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BS: Recipes - what are we eating?

Charmion 02 May 20 - 09:39 AM
Steve Shaw 01 May 20 - 07:33 PM
Mrrzy 01 May 20 - 05:27 PM
Steve Shaw 01 May 20 - 02:34 PM
Charmion 01 May 20 - 09:54 AM
Steve Shaw 01 May 20 - 06:31 AM
Stilly River Sage 30 Apr 20 - 09:58 PM
Steve Shaw 30 Apr 20 - 08:47 PM
Mrrzy 30 Apr 20 - 08:33 PM
Mrrzy 30 Apr 20 - 06:52 PM
Charmion 30 Apr 20 - 10:01 AM
leeneia 29 Apr 20 - 10:03 PM
EBarnacle 27 Apr 20 - 09:25 PM
EBarnacle 27 Apr 20 - 07:17 PM
Charmion 27 Apr 20 - 06:14 PM
Stilly River Sage 27 Apr 20 - 03:08 PM
Steve Shaw 27 Apr 20 - 05:33 AM
Charmion 26 Apr 20 - 10:53 AM
Mrrzy 26 Apr 20 - 07:52 AM
Stilly River Sage 25 Apr 20 - 10:40 PM
Steve Shaw 24 Apr 20 - 06:48 PM
Charmion 24 Apr 20 - 06:21 PM
Steve Shaw 24 Apr 20 - 05:02 PM
Charmion 24 Apr 20 - 03:24 PM
gillymor 24 Apr 20 - 01:30 PM
Donuel 24 Apr 20 - 01:21 PM
gillymor 24 Apr 20 - 01:09 PM
Mrrzy 24 Apr 20 - 01:04 PM
Charmion 24 Apr 20 - 12:44 PM
gillymor 24 Apr 20 - 10:32 AM
Charmion 24 Apr 20 - 10:14 AM
Mrrzy 24 Apr 20 - 08:26 AM
Steve Shaw 24 Apr 20 - 05:59 AM
Helen 24 Apr 20 - 12:41 AM
Mrrzy 23 Apr 20 - 11:11 PM
Stilly River Sage 23 Apr 20 - 09:16 PM
Steve Shaw 23 Apr 20 - 07:59 PM
Steve Shaw 23 Apr 20 - 07:52 PM
Charmion 23 Apr 20 - 06:32 PM
Charmion's brother Andrew 23 Apr 20 - 05:56 PM
Mrrzy 23 Apr 20 - 03:44 PM
Charmion 23 Apr 20 - 03:19 PM
Stilly River Sage 23 Apr 20 - 01:32 PM
Mrrzy 23 Apr 20 - 10:02 AM
EBarnacle 23 Apr 20 - 12:50 AM
Donuel 21 Apr 20 - 06:43 PM
Mrrzy 21 Apr 20 - 06:36 PM
Charmion 21 Apr 20 - 09:52 AM
Mrrzy 21 Apr 20 - 08:21 AM
Charmion 20 Apr 20 - 09:52 AM
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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 02 May 20 - 09:39 AM

I've got pretty good at duck breast, which I treat a bit like a steak, but I need more practice with legs. Around here, ducks are usually sold frozen, and whole, which is inconvenient (at best) when you have only one or two people to feed. Our only reliable source of cut-up duck is Mrs McIntosh, our favourite farmer, who raises them for the restaurant trade. But the lock-down means no markets, so Mrs McIntosh and her duck particles are out of our reach.

Mrrzy, do you have access to the New York Times cooking app? I found a gonzo recipe for duck with blackberries there ... and all kinds of other great stuff. One of its benefits is the comments function, where people who have cooked the dish write about what worked for them and what did not, and what changes they made to the recipe for their tastes and kitchen equipment. Like the rest of the NYT content, it's not free, but I find it well worth the money.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 May 20 - 07:33 PM

I've had good duck in restaurants but I've never got on with it in my kitchen.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 01 May 20 - 05:27 PM

Imma make those duck legs again:

https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs

I don't use cherries and with only 2 legs, it doesn't take a full 2 hours for the basic roasting time. Still a half-hour before and close to an hour after, though.

