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Post by htmb on Apr 15, 2020 20:09:36 GMT
I’m guessing cold food could be problematic, but hot food is supposedly fine if you safely remove it from its packaging and then microwave it briefly (have forgotten how long). Having said that, I think we’ve only ordered in food once.
My problem with canned foods is also the possibility of too much salt, or an over processed taste. I’ve had to ask S to cut back on the salt she uses when cooking, too. She’s a really good cook and the food she makes is very flavorful, but I found my fingers were swelling a bit at night. A sign I was consuming too much salt.
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Post by lagatta on Apr 15, 2020 21:59:48 GMT
I'm just as worried about too much sugar; no I don't have the morbidities associated with either too much salt or too much sugar, but I don't want them!
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Post by Kimby on Apr 15, 2020 22:09:39 GMT
I justify my not patronizing the restaurants that are operating by pickup and delivery only during the lockdown by the fact that we almost never eat out, maybe twice a year (our anniversary and my birthday) unless we’re traveling. That’s just how we are. So we aren’t really withdrawing our support from any of the local food establishments, are we?
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Post by bixaorellana on Apr 15, 2020 22:42:51 GMT
I don't eat out as seldom as you, Kimby, but not a great deal, either. I genuinely like to eat at home.
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Post by tod2 on Apr 16, 2020 9:02:51 GMT
As far as I'm aware, there are not food vends open for business in our city, or maybe even South Arica. Even Kentucky I closed. Only food from supermarkets available and their deli hot cooked food is non operational at the moment. I believe Htmb to be right about hot food and the Virus - micro the little buggers to death!
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Post by lagatta on Apr 16, 2020 12:25:42 GMT
I did make fish tacos with some of the frozen tilapia. Would have liked some finely-shredded cabbage, but the Savoy cabbage I have is too tough for that (great for soup). I do have sauerkraut, but I think being on edge all the time is giving me a wee bit of tummy upset. Nothing serious; I just have to avoid food that is acid, or use it in great moderation (such as pasta sauce). Used a small amount of tinned chipotle sauce, La Morena (the brand the Salvadorean shop I went to happened to have). I went to a Mexican shop first, but they didn't have any of those tetra-pak sauces, another generally "Latino" one usually does. The South American butcher/grocery round the corner from me is essentially Cono sur. The original owner was Italian-Argentinian; he retired and his Chilean couple partners took it over. I make my own empanadas but buy the "tapas" there; I do know how to make them but couldn't be bothered. They have a few general consumption Mexican items too. The regular Cono Sur clients buy unbelievable amounts of beef, sausages and other meats!
I also like to cook and eat at home; for me eating out is more than anything to share a meal with friends. And usually love to shop at the nearby market, though it is a bit dystopian these days.
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Post by kerouac2 on Apr 16, 2020 14:24:59 GMT
I think I need to finish my chili con carne tonight, but I bought other things at the supermarket which I crave more. It's a good thing that I am generally disciplined.
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Post by rikita on Apr 16, 2020 21:52:52 GMT
we had rice and frikassee today, another dish a. didn't really like, she ate just a bit, but also ate a bowl of frozen peas and a few slices of the bread we just baked (my first attempt) ...
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Post by tod2 on Apr 18, 2020 8:51:14 GMT
Lamb curry from the deep-freezer. Really wanted some deboned trout but I need the dish the curry is in so its tickets for the curry today!
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Post by kerouac2 on Apr 18, 2020 9:03:26 GMT
I am defrosting my boned Peking duck. The ones that I used to buy were imported from Thailand but I saw on the package of this one that it is from a Chinese company in the Netherlands.
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Post by bixaorellana on Apr 18, 2020 17:49:31 GMT
Last night I had fried rice made with zucchini, egg, onion, garlic, ginger, & leftover brown rice. It was okay in a pedestrian way. I do have sauerkraut, but I think being on edge all the time is giving me a wee bit of tummy upset. LaGatta, you might want to try a tablespoon or so of the sauerkraut juice, which might well soothe your stomach rather than upset it. Is that a sort of stew, Rikita? I need the dish the curry is in so its tickets for the curry today! We've all been there, Tod! I am defrosting my boned Peking duck. The ones that I used to buy were imported from Thailand but I saw on the package of this one that it is from a Chinese company in the Netherlands. Probably didn't come from this place, unless the writing on your package is in English ~
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Post by Kimby on Apr 18, 2020 17:54:49 GMT
As the Coronavirus disrupts the food supply chain in the US with the closure of meat-packing plants that have had large outbreaks, including Smithfield’s, responsible for 5% of US pork, I’m sitting on a whole pork loin that I bought a couple weeks ago. I need to “butcher” it today and freeze what we won’t eat tonite. But there are roasts and chops and stir fries in our future.
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Post by whatagain on Apr 18, 2020 18:24:36 GMT
Bbarbecue. Some steak some speck. With fries. And a saladin of cucumber and tomatoes. A table !
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Post by lagatta on Apr 18, 2020 20:41:09 GMT
Thanks bixa I'll try that. All my taste sensations are off, as if everything were a bit rotten. (Coronavirus kills taste, not at all mu current experience). I'm slow-roasting two very large chicken legs (thigh+drumstick). Which my nearby Salvadorean shop carries, and also look like some you've photographed in Oaxaca. Not bloated with chemicals, just more mature poultry. With local small potatoes, onion, garlic and a few other things. These legs are probably enough animal protein for the week (I also have vegetable protein, not only cooked beans and a bit of Greek feta cheese (ewe and goat, no cow) but also sprouted mung beans. I suspect that this comes down to great anxiety.
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Post by kerouac2 on Apr 18, 2020 21:32:00 GMT
I have to think of a different use for my duck tomorrow. Canard parmentier, probably.
