All Activity

My butts come divided into 3 smaller roasts, too. I mean, that's how I request them. I had pulled one out and had it seasoning hte last few days, and decided to do it a la Smithy's onion soup mix idea. Except instead of potatoes, I have put green plaintains in the bottom. The reason for this is, I bought these little mini-looking bananas the other day thinking that they were a sweet banana; I was coming from the gym and out of my mind with hunger for something sweet, and I saw the banana, and paid zero attention to the fact that they were plainly sitting next to the the plaintain bin, and not over by the sweet fruit. I just bought em. And nearly choked when I tried to shove one in my mouth outside the store, immediately after purchasing. So, I had a few mini VERYSTARCHY plaintains left. They are now providing a bit of a bed bed for 2 pounds of pork butt that has been sprinkled with lipton onion soup mix. I figured, I like mofongo with pork chunks in it, so . . . . I'll report back. NB: This butt looks like it's been brutalized because I cut out about a pound of it to separately confit for tacos. I wasn't ravenous when I did that, but I must've been mad or something. It looks like that butt got murdered, I realize.

Looks like they will be making $$ through product mentions.

When my mom’s husband retired, he watched a lot of daytime TV. He was watching Rachel Ray, and she made a quick version that has pretty much became a staple around here. Everyone loves it. We leave out the bread though, which probably doesn’t make it Ribollita anymore, but we prefer it. I can make a large amount and freeze it without the bread added. You could add bread (or precooked pasta, which I sometimes do) if you want to.

@blue_dolphin call and see . if they still have it , reserve a case.

Wow! I haven’t even been to my TJ’s to see if they had any!

Thanks for the reminder on both the pizza beans and the chickpea recipe. I'd forgotten them, and agree that they might lend themselves well to this project. Another idea is for the Homesick Texan's Sunday Pinto Beans. It's dead easy, and delicious although as I reported here I found it much much too salty as originally written. I settled at 1/4 of the amount of salt she specified, but it's important to note that I wasn't using kosher salt. My fine salt by volume would have been considerably saltier. (Now that I'm reminded of this recipe, maybe I'll try it again -- and post the results somewhere.) Although the recipe is written without meat, I think it would be easy to add meat if you wanted.

Well, I don't know if it's just the mood I'm in or what, but I'm really enjoying these shows. I've never heard of any of the restaurants but I'm sure having fun googling and finding out more about them. There is a restaurant in Chicago called Feld. I'm reading that it's very....polarizing. I guess Reddit had some seriously scathing reviews that went viral. The chef serves about 30 dishes from a set tasting menu. They say it's minimalistic. I can't decide if I like it or if it's absolutely ridiculous lol.

Spinach and mushroom risotto

sold out late Friday . 110 cases .

They explain their idea of the connection in the Phoodle Fact that follows a win. If I understand your question, I agree that it isn't strictly culinary; still, I think their explanation and commentary is interesting. Phoodle #1282 3/6 ⬜🟨⬜⬜🟩 ⬜🟩⬜🟩🟩 🟩🟩🟩🟩🟩 https://phoodle.net

Phoodle #1282 4/6 ⬜⬜🟨⬜⬜ ⬜🟨⬜⬜⬜ 🟩🟩🟩⬜🟩 🟩🟩🟩🟩🟩 https://phoodle.net food word?

homespun egg rolls . . . definitely easier to get from the hot food prep section of the market . . . .

I like that this puzzle has a theme. Phoodle #1282 3/6 ⬜⬜⬜🟨⬜ ⬜🟩⬜⬜🟩 🟩🟩🟩🟩🟩 https://phoodle.net

Still on beans, I am a fan of Smitten Kitchen's Pizza Beans because they have some decent veggies (which you can increase a bit, if desired) but still maintain a very basic cheesy appeal. And they can be spiced up. (you don't have to use the gigante beans) https://smittenkitchen.com/2017/09/pizza-beans/ Deb also has another variation with sausage and chickpeas. https://smittenkitchen.com/2025/02/ziti-chickpeas-with-sausage-and-kale/ Do you have a food processor or chopper for dicing/chopping veggies?

