Stocking up on what??
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bought like 5lbs potatos and 5lbs sweet potatos last night; pasta was 4 boxes for $5 - i just need ot get some chicken tonight on my way home (or other protein source) and then i'll be set mostly2
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Corona Virus -> Home Office
Home Office -> Being at home
Being at home -> Being on the Internet
Being on the Internet -> Pornhub
Pornhub -> Toilet paper
I finally understood6 -
I did it! I baked my first ever loaf of bread from scratch! I did cut my × too deep, but trial and error first time and I won't do it again so deep. It has a nice flavor and I am very pleased.
@BarbaraHelen2013 I used apple cider vinegar in milk. Thank you for all suggestions!
@PrimaryAdjunctOfUnimatrix1010 Thank you for the recipe, which is what I used.
@vollkornbloedchen Pancakes are a definite, thank you!
@just_Tomek Thank you!
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Wanted to share... figure this could maybe help someone who needs it!0 -
@LoveyChar That looks delicious! I think I know what I'll be doing this weekend . . . fresh bread makes home feel cozier.2
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BarbaraHelen2013 wrote: »Just a few tips for Irish Soda Bread for any not too familiar - there are many variations of recipes out there which use various liquid ingredients, but most often that might be buttermilk, which you may not have to hand.
Substitutions include thinned down natural yoghurts of all varieties. Thin with water or milk.
milk soured with a tsp of lemon juice or cream of tartar.
Thinned down sour cream or creme fraiche.
Basically all it needs is a slightly acidic dairy element. The acid activates the bicarbonate of soda to produce carbon dioxide thus raising your dough.
Yes, I haven't bought buttermilk in years and have used both the thinned yogurt and soured milk substitutes. (Vinegar can be used to sour milk as well.) I have no particular preference, just use whichever needs to be used up more.1 -
kshama2001 wrote: »BarbaraHelen2013 wrote: »Just a few tips for Irish Soda Bread for any not too familiar - there are many variations of recipes out there which use various liquid ingredients, but most often that might be buttermilk, which you may not have to hand.
Substitutions include thinned down natural yoghurts of all varieties. Thin with water or milk.
milk soured with a tsp of lemon juice or cream of tartar.
Thinned down sour cream or creme fraiche.
Basically all it needs is a slightly acidic dairy element. The acid activates the bicarbonate of soda to produce carbon dioxide thus raising your dough.
Yes, I haven't bought buttermilk in years and have used both the thinned yogurt and soured milk substitutes. (Vinegar can be used to sour milk as well.) I have no particular preference, just use whichever needs to be used up more.
For anyone interested, vinegar in plant milk will create vegan "buttermilk" for baking too.10 -
I actually have a partial carton of buttermilk I need to use up so thank you for the Irish Soda Bread idea. I bought the buttermilk for a couple of salad dressing recipes, but I didn't need the whole carton.1
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musicfan68 wrote: »I really wish people would quit hoarding toilet paper. Do they really think they need 50 rolls of toilet paper if they get stuck in their house for 2 weeks? Coronavirus does not cause diarrhea. For those of us who are just out of it and just need one package, we are SOL. Thanks to everyone hoarding toilet paper.
I had an ibs-d attack today and used my weeks ration already.
Stocking up on anything I might not have to get out for later, pet food, cheese, bread. Got apples and oranges today. No tp of course. Figure the more I get , the less I need to get out potentially adding to the exposure risks.
Be nice if someone could let go the charmin for a bit. Please.5 -
For those that are having a hard time finding food don't forget to look at the local discount stores & near expiration stores.2
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Hubby found stuff under a shelf covered in dust y opened boxes (but not pouches) of stuffing. Better than nothing not time to be picky .But do check for tampering if open0
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i just do my normal weekly shopping. i refuse to be a hoarder2
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BarbaraHelen2013 wrote: »
Being prepared with food supplies to last for a minimum of two weeks (the current suggested quarantine time) is different than hoarding. Prepared is different than panicked. A couple people commented on just ordering groceries as needed, but that has also proven to be difficult as the situation shifts and changes.
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BarbaraHelen2013 wrote: »
100% this. Shelves here are always bare.1 -
I did it! I baked my first ever loaf of bread from scratch! I did cut my × too deep, but trial and error first time and I won't do it again so deep. It has a nice flavor and I am very pleased.
@PrimaryAdjunctOfUnimatrix1010 Thank you for the recipe, which is what I used.
Most excellent, LovelyChar!! You can probably use the same buttermilk substitute to make biscuits! I am partial to Matty Matheson's method:
https://www.vice.com/en_us/article/d35mbw/easy-biscuits-recipe
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Husband brought home 2 loaves of bread and yeast packets today.
@PrimaryAdjunctOfUnimatrix1010 Thank you for this. I love buttermilk biscuits. Next attempt is pancakes tomorrow evening, so easy and one of my favorites.2 -
I haven't tried this myself yet, but now that you have yeast, here's a No-Knead Bread Recipe:
Excerpt from the NY Times
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf.
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Cornmeal or wheat bran as needed
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.4 -
PrimaryAdjunctOfUnimatrix1010 wrote: »I haven't tried this myself yet, but now that you have yeast, here's a No-Knead Bread Recipe:
Excerpt from the NY Times
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf.
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Cornmeal or wheat bran as needed
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Thank you!!! I'll give it a shot tomorrow or Monday and post it. I appreciate this.1 -
... and Roberta’s Pizza Dough:
Happy cooking!!!
Excerpt from the NY Times
This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.
153 grams Tipo "00" flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
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