The lockdown cookbook

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How are you feeding yourself in self-isolation?

(I was going to ask how are you preparing but that question might get a bit stale, unlike my bag of besam flour)

American Fear of Pranksterism (Ed), Saturday, 14 March 2020 23:28 (three weeks ago) link

My wife has made a load of pickled things, they look good.

actually maybe it would be fitting to share our Hubei food at this time.

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Saturday, 14 March 2020 23:31 (three weeks ago) link

beef cheek ragu and baked apples with butter and brown sugar

veg broth with lots of roots and kale

several portions of each in fridge and will prob batch up some more stuff tomorrow for lunches next week seeing as im still heading in to work

BSC Joan Baez (darraghmac), Saturday, 14 March 2020 23:36 (three weeks ago) link

What is Hubei food? Despite my instance that you can eat regional cuisine from every province in China here in Melbourne I don’t think I’ve ever run into it.

American Fear of Pranksterism (Ed), Saturday, 14 March 2020 23:39 (three weeks ago) link

Also please share recipes.

American Fear of Pranksterism (Ed), Saturday, 14 March 2020 23:40 (three weeks ago) link

Trying the Thai curry ramen w/American cheese thing tonight

change display name (Jordan), Saturday, 14 March 2020 23:53 (three weeks ago) link

Don't think you can find anything from Hubei outside China, only a handful of regional cuisines seem to make it overseas. Famous Wuhan dishes include hot dry noodles and spicy duck neck, cant say we eat either of those often though, she's from another town to the East of the province with different food. My father-in-law considers anything not from Huangmei to be suspicious foreign food which he won't touch.

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Saturday, 14 March 2020 23:58 (three weeks ago) link

https://m.yelp.com/biz/hu-bei-restaurant-millbrae-2

brimstead, Sunday, 15 March 2020 00:09 (three weeks ago) link

just abt to make slowcook red lentil daal for the first time: it says it feeds 12, we shall see

mark s, Sunday, 15 March 2020 11:15 (three weeks ago) link

i should make this more often, it could hardly be easier and the main problem has been helping myself several times before it's had its proper full eight hours bcz it's so delicious

mark s, Sunday, 15 March 2020 19:06 (three weeks ago) link

do you have a recipe?

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Sunday, 15 March 2020 19:11 (three weeks ago) link

This is how it doesn’t feed 12.

Farinata will feature a lot, it satisfies that need for something bready and Savory whilst only being made of chickpea flour, olive oil, salt and water.

American Fear of Pranksterism (Ed), Sunday, 15 March 2020 19:11 (three weeks ago) link

recipe is here: https://cafejohnsonia.com/2014/02/slow-cooker-red-lentil-dal-recipe.html

(i didn't have any fenugreek or fennel or onion seeds and i used non-canned toms)

mark s, Sunday, 15 March 2020 19:18 (three weeks ago) link

Several xps

Joy Luck in London does Wuhan dry noodles and they are extremely delicious.

I have a freezer drawer full of fish which I’ll be rubbing with various pastes (gochujang, miso, tandoori paste etc.), roasting and eating with rice. Other than that it’ll be DUMPLINGS!, ramen and black daal for the foreseeable. If I can be bothered to bake bread I have fish fingers for a sandwich.

Mainly I’ll be making a dent in my wine stash to stop myself getting through too many teabags.

crisp, Sunday, 15 March 2020 20:58 (three weeks ago) link

This is what's cooking now, can't quite convey the smell which is intense and wonderful

https://www.youtube.com/watch?v=091ympU6P_0

hot dry noodles are the shit, Wuhan has the best breakfast in China, would also recommend the doupi, which is like rice with a meaty sauce on top then a sort of egg-tofu shell, also there are these little savory donuts, forget the name of those, and shaobing, which is like a very light puffed up pitta

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Sunday, 15 March 2020 21:20 (three weeks ago) link

lol @ the DUMPLINGS! autoreplace still existing :D

Stoop Crone (Trayce), Sunday, 15 March 2020 22:08 (three weeks ago) link

<3 <3

There's more Italy than necessary. (in orbit), Sunday, 15 March 2020 22:14 (three weeks ago) link

I found a Hubei restaurant in Melbourne but it may be too late to go now. Will check if there is Hubei food on EASI or Hungry Panda.

