Quarantine Canteen

Stole this title from the Bruins board. With so many restaurants closed, we'll all be cooking more. Post some pictures of the meals that you make.

Should be a fun thread.

 

So Cloned is a cannibal and ate his girls finally. I knew he'd crack sometime!

 

100% of my caloric intake today has been gummy bears.

 

Hello, Clarice.

 

Is this a dirty joke being made by a teacher?! The humanity.

 

That's enough calorie intake for 10 days. yummy!

 

I find toilet paper is really good grilled. Or bake it with some brown sugar and cinnamon if you're making it for dessert.

I've got enough to last me 6 months.

 

Making homemade pizza tonight!

 

Toilet paper melts very well and is a great substitute for mozzarella on pizza.

 

There is a Dominos Pizza & liquor store at the end of my street = all set here & ready to quarantine

 

Even Supergirl eats grilled toilet paper on a stick.

 

If anyone needs any cooking advice, feel free to PM me. I've been cooking professionally for fifteen years, so hopefully I can help you out!

 

Do I warm my canned beans on low, medium or high heat?

 

Why is good steak so hard to find when you eat out?

 

Fairly inconsequential, but it depends on what type of beans. Smaller, softer beans like navy beans can be heated on a higher flame, whereas a hardier bean like kidney or garbanzo do better on a slower heat. If your beans are in a tomato sauce, a medium heat will cook and soften the beans without scorching the sauce.

 

Quality of cut, or cooked properly? If it's the first, find a better place to get a steak. If it's the second, what typically happens is cooks either don't allow for resting, or the steak sits in the heat window while the other plates for the order are being finished. If I want your medium rare steak to reach you at exactly 120 degrees, I need to pull it off the grill at about 112 and allow the steak to finish cooking itself with the heat it is retaining. A lot of the people I've worked with don't seem to get this, and will cook the steak to 120, then wonder why it gets sent back as overcooked.

edit: To add to "why is it hard to get a good steak", another factor is that unless a restaurant is willing to eat a loss, it's tough to offer quality cuts at a price that won't make most customers balk. It's important to realise that for a restaurant to clear a 5-8% profit margin, they need to sell the food for a roughly 400% markup. Most restaurants do not achieve a 5-8% profit margin these days.

 

Have you tried wagyu steak before?

 

Great post. Thanks.

 

Are these exactly like Cadbury mini-eggs? Because there are some knock offs that don't taste very good at all. I'd love to find a massive bag like this for a decent price in Edmonton!