gfweb

True enough. Kale chips and kale sauteed for ages... like greens...is OK

not as broccolini?

Broccoli rabe cannot be the next kale because it doesn't basically suck.

What protein would you like with your salad?

I put pickled jalapeno and some of its juice in my tuna salad sandwiches. Maybe a thin shave of onion. Jalapeno would've helped the chili.

I've always wondered about Cincinnati chili, so I made some. It wasn't horrible, but not great either. I could've had a tunafish sandwich.

A Farmer's market with peaches in May isn't growing them locally

Been looking at built-in steamers. About 4K for the least of them. The cooking chamber is small...I can't imagine a turkey in there. And they have limited water supplies which limit cooking time.The plumbed ones are around 6-8K. So its looking grim

I use butter that gets brown about the time the very dry scallops go in. Seems to really help scallop browning. I usually sit the scallops in the fridge on a paper towel for 15 or 20 min to dry the surface too. Here, scallops with basil cream corn and slaw from the other night.

Only worse thing to find in a meatloaf (or meatball) are raisins.

We are inching closer to a kitchen re-do and are compulsing over ovens. A number of companies have microwaves that also have a convection oven feature, which seems pretty sweet. Any advice?

Thanks for your wise comments, Brother Rotuts. I am in complete agreement re green stuff in a ML esp celery and green pepper. They are an abomination in my sight. The vegetation in the ML are yellow onions. Perhaps the color balance is a bit off in your screen?

Some recent dinners Beef tenderloin with cauliflower "cous cous" BBQ Baby back ribs served with coleslaw and cornbread Meatloaf with slaw and roasted cheddar cauliflower BBQ Chicken with cheddar cauliflower and salad

More effort there than meets the eye, Baron. Appreciate your stuff

Not seen that surface Shel. Kind of like Martha...slippery. Sliding on the counter can be solved by putting a dish towel underneath it

Somebody commented on fast cooking pasta. I pretty much agree that its unneeded. But the no boil lasagna makes a much better lasagna than the thick need-to-boil stuff. Its thinner and holds the lasagna together better than the fat ones. More like a scratch made noodle.

And why should bones matter? Just passed-down nonsense without a speck of sense or truth.

Same thought occurred to me.

What cheese are you using? You might amp-up the cheese flavor by stirring grated parmesan into the hot mixture

Or you need to send some of it to me.

Cooking more than a dinner for 8 is serious work and hard on the body. Cooking for a rabble hoard is several orders of magnitude more strenuous. Good for you that you realized its time to move forward.

Fungus and mold tend not to cause an acute food poisoning like bacteria can. But some produce toxins that over the long haul can promote cancer, eg aflatoxin from Aspergillus (which typically grows on grains and breads). Another thought is that the mold is just the fungus you can see growing. What else is growing in there that you can't see? But its probably safe if you are healthy.

TMI

Two tapas-ish courses. Gravlax with eggs and dill sauce Scallops with corn-basil-cream...particularly tasty

I'm convinced that its the panade that moistens a meatloaf and not fat. Gotta be milk and breadcrumbs. I try to err on the side of too much rather than too little. Its not just moisture but also texture.