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Corona cuisine / Social distancing cooking
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  • Post #991 - July 22nd, 2020, 2:06 am
    Post #991 - July 22nd, 2020, 2:06 am Post #991 - July 22nd, 2020, 2:06 am
    ronnie_suburban wrote:Opted for the R2 here, so that I could dive right in without having to do a knife wipe-down before eating.

    R_S,

    Your wiener is lovely, taut, charred perfectly, yet still juicy. And the corn, magnificent.

    I will say that I could no more start eating without at least a quick wipe of my knife than I could punch a penguin in the throat. YMMV

    XXOOXX,
    Gary

    Postscript:
    That Takeda Sujihiki from the Baconblogging thread is drop dead gorgeous.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #992 - July 22nd, 2020, 8:47 am
    Post #992 - July 22nd, 2020, 8:47 am Post #992 - July 22nd, 2020, 8:47 am
    Coconut milk braised collards, sauteed halibut from Sitka, rice. This was exactly how I envisioned this meal.

    Image
    -Mary
  • Post #993 - July 22nd, 2020, 9:14 am
    Post #993 - July 22nd, 2020, 9:14 am Post #993 - July 22nd, 2020, 9:14 am
    G Wiv wrote:R_S,

    Your wiener is lovely, taut, charred perfectly, yet still juicy. And the corn, magnificent.

    I will say that I could no more start eating without at least a quick wipe of my knife than I could punch a penguin in the throat. YMMV

    XXOOXX,
    Gary

    Postscript:
    That Takeda Sujihiki from the Baconblogging thread is drop dead gorgeous.

    Thanks, Gar-Bear. I completely agree about the wipe-down. There's absolutely no rational reason to wipe down the Kurosaki R2 because it's got a stainless core and stainless cladding . . . and yet . . . I sat for no more than two minutes before I got up and took care of it. Old habits die hard.

    The GP wrote:Coconut milk braised collards, sauteed halibut from Sitka, rice. This was exactly how I envisioned this meal.

    Looks great, especially the viscosity of the sauce on the collards, which looks silky and creamy without being runny at all. It's clinging nicely to the greens.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #994 - July 22nd, 2020, 11:58 am
    Post #994 - July 22nd, 2020, 11:58 am Post #994 - July 22nd, 2020, 11:58 am
    For National Hot Dog Day, we had for lunch:

    Vienna hot dogs
    Mariano's hot dog bun from the bakery, which I sliced the top open
    Slawsa and onions for Mom and I
    Dad was onions, mustard and relish
    Coca-Cola
    Black walnut ice cream for dessert

    No pictures, you will just have to use your imagination.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #995 - July 22nd, 2020, 5:28 pm
    Post #995 - July 22nd, 2020, 5:28 pm Post #995 - July 22nd, 2020, 5:28 pm
    Just finished off a batch of Scallion Pancakes from Kenji at Serious Eats

    Image

    Sorry Gary & Ron - no Knife Porn
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #996 - July 22nd, 2020, 7:18 pm
    Post #996 - July 22nd, 2020, 7:18 pm Post #996 - July 22nd, 2020, 7:18 pm
    Dave148 wrote:Just finished off a batch of Scallion Pancakes from Kenji at Serious Eats

    Sorry Gary & Ron - no Knife Porn

    Nice, Dave! No worries about the lack of knife porn when the pancake in question looks good enough to not share, anyway! :P

    A fairly unusual dinner over here tonight. Had some CSA and pantry items I needed to use, and that blazed our trail. I didn't bother with any process pics because both things I made, I've documented in detail upthread . . .

    Image
    Squash Blossoms
    I think there were about 30 here. I didn't like these quite as much as I liked the last batch. Last time, I didn't have any ricotta on hand and I improvised, using cream cheese, heavy cream and egg. Texturally speaking, I liked that improvisation more than the ricotta I used tonight. It was creamier and less spongy. Also in tonight's filling were basil and oregano from our garden, garlic and half a beaten egg. Flavor was better tonight. Texture, not so much. Another change I made was using a 50/50 mix of flour and corn starch tonight. Last time, I used 100% flour. I think I liked the 100% flour version a bit more. It wasn't quite as light but had slightly better flavor.

    Image
    Squash Blossom & Basil Remoulade
    After last time, I said I'd make a sauce next time. Well, I didn't but I did have some basil remoulade from Prairie Grass Cafe on hand and it was a great accompaniment, echoing the basil in the filling nicely. Btw, I specifically chose this one to photograph because it was a double-blossom that looked a lot like a lobster claw! :D

    Also on the menu tonight was Refika's Iskender Kebab Inspired Cauliflower. This time, I made it with ground lamb instead of ground beef and I enjoyed it even more than last time . . .

