Yank's Free Range Turkey Trot Warming House and Bondage Barn

[midwestyankee]

I've never eaten an anchovy. Or coleslaw.

Is anyone happy for winter??

We absolutely need to do something about these gaping holes in your gustatory life experience.

I am terrified of winter this year. I haven’t done anything purely social and in person with anyone outside my family since late February and I’m feeling the depression coming on from that lack of outside contact.

Restaurants that have been able to set up tables on the sidewalk or under tents in their parking lots will have to close their outdoor operations soon and I fear many small restaurants will die this winter. That will be terrible for their owners and employees and for our communities at large as well. Organizations that ordinarily meet in person will likely have to continue meeting virtually and I am already seeing people drift away from one such organization because online meetings just aren’t very satisfying as social experiences. I’m afraid that many of the strands that connect us will be permanently broken and I don’t feel confident that we will be able to build a replacement social structure easily or quickly.

Plus, my body hates the cold and that already keeps me indoors most of January and February. The resulting isolation will only be worse this year. So, nope, not at all happy about winter this year.

Aren’t you glad you asked?

 

[phil1955]

I hate to say this but I think winter could be a real bitch this year. Covid is hanging in with us and I am sure the regular flu bugs are just getting warmed up to make an appearance. Fortunately we live in a warm climate so will be able to get outdoors and hike, etc. but social activities will remain restrained. We are enlarging our social bubble as feasible.

 

[ultramarineblue]

I'm looking forward to cooler temps but it will be a rough winter in different ways like others have said. I'm glad that I can get takeout but limiting restaurants to takeout makes it hard on them too. I haven't been keeping up with the current research as much lately so I'm not sure what the biggest concerns are as far as mutations, getting the virus again, etc.

I'm tired of virtual meetings but at the same time, I prefer them to in person meetings for some things. I like being able to work on a mindless task while I'm listening to the meeting. I do know that I'll miss some meetings and workshops where we do some hands on type activities. However, I do want to try to take some online workshops from people that I might not be able to take a workshop from otherwise. Those just take more discipline. It would kind of be nice to have someone to help with that sometimes.

What do y'all like to learn about on your own?

On a more positive note, I'm looking forward to not being hot almost all the damn time and yummy soups and stews. What are your favorite winter foods?

 

[phil1955]

The cooler weather is definitely nice. Almost any soup or stew is nice in cool weather but I am partial to a good pea soup. Unfortunately the wife does not like it so if I make one, I have to eat the whole thing. The sacrifices one has to make.

 

[ultramarineblue]

The cooler weather is definitely nice. Almost any soup or stew is nice in cool weather but I am partial to a good pea soup. Unfortunately the wife does not like it so if I make one, I have to eat the whole thing. The sacrifices one has to make.

Like ham and pea soup? I'm obsessed with wanting to try the fresh pea soup Seela mentioned in her AMA thread.

 

[midwestyankee]

How's your relationship with measuring spoons, cups, and kitchen scales? Are you a by-the-cookbook cook who measures every ingredient right down to the pinch or dobyou tend to cook more by eye, feel, and taste?

 

[ultramarineblue]

I use measuring cups and spoons very loosely if I'm baking. I rarely measure if I'm cooking. I do want to start using scales for baking though. I usually look at several recipes for cooking and pretty much go with what I like. A lot of the time I just throw some stuff together. As far as baking, I follow a recipe more closely. I'll still throw in some extra stuff though if I think that particular spice or ingredient will make it tastier.

 

[midwestyankee]

I weigh my coffee grounds to the nearest gram and I do the same with flour. I don't bake but I am the family maker of pizza crust and I use only a scale when I do so.

As for cooking meats or stews and such, I generally approximate any recipe I'm following but do a lot if adjusting proportions of ingredients to taste.

 

[twister947]

I bake frozen pot pies; I do not measure.

 

[gracie920101]

I bake frozen pot pies; I do not measure.

HEY YOU!

 

[twister947]

HEY YOU!

 

[phil1955]

Like ham and pea soup? I'm obsessed with wanting to try the fresh pea soup Seela mentioned in her AMA thread.

Ham is good in pea soup but sausage is even better for my taste. A good spicy sausage, diced and browned a bit. Then tossed into the soup near the end.

 

[ultramarineblue]

Ham is good in pea soup but sausage is even better for my taste. A good spicy sausage, diced and browned a bit. Then tossed into the soup near the end.

That sounds really good.

 

[wicked woman]

How's your relationship with measuring spoons, cups, and kitchen scales? Are you a by-the-cookbook cook who measures every ingredient right down to the pinch or do you tend to cook more by eye, feel, and taste?

I'm generally a rule follower so I'm very good friends with recipes and measuring utensils.

Baking, I always follow the recipe though generally for pies, especially pumpkin and apple, I'm extremely liberal with the spices.

