CookBot

@Dejah, that prime rib looks SPECTACULAR. I'm not a huge beef eater, but I think I could have murdered half of that roast by myself. With room left over for some Yorkshire Pudding.

Wow, that article was eye-opening -- and kind of depressing. “For the first time in history of the world, two generations are downsizing simultaneously,” says Buysse, talking about the boomers’ parents (sometimes, the final downsizing) and the boomers themselves. “I have a 90-year-old parent who wants to give me stuff or, if she passes away, my siblings and I will have to clean up the house. And my siblings and I are 60 to 70 and we’re downsizing.” This, it seems, is 21st-century life — and death. “I don’t think there is a future” for the possessions of our parents’ generation, says Eppel. “It’s a different world.”

Amen. Even a small effort at least signals awareness.

Will do.

The color is wonderful! Almost more lavender than pink on my screen. Not rubbery, you say? How much total time did they spend in the broth? I'm trying to imagine what color toppings would look good on them. Green? Chives? Or maybe finely diced red pimento, and a shower of red Aleppo pepper?

Gladly. What's the protocol around here? Post in this thread or post in the "Recipes" section? No offense meant. It looks and sounds delicious, but just like it deserves a more descriptive name.

Once you've put salmon, prosciutto, and avocado on it, I would argue that it's no longer a BLT. Why not? You're worth it!

You hard boil eggs along with your crab boil? That's a new one on me.

So true. There are a lot of country auctions and estate sales where I live, and I hear auctioneers complaining that they can't get rid of classic silver and highly decorated china. People are paying more for modernist stainless steel flatware than for solid silverware. Same with 19th century furniture.

I really gotta get a better camera. Last Sunday I made a mostly-traditional Southern ham buffet "for company". Marmalade glazed ham flanked by two pans of green bean casserole (both overloaded with caramelized shallots), and one pan of sweet potato spoonbread. The three salads in front are (L to R): Shaved Brussels sprouts with prosciutto, pecorino, and pine nuts Classic ambrosia salad And I'm kicking myself for not getting a closeup of the third salad, in the silver bowl. It's a stunning shaved and salted carrot salad that's not only delish but is so colorful it's almost psychedelic. Here's what it looked like on Epicurious and a link to the recipe. Tip: charring the dates did absolutely nothing for their flavor and I advise skipping that step altogether. The carrots really do need to be mandolined to be thin enough, though. Would be great on a Thanksgiving table. https://www.epicurious.com/recipes/food/views/shaved-carrots-with-charred-dates

Not cheap, but not outrageous either. And it does come with all the crunchy accompaniments. Thanks, Shelby, I'll definitely consider it. Question for you and for @liuzhou -- are these always made with green tea leaves, never with black ones?

Well, you still deserve the hat tip. You got more puff out of a "mock puff" pastry than I ever do.

Thanks so much! I'm not sure I'm ambitious enough to start fermenting my own tea leaves, but the process and the salad look fascinating.

Look at those layers! You made laminated pastry on a weeknight?? Major hat tip to you. Same here. A truly great chicken pot pie might be my favorite homey comfort food of all time.

Me too! Super cute.

Ohhhh. And what's in your liquid?

Of the Halloween versions on offer in this Food.com article, the spiders are by far my favorite, probably because they look like they're guarding the filling. I might conjure up some of these, even though I'm not one for making cutesy holiday dishes -- although one year I did make Feet Loaf, to rather thunderous praise.

This has unleashed a burning desire in me to know what fermented tea leaves are like. Rabbithole, here I come.

I'm not Maryisobel's daughter, but she might as well be describing me. Orange + chocolate is my very favorite sweet combination -- I live for those Terry's Oranges at Christmas, dark only please. This recipe is going straight to the top of my Must Try list.

This is brilliant. Can't wait to try it.

Excellent idea! I normally don't like the color that turmeric turns things, but it looks fabulous on your eggs. I'm trying that trick for sure. Yeah, they looked pretty pallid, didn't they? Maybe put a couple of beets in there. Excellent. Eager to see them!

There's a nice variation in the NY Times (paywall) where they pickled the peeled boiled eggs in a rice vinegar brine with shreds of red onion, so the eggs get dyed pink and then you can use the pickled onions as a garnish. Like that idea. Yolk mixture ingredients were pretty standard: dijon, mayo, s/p, etc.

@Tropicalsenior, thanks so much for this. I can't wait to try it. I love a dark, spicy, sweet quick bread. I especially like the idea of the aniseed. This will motivate me to dump my ancient jar and get some fresh. For the baby food, I think I'll just macerate some dried plums (prunes) and puree them. If your store carries the commercial ones called D'Noir Plums, they're pretty delectable. Thanks again!

Revolting as it was, at least she recommended saving the reserved "yokes" for another use, "such as a real deviled egg!" Deviled eggs got a shout out in today's newsletter from New York Times Cooking, specifically the cracklin'-topped version served at Turkey and the Wolf in New Orleans, a joint that is already at the top of my list to visit on my next NOLA trip, specifically for their Collard Greens Melt Sandwich. Their poster features a nice deviled egg motif, as well as clear indications of the audience they aim to attract. Although I'm not part of that cohort, I do think their food looks fun and imaginative.

Stunning! Especially the bourbon pecan ones. And I don't even like macarons much!