So Ms. Fig posts her recipe for Pomegranate Jelly and labels it a “cheater version” for using bottled pomegranate juice? I commented that using bottled juice is no more a cheat than using canned chicken stock in soup, something I do most of the time I make it. (Although to do soup it up with this demi-glace. It is expensive but worth every penny it if you are like me and don’t do enough roasting to keep your stock stockpile up to levels. Technically, store bought demi-glace is cheating too so two cheats must make a right. They make beef too so buy some of that too. Who even eats enough beef to make their own demi-glace?)
This has really got me thinking on just what IS a cheat in cooking anyway?
Last night I made a batch of white bean chili which certainly must qualify as the only fresh ingredients are 1 jalapeno pepper and a few cloves of garlic. In addition to using canned chicken stock it calls for canned white beans. Its been ages since I soaked and cooked my own beans for a dish. Tomatoes? Canned. Corn? Frozen. Just about everything in here is bought off the shelf like Ms. Figs juice. At yet somehow, after simmering for hours in a crockpot this chili comes out amazing and nothing that would would think was a cheat. (A crock pot is cheating too since some of the best chili is made in a dutch oven IN the oven. )
Oh, and check out the plastic crock pot liners! Disgusting cheat there too! (I got a sample in the mail and wanted to try those out. I’m not sure about the safety but sure made the clean up a breeze!)
I don’t use my crock-pot very often. I got it so I could come home to a ready dinner back when I was single but it turned out I didn’t really like food that had been cooking for 10 hours. Go figure. But the thing is made for cooking chili so I keep it even though it gets more than its share of kitchen cabinet space.