Author Topic: Quarantine Cuisine |OT| : Cooking With COVID19 (Read 17815 times)

BisMarckie · « **Reply #60 on:** March 24, 2020, 08:49:12 PM »

Made some fancy Mac and Cheese tonight with Gruyere and Parmesan.

It was good, but also pretty much a waste of pretty expensive cheese.

CatsCatsCats · « **Reply #61 on:** March 25, 2020, 01:40:51 AM »

Quote from: CatsCatsCats on March 24, 2020, 10:22:35 AM

Wanted to make chocolate chip cookies but only had whole wheat flour. Surprising the first few batches were pretty good, then I got lazy and put the rest of the batter in like a lil cake and it turned out so good

I forgot to mention, I also did not have vanilla extract so I used a bit of mrs buttersworth and a splash of jameson Irish whiskey lol

Ghoul · « **Reply #62 on:** March 25, 2020, 12:27:30 PM »

had flat bread and home made sweet chilli hummus for lunch. Was pretty nice.

Doing meatballs and pasta for dinner wiith some spicy cheese, managed to get a full shop in on Monday so finally got fresh veggies, bread and meat!

CatsCatsCats · « **Reply #63 on:** March 25, 2020, 12:56:49 PM »

Stayed home and made jalapeño cheddar omelettes, Sry vegans

nachobro · « **Reply #64 on:** March 25, 2020, 01:00:27 PM »

airfrying up some chicken wings tonight

Madrun Badrun · « **Reply #65 on:** March 25, 2020, 04:41:34 PM »

BisMarckie · « **Reply #66 on:** March 25, 2020, 04:53:12 PM »

Made some pasta with a gorgonzola spinach sauce. It tasted good, but I added too much milk thinking otherwise the gorgonzola would overwhelm everything and it became too runny.

Pennywise · « **Reply #67 on:** March 25, 2020, 05:29:26 PM »

Made poppy seed cake with apples.

Since I overdid it, I had some filling left. Not enough to make a second cake on it's own. Cooked some pudding and combined it with the remaining filling and actually did a second cake.

The pudding one was far better. The normal one was worth a try, but I won't make that one again.

skullstorm · « **Reply #68 on:** March 25, 2020, 07:59:35 PM »

Just finished my third batch of rye bread. I think I'm gonna make a batch once a week, unless I get sick and can't be arsed while I'm dying. Or if I can't find rye flour anymore, the whole shelf in the supermarket has been practically empty for a while now. Apparently I'm not the only one who decided to start making their own rye bread. It's officially impossible for Finnish people to exist without it.

I don't buy rye bread too often and I don't really see myself buying it at all anymore, mine's better than many store-bought ones

Now the only issue is storage, paper bags and they dry out, plastic bags and they get too soft. I guess a bread box could work?

nachobro · « **Reply #69 on:** March 25, 2020, 08:52:40 PM »

Bad pic, great wings

chronovore · « **Reply #70 on:** March 25, 2020, 11:22:21 PM »

Quote from: Mr. Gundam on March 14, 2020, 04:44:27 PM

Living in the shadow of Mt. Rainier, my wife has always made sure we're prepared to be without access to stuff for a long time. We have a freezer in our garage full of berries and meat, as well as a pantry with tons of heirloom beans, rice, a bunch of canned stuff she made herself, etc.

Mrs. Gundam is a champ.

Bebpo · « **Reply #71 on:** March 26, 2020, 12:14:02 AM »

Got my meal kit service ingredients today and started cooking! I am very bad at cooking!

The mushroom miso soup from daily harvest was ok. A little too salty and mushroom-y.

Now I cooked my first Gobble meal of Pasta and Meatballs. This turned out well but there was one part where it said COOK MEATBALLS TURNING UNTIL BROWN ON ALL SIDES ON MEDIUM IN PAN WITH 2 TABLESPOONS OF OIL AND THEN ADD POMODERO SAUCE AND SPINACH AND THEN TURN DOWN TO MEDIUM-LOW WHEN IT SIMMERS.

Which me, not knowing how to cook, would assume to mean that you would follow that to the letter and add the sauce in the medium cooking oil pan and turn down when it simmers.

