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Food in the time of a pandemic


haresfur
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2 hours ago, heidih said:

 

A useful fix is squeeze and do the ice cube route. Dry some of the peel to use in stews. They are not long lifers so better to deal with sooner than later while still juicy.

Zest before you juice and make Johnnybird's Famous Outrageous Toast Dope...just sayin'.

 

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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6 minutes ago, suzilightning said:

Zest before you juice and make Johnnybird's Famous Outrageous Toast Dope...just sayin'.

 

 

Yes! I'd forgotten all about that! Discussion and recipe(s) here: Johnnybird's Toast Dope.

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Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Duh, take my own advice.  I have about 15 tangerines that are about to head south.  Zest, juice.  Dry zest, freeze juice ….at least what I don't drink.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Or use that juice as a marinade for carne asada....

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Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Well, I ventured out today; picked up a chuck roast and eggs from my farmer, complete with mask and gloves (he had the gloves, not me). Then I went for a sanity-boosting drive, then stopped by Home Depot to pick up potted herbs to transplant.

 

Limited number of people in the store at the time. I wore my mask, and several other folks did as well. Contactless transaction. The herbs and potting soil are on the back porch, where they'll stay until tomorrow afternoon when they all go in the ground except the mint, which is going in a pot so my entire back yard does not become mint. I also bought petunias, because they were pretty. They'll be good spots of color on my back porch and my deck off my bedroom. One must, after all, feed the soul as well as the body.

 

Hoping it will dry up enough this next week I can get the raised beds in. 

 

Interestingly, not many people were browsing the veggies and herbs. Several more in the flowers. But I think the bulk of folks were looking for materials to repair tornado-damaged homes.

 

 

 

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Don't ask. Eat it.

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19 minutes ago, rotuts said:

@DiggingDogFarm 

 

and Amazon , of course 

 

does not 

 

Lust   

 

for gouging ?

Strange thing about price gouging. In my province at least it does not seem to have been very clearly defined. Figures like 5 to 10 times the usual price are being bandied about.
 

“(Premier) Ford did not specify how much of a price increase would constitute price gouging, but said it was something any Ontarian shopper would be able to recognize.”

 

Citation.

 

So it’s a bit like pornography I guess. I’ll know it when I see it. But without a clear definition of what constitutes price gouging it’s pretty hard to report it.

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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

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yep

 

you will know it when you see

 

as does the Amazon Bot

 

which cruises the Internet 

 

to undercut any lower price than theirs 

 

until it can put its  ( before now ) price back up to what it was in the first palce

 

remember   Amazon takes ~ 15 %   or so ?

 

it it was $ 2.00   CND or USD   that made them 25 cents  /  sale 

 

grantes a bazillion sales , @ $ 2.00      very nice , and fine

 

but @ $ 20.00  for the same item "

 

that's   $ 2.50    /sale 

 

and well you can do the math

 

the bot  didn't get the memo.

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Overheard a young guy asking about egg delivery at the market. Employee said there were pre-cooked ones. I waved at him and said "I would not. Maybe if e wait it out we will all appreciate them in future" He returned  big smile and said "I am with you". Or...get some chickens.   https://www.gardenbetty.com/backyard-chickens/

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@weinoo 

 

i do he same.    then after a glass or two

 

slowly enjoyed   

 

the pan sauce becomes less revenant.

 

hard to make pan sauce w Progresso Italian Wedding soup

 

which im enjoying today

Edited by rotuts (log)
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some speculative ideas concerning why everyone seems to be baking bread in the midst of a pandemic. 

"And then there's that survival aspect —we realize we're not masters of this earth, there's this little virus that can take us all down, and how do we reconnect with being part of natural living systems? Cooking [is] one of those things that connects us to natural living systems. Food is one of those things that connects us to the earth."

Click

 

 

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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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1 hour ago, Anna N said:

some speculative ideas concerning why everyone seems to be baking bread in the midst of a pandemic. 

"And then there's that survival aspect —we realize we're not masters of this earth, there's this little virus that can take us all down, and how do we reconnect with being part of natural living systems? Cooking [is] one of those things that connects us to natural living systems. Food is one of those things that connects us to the earth."

Click

 

 

Two reasons why we are baking bread. Well, "we" is a stretch since my husband is the only one in the house who gets near bread dough. So, one: bread requires many hours and timing isn't always flexible. And two: we eat so much bread that if we didn't bake it we would have to be going out to buy it almost once a day and a trip for just bread isn't in the cards these days. Meanwhile I'm baking too, just things without yeast. My taste for sweet stuff is up up up.