    Image
    Refika's Iskender Kebab Inspired Cauliflower w/Ground Lamb
    Also, by necessity, I changed up the cauliflower. I only had one small head but I also had a bag of "riced" cauliflower. So, I chopped the head into small pieces and cooked it per Refika. Then, later in the cooking, I added the riced cauliflower, which needed considerably less time, and let it all finish up together. All's well that ends well.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #997 - July 22nd, 2020, 7:45 pm
    Post #997 - July 22nd, 2020, 7:45 pm Post #997 - July 22nd, 2020, 7:45 pm
    Corona may suck, but I think this thread is some of LTH's best work. Thanks to all who have contributed.

    My entry this week--Zucchini Soup.

    Image
    Zucchini Soup

    Inspired by Cathy2 and a boatload of these very adorable Zucchini growing in my garden, I improvised a buttermilk based soup served in the hollowed out squash.

    First, scooped out the flesh, leaving about a half inch all around, then chopped it up and sweated it in olive oil with a small sweet onion and a few cloves of garlic. Once everything was translucent (I didn't want any color on it, I puréed the veggies with 1/2 cup buttermilk, 1/2 cup chicken stock, 1/4 cup milk (I used 2%--doesn't really matter), a few sprigs of Italian parsley, a tsp of honey, salt and ground pepper. Once puréed, heat through (I just nuked it) and pour into the hollowed shells. Garnished with chopped Sungold tomatoes, micro sprigs of dill flower, cilantro, purple basil and a borage flower.

    While we ate this hot, I had a bit left over for lunch today cold, and I thought it was even better. Veg/Vegans could easily adapt this by using veggie stock and coconut, oat or soy milk in lieu of the dairy--depending on what you use, you may want to add a tbsp or two of lemon and omit the honey.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #998 - July 22nd, 2020, 9:03 pm
    Post #998 - July 22nd, 2020, 9:03 pm Post #998 - July 22nd, 2020, 9:03 pm
    Potato Galette w/smoked salmon, crema, tomato/shallot marinated with red wine vinegar and chive.

    Image

    Potato Galette, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #999 - July 22nd, 2020, 10:43 pm
    Post #999 - July 22nd, 2020, 10:43 pm Post #999 - July 22nd, 2020, 10:43 pm
    G Wiv wrote:Potato Galette, count me a Fan!

    Damn! Very nice. Any relation to . . . ?

    Image
    :D

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1000 - July 22nd, 2020, 10:49 pm
    Post #1000 - July 22nd, 2020, 10:49 pm Post #1000 - July 22nd, 2020, 10:49 pm
    ronnie_suburban wrote:
    G Wiv wrote:Potato Galette, count me a Fan!

    Damn! Very nice. Any relation to . . . ?

    Image
    :D

    =R=


    OMG, I actually know who that is :)!!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #1001 - July 23rd, 2020, 5:31 am
    Post #1001 - July 23rd, 2020, 5:31 am Post #1001 - July 23rd, 2020, 5:31 am
    G Wiv wrote:Potato Galette w/smoked salmon, crema, tomato/shallot marinated with red wine vinegar and chive.
    Potato Galette, count me a Fan!


    Wow. I'll be out of town for a week, but as soon as I get back this is on the menu.
  • Post #1002 - July 23rd, 2020, 12:01 pm
    Post #1002 - July 23rd, 2020, 12:01 pm Post #1002 - July 23rd, 2020, 12:01 pm
    lougord99 wrote:
    G Wiv wrote:Potato Galette w/smoked salmon, crema, tomato/shallot marinated with red wine vinegar and chive.
    Potato Galette, count me a Fan!


    Wow. I'll be out of town for a week, but as soon as I get back this is on the menu.

    Yeah, I'll also be doing this or something very similar, soon. Gary, you are -- yet again -- an inspiration.

    Breakfast this morning was kind of a callback to my old Camellia Grill days . . .

    Image
    Chili Cheese Omelet w/Country French Bread Toast

    I let the butter brown (yeah, I meant to do that), so it's not particularly pretty but it was delicious.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1003 - July 23rd, 2020, 1:16 pm
    Post #1003 - July 23rd, 2020, 1:16 pm Post #1003 - July 23rd, 2020, 1:16 pm
    ronnie_suburban wrote:I let the butter brown (yeah, I meant to do that), so it's not particularly pretty but it was delicious.

    #uglydelicious

    Just to state the obvious, there were a few other ingredients in both the Potato Galette and tomato salad. Smoked salmon from Costco, half of a twin pack.