But I start pour the sauce in and holy fuck volcano oil spray and I jump back and the bag of pomodero sauce goes flying all over my kitchen and my clothes

Food tasted good, meatballs were tasty but a little tougher than I like, not sure if that means I cooked them too much or too little.

But between the cooking, eating and lots of cleaning I am so fucking exhausted and ready to pass out to bed after this. I don't know how people cook and clean daily with how tiring it is. And I cooked right after I worked out for an hour and was full of energy!

Also Gobble portions are AMERICA SIZED portions, so even though I only cooked portions for 1 serving I could only eat like 1/2 and saved the other half in a container. Will make meatball sandwiches for lunch tomorrow. Also probably need to order 1/2 as much food next time.

OnlyRegret · « **Reply #72 on:** March 26, 2020, 12:56:31 AM »

Make sure not to be too slobbish

https://twitter.com/nntaleb/status/1242464200280113152

Potato · « **Reply #73 on:** March 26, 2020, 05:43:21 AM »

Quote from: Esch on March 25, 2020, 08:00:40 PM

Today I felt well enough to cook so i made my personal twist on revithosoupa (greek lemon-oregano-chickpea soup). I added celery, parsley, black kale, and garlic to add nutrition and flavor and weight to it. It's important for a sick person to get good nutrition and warm fluids I think.

(Image removed from quote.)

Nice. Got a recipe I could follow?

My mum made some avgolemono soup today, but my kids are going to eat it all before I get the chance.

Edit: The best part about all this home cooking is that I'm down about 2kg in the last couple of weeks.

naff · « **Reply #74 on:** March 26, 2020, 07:20:44 AM »

1 and a half weeks of iso now aside frm grocery shopping. I've eaten a lot of lasagna and pasta in general already. made prob around 3 kilos of ragu and froze it in portions for random meals. 1kg fatty pork mince, 1kg beef mince, processed half a celery and 6 carrots, 2 onions, garlic and chucked that in with all the usual herbs you'd expect. blended 3 leeks into the white sauce for the lasagna too. would normally make my ragu for lasagna without so many vegetables, keep it fatty and tasty with a really rich white sauce but figured I'd make something a little healthier this time 'round (adapted a random recipe jamie oliver wrote).

will make sure to get pics of anything interesting in future. just figured I'd tout the bulk ragu for pasta / lasagna / toast. whatever! because I've found it a really nice satisfying versatile thing to have when I cbf making anything, and it freezes really well. lasagna is still one of my all time favs when high af too. got about half an O left in my stash til I need to venture out, a thc oil vape and 4 bottles of wine left. got another 4 weeks til they review the quarantine here. wouldn't be surprised if they keep it going, but they're going to be getting a lot of pushback too. weird times. im going to come out of this p jaded. been doing a bottle of wine and a joint nearly every night. prob not recommended, just idk, I kinda just got into the swing of doing that and the haze keeps me nice and docile like a dopey house cat.

Cerveza mas fina · « **Reply #75 on:** March 26, 2020, 08:25:29 AM »

Quote from: skullstorm on March 25, 2020, 07:59:35 PM

Just finished my third batch of rye bread. I think I'm gonna make a batch once a week, unless I get sick and can't be arsed while I'm dying. Or if I can't find rye flour anymore, the whole shelf in the supermarket has been practically empty for a while now. Apparently I'm not the only one who decided to start making their own rye bread. It's officially impossible for Finnish people to exist without it.

I don't buy rye bread too often and I don't really see myself buying it at all anymore, mine's better than many store-bought ones Now the only issue is storage, paper bags and they dry out, plastic bags and they get too soft. I guess a bread box could work?

You csn freeze rye no problem

Those look delish!

Cerveza mas fina · « **Reply #76 on:** March 26, 2020, 08:26:48 AM »

Quote from: Esch on March 25, 2020, 08:00:40 PM

Today I felt well enough to cook so i made my personal twist on revithosoupa (greek lemon-oregano-chickpea soup). I added celery, parsley, black kale, and garlic to add nutrition and flavor and weight to it. It's important for a sick person to get good nutrition and warm fluids I think.

(Image removed from quote.)

This sounds so good will google it

Cerveza mas fina · « **Reply #77 on:** March 26, 2020, 08:39:18 AM »

Making Ragout Bolognese that should last 2-3 days.

