TicTac

Speaking about fresh seafood - I am curious... I am headed to the seafood market today as we need fish (and I want to freeze some)! I am contemplating buying a large amount of live clams - I would like to preserve them - the question is... - Do I freeze them on a sheet tray alive - in shell, and use in future dishes from frozen? or - Do I quickly cook them in a bit of butter/garlic and then place in jars, top with olive oil and freeze? Which would offer the best result (not looking for long term storage, just the best tasting product from frozen)?

Sweet gig!

LOL. I laugh, stemming from some of our chats - I used to have a big 250 bottle fridge, then I moved, and had kids, I now have a 45 bottle island wine fridge with a case or two in the cold room. Money seems to go elsewhere these days.

Tried to make home made tacos but I only had Mexican cooked cornmeal (my oversight) so tacos al pastor turned into tostadas al pastor - avocado Serrano crema - veggie ceviche

Took the time recently and did the same with our chest freezer. The thing is a PITA to find stuff in sometimes, so not only did we inventory, but put a bit of a 'map' concept in it as well! Now tell me, EG - what to cook!? Top Crate Quantity Hanging Basket Quantity Side Top Quantity Pulled Pork Dinner 1 Tomatillo salsa 1 IceCream 2 Pork White Beans 1 Garden Tomato 4 Amanda/Kyle Lunch 3 Corn bits - frozen 2 Roasted Poblanos 1 Pepper/Tom/EP Chut 3 Corn - Frozen bits 1 Ground Beef - 1lb 3 Salsa Verde 1 Ramp Oil Short Rib Burgers - (2/pk) 2 Smoked Pea Soup 1 Kyle/Amanda Lunch 4 Waffles (6) 3 Chicken Stock 1 Frozen Mango Bag Smoked Stock lg 1 Leek & Potato Soup 1 Mixed Frozen Berry Bag Tortillas (20) 3 Choc Cookies Bag 1 Frozen Blueberries Bag Egg Muffins - lunch 5 Smoked Turkey Bones Bag Chicken Thighs (8) 2 Amanda/Kyle Lunch 1 Beef Stock 1 Pizza crust Coffee Bottom Crate Quantity Bottom Under Basket Quantity Side Bottom Quantity Apple Cider 3 Bag of Ramp Leaves 2lb Duck Fat 1 Ramp Oil '2019 (bag) 9 Corn - Frozen bits 1 Extra Lg Mush Stk 1 Mixed Frozen Berry Bag Smoked turkey stock SM 2 Beef Stk 1 GF Bread 4 loaves Corn Stock 2 Tomato Water 1 Fish Stock 1 Chicken Stock 2 Apple Cider 4 Mushroom Stk sm 1 Lg Turkey Stock 1 Fish Stock 1 Ramp Soup 1 Ramp Oil 9 Chicken Stock 2

Try tossing the bananas in a brown paper bag - wrap it up and put it under a sunny window for a few days.

Except - that is *not* a sandwich.

They look like elephant feet! What do they taste like?!

Like the idea. Just a thought - might be nice to toss on a roasting tray under the broiler to create a bit of texture/added flavour after glazing...

One of the beauties of aquavit - just say it is water if anyone asks! (that is, if you require video conferencing) Otherwise, just make sure you proof read your emails a couple times before hitting send - enjoy!

shrimp etoufee ala @Ann_T needed some lemon and perhaps another layer of flavour on the next go round - first attempt and all 😉

I am used to cooking risotto (constant stirring for 20+ minutes) so my wrist is up to the challenge! Not necessarily my preference, but it's what the freezer spat out and thought it would work nicely...

Thanks @Ann_T - easier than I thought based on how good it looks - Bet it would work/be good with fish stock subbed for chicken...? Too bad I don't have any fennel...and I sure am not venturing out just for that!

Borscht

This looks awesome - would you mind sharing the general process/technique? I have some shrimp out and will be making rice tonight - also just took fish stock out of the freezer.... Love a good ol' freezer organization/cleanout (though only got 66% done so far)

Madalda corta w garden tomato - fagioli and pesto - salad w old school tangy Italian herb dressing (not pictured)

Smokey beans finished with garden pesto - served with fresh spinach, crispy russet potatoes and Korean sweet potatoes

Re: Wings - salt and pepper - roasted in the oven, perhaps flipped once - convection if possible - till crispy. Then I make a mayo/dill/garlic dipping sauce which can be boosted with a little bit of Franks Hot Sauce. Dinner plan changed tonight - decided to pull out some baby lima beans, quick soak - into a pot with veggies and a smoked turkey leg - will finish it up with the pesto - most likely roasted potatoes and fresh sauteed spinach to join in.

Looks gooey and mighty fine, @Anna N! This morning, treated the kids to a bit of a change - Gluten Free pancakes (made with almond flour and only a bit of maple syrup as sweetener).

What's sad is that in a previous life (well before kids) I was quite fluent in technology...thanks all for the help, folks! The cauliflower looks spot on. Not burnt, caramelized all over - good stuff! Pulled out a garden pesto from the freezer, going to combine that with a tin of (excellent) organic Italian crushed tomatoes and some GF Pasta tonight - probably a salad as well...

Hope this works...trying to share more than just text!! thanks @KennethT!

@weinoo - Your shopping pic haul reminded me of... 'You know what should be flying off the shelves right now?! Matzah! The stuff takes years to expire, keeps you full and most important of all, lends itself to the kind of constipation that requires very little toilet paper!' 🤣

I am really enjoying this thread. It's in times like these you really rely on sources of comfort - and clearly for most of us - food is one of them. Being able to see and hear everyone's ideas and creations is inspiring and certainly helps to reduce the pangs of social distancing. 🤗

@kayb - I would not get your hopes up. I read an article out of the UK suggesting that social distancing measures should be in place for 4-6 additional months. I also heard (from a few good sources) that the school year is essentially toast.

Many people do not consider this, but I would - clean the cans/packaging of anything you order that others have (most likely touched) to be extra cautious, especially if you are in the higher risk categories.