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Corona Virus Cooking


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#76 Behemoth

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Posted 26 March 2020 - 06:17 PM

Leftover lasagna for lunch. The bottle of Barbera we had with it the night before did not yield leftovers somehow. Made lemon custard sponge things with the minis between conference calls. Dinner was macaroni and cheese using up the rest of the Comte for the mini's, miso soup and kimchi fried rice for me and Mr. B. 

 

In an act of remarkable foresight I made simple syrup yesterday. Mezcal sours tonight I think. 


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#77 StephanieL

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Posted 27 March 2020 - 12:29 AM

Trying to avoid too many snacks.  Am downing a lot of caffeine in an attempt to boost my metabolism.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#78 bloviatrix

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Posted 27 March 2020 - 12:33 AM

Meanwhile, I managed to find time to inhale a carrot for lunch somewhere around 3 in the afternoon. Work is nuts and then add dealing with the kid on top of it.


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#79 Sneakeater

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Posted 27 March 2020 - 12:34 AM

Lunch is for wimps.


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#80 joethefoodie

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Posted 27 March 2020 - 10:24 AM

3 solids a day here.  I was worried about supply, so even though I'm supposed to get my subscription delivery shortly...

 

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3 bags from George Howell somehow showed up. I figured I'd give the medium roast a try for afternoon moka pot coffee. Or maybe I'll fire up Silvia.

 

Lunch yesterday was rice and beans (beans from freezer), along with beet salad and celery root remoulade. Dinner started with this...

 

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Sauté of peppers and onions.

 

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Sausage and peppers. Potato salad. Tomato/cucumber/avocado also alongside.

 

D'artagnan chicken sausage was used, and don't think I'd buy again, but I was experimenting during the last freezer sale. At least they're low calorie/low sodium compared to real sausage.  



#81 Abbylovi

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Posted 27 March 2020 - 11:46 AM

I have an excess of dill and parsley and mushrooms as thinking a green goddess dressing. Any other ideas?
It is better to have beans and bacon in peace than cakes and ale in fear.

#82 joethefoodie

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Posted 27 March 2020 - 12:35 PM

I like that, or a classic Ranch dressing...

 

https://cooking.nyti...-ranch-dressing

 

You could also try pickling the mushrooms?



#83 Abbylovi

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Posted 27 March 2020 - 12:44 PM

Thank you! I don’t know how mushrooms got in there, a weird autocorrect for “was”? 🤣🤣🤣
It is better to have beans and bacon in peace than cakes and ale in fear.

#84 Rich

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Posted 27 March 2020 - 12:49 PM

I have an excess of dill and parsley and mushrooms as thinking a green goddess dressing. Any other ideas?

Parsley pesto is very nice - add a bit of nutmeg.

 

Dill - buy a fresh salmon filet and - well you know the rest.



#85 mitchells

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Posted 27 March 2020 - 03:45 PM

If you want to crush your self esteem, you need to check out the "home cooking" by chef Hideki Nishi from Neige d'Ete in Paris. On their Facebook Page.



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#86 voyager

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Posted 27 March 2020 - 04:31 PM

If you want to crush your self esteem, you need to check out the "home cooking" by chef Hideki Nishi from Neige d'Ete in Paris. On their Facebook Page.

Too bad they don't serve those "homely" plates in house.


And then I found out that it IS my circus, and they ARE my monkeys..,


#87 Josh Karpf

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Posted 27 March 2020 - 04:33 PM

Since they weren't really part of our self-isolation supplies, even though I counted them as canned protein along with the sardines and tuna, I opened my favorite Bar Harbor whole clams and chopped clams and added them to a fennel-stalk stir-fry with fermented and salty black beans, garlic, and sesame.

 

Not being able to use a wok on the induction was a terrible disappointment when we moved in. But the high heat means plenty of wok hey anyway. 

 

xsyGNDN.jpg



#88 joethefoodie

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Posted 27 March 2020 - 05:12 PM

Nice.

 

There was a discussion (on another food board) a while back on the whole "wok hey" at home thing.

 

According to people who live in China, it really doesn't happen at home (in China), and that's OK.  And as I've often promulgated about home cooking - you're home, not in a restaurant where every burner, and the oven, is cranked to 10.