• Corona Diaries - Food edition

    From ryan@21:1/168 to All on Fri Mar 20 04:08:40 2020
    Hey folks,

    I hope everyone is in good health and carrying on as well as possible considering the current global condition. What a nightmare.

    My girlfriend and I are doing our best to keep mealtimes interesting and it's actually become a bit of fun. We are at the behest of whatever food is available for us when we make a shopping trip. Chicken breast is basically nonexistent at this point, so we've had to get creative.

    This thread is intended to be a "today my interesting meal was x" type
    thread, but please feel free to go way off the rails. Hey, we could probably all use a distraction.

    I went to the supermarket a few days ago and the only meat that they had was one whole chicken. I barely saw it covered with ice cubes in the bottom of
    the freezer but it was there, and I bought it. Yesterday I gave it a dry rub
    of salt, garlic, onion, and herbs, stuffed some carrots, celery, and garlic inside, and smoked it for 1 hr 15 mins at 375 to an internal temperature of 168. It was /delicious/. It was honestly the best chicken I've ever had.

    We had plenty of leftovers for today, but before throwing the leftovers in
    the fridge, I carved the chicken and then boiled the carcass. I seasoned the water, threw in some chicken stock, and made some chicken broth. Today for dinner we had chicken soup, leftover smoked chicken, and chicken pilaf rice with steamed broccoli. It was a hell of a meal :)

    Tomorrow we're either making a tortellini dish or some sausages...not sure which just yet. But we have some soup left for lunch.

    Anyone else having some fun coming up with recipes?

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  • From Vk3jed@21:1/109 to ryan on Fri Mar 20 23:11:00 2020
    On 03-20-20 00:08, ryan wrote to All <=-

    Hey folks,

    I hope everyone is in good health and carrying on as well as possible considering the current global condition. What a nightmare.

    Yes, procuring food has been a nightmare, but so far, we've been very successful. Only thing we didn't get this time around was dry pasta, but we found a substitute. Got a bit lucky at the butcher - they found some mince out the back. Being a loyal customer of nearly 10 years standing helps, when it comes to local small businesses. :)


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  • From Tiny@21:1/130 to ryan on Fri Mar 20 12:52:42 2020
    Quoting ryan to All <=-

    Anyone else having some fun coming up with recipes?

    Yesterday marinated chicken hearts in Soy sauce, ginger, garlic,
    sesame oil for an hour, fried with what I could save from a red
    pepper, onion and some brown rice.

    Turned out pretty damn good. Lots left over for today with the last
    of the salad.

    Shawn

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  • From ryan@21:1/168 to Tiny on Fri Mar 20 05:25:41 2020
    Yesterday marinated chicken hearts in Soy sauce, ginger, garlic,
    sesame oil for an hour, fried with what I could save from a red
    pepper, onion and some brown rice.

    Excellent. I love fried rice.

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  • From Vk3jed@21:1/109 to ryan on Fri Mar 20 23:51:00 2020
    On 03-20-20 01:25, ryan wrote to Tiny <=-

    Yesterday marinated chicken hearts in Soy sauce, ginger, garlic,
    sesame oil for an hour, fried with what I could save from a red
    pepper, onion and some brown rice.

    Excellent. I love fried rice.

    Rice is one thing we couldn't buy at all here. :/


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  • From ryan@21:1/168 to Vk3jed on Fri Mar 20 06:37:50 2020
    Rice is one thing we couldn't buy at all here. :/

    All I've been able to find is rice-a-roni pilaf rice. It's good, but...I'm getting sick of it lol.

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  • From Vk3jed@21:1/109 to ryan on Sat Mar 21 01:07:00 2020
    On 03-20-20 02:37, ryan wrote to Vk3jed <=-

    Rice is one thing we couldn't buy at all here. :/

    All I've been able to find is rice-a-roni pilaf rice. It's good,
    but...I'm getting sick of it lol.

    LOL we'll see what happens here. It's totally ludicrous. I live in a country capable of producing 3 times as much food as it needs (we export a lot, normally), so sooner or later, we're going to have a huge glut on our hands here.


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  • From echicken to ryan on Fri Mar 20 19:44:45 2020
    Re: Corona Diaries - Food edition
    By: ryan to All on Fri Mar 20 2020 00:08:40

    Anyone else having some fun coming up with recipes?

    I love cooking but I almost never cook to a recipe. I just look in the fridge and throw something together out of what's available.

    Big pots of stew with whatever meats and veggies are available at the grocery store have been my go-to lately. Good for at least three meals (though ideally not three meals or three days in a row).

