[Libloather]

Slow cooked some brisket in a crockpot last weekend. This weekend - slow cooked chicken leg quarters. It all comes down to the sauce. New stuff out there - Tabasco sriracha. Tasty but hard to find. Stay safe out there!

[srmanuel]

I got a brisket going that’s been on since 330am this morning, 225-250 degrees....

[Qiviut]

I baked 4 pounds of bacon yesterday .... feel SO much better! :-)

[FlipWilson]

I have a great recipe for braised soylent green. It’s great people, seriously, the soylent green is great people.

[dp0622]

I had a bottle of Jack Daniels and a pizza yesterday.

But this has given me inspiration!!

I’m gonna make home made Siciian pizza and Cavatelli like mom did when we were kids.

She’s 87 and unless I threaten her physically she doesn’t cook much anymore (YES i’m joking)

None of my sisters are fantastic cooks

Ironically one nephew and one niece are.

I wish I could post a picture of what she made the other night.

[mumblypeg]

Good stuff, LL!
I’d been wondering what to do with all those cans of chickpeas and coconut milk in my pantry!
FWIW, whenever a recipe calls for brussels sprouts (yeccch!) I substitute random greens.

[moovova]

Sam’s had rotisserie chickens available a couple days ago. Bought one. We took a break from pulling frozen stuff out of the freezer for supper. It’ll be defrosted chopsteak tonight...ribeye tomorrow night...quarter-pound Nathan’s all-beef franks the next night.

[ConservativeInPA]

Here's a dish I made the other night:

Wuhan Flu Beef and Eggplant

General Preparation

Administer one dose of HCQ to all eating the meal.

Prep for Eggplant:

• Large bowl of water with 2 teaspoons salt dissolved
  
• ½ Eggplant, cut into bite size pieces
  

Dry Coating for Eggplant:

• ¼ cup cornstarch
  

Beef Marinade:

• 1 egg white
  
• 2 TB dark soy sauce
  
• ¼ cup chicken stock
  
• 2 TB rice wine vinegar
  
• 1 TB sugar
  
• ¼ tsp baking soda
  
• 3 TB corn starch
  
• 1 lb flank steak or chuck roast, cut against the bias in flat pieces 1” x 2.5”
  

Beef Dry Coating:

• ½ cup flour
  
• ½ cup cornstarch
  
• ½ tsp baking powder
  
• ½ tsp salt
  

For the Sauce:

• ¼ cup dark soy sauce
  
• ¼ cup Chinese rice vinegar or distilled white vinegar
  
• 2 TB roasted sesame seed oil
  
• 1 TB Hoisin sauce
  
• ¾ cup chicken stock
  
• 2 TB brown sugar
  
• 2 TB corn starch
  
• 2 tsp oil
  
• 2 tsp minced garlic
  
• 2 tsp minced fresh ginger
  
• 3 green onions, sliced
  
• 8 small dried red chilies
  
• Sesame Seeds

Eggplant Prep
Cut eggplant into bite-sized pieces and soak in water with two teaspoons of dissolved salt for at least 15-minutes. Continue to make the beef marinade.

The Beef Marinade
Beat egg whites in a 2 cup measuring bowl until broken down and lightly foamy. Add soy sauce, vinegar, sugar and chicken stock and whisk to combine. Reserve one half of the marinade in a small bowl. Add baking soda and corn starch to the measuring bowl and whisk to combine. Add marinade and the beef to a medium bowl and coat beef thoroughly. Cover with plastic wrap and set aside.

The Dry Coating Prep
Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and mix until mixture has coarse granules. Set aside.

The Sauce Prep
Combine soy sauce, rice wine vinegar, sesame seed oil, Hoisin sauce, and brown sugar in a bowl. Dissolve the cornstarch in water in a small bowl and whisk until no lumps remain. Add the cornstarch mixture into the bowl with the sauce and whisk. Set aside.

Deep Frying the Eggplant and Beef
Heat ¾” of oil in a wok to 350°F and adjust flame to maintain temperature.

Drain the eggplant and individually coat pieces with cornstarch, shake and place on wax paper until all are coated. Deep fry in batches, allowing room between pieces until lightly browned. Remove to paper towels to drain.

Working one piece at a time, transfer beef from marinade to dry coat mixture, tossing in between each addition to coat the beef. When all beef is added to dry coat, toss with hands, pressing coarse granules onto beef so it adheres, and making sure that every piece is coated thoroughly. Place on wax paper, ready to deep fry.

