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I'm working on a tune that I think "Pandemic Cuisine" would be pretty perfect for. It just has a nice ring to it that appeals to me. Do you mind if I use it? (with credit, of course! Either your real name or handle. Your choice.)
Sandwiches made with garlic bread, and since it's still rainy & cold in June here I've been pot roasting some el-cheap-o 7 bone chucks I got over the winter. Just call me the lazy chef.
I've been craving pot roast lately I don't know why cuz it's been pretty warm here. Actually tomorrow would be a good day to do it but we're already making lasagna tomorrow.
herbalhippie wrote:Gluten free breads are very complicated, aren't they? That's lovely you're working one out for your grandson!
I had forgotten I started this thread. To catch up, I've been doing a lot of baking. Way too much. A lot more than two people need or should have.
Thanks, it’s been a lot of fun. Poor thing went 6 months without bread.
Downloaded the Woks of Life cookbook. Thanks for the link. I’ve never made Chinese before. Have to admit that I’m a little intimidated by the thought
We made the fried rice and egg fu yung (old school Cantonese, yummy) and they were delicious! It would be a fun thing for you to learn, cooking Asian. If you can make an edible gluten free bread you probably won't have much trouble with Chinese. I don't know that I would attempt gluten free baking.
It’s a whole different world for sure. I use lots of almond, coconut and tapioca flour.
I adore egg foo young. You’ve inspired me to try some Asian cuisine cooking
MycatTimmy wrote:It’s a whole different world for sure. I use lots of almond, coconut and tapioca flour.
I adore egg foo young. You’ve inspired me to try some Asian cuisine cooking
Egg fu yung is one of the easiest to make, you don't have to cut up much in the way of veggies and you don't have to stir fry anything.
herbalhippie wrote:I've been craving pot roast lately I don't know why cuz it's been pretty warm here. Actually tomorrow would be a good day to do it but we're already making lasagna tomorrow.
Go for it ! Covid ruined having bulk spices at the stores here, and I'm running low on some favorites. Hopefully the world is safer or whatever, by the fall/winter. Small price to pay to help keep people virus-free of course, but man I like getting me some cheap bulk spices during my once-a-week shopping trip ha-ha.
Quick side question - am I the only weirdo around who loves whole peppercorns, and won't go back to the powdered/pre-packaged pepper since I discovered the true flavor of the spice of black pepper ? I don't put them on everything, but when I do it's a crunchy burst of flavor when I hit one of those little guys in my burrito or on my sandwich etc.
herbalhippie wrote:I've been craving pot roast lately I don't know why cuz it's been pretty warm here. Actually tomorrow would be a good day to do it but we're already making lasagna tomorrow.
Go for it ! Covid ruined having bulk spices at the stores here, and I'm running low on some favorites. Hopefully the world is safer or whatever, by the fall/winter. Small price to pay to help keep people virus-free of course, but man I like getting me some cheap bulk spices during my once-a-week shopping trip ha-ha.
Quick side question - am I the only weirdo around who loves whole peppercorns, and won't go back to the powdered/pre-packaged pepper since I discovered the true flavor of the spice of black pepper ? I don't put them on everything, but when I do it's a crunchy burst of flavor when I hit one of those little guys in my burrito or on my sandwich etc.
I will not use black pepper that I didn't grind myself and I have a nice stockpile of peppercorns.
Fred Meyer/Kroger still has bulk herbs and spices but I don't think they're restocking, they're just selling what they have left. I had to buy a bottle of fennel seed from the regular spice section. Which irritated me because 1. THE PRICE. and 2. I only needed about a teaspoonful.
Today we are playing 'it's the end of civilization' and making late lunch completely out of the emergency pantry. Chicken croquettes (bound with a thick white sauce, Costco canned chicken breast), mashed potatoes (instant, we have lots of flavors), packaged chicken gravy and canned veggie.
eta: I've saved every spice bottle I've bought since about the mid-1980s and I buy my herbs and spices as needed and refill them. It's ridiculously cheap that way.
Covid ruined having bulk spices at the stores here, and I'm running low on some favorites. 
