onrushpam

Lyle's Golden Syrup (first learned of it in the UK and have found a source for it here) Hatch Chile products (enchilada sauce, canned chiles, etc) Crystal Sauce (can't be without it in our house!) Zatarain's Creole Mustard (harder and harder to find) And, my lost/gone Seminole Cocktail Sauce... I think it's gone forever... haven't seen it in ages

Yes, the grainy kind. But, honestly, I think this would work with any kind of mustard you wanted to try. I probably wouldn't use the ballpark yellow stuff, because I think it would look odd. Never the same way twice? This time I cooked 2 C baby butter beans in some chicken stock and drained them, put them back in the pot with a knob of butter, the kernels of 3 ears of corn, milk, a little salt and pepper and simmered until the liquid reduced a bit. Pam

Okay, this is a stupid easy recipe, but the sum is much more than the parts would indicate. And, it's literally a 30 minute deal... 2 lbs. boneless skinless chicken thighs 2 large sweet onions (Vidalia or other similar) 1 tablespoon olive Dijon Mustard Mixture: 1/3 cup country Dijon mustard (I used Emeril's from Costco) 3 tablespoons cider vinegar 2 tablespoons brown sugar 2 teaspoons Worcestershire sauce A handful of chopped fresh thyme or other herb of your choice 1. Cut the sweet onions into thick rings. Set aside. 2. Pre-heat grill to medium heat. 3. Mix together the Dijon mustard, vinegar, brown sugar, Worcestershire sauce, and herbs 4. Remove 2 tablespoons of the Dijon mustard mixture, add olive oil, then add the onion rings and coat evenly. Set aside. 5. Place the boneless skinless chicken thighs on the heated grill grids and cook for 20 minutes or until meat thermometer inserted in thickest part of thigh registers 170ºF. basting occasionally with the Dijon mustard mixture. NOTE: Do not brush during the last 5 minutes of grilling. 6. While chicken thighs are grilling, using a grill screen, cook the coated sweet onions until tender. 7. Serve chicken the grilled chicken thighs with the with grilled sweet onion rings. This chicken was SO good and the onions were an extra bonus. I served with succotash made from the fabulous Georgia sweet corn we're getting now and some baby butter beans left in the freezer from last year, along with a sliced local tomato.

Hmmm... I guess it is somewhat brown on the outside, but not overly so. I'm wondering if it's because I used some very juicy/sweet fresh oranges for the juice/zest. The juice was REALLY sweet. And, I used Greek yogurt. I'm guessing the person who posted the recipe used regular store-bought yogurt, or maybe homemade yogurt. Oh well... it tastes good.

I made this orange cake this afternoon. It's just a simple loaf cake. I've made hundreds of similar ones. The batter looked/smelled great when I put it in the pan. The timer just dinged at the minimum baking time and I went to check on it. The middle of it is all caved in. It's done. So, I took it out. I'm sure it will taste okay, smothered in fresh berries I got today at the grower's market. But, it sure is ugly-fugly! I'ver never had anything like this happen with a cake, never mind a simple easy/peasy little loaf cake. What happened?

Home Ec class, circa 1969, first thing we made was "white sauce", which we applied to some sort of nasty concocction made with hard boiled eggs. I think they were called Sunflower Eggs or Daisy Eggs or some such... blech! I do love me some cream gravy!

Yes, they are not as deep as a standard fridge. But, it looks like you'd have room for a very wide one, so it might still work. When we redid our kitchen, we really didn't have any choice but to get a counter-depth fridge, if we wanted to be able to open the pantry door. I compensated by buying a no-frills regular sized fridge and sticking it in a storage closet in our sunroom. It's worked great. I keep often-used stuff in the smaller kitchen fridge. We use the other one for wine and beer and the freezer for the stuff I put up in summer. At holidays, I cram both full.

I think this is an awesome suggestion! But, you may want/need to consider a counter-depth fridge, so it's not jutting out in the middle of that side of the kitchen.

But, who is gonna eat rhubarb raw? (Well, I did as a kid, but not recently!)

Like others have said, they are my are my "go to" for curry, chicken stew, etc., etc. This simple recipe somebody posted on one of the Recipes That Rock threads, has become a frequent item on our after-work menus, especially if I don't have time to shop. I usually have everything needed on hand. I use the boneless/skinless thighs, pull them out and shred them up, then return to the pot. Sometimes I don't even bother with the flour dredge... it doesn't seem to make much difference.

This is the sink we have, except our drains are not offset like this. (I'd like that!) I really do like the size/depth. Just don't like the finish. But, that's likely been improved in 12 years.

When we renovated our kitchen 12 years ago, we went with a fairly deep two-bowl sink. The right bowl is slightly wider than the left, but not by a huge amount. I like the sink, but not the material it is made of. I don't know what it's called... some sort of acrylic over castiron. It hasn't held up well at all. We have a tall faucet (arched) with a side sprayer. I like the faucet. It's high enough to get a big pot under it. And, the side sprayer is handy for filling the coffee maker, rinsing the sink, etc. We went with formica counter tops, thinking we'd eventually replace them with granite, when $$$ allowed. We've never found the $$$ and I've not been unhappy with the formica. It still looks new. We put a wood edge on it, matching our cherry cabinets. That dresses it up a bit.

