Food and Recipes while under Coronavirus quarantine #8

[BetteDavisEyes]

I just realised that you all probably don't know what a lamington is. I think it's an Australian thing.

Lamington - Wikipedia

en.m.wikipedia.org

The general thing is to use sponge, but my mum always used butter cake. She didn't fill hers either, but it's common for them to have a thin layer of jam and cream at the midpoint.

The chocolate on the outside isn't buttercream. The process is more like, say, crumbing a piece of meat. The cake goes into a liquid mix of cocoa powder and water, when all sides are covered, it immediately goes into dessicated coconut until it's covered in that, and then it goes on a wire rack to dry. So you have a wet hand and a dry hand, like you do for crumbing a piece of meat.

I knew what Lamingtons were but have never had one. A quick Google search resulted in Lamingtons being available at Whole Foods and a bakery in a neighboring community. There's a Whole Foods in the shopping center where we get Chinese takeout. Next time we're craving P.F. Chang's, we can get Lamingtons for dessert.

 

[snooptroop88]

Made the ham Yorkies-- finally!! Now, not as good as if I'd done them "ham day," lol, with a naturally blazing oven. But they rose, so fine on that. Now, a little too brown on the base, next time I'll have to spike in a little veg oil with the ham fat. But delighted generally w/the taste, the ham is a very strong flavor, and it came through on the puddings. Yay!! Finally got them, lol.

 

[whiterhino]

So we have this random chicken strolling thru the ‘hood lately. I think it’s a runaway. If it happens to stroll into my yard, while the gate is open….. I might become an accidental chicken owner. I’m allowed to have 4 chickens per the county. Not that I want chickens…..

Anyway, I put blueberries in the GF banana bread this time. I haven’t tasted it yet because we had so much food.

I finished my own apron (turtles) on Christmas Eve and all the kids loved theirs.
L to R
Youngest daughter a wolf print (vet to be)
Oldest daughter a turtle print (marine scientist)
Oldest daughters boyfriend an Air Force dog tag print (helicopter pilot)

Awe I was hoping for a pic of the chicken hehe! For a brief (and horrifying) moment, I really thought the bread was the chicken

 

[PayrollNerd]

All the holiday food is gone save for some cookies. So I went to the big monthly food pick up this morning. They gave us a lot of things I didn’t even know existed like vegetarian bacon. Kiddo has lots to choose from for the week. My friend is going to take the things we can’t eat like mango yogurt, coconut yogurt, mushrooms, etc.

I don’t need 7 bottles of lemon aioli so I’m going to pawn those off, plus it has ginger so I can’t even eat it. The helper said she was giving me a ham. But that’s Prosciutto and I don’t think I’d eat it. Don’t you need a meat slicer for that?

There were these ladies practicing hula dancing (no idea why) and a husky was laying there. Maybe he was their security detail? Ha!

 

[BetteDavisEyes]

I hope everyone has enjoyed the holiday season and that you're looking forward to the new year.

There was still a lot of spiral-sliced ham, but I wanted to make ham and bean soup last week. I peeled off the remaining ham slices and made stock with the bone, onion, carrots, celery, garlic, and fresh herbs. The stock is very flavorful, and the soup is delicious. Yesterday, we went to Nino's for groceries for the next several days. I'm going to make prime rib with mashed potatoes and gravy tomorrow while our nephew is here. I made nearly five dozen turkey meatballs yesterday and will make gravy today. I'll reheat the meatballs in the slow cooker, then add the turkey gravy. We'll be having this for dinner tonight along with pizza bagels.

Later this week, I will make stock with the prime rib bones for mushroom-barley soup. We've had panettone French toast a few times, and DH made latkes on Christmas night for the first night of Hanukkah. We've been nibbling on chocolates, cookies, and nuts since Thanksgiving and will be glad when the holiday foods are gone. We could not find frozen artichokes for the hot dip that I'll make on NYE, so canned will have to do. Besides the crab-artichoke-spinach dip, we will also have bacon-wrapped shrimp and goat cheese with cranberries. I'll make crostini to accompany the hot dip with a selection of crackers for the goat cheese. We'll enjoy our appetizers with a nice bottle of wine while we watch the hockey game. We rarely stay up until midnight and will likely be asleep when the New Year begins. On New Year's Day, we have bagels with lox and cream cheese and a bottle of Champagne. Leftover roast beef sandwiches for dinner, after which I'll be ready to make another pot of soup.

Wishing Websleuths foodies a Happy New Year!

 

[BetteDavisEyes]

Made the ham Yorkies-- finally!! Now, not as good as if I'd done them "ham day," lol, with a naturally blazing oven. But they rose, so fine on that. Now, a little too brown on the base, next time I'll have to spike in a little veg oil with the ham fat. But delighted generally w/the taste, the ham is a very strong flavor, and it came through on the puddings. Yay!! Finally got them, lol.

