Food and Recipes while under Coronavirus quarantine #8

[BetteDavisEyes]

Brownies are amazing, can highly recommend, will absolutely make this mod again.

You might enjoy this quiz. If You Can Score 9/12 Or Higher On This Brownie Trivia Quiz, You're A Certified Baking Expert

 

[Auntie Cipation]

When you put beans in a soup and cook them in, they break down and thicken and create the texture of the soup. Adding at the end would still probably be nice, but it'd be a broth with beans floating in it, which wouldn't be the same. Don't mind me, I'm just missing something that isn't practical to make anymore. If my freezers weren't crammed to bursting, I'd freeze single serves and do it that way, but reducing what's in there is a monumental task that never gets done.

MOO

I live alone/cook for one, and make bean dishes on a regular basis. Don't deprive yourself! Just make what you like and maybe freeze the extra servings so you can have them other times?

 

[iamshadow21]

You might enjoy this quiz. If You Can Score 9/12 Or Higher On This Brownie Trivia Quiz, You're A Certified Baking Expert

I only got one wrong!

 

[slowpoke]

I live alone/cook for one, and make bean dishes on a regular basis. Don't deprive yourself! Just make what you like and maybe freeze the extra servings so you can have them other times?

Good idea, except her freezer is too full, she said.

I wonder if adding canned refried beans would satisfy. Many years ago, on another forum I used to frequent, a poster shared an easy 5-can soup recipe that includes refried beans. It’s been a very long time since I made it, but I recall it thickened the soup and made it kind of creamy. My recollection is she said it was originally a Weight Watchers recipe.

Found it. The top is her words, not mine (as I DO eat meat. ) The way she wrote it, it looks like the cheese goes into the soup, but I believe it’s just for topping after. At least, that’s what I thought.

 

[IceIce9]

You might enjoy this quiz. If You Can Score 9/12 Or Higher On This Brownie Trivia Quiz, You're A Certified Baking Expert

I missed the question about the best way to tell if brownies are done. The answer the quiz says is correct is inserting a toothpick, but the brownie recipes k use say specifically “Do not over bake. Toothpick tests are not reliable with brownies.”

I know that if a toothpick inserted into brownies comes out with no crumbs the brownies are overbaked. And overbaking are the main reason that brownies are dry.

 

[iamshadow21]

I missed the question about the best way to tell if brownies are done. The answer the quiz says is correct is inserting a toothpick, but the brownie recipes k use say specifically “Do not over bake. Toothpick tests are not reliable with brownies.”

I know that if a toothpick inserted into brownies comes out with no crumbs the brownies are overbaked. And overbaking are the main reason that brownies are dry.

The one I got wrong was the one about eggs.

The brownies I make are fudgy in the middle, but the recipe has three eggs, so I guessed fudgy, but the right answer was apparently cakey.

 

[IceIce9]

The one I got wrong was the one about eggs.

The brownies I make are fudgy in the middle, but the recipe has three eggs, so I guessed fudgy, but the right answer was apparently cakey.

I have a couple of recipes that say to make cake-like brownies add an extra egg. I like fudgy brownies so I don’t add the egg.

 

[IceIce9]

Good idea, except her freezer is too full, she said.

I wonder if adding canned refried beans would satisfy. Many years ago, on another forum I used to frequent, a poster shared an easy 5-can soup recipe that includes refried beans. It’s been a very long time since I made it, but I recall it thickened the soup and made it kind of creamy. My recollection is she said it was originally a Weight Watchers recipe.

Found it. The top is her words, not mine (as I DO eat meat. ) The way she wrote it, it looks like the cheese goes into the soup, but I believe it’s just for topping after. At least, that’s what I thought.

I love bean soup and might give this one a try.

 

[BetteDavisEyes]

During the holidays, I saw a commercial during local news programs for a restaurant that is nearby but that we never knew about. The first time I saw the commercial, I knew that O'Brien's Crabhouse couldn't be more than seven or eight minutes away from our home. I Googled the restaurant and wondered why we never knew about it given that it's so close by. I read many reviews for the small crab house that gets high ratings for food and service. We agreed to try O'Brien's after the holidays and went last night.

It took about 12 minutes to get there as the roads were still messy from unexpected snowfall on Wednesday. What was supposed to be a dusting - less than 1" in most areas - turned out to be 3-5" across southeastern lower Michigan. Schools were closed (some are still closed), and road crews had a difficult time keeping roads passable. We had read that reservations are usually needed for the little crabhouse, but when we arrived, it wasn't busy at all. The restaurant is narrow but deep. There are booths and tables along one side, while the bar with plenty of seating is along the opposite wall. Presumably, the kitchen is near the back of the restaurant on the side with the bar. The place is pretty dark and more like a bar than a dining spot. The menu is extensive with mostly east coast seafood. There isn't much of a wine list, but we had a decent bottle of a red blend. We shared Oysters Rockefeller appetizer which was one of the best I've ever had. DH ordered the shrimp and artichoke pasta with cole slaw, while I had coconut shrimp with spicy Maryland clam chowder. My entree also came with baby redskin potatoes. Portions were very generous, and we both brought home leftovers.