It will be a crazy weekend for us... lots of greyhound adoption stuff to deal with. (I'll be caring for God's creatures in place of going to church.) So, with little prep time for dinner, I'm doing a little part of a ham, potato salad, green beans and lemon semi-freddo with strawberries. If I get time tomorrow, I'll do some dough for rolls and stick it in the fridge.

Chris, based on where you live I'll throw my vote to WhatABurger. That's where I go to satisfy my once-a-month-or-so burger craving. I order the #7 (Jr Burger meal) and have them add an extra patty, because I like a bigger meat-to-bread ratio. And, the smaller fries/drink suit me fine. If you have a bigger appetite, get a double regular size burger. I think their fries are WAY better than any other fast food joint in our area (S. GA/N. FL). Well, 5 Guys fries are better, but they don't have a drive thru. Pam

This recipe, Stracoto with porcini mushroomsis outstanding. I whiz the gravy/veg with my immersion blender.

When y'all mention "white sauce", do you mean Mexican crema or something else?

Have you ever been to a Huddle House? (Down here, they are often across the street from one another.) Huddle House will make you realize Awful House is, well, really awful!

I got a little boneless/tied pork butt on sale for really cheap and decided to try this. Because it was small (3 lb) and had little fat on the exterior, I was afraid to try the 24 hour deal. So, after examining Nigella's original recipe, I smeared it with a slather of olive oil and garlic (had no ginger), then blasted it at 500 degrees for 30 minutes, let the oven cool and put it back in uncovered for another 8 hours at 225 degrees. Yowza! It was the Sunday pork roast of my childhood! I've been craving that porky goodness. I should've been braver and let it go another 3-4 hours... 8 hours wasn't enough to really melt all the fat and connective tissues, so we needed to leave a bit of all that on our plates. It was SO moist and juicy, I know it would've been better with a longer time in the oven. That's okay. We have more than half the roast left and I have other plans for it, which will be fine and I won't need to worry about drying it out. I'll be doing this again and improving on it next time.

I've had this for years. It goes in the dishwasher. I keep it in a little splatter-ware bucket by the sink, along with my dish brush, scrubbie cleaning pad, small bottle of dish soap, nail brush, etc. I use a paper towel for mushrooms.

Wow! I think I'd have been brave enough to just whack/toss the part of the bread the mouse nibbled and still consume the rest of it.

Damn y'all! It's 10:15 pm and I'm jonesing for some tater tots! There's a bag in the freezer (actually Crispy Crowns)... Is it too late to turn on the oven?

We finished ours off last night (except for the carcass, which is in the freezer for stock when I get time). Last night, I sauteed a couple of diced carrots and sliced mushrooms, then simmered them in the rest of the gravy until the carrots were tender. Added chopped turkey and frozen peas. Served over biscuits. We licked our bowls.

Before the coursing ban, there were many estates in the midlands where hare were carefully conserved. On the day the ban went into effect, farmers in the area shot many hundreds of them. I was astounded by the numbers of hare we saw at Altacar and Swaffham from 1998 to 2005. Not anymore. :-( I assume the one you bought was shot or trapped. Yep. They far different from rabbits. And, what you see in England are brown hare. They are small in comparison to the Western blacktail jacks we have over here. I think there aren't many recipes because they are typically just cooked in a simple stew or braise, with whatever veg is at hand. It's important to marintate the meat and use wine or ale/stout in the braising liquid.

Over here, hare hunters usually take out the back strap, skin, marinate and grill it, then slice into medallions for a snack on garlic toast. The rest of the beast goes to the dogs who caught it. (Oft times, the whole beast goes to the dogs because it was carried way too long in too warm weather to make it fit for human consumption. Coursing over here usually involves many hours of hiking in the high desert.) In England, I've had great game pie, which included hare, pheasant and veg, with gravy in a crust. I just looked in my copy of The Millenium Coursing Cookbook, because I remembered it had a recipe for "Jugged Hare": 1 hare (jointed) 1 t flour 2 carrots 1 large onion, sliced 10 oz red wine Extra stock if needed Salt, pepper, bouquet garni Put hare in large, ovenproof casserole dish Add veg, seasonin and wine Marinate for 12 hours, turning joints of hare at least once Add extra stock, if necessary Cook in slow oven for 8 hours or until tender Thicken gravy with flour and adjust seasoning to taste Serve with redcurrant jelly, forcemeat balls and game chips

I recently purchased Virginia Willis's Bon Appetit Y'Alland have enjoyed it tremendously. Many of the recipes are the same/similar to how I've been doing it for years. But, I've found a few new goodies. Her recipe for Shrimp and Grits is one of those where the sum is much greater than the parts.