Jaymes

Boy, not me. In fact from the very first scene of Aaron sneering, "I'm not impressed" about her, it became my number one hope that, regardless as to what else happens this season, she outlasts him.And if I were ever wavering in that hope, his douchebag, cowardly refusal to go head-to-head with her in the challenge (even after telling her, "I can cook you under the table, bitch") sealed the deal with me. I mean really, Aaron, you said you can cook her "under the table," but you don't even have the balls to try to prove it? Too bad your balls aren't as big as your mouth. I would hope that lesson in baseless bravado would shut him up. But somehow I doubt it. Katsuji may talk a lot but he's never petty or arrogant or hateful or disrespectful. I get a kick out of him. As opposed to Aaron, who can't possibly pack his knives and go soon enough for me.

Well, in the immortal words of Rosanne Roseannadanna, "Nevermind."

The deckle is certainly not "overlooked" here in Texas. It's many Texan's favorite part to order at our many barbeque joints, although it goes by a long list of names; as in, "Mr. Pitmaster, please slice my brisket off the high side, the fat cap, moist, wet, loose, fatty, deckle." Or, if you're north of Texas, toward Kansas way, you ask for 'burnt ends." And, by the way, it's not true that the deckle is cheaper in barbeque country. It's usually more expensive. It's most everybody's favorite part and there's a lot less of it. It used to cost the same whether you ordered "lean" or "moist," but no more. Now, if you want it, it will often cost you more.

Paula Wolfert's Mediterranean Clay Pot Cooking http://www.amazon.com/gp/aw/d/076457633X?pc_redir=1414049570&robot_redir=1 And this one, too, by Jacobi: http://www.amazon.com/gp/aw/d/0002250519/ref=pd_aw_sims_2?pi=SL500_SY115&simLd=1 You can also find so many wonderful recipes for a traditional cassoulet and adapt them to whatever ingredients you like, or have access to or, frustratingly enough, do not have access to. And, although I know it's not a book, here's a recipe for one of my personal favorite casseroles - the one I always take to neighbors that find themselves in need of a little extra looking after (scroll down for my Ham and Potato Casserole): http://forums.egullet.org/topic/86548-recipe-help-please/

Although not labeled "casserole," I've had great luck with various cookbooks for "clay pot cookery." Many of these recipes call for baking in some sort of what is essentially a casserole dish - cazuela or romertopf.

Me,too. And I particularly like that several of the others are so dismissive of him, but he doesn't let it get to him. And for the last few challenges, anyway, he's done well.

This second recipe for a cooked tomatillo sauce is essentially the same one I (and many others) use for green chilaquiles - both my traditional chilaquiles, and my quickie microwave version, which is ready for an easy, tasty breakfast, or a late-night snack in literally seconds, assuming you have your green sauce made. If you roast/toast all your veggies first over/under an open fire in/on a comal/grill/skillet (there are so many ways to do it), it noticeably ramps up the flavor. I roast the tomatillos with the husks on. I think they add something to the tomatillos and I find they're easier to remove after they're cooked. Here's what Steve at Rancho Gordo says about it (note that in the 'comments' section, he says he forgot to mention that he removes the husks before completing the dish): http://ranchogordo.typepad.com/rancho_gordo_experiments_/2006/11/tomatillos_milp.html

When I was a kid, my grandmother often fermented cider down in her basement. To the never-ending delight of my brother and his buddies.

Thanks for that link to that fun previous thread. I had to laugh when I saw that the very first post was about a Hot Apple Pie. I well recall the first one I ever had. It was the mid-1980's and we had just moved to Fairbanks, Alaska. Our new neighbors invited us to dinner at a popular local restaurant, the Chena Pump House. Our table was not ready when we arrived so we all repaired to the bar, a beautiful room overlooking the Chena River. The aroma of hot spiced drinks was unmistakable. I was pondering which of the many intriguing concoctions on the "Hot Drinks Menu" to order when our host said, "Hot Apple Pies all around!" And Hot Apple Pies all around it has been for me ever since.

Gluhwein,of course. And Hot Buttered Rum. But my favorite of all is a Hot Apple Pie. It's not only my personal favorite autumn/winter drink, it's what I always serve at parties. You start with mulled, spiced apple cider. Then add a generous glug or two of Tuaca. Top with whipped cream and a light dusting of apple pie spice. For parties, I always have my spiced cider simmering in the crockpot, with the bottle of Tuaca, the whipped cream, the pumpkin pie spices and an assortment of mugs next to it. The aroma of the spiced cider is heavenly when my guests arrive. And children, or anyone else that prefers a non-alcoholic drink, can have just the cider.

How do you cook that turkey leg?

Would you please provide a link to that toffee recipe?

