Kim Shook

That's what my English stepdad said about tartar sauce in Britain. He left in the 1960's. But when we went in 2011, all our fish came with it. He was surprised.

I'd like to find a good recipe, too. I love it, but often find it too spicy for me and sometimes the bell pepper is too forward. If I had a recipe, I could adjust the seasonings to my taste.

So, I've got my CSO all set up where the old toaster oven was. It clears the upper cabinet by 8-inches and you can get the water thing out without moving the CSO. But, I'm never using it! It is so amazingly clean and shiny! I'm really going to hate getting it dirty the first time. But I have to try it out soon so that we can get the box out of the living room!

Welcome, deewelch! Tell us a little bit about you and your food interests.

Ham and cheese on toast, Mandarin Orange "Salad" and chips and salsa.

I have had wonderful luck with this Slow Cooker Polenta. I imagine it would work for grits, too. Nice to not have to babysit them.

Welcome, jamare! I'm looking forward to your contributions!

Two smallish iron skillets, a nice-sized gravy boat with plate and ladle, a pretty green casserole with high sides (perfect for lasagna - I hate being limited to the height of a Pyrex dish when I make lasagna), a lovely small Royal Worcestershire covered dish like this, my grandmother's silverplate - 1847 Rogers and, of course nearly-vintage spice tins still full of odorless, tasteless powder! LOL

Sounds like upscale Funyuns. So, yes, addicting.

Well, I don't discriminate. I detest all peppers. Though, for some reason, I like pepper jelly and if I roast jalapenos I find it tames the heat and I quite like the flavor in some dishes.

Breakfast for Momma this morning: Tomatoes on toast and Benton's bacon.

Spanish Rice-A-Roni is the one that I put a lb. of ground beef in to make it a main course. (As you can see, I've deleted the horrible pepper pictures 😉)

That's why you got the shout-out (do they even say that anymore?). No worries. I'm going to bed in a few. I got a delicious 45 minutes in the grocery store all alone when Mr. Kim got home to be with Momma. Heaven amongst the produce!

They do. But as far as I can see, they no longer sell the sets like I have and no longer offer the wooden handles. There are plenty of them on ebay, though.

Dinner at 10:55pm: Egg salad, nectarine and Funyuns (and a Mt. Dew - @Shelby!!!).

Maybe make what amounts to a crust - a little melted butter added and pressed into a dish and baked until solid. Then crumbled. Might hold up better.

2 1/2-inches.

Unearthed this CutCo set while cleaning out my mom's apartment: Since most of her stuff is non-stick, they probably haven't been used in years. I remember them from childhood - being reminded to never put them in the dishwasher. The handles were a little dull, but I gave them a mineral oil rub and they look gorgeous.

I will measure it when I take it out to serve it again tonight. heehee

Just sage sausage with fig syrup this morning:

Ok, I've watched this exchange. My question is, if it is dangerous to cook this roast for only 2 1/2 hours, why is that recipe on the Anova site?

@Okanagancook – oh, dear lord. That piggy. That bubbly skin. I believe I lost consciousness for a bit. @Nicolai – what a perfect meal. Not to mention the wonderful after dinner entertainment. Tonight: Leftover pork, green beans and new potatoes, Noodle Roni, stove top pork stuffing w/ jarred pork gravy. Just letting it all out here. Momma was happy! It was pretty good.

So is it easy to clean? (Please tell me it's a PITA).

Oh, God! Just looking at tables like that gives me hives. And it's in METRIC!!!!! 😲 But it was probably 4 inches or more. It was a pork loin, after all. I've never seen a 2 inch pork loin. Thank you for the link. I'll try to look at it later when I'm feeling a bit smarter. 😉

The only thing was that it was set at 135.5F and after 3 hours it was only 130F. by my Thermapen. But it was an inexpensive piece of pork from Kroger and not some rockstar pork from the butcher and it was so GOOD and juicy - that part was a huge success!