    Potato Galette also had grated shallot, garlic, salt, pepper and olive oil. Plus lemon juice to keep it from oxidizing. I squeezed as much liquid out as possible without going the cheesecloth route and slowly pan fried on both sides.

    Tomato salad also had diced shallot, garlic, red wine vinegar, olive oil, s/p, fresh picked thyme and parsley. I let sit for 30 or so minutes to mingle.

    I used crema, which is what I had on hand, creme fresh, sour cream etc work fine. The Big Boss version of Potato Galette with smoked salmon is dotted with caviar, none on hand as I just finished my last kilo of Iranian Beluga.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1004 - July 23rd, 2020, 7:29 pm
    Post #1004 - July 23rd, 2020, 7:29 pm Post #1004 - July 23rd, 2020, 7:29 pm
    It's potato salad time (ok, try not to get too excited) . . . :D

    Image
    Preconstructed Potato Salad & Konosuke YS Gyuto, 240mm
    Deep breath . . . yukon golds (and one russet), minced onion, minced-Insant-Potted egg, celery leaves, Blue Plate Mayo (received as a gift :)), homemade dill pickle brine, homemade garlic confit, homemade minced dill pickle and minced celery. I just bought this knife (used) and I really like how it performed. Beautiful, too. I'll be using it often.

    Image
    Potato Salad
    I don't think it's officially potato salad until it hits the tupperware! :lol:

    Image
    Plated Up
    Leftover, reheated ribs I smoked on Monday, potato salad and slaw from the "bbq" place whose name I need not mention. :x

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1005 - July 23rd, 2020, 9:40 pm
    Post #1005 - July 23rd, 2020, 9:40 pm Post #1005 - July 23rd, 2020, 9:40 pm
    Ron,

    There are copycat recipes on the internet for Carson's Slaw. I bet you could reverse engineer this slaw, then share the recipe with us.

    Just a thought!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1006 - July 24th, 2020, 11:21 am
    Post #1006 - July 24th, 2020, 11:21 am Post #1006 - July 24th, 2020, 11:21 am
    Today's dish is a Tucson original, Shrimp Culichi which is shrimp baked in a Culichi sauce and topped with mozzarella cheese. Culichi sauce is primarily a blended concoction of roasted poblano peppers, crema and onions and depending on the recipe, an avocado to give it smoothness.

    https://shootwhatyoueat.com/recipe/shrimp-culichi/
    https://www.food.com/recipe/culichi-dip-or-sauce-528824

    Shrimp culichi is a signature dish of a Tucson institution, Mariscos Chihuahua, a chain of independently run family restaurants. While they share the same name, the menus are all different and they have different websites. They are also of variable quality. My understanding is that the owners are all family members BUT they run things their own way.

    It is a dish that I have been wanting to make at home as I can produce dinner for two for about $12 whereas to eat it at the restaurant would be about $38.

    This morning, I roasted the poblano peppers and peeled the raw shrimp. Shortly, I will be blenderizing the peppers, onions, crema, and avocado. In addition, I will be shredding the mozzarella. Ordinarily, I would use a Mexican cheese. However, I could not source any this week.

    It is a fairly simple recipe. - saute the shrimp, cover it with sauce and cheese, and bake for 15 minutes.

    After cleaning the shrimp, I tool the shells and made a stock. I strained the stock and added pancit noodle for lunch.
  • Post #1007 - July 24th, 2020, 1:04 pm
    Post #1007 - July 24th, 2020, 1:04 pm Post #1007 - July 24th, 2020, 1:04 pm
    On a Quesadilla kick, leftover roast, serrano from the garden, queso Oaxaca, tomato = lunch.

    Image
    Image
    Image
    Image

    Quesadilla, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1008 - July 24th, 2020, 2:59 pm
    Post #1008 - July 24th, 2020, 2:59 pm Post #1008 - July 24th, 2020, 2:59 pm
    G Wiv wrote:On a Quesadilla kick, leftover roast, serrano from the garden, queso Oaxaca, tomato = lunch.

    Very nice! We should team up. You've got the quesadillas, I've got the tomatillo salsa . . .

    Image
    Preconstructed Tomatillo Salsa
    The tomatillos, onions and melrose peppers showed up in our CSA box this morning. Knowing myself as I do, I figured it was a 'now or never' situation on the salsa. Garlic, jalapenos and fresnos, I had on-hand. This was all drizzled with olive oil of dubious virtue (non-virgin). :wink:

    Image
    Cooked
    After 20 minutes under the broiler, with everything except the garlic turned about halfway through. That, I left cut-side-down for the duration.

