R9Mmz7Haior1JCUyzIbs9lliAOlqDvdxS5QSxaFWLt76Aq70lPLnHHvNCQF2sLM/s320/100_4063.JPG" title="A salad with Ranch Dressing With a slice of Turkish bread and a sausage patty" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A salad with Ranch Dressing can be part of a full meal</td></tr>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">This Ranch Dressing</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Recipe per 3 teaspoon serving</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">83 Calories</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">7g of Total Fat</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">5g of Saturated Fat</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-size: medium;"><b><a href="https://drive.google.com/file/d/1n8fN0Q0dWiHbUEz2vrW0rtErw_CWN9Fz/view?usp=sharing" rel="nofollow">Click here for a more thorough nutritional information chart</a></b></span></div>
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<span style="font-size: medium;"><b><a href="https://drive.google.com/file/d/1n8fN0Q0dWiHbUEz2vrW0rtErw_CWN9Fz/view?usp=sharing" rel="nofollow">printable and downloadable</a></b></span></div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/_ExJOBX8f5E/0.jpg" frameborder="0" height="270" src="https://www.youtube.com/embed/_ExJOBX8f5E?feature=player_embedded" width="480"></iframe></div>
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<span style="font-size: large;"> <b>A video explaining Tablespoons vs Teaspoons</b></span></div>
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<span style="font-size: large;"><b>In our world that is growing smaller</b> </span></div>
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<span style="font-size: large;"><b style="font-style: italic;">Some more information that you may not know about Ranch Salad Dressing: </b>You don't need to know this to make delicious creamy ranch dressing.</span><br />
<span style="font-size: large;"><i><br /></i></span>
<span style="font-size: large;"><b>SeriousEats.com tested 13 different brands</b> of store bought bottled Ranch Dressing to find the best bottled one available, and had this to say: </span><span style="font-size: large;">"We—gulp—tasted 13 different brands to find out. It was not
an easy process and many a gag was induced, but we came away with a few
answers, the most important one being: None of them. There wasn't a single
dressing in the bunch that we'd heartily recommend, particularly not when a
homemade Ranch Dressing or Buttermilk Ranch Dip is just a few ingredients and a
whisk away."</span><br />
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<span style="font-size: large;"><b>Ranch Dressing was featured on the Simpsons:</b></span></div>
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<span style="font-size: large;">Homer was having a dream of being entertained by belly dancers. After a while he says enough, bring me my ranch dressing hose.</span></div>
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<span style="font-size: large;">Ranch Dressing was invented by a plumbing contractor/cook in Alaska and perfected at the Hidden Valley Dude Ranch. The following came from http://www.omaha.com</span></div>
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<span style="color: #444444; font-family: "crimson text" , "georgia" , serif;"><span style="font-size: 19px; letter-spacing: 0.3px;">YORK — A popular condiment on salads, burgers and sandwiches and a dip for vegetables, pizza slices and deep-fried food was developed by a former resident of York County.</span></span></div>
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<span style="color: #444444; font-family: "crimson text" , "georgia" , serif; font-size: 19px; letter-spacing: 0.3px;">Kenneth Henson of Thayer invented Hidden Valley Ranch dressing, which contains buttermilk, salt, garlic, onion, herbs and spices. The Nebraska-born cowboy dreamed of striking it rich so he and his wife Gayle (Penner) did what so many before them had done -- head west.</span></div>
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<span style="color: #444444; font-family: "crimson text" , "georgia" , serif; font-size: 19px; letter-spacing: 0.3px;">In 1949, Henson went to Alaska for three years to work as a plumbing contractor -- a job that included cooking for his fellow workers. While cooking in Alaska, he refined a recipe for buttermilk dressing.</span></div>
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<span style="color: #444444; font-family: "crimson text" , "georgia" , serif; font-size: 19px; letter-spacing: 0.3px;">This dressing became the house dressing at Hidden Valley Ranch, a dude ranch the Hensons purchased near Santa Barbara, Calif., in 1954. For many years they hosted guests from near and far who came to enjoy the ranch and enjoy the meals by Kenneth (who by then changed his name to Steve), Gayle and their staff. Income from the ranch was not enough to keep the 120-acre spread going, so Henson sold 54 acres and more Ranch Dressing to keep their heads above water.</span></div>
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<span style="color: #444444; font-family: "crimson text" , "georgia" , serif; font-size: 19px; letter-spacing: 0.3px;">They started to get so many requests for the dressing -- more than for ranch bookings -- that Gayle and Henson created a dry packaged mix. They sold the mix of salt, monosodium glutamate, dehydrated garlic, parsley and onions, black pepper and calcium stearate to stores and customers who lived a great distance away.</span></div>
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<span style="color: #444444; font-family: "crimson text" , "georgia" , serif; font-size: 19px; letter-spacing: 0.3px;">Kelley's Korner in Santa Barbara was the first store to sell the packaged mix. The packages sold out so fast that Lloyd Kelley, store owner, thought his staff was stealing it. Within no time, Hidden Valley Ranch became transformed into a salad dressing center</span></div>
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<span style="font-size: large;"><i><b>My History with Ranch Dressing:</b></i></span><br />
<span style="font-size: large;"><i><b><br /></b></i></span>
<span style="font-size: large;">I started eating it in the early 80s. We loved salad, but I couldn't stand the taste of bottled dressing. Buying the seasoning packs and mixing our own was a great way to make a good salad dressing having a little control of what we were eating.<br />Then I noticed that they started changing ingredients to allow it to last longer in the fridge. <br />It now has a few of the words you can't describe, plus one you can MSG. I rather make min own. It isn't hard to mix up 7 seasonings.<br /><br />It is still my favorite salad dressing, and I have been know to bring my own when dining in restaurants and ordering salads with no dressing.<br /><br />Just slice up a cold tomato and drizzle some dressing over it and you have yourself a real summer time treat. It is also great as a dip for veges and soothes the heat from hot chicken wings.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I can't think of a person who has tried this and didn't like it.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Have fun and enjoy some of this dressing on some fresh vegetables.<br /><br /><span style="color: #660000;">If you have any questions just ask them below. If you find my blog helpful, consider sharing with your friends or posting on social media. Thanks: Grandpa</span></span>Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-7205043350008448102018-01-12T07:15:00.000-08:002018-01-12T20:06:52.428-08:00What a Winner Spend the Day at Work and Come Home to A Fully Cooked Pulled Pork Dinner. Also Great to Cook Ahead and Freeze<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;">Crock-pot Pulled Pork</span></h2>
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<span style="font-size: large;">
Low and Slow on the BBQ may be classic but this is really good and provided many easy meals, for short work time</span></h3>
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<span style="font-size: large;">The good thing about pulled pork is the fantastic taste. It takes a long time to cook but it just taste so good.<o:p></o:p></span></div>
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<span style="font-size: large;">Sure the best way is low and slow in the smoker, weber or bbq, but that takes constant monitoring.<o:p></o:p></span></div>
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<span style="font-size: large;">The fastest way is in a pressure cooker, but that still entails you spending time watching it.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVczb6deQjk63GpnDGSVwQdjSp_wfwnKx_ewl3VCvCXlaC_A3qky-VT9aRgU0ELl-h_Z_BCJwe66XymWOldjuLlL7iKr673if3zugMuYDhtTWbnJX63mmsxN-cb-z_MOiAmxD7ncMrxCs/s1600/EditedPulled+Pork+May+2017+%252823%252901.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVczb6deQjk63GpnDGSVwQdjSp_wfwnKx_ewl3VCvCXlaC_A3qky-VT9aRgU0ELl-h_Z_BCJwe66XymWOldjuLlL7iKr673if3zugMuYDhtTWbnJX63mmsxN-cb-z_MOiAmxD7ncMrxCs/s320/EditedPulled+Pork+May+2017+%252823%252901.jpg" width="320" /></a><span style="font-size: large;">The Slow Cooker - Crook Pot Method really has a place and time. Spend a little bit of prep time before going to work or on a day trip. When you come home you have BBQ Pulled Pork ready and waiting. </span><br />
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<span style="font-size: large;"><o:p></o:p></span></div>
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<span style="font-size: large;">The good thing about a slow cooker/crock pot is; you don’t have to tend to it. Prepare your food, turn it on and let it do its thing.<o:p></o:p></span></div>
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<span style="font-size: large;">It’s easy. In fact you are doing yourself and the pig a disservice if you make it complicated. This is peasant food, not the food of Cordon Bleu trained chefs.</span><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/T_Sp2sAeJu4/0.jpg" frameborder="0" height="270" src="https://www.youtube.com/embed/T_Sp2sAeJu4?feature=player_embedded" width="480"></iframe></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<b>Click Arrow Above to Watch Video</b></div>
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<b><span style="font-size: x-large;">Ingredients: </span></b><span style="font-size: large;"><o:p></o:p></span></div>
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<ul>
<li><span style="font-size: large;">Pork Shoulder: any size as long as it fits in your slow cooker</span></li>
<li><span style="font-size: large;">Oil: just enough to lightly coat the crock pot and enough to coat the pork so the rub adheres</span></li>
<li><span style="font-size: large;">Dry Rub: your favorite: Mine is simple and easy and further down</span></li>
<li><span style="font-size: large;">1 to 2 Cups of chicken stock depending upon size of pot. Not critical</span></li>
<li><span style="font-size: large;">2 Onions slice in 1/2 and put on bottom of pot.</span></li>
<li><span style="font-size: large;">2 Cups of your favorite BBQ sauce, plus a bit extra for topping sandwiches or plates. Grandpa's Barbecue Sauce recipe is below</span></li>
</ul>
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<span style="font-size: large;"><b>Procedure:</b><o:p></o:p></span></div>
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<ol>
<li><span style="font-size: large;">Pat the pork dry with a paper towel</span></li>
<li><span style="font-size: large;">Rub it with a little bit of oil</span></li>
<li><span style="font-size: large;">Sprinkle the rub all over the pork</span></li>
<li><span style="font-size: large;">Pat the rub into the meat. Gentle is good.</span></li>
<li><span style="font-size: large;">Slice the onions and put them in the pot. They will keep the
meat off the bottom of the pot and add flavouring</span></li>
<li><span style="font-size: large;">Put the pork on top of the onions</span></li>
<li><span style="font-size: large;">Pour in the chicken stock</span></li>
<li><span style="font-size: large;">Pour the BBQ sauce on top of the Pork</span></li>
<li><span style="font-size: large;">Cover the pot and cook on low. It could take 4 to 7 hours.
When it is done the meat should fall apart when worked with a fork.</span></li>
<li><span style="font-size: large;">When cooked remove from pot and let it rest for 10 to 15
minutes.</span></li>
<li><span style="font-size: large;">Use a couple of forks to pull (shred) the pork.</span></li>
<li><span style="font-size: large;">Remove the liquid from the crock pot. Put the pulled pork in
the pot and return enough of the liquid to give the look and feel you
want.</span></li>
</ol>
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<span style="font-size: large;">Simple Rub <o:p></o:p></span></div>
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<span style="font-size: large;">Combine the following and mix, well put into a shaker jar.<o:p></o:p></span></div>
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<ul>
<li><span style="font-size: large;">Salt 7 parts</span></li>
<li><span style="font-size: large;">Pepper 2 parts</span></li>
<li><span style="font-size: large;">Garlic Powder 1 part</span></li>
<li><span style="font-size: large;">Paprika (Hungarian, sweet or smoked) 2 parts</span></li>
</ul>
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<span style="font-size: large;">Grandpa's BBQ Sauce</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PKxaXdBftxEXnxHTZsB5BGXn0WX2m1GODJ6ttU9Ab2-v_P6HSELMix6jZBDOj-bqffnoCGlys7Ll297CuQS8YYSaPYRY47HG6Tu67bfZud32VIT8uPeehWlvH6yqFvO57pBUllYU6Lg/s1600/used+for+bbq+sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PKxaXdBftxEXnxHTZsB5BGXn0WX2m1GODJ6ttU9Ab2-v_P6HSELMix6jZBDOj-bqffnoCGlys7Ll297CuQS8YYSaPYRY47HG6Tu67bfZud32VIT8uPeehWlvH6yqFvO57pBUllYU6Lg/s200/used+for+bbq+sauce.jpg" width="133" /></a></span></div>
<span style="font-size: large;"><o:p></o:p></span></div>
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<ul>
<li><span style="font-size: large;">1 cup Ketchup</span></li>
<li><span style="font-size: large;">1 cup vinegar</span></li>
<li><span style="font-size: large;">½ Cup of golden syrup. If you don't have it use dark corn syrup or treacle.</span></li>
<li><span style="font-size: large;">¼ Cup molasses</span></li>
<li><span style="font-size: large;">½ teaspoon salt</span></li>
<li><span style="font-size: large;">¼ teaspoon garlic powder</span></li>
<li><span style="font-size: large;">¼ teaspoon onion powder</span></li>
<li><span style="font-size: large;">¼ teaspoon Tabasco sauce (adjust up or down to taste)</span></li>
</ul>
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<span style="font-size: large;"><o:p></o:p></span></div>
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<span style="font-size: large;">Combine all ingredients in a saucepan over high heat. Use a
whisk to blend the ingredients until smooth.<o:p></o:p></span></div>
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<span style="font-size: large;">When it comes to a boil reduce heat to low and simmer
uncovered. Remove it from the heat when it thickens (30 to 45 minutes)<o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Thank you to the You Tube Audio Library for providing the
music “Sleepy Jake”<o:p></o:p></span><br />
<o:p><span style="font-size: large;"> </span></o:p><span style="font-size: large;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPKZm5m6KuOFYUxzr2QQfm8bE9R44nvrAeHQMbSZ7r60gtT9mFq2cZcnEsCMcnQNvuq_sJ_QUyTMhvXaIN-rHUxp9Yggk9r8EfLLabLnvLesq3K0UA9XwZ4dhDZx-8GDj0qJ7xD1N63I/s1600/Pulled+Pork+defrosted+and+eating+%25285%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPKZm5m6KuOFYUxzr2QQfm8bE9R44nvrAeHQMbSZ7r60gtT9mFq2cZcnEsCMcnQNvuq_sJ_QUyTMhvXaIN-rHUxp9Yggk9r8EfLLabLnvLesq3K0UA9XwZ4dhDZx-8GDj0qJ7xD1N63I/s320/Pulled+Pork+defrosted+and+eating+%25285%2529.JPG" width="320" /></a><span style="font-size: large;"><i><b></b></i></span><br />
<span style="font-size: large;"><i><b><span style="font-size: large;"><i><b><br /></b></i></span></b></i></span>
<span style="font-size: large;"><i><b>Great for Camping </b>(If you have electrical power)</i></span></div>
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<span style="font-size: large;">We start the pork in the morning, before we leave on a
day-trip. When we get back home we just pull out the pork, shred it and have a
feast.</span><br />
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</div>
<span style="font-size: large;"><br /></span>
</div>
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<span style="font-size: large;">Is it as good as cooking it low and slow in a BBQ or smoker? Hard to say, but it does allow busy people to enjoy it more often and is great when you are cooking and freezing for a month.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: large;">Link to Grandpa’s BBQ Sauce perfect for this dish: <a href="https://www.youtube.com/watch?v=w91kZoH0bNU">https://www.youtube.com/watch?v=w91kZoH0bNU</a>
<o:p></o:p></span></div>
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-22384360872635638672018-01-10T22:19:00.001-08:002018-01-11T05:36:14.324-08:00Make Your Own BBQ Sauce - It's Easy - It Taste Better - You Control What Is In It - It Doesn't Cover the Meat Flavor - It Enhances It<h2>
<div style="text-align: center;">
Homemade BBQ Sauce</div>
<div style="text-align: center;">
Enhance The BBQ and Your Cooking Reputation</div>
<div style="text-align: center;">
<br /></div>
</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpzt5LLiCPNh1BRVdFxuKo5TkzU8WkGZAMZSUO88OkeQuZLjb880NBhUY5T1_aEF0VoI2zZ1zzPdL60Y1zJVEywkC2NtHUrUgzTZFSnCssaucy842jbZaQw7uVVosZupQk7D_hWb0eqI/s1600/used+for+bbq+sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpzt5LLiCPNh1BRVdFxuKo5TkzU8WkGZAMZSUO88OkeQuZLjb880NBhUY5T1_aEF0VoI2zZ1zzPdL60Y1zJVEywkC2NtHUrUgzTZFSnCssaucy842jbZaQw7uVVosZupQk7D_hWb0eqI/s320/used+for+bbq+sauce.jpg" width="212" /></a></div>
<!--[if !supportLineBreakNewLine]--><span style="font-size: large;"><br />
<!--[endif]--><o:p></o:p></span><br />
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<span style="font-size: large;"><b><i>Crazy About Them</i></b><o:p></o:p></span></div>
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<span style="font-size: large;">The first time we
cooked ribs for friends they went crazy happy. Helen and I are good cooks, and
she takes advantage of her Texan roots, but the Barbecue Sauce was the real
star.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: large;"><i><b>People loved the
blend of tangy sweetness. It was such a hit, we prepared and gave out bottles
for Christmas. <o:p></o:p></b></i></span><br />
<span style="font-size: large;"><i><b><br /></b></i></span>
<span style="font-size: large;"><i><b><br /></b></i></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYuePd4OoaPxNvA4saS8Y4W5h22TwpaFk2Ejm_62ESAy1BDcZk5dKVQQ-NptSjl9JUnC-8keshqKAtdCfe1ouAUrsF0PtYGwy9G7_TqAoslVH3DCrufuXkEJZaQgUXxOlWhZlcssJttU/s1600/Edited+PIC_1740.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYuePd4OoaPxNvA4saS8Y4W5h22TwpaFk2Ejm_62ESAy1BDcZk5dKVQQ-NptSjl9JUnC-8keshqKAtdCfe1ouAUrsF0PtYGwy9G7_TqAoslVH3DCrufuXkEJZaQgUXxOlWhZlcssJttU/s400/Edited+PIC_1740.jpg" width="400" /></a><span style="font-size: large;">You spend hours preparing the meat and sitting around the BBQ, while the “low and slow” does its magic and makes a hunk of meat into a special occasion. Don’t mask the taste with some stuff that has been sitting on the supermarket shelf. Make your own BBQ sauce. A sauce that enhances flavour rather than hide it.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">This is a simple sauce but it ticks all the boxes. In all the years we have been making it the only complaint we had is about the times we didn’t make it. </span><b style="font-size: x-large;"><i>Some of The Boxes It Ticks</i></b></div>