    ---
    echicken
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  • From Spectre@21:3/101 to Vk3jed on Sat Mar 21 07:39:00 2020
    LOL we'll see what happens here. It's totally ludicrous. I live in a country capable of producing 3 times as much food as it needs (we
    export a lot, normally), so sooner or later, we're going to have a
    huge glut on our hands here.

    Mebbe, obviously we don't know what anyone else is doing :) But over here we've got our tide you over supply, put aside and still working day to day on what comes out of the supermarket. So it may not drop off as fast as you might
    expect. I'm also expecting we're going to have plenty of time to use it up.

    Spec


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  • From Vk3jed@21:1/109 to Spectre on Sat Mar 21 18:14:00 2020
    On 03-21-20 03:39, Spectre wrote to Vk3jed <=-

    Mebbe, obviously we don't know what anyone else is doing :) But over
    here we've got our tide you over supply, put aside and still working
    day to day on what comes out of the supermarket. So it may not drop
    off as fast as you might
    expect. I'm also expecting we're going to have plenty of time to use
    it up.

    Still, there's a lot of food going who knows where...


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  • From Spectre@21:3/101 to Vk3jed on Sat Mar 21 00:49:00 2020
    Yes, procuring food has been a nightmare, but so far, we've been very successful. Only thing we didn't get this time around was dry pasta, but we found a substitute. Got a bit lucky at the butcher - they found
    some mince out the back. Being a loyal customer of nearly 10 years standing helps, when it comes to local small businesses. :)

    Hmm we ended up with bangers 'n mash today.. Which reminds me, I must find a better way to store spuds... the have a tendency to green up to fast in their usual basket location. Mebbe a cardboard box for now...

    Spec


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  • From Spectre@21:3/101 to Vk3jed on Sat Mar 21 00:55:00 2020
    Rice is one thing we couldn't buy at all here. :/

    Really? I'll keep my peepers open for a bit more...

    Spec


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  • From Spectre@21:3/101 to Vk3jed on Sat Mar 21 00:56:00 2020
    Rice is one thing we couldn't buy at all here. :/

    Actually if you don't mind Jasmine try and indian store :) regular long grain might be a little hard to find.

    Spec


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  • From Vk3jed@21:1/109 to Spectre on Sat Mar 21 23:11:00 2020
    On 03-20-20 20:49, Spectre wrote to Vk3jed <=-

    Hmm we ended up with bangers 'n mash today.. Which reminds me, I must
    find a better way to store spuds... the have a tendency to green up to fast in their usual basket location. Mebbe a cardboard box for now...

    We had pasta tonight. Had to use packaged, rather than dry, otherwise relatively normal. :)


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  • From Vk3jed@21:1/109 to Spectre on Sat Mar 21 23:11:00 2020
    On 03-20-20 20:55, Spectre wrote to Vk3jed <=-

    Rice is one thing we couldn't buy at all here. :/

    Really? I'll keep my peepers open for a bit more...


    Yep, the shelves were stripped bare of rice in several supermarkets this week.


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  • From Vk3jed@21:1/109 to Spectre on Sat Mar 21 23:12:00 2020
    On 03-20-20 20:56, Spectre wrote to Vk3jed <=-

    Rice is one thing we couldn't buy at all here. :/

    Actually if you don't mind Jasmine try and indian store :) regular long grain might be a little hard to find.

    Have to find an Indian store here... ;)


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  • From poindexter FORTRAN@21:4/122 to ryan on Fri Mar 20 12:57:00 2020
    ryan wrote to All <=-

    Hey folks,

    My girlfriend and I are doing our best to keep mealtimes interesting
    and it's actually become a bit of fun. We are at the behest of whatever food is available for us when we make a shopping trip. Chicken breast
    is basically nonexistent at this point, so we've had to get creative.

    We have lots of perishables, but not a lot of canned goods, so the impact hasn't been that great -- yet. Where I'm trying to up my game is leftovers, and making the most of them.

    Whenever we make bagged pasta, I'll make enough for at least one lunch -
    easy when everyone's home. Mashed potatoes (I bought a 10 pound bag) get turned into potato pancakes the next day. One of my favorite lunches is a caesar salad wrap, so when I have leftovers, that's lunch the next day.

    We have a carton of strawberries and a banana that are starting to show
    their age. With some nonfat yogurt and ice, and a stick blender, it's a smoothie for the kids. Add some flaxseed for Omega-3 and fiber.

    I'm adding flaxseed meal to pretty much whatever I'm cooking.

