Food and Recipes while under Coronavirus quarantine #8

[IceIce9]

I read that report earlier this morning and the one posted below, as well. When I was diagnosed with hyponatremia (low sodium) several years ago, I cut out caffeine completely as it is dehydrating. Anyone who consumes energy drinks with huge amounts of caffeine also needs to consume plenty of water or electrolyte beverages to stay hydrated. I don't drink coffee at al any more, and only drink decaffeinated or herbal teas.

Family says popular energy drink played role in cheerleader's fatal heart condition

The family’s attorney said that Larissa Nicole Rodriguez had no pre-existing heart problems and that “the only thing she had in her system was caffeine.”

www.nbcnews.com

I have personally been on an emergency rescue for a person who drank 4 cans of Red Bull energy drink in a row. It was a 17 year old who had been sitting in the hot sun at a sporting event (F1 race) drinking only Red Bull and no water.

So I can vouch for that….

 

[BetteDavisEyes]

That sounds like it'd be delicious. @BetteDavisEyes, can I use canned Great Northern beans? Ham diced in small pieces?​

I like jars of Randall Great Northern Beans, but any brand is fine. I use the ham that is left on the bone after simmering for a few hours. This provides the best flavored ham broth. If you don't have a ham bone, you can use ham hocks for ham flavored broth. If I make the soup without a ham bone, I brown a ham steak in the cast iron skilled then cut it into bite size chunks. I use chicken stock when I don't have ham broth.

 

[snooptroop88]

I read that report earlier this morning and the one posted below, as well. When I was diagnosed with hyponatremia (low sodium) several years ago, I cut out caffeine completely as it is dehydrating. Anyone who consumes energy drinks with huge amounts of caffeine also needs to consume plenty of water or electrolyte beverages to stay hydrated. I don't drink coffee at al any more, and only drink decaffeinated or herbal teas.

Family says popular energy drink played role in cheerleader's fatal heart condition

The family’s attorney said that Larissa Nicole Rodriguez had no pre-existing heart problems and that “the only thing she had in her system was caffeine.”

www.nbcnews.com

RE: fiddleheads (I never heard of these?) Sometimes called fiddlehead ferns, they are a green vegetable with a mild onion flavor. I've had them a couple of times in upscale restaurants as they are pricey. Similar in flavor to spring (green) onions.

Fiddlehead Ferns: Identifying, Harvesting and Cooking

Fiddlehead ferns are one of the greatest wild foods out there, but there's a ton of misinformation online about them. Learn how to identify the species you can eat, how to harvest sustainably, and the best practices for cooking, enjoying, and serving to others.

foragerchef.com

Fiddleheads, I've always wanted to try these!!

This is on the "I can never get them" list, LOL. Along with green tomatoes (lately). Very grateful for the info on taste of the fiddleheads. I'd love to get my hands on a few fiddleheads. And ramps, too, nevah, can't get em. And daikon radish. I can't even get miso lately, but that I can order online. Can't get dandelion greens. I have on occasion been able to get fresh mint, though, and that's incredibly good stuff. Was able to make some Vietnamese style spring rolls recently and wished I'd had the mint.

And can FINALLY get edible flowers. Walmart has them. And (not meaning to stir up controversy here!) that "As Ever" brand is carrying a blend. That's pretty cool, thanks to these carriers getting the edible flowers, I can finally obtain them. That's a yay right there, lol.

I need to do another cake, actually. The edible flowers is reminding me of cake. My baking's much improved, I hope I get to do another cake.

 

[iamshadow21]

Fiddleheads, I've always wanted to try these!!

This is on the "I can never get them" list, LOL. Along with green tomatoes (lately). Very grateful for the info on taste of the fiddleheads. I'd love to get my hands on a few fiddleheads. And ramps, too, nevah, can't get em. And daikon radish. I can't even get miso lately, but that I can order online. Can't get dandelion greens. I have on occasion been able to get fresh mint, though, and that's incredibly good stuff. Was able to make some Vietnamese style spring rolls recently and wished I'd had the mint.

