ChinaVoodoo
Moderator
We wash all our groceries before putting them in the fridge or fruit bowl. It's actually really nice because I can now use vegetables straight out of the fridge.
Quarantine Cooking
- Thread starter GreenDragon
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I tried washing some grape jam, but it all just rinsed down the sink drain. I seldom buy fresh vegetables. I eat a ton of them during my growing season, but other times of the year, the veggies in the stores come from some foreign location, like California or Florida. My 2019 Sweet Georgia Candy Roaster squash lasted into March 2020. Winter is a good time for me to consume dried beans and stored grains.
With regard to the house-brand foods, quarantine or not, I try them all. Some are excellent (i.e. I can't tell the difference compared to brand name products at twice the price), and become repeat purchases. Others are usable in a pinch. Still others are inedible. Kroger's generic decaffeinated coffee is one of the best decafs anywhere. Most of their other house-brand coffee is undrinkable. Walmart house-brand mayo is indistinguishable from Hellman's. I think their bacon, like the brand names, is made from pig meat.
Maybe I have coronavirus, and have lost my sense of good taste.
Bob
With regard to the house-brand foods, quarantine or not, I try them all. Some are excellent (i.e. I can't tell the difference compared to brand name products at twice the price), and become repeat purchases. Others are usable in a pinch. Still others are inedible. Kroger's generic decaffeinated coffee is one of the best decafs anywhere. Most of their other house-brand coffee is undrinkable. Walmart house-brand mayo is indistinguishable from Hellman's. I think their bacon, like the brand names, is made from pig meat.
Maybe I have coronavirus, and have lost my sense of good taste.
Bob
Flaky Biscuit Bread
This huge tube of refrigerator biscuits contains only 8 biscuits. I removed them all, and pressed them together in a standard-size bread loaf pan.
I didn't bother to smooth their edges together.
This went into my toaster oven, pre-heated to 325°F, and baked for 40 minutes. (The biscuit tube instructions for separate biscuits say 16 minutes.) I started checking it at 30 minutes, using a toothpick. At 35 minutes, the toothpick came out clean. I let it go for another 5 minutes beyond, to 40 minutes.
No need to slice the loaf. It will flake apart into whatever thickness I want.
Bob
This huge tube of refrigerator biscuits contains only 8 biscuits. I removed them all, and pressed them together in a standard-size bread loaf pan.
I didn't bother to smooth their edges together.
This went into my toaster oven, pre-heated to 325°F, and baked for 40 minutes. (The biscuit tube instructions for separate biscuits say 16 minutes.) I started checking it at 30 minutes, using a toothpick. At 35 minutes, the toothpick came out clean. I let it go for another 5 minutes beyond, to 40 minutes.
No need to slice the loaf. It will flake apart into whatever thickness I want.
Bob
- 3 dl wheat flour
- 0,5 coffee spoon baking powder
- 1 coffee spoon vanilla sugar
- 1 table spoon white sugar
- Pinch of salt
- 2 eggs
- 1 dl milk
- 50 g melted butter
Frying: 1 liter of oil. I used sunflower oil, it doesnt give any extra taste. Heat to about 180 deg. C
Put the batter into piping tube and make about 15 cm long tubes. Fry for 2 to 4 minutes, they should be light brown colour.
After frying, drain off excess oil and turn the churros in sugar-cinnamon mix.
Dip:
2 dl of heavy cream
200 g dark chocolate
Table spoon of butter
Put these in a kettle and dissolve the choco to cream with mild heat.
And yeah, this is not traditional Finnish cuisine but a Spanish one. Super good anyway.
This is not the ultimate recipe for churros but a fast and pretty good anyway. These are best straight from the frier and with coffee or milk.
GreenDragon
Well-Known Member
Homemade pizzas last night.
ChinaVoodoo
Moderator
That looks amazing.
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ChinaVoodoo
Moderator
Making beef stock in 4hr batches in the pressure cooker out of the same bones. After three batches I will mix the stock all together, and permanently can it all.
There’s some sho’ nuff chefs up in here. Who would have thought that hard working, self sufficient tobacco growers could find the motivation to do some cooking? What a mouth watering thread. Thanks for starting it up, GreenDragon. 
Even lazy tobacco growers have to eat.
Bob
Bob
But I’m a lazy chef that likes to smoke.
Hmm... What to do with two spears of asparagus? Bacon-wrapped, asparagus and onion, cheese enchiladas, of course.
I used Muenster cheese, diced the asparagus and onion, and rolled these in flour tortillas, then wrapped them with bacon, and slowly fried them. No chili was harmed in the making of these enchiladas. No sauce. Doesn't need a sauce.