Soooooooo good.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 May 20 - 02:34 PM

That sounds lovely. The only thing is that I don't like to colour the garlic. I watch it like a hawk so that it simmers gently for a few minutes, then the next ingredient(s) goes in before it goes brown. Also, I simmer the chilli with the garlic. I might use a bit less tomato too, but these things are a question of personal taste, not matters of principle (as with, for example, no garlic crusher and no garlic mixed with onion!)

I'm doing Gennaro Contaldo's stay-at-home pasta sauce tomorrow. It's on YouTube. I love Gennaro. It's onion, chilli, red and yellow peppers and bacon. I'll keep you posted!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 01 May 20 - 09:54 AM

Fish pie is definitely a dish that requires simplicity, and is much better when it includes something smoked. I would prefer Jamie Oliver's ingredients made up as fish cakes with veg on the side.

Another round of pasta puttanesca last night, this time a tomato sauce version with a tin of tuna added at the end, and garnished with fresh basil leaves. Oh, that was good. Steve Shaw, I would never have made this without your periodic comments on the subject, so I owe you a debt of gratitude. Plus, it's a pantry dish; except for the basil, everything in it came from household staples.

For four normal servings: 350 grams rotini, large (28 fl oz) tin of tomatoes, olive oil, enough anchovies, enough garlic (smashed and sliced), half a teaspoon of crushed dried chillis, half a cup of sliced black Kalamata olives, two tablespoons of capers, black pepper fresh from the mill, a tin of tuna (drained and broken up with a fork), chopped fresh basil or oregano.

I make the sauce in a large saute pan.

Soften the anchovies in the olive oil, add the garlic and cook gently until golden, add chillis and capers, grind peppermill over all. Pour in the tin of tomatoes (juice and solids), mix well, and let the sauce simmer very gently until it has reduced to the correct consistency. Add the olives and the tuna, cook long enough to warm them through, and taste. Add salt and/or pepper if you think it necessary; if you want more salt, you did not put in enough anchovies or capers at the beginning. Add freshly drained pasta to the pan and toss. Sprinkle chopped herbs. Eat.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 May 20 - 06:31 AM

I made a Jamie Oliver lockdown fish pie last night. The result was far less than the sum of its parts, though it must have been good for us. He mashed peas and lemon zest in with the potato topping, which added nothing, and it has carrot, milk, onion, cheese, spinach, flour, mustard and lemon juice in the sauce. Everything was hiding everything else. He uses white fish and salmon, no smoked fish, which were poached in advance in the milk, which I thought was a mistake, as the flaked fish in the finished dish, which had to be baked in a hot oven for over half an hour, was definitely overcooked. And the whole thing was a real faff to put together. Oh well. I'll stick with what I know.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 30 Apr 20 - 09:58 PM

My favorite Mexican restaurant (not TexMex) is open for take-out orders only. I picked up two chimichanga orders yesterday (it's a big messy tortilla rolled around smoky beef and cheese and I get it topped with the ranchero sauce, not the queso.) They're huge and the most prudent way to approach this is to eat half and save the rest so I have a couple more days worth of food from that pickup. Their chili rellenos are fabulous - you can get them with the beef or with cheese. The poblano pepper is singed and peeled, then a slit allows to remove seeds and stuff the contents. It's dipped in an eggy batter and fried and is to die for. And their fish and shrimp dishes are wonderful (it has the beef and chicken dishes but is mainly a seafood restaurant.)

I have a couple of loaves of homemade whole wheat bread baking. I gave bread to the neighbors and to my ex yesterday, but didn't keep any for myself. A lot of this will go in the freezer.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 30 Apr 20 - 08:47 PM

It was trying to tell you not to make garlic butter. Blimey, you yanks and your garlic...


