Shelby

Ronnie smoked a chicken yesterday Even though it was cold out, I wanted potato salad And a new revelation for us--braised fennel! OH this was good. Baked beans and pickled watermelon radish also

Opened these up to put some on Banh Mi sandwiches the other night. Ehem. Yes. Quite the smell. I caught Ronnie staring at me very skeptically. They are very good once the smell goes away lol.

I picked it up at the Asian Market (the market was a new place for us...probably won't be going there again. I posted about it on the Food in the time of pandemic thread lol). It was labeled Banh Mi so I figured it was the right stuff. At my usual market they are smaller loaves--like individual sandwich size. This was a long loaf like enough for 3 sandwiches at least.

I'm stocked up with veggies for this week! I am skipping this week...unless I see something I just cannot live without lol. Misfits: I copied and got myself some romanesco (did I spell that right???). Spent a good bit of time getting everything cleaned and bagged up. Imperfect: Everything in both boxes was fresh--a couple of kiwi's got a bit beat up so I'll eat those today. Only weird thing was the Imperfect box. They had a mixed shredded cheese thing for sale. Mozz, parm and something else. Anyway, it must have sold out and in it's place they sent a container of lentil soup lol.

I delved into the world of Banh Mi for the first time. I'm sorry I waited so long. Fries to go with Last night was going to be meatloaf but I forgot to lay out the venison burger, so it was ribs instead with green beans, tomatoes and garlicky parmesan cheese and shells.

I've never had Banh Mi until now (so I have no way of knowing if my version was correct). I've always thought they looked so good. I finally pulled the trigger a couple of nights ago after being able to find the correct bread at the Asian Market that we went to. After reading through this whole thread and looking online I decided to do a version with chicken. I marinated a couple of boneless breasts in a mix of diced garlic, soy sauce, fish sauce, sugar, mayo, lime juice and Sriracha for several hours. Then I thinly sliced some carrots and did a quick pickle in a mix of water, rice vinegar, sugar and salt (forgot to take a picture of that). When it was time to eat, I cooked the chicken in a skillet and when cool enough thinly sliced it. Mayo on both sides of bread and layered with cilantro, pickled carrots, pickled watermelon radish (had that already done in the fridge) jalapeños and a few diced homemade dill pickles. I LOVED this. I'm sorry I haven't made these sooner. The flavors all together were so fresh and different. I was worried that Ronnie wouldn't care for the bread, and I was right. He, too, loved the flavors but he's not a crunchy bready person. I explained that everything I had read about Banh Mi says that the bread is supposed to shatter and leave little crumbs but that didn't change his mind lol. He also said that the amount of veggies was great but he would also add more meat next time. I know that pate is added most of the time but I was lazy and didn't feel like making any and had forgotten to look for some pork pate at the market. So, for him, I'll do it like that and maybe on a little different type of bread. We didn't go to our usual Asian Market but when we go next time we will and I think their bread is a bit softer looking.

WOW that is an excellent price. It seems VERY early for up there???? Ours down here is far from coming up and in stores is likely at least 3-4 dollars a pound.

I like seeing them even if they are similar.

I did exactly that. I put my head down...and locked the car when I got inside lol.

It's funny you mention that @rotuts.... So, I wasn't going to tell this story, but it does spice up my post a little bit lol. Wednesday we needed to make a liquor store run and we decided to also go to the Asian Market. I hadn't been since July 31 and I have quite a long list of things I need (well, want). Apparently in all of the many years that we've been going there, we've never been on a Wednesday. Sigh. Pulled into the lot. Closed on Wednesdays. 🙄 So, I got on google. Surely in the big city there is at least one more Asian type market that has the wonderful meats and produce that this one does. There were three others listed.....all in pretty sketchy parts of the city. We picked one that Ronnie said "was on the edge" of the bad part of town. Pulled in. Tiny parking lot. Huge tow truck taking up most of it. Kinda weird. I went in. Tiny place. They had tanks of fresh crab and lobster (19$ a piece). Produce section not near as good, but I grabbed some basil and mint and some cabbage. Prices were a couple dollars higher on most things, but since I was there I got some chicken feet and pork belly. I needed to restock on chicken broth and I feel empty if I don't have pork belly in the freezer lol. Anyway, I hurried because I just wasn't comfortable there. I kept an eagle eye on our car and the parking lot. I'm in line to check out when I see like 10-15 people...mostly male ..with no shirts on (it was like 45 F) grouped right in front of the door. No masks. A lot of yelling. Not good. Look to the right, there is a large man with no mask on speaking to the owner of the store and he says "I ain't towing that car until the police come. It's full of bullet holes and blood." 😳<--- my eyes must have looked this big because the owner noticed and nudged the driver away to where I couldn't hear. I grabbed my stuff, shoved my way through the crowd...and yep, the car door was open..full of blood and bullet holes. I never got out of a parking lot so fast in my life lol. News didn't say a peep about it so I have no idea what happened. Lesson: Do not go to the Asian Market on Wednesdays. Upside: I used my gigantic IP and made a huge batch of gelatinous broth. Feet make the best broth. First pot: Someone @weinooor @rotutsor maybe both gave me the tip to save the green parts of leeks for soups. So I had some in the freezer. Good tip! The cooked feet we will put out for the outside cats tonight. Next pot is cooling as we speak (wish I had some of @rotutssnow to put it in).

