Jump to content


Member Since 16 Dec 2008
Offline Last Active Yesterday, 09:06 PM

#1453577 Corona Virus Cooking

Posted by joethefoodie on Yesterday, 11:40 AM




Pan roasted onglet, with a mustard/horseradish pan sauce.  Potato salad and cole slaw.




"pizza" with a now 4-day old refrigerator dough. Gets weirder every day. 




With a side of roasted brussels sprouts and a schtickle of bacon.




Cascarecci all'Amatriciana.  This was going to be our Sunday supper, served at 3 PM-ish or so.  Which meant we were hungry around 8 last night, so...




I did a quick cook of some D'artagnan merguez and a few potatoes I had saved from the potato salad, which I boiled and then sautéed in butter and pimentón.  Served with hot mustard and some of the freshly baked bread.


#1453463 The Rest of Us

Posted by joethefoodie on 04 April 2020 - 11:27 AM

 and raw cabbage (which I have decided is the most palatable way to eat cabbage) (with Le Boite Iris, of course).

Does cole slaw count as raw cabbage?


And have you ever tried a very old Marcella recipe for "smothered" cabbage, where it basically cooks very slowly basically in its own exuded liquid, for like an hour and a half?  It's pretty terrific.


Re: hot dogs.  Well shit, I love them too.  On the rare occasion when I make cheese fondue, I'll use cocktail franks as one of the dunkables - just great!

#1453441 Corona Virus Cooking

Posted by joethefoodie on 04 April 2020 - 12:22 AM

This was the 4th (and final) iteration for the corned beef I made last weekend. It was dinner a few nights ago...




Reheated with its vegetables from the initial cooking. In the steam girl, of course. Was great. Actually it was better for the 2nd, 3rd, and 4th meals than it was for the 1st! Broccoli was made this night.


Lunch one day was was sorta tuna nicoise...




Freshly made potato salad with Ortiz tuna, over escarole hearts, celery, tomatoes, avocado, red onion, capers, and a few piparras.


This was dinner a couple of nights ago...




Shrimp in spicy bean sauce a la Henry Chung, the chef/owner of Hunan Restaurant, the first Hunanese restaurant I ever visited, in San Francisco maybe around 1980? Over really much better than expected Japanese short-grain brown rice.


That led into dinner last night...




A very nice pork chop (from fucking Fresh Direct!), pan roasted, with a mustard pan sauce. Rancho Gordo pintos, which were muy excellente. And some sautéed escarole with garlic and red pepper.


Breakfast had to be something healthy after all that...




Cara caras.  Avocado tomato smush. Smoked king salmon. Two homemade breads toasted.


After which...




That's a book I bought or was gifted on...




Keeping busy.

#1453391 Bread

Posted by joethefoodie on 02 April 2020 - 09:38 PM


I hadn't realized how long it's been since I've baked bread until I rummaged in the fridge to find some yeastand saw that the "best used by date was some time in 2014.

Go ahead and use it, or at least proof a spoonful.    I keep yeast in the freezer and am sure I don't replace it more frequently than once every 10 years!


It definitely needs to be proof tested.

#1453335 Corona Virus Cooking

Posted by joethefoodie on 01 April 2020 - 11:06 PM

Lunch. Today's focaccia attempt, using overnight poolish, baked off around noon after, starting around 7 AM,  mixing, ferment and proof ...100% KA A/P flour, so light and airy. 


Close to the focaccia I remember in San Francisco from Liguria Bakery, served up as sandwiches at Mario's Bohemian Cigar Store, on Columbus. Not bad.






With vegetable soup.

#1453300 Corona Virus Cooking

Posted by joethefoodie on 01 April 2020 - 02:55 PM


 Shrimp w/broccoli in a spicy and sour hot bean sauce.




Over Japanese short-grain brown rice - which happened to be very good (I had no idea!).




#1453294 Corona Virus

Posted by joethefoodie on 01 April 2020 - 11:25 AM

So Russia (if one believes their numbers) has only 1852 CD19 people and they have done little to contain. What are they doing right that the rest of the world isn't?


#1453265 The surrealism of everyday life

Posted by joethefoodie on 01 April 2020 - 12:37 AM

So this whole virtual happy hour thing.


Tonight we participated in one for the first time...small group.


But it amazed me that the people/persons most annoying at real happy hours, is/are still the most annoying at virtual ones.  And maybe even moreso?! Because you can't just get up and walk away, as I've done at Pegu Club. 

#1453261 Corona Virus

Posted by joethefoodie on 01 April 2020 - 12:26 AM

To each her own, or his, folks.  May we all fucking survive this insanity. Healthily...and then maybe happily.