American Fear of Pranksterism (Ed), Sunday, 15 March 2020 22:25 (three weeks ago) link

Although if this is an good recipe I have everything in the cupboard to make an ersatz version.

http://heneedsfood.com/recipe/hot-dry-noodles-reganmian/

American Fear of Pranksterism (Ed), Sunday, 15 March 2020 22:27 (three weeks ago) link

V says it looks good, but not reganmian, the noodles are the wrong sort and the pickled radish is not cut finely enough, small quibbles tbh, and she says it still looks good. For me it doesn't look like reganmian because it's not in a little cardboard bowl.

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Sunday, 15 March 2020 22:41 (three weeks ago) link

Given my store cupboard currently extend to soba, spaghetti and udon, and my pickled raddish is Korean I might not get even that close.

American Fear of Pranksterism (Ed), Sunday, 15 March 2020 22:48 (three weeks ago) link

Still give it a go, wheat noodles in sesame paste with pickled radish is always a winner.

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Sunday, 15 March 2020 22:50 (three weeks ago) link

makin some superiority burgers for the first time

also made some modernist cheese slices

we shall see

gbx, Monday, 16 March 2020 02:47 (three weeks ago) link

curious how the superiority burger comes out; i have the cookbook and i've eaten the burger in nyc but have not attempted it myself

call all destroyer, Monday, 16 March 2020 03:02 (three weeks ago) link

curious how the superiority burger comes out; i have the cookbook and i've eaten the burger in nyc but have not attempted it myself

― call all destroyer

jeez, that just sounds like a lot of work for a hamburger!

we're mostly sticking with our standards. lots of noodles and rice and chicken with various spices as appropriate. inspired us to go through and actually determine what ingredients we had on hand and what we can do with them, so our eating is going to have more variety than it's had in a while probably!

Kate (rushomancy), Monday, 16 March 2020 03:19 (three weeks ago) link

the burg was good folks

gbx, Monday, 16 March 2020 05:33 (three weeks ago) link

that said, there's definitely some tweaks and technique not specifically spelled out

used more potato starch than called for to get a better bind. using a ringmold after the first burg fell apart made a huge difference

gbx, Monday, 16 March 2020 05:34 (three weeks ago) link

There is an alternate Chinese world in Melbourne and some of the delivery services that were previously mandarin only (a struggle but you could make it work) have been opening up English language store front. Apropos the hubei food up thread I find I can now get prepackaged shelf stable duck neck snack on same day delivery along with all the hot pot ingredients I’ll ever need.

American Fear of Pranksterism (Ed), Monday, 16 March 2020 09:49 (three weeks ago) link

I made sweet potato and pea curry last night with, among other things, tamarind, and it was p good. mushroom fried rice tonight with a bit of roast chicken thrown in for me. saving my one tin of tomatoes for a special occasion!

ogmor, Monday, 16 March 2020 10:26 (three weeks ago) link

I can never really deal with spicy duck neck - the tolerance of my mouth for the heat is substantially more than the tolerance of my lips, if there's a single crack there it's agony to eat.

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Monday, 16 March 2020 10:29 (three weeks ago) link

TIL that chinese five space and indian five spice are very much not the same thing :)

mark s, Monday, 16 March 2020 11:16 (three weeks ago) link

hackney five spice

mark s, Monday, 16 March 2020 11:16 (three weeks ago) link

bisto granules, daddy's sauce, non-brewed condiment, ice magic, butterscotch angel delight

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Monday, 16 March 2020 11:18 (three weeks ago) link

never heard of indian five spice before. it has fennel at least, and the concept of five.

ogmor, Monday, 16 March 2020 11:20 (three weeks ago) link

I never heard of it either! I just started finding Chinese five spice ok last year. I used to really dislike it.

Yerac, Monday, 16 March 2020 11:25 (three weeks ago) link

the idea of not liking any spice is insane to me

ogmor, Monday, 16 March 2020 11:25 (three weeks ago) link

people react strangely to sichuan pepper I guess, I cannot get enough of it.

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Monday, 16 March 2020 11:27 (three weeks ago) link

Sichuan Pepper and sancho pepper are the best favours.
I’m trying to grown them on my roof right now because they are such wonderful flavours and even better when fresh.

