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Corona Virus Cooking

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Thursday was stir fried chicken with brown short grain rice and home office/homeschooling. Friday was pasta with ham, peas and homeoffice/homeschooling. Today goulash with spätzle and a salad. Goulash was done in a low oven for the first time, with excellent results. Next two weeks, no homeschooling at least. 

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Our last meal from someone other than me was this...     pizza from Scarr's.  Their pizza has actually gotten better, in my opinion, as they've worked the crust to near perfection for this style

Chicken in vin jaune, morels, asparagus, coucous

I finally made really good fries at home. so exciting.

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I know I'm not the only person who's dealing with this by putting an insane amount of food (meaning raw materials) orders in.


In the last few days, I've ordered from D'Artagnan, Russ & Daughters, Baldor (RAAAAAAAAMMMMMMMMMPPPPPPPSSSSS!!!!!!!!!!!!!), and Muncan.


At least one of these (Russ) was at least partially ritually required.  But the rest (most especially Muncan) were most emphatically not (unless it's suddenly become required for Jews to eat Central European pork products during Passover).


It's hard to tell the future right now, but one thing is certain:  I'll be eating a LOT of steak.

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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.


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Yesterday was going to be outside, playing ping pong, loud music and grilled cheese burgers with beer.  With all the bad news we kicked up the burgers to wagyu burgers with onion jam, sauteed mushrooms and a slab of foie gras with truffle on the burger, just in case this was our last day on earth.  The way the foie gras melts on the burger might be considered pornographic by some.  Served with sweet potato fries and a Barolo instead of the beer. These may have been our best ever home cooked burgers.

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I used the pok pok “binchotan style” charcoal for the first time yesterday. I cooked some simple veg skewers, some pork collar, and two dishes I stole from blanca - sweet potatoes cooked in cream (couldn’t get goats milk) and a huge oyster mushroom that I cooked in butter before I grilled it. it all came out pretty well and I’m looking forward to using it again this week.

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Fancy schmancy - Donabe cooked rice, with ginger, watermelon radish, carrots, scallions, halibut. Halibut was put into the donabe still partially frozen, and it almost didn't cook too much.






Chicken vegetable soup, house-made bread. Side of slaw and pickled red onions.

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