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</div>
<ul>
<li><span style="font-size: large;">The actual
preparation time is short; less than 15 minutes</span></li>
<li><span style="font-size: large;">The cooking time is
about 35 minutes (you are required to stir occasional)</span></li>
<li><span style="font-size: large;">You control the taste:
make it sweeter, adjust how tangy it is, add some heat</span></li>
<li><span style="font-size: large;">You can prepare it a day or 2 ahead of time, it will taste even better. Refrigerate
it.</span></li>
<li><span style="font-size: large;">You can still use
your favorite rub.</span></li>
<li><span style="font-size: large;"><br /></span></li>
</ul>
<div style="text-align: center;">
<b style="font-size: x-large;">Recipe</b></div>
<div style="text-align: center;">
<b style="font-size: x-large;">Grandpa BBQ Sauce</b></div>
<div style="text-align: center;">
<b style="font-size: x-large;">(from Great-Grandpa’s Notes)</b></div>
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<span style="font-size: large;">1 cup ketchup<o:p></o:p></span></div>
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<span style="font-size: large;">1 cup white vinegar,
a lot of people think it is better with Apple Cider Vinegar<o:p></o:p></span></div>
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<span style="font-size: large;">½ cup dark corn
syrup (In Australia we use Golden Syrup. Corn Syrup is hard to find. Taste
great with either and better to avoid High-Fructose Corn Syrup)<o:p></o:p></span></div>
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<span style="font-size: large;">2 teaspoons brown
sugar<o:p></o:p></span></div>
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<span style="font-size: large;">¼ cup molasses<o:p></o:p></span></div>
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<span style="font-size: large;">½ teaspoon salt<o:p></o:p></span></div>
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<span style="font-size: large;">¼ teaspoon garlic
powder<o:p></o:p></span></div>
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<span style="font-size: large;">¼ teaspoon onion
powder<o:p></o:p></span></div>
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<span style="font-size: large;">¼ teaspoon tabasco
sauce (use the amount that best suits you and your guest)<br />
<br /><i>
See the Video</i><o:p></o:p></span></div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/w91kZoH0bNU/0.jpg" frameborder="0" height="270" src="https://www.youtube.com/embed/w91kZoH0bNU?feature=player_embedded" width="480"></iframe></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><b>Make it Your Sauce</b></span></div>
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<span style="font-size: large;">You can add some
other ingredients to give it the taste you want. That will make it your own signature BBQ sauce. </span><br />
<span style="font-size: large;"><i>A few
suggestions:</i><br />
Mustard<o:p></o:p></span></div>
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<span style="font-size: large;">Tamarind puree<o:p></o:p></span></div>
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<span style="font-size: large;">Paprika sweet, hot,
Hungarian, or smoked<o:p></o:p></span></div>
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<span style="font-size: large;">Pineapple juice<br />
Orange – squeeze in some juice<o:p></o:p></span></div>
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<span style="font-size: large;">Experiment with any
spice you like.<br />
<br /><b>
Smokey Taste:</b> you could add some liquid smoke but I prefer smoked chipotles
or smoked paprika. Better yet, if cooking in a smoker, a Weber, or covered BBQ put the finished sauce in a
small pot that will handle the heat, I use a small size cast iron pot, and let
it cook in the smoke for about 10 or 15 minutes. <o:p></o:p></span></div>
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<span style="font-size: large;"><br />
Healthier - Yes and No - or - Yes/But<br />
Look this is BBQ I’m not implying that it is health food. Heck the main ingredient
is probably going to be meat. the food might be cooked over coals, the sauce
has sugar from 3 different sources, salt, and maybe smoke. </span></div>
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<span style="font-size: large;">But if you want to
enjoy some tasty barbecue this is better than using stuff off the store shelf. Would
be better if you make your own ketchup, but that is a whole different story<br />
You know what goes in it and we all know that the less machines and hands that
touch our food the better off we are. Always a good idea to eat the least processed
food you can.<br />
<br />
Advertising tries to convince us that cooking is a drag. It isn’t, it can be
fun and the more you make your on food the better off you and your family will
be.<br /><br />If you have any questions just post in the comments. You can comment anonymously.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><span style="color: #660000;"><b>Next post & video will feature apulled pork, using this sauce</b></span><br /><br />All The Best<br /><i>Grandpa Larry</i></span><o:p></o:p></div>
Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-86558708519125244852017-11-02T16:14:00.001-07:002017-12-16T19:02:17.667-08:00Yes You Can. You Can Buy Quality Corn Tortillas in Australia -<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">
<div style="text-align: center;">
<span style="font-size: small;"><b><span style="font-size: large;">Finding Quality</span></b></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><b><span style="font-size: large;">Corn Tortillas in Australia</span></b><span style="font-size: medium;"><o:p></o:p></span></span></div>
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<span style="font-size: medium;"><b><i>Where do I buy good corn tortillas<o:p></o:p></i></b></span></div>
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<span style="font-size: medium;"><b><i>Not in your major supermarkets, that's for sure</i></b><o:p></o:p></span></div>
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<span style="font-size: medium;"><i>For years</i> I have been making my own; I recommend that and will make a video someday, </span><br />
<span style="font-size: medium;">but I always like to have a package in the pantry or freezer. You know, for those times I want to cook something nice but don’t want to re-invent the wheel.</span><br />
<span style="font-size: medium;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_ffwTYb5L0WSBfkGi_UhPYctvhFyhSiZLUnJ4ACndUjykbJraCxAj4e9qgKBIeZ3UDP3OBcvDWIS54obdATXBK9CMyY9uOa46dpV1coZJ4VemSG4VwpPpQ63AuxlFiSlb7VxjAyRxGU/s1600/CornTortilla_Web-1-550x0-c-default.png" imageanchor="1" style="clear: right; color: #6511cc; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration-line: none;"><img border="0" data-original-height="688" data-original-width="550" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_ffwTYb5L0WSBfkGi_UhPYctvhFyhSiZLUnJ4ACndUjykbJraCxAj4e9qgKBIeZ3UDP3OBcvDWIS54obdATXBK9CMyY9uOa46dpV1coZJ4VemSG4VwpPpQ63AuxlFiSlb7VxjAyRxGU/s320/CornTortilla_Web-1-550x0-c-default.png" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="254" /></a><span style="font-size: medium;"><br />A few months back I found some really good ones. Much nicer than the ones you find in major grocery stores. These are really good. They match anything I was ever able to buy in Californian local Mexican grocery stores.</span><br />
<span style="font-size: medium;">They make me think of camping at Punta Diggs on the Sea of Cortes. A little bit of fishing and cooking up some fish tacos. </span><br />
<span style="font-size: medium;"><br /></span><span style="font-size: small;"><span style="font-size: medium;">I use Diego’s GoMEX® Corn Tortillas. They are made by a tortilla factory right on the Gold Coast I buy mine at a local shop in Capalaba but there are plenty of shops that stock them.</span><br /><span style="font-size: medium;">In fact you can even order them on line.</span></span><br />
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<span style="font-size: medium;"><a href="https://www.diegosauthenticfoods.com.au/stockists/" style="color: #6511cc; text-decoration-line: none;" target="_blank">Click Here to Find a location that carries the GoMex Brand</a></span></div>
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<span style="font-size: medium;"><a href="https://www.diegosauthenticfoods.com.au/stockists/" style="color: #6511cc; text-decoration-line: none;" target="_blank">Enter You Post Code</a></span></div>
<span style="font-size: small;"><i style="font-size: x-large;">It might be good to call the location suggested just to make sure they carry the Tortillas</i></span><br />
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<span style="font-size: medium;"><a href="https://www.aussiehealthproducts.com.au/" style="color: #6511cc; text-decoration-line: none;" target="_blank">If there are no locations you can buy them online at </a></span></div>
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<span style="font-size: x-small;"><a href="https://www.aussiehealthproducts.com.au/" style="color: #6511cc; text-decoration-line: none;" target="_blank"><span style="font-size: medium;">Aussie Health Products: Click Here</span></a></span></div>
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-62710934595944533772017-11-02T02:04:00.000-07:002017-11-07T22:20:55.752-08:00Wanted Breakfast Cook, No Experience Needed. Fully Paid 10 Minute Training Period <span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzFoB8_YDueY0sEgxv6Y8hFJcrtxT1jxNUyksUtwH_VQA0vPN4TIFIUDHIBbGWbN4l0j-SDgEEEYPF-2PAo13eDzkQX7pY4sQmtwhsBOjRSyJydIgewxrbIlgVPKBUBnB2g3uugt3BcI/s1600/Brain+vs+stomache+for+brekky.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Head says coffee, stomach says breakfast" border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzFoB8_YDueY0sEgxv6Y8hFJcrtxT1jxNUyksUtwH_VQA0vPN4TIFIUDHIBbGWbN4l0j-SDgEEEYPF-2PAo13eDzkQX7pY4sQmtwhsBOjRSyJydIgewxrbIlgVPKBUBnB2g3uugt3BcI/s400/Brain+vs+stomache+for+brekky.jpg" title="" width="400" /></a></div>
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Have you ever had one of those mornings?</h2>
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<span style="font-weight: normal;">You wake up feeling
hungry, you don’t have too much time before you have to leave the house.</span></h2>
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<span style="font-weight: normal;">Your head is saying, "No Time, Got To Get Going", but your stomach is not agreeing. It wants you to have some protein, some carbs, and a bit of fat. It wants to make sure you last until lunch time.</span></h2>
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<span style="font-size: x-large;"><b>How About This For Quick & Simple</b></span></div>
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<span style="font-size: large;">Some Eggs<o:p></o:p></span></div>
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<span style="font-size: large;">Tortilla Chips<o:p></o:p></span></div>
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<span style="font-size: large;">Grated Cheese<o:p></o:p></span></div>
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<span style="font-size: large;">Splash of Olive Oil<o:p></o:p></span></div>
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<span style="font-size: large;"><b><i>1 Pan to Cook Them All</i></b></span></div>
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<span style="font-size: large;">The last time I cooked this it took 5 minutes and 14 seconds, and
I even grated the cheese. I will admit, I had the ingredients on the bench top
before starting.</span></div>
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<span style="font-size: large;"><br />The ingredient amounts are flexible; vary the amounts to suit you. For 2 people I normally use<br />1 TBS olive oil</span></div>
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<span style="font-size: large;">1 Large hand full of CC's Tortilla Chips<br />4 Large eggs</span></div>
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<span style="font-size: large;">30 g of grated cheese</span></div>
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<span style="font-size: large;">Salt and pepper to taste.</span></div>
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<span style="font-size: large;"><b><i>In Mexico</i></b> this recipe is called migas, although they would use left over corned tortillas rather than corn chips. </span></div>
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<span style="font-size: large;"><b></b></span><br />
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<span style="font-size: large;"><b><b>Forget the Name, It Can Be Confusing</b></b></span></div>
<span style="font-size: large;"><b>
</b>It is confusing, because the same word means a totally different dish in <b>Spain</b>. The <b>Portuguese </b>version is similar, but different to the Spanish version. </span><br />
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<span style="font-size: large;"><b>Mexico City</b></span></div>
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<span style="font-size: large;">Even within Mexico the word can be confusing. In Mexico City migas is more of a soup.</span></div>
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<span style="font-size: large;"><b><i>Tex-Mex</i></b></span></div>
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<span style="font-size: large;"><i>The Tex-Mex, or Americanized</i> version will have other things added like garlic, onion and peppers.<br />I reckon they all taste good, but the version I presenting here is quick and easy, but still taste great.</span><br />
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<span style="font-size: large;"><b>Grandpa's Mojave Eggs</b></span></div>
<span style="font-size: large;">I'll Call This (my version) Grandpa's Mojave Eggs. I'm pretty sure I was in the Mojave Desert the first time I made these. We didn't have any tortillas, but had some left over corn chips, we figured they would work and they did. Refrigeration was limited so there was no cheese. They still tasted great, and filled our bellies. </span></div>
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<span style="font-size: large;">This is a great recipe to start your children or grandchildren on. Supervise them, but there is nothing difficult about this, no hot liquids, and only one pan. My grandson was capable of this when he was about 11, although his mom supervised until she was sure he could do it.<br />Also a good one for any young people who moved out of the parent's house and are getting tired of take away.</span><br />
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<span style="font-size: large;"><b><i>Knowing How To Cook Is a Dying Art</i></b></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeXpHq-RfMAvWfVoGsHNvaeGy4JGSIRSzGx-VBRYjmFI10CZVhjEmmmohwCqUXSBoBZwAusQhWPyqOKM2nOPRM3ey4-mVsxzP3t0ACtN-3zVqHMAGtKnsv7d5HtPxUJMBjfXwMfjjiKE/s1600/Teach+your+children.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Knowing how to prepare a meal in an important life-skill. Teach your children to cook" border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeXpHq-RfMAvWfVoGsHNvaeGy4JGSIRSzGx-VBRYjmFI10CZVhjEmmmohwCqUXSBoBZwAusQhWPyqOKM2nOPRM3ey4-mVsxzP3t0ACtN-3zVqHMAGtKnsv7d5HtPxUJMBjfXwMfjjiKE/s320/Teach+your+children.jpg" title="" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let you children cook with you. It will help them in life</td></tr>
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<span style="font-size: large;">I was about 13 when I had to take over the cooking duties at home. My Mom, Grandma and other relatives taught me a lot, Knowing how to cook is a great thing. It helps in feeling independent and capable.</span><br />
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<span style="font-size: large;"><b>If you want less processed food in your life this is a start</b>. If you want to step up the game make your own corn tortillas; they are pretty easy to make. Slice them and fry them up; like in this post<br /><a href="http://grandpacancook.blogspot.com.au/2017/10/huevos-rancheros-recipe-eggs-tortillas.html" target="_blank">Grandpa's Huevos Rancheros</a>. If making your own is too much use store bought corn tortillas. I mention a good brand in the Huevos Rancheros post.</span><br />
<b><i><span style="font-size: large;">This recipe is like a blank canvas. You can add and subtract. You can experiment and make it yours</span></i></b><br />
<span style="font-size: large;"><span style="color: #999999;">If you are more comfortable with less fat you can have it without cheese. I had it that way many times and it is still nice.<br />Some avocado on the side is great. Think of adding some onion, peppers, a bit of Mexican Chorizo, or even just seasoned ground/mince meat. Mushrooms would be great. Use your imagination. </span>I lightened the color of the above paragraph because I want us to remember, this is basically a peoples recipe. Don't get too fancy. Celebrate and enjoy it for what it is: an easy to cook tasty, inexpensive meal that carries you over until the next meal. </span><br />
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<span style="font-size: large;"><i>Thank You For Stopping By<br />Grandpa</i></span><br />
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-41712858945410417342017-10-16T22:17:00.002-07:002017-10-17T05:00:53.247-07:00Huevos Rancheros Recipe - Eggs, Tortillas, Beans, Great Sauce & Cheese – Make this Super Breakfast Any Time of the Day<div class="MsoNormal">
<span style="font-size: large;"><b><i>After you eat these you’re going to think,</i></b> “I just had the
greatest breakfast ever, and there wasn’t any bacon”. Huevos Rancheros is That
kind of meal.</span><span style="font-size: large;"> </span></div>
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<span style="font-size: large;">Learn to make Huevos Rancheros. This classic Mexican egg dish
was created to feed hungry, hardworking vaqueros (cowboys).<o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">A crisp freshly cooked tortilla. Layered with a rich tasting
sauce, refried beans, fried egg and cheese.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Delicious – Nutritious – Energy Packed - Comfort Food<o:p></o:p></b></span></div>
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<span style="font-size: large;"><b>Low GI - Low Fat - Gluten Free</b><o:p></o:p></span></div>
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<o:p><span style="font-size: large;"> </span></o:p><span style="font-size: large;">This Mexican egg dish fits the above description. When you
see it on the plate your eyes say, “Man look at this, oh yeah”. The ingredients
just go together so well. You walk away satisfied and happy. You know this meal
ticked all the boxes.</span></div>
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<b><span style="font-size: x-large;">Tortillas</span></b><span style="font-size: large;"><o:p></o:p></span></div>
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<span style="font-size: large;">Use only corn tortillas. Homemade is best, but take time.
