CSNbbs

My wife is Vietnamese-American. We eat at home every night. Usually Vietnamese or Asian dishes. Cooked Vietnamese pork chops on the grill. Served with rice with shredded carrots and cucumbers.

I make chicken Pho when it is cold.

This whole social distancing suits us because we pretty much already do it. We are both introverts.

(03-15-2020 11:16 PM)TripleA Wrote: [ -> ]My wife and I rarely eat out. So nothing really changes. We eat typical southern fare. Meat and potatoes and vegetables and bread. Sandwiches. Burgers. Eggs and bacon.

It's the same way at my house.

I smoked 3 racks of ribs yesterday as we had all of our kids plus a wife, a boyfriend, our Grandbaby over. Nice day.

Golly gee, does any women prepare meals anymore? LOL

My situation is such that I HAVE to cook but most of the time we take out as it's only my wife and I. It is more expensive but heck, we can afford it. No use leaving all the money to our heirs, right? We mostly eat only two meals anyway with snacks at night. If we ate more than two meals we would need new clothes. When we decide to cook I'll be the sou Chef and my wife the Chef telling me what to do. I'm learning but I still have a long way to go. I do fix breakfast every morning though and it's hard because my wife is a picky eater but I'll eat anything. Sometimes I just go and fix what I want and ask her if she wants what I fixed. Today she just wanted a PB and J sandwich.

(03-15-2020 10:15 PM)ODUsmitty Wrote: [ -> ]Nice thread idea, as we are on 2 weeks of school lockdown in VA.

I loaded up on Eskay Beef, the crappy version that comes in the little plastic bag, like the Budding brand. Gonna make "**** on a shingle" aka creamed chipped beef, and introduce my newly minted personal landscape engineers to the joys of what a breakfast containing 2000% of the daily recommended allowance of sodium can do for them.

Congrats! I've got one of those, too.

SOS, yummy. One of my favorite GI food. Not too many make it here in EP. Village Inn does though.

I just finished a plate of escalloped oysters.

(03-15-2020 10:42 PM)bullet Wrote: [ -> ]

(03-15-2020 09:50 PM)miko33 Wrote: [ -> ]As many have already heard, OH has shut down bars and restaurants indefinitely. However, take out/drive-thru services are still allowed - for now. My daughter works at one of the grocery stores and she said that more stuff has been flying off the shelves beyond just the earlier shortages we've had so far with toilet paper (WHY???), sanitizing wipes/hand sanitizers, regular rice (but can still get Jasmine and Basmatti) and Mac 'n cheese boxes. My guess is that people are starting their scrambles for SOME additional food stuffs in light of the bar and restaurant shutdowns. My family cooks almost all meals at home, so as of now we are in pretty good shape inventory wise, and I expect eventually the shortages won't be so persistent as people realize they have way too much of certain products.

It will be interesting to see how those families, singles and couples who don't cook, rarely cook or just got used to dining out regularly will cope with the temporary moratorium. My family eats almost all of our food at home. On average we go out to eat a little less than once per week. This won't be an issue for us.

While the bar and restaurant and bar shutdown officially didn't start until 9 pm tonight, today is officially DAY 1 of the restaurant ban. Today we made Linguine with red tomato based sauce with meatballs, side salad mix of red leaf lettuce, iceburg lettuce, grape tomatoes, diced roma tomatoes and sharp cheddar cheese (yep, not quite the theme of Italian...I know) and homemade garlic bread knots. We started with a little over a gallon of sauce prior to the 3.5 hour simmer so we have leftovers for tomorrow and will still be able to freeze the rest for future meals.

You guys making anything good while you wait out the Covid-19 fiasco? Any good recommendations for future meals? Hoping to see a lighter thread given the grave discussions going on around us - even if the whole thing is actually overblown IMHO.

Well my wife's a good cook. The only thing she lets me cook is enchiladas.

But one simple thing I used to make when single was to make Kraft Mac & Cheese (using only half the butter they suggested), frying some ground beef and then putting that in with it. And if you don't mind pink food, put some tomato sauce in with it too.

Variations on that (You learn a LOT of variations as a starving surfer over the summers) Mac-n-Cheese, dump in a can of drained tuna, toss on some sliced pickled jalapenos. Bake in a large ramican or "boat". Actually quite serviceable.

Or, open the can of Chili that's been sitting on that shelf for 3 years, mix with the mac, Chili Mac! Damn fine meal, dump some Texas Pete on there for good measure.


Anyway, I'm a long recovering former Chef, The Mrs. is a fine cook from a family of fine cooks (I actually learned to cook cause my Mother HATED to cook. At all.). We typically do take out on a Friday or Saturday as a little treat, but that's about it. We both enjoy cooking, are good at it and will try just about anything. We both agree that Sea Urchin is a no-go for both of us, but other than that not much else.