When you make Yorkshire Pudding, do you chill the batter before pouring it into the sizzling pan/s? I've experimented with different recipes - some that suggest chilling the batter and some that don't. When I've made Yorkshire Pudding, sometimes they turn our perfectly, while other times they seem doughy and wet. I've used different vessels but I'm not sure if that makes a difference or not. I have popover pans that makes a dozen large "Yorkies", and I've also used muffin and mini-muffin tins. If it's not too much trouble, would you share your recipe? You seem like an expert when it comes to making Yorkshire Pudding

 

[snooptroop88]

I hope everyone has enjoyed the holiday season and that you're looking forward to the new year.

There was still a lot of spiral-sliced ham, but I wanted to make ham and bean soup last week. I peeled off the remaining ham slices and made stock with the bone, onion, carrots, celery, garlic, and fresh herbs. The stock is very flavorful, and the soup is delicious. Yesterday, we went to Nino's for groceries for the next several days. I'm going to make prime rib with mashed potatoes and gravy tomorrow while our nephew is here. I made nearly five dozen turkey meatballs yesterday and will make gravy today. I'll reheat the meatballs in the slow cooker, then add the turkey gravy. We'll be having this for dinner tonight along with pizza bagels.

Later this week, I will make stock with the prime rib bones for mushroom-barley soup. We've had panettone French toast a few times, and DH made latkes on Christmas night for the first night of Hanukkah. We've been nibbling on chocolates, cookies, and nuts since Thanksgiving and will be glad when the holiday foods are gone. We could not find frozen artichokes for the hot dip that I'll make on NYE, so canned will have to do. Besides the crab-artichoke-spinach dip, we will also have bacon-wrapped shrimp and goat cheese with cranberries. I'll make crostini to accompany the hot dip with a selection of crackers for the goat cheese. We'll enjoy our appetizers with a nice bottle of wine while we watch the hockey game. We rarely stay up until midnight and will likely be asleep when the New Year begins. On New Year's Day, we have bagels with lox and cream cheese and a bottle of Champagne. Leftover roast beef sandwiches for dinner, after which I'll be ready to make another pot of soup.

Wishing Websleuths foodies a Happy New Year!

Made ham and potato soup, came out on the thin side, pretty sure it's cuz I used the slow cooker. Tastes good, but-- thin. I used the bone and made the ham stock w/that and later added heavy cream. After it was done, added sour cream into the bowl with each soup. OMGosh, love latkes. I was going to try for a batch earlier but I don't know if I can trust my green onions. Those turkey meatballs sound awesome. And OMGosh, prime rib!! AND goat cheese! Honestly, the costini and the whole spread with the dips, the bagels and the sandwiches-- what an awesome NY spread!! I'm just doing pizza this year, I've got the dough rising now and I'm going to refrigerate for a day or two. I still need to make the sauce. Hoping everyone has the best New Year's ever!! It was a pretty wild 2024, all right.

When you make Yorkshire Pudding, do you chill the batter before pouring it into the sizzling pan/s? I've experimented with different recipes - some that suggest chilling the batter and some that don't. When I've made Yorkshire Pudding, sometimes they turn our perfectly, while other times they seem doughy and wet. I've used different vessels but I'm not sure if that makes a difference or not. I have popover pans that makes a dozen large "Yorkies", and I've also used muffin and mini-muffin tins. If it's not too much trouble, would you share your recipe? You seem like an expert when it comes to making Yorkshire Pudding

The past few batches, no chilling, and no sizzle. And no problem! Rose up just fine and just really good. Have chilled in the past, though. But I don't think the result was significantly better w/the chilling. I actually use a cupcake pan, & try to follow Gordon Ramsay's recipe to the extent possible. I'm not expert, honestly. I probably just take more time w/them because I love them, LOL. LOVE Yorkshires, lol. It's like the ham could be completely removed, I'll just sit there eating Yorkshire pudding, lol. And then I take the leftover ones and put eggs in the center like a little cup for b-fast.

Gordon Ramsay's Yorkshire Pudding Recipe - Food.com

The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so

www.food.com

 

[TAM121]

All the holiday food is gone save for some cookies. So I went to the big monthly food pick up this morning. They gave us a lot of things I didn’t even know existed like vegetarian bacon. Kiddo has lots to choose from for the week. My friend is going to take the things we can’t eat like mango yogurt, coconut yogurt, mushrooms, etc.

I don’t need 7 bottles of lemon aioli so I’m going to pawn those off, plus it has ginger so I can’t even eat it. The helper said she was giving me a ham. But that’s Prosciutto and I don’t think I’d eat it. Don’t you need a meat slicer for that?

There were these ladies practicing hula dancing (no idea why) and a husky was laying there. Maybe he was their security detail? Ha!