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 30 Apr 20 - 08:33 PM

Ok weird... I have often made garlic-y butter by smashing garlic and putting it butter on top of the stove, just in a measuring cup, not on a burner, to melt while the oven was on cooking things for garlic butter to go onto. But this time all the garlic turned bright green. Why?


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 30 Apr 20 - 06:52 PM

How do you know there are no Canadian restaurants in Mexico? Wait, are there any in the States? Are there any in Canada?

Meanwhile has anybody made brik, it is Tunisian?


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 30 Apr 20 - 10:01 AM

Leeneia, much local ink is spilled over the problem of defining Canadian culture in general, and Canadian cuisine in particular. Nobody can do it. Some say we haven’t any, but my theory is that we have too many. Every immigrant culture brought its food ways, and the First Nations have theirs.

Old-fashioned Newfie cuisine is all about food that will grow in a sub-boreal maritime climate and keep in a cold cellar. Before vitamin tablets and canned orange juice, people who refused to eat sauerkraut were at real risk of scurvy. If I had grown up in an outport, I would find the very idea of Mexican food positively intoxicating.

When I was posted to Halifax back in the 1970s, I discovered the donair sandwich, a deliciously messy variant of the gyro, a staple of Greek street food. At that time, donair was unknown in Ottawa, my hometown. I don’t know who brought donair to Halifax, but my money’s on some immigrant from Piraeus who got off the boat at Pier 23 and opened a diner.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 29 Apr 20 - 10:03 PM

To return to the matter of frozen Canadian chips: six months ago my husband and I were tourists in Newfoundland, and one night we ate in a Mexican restaurant.

We got to thinking and wondered why there are no Canadian restaurants in Mexico. Just think, poutine, mashed potatoes, cod, boiled potatoes, more cod...

We soon doubted the viability of the idea.


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Subject: RE: BS: Recipes - what are we eating?
From: EBarnacle
Date: 27 Apr 20 - 09:25 PM

I forgot to mention that they were skillet fried in sesame oil. when doing this keep the rolls moving and cook them longer than you think you need to unless you want the meat to b very rare.


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Subject: RE: BS: Recipes - what are we eating?
From: EBarnacle
Date: 27 Apr 20 - 07:17 PM

Found some spring roll wrappers in the freezer the other day and allowed them to defrost slowly. Dinner tonight is spring rolls containing scallions, carrot slivers, basil [fresh, of course] and ground beef. The sauce is a mixture of plum sauce and low salt soy sauce. Yummers.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 27 Apr 20 - 06:14 PM

Pasta tonight. Again.

This time fusilli, with a sauce confected of cherry tomatoes, some elderly mushrooms, and a couple of sweet Italian sausages. Green salad on the side. Plonk to go with.

I have eaten the last of the minestrone and therefore must make more. I scored a big bunch of basil at Sobey's today -- Hallelujah! -- but the other thing I crave, a nice big bag of frozen berries, is apparently a thing of the past for the foreseeable future, according to a very depressing article in the Wall Street Journal.

The silver lining of the cloud is the beer section at Sobey's, which is very nice. I was afraid I would start a riot in there, however, because I could not find Himself's preferred IPA and people were obviously getting tired of waiting for me to stop hunting about so they could get in and do their own hunting about.

Shopping nowadays is all social distancing, and following the arrows, and not keeping other people waiting. Kinda tense.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 27 Apr 20 - 03:08 PM

Last night I made a crustless quiche (baked it in a non-stick bundt pan) that is fabulous. I had about 12 ounces of cream and I added milk to make up the 2 cups needed and I notice that there is a lot less whey in the bottom of the pan this time, though there is a lot more fat to go on the cook!

It is Quiche Lorriane, after a fashion - I sauteed onions in a little bacon grease then added some diced up ham and 8 ounces of Swiss cheese to the bottom of the pan, then went around the ring adding small broccoli florets before pouring over the egg/milk mix. It will be wonderful for leftovers for a few days (I reheat at a lower power in the microwave to prevent it from forming hard edges or bubbling hot spots to burn myself on).


