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Food in the time of a pandemic

haresfur

By haresfur
in Food Traditions & Culture

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heidih

heidih

Posted
Posted
31 minutes ago, TicTac said:

Tilt sideways (or have another glass or two!).  Veg Thai coconut curry on glass noodles 

I need glass noodles. I love how they absorb flavors. Slurpability a bonus. The pink plastic net bag ones? 

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Brother, can you spare a lime?

 

 

(Apologies to Yip Harburg.)

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

heidih

heidih

Posted
Posted
1 hour ago, JoNorvelleWalker said:

Brother, can you spare a lime?

(Apologies to Yip Harburg.)

 

You seriously need a hook up to giant cheap bags of Mexican limes Thin skinned, fragrant, and juicy.

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KennethT

KennethT

Posted
Posted
14 minutes ago, heidih said:

 

You seriously need a hook up to giant cheap bags of Mexican limes Thin skinned, fragrant, and juicy.

In our neck of the woods, "cheap bags of Mexican limes" is a complete oxymoron. Relatively small bags (1 lb) is about $5

  • Like 1
Porthos

Porthos

Posted
Posted (edited)

@heidih I think our proximity to both Baja and the Mexican mainland, and the overall makeup of our population influence the availability and cost of Mexican produce.

 

ETA I still remember an acquaintance of mine who was raised in Orange County, then made her home in Virginia telling about going into a Mexican restaurant in Virginia. She ordered Chile Rellenos. The rellanos they served her were made with green bell peppers.  She was horrified and became hesitant to order ethic foods in places she didn't know after that.

Edited by Porthos (log)
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Porthos Potwatcher
The Once and Future Cook

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heidih

heidih

Posted
Posted
11 minutes ago, Porthos said:

@heidih I think our proximity to both Baja and the Mexican mainland, and the overall makeup of our population influence the availability and cost of Mexican produce.

 

Yss. Here usually $1 or less for the pound. I do miss my dwarf lime from couple houses ago . Unfortunately I am sensitive. Only one episode but it scared the laylights out of me https://www.healthline.com/health-news/beware-the-margarita-burn-this-summer#3

  • Like 2
blue_dolphin

blue_dolphin

Posted
Posted
2 hours ago, JoNorvelleWalker said:

Brother, can you spare a lime?

 

 

(Apologies to Yip Harburg.)

 

My tree is still loaded, you are welcome to come by and pick all you'd like!

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
29 minutes ago, Porthos said:

@heidih I think our proximity to both Baja and the Mexican mainland, and the overall makeup of our population influence the availability and cost of Mexican produce.

 

ETA I still remember an acquaintance of mine who was raised in Orange County, then made her home in Virginia telling about going into a Mexican restaurant in Virginia. She ordered Chile Rellenos. The rellanos they served her were made with green bell peppers.  She was horrified and became hesitant to order ethic foods in places she didn't know after that.

 

 

Some years ago I asked the Oaxacan proprietor of an Oaxacan restaurant in Princeton, the small town to my south, where he sourced his Mexican ingredients.  Upper New York State he told me.  He added most of the residents of his town in Oaxaca now live in Princeton.

 

Having nothing to do with anything, the earrings I'm wearing at the moment are carved glass from Oaxaca.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
3 minutes ago, blue_dolphin said:

 

My tree is still loaded, you are welcome to come by and pick all you'd like!

 

The next time @chefmd comes to visit I'll ask her to stop by your place.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

TicTac

TicTac

Posted
Posted
12 hours ago, heidih said:

I need glass noodles. I love how they absorb flavors. Slurpability a bonus. The pink plastic net bag ones? 

No (I have those as well, but they are bean curd) - these ones were sweet potato starch noodles.  I love the chew on them.

 

 

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haresfur

haresfur

Posted
  • Topic Starter
Posted

Hope I didn't steal this from here. It has generated a lot of discussion on my fb: Do Americans understand the social importance of beans on toast? Toast or bread? Butter or no butter?

92891513_129231975335216_2730922674187403264_o.thumb.jpg.0186fbd0aa50277e3f455368fcc1156e.jpg

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It's almost never bad to feed someone.

Tri2Cook

Tri2Cook

Posted
Posted
17 hours ago, KennethT said:

In our neck of the woods, "cheap bags of Mexican limes" is a complete oxymoron. Relatively small bags (1 lb) is about $5


In my neck of the woods, when not on sale, and they're not on sale often, limes and lemons are both usually right at or just over a dollar each... that's per lemon or lime. Last trip to the store, lemons were $1.19 each and limes were $1.39 each.

  • Sad 4

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Tri2Cook

Tri2Cook

Posted
Posted
2 hours ago, haresfur said:

Do Americans understand the social importance of beans on toast? Toast or bread? Butter or no butter?


I'm in Canada and I don't think I've ever attached any importance to beans on toast... but I do like it. On toast. With butter. My late wife favored creamed peas on toast over beans.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

robirdstx

robirdstx

Posted
Posted
41 minutes ago, Tri2Cook said:


In my neck of the woods, when not on sale, and they're not on sale often, limes and lemons are both usually right at or just over a dollar each... that's per lemon or lime. Last trip to the store, lemons were $1.19 each and limes were $1.39 each.