Buying them is OK. I make my own about half of time and use store bought when I
don’t. Best to buy at a tortilleria if
there is one nearby, or a local Mexican grocery store. For those of us living
in Australia I have listed some sources at the end of the post. <o:p></o:p></span></div>
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<span style="font-size: large;"><b><i>But You Fried the Tortillas in Oil</i></b><o:p></o:p></span></div>
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<span style="font-size: large;">I know, but it is healthy. I started with 1 cup of olive
oil</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ljcW8DNBBeF7R00a67rM58wydTDVG3T_FAFokdXKG2-lRVM72G67e1b93IChsBPnlDdVd2K3LQag8L1UiYLB0R6fj_XADp7m2AqK8dvpPdbrET0zHlNmyWybq9JgYpZZBBtAucAxm34/s1600/replace+oil.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="626" data-original-width="987" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ljcW8DNBBeF7R00a67rM58wydTDVG3T_FAFokdXKG2-lRVM72G67e1b93IChsBPnlDdVd2K3LQag8L1UiYLB0R6fj_XADp7m2AqK8dvpPdbrET0zHlNmyWybq9JgYpZZBBtAucAxm34/s320/replace+oil.jpg" width="320" /></a></span></div>
<span style="font-size: large;">
When fried, I placed the tortillas on paper towels to absorb some of the
oil.<br />
When I was done cooking 4 tortillas; I emptied the oil back into a cup. It took only 5 teaspoons to replace oil that was used. I figured that 1/2 teaspoon had been spilled and 1/2 teaspoon was absorbed on the paper towels.<br />
So, each tortilla would have 1 teaspoon of olive oil. That is not much oil and it
is heart smart olive oil. Probably better then buttering a slice of toast.<o:p></o:p></span><br />
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<b><span style="font-size: x-large;">Refried Beans</span></b><span style="font-size: large;"><o:p></o:p></span></div>
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<span style="font-size: large;">Better, tastier and cheaper to make your own, but I wouldn’t
hesitate to heat up some canned ones; rather than miss out on this special
treat. Black beans or pinto beans seem to be the best to use<o:p></o:p></span></div>
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<b><span style="font-size: x-large;">Eggs</span></b><span style="font-size: large;"><o:p></o:p></span></div>
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<span style="font-size: large;">Fried eggs; sunny side up or over easy; a runny yoke
is nice. I reckon poached eggs would be ok<o:p></o:p></span></div>
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<b><span style="font-size: x-large;">Ranchero Sauce</span></b><span style="font-size: large;"><o:p></o:p></span></div>
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<span style="font-size: large;">Best to make your own; it is easy, but you can buy some
jarred Mexican Cooking Sauce, Ranchero Sauce (if you can find it), Enchilada
Sauce, or Salsa.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span></div>
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<div style="text-align: center;">
<span style="font-size: large;"><b><a href="http://grandpacancook.blogspot.com.au/2017/10/homemade-sauce-for-your-mexican-cooking.html" target="_blank">Blog Post and Video To Grandpa's Mexican Sauce</a></b><o:p></o:p></span><br />
<span style="font-size: large;">Video and Full Recipe</span></div>
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<span style="font-size: medium;"><b><span style="font-size: x-large;">Finding Quality</span></b></span></div>
<div style="text-align: center;">
<span style="font-size: medium;"><b><span style="font-size: x-large;">Corn Tortillas in Australia</span></b><span style="font-size: large;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><i>Where do I buy good corn tortillas<o:p></o:p></i></b></span></div>
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<span style="font-size: large;"><b><i>Not in your major supermarkets, that's for sure</i></b><o:p></o:p></span></div>
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<span style="font-size: large;"><i>For years</i> I have been making my own; I recommend that and will make a video someday, </span><br />
<span style="font-size: large;">but I always like to have a package in the pantry or freezer. You know, for
those times I want to cook something nice but don’t want to re-invent the
wheel.</span><br />
<span style="font-size: large;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_ffwTYb5L0WSBfkGi_UhPYctvhFyhSiZLUnJ4ACndUjykbJraCxAj4e9qgKBIeZ3UDP3OBcvDWIS54obdATXBK9CMyY9uOa46dpV1coZJ4VemSG4VwpPpQ63AuxlFiSlb7VxjAyRxGU/s1600/CornTortilla_Web-1-550x0-c-default.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="688" data-original-width="550" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_ffwTYb5L0WSBfkGi_UhPYctvhFyhSiZLUnJ4ACndUjykbJraCxAj4e9qgKBIeZ3UDP3OBcvDWIS54obdATXBK9CMyY9uOa46dpV1coZJ4VemSG4VwpPpQ63AuxlFiSlb7VxjAyRxGU/s320/CornTortilla_Web-1-550x0-c-default.png" width="254" /></a><span style="font-size: large;"><br />A few months back I found some really good ones. Much nicer than the ones you
find in major grocery stores. These are really good. They match anything I was
ever able to buy in Californian local Mexican grocery stores.</span><br />
<span style="font-size: large;">They make me think of camping at Punta Diggs on the Sea of Cortes. A little bit of fishing and cooking up some fish tacos. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: medium;"><span style="font-size: large;">
I use Diego’s GoMEX® Corn Tortillas. They are made by a tortilla factory right
on the Gold Coast I buy mine at a local shop in Capalaba but there are plenty of shops that stock them.</span><br /><span style="font-size: large;">
In fact you can even order them on line.</span><br />
</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://www.diegosauthenticfoods.com.au/stockists/" target="_blank">Click Here to Find a location that carries the GoMex Brand</a></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://www.diegosauthenticfoods.com.au/stockists/" target="_blank">Enter You Post Code</a></span></div>
<span style="font-size: medium;"><i style="font-size: x-large;">
It might be good to call the location suggested just to make sure they carry the
Tortillas</i><br />
</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://www.aussiehealthproducts.com.au/" target="_blank">If there are no locations you can buy them online at </a></span></div>
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</span></span>
<br />
<div style="text-align: center;">
<span style="font-size: small;"><a href="https://www.aussiehealthproducts.com.au/" target="_blank"><span style="font-size: large;">Aussie Health Products: Click Here</span></a></span></div>
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<br /><b style="font-size: large;"><i><span style="font-size: large;">
I hope you enjoy Grandpa’s Huevos Rancheros. Cook them for someone you love.</span></i></b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you have any questions of comments just leave them below. You don't have to sign in. When it ask Comment As, select anonymous. </span><o:p></o:p></div>
Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-64118120029362212792017-10-08T06:18:00.000-07:002017-10-08T06:46:45.111-07:00Moderation in Eating – A Real Silver Bullet - No Need To Give Up Your Favorites<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;"><b>You Can Eat Anything You Want<o:p></o:p></b></span></div>
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<span style="font-size: large;"><b>But Not<o:p></o:p></b></span></div>
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<span style="font-size: large;"><b>Everything You Want</b><o:p></o:p></span></div>
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<span style="font-size: large;">Why should you practice moderation in your eating? If you
eat all things in moderation you don’t have to totally eliminate things you
love to eat. </span><br />
<span style="font-size: large;"><br /></span>
<br />
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<span style="font-size: large;"><b><i>I would rather control amounts than eliminate a food all together</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkp27TrtJonw9hmD086GCtwn-NGTEYqfxmb4CpfQsxDxKc1saESCnoA4X961IV65BKiTICQzkJ5t8v_cztv7ETeTk790ftJmlYJunmBkvOX8ACBsvg6EitiRw0l6YYNctDFS3Fx9pX0s/s1600/PIC_1158.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkp27TrtJonw9hmD086GCtwn-NGTEYqfxmb4CpfQsxDxKc1saESCnoA4X961IV65BKiTICQzkJ5t8v_cztv7ETeTk790ftJmlYJunmBkvOX8ACBsvg6EitiRw0l6YYNctDFS3Fx9pX0s/s320/PIC_1158.JPG" width="320" /></a><span style="font-size: large;"><b><i><br /></i></b></span></div>
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<b><span style="font-size: large;">You Can Keep Scones</span></b><br />
<b><span style="font-size: large;">Jam & Cream</span></b><br />
<b><span style="font-size: large;">Just Practice Moderation<br />Maybe just 1/2 it will still taste </span></b><b style="font-size: x-large;">great and you can have the other 1/2 tomorrow</b><br />
<b style="font-size: x-large;"><br /></b>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5fkuCVV3jySRW2LqNa6nAdL70Unhknkhu1SbPZPMmjQgAHFhdXifK_xyDs4b78_y61H09PF51z1AF6E60MUAdEx1X98GaQmE4rVdETL5d4x_F3rsZOWMK8C24EPfFcvuC-AeLGRmrps/s1600/Suasages+2016+may+%252810%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5fkuCVV3jySRW2LqNa6nAdL70Unhknkhu1SbPZPMmjQgAHFhdXifK_xyDs4b78_y61H09PF51z1AF6E60MUAdEx1X98GaQmE4rVdETL5d4x_F3rsZOWMK8C24EPfFcvuC-AeLGRmrps/s320/Suasages+2016+may+%252810%2529.JPG" width="320" /></a><b><span style="font-size: large;"><b><span style="font-size: large;"><br /></span></b></span></b>
<b><span style="font-size: large;">You Don't Have</span></b><br />
<b><span style="font-size: large;">To Give Up </span></b><b><span style="font-size: large;">Sausages</span></b><br />
<b><span style="font-size: large;">Slow Down, Savor, Enjoy</span></b><br />
<span style="font-size: large;"><b>Have a Limited Amount<br />Maybe 1 today with a good large serving of vegetables.</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;"><br /></span></b>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMkDPk7NkjSOts0F-5RyGgAKSLFrP-eCCSI8eC_-Qm7f2wHV02X7DjJuXxYEZPf2sDR8sJb3RvVPAGgVt_KATUwGJCM2wYqUSxsV1bd_-ADJ2D14_lah_3r35k5wMNjMGjH5fV2F-nNo/s1600/PIC_1026.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMkDPk7NkjSOts0F-5RyGgAKSLFrP-eCCSI8eC_-Qm7f2wHV02X7DjJuXxYEZPf2sDR8sJb3RvVPAGgVt_KATUwGJCM2wYqUSxsV1bd_-ADJ2D14_lah_3r35k5wMNjMGjH5fV2F-nNo/s320/PIC_1026.JPG" width="320" /></a><br />
<span style="font-size: large;"><b>un poco </b></span><b style="font-size: x-large;">de tacos</b><br />
<span style="font-size: large;"><b>es muy bueno</b></span><b style="font-size: x-large;"> </b><br />
<span style="font-size: large; text-align: left;">(<i>A little bit of tacos is very good)</i><br /><b>Consider </b></span><b style="font-size: x-large; text-align: left;">the amount of meat cheese and tortilla and adjust how many you can eat</b><br />
<b><span style="font-size: large;"><br /></span></b></div>
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<span style="font-size: large;"><b>Learn To Cook, and Prepare Your Own</b></span><br />
<span style="font-size: large;">
Of course it is better if you make it yourself. You will be
pretty sure that your home cooked treat will be healthier than any mass
produced, processed food you buy in a supermarket or take-away shop. <br />
You will know exactly what is in it and there won’t be any hidden fats, sugars
or names of food you don’t recognize. Those wonderful names that food factories
search for so they can avoid saying sugar, fat, MSG and chemical preservatives. <o:p></o:p></span><br />
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<span style="font-size: large;">Basically, once you understand moderation no food will be
off limits, you will just restrict the amount that you eat and how often you eat it. <i>Having to restrict anything is a pain, but less of a pain than totally abstaining. </i><br />
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<span style="font-size: large;"><b>A Fantastic Woman Who Practiced Moderation</b><o:p></o:p></span></div>
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<span style="font-size: large;">My Mother truly understood Moderation. She would buy a giant
box of Snickers. I think there were 24 in the box. She would put them in the
fridge and every few days she would take one out. She would eat it slowly, it
seemed like she was savouring every bite. <br />
No walking by the fridge and the Snickers calling out to her. She had a plan as
to when she would eat it. Usually, during a quiet moment. Maybe right after
completing a task, maybe right before one. Some time she would just eat 1/2 and have the other 1/2 the next day.</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDc8P5m3sipamRoz1aAuv56GJSsDUEMNx8K7xsRRAaoS6Jf52gYE3yCHNp0JUqeMgPOXrBCMyxddeeqUTI6MtHyek80HMGEMOCChUEi7p4OMGO-79rV2h0oGzF9HKVtt_uowKde6Tl6e4/s1600/1024px-Snickers-broken.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="403" data-original-width="1024" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDc8P5m3sipamRoz1aAuv56GJSsDUEMNx8K7xsRRAaoS6Jf52gYE3yCHNp0JUqeMgPOXrBCMyxddeeqUTI6MtHyek80HMGEMOCChUEi7p4OMGO-79rV2h0oGzF9HKVtt_uowKde6Tl6e4/s400/1024px-Snickers-broken.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My mother could have a dozen Snicker bars in the fridge and just eat 1 a week</td></tr>
</tbody></table>
<span style="font-size: large;">She didn’t just grab the bar, rip of the wrapper and eat it in 2 bites. Instead
she would get out a small plate, take the Snickers bar out of the fridge,
unwrap it and put it on the plate. She would take a bite, chew it (long enough
to really taste it) and just proceed to fully enjoy it.<o:p></o:p></span></div>
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<span style="font-size: large;">I don’t think she gave it much thought. This is just how she ate. When she was
growing up a candy bar was a real treat, so she learned to appreciate and
ration<o:p></o:p></span></div>
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<span style="font-size: large;"><b><i>Man! If I Had Just paid attention to Mom’s habit, I wouldn’t
be in the process of changing my eating habits to lose weight.</i></b><o:p></o:p></span></div>
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<span style="font-size: large;">Another form of moderation is portion control. Which really
means controlling the amount we eat.<o:p></o:p></span></div>
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<span style="font-size: large;">Our eating habits are changing. Our ancestors ate until they
weren't hungry. We eat so we will be full. These two are not the same
thing. <o:p></o:p></span></div>
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<span style="font-size: large;">It is pretty much a cultural thing. In Americanised
countries we eat until we are very full.
