Author Topic: Quarantine food thread (Read 24941 times)

diablita · « **Reply #180 on:** April 03, 2020, 10:38:49 AM »

same - and all for meeeeee

It's so odd to have a country (Venezuela) that close to the equator not have a spicy food culture, but they don't. And DD has DH's tastebuds. So although I don't even think of mustard as a spicy condiment, neither of them will touch it.

Run Amok · « **Reply #181 on:** April 03, 2020, 11:02:41 AM »

I've gotten lazy about mustard selection over the years. Dijon is my fave so we mostly have that. I'm mind of snobby about most things and I want to love fancy dijon but grey poupon is totally my guilty pleasure. We both eat it by the spoonful on some dishes so we go through a lot!

caribougrrl · « **Reply #182 on:** April 03, 2020, 11:07:56 AM »

hot english mustards never last long in our house

witchypoo · « **Reply #183 on:** April 03, 2020, 11:49:09 AM »

Quote from: caribougrrl on April 03, 2020, 11:07:56 AM

hot english mustards never last long in our house

1!

diablita · « **Reply #184 on:** April 03, 2020, 02:48:11 PM »

same!

several of our breweries make their own mustards, one in particular that...damn, I forgot I wanted to make pretzels before Passover!

Natasha · « **Reply #185 on:** April 04, 2020, 11:43:29 AM »

I'm about to try making mozzarella using powdered milk. :Fingers:

nadra24 · « **Reply #186 on:** April 04, 2020, 03:44:37 PM »

I made a tasty loaf of banana bread yesterday. I feel reassured as a baker after the crappy rolls I made earlier this week.

merigayle · « **Reply #187 on:** April 04, 2020, 05:18:09 PM »

4lbs of bananas come with my instant cart order. 15 items were unavailable,

Run Amok · « **Reply #188 on:** April 04, 2020, 06:19:35 PM »

Quote from: nadra24 on April 04, 2020, 03:44:37 PM

I made a tasty loaf of banana bread yesterday. I feel reassured as a baker after the crappy rolls I made earlier this week.

If you like crusty rolls, this recipe is easy & good and can hang out in your fridge all week so you only bake what you need each day. https://www.kingarthurflour.com/blog/2016/12/07/no-knead-sandwich-rolls

caribougrrl · « **Reply #189 on:** April 05, 2020, 07:55:32 AM »

I had to buy some motor oil (essential need!) so placed an order at the local hardware store... they happened to have a waffle maker on sale, so I finally bought one. So this AM, I am going to make waffles.

Tonight we will likely have polenta & roasted veg & a runny egg.

merigayle · « **Reply #190 on:** April 05, 2020, 07:57:40 AM »

Quote from: caribougrrl on April 05, 2020, 07:55:32 AM

I had to buy some motor oil (essential need!) so placed an order at the local hardware store... they happened to have a waffle maker on sale, so I finally bought one. So this AM, I am going to make waffles.

Tonight we will likely have polenta & roasted veg & a runny egg.

Run Amok · « **Reply #191 on:** April 05, 2020, 05:05:31 PM »

Lasagna, pan roasted cauliflower and focaccia for dinner tonight.

I also have a loaf of sourdough under development for baking tomorrow.

Yesterday I made these, with a few tweaks with my sourdough discard. I didn't think they were that great but my family is obsessed and my husband renamed them fiesta cakes.

The couple tweaks I made is that I added cheddar cheese to the pancakes. Also, I made a pot of black beans & some lime sour cream. https://www.kingarthurflour.com/recipes/corn-and-scallion-sourdough-pancakes-recipe

merigayle · « **Reply #192 on:** April 07, 2020, 10:31:19 AM »

Made a jambalaya in the IP and it was tasty.
https://www.cilantroandcitronella.com/vegan-jambalaya/

was not an IP recipe but just cooked at high pressure for white rice (i used white not brown) and 10 min NR.

rocketgirl · « **Reply #193 on:** April 07, 2020, 01:09:25 PM »

Quote from: BonitaApplebum on April 03, 2020, 10:11:43 AM

We are a multiple mustard house here, we have everything from the grainy kind with the mustard seeds in it to yellow hot dog mustard.

Plus if all you have is the yellow mustard, you can take some & add a little white wine and a little mayo & it's close enough to dijon to pass - at least if all you're doing with it is adding olive oil, garlic, basil & making a salad dressing.

Run Amok · « **Reply #194 on:** April 07, 2020, 01:53:10 PM »

Mayo?

Ice Cream · « **Reply #195 on:** April 07, 2020, 06:29:07 PM »

Quote from: Run Amok on April 07, 2020, 01:53:10 PM

Mayo?

merigayle · « **Reply #196 on:** April 09, 2020, 06:31:51 PM »

Made some GF rolls, very tasty

https://www.mamaknowsglutenfree.com/gluten-free-dinner-rolls/

DocBuzzkill · « **Reply #197 on:** April 26, 2020, 08:57:43 AM »

I'm not sure what possessed me to do this, but I made these yesterday:

Homemade Samoas Cookie Bars

They're decadent AF, but weren't as pretty as the bars in the article. My chocolate drizzling technique needs a lot of work.

Run Amok · « **Reply #198 on:** April 26, 2020, 02:17:49 PM »

Had a bunch of stuff that was near spoiling so made a veggie version of this salad. Very reminiscent of vietnamese salad rolls and yummy! You could easily make this with a variety of veggies or proteins on hand I think.

https://www.bonappetit.com/recipe/weeknight-steak-and-rice-noodle-salad

BonitaApplebum · « **Reply #199 on:** April 26, 2020, 05:30:05 PM »

Quote from: DocBuzzkill on April 26, 2020, 08:57:43 AM

I'm not sure what possessed me to do this, but I made these yesterday:

Homemade Samoas Cookie Bars

They're decadent AF, but weren't as pretty as the bars in the article. My chocolate drizzling technique needs a lot of work.

Oh yum! I made a similar concoction once. Not sure it was an actual recipe or something I made up, but it came out delicious but not picture perfect either.

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Author Topic: Quarantine food thread (Read 24941 times)

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