Shelby

Got my bean club box today. I just love the anticipation. I won't ruin it for others, but there was an addition to my box that is SO COOL. I can't wait to talk about it.

@Kim Shook You are a treasure and I mean that. You do so much for others and your food is amazing. Lol, I don't know why it's magically roomy....I don't even cover it with foil anymore. It has to be the white bread recipe and loaf pans that I use??? I dunno.

Chicken quesadillas with stuffed hatch Chile peppers Smoked and sous vide a turkey breast and made white bread yesterday so we could have turkey sandwiches again before tomato season ends

If I didn't know it was tongue, I'd have thought it was really tender corned beef. I think you'd like it.

Corned and then sous vide beef tongue sandwiches along with tempura squash and blossoms

I know I say this every year, but this year takes the cake. We planted 4 squash plants (2 yellow and 2 zucchini) this year which is less than we usually do. They grew HUGE. I'm literally picking 8-12 squash a day from ONE plant and like 3-6 from the others. Needless to say, I'm not keeping up. You would have died at the pile of squash I had/have. Piles on the floor, the counters. I look like a hoarder lol. I have culled a bunch....many went to "rest" in the compost sigh. I feel wasteful, but we have never ever had plants produce like this before. Anyway, I've started picking them very small with the flowers and decided to get brave and do a tempura. I've tried this before and failed. This time it worked! SO GOOD. Sprinkled with sea salt and fresh squeezed lemon juice. I left all of the flowers that weren't attached to a squash for the bees. This was yesterdays pick

Found a beef tongue that we had corned in the freezer. Decided to go 48 hours at 158F. Perfect. Very tender.

I love her online cookbook. It's a go-to for me....I like browsing for ideas. I know if she's put a recipe there that it's tried and true

Yeah, Kim we need the recipe please pretty please 😁

Venison burgers, shishito and fries zucchini fritters and tzatziki along with a grilled chicken fattoush salad

Welcome!!!

Ditto

Ohhhhhhh I would have loved to have eaten at his place. Not sure if I'd have been brave enough though lol. edited to add: @kayb (I hope you're doing ok, if not, ignore this and know I'm thinking of you and get well soon!) is this what I've always wanted to make that you make except I can't remember exactly how you do it--I remember there is a pickle involved???

Salad and spaghetti red over zoodles Tomato cucumber feta salad with pepperoni pizza

I don't remember who wrote it or what publication, but I remember I read an article online about Anthony Bourdain (I really liked him a lot) and it mentioned that he was posting at a place called Egullet. I immediately searched for it and spent I don't know how many hours browsing. I couldn't get enough. But, I was also totally intimidated --I mean how could I, this home cook that lives in Kansas, join a place where the great Bourdain posts??!!! We didn't (and still don't) go to restaurants so I couldn't even fit in that way. I'd guess this was around 2005???? I finally gathered the courage and joined in 2007 in part because the What's For Dinner thread showed me that all different types of cooking were shown. I remember it was a while before someone "talked" back to me. Not because people were snobbish or anything, but I think there were just so many regulars that already knew each other so well. I'm so glad I took the plunge because I literally cannot imagine my life without this place. I have learned SO MUCH. And made such wonderful friends. The people here are invaluable. Egullet is still the first place I read at every morning and the last place I read at night.

How have I missed this until now????? I haven't made a pot pie in forever. Craving something like that now. I'm very happy Anna didn't get the pie with the cheddar in it. I suspect that would have hit the trash can toot-sweet. Or maybe the no cheddar rule is only for sausage rolls. 🤣

How did you guys like the beef tongue? I have one to do and I can't remember how I did it last time. I'm trying to decide between your method and doing it for 48 hours at 158F .

Well, I look forward to seeing it. Living where you live I'm sure yours will consist of something different than surimi lol.

You're too kind! I've had the roe for a while in my freezer. The Asian market had it in their freezer--I had no idea roe froze so well.

You can make fun of my sushi, but please do it behind my back 🤣. Last weeks looked even worse so you can imagine how bad it was lol. It tastes good though. Pork belly egg rolls and shishito peppers to go with

I look at canned spinach like I look at canned asparagus. Totally different beings than fresh.

Oh @Kim Shook once again I have fig envy. Another squash carpaccio And a cajun chicken Alfredo of sorts

@Kim Shook That BD dinner looks amazing (as did the breakfast). Fried catfish again with a cheesy roasted stuffed pepper Breakfast for dinner last night with really good peaches for dessert

Venison taco salad Asian-ish wings and drunken noodles

The More Than Gourmet? Really excellent. I also like the Pioneer brand that @robirdstx mentioned. I try to keep a couple packs of that for biscuits and gravy or mashed taters. edited to say that they (More than Gourmet) are having a 20% off sale.