Post-Pandemic Cuisine

YamadudeXS650C

Central New York XS650
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Seems natural that during this time of social distancing and stay-at-home pressures
that we focus more on our food.
I've gained a few pounds...:rolleyes:

Took a break from bike work just now for a lunch snack.

Kale and chick pea soup with Indian spices,
and brazed salmon on a toasted ciabatta roll.

Cuisine.jpg


What are you eating?
Got any interesting recipes?
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.
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Haven't been doing much in the garage these days, but I have been busy in the kitchen. Sourdough baking, vegetable fermentation, a bit of brewing. Traditional pantry and cellar stuff.

This sauce starts off by reducing a cup of whiskey down to two tablespoons. That's an 8:1 reduction, big flavor. I'm smoking a pork shoulder using his Memphis Dust rub in the next few days.

https://amazingribs.com/tested-reci...s/tennessee-hollerin-whiskey-bbq-sauce-recipe
 
Sourdough baking
........I posted a comment about my favorite sourdough bread on my facebook page this week, and there was a flurry of responses by friends in the local music industry with pics of their latest sourdough productions. Never imagined there was such interest.
.
.George Rossi's (Keyboardist for "Lil Georgie and The Shufflin' Hungarians") no-knead loaf .

90526619_10163053258485231_2848342136552685568_o.jpg
 
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I did a 9.5 lb pork shoulder in the smoker on Sunday. 2 big meals and a couple of pounds on the freezer for next week what kind of bbq sauce do you prefer? Everyone has their own preference. I make my own with a ketchup, molasses & brown sugar base. Sweet heat.
 
I did a 9.5 lb pork shoulder in the smoker on Sunday. 2 big meals and a couple of pounds on the freezer for next week what kind of bbq sauce do you prefer? Everyone has their own preference. I make my own with a ketchup, molasses & brown sugar base. Sweet heat.
My affinity is for the red sauces, with a touch of habanero.
 
Seems natural that during this time of social distancing and stay-at-home pressures
that we focus more on our food.
I've gained a few pounds...:rolleyes:

Took a break from bike work just now for a lunch snack.

Kale and chick pea soup with Indian spices,
and brazed salmon on a toasted ciabatta roll.

View attachment 162642

What are you eating?
Got any interesting recipes?
.
.
.


Sheer luxury
 
'Dude,
This isn't red, it has nothing to do with habanero, but this is my "recipe for empty plates". Because that's all you ever get back! It works with just about anything: chicken, turkey breast fillets, boneless pork chops, thin-sliced beef, venison etc.... you get the picture. Add some rice or couscous and a veg, and all you get back is empty plates! The marinade is super easy. Let the meat-of-choice swim (refrigerated, of course) for at least 4 hours before grilling (flipping over 1/2 way thru). Adjust as you will, you really can't make it wrong! Thoroughly mix the following in a measuring cup:
1/4 cup Soy sauce
1/4 cup Sherry
1 Tbl oil
1 Tbl brown sugar
1 Tbl honey
1 tsp minced garlic
1 tsp ground ginger
1/2 tsp onion powder
(pinch) cayenne pepper
(pinch) black pepper
(pinch) paprika
Immediately pour the mixture over the meat into a gallon zipper freezer bag, and allow to rest in the 'fridge (on a paper towel - in case it leaks). Grill to perfection, and prepare to witness ravenous guests descend on the kill, leaving behind....EMPTY PLATES !!!
 
'Dude,
This isn't red, it has nothing to do with habanero, but this is my "recipe for empty plates". Because that's all you ever get back! It works with just about anything: chicken, turkey breast fillets, boneless pork chops, thin-sliced beef, venison etc.... you get the picture. Add some rice or couscous and a veg, and all you get back is empty plates! The marinade is super easy. Let the meat-of-choice swim (refrigerated, of course) for at least 4 hours before grilling (flipping over 1/2 way thru). Adjust as you will, you really can't make it wrong! Thoroughly mix the following in a measuring cup:
1/4 cup Soy sauce
1/4 cup Sherry
1 Tbl oil
1 Tbl brown sugar
1 Tbl honey
1 tsp minced garlic
1 tsp ground ginger
1/2 tsp onion powder
(pinch) cayenne pepper
(pinch) black pepper
(pinch) paprika
Immediately pour the mixture over the meat into a gallon zipper freezer bag, and allow to rest in the 'fridge (on a paper towel - in case it leaks). Grill to perfection, and prepare to witness ravenous guests descend on the kill, leaving behind....EMPTY PLATES !!!
Yum !!
 
From my days as a bachelor, I am going to whomp-up a batch of my simple, yet famous f@rt-inducing chili sometime this week:
  • 1 kg (2.2046 lbs) of extra lean ground beef;
  • 1 large can of tomato sauce;
  • 1 small can of tomato paste
  • 1 large can of dark red kidney beans;
  • one large onion - sliced and diced <sob>;
  • one good sized green, red or yellow pepper;
- brown the meat and drain most of the fat (eating healthy is very important - isn't it?),
- add the other ingredients,
- cover and simmer for 20-45 minutes.
- eat with ketchup, a beer and Fritos corn chips (three other important members of the vegetable food group).

Serves one over the course of several days (OK - two if she isn't too hungry and wants to be close to me later in the day).
 
Well may not be on par with some of the others here but to day I made a batch of peanut butter cookies, got the recipe from my friend Elizabeth. Well you might know her by her pen name Betty as in Crocker! Not sure how long they will last as about 5 out of the 18 in that batch were gone before they really cooled off. Elizabeth was wrong she said that recipe was good for 2 dozen!

Might have to fall back to the Dark Chocolate Hershey chips if the PB cookies don't last seemes the shelf life is short on those!

In the worst case scenario there are five slightly over ripe bananas just sitting there and Elizabeth has offered me a recipe for making banana bread!
 
From my days as a bachelor, I am going to whomp-up a batch of my simple, yet famous f@rt-inducing chili sometime this week:
  • 1 kg (2.2046 lbs) of extra lean ground beef;
  • 1 large can of tomato sauce;
  • 1 small can of tomato paste
  • 1 large can of dark red kidney beans;
  • one large onion - sliced and diced <sob>;
  • one good sized green, red or yellow pepper;
- brown the meat and drain most of the fat (eating healthy is very important - isn't it?),
- add the other ingredients,
- cover and simmer for 20-45 minutes.
- eat with ketchup, a beer and Fritos corn chips (three other important members of the vegetable food group).

Serves one over the course of several days (OK - two if she isn't too hungry and wants to be close to me later in the day).
can't compare to grandma's bat soup
23773182-0-image-a-46_1580303417295.jpg
 
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