Food and Recipes while under Coronavirus quarantine #8

[slowpoke]

Saw this and thought it suited our thread perfectly. No matter what holiday one celebrates, sharing food with loved ones are often an important component.

So, “Season’s Eatings” to you all!

 

[IceIce9]

View attachment 631855

Saw this and thought it suited our thread perfectly. No matter what holiday one celebrates, sharing food with loved ones are often an important component.

So, “Season’s Eatings” to you all!

It reminds me of how much I love gingerbread cookies. I’ll have to add them to my baking list.

 

[acutename]

The good news is that today's Crisco is "healthier" than the old formula we had as kids. In 2007, they removed the trans fat.

Crisco drops trans fats from shortening formula

www.nbcnews.com

interesting. my mother had this, but I always avoided it because I thought it was death...

 

[IceIce9]

interesting. my mother had this, but I always avoided it because I thought it was death...

Like I mentioned, I hadn’t bought Crisco for years. Maybe ten years? Or even longer?

I’ve always cooked and baked with real butter. Even as a broke college student I splurged to buy butter.

But for these cookies I bought l Crisco. When I opened it, I thought it looked so unnaturally white. Whiter than the snow that was on the ground out my kitchen window.

To me it looked like the plaque that accumulates in the arteries, lol.

But I’m sure it is fine, used in moderation.

Back when my mom used Crisco the commercials said Crisco was healthier because it was all vegetable. 100% vegetable. So in my childhood mind I imagined that it was made of broccoli, carrots, and other healthy vegetables.

 

[killarney rose]

Your comment about the Crisco looking whiter than snow reminded me- there used to be a brand of shortening called Snowdrift years ago.

 

[IceIce9]

Your comment about the Crisco looking whiter than snow reminded me- there used to be a brand of shortening called Snowdrift years ago.

 

[BetteDavisEyes]

Earlier this week, we enjoyed bagels with lox and cream cheese for breakfast during Hanukkah. This morning, DH made Challah French toast; we'll have it tomorrow, as well. No latkes this year, though. My overly sensitive digestive system doesn't like greasy, oily foods any more We also like Panettoni French toast during the Christmas holidays.

Last Thursday, we were treated to an amazing home-cooked meal at the home of "foodie" friends. Our host made a delicious African dish with chicken thighs, couscous, and chickpeas. Harisa added a bit of a kick! He also made lovely fondant potatoes and an arugula salad with persimmon and lemon vinaigrette. We were offered a choice of Sauvignon Blanc or Cabernet Sauvignon to accompany our meal. We both opted for white wine. We were too full for dessert, but I relented when offered a glass (or two) of very smooth, not-too-sweet port. As designated driver, DH passed on the port. It was a nailbiter ride with heavy rain all the way to St. Clair Shores in rush hour traffic, but the trip home was much quicker with less traffic and only light drizzle.

Some of you might remember that we tried a new Thai restaurant quite by accident when there was an afternoon power failure in the strip mall where we get takeout from New York Burger & Grille. Best Thai restaurant is right next door; they were open, so DH asked for recommendations for our dinner that night. We have been back several times and are really becoming Thai food junkies. Entree portions are enough for at least three people, so DH orders an entree while I get a couple of appetizers to share. I mostly like the spring rolls and Chicken Satay skewers with peanut sauce, but last week I had curry puffs for the first time, and they are definitely my new Thai go-to. The friends who hosted us for dinner last week are going to Thailand for 10 days in February. They are big fans of Thai cuisine and are looking forward to eating their way around Bangkok.

I hope everyone is enjoying the holiday food scene.

 

[Knox]

Thought some of you might find some inspiration at link - https://www.instagram.com/collegenutritionist/
I've tried some of her meal prep recipes, quick & easy - high protein, no carbs.

Happy Holidays Everyone!

 

[iamshadow21]

Your comment about the Crisco looking whiter than snow reminded me- there used to be a brand of shortening called Snowdrift years ago.

Margarine is actually white, all of them add food colouring to make them a 'butter' colour.

 

[killarney rose]

Yes, I’ve read that years ago the white margarine came with a packet of food coloring to mix in and make it yellow.

 

[IceIce9]

Margarine is actually white, all of them add food colouring to make them a 'butter' colour.

When I was just learning to read, I would always sound out the words on any package, box, can, or wrapper when I was in the kitchen. I can remember being at a relative’s house and they had margarine on the table. The wrapper said, “Colored Margarine.”

 

[BetteDavisEyes]

When I was just learning to read, I would always sound out the words on any package, box, can, or wrapper when I was in the kitchen. I can remember being at a relative’s house and they had margarine on the table. The wrapper said, “Colored Margarine.”

Did you pronounce "margarine" with a hard "g" or a soft "g"?

 

[IceIce9]

Did you pronounce "margarine" with a hard "g" or a soft "g"?