#1453246 Corona Virus

Posted by joethefoodie on 31 March 2020 - 08:27 PM

Looks right to me.    The first time was stressful, the second a routine.  And I'm convinced that Clorox will become an acquired taste.

With the incidences of eColi et al. in the past, I was generally washing most everything anyway - for years.


Well, not the cans and jars!

#1453242 Corona Virus

Posted by joethefoodie on 31 March 2020 - 07:39 PM

Not just deliveries, I saw advice to disinfect anything you purchase in person. Not sure how that works with produce.


I pretty much washed my whole Fresh Direct produce delivery. The cans, bottles, jars - they got washed as well. A few things I just left in the front hallway to sit there for a few days.




Purchases were kept at the door or moved into the kitchen on a mat on the floor. They everything got washed in running soapy water, rinsed and put next to the sink, which had been cleaned .  The meats/poultry are all in vacuum packs - purchased that way so those packs can be washed as well.  The whole head of green cabbage, the celery; removed and threw away the outer and washed the insides. The green leafy vegetables (some escarole and a few heads of broccoli) actually got rinsed and blanched. All plastic and outer wrapping in to the garbage and discarded. Took about an hour.


Maybe I'm nuts?

#1453219 Bread

Posted by joethefoodie on 31 March 2020 - 02:58 PM


Freshman year of college, one of my floormates was deeply in love with this girl.  Who did not return his feelings.  At all.  But one day, she at least deigned to acknowledge his existence:  she gave him a muffin she had baked!  (Without getting ahead of ourselves, apparently a LONG time before.)


My floormate sat everybody on the floor in a circle in the floor lounge.  He pulled out the muffin -- I swear this really happened -- and, after taking a bite himself, solemnly intoned, "I now shall share with each of you the muffin that [girl's name] has created and given to me."  He passed it to the person to his right.  That person took a bite and passed it to the person to his or her right.  You could see each person choking or gagging a bit as they swallowed their bite of the dry leaden muffin.


Finally, the muffin reached the guy's roommate, who was sitting across from him in the circle.  The roommate took a bite, spit it out, and said what everyone else had been thinking but didn't want to say out loud:  "This muffin tastes like shit!"


There was a lot of very bad hippy-dippy baking going on back then.

Without the ceremony, I have been subjected to a literal ton of those muffins.    Remember, we lived in SF in the late '60s.    I can taste every bite of that communion bread.



Santa Barbara - early to mid 70s...I'll never forget walking into the first "health-food" store I'd ever been inside of, and it all smelling of that vague curry-ish smell so beholden to those who partook.


On the plus side, I also ate the first artichokes and avocados I'd ever tasted. And maybe tmi - the first nude beach I'd ever been on.

#1453203 Bread

Posted by joethefoodie on 31 March 2020 - 03:22 AM

I remember the rice flour trick!  Gotta order some - no gluten in that, so not really any stickiness.


The only multi-grain loaf I've had some success with was in a loaf pan, kneaded in the Cuisinart, with the recipe coming from the Cuisinart recipe booklet!  I think it had 7-grain or some such cereal in it.


I have baked my share of leaden, hippy-dippy loaves of bread.


And to be honest vis-a-vis regarding SE's reaction to this bread, which was quite tasty...I definitely think it makes a difference using King Arthur flours, which both flours were, vs. using Pillsbury or the like.

#1453191 Corona Virus Cooking

Posted by joethefoodie on 31 March 2020 - 12:12 AM

So, for dinner tonight...




Let's call it the Ploughwoman's dinner.  Vegetable soup, using up most every bit of veg I could before a scheduled delivery (leeks, onions, scallions, parsley, carrots, celery, cabbage, thyme, potatoes, tomatoes) in a light chicken stock. 


And homemade bread and good butter, with few pieces of cheese I still had lurking from our trip to Paris last month.


'Twas good.

#1453190 Bread

Posted by joethefoodie on 31 March 2020 - 12:06 AM

The boiling bath is less than 5% NaOH iirc, which isn't as scary, but you still don't want it in your eyes. 

Probably not in any cuts in your hands, either!


That first attempt at back-to-bread baking...




Seriously, with the amount of trouble I had because I probably over-hydrated this dough; it totally got stuck to the proofing basket at which point I basically refolded it and threw it into the pot to bake, I am surprised it came out at all. And at dinner tonight, Significant Eater proclaimed it better than any of the breads I buy - awwww.


Interesting, @Behemoth, on the 10:2 ratio - heavy rye. I'm gonna start off slow on adding other flours (this one is 10% whole wheat), and I want to try the cold Dutch oven into a cold oven and see what the results bring. Not looking for anything spectacular, just something I can replicate easily for toast and sandwiches, etc. And that doesn't give me a lot of agita baking it.