In other parts of the world they stop eating when they are no longer
hungry. They may eat to 65 - 80% of stomach capacity, not 100%.<o:p></o:p></span></div>
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<span style="font-size: large;">They eat slower, enjoy good company with their meals, have
fun preparing the food. <o:p></o:p></span></div>
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<span style="font-size: large;">We derive pleasure from being full. They get pleasure from
enjoying the whole process from preparation, to sharing, to savouring the taste
and enjoying the company.<o:p></o:p></span></div>
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<span style="font-size: large;">When looking at the Western diet we see Fuel Gauges that don't work properly. We don’t turn off
the supply at the proper time.</span><br />
<span style="font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJuz5JauQR4z2OZSvUyU5Pv_-tJc4XayzWZeg75-o-DMzVVJ_ywb0f55UW6kBpXETSEh6gDyFVgl7HQyOcz9TMtUM1lIHcl8P9Ape6Ph-2NjdTLjPabnQX31B95cx6eCYGGRX7qstg8o/s1600/Stomach+Empty.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="756" data-original-width="945" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJuz5JauQR4z2OZSvUyU5Pv_-tJc4XayzWZeg75-o-DMzVVJ_ywb0f55UW6kBpXETSEh6gDyFVgl7HQyOcz9TMtUM1lIHcl8P9Ape6Ph-2NjdTLjPabnQX31B95cx6eCYGGRX7qstg8o/s400/Stomach+Empty.jpg" width="400" /></a><span style="font-size: large;"></span><br />
<span style="font-size: medium;"><i><b><span style="font-size: large;">Here we are hours after our last meal. Our stomach is empty
and we are hungry. We can’t wait to eat.</span><br /><br /><span style="color: #38761d; font-size: large;">Good Time To Eat</span></b></i><span style="color: #274e13; font-size: large;"><o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHfqTsfVwIrUu7WgjgLEyyoJ953wPvaQfyv-D_q-Dua4JZxAA880OBEC50khE6JTBnIE1i6syzHvgOwjH5toJ0T1xLIVQzZaI6N-gIVBHiTxHGZEMq63YjxeX5tu_AvEUVQJOHZva2MQ/s1600/No+Longer+hungry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="756" data-original-width="945" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHfqTsfVwIrUu7WgjgLEyyoJ953wPvaQfyv-D_q-Dua4JZxAA880OBEC50khE6JTBnIE1i6syzHvgOwjH5toJ0T1xLIVQzZaI6N-gIVBHiTxHGZEMq63YjxeX5tu_AvEUVQJOHZva2MQ/s400/No+Longer+hungry.jpg" width="400" /></a></div>
<b><i><span style="font-size: large;">In some countries They stop when no longer hungry. At about the 65 to 80% capacity. </span></i></b></div>
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<b style="font-size: x-large;"><i><u>This is a good place to be</u></i></b></div>
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<span style="font-size: large;"><br /></span>
<b><i><span style="color: #38761d; font-size: large;">Good Time To Stop Eating</span></i></b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDld3xWQMNc6f1NG-y2bp1n-KqmV2bkp9elCHsEEYmiVv7uW7tL0ctS0aO_Glw2jJ-Y0zIqCHkNOknxWX1LBX2iWTXScS-7XZezw6ji3CLZdRB-a_qfHbL52AutulD78LbUD9GAkLDP4/s1600/Over+ate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="756" data-original-width="945" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDld3xWQMNc6f1NG-y2bp1n-KqmV2bkp9elCHsEEYmiVv7uW7tL0ctS0aO_Glw2jJ-Y0zIqCHkNOknxWX1LBX2iWTXScS-7XZezw6ji3CLZdRB-a_qfHbL52AutulD78LbUD9GAkLDP4/s400/Over+ate.jpg" width="400" /></a></div>
<span style="font-size: large;"><b><i>Living in the US or an Americanised culture we might keep
eating until we fill our stomachs to 100% full</i></b>.<br />
<br /><b><u><i>This is not a good place to be.</i></u></b><o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<span style="color: #cc0000; font-size: large;"><b><i>Should have Stopped in the 65 to 80% full range</i></b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>So how do we adjust our appetite gauge?</b></span><span style="font-size: large;"> </span></div>
</div>
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<span style="font-size: large;"><br />
The video, below, is a discussion between Maya Adam MD and Michael Pollan. It shares some great information. And will explain our ways to improve your moderation. The video is under 5 minutes long and worth every second you spend watching it.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/iDM2jwCtBN0/0.jpg" frameborder="0" height="270" src="https://www.youtube.com/embed/iDM2jwCtBN0?feature=player_embedded" width="480"></iframe></div>
<span style="font-size: large;"><br /></span></div>
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<span style="font-size: medium;"><br /><b><i>
Maya is an MD and University Lecturer, Dept. of Paediatrics at Stanford
University Medical School. She teaches on Children’s Health and Nutrition.<o:p></o:p></i></b></span></div>
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<b><i><br /></i></b></div>
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<span style="font-size: medium;"><b><i>Michael is a noted author on the food we should eat. He has
4 books, related to food and our health, on the New York Times Bestseller list.
He is also a professor of journalism at the University of California Berkeley Graduate School of
Journalism.</i></b><span style="font-size: large;"><o:p></o:p></span></span></div>
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<span style="font-size: large;">If you have any comments or questions please leave them. It can be done anonymously, and requires so registering or signing in.</span><br />
<i>Bye For Now<br />Grandpa </i>Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com1tag:blogger.com,1999:blog-1839663389242749116.post-91594062778387831062017-10-03T22:14:00.000-07:002017-10-17T00:00:13.144-07:00Homemade Sauce for Your Mexican Cooking – It’s Easy and Versatile<div class="separator" style="clear: both; text-align: center;">
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<o:p><span style="font-size: large;"><b> If you only master one sauce let this be it.</b></span></o:p></div>
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<span style="font-size: 14.0pt;">I</span><span style="font-size: large;"> was born in Brooklyn, and
moved to California when I was 13. California was great. Sunshine, suburbs,
beaches, mountains and Mexican Food. Back then, only the states that bordered
Mexico had tacos, burritos, tamales, quesadillas, and all the other wonders of
south-of-the-border cooking.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMM625JPMdeOvmDYQvBMtnvmDGJyIX_9IH_IlJGiBGIEVzW70-6eYNEjfTufZ7GKbKxeoNzR8bjn7ERUMVJGId6HsmQ2Hha9FjpQrFCjrD-qBxkNSKg588Bxdh5H_ms0zPxUrVaWRfVmo/s1600/Taco-Beef-Mexican-Food-1018962.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMM625JPMdeOvmDYQvBMtnvmDGJyIX_9IH_IlJGiBGIEVzW70-6eYNEjfTufZ7GKbKxeoNzR8bjn7ERUMVJGId6HsmQ2Hha9FjpQrFCjrD-qBxkNSKg588Bxdh5H_ms0zPxUrVaWRfVmo/s400/Taco-Beef-Mexican-Food-1018962.jpg" width="400" /></a><span style="font-size: large;">I remember the first taco I ever ate. It was at Aunt Joan’s house. She was the
family taco maker. Between my brothers, cousins and the adults there were about
15 of us sitting in Aunt Joan’s kitchen.
<br /><br />
</span></div>
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<span style="font-size: large;">This was my introduction to the best food since my Grandma’s spaghetti, or Mom’s
fried chicken<o:p></o:p></span></div>
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<span style="font-size: large;"><b>I
became a Mexican Food Super Fan</b></span></div>
<span style="font-size: large;">
I ate in many chain restaurants and in all the “Mom & Pop out of the way
Mexican places” I could find. A few years stationed in </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_00I8mxh9iEyJmTIp47sJWK1_zIofQ5U6IPCqfoeHXbNmiq9yic3EmcmL00bhpU92aDU936TCn99P_y0yAdsjyJBkkUScddXIurHVuBCmIsqS9-35PAROowp1_1OHCdOobzpPmVWxK4/s1600/2013.11.01.163352_Reubens_Mexican_Restaurant_Kamehameha_Avenue_Hilo_Hawaii.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_00I8mxh9iEyJmTIp47sJWK1_zIofQ5U6IPCqfoeHXbNmiq9yic3EmcmL00bhpU92aDU936TCn99P_y0yAdsjyJBkkUScddXIurHVuBCmIsqS9-35PAROowp1_1OHCdOobzpPmVWxK4/s320/2013.11.01.163352_Reubens_Mexican_Restaurant_Kamehameha_Avenue_Hilo_Hawaii.jpg" width="320" /></a></span></div>
<span style="font-size: large;">
Coronado led me to some great finds. I remember introducing my son to Lydia's a fantastic family restaurant. </span><br />
<span style="font-size: large;"> They were closed that day; having a private family party, but after telling my story they let us in and fed us in the back of the kitchen. I met these wonderful people twenty years before. They pretended to remember me, but ..... well they had thousands of former customers. I think they were just nice and happy that I had such great memories.<br /><br />
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxDyrmOptoV9bwKJDoZwfT-ElEGaBSFgbTG5yrMzJtzOAIL_RSAlt_PyTF_U2MQtEVOE9gfJv1lsV4BGdzbcDS0ssIDyjllxh6H6mdIozpI_ESRbdKAU5TQqCHFTjRc1QmgofeXpYIqk/s1600/pexels-photo-141217.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxDyrmOptoV9bwKJDoZwfT-ElEGaBSFgbTG5yrMzJtzOAIL_RSAlt_PyTF_U2MQtEVOE9gfJv1lsV4BGdzbcDS0ssIDyjllxh6H6mdIozpI_ESRbdKAU5TQqCHFTjRc1QmgofeXpYIqk/s320/pexels-photo-141217.jpeg" width="320" /></a><span style="font-size: large;"><b>I also spent a lot of time in in towns on both sides of the border </b>tasting and trying
the foods. Going a little further into Mexico I discovered that although tacos
and burritos were great, Mexican Cuisine went far beyond those dishes.<br />
</span><br />
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<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>One Common Denominator Was The Sauce</b></span></div>
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<o:p></o:p></span>
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<span style="font-size: large;">The heart of the foods
greatness was in the sauce. Whether it was in a pot simmering for hours or some
fresh ingredients sautéed for a few minutes. The sauce took the food and made
it into a meal.<br />
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<b><span style="font-size: large;">Grandpa’s Mexican Sauce <o:p></o:p></span></b></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">If you are a world-renowned
Chef of Mexican Cooking this recipe is probably too easy for you. But for the
family cook, who wants to improve your Mexican Cooking, it's truly a winner</span></div>
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<span style="font-size: large;">Works with Mexican Food,
Tex-Mex, Aussie-Mex, EU-Mex or California-Mex<o:p></o:p></span></div>
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<span style="font-size: large;">It is a variation of a family
recipe that we used on Huevos Rancheros.
But by making a few changes you can use it to make a great sauce to compliment
many dishes.<o:p></o:p></span></div>
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<span style="font-size: large;">For Huevos Rancheros, or
topping a Mexican Omelette leave it with the chunkiness of the chopped onions
and chillies.<o:p></o:p></span></div>
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<span style="font-size: large;">The chunky style would also
be great to add to pulled pork, beef or chicken to make a Mexican Pork, Beef or
Chicken. Any of them would make a great
taco, burrito or a super addition to a quesadilla.<o:p></o:p></span></div>
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<span style="font-size: large;">If you puree the sauce in a
blender it makes a great tasty enchilada sauce or a wetting/flavour agent for
bean and cheese burritos. Let your
imagine fly. <o:p></o:p></span></div>
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<span style="font-size: large;"><b><i>Take a Step to Mexican Food
Greatness<o:p></o:p></i></b></span></div>
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<span style="font-size: large;"><b><i>Watch This Video of This
Sauce Being Made<o:p></o:p></i></b></span></div>
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<span style="font-size: large;"><b>Notes about the ingredients:</b><br />
Ancho Chilli is a dried Poblano Chilli. It is milder than a Jalapeno, but
brings a hearty, smoky, almost sweet taste. They are available in Australia
from speciality stores or on line. I’ll have some info on where to purchase at
the bottom of the post.<o:p></o:p></span></div>
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<span style="font-size: large;"><br />
Our taste favours the mild over the hot so I don’t use too much chilli, but you
can always add more or use a hotter variety. Don’t be scared to experiment. <br />
<br />
The chilli powder: many of the recipes we see in Australia are from the US.