American Fear of Pranksterism (Ed), Monday, 16 March 2020 11:28 (three weeks ago) link

sichuan pepper w/ fish curry is incredible

ogmor, Monday, 16 March 2020 11:29 (three weeks ago) link

"hunting for fennel in the time of pandemic"

the daal i made yesterday is in fact a five-spice daal acc.madhur jaffrey, it just didn't advertise as such on the one-line site i raided (bcz i wanted slowcook advice)

mark s, Monday, 16 March 2020 11:30 (three weeks ago) link

that advice in full btw: "8-10 hours on low"

mark s, Monday, 16 March 2020 11:31 (three weeks ago) link

This is a good thing to do with sichuan pepper and fish - though in the picture they have squeamishly taken the fish off the bone, also I would expect a lot more oil in there.

https://thewoksoflife.com/sichuan-boiled-fish-shui-zhu-yu/

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Monday, 16 March 2020 11:33 (three weeks ago) link

that looks excellent

ogmor, Monday, 16 March 2020 11:35 (three weeks ago) link

it was the star anise that put me off I think .I am not a fan of that flavor.

Yerac, Monday, 16 March 2020 11:43 (three weeks ago) link

but i had a far of the five spice from forever ago and used it when I made these scallion flower buns and it was good.

Yerac, Monday, 16 March 2020 11:45 (three weeks ago) link

I'm wondering wether its time to find some interesting WWII rationing style recipes that involve bulking things out with like jello.

Stoop Crone (Trayce), Monday, 16 March 2020 22:17 (three weeks ago) link

we are just doing avocado, scallion, raw garlic, cooked mushroom do it yourself sushi handrolls tonight.

Yerac, Monday, 16 March 2020 22:23 (three weeks ago) link

+ jalapeno.

Yerac, Monday, 16 March 2020 22:23 (three weeks ago) link

Made a lot of chicken soup this weekend. We're freezing most of it in case we catch it and don't have the strength to deal with cooking.

Elvis Telecom, Monday, 23 March 2020 10:38 (two weeks ago) link

having lots of opportunity to do bigger breakfasts on weekdays (other meals shrinking in size accordingly) - today we had some bread getting old, so made french toast bread pudding with sliced banana (also rapidly aging) on top and some goat caramel drizzled over it for moisture and extra sweetness.

Kate (rushomancy), Monday, 23 March 2020 15:25 (two weeks ago) link

Yum that sounds amazing

What is goat caramel?

meaner stinks meat bake it cone (flamboyant goon tie included), Monday, 23 March 2020 15:33 (two weeks ago) link

*breathes raspily* DON’T ASK

Li'l Brexit (Tracer Hand), Monday, 23 March 2020 15:39 (two weeks ago) link

onion and tomato egg fried rice satay

mark s, Monday, 23 March 2020 18:52 (two weeks ago) link

(that's fusion baby!)

mark s, Monday, 23 March 2020 18:52 (two weeks ago) link

had some sunchoke in fridge for awhile and didn't know what to do with it, so married it with the leek i had no real use for into a (puree) soup. with a tiny bit of cauliflower. i need to do something more exciting for my palate soon, but at least am using up stuff

medicate for all (outdoor_miner), Monday, 23 March 2020 18:55 (two weeks ago) link

i wasn't expecting much since i can hardly ever recall eating a sunchoke before, but the soup is downright stellar. will make again

medicate for all (outdoor_miner), Monday, 23 March 2020 19:09 (two weeks ago) link

i have been trying to make yogurt for a week now and failing. i feel like someone is trying to tell me something.
failure 1: heated milk, added packet of starter that has been in the fridge (and not expired). incubated 9 hours. nothing happened, starter was probably dead.
failure 2: ordered new starter on amazon. package delivered. picked up "package" from porch. it was empty because the glue on the bubble wrap envelope had come undone and the thing was probably dropped in the truck. amazon refunded and said order again.
failure 3: reordered the same thing. it was delivered wednesday. i heated the milk just now and opened package. i received...dog treats. it's only a quart so i'm gonna just add-in some storebought now. i wanted to use the starter so i could repeat it, store-bought doesn't work that well with that.

forensic plumber (harbl), Monday, 23 March 2020 19:56 (two weeks ago) link

I made about 8 quarts of ribollita, an Italian vegetable and bean soup. Of course I started of with two slices of bacon and threw in an old rind of parmagiano reggiano that I saved for this purpose, but you could omit both and it would be vegan and still awesome.

Why, I would make a fantastic Nero! (PBKR), Monday, 23 March 2020 21:36 (two weeks ago) link

Salmon, asparagus w/garlic sauce, and brown rice tonight.