First step is to fry off some bacon/pancetta in olive oil.

Then add one or two stalks of celery, carrot and onion finely chopped and make them sweat, not fry

The add 800 grams of minced pork and beef. Brown until there is only clear fat/oil left when you put it to the side.

When the fat is clear add a glass of wine and repeat the process with the fat at the bottom.

Then add a cup of chicken stock mixed with tomato pure and 3-4 cans of tomatoes.

Stir, turn down the heat, cover and let it simmer for 3-5 hours.

Ghoul · « **Reply #78 on:** March 26, 2020, 10:32:08 AM »

lunch today is a bloody Mary and some home made bread and chicken noodle soup. Because fuck it.

Potato · « **Reply #79 on:** March 26, 2020, 11:03:20 AM »

Quote from: Esch on March 26, 2020, 09:34:23 AM

Quote from: Potato on March 26, 2020, 05:43:21 AM
Nice. Got a recipe I could follow?

My mum made some avgolemono soup today, but my kids are going to eat it all before I get the chance.

Edit: The best part about all this home cooking is that I'm down about 2kg in the last couple of weeks.

I just used this one and then made my tweaks https://www.mygreekdish.com/recipe/greek-chickpea-soup-recipe-revithia/

Nice. Thanks for that. I think I need to bake some crusty bread to go with it.

Cerveza mas fina · « **Reply #80 on:** March 26, 2020, 12:36:48 PM »

Few hours later you just grate some parmesan and it's ready to eat

Don Rumata · « **Reply #81 on:** March 26, 2020, 02:34:41 PM »

All flour and baking powder/yeast was completely sold out at the (pretty big) supermarket in my city, today.

People must be baking like crazy, i suppose.

Ghoul · « **Reply #82 on:** March 26, 2020, 02:49:04 PM »

Quote from: Don Rumata on March 26, 2020, 02:34:41 PM

All flour and baking powder/yeast was completely sold out at the (pretty big) supermarket in my city, today.
People must be baking like crazy, i suppose.

Fuck big stores ATM, all about the small stores they still have most things, because people have smoll pp and only strip big stores.

Although fuck the small stores price hiking shit, not cool.

Himu · « **Reply #83 on:** March 26, 2020, 04:54:06 PM »

I've eating a routine diet of:

-rice
-beans
- a little ham
- a little chicken
- fruit
- spinach

for the past week and a half. Every day, the same meal. Really satisfying.

tiesto · « **Reply #84 on:** March 27, 2020, 08:19:44 PM »

Went to a small organic market near my house, in the more upscale part of town (over by where one of the richest people in the world live)... was loaded with groceries (I even got paper towels and TP), barely anyone there, super clean, there was a plexiglass guard separating me from the cashier... in and out super smoothly. Now I have a bunch of fresh produce to cook with. Gonna try my hand at sausage and peppers in a few days.

Bebpo · « **Reply #85 on:** March 28, 2020, 12:13:40 AM »

Tried my next cooking attempt. Sun dried tomatoes/panko crust chicken breast with asparagus and polenta with garnashing of sun-dried tomatoes/garlic/olive oil + basil.

Took me about an hour and boooooy did I go through a lot of pots/pans/utensils and spent 30 mins cleaning after.

But tasted great!

Cerveza mas fina · « **Reply #86 on:** March 28, 2020, 08:05:48 AM »

Looks yum but wheres the carbs dufus

nachobro · « **Reply #87 on:** March 28, 2020, 01:19:09 PM »

made a bulletproof coffee with weed butter. doesn't really taste amazing but its super effective

team filler · « **Reply #88 on:** March 28, 2020, 01:20:19 PM »

nachobro · « **Reply #89 on:** March 28, 2020, 01:22:16 PM »

i make mine a bit differently than normal but it's still quite good, even with the weed taste of this stuff. blend 2 cups coffee, 1tbsp butter, 1tbsp cream, 1tbsp cocoa powder, 1tsp sweetener (i use swerve but it can be whatever you want or even none)

Bebpo · « **Reply #90 on:** March 29, 2020, 12:53:03 AM »

Made an egg & ham breakfast pizza for dinner! I've never tried cooking an egg in the oven before. It actually turned out really good. I usually just make mine scrambled in a fry pan.

