BarbaraY

This topic got me thinking about steel cut oats that Dad liked. I bought a package of Bob's Red Mill and had them for breakfast this morning. I added a handful of raisins and a sprinkle of raw sugar. Very good. I now remember Mom used to soak them overnight similar to Melissa's method so will try that next time. My grandfather ate oatmeal almost every morning rather as a first course before eggs or whatever else my grandma made. She just used Mother's oats but somehow I've never been able to get mine to taste the same. Something I used to make when my kids were little was Savory Add-A-Crunch from a Quaker Oat booklet. Made a nice salad topping as I recall. Quaker Add-A-Crunch.

I never realized that so many ways of cooking oameal were being used. I still do it the old fashioned way. One cup water, half cup old-fashioned rolled oats, and a pinch of salt. Simmer five minutes. Add raisins if you like (I do that often). Eat with milk and brown sugar, maybe some cinnamon. No instant or quick cooking oats. They gag me with their gluey texture. Reminding myself to get some steel cut oats when I shop today. They were my Dad's favorite. Haven't had them in years.

I think you're correct in using only corned beef, potatoes, and onion diced small. Bacon drippings are my fat of choice. I like to add a little beef broth to get it to stick together and then let it brown till crispy. Make dents in it and drop in eggs; cover until eggs whites are set but the yolk is runny. Parsley is OK but please no bell pepper.

Chili cook-offs are fun. I haven't entered one for sometime but once won in the salsa category. I can't imagine being told to dumb down the chili but I have tasted some pretty bad ones.

As Misducky said, simmer until tender with aromatics, I usually use onion, garlic, and pepper corns. Dice it and serve with a Mexican Chile sauce. Mmmm! Good! Not a tomatoey sauce but one made with Ancho chiles. Tongue has only recently returned to markets in this area. It faded away over the years but with an increasing Mexican population is now available again. My grandmother used to get corned tongue. I don't remember what she served with it but I remember I liked it. Now I'n the only one in the family who will eat it so I get tongue tacos from the taco truck.

I recommend that you find some outdoor site to to draw the hens. The smell is abominable. It would be well worth your time to do this as most have mentioned above. Mmmmm! Chicken and Dumplin's. My late Mother-in-law could wring chicken necks faster than any one I've seen. Have never done this myself as I'm afraid I would just injure the bird. I have used the hatchet method.

I gently stir-fry firm tofu until it is lightly browned on most surfaces, then remove from the wok. Stir fry whatever vegetables with their seasonings and add the tofu back just to heat through. It takes a gentle hand not to break it up but sliding the turner under instead of round and round helps. I don't really care to have it deep fried before stir-frying as it sometimes gets rubbery.

Liquid smoke can get disgusting real, real fast. Beware if you're going to use it. Use far less than called for. Nasty stuff, IMHO. Wright's, as shown on the Amazon page is what's available in this area.

My dad taught me to always do this when I was just a kid. I have never varied. Sandwiches must be cut on the diagonal, always. And the lettuce, etc. goes on top! ALWAYS! I hate it when I'm served an upside-down sandwich. I know I can turn it over but I shouldn't have to. The only sandwich I eat whole is a fried egg sandwich.

Once, in a fit of madness, I ordered a wedge of Raspberry Cream Cake in a Reno casino. It was none of the above. Yuck! But it was pretty to look at.

My feelings exactly. I remember as a child of about 5 being given a slice of it as a snack and I still remember gagging on that nasty texture. The only thing I can think of that could be worse was to put it on a Spam sandwich. Shudder!

Barbara, which grocery store? Is it a local chain I would recognise? ← Yes, it's Save Mart and I know there are a number of their stores in Sacramento. I think it depends on the size of the store. We have two and the milk products are only in the "Big" Save Mart.

I was raised on raw milk, cheese, and butter. I doubt that I've ever had a foodborn illness although I may have as a child and not remember it. My grandfather's cows were regularly TB tested and the milk was always carefully handled. I would be cautious about where the milk has been produced otherwise I prefer it and occasionally still indulge. I don't have it often due to the price. Our local grocery store has started carrying raw milk and milk products.