I'm not sure if you could slice it without a meat slicer, but I'm jealous! Absolutely love prosciutto! My fave way is thin slices wrapped around mozz cheese. We also use it in place of bacon, brown it up for pizza toppings, in eggs, quiche or frittata. Also love it wrapped around asparagus and throw it on the grill. Forgot to add, we use it in pasta dishes as well, like carbonara.

 

[TAM121]

Has anyone seen the Candied Cranberry craze on social media? I first seen it on TikTok but it's on Facebook and Instagram now as well. I tried it over Thanksgiving and then again for Christmas. lol The first time, I used powered sugar as the recipe called for but felt guilty eating the majority of them, so this time I used monk fruit sweetener and thought they were just as yummy, with less guilt.

Candied Cranberries

 

[whiterhino]

Has anyone seen the Candied Cranberry craze on social media? I first seen it on TikTok but it's on Facebook and Instagram now as well. I tried it over Thanksgiving and then again for Christmas. lol The first time, I used powered sugar as the recipe called for but felt guilty eating the majority of them, so this time I used monk fruit sweetener and thought they were just as yummy, with less guilt.

Candied Cranberries

Yes I've been seeing a lot of candied cranberry and plum recipes.

Have you all seen "Tik Tok Grapes"?! You basically freeze grapes coated in syrup and Kool Aid powder? Like modern Victorian plums lol.

 

[iamshadow21]

Happy new year! It's 2:30am here. Finished off the last of the Christmas pavlova, and played a game of Dixit with our housemate until the fireworks on tv. Now, since she's gone to bed, partner and I are having salted caramel Bailey's and watching the NYE Rage playlist on ABC.

 

[slowpoke]

Happy New Year (still 12/31 here)!

Jan 1 is a big holiday in Japanese culture. Even though I am born and raised here in the US, it is one day we still enjoy celebrating, though adapted. That means I will only have a few traditional Japanese dishes mixed in with American, Chinese and Korean influenced offerings! Japanese-American-California style? lol.

Some items will be:
Sushi
Ozoni (a mochi soup)
Onishime (simmered chicken & vegetables)
Kimpira gobo (stir cooked burdock root)
Pickled renkon (lotus root)
Asian chicken salad
Korean kalbi (short ribs)
Macaroni salad

All home made by my husband and me, so I’m busy today doing what can be done ahead of time.

Saw this, and it feels appropriate for this thread:
May you start your new year with a spoonful of happiness and a dash of laughter!

 

[iamshadow21]

Happy New Year (still 12/31 here)!

Jan 1 is a big holiday in Japanese culture. Even though I am born and raised here in the US, it is one day we still enjoy celebrating, though adapted. That means I will only have a few traditional Japanese dishes mixed in with American, Chinese and Korean influenced offerings! Japanese-American-California style? lol.

Some items will be:
Sushi
Ozoni (a mochi soup)
Onishime (simmered chicken & vegetables)
Kimpira gobo (stir cooked burdock root)
Pickled renkon (lotus root)
Asian chicken salad
Korean kalbi (short ribs)
Macaroni salad

All home made by my husband and me, so I’m busy today doing what can be done ahead of time.

Saw this, and it feels appropriate for this thread:
May you start your new year with a spoonful of happiness and a dash of laughter!

I've never had burdock root... Is it that sarsaparilla like flavour like dandelion and burdock drink?

 

[BetteDavisEyes]

Raw shrimp thawing, cream cheese softening, Champagne chilling for our stay-at-home New Year's Eve. No dinner - just appetizers and bubbly while we watch the hockey game where we spent many NYEs in the past. Rain/snow mix expected, so it's a good night to be safe and warm at home. We will probably be asleep when 2025 arrives.

Happy New Year!

 

[slowpoke]

I've never had burdock root... Is it that sarsaparilla like flavour like dandelion and burdock drink?

I don’t know the flavor of the drink you mention. For kimpira gobo, the gobo is cut into thin julienne strips with carrot and stir cooked with just a little soy sauce, sugar, sake, and mirin, and toasted sesame oil. It retains crunchy as does the carrot. I’ve heard it described as having an earthiness to it?

It’s something I only make for New Year, although I do like it a lot. Many of the foods have meaning, and gobo represents stability and strength, as it is a very long root vegetable that grows firmly in the ground.

Here’s a picture of the vegetable that I still need to cut and prepare. I couldn’t fit the whole length in the photo, but these are maybe 2 feet long!

 

[snooptroop88]

I don’t know the flavor of the drink you mention. For kimpira gobo, the gobo is cut into thin julienne strips with carrot and stir cooked with just a little soy sauce, sugar, sake, and mirin, and toasted sesame oil. It retains crunchy as does the carrot. I’ve heard it described as having an earthiness to it?

