Collar To the Cold
Here at Poor Impulse Control, we're all about It, whatever It is, so long as It is funny, and nothing is funnier than talking about food. Why? Because I get stage fright making rice pudding and half my family went to cooking school without so much as sending a postcard. To recap somewhat, then, I have several different projects going and your bag's packed.
1. Dad died and left cookbooks to study, mysterious gear and problems to solve;
2. Dagnabbit: jarring, canning and preserving;
3. Inspired by Pete's wonky digestive tract, he and I are exploring better food for better health including organics, reducing meat consumption and expanding our vegetable and grain options;
4. Gardening. It's better to grow one's own food than to rely on outside sources wherever possible;
5. Affordable, nutritious eating. If we can get dinner on the table every night for $10, we might have enough money to pay our fucking bills.
These topics overlap somewhat. For instance: remember our friend, Dad's dehydrator?

Ta, dahhhhhlink, you're saying, Can we take a connecting flight to the point? How about you return your tray to the upright and locked position and not be so critical, hmm? As lessons in home economics go, learning dehydrating without a teacher proved tricky, expensive and frustrating. In practice, dehydrating works best for us with fruit like peaches, pears and apples. Reconstituted, these sturdy fruit add nice flavor and the texture is familiar if you, as I did, grew up eating dried apples; I also learned the hard way that peeling apples and pears before drying is worth it. A second preparation has been very successful: combinations of leeks, young carrots and fennel - loosely speaking, a form of mirepois. Rehydrated and minced, one of these packages adds a jolt of kickass richness to soups, stews and sauces.

Pete was hesitant before the first bite but enthusiastic thereafter. He offered that the potato flavor was good but next time, instead of long rehydration, we might try boiling the potatoes. It will save time. We decided that in the future we wouldn't dehydrate other kinds of potatoes, just fingerlings, and the initial storage failures, while discouraging, had taught us enough to be worth the price.

Labels: compote something, our furry overlords
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