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Thread: Quarantine Cooking

  1. #1
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    Default Quarantine Cooking

    Whatcha got going on these next howevermanyweeks? My wife is a nurse practitioner, so no time off for her, unless she gets sick...and only if she's sick with the flu or COVID-19. We expect daycare to close tomorrow, so I'll be staying home with baby girl and then going into work evenings/nights to minimize using my PTO and keep my projects moving forward and on schedule. So, our goals for food are easy to cook stuff so at dinner time when the wife gets home I have it ready to eat, then I can help get little lady to bed, and then off to work. Lunch time, same thing, easy stuff to make as the toddler can't be left unattended too long as she's into/climbing on to everything. We don't have a lot of storage space at home, so we can't stockpile food, so we'll have to get groceries once a week.

    So, I went to the store Sunday morning, and we have at our disposal: pasta, pasta sauce (red and alfredo), chicken breasts, a few pounds of ground beef, enough veggies for the week, snacks for the little one.

    Smoked a whole chicken last night, we'll get a few meals off it, and leftovers package easily to make lunch for the toddler.

    This whole ordeal is going to be a real hardship for a lot of people. I'm glad we're in a good position to weather the storm with just inconveniences. We're (relatively) young with no underlying health problems and I don't expect an interruption to paychecks. I'm vowing not to whine and bitch and moan. And the little one and I will have a good time together during the days ahead!



    Dustin Gaddis
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    Why do people feel the need to list all of their bikes in their signature?

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    Default Re: Quarantine Cooking

    I am having a Tito's Quarantini party to which you are all invited. It is like a regular Martini party except you drink at your own house by yourself. Hope everyone stays virus free out there.
     

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    Default Re: Quarantine Cooking

    Tomato gravy, a.k.a. sauce is my go-to.

    Saute the onions in butter and olive oil until translucent, add the garlic (thinly sliced). Using the various cans and boxes of tomato product until the shelf is bare. If cooking for someone who is sensitive to acid, throw in a whole carrot. Cook low and slow, don't let the sauce stick! Pulling that carrot out and slicing it to eat before dinner is pure joy. Share slices with the dogs.

    Last night's batch used sweet sausage. Poured the sausage fat into the pasta water to keep it from sticking. Rinse the pasta in cold water to keep it from overcooking in the colander. Last night was cheese ravioli.

    Shared album - Todd Holland - Google Photos
    Last edited by thollandpe; 03-16-2020 at 09:35 AM.
    Trod Harland, Physical Educator

    [I]Not everything that is faced can be changed, but nothing can be changed until it is faced. — James Baldwin

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    Default Re: Quarantine Cooking

    Also, who's got a good cornbread recipe?
    Trod Harland, Physical Educator

    [I]Not everything that is faced can be changed, but nothing can be changed until it is faced. — James Baldwin

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    Default Re: Quarantine Cooking

    Quote Originally Posted by thollandpe View Post
    Also, who's got a good cornbread recipe?
    This isn't cornbread...it's way better than cornbread.

    As with virtually all Paula Deen recipes, cut the butter in half, it's plenty I promise.

    Paula Deen: Easy Corn Casserole Recipe - With Video
    Dustin Gaddis
    www.MiddleGaEpic.com
    Why do people feel the need to list all of their bikes in their signature?

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    Default Re: Quarantine Cooking

    Cornbread Recipe????
    1:1:2:1 Corn Meal, Flour, milk, egg, salt,sugar/honey, tsp. baking powder or buttermilk. Easy on the leavening yo.

    If you can find it, real live rough milled corn meal absolutely rocks my world. There are still some water wheels out there.

    I'm partial to sweet'ish cornbread.

    The absolute best cornbread ever is made in a pre-heated cast iron pan. Don't pour too deep or it won't get nice and crusty.

    Use a wee bit of high temp oil in the hot pan before you add batter. Use a cloth to wipe the pan, paper products will smoke.
    Last edited by Too Tall; 03-16-2020 at 09:06 PM.

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    Default Re: Quarantine Cooking

    No-Need English Muffins from the WoPo...

    So long, Thomas’s: These no-knead English muffins are the ones to beat





    An error translating Instant yeast to Active Dry yeast so they didn't rise quite as desired and a tiny bit over done. But still quite moist and filled with lovely nooks and crannies inside. After toasting they are yummy with a bit of butter or jam...
    Guy Washburn

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    “This is an awful man, waving a book he hasn’t read, in front of a church he doesn’t attend, invoking laws he doesn’t understand, against fellow Americans he sees as enemies, wielding a military he dodged serving, to protect power he gained via accepting foreign interference, exploiting fear and anger he loves to stoke, after failing to address a pandemic he was warned about, and building it all on a bed of constant lies and childish inanity.”
    - Robert Hendrickson, Rector, Saint Philip’s in the Hills Episcopal Church

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    Default Re: Quarantine Cooking

    An oddball hybrid of a quesadilla and a french crepe. Start with a whole wheat tortilla, layer in sauteed mixed mushrooms and cooked asparagus. Cover with shredded low moisture mozzarella. Heat till the cheese melts and everything settles in together...

