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haresfur

Food in the time of a pandemic

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Posted (edited)
2 minutes ago, Smithy said:

 

Tzatziki! I'd forgotten all about that! Thanks, Anna.

Right after we get the groan button could we please get the sheesh button?


Edited by Anna N Typo (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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55 minutes ago, weinoo said:

I was totally being serious about this stuff...

 

51WTYCxx-FL._PIbundle-8,TopRight,0,0_AA500SH20_.jpg

 

"Currently unavailable.  We don't know when or if this item will be back in stock."

 

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52 minutes ago, Anna N said:

I am with you on the green bell peppers. But I cut some slack for celery. 

 

Me too.

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@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!'

 

🤣

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1 hour ago, Shelby said:

Speaking of celery, I've been obsessed with wanting to try that celery root salad you made a while back.   Two weeks ago was my last trip to the big big city grocery store.  No celery root.  I don't think they have ever had celery root.  Sigh.  The only other place I can think of would be the Asian Market and I don't think they would have that......

 

They may, but...

 

Maybe put some in your next garden planting!

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Mitch Weinstein aka "weinoo"

mweinstein@eGstaff.org

Tasty Travails - My Blog

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One local restaurant, about 1000 feet away, has gone belly-up already! SAD!!! :(

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~Martin :)

I try to find the good food in every situation!

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader, and adventurous cook. Crotchety, cantankerous, terse, curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

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Posted (edited)

Life has just gotten much more interesting. Because of California's "non-essential people" stay home, my DW is at home rather than work. I'm retired and my income pays the mortgage and car insurance, my DW's covers groceries, utilities, and credit cards. Unless she goes back to work quickly, we'll have a major hole in our personal economy; next Friday will be her last paycheck. I went to my local supermarket (WinCo) this afternoon and bought some meat to add to what's in the freezer, and a few other things. I'd like to pick up some more pasta but the chances of that right now seem about as good as winning the lottery without buying a ticket. I was happy to note that seniors have exclusive access to the store from 6:00-7:00 a.m. For other reasons I have to go there tomorrow morning. It will be interesting to see what's been put on the shelves overnight.

 

I'm going to need to inventory what all is in the freezers.

 

Today's meat:

 

2 1 lb packages of 85/15 ground beef.

3 1 lb chicken breasts

1 package of Johnsonville Original Brats re-packaged into 2 meals.

 

I had stocked up on corned beef (15 packages - total weight 55+ lbs) to cook and send to my guild at the Southern California Renaissance Pleasure Faire. That faire has been cancelled. Some may go to my daughter and her family. I have exactly one recipe that I use to cook the corned beef. It is my recipe. Corned beef slow-cooked in Guinness for 8 hours. Using some of them will force me to find other recipes.

 

Social distancing in the supermarket is a true crap shoot. Some people are taking it seriously, others don't seem to care about or believe in the risks.

 

ETA: It's just gotten even more interesting. My DW's been laid off effective COB Monday.

 


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

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Nuts.com sells yeast and other staples. Their website says that due to volume, orders may be delayed 2-3 days. Right before this pandemic, I ordered some dried tomatoes (not in oil). Really nice taste and texture, but they recommend you store even unopened bags in the fridge. I.e., not really shelf-stable.

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1 hour ago, MokaPot said:

Nuts.com sells yeast and other staples. Their website says that due to volume, orders may be delayed 2-3 days. Right before this pandemic, I ordered some dried tomatoes (not in oil). Really nice taste and texture, but they recommend you store even unopened bags in the fridge. I.e., not really shelf-stable.

 

"Sorry, this item is out of stock."

 

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If I needed yeast, which thankfully at the moment I do not, I'd pay the amazon scalpers' price.  Before things get worse.

 

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18 minutes ago, JoNorvelleWalker said:

What's worse, Zingerman's is sold out of pickled ramps.

 

 

Hey, here in Michigan we take our ramps seriously. Also grilled.

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Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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In the bedroom only two jars left of pickled ramps so I ordered a couple jars of pickled onions at a good price on amazon while I could get them.  I am a hoarder, yes.  Never thought I'd be a prepper.

 

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5 hours ago, weinoo said:

Today,  a large King Arthur assorted flours delivery.  And this...

 

IMG_0313.thumb.JPG.7a3786ea8ac046ac4c7c8307712f49fa.JPG

 

With so much celery, I made Bar Goto's Kombu Celery, the hardest part of which is stringing the celery that needs it.

 

IMG_0315.thumb.JPG.6fac82976e28f05f5e8548a0a2f511b7.JPG

 

 

 

More celery than I've used in this century

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1 hour ago, gfweb said:

More celery than I've used in this century

 

These are not normal times.

 

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7 hours ago, JoNorvelleWalker said:

If I needed yeast, which thankfully at the moment I do not, I'd pay the amazon scalpers' price.  Before things get worse.

 

I’d get a starter going even if it’s with the small amount of commercial yeast - feed that and make the Forkish type recipes with it 

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13 hours ago, gfweb said:

More celery than I've used in this century

I'm gonna make a nice celery soup (with a potato) with the outer ribs, and then do a classic Sardinian salad with the more tender inner ones!

 

Quote

Another classic Sardinian dish is celery hearts cut very thin on a mandoline with just a little olive oil and the thinly sliced bottarga on top. “That’s it!” he says. “It’s the best way to respect the bottarga.”

 

A few ideas...

 

https://gluttonforlife.com/download_recipe/250

 

https://food52.com/recipes/17602-celery-salad-with-soft-boiled-egg-and-shaved-bottarga

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Mitch Weinstein aka "weinoo"

mweinstein@eGstaff.org

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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The Celery Salad With Dates, Almonds and Parmigiano from Six Seasons is very good, as are all the celery recipes in that book. 

 

Every time I get a big head of celery, I think about trying this celery marmalade.  

I am very curious to see what it would taste like but apparently not curious enough to have actually made it 🙃

Perhaps now is the time. 

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13 hours ago, gfweb said:

...the hardest part of which is the stringing of the celery...

 

Recently came upon a simple method.   After using a peeler to remove outside skin, I almost break the stalk in half, then pull the half stalks away from the center, leaving the strings behind.    Does this make sense?    It is much easier in the doing than the explaining.  

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eGullet member #80.

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7 hours ago, Kerry Beal said:

I’d get a starter going even if it’s with the small amount of commercial yeast - feed that and make the Forkish type recipes with it 

 

But if you are not baking a lot does not a starter waste a lot of flour?

 

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1 hour ago, Margaret Pilgrim said:

 

Recently came upon a simple method.   After using a peeler to remove outside skin, I almost break the stalk in half, then pull the half stalks away from the center, leaving the strings behind.    Does this make sense?    It is much easier in the doing than the explaining.  

 

What I do, except for the peeling part.

 

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