    Leftover brown rice? Throw some minced green onion into it and toss it into
    an egg scramble to make fried rice.

    I went to the supermarket a few days ago and the only meat that they
    had was one whole chicken. I barely saw it covered with ice cubes in
    the bottom of the freezer but it was there, and I bought it. Yesterday
    I gave it a dry rub of salt, garlic, onion, and herbs, stuffed some carrots, celery, and garlic inside, and smoked it for 1 hr 15 mins at
    375 to an internal temperature of 168. It was /delicious/. It was
    honestly the best chicken I've ever had.

    You're making me hungry!


    We had plenty of leftovers for today, but before throwing the leftovers
    in the fridge, I carved the chicken and then boiled the carcass. I seasoned the water, threw in some chicken stock, and made some chicken broth. Today for dinner we had chicken soup, leftover smoked chicken,
    and chicken pilaf rice with steamed broccoli. It was a hell of a meal
    :)

    I need to break out the slow cooker, they're great for making use of frozen stewed vegetables, cheap stew meat, leftover carrots, or whatever else is lying around.

    If I can find tomatillos and peppers, I'll take the pork stew meat in my freezer and make chile verde.

    Tomorrow we're either making a tortellini dish or some sausages...not
    sure which just yet. But we have some soup left for lunch.

    I bet you could make a pretty interesting soup with tortellini - thinking of all of the chinese soups with dumplings.

    Do you read the COOKING echo on Fidonet? That's one of the most lively
    echoes there...


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  • From poindexter FORTRAN@21:4/122 to Spectre on Sat Mar 21 12:58:00 2020
    Spectre wrote to Vk3jed <=-

    Hmm we ended up with bangers 'n mash today.. Which reminds me, I must
    find a better way to store spuds... the have a tendency to green up to fast in their usual basket location. Mebbe a cardboard box for now...

    That's exposure to light causing the greening, right? I've got mine in a plastic milk-crate looking bin in a dark cabinet, and I had some go green on me, but I think they'd started when they were in the store.

    On another note, remember when milk crates were free, as long as the grocery store didn't have CCTV? We didn't need Ikea for cheap modular storage when
    we were in college, we had Safeway.


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  • From ryan@21:1/168 to poindexter FORTRAN on Sat Mar 21 15:16:35 2020
    Whenever we make bagged pasta, I'll make enough for at least one lunch - easy when everyone's home. Mashed potatoes (I bought a 10 pound bag) get turned into potato pancakes the next day. One of my favorite lunches is
    a caesar salad wrap, so when I have leftovers, that's lunch the next day.

    I have a recipe for turning leftover mashed potatoes into gnocchi if you're interested.

    We have a carton of strawberries and a banana that are starting to show their age. With some nonfat yogurt and ice, and a stick blender, it's a smoothie for the kids. Add some flaxseed for Omega-3 and fiber.

    Old bananas make excellent banana bread!

    Leftover brown rice? Throw some minced green onion into it and toss it into an egg scramble to make fried rice.

    Now you're talking. I could survive a nuclear winter on fried rice, it never gets old. Sadly my girlfriend isn't as big a fan...

    We have some saffron my girlfriend brought from a market in India that is excellent. Maybe we can make some Persian rice this weekend...hmmmm...

    I need to break out the slow cooker, they're great for making use of frozen stewed vegetables, cheap stew meat, leftover carrots, or whatever else is lying around.

    That's a good idea. We have one of those, too, and beef stew and short rib
    are delicious when made with the slow cooker.

    Do you read the COOKING echo on Fidonet? That's one of the most lively echoes there...

    I do! It's nice that there's no political back and forth in that sub hehe.

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  • From Blue White@21:4/134 to ryan on Sat Mar 21 15:40:38 2020
    ryan wrote to All <=-

    My girlfriend and I are doing our best to keep mealtimes interesting
    and it's actually become a bit of fun. We are at the behest of whatever food is available for us when we make a shopping trip. Chicken breast
    is basically nonexistent at this point, so we've had to get creative.

    Same here with the chicken. I suspect anything that can be frozen for a
    while got snatched up. I was out of milk on thursday so I went in and it seemed a lot of folks were buying up hamburger.

    This thread is intended to be a "today my interesting meal was x" type thread, but please feel free to go way off the rails. Hey, we could probably all use a distraction.

    I have to say that you are doing a great job so far. Made me hungry! :D



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  • From Spectre@21:3/101 to Vk3jed on Sun Mar 22 14:43:00 2020
    Rice is one thing we couldn't buy at all here. :/

    Actually if you don't mind Jasmine try and indian store :)
    regular long grain might be a little hard to find.

