Can anyone share ideas for lockdown meals that can keep calories low? Prefer Vegetables and Fish, we eat meat now and again. Please share health conscious recipes here:
McDonaldâs has a chicken salad.
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how low?
Cook some water, add salt. Done!
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Melissa Clark over at the New York Times is doing a series of recipes from pantry staples. I havenât made this specific mujadara recipe, but Iâve made others, and itâs a good dish.
May be paywalled; at the bottom of this recipe, there are links to a bunch of her other recent pantry-staple ones.
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Lots of snake juice.
I wouldnât mind being stuck in quarantine with chef Andrew
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TBH, Iâve made some disgusting creations as well haha.
Iâm stuck in lockdown. Just let me enjoy my food 
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Made some steak for lunch today. If you ever have a chance to come to Tuscany, make sure to try Chianina meat. Itâs an ancient Italian cattle known for being âgiantsâ with distinctive white hide.
https://www.chiaragiorleo.com/en/2018/06/05/what-about-the-famous-steak-of-chianina-from-tuscany/
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Five cups of plain flour
Half a tablespoon of oregano and thyme
One tablespoon of brown ginger
Two tablespoons of garlic powder
One tablespoon of mustard powder
One tablespoon of celery salt
One tablespoon of black pepper
One third of a tablespoon of sea salt
Two tablespoons of white pepper
Four tablespoons of paprika
Egg whites (for egg wash)
Milk (for egg wash)
Chicken
âYou have to have a deep fryer and you need the right mix of the herbs and spices,â he adds.
âOil needs to be 160-165°C no more and no less.
âChicken needs to be room temperature and you use egg white and milk as the wash (no yolk). Made it about 30 times.â
Add the selection of herbs and spices to the flour. Use three parts flour to one part self-raising flour.
Season the chicken in the mix at room temperature.
Egg wash your chicken using egg white and milk, and then re-season in the mix.
Fry the chicken for five to six minutes at 160C to 165C before placing it in a preheated 80C oven.
Before serving, fry it for 90-seconds.
All he does is add the flour to the combination of herbs and spices, using three parts flour to one part self-raising flour.
The chicken is then seasoned at room temperature and then egg washed using egg white and milk.
After seasoning the chicken once more, the chicken is fried for five to six minutes at 160°C to 165°C before being placed in a preheated oven at 80°C.
The chicken is then given an extra 90-second fry before being served up.
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KFC is still open here!
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I think a couple of forumosansâ deep friers are being turned on as we speak.
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Incidentally, I made the worldâs worst cornbread yesterday. I think I can do better next time though.
I did this recently, very nice. Itâs nice to have fresh turmeric around these days, I just used a nice chunk. I used 3/4 cumin and 1/4 Italian spice instead of coriander powder, it was nice. I always save coriander roots when I can and keep them in the freezer for such purposes (they say stems, but roots are better). In Thailand they would fry up noodles until theyâre crunchy and toss them on top at the end, but I canât be bothered either. I just throw in some sliced shallots and âsichuan caiâ at the end.
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But remember KFC original recipe - the flavor with actual taste - hasnât been available here in a long while.
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Iâm not afraid to be creative. I never make very traditional food, or at least follow the correct traditional recipe making it. Sometimes it turns out delicious, other times really nasty. I still mess a lot of stuff up.
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