And can FINALLY get edible flowers. Walmart has them. And (not meaning to stir up controversy here!) that "As Ever" brand is carrying a blend. That's pretty cool, thanks to these carriers getting the edible flowers, I can finally obtain them. That's a yay right there, lol.

I need to do another cake, actually. The edible flowers is reminding me of cake. My baking's much improved, I hope I get to do another cake.

From a gardener - you can have all the fresh mint you could ever want, if you plant some. Just don't plant it in the ground, or that's all you'll ever grow there, forever. Use a nice pot instead, on a paver or on a dish so the roots can't access the ground underneath.

 

[Curious Me]

I read that report earlier this morning and the one posted below, as well. When I was diagnosed with hyponatremia (low sodium) several years ago, I cut out caffeine completely as it is dehydrating....snipped to reply

Thank You for sharing how to go about making the Bean Ham Soup, @BetteDavisEyes. I'll probably use half chicken broth along with the ham broth then. I have to worry about too much sodium, mainly because I use inhalers for my lung condition and live in a dry climate. I wake up with terrible dry mouth, and keeping water by my bed doesn't seem to help as much as a hard candy or sugary tea. For me, it helps retain some of that moisture in my mouth.

Then, I ran across an article about this study finding that a small amount of coffee is no more dehydrating than water, though four cups surely would be. Milk is the most hydrating.

I'm going to take the time to copy and paste the index in the study here, but the articles written about the study are very informative.​

This article has the chart:

Scientists Ranked the Most Hydrating Drinks and Water Didn't Win

Milk is more hydrating than water. Here's why.

www.zmescience.com

Milk is a better drink for hydration than water, study finds

Milk was found to be even more hydrating than plain water because it contains the sugar lactose, some protein and some fat.

www.cbsnews.com

Milk as an effective post-exercise rehydration drink - PubMed

The effectiveness of low-fat milk, alone and with an additional 20 mmol/l NaCl, at restoring fluid balance after exercise-induced hypohydration was compared to a sports drink and water. After losing 1.8 (sd 0.1) % of their body mass during intermittent exercise in a warm environment, eleven...

pubmed.ncbi.nlm.nih.gov

 

[Curious Me]

My sister gave up coffee too. Teas are certainly an alternative that's enjoyable. Now, I'm wondering if my coffee with milk & sugar is an okay choice, seeing as milk is hydrating. I'm trying to gain back 20 lbs. I lost, but I've always liked whole milk in my coffee, and managed to make it past age 70. I've read there are benefits to coffee somehow warding off diabetes. This article seems to explain that.​

Is Coffee With Milk Healthy?

The health of your coffee depends on more than just the milk. Explore nutritional changes, hidden sugars, and how to tailor your daily brew.

biologyinsights.com

The primary health benefits of coffee are attributed to its high content of polyphenols, particularly chlorogenic acids. These plant-based compounds function as antioxidants and possess anti-inflammatory properties. They are thought to contribute to a lower risk of chronic conditions like type 2 diabetes and cardiovascular disease, and may also play a role in modulating glucose metabolism.

Coffee is one of the largest sources of dietary polyphenols, making the pure brew a significant source of these protective phytochemicals. The beverage also contains other compounds.... ​

 

[BetteDavisEyes]

We finished the remaining slices of ham yesterday with a ham-scram for breakfast. Takeout from New York Burger & Grill for dinner. DH had Spanakopita while I had a Turkey Reuben. Way too much sauerkraut in the sandwich, so I removed about half. Nice combination - sliced roasted turkey breast, kraut, Swiss cheese, Russian dressing on grilled rye bread. Yum! I only ate half and will finish for lunch today. Great Northern bean with ham soup tonight; salmon with bacon-wrapped asparagus tomorrow.