Wow, here I can get limes at 28 cents and lemons at 52 cents a piece.

  • Like 1
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Toliver

Toliver

Posted
Posted
On 4/11/2020 at 6:41 AM, Shelby said:

😳  Who knew????  I never would have thought of this.  Thank you!  I won't tell a soul.

Whoops...so I went to my local Walmart neighborhood grocery store to check the pizza kits for yeast. Sadly, while they have the yeast, it is pre-mixed into the pizza flour.

Though I am sure at a real ¬¬ grocery store there may be more brands of pizza kits available and some of them may have separate yeast packages.

I remember my mom always using Apian Way brand roll mix for her pizza dough.It was a hot roll mix that came in a small light blue box, similar in size to the Jiffy boxes. I know it wasn't Jiffy because my mom bought Jiffy only for their cornbread, I tried Googling for that brand of hot roll mix and got zero results (spelled with one "p" and with 2 "p"'s). I know it had yeast in the flour mix because to this day when I smell yeasted bread dough rising, I drool like one of Pavlov's dogs. xD

Sorry if I misled you. Though you could just add the flour (with its pre-mixed yeast) to your bread flour...but then you're getting all of that other chemical crap they put in their baking mixes.

Sorry! :(

 

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Shelby

Shelby

Posted
Posted
1 minute ago, Toliver said:

Whoops...so I went to my local Walmart neighborhood grocery store to check the pizza kits for yeast. Sadly, while they have the yeast, it is pre-mixed into the pizza flour.

Though I am sure at a real ¬¬ grocery store there may be more brands of pizza kits available and some of them may have separate yeast packages.

I remember my mom always using Apian Way brand roll mix for her pizza dough.It was a hot roll mix that came in a small light blue box, similar in size to the Jiffy boxes. I know it wasn't Jiffy because my mom bought Jiffy only for their cornbread, I tried Googling for that brand of hot roll mix and got zero results (spelled with one "p" and with 2 "p"'s). I know it had yeast in the flour mix because to this day when I smell yeasted bread dough rising, I drool like one of Pavlov's dogs. xD

Sorry if I misled you. Though you could just add the flour (with its pre-mixed yeast) to your bread flour...but then you're getting all of that other chemical crap they put in their baking mixes.

Sorry! :(

 

No no!  No need to be sorry!  I think it was a brilliant idea!  I love people that think outside the box.  I appreciate you trying to help :) 

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Smithy

Smithy

Posted
Posted

Here's an upsetting article from The Guardian: large-scale farms geared for bulk shipments (restaurant supply, for instance) can't get their produce to the smaller markets and users where they're desperately needed. The crops and milk are going to waste instead. I see the logistical and packaging problems involved, thanks to the article, but it seems to me that this tragedy should be surmountable somehow.

 

https://www.theguardian.com/world/2020/apr/09/us-coronavirus-outbreak-agriculture-food-supply-waste

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chefmd

chefmd

Posted
Posted

No tomatoes fior tabouleh, no problem.  I used pickled tomatoes, cilantro stems, tired parsley, scallions.  Tasty end result.

A5C0E51C-AEAF-4015-A75F-D6866107C908.thumb.jpeg.9c0c9aaccc65205de0f062a16c673588.jpeg

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Tri2Cook

Tri2Cook

Posted
Posted

It could be my imagination but I don't think so. I think I'm seeing a direct effect of the massive amount of grocery buying that is happening. The local store went a couple weeks with no brown sugar on the shelves. On my last trip there, they had it back in stock so I grabbed a couple bags of the dark stuff. I opened a bag yesterday for use in the sugar pies I made for today's dessert and I was pleasantly surprised by the heavy molasses aroma coming from the bag. It was super fresh and moist and flavorful. I'm pretty sure it couldn't have been more than a few days off the production line. I've never had complaints about the brown sugar I buy but I have a feeling I now will once things go back to normal. :P

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

gfweb

gfweb

Posted
Posted
9 hours ago, haresfur said:

Hope I didn't steal this from here. It has generated a lot of discussion on my fb: Do Americans understand the social importance of beans on toast? Toast or bread? Butter or no butter?

92891513_129231975335216_2730922674187403264_o.thumb.jpg.0186fbd0aa50277e3f455368fcc1156e.jpg

 

It all mystifies me. Wouldn't touch it.

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Anna N

Anna N

Posted
Posted (edited)

Chefs encourage thinking outside the box — even the KD box!
 

"I want to inspire people to expand their skills while they're at home right now and dig a little bit deeper if cooking has intimidated them in the past," Rajkumar said.

"The way that I manipulate ingredients, it inspires people to kind of think outside the box and take that Kraft Dinner or take that instant noodle or take that can of kidney beans and do something different with it."

Rajkumar is in good company these days, with master chefs like Italy's Massimo Bottura, Queer Eye's food and wine expert Antoni Porowski and Food Network celebrities like Ina Garten sharing recipes, demonstrations and connecting with hungry fans stuck at home amid the COVID-19 pandemic. Here.

Edited by Anna N
To hopefully fix the broken link. (log)
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Anna Nielsen aka "Anna N"

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