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I intended to make pasta with some 00 flour that I got a couple months ago and decided I'd better use it now. I made egg noodles and served them with shrimp scampi. Then I thought it might be a good time to cook the last of the Omaha steaks in the freezer that my sister sent us for Christmas. Charlie had the other two for breakfast a couple times. Neither of us finished our steaks today though.

@Duvel I love tongue. very difficult to find, my area these days.. i.e.: none @ TJ's. would love to try it as that stew. Please award your mother w a Kudos , her way.

I went to Costco today and picked up 2 of their chickens. They are currently residing in my two Instant Pots.

Sorry, no picture. I picked up a copy of Paula Wolfert’s Mediterranean Clay Pot Cooking at the second hand shop today. I couldn’t resist at $2

Yes, I'm fully aware of that. My question was whether the amount of air space above the ingredients can affect extraction flavor and gelatin production. In the videoI saw, gelatin seemed to be produced from just the meat and skin, and that did not happen in my case. Hmmm ... maybe my problem stems from the lack of skin I used. I discarded some to reduce the amount of salt on the stock.

I love anything with dates and daates and oatmeal go perfectly together IMHO, but had never thought of the date/miso combination. Not sure about the maple syrup component because dates are already so sweet but I have maple syrup so what the heck? Once I replenish my miso supply (it's not available in our little township) I'll give them a try.

For Valentine's Day, an Italian prosecco.

Have not used chicken feet for stock because the nails skeeve me out. We always had chickens when I was a kid and I know what is under those nails! A local produce/butcher/bakery place sells air/freeze dried? chicken feet for which our dog would sell his soul (or mine!)

You made great progress using your excess root vegetables! I have put our Odd Box on hold, as I have a hard time keeping up with a weekly "box for two."

Ina's recipe seems similar to the one that I remember from the above mentioned sandwich shop. They diced their celery so finely - finer than brunoise. Do you use the raisins? I can't fathom that, although I can imagine cranberries because they would lend a bit of tart, where as raisins just read sweet to me.

Little one has one week of school holidays („Carnival season“). So, today I brought him up north to his grandparents, and this time we used the train. I never realized how German I am, but in the train it turned out we packed exactly the same late lunch as all the guys around us … Apfelschorle (premixed apple juice with sparkling water) … (ok, the Japanese rice crackers were not so ubiquitous): Whole grain rolls with Lyoner sausage … Mettbrötchen ✊ Upon arrival (after some 3.5h) we were greeted by my mothers tongue stew with Madeira, with new potatoes and braised red cabbage. Good times 🤗

Buffalo Chicken Salad. I grab a few fresh batter-fried chicken thighs from local carryout. Make salad with cherry tomatoes, Persiana cukes, mixed greens, some sort of onion. Roughly slice the thighs, then douse in a good bleu cheese dressing and hot sauce.

in the pasta/chicken/egg/potato/tuna salad area, we're pretty 'usual' - but what it get served with . . . that's a different story. I see all the nice pix of various "plates" - but they seem to more represent 'things served around' the salad, not in the salad....or?

Thanks for the eye candy but mostly for your ever-present pithy commentary, @Pete Fred.

Turkey keema with potatoes, peas, and most of the spice cabinet I had ground turkey that needed using up, and most of the ingredients, so here we are.

I save the carcass from costco rotisserie chickens for stock as well. And also add in whatever poultry backs, necks, pieces I've got on hand. Depending on the day/how much time I have dictates if i put in the IP or let simmer for hours/days on the stovetop. My last batch of said carcasses and pieces was on the stove and simmered for 24ish hours gelled nicely. If you want to be certain to get gel, buy some chicken feet. Even just a couple add a ton of collagen.

Bacon, potatoes, eggs (cooked in bacon grease) and toast. (Partner had all the same but in sandwiches)

Another vote for curried chicken salad. First had it about 15 years ago from Whole Foods while at a work conference. IIRC, it had the usual onion, celery etc but also had either raisins or dried cranberries that had been partially hydrated and plumped up. Chicken salad isn't something that gets made often in my house, it's more of a convenience to grab a tub while out for a quick lunch.

That sounds quite similar to the curry chicken salad I make. I use my friend’s masala mixture and always toast it before adding to the mayo. I add halved red grapes and chunks of green apple.

Mustard roasted cabbage, potatoes, onions, and chicken on butternut squash-apple purée.

I don’t make chicken salad very often, but when I do, I am partial to Ina Garten’s curried chicken salad. It has cashews in it, which I really like as an addition. I am not a huge celery fan, so usually leave that ingredient out. https://www.foodnetwork.com/recipes/ina-garten/curried-chicken-salad-recipe-2014291

I made this again with roasted, marinated beets, garlic and herb labne, and smoked sablefish from my weekly fish share.

I used to frequent a sandwich shop whose chicken salad was mayo and sour cream 50/50, diced chicken, celery, cashews, all diced fairly small seasoned lightly with curry powder - it was habit forming!

Nice swap — sour cream would add just the right tang. Grapes and slivered almonds are such a great sweet-and-crunch combo too.

I love the confidence in that “Period.” 😂 There’s something really comforting about a stripped-down, no-nonsense version. And I completely agree — how finely the chicken is chopped makes such a difference in texture. I think that alone can change the whole experience.