We eat dinner around 6:30-7:30 in the summer and earlier in the winter. It's almost 4:30 and I'm feeling hungry so this will be one of the earlier nights. When I was growing up we ate whenever Dad got home, usually around 6:00. Mom always cooked us breakfast so I still can't do without breakfast. Breakfast around 7:30 and then have lunch at 11:00 because that's when I get hungry again.

As a young family, we would go to Minnie's in Modesto, CA. with family and friends. I remember second daughter, then about 6, eating so much of the pu pu platter that she couldn't eat anything else until the coconut ice cream was served. The main thing I recall about the place was the excellent ribs and the to die for Scorpions. A couple of their drinks would lay you out. It is still in operation but the original Minnie is long gone. although the restaurant still operates under her name. It has been more than 30 years since I last went there so I have no idea how it is now. Old Minnie's Menu

Nathan's or Hebrew National with mustard, onion, and sweet relish. The only way to go. I will have Miller's dogs from the stand in the plaza occasionally but still dressed the same.

I have it and I, too, inherited it. I think it's a somewhat newer vesion since I can't find porcupine meatballs although I thought they were in it. Maybe I have two copies. Unusual but not really embarrassing By hook or by Cook, The Official Nevada Brothel Cookbook. Cat House Cuisine Concocted by Nevada's Finest Working Ladies. It was a gift and the recipes are pretty standard but have suggestive titles . Have never cooked from it.

I don't know what has been done to the beef but it definitely tastes different. It isn't just you.

I agree. Check out as many as possible but Dianna Kennedy is great. Very authentic and true to the Mexican experience. Just remember that real Mexican food bears little resemblance to what one gets in Mexican restaurants in the USA. It is really much better.

Are you new at bread making? Do you think you will be making it every day or two? The things take up storage space so you have to have a place to store it or otherwise get it out of the way. I was once offered one and refused because I prefer to get my hands on the dough. Only you can decide for yourself. Try making some by hand first if you haven't done that. You wuill find it's really simple.

What a beautiful place and lovely food. I would be there like a shot if it weren't on the other side of the country even if there was no one else around.

An appropriate subject because today I picked up two lamb shanks fir $5.00. They had been marked down for quick sale since the pull date is tomorrow. There was only one other package in the meat case and it was marked $4.99 per lb. Rack and chops go for about $15.00 to $17.00, leg is usually around $5.00. In the spring I bought a whole shoulder and cut it up myself which is my usual way of buying most lamb. Locally the shoulder is usually trimmed of the rib bits and then sawed into slabs and tied into a "roast". When I was still learning to cook, I tried roasting one of these things. Between the slabs of meat, fat and bone the blood cogulates into nasty looking clots. If I want the whole shoulder I have to request the butcher save one for me. I prefer the NZ chops to the American grown lamb that's available here unless it's what the 4H kids have grown for the Fair. Our local stores buy at least one or two each and it's very good meat. (Hurray! It's Fair week here!) I've quit buying pre ground lamb as I've had the same problem. Now I grind my own so I can see what I'm getting. My late SO, like many of the locals, told me he didn't like lamb. First time I got him into a Basque restaurant he changed his mind.

My next younger sister called cottage cheese "carty cheese."

I made my first Samosas from a recipe by Julie Sahni that I found in the Feb. March 1998 Issue of Fine Cooking. They turned out perfectly the very first time. It is much more detailed than the recipe in her book. It is very, very important to do the rubbing in of the flour as she explains it. It can't be cut in like a Western pastry. It is equally important to knead for the full 10 minutes. The second time I made them I didn't knead them long enough and the pastry texture was not nice at all. So remember to rub in the fat and knead well. I had never heard of using flour tortillas but it might work as the texture when fried is somewhat similar. I don't care for the ones that are made with filo pastry. They just don't ring true to me. Samosa recipe I found the recipe on the magazine's web site.

I, too, am with munchymom. Our dog, Sissy, is an ice cream addict. Girl at the drive-thru cracked up when she realized that the third cone was for the dog.