Quarantine Cooking

[ChinaVoodoo]

Don't you mean, "nettarina ordinaria"?

Bob

You need to capitalize the N, Bob.

 

[Brown Thumb]

Tacos tonight everything from the garden but a few items.

 

[Brown Thumb]

Ribeye steak ta

Tacos tonight everything from the garden but a few items.

Ribeye steak tacos.

 

[tullius]

I cut up a nectarine and ate it.
View attachment 32844

Hmm, looks pretty sweet for the latitude of consumption. Doesn't appear pickled or marinated either. Vinegar chaser straight from the jug likely required.

 

[ChinaVoodoo]

Hmm, looks pretty sweet for the latitude of consumption. Doesn't appear pickled or marinated either. Vinegar chaser straight from the jug likely required.

We import most of our fruit. Theoretically, you can grow apricots and plums, but there's no way a peach or nectarine would survive winter. There's tons of apple trees but none of them are great. The only commercial fruit as far as I know would be blueberries, raspberries, strawberries, and saskatoons. Maybe some other Albertan members know better. Haskap is kinda a new thing. Grapes do grow, but it's all personal use, I think. Sea buckthorns grow well but nobody really uses them. They should.

 

[ChinaVoodoo]

Evan's Cherry is an amazing sour cherry.

 

[Brown Thumb]

Chow with some pepper jack cheese.
It looked so good I forgot to post it

 

[tullius]

pollo alla potentina (potenza style chicken), toasted pine nut/celery/onion/red pepper/parsley rice pilaf


working off a suspect recipe of a alleged dish I've never had in situ, from a book translated into english by the british about italian food that was originally written in german...

you know what? it turned out delicious

 

[plantdude]

pollo alla potentina (potenza style chicken), toasted pine nut/celery/onion/red pepper/parsley rice pilaf
View attachment 32927

working off a suspect recipe of a alleged dish I've never had in situ, from a book translated into english by the british about italian food that was originally written in german...

you know what? it turned out delicious

Oui

 

[deluxestogie]

This is plain vanilla ice cream, made with heavy whipping cream. (A ½ pint of cream makes 1 pint of ice cream within the 1 quart Mason jar.) The flavor and texture are wonderful. Here, I've sprinkled it with some toasted almond.

Ice cream does not have a melting point, but rather a melting range, going from rock hard to softer, to very soft, and finally to a thick emulsion. Additives in commercial ice cream broaden its melting range. My only complaint with this batch, maybe remedied by a bit longer agitation in the next batch, is that its melting range is narrower than ideal.

But it works, is simple to make, and beats most commercial ice cream in both flavor and texture. It's all in the wrist.

Bob

 

[ChinaVoodoo]

This is plain vanilla ice cream, made with heavy whipping cream. (A ½ pint of cream makes 1 pint of ice cream within the 1 quart Mason jar.) The flavor and texture are wonderful. Here, I've sprinkled it with some toasted almond.

Ice cream does not have a melting point, but rather a melting range, going from rock hard to softer, to very soft, and finally to a thick emulsion. Additives in commercial ice cream broaden its melting range. My only complaint with this batch, maybe remedied by a bit longer agitation in the next batch, is that its melting range is narrower than ideal.

But it works, is simple to make, and beats most commercial ice cream in both flavor and texture. It's all in the wrist.

Bob

Looks like raw meerschaum.

 

[deluxestogie]

I carved a lion's head pipe out of some of it. It's not as sturdy as it looks.

Bob

 

[Amberbeth84]

This morning's breakfast is brought to you by the letters "B" and "G." Excuse the Sesame Street reference, I'm quarantined with a toddler.

 

[ChinaVoodoo]

Bucket of Goop?

 

[ChinaVoodoo]

Biskets and gravy?

 

[Amberbeth84]

Biskets and gravy?

This one. Though it does resemble the former, doesn't it?

 

[ChinaVoodoo]

This one. Though it does resemble the former, doesn't it?

Yes. As biscuits and gravy are something I've never had, I have to ask what the gravy actually is. I always envisioned a beef gravy. That looks more like mushroom soup to me.

 

[deluxestogie]

You need to get out more, @ChinaVoodoo. Ground pork sausage, browned flour, water. Nothing in the world is tastier than fluffy biscuits drowned in spicy, sausage gravy. (Except maybe for the 2 week old pickle that I ate this morning, after removing the yeast from the top of the ½ gallon jar!)

Bob

 

[Amberbeth84]

It's sausage gravy. I brown a pound of sausage, cook off the water, add 2 tablespoons of butter to the meat, then about a third of a cup of flour. Cook that for like 30 secobds to cook out the raw cereal flavor, then add milk and simmer til it's thick enough. It's a Southern/Midwestern American staple food. Quick, easy, and very filling.

 

[Knucklehead]

It's sausage gravy. I brown a pound of sausage, cook off the water, add 2 tablespoons of butter to the meat, then about a third of a cup of flour. Cook that for like 30 secobds to cook out the raw cereal flavor, then add milk and simmer til it's thick enough. It's a Southern/Midwestern American staple food. Quick, easy, and very filling.

Yep. I could eat biscuits and gravy every meal. No problem.