Shel_B

After a long absence, TJ's Colombian instant coffee is back on the shelf. In the past, I used it in my chocolate desserts. I hope it's as good as I remember it.

That is correct ...

Thank you for the history lesson. I'm quite familiar with the Chili Queens of San Antonio. Not being in or from Texas, it's of little consequence to me if Texans would find my idea a sacrilege. To confess, I got the idea from a Texan, albeit indirectly and through a circuitous route.

First, let's look at your comment that the BB sauce is probably about 50% sugar! That is a ridiculous statement on its face. That would mean 8 ounces of sugar in a pint of sauce. I stand by my comment that your remark was hyperbolic. I double dare you (couldn't help it, you gave me that one) to show me a commercial sauce that's about 50% sugar. I'd like to be educated. Here's the ingredient label from the sauce I used for the kids. Their mom recommended the sauce, although I've known about it for years and have used it for myself in the past..

A new project here is to develop a "Texas Red" chili recipe, and I'd like to run this idea by you. I was thinking about going to one of the local bbq places and buying some already cooked and smoked brisket to use in the chili. Since moving to an apartment, I no longer have my smoker, so using an outside source is a good option. Buying the cooked meat would save time and cleanup, which, in my dotage, is a nice bonus. Any thoughts on using already cooked and smoked brisket for the chili? I suspect that some modifications to time and technique would be required, such as adding the meat later in the cooking cycle. What do you think about this?

@ElsieD I think it's because kids almost universally like the meals you mention. Parents usually want their young children to eat without complaining or making a fuss. That enhances the parents' dining experience. That said, when our family would go out to eat we kids would eat what mom and dad would eat (and make our own choices} not from a special kids menu. I don't recall seeing a kids' menu until fast food became a more common dining choice, especially for families.

I started with what was handy and have evolved, and am continuing to evolve. You know nothing of the BBQ sauce I used, so to comment that it was "probably about 50% sugar!" was disingenuous and hyperbolic. Thanks for your sauce suggestion. It's appreciated.

Thanks. I've made a variation of the tonkatsu sauce before and the yum yum sauce is new to me. Thanks for providing some "food for thought."

My research, such that it was, indicates that's not the case. Allow me to clarify. With but two exceptions, I looked only at recipes to make duck sauce at home. Those recipes were far from "mostly sugar." I didn't dwell on commercial recipes, but those that I did look at seemed to have a greater percentage of sugar than the recipes, but far from "mostly."

They're 6 and 8. I've not yet tapped into their sense of adventure ... but soon.

@TdeV @Smithy This is the duck sauce recipe I'll try first. There are others, and some commercial products, I'd like to look at as well. https://thewoksoflife.com/duck-sauce-recipe/

I'd make my own and try to control the sugar. Also, it was suggested elsewhere that I try duck sauce. My sister was visiting from NYC and brought some duck sauce with her. I'm going to try that on the chicken tonight and see how it works out. I found what appears to be a good recipe for making the sauce at home, so I'll give that a try as well.

Thanks @FauxPas ... the ranch idea sounds great. EZ to make and I'm sure the girls would enjoy it. There are. Many peanut sauce recipes in my files and some, I'm sure could have their heat toned down. Maybe they'd like such a dressing. ill look at the link you posted after returning from errands. maybe an orange or lemon sauce would be nice?

Once or twice a month I make dinner for a neighbor's children. My neighbor sometimes gets called to work on short notice, so I keep a few items handy to cover these sometimes surprise dinner guests. There is an assortment of frozen veggies and rice in the freezer along with a big package of Costco chicken nuggets. Dinner can be thrown together in just a few minutes. The nuggets are a treat for the girls and I like 'em also. I'm looking for some recipes or ideas for a kid-friendly sauce for the chicken. I'd like to keep the sugar at zero, or at least very low, and the sauce can be flavorful but not hot. I've been using a very mild, commercial BBQ sauce, but it's time for more variety.

What is "Premium Water?" Seen on a shelf at the local pharmacy.

Thanks. I vaguely remember now hearing something similar about "fast" low speeds. I appreciate the tip.

Time to replace the beat up, second-hand, yard sale hand mixer that has done little more than take up storage space for the last eight years. I was surprised to find no discussions about this topic ... <shrug> I've read a few reviews that speak favorably about the KitchenAid mixer, but there are several models and they have different beater shapes and accessory blades. I don't know about the pros and cons of the different beater blades or if the accessory blades are worthwhile. The 5 speed: (eG-friendly Amazon.com link) The 7 speed: (eG-friendly Amazon.com link) The 9 speed: (eG-friendly Amazon.com link) Then there's the Cuisinart that looks to be a good value, especially with the extra blades and storage case: (eG-friendly Amazon.com link) I'm drawn to these because of name recognition, comments and reviews I've read, and because I'm ignorant of what else might be available. How important is the beater blade shape? Do I need more than five or seven speeds? I'm totally out in left field here, so any help and suggestions are very welcome. I'd like to keep the price under $100.00 or so, but quality and usefulness are important and value is very important. Edited to add: Almost forgot, I've also read some good reviews of the Breville mixer, and it's been a winner in some tests. It's a bit more than I'd like to spend, but not out of the question if it's a good value. I've been happy with my Breville countertop ovens, so I'm at least comfortable with the brand. (eG-friendly Amazon.com link)

NO! 👎 Bland, almost flavorless. The honey mustard pretzel pieces have a bit of flavor, but very little compared to other honey mustard pretzel pieces I've tried, like Snyders, and there were only five pieces in the can. There were very few peanuts in the can, and the other pieces seemed stale and were not crispy or crunchy. No discernable chili/lemon flavor to the corn sticks. This is going to be returned.

Now I'm in the mood for a cookie. Thankfully, there are none in the house.

@AlaMoi asked "anyone know of a good quality canned sockeye/red salmon that isn't "Trident" made?" I don't know who packs this, but I've been happy with it, and it's one of two canned salmon products I purchase regularly. Works fine with my middle-of-the-road OXO can opener.

I don't mean in salads, salsas, and similar dishes where the ingredients are assembled uncooked or minimally manipulated, but in cooked dishes like chili, stews, braises, and similar. Yesterday, I made a ground turkey and black bean chili similar to many that I've made before. In the past, I've used yellow onions, but yesterday I used a white onion. I couldn't tell the difference, at least not by memory vs a direct comparison. I've heard some cooks say that in cooked dishes there's no discernable difference, and I've heard others say that the differences can be noticeable. What have your experiences been with the different onions in various cooked dishes?

Sign at the entrance of a coffee shop, Weed, California

My sister was visiting from NY and brought the old family nutcracker, which I always enjoyed.

Might be my favorite frozen pizza certainly in the top two. It took me a couple-three times to get the time/temp right in the Breville BOV800XL

I bought the Chico and the Grande from these folks this time, and am not satisfied. The peppers that I opened and tried, the chico, were dry and brittle, i.e., old. The first batch of these peppers that I bought was from World Spice, and they were beautiful, smooth, supple, and aromatic. They'll be my go-to when World Spice is restocked unless I find something comparable. There are a couple of other sources I'm looking at.