 

[IceIce9]

We finished the remaining slices of ham yesterday with a ham-scram for breakfast. Takeout from New York Burger & Grill for dinner. DH had Spanakopita while I had a Turkey Reuben. Way too much sauerkraut in the sandwich, so I removed about half. Nice combination - sliced roasted turkey breast, kraut, Swiss cheese, Russian dressing on grilled rye bread. Yum! I only at half and will finish for lunch today. Great Northern bean with ham soup tonight; salmon with bacon-wrapped asparagus tomorrow.

Sounds wonderful!

I love Reuben sandwiches! There was a deli in downtown Indianapolis that is famous for their Reuben and other deli sandwiches.

It is called Shapiro’s Deli, and it has been there for 120 years. If you are ever in Indianapolis I would recommend going there for lunch.

From their website:

History


Established in 1905


Louis and Rebecca Shapiro emigrated to "middle America" from Ukraine in the late 1800's. They started selling coffee and flour from their horse drawn wagon until they saved enough money to open a grocery at 808 South Meridian Street,


Indianapolis. Although it has grown in size, Shapiro's Delicatessen sits in that same location today. Their 8 children lived with them in an apartment above the deli, working in the family business. One of their sons, Max, became the icon of the restaurant for decades. He chose his great-nephew, Brian Shapiro to carry it forward.


Known for our enormous sandwiches, Shapiro's is famous for our corned beef, pastrami, brisket, and peppered beef sandwiches. Our tasty items are made from scratch from our downtown kitchen and bakery (cakes, pies, bagels, cookies).

 

[BetteDavisEyes]

^ Looks like a casual dining destination: Shapiro's Delicatessen - Stadium Village - Babe Denny, Indianapolis, IN

 

[IceIce9]

^ Looks like a casual dining destination: Shapiro's Delicatessen - Stadium Village - Babe Denny, Indianapolis, IN

It was one of my dad’s favorite places. One of their most popular sandwiches is beef tongue. People who like beef tongue say it is very difficult to find in restaurants.

 

[BetteDavisEyes]

Thank You for sharing how to go about making the Bean Ham Soup, @BetteDavisEyes. I'll probably use half chicken broth along with the ham broth then. I have to worry about too much sodium, mainly because I use inhalers for my lung condition and live in a dry climate. I wake up with terrible dry mouth, and keeping water by my bed doesn't seem to help as much as a hard candy or sugary tea. For me, it helps retain some of that moisture in my mouth.

Then, I ran across an article about this study finding that a small amount of coffee is no more dehydrating than water, though four cups surely would be. Milk is the most hydrating.​

You're welcome. I love soup, and it is a good source of hydration due to liquid content of most soups. I keep Jolly Ranchers in my nightstand in case I get a tickle in my throat, dry cough, or dry mouth. Much better than cough drops or throat lozenges that tend to be dehydrating. I love tea and keep several varieties in the house at all times. I like honey in my tea.

I haven't had milk since I was in elementary school. Don't like it and, as an adult, I am lactose intolerant. I can eat Greek yogurt and small amounts of some cheeses without needing lactase tablets or chewables. I take a calcium supplement since I can't tolerate much dairy.

 

[Curious Me]

You're welcome. I love soup, and it is a good source of hydration due to liquid content of most soups.

@BetteDavisEyes, I made the Bean & Ham Soup and put a piece Chicken in too. I have a feeling yours would be much better. I made it when I was real tired and had a few oops moments.

It came good, but salty for me. Ham is one of those foods that I find salty. I think it's more because those inhalers dry me out, ruin my skin. I actually love crunchy salty snacks, but I find myself avoiding certain foods. Ham is fine if I only have a little bit.

Well, I went shopping before I made the soup yesterday. I bought something I've avoided buying for a long time-- freshly grated Parmesan Cheese. Mistake! It's too salty for me. Now I have a whole container, and it is in my freezer because it'll take me forever to use it. I sprinkled some on the soup, and that made it even saltier.