Yeah. Like going on Survivor and not realizing that sooner or later you're going to have to make a fire.

I love that broccoli salad. And what they said about the bacon was that they didn't understand the reason for the "bacon powder," which is, to me, just one more example of the current trend of silliness in a misguided effort to be avant-garde. Real, actual, crunchy, salty bacon is indispensable in that salad. I think Katie fell victim to the foolish mistake of trying to adhere to the stated challenge too literally. When they were tasked to recreate the first dish they remembered making, Katie obviously thought, "Oh, that's my grammy's broccoli salad!" Her next thought should have been, "But no matter what they said, I can't make that. I have to think of something more complicated and impressive even if I have to invent a completely fictitious backstory." Instead, she took the challenge literally, including the bit about "updating" the recipe. Hence the ridiculous and puzzling "bacon powder." I'm glad she didn't go home for that. Her dish wasn't bad, just underwhelming. And I think when the judges give folks challenges like these that often result in some overly-simple something "just like auntie used to make," they should cut the cheftestants some slack when they do just exactly what they were asked to do.

Nor did I take it that way. In fact, I even had to go back and reread your other post to find out what you're talking about in this one. And as to my thinking that "everyone" (or whatever) should try this silicone steamer (or something similar), it was mainly a figure of speech; however it sounds as though you already have. Regarding the tray, most often I do use it, but sometimes not. Depends upon what I'm going for.

Wasn't procrastinating - just now got time. Let me start with a quick bit about motivation. I know how to steam stuff other ways. I lived in Hong Kong in the late 60's, early 70's. Had several bamboo steamers and used them frequently. Got my first microwave in 1973 - an Amana Radar Range. Steamed lots of stuff in that. Have always had at least one of those collapsible metal steamers. Used them all the time. Who knows what compels somebody to cook or not cook. I can only tell you that, after many many decades of cooking for a large family, and doing way more than my share of competitive entertaining, I've kind of had it. I do still cook quite a bit - nanny for my daughter and her husband and their four children and, often, make them dinner before going home. I could stay and eat with them, or drag home a bit of what I've cooked, but I just don't want to. I want to go home to my little bachelorette condo at the "Active Seniors Resort Retirement Complex" and eat a simple meal and call it a day. So, I'm not saying that my Lekue silicone steamer is any more wonderful than any other sort of steamer but I will say that it works splendidly for me. It's just so easy. Put in this and that, close the flaps, into the microwave, zap for about 2-4 minutes, let it and me rest a few minutes more, open, eat, into dishwasher, done. It's so easy and so compelling, for whatever reason, that I look forward to using it. It's not a chore. And the friend that first introduced these steamers to me said she feels the same way. She's a recent widow and had basically stopped cooking entirely, just eating cereal at night, or picking up the occasional takeout. If you google "lekue recipes," you'll pull up a great many suggestions, but my favorite use is for fish fillets. I buy bags of individually-frozen cod, halibut, flounder, filets. Yesterday, I was in my local supermarket, and noticed they had just gotten in some fresh wild-caught salmon, so I bought a small steak, dusted it with lemon pepper. Into the steamer went some olive oil and a splash of wine. Then the salmon steak. Then some sliced yellow squash. Closed it up - into the microwave for two minutes, and it turned into a wonderful dinner. That's pretty typical, but sometimes I add a twig of rosemary, or some capers, or lemon slices, or garlic, onions, etc., whatever. I do the same thing with portabella mushrooms, or zucchini for a vegetarian dinner. Chicken breasts get some Italian seasoning, sliced tomatoes. Steam 2 minutes. Open, add mozzarella cheese, seal back up, wait. My Lekue steamer came with a recipe book, which did offer some great ideas but, basically, anybody that has done any cooking whatsoever, can figure out what to put into their steamer. Here's a typical recipe: http://www.lekueusa.com/recipe/Salmon-with-Lemon-and-Dill-recipe-rid24.html I don't have any of the other Lekue cooking vessels. Just haven't felt the need.

Recently received one of these: http://www.amazon.com/Lekue-Person-Draining-Minute-Cookbook/dp/B00I2UU8WU/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1413315136&sr=1-2&keywords=l%C3%A9ku%C3%A9 These silicon steamers have gotten mixed reviews, but I love the thing. I have been frying and baking fish fillets, chicken breasts, etc., but makes a bit of a mess and often requires several different dishes, pots, pans, etc. So a friend that also lives alone gifted me one of these and, I must say, I love it. Got two more. Now, I just pour in a little of this and that (olive oil, wine, lemon oil), put in some sort of protein, then top with a few veggies, close it up and into the microwave for 2-5 minutes. So easy. One cooking vessel, and into the dishwasher it goes. I'd really suggest that anyone that cooks for one give it a try. And, by the way, this lemon oil is ambrosial: http://www.amazon.com/Sabatino-Tartufi-Lemon-Oil/dp/B00EA6G8E2/ref=sr_1_14?s=grocery&ie=UTF8&qid=1413315742&sr=1-14&keywords=lemon+oil+from+italy

A small one might be nice for a grandpa (or grandma) that eats a lot of rice. But had I given one to my dad, it just would have sat idle on the kitchen counter right next to the idle bread machine that he and my mom used all the time back when she was alive.

