Doodad

Crock pots are cheap. Prep ahead of time and pull the whole thing out in the morning and plug in. Done. We do lots of cooking on the weekend to have reheats during the week. A pork roast on the weekend becomes carnitas one night (just assemble), bbq sandwiches another night (assemble), twice cooked pork (10 minutes) and brunswick stew another (easy in 30 minutes).

Stir fry and crock pot. Leftovers get the curry or jambalaya treatment which is possible in 30 minutes. Make some basic sauces on the weekend to incorporate into meals.

I fall back on a stir fry or one pot meal just to keep it easy until I feel inspired again. Sometimes we are just plain tired and quick and easy makes the most sense.

Not my experience pyrguy. The lady that served one site had steam tables of home cooked food and I have seen similar on other sites. I guess they just ran under the radar. And her food was good compared to the prepped sandwiches and such on so many carts.

Here in Atlanta, the street food scene is slowly growing, but facing a myriad of legal obstacles. What I don't understand is how the roach coaches operate (and have since I was in college on construction sites) that is any different. Maybe they were running unregulated, I don't know.

I deep fried them in a wok and treated them just like okra. Milk soak and coated in cornmeal. Try it, they are incredible.

We eat them all the time. On a whim, I tried breading and frying like okra. They are fantastic fried. They get a sweetness to them and a citrus note that is hard to beat. Only way I will cook them from now on.

I'm as surprised as you. Maybe it's a southern thang, but we almost never have an evening meal that doesn't include at least one side veggie, often two or more if something looked really good in the store, and a salad. Agreed. I can't imagine a veggie less dinner unless it is a purpose built kind of thing. Brats or wings on a game day maybe.

Wow. We eat lots of veggies and grow them as well. I grew up with a standard meat and three kind of diet and sometimes no meat at all when the summer crop was bountiful. I can see how so many fall in the sandwich malaise and such and really only ever see a tomato or potato as a vege.

As a previous building manager, it has much more to do with insurance than anything else. Sure, there could be some local code issues in order to have a full kitchen, but liability carries more weight. And frankly, people are pigs. We had to throw out several toaster ovens due to careless slobs.

Can someone clue me in on what this is about?

Yes I see these in our local. Color coded tags on the name of the fish with a corresponding guilt board on the back wall. It does not really say do not buy or avoid. Just some info on how endagered and how caught. Yes, two monkfish loins please.

No kidding on the drama. But, I told my wife this would be TC with crying. From guys. No real interest in sweets or the overly precocious characters in this, but will try a few more episodes.

I think it is so called, not unlike Diablo dishes, because it is spicy. My grandmother made little cracker dishes with it. Cracker topped with cream cheese and a little jezebel. It was a jelly sort of consistency and not clumpy like a chutney. It was a ladies brunch item along with finger sandwiches, cheese straws and such.

Grill Em All worked a car show and still could not make enough? That is terrible. Oh and the truckstop thing was ridiculous. What does a food truck have to do with that other than the lame chuckwagon analogy?

I remembered another blast from my past that involves broccoli. Google Jade Chicken. Great presentation dish.

I bet it was round or something and not a proper stew meat.

I made the traditional habanero and onion pickle for cochinita pibil last night and it was great.

Cochinita Pibil with corn, butternut squash, guac and pickled onion/hanero salsa, fried okra and nopales. The nopales fried were great; they develop a lemony flavor that was incredible.

I had forgotten all about that. We did it with mushrooms as a side, but oyster sauce and broccoli are a classic. That was a steak side for many years.

Rome is on Comcast on demand and is a great episode along with the 100th one last night.

Pretty basic casserole. Broccoli chopped with half of it fine, bechamel base, some onions and garlic and pepper sauteed, top with cheese and seasoned bread crumbs, butter pats on half way through. Bake.

We eat a lot of broccoli. Mostly blanched and stir fried with mushrooms, garlic and grated parm cheese. That just seems the best. Old fashioned Southern broccoli casserole works for me as well though.

Did anyone happen to catch Iron Chef last night? New episode with Cat Cora and Richard Blais as sous (which has happened before), but the other sous was...surprise...Ed Cotten. I can only assume that means he did not win.

I always figured it was called a butt because when cut it does resemble a barrel or cask.