Food and Recipes while under Coronavirus quarantine #6

[IceIce9]

Last week at work we attended a presentation from an efficiency expert. He began his presentation saying we would learn efficiency tips and tricks that would save us time both at work and at home.

He explained that we would see the value in attending his presentation with his very first efficiency tip. In only two minutes we would learn how to save time every time we unloaded the dishwasher.

He asked if our silverware drawer was next to the dishwasher, or across the kitchen from the dishwasher. Quite a few people responded and said their dishwashers were on the opposite wall from the dishwasher. He then said, “Just think about how many trips you make walking across the kitchen from the dishwasher to the silverware drawer while unloading clean silverware from the dishwasher.”

He said he was going to teach us a tip that we would use from now on, every time we unloaded the dishwasher. Instead of walking back and forth with a few pieces of silverware at a time to unload the dishwasher, his tip was to take the silverware basket out of the dishwasher, carry it over to the silverware drawer, and unload the silverware from the basket rather than walking back and forth from dishwasher to silverware drawer.

I must be an efficiency genius because I have always carried the silverware basket over to the drawer to unload it

 

[Kudzuu]

At my house, occasionally on Friday nights my parents had “date night.” We had a babysitter on those occasions and were allowed to choose a TV Dinner. My mom kept a large variety of TV Dinners in our freezer, and we thought they were a real treat, as mom cooked all our meals from scratch

It was very exciting to look through the freezer and choose our dinners. I liked the Mexican dinner with an enchilada in sauce, refried beans, and rice. My brothers usually chose fried chicken dinners with mashed potatoes, gravy, and corn. We also like the Salisbury steak with mashed potatoes and gravy.

Back then they came in foil containers and you had to bake them in the oven for what seemed like an extremely long time.

Looking back, it is hard to believe we ever thought the frozen fried chicken and mashed potato dinners were a treat because my mom made excellent fried chicken, chicken gravy, and wonderful mashed potatoes. I’ve never been able to make chicken gravy as good as hers.

I can understand the appeal of the frozen Mexican dinners because we hadn’t had Mexican food before. I don’t think I had anything even resembling Mexican food until I was in college and experienced Chi-Chi’s.

My mother's gravy was made from a roux in the chicken grease and bits of the fried batter. Add plenty of black pepper and when browned add the water from the boiled potatoes with a splash of milk to make the water white. Add to roux until thickness you like.

Note: momma fried the whole chicken and giblets and steamed it in 1 tbsp oil in a covered skillet. When it was tender she took the lid off and turned up the heat and browned the pieces.

I make this to satisfy a craving! The pure chicken oil and starchy potato water is the key.

 

[Kudzuu]

I haven't been to McDonald's for so long and didn't know you were able to customize your order. I recall the fish sandwich already wrapped and ready, so I had to try to peel the cheese off. Fries were good.

Thanks for your posts about the Filet-O-Fish sandwich. The combination of fish/seafood with cheese doesn't appeal to me. That said, I did enjoy panko-Parm encrusted walleye in a restaurant once.

Singing....hold the pickles hold the lettuce special orders don't upset us.......

 

[Irishknit]

My mother's gravy was made from a roux in the chicken grease and bits of the fried batter. Add plenty of black pepper and when browned add the water from the boiled potatoes with a splash of milk to make the water white. Add to roux until thickness you like.

Note: momma fried the whole chicken and giblets and steamed it in 1 tbsp oil in a covered skillet. When it was tender she took the lid off and turned up the heat and browned the pieces.

I make this to satisfy a craving! The pure chicken oil and starchy potato water is the key.

I am drooling just reading this.

 

[Irishknit]

I remembered to order a new fat seperator so it is here for Thursday. No more greasy gravy.

 

[Kudzuu]

I remember the first time I saw them growing on the stalk and thought it was the funniest thing ever! They're such a cute funny little veggie

Ugh how sad, kids these days lol!

*edit: adding, I have had that brand of soup before. Really, the "recipe" I shared was more about convenience and what is on hand. I consider that instant potato soup to be a meal I've made when $$ was tight.

What zone are you in that you're growing brussel sprouts in November? I am in zone 6.

Carl Sandburg said brussel sprouts are cauliflower with a college education

Pick brussel sprouts after the first frost and they'll taste better. (Not Carl Sandburg)

 

[whiterhino]

Carl Sandburg said brussel sprouts are cauliflower with a college education

Pick brussel sprouts after the first frost and they'll taste better. (Not Carl Sandburg)

Not cabbage???

 

[IceIce9]

Not cabbage???

According to Mark Twain, “A cauliflower is nothing but a cabbage with a college education”.

 

[whiterhino]

Okay. Now I have a cranberry emergency. I have 5 bags of them.

gluten free suggestions?

I second cranberry relish (with a little bit of orange, it's really nice). Also, jam/jelly would be nice. You could add jalapeno peppers or some other fruit.

Can you dehydrate them or maybe juice them? I'm not up on my cranberry knowledge.

 

[whiterhino]

According to Mark Twain, “A cauliflower is nothing but a cabbage with a college education”.

I'm sure that makes sense to someone... not me tho! I'd think cabbage is a sprout with a college education. To me sprouts will always be baby cabbages and brococoli are tiny trees

 

[Irishknit]

To get the kids to try brussel sprouts when they were young, we cut them in half, served with a toothpick in them and melted cheese to dip them in. They ate every one of them.

