judiu

Franci, that earthern ware jar is called a beanpot. (Not surprisingly! )

Rotus, it ain't the baking, it's the eatin'!

No fishing going on lately, or is the water getting too warm for a decent catch? I just want to read more!

One of the spray on laundry additives make a spot remover especially for grease stains. It's a bit of a PITA, since you put it on about 10 minutes before you put the thing in the washer, then it has to sit for a few minutes, but if you don't have a washer at home, the "sit" phase can happen in the car on the way to the laundrette. Before all the fancy stuff came out, I used to add a shot of powdered Spic & Span to the soap in the washer. Worked pretty well, IIRC! Oh, yeah, Oxyclean does a pretty good job, too. ETA Oxyclean.

Ann_T, that roast beef is a thing of beauty; I could hardly restrain myself from trying to take a bite of that sandwich!

Anna, I don't know where you get your patience! If I were that tired and hungry, I'd just grab the duck meat, hoisin sauce and Triscuits, and call it supper.

You could always borrow an old truckers' trick; put bird in a foil pan that will just fit it, add a bit of broth and wrap the whole business in heavy duty foil, then put it on the manifold ubder the hood. Should be nice and warm by the time you get there!

Oooh, corndogs! I never knew them growing up, strictly boiled dawgs wit' kraut, New York style, or Jersey rippers out of the deep fryer. When I went on the road, yeah, corn dogs! I worked for a guy that made his own cornmeal batter, a little bit sweet, with really great hotdogs inside. Wonderful combination, with relish and onion! Back on topic, my toaster oven is an Oster, and it does a great job of cooking for one. Burger roll garlic toast? Got it! Baked mac and cheese? Handeled. Chocolate chip cookies? Done. Yum!

Thanks, janeer! Looks good to me...

Oh, Kim, that truly SUCKS! Tell Mr. Kim that I hope he feels better soon; I broke my shoulder several years ago, and it ain't no fun, fer sure! Sorry to hear of your relapse as well! Feel better soon, please! If you're up to it, please PM me Rachel's pimento cheese recipe. I have to make it for Halloween, and can't find it in egullet. Grrr!

We had Broasted Chicken stands when I was on the road, particularly in the northern Midwest. Good stuff!

I don't know about sous vide, but where are you getting your sliced ham? If it's from a deli, or prepackaged like Plumrose, there's always water added to the meat. That can mess up your cooking time and the consistency of the eggs. If you're using you own homecooked ham, sliced off the roast, that's different! HTH!

I lost my copy of that great book in a housefire years ago. Funny, FUNNY book, but good as well!

Thanks, you guys! No "southerners" per se, just a lot of south Floridians, who probably wouldn't know the difference anyway!

Ok , so I'm comitted to Pimento Cheese fo a Halloween party; what's the difference between roasted peeled red peppers and diced pimento that has the skin left on? Skin on peppers irritate my tummy, but have no problem with the roasted peeled version. Can I substitute one for the other as is, or do I need to touch up the seasoning or what? HELP, please! TIA!

Paul, thanks for the answer, but now I don't remember the question!

Yes, thanks, Dave! A wonderful travel-foodalogue! Picture of Rupert, maybe?

Anna, have you tried weighting down the pieces of the skin flap, like you'd do with bacon? Use one of the bacon press thingies? Might help..?

Great! I'm not averse to making my own - have done so with other products in the past. Seems like it's worth a try, especially since the ingredients are so common and available. My biggest problem would be getting a gallon milk (or other similar type) jug. We don't drink much milk. Shel, does the bottle HAVE to be glass? Pretty heavy to tote, seems like! Why not just buy a jug of water and reuse the plastic jug? Or, as noted before, mix up a smaller amount...

Where might this tatonka dust be purchased? It sounds yummy, unless it's loaded up with chiles... %)

They are Rubbermaid "Takealong" brand, not Zip Lock, now that l've looked! (Dratted late night posts after a few adult beverages...)

Elizabeth, file gumbo is to exclude okra, since the file powder makes it's own viscosity, and okra, with its slimy texture would be superfluous.

Is it true, as one reviewer said, that after 30 minutes it can only be set in 5 minute increments? Yes, that is correct but it's never been an issue because I find that I very rarely have to set it at anything other than 5 minute intervals beyond 30 minutes.On the rare occasion that I need to set it at something like 48 minutes, I set it at 45 minutes and when the time is up, the timer will count up from zero at the point the alarm goes off- so in this case - you're done after the additional 3 minutes.No big deal.Yeah, but then you have to stand over the timer to watch for 3 minutes! I love my timer from Target (no brand name that I remember) that can be set minute by minute fo up to 23 hours and 59 mins, and then starts counting up, and has a probe thermometer on a cable as well as a temp. setting to go off when the food reaches the target temp. and all for about $10.00 a few years ago. HTH!

Honestly, if you'll take a bit of care to put the bowl back in your vehicle, the (erm) Zip Lock (I think) bowls are great! I regularly make LARGE batches of salads and these bowls are great. They're ugly enough not to get swiped and cheap enough to be replaced if they do. They'll hold a batch of 4 can bean salad with onion and celery, no problem, about a 1 lb. batch of macaroni salad (1 lb. macaroni, that is) or probably 5 lbs potato salad. I love them, and I like to think I'm as green as the next person!