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Food in the time of a pandemic


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47 minutes ago, Smithy said:

@weinoo, as much as I admire the idea of the Frog Hollow Farm produce, I've been unwilling to spend the money for them. Please let us know what you think of these.

You should only know what a scoop of ice cream in my neighborhood shop costs! (let's just say an ice cream for each of us is quite a bit more than a Hamilton).

If I can make a quart of ice cream out of a pound of stone fruit, I'll be way ahead of the game.

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Mitch Weinstein aka "weinoo"

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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1 hour ago, weinoo said:

 

Not really - i generally wrap in paper towels after removing anything which might not be in good shape, the roots in a damp paper towel, and into a plastic bag, and into the fridge - I get the longest life out of them that way. The biggest problem is that they arrive cold and I want to keep them cold as quickly as possilbe; if they warm up, the condensation is not good

 

Paper towels and vegetables - a match made in heaven. Ah the cold. There is an excellent article (Portrait of a Farmer as a Young Man -  in the book "edible" pg 125 (authors Ryder and Topalian) by the husband of @chardgirl about keeping the vegetables cold (buying ice from liquor stores while avoiding being robbed at gunpoint) back in the day. He was headed to restaurants in San Francisco. 

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7 hours ago, weinoo said:

 

 

I have a green thumb!

 

IMG_1924.jpeg.eced18d8dcc10aa494efc5bb8f9373f9.jpeg

 

A mere 2 T of seeds has already filled up the liter jar. What the hell do I do now?

 

IMO, these sprouts are crying out for some Korean food treatment. (Namul.)

 

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3 hours ago, Kim Shook said:

and the bagels?

 

3 hours ago, heidih said:

Yup

And don't forget, those bagels don't only have water IN them, they are boiled IN that NYC water. Some of the best water in the country.

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Mitch Weinstein aka "weinoo"

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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2 minutes ago, weinoo said:

 

And don't forget, those bagels don't only have water IN them, they are boiled IN that NYC water. Some of the best water in the country.

I will never get over my disappointment of visiting a friend who actually lived in Chelsea and waking up in the morning to Lender's bagels from the freezer for breakfast.  😳

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I will never get over my disappointment of visiting a friend who actually lived in Chelsea and waking up in the morning to Lender's bagels from the freezer for breakfast.  😳

Oy.

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

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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5 minutes ago, weinoo said:

 

And don't forget, those bagels don't only have water IN them, they are boiled IN that NYC water. Some of the best water in the country.

Terroir, c'est vrai? Same for dirty water dogs I suppose. 

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17 minutes ago, Katie Meadow said:

Terroir, c'est vrai? Same for dirty water dogs I suppose. 

I think that recycled dog water is a different animal. Its like hot dog stock

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4 minutes ago, heidih said:

I think that recycled dog water is a different animal. Its like hot dog stock

Yeah, but it starts with NY water. By late afternoon it's more of a rich stock!

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@JoNorvelleWalker, ShopRite had limes. The restaurant provisioner that I had previously gotten produce from has a ton of cheese this week in their specials. 5 lbs of paneer, anyone?

 

IMG_20200820_134014.jpg

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

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Nice except for "he who shall not be named". Fennel in a citrusy salad is so refreshing in warm weather. Tomatoes for snacking and the rest on the grill with your favorite olive oil and some acid. OK - I am there. Crusty bread please. 

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I am one of those people who don't like green bell peppers, although I like many fresh green varieties of New Mexican chile, which I roast and use in a variety of dishes.  I can't stand bell peppers raw in salads or on pizza. That said, one green bell pepper is all it takes to make a big pot of red beans and rice. After a couple of hours of cooking with onions, garlic, celery, smoked ham or ham stock, good quality beans and all the usual suspect herbs and spices you won't know it's there. 

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@Katie Meadow 

 

I might .

 

bells must be sufficiently different from other chie's

 

I always prefer  green chile to red , of the non-bell varieties

 

I was going to make Green Chili flakes

 

some Thai Green , serrano , jalapeño 

 

but didn't get around to it.   the dehydrator for this project

 

( on sale , naturally 0  is rising comfortably in its box

 

maybe after a few Vac's  Ill venture out and do this

 

red pepper flakes are standard on pizza

 

Im sure green chili flakes would be much much better

 

interesting you cant easily buy them

 

my sister sent me some from N.Mexico

 

and i cherished them

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So, yes, we went to the fishmonger again. We got a mangrove snapper, 2 snapper heads, clams and 2 orate (sea breams) which I suspect are imported from Greece and these taste nice but since I know @heidihis going to ask, they taste different than the wild sea breams because they are fattier than the wild ones and it’s all saying since sea bream is a fattier fish to start in comparison to branzino.  I think we’ll go more often with the mangrove snapper that is half the price, local and wild. 

 

 

ED73967C-83AF-480E-91C4-BFEAB07B5F8A.jpeg

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So mangrove snapper is actually a lazy fish from the dense mangroves - chubby I guess ;)  Being on the west coast I find the different fish fascinating. My favorite cashier at Kroger fishes a lot and often often off the rocks in Santa Monica Bay.  It is the bay I can see from the front of my place - though I am up high. Crabs for @Franci  

 

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51 minutes ago, Franci said:

Loved the video, thank you @heidih!

 

And those dolphins =- always. My surfer friends tell amazing tales. The big big spider crabs we usually get at Captain Kidd's overlooking the water. Sweet firm flesh.  https://captainkidds.com/

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Deliveries this week included some weirdness:

 

487151887_Japaneseweirdness08-26.jpeg.bdd6e99c0a803afe594f55f3893f6f29.jpeg

 

Oh yeah, I was watching a video about chirashi prep, and this is the specific brand recommended.  If I grow a third eye, you'll know why. I'm quite interested in trying this allegedly 100%  wasabi powder, and I think the stuff in the tube is also alleged to be pure.

 

Moving to France:

 

280248417_ComteIMG_1935.jpeg.2919aee64c1eb3ca7b28dddf9c00d0c2.jpeg

 

One of our favorite cheeses, this is a 30-month age Comté. And it's freakin' delicious.

 

Ain't that America:

 

1362891818_TomatoesHepworth08-25.jpeg.21471a9a724510663e0c5cc8c93a085c.jpeg

 

Mini-heirlooms. From an upstate NY farm, women-owned, via Fresh Direct.  One of the reasons I don't mind Fresh Direct is because they help some of these smaller farms sell their product, and that's good for the farmers and customers.  

 

They taste as good as they look.

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

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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