Elvis Telecom, Tuesday, 24 March 2020 11:07 (two weeks ago) link

Cooked panko crusted buffalo salmon last night, easy and good

Mario Meatwagon (Moodles), Tuesday, 24 March 2020 14:15 (two weeks ago) link

pasta with too-lazy-to-get-the-food-processor-out pesto, i.e. tossed with zucchini slow-cooked in olive oil, garlic, peppercorns and a jar of anchovies (yes, the whole jar, just imagine the "one clove = one bulb" garlic conversion meme, except with anchovies), with romano cheese and crushed walnuts on top

like, I’m eating an elephant head (katherine), Wednesday, 25 March 2020 01:16 (two weeks ago) link

xp -- sunchokes are amazing roasted, just, uh, also might give you an extra reason to stay 6 feet away from anyone

like, I’m eating an elephant head (katherine), Wednesday, 25 March 2020 01:17 (two weeks ago) link

fartichokes

Yerac, Wednesday, 25 March 2020 01:24 (two weeks ago) link

Lockdown has been great for cooking (mostly vegetarian Italian).
Two days ago I made for the first time a great orzotto (orzo risotto) with mushrooms and various leftover veggies. Very earthy and definitely a winter dish so probably the last time I oculd make it tis year. Yesterday I made a soup-y pasta with borlotti beans for dinenr and eggs Kejriwal (ie "Indian croque monsieur") for lunch. At some point, I'll need to go to the supermarket though...

licorice oratorio (baaderonixx), Thursday, 26 March 2020 08:36 (two weeks ago) link

Clearing out stuff from your freezer/pantry cooking: scrapple with snails, mustard, horseradish, and salad. This is based on a dish I had at the old M. Wells Diner.

Why, I would make a fantastic Nero! (PBKR), Thursday, 26 March 2020 15:06 (two weeks ago) link

I'm eating so much pasta that I'm not even bothering to clean the pasta maker, I just leave it out and put more in it a couple days later

meaner stinks meat bake it cone (flamboyant goon tie included), Thursday, 26 March 2020 16:04 (two weeks ago) link

Help there was a banana bread recipe posted somewhere on ilx recently and it looks like search is busted.

Can u help me find.

mom tossed in kimchee (quincie), Thursday, 26 March 2020 21:16 (two weeks ago) link

i just made a fvckton of unfancy* leek and potato soup, which i will now let cool for an hour then place in small tupperware boxes in the freezer

*it's a tiny bit fancy, i put allspice in and grated some nutmeg also

mark s, Thursday, 26 March 2020 22:49 (two weeks ago) link

I am now very much hoping the veg box today comes with leeks and potatoes

American Fear of Pranksterism (Ed), Thursday, 26 March 2020 23:59 (two weeks ago) link

I did leek + pot + sausage soup with a base of pureed cauliflower and I hated it. It was "good" but too cauliflower-y and vegetal for me.

There's more Italy than necessary. (in orbit), Friday, 27 March 2020 00:02 (two weeks ago) link

I made leek and potato soup today and got distracted, so it caught on the bottom and turned into a slightly caramelised stew - which was delicious with fresh bread.

ShariVari, Friday, 27 March 2020 00:03 (two weeks ago) link

I made a new sourdough starter. Then I made 27 sourdough English muffins with it. Before I baked them, I dried out the sourdough discard and ground it up, then sprinkled it on top.

From start to finish: eight days. Cost: about six bucks. I dried and ground

rb (soda), Friday, 27 March 2020 00:15 (two weeks ago) link

soda bread

ole uncle tiktok (darraghmac), Friday, 27 March 2020 00:36 (two weeks ago) link

corn bread

Li'l Brexit (Tracer Hand), Friday, 27 March 2020 10:33 (two weeks ago) link

Making some bullshit Thai shrimp soup. Red curry paste, shrimp stock, coconut milk, shrimp. I forgot noodles on my kamikaze store run this morning.

Why, I would make a fantastic Nero! (PBKR), Friday, 27 March 2020 22:50 (two weeks ago) link

Oh, I also don't have tamarind, so I am using lime zest to bitter it.

Why, I would make a fantastic Nero! (PBKR), Friday, 27 March 2020 22:51 (two weeks ago) link

i made a little pizza from leftover naan and leftover regular pizza ingredients

forensic plumber (harbl), Friday, 27 March 2020 23:57 (two weeks ago) link

leftover curry over cheap previously frozen fries that we hate

Nudeln und Klopapier Gore (Sufjan Grafton), Saturday, 28 March 2020 01:31 (one week ago) link

made some bullshit butternut squash soup with miso and dashi, threw in a lot of rice and a block of tofu, which lasted me the weekend at least

like, I’m eating an elephant head (katherine), Sunday, 29 March 2020 21:15 (one week ago) link

Made a very large batch of ghormeh sabzi (Persian herb stew) to freeze after a 2am trip to the grocery store.