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 27 Apr 20 - 05:33 AM

My puttanesca (which we call prostitute's spaghetti) also has half a can of tomatoes and a good pinch of chilli flakes. Black olives are de rigeur for puttanesca in our house. For two of us I use just three anchovy fillets and consume the rest of the can like a greedy cormorant whilst cooking the sauce. Never any cheese.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 26 Apr 20 - 10:53 AM

We are now at the time of year when I’m desperate for spring veg but Ontario is still too cold to produce any. The supermarkets have a few bunches of Mexican asparagus, but it’s poor stuff that costs the earth. Basil is strikingly absent, thanks to the virus. Everything in the veg bins looks as if it has been there since Ash Wednesday.

I made a green version of pasta puttanesca the other day, with hot-house spinach wilted in the anchovy-garlic-capers-olive base of the sauce. The only olives in the house were black so it did not look quite as elegant as I hoped it would, but it tasted great so I closed my eyes. Himself inhaled a great heap of the stuff. A success.

Tonight it’s magret de canard from the freezer, with duck bought from our favourite farmer at the last market before the lock-down. I might have to improvise an orange sauce from marmalade. I’m told worse things happen at sea.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 26 Apr 20 - 07:52 AM

Roasted, slowly, some amazing duck legs. Now I have a little jar of duck fat, so I have to buy potatoes.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 25 Apr 20 - 10:40 PM

The fan that blows cold air from the freezer into the cooler compartment of the fridge is dead, I've called a repair person who will arrive on Monday. This has gone out before. I've moved as much as possible to a small bar fridge (the larger ones people used in dorms, or put in a wet bar in the house) that I inherited from a friend. I don't use it often, but when I do, it's a lifesaver. Usually around Thanksgiving I shift shelves and put a large stock pot with brine and a turkey in.

I've turned the non-cooled part of the fridge into an "ice box"—literally stuffing bowls of ice and tubs of ice (frozen in the large upright freezer that was replaced a dying freezer last fall). The things that don't really need to be super cold but should be cool are doing okay in there for the time being. And my meals are stuff that is very easy to make and don't require going to the fridge more than once or twice. Grilled cheese sandwich for dinner, etc.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 24 Apr 20 - 06:48 PM

Then I forgive you... :-)


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 24 Apr 20 - 06:21 PM

By “crushed”, I mean “whacked flat under the broad part of a kitchen knife”.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 24 Apr 20 - 05:02 PM

I always use canned beans. A cinch, and every bit as good as soaked. I even use the water. I never buy canned beans that are in anything other than plain water. Your steak should be out of the fridge for at least a good hour before you cook it, exposed to fresh air. No chef worth his/her salt cooks a steak from fridge-cold. Try it and see.

I was a garlic-crusher for years before I saw the light. Martha Stewart and Elizabeth David, as well as most Italian cooks, would both scoff in your general direction for using a garlic crusher. It is the tool of those who don't get garlic, guys!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 24 Apr 20 - 03:24 PM

Crushed garlic is a very fine thing indeed, and much to be preferred in European cuisine. Asian cooks mince it, however, and cook it in very hot oil with ginger, to excellent effect. They seem not to care that its chemistry is messed up, and their food tastes wonderful.


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Subject: RE: BS: Recipes - what are we eating?
From: gillymor
Date: 24 Apr 20 - 01:30 PM

I'll sometimes put a dollop of sour cream in the middle of a bowl of chili and take a little with every bite.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 24 Apr 20 - 01:21 PM

Made some chili. Its a typical recipe but then all cooked ingredients go in a slow cooker. No matter how seasoned I add some ketchup for sweetness, a few drops of picant sauce for heat and a heaping tbl spoon of whipped cream cheese that mellows everything out with a creamyness.

Anyone can make a chili that causes screaming, just add ghost pepper.


