Lisa Shock

I like a red called Sangre, but have only seen it once in a store since I left New Mexico. I have raised them in my garden, though.

I am also suspicious of the celery part of the celery salt, but, I agree that back in the day spices were sold way past their prime. I would also like to mention that part of what triggered my thinking for my recipe was reading a newspaper article (maybe a magazine???) in the 1970s where someone sent some of the Colonel's chicken to a lab to try and reverse engineer the recipe. They found flour, salt, pepper, and a lot of chicken. They could not confirm other spices. So, part of my thinking was that the herbs and spices were already very processed as part of the bouillon, and then being fried just destroyed them. (I had no clue that modern food labs were using chemicals from, or found in, the herbs not the whole herb. Nowadays, I doubt that the 1970s test could find any of the esters used as flavorings in processed foods. -And be affordable for a reporter.) And, using bouillon explains finding so much chicken in the breading.

If you have wine and mushrooms, You could make coq au vin with the chicken, pork and tomatoes. Or, another French meal: mussels as a starter ratatouille spinach salad with bacon dressing (maybe a little raw cauliflower for crunch)

The salt level seems right, what with salt and celery salt. (I spent a lot of time in the 1980s trying to make something comparable or better for a friend with a restaurant.) What I am suspicious about is the ginger. Honestly, what I finally came up with with for my own copycat version, was based on looking in an older relative's spice rack and seeing an old jar of chicken bouillon cubes. The package said "XX Herbs & Spices" on it, and I realized that you could just grind the bouillon up finely and toss in some extra salt and some black pepper and be done. People seem to like my version. I don't have a pressure fryer, so I have never done a side-by-side tasting panel. (if anyone here would like to try my method, and could give me feedback it would be appreciated -it's about 10g of crushed chicken bouillon, 1g black pepper, 2g salt, to 300g AP or pastry flour used as the final part of a 3-part breading station)

Here's an Italian dish: Eggplant and Rice Casserole. I think this could be made without the cheese, and could definitely be made by substituting water with a couple teaspoons of herbs (dry is fine, try fennel, rosemary and parsley) for the beef broth.

Just got an email, Mr. Kimball is doing a live show. He will be at the Mesa Arts Center, Mesa, AZ Thursday September 22. Tickets are $100 each, which is pretty high for this venue. IIRC, Alton Brown was $35 per person in the same theater earlier this year.

@Bhukhhad gets this round! Please prepare your list! Sorry, I do not have photos. We had a terrible dust storm tonight, and as I was setting up, the neighbors came over to ask for help and wound up eating most of my food! I made pakoras by chopping up some already roasted potatoes from last night, julienne red onions, and green chile. I am glad I did, I have never made these and they were great! (I make tempura all the time, I have no idea what my mental block was...) I also made a sort of saag paneer, but with tofu, so saag tofu? (no milk in the house, or I would have made paneer with lime juice, which is super good with saag or palak) I drained and sliced the tofu into triangles and fried it lightly and set it aside. I used the same oil for the pakoras. While the pakoras got started, I chopped up the broccoli, sauteed some mustard seeds in beurre noisette, as they started to pop I added a mix of spices to make a curry powder (I blend my own curry powder a la minute.) I then added diced (previously roasted) green chiles, salt, and the broccoli. I allowed this to sautee for a few minutes, then, I added a glug of heavy cream to finish. I served the tofu sitting on top of the greens/sauce.

Good stuff so far! Keep the suggestions coming! I will close with a decision at 5pm Sunday, Pacific time.

I will take the challenge, I can cook tomorrow night (Sunday). Here is my list (I am a lacto-ovo vegetarian): broccoli onions (white & red and garlic, fresh chives) celery russet potatoes cheese: swiss, mozzarella, parmesean eggs limes raw peanuts (I make my own peanut butter as needed.) firm tofu NM green chiles, roasted I have a pretty extensive pastry-making pantry with several types of flour, syrups, butters, craisins, raisins, candied fruit, etc. I also have many pantry staples like dry beans, rices, cornmeal, semolina flour, noodles (asian and italian), and canned goods. Feel free to ask if I have a pantry item. I am willing to make bread.

wow, just wow...that's beyond ROTFL...

@sartoric would you consider posting a new list in couple of days?

I don't own one of these, but I have been reading along here. It seems that this device is best suited to heating frozen fried foods, as they have a considerable amount of fat coating them already. -And coating them really evenly. I think it's going to be difficult to take vegetables from scratch and get them to rival real fried foods. It may be useful for quickly cooking other random foods, like that braised meat, but I am not really feeling it. I think I'd rather pan fry in a cast iron skillet or my wok.

IIRC, 'lady' is from Saxon laf-dian or loaf-carrier. -The lady of the house was in charge of the bread and/or dough. Precocious and apricot are from the same root word in greek, praecox that means early flowering. Salary comes from sal, the roman latin word for salt as roman soldiers were often paid in salt, which was a valuable commodity. And from two foods into one, sausage is a portmanteau word for sow & sage.