For cooking, I generally follow a recipe and measure. I'm not talented enough to wing it. The only exception are various family favourites that I've been making forever, and those I know by heart sufficiently to eye ball ingredients.

 

[ultramarineblue]

I'm generally a rule follower so I'm very good friends with recipes and measuring utensils.

Baking, I always follow the recipe though generally for pies, especially pumpkin and apple, I'm extremely liberal with the spices.

For cooking, I generally follow a recipe and measure. I'm not talented enough to wing it. The only exception are various family favourites that I've been making forever, and those I know by heart sufficiently to eye ball ingredients.

I'm not talented with cooking but I'll just wing it. Sometimes it works out and sometimes it doesn't. I tend to use less expensive ingredients like dried beans, bulk grains, frozen veg, and spices and herbs so it isn't too bad if it doesn't turn out well. I also will look at a bunch of recipes for ideas of how something is typically seasoned and adjust.

 

[wicked woman]

I'm not talented with cooking but I'll just wing it. Sometimes it works out and sometimes it doesn't. I tend to use less expensive ingredients like dried beans, bulk grains, frozen veg, and spices and herbs so it isn't too bad if it doesn't turn out well. I also will look at a bunch of recipes for ideas of how something is typically seasoned and adjust.

I had a partner who could do that...lots of winging it. He was great at knowing what spices/flavours would go with what. Wasn't big on following recipes or measuring. Me, not so much.

 

[midwestyankee]

I'm not talented with cooking but I'll just wing it. Sometimes it works out and sometimes it doesn't. I tend to use less expensive ingredients like dried beans, bulk grains, frozen veg, and spices and herbs so it isn't too bad if it doesn't turn out well. I also will look at a bunch of recipes for ideas of how something is typically seasoned and adjust.

I had a partner who could do that...lots of winging it. He was great at knowing what spices/flavours would go with what. Wasn't big on following recipes or measuring. Me, not so much.

I am definitely not talented in the kitchen and I'm terrible at imagining how various flavors might interact. Still, I will experiment with proportions in non-baking recipes (i.e., less onion, more salt, less sugar, more cinnamon).

One firm rule of thumb is that no recipe ever calls for enough cinnamon. I'm not even sure that Cinnabon uses enough.

Baking is chemistry and I avoid it just like I did in high school.

 

[ultramarineblue]

I had a partner who could do that...lots of winging it. He was great at knowing what spices/flavours would go with what. Wasn't big on following recipes or measuring. Me, not so much.

Winging it becomes easier the more you cook and the greater the variety of recipes you use. I always use way more spices and herbs than is typically called for because I have to leave garlic out. I will sometimes read about spices and herbs and how they can be used just for fun too. A bit of salt can intensify and bring out flavors while a bit of lemon juice can brighten everything up. I also go by taste and smell. If it smells good and seems like if will go with everything, I'll throw some of it in with what I'm cooking.

I am definitely not talented in the kitchen and I'm terrible at imagining how various flavors might interact. Still, I will experiment with proportions in non-baking recipes (i.e., less onion, more salt, less sugar, more cinnamon).

One firm rule of thumb is that no recipe ever calls for enough cinnamon. I'm not even sure that Cinnabon uses enough.

Baking is chemistry and I avoid it just like I did in high school.

I love cinnamon. I dump way more into stuff. In fact, I'm about to run out so I need to get some more.

I have no idea how I'm pretty lucky baking as haphazard as I am with measuring. I've been exploring sourdough and that may get the best of me though. I can't find the kitchen scale I had so I need to replace it. I actually really liked chemistry and wish I had studied it more.

 

[wicked woman]

One firm rule of thumb is that no recipe ever calls for enough cinnamon. I'm not even sure that Cinnabon uses enough.

Laughs. Then you would have liked the apple crisp I made today, with apples fresh from the orchard.

 

[midwestyankee]

Laughs. Then you would have liked the apple crisp I made today, with apples fresh from the orchard.

Oh, absolutely. Apple crisp is one of nature's oerfect desserts. Though I would insist on a rich, creamy vanilla ice cream on top.

 

[midwestyankee]

The bad part about it, I don’t measure my portions that I eat, either.

I'm glad to see this confirmation that you are not an alien life form.

 

[wicked woman]

The bad part about it, I don’t measure my portions that I eat, either.

We're supposed to measure them? Since when?

 

[midwestyankee]

We're supposed to measure them? Since when?

I measure portion sizes by eye: how much real estate does this occupy on the dinner plate? Of course, it helps if you restrict your dinner plates to a 24-inch diameter.

 

[gracie920101]

When I started low carb I measured for about 2-3 months. Its amazing how far off my guesstimates were at that time.

 

[ultramarineblue]

I've measured my food before. I should do it again for a while. We are just so used to huge portions in the US.