# Cooking under Quarantine: "What's in this freezer bag?!" **URL:** \ **Category:** Cafe Society\ **Created:** [March 18, 2020, 7:30pm UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749 "2020-03-18T19:30:32Z")\ **Posts on this page:** 15\ **Page:** 4
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [March 24, 2020, 5:22am UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/61 "2020-03-24T05:22:38Z")
> [@Alessan](#): > > Why would you want to sweeten hummus!? I know, it sounds awful, doesn’t it? I’ve been seeing and hearing of chocolate hummus for awhile, including at Trader Joe’s. I couldn’t bring myself to buy it. But I thought I’d make a very small batch to see what it was all about. I figured that with enough tahini in it, it would be similar to halvah. Like I said above, I preferred the finished version without chocolate and without vanilla. I don’t think of it as “dessert” hummus, but I really don’t know what I’d use it for, other than on toast. At any rate, I used garbanzo beans, tahini, maple syrup, a bit of salt, and water to thin it a little. It was definitely better than it sounds. ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [March 24, 2020, 2:41pm UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/62 "2020-03-24T14:41:55Z")
Mystery freezer item: Dairy-free pesto. Had it last night on GF spaghetti with vegetables. Froze some stock and rice. ---
**Author:** ![Die\_Capacitrix](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/die_capacitrix/32/9_2.png) [@Die\_Capacitrix](https://boards.straightdope.com/u/Die_Capacitrix)\ **Post date:** [March 25, 2020, 6:21pm UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/63 "2020-03-25T18:21:45Z")
Not the freezer, but the back of the odds and ends drawer. At Christmas my husband received a corporate gift of pasta with a spice mixture. You’re supposed to mix a spoonful of the spice mixture to water, olive oil and tomato puree. I stuck it in a drawer and sort of forgot about it. Not so bad. However, I think there’s about 10 meals worth, so if we have it once a week, that’ll last us until end of May. Should take care of some of the dried pasta I have sitting around. ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [March 25, 2020, 8:30pm UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/64 "2020-03-25T20:30:10Z")
Today I defrosted chicken broth and I’ve cut up some ginger into it. Later, I’ll make quinoa with this. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [March 26, 2020, 10:40am UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/65 "2020-03-26T10:40:20Z")
Last night was shrimp cocktail, crab cakes, and air fryer French fries. The shrimp came from a five pound bag in the freezer, purchased for last xmas but never used. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [March 26, 2020, 2:15pm UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/66 "2020-03-26T14:15:33Z")
Last Wednesday I made Spicy Beef Rendang, an Indonesian stew that is a favorite in our house (even the kids like it) but it’s normally weekend-only, since it needs to be slow-cooked for about 4 hours, and carefully stirred every 20 minutes or so. I had a big chunk of chuck roast I was defrosting, I found two last cans of coconut milk in the back of the pantry, and most of the proper spices. I was doing a text thread with my sisters, and sent them the recipe. They said “lemongrass stalks? Lime leaves? I don’t have anything like that during normal times”. I said I had to use dried lemongrass, and substitute the juice of a slightly aging lime in my fridge for the lime leaves. Which led to them making fun of how I’m persevering through such hardships as resorting to _dried_ lemongrass, the horrors. …which led to me saying “hey, that gives me an idea for a new website, ‘Fine Dining During the Apocalypse’-- ‘Some say raccoon is the best substitute for beef, but personally I prefer squirrel for this dish’.” 😃 Anyway here is the Rendang recipe I go by if anyone is interested. As mentioned, it takes time but is totally worth the wait, if you like this type of spicy food, and can scrounge up the ingredients. I alter the recipe a little from this- I add slivered almonds because the restaurant where my wife and I discovered Rendang had almonds in it, and I add a splash of soy sauce and/or fish sauce for umami: > **[Beef Rendang](https://www.kitchensanctuary.com/spicy-beef-rendang/)** > > Beef Rendang - Slow-cooked fall apart spicy beef with a touch of heat. #rendang #beefrendang #indonesianfood #asianfood #beefcurry #recipe ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 26, 2020, 2:33pm UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/67 "2020-03-26T14:33:21Z")
Nice. I actually have some fresh lemongrass and lime leaves looking for a use, but I’m all out of coconut milk! ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [March 26, 2020, 2:35pm UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/68 "2020-03-26T14:35:53Z")
> [@pulykamell](#): > > Nice. I actually have some fresh lemongrass and lime leaves looking for a use, but I’m all out of coconut milk! Aw, that’s a shame because full-fat coconut milk is key for this recipe. Might be worth it to don the hazmat gear and trek out to the nearest market! ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [March 26, 2020, 3:19pm UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/69 "2020-03-26T15:19:03Z")