    Image
    Vitamix, loaded
    I made salsa with the vitamix back in May and posted then that I should use it more often. For the record, this is the first time it's come out of the cabinet since then. 8)

    Image
    Vitamix, top-view
    To maximize heat, I skinned but did not seed any of the peppers. I was also able to easily slip all the garlic cloves out of their skins. Also in here is most of the liquid that cooked out during the broil. I was able to recover about 95% of it.

    Image
    Cilantro, Lime & Bob Kramer Bladesmiths Chef Knife
    A couple of ingredients that don't get cooked or blended. I hadn't used this knife -- my first-ever "nice" knife (gifted to me by my wife in 1999) -- in a long time. I chose it because I figured the pronounced belly would be good for rocking the cilantro. But I probably should have checked it first because it was really dull and pretty much turned the cilantro into puree. :lol: I'll be sharpening it later today.

    Image
    Tomatillo Salsa
    Garnished with cilantro 'puree.' Between the purple/red onions and the fresno peppers, the final product is decidedly not green at all. It tastes very nice, though and with all the seeds, etc. left in there, it packs quite a punch.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1009 - July 24th, 2020, 3:18 pm
    Post #1009 - July 24th, 2020, 3:18 pm Post #1009 - July 24th, 2020, 3:18 pm
    No baby corn? 8)
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #1010 - July 24th, 2020, 6:37 pm
    Post #1010 - July 24th, 2020, 6:37 pm Post #1010 - July 24th, 2020, 6:37 pm
    Dave148 wrote:No baby corn? 8)

    Well, now that you mention it . . .

    Image
    Salad, featuring Baby Corn :D
    Most of this was from our Nichols CSA box but the baby corn was from Three Sisters Garden. Here, it's just raw and -- if I'm being honest -- pretty darned tasty. However, with apologies to Merle Haggard, tonight, the salad let me down. The romaine was really tough and -- breaking a surprising streak -- the tomato was fibrous and watery. Who would have guessed that the baby corn would be the highlight of the salad? :lol:

    Image
    Green & Yellow Beans
    Sauteed in butter/evoo with garlic and shallots.

    Image
    Plated Up
    Grilled chicken thighs and mixed beans. Hey, they can't all be home runs! :wink:

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1011 - July 24th, 2020, 7:56 pm
    Post #1011 - July 24th, 2020, 7:56 pm Post #1011 - July 24th, 2020, 7:56 pm
    ronnie_suburban wrote:baby corn was from Three Sisters Garden. Here, it's just raw and -- if I'm being honest -- pretty darned tasty.

    Heresy!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1012 - July 24th, 2020, 8:26 pm
    Post #1012 - July 24th, 2020, 8:26 pm Post #1012 - July 24th, 2020, 8:26 pm
    You have some very nice knives Mr. Suburban. I'm sure you'll be able to shave the hair off a frog, when you are done sharpening that knife.

    Also, are you sure you are not a professionally trained chef? I think everyone here but me is, indeed, a professionally trained chef.
    The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
  • Post #1013 - July 24th, 2020, 8:46 pm
    Post #1013 - July 24th, 2020, 8:46 pm Post #1013 - July 24th, 2020, 8:46 pm
    Xexo wrote:Also, are you sure you are not a professionally trained chef? I think everyone here but me is, indeed, a professionally trained chef.

    Everyone influences each other around here. We've all upped our game because of it, which is pretty terrific.

    Your chocolate chip cookies don't look too shabby, either. :D
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1014 - July 24th, 2020, 10:48 pm
    Post #1014 - July 24th, 2020, 10:48 pm Post #1014 - July 24th, 2020, 10:48 pm
    G Wiv wrote:
    ronnie_suburban wrote:baby corn was from Three Sisters Garden. Here, it's just raw and -- if I'm being honest -- pretty darned tasty.

    Heresy!

    LOL - I don't think I'd ever had it right out of the husk like that before. It's always pickled, preserved and/or cooked in some way. It's my understanding that TSG is somewhat known for their baby corn. In any case, I assure you that I'm not going all Tom Hanks on you but it was pretty tasty . . .



    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1015 - July 24th, 2020, 11:03 pm
    Post #1015 - July 24th, 2020, 11:03 pm Post #1015 - July 24th, 2020, 11:03 pm
    Ronnie- Yes you can eat raw cown off the cob. My Father used to go down to his corn field to check his corn, and pick an ear of corn and shuck it, and eat it in the field to see if it was ready to pick.
  • Post #1016 - July 24th, 2020, 11:05 pm
    Post #1016 - July 24th, 2020, 11:05 pm Post #1016 - July 24th, 2020, 11:05 pm
    NFriday wrote:Ronnie- Yes you can eat raw cown off the cob. My Father used to go down to his corn field to check his corn, and pick an ear of corn and shuck it, and eat it in the field to see if it was ready to pick.