In the food processor:
-3 large leeks (green part only)
-2 bunches of parsley
-1 bunch dill
-1 bunch cilantro
-About 7oz fresh spinach (too much will ruin it)
-A small handful of dried fenugreek leaves ("methi" from an Indian grocer)

In a large non-stick pot: sautee an onion in a generous amount of grapeseed oil with a pinch each of turmeric and black pepper until translucent. Add herb mixture and sautee over fairly high heat for 10-15 mins, stirring constantly (burning the herbs will ruin it). The herbs will turn a darker color, then slowly add water until it has the consistency of mud, bring to a boil and reduce heat to simmer. Add 4x limoo omani (dried lemons or limes) and 3/4lb of dried red kidney beans, and 1tbsp salt or to taste. You should poke holes in the limoo omani with a fork before adding them. (Adding more lemon juice, as some recipes call for, will ruin it IMO)
Cover and simmer for 2-3 hours.

You eat it with basmati rice.

Deflatormouse, Sunday, 29 March 2020 22:05 (one week ago) link

That sounds delicious.

Made soup base with heads and bones of a big sea bass and a little dover sole and a load of prawn heads/shells with white miso and some bits of veg and dried seaweed, then strained it and poached some cabbage and a couple of skate wings in it, served over cold flat noodles tossed in crispy chilli oil. Same again for lunch tomorrow.

crisp, Sunday, 29 March 2020 22:40 (one week ago) link

Local market had $0.99/lb pork shoulder so I picked up a 8.5lb shoulder and roasted it cuban style. Feel like I have a main dish for the week.

Elvis Telecom, Monday, 30 March 2020 01:02 (one week ago) link

much deliciousness in these posts. made the six seasons cauliflower ragu. It is the kind of thing kids and adults can enjoy. But also tricked 2 and 4 year old into eating a quarter head of cauliflower in one meal. Will probably replace all other iterations of mac and cheese with this.

Nudeln und Klopapier Gore (Sufjan Grafton), Monday, 30 March 2020 02:10 (one week ago) link

That’s a big shoulder and a delicious way to cook it. I hope you have associated Cuban sandwich fixings.

American Fear of Pranksterism (Ed), Monday, 30 March 2020 02:18 (one week ago) link

to go with the pasta I sauteed some turnips in butter, then tossed with bread crumbs and romano cheese; I feel like my two modes during all of this are no appetite at all or compulsion to prepare vegetables in the least healthy way possible

like, I’m eating an elephant head (katherine), Wednesday, 1 April 2020 03:12 (one week ago) link

Pulled elk sausages out of the freezer this morning. I think I will poach them in beer and serve with boiled potatoes and sautéed frozen kale.

Why, I would make a fantastic Nero! (PBKR), Wednesday, 1 April 2020 12:48 (one week ago) link

Anyone got any recommendations for salt beef, beyond bagels, reubens etc? Am considering incorporating into some kind of Portuguese-style wet rice thing but other suggestions gratefully received (I have a lot of salt beef)

crisp, Wednesday, 1 April 2020 14:55 (one week ago) link

I assume you have thought of corned beef and cabbage

like, I’m eating an elephant head (katherine), Wednesday, 1 April 2020 16:47 (one week ago) link

What's a good, ethical (ie their workers are not currently striking for paid sick leave) place to mail-order food things? I'm looking for flavors I can't get in this small town--curry paste, sambal olek, dried guajillo, pasilla, arboles chilies, also I can't find a single lentil in the whole county so if I could order some that would be great. There's no grocery deliver, it would be straight mail order.

There's more Italy than necessary. (in orbit), Thursday, 2 April 2020 16:33 (one week ago) link

Also I don't need anything from there but browsing the Food 52 site is extremely soothing.

There's more Italy than necessary. (in orbit), Thursday, 2 April 2020 16:34 (one week ago) link

By the by

The most delicious and surprising way of eating a lot of vegetables for dinner is to make pinakbet, Filipino vegetable stew. Every time I make it, I am constantly surprised at how delicious it is, and how healthy it is, which is completely out-of-step with the majority of Filipino cuisine.