I suggested the pickles, since you said you wouldn't be cooking for a few days and they are better a couple of days in. HERE's a decent recipe. My family would actually change the liquid to an oil/vinegar vinaigrette dressing with herbs the day before serving. I didn't think the menu would be that difficult. The sausages need very little attention while cooking, the salad is very easy, and the braised onions are pretty quick as well. But, with many ingredients gone, much of this needs reworking.

Ok, how about a trip to Italy! antipasto: cauliflower refrigerator pickles, plus toss in a few olives, maybe a few chunks of mozzerella, maybe some toasts with different spreads like pesto primo: risotto with peas (or make a pasta with peas) secunda: sausages (or maybe the chicken roasted with herbs and lemons) contorno: butter braised spring onions with chives ensalata: herb salad, get a little lettuce and add a ton of chopped herbs and a simple vinaigrette formaggi e frutta: a little fruit and cheese to end it -might not need dolce, but, if you have cookies or something, serve them with coffee

*gasp* I'm going to have nightmares now, nightmares!!! Don't scare me like that! I always keep the plate really close to the pie pan, usually hovering right over it. Closest I have come is having a slice break apart; chunks either fall on the plate or back in the pan, no pie wasted! (the washing-up person gets to eat fragments or else they get saved for post-party solo snacking) In general, I don't get much of anything on the floor. One thing culinary school was good for was training us in neatness. That, and I used to compete in the ACF, and once again, neatness = points. Once in a great while a bit of something raw will go flying off my peeler, a raw potato slice hit the floor tonight, but, it's a RARE occurance -maybe 2-3 times a year. Pie on the floor!!! -Nightmares, I tell you, nightmares!

Might be ok. Might be like ganache. But, with modern commercial ice cream (except, in some cases Haagen-Daz) containing so many fillers and binders and very little cream, I suspect that your investment would yield a very small return -maybe 2-3 tablespoons. I suspect that making butter ganache from the get-go would be more efficient.

I see four issues: 1) The effect is mostly hidden when filled, unless you use a glass pie pan and hold it up in the air for guests to admire. You could make a top crust by making a sheet of the dough, however, the cinnamon sugar swirls will melt away when heated, leaving circular holes and a lot of weird looking concentric rings of dough floating on the fruit. -If you are lucky. If your fruit collapses a lot and leaves an air gap, the top crust will simply collapse into a mess some time in the second half of the bake. 2) The cinnamon sugar will cause the crust to stick to the pan. 3) Once the bottom of the pie and gets hot enough, the cinnamon sugar will become liquid and flow to the bottom, under the crust, leaving a lot of circular gaps in the crust through which filling can move through/under. Even if you egg wash it before baking and blind bake it, you will have issues. Also, if you blind bake, you will not be able to use pie weights; they will get messy with liquid sugar and stick to the crust. 4) The additional manipulation of the dough in making this will probably damage the dough structure. The commercial pie crust stuff is weird enough to begin with, moving it around and smashing it with hot hands can't help anything. So, it will definitely be less flaky. What the author(s) of this article don't know is that professional bakers don't just use cinnamon and sugar for cinnamon filling. There's usually some bread flour (gluten helps bind), butter (flavor and to act as a dough conditioner on the edges of the pastry dough it comes in contact with), bakery crumbs (gluten, flavors, overall texture, prevents flowing), ground nuts (flavor, crunch), egg (binding agent). This idea would work better and stick less with a real filling. That said, when was the last time you got a good look at the bottom of a slice of pie??? This 'tip' represents what I really hate about Pinterest. People purposefully designing something for the photograph that doesn't work well in real life. Honestly, if you want flavored crust, save yourself a LOT of time and effort and add spices to dough as you make it. I usually put a small amount of nutmeg in pie crust and pate sucre. Cinnamon and other spices would be good, as would a small amount of almond flour. Keep the amount of sugar low to prevent sticking, and to prevent it from flowing into the filling and leaving the crust with gaps.

At least most of the food in the Gallery of Regrettable Foods tasted good. The Worst Meal at Someone's Home has some truly frightening dishes mentioned.

I think that's fine. I have backed off for a few days to allow others to participate.

Most of these apps are using data taken from the USDA calorie counter website. I prefer to just use the original website, I have no idea how mobile friendly it is. That said, once you are in the site and searching, let's look at bananas, on the left side of the page is a box for Nutrition Facts. There is a drop down menu there for portion sizes/types. So, for our banana we get options like 100g, a cup mashed, a cup sliced, 1 small whole, 1 medium whole, 1 large, etc. The center of the page has tabs for general info, fats, carbs, proteins, vitamins, minerals, sterols, etc. Most apps I have seen just show a sliver of this info.

iSi also makes it in WHITE, and WASABI. It's good to 600°F and passes that twist test. I have one I use around the kitchen and one I use for sugar work.

THIS is my favorite all around spatula.

cucumber fermented in soy sauce?

Is #1 long beans?