Been real happy with the quality of the ingredients (meats, veggies, sauces, breads) from Gobble.com and the recipes. Definitely going to keep subbing with them until lockdown is over for my main meals.

I made some waffles for breakfast from them and holy shit they were the top3 best waffles I've ever had. Normally when I make frozen waffles in the over they come out crispy, but these came out fluffy and sugar crusted and spiced and just smelt amazing and tasted so good. Tomorrow thinking I'll make the chocolate chip cookies I got from them.

Otoh, haven't been impressed by Daily Harvest's smoothies or soups. Getting one more set of smoothies to try (there's a coffee bean one that's supposed to be a mocha fap equivalent) and then I'm bailing on that.

Bebpo · « **Reply #91 on:** March 29, 2020, 12:57:03 AM »

Quote from: shosta on March 29, 2020, 12:55:39 AM

That's the kind of stuff that elevates food into art.

Thank you! I'm still a very very beginning cook, but I'm learning something everytime I cook. I find making the food look pretty in the end a lot of fun but I've always been into aesthetics.

Pennywise · « **Reply #92 on:** March 29, 2020, 11:55:10 AM »

Made some Frikadellen (similar to meatballs/burger) and ate them over the last two days.

Minced pork/beef with some onions, garlic, parsley and seasoning.

Breakfast was selfmade breadrolls with cheese.

The main course today was bolognese.
Minced pork/beef, 2x sieved tomatoes, 1x full tomatoes, carrots, celery, onions, garlic, basil, salt, pepper, paprika powder sweet and spicy, red wine.

Getting the onions, garlic and the carrots into a pot and giving the veggies some low heat for 20 minutes or so.
Meanwhile get some color on the meat, fill in the sieved tomatoes, a bit of red wine and wait until you've got an even color. Put it all into one pot and mix it together. Fill it up with more red wine (I use like half a bottle with the big pot), get the full tomatoes in and the seasoning and let it simmer for 3-4 hours. Fluid has to be nearly gone.

Tastes even better the next day.

Potato · « **Reply #93 on:** March 29, 2020, 05:30:29 PM »

Now I want to make keftethes (Greek meatballs). Gonna go to the shops today to get the missing ingredients.

Ghoul · « **Reply #94 on:** March 30, 2020, 03:06:47 PM »

I'm sick to death of flour being sold out. Just let me get one pack ffs.

I wanna bake some shit.

BisMarckie · « **Reply #95 on:** March 30, 2020, 03:11:09 PM »

Make your own flour

You just need wheat grains and a blender

tiesto · « **Reply #96 on:** March 30, 2020, 10:54:12 PM »

Now that I have some fresh produce:

Potato · « **Reply #97 on:** March 31, 2020, 03:54:43 AM »

Quote from: shosta on March 30, 2020, 05:12:27 PM

I was on a vegan kick but this sausage was about to go bad in my fridge :'(

(Image removed from quote.)

It's just a plate of chorizo eggs. That's the meal.

What more do you need? Sounds like perfection to me.

Bebpo · « **Reply #98 on:** April 01, 2020, 12:48:23 AM »

What kind of meat is that tiesto? Brisket? Looks good

Bebpo · « **Reply #99 on:** April 01, 2020, 12:55:52 AM »

Next cooking attempt. Frozen halibut in a garlic butter with sage leaves and pine nuts sauce + mashed potatoes and spinach w/chopped garlic.

Was good! The halibut was juicy and that sauce was delicious. The only weird thing is the recipe said the frozen -> thawed in fridge for 8 hours halibut was supposed to cook up in 2 mins one side, 3 mins the other side on medium in olive oil pan. It took...14 mins for me and wasn't overcooked (was still juicy). Like I just kept cooking until the center when from light pink -> grey -> once it hit white on the side I could see I took it off. Normally a min or two or three difference from a recipe is normal, but 5 mins vs 14 mins is a pretty big difference, so I dunno what's up with that.

