judiu

Thanks for the great "other" pictures, johnnyd! The baby in the pot is wonderful, as are the rest; what fun!

Question, not to be a wiseass, but what is French toast but unscrunched-up (deconstructed?) sweet bread pudding? It's a texture thing to me, precooked bacon to add a nice, salty, smoky crunch. It goes with practically anything! Wish I could taste this when you're done...

Maybe some swiss cheese, or diced ham? Bacon never hurt anything... Of course, I'm a mad carnivore...

What baby in WHICH pot? I didn't see no baby in a pot... Would love to see all the pix, if you have permission to post them. And thanks for sharing this with us!

Thanks Jay. You are right. The pork came from a butcher located just south of downtown Duncan. The Cowichan Valley Meat Market. ( 5191 Koksilah Frontage Road) Owned by the Quist family. They raise, butcher and sell their own meats. When we lived in Vancouver, I use to stock up on their pork and beef whenever we visited the Island. Judiu Is there anything better than cracklins? I normally don't like leftovers. But I deliberately made extra the other night so we could have this layered dip for dinner last night. Beans, pork, cheese, sour cream, salsa, guacamole, tomatoes, onions and black olives. Fried flour tortillas for the chips. ← Ann_T, not a whole lot that I can think of, unless it's chocolate or ripe raspberries (or both). Then again, wasn't there a thread about chocolate covered bacon at one point? And I do love to drag my sliced, crisp bacon thru the jam on my toast...

Ann, I can virtually SMELL that pork, all alight with garlic, I hope! Those cracklins tempt me beyond words... (drool)

"Well, I don't know about you, but..." might be the correct answer?

Now, for an OLD recipe that rocks, per the Nero Wolfe Cookbook, cook the eggs in the same manner, over very low heat, but without the creme fraiche. Stir in up to 1 stick of butter, cut into small bits, until each bit is absorbed by the eggs. Called, I believe, buttered eggs. WOW!

What a delicious photo-I'm hoping you do post more often. I must admit, I've never tried tilapia because I assumed it didn't have any flavor. But your dish has changed my mind. I'm going to have to try this one. ← David, tilapia does not have a lot of flavor, it's not 'fishy' at all, which is why I like it. Much like many oriental ingredients, it picks up other flavors around it, which is why it needs a good sauce, salsa, or other flavors to keep it company, but it is good!

About that red beer, if you call it a N'Orleans breakfast you might be better understood.

Yeah, but now it's feta, so salty it makes your ears ring!

I'm always up for sharing. The rye sounds great, but it's gotta have onions!

Those are beautiful! They look like a Key Lime Makes my mouth water!

Oh, bother! Just use a sieve, or dampen that dish towel and strain the honey thru that. My Grandpa used to keep bees, and I've picked out many a drowned critter with a fork, and set it off to the side of my breakfast plate...

Make a big batch of mashed potatoes, mix with sour cream, add bacon bits (?), shredded cheese, butter if you want, lots of fresh chives if you have them and anything else that would fit in the "stuffed rebaked potato' catagory. Mix well, pack into a 9 x 13 pan, cover and refrigerate. At cooking time, remove foil, top with bread crumbs, or more bacon bits, or canned FF onion rings, or panko or something for a crunch factor. Reheat in oven with ham. The website www.theotherwhitemeat.com recommends a serving temp of 140* for precooked ham. HTH! Edited to fix spelling, I know how to spell "onion" I just don't know when to stop!

Cheesecake! Major yum.

Ok, I live alone, have a very small kitchen (I can stand at the sink and move 2 steps to the fridge, or 1 step to the stove). I make very good deviled eggs and I HATE peeling the hardboiled eggs, since they never peel cleanly. Believe me, the ready boiled and peeled are extremely handy when you're making deviled eggs for 20 or more!

Many years ago, my first taste of 'soul food' was rice cooked with fresh and smoked neckbones and cabbage. I thought I'd gone to heaven!

Oh, Peter, thank you! I'm in dire need of a vacation, if only a 'virtual' one! Safe travel, happy eatings and wonderful reunions!

I like The Thousand Recipe Chinese Cookbook but her recipes call for CELERY! (yucky face here). Not cooked celery in my Chinese food, dammit. It's too easy to find Bok Choy! Maybe this is just a factor of when it was published, but it's just WRONG!

A typical pet peeve: in a recipe I read today in a 'neo-Pagan' cookbook, a recipe for a quasi-Mexican casserole called for '8 ounces of garbanzo beans, drained' and the next line called for '8 ounces of chickpeas, drained' . Am I missing something here? Aren't they the same thing, first in Spanish or Italian, and second in English? They taste the same to me!

Dammit, I'm jealous! Not one store in the whole freakin' state! GRRRRRRR

Kim, maybe if you beat the egg whites separately, and folded them in, then flattened to cookies before baking? A little more lightness, but pushed down to avoid the pouf factor/deflate?

Four new ones for me, but they came from Rebecca's sale, so maybe they have been counted already...

Wow! Thanks for the props, Kim!