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Ba-Tampte all the way. Unless you happen to live next door to the Pickle Guys.

Four times as large as a quart jar?

It’s been awhile since I’ve been in the dinner thread. Hi, all! Air fryer roasted cauliflower with shredded cheese, bacon, and chives.

@pastameshugana I know that taste !

I am intrigued by Pizza Beans. Thank you for both of those. Yes, I do have a food processor and am not afraid to use it! My mother was originally from east Texas, but moved to south Louisiana as a teen and never left. She became a wonderful Cajun cook because of my dad, but was absolutely sometimes a “Homesick Texan” craving pinto beans and cornbread. Thank you for making me think of my mom, and also for the recipe.

I have double ovens, an air fryer, and a microwave, but no sous vide equipment. And I’m okay with that. (Do I sound like a Luddite?) 😜 This was a rabbit hole! I stayed awhile, and will return. Merci. I appreciate any recipes messaged to me, and I appreciated your sauerkraut suggestion! Thank you! I’m tempted to get the silicone thingys even if I just use them to freeze stock. And then work up the nerve to try them in my IP. Haha! While I hadn’t yet considered breakfast for dinner meals, as a fan of them, it’s something to consider. I like the hash brown patty and fruit idea, as well. Thank you. Funny you brought up polenta. An east Texas friend from many years ago introduced us to baked cheese grits as a side dish for barbecued and/or grilled meat. I just haven’t figured out which meat idea would work best. My husband said he’s unwilling to grill meat for 24. Too much pressure (he probably means from me, not the recipients) for it to be good! But it could ham or something else. A breakfast casserole is a great idea! I know they are very popular and not too hard to make. Thank you.

As someone who has, as a child, been waterboarded by an unseen wave while visiting the ocean (like I'm sure many have), when I hear this all I hear is 'tastes like gritty sea water and snot'. But I'm sure that's not what you mean!

I've been using the NuWave induction wok for a while now, and honestly, it’s been a pretty solid performer. I wasn't expecting much from a portable induction, but this one really surprised me with how well it maintains heat. I’ve used it for everything from searing meat to boiling water, and it heats up fast and holds a steady temperature. It’s not perfect — the power settings aren't as fine-tuned as I’d like for some tasks like simmering or delicate cooking, but for most everyday cooking, it works great. What I like most about it is that it’s super easy to clean, which is a big win in my book. If you're just looking for something to quickly cook meals or need something portable, this is a solid option. I wouldn’t say it’s perfect for all cooking methods (definitely wouldn’t try to make a gourmet dish with it), but for regular use, it’s been pretty great. I like it more than the cheap models I’ve tried in the past, and it’s definitely better than gas stoves in terms of speed and heat control.

“Green” Salad with Tomato Dressing and Burrata based on a recipe from essen & trinken magazine - the salad has blanched green beans, green asparagus and snow peas, pan-seared zucchini and broccolini, radishes and chervil. The dressing is made by pureeing dried tomatoes, garlic, basil, mustard, smoked paprika, orange juice, olive oil and champagne vinegar. Served with burrata drizzled with olive oil

Uni tastes like the ocean

Oh, I've never done this at the butcher! This is what I put on the cut sheet when I buy the whole side -- butt cut into smaller roasts.

I now know just how large a gallon jar of Hellman's is. And I'm just as glad it is not glass.

The egg bite idea also reminded me of "breakfast for dinner" possibilities. I wondered how strata/breakfast casseroles might work. I did a recipe for a sort of French toast casserole with breakfast sausage in one of my books, which turned out really well, but just your regular bacon, egg, and cheese would probably also work.

It's taken over a year since his death, but I finally reached the point where I wanted pork steak. Not just pork steak, but pork steak cooked the way my darling preferred it. First, I had to make the breading mix we'd worked out and he'd codified in writing. (You can see why we never played Scrabble together.) Then I unearthed a pork steak I'd vacuum-packed and frozen about a month before he died. The procedure, once the breading is mixed, is: pat the pork steak dry, shake in a bag with about 1/4 cup breading mix. Bake at 425F for 25 minutes. I took the bony half for tonight, still more than I needed, and half of a twice-baked potato courtesy of his daughter. Red wine to accompany it. More than I needed. Delicious.

Pretty sure my Trader Joe's would never hold a case of wine for a customer. I called and asked them about something once a few years back and they said to hurry up and get there because there wasn't much left.

I like Tony Packo's Sweet Hots. Sadly, they seem to be no longer locally available.

Fried basmati rice with chorizo, rotisserie chicken (gift from neighbors), green beans, and zucchini. Also added cherry tomatoes, cilantro, sliced onion, minced garlic, ginger, and jalapeno, and fish sauce.

Back on the egg bites that @Shelby suggested (which might be easier to bake in muffin cups whether you have an IP or not) have you considered any other “breakfast for dinner” meals? Not sure how they’d be received but something like an egg bite (maybe with ham, bacon, sausage, cheese or veg like spinach, mushroom, etc) hash brown patty and fruit would be a decent meal that I’d be happy to eat at room temp. I see a lot of online recipes for breakfast sandwiches made with whomp biscuits that might work …though I never trust them 🙃 A big pan of polenta you could cut up and fry would make a good side or dipper but the frying part would be messy. Little disks in muffin tins might be easier, but they’d still need to be fried or toasted in some way…sorry…thinking while posting!

It's interesting that no one ever suggests salting the cooking water for other starches that way. For instance, you'd never hear a chef say that the water you use to cook potatoes or rice should be seawater.

The last time I bought that much wine from a single producer was when Haven’s Merlot went on clearance. I think I bought 4 cases each of the basic Merlot, boutique, and something else(I forget). Michael Haven had such a gift for Merlot. I found it on many wine lists in restaurants at bargain prices. At one company Christmas party the wines served were so bad I bought a bottle of the haven’s for my table. We ended up buying 4 or 5 bottles.

Definitely not!

Dinner tonight. I took a bite before remembering to took a photo. chicken breast stuffed with fontina and prosciutto served with leftover Lighthouse Inn potatoes. I made a Pinot noir reduction while the chicken was in the oven.

I really have to try uni again. I may have mentioned that it is the only thing that I have ever spat into my napkin at a restaurant. Just the idea of swallowing it brought on my gag reflex full force. I love all kinds of seafood and have eaten many raw oysters and a lot of ceviche, crudo, sashimi... I now suspect that the uni was bad. It was at a very high end steak house in Vegas, on one of those 400.00 seafood towers (trade show - not my money.) What I tasted was decomposed seafood with a side of excrement. I'm sure that is not the taste that everyone raves about!

I agree. many of the things that I like to have with pasta (parmesean, pesto, olives...) are already salty

That's about what we use (though I admit to being lackadaisical regarding exact measurement).