We thawed out a roast and have it corning as we speak so it will be ready by St. Pat's Day Wow. So, it's almost been a year since @haresfurstarted this topic (March 9th to be exact). I just read through the whole thing again and I'm reflecting. I tell you what, EG and this thread kept me (and is keeping me) from losing my mind. Seeing everyone's food deliveries.... @weinoo keeps me well entertained.... @liamsauntand the wonderful CSO boxes.... @Franciand her fresh fish....just EVERYONE posting..I've enjoyed every single person. @kayb and @dtremit for introducing Misfits and Imperfect food deliveries. A wave of sadness seeing @suzilightning's posts. F#&#!*& covid. Right before Easter last year I said that hopefully things would be all back to normal by this time next year. HA boy was that wishful thinking. @rotutshas really been the king of hunkering down and getting quite creative with canned goods ordered from Target. All of the grocery shopping tips that we are sharing when one must get out. The commiserating about idiots that can't or won't wear their masks properly. The shortages that are STILL going on (Grape Nuts!) There were also things that made me laugh so hard.... The great plantain debate (won by Ronnie)...me, totally thinking I was turning 45, when in fact, I was 46 ..... @JoNorvelleWalker's never ending search for limes...and her monster peanut butter... Just to name a few. Anyway, just wanted to thank every single person who posts here. We're not out of the woods yet but at least we have EG and each other!

I'm sorry! I should have put a spoiler warning !

Here is another tutorial --I don't know that it's much different.... I highly recommend making these. Very good and reheat and/or freeze well.

The sauerkraut is NOT traditional. You can totally skip it!

Yes He says in the quarterly news letter that comes with the beans that he doesn't use much turmeric but that his friends at Burlap and Barrel had it and the staff at RG loved it. He suggests a one-pot Turmeric Rice and Beans (saute chopped onion in oil, toss in turmeric, cumin and salt and pepper. Ad dried beans and water to cover. Simmer until beans are soft. Stir in uncooked rice when you have about 20 mins left. Cover and cook until rice is tender), Crispy Chickpeas with turmeric (cook chickpeas, drain well, toss in olive oil, turmeric, salt pepper, ginger and chili. Transfer to baking sheet. Bake in 400F oven until crisp about 30 mins.)

Bean club got here this morning! I had totally forgotten about it. Two new (to me)--the Cicerchia look really interesting and the Hidatsa Red too. Like others have said, I'm very grateful to be a member of the bean club. I'm sure the wait list to get in is very very long by now.

I need to do this, too. Later today I'll look at my sad little herbs in the fridge and see if I have enough. I was totally out of Herbdacious, so I made some of that last night. I'm learning that these recipes are pretty forgiving. I didn't even really measure...just eyed it and it still turned out well.

Had some filling left over from the stuffed mushrooms, so I stuffed some jalapeños. They were good, but not spicy at ALL. And I was in the mood for spicy. More muffuletta to go with. Made lamb stew again. I seem to be addicted to this right now. Last night, very ugly, but good. Pork enchiladas, beans and stuffed poblanos.

That's how Ronnie's usually are. 'Tis how hands get when they work hard . I must admit to never having had Vegemite I wonder if they even sell it over here? I don't think I've ever seen it.

Weird, right??!! We were at New Roads and watched a Mardi Gras parade.. Anyway...can't wait to get crawdads again.

My step dad is Cajun and now lives in Colorado with my mom--been married for 21 years now. They (and me) always order fresh crawdads....last year it wasn't feasible. Hoping to do this year.

Ok, @blue_dolphinand @Kim Shook you've tipped me over the edge. Can you point me to the scone recipe? I'm not really a scone fan, but these look different and better to me!

SO many great meals. Happy Birthdays to those that had them . @Eatmywordsthose rolls look great. It's been a long time since I've made any. Will have to do so soon. Better late than never. Got my muffuletta. OH did it hit the spot. I can replicate the meats, cheeses and olive salad, but the bread. Nope. I can't. It's crisp on the outside...not so much that it's difficult to bite, just enough...and soft on the inside, but not too soft. Some of the best deviled eggs I've made in a while. Don't know what I did different. Mom got me those cute masks on toothpicks Next night I had some portobello mushroom caps that needed to be used. They were quite flat so I put them in ramekins and stuffed with a mix of cream cheese, diced spicy pepperoni, parm. cheese and a bit of spinach. Pepperoni and Canadian bacon pizza to go with Next was pork belly that failed to get the skin the way I wanted (again). Don't know why. I did it the same way. It just wouldn't poof up and get crackly. Still tasted good with drunken noodles. Roasted some chicken quarters last night

Leftover drunken noodles with an egg

I LOVE sushi, Ronnie hates it. So, I don't get to have it very often. If he liked it, I'd make it at home more...but it doesn't seem worth it for just me..and I'd have to make him a separate dinner (I'm not nice like @liamsauntlol).