I'll type out the recipe here-- I can't find as good a one online as the one I use from my cookbook. (I omit chicharron/lechon that the recipe recommends as garnish, because I don't like that shit.)

Pinakbet

serves 4

3 cloves garlic
1 onion
4 tomatoes
6 long beans
1 bitter melon (or several mini ones, if you can find them) do not omit the bitter melon even if you don't like it, trust me, it is amazing in this dish and I don't generally like bitter melon
3 winged beans (pretty niche, not necessary)
8 okra
half a small eggplant
half a butternut squash
1/4 c oil (I use peanut)
3 Tbsp fish paste (if you can't get the real thing, I use mashed-up anchovies with commonly available fish sauce, or combine that IKEA-available Kalles shit with fish sauce)
A handful of cherry tomatoes

1. Put a litre of water on the boil, as salty as the sea. Set up your rice cooker to make rice.
2. Mince the garlic. Chop the onion. Wedge the tomatoes. Cut the long beans into 2" pieces. Halve the bitter melon, remove the seeds and slice. Cut the winged beans into 1" pieces. Remove stems from the okra. Cube the eggplant. Cube the squash.
3. Boil the squash for five minutes in the water. Remove with a wire skimmer; keep the water boiling.
4. Boil the other vegetables (except garlic, onion, cherry tomatoes) for 1 minute. Remove from heat and drain in a colander.
5. Get a big sauce pan and heat the oil over medium heat. Add the onion, saute until nearly translucent. Add the garlic, let cook for a minute.
6. Add the tomatoes and fish paste. Let simmer a couple minutes.
7. Add the other vegetables. Mix for about a minute or so over the heat, then remove from heat.
8. Garnish with cherry tomatoes and fish sauce

So, like, your veg are boiled a minute, fried a minute, served over rice, and honestly I can't really communicate how surprisingly delicious this mass of undercooked vegetables ends up being. I hope somebody reads this and makes it!

we have no stan but to choice (flamboyant goon tie included), Thursday, 2 April 2020 19:50 (one week ago) link

https://www.foxyfolksy.com/pinakbet/

Here's an online recipe-- ground pork is often added (I'd cook the onions/garlic less, then throw it in for ten minutes until it starts to foam). Parboiling the veg (as above) is REALLY effective, unlike this recipe and others would suggest. Look at how delicious this dish is, though!

we have no stan but to choice (flamboyant goon tie included), Thursday, 2 April 2020 19:55 (one week ago) link

Not sure how I came across this, could definitely have been ilx

http://www.seriouseats.com/recipes/2016/01/braised-chicken-thighs-cabbage-bacon-recipe.html

Cannot recommend highly enough. Anything that doesn't start with frying garlic is uncharted territory for me but it turned out really well.

lukas, Thursday, 2 April 2020 20:41 (one week ago) link

io I've heard good things about https://oaktownspiceshop.com/

lukas, Thursday, 2 April 2020 20:41 (one week ago) link

I made toum with some garlic that wasn't the best and past it's best and it's too astringent. mellowed it with some yoghurt and it tasted ok drizzled on a roasted whole head of cauliflower and as a dipping sauce for rotisserie chicken (my gf had the latter)

COVID and the Gang (jim in vancouver), Thursday, 2 April 2020 21:27 (one week ago) link

What's a good, ethical (ie their workers are not currently striking for paid sick leave) place to mail-order food things? I'm looking for flavors I can't get in this small town--curry paste, sambal olek, dried guajillo, pasilla, arboles chilies, also I can't find a single lentil in the whole county so if I could order some that would be great. There's no grocery deliver, it would be straight mail order.

― There's more Italy than necessary. (in orbit), Thursday, April 2, 2020 9:33 AM (two days ago) bookmarkflaglink

loz, if it's chiles you want i can probably sort this out

gbx, Saturday, 4 April 2020 18:31 (six days ago) link

Thanks, dude! Actually C brought home some arboles and pasillas from Queens the other day so I'm good there but I'm still missing the Asian stuff. Might just wait it out.

There could be a modified posole in the cards though.

There's more Italy than necessary. (in orbit), Saturday, 4 April 2020 19:16 (six days ago) link

IO, I get chile products from here — http://thechileshop.com/ — every year or so. Everything's been really good so far.

Miami weisse (WmC), Saturday, 4 April 2020 20:54 (six days ago) link


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