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Subject: RE: BS: Recipes - what are we eating?
From: gillymor
Date: 24 Apr 20 - 01:09 PM

My point is that if you make it in fairly large quantities, as I do, and freeze separate portions of it for future use it's not all that time-consuming. I've gotten a bunch of quick and tasty recipes from 2 of my favorite cook books, Moosewood and Fast Vegetarian Feasts.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 24 Apr 20 - 01:04 PM

Beans, beans taste fine, sang (loosely speaking) Shel Silverstein.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 24 Apr 20 - 12:44 PM

Gilly, my position is that meat is usually easier and faster, not that beans are necessarily difficult. Your mileage may vary.


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Subject: RE: BS: Recipes - what are we eating?
From: gillymor
Date: 24 Apr 20 - 10:32 AM

I disagree that bean dishes (and also soups) are labor intensive on the whole. We make about 2 a week and eat on them for about 2 weeks. Prep time is usually less than a half hour, play your banjo
while it simmers, freeze most of it, auto-defrosting and nuking take about 6 minutes.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 24 Apr 20 - 10:14 AM

Steve, I respect your opinion greatly, but we may be talking about steaks of a different cut.

The steak I have in mind is a striploin, ribeye or (when we're rich) a porterhouse about an inch thick and stone cold, having just been removed from the refrigerator. I season it with salt and pepper, thyme and garlic, and whack it down on a cast-iron grill pan that is as hot as the strongest hob on our gas stove can get it. I give it four minutes a side, by the timer on the microwave, and then rest it for about five minutes. Result: medium-rare -- that is, pink under the char and red in the middle. Himself prefers not to hear it moo.

But I notice you do not challenge my assertions about the labour-intensive nature of a vegetarian diet.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 24 Apr 20 - 08:26 AM

I love the occasional mouthful of crushed garlic. Dishes with minced garlic always needs more garlic, I find. Whole roasted is good too, put on toast, yum. But crushed remains my go-to for stove-top dishes. Thanks for the long explanation!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 24 Apr 20 - 05:59 AM

Crushing garlic releases all its acrid sulphureousness into your dish all in one go. You control the amount you want this to happen or not using a knife, or even by leaving the cloves whole. For pasta sauces, which I start by sautéeing the garlic (often with chilli and/or an anchovy or two), cut into thin slices, for a couple of minutes. If it turns brown, throw it away and start again. Just a gentle sizzle. Finely-sliced cloves are even good raw, for example in my tuna sauce which also has creme fraiche, parsley and capers (always only the little nonpareil ones). For stews I squash the cloves slightly with the flat of the knife and in they go. For Med-style potatoes with rosemary and olive oil, I just break a couple of heads up and throw in the unpeeled cloves. In all these dishes I use a lot more garlic than if I were using it crushed. The uncrushed garlic gently imparts its beautiful sweetness into the dish as it cooks, completely missing from crushed garlic, and if the cloves are whole you can suck the middles out to your heart's content. We fight over them in our house. The only time I would mince garlic (I have an electric mini-whizzer for the job) is to make pesto, and then I would use less than a whole clove for quite a large amount of pesto. And never onion and garlic together in my grub. I have one bruschetta topping that involves roasting whole garlic cloves in foil and oil for half an hour, then squeezing out the middles to add to a pea, Parmesan and butter purée. Thanks, Nigella.


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Subject: RE: BS: Recipes - what are we eating?
From: Helen
Date: 24 Apr 20 - 12:41 AM

ANZAC biscuits.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 23 Apr 20 - 11:11 PM

I like garlic best crushed, what do you guys have against it?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 23 Apr 20 - 09:16 PM

Yes, Steve, I'm not coming to dinner at your house next week just for that! ;-)

I visited my favorite gourmet/discount/surplus grocery store today during a quiet part of the afternoon and brought home frozen chicken breast, sockeye salmon filets, several cases of single-serving yogurts, and a case (8 pints) of blueberries. I freeze most of them and will give some to a friend, along with some of chicken. I dropped off cheese, apples, and some other trifles at another friend's house. While many grocery stores are out of various categories of stuff and other limit quantities, this one tends to sell things by the case and their Facebook page urges shoppers to "shop for several families." So I shopped for three households today.