Mmmmmm. Rendang is practically the national dish of Indonesia - everyone loves it. I haven’t tried the version **solost** linked to but it seems about right. Good choice for shelter-in-place cooking. Last night I made something I was extremely doubtful about (I just wanted to use up some ingredients before they died) and whaddaya know, it was delicious. I thawed some frozen extra-firm tofu, cut it into chunks, and marinated it in - are you ready for this - olive juice, tabasco, and a splash of soy. I sautéed the tofu briefly in olive oil after it had marinated a couple of hours. Then I caramelized some onions, stirred in shredded fresh cabbage until it wilted, and added the tofu cubes. I didn’t add any other vegetables because I was afraid it might be terrible and didn’t want to waste any of my good stuff. My original plan had been to put it into spring roll wrappers but I wanted to eat while it was still hot and that seemed weird, so I used flour tortilla wrappers instead. I’ll use it for spring rolls tonight now that it the leftovers are in the fridge. Lo and beyond, it was incredibly delicious. I had to stop myself from gobbling it all up and making myself sick from overeating! The tofu cubes were little flavor bombs of salty-spicy-sour, the cabbage was just the right texture of cooked-but-crunchy, and the onions rounded out the flavors, with the wrapper adding a bit of carb satisfaction. Not sure it will be quite as wonderful in a spring roll wrapper but tonight I’ll find out. I wonder if it will need a dipping sauce? ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [March 26, 2020, 3:43pm UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/70 "2020-03-26T15:43:13Z")
We have lemongrass growing in a pot in our sun room. People look at it and wonder wtf it is. We had a kaffir lime tree for 5 years or so then one day it just up and died. ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [March 28, 2020, 11:08pm UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/71 "2020-03-28T23:08:11Z")
Sauerkraut and potato pancakes with applesauce and Toffuti sour cream (half a container of leftover sauerkraut, old potatoes, applesauce with an upcoming expiration date). Romas and tofu defrosting; tomatoes, broth, and rice frozen for later. ---
**Author:** ![DummyGladHands](https://avatars.discourse-cdn.com/v4/letter/d/49beb7/32.png) [@DummyGladHands](https://boards.straightdope.com/u/DummyGladHands)\ **Post date:** [March 29, 2020, 12:18am UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/72 "2020-03-29T00:18:54Z")
> [@kayaker](#): > > Last night was shrimp cocktail, crab cakes, and air fryer French fries. The shrimp came from a five pound bag in the freezer, purchased for last xmas but never used. I did air fryer fries & we hated them. But Ima gonna do some shrimp that way ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [March 29, 2020, 11:44am UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/73 "2020-03-29T11:44:10Z")
> [@DummyGladHands](#): > > I did air fryer fries & we hated them. But Ima gonna do some shrimp that way :eek: Details on your failed fries? Mine are truly the best fries ever. I cut a potato into “steak fry” sized pieces. Then I soak them in water for 30 minutes or so. I lay them out on a towel to air dry, then toss them with just a bit of oil, salt, pepper. Airfry as recommended (my fryer has a frenchfry menu setting) tossing every 4 minutes. I also like to put some onion slices in with the potatoes. ---
**Author:** ![The\_Vorlon](https://avatars.discourse-cdn.com/v4/letter/t/d07c76/32.png) [@The\_Vorlon](https://boards.straightdope.com/u/The_Vorlon)\ **Post date:** [March 29, 2020, 1:36pm UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/74 "2020-03-29T13:36:15Z")
I have had good luck with tater tots–toss the serving in, pre heat, shake, then cook for an aditional 8 minutes. They come out fine! ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [March 29, 2020, 2:04pm UTC](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749/75 "2020-03-29T14:04:09Z")
> [@The\_Vorlon](#): > > I have had good luck with tater tots–toss the serving in, pre heat, shake, then cook for an aditional 8 minutes. > > They come out fine! We don’t really do tater tots any longer, but we adore broccoli or cauliflower tots, can’t remember the brand, but they also have a really good broccoli and cheese tot. > [@solost](#): > > …which led to me saying “hey, that gives me an idea for a new website, ‘Fine Dining During the Apocalypse’-- ‘Some say raccoon is the best substitute for beef, but personally I prefer squirrel for this dish’.” 😃 Sort of how my family cabbage soup recipe commentary - made it with everything from squirrel, rabbit, deer, cow, pig, fowl and salmon, and I really wouldn’t reccomend salmon =) Hm. Squirrel is in the ‘tastes like chicken’ class of meats - possum, squirrel, rabbit, raccoon, snake and some reptiles [frogs taste like fishhy chicken with a rubbery texture, sort of the same as gator but snake sort of has that texture without the fishy] Though fowl all tastes similar, you can compare/contrast light meat/dark meat chicken. Some is also leaner and some richer - pheasant is dark meat lean, duck is dark meat rich/oily. Beef analogy is more ostrich/buffalo/beef/deer … I personally would lump horse in, but Americans have a bias against eating horse [shame, rich less fatty than beef, quite nice actually.] [Previous page](https://boards.straightdope.com/t/cooking-under-quarantine-whats-in-this-freezer-bag/849749.md?page=3)