Doodad

Twice cooked Pork. What I always do with leftover BBQ of any kind and what you have is perfect.

Well there is that.

I thought about that, but not sure how to go about it. Puree and dry in sheets? Edit to add I have a dehydrator and plenty of basil. I have the tray to make fruit rollups so I could use that to dry the basil. At least as an experiment in fail.

We were at out community garden and my wife mentioned she wanted Caprese salad with dinner. A neigbor's plot donated some sugar lump tomatoes which are tiny tiny and a light went off in my head. I will wrap a slice of mozzarella with nori in a battleship shape and fill with basil and the tomatoes. Basalmic in place of ponzu and voila. Caprese gunkan maki.

Dutch oven.

Not at all. That is what got me fascinated. I was making it for my wife and she kept saying "what?" She had never seen it in a house that was both southern and northern. Go figure. And then I discovered the army name I had always associated with it is a complete anomoly.

I used a non sandwich bread as well, but I liked the dichotomy of the perfectly round hole (and egg) and the rough bread. I softened the butter quite a bit to avoid bread damage.

I have only seen it flipped except in the mess hall. I think that was probably due to economy of scale and they made toast for this and SOS and cooked the egg fast in pretoasted bread if you ordered "whatever you call it."

Local news featured the three Atlantans that are competing.

I said that as my Ohio wife had never seen nor heard of the thing. But, her Mom is from Charleston, SC so that may explain it.

← That was one of the things that got me curious. It seems to be a NE and midwest thing with some leaking into the West with more "western" names. In the NE it carries the pseudo English moniker it seems and gets more creatively (or not) named the further west you go. I never saw this in the South and it seems to have skipped the upper midwest.

Thai shrimp toast.

This came up the other day when I cooked breakfast for my wife. I made the dish where you cut the center out of a slice of bread and fry the bread with an egg in the hole that was cut out at the same time. My wife had never seen or heard of this. She grew up in SC and OH. My Mom, who grew up in the South, never really made this, but I saw it in the mess halls as an army brat kid called Sunrise Breakfast since it was always sunny side up eggs. Do you know this dish? What did you call it and where did you grow up?

I need to chime in here as we will be on our 20th anniversary trip in mid July. We would prefer something that the locals would eat at and like just about any kind of food. Prefer seafood given the locale and off island is just fine by us. Any help is appreciated as I have not been in ages. Is the sushi joint with the biker chef still around? I seem to remember it near the circle. And the brewpub..do they still have growlers available?

Traditional red wine pan sauce with the addition of mushrooms.

I cook this way out of some necessity and some frugalness and some caring. I buy whole items as much as possible and portion/vac seal the same day. Then I plan and plot the menu to use all that I can until it gets down to the scrap meal that we named Last Call which is usually a lo mein, fried rice, jambalaya or soup or something. I smoked a chicken over the weekend and it was a BBQ dinner with all the trimmings on Saturday, sliced breasts with garden vege on Monday and Tex-Mex on Wed night. I have the last bit for Last Call night.

Your post could be mine. I came to the conclusion that Wylie is not an off the cuff guy. Some are very good at this and obviously that is a skill that is needed in a competition of this sort where you decide in two seconds what you are doing. Wylie, like most scientists, is trained to think, hypothesize and test. That is a slower process. And yeah what about the egg? The bravo site has no clue although more praise for the dish.

We do the same with our garden now kicking cucumbers at a pretty good rate. We do the thai style condiment with rice vinegar, fish sauce, pepper flakes, carrot shavings and pinch of sugar. Maybe a drop of lime. Makes both a pickle and dipping sauce for spring rolls.

Chili time!

And the crying has already started. But I can't help but watch. It cracks me up. That Brett guy was the first ringer exposed, the next should rear its head full force. I like Jamika, she is camera friendly and poised. But, collard and cornbread is inspired? Not even black eyed peas too? Sorry, but that was lame to garner such high praise.

I just bought Ramsey's book "In the Heat of the Kitchen" and he addresses this with the explanation that the species is different and yields two types of meat.

I am eradicating it in our yard. It is the kudzu of herbs. I could not find lemon basil and hoped it would substitute. It really does not and it now is taking over the entire garden.

Absolutely and most defintely. I love to cook out of a love for chemistry. I still remember in our last freshman chemistry class (as a kind of ease into finals last assignment) making protein pellets in sucrose solution. Peanut Brittle. I work for a school supply company and did not know that our special needs experts use cooking as a technique for sensory stimulation and other gains. If I may share, our last newsletter was all about cooking. (admin I am not trying to shill and if this excerpt is inappropriate I apologize). Cooking To Learn Sue Wilkinson, OTR Photo: Kids Cook! Book Special education teachers, speech and language pathologists and occupational therapists have known it for years ─ one sure recipe for "success" is putting kids in the kitchen. Just think of the skills cooking teaches: Sequencing, bilateral coordination, fine-motor strength/coordination, nutrition, reading, social skills/pragmatics, sensory exploration, math and daily living skills. A favorite classroom cookbook you'll love is Kids Cook! Language based and great for sequencing, this cookbook is designed for kids three years old and up. The Mix It Up Cookbook is also brimming with fun ideas and is for ages 10 and up. One dynamic group that has utilized the art of cooking for special-needs kids is the Lunch Bunch Group in Orlando, Florida. The group was started for kids who have sensory avoidance of certain foods. Some of the children in this group have a history of being tube fed, and others have sensory processing issues. Since the group is co-lead by OTs, SLPs and teachers familiar with sensory processing issues, the heavy work, oral-motor and respiration activities are incorporated before the food items are scrubbed, peeled and cut. Oh, what yummy success stories the Lunch Bunch Group has shared with us at Integrations!

My favorite Chinese dish is Ma Po. I made some the other night along with the spaghetti squash I mentioned in the mei fun thread. Ma Po just hits on all cylinders. And there was none left so I can't supply pics. It was a very good batch though. I had spring vidalia bulbs that I used in place of green onions, and when the local Korean grocer has garlic bulbs, look out!

Definitely went lengthwise, it was just a small squash and with just two people now it makes little sense to cook it all.