Alex

There's this recipe, in the Washington Post

Spread peanut butter on a lightly wet cook? Ooh, kinky. I like it.

Perfect! Do I spy beer cans? And of course I immediately thought of this:

Definitely no rice or potatoes, even though the LC recipe mentions them. Just some good bread (or cornbread or chips) on the side. Oh, and beer.

I want one!

Ditto. Cooks down quickly.

We, too, have Cholula, in honor of my recent visit with friends in Chapala. We also have Crystal and sriracha. Then there are two locally-made sauces: Mrs. Dog's Dang Hot Pepper Sauce (habanero-based, Jamaican-style) and Blis Blast Hot Pepper Sauce (aged in oak barrels formerly used for bourbon, maple syrup, and stout). And two by Marie Sharp's, from Belize: Original Mild [ha!] Habanero Pepper Sauce and Mango Habanero Pepper Sauce.

We have some Coleman's sitting around, so I might try a half recipe. What size eggs do you use -- or, even better, what weight, either with or without the shell? And what color mustard seeds? (I'm guessing yellow.)

Welcome, Safira.

Culinary Historians of Chicago (worth a look) Zoom presentation by Naomi Duguid about her book The Miracle of Salt: November 30 at 7 p.m. Central Time.

Tg was at a cousin's house near Philly. Turkey was cooked slowly in a Big Green Egg over hardwood charcoal. 'Twas one of the top three turkeys I've ever eaten. It was just slightly smoky, and both white and dark were moist. There were two kinds of dressing (one gluten-free ^_^) and three kinds of potatoes, including mashed that truly fulfilled its role as a vehicle for butter. My contribution was Brussels sprouts: roasted ahead of time with olive oil and salt, then reheated in the oven and finished with Vermont maple syrup and a touch of sesame oil.

I concur with the group, mostly. It's simple: If you feel it's tacky, don't do it. We appreciate your wanting to share your meal, but a written description would be more than welcome. And it's not like we have a shortage of food pics.

Just a thought: Who knows how many editors the written recipe went though, or even who wrote it out in the first place? I'd trust the video. Also, the recipe says, "mix [the butter and sugar] together at medium speed for 1-2 minutes, or until butter mixture is pale yellow, light and fluffy." As you noted, I would have omitted that "1-2 minutes." I assume you're the Michael who posted this inquiry as a comment on the recipe's web page. Please let us know if you receive any constructive replies.

Could you tell us the source of the recipe? Perhaps that would lend some insight into the instructions. On a slightly related note, how's the Miss Florence Diner nowadays?

I've found that to be true for our locally made commercial loaves, too, as well as the ones I occasionally get from Costco.

Way to go, Richard! And welcome from someone who probably should have been an engineer but wound up being a psychologist. Go figure. As you may already have discovered, there's not just a ton, but several tons of information on the website -- much of which are in long-inactive forums, which of course don't show up in the View New Content feed. Be patient with the Search feature. Browse the archived forums in the Fridge, at the bottom of the Forums page. Feel free to ask questions. And I have one: What did you make that your sons liked so much?

A list from me is imminent (i.e., in the next couple of days). I'll post it to Culinary Classifieds.

I just received an email from Massa Organics:

Peripherally related, in case anyone is interested, Culinary Historians of Chicago will be hosting a Zoom program with Naomi Duguid on November 30. She'll be discussing her upcoming new book,The Miracle of Salt: Recipes to Preserve, Ferment, and Transform Your Food. Perhaps liuzhou could sneak in a question about Chinese minority foods. ;-}

I was just doing some shelf rearranging subsequent to decanting a recent RG order. I now have Ball jars with thirteen varieties of RG beans, four of lentils (two from RG), and one of red popcorn (RG). It's an illness, I tell ya.

This looks delicious and ridiculously easy. I imagine it would work with cut-up chicken, too. I do have all the ingredients, including two breasts and a bunch of legs in the freezer that need to be used soon. Next weekend, here we come.

Rancho Gordo now has medium-grain brown rice in stock.

Peripherally related: pepper counseling.pdf

A friend of ours, a CIA grad who used to own an Italian-inflected restaurant here in GR, would roast garlic cloves and put them in olive oil to accompany the bread service. All our cloves would be gone by the time we got to the main course.

My dad, too (just salt—a lot of it). First heart attack at 63, died of a pulmonary embolism at 67. I used to do that, too, until I was visiting an aunt, his youngest sister, who jumped right in and instructed me to taste first. I think she took my automatic salting as an insult to her cooking. She also said, if memory serves, "Do you want to end up like your father?"