My wife made yummy Korean style spare ribs. I pigged out!
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What is/was for dinner?
- Thread starter Gutwrench
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Right the same thing but w/ the buttermilk and soda instead of baking powder, but not sure how simple it is to lay hands on buttermilk during shortages in perishable ingredients in supermarkets. Anyway skillet bread is my fallback when the bread aisles get cleaned out for whatever reason --even around here where people do keep a pantry, the perishables go fast when we get a bad weather forecast-- and I open the freezer only to discover I don't even have any frozen pitas or naan.
Whole milk, splash of cream, squeeze of lemon. Decent substitute.
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I've never understood the reason for electric crockpots. Have a rice cooker. Water boiler? You mean an electric kettle or the Zojirushi boilers for dispensing?
I got buttermilk the other day, not really in short supply around here. I use it for cornbread and to marinate chicken for frying. You can make a sour milk version, as Zenithal suggests. But fresh from the store is better. Just completely ignore any dates on the container. Buttermilk will last a good month or more beyond any date the manufacturer puts on it! You can also (and with your weather and getting snowed on, I suggest you do) buy powdered buttermilk. I keep some on hand, as it is really good for baking. I highly recommend Hoosier Hill Farms dairy powders. They have no crap in them, are affordable and really tasty! And you can get just about anything dairy in a dry powder.
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LOL except maybe currently after all the hoarders have swept into Amazon and Walmart like locusts saying "look! I think we forgot something over there!!"
As it turns out I'm finally glad I keep 30 quarts worth of dry milk back for over winter. Used to think that bordered on ridiculous. Still do, since I live in dairy country right here, but I now realize we can end up living in ridiculous times.
I only offered the skillet flatbread recipe because some folks who might have some flour around and some kind of leavening --but who are out of bread and don't have a breadmaking machine-- may not realize how easy it is to make "something sorta like bread" right on their stovetop. But you guys are right that if you don't have baking powder then just soda and vinegar-soured or buttermilk will do.
A rice cooker I have, but a bread making machine - I've always left baking to those who know it best - no, until this week, and this thread, it is something that has never even crossed my mind.
Dinner was a second helping of yesterday's sauce for pasta, with pasta, (and grated Parmiiano Reggiano).
And now, a delayed dessert will take the form of diced raspberries, strawberries, blueberries, sprinkled with brown sugar and drizzled with double cream.
Dinner was a second helping of yesterday's sauce for pasta, with pasta, (and grated Parmiiano Reggiano).
And now, a delayed dessert will take the form of diced raspberries, strawberries, blueberries, sprinkled with brown sugar and drizzled with double cream.
That dessert, wow... yeah!
I was going to have lentils over pasta tonight but think I'll switch that up to tomato sauce instead and tomorrow put the lentils with some mushrooms and a few red potatoes need using up.
I was going to have lentils over pasta tonight but think I'll switch that up to tomato sauce instead and tomorrow put the lentils with some mushrooms and a few red potatoes need using up.
Yeah, I'm sure Amazon is out of stuff and Walmart, too. Fortunately, I can order direct from Hoosier Hill (and they usually have it!) and it's cheaper.
On the bread front, we're kinda limited here, as my wife is wheat sensitive. We keep gluten free breads around, but my go to is cornbread, like any good Southerner. Not great for sandwiches (unless you make Johnny Cakes) but much tastier than white breads!
Yes, it was truly scrumptious.
Actually, I had thought that I would slowly savour every spoonful and linger over the taste of every mouthful; instead, almost without realising, somehow, I wolfed what was a decent sized bowl laden with fruit.
Yes, I know that they are imports - they are seasonal fruits, and this is not their season in the northern hemisphere.
I don't care.
They were delicious.
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Baking bread, and just about anything else, really isn't too hard. You should jump in and try it. You don't need a bread machine (it's just as easy the old fashioned way!).
Here's a copy of my usual, easy bread recipe, ( I got this off the back of a bag of flour many years ago. Best recipe I've ever found). It has never failed me and has always turned out great!
Hilarious, I am still chuckling after a minute. Too true of course and makes the best fun to think about the person it takes to grab the last five (which I saw with a chicken thing in the grocery), even though the sign clearly states "Two" and as the sign points out we want to help each other and help thy neighbor etc...
I've been known to throw some jalapeño peppers into the corn bread batter once in awhile. A sandwich of sorts unto itself. Serve as Sunday brunch with grits, eggs over easy, bacon or Virginia ham if I've completely gone off the Yankee rez.
I've just had dinner, but I could go for a torta sandwich. Gee, thanks, @LizKat. My waistline is going to expand under this quarantine.
Doesn't help there's about 40 lb of cheese in the refrigerators apart from the mozzarella I bought. I could make cheese crackers and twists. I didn't know how easy they were to make until I read about them over the weekend.
Doesn't help there's about 40 lb of cheese in the refrigerators apart from the mozzarella I bought. I could make cheese crackers and twists. I didn't know how easy they were to make until I read about them over the weekend.