Bob
I used Muenster cheese, diced the asparagus and onion, and rolled these in flour tortillas, then wrapped them with bacon, and slowly fried them. No chili was harmed in the making of these enchiladas. No sauce. Doesn't need a sauce.
Bob
MarcL
Well-Known Member
I don't know but it seems relative?, at least the episode. SGN I think is worth the share if you haven't been watching it already.
View: https://www.youtube.com/watch?v=43diGN3pR8U
Quarantine Okra
In the interest of candor, I don't eat photogenic, home-made gourmet foods every day. This is two all beef wieners, Ritz crackers, and deep-fried, breaded okra, burried in cheap ketchup.
If you suffer from slimy okra fear, this is definitely the way to go. Deep-frying (I did it in a small omelette pan) converts all that high molecular weight carbohydrate (the glue-like stuff that makes boiled okra icky) into just more crunchy deliciousness. This was made from the bottom of a bag of frozen, sliced, breaded okra that's been in my freezer for at least a year. Time for it to fulfill its life purpose.
Dessert will be a pair of Little Debbie Nutty Buddy bars with a mug of milk.
Bob
In the interest of candor, I don't eat photogenic, home-made gourmet foods every day. This is two all beef wieners, Ritz crackers, and deep-fried, breaded okra, burried in cheap ketchup.
If you suffer from slimy okra fear, this is definitely the way to go. Deep-frying (I did it in a small omelette pan) converts all that high molecular weight carbohydrate (the glue-like stuff that makes boiled okra icky) into just more crunchy deliciousness. This was made from the bottom of a bag of frozen, sliced, breaded okra that's been in my freezer for at least a year. Time for it to fulfill its life purpose.
Dessert will be a pair of Little Debbie Nutty Buddy bars with a mug of milk.
Bob
GreenDragon
Well-Known Member
Tomorrow’s Menu
Quarantine Cherry Bavarian Cream
This fake Bavarian Cream is made with two ingredients:
1 pkg. Jell-O
½ of an 8 oz. tub of Cool Whip (thawed)
I made the Jell-O (actually generic cherry gelatin dessert) as usual. After cooling in the fridge for 1 hour and 15 minutes, I stirred in half the tub of Cool Whip, and returned it to the fridge for 5 hours.
There are recipes online using instant pudding plus Cool Whip in the same way. Any old flavor.
Bob
This fake Bavarian Cream is made with two ingredients:
1 pkg. Jell-O
½ of an 8 oz. tub of Cool Whip (thawed)
I made the Jell-O (actually generic cherry gelatin dessert) as usual. After cooling in the fridge for 1 hour and 15 minutes, I stirred in half the tub of Cool Whip, and returned it to the fridge for 5 hours.
There are recipes online using instant pudding plus Cool Whip in the same way. Any old flavor.
Bob
Jägerschnitzel (Breaded, Pork Cutlet with Mushroom Gravy)
I use a very thin, exquisitely sharp knife to slice a ¼" thick pork loin chop into two 1/8" thick cutlets. (That's the hardest part of all of this.) These are dredged into flour, then through a lightly beaten egg, then through flour again, and allowed to chill in the fridge. I fry them (2-3 minutes per side) in about ¼" of oil. They have to drain on a paper towel. The goal is to be able to cut the cooked schnitzel with a spoon. [This also is perfect for a schnitzel sandwich.]
I make the gravy with mushroom bouillon (a two cup cube in one cup of water), plus assorted herbs and seasoning, minced and caramelized onion, and a tiny can of mushroom pieces and stems. Thickened with corn starch.
Carefully dispose of leftover gravy onto a pile of mashed potatoes.
I guess the name for this classic dish came from the tradition of hunting wild boar in Germany (then swinging by the store for eggs, flour and mushrooms).
Bob
I use a very thin, exquisitely sharp knife to slice a ¼" thick pork loin chop into two 1/8" thick cutlets. (That's the hardest part of all of this.) These are dredged into flour, then through a lightly beaten egg, then through flour again, and allowed to chill in the fridge. I fry them (2-3 minutes per side) in about ¼" of oil. They have to drain on a paper towel. The goal is to be able to cut the cooked schnitzel with a spoon. [This also is perfect for a schnitzel sandwich.]
I make the gravy with mushroom bouillon (a two cup cube in one cup of water), plus assorted herbs and seasoning, minced and caramelized onion, and a tiny can of mushroom pieces and stems. Thickened with corn starch.
Carefully dispose of leftover gravy onto a pile of mashed potatoes.
I guess the name for this classic dish came from the tradition of hunting wild boar in Germany (then swinging by the store for eggs, flour and mushrooms).
Bob
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