Tomorrow's menu is a cop-out of sorts, but a hat-tip: Corned beef brisket, root veg's- Taters, carrots, parsnip, onion, maybe a turnip or two. Freshmade dark soda bread (yea, I know that's racissss!) Variety of the hottest mustards we can find for a little zing.

we keep a pretty well stocked pantry and frozen meats etc. Sausages of all kind, I make my own canadian bacon and dried beef for sandwiches or chipped beef. Do a LOT of cold and hot smoking and dabble in whatever fits our fancy.

Apparently local shelves got restocked already today, so not real worried there.

Also kind of "lucked" out (if you can say that here) in that both kids were out and traveling for SB, so we had put together "care packages" for each of them to take back to school. Coincidentally TP, spray lysol, bathroom cleaners, hand sanitizer, soap, shampoo etc., water bottles, gatorade, BEER, hard ciders you get the idea.

We were mistakenly REALLY well stocked weeks before the hysteria set in. Now she's home, he'll be home tomorrow, but both are stuck here for some time at least.

We'll see.

My wife is making meal #1 from our prep stash. Chili in the crock pot (made with ground sirloin from our local farm), with some Jiffy on the side. We're good!

(03-16-2020 02:17 PM)ECUGrad07 Wrote: [ -> ]My wife is making meal #1 from our prep stash. Chili in the crock pot (made with ground sirloin from our local farm), with some Jiffy on the side. We're good!

The peanut butter?

I just made 4 cups of pinto beans and refried them. I added 2 sticks of chorizo, muenster cheese, garlic, onions, and powdered chicken broth. Then froze it for a later date. I tell my wife, if you have beans, you have food. If you want the full recipe just ask. My beans are terrific.

Been raining here since early December so I haven’t had a chance to cook out yet. Well, once. Wife is making a Mississippi pot roast today and we’ll eat on that all week

(03-16-2020 02:28 PM)miko33 Wrote: [ -> ]

(03-16-2020 02:17 PM)ECUGrad07 Wrote: [ -> ]My wife is making meal #1 from our prep stash. Chili in the crock pot (made with ground sirloin from our local farm), with some Jiffy on the side. We're good!

The peanut butter?

Popcorn, silly. You know, a proper sidedish.

(03-16-2020 02:28 PM)miko33 Wrote: [ -> ]

(03-16-2020 02:17 PM)ECUGrad07 Wrote: [ -> ]My wife is making meal #1 from our prep stash. Chili in the crock pot (made with ground sirloin from our local farm), with some Jiffy on the side. We're good!

The peanut butter?

(03-16-2020 01:38 PM)olliebaba Wrote: [ -> ]Golly gee, does any women prepare meals anymore? LOL

My wife does some, but it's easier for me to do so than her because of her work schedule and I really enjoy cooking. I was the designated cook at the firehouse, and I do most of the cooking at the deer club and duck club.

(03-16-2020 02:47 PM)ECUGrad07 Wrote: [ -> ]

(03-16-2020 02:28 PM)miko33 Wrote: [ -> ]

(03-16-2020 02:17 PM)ECUGrad07 Wrote: [ -> ]My wife is making meal #1 from our prep stash. Chili in the crock pot (made with ground sirloin from our local farm), with some Jiffy on the side. We're good!

The peanut butter?

OK, understand. Even now I guess there are still regional differences that aren't so clear to us outsiders. That's like asking someone what kind of coke do they want to drink.

(03-16-2020 02:46 PM)JMUDunk Wrote: [ -> ]

(03-16-2020 02:28 PM)miko33 Wrote: [ -> ]

(03-16-2020 02:17 PM)ECUGrad07 Wrote: [ -> ]My wife is making meal #1 from our prep stash. Chili in the crock pot (made with ground sirloin from our local farm), with some Jiffy on the side. We're good!

The peanut butter?

Popcorn, silly. You know, a proper sidedish.

Is that regional thing or a generational thing?

I have mastered a recipe for spaghetti and sausage meatballs. Very tasty.

(03-16-2020 02:59 PM)SuperFlyBCat Wrote: [ -> ]I have mastered a recipe for spaghetti and sausage meatballs. Very tasty.

I just made a Lasagna for me and mine. Then again, I enjoy cooking all the family recipes. Don't go out too much as I prefer a home-cooked meal with me and mine around the family table.

(03-16-2020 03:28 PM)GoodOwl Wrote: [ -> ]

(03-16-2020 02:59 PM)SuperFlyBCat Wrote: [ -> ]I have mastered a recipe for spaghetti and sausage meatballs. Very tasty.

I just made a Lasagna for me and mine. Then again, I enjoy cooking all the family recipes. Don't go out too much as I prefer a home-cooked meal with me and mine around the family table.

We used to try poaching the meatballs in the sauce when we were younger - though when it went poorly we ended up with beef Bolognese. We bake them in the oven before starting the sauce, and at some point while the sauce cooks down we'll add them a little later.