38% of the ones sick enough to be hospitalized were younger than 55 in the US. I don’t know about you, but I certainly don’t wanna end up in the hospital.
And if you look at Italy, death rate is close to 10% despite draconian measures taken since they didn’t do a good job of containing the virus…
I hear you! My husband is working with these kinds of patients on the daily. He works at a world-class hospital and even they are running out of PPE supplies. They have to reuse.
He’s so careful that he strips and throws his scrubs into the washing machine before he comes into the house. But even at that, he remains calm and methodical about the health risks. He’s keeping us calm at home with research, knowledge and experience. Kudos to all our frontline folks!
@JeetKuneBao, thank you for your service. Yesterday someone in the medical profession who has a stash of respirator masks offered to get me one and I said, “no thanks. Save them for the first responders.” I have the option of protecting myself by staying inside and working remotely. I’m operating business as usual for the most part. First responders, nurses and doctors don’t have that option.
Bravo. I bow down to all your help on the front lines. A real hero. Thank you so much .
A sign he’s well-trained. Panic never helped anyone. PPEs are in low supply everywhere. Since this is a food board, PM me if you want to talk virus and clinical challenges.
And it was really nice running into you earlier today at Republique (>2 meters apart).
Same! Running into FTC folks always feels like a celebrity sighting to me. Stay safe out there…I know you’re on the front, too.
Guess we were all chasing that maggo passion fruit high. No dice at 130.
Except one is contagious and can kill quickly, and one is not contagious and, depending on the type, can have a very indolent course.
While I agree that panic is not helpful, COVID-19 and cancer aren’t comparable at all…
Back to food… Many thanks to @chewchow for the Marino lasagna rec! We made four meals out of it. 
Unrelated to food directly, but food adjacent… With the increased free time I have now, I’ve been seasoning my cast iron and my new carbon steel. I had a horrible time w/ flaxseed oil when I first tried seasoning a few yrs ago. Canola oil at 410 deg or so seems to be working just fine. And b/c paper towels are in such short supply, I’ve been using old clothes as rags, and that works WAY better for spreading the oil and buffing…
Paranoid can you outline your cast iron seasoning process in more detail? I would definitely like to season mine. Thanks!
Happy to write it, although we have yet to use cast iron since my re-seasoning. And I am very much a newbie w/ cast iron. Lemme explain in more detail.
I got a Lodge grill pan about 1-2 yrs ago. My first piece of new cast iron. It’s pre-seasoned, but I read on-line in forums that you should add seasoning. Heard that flaxseed oil works best (b/c of it’s low smoke point?). ATK also apparently tried it and said that it works well.
I don’t know if I just used a low-quality flaxseed oil (despite getting one from Whole Foods), but it was a MESS. When I took it out of the oven, there were sticky areas where I hadn’t sufficiently buffed it off, and it just didn’t seem to take (so flaked all over the food and came off easily when washed). Bleh.
Decided more recently to try it again w/ canola oil. Some blogs say you should start w/ a warm pan b/c it “open the pores.” Eh, whatever. I’m starting w/ room temp. I use a moderate amount of canola oil (using TJ’s) and apply all over (incl handles) and then take a clean cloth and BUFFuntil it appears that there’s barely an oil left (which is actually pretty easy w/ rags b/c the rags seem to absorb the oil very easily).
With the grill pan, you REALLY have to wipe around the ridge b/c the oil puddles very easily in those areas (and will likely create a horrific sticky goo when heated).
Stick it in the oven. Turn on the hood fan (b/c it’ll stink when the oil starts smoking). Set on 415 deg (read somewhere that taking it much beyond the smoke point doesn’t do much). When the oven hits 415, I left it go for another hr and then turn the oven off. I don’t open the oven door for at least an hour.
The grill pan, even after the first application of canola oil, has a beautiful, even, matte layer that never happened w/ the flaxseed oil. No stickiness (except in a few places around the ridges). And, when I really drag my fingers over the surface, NO FLAKING. I’m assuming that the desired level of seasoning will result in a shinier coat, but I think I should just start using the cookware more to get there.
The carbon steel just turned medium brown and is now developing tiny dark brown dots all over. seriouseats says that carbon steel takes seasoning more quickly ut also loses it more quickly. I’ve never used carbon steel before getting this pan, so we’ll see how this goes.
Not sure if we’ll be cooking any eggs, potatoes, or steaks in the near future, but, if we do, I’ll let you know how it goes! Assuming this works, it’s actually pretty easy, once you get the hang of it.
Alton Brown has a great (and updated!) segment on his new series “Good Eats: Reloaded”.
Also on Hulu
This is a great episode featuring the reverse sear on a ribeye in cast iron.
All of the other episodes are great too.
Love you, Alton!
You are continuing comparing numbers at the end of a epidemic (flu) with one at the very beginning (Covid-19) which doesn’t make any sense
Thanks, this may have to be my next haul.
I’m going to have to agree with your family on this one #teamfelix
Got delivery from Emporium Thai last night. The Southern Curry and pad see ew comfort food special. Good as always.
Massive list from LA Weekly of restaurants offering curb side pick up or delivery. With lots of details.
The tide is turning.
Yesterday I was resentful about paying $32 for a dozen organic what not eggs from the Beverly Hills Cheese Store and almost as crazy prices for cheese, but when the delivery guy just came and left them on my back porch, I was thinking maybe it wasn’t so crazy. I now have enough delicious stuff for 6 days of meals. As I said above, I could have had the eggs delivered at non crazy prices from Monsieur Marcel at Farmers’ Market but they didn’t have the cheese I wanted.
And on the New York front, I read that Amazon Prime Now couriers were reviewing attempted orders by tips and how much you put down for a tip determined whether anyone wanted to deliver your order and therefore whether you could get a delivery slot. So I put down a huge tip and got a delivery slot this afternoon for delivery to my elderly homebound relative in NYC. Makes sense anyway - these delivery couriers should be getting hazard pay.
Have you tried the CC Farmers Market? I got eggs at my local FM.
Century City Farmers Market is closed until further notice.
I wanted to say the SMFM wasn’t too crowded last Wednesday and they did a good job of organizing the people that did come.