What we call chilli powder here is different than in the US. The US chilli powder is a blend and is much
milder. <br />
<a href="http://grandpacancook.blogspot.com.au/search?q=chilli+powder">Here is
a link for how to mix your own US Chilli Powder.</a><o:p></o:p></span></div>
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<span style="font-size: large;"><b><i>Grandpa’s Mexican Sauce</i></b><o:p></o:p></span></div>
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<span style="font-size: large;">½ of a long Ancho Chilli –
seeds removed and rehydrated<o:p></o:p></span></div>
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<span style="font-size: large;">1 cup of red roasted
peppers - (capsicum or bell peppers)<o:p></o:p></span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">I often used the ones in a jar</span><span style="font-size: large;"> </span></div>
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<span style="font-size: large;">1 medium diced onion<o:p></o:p></span></div>
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<span style="font-size: large;">2 cloves of crushed garlic<o:p></o:p></span></div>
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<span style="font-size: large;">1 ½ tsp of American chilli
powder (if using Australian chilli powder use less)<o:p></o:p></span></div>
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<span style="font-size: large;">2 to 3 tsp oregano<o:p></o:p></span></div>
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<span style="font-size: large;">2 or 3 TBS of tomato paste <o:p></o:p></span></div>
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<span style="font-size: large;">1 can chopped tomatoes 400g
or 14 oz<o:p></o:p></span></div>
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<span style="font-size: large;">1 cup of water<o:p></o:p></span></div>
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<span style="font-size: large;">Splash of Worcestershire
sauce<o:p></o:p></span></div>
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<span style="font-size: large;">Salt & pepper to taste<o:p></o:p></span></div>
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<span style="font-size: large;">Sugar to taste (0 – 3 tsp) if
sauce seems too tart.<o:p></o:p></span></div>
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<span style="font-size: large;">Additional(s) to suit
family's taste<br />
At the end of cooking add some fresh cilantro or coriander<o:p></o:p></span></div>
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<span style="font-size: large;">Adjust chilli to suit, but if
you are leaving out powder add a like amount of paprika<o:p></o:p></span></div>
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<span style="font-size: large;">If you want additional heat
consider jalapeno or chipotle chilli.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<div style="text-align: center;">
<span style="font-size: large;"><b><a href="https://grandpacancook.blogspot.com.au/2017/10/huevos-rancheros-recipe-eggs-tortillas.html" target="_blank">Click to see the sauce on Grandpa's Huevos Rancheros</a></b></span></div>
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<span style="font-size: large;"><b>Some sources of Ancho Chilli
in Australia</b><o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcRnuIRolVoaetCIl-T107EXqzs2ZI4ZU9DszKh1qN2-ZCscrWh4RJGZEfgrAgipYcGitNn9kF1NGeqeP2dO7l3SYgv-dB_MDqxc4h_wtGAgqiKoy0wNP3eDTnt0c4TTx00aVdTM3gnw/s1600/ancho+chilli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="278" data-original-width="400" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcRnuIRolVoaetCIl-T107EXqzs2ZI4ZU9DszKh1qN2-ZCscrWh4RJGZEfgrAgipYcGitNn9kF1NGeqeP2dO7l3SYgv-dB_MDqxc4h_wtGAgqiKoy0wNP3eDTnt0c4TTx00aVdTM3gnw/s320/ancho+chilli.JPG" width="320" /></a></div>
<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><i>Herbies</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1vDJe1QvjSLAELBwlL3DXFHQVbgP6THsTA3yhPqNWfMHnqhRFC_p_av-75AHMF0c7qStJXFGPKkhm0eCiP-Y3vMvVPNanGZNvIZmgo0Fjz-UvwLGIRnnia5EJkNFhMXrW-pZj0aKNh0/s1600/Herbielogo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="139" data-original-width="233" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1vDJe1QvjSLAELBwlL3DXFHQVbgP6THsTA3yhPqNWfMHnqhRFC_p_av-75AHMF0c7qStJXFGPKkhm0eCiP-Y3vMvVPNanGZNvIZmgo0Fjz-UvwLGIRnnia5EJkNFhMXrW-pZj0aKNh0/s200/Herbielogo.png" width="200" /></a></div>
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<span style="font-size: large;"> <a href="http://www.herbies.com.au/shop/herbs-and-spices/chillies/chilli-ancho-whole-30g/" rel="nofollow" target="_blank">Herbie's Spice - Ancho Chili Page</a><o:p></o:p></span><br />
<br />
<b><i>Herbie's is an Australian business. Established over 25 years ago they offer a great range of hard to get spices. In fact it the even have file gumbo powder. That is a pretty hard spice to find and important in Cajun Cooking.</i></b></div>
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<span style="font-size: large;"><i>Fireworks Foods</i><o:p></o:p></span></div>
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<span style="font-size: large;"><a href="http://www.fireworksfoods.com.au/index.php?option=com_virtuemart&page=shop.browse&category_id=14&Itemid=53&vmcchk=1&Itemid=53" rel="nofollow" target="_blank">Fireworks Foods - Ancho Chili Page</a><o:p></o:p></span></div>
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<b><i><span style="font-size: large;">Remember, when you make it yourself you
know what is in it and it is almost always better for you than what comes off
the shelf.<o:p></o:p></span></i></b></div>
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-47691242480656604302017-09-19T20:51:00.002-07:002017-09-19T20:51:22.111-07:00The Most Nutritious Way to Cook Borccoli<div class="MsoNormal">
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<b style="font-size: x-large;">Broccoli has so many things going for it that some people consider it a super food.</b></div>
<span style="font-size: large;"><b><br /><div style="text-align: center;">
<b><i>It is one of my favourites. If the price is good I buy
it</i></b></div>
</b></span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4NlI9JihaDk33k1few9_VPXB-RoerZYTkWRJf0luk-ynvsS1uPyZ_Ps1cCMKej61xJcG4MRlevoT08miKcC7E4ZetC_3fbnwBwOFZ3O1u4qmcWb-8vBEYVrqaezIWvI5hLViBidpOHI/s1600/broccoli-390208_1920+pixabay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4NlI9JihaDk33k1few9_VPXB-RoerZYTkWRJf0luk-ynvsS1uPyZ_Ps1cCMKej61xJcG4MRlevoT08miKcC7E4ZetC_3fbnwBwOFZ3O1u4qmcWb-8vBEYVrqaezIWvI5hLViBidpOHI/s640/broccoli-390208_1920+pixabay.jpg" width="640" /></a></div>
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<span style="font-size: large;">Full of nutriants, two important ones are Vitamin C and Sulforaphane. In fact “the little tree” is so
good in so many ways it is often called a wonder food.<br />
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<span style="font-size: large;">One of my favourite internet cooks is Laura Pazzaglia at Hip
Pressure Cooking. <br />
I reckon if it happens with a pressure cooker she has either written it or read
about it. Here is an interesting article
she wrote regarding a study done at the Italian Universita’ Degli Studi in
Potenza</span><o:p></o:p></div>
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<span style="font-size: large;">Spoiler Alert</span></div>
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<span style="font-size: large;"><b><i>Have you ever heard of a microwave pressure cooker?</i></b></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><a href="https://www.hippressurecooking.com/broccoli-nutrition-pressure-cooker/">To see Laura's article</a></span></div>
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<span style="font-size: large;"><a href="https://www.hippressurecooking.com/broccoli-nutrition-pressure-cooker/">Click Here</a></span></div>
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-14520478063481437002017-08-03T19:01:00.001-07:002017-08-10T18:24:49.782-07:00Vacuum Sealer - Grandpa Unboxes and Demos the Aldi / Ambiano Vacuum Food Sealer<span style="font-size: large;"><b><i>I have been using vacuum sealers for a long time</i></b> and find them on of the best ways to prolong the storage life of food, with the minimal of taste and quality lose.</span><br />
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<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">Counting the Aldi Ambiano sealer, I bought few weeks ago, I have owned 4 home quality sealer and have been happy with all of them. They did the job, they were easy to use and they performed well. This particular machine has some features that weren't available on my first couple of sealers, and they make the product even better.</span></div>
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<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">Below is a video showing the unboxing and demonstration of my most recent Vacuum Food Sealer</span></div>
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<span style="font-size: large;"><b>Info and Technical Data </b></span></div>
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<span style="font-size: large;">Purchase Price<o:p></o:p></span></div>
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<span style="font-size: large;">$79.99 AUD (July 2017)<o:p></o:p></span></div>
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<span style="font-size: large;">Where Purchased<o:p></o:p></span></div>
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<span style="font-size: large;">Maxium vacuum pressure<o:p></o:p></span></div>
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<span style="font-size: large;">VS2650</span><o:p></o:p></div>
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<span style="font-size: large;"><b>What's in the Box:</b></span></div>
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<span style="font-size: large;">Vacuum food sealer unit, 5 precut bags, 1 roll of cut to size bags (5m), wine stopper, canister sealer hose, quick start guide, warranty card, instruction booklet.</span><br />
<span style="font-size: large;"><b><br /></b></span> <span style="font-size: large;"><b>Why Is Vacuum Sealing Good:</b></span><br />
<span style="font-size: large;">Removing air from the foods environment lessens the growth of mold, fungus and spoilage bacteria that require. Some of these require oxygen. However Food that requires refrigeration STILL MUST BE REFRIGERATED. The reason for this is that some of the badies do not require oxygen so refrigeration is still necessary.<br /><br />Your stored food will stay fresher longer and resist dehydration and freezer burn. <br /><br />If you have any questions please feel free to leave a comment or send an email.</span><br />
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<span style="font-family: "mv boli";"><span style="font-size: large;"><b>Peace, Love, and Stay Happy<o:p></o:p></b></span></span></div>
<b style="font-family: "mv boli"; font-size: x-large;">Grandpa</b><br />
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<b><span style="font-size: x-large;">More Produce and Service Reviews</span></b></div>
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<span style="font-size: large;"><a href="http://grandpacancook.blogspot.com.au/2016/07/aldi-ambiano-meat-grinder-unboxing.html">Aldi Ambiano Meat Grinder – Sausage Maker</a></span></div>
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<span style="font-size: large;"><a href="http://grandpacancook.blogspot.com.au/2017/02/mashed-potatoes-no-peeling-no-draining.html">All Natural Mashed Potatoes by Honest Earth</a></span></div>
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<span style="font-size: large;"><a href="http://grandpacancook.blogspot.com.au/2017/03/get-costco-products-delivered-to-your.html">Costco Products Delivered to Your Door *Australia Only</a></span></div>
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com8tag:blogger.com,1999:blog-1839663389242749116.post-67821300205321424952017-08-01T20:48:00.002-07:002017-08-01T20:54:13.244-07:00I'm Easier to Find on YouTube - YouTube has Allowed "Grandpa Can Cook" a Custom Channel Name<br />
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<span style="font-size: x-large;"><b>Thank You</b></span></div>
<span style="font-size: large;"><br />Thank you, to all who subscribed to my YouTube Channel. YouTube has now authorized me to have a custom web address for my YouTube Channel.<br />This means you can go to the Channel and see the list of all my videos. And you don't have to remember a long character loaded web address.</span><br />
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<span style="font-size: large;">My Custom URL is:</span></div>
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<span style="font-size: large;"><a href="http://www.youtube.com/GrandpaCanCook">www.youtube.com/GrandpaCanCook</a></span></div>
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<span style="font-size: large;">While at my Channel Page you can also subscribe. That way it will be easier to keep posted on my videos as they are uploaded.<br /><br />All the Best, </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Grandpa</i></span></div>
Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-87929893361525508362017-07-29T06:02:00.001-07:002017-08-26T22:51:54.874-07:00HIP Pressure Cooking. Laura Pazzaglia, Can Teach You All You Want to Know About Pressure Cooking - Great Website<span style="font-size: large;"><b>More and more people are just starting to use pressure cookers</b> and many of us are unsure of the best methods, and how to get the most out of our cooker. Those of us who grew up in families, where they weren't used, probably even have concerns about how safe they are. I want to share a website with you. It is the website that I go to if I have a pressure cooking question.</span><br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;">I'm talking about <a href="https://www.hippressurecooking.com/">Hip Pressure Cooking</a>. Laura Pazzaglia, is the founder of the website. When I say, she wrote the book on pressure cooking, I mean it. In fact, she has written a number of them.</span><br />
<span style="font-size: large;"><b><i><br /></i></b></span> <span style="font-size: large;"><b><i> </i></b><a href="http://hippressurecooking.com/">Hippressurecooking.com</a> doesn't only give you recipes; Laura Pazzaglia gives you knowledge and understanding on the best way to use a pressure cooker. </span><br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;">It is like that saying, "Give a man a fish ....." If you have a recipe you can cook one meal. When you understand pressure cooking you can cook many meals.</span><br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;">Laura gives instructions for both stove top and electric pressure cookers. She also has a pretty comprehensive list of times and pressures. </span><span style="font-size: large;"><i>I have a list of Laura's cooking times and pressures tacked to the back of my pantry door.</i></span><br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;">Another great pressure cooking resource is Laura's 7-Video, Pressure Cooking School. Covers all the basics, while giving tips and some recipes. You can find the school here: </span><br />
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<span style="font-size: large;"><a href="https://www.youtube.com/watch?v=n7jwCzS6PBI&list=PL7W7xoKNTVC14Be6qj2Ay5-7khqaF8b_k&index=1"> Pressure Cooking School Videos</a></span></div>
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<span style="font-size: large;">I started cooking for my family when I was about 13 years old. I was taught to cook by my mom and my extended family. They were all great cooks, but none of them used pressure cookers. Because of this I never even thought of using one.</span><br />
<span style="font-size: large;">My first go with one was about 2 months ago. I had plenty of questions and looked all around. This was the website that answered the questions. It got me going.<br /><br />If you find Hip Pressure Cooking helpful, leave a comment. It might prove useful to some other people.</span>Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com2tag:blogger.com,1999:blog-1839663389242749116.post-11317971779109346592017-07-24T18:31:00.003-07:002017-07-24T18:41:31.971-07:00<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Nothing like feedback to brighten your work day</span></div>
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<span style="font-size: large;">I want to thank the recent subscribers to my YouTube Channel</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYV6aEyIT770F70hqGbnh0N1ZN95ddI_GbJnL_4Pm40zDHOFTd6LFWA6LtLxfLJbMCtluSvM5ul_80UJ4_YEEjVeybBnGp3XUPgWgLZCFgW81uLOOC5N6WhoTY82M6LkJrjXHasllNieg/s1600/Shout+Out+Ytube+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYV6aEyIT770F70hqGbnh0N1ZN95ddI_GbJnL_4Pm40zDHOFTd6LFWA6LtLxfLJbMCtluSvM5ul_80UJ4_YEEjVeybBnGp3XUPgWgLZCFgW81uLOOC5N6WhoTY82M6LkJrjXHasllNieg/s640/Shout+Out+Ytube+01.jpg" width="640" /></a></div>
<span style="font-size: large;"><br /><br />You can see my You Tube videos at </span><span style="font-size: large;"> </span><a href="https://www.youtube.com/channel/UCE-_MrRMQMrkcy_fdVFKqBQ" style="font-size: x-large;" target="_blank">Grandpa Can Cook</a><br />
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-9113577253537812282017-07-15T04:56:00.000-07:002017-07-15T05:27:11.075-07:00Chicken & Sliders - A Special Comfort Food<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcemj389DmWDMuuIno0n0APquRpDc2NTevv8Mo2I_CP-uSHz5XpKMWdpxShvDEJO3tZHMWcw7pF9eYYhC8NgM3pO8IWeHVMQ79jLBnKCBVVOV_18KtH9um5m31eM0SB1PEB6Hh81N10Yc/s1600/For+Blog+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcemj389DmWDMuuIno0n0APquRpDc2NTevv8Mo2I_CP-uSHz5XpKMWdpxShvDEJO3tZHMWcw7pF9eYYhC8NgM3pO8IWeHVMQ79jLBnKCBVVOV_18KtH9um5m31eM0SB1PEB6Hh81N10Yc/s400/For+Blog+01.jpg" width="400" /></a></div>
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<span style="font-size: large;"><b>Time for Food That Sticks to Your Ribs</b></span></div>
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<span style="font-size: large;">It's July in Queensland, and the cooler weather is here. Nice to be away from the heat for a while. It’s also great to have the comfort food that winter brings. Food that puts a smile on your face while it fills your tummy.<o:p></o:p></span></div>
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<span style="font-size: large;">Chicken and sliders is one of my favourite winter foods. It even smells great while it is being cooked. When I make this my kitchen looks like my grandma’s. Cutting board out, Stockpot boiling, platter of chicken meat, the flour, and rolling pin for making noodles.<br />When it is done you have some succulent pieces of chicken mixed with thick noodles and a creamy smooth chicken broth. <o:p></o:p></span></div>
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<span style="font-size: large;"><b>Don’t Let Making the Noodles Scare You</b><o:p></o:p></span></div>
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<span style="font-size: large;">No need for a pasta machine or special skills. Just some flour, a couple of eggs and a rolling pin. Oh yeah, you can't have a phobia related to flour on your clothes. <br />Don't worry about dusting on flour to allow you to roll the dough into noodle thinness. In this recipe, the excess flour will help thicken the stock.</span><br />
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<span style="font-size: large;"><i>Watch the video below and see how easy it is</i></span></div>
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<b style="font-size: x-large;">Where Did the Recipe Come From?</b></div>
<span style="font-size: large;">I spent my first 13 years in Brooklyn, New York. That’s where I had my first taste of this treat. Winter always meant snow and snow meant fun and great body warming meals. <br />One of my boyhood friends was from Nova Scotia, Canada. Sometimes we ate at each other’s house. Once, after spending the day shoveling snow, his mom cooked this up. <br />What a great day. We earned some money shoveling snow and I got my first taste of this French Canadian treat. Steve’s mother was the only person I knew who cooked it; so when I moved to California I pretty much forgot all about it.<br />
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<span style="font-size: large;"><b><i>Fast Forward Fifty Years</i></b><br />A few winters back my wife said, “this is chicken soup weather”. I agreed, but I wanted something more substantial than soup. It brought the chicken and sliders to mind.<br />I spent some time searching the net recipes. The one that seemed to be the closest was from www.allrecipes.com. I just made a few changes to get the look and the taste I remembered. <br />For the last few years this has been one of our winter favourites.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Recipe:</b><br /><i>Ingredients:</i><br />1 whole chicken, about 1 ½ to 2 kg (3 or 4 pounds). <br />Enough water to cover the chicken by an inch or so<o:p></o:p></span></div>
