COVID-19 Quarantine Cooking

PigglePuggle said:
Piggy daddy tries to cook, but he's hopeless at improvising- if the recipe says lemongrass and we haven't got any, he becomes paralysed with fear and dithers about unable to proceed! Which is odd as his dad was the cook at their house, his mum is a rubbish cook and also tends to forget meal times and needs prompting to sit down and eat- one year I cooked Christmas dinner for them and my mother in law was an hour late, she was too busy mucking out the horse and turned up smelling of manure in farm overalls when the food was ruined and cold with us waiting for her!
A great thing I have discovered in lockdown is these 2 quite authentic Bengali and Thai spice companies that sell on Amazon- really easy, the Bengali spice mix just needs an onion, a tin of tomatoes and your preferred main curry ingredient- the Thai one just needs coconut milk and the main course foods adding- both are easy enough for piggy daddy to achieve, and taste like restaurant foods, they even come with suggested recipes you can use them in for the unimaginative cook!
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I have a cupboard full of these now, I am hoarding fancy spices, tinned tomatoes, chickpeas, coconut milk, and tinned bamboo shoots and water chestnuts, ready for the "second wave"... or ready for a summer and autumn of not having to go shopping much anyway!
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I'll have to have a look for those, I love to cook from scratch but I do like to have things like that on the shelf for the days when I've been busy or can't be bothered.
 
Falken said:
:) I've always felt that I had a very 1950s upbringing, my grandmother taught me to cook, and being gay of course Dad sort of got in to the routine of expecting it, it's really more on my part to stop him trying to subsist on takeaways, but all I really need is an apron. At school we had 'food technology' lessons which were taught by absolute harrodans, and mostly it was the girls that carried the subject on, I had a friend that was really rather sensitive and a really good cook that carried on with it, but of course that made them a target for the troglidites. There are obvious differences between men and women, but quite how cooking should be gendered has never made sense to me.
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In the Middle Ages all the chefs in the great houses were men. It was not thought that women were capable of that role.
 
I'm having a break at cooking. Just went to the Chinese chippy and got these for me. Hot & Sour soup, chicken & roast pork with beansprouts and boiled rice. Hubby had yung chow fried rice. I couldn't even be bothered to transfer it to plates. 🤣🤣

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anyar.dris said:
I'm having a break at cooking. Just went to the Chinese chippy and got these for me. Hot & Sour soup, chicken & roast pork with beansprouts and boiled rice. Hubby had yung chow fried rice. I couldn't even be bothered to transfer it to plates. 🤣🤣

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Snap! We have a Chinese chippy here too!
Dinner for us tonight is bangers and mash. I did 22 sausages as they do like them, and we’ll have leftovers for lunch tomorrow.
 
Forgot to get spuds in Tesco this morning :doh:so we had a very strange but tasty combination of homemade pork burgers, penne pasta, veg and barbecue sauce.:eek::D
 
:) You'll be glad to know that dad's taken it upon himself to cook burgers. He's out of cooking oil so I said to use butter to fry up the onions, I walk in a couple of minutes later to find that the onions are quite happily burning to the bottom of the pan, with a blob of butter sitting on top.
 
Not quarantine cooking but a food question... what's this thing with brioche burger buns going on nowadays?
Brioche is a buttery sweet breakfast bread surely, a poor relation of croissants and pain-au-chocolate... why is it suddenly being sold as a burger bun? Piggy daddy has twice made the mistake of buying "brioche burger buns" from the local shops, and shopping online on Ocado today I had to scroll through 2 pages of brioche to find some actual genuine bread rolls/baps to put my veggie burgers in! Whats going on? I preferred it when the new fangled bread on the block was paninis and focaccia, not liking this brioche fad at all...
 
PigglePuggle said:
Not quarantine cooking but a food question... what's this thing with brioche burger buns going on nowadays?
Brioche is a buttery sweet breakfast bread surely, a poor relation of croissants and pain-au-chocolate... why is it suddenly being sold as a burger bun? Piggy daddy has twice made the mistake of buying "brioche burger buns" from the local shops, and shopping online on Ocado today I had to scroll through 2 pages of brioche to find some actual genuine bread rolls/baps to put my veggie burgers in! Whats going on? I preferred it when the new fangled bread on the block was paninis and focaccia, not liking this brioche fad at all...
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I don’t know but I’ve noticed it as well. I also accidentally bought them the last time I made burgers. I wasn’t happy and also prefer normal buns!
 
