One food you could eat every day and not get tired of

[MillauFr]

Apples

 

[Toolulu22]

Chicken,
I have a protein shake every day for my lunch meal and I like it. We had a work party today, so I skipped the lunch shake but had it for dinner instead. So, I guess a protein shake.
How boring!

 

[Traveling on cc points]

Chicken,
I have a protein shake every day for my lunch meal and I like it. We had a work party today, so I skipped the lunch shake but had it for dinner instead. So, I guess a protein shake.
How boring!

I was going to write the same thing.
I drink a protein shake every single day without fail.
I can’t say I enjoy it but I don’t hate it either. I look at it like taking daily meds.

 

[Toolulu22]

I was going to write the same thing.
I drink a protein shake every single day without fail.
I can’t say I enjoy it but I don’t hate it either. I look at it like taking daily meds.

It’s filling, easy, and has good stuff in it. Funny that you mentioned meds. After I just drank my shake, I’m taking my daily assortment of vitamins and supplements.

 

[AustinTink]

Fried chicken. It's my weakness.

 

[Aurora79]

Tacos, fruit, and cheese. I really love cheese.

 

[Kathryn Merteuil]

I would be able to eat pizza all the time if I would allow myself.

 

[ronandannette]

bacon

Come to think of it, I probably do eat bacon practically every day. Not necessarily fried-up slices of bacon but I throw some into most salads, lots of pasta dishes, dress cooked vegetables with it - all kinds of things. And I have a precious jar of carefully-curated bacon drippings that I use for a hit of flavor when pan-frying eggs or other types of protein. Mmmmm - bacon!!

 

[wenrob]

Come to think of it, I probably do eat bacon practically every day. Not necessarily fried-up slices of bacon but I throw some into most salads, lots of pasta dishes, dress cooked vegetables with it - all kinds of things. And I have a precious jar of carefully-curated bacon drippings that I use for a hit of flavor when pan-frying eggs or other types of protein. Mmmmm - bacon!!

My dad was THE master when it came to soup. Didn’t matter what kind, even if it wasn’t your favorite. If he made it, it was amazing. His secret? Bacon drippings.

 

[aristocatz]

I could never get sick of guacamole (the Chipotle recipe)

 

[DisKaren]

Starbucks banana bread!

 

[bcla]

You make a white sauce first and blend the cheese into that.

Followed a simple recipe. I mean - just butter and flour heated for a few minutes, then milk followed by shredded cheese. I suppose there are optional ingredients for flavor, but this actually worked pretty well.

My only problem was that I was trying to reduce the amount but still had too much compared to the amount of pasta I had. I tried to reuse the sauce on more pasta cooked later but I guess it doesn't reheat well. It kind of clumped and then the oil from the butter separated out. I guess that's the flour setting? I've heard maybe a microwave reheats the sauce better than on a stove.

 

[msjprincess]

Followed a simple recipe. I mean - just butter and flour heated for a few minutes, then milk followed by shredded cheese. I suppose there are optional ingredients for flavor, but this actually worked pretty well.

My only problem was that I was trying to reduce the amount but still had too much compared to the amount of pasta I had. I tried to reuse the sauce on more pasta cooked later but I guess it doesn't reheat well. It kind of clumped and then the oil from the butter separated out. I guess that's the flour setting? I've heard maybe a microwave reheats the sauce better than on a stove.

Maybe you can try what I now do when I reheat Alfredo. I heat the pasta in the microwave. I then add cold sauce to the pasta. I stir it around and the hot pasta warms the sauce. It stays creamy without separating.

 

[wenrob]

Followed a simple recipe. I mean - just butter and flour heated for a few minutes, then milk followed by shredded cheese. I suppose there are optional ingredients for flavor, but this actually worked pretty well.

My only problem was that I was trying to reduce the amount but still had too much compared to the amount of pasta I had. I tried to reuse the sauce on more pasta cooked later but I guess it doesn't reheat well. It kind of clumped and then the oil from the butter separated out. I guess that's the flour setting? I've heard maybe a microwave reheats the sauce better than on a stove.

When I reheat a cream sauce I add a little more milk, heat gradually until it’s HOT but do not let it boil while whisking your heart out.

 

[ronandannette]

Followed a simple recipe. I mean - just butter and flour heated for a few minutes, then milk followed by shredded cheese. I suppose there are optional ingredients for flavor, but this actually worked pretty well.

My only problem was that I was trying to reduce the amount but still had too much compared to the amount of pasta I had. I tried to reuse the sauce on more pasta cooked later but I guess it doesn't reheat well. It kind of clumped and then the oil from the butter separated out. I guess that's the flour setting? I've heard maybe a microwave reheats the sauce better than on a stove.

That's what's known as "splitting" and it's caused by cooking/re-heating the sauce at too high a temperature. Any butter/oil based sauce will do this; as @wenrob mentioned, NEVER let it boil. Once the sauce has split, I know of no way to salvage it - you've got a greasy mess. I actually think it's quite impossible to correctly re-heat a cream sauce in the microwave; you can't regulate the temperature properly. Do it on the stove-top or oven; moisten the pasta with a little milk or even better, heavy cream, and watch it carefully to make sure it warms thoroughly but doesn't get too hot.

 

[bcla]

That's what's known as "splitting" and it's caused by cooking/re-heating the sauce at too high a temperature. Any butter/oil based sauce will do this; as @wenrob mentioned, NEVER let it boil. Once the sauce has split, I know of no way to salvage it - you've got a greasy mess. I actually think it's quite impossible to correctly re-heat a cream sauce in the microwave; you can't regulate the temperature properly. Do it on the stove-top or oven; moisten the pasta with a little milk or even better, heavy cream, and watch it carefully to make sure it warms thoroughly but doesn't get too hot.

Yeah - I figured it should have been done slowly, but my kid was looking forward to it and was in a hurry. But this was my first time. It actually turned out pretty well even if I made some mistakes. The extra just wouldn't reheat properly.

 

[DLgal]

Ice cream

 

[DLgal]

That's what's known as "splitting" and it's caused by cooking/re-heating the sauce at too high a temperature. Any butter/oil based sauce will do this; as @wenrob mentioned, NEVER let it boil. Once the sauce has split, I know of no way to salvage it - you've got a greasy mess. I actually think it's quite impossible to correctly re-heat a cream sauce in the microwave; you can't regulate the temperature properly. Do it on the stove-top or oven; moisten the pasta with a little milk or even better, heavy cream, and watch it carefully to make sure it warms thoroughly but doesn't get too hot.

You can fix any split sauce with a hand held immersion blender. I've done it numerous times.

This is the way. I have spoken.

 

[bcla]

You can fix any split sauce with a hand held immersion blender. I've done it numerous times.

This is the way. I have spoken.

Wish I could find ours.

But won't it just chop up the partially solidified mess into little bits?

 

[DLgal]

Wish I could find ours.

But won't it just chop up the partially solidified mess into little bits?

Well, if you haven't added the pasta yet, no. It will make the sauce creamy again. I've had cheese sauces split a lot and always bring them back to life with the blender. I make queso sauces a lot for homemade nachos.