    Have to find an Indian store here... ;)

    Well lets make in preferred Alien Grocery Store in your area... :) You're looking for an AGS :)

    Spec


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  • From Spectre@21:3/101 to Vk3jed on Sun Mar 22 15:50:00 2020
    We had pasta tonight. Had to use packaged, rather than dry, otherwise relatively normal. :)

    Ahh we went the apex of healthy foods.... hot cross bungs :P They were on sale.... chuckle.. they were a tad doughy though....

    Spec


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  • From Spectre@21:3/101 to ryan on Sun Mar 22 16:22:00 2020
    Do you read the COOKING echo on Fidonet? That's one of the most lively echoes there...

    I do! It's nice that there's no political back and forth in that sub
    hehe.

    My oven goes up to 11! :P

    Spec


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  • From Vk3jed@21:1/109 to Spectre on Sun Mar 22 16:18:00 2020
    On 03-22-20 10:43, Spectre wrote to Vk3jed <=-

    Have to find an Indian store here... ;)

    Well lets make in preferred Alien Grocery Store in your area... :)
    You're looking for an AGS :)

    Bendigo is still a very Anglo area, although there have been immigrant families from Asia and Africa moving in, in recent years.


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  • From Vk3jed@21:1/109 to Spectre on Sun Mar 22 17:45:00 2020
    On 03-22-20 11:50, Spectre wrote to Vk3jed <=-

    We had pasta tonight. Had to use packaged, rather than dry, otherwise relatively normal. :)

    Ahh we went the apex of healthy foods.... hot cross bungs :P They were
    on sale.... chuckle.. they were a tad doughy though....

    Urk, I don't like anything that is remotely like fruitloaf.


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  • From Spectre@21:3/101 to Vk3jed on Sun Mar 22 22:32:00 2020
    Urk, I don't like anything that is remotely like fruitloaf.

    Yer edjumacations bin neglected, a good hot cross bung bears no resemblence to fruit loaf...

    Spec


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  • From Spectre@21:3/101 to Vk3jed on Sun Mar 22 23:04:00 2020
    Bendigo is still a very Anglo area, although there have been immigrant families from Asia and Africa moving in, in recent years.

    There'll be something somewhere then.. Stores smallish to start usually arrive
    with them.

    Spec


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  • From Vk3jed@21:1/109 to Spectre on Mon Mar 23 00:30:00 2020
    On 03-22-20 18:32, Spectre wrote to Vk3jed <=-

    Urk, I don't like anything that is remotely like fruitloaf.

    Yer edjumacations bin neglected, a good hot cross bung bears no resemblence to fruit loaf...

    So, explain then. ;)


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  • From Vk3jed@21:1/109 to Spectre on Mon Mar 23 00:32:00 2020
    On 03-22-20 19:04, Spectre wrote to Vk3jed <=-

    Bendigo is still a very Anglo area, although there have been immigrant families from Asia and Africa moving in, in recent years.

    There'll be something somewhere then.. Stores smallish to start
    usually arrive
    with them.

    Yes, hoping to see more of that as time goes by. :)


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  • From Spectre@21:3/101 to Vk3jed on Mon Mar 23 08:26:00 2020
    Yer edjumacations bin neglected, a good hot cross bung
    bears no resemblence to fruit loaf...

    So, explain then. ;)


    Well hot cross bungs are far better for starters :) The fruit load is lower, the secret herbs and spices balance is different too. Fruit loaf bears more resemblence to bread with cinnamon, and per slice a fairly heft dry fruit loading. Yer =bung on the other hand is perhaps not a sweet bun in the scheme of things is a bit more like your coffee scroll with cinnamon and nutmeg in it.
    It is IMHO a more balanced product with better flavours. :)

    Spec


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  • From poindexter FORTRAN@21:4/122 to ryan on Sun Mar 22 02:22:00 2020
    ryan wrote to poindexter FORTRAN <=-

    I need to break out the slow cooker, they're great for making use of frozen stewed vegetables, cheap stew meat, leftover carrots, or whatever else is lying around.

    That's a good idea. We have one of those, too, and beef stew and short
    rib are delicious when made with the slow cooker.

    Tonight, I took 6 yukon gold potatoes, 2 pounds of stew meat, rosemary,
    thyme, and a handful of baby carrots. 1 can of beef broth, and 5 hours later had a nice stew to celebrate the fact that I found a loaf of french bread in the supermarket.



