Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

haresfur

Food in the time of a pandemic

Recommended Posts

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'.

 

  • Like 5

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Share this post


Link to post
Share on other sites
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.

  • Like 1

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

"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

Share this post


Link to post
Share on other sites

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.

  • Like 2

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Share this post


Link to post
Share on other sites

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

  • Like 3

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

"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

Share this post


Link to post
Share on other sites

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.

 

 

 

  • Like 7

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites
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.

  • Like 1
  • Haha 3

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

Share this post


Link to post
Share on other sites

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.

  • Sad 1

Share this post


Link to post
Share on other sites

Considering pre-crisis I could buy that can of tomatoes at my local supermarket for 99 cents...

  • Like 1

"Only dull people are brilliant at breakfast" - Oscar Wilde

Share this post


Link to post
Share on other sites

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/

  • Like 1

Share this post


Link to post
Share on other sites

I need breadcrumbs for a future planned dish.  I don't have any in the pantry.  I am now baking a loaf of white bread for the express purpose of making breadcrumbs.   <sigh>.   

  • Like 2
  • Haha 2

Share this post


Link to post
Share on other sites

@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)
  • Haha 3

Share this post


Link to post
Share on other sites

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

 

 


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

Share this post


Link to post
Share on other sites

×
×
  • Create New...