What Pre-Processed Foods Do You Use/Like?

[caseydog]

I think the laziest thing I buy rather than make is minced ginger and garlic. I buy the Asian brands which I find great for time saving, mid week meals for a stir fry or add to soup. However it's not as good as fresh which I use when I have time at the weekend.

I buy jarred minced garlic from California. Not because it is easy, but because it is consistently good. Fresh garlic in the store is hit-or-miss on flavor. COSTCO's Kirkland brand has some really good minced California garlic.

Gilroy, California is THE garlic capital of the universe.

CD

 

[caseydog]

I know. It is kind of embarrassing. It is available on line but the shipping would probably be prohibitive. If any of you do decide to order on line I like Savoie's. It is the closest to home made.
I do still make Dark Roux from scratch just not very often. It pays to know how. A couple of years ago I spent a week with my brother in Colorado. He wanted a Gumbo. I brought fresh pork sausage, Andouille, Tasso and File. I started to bring a jar of Roux. Brother said there was a specialty store where we could get it. Wrong. So first I had to make a roux. I learned something. At an elevation of 5,000 ft. it took twice the amount of flour. Two cups flour to one cup oil.
In '08 G had open heart surgery in Grapevine, TX. - a sub-burg of Dallas. Long story but after his surgery we spent two weeks at the home of his cardiologist (a cousin of his Ex-wife.) She asked me to make a gumbo. I was able to find fresh and smoked sausage. No Andouille, Tasso, File or roux. First I had to make a roux.
Two occasions where knowing how to make a roux saved the day.

Yeah, you won't find tasso anywhere around Dallas -- I cure and smoke my own. I have found andouille. File and jarred roux are pretty easy to find. Hmmmmm.

CD

 

[ElizabethB]

Yeah, you won't find tasso anywhere around Dallas -- I cure and smoke my own. I have found andouille. File and jarred roux are pretty easy to find. Hmmmmm.

CD

I am sure that more is available now than there was in '08.

There is a downside to roux in a jar. It is like concrete right off the shelf. If I use it, I have to put the jar in my sous vide setup for an hour of more to make it come out of the jar.

But, it tastes fine, but I rarely use it.

CD

I put it in a glass measure with a little water and zap it in the microwave.

 

[caseydog]

I put it in a glass measure with a little water and zap it in the microwave.

How do you get it out of the jar? That's always been my problem. If I use a spoon, I bend a spoon.

CD

 

[ElizabethB]

I use a knife to cut scores then use a wooden fork.

 

[Morning Glory]

How do you get it out of the jar? That's always been my problem. If I use a spoon, I bend a spoon.

I use a knife to cut scores then use a wooden fork.

Its beginning to sound as if its easier to make your own! In fact, I didn't find it difficult to do - stainless steel saucepan, low heat, stirring and patience. And I'm pretty sure I got it right. I'm saying 'I'm pretty sure I got it right' because I'd never eaten a properly prepared gumbo before so didn't quite know what to expect. But the colour looked right and the 'earthy' savoury taste was divine. Recipe - Seafood Gumbo