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  • From Vk3jed@21:1/109 to Spectre on Mon Mar 23 20:16:00 2020
    On 03-23-20 04:26, Spectre wrote to Vk3jed <=-

    Yer edjumacations bin neglected, a good hot cross bung
    bears no resemblence to fruit loaf...

    So, explain then. ;)


    Well hot cross bungs are far better for starters :) The fruit load is lower, the secret herbs and spices balance is different too. Fruit loaf bears more resemblence to bread with cinnamon, and per slice a fairly
    heft dry fruit loading. Yer =bung on the other hand is perhaps not a sweet bun in the scheme of things is a bit more like your coffee scroll with cinnamon and nutmeg in it.
    It is IMHO a more balanced product with better flavours. :)

    And still in that range of tastes that cause issues with me. :/


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  • From Phoobar@21:2/147 to Spectre on Mon Mar 23 03:30:21 2020
    Hmm we ended up with bangers 'n mash today.. Which reminds me, I must
    find a better way to store spuds... the have a tendency to green up to fast in their usual basket location. Mebbe a cardboard box for now...

    Used to live in Idaho. If you head over to Simplot's website...you should
    find some suggestions on how to store them. They used to use "root cellars" which were about as long as aircraft hangers to store them long term. Many of these are falling apart.

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  • From Phoobar@21:2/147 to Spectre on Mon Mar 23 03:31:32 2020
    Actually if you don't mind Jasmine try and indian store :) regular long grain might be a little hard to find.

    Bought a 25 LB bag of this rice & it is amazing! You can find it...you will never buy the "normal" rice again.

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  • From ryan@21:1/168 to poindexter FORTRAN on Mon Mar 23 04:37:33 2020
    Tonight, I took 6 yukon gold potatoes, 2 pounds of stew meat, rosemary, thyme, and a handful of baby carrots. 1 can of beef broth, and 5 hours later had a nice stew to celebrate the fact that I found a loaf of
    french bread in the supermarket.

    Excellent! If you have some gruyere cheese and leftover broth and bread, you can treat yourself to a nice french onion soup tomorrow :)

    Tonight we had a ribeye, pan seared in cast iron and then cooked to medium-rare. It was delicious. We also had a salad and some garlic mashed potatoes along with a 1er Cru Burgundy from 2008. We eat enough kellog's
    cereal and chef boyardee to treat ourselves once in a while.

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  • From Spectre@21:3/101 to Vk3jed on Tue Mar 24 00:31:00 2020
    And still in that range of tastes that cause issues with me. :/

    Shrug,

    No acounting for taste :P

    Spec


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  • From Spectre@21:3/101 to Phoobar on Tue Mar 24 00:46:00 2020
    Used to live in Idaho. If you head over to Simplot's website...you
    should find some suggestions on how to store them. They used to use
    "root cellars" which were about as long as aircraft hangers to store
    them long term. Many of these are falling apart.


    In 'dem good ol' days, more my grandparents than my parents, it wasn't unusual
    to have a section of floor either under the pantry or unused portion of the kitchen you could lift out and store goodies like your spuds under the house with easy access. Of course we're too good for that today.

    For the time being after a bit of looking around, I've left them in the bag they arrived although opened the top of it, and put them into a cardboard box to keep it dark and somewhat stable temperature wise.

    Spec


    --- SuperBBS v1.17-3 (Eval)
    * Origin: < Scrawled in blood at The Lower Planes > (21:3/101)
  • From Spectre@21:3/101 to Phoobar on Tue Mar 24 00:48:00 2020
    Bought a 25 LB bag of this rice & it is amazing! You can find
    it...you will never buy the "normal" rice again.

    Shudder, I'll send you mine. I find both Jasmine and Basmati difficult to palate. I think they're for the basmatics ;)

    Spec


    --- SuperBBS v1.17-3 (Eval)
    * Origin: < Scrawled in blood at The Lower Planes > (21:3/101)
  • From Vk3jed@21:1/109 to Spectre on Tue Mar 24 01:52:00 2020
    On 03-23-20 20:31, Spectre wrote to Vk3jed <=-

    And still in that range of tastes that cause issues with me. :/

    Shrug,

    No acounting for taste :P


    :P


    ... If(crash){grab_ankles();kiss_butt_goodbye();}
    === MultiMail/Win v0.51
    --- SBBSecho 3.10-Linux
    * Origin: Freeway BBS Bendigo,Australia freeway.apana.org.au (21:1/109)
  • From poindexter FORTRAN@21:4/122 to ryan on Mon Mar 23 12:10:00 2020
    ryan wrote to poindexter FORTRAN <=-

    Excellent! If you have some gruyere cheese and leftover broth and
    bread, you can treat yourself to a nice french onion soup tomorrow :)

    Our local grocery store is still stocked with high-end cheeses, I'll try it.

