FauxPas

I wonder if anyone is actually buying them, though! 😄

You could resell it on eBay. 😆 Someone in Sochi, Russia is selling cans of something similar for $22.50 US per can. And they were canned in 2017 with a shelf life of 4 years! 😮 https://www.ebay.com/itm/184911103816 Or this one from Ukraine. $49.90 US. 😕 Not sure what to say about this listing. Russian soldier s canned trophy Army Tushonka - canned meat War 2022 Ukraine

Simple wings, but my husband adores them. 🙂 He's also really happy that a Canadian golfer did so well in PHX today and loves the back and forth in the football game, he's positively bubbly. Quite cute, really. 😄 And now that the game is over, I know my cousins are ready for some celebrating!

That last bit made me laugh out loud! 🙂

I was wondering how things went. I hope your husband's mouth is feeling ok and that he's happy with how things have gone!

Peppers do freeze well! I've even frozen bell peppers whole a few times when I was really rushed. But I prefer to cut them in strips and dices and then freeze. The strips can be easily used in fajitas, which we make fairly often with leftover steak or chicken. The diced ones go into veggie lasagne, chili, soups or casseroles.

I make something like that also. I love it!

The menu says "Pommes Dauphine". Mashed potatoes and choux pastry, then fried. https://www.seriouseats.com/pommes-dauphine-recipe-5217321

I should have stated up front that I have tasted that sauce and found it too sweet for my liking. But I also don't want that amount of sugars in my food, especially if it's a hidden flavour. If I want a ton of sugar, I might as well taste it.

That's true. But many of us are looking to reduce unnecessary sugars. 🙂

I wondered about that, also! Cooking molasses is a blend of blackstrap and fancy molasses. It’s darker than fancy molasses and less sweet with a more “full flavoured” taste. Cooking molasses is a common substitute for fancy molasses in many recipes and has a much more robust flavour than fancy molasses. https://www.gallowaysfoods.com/sweeteners/crosbys-cooking-molasses

There are a few different versions but the Original version's contents are listed below. So I think it must be a fairly sweet sauce also. Sugar is #1 and molasses not far behind.

Do you ever make your own BBQ sauce, @Smithy? We often do have a jar of something commercial in the fridge but, if I plan properly, I prefer to make my own sauce. I don't have a set recipe. I like to start with a basic one like this one called Kansas City BBQ Sauce and then modify it, if necessary. If you don't want it quite as sweet, you can use tomato sauce/paste in place of the ketchup, reduce the sugar, increase the spice, etc. Of course, BBQ specialists will know all about the variations between Kansas City, Memphis, Carolina styles and so forth. Serious Eats has an overview with some recipe links here. I'm probably not telling you anything you don't already know though!!!! 🙂 And sometimes, it just makes sense to use a commercial product.

I did wonder about the composition of the pickling spice mix. But I like the re-use of the pickling brine!!!! 🙂

Congrats to @gfron1!!!!

How is the food today, @JoNorvelleWalker? And how are you doing?

@MaryIsobel, oh wow, I feel for your husband. That sounds brutal. How long until all his dental work is completed? Will he be getting implants? Poor guy, when will he be able to chew again? I see your plans for smoothies, broths, etc. Makes sense. Hugs to you both and hope he heals really quickly.

Argggh. I hate having to cook with fractions, even when they are easy to read, ha. Give me grams and milliliters, please. Pretty sure you are on the same wavelength. 🙂 I prefer paper books for cooking also. Even though I read lots of stuff on my Kindle reader or my phone or laptop, when I am in the kitchen cooking, I want a print-out or a book these days. I have over 200 cookbooks on Kindle or Epub and I almost never use them.

Vivian Howard starts with Noma but then talks about Chef and the Farmer's closing and re-opening, in this NY Times article. Some of these folks should check out @gfron1's model. Fine dining doesn't necessarily require all that expensive equipment, for example.

That's the important thing! 🙂

I was curious also, so looked it up. Ingredients are: Tomato Soup (Water, Tomato Paste, Modified Cornstarch, Distilled White Vinegar, Salt, Rice Flour, Sodium Benzoate added as a preservative, Citric Acid, Onion Powder), Sugar, Soybean Oil, Vinegar, Salt, Spices, Xanthan Gum, Potassium Sorbate to maintain freshness, Nisin (Natural Preservative). Natural Flavoring. NOTE: Dorothy Lynch Home Style contains NO monosodium glutamate (MSG).

Is it also edible? Or just a lovely volunteer that popped up amongst the culinary plants? 🙂 Your wife is always so adorable!

I would definitely refrigerate it, though I am sure some people might not. U of Maine Co-op Extension says: https://extension.umaine.edu/food-health/food-preservation/lets-preserve-herbal-vinegar/ U Georgia Extension suggests refrigeration is not essential, but it is recommended to extend quality. https://nchfp.uga.edu/publications/uga/uga_flavored_vinegars.pdf

What size pan do you use for this cobbler? Is that about 8" x 8" or smaller? Thx! 🙂