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I do it all the time. I freeze the rice separately.

I believe so. I'm not sure I've done it, but I can't see why not.

Can I freeze red beans + rice?

This post is wrong. Where I wrote "In case I made the jpg too small to read, this dish has . . ." the photos belong to 2025/12/28 Duck w Stamppot: potato + sweet potato, carrot, crème fraiche, cream cheese, duck fat. Base: Duck, Rancho Gordo Mayocoba bean, was fresh corn, endive, pea, baked garlic baked in duck fat + wine, Penzey's air dried shallot (14). Used Breville Paradice 9 to cut veg, didn't mash garlic; Bamix to mix Stamppot; Instant Pot to soak and cook beans.

Hi Shel, In a recent video Chris Young mentioned that he has one and likes it. I think Uncle Scotts Kitchen has a video on them also. I’ve ordered the 3 piece frying pan set to use with a new Control Freak if it ever ships. Anyway, the frying pans are on the way. I’ll update once I’ve spent some time with them.

Little one had a friend over, who stayed for dinner. I offered hot docs; little one requested gyoza. Soooo … Japanese diinner: I picked some dried hoya (sea pineapple) a snack. The perfect accompaniment to sake .. I am not sure if I ever mentioned tgat beside housing my whiskey collection and my cookbooks, the mancave is also home to a rather extensive collection of one cup sakes ? Tonights treat … And foodwise … rice crackers: Excellent menma … Gyoza: Ajinomotos pork one. Simply no comparison 🙏 Tuna tataki & salmon sashimi ..: Chicken tebasaki … Yamitsuki cabbage … Soinach with black miso-sesame dressing … And Dan Dan Udon … And for dessert: Melty kiss … very melty, very good ! No complaints 🤗

Most food products go through a metal detector looking for metal fragments prior to packaging. I don't know if hot dogs do, but most candy/chocolate bars do. If the bone was finely ground, I can't imagine it would be harmful - just some extra calcium (although maybe not absorbable)...

I finally got around to trying the Kitchen Mamma on smaller cans now that I have a very healthy ( lower salt ) supply of them : works quite well . this is very worthwhile as getting the ' firmer ' contents out of this type of can , w the rim that's left if using the pop tab , is a PITA contents that readily pour out of a can , are fine w the pop tab . K.M. just tripled in value for me !

@weinoo Im no sure I do . hey toss out any bins a bones // steel chips out. they should cut the bin contents in 1/2 , and X-ray again , etc. some some potential Dogs.

Why do you think they're so delicious?!

Cauliflower beef fried rice, using last night's leftovers with shallot, chiles, garlic, ginger, fish sauce, black soy sauce, scallions, and an egg. Gloriously ripe mango to go with

@Steve Irby Thank you for that video ref.

This has been sandwich week with yesterdays lunch being pork steak served over a very nice grilled focaccia slathered with delicious labne. The steaks were trimmed from a portion of a Boston butt and were cut about an inch thick and tenderized with a Jaccard type device then grilled. I got the inspiration for the tenderized pork steaks, and Nuremberg Rostbratwurst, after watching the YouTube channel Moodi Foodi Berlin. Here's the link if you have a couple of spare hours https://www.youtube.com/watch?v=MaRwZ7anorg

Funny, but more, thank you for sharing this. I knew that Mandarin Chinese was tonal but didn't know specifically what that meant. Here's the kicker - in basic post-retirement, I teach adult swimming and have a number of Chinese students. They put up with my meager "Nǐ hǎo ma" and "Xièxiè", and have been kind when I've tried to wade in deeper when I've asked "how do you say?...." Now I'm guessing I've butchered everything far worse than I'd thought.🫣

Those noodles back up the thread look so silky and delicious. @liuzhou We had ratatouille again and lamb cutlets again. I’m obsessed with feta at the moment and put little sprinkles of it on lots of things. Sourdough breading for mopping up the juices.

Below…..Breakfast of poached egg, ham and pea shoots with feta bits. I’m using olive oil for splashing on when plated like the TV chefs do (hello Jamie Oliver) more often, and although very late to this particular party, I am enjoying it.

Vietnamese tonight for a guest with a mild palette. I can't remember the last time I cooked a meal with no chiles whatsoever. 😬 Napa cabbage and shrimp soup: Soup stock was sauteed onion and dried shrimp with fish sauce and salt. Simmer Napa cabbage until done and then poach shrimp at the end. Finished with white pepper and scallions Beef stir-fried with cauliflower: Marinate thinly-sliced strip steak with fish sauce, soy sauce, black pepper, and cornstarch. Stir-fry onions and garlic, sear the steak, and remove. Stir-fry parboiled cauliflower florets until heated and then mix everything together until the steak is just done. Garnish with cilantro

Fancy some lettuce? Be careful. The Chinese for lettuce is 生菜 (shēng cài). High flat tone on the shēng and falling tone on the cài. Accidentally, change the tones to 剩菜 (shèng cài), both falling tones instead of some nice crispy lettuce, you've aked for leftovers! Or, change the tones to 生财 (shēng cái) flat, then rising, and you've said "make money". Fear not, the vendors will manage that just fine.

A way to use up 1/4 head of cabbage and half a bag of beansprouts: Cantonese Shrimp and Bay ScallopsEgg Foo Young: Still trying out a couple of Weight Watchers recipes: Turkey Shepherds Pie. Glad potatoes are zero points. Would not be the same with mashed cauliflower;-) Pork Butt Roast infused with fresh thyme: The individual servings of unsweetened apple sauce is perfect! Sesame Chicken: I shallow fried the breaded chicken instead of the usual deep frying. It was good with a slight reduction in calories. Picked up a marinated pork tenderloin at our local Co-Op - Souvlaki seasonings. Sared on cast iron pan and finished in the oven. Leftover rice - fried up with onion and egg.

@SLB, under the sofa is BRILLIANT !!

Based on the info I've accumulated, news reports and reviews, the butter I used was made by Bunge, and they were rated poorly in a few reviews. I'd like to find a european-style butter, or even an american butter that's of a brand I trust, like Clovr-Stornetta for something local or Plugra perhaps. I don't know what would be lost in the cooking process, but my intent is to just get a known, good quality butter. There's a market nearby that carries many brands and many arieties in those brands. I'll just see what they offer and pick one. If it's one that's nuanced in flavor, it would be nice to see what happens to those flavors during the process. I'm not too concerned with fat content, but again, it would be nice to see how it affects the result. I don't think it will, at least not much. I'd like to see the results for myself rather than rely on opinions from others

Just curious, what defines “a better quality butter” for you? Fat content? Something else? Seems like the flavor components found in cultured butters, for example, would be filtered out in the process of making ghee.

The latter. Pork reigns supreme here, and beef is more popular for the “finer” cuts (e.g. filet, Tafelspitz, roastbeef, …).

@Duvel are beef ribs less popular due to the price of beef or the more general preference of pork ?

As a friend put it, "my table has rooms!"