    Tonight we had a ribeye, pan seared in cast iron and then cooked to medium-rare. It was delicious. We also had a salad and some garlic
    mashed potatoes along with a 1er Cru Burgundy from 2008. We eat enough kellog's cereal and chef boyardee to treat ourselves once in a while.

    My lactose-intolerant son is with his mom this week, maybe I'll go to the aforementioned local store, pick up some ermenthal to go with the gruyere
    and make a fondue. If they have bread, that is...

    The local stores are hurting for baked goods, but the chains that do their
    own are doing OK. I haven't been to a chain store since this happened, went
    to Safeway this weekend, picked up a loaf of French bread and wanted to do a dance in the parking lot.




    ... Do something boring
    --- MultiMail/XT v0.52
    * Origin: http://realitycheckbbs.org (21:4/122)
  • From Joacim Melin@21:2/130 to Spectre on Tue Mar 24 11:24:33 2020
    Do you read the COOKING echo on Fidonet? That's one of the most lively
    echoes there...

    I do! It's nice that there's no political back and forth in that sub
    hehe.

    My oven goes up to 11! :P

    I'm gonna build a kitchen stove. The greatest kitchen stove that's ever been built, and I'm gonna make the fridge pay for it.


    --- NiKom v2.5.0
    * Origin: Delta City (deltacity.se, Vallentuna, Sweden) (21:2/130.0)
  • From Phoobar@21:2/147 to Spectre on Tue Mar 24 03:35:05 2020
    bag they arrived although opened the top of it, and put them into a cardboard box to keep it dark and somewhat stable temperature wise.

    May I suggest a dark basement or an inside closet.

    ACME BBS-Member of fsxNet/WWIVNet/SciNet/AmigaNet/VKRadio/FidoNet/MicroNet.

    --- Mystic BBS v1.12 A46 2020/03/18 (Windows/32)
    * Origin: ACME BBS-I taut I taw a puddy tat! (21:2/147)
  • From Phoobar@21:2/147 to Spectre on Tue Mar 24 03:36:40 2020
    Shudder, I'll send you mine. I find both Jasmine and Basmati difficult
    to palate. I think they're for the basmatics ;)

    Had a roommate leave me about 5 Lbs of brown rice. No matter how I cooked it...the cabinet tasted better & was softer. Ended up giving it away to a co-worker. They loved it.

    ACME BBS-Member of fsxNet/WWIVNet/SciNet/AmigaNet/VKRadio/FidoNet/MicroNet.

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    * Origin: ACME BBS-I taut I taw a puddy tat! (21:2/147)
  • From Joacim Melin@21:2/130 to Blue White on Tue Mar 24 11:35:07 2020
    ryan wrote to All <=-

    My girlfriend and I are doing our best to keep mealtimes interesting
    and it's actually become a bit of fun. We are at the behest of whatever
    food is available for us when we make a shopping trip. Chicken breast
    is basically nonexistent at this point, so we've had to get creative.

    Same here with the chicken. I suspect anything that can be frozen
    for a
    while got snatched up. I was out of milk on thursday so I went in
    and it
    seemed a lot of folks were buying up hamburger.

    This thread is intended to be a "today my interesting meal was x" type
    thread, but please feel free to go way off the rails. Hey, we could
    probably all use a distraction.

    I have to say that you are doing a great job so far. Made me hungry!
    :D

    We have stocked up on flour, rice, beans, toilet paper, chips (that's french fries for the yanks), meat, pasta, tomato sauce, cans of soup and some other things. Since the stores are out of bread we bake our own bread all the time which both saves money and also allows us to actually have fresh bread in the house every day.


    --- NiKom v2.5.0
    * Origin: Delta City (deltacity.se, Vallentuna, Sweden) (21:2/130.0)
  • From Spectre@21:3/101 to Phoobar on Wed Mar 25 03:10:00 2020
    cardboard box to keep it dark and somewhat stable

    May I suggest a dark basement or an inside closet.

    You may certainly suggest those, and they sound right. Unfortunately I don't have either. 1st floor unit so no basement, and I still have about a house and a halfs worth of stuff jammed in here so space is at a premium, not empty closets.

    Used to be you could buy wooden bins with a slide or flip top that you could pop veggies in. Haven't seen them for a long time... If I had space I'd nearly think about trying to build one.

