ctycdm: Some of the best meals I had came from the neighbor I had in our first house. A lower class neighborhood. Her kitchen was maybe 9x6 or 9x7, roughly the size of my new pantry. I don't know how she did it, but she hosted amazing parties almost every weekend it seemed. Her entire house was less than 1000 sq. ft. but still, she made amazing food and her guests were always happy. I am blessed with the finances to afford an awesome kitchen and when I get caught up with all the minutiae of designing, I try to remember her and remember that it doesn't take a gourmet kitchen to produce gourmet food and it doesn't take a 5 star house to make your guests feel welcome.

Nice article. No exactly up to date but close. He is very busy. Last up-date was March 30th. I'm most respectful of those being cautious. Irresponsible to not be. And does not take much extra time at all. Once a system is in place. Too many un-knowns. Yes, every hour decreases the viral load if it can't find a host. We are not getting many deliveries but all delivery persons are wearing masks except for one last week and I was pissed. Fortunately not perishable so I left it outside for the remainder of the week. Not 100%. So extra precautions makes sense to me. Masks are mandatory here in NY. We are only no contact in my household. Even with lifted openings. My surrounding area north of the city is still no contact. Why our numbers are down. The risk takers may/could find themselves in horrid financial ruin after 2-4 weeks hospitalized, survive, and have some big bills. Or funeral costs and family/friends suffering the loss. I would be fine supporting hot food take-out. We will not because I like cooking at home. But a roast chicken with hot sides?. Easily re-heated. Then a nice healthy stock with misc crisper drawer veg. Only the exterior of any take out could ever be infected or the packaging. I have an outdoor folding table. We decide how to deal each delivery. So easy to be careful. I had an enormous head of red leaf lettuce come in my box last night. Pulled off the outer 5-6 big leaves, bagged, went into downstairs storage. I will quickly blanch, ice bath, and use for a warm salad maybe a few days in the future.. Also the veg box spent time in transit. The inner leaves are best anyway. Having some of that tonight. I wash as the bags come upstairs and straight to the sink/soap/wash station. Fruit, squash, avocado, etc, They get a soap scrub with a soft nail brush. At least my kitchen fridge is de-covided. Everything else is quarantined. Cold temps like a fridge can suspend the viral death time but I agree rather low at the time it gets to that point. A freezer can hold a virus for maybe a year but again most likely a low viral load by the time it hits the freezer. We know so much more now. Close indoor contact. Wear a mask. Just a simple dealing with pantry moths 8-10 years ago. What worked was using all two dozen suggested methods. Not just one or two. (safe organic)...what eventually worked I have no idea. Combo treatment was the best solution.

Thanks, bbstx, I'm going to give FOAS' method a try next. There are several reasons that I thought I'd use the pork chops for my sous vide experiments. I have quite a few of them, and since pork is not my favorite meat and it was pretty cheap, I'm not as leery about "wasting" them. They were languishing in the freezer, and I'm trying to get some freezer room for those 23 meat chickens that'll be ready to process in about 2 weeks. And, of course, the dog likes everything I mess up, LOL. So, I figure I'll keep trying different methods/temperatures/times/seasonings until I hit that "sweet spot" where Elery likes them and I think they are edible. (shrug) I am disappointed that I can't just chuck them into the sous vide in the morning, work at the farm all day and come home to a perfectly cooked chop that just needs a quick sear to be supper. It was the reason Elery wanted one, so he could do a bunch of chops/steaks/whatever and then just toss them on a grill to finish when the family was ready to eat. Unfortunately, that results in a mushy and sub-par finished product, which I did not expect after hearing others say they could "hold" a steak for 12 hours or whatever and still have it be perfect. I remember Grandma telling me that if it sounds too good to be true, it probably is, so I should have been suspicious. However, Elery wanted one and it made a good gift, so it accomplished something already, and I bought it on line, didn't have to go to a store! Mother, wants everything to be soft, so maybe she'd like it that way! Annie

I ran into a couple of the Uncle Roger videos this past weekend. He's funny. Turns out Hersha, whom he panned her rice making, didn't get upset or if she did, it didn't last. She turned it around into her own humor and fun, and made friends with the guy who does the Uncle Roger act. Jamie Oliver remains silent... While I won't be making Oliver's egg fried rice, I did make his shepherd's pie in the past and it was GOOD. At least he knew to use lamb. I came back because last night I discovered a new channel: View from the Road. The woman who does this cooks mostly authentic Mexican, with some Tex Mex and some Korean-Mexican recipes (her children are Korean-Mexican), and a few other things. She seems worth following. And I forgot to mention "My Name Is Andong" - a YouTuber in Germany who tries a variety of foods and explains their "whys".