Our service "Maggie" was a gem: So friendly and personable, we felt like we'd known her forever. Patrons who came in after us asked for her by name; she's been working at O'Brien's for 15 years and has many fans. We will add O'Brien's to our shortlist of restaurants for dining out. Food was good, service was excellent, and the place has a nice vibe.

https://www.obrienscrabhouse.com/

 

[Catmommy]

BetteDavisEyes, your description of the crab house was so evocative I felt like I truly saw it. Glad you could discover such a gem, and I wish I could go there as well. Based on your review alone. Alas, I am many, many miles away and, at this point in my hothouse flower life, allergic to snow. I enjoyed your experience though. And that's the beauty of this thread.

 

[Puzzles8]

During the holidays, I saw a commercial during local news programs for a restaurant that is nearby but that we never knew about. The first time I saw the commercial, I knew that O'Brien's Crabhouse couldn't be more than seven or eight minutes away from our home. I Googled the restaurant and wondered why we never knew about it given that it's so close by. I read many reviews for the small crab house that gets high ratings for food and service. We agreed to try O'Brien's after the holidays and went last night.

It took about 12 minutes to get there as the roads were still messy from unexpected snowfall on Wednesday. What was supposed to be a dusting - less than 1" in most areas - turned out to be 3-5" across southeastern lower Michigan. Schools were closed (some are still closed), and road crews had a difficult time keeping roads passable. We had read that reservations are usually needed for the little crabhouse, but when we arrived, it wasn't busy at all. The restaurant is narrow but deep. There are booths and tables along one side, while the bar with plenty of seating is along the opposite wall. Presumably, the kitchen is near the back of the restaurant on the side with the bar. The place is pretty dark and more like a bar than a dining spot. The menu is extensive with mostly east coast seafood. There isn't much of a wine list, but we had a decent bottle of a red blend. We shared Oysters Rockefeller appetizer which was one of the best I've ever had. DH ordered the shrimp and artichoke pasta with cole slaw, while I had coconut shrimp with spicy Maryland clam chowder. My entree also came with baby redskin potatoes. Portions were very generous, and we both brought home leftovers.

Our service "Maggie" was a gem: So friendly and personable, we felt like we'd known her forever. Patrons who came in after us asked for her by name; she's been working at O'Brien's for 15 years and has many fans. We will add O'Brien's to our shortlist of restaurants for dining out. Food was good, service was excellent, and the place has a nice vibe.

https://www.obrienscrabhouse.com/

Very nice review. Wish I was close enough to dine there!

 

[slowpoke]

Made fish tacos for dinner tonight. I should have had only one. SO stuffed; probably because of the onion rings.

Having onion rings became a ‘tradition’ of sorts when we make fish tacos. It started when one time I made too much batter, so I thought, “Hmm , battered onion rings would be nice.” And, it was. (Did I tell this explanation before? Sorry if I’m repeating myself.)

Today it popped into my head to say “Itadakimasu” before eating this. My husband caught this fish on a fishing trip in Alaska, so it made me think of the journey it took for it took to be in my home in California.

Itadakimasu acknowledges everyone and everything that played a part in the meal one is about to eat. So this time it said thank you fish (also, sorry, fish), thank you husband, and thank you everyone else who facilitated this fish coming from Alaska to my home in California so that I may nourish my body and soul with this delicious dish.

 

[BetteDavisEyes]

I've had an unopened box of The Silver Palate Thick & Rough oatmeal in the pantry for a while. DH eats oatmeal most mornings, but he likes the individual packets that can be microwaved quickly with almond milk and topped with a serving of fresh fruit. I put ingredients out on the kitchen counter on Thursday and hope to finally bake oatmeal bars today. The cookie recipe is on the box of oatmeal, but I prefer making bars. The recipe calls for raisins, but I will substitute with dried cherries and also add chopped walnuts. We haven't had sweets in the house since the holidays, so oatmeal bars will be a welcome treat without too much guilt.

We are in the midst of a bitterly cold spell that will get worse as the weekend progresses and into next week. Most schools were closed on Thursday due to an unexpected snowstorm, and some schools remained closed yesterday. Given that Monday is a holiday, schools will be closed again, and there are also sub-zero temperatures/windchills predicted for Tuesday. It could be cold enough to cancel school yet again, so some local schools/districts could end up with a six-day weekend! We've already had more snow than usual for this time of year, and it's only January. Our snow removal service has already done six pushes this season. A typical season would be eight pushes, after which they start charging for individual pushes beyond the prepaid seasonal service. It's going to be a long winter, not to mention heating bills to keep the house warm. YIKES!

 

[PayrollNerd]

After suffering thru this horrible head cold, turned sinus infection for 3 weeks, and taking a 5 day z-pack, I am finally ready for real food.

I made the spaghetti squash recipe my daughter taught me, minus the pesto. I used dry spices for simplicity. I had 2 acorn squash and did the same thing to them. I ate a half an acorn squash and it was tasty.

The acorn squash took maybe 30 minutes at 400 deg. The spaghetti squash was really big and took 1 hour and 15 min at 400 deg. I have another precooked bag of chicken and I can stir some into each serving when I reheat it.