    Spec


    --- SuperBBS v1.17-3 (Eval)
    * Origin: < Scrawled in blood at The Lower Planes > (21:3/101)
  • From Alpha@21:4/158 to Joacim Melin on Tue Mar 24 19:08:17 2020
    We have stocked up on flour, rice, beans, toilet paper, chips (that's french fries for the yanks), meat, pasta, tomato sauce, cans of soup and some other things. Since the stores are out of bread we bake our own
    bread all the time which both saves money and also allows us to actually have fresh bread in the house every day.

    I think a lot of people around here (US - SF Bay Area) are baking bread as
    well -- along with TP, there's no yeast packets for miles around. Really wish we had though to make our own yeast starter before all this :)

    |08.|07..|15.. |05Alpha |07- |13Card & Claw BBS |07- |08Berkeley, CA USA

    --- Mystic BBS v1.12 A46 2020/03/16 (Linux/64)
    * Origin: Card and Claw BBS | cardandclaw.com:8888 (21:4/158)
  • From Phoobar@21:2/147 to Spectre on Tue Mar 24 16:44:22 2020
    You may certainly suggest those, and they sound right. Unfortunately I don't have either. 1st floor unit so no basement, and I still have about
    a house and a halfs worth of stuff jammed in here so space is at a premium, not empty closets.

    Welcome to my universe! ;)

    Used to be you could buy wooden bins with a slide or flip top that you could pop veggies in. Haven't seen them for a long time... If I had
    space I'd nearly think about trying to build one.

    If you know someone with used pallets...you can make your own. Deke Deckerson of the Tiny House movement suggested at a convention I went to in Colorado Springs that don't worry about being nice to these pallets. You take your saw
    & cut them down on the ends/middle with the 2x4's give it structure. You
    should have some decent wood & can use the scraps to burn in a fireplace.

    ACME BBS-Member of fsxNet/WWIVNet/SciNet/AmigaNet/VKRadio/FidoNet/MicroNet.

    --- Mystic BBS v1.12 A46 2020/03/18 (Windows/32)
    * Origin: ACME BBS-I taut I taw a puddy tat! (21:2/147)
  • From Blue White@21:4/134 to Joacim Melin on Tue Mar 24 20:26:42 2020
    Joacim Melin wrote to Blue White <=-

    We have stocked up on flour, rice, beans, toilet paper, chips (that's french fries for the yanks), meat, pasta, tomato sauce, cans of soup
    and some other things. Since the stores are out of bread we bake our
    own bread all the time which both saves money and also allows us to actually have fresh bread in the house every day.

    I bet that smells good. :)



    ... MultiMail, the new multi-platform, multi-format offline reader!
    --- MultiMail
    * Origin: Possum Lodge South * possumso.fsxnet.nz:7636/SSH:2122 (21:4/134)
  • From poindexter FORTRAN@21:4/122 to Joacim Melin on Tue Mar 24 11:56:00 2020
    Joacim Melin wrote to Spectre <=-

    I'm gonna build a kitchen stove. The greatest kitchen stove that's ever been built, and I'm gonna make the fridge pay for it.

    Will it be built by incredible, beautiful people and make perfect pizzas?



    ... Bridges -build -burn
    --- MultiMail/XT v0.52
    * Origin: http://realitycheckbbs.org (21:4/122)
  • From poindexter FORTRAN@21:4/122 to Phoobar on Tue Mar 24 11:57:00 2020
    Phoobar wrote to Spectre <=-

    May I suggest a dark basement or an inside closet.

    That would intrude into my WINE SPACE.


    ... Breathe more deeply
    --- MultiMail/XT v0.52
    * Origin: http://realitycheckbbs.org (21:4/122)
  • From poindexter FORTRAN@21:4/122 to Joacim Melin on Tue Mar 24 12:30:00 2020
    Joacim Melin wrote to Blue White <=-

    We have stocked up on flour, rice, beans, toilet paper, chips (that's french fries for the yanks), meat, pasta, tomato sauce, cans of soup
    and some other things. Since the stores are out of bread we bake our
    own bread all the time which both saves money and also allows us to actually have fresh bread in the house every day.

    The bread thing is weird. Local bakeries aren't baking, so our local grocery stores don't have their locally baked bread. That drove people to buy the brand named bread, and bought them out since their quantities were halved.

    1 mile down the road at a big name grocery store, the bread aisle was
    business as usual.


