Coronavirus, Covid 19 Discussion and How It Has Affected Your Daily Life Chat Thread

[FortCluck]

I only had pinto beans so I'm making Chipotle lime pinto beans

This food shortage is making me use my thinker because I don't want to run out of stuff.

I have lots of dry beans

 

[JaeG]

These are New Zealand's Covid-19 cases:
https://www.health.govt.nz/our-work...d-19-novel-coronavirus/covid-19-current-cases
So far there have been no deaths attributed to Covid-19. 43 out of the 102 total cases are women. 1 is a child (exposed by a family member), 3 teenagers, 17 in their 20s, 10 in their 30s, 25 in their 40s, 19 in their 50s, 20 in their 60s and 7 in their 70s. That's a pretty even spread in my view.

I've only heard of one case needing to be hospitalised. The number of cases here has accelerated over the last few days which is why all non-essential businesses will close and any non-essential travel, especially between regions, must stop by midnight Wednesday. Things will stay locked down for a month to try and bring the spread under control. I'm all for it and it should have happened sooner. I don't want to lose vulnerable family members.

People need to remember it isn't the virus that will kill you. It's your immune system's over-reaction to the virus that's the killer. I didn't realise but babies immune systems under-react in the first years of life simply because they are bombarded with so many new allergens and microorganisms that if their immune systems reacted 'normally' they'd never make it to childhood. That explains why they aren't dying.

They are looking at why children aren't as affected too:
https://www.the-scientist.com/news-...lanations-for-kids-escape-from-covid-19-67273
Part of that article looks at why adults immune systems don't react fast enough to keep it out of the lungs - our exposure to air pollution, pollen, and if you smoke in any way, means our immune systems suppress the inflammation these would usually cause, until it's too late by which stage it then goes into overdrive and overreacts.

 

[Molpet]

Hmmm, the thin end of the wedge?

https://www.theguardian.com/world/2...w-coronavirus-emergency-laws-every-six-months

Yes
But isn't the guardian famous for questionable articles?

 

[ChocolateMouse]

Oh, we cook a lot of curries in our house. There's no one recipe. We don't always think of it like this in the US but curry is a genre of food that spans across a lot of cultures. Kind of similar to sandwiches, or soup. It's hard to say "Share your one sandwich recipe" or "share your Soup Recipe with me". Which one should I share?

Like sometimes we do curries that are made with coconut milk and basil. Some are made with tomato and butter, some are spicy, some have no dairy, some have no (nightshade) peppers at all. It also doesn't help that we've been cooking curries for years. We often just shake in spices until our soul tells us to stop.

But generally if you make a curry you can just sub out the meat for chickpeas, add them a little later in the recipe, and it works really well.

We like butter chicken a lot;
https://gimmedelicious.com/easy-20-minute-butter-chicken/
This recipe is dairy free;
https://www.simplyrecipes.com/recipes/basil_chicken_in_coconut_curry_sauce/
Japanese curry is always a fan favorite. It's a little sweeter than indian curries;
https://dailycookingquest.com/japanese-chicken-curry-with-homemade-curry-roux.html

 

[Shadrach]

Yes
But isn't the guardian famous for questionable articles?

No, I don't think that would be a fair appraisal. There are other sources regarding this legislation on the web.
What some would accuse the Guardian newspaper of is being left wing but that doesn't mean their facts are unreliable, just need to take into account the editorial bias.

 

[SnapdragonQ]

Oh, we cook a lot of curries in our house. There's no one recipe. We don't always think of it like this in the US but curry is a genre of food that spans across a lot of cultures. Kind of similar to sandwiches, or soup. It's hard to say "Share your one sandwich recipe" or "share your Soup Recipe with me". Which one should I share?

Like sometimes we do curries that are made with coconut milk and basil. Some are made with tomato and butter, some are spicy, some have no dairy, some have no (nightshade) peppers at all. It also doesn't help that we've been cooking curries for years. We often just shake in spices until our soul tells us to stop.

But generally if you make a curry you can just sub out the meat for chickpeas, add them a little later in the recipe, and it works really well.

We like butter chicken a lot;
https://gimmedelicious.com/easy-20-minute-butter-chicken/
This recipe is dairy free;
https://www.simplyrecipes.com/recipes/basil_chicken_in_coconut_curry_sauce/
Japanese curry is always a fan favorite. It's a little sweeter than indian curries;
https://dailycookingquest.com/japanese-chicken-curry-with-homemade-curry-roux.html

Ditto.

Curry lover here and have a book with over 600 recipes! I'm not even sure my giant soup only cookbook has that many recipes!

 

[CapricornFarm]

I take diuretics so I'm screwed with this tp shortage

Use a squeeze bottle with warm water. Blot dry with a face cloth.

 

[Meg-in-MT]

You can make your own starter. It just takes time so get some yeast and get started making bread now. Also start growing your starter now and it will be ready in 10 days or so.

You can also reserve a portion of the dough you make with yeast as "old dough". That also become a starter.

Breads made with sourdough, old doughs, preferments, etc. require more time in the rising phase but develop great flavor in return.

That's good to know. Thank you. I thought it took a lot longer than that! I need to do some research, I suppose.

 

[FortCluck]

Oh, we cook a lot of curries in our house. There's no one recipe. We don't always think of it like this in the US but curry is a genre of food that spans across a lot of cultures. Kind of similar to sandwiches, or soup. It's hard to say "Share your one sandwich recipe" or "share your Soup Recipe with me". Which one should I share?

Like sometimes we do curries that are made with coconut milk and basil. Some are made with tomato and butter, some are spicy, some have no dairy, some have no (nightshade) peppers at all. It also doesn't help that we've been cooking curries for years. We often just shake in spices until our soul tells us to stop.

But generally if you make a curry you can just sub out the meat for chickpeas, add them a little later in the recipe, and it works really well.

We like butter chicken a lot;
https://gimmedelicious.com/easy-20-minute-butter-chicken/
This recipe is dairy free;
https://www.simplyrecipes.com/recipes/basil_chicken_in_coconut_curry_sauce/
Japanese curry is always a fan favorite. It's a little sweeter than indian curries;
https://dailycookingquest.com/japanese-chicken-curry-with-homemade-curry-roux.html

They all sound good!

I never measure my spices. I add till I like the flavor. I never use salt though. I eat less than 1000 mg of sodium a day so I tend to make all my own taco seasoning and stuff like that.

 

[Friendly_Lurker]

So I need some help, I know this is the wrong place to put this but I need people to see it. My chicken probably has a torn muscle. See My Babies Are Hatching!!!!!!!!!! thread for more info. Any advice would be great.