Frozen leftover pork fried rice from 2017 and cajan shrimp. We got loads of leftovers in the freezer from over the years, this quarantine is a good opportunity to clean it out over the next couple months lol.
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Yeah bread is pretty easy. Just flour, water, yeast, salt, and sugar. You can add other stuff if you want but you really don't need to.
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I know someone currently house-sitting a closed B&B in a scenic setting here in the mountains, with a freezer full of delicious entrees he was encouraged to use up. Rooms with no ugly views, choice of stuff like lasagna, stuffed shells, chicken parm etc. and a paycheck too. Social distancing from the help that comes in daily to express temporary regrets over the phone to prospective clients, and help that arrives weekly to clean. Of course a local hospital might eventually eyeball the place for expansion of services during the pandemic. But in the meantime, "hardship duty"... man, sign me up.
Once, en route - immediately after Christmas in late December 1999 - to Croatia to observe an election around the millennium, in early January 2000, we had to transit through Vienna.
In Vienna, while awaiting our next flight, a severe snowstorm initially delayed, and then, grounded, everything and showed no signs of abating, so - as an emergency - we were put up overnight in five star hotels in the centre of Vienna.
I remember similar sentiments ("this is a real hardship mission" accompanied by guilty giggles) expressed by myself and my colleagues that night, as we savoured the culture of one of the most civilised cities in Europe.
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So I woke up thinking about lentils and potatoes w/ mushrooms... and quite early in the morning too. Had no clue that a casual idea yesterday for a next night's supper could end up provoking me into making such a dish for breakfast. So now the oatmeal that was already cooked and available lands on tomorrow's breakfast menu. How to stay ahead of the curve (I guess!).
And then for tonight's supper... what to do, what to do. Well that has turned out to be a stir fry of carrots, cabbage, onion, garlic, ginger, a little leftover steamed kale thrown in because I wanted the empty dish for something else.. some diced tofu and teriyaki sauce at the end, served over white rice for a change from the brown.
On to make use of the longer still-light evenings now and see what the daylily foliage is up to. Last year they got too rambunctious way too early and had to reboot after a late snow. Same thing looking to shape up for next week so I might throw a little mulch over those things if they haven't got much of a start yet.
And then for tonight's supper... what to do, what to do. Well that has turned out to be a stir fry of carrots, cabbage, onion, garlic, ginger, a little leftover steamed kale thrown in because I wanted the empty dish for something else.. some diced tofu and teriyaki sauce at the end, served over white rice for a change from the brown.
On to make use of the longer still-light evenings now and see what the daylily foliage is up to. Last year they got too rambunctious way too early and had to reboot after a late snow. Same thing looking to shape up for next week so I might throw a little mulch over those things if they haven't got much of a start yet.
Tater tots are probably still some kind of guilty pleasure for me. I've more or less recovered to the point where at least I don't occasionally dream about them any more. Fat, salt, potato... all I needed was a cuppa coffee with that and I had all the important food groups covered, or so the thinking went for awhile back in the city when I was working late so often. I'd make these mad dash passes through the frozen foods in a supermarket once a month and pick stuff I could stash in the freezer that didn't take very long to "happen" when I ever got home and noticed belatedly that I had spaced out stopping off at a Chinese takeout shop on the way.
Organic, free range eggs.
Busy preparing some pickled cheese (Camembert, as it happens), a Czech bar staple, (Marinated Czech cheese: Nakládany Hermelín); Camembert (or something similar, such as Hermelin) with plenty of minced garlic, chilli pepper, paprika (pimentón), salt, juniper berries, black peppercorns, thinly sliced onion, and olive oil.
Busy preparing some pickled cheese (Camembert, as it happens), a Czech bar staple, (Marinated Czech cheese: Nakládany Hermelín); Camembert (or something similar, such as Hermelin) with plenty of minced garlic, chilli pepper, paprika (pimentón), salt, juniper berries, black peppercorns, thinly sliced onion, and olive oil.
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A chilly night coming up, so perfect for a creamy chicken soup w/ red bell peppers, kale and rice in it, topped by a few fat garlicky croutons fresh from the broiler. Almost but not quite made me nostalgic for snowy evenings. I wouldn't mind if the weather took a turn either way but these days in low 40s and nights of 20ºF are getting older than I am. But the birds haven't given up on spring yet so it must be just over the rise...
Was thinking of doing risotto this week but we've seen an uptick in temperature. I was going to ask @yaxomoxay on his thoughts of making a large batch of the stuff, vacuum sealing it and freezing for later use in arancini but decided against it until now. I was thinking mushroom risotto.
I only got the idea because a mate of mine was talking about deep fried arancini. That is batter covered already fried arancini balls. And, if you're curious, yes, he's Scottish. Tempura coating, though, not a traditional batter. Should be nice for a double crunch in my opinion.