    ... Breathe more deeply
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  • From Spectre@21:3/101 to Alpha on Wed Mar 25 17:35:00 2020
    I think a lot of people around here (US - SF Bay Area) are baking bread as well -- along with TP, there's no yeast packets for miles around. Really wish we had though to make our own yeast starter before all this :)

    Can always go the spud option... grow your own. :)


    *** THE READER V4.50 [freeware]
    --- SuperBBS v1.17-3 (Eval)
    * Origin: Scrawled in haste at The Lower Planes (21:3/101)
  • From tenser@21:1/101 to poindexter FORTRAN on Thu Mar 26 07:05:05 2020
    On 24 Mar 2020 at 07:56a, poindexter FORTRAN pondered and said...

    Will it be built by incredible, beautiful people and make perfect pizzas?

    POTUS wouldn't know good pizza if it bit him on his
    prodigious ass.

    --- Mystic BBS v1.12 A46 2020/03/18 (Windows/32)
    * Origin: Agency BBS | Dunedin, New Zealand | agency.bbs.nz (21:1/101)
  • From poindexter FORTRAN@21:4/122 to tenser on Wed Mar 25 13:43:00 2020
    tenser wrote to poindexter FORTRAN <=-


    POTUS wouldn't know good pizza if it bit him on his
    prodigious ass.

    After growing up with deep dish pizzas, pizzas with cornmeal crust, BBQ thai chicken pizzas and white pizzas with pesto, olive oil, ricotta cheese and
    pine nuts, I went to the Jersey Shore for a week. Sitting on a boardwalk, eating a slice of proper NY/NJ pizza with pepperoni and dried grated
    parmesan cheese like we laugh at in California...

    I found home.

    How do they make the dough chewy AND crunchy? You know that's pooled grease
    on top, but you fold it over to keep the grease in? I have no idea why it works, but it does.




    ... What does it mean?
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  • From Joacim Melin@21:2/130 to Blue White on Wed Mar 25 23:37:08 2020
    Joacim Melin wrote to Blue White <=-

    We have stocked up on flour, rice, beans, toilet paper, chips (that's
    french fries for the yanks), meat, pasta, tomato sauce, cans of soup
    and some other things. Since the stores are out of bread we bake our
    own bread all the time which both saves money and also allows us to
    actually have fresh bread in the house every day.

    I bet that smells good. :)

    You bet. :)


    --- NiKom v2.5.0
    * Origin: Delta City (deltacity.se, Vallentuna, Sweden) (21:2/130.0)
  • From tenser@21:1/101 to poindexter FORTRAN on Thu Mar 26 12:00:50 2020
    On 25 Mar 2020 at 09:43a, poindexter FORTRAN pondered and said...

    How do they make the dough chewy AND crunchy? You know that's pooled grease on top, but you fold it over to keep the grease in? I have no
    idea why it works, but it does.

    It's the water! Seriously, though.

    --- Mystic BBS v1.12 A46 2020/03/18 (Windows/32)
    * Origin: Agency BBS | Dunedin, New Zealand | agency.bbs.nz (21:1/101)
  • From Phoobar@21:2/147 to poindexter FORTRAN on Wed Mar 25 17:48:35 2020
    May I suggest a dark basement or an inside closet.
    That would intrude into my WINE SPACE.

    True. On this end...I don't want to decrease space of the Marque de Sade Memorial Dungeon. Means having to sound-proof the area again. As much as it cost last time...damn if I'm going to do it again.

    ACME BBS-Member of fsxNet/WWIVNet/SciNet/AmigaNet/VKRadio/FidoNet/MicroNet.

    --- Mystic BBS v1.12 A46 2020/03/18 (Windows/32)
    * Origin: ACME BBS-I taut I taw a puddy tat! (21:2/147)
  • From Phoobar@21:2/147 to Spectre on Wed Mar 25 18:08:06 2020
    wish we had though to make our own yeast starter before all this :)
    Can always go the spud option... grow your own. :)

    There's a way to do this naturally. Just did a search on Google on how to do this & the only thing I came up with was yeast infections/Candida. No thank you...will eat unleavened bread. ;)

    ACME BBS-Member of fsxNet/WWIVNet/SciNet/AmigaNet/VKRadio/FidoNet/MicroNet.

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    * Origin: ACME BBS-I taut I taw a puddy tat! (21:2/147)
  • From Tiny@21:1/130 to tenser on Thu Mar 26 17:20:10 2020
    Quoting tenser to poindexter FORTRAN <=-

    How do they make the dough chewy AND crunchy? You know that's pooled
    It's the water! Seriously, though.

    That's why their bagels are so freaking good too.

    Shawn

    ... Useless Invention: Coloured invisible ink.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (21:1/130)