Food and Recipes while under Coronavirus quarantine #8

[iamshadow21]

I never heard of ruby chocolate. Thank you for introducing me to something new!

It got debuted a number of years ago now, but it's remained kind of elusive in regular stores. I bought a bag of those little button melts for baking a few years back from an online store. I think it's a few hundred grams worth? It wasn't ridiculously expensive, or I wouldn't have bought it. I've only used it a couple of times because finding recipes written for ruby chocolate (which has its own properties of melting and temperament different to white, milk, or dark) is difficult. A lot of recipes I found just use it decoratively, or add red food colouring to make the finished recipe hot pink, which it absolutely will not be. It's going to be a sort of toasty golden colour in the finished baked goods, similar to when you bake with melted white chocolate.

The flavour is nice, sort of tangy, like raspberries or citrus in chocolate, but that's just the flavour of it, it's not an added flavour. It's the natural flavour of ruby chocolate.

EDIT: the ruby chocolate I have is Callebaut, BTW.

 

[BetteDavisEyes]

Ha, I’m with you in preferring canned corn beef hash. It might sound unsophisticated, but I grew up eating Libby’s. My mom would cut them in rounds and pan fry them until crispy on the outside. Yum.

On my honeymoon, we went to some well-known Deli in NYC and had ‘real’ corned beef hash. Very different in texture. More like shreds, I believe?

I love corned beef— in sandwiches and a meal corned beef slices with cabbage, potatoes and carrots (every St Patrick’s Day! ) but for some reason canned Libby’s seems to be my standard for hash!

I've already decided that I will make corned beef and cabbage for St. Paddy's Day this year. I usually make Shepherd's Pie but will change things up a bit and do the corned beef instead. Hopefully, there will be enough leftovers to try my hand at homemade corned beef hash.

 

[BetteDavisEyes]

Many schools/districts are closed today due to the frigid temperatures. We also got an overnight dusting of new snow that has probably made roads slippery. We will not be leaving the house today for any reason. It is just too da*n cold!

I'm going to make a pot of chili that will render several meals for the two of us. Homemade chili is one of my favorite comfort foods. Sometimes we'll have it with rice, but tonight we'll garnish our bowls with tortilla chips, avocado slices, sour cream, and shredded cheddar.

Please be safe and stay warm if your area is in the storm zone. We're on the northern end of the snow path and could get another 1-3" of snow, and it is going to be bitterly cold for the next several days - maybe through the end of the month.

 

[COSCitizen]

We are on the western edge of the storm, and aren't expected to get worse weather than we expect to get two or three times a winter, most winters. My thoughts are with those who will be getting impacted by historic weather, with hopes your power grids stay up.

 

[killarney rose]

I feel for my family in TN. In Knoxville and in Nashville. We are fortunate in SE AL to be out from under the southern edge of the extreme weather. We will have night time temps in the 20s next week and daytime in the 40s-50s. That’s more than cold enough to me.

 

[snooptroop88]

Pretty scary here right now, -7 and that's without wind chill. I actually tend to go out in this stuff, I have a pretty good tolerance to the cold, but this is bad even by my standards (which are like Life Below Zero standards/not quite, but close). Checking for the wind chill now... "feels like" -27.

We get this sporadically over a lot of years now, seriously. It's always a nightmare. A lot of times, they label it "polar vortex."

Agreed with those saying to stay safe right now, people can die in this. We're all on here on threads talking about SKs, but Mother Nature can be just as terrifying, really.

 

[Jade]

It is totally cold here but I won’t say the temperatures as it would not garner any sympathy considering what you all have.

There is a multi-day ice storm bearing down with very low, even single digit, temperatures overnights the likes of which are very rarely seen in these parts.

We’re unprepared, can’t find our thick socks, still wear shorts, try to drive on the ice and then crash so we are very pitiful, imo.

But I thought you all might like to see this Crock Pot Lunch Crock Food Warmer I got so I don’t have to go out from work in the cold to pick up soup which I like to eat for lunch almost every day. Our microwave in our building is not good so I never use it just bring a cold lunch or go out to get soup.

Today I have in the Crock Pot Lunch Warmer a nice slice of last night’s Quiche Lorraine warming. I don’t care for how microwaves heat Quiche but I’m not really a microwave user anyway.

I was going to bring a hunk of apple walnut pie and heat it for lunch…

My loved homemade soups are my hope for frequent use of the warmer but using leftovers those last scoops left of dinners that I try not to hog down myself while doing the dishes just because it was so good but that I am just now realizing I will be having for lunch thereby breaking my dog’s hearts who help with the leftovers at dish time.

There are all sorts of great ideas for using the crock online as it doesn’t come with any recipes it being a warmer not a cooker.

I think the lunch warmer would be handy for singles at home too. Heat some food while you’re doing chores or out and about and come back and relax with a nice warm meal ready to eat.


https://www.crock-pot.com/specialty...-pot-lunch-crock-food-warmer/SAP_2143870.html

My husband said next I’ll have the heated lunch box with a Panini kept warm too!

https://www.crock-pot.com/specialty...nch-box-with-detachable-cord/SAP_2177693.html

 

[BetteDavisEyes]

One of the reasons why we love Nino Salvaggio's so much (even though their prices tend to run high): Ten dollars off a $50 purchase for Fresh Rewards members today through Tuesday.

Ten years ago, we launched the Nino Salvaggio Fresh Rewards program with a simple promise: reward our guests with real savings on the foods they love, every single week. Today, as we celebrate a decade of Fresh Rewards, we’re proud to say that promise is stronger than ever — and shared by more than 120,000 members across our community.

Fresh Rewards has grown alongside our guests, becoming one of the most generous and easy-to-use loyalty programs in the region. Whether you’ve been with us since the beginning or just joined recently, this milestone is as much yours as it is ours.