The things you'll cook while in self-imposed quarantine...

R

richard-in-cincy

Well-known member
I've certainly been enjoying playing in the kitchen.

Sunday was Singapore Noodles which were a total yum while we watched "Moonstruck" on TCM (my old Juilliard apartment is actually in one of the scenes!).

Monday was a Mexican tamale bake with a take on Waldorf Salad (honeycrisp, celery, walnuts, dried cherries, dried blueberries, raisins, dates, fresh lime juice, Joghurt, and mayo with a dash of allspice--very tasty)

Tonight we're off to Bavaria: homemade Bierwurst, Bavarian potato salad, fresh out of the oven Bavarian Brezel'n (large soft pretzels), sauerkraut, pickled beets, and salt-brined cucumber pickles, and of course Düsseldorf mustard and Bavarian Weiss beer to accompany.

Tomorrow will be leftovers and then going for a Moroccan Spiced Leg of Lamb on the grill with homemade pitas, roasted garlic & lemon potatoes, baba ganoush, hummus, Moroccan carrot salad, tomato salad, and cucumber salad, mint tea, etc.

Then we shall eat leftovers for awhile. I'll be experimenting with a fresh chocolate (using Cacao) cake with cherries over the weekend. There is a big bag of pecans leftover from christmas baking so with lard, flour, and sorghum in supply, I sense a homemade pecan pie coming out of the oven this weekend as well.

And lo: My #25 lbs. of whole grain rye flour is being delivered today so I may be baking German Rye Bread this weekend as well as trying Colleen's Danish version.

 
Richard, where did you get your 25# of rye flour?

I checked the place for the cornmeal I wanted but the shipping to here was just too rich form me as it doubled the price.

I did check on line at several grocery stores around here and some do carry Albers, so I will try to get some of that perhaps.

Maybe I will Vitamixer grind some of that popcorn that I have, sieve it and see how that works. I have vita-ground this stuff before but did not run through a sieve, so there were some rather large pieces left in the corn bread.

 
How do you have all those ingredients on hand?

I don't think I could get half of those on a good day, let alone store them before and after making them. Is there no run on your grocery stores? However I want to come for dinner every night.

 
We just have a very well stocked pantry, fridges, and freezers.

Beefed it up last week before the panic hit.

Kroger is still open. We send our order in, someone picks the items, packages it up, and then puts it in our trunk when we drive by. When we get it home, all is pulled out for garage decontamination a la Sally's excellent home virus prevention white paper on her blog.

Other supplies are ordered and delivered as needed.

As long as the electric stays on, you could seal us in here for 6 months and we'd still be dining like this, not with fresh veg, but we have lots of frozen and tins for that.

But I do have beds of mesclun, spinach, parsley, etc. coming in, so we'll have that supply as well. Strawberries are looking great. Will be putting in more veggies after this weekend's frosts are over in our area.

 
Well I got that in the nick of tiem. Weissenberger still has it

I forgot about them, or I would have ordered from them.

6th Generation of German millers using water powered stone millstones to grind the local organic grains.

I can get #20lb. delivered for $35, but then I'm less than 100 miles away from them.

But it's still in stock according to their website.

https://www.weisenberger.com/

 
Our local supermarket had some Bob's Red Mill

Dark Rye flour when I was there yesterday, but only in small bags.

I have some in my freezer, but it's been there for a while, so I will check before using.

 
Yes, Bob's is a big rip-off. All of that tarted up folksy red mill stuff is.

the freezer rye should still be good as long as it didn't catch any freezer burn or odors.

 
You got lucky in you pick up order. Mine was missing over half as they ran out.

I was peeved I had to go *into* a Walmart and wait two hours to get it sorted and ended up with random things that don’t go together. That was my first experience trying to do pick up. They don’t do it anymore at all now.

 
I recently used some Bob's dark rye flour to make bread; been in jar in freezer a LONG time. . .

I opened it, smelled it, didn't smell stale, made bread with it and the bread was great! Good luck with yours.

 
Ummm, would your LONG time possibly be more than five years? I have bread flour, semolina, and

whole wheat that has been around about that long. Have wondered if it is still usable or if I should toss. I need the freezer space.

 
Mine had been in the Refrigertor freezer in a glass jar for well over two years. . .

Refrigetator freezers are not as cold at stand-alone deep freezers.

Open the stuff up, pour some out into a small jar, tightly cover it and let it get to room temperature. Give it a smell. I have found that stale flours tend to get a weird sweet-ish smell when that get stale/go over.

Or at least they smell weird and I don't want to use them. smileys/smile.gif

 
Have you used Breadtopia flours before? How are they?

I can barely find rye flour locally on a normal day and had just used up my last so I have got to order some and it looks like they have most flours in stock so I thought I would order from them. I use several of their recipes. Which rye did you order? There was a great rye bread in the deli at Kroger but they have stopped carrying it - still carry the Goldminer brand just not the seeded rye that was SO good that I stopped baking my own.

 
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