This is not at all shameful. Instead, it is to be celebrated as being Good and Proper.
As a longtime barista, I’ll admit to drinking “old” drip coffee.(Like, more than 2 hours old). I can drink it right after heating it up, that is. : ) Note that I only do this at home, in the secrecy of my own kitchen. And I don’t add to it(no creamer, milk or sweetening).
I like my eggs good and over hard/overdone as well!
That’s at best middle aged coffee. I’ve been known to heat up yesterday’s unfinished coffee to drink while the next pot is brewing.
I made beef & bison burgers a while back. As delicious as they were, they were so meaty that it put me off red meat for a while.
Good to know I’m not the only one who does this!
Add me to the list of yesterday’s coffee drinkers. I can taste that it’s past its prime, but hey, it’s still got caffeine in it. And how else am I supposed to empty the pot in order to brew a fresh batch? I couldn’t possibly throw it out, could I?!
Nope. There actually has to be mold floating on top before I do that.
They always show chefs looking disgusted when asked to cook with canned chicken on shows like Chopped. Never had it, but lots of canned foods are fine, and quality tomatoes often better than fresh versions.
But I’ve never even seen canned chicken in Canada. How much does it cost? What part of the chicken? Bones removed, one supposed?
Was it something like this?
A friend bought a few of these during the early days of COVID. It’s . . . chicken, but not particularly high quality, and would probably perform in a sub par manner if used as a main dish. However, it did work well for making soups, stocks and casseroles. But you’re mostly buying it for shelf-life, it’s much more expensive that buying fresh, and roughly three times the cost of an equivalent non-organic chicken in the store on any reasonable sale. Not to mention, it’s already cooked, so a chef would have much more limited customization options that if they cooked from raw. Not to say a good chef couldn’t reheat and treat in ways , but still less to work with.
Otherwise you can also get cooked chicken meat (normally white) either chunks or whole in cans and pouches, but normally the same issue applies.
A whole canned chicken is an emergency meal. It looks disgusting, but pick it apart and mix with gravy or use in a casserole, it isn’t bad. It’s got that super-cooked steamed unto death taste…Smaller cans of chicken, they are similar from what I recall, packed in juice/gelatin, cooked in the can.
The stuff I have is basically an oversized can of tuna, but with white meat chicken chunks instead of tuna. Drain it, add mayo and you have chicken salad. Perfectly palatable, inoffensive if not exactly highbrow.
That’s what I do with canned chicken. Easy chicken salad, and if I have grapes I can fancy it up with sliced grapes and slivered almonds.
I used to teach high school science, and the best part of that subject was the back room with water and chemicals and my coffee maker.
Anyway, since I made a good fresh pot of coffee for the day when I got to work, I’d make a pot at home on Sunday night and put it in the refrigerator.
First cup Monday-Friday from the fridge, fresh coffee when I got to work!
I’m just back from the grocery store and had a look at the canned chicken. I was surprised to see about eight varieties. Some were ‘all white meat,’ others ‘white meat with rib meat,’ & ‘white & dark meat.’ They’re about $3-4 for a 10 oz can. I’ve never seen any bone. I keep some on hand, really easy chicken salad at home and I’ve been known to keep a can in my desk at work (preCOVID, the breakroom fridge would have a wide enough selection of condiments to make a passable salad). The broth is delicious.
At Winco (regional grocery chain in the western US) a 10oz can of store brand white meat chicken (devoid of any solids other than meat) is normally $1.88, and makes a quite acceptable sandwich filling with bacon ranch salad dressing. Reminds me, should mix some up. Getting into warm enough weather here that cold lunches work better.
I put both mayo and miracle whip on sandwiches.
I put mustard, mayo, ketchup, relish and onions on hot dogs. I can live without the relish and onions, but I have to have the first three.
Finally, I eat instant mashed potatoes all the time, mixed with English peas. This is my comfort food meal, I nuke the peas with milk and butter, and mix in enough instant potatoes to get the right consistency, and eat that with a stewed chicken thigh
Actually I just discovered canned chicken with Lipton dry mix soup. I like this because it breaks down into small soft portions. Add a little more noodles, and stir in an egg and you have a great soup when you’re sick. It’s soft and no matter how bulky you make it can be consumed in a cup.
It’s such a great shelf-stable emergency comfort food.
With enough mayo and relish, any Underwood product is “not bad.”
Those underwood spreads are part of my ‘shameful culinary practices’, for sure. Roast beef spread on sourdough with 5 year old cheddar, sun dried tomatoes, and chipotle sauce makes a lovely sandwich. Their deviled ham with aged swiss on garlic bread is quite nice too.
In addition to the
**roast beef **
they also have