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We went to Rudy's a few times and generally enjoyed it. It took a bit of doing to get to the one in El Paso but we thought it was worth it. (We had to park and walk in.) That is, we thought it was worth it until we discovered Cooper's Old-Time Pit Barbecue in Llano (and elsewhere). That's even better! Llano became a regular stop-and-stay for us, partly because of the wonderful park and cycling opportunities but mostly because of the excellent barbecue. I'm not planning to go that way this time, but eventually I'd like to go again.

Huh. Chicken chitterlings. Chickerlings? Chicklin's?

There's a place in Newfoundland, just outside of Port aux Basques (where the ferry docks), called Wreckhouse. The coastal hills have a way of funnelling the winds into one particular pass, there, which means on random days with no particular weather going on, you'll encounter gusts of up to 200km/h (120mph) on the highwayLocal tourism guides encourage people in RVs to hasten through that stretch, lest they find themselves on their sides in the ditch, but a surprising number of them stop instead to take a photo beside this sign: (I couldn't find a better photo, but it gets the idea across). There are a few other places around Newfoundland where that kind of thing happens. Shipping containers get blown off flatbed rail cars, etc.

Tea leaf salad! I would SO stop for a tea leaf salad at a Burmese restaurant. Also, I love reading about your journey. Thanks.

Grilled pork chops and air fryer roasted cauliflower

Another of my fake dumpling soups. I put too much chili crisp so mostly just fished out the dumplings to eat and dumped the broth.

Thanks, @blue_dolphin we're kind of on the same page here. I used a TJs crust product some yers ago and was pleased with the result, especially considering it was the first time using the product. For this project, the Pillsbury prodct came up as a good option as did the Wholly Wholesome pie crust product. Based on reviews I've read, I'll most likely choose from those three. Wholly Wholesome has the advantage of being fully formed which makes the first quiche a little easier for me, and "failure anxiety" will be reduced somewhat. That said, failure can be fun, too, and a spectacular failure would have Irina and me laughing and enjoying the experience. Thanks for your suggestions ... very helpful

I’m not @Smithy either but I recommend the Pillsbury pie crusts that are sold rolled up, in the refrigerator section. Two crusts/box, can be frozen for longer storage. Just unroll them, fit into your 9-inch pie pan, crimp the edge, and blind bake. Trader Joe’s sells a similar product but frozen. It’s very tender and made with real butter that you can taste but often has a lot of cracks that need patching. I usually use a 9.5 or 10-inch pie pan so I need to roll either of those crusts out a bit to fit the bigger pan. For that reason, my quiche ratio has always been 3 eggs and bring the volume to 1 3/4 cups with half & half.

Is this the address to where the workshop will be held? 4850 Rue Molson, Montréal, QC H1Y 3J8, Canada

Chili a la Franey from “Chili Madness” book - made with a mixture of ground pork and beef, onions, green bell peppers, celery, garlic, red kidney beans, serrano chili, crushed tomatoes, oregano, cumin, ancho chili powder, bay leaves and beef broth. Topped with some sour cream and cheese

@Smithy I'll probably never make my own pie crust. Have you any bbrand or type of crust suggestions for a pre-made crust for this quiche idea? A lady friend, after hearing about the idea, asked if I could make her a lobster or crab quiche. that sounds like a great idea, crab is in season now.

At this end of the globe, it's hard to imagine "so damned hot" but I know it happens, and will again here! How did you dress that salad?

Miso eggplant on rice Things ina bowl with gochujang and minced pork Store bought ravioli, spinach and ricotta in a mushroom sauce. Salad because it’s so damn hot. Mangoes from our tree and tuna from a can. Things in a bowl stir fry edition Pad kra pow Another Saturday night with the Carolines. The dip is pesto, the cheese is smoked and the figs are divine.

Thanks Kerry! Booked my hotel! I will note that I was able to get better rates by booking through a third party travel site. Same generous cancellation policy and free parking. Your mileage may vary.

I am surprised to see Somali food in Amarillo. Looks good to me! Route 66 really is pretty interesting. On one of our trips out west we jumped on and off Route 66 a few times. Have you been to Rudy's Bar-B-Q? It is a chain based in Texas that we sought out for really good drive-through food when we were traveling out west when Covid was a larger consideration. Drive-through usually worked for the camper van but you might be a bit more constrained with your rig.

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM DianaD Lisa M citowolf - Celia D Lambrecht gourmet +1 Sue PEI (possibly with Jane) GRiker Rajala Kate Jared A Kelsey Hayley Eat.Choui Audrey Brown

It's a reverse engineering of the Gutterpunk burrito from Juan’s Flying Burrito in New Orleans. I’ve never learned why they call it that, I'd theorized that it sounds like something that could be cooked together in a pot on the streets by Gutterpunks (a willingly unhoused subculture that has a presence in the city).

Dried. I was skeptical but I trusted the recipe and it worked out well. We do always have frozen grated coconut on hand, so it might be interesting to try the same recipe with that to compare and contrast.

Re: empty freezer ... I think she was filming in a studio set. While not particularly useful for me based on how I use vanilla extract, it's nonetheless usefu to know, and I'll check its validity on my other extracts at some point. I liked using the butter wrapper to grease pans and in the microwave, and the quiche tip is very useful. I'm expecting a house guest and it'll come in handy. Like you, I liked the taco trick but probably won't use it much, or maybe I will as it helps make the process simpler for me. And the smashed taco thing was simple and will be used regularly, as will the smashed fruit pie trick.

Did they mean refreeze it first? Otherwise, yeah, that doesn't make sense.

The collection of Bánh Mì Tacos cracked me up! - particularly the Creole Chicken Bánh Mì Taco!

Criminently! When I see menus like that I wonder why I bother to cook for myself, or travel except to places like that! Such creativity! Thanks for the link. We don't still have an explanation of the source, but there's plenty of inspiration here. 🙂

I could wish that she didn't use the descriptor "hack" so much, but that might simply be because I'm jaded to the hackneyed phrase. I agree that she has a good presentation style (except for that) -- very laid-back and easy-going. I especially liked the quiche ratio: break 3 eggs into a 2-cup container, then use dairy to bring the quantity up to 1-1/2 cups no matter how big or small the eggs are. I'll definitely try that one, as the perfect egg:cheese ratio for a 9" quiche. I also liked the use of muffin tins, turned upside down, as taco holders. Some others, like the jargarita and the use of store-bought waffles to make croutons, made sense to me although I'll probably never try those tricks. I did marvel at how empty her freezer compartment was, to allow the storage of a bottle of bourbon and still have empty space! 🙃 What tricks have you especially found useful?

Is the grated coconut dried or fresh/frozen?

Tonight I spun the vanilla ice cream i mixed on Saturday. When I opened the jar after the spin was finished, I found that the result was too soft around the edges so I stuck it back in the freezer for 15 minutes. That took care of the problem. We topped it with some toffee sauce and happily ate it. Tomorrow I'll spin the frozen peach yogurt and report on that. I think I didn't apply the pressure evenly so will try to be consistent in applying the pressure tomorrow. @weinoo We were happy with sharing the one cup portion. One other comment - I used vanilla bean paste instead of extract and while it was thoroughly mixed in, after freezing and spinning it kind of clumped together. You can see it in the picture. Also, the manual says to do a re-spin if the ice cream is too soft. That doesn't make sense to me. Maybe someone can tell me if it makes sense to them.