That I don’t remember but most likely a hard g. I probably never heard the word “margarine” because we used butter and my older relatives called it “oleo” instead of margarine.

 

[snooptroop88]

Did you pronounce "margarine" with a hard "g" or a soft "g"?

Hard g is a little too close to "migraine" for me, lol.

 

[IceIce9]

Hard g is a little too close to "migraine" for me, lol.

I remember in one of our beginning reader books at school we had characters named Margaret and Marjorie. Very confusing for a first or second grader, can’t remember when that book was used. Our first reader had the names Tom and Susan.

 

[iamshadow21]

Just put a seasonal cookie cake in the oven!

I dug to the back of the spices cupboard and found a jar of zest I dehydrated maybe a decade ago? I don't know. Still good. Probably tangelo, The Best Citrus Fruit, because it's only available at certain times of year and I always saved the zest when I could. I blitzed about a tablespoon of dried zest strips in my coffee grinder, and added that and a teaspoon of allspice to the mix.

Stuff! in this edition of cookie cake is: blanched hazelnuts, chopped crystallised ginger, a mix of caramel and butter fudge, and caramelised white chocolate chips. Any photos will no doubt be boring, because literally everything I put in was some variation of yellow brown in colour, but taste and smell of the dough promises good flavour.

 

[BetteDavisEyes]

My sister, niece, and her family have decided to come for our holiday gathering on the 26th. DH and I have spent many Christmases at home together and will likely get Chinese takeout. I'm also happy to have an extra day to get everything ready.

We will make a quick (or not-so-quick) stop at Nino Salvaggio's on our way to dinner at Picano's early Christmas Eve. Still need to get a spiral sliced ham, cheeses, and fresh bread for sandwiches. We've been to Picano's many times on Christmas Eve since they opened in 1985. It is always a festive evening with a special menu. Picano's has always been very welcoming and makes everyone feel like family, especially during the holidays. In some ways, it's better than being with family because there aren't sibling squabbles or dredging up the past

Dominic Picano was featured on local TV last March as he celebrated his 90th birthday and the restaurant's 40th anniversary.

Celebrating 40 Years: The story of Picano’s Italian Grille

Picano’s Italian Grille has been around for 40 years and its owner, Dominic Picano is just a few days short of 90 years old.

www.fox2detroit.com

 

[ilovewings]

We have a couple of sit-down restaurants that have amazing fried chicken. They fry the chicken in huge cast iron skillets that are over 100 years old, and they claim that the secret to their fried chicken is these cast iron skillets, well seasoned after frying chicken daily for 100 years.

They serve the chicken, as well as delicious mashed potatoes, chicken gravy, old fashioned green beans, and all their other homemade sides “family style” in large serving bowls to pass around your table.

Sounds yummy!!!!!

 

[ilovewings]

My sister, niece, and her family have decided to come for our holiday gathering on the 26th. DH and I have spent many Christmases at home together and will likely get Chinese takeout. I'm also happy to have an extra day to get everything ready.

We will make a quick (or not-so-quick) stop at Nino Salvaggio's on our way to dinner at Picano's early Christmas Eve. Still need to get a spiral sliced ham, cheeses, and fresh bread for sandwiches. We've been to Picano's many times on Christmas Eve since they opened in 1985. It is always a festive evening with a special menu. Picano's has always been very welcoming and makes everyone feel like family, especially during the holidays. In some ways, it's better than being with family because there aren't sibling squabbles or dredging up the past

Dominic Picano was featured on local TV last March as he celebrated his 90th birthday and the restaurant's 40th anniversary.

https://www.fox2detroit.com/news/celebrating-40-years-story-picanos-italian-gr

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I thought I was alone in liking chicken livers Sauteed with a little butter and herbs or in pate. Yum!

I love chicken liver-- I fry the livers and spice with garlic powder and paprika served over rice!!!

 

[ilovewings]

My sister, niece, and her family have decided to come for our holiday gathering on the 26th. DH and I have spent many Christmases at home together and will likely get Chinese takeout. I'm also happy to have an extra day to get everything ready.

We will make a quick (or not-so-quick) stop at Nino Salvaggio's on our way to dinner at Picano's early Christmas Eve. Still need to get a spiral sliced ham, cheeses, and fresh bread for sandwiches. We've been to Picano's many times on Christmas Eve since they opened in 1985. It is always a festive evening with a special menu. Picano's has always been very welcoming and makes everyone feel like family, especially during the holidays. In some ways, it's better than being with family because there aren't sibling squabbles or dredging up the past

Dominic Picano was featured on local TV last March as he celebrated his 90th birthday and the restaurant's 40th anniversary.

Celebrating 40 Years: The story of Picano’s Italian Grille

Picano’s Italian Grille has been around for 40 years and its owner, Dominic Picano is just a few days short of 90 years old.

www.fox2detroit.com

Great story- thanks for sharing-- sad about how his father passed away