All Activity

here's a link to the Silverwood cake tins I mentioned: round 3 inch mini cake tin It's a lot to spend for one occasion though

And Helen Rosner, reviewing the same restaurant for the New Yorker, took it a step further: George Motz is considered, by some (many?), to be the authority on the American hamburger in all its guises... Book(eG-friendly Amazon.com link)

I think it's the fried onions smashed into the burger. When Hamburger America opened here, Pete Wells covered it in his review: https://www.nytimes.com/2024/04/16/dining/hamburger-america.html?unlocked_article_code=1.RE8.WDiL.8GboIBekKFrA&smid=url-share

@AAQuesada nice. I was not aware of them. bookmarked for future use.

Spiceology has quite a variety of fun no salt blends. https://spiceology.com/collections/salt-free-blends?srsltid=AfmBOorKIDYEauT7elL7kZWGclFDevEs8Yk2cLxbqKiDNn4luPKYecQc

What makes it an Oklahoma smashburger?

Pineapple kimchi fried rice with salmon

Had a bowl of (planned) leftovers from last nights dinner that I ate cold: grilled salmon with ginger chutney glaze, grape tomatoes, "supergrain" blend with some Asian-ish dressing to moisten it. Nice on a 100 degree day, staying in the airconditioned office all day.

@ElsieD hopefully the started is active. you can add to what you have now , Id give it a bit of time to get adjusted to your room temp then double the total volume : 1/8th cup water and 1/8th cup flour , at room temp. leave it out and let it ' grow ' , then do it again , etc until you have twice the amount of very active culture that you plan to use for your first Rx. then when you get it going , keep it out of the counter for a few hours after each addition , then refrigerate. bring to room temp for a few hours before you use each time . you want the amount you use to be active.

Sometimes it is fun to start with what's in the refrigerator and improvise an Indian-ish curry. This one started with a wet spice paste of ginger, garlic, and red and green chiles, pureed with chicken stock and fried in ghee. Added dried fenugreek leaves, turmeric, and every ground dry spice beginning with the letter "C" (canela, cardamom, cumin, coriander, cloves, and cayenne). Seemed a little thick so I added coconut cream with chopped fresh spinach. Finished with cubed zucchini and feta cheese.

I'm not much of a baker, but quite a few years ago I played around with sourdough and I remember doing what you described. I'd love to see what some more knowledgeable folks have to say ... doddering along in my dotage.

I was at a Farmer's market the other day and purchased a couple of Kouign Ammans made with sourdough. For a laugh, I asked if they were selling starter. The nice lady said "free with a purchase" and handed me a container with about 1/4 cup of starter. I would like to increase the volume of the starter. I know that i have to replace whatever I use with 50% each of water and flour but I would like to increase the volume at hand. Do I just feed it with, say, 2 tablespoons each of flour and water (or more) sit it on the counter and when it is ready stick it back in the fridge for future use?

this is a good ref: https://www.kidney.org/kidney-topics/hemodialysis-and-your-diet you want quality protein , and pay very close attention to the potassium and then the sodium., and phosphorus . herbs and spices should be just herbs and spices w no add-ins . if you are in touch w a dietitian that covers renal patients , run your Rx by them . dietitians can be very helpful in these cases.

Google ‘renal diet,’ it’s generally low protein, low salt low potassium

Yes on the too much icing. Not too difficult to remove. Yes on pumpkin in the fall. Yes on pecan!

You are a good sister. all best to your brother and his wife.

@Dr. Teeth you have a second propane jug , standing by , now ?

Made a round of Oklahoma smash burgers last night. Failed to take pictures due to chaos caused by an empty propane tank. Will say, whatever else the Blackstone cannot cannot do, it churns out Smashburgers. No problem making dinner for 9. Having played with it I have maybe 2 comments: it’s difficult to visually confirm the flame is on/see how high it is and it’s underpowered, particularly compared to a commercial flat top

Wondering is any member on dialysis? My 88 year old brother just started last week. My 87 year old s-i-l is recovering from a heart attack. I am trying to take over some of the cooking for them. I have various pamphlets and notes from dietician, but any input would be appreciated.

No question , Pecan is Best. they do use too much icing , but that can be dealt with. Did they have a pumpkin , around Halloween ? or has the heat boiled my brain ? Pecan . Period ..

I admire your courage. I took more flak for championing the Kringle on this thread than I have for almost anything else I’ve posted (exceptions - my condemnation of wooded spoons in favor of fiberglass and my failure to take seriously a discussion with Sam Kingsley about banning wrap sandwiches) Know that some of us stand with you on the whole Kringle thing. Although I think almond, cheese and raspberry cheese are all a smidge better than pecan.

My grands call this Brandon French Toast: It's grilled cheese, dipped in egg then fried. Served with maple syrup.

@gfweb, from what I've read, she probably was. I liked how a lot of the "tributes" didn't sugar coat and I got the impression she butted heads with people at times, but her friends always knew where they stood.

I had poached a chicken for my brother, who just started dialysis. He had the ginger, scallion, sesame oil dip but missed the salt..."=( The poaching broth was amazing, with just ginger and scallions. I used some to cook the rice that we had for supper. To make it a quick supper for us, I opened a can of fried dace, and stir-fried some Shanghai Bok Choy wit a few shrimp. Fish again last night: Blackened Manitoba pickerel, homemade perogies by a friend, peas, and Cavendish sweet potato fries (hubby's request) Picked up Guy Fieri's Chipotle sauce for the fries.

@neely your dinner look delicious . that Guinness looks a little ' light ' Im not a fan , but I thought G was much darker. at least it seemed to be to be , the last time I was in Ireland. There is some fine eating in Ireland these days I hear , way back when , not so much.