    Guy Washburn

    Photography > www.guywashburn.com

    “This is an awful man, waving a book he hasn’t read, in front of a church he doesn’t attend, invoking laws he doesn’t understand, against fellow Americans he sees as enemies, wielding a military he dodged serving, to protect power he gained via accepting foreign interference, exploiting fear and anger he loves to stoke, after failing to address a pandemic he was warned about, and building it all on a bed of constant lies and childish inanity.”
    - Robert Hendrickson, Rector, Saint Philip’s in the Hills Episcopal Church

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    Default Re: Quarantine Cooking

    No pictures sorry.
    Mrs. Too said "MEAT" so I mixed dark ground turkey meat with seasonings, crushed pretzels and one egg than fried the suckers in Ghee. Served over a massive mixed green salad with lemon tahini dressing (basically lemon, tahinin, soy, maple syrup).

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    Default Re: Quarantine Cooking

    Did octopus tentacles marinated greek style on the grill and a 2" thick chunk of big eye that we caught last fall in NC. Tuna was embedded with toasted sesame seeds and course ground blk pepper and thrown in a cast iron skillet for a few mins on each side so it was rare in the center. Ill post pics once wife sends them to me.
     

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    Default Re: Quarantine Cooking

    Quote Originally Posted by skiezo View Post
    Did octopus tentacles marinated greek style on the grill and a 2" thick chunk of big eye that we caught last fall in NC. Tuna was embedded with toasted sesame seeds and course ground blk pepper and thrown in a cast iron skillet for a few mins on each side so it was rare in the center. Ill post pics once wife sends them to me.
    We can hang.

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    Default Re: Quarantine Cooking

    Two new bread recipes underway.
    Cathal Armstrong and Francis Mallman.
    Will post results.
    my name is Matt

    INSTA

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    Default Re: Quarantine Cooking

    Quote Originally Posted by robin3mj View Post
    Two new bread recipes underway.
    Cathal Armstrong and Francis Mallman.
    Will post results.
    Trying not to gain weight and you are not helping. Fresh bread is my kryptonite

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    Default Re: Quarantine Cooking

    Update. The Mallman one with 1/2 cup olive oil is good. The other didn’t quite rise enough.

    06606390-1EE5-4009-86B8-376BD70EE62E.jpeg
    Last edited by robin3mj; 03-28-2020 at 06:18 PM.
     

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    Default Re: Quarantine Cooking

    It would be impolite not to eat your mistake. Just sayin'

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    Default Re: Quarantine Cooking

    Posted this a few days ago in the "One photo a day" thread on the OT, someone suggested I post here so..... Mexican lime pie I made from our 35 yr old tree, super prolific every year to the point I take limes to the farmers market(sadly I've now stopped going) and give them to the vendors I buy from, some times barter but mostly just give them away. 9" pie, graham cracker crust, add whip cream for about 500 calories of deliciousness for a 1/10 slice; bet you can't eat just one slice! Still riding solo here so that helps with the calories.


    Unlike many other limes these are ripe when they turn yellow. For what it's worth all organic ingredients.
    Take care of yourself in this time of crisis and realize sadness and grief are part of the process Brian Clare

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    Default Re: Quarantine Cooking

    And as we all are discovering, organic extra pounds are way better than conventional extra pounds...

    That looks stunning...
    Guy Washburn

    Photography > www.guywashburn.com

    “This is an awful man, waving a book he hasn’t read, in front of a church he doesn’t attend, invoking laws he doesn’t understand, against fellow Americans he sees as enemies, wielding a military he dodged serving, to protect power he gained via accepting foreign interference, exploiting fear and anger he loves to stoke, after failing to address a pandemic he was warned about, and building it all on a bed of constant lies and childish inanity.”
    - Robert Hendrickson, Rector, Saint Philip’s in the Hills Episcopal Church

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    Default Re: Quarantine Cooking

    Quote Originally Posted by Too Tall View Post
    It would be impolite not to eat your mistake. Just sayin'
    oh, it's gone brother man.
    dense, but tasty

    Sunday we're doing banana bread and gonna try one or two plain loaves on the Egg while doing a couple chickens and chorizo

    did I mention I made belgian waffles this morning before my first cuppa coffee kicked in...
    Last edited by robin3mj; 03-29-2020 at 12:06 AM.
    my name is Matt

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    Default Re: Quarantine Cooking

    Working on a porn tonkatsu recipe with a cabbage slaw tomorrow. I'll post some pics and recipes.

    I am an exec chef that just lost my restarant here in Denver, so the next month or so will be recipe designs and learning new culinary styles!!

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    Default Re: Quarantine Cooking

    this weekend it is my turn to make a bit of food for my neighbours. It is not exactly haute cuisine, but i have some unusual pasta, good beef mince, onions, fresh garlic, a mix of tinned and fresh tomato, some mushrooms and then some of my spices (salt, pepper, cayenne pepper - not too much). It is difficult to get good local fresh veg here in the mountains, but the frozen veg is fine and I will do some french beans on the side. I have some nice balsamico so will drizzle a little on the beans. We each have tupperware boxes and deliver the food to the door, where the previous one is waiting to be collected.
     

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