Cooking During the Isolation Pandemic
sleevendog (5a NY 6aNYC NL CA)
4 years ago
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sleevendog (5a NY 6aNYC NL CA)
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agoRelated Discussions
Isolation Diet?
Comments (51)2many, no tuition required, I'll take it out in farm work, LOL. The next "lesson" will be chicken anatomy, the girls are going to love it when I tell them that chickens have to eat little stones ON PURPOSE to help grind up their food, LOL. And I'll have baby chicks by then. I think we're going to have our Earth Sciences class too, maybe plant some seeds and learn how the vitamins and minerals in our plants actually come from the earth itself. John, I'm sure SWMBO just wants to make sure you're well. After all, the pulse oximeter is painless, she could have gotten you something that you could use to really hurt yourself, LOL. Stay well. Wintercat, I've always frozen eggs when I was getting a lot, and used them through the winter when I got fewer. Now the B&B buys every extra egg I have so I'm getting more chickens! I'd love to be able to have so many eggs that I "have" to freeze some. Now, of course, the B&B is closed, so I'm up to 6 dozen in the refrigerator, and we got 8 more today, I might go back to having an egg every morning for breakfast... 2many, I've seen that ice cream before, and it's terribly unfair. I think you should have a big ice cream social when this pandemic is over and invite all of us. Or maybe we could just have a "virtual" ice cream social, everyone making their own favorites when ingredients are readily available again, a celebration of sorts. Walnutcreek, I know exactly what you mean. I've been outside, not even cooped up indoors. I've been fixing fence and shoveling chicken coops and yet I'm still not thin. Life is not fair, and I want ice cream! Plllog, I hope you get your order and get it on time. I think things may be "easing up" a little in the grocery store, although I also think the worst of this pandemic is still in front of us. (sigh) edie, even a muffin from a mix is better than no muffin at all. Get well. Stay healthy, everyone. Annie...See MoreWhat Are You Going To Do After The Pandemic
Comments (45)Re John’s comment about not being bothered by tourists in SF, unfortunately we’re retired, so we are visiting the same areas outside The City that tourists are! Namely, Napa, Sonoma, Solano, and Monterey counties. We normally do not travel in the summer due to high temps in the Wine Country as well as endless lines of tour buses, but we’ll see how it goes. We usually go on driving trips in a regular route through the above-mentioned counties. I’m an excellent cook, but I’ve been doing it for 57 yrs. Going out is my hobby, and I’m anxious to support the many excellent restaurants that have suffered under the lockdown. I fear that a large number of them will never reopen. Predictions are for 30% of restaurants nationally to shut down for good. I think that number will be higher in the San Francisco Bay Area. There are too many seat-of-the-pants eateries financed by personal credit cards and savings; they will not be able to recover from the limited reopening guidelines that will come out to prevent that dreaded “second wave”. We have some remodeling projects that our contractor will fit in as she can. We will also probably refinance the house to get some larger projects done, such as foundation work and repaving. All of these, unfortunately, are things we need to do, not that we want to do, LOL! FYI, the only hard part about making sushi is having the rice vinegar in your pantry and already owning the plastic molds. Prepping the fillings takes the most time, but once you've got that done you can turn out dozens in an hour. Now if you're talking sashimi, that's a different story. Easy if you have access to a good quality fish market or vendor, who can get you the frozen sushi-grade ahi, salmon, seabass, etc. It will always be frozen or frozen/defrosted, due to the danger of parasitic infection: "....All living organisms, including fish, can have parasites...the fish must be frozen to an internal temperature of -4°F for at least 7 days to kill any parasites that may be present. Home freezers are usually between 0°F and 10°F and are not be cold enough to kill the parasites." (from www.seafoodhealthfacts.org) BTW, sushi-grade fish, whether farmed or wild-caught, is extremely expensive retail. You won't save any money over going to a restaurant, although you'll have a lot more sashimi to enjoy! Best pieces have already been trimmed of skin and any white tendons or silverskin. Use a sharp knife (NOT serrated, preferably) and slice thick or thin, as you prefer....See MoreLife and Death amid a Pandemic
Comments (97)Thank you, Pink for reminding me that the most heartwarming, special service I have been to was also a delayed service. It was truly a celebration of life. I have an amazing support network-- the kindness and love I have received here, from family and friends and (perhaps surprising to some) on FB has been so very comforting. My dad was very well known in the community and also in a large sports organization. He has touched so many and it helps to hear from them all. I will share more about my dad at some point. Honestly, I am spinning a bit these days. I am still working in the early mornings and then spending the rest of the day helping to make arrangements, supporting my mom and preparing her for a move. It's a lot-- but I have a stream of so many great memories and as I look to my family, I see pieces of dad in all of us. That helps too. Love to you all-- thank you so very much....See MoreHave you tried any new ingredients lately - during the pandemic?
Comments (21)I haven't been to the Japanese markets since the pandemic started because there are always long lines to get in. The stores tend to be crowded and have narrow aisles, which is not ideal, but next month I should be okay about going, since my vaccinations will be complete and in effect. I do have kewpie mayonnaise, but only use it when I make okonomiyaki. I think I need some more okonomiyaki sauce. I could make it myself, but one of the ingredients is ketchup (I think), and I never stock ketchup. I suppose I could use tomato paste instead. I never buy mustard anymore, now that I have found a recipe for it that I like, and I have a good supply of mustard seeds and powder....See Moreannie1992
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sleevendog (5a NY 6aNYC NL CA)Original Author