The official 2020 pandemic what ya eatin thread

Snow peas and strip steak in the wok with Japanese rice, and a side of grilled wild Salmon.

 

Gingered pork wonton treats with Asian brown rice.

 

Look under the image...

 

I started squirrel hunting this winter to keep sharp, entertainment, etc. They're not too bad tasting, and the dog really likes 'em.

 

Cornbread is pretty easy (as most quick-breads are).

1 cup AP flour
1 cup corn meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp sugar (optional, depends if you live in the South or not. No for South, Yes for North)
1 cup buttermilk
1 egg
1/4 oil (can be canola, or melted butter, but not olive oil).

Mix drys first, mix wets second (in separate bowl), stir in wets to drys, pour into well greased 8" or 9" pan, throw in 400F oven for 20-25 min. You're there.

Good luck!

 

I got a PM with a pretty good recipe. I'll try yours, too.

Drives my wife nuts ... when I fail at something, I HAVE TO keep trying at it until I perfect it. Once I do, I generally lose interest.

 

fixed.

 

Saturday night we had a $22 a lb local Angus ribeye, Sunday night I grilled fresh swordfish and last night it
was a captain's cut of cod buried in butter and Ritz cracker crumbs and baked. Had to go to a butcher if we wanted any
beef since the supermarket has none but they have a ton of fish that they are having to sell at sale prices to get it
out of the store. The fresh swordfish and fresh cod were under $10 lb.

 

Sunday I made a pot of chili.

Monday I made a pot of hamburger vegetable soup.

Tomorrow I'll make a pot of ham & bean soup, but only if the store has found some more beans. They've been out the last 4 times I went.

 

Still no rice or canned soups in our local Price Chopper, wife looked again tonight. Friggen hoarders...

 

The past 2 weeks I've been "prepping" shall we say:

(most soups are 7L (7qt) as that's the size of my favorite stock pot I cook in then vacuum sealed in 2L/QT bags)

- Soups - chilli, broccoli cheddar, jalapeno corn chowder, and minestrone
- Sauces - Marinara, Pesto, Chimichurri, and Brown/Espagnole sauce
- Curries - lamb roganjosh, beef vindaloo, and a lentil based one.
- Stocks - a lamb, beef, and chicken - 6L/QT of each

Yesterday I started a batch of kimchi and a batch of pickled radishes and I've got everything ready for my two favorite hot sauces - Habanero & Peach sauce and a Mexican style green hot sauce with roasted poblano's, serrano's, and jalapeno's - so good on eggs!

If you haven't figured it out yet, I'm on pace to gain 50lbs each month of quarantine - thankfully I don't have to worry about race weight any longer - only "will the wife still want to bone me" weight.

 

Younglion is on it^^^^^
(even if his habanero/stone fruit salsa comes off as citrus-leaning ).

 

sure! Fire away!

 

I purchased a half cow at Christmas. I’m ok

 

Braised then grilled St Louis ribs, grilled corn, roasted broccoli. Tonight seared salmon and spinach.

 

I'll be cooking a big 'ol batch of spaghetti sauce with the help of my 4 y.o. sous-chef this afternoon. That's gonna be a blast ! He just loves helping me in the kitchen, for some reason

 

I went whole hog for porcine goodness.

 

We're stuck in the shop at work, only responding to trouble calls.
Tomorrow is going to be insta pot ribs, baked potato, and maybe green beans for lunch.

 

Eggs, bacon and cheese on toasted bagel, side of hash browns, coffee, takeaway. Nom nom, supporting the local diner.

 

I smoked a pork shoulder on the egg Sunday. Been eating pulled pork wraps with fresh made coleslaw all week for lunch.