Adjust the oil level for the beef and ensure temperature is hot by dropping a bit of coating in the oil. If it sizzles and bubbles, it is hot enough.

Lift beef one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all beef is added, cook, agitating with a metal spider, and adjusting flame to maintain a temperature of 350 to 375°F, until beef is cooked through and very crispy, about 4 minutes. Transfer beef to a paper towel-lined bowl to drain.

Drain oil from wok and reserve for use another day.

Assembling
Coat a heated (medium) wok with oil. Add red chilies. This seasons the oil. The darker the chilies become the more heat the dish will have. Add garlic, ginger, and sliced scallions. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Whisk the sauce mixture and add to wok. Cook, stirring, until sauce boils and thickens, about 1 minute.

Add beef and eggplant to wok. Toss until all pieces are thoroughly coated. Sprinkle sesame seeds over beef and eggplant. Serve immediately with white rice.

[njslim]

On YOUTUBE Alton Brown of GOOD EATS (FOOD CHANNEL) has funny videos call PANTRY RAID

Tried out couple - Hot Saltines
Peanut Butter cookies

Unfortunately supermarket is out of peanut butter, brown sugar (and regular) , baking soda

The Hot Saltines works great with mini pretzels (unsalted)

Goes great with cheese

https://www.youtube.com/watch?v=0nalyEGpuSs&t=16s

https://www.youtube.com/watch?v=VI11XNr3jHo

[DivineMomentsOfTruth]

No fresh veggies left is making me cranky.. Gonna have to grow my own vegetables this year!

[yesthatjallen]

MRE. You don't even need a can opener anymore and in a pinch, you don't have to cook it. For variety sprinkle parmesan cheese on top.

There are lots of cans on the shelf in my supermarket.

[V K Lee]

The first night spent during ‘lock down’ we found Alton Brown’s Quarantine kitchen. Most foodies remember AB from the food networks. The first streaming from his kitchen and included his wife.
Found here:
ALTON BROWN’S QUARANTINE KITCHEN
https://www.youtube.com/watch?v=sWJkIxnaUkg

Another simple site was found featuring SHEET PAN DINNERS.
https://www.foodandwine.com/recipes/best-sheet-pan-dinner-ideas

Weight Watchers will be inundated with real people for their ads once we again carry on with ‘normal life as we know it’.

[ronniesgal]

i cook every day and continue to do so. lunch was babyback ribs, biscuits, potatoes and peas. Homemade chocolate cake and ice cream. dinner will be light.
stroganoff over noodles yesterday.

[DannyTN]

Looked at the recipes, well that was weird. Here are some of my go tos.

• Salmon patties. Can of salmon, 3 or 4 eggs, Crushed crackers about 14, salt, paprika. Saute in butter.
• Shrimp pasta. 1 lb frozen raw tail off gulf shrimp, box of pasta. Cook shrimp until most is pink. Add pasta, water according to box. Fix a green vegetable as a side.
• Frozen Pizza. Not the healthiest but easy. Found if you take them out of the box, you can store more in the freezer.
• Spagetti. Also not the healthiest, but ingredients store really well.
• Steaks, because steaks.
• Pork chops, because different from steaks.
• Chicken Curry. Son cooks it. Chicken tenderloins cut into bite size pieces, green peppers and onions into bite size pieces. Curry sauce from walmart.
• Roast beef. Slow cooked in a slow cooker for 8 hours with peeled red potatoes, peeled carrots, an onion, some garlic.
• Grilled Cheese sandwiches. Always a hit. Don't skimp on the butter when you're toasting the bread in the frying pan.

[Guenevere]

Crockpot Hawaiian chicken.....with rice or noodles

Spinach lasagne with fresh spinach...( instead of frozen)

[marygam]

Did you read these recipes? OMGosh!
Give me a hamburger please.

[bgill]

Uh, yeah, I don’t think so. Nearly every recipe had some fru-fru thing my grocer doesn’t have and I’m not about to drive around hunting for it. I’ll stick to the pot of beans on right now. A couple weeks ago, I pulled a pork shoulder out of the freezer and made ready to nuke tamales. Had ranch chicken, fried green tomatoes and a roasted onion (bought too many onions) last night and finished the leftovers for brunch. Yep, I’ll stick to whatever is in the fridge, move on to the freezer and work through the canned goods on my last days.

[1217Chic]

Thick gooey lasagna on the menu today......

[Vaduz]

Someone needs to find a way to make powdered beer packs for quarantine meals and other hard times.

[WASCWatch]

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.

[Burma Jones]

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.