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Some more "PC" - pandemic cooking...

136963476_Onglet04-04IMG_E0477.jpeg.4b3db2b53df0d2f34cc104d3456ed2f1.jpeg

 

Pan roasted onglet, with a mustard/horseradish pan sauce.  Potato salad and cole slaw.

 

973050397_Pizza4-dayfridgedough04-05.jpeg.ada09578c8d877c4f8ca1afaf9c4b4ba.jpeg

 

"pizza" with a now 4-day old refrigerator dough. Gets weirder every day. 

 

2029875667_Pizzaandbrussels04-05.jpeg.c876d2747e50625648a734c4dae0371e.jpeg

 

With a side of roasted brussels sprouts and a schtickle of bacon.

 

331120177_CascarecciallAmatricianaIMG_0480.jpeg.0fd42d6cd7efd4b796614c87a723ad2b.jpeg

 

Cascarecci all'Amatriciana.  This was going to be our Sunday supper, served at 3 PM-ish or so.  Which meant we were hungry around 8 last night, so...

 

187874288_Merguezandpotatoes.jpeg.6f03b719ea2c70ffc54835efac911de0.jpeg

 

I did a quick cook of some D'artagnan merguez and a few potatoes I had saved from the potato salad, which I boiled and then sautéed in butter and pimentón.  Served with hot mustard and some of the freshly baked bread.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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this is my local MB:

 

https://www.metrowestdailynews.com/news/20200404/grocery-customers-take-new-market-basket-policy-in-stride

 

a really fine place , and owned and run by a family that understands

 

Management , Staff , and Customers are really partners  

 

hope to go there in a few weeks , for their senior hours .

 

6 am.

Edited by rotuts (log)
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2 hours ago, weinoo said:

"pizza" with a now 4-day old refrigerator dough. Gets weirder every day. 

 

In what way is it getting weirder, weinoo? I assume you're referring to the dough itself?

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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5 hours ago, Smithy said:

 

In what way is it getting weirder, weinoo? I assume you're referring to the dough itself?

Less and less pizza-like, if that makes any sense.  It's tasty, but it really stays moist, though some of that may have to do with the toppings.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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

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On 4/4/2020 at 7:09 AM, lindag said:

There was a major uptick in the amount of curbside orders...this was the first time I had to wait in line to get mine

due to the spreading of the word that for now there is no courtesy fee, anything free brings people out of the woodwork; people who would never order online if it meant there was an extra charge.

My local Walmart Neighborhood Grocery store just doubled the amount of parking spaces for "curbside" orders, going from 10 spaces to now 20 spaces.

I wonder if the extra spaces will stick around once the pandemic is over. Maybe Walmart is hoping customers will stick with it even when they start charging a fee for the service (it's free now).

And more parking spaces for curbside pickup means I have to park farther away from the store entrance when shopping there. At least I'm getting more exercise now. Thanks, Walmart. xD

 

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

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Having lots of time to think about dinner gave me time to try a new-to-me recipe, Lentils and Barley with Cumin. It will accompany a NY steak souv vide at 133F then seared,  and some carrots.

 

I'm trying to do better about the whole shelter in place thing. I've stayed in since Saturday morning. I'm retired but I usually get out of the house at least once a day so staying in multiple days is hard, even when it's necessary. Tomorrow morning will find me grocery shopping during the seniors hour. Later I have to go to Costco pharmacy to pick up a prescription. If there's a line to get into the store I'll just get escorted to the pharmacy, otherwise I'll do the little bit of shopping I need to do as well. I'll be adding wearing a mask.

 

Non-food comment. We found out yesterday that our vacation plans, booked last July, have been scuttled by COVID-19. I can deal with a bit of disappointment. I'm not  fighting for my life, just not going fishing.

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Porthos Potwatcher
The Once and Future Cook

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Regular grocery shopping done. Everything either disinfected or put into quarantine until Friday. I picked up a pound of asparagus. I'm thinking a bacon-asparagus-cheddar quiche for dinner, pending my Sweetie's approval. I'll use a frozen ready-to-bake pie shell. It was for a blueberry pie that never happened.

 

I found hand sanitizer so I picked up a bottle.

 

I have to go to Vons (Safeway) for some 12-packs of C/F Diet Coke in a few minutes.

 

If I can shop at Costco this afternoon I'll be able to stay out of the stores until sometime next week.

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Porthos Potwatcher
The Once and Future Cook

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