I'm going to assume it's a marketing thing :) It's a bit like this alleged obsession we millennials have with avocado toast, I can't personally recall ever eating the damn things, nor would I ever consider putting them on toast, but you can get two, yes two for £5.
 
Last year we brought loads of Aldi's brioche burger buns as they were surprisingly tasty.

Last night I cooked a new recipe... Nasi Goreng and it was delicious! I had to prep all the ingredients first as I can't do that while following a recipe and dealing with a baby who would undoubtedly decide it was her dinner time at some point during the cooking process. Had to take a photo as I felt like I was on Saturday Morning Kitchen :))
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Falken said:
I'm going to assume it's a marketing thing :) It's a bit like this alleged obsession we millennials have with avocado toast, I can't personally recall ever eating the damn things, nor would I ever consider putting them on toast, but you can get two, yes two for £5.
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I don’t understand why anyone likes avocado anyway 🤮 even the smell makes me gag a little!
 
Siikibam said:
I don’t understand why anyone likes avocado anyway 🤮 even the smell makes me gag a little!
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Betsy said:
Avocadoes taste like slimy soap! :vom: And look like dinosaur poo!💩
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My husband loves avocado! I'll eat it if it's in a recipe I'm making, but I wouldn't choose it at a restaurant.
 
Qualcast&Flymo said:
My husband loves avocado! I'll eat it if it's in a recipe I'm making, but I wouldn't choose it at a restaurant.
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So does mine And the family! My youngest ate Pretty much everything when we went home for a holiday and avocado was one of them. I had to feed her then wash my hands before eating my food. I cant eat anything it’s touched.
 
I love avocado! We usually have it as kids. My mum would prepare avocado juice or sometimes just put the fruit in the bowl and eat it. We either put some condensed milk on it or just plain sugar. 😂 It wasn't all the hype like today though, for healthy stuff.
 
The funny thing is I used to eat it as a child. My mum used to mash it up and add salt? And we'd eat it spread on bread.
 
Piggy daddy loves avocados, but I also only really like them as guacamole or in similar formats where they are hidden amongst tomatoes and chillis!
 
Wiebke said:
It's a variation of my standard fresh fruit topped cake, which I play around with occasionally depending on the season (rhubarb, nectarines, apricots, plums or apples - the latter two go nicely with ground hazelnuts and 2 teaspoons of cinnamon in the sponge or 1 teaspoons of cinnamon mixed with 30g of cater sugar for spinkling over the hot cake). Springle the fruit topping lightly with a bit of caster sugar before baking.
You can also use raspberries, blackberries or any other berries of your liking; but any berries are better mixed into the sponge since they will burst on the top during the baking.

Blueberry and almond sponge
100 caster sugar
100 butter softened
2 large or 3 medium eggs.
Mix together until smooth and lighter.

1-2 tbsp quark
1 lemon, zest & 1 tbsp juice
100-120g ground almonds
Lift under with a spatula until evenly mixed

100g plain (US: all-purpose) flour
1 tsp baking powder (US: baking soda with cream of tartar)
Lift under with a spatula until evenly mixed.

200-250g blueberries, lift under and then spread the mix evenly into a lined round tin.
Bake for 50-60 minutes at 180 C / 360 F and sprinkle with icing (confectioners) sugar or decorate to your own liking.

PS: I have used a 23 cm (9 in) diameter but you can use a 20 cm (8 in) round tin or a 7 in square tin for a deeper cake or even bake it in a loaf tin. Keep in mind that the berries may sink.
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Tomorrow I'm going to try this recipe with gooseberries, as I've just picked 5lb+ from the 2 bushes in our veg garden. (And that was after picking over 8lb earlier in the week, making a crumble with some and giving the rest to friends!)
The blueberry version was really nice, it'll be interesting to see what it tastes like with a slightly tart fruit like gooseberries :drool::drool: (I hope!)
 
Qualcast&Flymo said:
Tomorrow I'm going to try this recipe with gooseberries, as I've just picked 5lb+ from the 2 bushes in our veg garden. (And that was after picking over 8lb earlier in the week, making a crumble with some and giving the rest to friends!)
The blueberry version was really nice, it'll be interesting to see what it tastes like with a slightly tart fruit like gooseberries :drool::drool: (I hope!)
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It should taste great - I top it with rhubarb if we can get hold if it (sadly not much this spring); it's one of my favourite versions.
 
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