Quarantine Cooking

[plantdude]

A comforting aspect of eating kimchi is that your body naturally clears away all those smelly sulfones and thiol-compounds by releasing them into your sweat and your breath.

Bob

6 foot social distancing insurance.

 

[Oldfella]

6 foot social distancing insurance.

I'm told that eating a lot of Garlic has the same effect.
Old reeky fella

 

[Amberbeth84]

From scratch margherita with fresh picked basil from the garden. We're eating well tonight.

 

[Brown Thumb]

Burping over a week makes a big difference in taste. V/s jare left open.
The kids say it is over Spicey now.
I love them.

 

[tullius]

From scratch margherita with fresh picked basil from the garden. We're eating well tonight.View attachment 32404

Looks very good. Don't be afraid to turn the heat all the way up and get some color on the crust. If you keep the sauce/toppings/cheese refrigerated until moment of application and watch the time carefully, they won't burn.

 

[Amberbeth84]

Looks very good. Don't be afraid to turn the heat all the way up and get some color on the crust. If you keep the sauce/toppings/cheese refrigerated until moment of application and watch the time carefully, they won't burn.

You're right. I had the oven at 550, but the kiddo needed to get to bed soon so I didn't give the stone the full hour I normally give it to heat up. Still, it was very tasty even if not as crispy as would have been ideal.

 

[tullius]

Pommes frites, chipotle aioli

good but not great, potatoes were too new

 

[ChinaVoodoo]

First batch of pickles of the season on the go!

 

[stdly]

First batch of pickles of the season on the go!
View attachment 32433

Nice when will they be ready to eat?

When I was young we had 4 children plus 2 adopted children that had muscular dystrophy and 3 foster sisters
My mom made pickles every year, we would eat last years and so on.
She made dill, bread and butter, sweet, beets, stewed tomatoes, jams, bread and buns that was the norm back then.

Steve

 

[tullius]

pan seared cc pork loin chop w/rosemary red pepper mashed potatoes

 

[ChinaVoodoo]

Nice when will they be ready to eat?

When I was young we had 4 children plus 2 adopted children that had muscular dystrophy and 3 foster sisters
My mom made pickles every year, we would eat last years and so on.
She made dill, bread and butter, sweet, beets, stewed tomatoes, jams, bread and buns that was the norm back then.

Steve

My pickles only take two weeks. They are fermented with salt only.

 

[stdly]

My pickles only take two weeks. They are fermented with salt only.

Wow that's fast, I would have thought it would take much longer.
I'm not sure how long moms took, all I remember is alum, vinegar, dill and great tasting pickles, as good as or better than store bought.

Steve

 

[ChinaVoodoo]

Wow that's fast, I would have thought it would take much longer.
I'm not sure how long moms took, all I remember is alum, vinegar, dill and great tasting pickles, as good as or better than store bought.

Steve

You've got fully fermented pickles like these that involve no vinegar at all. They are the fastest. It takes just as long to ferment sauerkraut. Then you've got partially fermented ones which take longer, that have vinegar and lactic acid because they aren't pasteurized and the vinegar level is not terribly high. You benefit from shelf stability and still get that lactic acid taste. I don't know how long they take. Bob makes these, I think.

I have to keep mine in the fridge or eat them really fast, or add vinegar after, otherwise they ferment too much.

 

[GreenDragon]

Tonight’s fare: Osso Buco over polenta.
Was too excited to start eating to take a pretty plated picture, so ya just get the leftovers

 

[deluxestogie]

polenta

We call that grits.

Bob

 

[GreenDragon]

I have to say Nay Nay! Grits are made from hominy which is corn that has been soaked in lye. Polenta is made with untreated course ground corn meal. Being a southern boy I love both.

 

[deluxestogie]

How is polenta for making cornbread?

Bob

 

[Oldfella]

I have to say Nay Nay! Grits are made from hominy which is corn that has been soaked in lye. Polenta is made with untreated course ground corn meal. Being a southern boy I love both.

Now!Now! Children no arguing at the table. Or is that in front of the T.V. nowadays?
Oldfella

 

[tullius]

polenta and grits (in my experience in several countries now) are two distinct dishes originating from two (or more) countries made from at least two very different types of corn and differently processed, ground, and cooked

 

[plantdude]

Indonesian pork satay tonight - no pics, because there were no leftovers and it went that fast. Modified the recipe slightly with homegrown hot peppers, honey roasted peanuts and the meat was sliced in thin sections and cooked on a cast iron skillet instead of cubed, skewered and grilled. My almost vegetarian daughter had two decent slices of meat and loved it as well. Most I've seen her eat in about two years now. Will post the recipe and my slight modifications if anyone is interested.
Homemade kimchi and jasmine rice on the side. The wife has finally started eating kimchi and had a few helpings of that tonight as well. Kimchi is utterly disgusting to many people and takes a few times to get used to then suddenly, strangely, becomes very good. I can post a recipe for that as well if anyone feels brave and is up for the smell