    Well, that I've done but with these baby corn, I ate the whole thing, even the cob. I've never done that with fully grown corn. I don't think it's even possible.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1017 - July 24th, 2020, 11:36 pm
    Post #1017 - July 24th, 2020, 11:36 pm Post #1017 - July 24th, 2020, 11:36 pm
    Cathy2 wrote:There are copycat recipes on the internet for Carson's Slaw. I bet you could reverse engineer this slaw, then share the recipe with us.

    Just a thought!

    And it's a good one. A couple I tried a while back weren't very close. If you have a lead on a good prospect, please let me know. I'd love to try it. My recent searches haven't been successful.

    Thanks!

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1018 - July 25th, 2020, 11:18 am
    Post #1018 - July 25th, 2020, 11:18 am Post #1018 - July 25th, 2020, 11:18 am
    If memory serves me right, Gwiv is the guy to ask on all things baby corn (and tilapia).
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #1019 - July 25th, 2020, 11:26 am
    Post #1019 - July 25th, 2020, 11:26 am Post #1019 - July 25th, 2020, 11:26 am
    Jazzfood wrote:If memory serves me right, Gwiv is the guy to ask on all things baby corn (and tilapia).

    Ha! Who has a friend named Mr. Tilapia, not me! :)

    B*by corn, fresh from the cob, canned, freeze dried or pooped out of a penguin is a Shanda! I adore Ronnie_S but for him to suggest b*aby corn is edible is hurtful.

    Image
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1020 - July 25th, 2020, 2:09 pm
    Post #1020 - July 25th, 2020, 2:09 pm Post #1020 - July 25th, 2020, 2:09 pm
    jlawrence01 wrote:
    JP1121 wrote:Anyway my uneducated guess is that it isn't that much difference in cost and so it comes down to the safety and convenience of being at home vs the risk of going out and what that offers. Or am I wrong, is it much cheaper to cook with those ingredients then eat at a restaurant? There is no point here, just curiosity from an envious non chef.
    .


    I cannot speak for anyone else but I will say this. I live in Southern Arizona where the average restaurant price for a meal is 25% less than the Chicagoland area on average and the grocery prices are 5-10% higher.

    Cooking at home is significantly less costly that eating out. A lot of the ingredients in the above photos are actually not that expensive. For example, pork butt is $0.98/lb, eggs are $1.50 per dozen and the like.

    Prior to Covid-19, on months that we were NOT traveling, we have been spending about $190 per month for food for two and $235 per month on eating out. In the past three months, we have been spending about $275 per month on groceries and nothing eating out. The savings is significant and a lot more than I had expected. That is despite the fact that when we eat out, we don't drink alcohol or soft drinks and the bulk of our spend is at quick service places like El Pollo Loco that don't have tipping.

    Note that part of the increase in grocery cost can be attributed to two factors. First, prices this year are higher, especially meat prices. Second, because we order all of our food online, we are purchasing all of our groceries at places with free order pick up like Frys (Krogers) and Walmart. That means we lose out on MANY good deals available at smaller markets. We miss out on the bargain bins and markdowns. We miss out on the bakery outlets. We miss out on the deals at the 99 Only stores, the small ethnic markets. We miss out on some of the digital deals and coupons that we could normally utilize.

    We prepare all of our meals from scratch other than an occasional frozen pot pie or burrito. Meal prep takes about 30-45 minutes a day excluding the baking which I do not do.

    I expect my grocery bill to increase to $300 per month going forward due to price increases. However, once this is over with, it will be closer to $250 without eating out.

    I keep pretty detailed records and I was curious, so I ran some numbers. My overall food costs from 3/16/20 - 7/25/20 (groceries, restaurants, bar, liquor, wine, etc.) were down a whopping 36% from the same period in 2019. Not surprisingly, the categorical ratios almost completely flipped year over year, too.

    In the 2019 period, these expenses were ~20% groceries and 80% restaurant/bar. In the 2020 period, grocery expenses have been 74% of total food, while restaurant/bar have only been 26%. I haven't been to a bar since March 13 so, the latter figure is largely wine and spirits (some purchased from local restaurants). Through that lens, even that expense is deceptively high since it could arguably be categorized as grocery rather than restaurant/bar. In any case, the overall savings have been significant . . . enough to fund a nice knife habit! :D

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain

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