Now I have food for days!

 

[BetteDavisEyes]

^ Sorry about the sinus infection. Nasty! Glad you're feeling better.

Your acorn squash looks so good! We only had acorn squash once during the fall, and it wasn't especially flavorful. We had a mid-summer drought that caused all of the winter squash varieties to be much smaller than usual and practically flavorless. Really a shame because, in a normal year, we would enjoy acorn squash more than once weekly for several weeks.

My oatmeal bars turned out nicely and are really yummy.

 

[IceIce9]

We grew spaghetti squash in our garden one year. They were very prolific and we grew dozens of them from one seed packet.

I cooked a few of them but thought they lacked flavor. We were wondering what we were going to do with dozens of them.

My son, who was around 12 years old at the time, set up a stand to sell vegetables from the garden. A lady stoped by when she saw a spaghetti squash on his table, and she was very excited. She said she would buy every single one we had. He went and picked the rest of them for her. I don’t know who was happier, the lady who bought them or my son for selling them.

 

[lonetraveler]

During the holidays, I saw a commercial during local news programs for a restaurant that is nearby but that we never knew about. The first time I saw the commercial, I knew that O'Brien's Crabhouse couldn't be more than seven or eight minutes away from our home. I Googled the restaurant and wondered why we never knew about it given that it's so close by. I read many reviews for the small crab house that gets high ratings for food and service. We agreed to try O'Brien's after the holidays and went last night.

It took about 12 minutes to get there as the roads were still messy from unexpected snowfall on Wednesday. What was supposed to be a dusting - less than 1" in most areas - turned out to be 3-5" across southeastern lower Michigan. Schools were closed (some are still closed), and road crews had a difficult time keeping roads passable. We had read that reservations are usually needed for the little crabhouse, but when we arrived, it wasn't busy at all. The restaurant is narrow but deep. There are booths and tables along one side, while the bar with plenty of seating is along the opposite wall. Presumably, the kitchen is near the back of the restaurant on the side with the bar. The place is pretty dark and more like a bar than a dining spot. The menu is extensive with mostly east coast seafood. There isn't much of a wine list, but we had a decent bottle of a red blend. We shared Oysters Rockefeller appetizer which was one of the best I've ever had. DH ordered the shrimp and artichoke pasta with cole slaw, while I had coconut shrimp with spicy Maryland clam chowder. My entree also came with baby redskin potatoes. Portions were very generous, and we both brought home leftovers.

Our service "Maggie" was a gem: So friendly and personable, we felt like we'd known her forever. Patrons who came in after us asked for her by name; she's been working at O'Brien's for 15 years and has many fans. We will add O'Brien's to our shortlist of restaurants for dining out. Food was good, service was excellent, and the place has a nice vibe.

https://www.obrienscrabhouse.com/

Wow, you have made me very hungry. Great review.

 

[PayrollNerd]

We grew spaghetti squash in our garden one year. They were very prolific and we grew dozens of them from one seed packet.

I cooked a few of them but thought they lacked flavor. We were wondering what we were going to do with dozens of them.

My son, who was around 12 years old at the time, set up a stand to sell vegetables from the garden. A lady stoped by when she saw a spaghetti squash on his table, and she was very excited. She said she would buy every single one we had. He went and picked the rest of them for her. I don’t know who was happier, the lady who bought them or my son for selling them.

The powdery mildew gets my squash plants every year. Mark my neighbor, who gardens too has lived here 30+ years. He said he’s given up on all squashes.

I put zucchini out front and cut off the leaves with powdery mildew as soon as I notice it. That has helped but it has spread to my sunflower patch. It’s so frustrating because it travels in the wind!

 

[slowpoke]

The powdery mildew gets my squash plants every year. Mark my neighbor, who gardens too has lived here 30+ years. He said he’s given up on all squashes.

I put zucchini out front and cut off the leaves with powdery mildew as soon as I notice it. That has helped but it has spread to my sunflower patch. It’s so frustrating because it travels in the wind!

Have you ever tried growing the zucchini plant vertically? That seemed to help prevent or minimize powdery mildew when we tried it last time.

 

[Knox]

Made fish tacos for dinner tonight. I should have had only one. SO stuffed; probably because of the onion rings.

Having onion rings became a ‘tradition’ of sorts when we make fish tacos. It started when one time I made too much batter, so I thought, “Hmm , battered onion rings would be nice.” And, it was. (Did I tell this explanation before? Sorry if I’m repeating myself.)

Today it popped into my head to say “Itadakimasu” before eating this. My husband caught this fish on a fishing trip in Alaska, so it made me think of the journey it took for it took to be in my home in California.

Itadakimasu acknowledges everyone and everything that played a part in the meal one is about to eat. So this time it said thank you fish (also, sorry, fish), thank you husband, and thank you everyone else who facilitated this fish coming from Alaska to my home in California so that I may nourish my body and soul with this delicious dish.

The fish says Dōitashimashite

Looks delicious, makes my mouth water-thanks for sharing that picture! That may be what I make for dinner (less tortilla for me).