Food in the time of a pandemic

[dtremit]

54 minutes ago, JoNorvelleWalker said:

 

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

 

 

Doesn't have to. If you keep it in the fridge, it can go a loooong time between feedings.

 

And there's plenty of stuff you can incorporate the "discard" into. We make these quite often: https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe

More discard recipes from them here: https://www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes

WaPo also posted this cracker recipe recently, haven't tried it yet: https://www.washingtonpost.com/news/voraciously/wp/2020/03/16/want-to-make-the-most-of-your-sourdough-starter-start-with-these-castoff-crackers/

 

I've started incorporating the discard as a flavor component in yeasted breads, although that doesn't quite fit the current discussion. Have been tinkering with a whole wheat / rye / molasses bread machine loaf using discard, based on a Beth Hensperger recipe.

[dtremit]

For any of you located within 50 miles of the Bronx, Baldor is now doing home delivery with a $250 minimum:

 

https://www.nytimes.com/2020/03/18/dining/baldor-specialty-foods.html

 

Really hoping they will expand this to their Boston and DC warehouses. Have a few neighbors I could split things with...

[Orbit]

Trip to the store for meat was a bust. The only thing they had was turkey breast and turkey thighs, so I'll be using the thighs to make cassoulet.

[kayb]

Aldi order delivered this morning. They had everything, including ground beef and milk. I did not order eggs, having three dozen farm-fresh in the fridge. Meat loaf tonight; cassoulet tomorrow, as it's going to be chilly and I scored Toulouse sausages in Little Rock last week. 

 

A nice thing that happened yesterday. I have been checking on an elderly lady from church who has no family nearby. I was out yesterday and asked if she needed anythign. She wanted some disinfectant wipes. No luck, in three stops. Put out a request on Facebook, and within 15 minutes had three offers, one of whom took them to her.

 

People are good, generally.

 

[lindag]

56 minutes ago, dtremit said:

 

Doesn't have to. If you keep it in the fridge, it can go a loooong time between feedings.

 

And there's plenty of stuff you can incorporate the "discard" into. We make these quite often: https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe

More discard recipes from them here: https://www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes

WaPo also posted this cracker recipe recently, haven't tried it yet: https://www.washingtonpost.com/news/voraciously/wp/2020/03/16/want-to-make-the-most-of-your-sourdough-starter-start-with-these-castoff-crackers/

 

I've started incorporating the discard as a flavor component in yeasted breads, although that doesn't quite fit the current discussion. Have been tinkering with a whole wheat / rye / molasses bread machine loaf using discard, based on a Beth Hensperger recipe.

I made These rolls yesterday.  This was the second time for this recipe and I made the rolls a lot smaller than stated.

The  first rolls were quite big so I made them smaller and used the rest of the dough into a smaller loaf.

It’s really a good recipe.

[blue_dolphin]

This week's episode of Evan Kleiman's Good Food podcast is very appropriate to this topic. Interviews with Steve Sando of Rancho Gordo, Carla Lalli Music, a segment with Chef Gino about cooking with kids and some words of wisdom from Evan that I appreciated like, "I'm so grateful I know how to cook," and "Don't call them leftovers, think of them as mis en place for your next meal."
https://kcrw.co/2Qx71cI

[TicTac]

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

[Margaret Pilgrim]

[Smithy]

On 3/20/2020 at 3:18 PM, Anna N said:

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

 

 

When all was said and done, I realized that I didn't have any cucumbers and I'd rather save my precious yogurt for breakfast:

 

 

So here's what the finished plate looked like. It looks like a dog's dinner, and it could have used some other colors, but we closed our eyes and enjoyed the flavors. The (over)roasted cauliflower was an excellent accompaniment.

 

[JoNorvelleWalker]

2 hours ago, Margaret Pilgrim said:

 

Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime...and he will most likely buy Photoshop.

 

[Kerry Beal]

4 hours ago, Smithy said:

 

When all was said and done, I realized that I didn't have any cucumbers and I'd rather save my precious yogurt for breakfast:

 

 

So here's what the finished plate looked like. It looks like a dog's dinner, and it could have used some other colors, but we closed our eyes and enjoyed the flavors. The (over)roasted cauliflower was an excellent accompaniment.

 

What do you mean 'over roasted' - looks perfect to me!

[TicTac]

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...

 

 

[Martin Fisher]

I want to make some low-carb venison and mushroom soup, but I don't have any fresh mushrooms — and I'm afraid to go buy some! 

[Shelby]

3 minutes ago, DiggingDogFarm said:

I want to make some low-carb venison and mushroom soup, but I don't have any fresh mushrooms — and I'm afraid to go buy some! 

Got any tofu you could use as a sub?

[Martin Fisher]

Just now, Shelby said:

Got any tofu you could use as a sub?

 

Hmmm....Yeah, I do have a container of shelf-stable hermetically sealed tofu that I could use.

I forgot all about it!

Thanks! 

[weinoo]

What's everyone/anyone's favorite thing to do with chicken wings?

[Anna N]

2 minutes ago, weinoo said:

What's everyone/anyone's favorite thing to do with chicken wings?

Order them from Red Chillie?

[Shelby]

12 minutes ago, weinoo said:

What's everyone/anyone's favorite thing to do with chicken wings?

Besides the regular hot wings, I like Asian sticky wings and @Ann_T's Lemon, Sea Salt and Black Pepper Wings

[robirdstx]

15 minutes ago, weinoo said:

What's everyone/anyone's favorite thing to do with chicken wings?

Naked: Seasoned but not breaded;

first choice - deep fried

second choice - grilled on an outdoor grill

third choice - baked until crispy

 

Hubby likes his tossed in a sriracha butter sauce and dipped in ranch dressing

 

 

[KennethT]

How about something like Pok Pok's Vietnamese Fish Sauce wings?  Ricker built a restaurant on them!

[Darienne]

Strange to admit, but I've never eaten a wing.  But I just made my 3rd Wacky cake this week (recipe from ElsieD) with a dark chocolate ganache topping.

[curls]

My favorite chicken wings are smoke grilled on the Kamado, then tossed in some margarine, hot sauce, and spices, put back on the grill for about 5 minutes to crisp the skin a bit. Served with celery & blue cheese dressing or a salad.

[TicTac]

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.

[Kim Shook]

1 hour ago, weinoo said:

What's everyone/anyone's favorite thing to do with chicken wings?

My very favorite ones are @Norm Matthews' Korean-Style Wings.

[Duvel]

2 hours ago, weinoo said:

What's everyone/anyone's favorite thing to do with chicken wings?

I hope I am not the only one that uses the leftover bones and makes a soup from them ... 🤔