@BetteDavisEyes, you mentioned before being lactose intolerant and it coming about later. I found it interesting. I'm up there in age. Always liked my diary products. However, I've wondered if I became so too, only because I've gotten a mysterious right-side pain since I had Covid. It's probably gall bladder related, but yogurt & ice cream seemed to rile it up. Cheeses are fine. I stopped my psyllium drink and that helped. I drink lactose free milk now. I have less episodes. It's probably more a gall bladder thing, my dr. says it's just an aging thing. Not often, pain now only once in awhile, unexplained. Coffee contracts the gall bladder, so I find if I mix half decaf & regular coffee together it helps. Sorry, hope that wasn't TMI.

So, anyways, I'm thinking of trying to make Parmesan Crisps. I could even mix a mild cheese with the Parmesan. Crisps can be used on salads, or as a snack. I know hard cheeses are sometimes tolerated by the lactose intolerant. Have you ever made them?​

Parmesan Crisps

Get Parmesan Crisps Recipe from Food Network

www.foodnetwork.com

 

[acutename]

MSN

What are 13 foods you should not eat after expiration?

Infant formula, meat, eggs, soft cheeses, deli meat, fiddleheads (I never heard of these?) strawberries, ground spices, restaurant leftovers, raw fish, leafy greens, nuts, and cooking oils.

In the woods right now:
Fiddleheads are emerging in woods, particularly in the Northeast and Midwest, from mid-April through early June, with peak harvesting occurring now. These young, coiled ostrich fern fronds are found in wet, shaded areas along rivers and streams. They must be harvested while tightly coiled, usually under 6 inches tall.
This video shows how to identify and harvest ostrich fern fiddleheads:

1m




The University of Maine
YouTube• May 17, 2012
Key Tips for Fiddlehead Foraging:

• Identification: Look for a brown, papery, scale-like covering on the coil and a deep, smooth U-shaped groove on the inside of the stem.
• Safety: Only eat Ostrich Fern (Matteuccia struthiopteris) fiddleheads. Avoid others, such as Bracken ferns, which can be harmful.
• Sustainability: Harvest only a few coils from each cluster (maybe one-third or half), allowing the fern to continue growing.
• Preparation: Thoroughly clean off the brown papery scales. Always cook them thoroughly (boil for 10-15 minutes or steam for 10-12 minutes) to remove toxins before sautéing.

 

[IceIce9]

I had been searching for an old cookbook and finally found it on eBay. It is a collaboration cookbook from a church where everyone submitted their favorite recipes. I had lost some of my cookbooks years ago during a move, and wanted to find this one again for nostalgia.

It was one of the first cookbooks I had, and I cooked these two recipes frequently back then.

 

[snooptroop88]

I had been searching for an old cookbook and finally found it on eBay. It is a collaboration cookbook from a church where everyone submitted their favorite recipes. I had lost some of my cookbooks years ago during a move, and wanted to find this one again for nostalgia.

It was one of the first cookbooks I had, and I cooked these two recipes frequently back then.

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This sounds awesome. Is there mayo in this casserole? It looks like no. I wish there was mayo in that and here's why. I made a tub of mayo, it came out pretty well, despite it being first batch, and my fumbling through the preparation for it. Ended up using xanthan gum, that's ok, first try. It's good for sure, but I have to freeze it pretty soon, and that's going to make it so texture is pretty much only good for casseroles. I'm going to do a tuna noodle, I want to do this beef one, too, though. Could I maybe sub the mayo for the cheese soup, maybe? I think I could try it?

 

[BetteDavisEyes]

This sounds awesome. Is there mayo in this casserole? It looks like no. I wish there was mayo in that and here's why. I made a tub of mayo, it came out pretty well, despite it being first batch, and my fumbling through the preparation for it. Ended up using xanthan gum, that's ok, first try. It's good for sure, but I have to freeze it pretty soon, and that's going to make it so texture is pretty much only good for casseroles. I'm going to do a tuna noodle, I want to do this beef one, too, though. Could I maybe sub the mayo for the cheese soup, maybe? I think I could try it?