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<span style="font-size: large;">2 onions, cut into quarters<o:p></o:p></span></div>
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<span style="font-size: large;">3 stalks of celery cut into 2-3cm pieces (1 inch or so)<o:p></o:p></span></div>
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<span style="font-size: large;">2 bay leaves<o:p></o:p></span></div>
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<span style="font-size: large;">Salt and pepper to taste. I usually start with 1 ½ tsp of salt, and a few twist on the pepper grinder. I taste and adjustwhen finishing the cooking.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>For the Noodles:</b><br />2 eggs<br />4 cups of flour<o:p></o:p></span></div>
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<span style="font-size: large;">Some of the stock from the cooked chicken ( I reserve about 2 cups, I start with a 1/3 of a cup and if the dough is too dry I add some more a TBS at a time. <br /><br /><b>What if my stock is too thin and runny?</b></span><br />
<span style="font-size: large;"><i>Ans: </i>You could add more flour, but it would be better to use corn startch / called corn flour in Australia. Cornflour will thicken your stock and is pretty much flavorless.<br /><b>Best way to add it is as follows:</b><br />In a bowl or cup, Mix 2 TBS with About 4 TBS of water. Stir until evenly blended. Then add it to the pot. Stir in, and bring to a, near, boil. Best to stir in about 1/3 at a time so you don't over thicken.</span></div>
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<span style="font-size: large;"><b><i>Please feel free to add a comment, opinion or ask a question. If you don’t have a blogger account you can sign in as anonymous</i></b></span><o:p></o:p></div>
<br />Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-39558056066421327992017-06-20T21:22:00.002-07:002017-06-21T05:40:33.048-07:00Grandpa's Favorite Salsa - Beak of the Rooster<span style="clear: right; float: right; font-size: large; margin-bottom: 1em; margin-left: 1em;"></span><br />
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<b style="font-size: x-large;">Grandpa’s Pico de Gallo</b><i>A friend from Grandpa's Facebook Page asked for a video on making a great salsa. I have a few videos in the queue and didn't want her to have to wait. Linda, this is simple but so good. All my family and friends love it. This is good enough to serve as a vegetable dish on a summer day</i><br />
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<b><o:p><span style="font-size: large;"> </span></o:p><span style="font-size: large;">Pico de Gallo Facts</span></b></div>
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<span style="font-size: large;"><b><i>Also called</i></b></span></div>
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<span style="font-size: large;">Salsa Fresca, Salsa Cruda, or Fresh Salsa<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pm1WW95zd_VuwwYh8ci-Txbd6GMXfqolcPIOsV2XHakIr_Y2IKNwNd5z95qOO_17lyEyOm_59wzE6d6aWPaRhOl5JQk_pTSzlGWYLAjiUw6TG3ACMkza7ctv4mW7ibtqEYONmG2qSlM/s1600/salsa+pixaby+puplic+domain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="445" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pm1WW95zd_VuwwYh8ci-Txbd6GMXfqolcPIOsV2XHakIr_Y2IKNwNd5z95qOO_17lyEyOm_59wzE6d6aWPaRhOl5JQk_pTSzlGWYLAjiUw6TG3ACMkza7ctv4mW7ibtqEYONmG2qSlM/s640/salsa+pixaby+puplic+domain.jpg" width="435" /></a></div>
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<span style="font-size: large;">Literally means “Beak of the rooster”. It refers to how the hand looks if you use the thumb and 2 adjacent fingers to pick up bits of the salsa</span></div>
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<b><span style="font-size: large;">Ingredients</span></b></div>
<ul>
<li><span style="font-size: large;">500g Ripe Roma Tomatoes</span></li>
<li><span style="font-size: large;">½ cup finely diced red onion</span></li>
<li><span style="font-size: large;">1 Jalapeno pepper, remove seeds and veins - more or less depending upon heat. </span></li>
<li><span style="font-size: large;">1 green or green sweet chilli (like banana chilli; if not available use red or green capsicum)</span></li>
<li><span style="font-size: large;">1 ½ TBS of lime juice. <a href="http://grandpacancook.blogspot.com.au/2017/05/australian-cooking-problem-solved.html" target="_blank">(If using American TBS use 2 if you wonder why click here)</a></span></li>
<li><span style="font-size: large;"> ¼ tsp dried oregano</span></li>
<li><span style="font-size: large;">A pinch of cayenne (use none, use more, use less; depending upon your taste</span></li>
<li><span style="font-size: large;">1 tsp of salt (taste when done. If you need more add it. If you need less send it to me)</span></li>
<li><span style="font-size: large;">A pinch of white sugar</span></li>
<li><span style="font-size: large;">½ bunch of fresh coriander (cilantro). If none is available use the one in the tube at Coles or Woolies</span></li>
<li><span style="font-size: large;">If you can’t stand coriander leave it out, or maybe add some fresh parsley</span></li>
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<span style="font-size: large;">Dice the tomatoes into the size you think is good. </span></div>
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<span style="font-size: large;">Let them sit in a strainer for a while to remove some of the liquid<o:p></o:p></span></div>
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<span style="font-size: large;">Combine tomatoes, onion, peppers, and garlic in a large bowl.<o:p></o:p></span></div>
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<span style="font-size: large;">Pour lime juice over the top. <o:p></o:p></span></div>
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<span style="font-size: large;">Stir in oregano, cayenne pepper, salt, sugar and coriander. Refrigerate for 1 hour. Season with salt to taste.<o:p></o:p></span></div>
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<span style="font-size: large;"><b><i>Best if eaten within 3 days, but it won’t last long after the first taste.</i></b><o:p></o:p></span></div>
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-48618688934778763652017-06-19T17:50:00.000-07:002017-06-19T18:16:31.669-07:00Beans In The Pressure Cooker: Tastier, Healthier, Quicker. Throw Away The Canned Stuff<div class="MsoNormal">
<span style="font-size: large;"><b><i>I don’t think anyone would disagree that making your own beans from scratch has to be better for your body, tastier and cheaper.<br />The main problem has always been the time. That pressure cooker you have sitting in your cupboard will help with that time problem.</i></b><o:p></o:p></span></div>
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<span style="font-size: large;">If you remember to soak your beans overnight the cooking process can be really fast. You’ll be eating within an hour of taking your pressure cooker out of the cupboard.<o:p></o:p></span></div>
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<span style="font-size: large;">You often hear people lecturing how preparing your own food is way better for your health. Here are some of the reasons that apply in the case of beans:<o:p></o:p></span></div>
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<li><span style="font-size: large;">You know of, and approve all the ingredients you are using. </span></li>
<li><span style="font-size: large;">None of that “made from Australian and Imported ingredients” crap. </span></li>
<li><span style="font-size: large;">If they are too embarrassed to say where it came from they shouldn’t sell it.</span></li>
<li><span style="font-size: large;">You control the amount of salt, sugar, and fat</span></li>
<li><span style="font-size: large;">You don’t have to figure out the latest name they have invented to hide MSG.</span></li>
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<span style="font-size: large;"><br />In the following video, I cooked up some chickpeas ( also called: garbanzo beans ceci bean, India pea, Bengal gram, or Egyptian pea).<o:p></o:p></span></div>
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<span style="font-size: large;"><b>The recipe that I used</b><o:p></o:p></span></div>
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<span style="font-size: large;">Ingredients:<o:p></o:p></span></div>
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<li><span style="font-size: large;">3 cups of dry beans (1 small bag 375g) or (13 US ounces by weight)</span></li>
<li><span style="font-size: large;">2 tablespoons salt when soaking plus 1 teaspoon of salt when cooking</span></li>
<li><span style="font-size: large;">1/4 yellow onion, just quartered not chopped or sliced</span></li>
<li><span style="font-size: large;">1 clove garlic</span></li>
<li><span style="font-size: large;">1 bay leaf</span></li>
<li><span style="font-size: large;">1 tablespoon oil</span></li>
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<span style="font-size: large;"><b>Special equipment: </b>Pressure cooker between 6 and 8 litres. I used my Chefs Toolkit 7-litre stove top cooker. (there might be different procedures between pressure cookers and stove top vs electric so read your cooker’s instructions).<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Instructions</b><br />Rinse and sort through the beans to remove any broken or ugly ones or small stones.<o:p></o:p></span></div>
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<span style="font-size: large;">Pre-soak the Beans: 6 to 12 hours before you cook the beans, dissolve 2 tablespoons of salt into 10 cups of water. Add the beans and cover.<o:p></o:p></span></div>
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<span style="font-size: large;">Drain the Beans: When the beans are done soaking, drain them in a colander or strainer. <br />Rinse them <br />Put the rinsed beans into your pressure cooker <o:p></o:p></span></div>
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<span style="font-size: large;">Add <br />6-8 cups of water<br />I like to cook my beans with homemade salt-free chicken stock so I used 2 cups of stock and 4 cups of water<o:p></o:p></span></div>
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<span style="font-size: large;">1 teaspoon of salt<o:p></o:p></span></div>
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<span style="font-size: large;">¼ onion<o:p></o:p></span></div>
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<span style="font-size: large;">1 clove garlic<o:p></o:p></span></div>
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<span style="font-size: large;">1 bay leaf<o:p></o:p></span></div>
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<span style="font-size: large;">1 TBS oil.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Cook The Beans</b><o:p></o:p></span></div>
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<span style="font-size: large;">Secure the lid according to the instruction manual and set the pressure to high. Keep an eye on the pot and when it reaches high pressure, reduce the stove to medium/medium low and start timing the beans. <o:p></o:p></span></div>
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<span style="font-size: large;">For chickpeas I use 13 minutes. That would vary for electric cookers and different types of beans<o:p></o:p></span></div>
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<span style="font-size: large;"><i><b>When the peas are done use the Natural Release method</b></i><o:p></o:p></span></div>
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<span style="font-size: large;"><b>What is Natural Release?</b><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OpxuthtEPu3KhpttvLfd6kiGV04ZTrKrjnjl4yHmuT_bMdWtcI-KyCISxZncT04OOIVfcspoYRDptrRVZah7Xmv870Gj80I6OYaCTSG3_NQmQve38dzHuPR9NuS4mqABb57X-PlYqC0/s1600/Is+pressure+released.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OpxuthtEPu3KhpttvLfd6kiGV04ZTrKrjnjl4yHmuT_bMdWtcI-KyCISxZncT04OOIVfcspoYRDptrRVZah7Xmv870Gj80I6OYaCTSG3_NQmQve38dzHuPR9NuS4mqABb57X-PlYqC0/s400/Is+pressure+released.jpg" width="400" /></a><span style="font-size: large;">When the time is up, turn off the heat. Remove the pot from the heat. Allow the pot to cool down, the pressure will release naturally. Follow your instruction manual to determine how you will know when the pot is ready to be opened.<o:p></o:p></span><br />
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<span style="font-size: large;"><b>Remove the Lid</b><o:p></o:p></span></div>
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<span style="font-size: large;">Unlock and remove the lid, tilting the lid away from you and allowing any condensation to drip back into the pot. Remove the bay leaf, onion and garlic clove.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Bean Broth</b><o:p></o:p></span></div>
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<span style="font-size: large;">With canned beans you are told to rinse and drain the liquid. With homemade beans, the liquid is a great stock. Save it with the beans, any leftover might make a good addition to soup.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>After the Cooked Chickpeas Have Cooled</b><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3vsdcsi0koKIP43ZQw1R2e7qfh3OLM_uL5AxBIF1HyQn8bzlBKdFB9MDepdrrYbeXRgqdfyPxcZUc9f2RemOBUA37VNM2cGAYmTZIMnBEJj8cgmQC8bU066Fy2AGQV2AEquLXaitW7E/s1600/PIC_1445.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3vsdcsi0koKIP43ZQw1R2e7qfh3OLM_uL5AxBIF1HyQn8bzlBKdFB9MDepdrrYbeXRgqdfyPxcZUc9f2RemOBUA37VNM2cGAYmTZIMnBEJj8cgmQC8bU066Fy2AGQV2AEquLXaitW7E/s200/PIC_1445.jpg" width="200" /></a><o:p><span style="font-size: large;"> </span></o:p><span style="font-size: large;">With a strainer, I separate the beans from the stock. Then I put about 1 ½ </span><span style="font-size: large;">cups of beans into a small plastic container and top each one off with a cup of bean stock.</span></div>
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<span style="font-size: large;">I was able to get about 4 containers from the 375g bag of dried beans</span></div>
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<span style="font-size: large;"><b>Now What!</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZBm4SjuXOqSX3Zoc8UL4ib6DfCdf9APVBZ4tnUFLgVi2-kHE7v7fPQlNYY8VzRpMPwyM-dozMwY66kW4UYsthU3irxUHc9RWB2pFNfY_owjwRcJ4OsaALAKvUGWPKY6W0ZLrIfqlmvw/s1600/1024px-Hummus_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZBm4SjuXOqSX3Zoc8UL4ib6DfCdf9APVBZ4tnUFLgVi2-kHE7v7fPQlNYY8VzRpMPwyM-dozMwY66kW4UYsthU3irxUHc9RWB2pFNfY_owjwRcJ4OsaALAKvUGWPKY6W0ZLrIfqlmvw/s200/1024px-Hummus_1.jpg" width="200" /></a><span style="font-size: large;">I used 2 ½ containers for hummus and froze the rest. They’ll probably wind up in either minestrone soup or a rice dish.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Why Soak My Beans</b><o:p></o:p></span></div>
<span style="font-size: large;">Most beans, ideally, should be soaked for a period of time. Overnight seems to be the best way to do it. This eliminates most of the gas causing parts of the bean. It also makes it easier for the body to absorb a higher amount of the things that are good for you. An extra special added benefit is that your beans will cook evenly, be less likely to crack. Without the </span>soaking<span style="font-size: large;"> you will have some beans like mush and some that are really undercooked. </span><br />
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com2tag:blogger.com,1999:blog-1839663389242749116.post-63142353605379746852017-06-09T05:18:00.001-07:002017-06-09T05:24:12.171-07:00Very Versatile Pulled Pork Slow Cooker Recipe<span style="font-size: large;">Two weeks back I got a good buy on some pork shoulder. Cole's (an Australian Supermarket) had it on sale at $6.50 per kg. I have paid up to $10.00 a kg so this was a good savings.</span><br />
<span style="font-size: large;">We decided to have some pulled pork. I didn't have time to smoke it so I used the old stand-by the slow cooker. It will never taste as good as smoked, but it still makes for a great meal.</span><br />
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<span style="font-size: large;">There is only me and, my sweetie, Helen so the 2.5kg was going to supply a few meals. Not wanting to be tied down to one type of pork; I decided to just use a simple rub for the slow cooking.</span><br />
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<span style="font-size: large;">The idea was that after cooking in the crock pot I would divide into, one meal size, servings and freeze it. When we defrosted and reheated we would use different sauces and additional spices to change the taste.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We used some with BBQ sauce for BBQ pork sandwiches, served them with baked beans and coleslaw. We mixed some with my <a href="http://grandpacancook.blogspot.com.au/2017/05/make-american-chilli-powder-it-very.html" target="_blank">American chilli powder</a><span id="goog_932536601"></span><a href="https://www.blogger.com/"></a><span id="goog_932536602"></span> and salsa and made pork burritos and quesadillas. Some, we left with just the basic rub and a little bit of the cooking juice and used for Toasted cheese and pork sandwiches (grilled cheese sandwiches for my American friends).</span><br />
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<span style="font-size: large;">The all tasted great and were simple to make.</span><br />
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<span style="font-size: large;">Cooking Instructions:<o:p></o:p></span></div>
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<span style="font-size: large;">Mix the Rub<br />
Simple Sugar Free Pork Rub<o:p></o:p></span></div>
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</span></span><!--[endif]-->6 teaspoons of paprika, use sweet, or Hungarian,
if you want to add a bit of a smokey taste use smoked paprika. Don’t use hot.<o:p></o:p></span></div>
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</span></span><!--[endif]-->3 teaspoons of ground black pepper. freshly ground is best.<o:p></o:p></span></div>
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</span></span><!--[endif]-->2 teaspoons of garlic powder<o:p></o:p></span></div>
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</span></span><!--[endif]-->1 teaspoon of onion powder<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]-->6 teaspoons of salt. use less if you are using
kosher salt.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 90.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]-->1 teaspoon of cayenne. You can alter the amount of cayenne to suit,
you could even eliminate it if you wish.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Wipe the pork with a paper towel<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Trim as necessary<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Cut it into sizes that will fit in your slow cooker<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Drizzle some oil ( I used olive) on the meat and spread it
around<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Sprinkle your rub on the pork and spread it around, getting
into the nooks and crannies. Make sure you get it on the sides and edges, even
on the skin or fat cap<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Slice and quarter 2 onions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Put the 8 pieces in the bottom of the slow cooker<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Put the pork on top of the onions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Put the lid on your slow-cooker<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Turn on the cooker<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">You meat should be ready in 6 to 8 hours.<br />
<br />
When it is done<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Remove the meat from the cooker and shred with a pair of
forks.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-size: large;"><br />
Suggestion: remove the liquid from the slow cooker. Put in a container and
leave in fridge overnight. The next day remove the fat and pour some of the
liquid on the pork to keep it moist.<br />
I then dived the pork into servings for 2 and freeze. <br />
When I reheat it I add appropriate spices and/or sauce.</span><o:p></o:p></div>
Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-34671840041249660262017-05-23T05:23:00.000-07:002017-05-23T05:23:49.927-07:00Good Eating - Low Cost - If you see a bargain take advantage of it.<br />