Salmon and some steamed cauliflower for dinner, and a piece of apple pie for dessert. Yesterday I made several small pies - not exactly hand pies, but shapes of dough with apples in them that were sealed against one side of some small pie pans. I lined the pans with foil and they ended up about the size of half-pies and were enough for 3 or 4 servings. Think apple pie shaped like a large calzone or stromboli. I delivered them right out of the oven, telling both neighbors to meet me at the door with a large plate and I slid the foil and pie out of the pan for hot delivery. I also took one of these over to my ex. Baked goods perk up everyone's day. I had leftover apples so made what ended up being kind of a large tart in the smallest of the tin pie pans. (I picked these up to sell on eBay but never got around to it.)


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 23 Apr 20 - 07:59 PM

Oops. I should have said that chopped fresh parsley sprinkled on top is a heavenly addition. There, I've alienated Maggie three times now, with parsley, fresh basil only and no crushing the garlic... :-)


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 23 Apr 20 - 07:52 PM

I think I'd be soleing my shoe with your steak, Charmion. Even a decent thickish steak is two minutes a side in a very hot pan, maybe two and a half, then a good rest in a warm oven. Cover it up and you can rest a steak for half an hour. Consume with your own home-made oven chips and a big handful of cherry tomatoes, left whole but roasted in their skins for about five minutes in the oven, having been doused in extra virgin olive oil, pan juices, salt and pepper and a bunch of fresh basil leaves. Fresh, I said. Dried basil is a kitchen abomination. Chuck in garlic cloves if you like. But never crushed/minced. Crushed garlic wrecks everything. As for lentils, for two people boil 180g of brown or green lentils in stock, with herbs of your choice (a bayleaf, some dried oregano, maybe a sprig of rosemary), a very finely-chopped onion, and seasoning, for half an hour. Meanwhile, brown enough sausages for two for five minutes, then chuck them in, juices and all, into the lentil pan. I've done this with sausage meat formed into meatballs, having found that some bangers can give you a disagreeably-chewy skin. Let that lot cook for about half an hour, until the lentils are al dente. There you go. Italian bangers and, well, not mash but damn good anyway. All the better if you can find sausages that are Italian style, with no added bread, coarsely-chopped meat and a touch of fennel.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 23 Apr 20 - 06:32 PM

Meat is nature's very own fast food, in more than one sense of the word.

Cooking a steak takes ten minutes, fifteen tops, from fridge to plate, and a chicken roasts in an hour. Both options taste just fine seasoned with nothing but salt, and even that is optional if one is hungry enough, especially if the item is grilled over charcoal. A decent bean dish, on the other hand, takes hours and lotsa ingredients. It is possible to eat beans that come with nothing else, but only a starveling would want to.

Lentils are a bit speedier, but you're still looking at an hour from pantry to plate, and the requirement for onions, garlic, herbs and spices, salt and pepper at very least to make them palatable.

Vegetarians are an industrious bunch.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion's brother Andrew
Date: 23 Apr 20 - 05:56 PM

I am not much fussed at the prospect of having to dial back on meat. I will happily eat beans, lentils and the like instead.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 23 Apr 20 - 03:44 PM

Totz.

Smoked trout on my salad today...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 23 Apr 20 - 03:19 PM

Meat packing is in trouble -- who knew? Do you ever get the feeling that COVID-19 is pushing the reset button on rather a lot of consumer society right now?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 23 Apr 20 - 01:32 PM

It sounds like the meat packing industry is in trouble. It's probably time to add a bit more meat to the freezer, if it is still to be had. My freezer is a godsend, it's a tall one I bought a few months ago to replace the slightly larger one I'd bought a dozen years ago at an estate sale for $30.

