The one silver lining to being stuck inside during the COVID quarantine has been the chance to spend a bit more time in the kitchen than usual, and with the more “normal” ingredients in occasionally short supply, I’ve been playing around with some more exotic stuff, which folks don’t seem to be buying as rapidly. I’m genuinely interested to see and hear what YOU guys have all been snacking on while you’re all trapped at home. New experiments? Old favorites? A bag of Fritos smashed up in a gallon of ice cream? Show it off! First up, seared duck breast with micro-greens. Seasoned it with blueberry tea, salt, pepper, and tamari soy sauce, and made a reduction with tart cherry juice, liquid smoke, duck fat, and raspberries.
No shame there. I’ve got a cabinet full of it. Add an egg, some hot sauce, maybe some diced scallions... Good to go. I used to work with a guy who ate an uncooked Maruchan packet every day for lunch. He’d sprinkle the seasoning on it and go to town like it was a candy bar.
For me it's been anything Egg related such as: - Scrambled eggs - Egg fried rice - Egg sandwich - Grilled cheese and egg - Boiled egg - Fried Ramen noodle with egg - Ramen Soup with egg - Egg and Spinach - Egg and Tuna (Don't knock it til you try it) - Egg with salad - French Toast - Sunny side up eggs and rice/noodles - Egg and steamed Vegs And thats whats off the top of my head. For those wondering YES! We have hella eggs here lol
Cooked some steaks and then chopped them up and cooked it with eggs. Eggs with tuna? I love both but never thought of cooking them together. I know what I'm cooking tomorrow morning. I don't really like sunny side up. I have eaten it and went meh. All other egg based foods I love. I need a hard boiled egg. I'll shave a coyote to get one.
Soooo... Do you keep chickens, or did you hijack an egg shipment, and are now trying desperately to dispose of the evidence before The Fuzz catches up with you? Good call on the tuna-and-egg combo. A diced up hardboiled egg in tuna salad gives it a nice bit of richness.
Shhhhhh!!!!!! Haha no actually my brother works at a park and in that park they have a Senior Citizens area and since they are closing their doors they asked him if he wanted some food and we got like 5 dozen eggs and some canned goods. Surprisingly I'm not sick of eggs!
I'm the chef of the household and LOVE cooking - it's my zen time - but ever since all this craziness started and stores have been getting blown out of all sorts of items, I've dialed things back a bit on the experimentation front. Haha been doing a LOT more pasta dishes to coincide with our amped up intake of wine, though. And now I'm messing more with HOW I cook certain things to help scratch the itch of playing around and experimenting. IE: using cast iron for things I normally didn't before, using the convection oven I have for things like indoor rotisserie chicken, trying a lot more slow cooker / crock pot recipes than I normally have, using my air fryer around the clock now for virtually everything, etc. Basically trying to make a bit less food go a lot further now that no one knows what will be at the store from day to day anymore.
I hear you. Things like the sous vide unit and blowtorch have been getting a LOT of use, now that I’ve got time during the day between conference calls to actually set them up and use them. Those two in concert produced the best goddamn steaks I’ve ever had, anywhere. The duck in the first post was done in cast iron (my favorite kitchen weapon). Crosshatch the skin with a knife, heat the skillet with a tablespoon of oil to medium-high. 8 minutes, skin side down. 3 minutes, meat side down. Pour off most of the excess fat and finish under the broiler for 3-5 minutes. How’d the convection chicken turn out? Usually just do standard oven roasting, but that’s something worth investigating, if you think the results were worth it.
I've been ever so busy work wise during this covid-19 saga. My work is considered an essential service so been pulling extra hours. So much so that I've had Ramen 3 times this week already. And a proctologist for a 2nd opinion. You may need to waiver the social distancing guidelines.
Last night’s experiment. Spring salad with pistachios, crumbled goat cheese, seared salmon. Around here, canned and boxed goods are in short supply, but fresh stuff is still fairly accessible.