Each ingredient set from Gobble comes with 2 servings assuming you're not a forever alone cooking for themselves, so next time I cook up the other halibut fillet I might try something a bit different with it. I used all the sauce up, so will make something different flavor wise. I've been doing that for each dish so far:

Meal 1: Meatballs & Pasta -> Meal 2: Meatball sandwich
Meal 1: Sun-dried tomato fried chicken breast -> Meal 2: BBQ Chicken sandwich w/Sour Cream & Onion chips
Meal 1: Ham & Egg breakfast pizza -> Meal 2: Ham, Tomato and Green Onion Omelette
Meal 1: Halibut in pine nut sauce -> Meal 2:

(thinking maybe something with soy sauce & white rice)

Potato · « **Reply #100 on:** April 01, 2020, 03:01:50 AM »

I made bolognese sauce today while working from home.

Going to make chili tomorrow and some leek and potato soup.

tiesto · « **Reply #101 on:** April 03, 2020, 12:07:09 AM »

Spicy Italian Sausage and Peppers/Onions on the grill. Really happy with how this came out, it tasted delicious!

Nintex · « **Reply #102 on:** April 04, 2020, 02:53:22 PM »

Can't go out for dinner anymore so now I have to prepare steak dinner myself.

#covidstruggles

skullstorm · « **Reply #103 on:** April 04, 2020, 03:49:00 PM »

S/o is sick (probably just a cold and not the rona) so I had to play Florence Nightingale. I made chicken and kale soup and baked some bread, thought it would be good comfort food and it was.

Joe Molotov · « **Reply #104 on:** April 06, 2020, 12:12:59 AM »

Momo · « **Reply #105 on:** April 06, 2020, 03:59:20 AM »

my plan for the week, how fucked am i?

Rufus · « **Reply #106 on:** April 06, 2020, 04:40:58 AM »

You'll be fine.

Potato · « **Reply #107 on:** April 06, 2020, 07:02:43 AM »

I'm going to assume you are not listing your fruit intake here?

Momo · « **Reply #108 on:** April 06, 2020, 07:41:56 AM »

No fruit, just bananas, should i add stuff inbetween? Disclaimer, I havent been doing well, when I cook for myself i dont care and at some point over the last three weeks I started living on fish fingers and yogurt everyday, skipped food a few days out of laziness too and it's starting to affect me physically, hence the above.

Ghoul · « **Reply #109 on:** April 06, 2020, 07:52:55 AM »

Quote from: Momo on April 06, 2020, 07:41:56 AM

No fruit, just bananas, should i add stuff inbetween? Disclaimer, I havent been doing well, when I cook for myself i dont care and at some point over the last three weeks I started living on fish fingers and yogurt everyday, skipped food a few days out of laziness too and it's starting to affect me physically, hence the above.

Eat some food you dork. Deffo worth setting the plan and also do calendar reminders on your phone so you actually go do it.

Momo · « **Reply #110 on:** April 06, 2020, 08:03:26 AM »

If I had guests to cook for or we went back to me being able to shop two days in advance I'd be fine

Potato · « **Reply #111 on:** April 06, 2020, 08:27:20 AM »

You need to be eating two serves of fruit a day.

nachobro · « **Reply #112 on:** April 06, 2020, 10:55:09 AM »

seems fine, but i'd add more vegetables if it was me. fruit is whatever.

nachobro · « **Reply #113 on:** April 06, 2020, 11:07:01 AM »

frozen spinach, broccoli, green beans, are easy ones to stick in anywhere and will keep for longer which is something to consider right now.

BlueTsunami · « **Reply #114 on:** April 06, 2020, 11:40:11 AM »

Making ribs tonight, with mashed potatoes

a preview

nachobro · « **Reply #115 on:** April 06, 2020, 11:42:49 AM »

Momo · « **Reply #116 on:** April 06, 2020, 11:55:16 AM »

Thanks for the tips boys, i'll be going out for greens and such tomorrow

Nintex · « **Reply #117 on:** April 06, 2020, 01:59:45 PM »

Today chicken, macaroni, veldertjes(?), soy sauce.

BlueTsunami · « **Reply #118 on:** April 06, 2020, 05:44:39 PM »

Coffee Dog · « **Reply #119 on:** April 06, 2020, 05:57:48 PM »

Looking tasty

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Author Topic: Quarantine Cuisine |OT| : Cooking With COVID19 (Read 17815 times)