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  1. Past hour
  2. Cooking with Deep Run Roots by Vivian Howard

    Nope, I read it, enjoyed reading it. Saw no need to buy a copy.
  3. Peanut Butter and Jelly - The Sandwich

    I've taken delivery of some organic dry roasted peanuts to compare with my usual non-dry roasted peanuts for peanut butter -- both from nuts.com. And with my new oven I have high expectations for the bread.
  4. Pimento Cheese

    Well, I've taken my first step (as an adult) into pimento cheese. My mother, a Floridian, loved pimento cheese: store-bought, out of the jar. We had a lot of small juice jars from those purchases, growing up. I loathed the stuff. This topic, and a few glancing blows in other topics, have made me think I should try a different version. The occasion is an imminent trip to Missouri to see (we hope) the Total Solar Eclipse; I've been asked to bring a selection of vegetables and dips. @kayb's recipe looked good. This advice looked stellar: Alas, the picture I took before I put it in the refrigerator to mellow is indistinguishable from, oh, rice and ham and cheese, with or without saffron. I'll post something later, if I come up with a better photo. My first and second impressions are that it's very good - not at all like that nasty stuff my mother liked so well. I might could have added more Lawry's salt and heat, but I was afraid to overpower it for other tastebuds and it may change as it settles in. (In addition - I couldn't find the cayenne, couldn't find Tabasco. Settled for white pepper and touches of Aleppo pepper and chipotle. What the heck, I'm mostly a Yankee.) Another discrepancy is that I used 2 4-oz jars of pimentos, twice the amount recommended here. Based on my rereading of this topic, that won't get me kicked out of the pimento club. My third impression will have to wait until it's had time to mellow. Right now, I'm very pleased with the result. Thank you, kayb!
  5. Today
  6. Dinner 2017 (Part 6)

    cedar plank salmon, broccoli, and very rich mac and cheese made from all the cheese ends I found in my fridge
  7. The Bread Topic (2016-)

    On the Eastern Coast of the US , they have had white whole wheat for years. BTW, I know it is more work, but home milled white whole wheat is even better than the stuff on the shelves. Though, you would then have to track down winter white wheat berries - and they can be a little hard to find and a flour mill. I only point that out because I have made 100% home milled white whole wheat for a number of people, and have never had anything but positive feedback. When using home milled red whole wheat, it is more of a grassy taste then actually bitter - I think the bitter may come from the age of red whole wheat on the store shelves.
  8. Slow Roasted Cherry Tomato Sauce

    If you are using Romas I would chop them. And if using rosemary in place of the basil I would use less - rosemary can easily be overpowering. What about oregano?
  9. Yesterday
  10. Melting lardo

    so... I've many times stolen Michael White's brilliant idea of a Sea Urchin and Lardo Crostini but no matter how thinly I have the lard sliced, I find it never melts evenly and perfectly over the top, the way his does. It invariably curls at the edges and contracts as I melt it, no matter if I try it under the broiler or with a torch. Anyone have any ideas or hints?
  11. Beautifully written and a very interesting subject. I loved the part when she was comparing gifts from her childhood!
  12. Help with savory palmiers

    Teo, I have recently tested my oven temperature and it was spot on. But I have great faith in you and your advice so I could see no harm in checking it again. It does indeed get to be spot on but not when it is supposedly preheated! It takes much longer than that to reach its set temperature. So apparently part of the problem at least is that my oven needs time to reach the appropriate temperature for baking the palmiers. I have spent a good part of today researching recipes and watching YouTube videos and there is no real reason why mine should not work out perfectly. Tomorrow when it is time to put them in the oven I will wait until the thermometer tells me that it has actually reached temperature and I believe I will have much greater success. Thank you for your insight.
  13. Online source for freekeh?

    I have in my freezer (best place to store whole grains) Organic pearled farro, organic Einkorn, organic toasted buckwheat, organic kaniwa, organic red quinoa and organic black quinoa, amaranth, organic cracked rye berries and the freekeh. I also have their rye pumpernickel meal, buckwheat flour, teff flour, spelt flour and sorghum flour - I use the latter in some breads to add sweetness without using sugar or a sugar substitute. It is especially good in Swedish limpia rye. You can be sure the products are fresh because the turnover is very rapid.
  14. Eclipse Cocktails

    We're not getting enough of it where I live for me to get excited about it. They're saying maybe 10% for this area. Not worth a party to me... not even sure I'll walk outside (I'll be at work) to take a look.
  15. @rotuts, I haven't sued them as I don't have any cause to, but I haven't used them either. I have used the spatula trick though and I have one of these: https://www.vacmasterfresh.com/vacmaster-vacuum-seal-tool-stainless-steel-construction-prep-plate/ but I hardly ever use it as these days the wife wants most everything unseasoned when I cook it. I usually buy my salmon from Sam's Club - I think their frozen filets are very good quality, not fishy and are already individually sealed. I just pop them in the SV and season afterwards. @kayb, the different colors are supposed to be for different food groups to avoid cross-contamination.
  16. Something I failed to mention in my original comment up-thread is that with 2 specific exceptions all dishes and utensils go through the dishwasher. I have 2 knives that I hand-wash and that is done with paper towels. The sponge never gets near them.
  17. Lunch! What'd ya have? (2017)

    Oh, man. Now you've got me wanting barbecue. And although GOOD 'cue is available four blocks from my house, I can't do it, because I have a dinner guest tonight and I'm grilling shrimp and I don't want to ruin my appetite. I made do with a bowl of watermelon.
  18. Beef for stir fry

    Good question. Let me know when someone actually tells you. Because "velveting" and all the other tenderizing methods ive found online don't come close to what the chinese restaurants are doing. Sure papain or w/e tenderizers out there work if you use enough of it, but at that point it ruins the taste and texture of the meat.
  19. Falernum: The Topic

    Any opinions on the BG Reynold's falernum syrup? I've only used the John Taylor Velvet Falernum and am not quite up to making my own yet. Hi Times carries Tippleman's Falernum, but haven't seen that mentioned anywhere either.
  20. @Thanks for the Crepes I am indeed very petite, 5 feet 1" Than you for all the advice, very appreciated! I'll talk to my IT person and see how to do that...I have no idea. I am learning so many things in the process.
  21. Sartoric, that sounds delicious. I love Wedgwood and have a few precious pieces, a couple of teapots.
  22. Breakfast! 2017 (Part 2)

    I thought I would combine breakfast and quality control this morning. I assembled some savory palmiers for my daughter and her friends to enjoy as an appetizer. Caramelized onions, bacon, Gruyere and cheddar. They failed the quality control check and I will be posting in the Pastry & Baking Section to see if they can be "saved". Here. Edited to add the link
  23. Drinks! 2017 (Part 1)

    never tried those room temperature cocktails. Have to try this one !
  24. Organic Yeast

    Free the sourdough!
  25. Exactly the day I want to stay far far away from any of them.
  26. One of the better meals I had while in Victoria - lunch with my sister at the Black Hill Pub in Ballarat. Angel hair pasta with scallops, calamari, whiting and lemon.
  27. Replace butter with butter

    I bought some biscuits that were made (not by me) with palm oil. I was so very pleasantly surprised that this fat worked so well as a substitute for butter or shortening. I bought six at first and went back to buy a dozen more for the freezer. That was my first cognizant experience with palm oil. I understand vaguely that it's popularity and production may damage habitat, but I can also now see why people like it. These are some awesome biscuits.
  28. Current sales, deals, and bargains (Part 2)

    Oh yes, I saw the post this morning and bought the book. Could not resist. I didn't reply to @Toliver because I'm terrified to encourage him.
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