Food and Recipes while under Coronavirus quarantine #8

[acutename]

I immediately added this to my hold list, and just started it yesterday. I’m listening to the audiobook while I’m traveling. Thanks for the recommendation!

The Korean food and recipes are fascinating although I must admit the “raw pregnant crab floating in a bowl upside down to display the eggs” definitely did not appeal to me.

heard this author on the radio... very touching

 

[iamshadow21]

*happy dance*

It tastes really good.

 

[Auntie Cipation]

I have just come across what looks like an easy and tasty recipe for chimichurri -- Argentinian green sauce.

Is anyone here familiar with it? If so, can you tell me what other meal components it should be served with with?

Thanks in advance!

 

[Knox]

Yeah, they look like a yellow turnip, but I much prefer the flavour to that of turnips.

I grew up having them mostly in my mother's stew (which I disliked) but these days, I tend to have them roasted with other root vegetables and such in the oven, roast chicken optional.

They're a bit much to have a lot of on their own, in terms of flavour, but they're lovely with an assortment of other things.

Soup update, I just dug through my spice cupboard and added - chicken stock, powdered garlic, pepper, chili flakes, a garlic and chipotle spice blend, a bay leaf... And I think that's all? I was just chucking stuff in. Tastes pretty good already.

I love raw turnips. When I was a kid my Mom put them in stew and told me it was potato. Obviously it tasted different and had veins, she was sneaky like that …

 

[snooptroop88]

I have just come across what looks like an easy and tasty recipe for chimichurri -- Argentinian green sauce.

Is anyone here familiar with it? If so, can you tell me what other meal components it should be served with with?

Thanks in advance!

I've made that! It's so good. Steak with chimichurri is the best. Also you can dip just French bread into it. It's good on all types of potatoes and veggies. It's pretty versatile, I've never had it on chicken but seeing you can do it. I bet it would be good with shrimp.

There's this insanely good Argentinian dish, like a steak with ham and cheese, lemme see if I can find it... Argentinian steak milanese napolitana.

Milanesa Napolitana | Authentic Argentine Recipe

Argentina's ultimate comfort food—a breaded beef cutlet topped with ham, tomato sauce, and melted mozzarella. A perfect hybrid of Italian and Argentine cuisine that appears on every neighborhood menu.

expatsargentina.com

https://www.foodandwine.com/milanesa-napolitana-7485899
It's like Argentinian steak parmagiana.

Those don't recommend the chimi with it, but we used it when we made it for dipping. (I don't think ? the second recipe includes the ham, either.)

 

[Auntie Cipation]

I've made that! It's so good. Steak with chimichurri is the best. Also you can dip just French bread into it. It's good on all types of potatoes and veggies. It's pretty versatile, I've never had it on chicken but seeing you can do it. I bet it would be good with shrimp.

There's this insanely good Argentinian dish, like a steak with ham and cheese, lemme see if I can find it... Argentinian steak milanese napolitana.

Milanesa Napolitana | Authentic Argentine Recipe

Argentina's ultimate comfort food—a breaded beef cutlet topped with ham, tomato sauce, and melted mozzarella. A perfect hybrid of Italian and Argentine cuisine that appears on every neighborhood menu.

expatsargentina.com

https://www.foodandwine.com/milanesa-napolitana-7485899
It's like Argentinian steak parmagiana.

Those don't recommend the chimi with it, but we used it when we made it for dipping. (I don't think ? the second recipe includes the ham, either.)

Thank you!!

I don't eat steak (or any beef) but I eat chicken, pork/ham, and of course all sorts of vegetarian dishes. It sounds like the chimichurri would go great with lots of things. Maybe salmon too?

I will have to try it soon!

Here's the recipe I found: Cilantro Chimichurri Sauce Recipe

 

[BetteDavisEyes]

^ bbm

Haha, I love Costco for the reasons you don’t like it:

It’s so big!

So much stuff!

Lots of walking—can get some good walking steps added to my day’s total.

May be long lines, but checkers are usually efficient and friendly, OR we can sometimes do the self-checkout.

We have an Executive membership, so we generally shop there at 9:00 AM as it allows us in an hour early, which means a lesser crowd, too.

I like browsing, so it’s always a fun adventure to me to see what’s new there.

Since I hadn't been to "our" Costco for several months, I noticed a few changes since I was there last. When we'd go together in years past, I didn't have to present my card as long as DH had his. Now, all members are required to scan their cards upon entering the store. The jewelry and other "designer" merchandise used to be on the right when you entered the store; now, there is computer and other tech stuff there, and the jewelry department has been relocated. Everything else was where it used to be, but I would still have trouble navigating the massive store on my own.

That said, while DH was getting a quote on replacing his SUV tires, I was standing with the cart away from the consultation desk. A little old gentleman approached me and asked if I knew where the pharmacy was. That department and health/beauty aids was where it's always been, so I guided him to the aisle that would get him there - my good deed for the day!

DH had gotten a new tire estimate at the dealership where he took his Food Escape for an oil change last week. The Costco salesperson provided a quote for the exact same Michelin tires at a much better price than the Ford dealership. Evidently, a Michelin sale ended on Sunday, but there will be another sale during the month of April. Instead of wanting to schedule DH's tire replacement ASAP, the lovely salesperson suggested that he wait until next month to take advantage of the sale. This is exceptional customer service!

On the food front, I macerated 1.5# fresh strawberries with sugar and lemon juice, divided the berries into two Ziploc bags, and place them flat in the freezer. They will be good for topping pound cake or ice cream or adding to shakes. There's leftover parsley from the beef stew and dumplings, so I'm making pesto today: curly parsley, garlic, lemon juice, olive oil, Parm, and walnuts. A few pulses in the food processor, and, Voila! lovely pesto to enjoy with pasta or gnocchi.