It’s something I only make for New Year, although I do like it a lot. Many of the foods have meaning, and gobo represents stability and strength, as it is a very long root vegetable that grows firmly in the ground.

Here’s a picture of the vegetable that I still need to cut and prepare. I couldn’t fit the whole length in the photo, but these are maybe 2 feet long!
View attachment 554838

Good heavens, that looks like a sword, LOL.

Got Italian sausage simmering in red sauce now. Trying to figure out if I should do a pasta and cut it up or have it whole in sandwiches. Think gonna go for the sandwiches.

Also, I see someone mentioning sushi on here (sigh, swoon). Does anyone know-- can you get tuna at the grocery, like fresh tuna, and eat that raw? I've heard some say yes if it's pre-frozen, but I don't think regular groceries blast it cold enough to make it sushi grade. Which means another year without being able to make my own sushi (tears, wailing, gnashing of teeth).

Happy New Year!!

 

[slowpoke]

Good heavens, that looks like a sword, LOL.

Got Italian sausage simmering in red sauce now. Trying to figure out if I should do a pasta and cut it up or have it whole in sandwiches. Think gonna go for the sandwiches.

Also, I see someone mentioning sushi on here (sigh, swoon). Does anyone know-- can you get tuna at the grocery, like fresh tuna, and eat that raw? I've heard some say yes if it's pre-frozen, but I don't think regular groceries blast it cold enough to make it sushi grade. Which means another year without being able to make my own sushi (tears, wailing, gnashing of teeth).

Happy New Year!!

Happy New Year, everyone!

@snooptroop88 , I really don’t know what to advise you regarding purchasing fresh tuna from a non-Japanese grocery store, and attempting to consume it raw. I personally would not feel comfortable doing that, but that doesn’t mean I’m right. In my household, I’d either get it from a Japanese grocery store, or from family or friends who actually caught the fish themselves.

I just asked my fisherman husband about it. He said he wouldn’t eat tuna raw that he purchased from the regular grocery store. When I asked why, he said because he doesn’t know how it was handled. He said on the boats he goes on, they bleed, gut (sorry for the graphic description) and chill it immediately. And when he takes his tuna home, he puts it in a chest with ice (usually a 2 hour trip back home). It could be that the fish you are asking about is handled to sashimi/sushi standards, but I simply don’t know. If you trust the store vendor, I guess I’d ask them if it’s ok to eat it raw?

Time for me to get cooking again! Gotta make that gobo dish, and other things.

 

[snooptroop88]

Happy New Year, everyone!

@snooptroop88 , I really don’t know what to advise you regarding purchasing fresh tuna from a non-Japanese grocery store, and attempting to consume it raw. I personally would not feel comfortable doing that, but that doesn’t mean I’m right. In my household, I’d either get it from a Japanese grocery store, or from family or friends who actually caught the fish themselves.

I just asked my fisherman husband about it. He said he wouldn’t eat tuna raw that he purchased from the regular grocery store. When I asked why, he said because he doesn’t know how it was handled. He said on the boats he goes on, they bleed, gut (sorry for the graphic description) and chill it immediately. And when he takes his tuna home, he puts it in a chest with ice (usually a 2 hour trip back home). It could be that the fish you are asking about is handled to sashimi/sushi standards, but I simply don’t know. If you trust the store vendor, I guess I’d ask them if it’s ok to eat it raw?

Time for me to get cooking again! Gotta make that gobo dish, and other things.

THANK YOU on this. Not in any way disagreeing or protesting, I know that if you consume raw fish and it's not up to snuff, it can get you deathly ill. I'm not taking the chance. There's a sushi place nearby, lol, I'll stick with that.

Maybe I can try to figure out a way to buy some sushi-grade stuff down the line. For New Year's, made pizza & Italian sausauge sands. Yum on the sands!! The red sauce came out great. The pizza was good, but coulda been better. I cooked it on foil over a sheetpan, I got chewier crust than I'd have liked (pretty much ok with that & knew I would cuzza the confounded foil). BUT I didn't have the best mozz, even though I grated it right before it went on. But the mozz- I needed more of it, and I needed better mozz. I need to get a pizza stone or pizza oven badly, AND some really good mozz. Because if I'd had the crispier crust (stone) and better mozz, I'd have been delighted with it.

HAPPY NEW YEAR!! Can't believe I'm looking at 2025!! Whoa.

 

[slowpoke]

Ate, and now relaxing. For a bit, anyway.

On the left is a close-up of the gobo (burdock root) dish, and on the right is a pic of the other dishes, as well.

Akemashite omedetou gozaimasu! (Happy New Year!)

 

[killarney rose]

I made black eyed peas with real smoked hog jowl, cabbage, smoked pork chops and cornbread with pear cobbler for dessert.