<h2 style="text-align: center;">
A Great Price on Pork Shoulder Is Always Good</h2>
<span style="font-size: large;">When we are out grocery shopping I keep an eye open for bargains. Recently we were at Coles Supermarket, near our house.</span><br />
<span style="font-size: large;">We were just getting some milk and eggs, but I normally take a look at the meat section to see if there is something on sale.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qOdvpHf8N7WS8RJg3VNV4QHN1UxxP84j9oyJsqAUya6bcKJiScletY4P7Y1a659obOHNRqa-4542ur-vaV2xRSwCMMp13ItmAUGzoBTdNGkcJ_W1AANtr-1fgPmgvp6TlTHBuMCQmbA/s1600/Pulled+Pork+May+2017+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qOdvpHf8N7WS8RJg3VNV4QHN1UxxP84j9oyJsqAUya6bcKJiScletY4P7Y1a659obOHNRqa-4542ur-vaV2xRSwCMMp13ItmAUGzoBTdNGkcJ_W1AANtr-1fgPmgvp6TlTHBuMCQmbA/s400/Pulled+Pork+May+2017+%25281%2529.JPG" width="400" /></a><span style="font-size: large;">There was. They had pork shoulder on sale for $6.50 a kg. </span><br />
<span style="font-size: large;">Last week I bought some to make Pork Jambalaya, and paid $10.00 a kg. A real bargain if you have a use for it.</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><i>And I Had a Use For It</i></b></span></div>
<div style="text-align: left;">
<div style="text-align: center;">
<span style="font-size: large;">It was cryovaced and had a use by date over 2 weeks away.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Pork shoulder makes a nice pulled pork.</span></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4A7WK9H6Fc2CAKYhWrC_GSs87AH8lfzPGg7DI5lBRE5URlkrHZj588z8lPON32vo9ObtK5PYx1p8xasDpCgXxVfCwhx55wMUP8dMqz-LLWFka7DqVT_7qgOof8pCcrgpgA_Cz4lNG6yo/s1600/Pulled+Pork+May+2017+%25283%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4A7WK9H6Fc2CAKYhWrC_GSs87AH8lfzPGg7DI5lBRE5URlkrHZj588z8lPON32vo9ObtK5PYx1p8xasDpCgXxVfCwhx55wMUP8dMqz-LLWFka7DqVT_7qgOof8pCcrgpgA_Cz4lNG6yo/s400/Pulled+Pork+May+2017+%25283%2529.JPG" width="400" /></a></div>
<span style="font-size: large;">Smoking it in your BBQ or smoker is the best, but if you don't have the time and want to take advantage of the sale; consider cooking it your slow cooker. It does a surprisingly good pulled pork.<br />Put it on low before you go to work and when you get home you have the makings of a good meal.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Helen suggested cooking it with just a basic pork rub and not not putting a sauce on it.<br />Her idea was to portion it out into a few containers and have different meals with it. She figured we could add the appropriate sauce when we made the meal.<br /></span><br />
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<b><span style="font-size: large;">Cooking Just</span></b></div>
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<b><span style="font-size: large;">About Finished </span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">First Day Was </span></b></div>
BBQ-Pulled Pork<br />Sandwich</span></b></div>
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<div style="text-align: center;">
<b><span style="font-size: large;"><br /></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><i>Helen </i></span></b></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Doesn't Like Coleslaw</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i>On Her Sandwich</i></b></span></div>
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<i><br /></i></div>
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<b><span style="font-size: large;"><i>Grandpa<br />Does</i></span></b></div>
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<div style="text-align: center;">
<b><span style="font-size: large;"><i><br /></i></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><i>But We Both</i></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><i>Like Slaw</i></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><i>On The Side </i></span></b></div>
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<span style="font-size: large;"><br /></span>
<div style="text-align: center;">
<span style="font-size: large;"><b>Future Meals From The Same Batch</b></span></div>
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<div style="text-align: center;">
<span style="font-size: large;"><b>Will Be</b></span></div>
<br />
<ul>
<li><span style="font-size: large;">Burritos with the pork mixed with Mexican spices, along with black beans and rice.</span></li>
<li><span style="font-size: large;">Toasted pulled pork and cheese sandwiches with a side of slaw.</span></li>
<li><span style="font-size: large;">Cajun Spiced Pork in a roux gravy over rice.</span></li>
</ul>
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<span style="font-size: large;"><br /></span>Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-13527525893461569972017-05-20T03:25:00.000-07:002017-05-20T03:32:37.324-07:00Make American Chilli Powder - It Is Very Different Than the Australian Kind<div class="MsoNormal">
<span style="font-size: large;">You see a great
looking recipe for some Mexican or other spicy food on an American Food
Site or cookbook.</span></div>
<div class="MsoNormal">
<span style="font-size: large;"><o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-size: large;">You cook it. It looks great.</span></li>
<li><span style="font-size: large;">The aroma has you shouting, Olé!</span></li>
<li><span style="font-size: large;">You put it on a plate; anxious to taste
it.</span></li>
<li><span style="font-size: large;">You take that glorious first bit.</span></li>
<li><span style="font-size: large;">Suddenly you let out a small gasp and yell out “don’t eat it”.</span></li>
</ul>
<br />
<span style="font-size: large;"></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><b>What the heck happened?</b></span></div>
<span style="font-size: large;">
</span>
<br />
<div class="MsoNormal">
<span style="font-size: large;">I’ll tell you what happened; you used Australian chilli
powder in an American recipe.</span></div>
<div class="MsoNormal">
<span style="font-size: large;">No, we don’t have hotter chillies, than the Americans, we just
make our chilli powder differently.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Australian powder is usually dried and ground chilli. I may
be one type of chilli or it may be a blend, but it is all chilli and hot.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">In the United States, if it is called, chilli powder it is
normally a blend of chilli and other seasonings. <br />
A cup of Aussie chilli has a cup of chilli. A cup of US chilli might a teaspoon
in it. The rest will be complimentary spices that give a nice flavour but not
much heat.<o:p></o:p></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09dCl0SgFlw9H8eM7zHcADmypym3HaSwDDeVx7kFHfPjEWmFp1093KswdGsC3vgPZhVctV2IILZAdOc8bDGaKVwvfXmJGV2PRkJAj4Q43Cn3FVn-ofIMXYkj4b2dyJ50vw5tgUuSqWKs/s1600/masterfood+mexican_chilli.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09dCl0SgFlw9H8eM7zHcADmypym3HaSwDDeVx7kFHfPjEWmFp1093KswdGsC3vgPZhVctV2IILZAdOc8bDGaKVwvfXmJGV2PRkJAj4Q43Cn3FVn-ofIMXYkj4b2dyJ50vw5tgUuSqWKs/s320/masterfood+mexican_chilli.png" width="156" /></a><span style="font-size: large;"><br />
The advantage to the US method is that the spices do go together and form a
good flavour, plus when you make a Tex-Mex meal you have the complete spice all
in one container.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">In Australia we can buy Mexican Chilli Powder. It is similar
to the US kind, but it cost over $3.00 for 30 g (or $100.00 a kilo), and you can't control the different flavors in it.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal">
<span style="font-size: large;">
It is far better to buy cayenne and the other spices and make your own. It is
easy to make and will have a better, heartier taste.<br /><br /><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">The recipe I am going to share will give you a mild chilli powder. If you want it hotter you can just add more cayenne. You can also adjust the other spices to suit your taste.<br />If I am serving to guest I normally use the mild in the cooking and have some additional spice on the table.</span><br />
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<div style="text-align: center;">
<span style="font-size: large;"><b>List of ingredients to use and suggested amounts</b></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-size: large;">12 teaspoons sweet paprika (might just be called paprika, or
Hungarian paprika)</span></li>
<li><span style="font-size: large;">6 teaspoons dried oregano</span></li>
<li><span style="font-size: large;">6 teaspoons ground cumin</span></li>
<li><span style="font-size: large;">6 teaspoons granulated garlic</span></li>
<li><span style="font-size: large;">3 teaspoons granulated onion</span></li>
<li><span style="font-size: large;">2 teaspoons fine sea salt</span></li>
<li><span style="font-size: large;">½ teaspoo<span style="font-family: "arial" , sans-serif;">n cayenne pepper</span></span></li>
</ul>
<div>
<span style="font-family: "arial" , sans-serif; font-size: large;"><br /></span></div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/GPLg9FRqGIY/0.jpg" frameborder="0" height="315" src="https://www.youtube.com/embed/GPLg9FRqGIY?feature=player_embedded" width="560"></iframe></div>
<div>
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<div class="MsoNormal">
<span style="font-size: medium;">Some Suggested Uses for Grandpa's American Chilli Powder: general spice for Mexican cooking, taco and burrito seasoning, sprinkle on nachos, sprinkle on hamburgers before cooking them - this will give them a good Mexican taste, dust on chicken wings and cook in the oven, or on the bbq, flavour Mexican Beans. </span><br />
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-52016380539762764782017-05-18T19:17:00.001-07:002017-05-18T19:28:25.398-07:00Australian Cooking Problem Solved! Preparing US Recipes When You Live in Australia<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b>You cook, what looks like a great recipe and it is a total
flop.</b> Finding recipes on the internet is a great way to try different things,
but sometime a recipe that gets rave reviews taste like garbage; when you cook
it.<o:p></o:p></span></div>
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<li><span style="font-size: large;"><i>The food pictures and food videos, caused you to drool.</i></span></li>
<li><span style="font-size: large;"><i>The ingredients sounded like all the things you like.</i></span></li>
<li><span style="font-size: large;"><i>You followed the directions exactly.</i></span></li>
<li><i><span style="font-size: large;">Still, the meal was so bad you had to order a pizza to feed
your family</span>.</i></li>
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<o:p><span style="font-size: large;"> </span></o:p><span style="font-size: large;">Inaccurate measurements may be the culprit.</span><span style="font-size: large;"> </span><span style="font-size: large;">A US measuring cup and Australia measuring
cup are pretty close in volume. Not exact, but will work in most recipes, but
measuring spoons are a different story.</span></div>
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<span style="font-size: large;"><b>To Add to The Confusion</b><o:p></o:p></span></div>
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<span style="font-size: large;">Both countries share the same size Teaspoon. They both hold
5ml but when we get to the Tablespoon the problem starts.</span><span style="font-size: large;"> </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX46SMkRSV7NA7_MXFLTzF9r5sPRoVymy4YADcza18OMbTo-Kh5kqYaBRsV37u5XrzSStM5rmBELZrA9JZLjp9_bncDfjvh-WmD35OHoD3qE-ajNnSb45lwws6-N_Va89JGqDZbKdANQg/s1600/AU+to+US+Teaspoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX46SMkRSV7NA7_MXFLTzF9r5sPRoVymy4YADcza18OMbTo-Kh5kqYaBRsV37u5XrzSStM5rmBELZrA9JZLjp9_bncDfjvh-WmD35OHoD3qE-ajNnSb45lwws6-N_Va89JGqDZbKdANQg/s640/AU+to+US+Teaspoon.jpg" width="640" /></a></span></div>
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<span style="font-size: large;"><b>A Tablespoon, isn’t always a Tablespoon</b><o:p></o:p></span></div>
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<span style="font-size: large;"> On the other hand, anAustralian Tablespoon holds 20ml, </span></div>
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<span style="font-size: large;"> an American one, only
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XtbDGt43BSRHfmDlhktgSONbUnXr5vgzffJAsEYH3cEQhBRtZ1D7u1XQCVNHDd7ZOvg_R-z75jTYlM0qJToE9A9LeJ7VILGaZEIL25TPspyzkRWiY5aVL06LX87TYZjMBtn8hIDbwrg/s1600/AU+to+US+Tablespoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XtbDGt43BSRHfmDlhktgSONbUnXr5vgzffJAsEYH3cEQhBRtZ1D7u1XQCVNHDd7ZOvg_R-z75jTYlM0qJToE9A9LeJ7VILGaZEIL25TPspyzkRWiY5aVL06LX87TYZjMBtn8hIDbwrg/s640/AU+to+US+Tablespoon.jpg" width="640" /></a></div>
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<span style="font-size: large;">So if an American recipe calls for a tablespoon of vinegar and you use an
Australia Tablespoon you are going to be puckering some lips. </span><i style="font-size: x-large;"><span style="color: red;">Of course if you
are measuring chocolate you will probably be forgiven</span></i><span style="font-size: large;">.</span><span style="font-size: large;"> </span></div>
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<b style="font-size: x-large;">There is a solution</b></div>
<span style="font-size: large;"> If you are cooking an American Recipe, but measuring </span><br />
<span style="font-size: large;"> with an Australian measuring spoons use 3 teaspoons in</span><br />
<span style="font-size: large;"> place of a tablespoon. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjfcjj1f4Mg9Ev-gW_jd1cPETD-j7Nk8O9hOhK1Dki29KdGpCCDHNjPy8h70f_RMej07dPdEE8x0wHJGE-po7ifKVX6fhWzighvgfXkwTMGUUdKfGehttSYjjD_6ZSYstJShXARPEs3k/s1600/3+tsp+%253D+1+US+tbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjfcjj1f4Mg9Ev-gW_jd1cPETD-j7Nk8O9hOhK1Dki29KdGpCCDHNjPy8h70f_RMej07dPdEE8x0wHJGE-po7ifKVX6fhWzighvgfXkwTMGUUdKfGehttSYjjD_6ZSYstJShXARPEs3k/s640/3+tsp+%253D+1+US+tbs.jpg" width="640" /></a></div>
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<span style="font-size: large;">You might want to watch this video for a more thorough explanation<o:p></o:p></span></div>
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com1tag:blogger.com,1999:blog-1839663389242749116.post-85674048936926712842017-04-06T20:22:00.000-07:002017-08-09T17:17:40.353-07:00Biscuits and Gravy an American Country Favorite<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSqOuu-v_CDYCp99uthuIQwo3FS1gF1SWkdIUOVR5xN0QMpgwFjt3PXAuZb7bFJXf_wY9wWNR1vfj8hB38N0QThJbzC5R7CaU_qUw71qA2TZqHw4zzVi5MaKZPSXS6S20__QydJ3HNkg/s1600/PICT0104.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSqOuu-v_CDYCp99uthuIQwo3FS1gF1SWkdIUOVR5xN0QMpgwFjt3PXAuZb7bFJXf_wY9wWNR1vfj8hB38N0QThJbzC5R7CaU_qUw71qA2TZqHw4zzVi5MaKZPSXS6S20__QydJ3HNkg/s320/PICT0104.JPG" width="320" /></a></div>
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<span style="font-size: large;"><b>Nothing says American “Down Home Cooking”</b> like buttermilk biscuits covered with a creamy sausage gravy. It’s inexpensive, doesn’t take long to make, fills your belly, and most important it taste great.</span></div>
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<span style="font-size: large;"><b>Stomachs filled - Fortunes made</b></span><span style="font-size: large;"><b> </b></span></div>
<span style="font-size: large;">There have been many great truck stops, diners and small town cafes that built their reputation, and their fortune on the back of this great comfort food.</span><br />
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<span style="font-size: large;">People debate where and when these two great foods came together, but all agree it was a magic moment.</span></div>
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<span style="font-size: large;"><b>One Logical Theory</b></span></div>
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<o:p><span style="font-size: large;"> </span></o:p><span style="font-size: large;">Biscuits are basically an American <i>Quick Bread</i>. In the</span><span style="font-size: large;"> </span><span style="font-size: large;">Colonel American countryside yeast was not always available. People found that using pearl ash would allow them to make a leavened bread. Unlike yeast it did not require time to proof. So the breads were called <i>quick bread</i>.</span></div>
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<span style="font-size: large;">During the War of Independence supplies weren’t always plentiful. People in the southern states came up with Biscuits and Sausage Gravy as an easy to make, cheap to make, and satisfying dish. <o:p></o:p></span></div>
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<span style="font-size: large;">I was raised in New York and California so never experienced this treat until I spent some time in Georgia Florida and Alabama. When I left the south I couldn’t find a place that made them. So I just did without.</span><br />
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<span style="font-size: large;"><a href="http://grandpacancook.blogspot.com.au/2017/03/ahh-biscuits.html" target="_blank">If you would like to see Grandpa's</a></span></div>
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<span style="font-size: large;"><a href="http://grandpacancook.blogspot.com.au/2017/03/ahh-biscuits.html" target="_blank">biscuit recipe and tips Click Here</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LtrWevkv90_QOd7SQdRyhOYyeH0KrG-khQbVFFVfW-1tvEda7-bdH76TapaNNhyV8CH2WLUI7G-YIqptPQPFAG5oqrTszTdmUiRBzRS-FNeJcGeDI177fd3vadEDE4yOP-KsYx5Bu-w/s1600/Biscuit+and+Gravy+open+card.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LtrWevkv90_QOd7SQdRyhOYyeH0KrG-khQbVFFVfW-1tvEda7-bdH76TapaNNhyV8CH2WLUI7G-YIqptPQPFAG5oqrTszTdmUiRBzRS-FNeJcGeDI177fd3vadEDE4yOP-KsYx5Bu-w/s200/Biscuit+and+Gravy+open+card.jpg" width="200" /></a><span style="font-size: large;"><b>Cliff thank you for Zeke's</b></span></div>
<span style="font-size: large;">Years later; Cliff, my brother-in-law, took me to Zeke’s Eatin’ Place in Ontario California. Cliff was born in Arkansas and knew his Biscuits and Gravy, and so did Zeke’s. It was great to once again have a source to my old favorite. That was 30 years ago. Zeke's is still doing sausage.<br />
<br />I think you will like the taste of this southern treat. In fact I think most people are going to love it. <o:p></o:p></span><br />
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<span style="font-size: large;"><b>Easiest Way</b></span></div>
<span style="font-size: large;"> In some countries you can just go to the grocery store and buy a package of bulk (not in casing) breakfast sausage. If you like that sausage this is by far the easiest way.<o:p></o:p></span><br />
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<b style="font-size: x-large;">Best Way</b></div>
<span style="font-size: large;"> You grind the pork, and add your own spices. Now it is the freshest sausage and just how you want it to taste. But most of us don’t have our own meat grinders.<o:p></o:p></span><br />
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<span style="font-size: large;"><b>The Practical Way</b><o:p></o:p></span></div>
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<span style="font-size: large;">You buy some pork mince at the grocery store and add your own spices. If you have a butcher that will grind up some pork shoulder for you, all the better, tell him that you are using it for sausage and would like the proper fat/meat ration, and not too fine of a grind. Then mix your own spices with the meat.<br />Even just going to your local supermarket and buying their pre-packaged minced pork will work.</span><br />
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<span style="font-size: large;"><b>See the Video</b></span></div>
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<span style="font-size: large;"><b>Additional facts on the sausage</b></span></div>
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<span style="font-size: large;">If the sausage doesn’t leave at least 2 TBS of fat in the pan you will have to add some. Butter would be best, but you could use margarine or oil.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Recipe if you mix your own sausage spices</b><o:p></o:p></span></div>
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<o:p><span style="font-size: large;"> </span></o:p><span style="font-size: large;">Remember to vary your spices to suit your taste. You can also add other spices.</span></div>
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<span style="font-size: large;">If you are unsure of a spice, try a measured amount, then fry up a small patty and test. If needed add a bit more spice.<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Standard Breakfast Sausage Recipe.</b><o:p></o:p></span></div>
