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Another Day in Cooking Paradise

Sunday, September 20, 2015

Just kidding of course. We do what we have to do and I found that cooking big is better despite the hassle because I will always have foods. So salute to the food processors and the frozen food makers whom I got the idea from. I'm just doing the home version of frozen foods.

Let's see what I can accomplish today. Starting point: 4 lbs of bacon, 4 lbs of frozen salmon, 1 lb large shrimp, 4 heads onions, 6 heads garlic. 2 lbs spinach.

I quartered the bacon and cooked it in a wok on low heat while I prepped the other stuff. It took 1 1/2 hours.

Total time was 3 1/2 hours including clean-up time. I didn't get to the spinach because I ran out of the glass containers. I got about 40 servings of the salmon/shrimp.

Starting point


Bacon cooked on low heat then put away. The grease will be used for the next dish


Browned garlic and onions with Thai red curry paste. Put aside then added back to cooked salmon/shrimp


Yielded about 40 servings of salmon/shrimp with garlic/onions and red curry

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