 

[whiterhino]

To get the kids to try brussel sprouts when they were young, we cut them in half, served with a toothpick in them and melted cheese to dip them in. They ate every one of them.

I have fond childhood memories of having sprouts with Cheese Whiz broccoli too, I actually consider them both comfort foods!

 

[Inthedetails]

Heads up.

Salmonella outbreak linked to cantaloupe rages across 15 states

At least 43 people in 15 states have become sick after eating cantaloupes included in a salmonella outbreak

nypost.com

 

[BetteDavisEyes]

I have fond childhood memories of having sprouts with Cheese Whiz broccoli too, I actually consider them both comfort foods!

When I was growing up, broccoli, Brussels sprouts, and cauliflower (usually boiled) were best when topped with Cheese Whiz. I wouldn't think of doing that now. I love roasting veggies and wouldn't have them any other way. No Cheese Whiz, but maybe a sprinkle of freshly grated Parm. We also like grilled cauliflower "steaks": Thick slices of cauliflower drizzled with olive oil, seasoned, and grilled on both sides.

 

[Irishknit]

When I was growing up, broccoli, Brussels sprouts, and cauliflower (usually boiled) were best when topped with Cheese Whiz. I wouldn't think of doing that now. I love roasting veggies and wouldn't have them any other way. No Cheese Whiz, but maybe a sprinkle of freshly grated Parm. We also like grilled cauliflower "steaks": Thick slices of cauliflower drizzled with olive oil, seasoned, and grilled on both sides.

I grew up boiling asparagus, now I roast it with EVOO, salt pepper and a hint of lemon.

 

[whiterhino]

When I was growing up, broccoli, Brussels sprouts, and cauliflower (usually boiled) were best when topped with Cheese Whiz. I wouldn't think of doing that now. I love roasting veggies and wouldn't have them any other way. No Cheese Whiz, but maybe a sprinkle of freshly grated Parm. We also like grilled cauliflower "steaks": Thick slices of cauliflower drizzled with olive oil, seasoned, and grilled on both sides.

I have a very distinct memory of the Cheese Whiz commercial, I thought it was hilarious so I would sing "Adds personality, personality, so many ways to make it every day..." whenever we had it

Now, me too! Roasted with some olive oil, sea salt and butter once served. Broccoli, asparagus (with smoked salish salt, chefs kiss), almost any veggie.

However, I am not above nor have I outgrown having celery with cheese whiz in the middle

 

[neesaki]

Last week at work we attended a presentation from an efficiency expert. He began his presentation saying we would learn efficiency tips and tricks that would save us time both at work and at home.

He explained that we would see the value in attending his presentation with his very first efficiency tip. In only two minutes we would learn how to save time every time we unloaded the dishwasher.

He asked if our silverware drawer was next to the dishwasher, or across the kitchen from the dishwasher. Quite a few people responded and said their dishwashers were on the opposite wall from the dishwasher. He then said, “Just think about how many trips you make walking across the kitchen from the dishwasher to the silverware drawer while unloading clean silverware from the dishwasher.”

He said he was going to teach us a tip that we would use from now on, every time we unloaded the dishwasher. Instead of walking back and forth with a few pieces of silverware at a time to unload the dishwasher, his tip was to take the silverware basket out of the dishwasher, carry it over to the silverware drawer, and unload the silverware from the basket rather than walking back and forth from dishwasher to silverware drawer.

I must be an efficiency genius because I have always carried the silverware basket over to the drawer to unload it

Same here

 

[Kudzuu]

Not cabbage???

I stand corrected! After I typed it I didn't think it rang true. Edited ran to rang

 

[IceIce9]

This is the one I ordered in white. $35.99 on Amazon.

Cuisinart DLC-2A Mini-Prep Plus Food Processor (White), 3 Cup
View attachment 460623

One of my friends was downsizing from her 5500 square foot home to a two bedroom apartment. I helped her pack and sort things, and she told me to go through the things she wasn’t taking with her, pick out anything I wanted, and drop off the rest for donation to Goodwill.

She told me to go through all the boxes for donation, and if there was anything I could use to go ahead and take it.

I found a Cuisinart Mini-Prep food processor.

 

[Auntie Cipation]

When I was growing up, broccoli, Brussels sprouts, and cauliflower (usually boiled) were best when topped with Cheese Whiz. I wouldn't think of doing that now. I love roasting veggies and wouldn't have them any other way. No Cheese Whiz, but maybe a sprinkle of freshly grated Parm. We also like grilled cauliflower "steaks": Thick slices of cauliflower drizzled with olive oil, seasoned, and grilled on both sides.

I still often boil my veggies, but definitely not overcooked like my mother did! I'm just lazy and prefer a one-pot meal when possible, so if I'm making pasta (which I do often) I toss the veggies in on top of the pasta when there's 2-3 minutes left to go. Comes out bright green and still slightly crunchy. I also love them roasted, I just don't turn on the oven as often as I make pasta.

I grew up boiling asparagus, now I roast it with EVOO, salt pepper and a hint of lemon.

I grow purple asparagus, and ever since I learned it can be eaten raw, it rarely even makes it inside the house...