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OT: Coronavirus Resources - and other things to not worry about

CH1 said:
When people say they don't like something, they may have tried a bad version of it when they were 17 years old. That's happened to me with a bunch of foods.
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Yeah same. A lot of foods I never used to like, I can't get enough of now. Especially strong flavours and spice. Olives I'm addicted to now, always hated 'em.
 
MindzEye said:
I snagged some proper short rib that just got put in the slow cooker.

Because yeah it was either that or spatchcock roasted chicken.

If you're doing the chicken, just dry brine the skin for a couple of hours and go with a herb butter under the skin if you want to dress it up a bit. Throw in a pan sauce and a legit side and that's a proper restaurant meal.
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That reminds me to grab some short ribs the next time I place an order with my butcher.

The last time I made some, I caramelized a pile of onions, squeezed the juices out of them and then used those juices and the drippings from a top sirloin roast that I roasted on a bed of red peppers to braise the short ribs in my slow-cooker. Turned out amazing.
 
hockeylover said:
You guys were bang on with the no knead bread (another batch is rising as we speak), so you've inspired me to try duck at some point during this quarantine. Why the **** not?
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Easiest way to start is just duck breast. Cast iron preferably, stainless steel with a heavyish bottom will do.

Hit youtube, my preference is pan seared (with scored skin, not Ramsey's cold pan method without searing) oven finished. I highly suggest a reduction, which can be as simple as 50/50 balsamic vinegar and orange juice with the zest of a lemon, salt and pepper, taken down into a syrup.
 
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Kinda wondering if this will dramatically change everything once we're back "out". I can't even watch TV now without getting a bit weirded out by how close people are to each other, how much they hug and kiss hello, etc.
 
MindzEye said:
Easiest way to start is just duck breast. Cast iron preferably, stainless steel with a heavyish bottom will do.

Hit youtube, my preference is pan seared (with scored skin, not Ramsey's cold pan method without searing) oven finished. I highly suggest a reduction, which can be as simple as 50/50 balsamic vinegar and orange juice with the zest of a lemon, salt and pepper, taken down into a syrup.
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Cool. I have a cast iron pan and all the stuff for a reduction already. Will report back on how it turns out. Thanks!
 
LeafGm said:
That reminds me to grab some short ribs the next time I place an order with my butcher.

The last time I made some, I caramelized a pile of onions, squeezed the juices out of them and then used those juices and the drippings from a top sirloin roast that I roasted on a bed of red peppers to braise the short ribs in my slow-cooker. Turned out amazing.
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That's the one thing I've always sucked at making, ribs. I always fuck them up and it's gotten in my head now for years.
 
CH1 said:
When people say they don't like something, they may have tried a bad version of it when they were 17 years old. That's happened to me with a bunch of foods.
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This was kinda my situation with sushi actually.

When I was living in Toronto, sushi wasn't a thing at all. When I got to LA (around 2000), it was already relatively big here. The notion of eating raw fish was repugnant to me. Still, I tried it a couple of times. Both times with friends who were ordering crazy shit off the menu like eel and octopus, and even though shit was wrapped up in a roll, it was still disgusting and just reinforced the idea that it shouldn't be eaten at all.

Then a girlfriend (my favorite one, looking back) in around 2007 suggested it and I said no way due to those experiences, but she assured me that the other times my friends had led me astray and that I needed to start small and gradually get into it. So, spicy tuna rolls ensued and that was tasty enough once I got into it a little, and from there sushi went on to become something I liked more than she did.

So yeah, there's something to be said for first impressions with food. But still, even to this day, I'm not interested in going beyond the typical stuff (salmon, tuna, albacore, etc.) into octopus, squid, eel, and whatever other nonsense they offer.
 
Someone should start a Quarantine recipes thread :) I am not a great cook at all but reading through this (and having a ton of free time) is inspiring me to spend a little more time in the kitchen.
 
My youngest and I eat sushi at least once a week. Most of the time twice. I miss doing that with her and its only been three weeks.

Wife hates sushi so it's kind of a dad/daughter thing for us. This virus sucks.
 
tuckered said:
Someone should start a Quarantine recipes thread :) I am not a great cook at all but reading through this (and having a ton of free time) is inspiring me to spend a little more time in the kitchen.
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Follow directions with confidence and you will be a good cook.

Anyone can cook -Ratatouille.
 
LeafOfFaith said:
This was kinda my situation with sushi actually.

When I was living in Toronto, sushi wasn't a thing at all. When I got to LA (around 2000), it was already relatively big here. The notion of eating raw fish was repugnant to me. Still, I tried it a couple of times. Both times with friends who were ordering crazy shit off the menu like eel and octopus, and even though shit was wrapped up in a roll, it was still disgusting and just reinforced the idea that it shouldn't be eaten at all.

Then a girlfriend (my favorite one, looking back) in around 2007 suggested it and I said no way due to those experiences, but she assured me that the other times my friends had led me astray and that I needed to start small and gradually get into it. So, spicy tuna rolls ensued and that was tasty enough once I got into it a little, and from there sushi went on to become something I liked more than she did.

So yeah, there's something to be said for first impressions with food. But still, even to this day, I'm not interested in going beyond the typical stuff (salmon, tuna, albacore, etc.) into octopus, squid, eel, and whatever other nonsense they offer.
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The story of how sushi originated in North America is quite interesting. Americanized sushi (i.e. the California roll) was invented by a Japanese man who wanted to slowly introduce Americans to sushi without it looking too intimidating. Eventually that evolved to all those random rolls they have today and honestly, some of them (the simpler ones.. the extreme ones are a bit ridiculous for me) are really fucking good even if I wouldn't classify most of it as "sushi."
 
MindzEye said:
Eats insects but hollandaise is a crime

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Insects are far far healthier than hollandaise.
 
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