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Post by rikita on Apr 19, 2020 0:30:11 GMT
bixa - Frikasseei didn't make it myself, though, just heated a frozen one ... today, agnes chose dinner, so we had halloumi burgers.
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Post by tod2 on Apr 19, 2020 11:24:26 GMT
Chef John's Potato Roses - Yes this wise old chef has some wonderful recipes that one can follow visually. I love him! Why this dish today? Well husband and I went to dig up some of the potatoes planted around January. Most had been dug up by the gardener but a few dried up old leaves poking through the mound is supposed to indicate the potatoes have reached the maximum yield. Sadly we only came across 8 little nuggets no bigger than golf ball. So back to plan B which is use the almost sprouting ones in the fridge drawer. I don't have a mandolin to thinly slice them but as husband got hold of all my kitchen knives and sharpened them to razor blade stage, I found it fairly easy to slice the three large potatoes.
The 'roses' will be served with a salad of young Swiss chard leaves(From my garden) tossed with cranberries and toasted pine nuts and just because I had a small packet of crushed peanuts, they went in too. The dressing is a concoction of store bought blackberry salad dressing and olive oil. Recipe also comes off Allrecipes.com - BBQ steak. is the main attraction.
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Post by Kimby on Apr 19, 2020 13:49:34 GMT
When I unwrapped the big pork loin to cut it into roasts and chops, I noted that it was packed by Smithfield, the company that was closed because over 600 of its employees had COVID-19. We’ll make sure to cook it really well. 😉
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Post by lagatta on Apr 19, 2020 14:12:57 GMT
I'm sure that will kill the virus.
Tod, chard is very useful as it keeps on growing in the autumn when the spring greens such as spinach are gone. The Pascualina (Italian Easter pie, Italian spelling Pasqualina) is made with chard in Argentina for that reason. Too bad about the potatoes though. I bought some very good small (but not tiny) yellow potatoes and cooked them, and onions of course, with the large chicken legs. Bit of wine added to the oven dish as well.
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Post by rikita on Apr 20, 2020 20:57:57 GMT
had tortilla wraps with smoked salmon, yoghurt and some cucumber, tomato, red capsicum and spring onions. oh, and a chocolate cookie for dessert.
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Post by bixaorellana on Apr 20, 2020 23:31:17 GMT
Oooooo ~ do you have any left for me? Bixa is unenthusiastic about preparing comestibles this evening. It's insanely hot here & going to get even hotter the rest of the week. If I can find some good show to watch, supper might well be popcorn & beer.
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Post by kerouac2 on Apr 21, 2020 3:36:58 GMT
I didn't have dinner last night because I had eaten too many things during the day and have not even been out for three days. The last things I ate before cutting myself off were some creole prawn accras dipped in hot mango chutney.
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Post by cheerypeabrain on Apr 21, 2020 16:08:28 GMT
My son over ordered grocery shopping...we ended up with 2 huge cauliflowers amongst other stuff so today I made caulliflower cheese with a crispy topping of breadcrumbs, parmesan and bacon. Had it with baby baked potatoes and heaps if salad...it was lovely.
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Post by tod2 on Apr 21, 2020 16:45:50 GMT
Thanks bixa I'll try that. All my taste sensations are off, as if everything were a bit rotten. (Coronavirus kills taste, not at all mu current experience). I was told the one of the first signs a person has that. they have the Virus, is their sense of smell disappears. I'm sure you are quite well and it's a sinus thing which has killed your taste buds.
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Post by bixaorellana on Apr 21, 2020 16:52:42 GMT
That looks wonderful, Cheery!
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Post by tod2 on Apr 21, 2020 17:14:19 GMT
Leftovers from yesterday but because I could not find any fishcakes in the supermarket (especially requested) for my son and his household, I bought some hake fillets and made the fishcakes myself. Problem was I had to get rid of the skin after poaching the fish - darn fiddly!
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Post by lagatta on Apr 21, 2020 22:46:30 GMT
Sense of smell not at all missing, heightened in an unpleasant way. Even the poultry stock I'd been simmering; I added the hard part of asparagus as well as the usual onions, garlic and old carrots, and a bit of sage. This is jellied stock, also very much appreciated by friends as a gift.
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Post by tod2 on Apr 22, 2020 10:55:46 GMT
Glad to hear that Lagatta!
Because we are confined to one place mostly during the day, I am on hand to attempt a very complicated pot of PHO`. Kerouac has mentioned quite some years ago that it is difficult to get right and after watching a cooking video on YouTube, I gasped at the complicated method. All that washing of meat, then first boil, then second boil with skimming the scum off the water……..it kind of put me off Pho. Now, I am going to do a South African version just for the hell of it! Meat….yes oxtail and beef neck bones, and yes to the spices needed like Star Anise, cloves, bay leaves, ginger etc etc. I will scoop off any scum but I'm not trying for a perfectly clear broth. Just something tasty.
In the meantime, dinner tonight is beef burgers with all the trimmings. Patties will be cooked over a wood fire instead of the usual charcoal. We are trying to get rid of branches from a dead tree.
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Post by kerouac2 on Apr 22, 2020 11:31:46 GMT
If I were improvising pho, I would consider beef, noodles, star anise, chopped chives and coriander to be the basic ingredients necessary in an excellent broth.
At the moment, I am simmering some bourguignon meat to make something for dinner which will not be bourguignon but rather a distant cousin.
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Post by tod2 on Apr 22, 2020 15:43:29 GMT
Kerouac, what is bourguignon meat?? Short rib, skirt, thick flank, brisket?? Do tell as I have a husband that hates "string" meat. My fiend in Rossendale always uses skirt for her beef steam puddings. I would love to hear what Cheery and other buy.
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