Posted on 04/04/2020 8:24:38 AM PDT by Libloather
Wherever you are in the world, I hope you're safe and sound at home. As we all navigate the global COVID-19 crisis, it's important that we're still nourishing ourselves - not just our stomachs, but also our minds, our hearts, and our communities. As my colleague Brinda's grandmother texted her today from Singapore, "Don't get depressed. Sing, play on the piano, read novels, learn knitting and sewing, meditate - all these help."
I don't know if I believe that the simple comforts of cooking will indelibly cure the ailments of today and tomorrow, but I do know that walking into the kitchen to make yourself something to eat — no matter your situation and how you feel about it — is always a good thing, a nourishing act.
At Food52 we've been sharing our quarantine meals on social media with the hashtag #f52community. We invite you to do the same. What are you cooking right now? And how are you doing?
1. Pasta con ceci
(Excerpt) Read more at theweek.com ...
I’ve made a cheese burger for lunch for the past eight days. 1/3 lb ground chuck on a toasted bun. Salt, pepper, ketchup, and mustard. I don’t eat breakfast.
2 minutes on each side, turn it back over to the first side, put some sharp cheddar and go one more minute; perfect.
Do a variety of things for dinner. My wife wants a pizza tonight, so I will be picking one up from her favorite place at about 5:00 p.m this afternoon.
Pinto beans with sausage, and corn bread tomorrow night.
Some of the stuff on the list doesn’t look bad, but seems a little like multiculti virtue-signaling. Or, maybe that really is “normal” comfort food if you’re a Brooklyn hipster.
My 13 quarantine recipes:
Day 1 - ribs
Day 2 - shoulder
Day 3 - sausage
Day 4 - brisket
Day 5 - beef ribs
Day 6 - leftover shoulder
Day 6 - leftover brisket
Day 7 - ribs
Day 8 - sausage
Day 9 - beef ribs
Day 10 - another shoulder
Day 11 - another brisket
Day 12 - ribs
Day 13 - IV
Cool :)
Hey, Illegal Mexicans who have worked with old italian men and women in the back of pizzerias have become pretty good at making italian food.
Only in America.
Not only do they take our benefits but they learn to cook!
There it is. Just discovered this. I never knew. Could add lemonade and go all Arnold Palmer on it’s azz -
Sweet Tea Brined Fried Chicken
https://www.foodnetwork.com/recipes/sweet-tea-brined-fried-chicken-recipe-1941934
Also, if you’re big into the beef, look up the Bearded Butchers on YouTube. They slice and dice an entire side of beef, pig, deer, whatever. Amazing stuff...
That’s a tasty looking piece of bedded (layered) chert!
Today lamb shanks cooking for 8 hours in crushed tomatoes, red wine, minced celery, carrots, onions, garlic and other spices. Going to be so good.
Tomorrow chuck roast with celery, carrots, gold yukon potatoes, beef broth and red wine again with all the spices, slow-cooked for eight hours.
Got enough frozen meat from Walden (farm) meats for two months with another 15-pound share + Easter ham arriving next week.
Just found out about the Samuel Adams Perfect Pint glasses. They maybe old but amazingly cool. My problem, they promote drinking!
take the chick peas snd add them to a can of seasoned stewed tomatoes and chill it.
I now understand.
I want that rock!
More trouble but really, do you have something better to do now?
Kraft shells with cubed spam
It doesn’t get any easier
I think I tried Spam once. Interesting...
https://www.eater.com/2014/7/9/6191681/a-brief-history-of-spam-an-american-meat-icon
On that chuck roast I did something from Test Kitchen. Browned up Onion and small cut up portion of the root vegies before starting the roast. Then I bedded the roast on a diced onion browned and those veggies and added wine and beef broth. Slow cooked all and then the last hour added the main large root veggies.
Then I removed meat and large root veggies, added more broth and wine and extracted the browned small veggies from the bottom and saved all liquid in a measuring cup. Put the small browned veggie bits in a blender. Once the ft rose to the top of the measuring cup, I skimmed it off and added it to the blender and pureed for 2 minutes. Made a great browned wine/vegetable sauce for the meat.
i carry my little .380 when walking or running at any hour. coyote, mountain lion, 2 leg predators works on everything
I was unclear. What i blended was the small browned veggies and the broth/wine that remained after I skimmed off the fat.
Wife tried to “speed smoke” a brisket at 350. It also came out dry. I vacuum sealed the left overs and threw into the freezer. Couple weeks later, I tried the sous vide method for the first time on that brisket. Thawed in the bag, then put the bag in boiling water for several minutes. That brisket came out amazing. Highly recommend for brisket that doesn’t come out perfect off the smoker.
I won’t tell you what an old Italian friend said about hispanics and blacks working in Italian restaurants! Some would consider him racist.
True but just think if you had a take along pack of beer all you had to do just add water $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$
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