Shelby

I am always on the look-out for good cookbooks for my mom for Christmas. So, I ordered both of the cookbooks you reference. I couldn't help myself this morning and perused both of them (I know, they are gifts...but...don't tell on me and she'll never know ) Anyway, LOVE Pickles, Pigs and Whiskey. I started jotting down recipes and when I got to the fourth one or so that I liked, I decided I better just order another one for myself. The cola-brined chicken caught my eye too. Can't wait to try it. I just started the Collards & Carbonara. So far, I am not liking it near as much as the other.

I can't believe it! We just went on the loveliest food adventure with Dave and Linda and Rupert, and now he's gone --too soon I might add. I, too, have tears in my eyes Pierogi. Linda, big hugs from me to you and Rupert.

We're going to need a picture of your creation, Shel_B!

Instead of cutting around the stem to make the opening, I like to cut a hole in the bottom. That way it's easier to put your light source in. Also, I think it makes getting all the seeds out a bit easier. Then you can season the seeds and roast 'em. YUM!

I was kind of surprised about who got kicked off.....thought it would have been Travis for his crappy red sauce shrimp concept.

Another ramen burger link: http://peegaw.tumblr.com/post/61187393966/making-ramen-burger I still haven't tried to make this. But, someday I will. Oh yes, I will.

Thanks Patrick! Aren't RG beans just the best? I used the Borlotti beans. I know RG says to use them in minestrone, but I love them so much that I use them in everything. I had some left from a batch of chili I made over the weekend, so off they went into the taco salad. Looking forward to your bean extravaganza

TERRIBLE photo, but REALLY good dinner. My husband wanted taco salad. I used venison burger for the meat....Rancho Gordo beans...a few remaining tomatoes from the garden and baked flour tortillas.

Shelby! I'm shocked!! When I wrote about SV Beef Wellington in my foodblog nearly three years ago you said, and I quote: What you been doing with your life, girl?!? My fear came back immediately after your blog ended lol. I have never bought the necessary tools.

Do you eat in restaurants? If so, then most likely you've had SV (or variant) and were not aware of the fact. For example: How Sous Vide Went From Haute Cuisine To Casual Dining I live in the sticks. The last time time I ate in a restaurant the name of it was "The Hoof and Horn" if that tells you anything. So, no. I don't eat out. Can't travel. Thus, dinner each night is at Chez Shelby lol.

I'm currently living in Texas, and we recently had an amusing incident with what we call a "Yankee feller" that just moved here. He had been to enough parties here that he had become accustomed to seeing our second most-popular dip (the first being salsa): chile con queso. Or just "queso" for short. So it's his turn to provide some snacks for the office party. Not only was he not familiar with our queso before he got here, he knew nothing of our pimento cheese, either. At the party, we gather around the hot dip that looks like queso. We each grab a chip and dig in. But it was the oddest, strangest queso dip that any of us had had. I wish I could adequately explain to you how comical it was to see all of these quizzical, puzzled expressions. Yes...it was cheese...and it seemed to have some red peppers...but...but...it was just not right. It took several minutes before we figured out that this Yankee feller had gone to the grocery store, bought a tub of pimento cheese, and heated that up, and served it as queso. The feller that brought it said he thought it was just fine. The rest of us thought it was just weird. Suffice it to say that none of us ever made it again. Including the Yankee feller. It never would have occurred to me to melt that.....are you sure he's not on to the next big thang???

I bet there are quite a few people like me who have never had anything sous vide to eat in their life. Thus, I guess we don't know what we're missing.

Dave, you've left me drooling.

I can't wait to learn more about this! On a side note, the "like this" button does not exist on this thread for me.

A fellow Bronco fan!!!!!!! Yay!!!!! Pepper looks awesome! Despite my trying to not eat a lot of carbs, it is pizza night tonight. I decided a thin crust, homemade pizza with my homemade sauce couldn't be too bad for me. Along with that a salad. I am not posting a pic because ya'll have seen my pizza a zillion times.

Ohhhhhh I LOVE pimento cheese. You've reminded me that I should make some.... I use a recipe from the cookbook Screen Doors and Sweet Tea by Martha Hall Foose. It's da bomb.

I've never been to Trader Joe's--I've always wanted to, though. However, what you described above happens all the time to me when I go to Dillon's.

Amazing kitchen, chefmd!!!! I am sure you have and will enjoy cooking many a meal in there. I love your counter tops. If I could re-do only one thing in my kitchen, I'd take out the counters and do something like you have. Edited to add: Holy crap, I'm blind. The counters were the one thing you saved! Anyway, they look great in the new kitchen!!

Lovely meal, ChefMD! I have to ask, what is the bird? logo? bird with a baseball mitt on? the glass?

Yeah, I like a lot of sauce with my pasta. So un-Italian of me, I know

I keep forgetting to look in to those! I'm pretty sure I can't find them around here, though. I would need to order them. Could you eat them as you would spaghetti bolognese? EDITED to say: Never mind about the Italian question. A quick google found me the thread here that discourages that. I'll stop hijacking your thread now, Anna and Kerry, I promise!

Shelby,It's so much easier when everyone in the house is on the same track. When Kerry goes home she will have to cater to her husband and daughter who are not low- carb. I have no one to please but me. Nevertheless I love to bake bread as well as to eat it so I have to find ways of shuffling it off to my family in short order. Here it's great because we can bake and indulge our baking gene and pass it all on quickly to the hospital/clinic staffs. The longer I go low-carb the easier it is for me to visualize a meal without bread, potatoes, rice, etc. without feeling deprived. My husband is with me on the no carb thing. Of course, it's easier for him than me. And, he doesn't need to cut out carbs. I can live without potatoes--save the occasional mashed and fried, I can live without rice--mostly, but it's pasta the glorious pasta that could and want to live on morning, noon and night. Sigh.

Yummmmm! I'm trying SO hard not to eat carbs--or a lot of carbs anyway. You guys do a great job at that while making great food. I'm envious.

Wow MM. Lotta truffle going on there!

I can honestly say I've never had a foam. I often wonder what I'm missing.