Here's a link to @kayb's egg bites

Hey! I don't think you are close-minded at all. (I wouldn't eat a number of things either...) You don't have a northern constituent. And I did back down before I closed off. I just remembered I have a recipe which calls for potatoes and corned beef and another one for potatoes and cabbage and a hamburger and cabbage one also. I could message them to you.

Haven't made this in a while but is a favorite of ours, Nyonya chicken in black nut curry, ayam buah keluak:

Rancho Gordo website has an interesting variety of bean recipes. You don't necessarily have to use the heirloom beans in the recipes. https://www.ranchogordo.com/blogs/recipes

Nah, I'm afraid of my stupidly expensive pizza oven so I never use it either 🤣 I'll search around on the IP topic here and see if I can find someone doing egg bites--I know someone did. I don't know how you feel about sous vide, but I've read that method does wonderful egg bites.

I rarely eat sauerkraut and wouldn’t feel confident using it in a meal. It’s not often found on menus around here. I don’t want you to think I’m close-minded, but I have to think about the general population around here and what people prefer to eat. Maybe a sausage and (unfermented) cabbage dish! There is a smoked sausage and potato skillet dish that my husband loves, so that’s a consideration. I’m so used to making crustless quiche (for low carb reasons) that I forget that they usually have a crust! So, essentially, egg bites. Is this where I admit that I’m afraid of my IP and hardly use it? I think this thread will reveal all of my cooking inadequacies. 😏

Egg bites might be something to look into.......I have a silicone thing that fits in my IP to make them with or of course you can bake them. So you could put however many in a package or container. Like mini quiches. https://www.amazon.com/s?k=egg+bite+container&adgrpid=189287244151&hvadid=779610896374&hvdev=c&hvexpln=0&hvlocphy=9024300&hvnetw=g&hvocijid=4548578429737499858--&hvqmt=e&hvrand=4548578429737499858&hvtargid=kwd-827536223903&hydadcr=15254_13597211_8075&mcid=4caf7b7e0ce831bd87c89e6092c67243&tag=googhydr-20&ref=pd_sl_1r7wwqo7c8_e

I'll go for the cornbread! I looked at my list of possible lunches and the only one I came up with that is cost efficient, portable, not too much work,not too out there, etc, etc is a combination we eat of cooked sausages and sauerkraut. But then...I think...sauerkraut? Mebbe not...

That would depend where you said it. It is common in Scotland and northern England and is a corruption of assiette the French term for plate.

Once I’ve decided what I’ll be making for the CFM, I start planning the shopping. While I rarely use Instacart for delivery anymore, I still use the app to help me find which stores have the best prices that week. You can search across all local Instacart stores, such as my current search for ground beef prices. Super1 wins this weeks, with some multiple pound chubs. Walmart is not a part of Instacart here, so I check their app, but not always. And while the Instacart price is higher than the price you’ll pay if you shop yourself, it still tells me which store has better prices AND which stores have items in stock (although that part is not always accurate). I never shopped at Super1 Foods until I started this project. The prices can be excellent. Albertsons is my closest and most convenient supermarket, but Costco and Aldi are very nearby. Hobo Stew, which I will call Cowboy Stew on the labels, will be the main this week. Debating between cornbread or a small sleeve of saltines to go with. Each box of “fresh stacks” contains 8 smaller sleeves, so I’d need to get three boxes. Otherwise, I’ll be using six boxes of Jiffy in one sheet pan of cornbread. Which would you prefer to have? Disclaimer: I know it’s easy enough to make cornbread from scratch, but since I’ve already got the mathing done with six boxes being the right amount for a sheet pan, it’s easier to do that (in my mind, at least). ETA: Those are dog treats in the jar above the cornbread.

I have to do this with the red onions I bought recently, which can only be described as violent, unless and until you discipline them with the frying pan or a vinegar and sugar bath.