chileheadmike

I have an OXO Goodgrips that boils water and whistles just fine.

This made me think of a time when our kids were young and the Ratatouille movie came out. My daughter was in junior high at the time and invited a couple of her friends over to go to the movie and then a sleepover. One of the kids (Megan) dad is a pretty good cook, we've been friends for a long time. The other girl's (Bailey) mom did not cook at all. I swear this kid grew up on hot pockets. Bailey spent as much time as she could at Megan's and our house. Anyway, after the movie I asked them if they had ever tried ratatouille, none had. I had tomatoes and herbs in the garden but no eggplant or zuchs. We got up early and went to the farmer's market. Kids had a great time and we got all the stuff. At home I make my version, Bailey takes one hesitant bite and says, "I hate everything in this, but this is so good."

They refuse to eat eggplant.

I'm growing Japanese eggplant for the first time this year. Sooooo, I picked up a zucchini and then picked a couple of tomatoes from the back yard along with some herbs. Pretty tasty but it saddens me that no one else in the house would even try it.

My daughter got me this one for my birthday this year, I like it a lot.

Sounds like fun, I'm in.

Pizza Margarita. Tomatoes and basil are from the backyard.

This sucks. Damn virus.

Hope you're well and mobile soon.

I love pickled red onions. I have Bayless' Authentic Mexican. His recipe includes Red onion Black peppercorns Cumin seeds Oregano Salt Cider vinegar

I like pecan a lot. I use it mostly with chicken and turkey, but it can really be used with anything.

I always let the meat come to room temp. Especially ribs. The salt/sugar in the ribs pulls out juices from the meat and helps to form a bark. Also, my short ribs yesterday were brought to room temp and ended up with too much smoke.

I never use chips. They seem to be a waste of effort as they don't last, especially for long cooks. As for chunks, there was a Kansas City Barbecue forum way back in the early days of the net. Some of the guys experimented and soaked chunks over night then cut them in half to check the water penetration. It couldn't be measured very well and they concluded that it was less than 1/16 of an inch. So that also seems a waste of time and an unnecessary addition to the mess. I just barbecued some beef short ribs yesterday. Came out very well. I had six so I did the traditional KC dry rub on three and a Korean type of marinade for the other three. I used hardwood lump charcoal with a couple lumps of cherry. Smoked at 250F for four hours, then wrapped in foil and returned to the smoker for an hour and a half. They were very tender and maybe a little too smokey, next time it's only 1 chunk of cherry.

So, we're into page two of this thread and no mention of the Cajun/Creole Trinity? Onions, celery, and bell pepper. The start of many classic dishes.

Way back in the 70's when I was in culinary school, the chef teaching the class said 50/50 beef and chicken. Of course he was employed by Minor's.

Traditional Margarita and not so traditional taco Pizza.

I will eat all the olive oil. Yes, I will. Thank you for sharing.

I just kind of threw it together. 6 Yukon Gold potatoes boiled and sliced thick 3 hard cooked eggs Half a yellow onion thinly sliced 1 clove garlic smashed and chopped fine Sprigs of rosemary and parsley from the garden 1/4 cup olive oil Juice of half a lemon Cook and slice the eggs and potatoes, season with salt and pepper Heat the olive oil over low heat and add garlic and onions. I basically steeped this rather than cook it, very low heat until I could smell the garlic. I then added the herbs and lemon juice. Toss it all together. I served it warm.

Country style ribs grilled over olive wood charcoal Tuscan style potato salad, grilled Shanghai bok Choi.

That's a nice rig.

Wow, thank you. I have some research to do.

Bringing this one back. My daughter's birthday is next week and I need to get her a vegetarian cookbook. Bittman's How to Cook Everything Vegetarian looks interesting. Any opinions on this or others I should look at? Thanks, Mike

I had a Wendy's burger a week or so ago.

So, as I typed that we could not get eggs, my daughter went to the Target on the University of Kentucky campus. Students have been out for moths. It was fully stocked with everything. TP, eggs, meat, sanitizer, all the shelves were full. Seems that's the place to get whatcha need.

I haven't been able to find eggs here for the last couple of weeks. A month ago, they were plentiful.