I seem to be "off pasta" also but I need to get back to using it, because I have quite a bit around the house. Stir fry with vegetables and chicken, I think, will be my next use of it.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 23 Apr 20 - 10:02 AM

I know what that je ne sais quoi was! Butter!

I am increasingly glad I can *cook* - given some raw meat and/or veg, a heat source, and some spices/herbs/fat, I can be pretty much sure to produce (haha) something delicious.

I am "off" pasta these days. What happened there I don't know.


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Subject: RE: BS: Recipes - what are we eating?
From: EBarnacle
Date: 23 Apr 20 - 12:50 AM

tonight the mystery meat from the freezer had gone off. It smelled horrid. Lady Hillary made a quite satisfactory meatless meal from pasta mixed with bok choy, spinach, garlic and scallions. The veggies were lightly sautéed. [We saved the scallion bottoms to grow more.] Added extra virgin olive oil and some butter for that certain je ne sais quoi. Quite satisfactory.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 21 Apr 20 - 06:43 PM

I had the best blt in months tonight.
I'm easy to please.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 21 Apr 20 - 06:36 PM

Tail end salad: tail end of lettuce, last half of cuke and of avocado, last few cherry tomatoes, end of my vinaigrette... And some anchovies from newly-opened jar.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 21 Apr 20 - 09:52 AM

When in France, home of heavenly bread and pastry, and probably hundreds (possibly thousands) of wonderful baked, sauteed, steamed and scalloped potato dishes, why bother with chips (fries) at all?

As for the lack of bidets, I'm Canadian so I never got the memo. I still think they're for washing one's socks.

Today, we are eating variations on cabbage -- i.e., leftovers. There's the Norwegian lamb-and-cabbage stew that was supper on Sunday, and the kobi keema (Anglo-Indian cabbage-and-mince curry) that was supper yesterday. Cabbage may be the only green vegetable that reheats successfully, though I'll be glad to hear of any others.

Kobi keema is a great dish, sort of a sub-continental version of Hamburger Helper:

Put up to an ounce (30 grams) of ghee or mustard oil in a large skillet with a close-fitting lid. On medium to high heat, saute:

* 2 onions, finely sliced or minced, as you like
* Minced (or sliced, if you must) garlic galore
* Minced ginger root, also galore

When the onions are translucent and beginning to brown, add:

* 1 teaspoon salt
* 1 teaspoon ground ginger
* 1 teaspoon ground termuric
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/4 to 1/2 teaspoon ground cayenne pepper
* 1/8 to 1/4 teaspoon ground cinnamon
* 1/8 to 1/4 teaspoon ground clove

Stir the spices thoroughly into the onions & garlic, and add:

* 1 pound (500 grams) minced beef or lamb

Stir and mix the entire contents of the pan thoroughly, breaking up the inevitable clumps of mince. When the meat is fully integrated, add:

* 1 small or 1/2 medium to large cabbage, cut into ribbons (about finger wide) or forkable-sized chunks, as you like.

Pile the cabbage on top of the meat and onions, and clap the lid on. Turn the heat down as low as it will go, and do something else for at least half an hour. Then check the tenderness of the cabbage, and mix the cabbage down into the meat (or the meat up into the cabbage). If the cabbage is tender and sweet, serve. If it is still a bit resistant to the tooth, put the lid back on for another ten to fifteen minutes.

Serve with rice, roti or chapattis, and raiti if you like. We have found that whole-wheat tortillas stand in well for chapattis. Warm them in a dry skillet for best results.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 21 Apr 20 - 08:21 AM

I was truly disappointed on my last teip to France at all the frozen fries. And no bidets, unrelatedly.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 20 Apr 20 - 09:52 AM

That poor woman doesn't know her luck. To plumb the depths of potato depravity, I give you frozen chips, a frequent feature of Canadian menus, courtesy of the McCain family of Florenceville, New Brunswick.


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