Wine and Food Diary of Giles MacDonogh GASTRONOMY

Cooking in Times of Corona

Written by Giles MacDonogh

Congratulations to Giles MacDonogh for sharing his 50th  “Wine and Food Diary” Post on Connoisseur ! 

“Cooking in Times of Corona”

Posted: 1st April 2020

 

I’d be hard pressed to say how long we’ve been at it now, but I could look it up. Time just floats by. There are three of us shut up in this house and a fourth who might return any moment now, as her university course can be polished off online. We find ways of filling our days and no tempers have been lost to date.

I read (not enough), I polish off the occasional assignment (there aren’t many), I watch a film in the evening (thank God for DVDs), a go for the occasional walk to the top of the hill and back and from time to time I go shopping. And, of course, I cook.

“Shopping is clearly a problem, and it doesn’t look as if it will get better for a while. When it comes to commodities, the problem is not just panickers and hoarders, it is also profiteers hoping to make a killing later. We don’t eat that much pasta, so rice was the first thing I noticed had disappeared and it wasn’t just the packets of Uncle Ben or Auntie Tilda. In my local Phoenician shop, the five kilo sacks of Egyptian Doha rice had been plundered along with the fragrant Thai rice, but I nabbed some old Basmati before that went too. A lot of people are going to find that their new rices behave differently when they try to cook them. Thai rice tends to go soggy like pudding rice, Doha too.”

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Giles MacDonogh

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