That looks wonderful, Shelby. And you are God's own angel for doing this for your grandpa. Not only is the food going to be good, and helpful, but this gives him tremendous bragging creds when he's around his buddies. Believe me, I know.

I live alone now, after years of cooking for a big family. All kids grown and gone. Have no idea if husband ever grew up but, whatever,sent him back to his own mama to give her a second chance to try. But I still like buying a great many things in bulk, like most of the perishable fruits mentioned. My standard procedure is to buy big bags of apples, peaches, avocados, etc., and put them into the fridge where they'll keep for quite a while. Then, a few at a time, take out some and leave them on the counter to ripen. Avocados, in particular, will last for weeks in the fridge, so I buy the big bags from Costco. For butter, always have a few pounds in the freezer, a couple of sticks in the fridge, and one stick on the counter, ready to be schmeared. Onions - fridge. Not saying that I think it's better for taste or texture but, to me anyway, it seems like they make me weep less if they're cold when I chop them. Maybe the chill causes the juices to be less juicy. Coffee beans in the freezer. I have a rotary coffee grinder and I read somewhere that, because it gets really hot when you're grinding the beans, that affects the flavor of the coffee. So if the beans are frozen, that whirring blade doesn't get hot. I do think I can tell the difference but I'll admit I might be kidding myself. Eggs - it's my understanding that, here in the US, eggs to be sold commercially are washed in some manner that removes their natural protective coating. And without that coating, you do need to refrigerate them. Eggs in many other countries are not washed before going to the markets, so you can leave them out. At various times in my life, I've been lucky enough to live close by farmers with hens. When I buy the eggs directly from the farm, I do leave them out, at least for a while. Shelby - you mentioned bread. Bread was kind of an issue for me. I do like to have some on hand for sandwiches, etc., but it goes moldy before I can eat a whole loaf, especially the kind of good breads that I buy that have no preservatives. Tried the fridge, but that makes the bread go stale almost immediately. That's not a problem if you're making toast, but if you want soft bread for your sandwiches, the fridge completely ruins the texture. Discovered I can keep all breads in the freezer. For sandwich bread, I do have to take care to pry off the slices I need but, once the bread thaws out, I can tell no difference whatsoever from fresh.

And I just shake the honey container under hot running water for a few seconds.

I'll start with a really worthless answer: I have no idea. In my case, I just know about how much my dad eats at one sitting, so I froze portions that I figured were about what he'd eat in two sittings, so he could eat it the first night, and then have leftovers handy for the second night. Never even thought about weighing or measuring it. I do know that in the case of soups, stews, chili, I'd freeze enough for two generous coffee mugs-full. I think his coffee mugs hold about 12 oz each. Whatever that's worth.

Here's another big fan of frozen rice. I get some sort of Asian (Chinese, Thai, Vietnamese, etc.) take-out from time to time. I know there's something about eating cold leftover rice from the fridge that can make you very sick, so I don't want to do that. However, I also don't want to throw away perfectly good rice. So I always freeze it. Don't know if freezing it gets rid of whatever it is that makes you sick but I've been doing this for years with no ill effects.

My dad, too. Cuts the bag open. Then into whatever. Sometimes he puts the whole frozen bag into a pot of simmering water. Frozen soups usually get broken into pieces and then into a big mug. Want to add that, if you have a caregiver that can (and will) wash and store the various freezer containers, that might still be a better option for you. But it wasn't for us.

Be sure to double-check the box and be certain the bags are "freezer" sturdy and not just storage bags. I've never seen the flat boxes like CatPoet describes and they do sound like a great idea - perfect for some folks. However, when I first started doing this for my dad, I spent an appreciable amount of money on assorted storage boxes. They took up a lot of space in the freezer, were a pain in the arse for my dad to deal with primarily because of the washing and storing away until I arrived again. I'd get there to cook up the next big batch, but first I had to dig around all over the kitchen to find the boxes, only half of which still had lids. So, off to the store again to buy more. Dad felt bad that I was spending all this money and going to all this trouble and he couldn't even keep track of the boxes. Obviously I know nothing about y'all's dads and granddads and maybe their temperaments and abilities are better suited to dealing with all those boxes but, I gave up on that pretty early.