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<span style="font-size: large;">2 pounds (900 g) of ground pork<o:p></o:p></span></div>
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<span style="font-size: large;">1 TBS of pure maple syrup or brown sugar (optional)<o:p></o:p></span></div>
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<span style="font-size: large;">2 tsp salt<o:p></o:p></span></div>
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<span style="font-size: large;">1 tsp dried sage<o:p></o:p></span></div>
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<span style="font-size: large;">½ to 1 tsp ground pepper<o:p></o:p></span></div>
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<span style="font-size: large;">½ to 1 tsp dried marjoram. <o:p></o:p></span></div>
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<span style="font-size: large;"><b>Other spices that are sometimes added</b><o:p></o:p></span></div>
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<span style="font-size: large;">Red pepper flakes<o:p></o:p></span></div>
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<span style="font-size: large;">Cayenne Pepper<o:p></o:p></span></div>
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<span style="font-size: large;">Ground chilli<o:p></o:p></span></div>
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<span style="font-size: large;">Orange Zest<o:p></o:p></span></div>
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<span style="font-size: large;">Ground Fennel (one of my favorites)<o:p></o:p></span></div>
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<span style="font-size: large;"><b>Gravy Notes</b><o:p></o:p></span></div>
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<span style="font-size: large;">For sausage gravy the ratio is 2 TBS fat, 2 TBS of All-purpose Flour, 2 Cups of milk. <br />
<br />I hope you enjoyed the video. I pretty much know you will like the end product.<o:p></o:p></span><br />
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<a href="http://grandpacancook.blogspot.com.au/2017/03/ahh-biscuits.html"><b><span style="font-size: x-large;">How to Make Biscuits - Blog Post</span></b></a></div>
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-42593786827255683412017-03-27T07:29:00.001-07:002017-03-29T04:53:00.619-07:00Thank You To My Visitors form Croatia, France and Macedonia<div style="text-align: center;">
<b><span style="font-size: x-large;">Isn't the internet great</span></b></div>
<span style="font-size: large;">Here is a Brooklyn born, California Boy (Grandpa Now); Living in Australia and he is sharing advice about American Style cooking with people from Croatia, France and Macedonia.</span><br />
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<b><span style="font-size: x-large;">Cevapcici</span></b><span style="font-size: large;"> </span><b><span style="font-size: x-large;">& Ajvar</span></b></div>
<span style="font-size: large;">I love making sausage, the first type I ever made was Cevapcici. I had friends over and we really enjoyed it. When I called my friends, to invited them, one of them said that he would bring some ajvar. That first jar started my love of ajvar.</span><br />
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<b><span style="font-size: x-large;">Ratatouille</span></b></div>
<span style="font-size: large;">With all the delicious French Food I always get fixated on Ratatouille. It had to take the mastermind of food to come up with such an uncomplicated dish that satisfies the soul, without a drop of meat. </span><br />
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<b><span style="font-size: x-large;">The Common Ground</span></b></div>
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<span style="font-size: large;">All the above foods have one thing in common with the food I love to cook and eat. They have all stood the test of time. It isn't a fad. It is just good food.<br />It doesn't cost an fortune, anyone can make it, and it is more fun to eat; when you are sharing it with family and friends.</span></div>
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<span style="font-size: large;">Thank you for dropping by, and feel welcome to stop by whenever you want. </span></div>
<span style="font-size: large;"> All The Best</span><br />
<span style="font-size: large;">Grandpa, Larry</span>Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0tag:blogger.com,1999:blog-1839663389242749116.post-24239573320378311892017-03-20T23:56:00.000-07:002017-03-21T00:35:25.081-07:00Pizza or Frittata - Cheese, Pepperoni, Avocado – Delicious and LCHF<div style="text-align: center;">
<b><span style="font-size: x-large;">California Pizza Frittata</span></b></div>
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<b><span style="font-size: large;">Low carb meal favourite. Great flavours that really go together</span></b></div>
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<span style="font-size: large;">Cheese, pepperoni, tomato, and avocado. This tasty LCHF, one dish meal is tasty and easy to make.
A real Mediterranean look and a pizza taste that fits into a Low Carbohydrate-High Fat eating plan.</span><br />
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<span style="font-size: large;">Last week Helen and I ran into a friend, we hadn’t seen for a while. We asked him to come by the house for lunch the next day. He said he would, but told me he was on a LCHF eating plan.</span><br />
<span style="font-size: large;">I nodded wisley, like I knew what he was talking about, said no problem and then went home and spent 2 hours on the internet learning about it.</span><br />
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<span style="font-size: large;">I have no opinion on the diet, and I don’t think I will have one soon. It looks like everywhere you go there is information, but it is split between those that love it and those who think it is bad for us. Both sides have good arguments and logic could have you siding with either team.</span><br />
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<span style="font-size: large;">Normally, a split decision has me holding off until I can find definitive information, but I still had a friend coming for lunch.</span><br />
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<b><span style="font-size: x-large;">California Pizza Frittata</span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
<span style="font-size: large;">I came up with the California Pizza Frittata. I’m not sure if it is pizza that looks sort of like a frittata or a frittata that taste a lot like a pepperoni pizza.</span><br />
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<b><span style="font-size: large;">But there were 3 things I was sure of:</span></b><br />
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<li><span style="font-size: large;">My buddy could eat and stick to his plan</span></li>
<li><span style="font-size: large;">Helen and I could eat it and not kill ourselves with an overabundance of fat. No worse than the once a month bacon and eggs</span></li>
<li><span style="font-size: large;">Lastly it tasted great. </span></li>
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<span style="color: #222222; font-family: "inherit" , "serif"; font-size: large;"><b><span style="font-size: medium;">Ingredients</span></b><span style="font-size: 10.5pt;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;"> </span></span><span style="color: #222222; font-family: "inherit" , "serif"; font-size: 10.5pt;">5 large, Egg<o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;"> </span></span><span style="color: #222222; font-family: "inherit" , "serif"; font-size: 10.5pt;">1 medium, Avocado<o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;"> </span></span><span style="color: #222222; font-family: "inherit" , "serif"; font-size: 10.5pt;">125 g, Tasty Cheddar Cheese<o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;"> </span></span><span style="color: #222222; font-family: "inherit" , "serif"; font-size: 10.5pt;">28 g, Hungarian Salami<o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;"> </span></span><span style="color: #222222; font-family: "inherit" , "serif"; font-size: 10.5pt;">150 g, Raw Red Tomato<o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;"> </span></span><span style="color: #222222; font-family: "inherit" , "serif"; font-size: 10.5pt;">0.50 cup, sliced, Onions, raw<o:p></o:p></span></span></div>
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<b><span style="font-size: large; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Nutrition Facts<o:p></o:p></span></b></div>
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<span style="font-size: large;"><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Servings</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">4.0</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Amount Per Serving 1/4 of whole <o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">calories</span></b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;"> 320</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<b><span style="font-size: large; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">% Daily Value *<o:p></o:p></span></b></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Total Fat </span></b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">25</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">g</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">39</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></b><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">%</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></b></span></div>
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<span style="font-size: large;"><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Saturated Fat 11</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">g</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">53</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></b><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">%</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></b></span></div>
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<span style="font-size: large;"><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Monounsaturated Fat 7</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">g</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Polyunsaturated Fat 2</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">g</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Trans Fat 0</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">g</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Cholesterol</span></b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;"> 233</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">mg</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">78</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></b><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">%</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Sodium</span></b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;"> 423</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">mg</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">18</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></b><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">%</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Potassium</span></b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;"> 403</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">mg</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">12</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></b><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">%</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Total Carbohydrate</span></b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;"> 6</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">g</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">2</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></b><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">%</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Dietary Fiber</span></b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;"> 3</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">g</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">13</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></b><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">%</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Sugars</span></b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;"> 2</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">g</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Protein</span></b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;"> 18</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">g</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">36</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></b><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">%</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></b></span></div>
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<span style="font-size: large;"><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Vitamin A</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">20</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></b><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">%</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></b></span></div>
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<span style="font-size: large;"><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Vitamin C</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">16</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></b><b><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">%</span></b><b><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></b></span></div>
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<span style="font-size: large;"><span style="font-family: "inherit" , "serif"; font-size: 7.5pt;">Calcium</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
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<span style="font-size: large; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.</span></div>
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com1tag:blogger.com,1999:blog-1839663389242749116.post-80977874791988371502017-03-13T20:13:00.000-07:002017-08-10T18:32:20.157-07:00Get Costco Products Delivered to Your Door. No Membership Fees. No Travel<div class="MsoNormal">
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Hmm, Costco Good - Argh, Costco Too Far Away</h2>
<b>I use lot of Costco Products in my cooking.</b> If you live in the US it is generally easy for you to get to a Costco. If you live in Australia this is not always the case. But There is a solution<br />
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<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;"><b>Fair Dinks is a service that offers many Costco products</b>. Their service allows you to shop online, and have the goods delivered to your door. They have a small surcharge on all goods, plus charge a deliver fee. <i> I’ll talk about the charges a bit later in the post; including a <span style="color: red;">money saving offer.</span></i></span><br />
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<b><span style="font-size: large;">Advantages</span></b></div>
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<li>You can find some products that are not generally available in Australia.</li>
<li>Most of the products are great.</li>
<li>You don’t have to drive far.</li>
<li>You don’t have to pay for a Costco Membership</li>
<li>Even with the surcharges you most often pay less than you would at a major supermarket</li>
<li>You are supporting Australians who work for Costco, and the small businessmen involved in Fair Dinks. </li>
<li>Many non-food items are also available. </li>
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<b><span style="font-size: large;">Disadvantages</span></b><o:p></o:p></div>
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<li>Not available in all areas</li>
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<b><span style="font-size: large;">General Idea</span></b><o:p></o:p></div>
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You go to Fair Dinks website, search for the product you want, and buy it. They make regular trips to Costco with their big trucks and purchase the goods. They deliver the goods to you. Delivery days vary but the website will give you the information based on your location.<br />
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<b> Cost (Current on 14 March 2017)</b><br />
Fair Dinks charges a margin varying from 5-20%. This covers their expenses, a reasonable profit, and allows for currency exchange on the products that Costco sources from the US and other countries.</div>
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<b> Deliver Charges (Current on 14 March 2017)</b><o:p></o:p></div>
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Varies by location, but currently is between $13.48 and $20.00<o:p></o:p></div>
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The delivery charge is a flat-rate so Fair Dinks encourages you to stock up.<o:p></o:p></div>
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<b><span style="font-size: large;">Example</span></b><o:p></o:p></div>
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<b>At Costco<o:p></o:p></b></div>
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<b>From Fair Dinks</b><o:p></o:p></div>
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Honest Earth Mashed Potatoes<o:p></o:p></div>
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16.99<o:p></o:p></div>
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18.99<o:p></o:p></div>
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Sweet Baby Rays BBQ Sauce. Big Bottle (946ml)<o:p></o:p></div>
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5.99<o:p></o:p></div>
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7.29<o:p></o:p></div>
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When I travel to Costco:<br />
I have paid $60.00 for an annual membership<o:p></o:p></div>
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Road Tolls $9.56<br />
I drive about 110 km Round Trip<br />
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<b><span style="color: red; font-size: x-large;">Special Offer:</span></b><o:p></o:p></div>
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Use this coupon code:( REF-1-LAR ) don't include the brackets, at the Fair Dinks Checkout and you will receive $5.00 off your first order.<br />
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If you use this code we will both get $5.00 discount, but only on your first order.<o:p></o:p></div>
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Fair Dinks <a href="https://www.fairdinks.com.au/" target="_blank">Website: https://www.fairdinks.com.au/</a><o:p></o:p></div>
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<a href="http://grandpacancook.blogspot.com.au/2017/02/mashed-potatoes-no-peeling-no-draining.html" target="_blank">Want to know more about those Honest Earth Mashed PotatoesClick here for my blog post.</a><o:p></o:p></div>
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<img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGm0ICNclCQBW4XRrIHqI1-JTUz2UbvgCTD_JhY6hxPmObeZpKghzaGWez6i1TCSVvCXSs5wdHwz4dcGA3Q3wF_Dhum8CaYsH1OeOo9YwRUr44b1ArGW3EG-nK5BivSS3La4v3P9U1jzE/s320/potato+box+08.bmp" width="320" /></div>
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*Other than the discount coupon I am not connected with fairdinks in any way. I have posted this so my Australian Friends can follow my recipes and find some good bargains.<o:p></o:p><br />
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<b><span style="font-size: x-large;">More Produce and Service Reviews</span></b></div>
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<span style="font-size: large;"><a href="http://grandpacancook.blogspot.com.au/2016/07/aldi-ambiano-meat-grinder-unboxing.html">Aldi Ambiano Meat Grinder – Sausage Maker</a></span></div>
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<span style="font-size: large;"><a href="http://grandpacancook.blogspot.com.au/2017/08/vacuum-sealer-grandpa-unboxes-and-demos.html">Aldi Ambiano Vacuum Sealer Machine</a></span></div>
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<span style="font-size: large;"><a href="http://grandpacancook.blogspot.com.au/2017/02/mashed-potatoes-no-peeling-no-draining.html">All Natural Mashed Potatoes by Honest Earth</a></span></div>
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Grandpa Can Cookhttp://www.blogger.com/profile/16133875239253079163noreply@blogger.com0