Mayonnaise serves as a binder in many dishes, so I think you can use your homemade version in just about any recipe that calls for canned soup. While I don't use mayo in my Chicken Divan, I've seen versions of the popular 70s-80s dish that use mayonnaise as an ingredient in the cheesy sauce. I would love to taste your homemade mayonnaise!

 

[iamshadow21]

Mayo is just fat and egg. You can use it in all kinds of things, even in cake.

Yes, cake.

Put Mayonnaise in Your Cake, Just Like Grandma Did

Mayonnaise has been helping bakers make softer, moister cakes for nearly a century.

www.epicurious.com

 

[IceIce9]

This sounds awesome. Is there mayo in this casserole? It looks like no. I wish there was mayo in that and here's why. I made a tub of mayo, it came out pretty well, despite it being first batch, and my fumbling through the preparation for it. Ended up using xanthan gum, that's ok, first try. It's good for sure, but I have to freeze it pretty soon, and that's going to make it so texture is pretty much only good for casseroles. I'm going to do a tuna noodle, I want to do this beef one, too, though. Could I maybe sub the mayo for the cheese soup, maybe? I think I could try it?

In my opinion nearly all recipes can be improved by adding mayo
Mayo is one of my favorite ingredients.

I usually start with a recipe then add or modify ingredients to fit what I have on hand or to improve the recipe.

The first time I make a recipe I usually follow the recipe, but after that I change it up if I think it would improve with modifications.

 

[snooptroop88]

Mayonnaise serves as a binder in many dishes, so I think you can use your homemade version in just about any recipe that calls for canned soup. While I don't use mayo in my Chicken Divan, I've seen versions of the popular 70s-80s dish that use mayonnaise as an ingredient in the cheesy sauce. I would love to taste your homemade mayonnaise!

It's pretty good on a first effort, it's respectable, I think. But I mean, there's plenty of room for improvement, seriously. I added the oil in too quickly all at once. Then, it was like impossible to get emulsification. Well, okay, pressed on. Finally just cut my losses and added the xanthan gum, that stuff really works well. Again, though, it's also my first time using xanthan gum, too, and I put too much in. I finally plastered over all the errors, but now I've got a boatload of the stuff, LOL. But at least it tastes pretty good, so I can use it. BUT gotta get frozen soon, and I know there's easily enough for two casseroles there. Much thanks on this note for chicken divan, it's years since I had that but I really liked it when I did have it. That would be a good use for it for sure.

In my opinion nearly all recipes can be improved by adding mayo
Mayo is one of my favorite ingredients.

I usually start with a recipe then add or modify ingredients to fit what I have on hand or to improve the recipe.

The first time I make a recipe I usually follow the recipe, but after that I change it up if I think it would improve with modifications.

I'm gonna try that beef one with the mayo. I know this sounds odd, I almost have gone vegan at certain points, or at least vegetarian (vegetarian I could probably still do; well, maybe pescatarian). But I've come to love beef when I can get it & LOVE pastrami and corned beef. Vegan chefs do really cool and creative stuff, but I mean I put so much effort into learning to cook all these proteins, I don't really just want to abandon that at this point. Plus, I mean, no corned beef?? Not happening. To be honest, though, we don't eat "a lot" of meat, really. But the meat we do eat, we enjoy it too much to get rid of it entirely. We could probably do the Lightlife hot dogs (they're not at all bad), but I mean no cheese either. No eggs. No milk. No way, lol, but I have a lot of respect for people who do it. (Except for Bryan Kohberger.)

 

[Curious Me]

...The first time I make a recipe I usually follow the recipe, but after that I change it up if I think it would improve with modifications.

That's great to hear. I think cooking is creative, so modifying a recipe is part of it. I heated up more of that Bean & Ham Soup last night. To combat the saltiness, I added some water with some of that pureed squash which made it creamier... oh my, very good soup now.​