Katie Meadow

Me too. I love it for breakfast, but I like it toasted and buttered. So that's my treat if I make cornbread the night before as part of dinner. Can you get Bob's Red Mill? The medium grind makes excellent cornbread. Also there are numerous artisan products on line from places that sell grits, such as Marsh Hen Mill (aka Geechie Boy) with a selection of various grinds. Now I'm thinking I'll make some this evening!

I got curious and did minimal searches. Indeed there are plenty of recipes on line that use only tomatoes or tomato paste for Mexican red rice, but there are also plenty that use achiote, with or without tomatoes. It's also used to make Puerto Rican yellow rice. It has a very distinct taste. I'm thinking that many Mexican restaurants serve a blander version with only tomato flavor. It's been a while since I had a "red" rice side in a restaurant, but I don't remember it tasting like achiote. I also like it in a rub or sauce for grilled chicken. I'm sure there is someone on these boards that knows a lot more about it than me. I notice that some of the recipes on line call for achiote powderI; I've never seen it sold in powder form. Once I tried to make oil with annatto seeds but the seeds were hard to find, so I just stuck with the paste. Really it is more of a soft little brick You break off a chunk and dissolve it into a paste or liquid as desired. Then there's gullah red rice, aka Charleston red rice. That uses tomatoes to give it color and flavor and has a profile as you would expect from the holy trinity and often sausage or shrimp.

I always thought the red color comes from achiote paste or oil made with annatto seed; two ways to get annatto. The paste is usually available from any market that sells a lot of Mexican products, and also from Amazon. It's east to work with as long as you know to soften it with lemon or lime juice rather than water. Makes very good red rice and tomato can certainly be added.

Nettles on pizza is fabulous. I've never made it myself, but I do know there's some prep involved to take the sting out.

Just looked up colcannon. Little did I know that I've made a version of it over the years. Basically mashed potatoes with sautéed chard swirled into it. I've also made potato-chard cakes, using pretty much the same mixture only adding egg and a little flour. Honestly I have no idea what it will take to get me to purchase kale over chard. My only experience with adult curly kale is when people bring a kale salad to a potluck. Raw kale seems like goat food to me.

I just cooked Royal Coronas for the first time. What a hoot! I typically soak my beans for 4-6 hours, starting in the morning the day off. These big babies could have used a longer soak I think, like overnight. As it was, they did take longer to cook than most any beans I've had from RG. I simmered them on the stove-top in a robust home-made vegetable broth with onion, garlic, fresh thyme and bay leaves and the resulting pot liquor was delicious. I make a pot of beans frequently and do not own a pressure cooker or InstantPot. My 5.5 qt Creuset is the most hard-working pot in the kitchen. As for the op, I can't see how a soak would be any more beneficial than it would for beans that are not headed for the blender. I would just make sure they are nice and soft and creamy before blending.

Sounds very promising. Happy not to par-boil anything. Doesn't the garlic get burnt during the time it takes for the stalks to cook? For most of my stir-fries I start by making a a spicy oil with garlic, ginger and a couple of small dried chiles in the wok. I take the solids out when they start to get golden and use the oil to cook all ingredients. Then maybe add some additional minced garlic with the leaves? Then throw in the sauce, cover to steam a minute? Gai lan is on the next shopping list. Oh, what is Golden Mountain sauce?

I'll skip the liver, thanks, but I'm all over the arugula.

Okay, a sardine shake is a truly revolting idea.

No restaurant gai lan that I'm aspiring too. I love that dish with garlic and sauce, but often it isn't as good as I want it to be. Okay what else is new. Recipes vary as to whether to par-boil the gai lan or not, whether to peel the stems, etc. I just need to source some fresh vegetable with a lot of leaves and start experimenting. I would be happy with just that on rice.

I'm also taking an Areds eye supplement. My doc is thorough. There is no fix for my retina problem but I adore him so I'll do whatever he says! Spanakopita is a good idea. I love it but rarely make it since I have yet to conquer my trepidation about working with phyllo dough. Spinach soup will happen when fall and winter set in. @heidihGumbo Z'Herbes is an excellent idea. I hadn't thought of that. Chase's recipe looks to be for 100 gallons. I'll get right on it. @Margaret PilgrimDid you ask how it was done? .

My eye doctor wants me to eat more leafy greens. I like them, but I'm picky about it and I'm also guilty of being lazy. It's easy to throw some arugula into a salad or some Tuscan Kale into soups, but I'm looking for quantity. So far I've run through my favorites, which are the following: *Creamed Spinach. I'm happy with the NYT recipe *Sautéed greens with bacon. Unless I can get baby collards I prefer using chard. Recipe somewhat tweaked from Vivian Howard *Garlic Braised Greens and Potatoes. NYT *Savory Swiss Chard Tart. The Wednesday Chef *Buttered greens and Radishes. This is a side to accompany a vinegar chicken recipe, but I don't like the chicken much. The recipe calls for mustard greens, which I like, but it can easily be made with other greens. From Bon Appetit *Mustard greens and spaghetti with pine nuts. No idea where that recipe came from, but I've made it once in a while for years. *Stir fry with a lot of choi sum. Delicious, but the quantity is comparatively moderate. *Gai Lan. I'm working on trying recipes I like for gai lan stir fried with garlic, but haven't found the perfect one yet. My only caveat is NO raw kale. I'd rather have a root canal, although I shouldn't say that considering I've never had a root canal. Frankly I prefer to swap in chard when a recipe calls for kale; I'm open to kale, maybe, but so far I'm not fond of it. So, I'm looking for tips and recipes that use major amounts of greens. Thanks!

I have a couple of stupid questions, but since they are both about sardines this must be the place. One: about the size of the cans. Most tinned sardines come in approx 4 oz tins. Personally I've always found this to be an awkward size, a bit too much for one portion of sardines on toast and not quite enough for the two of us, depending of course on how we are eating them. Am I a wimp? Do most people consider this standard tin to be the best size per person? For just a simple sardine in oil I like the slightly smaller can of Matiz small sardines. For the two of us I sometimes use a regular size and a smaller size combined. Strangely, I consider a 4 oz portion of fresh fish to be on the stingy side. Two: about tinned vs fresh. The fresh sardine catch has pretty much tanked around Monterey Bay and other CA locations. When I first moved to the Bay Area in the seventies you could often buy fresh sardines very cheap and they were delicious grilled. Do the Spanish and Portuguese eat a lot of sardines fresh? I assume they have a well regulated sardine fishery. @btbyrd--hilarious! I too give Gabrielle Hamilton a pass for no good reason except that she invented Sardines on Triscuits. Although, since it is so easy to replicate at home I never considered ordering it when dining at Prune. Those were the days. Currently my favorite sardine pantry meal is Nuri spicy sardines over Japanese sushi rice. That way I get to used all the oil in the can. A simple cucumber salad with rice wine vinegar and sesame oil on the side is perfect.

Durkees fans: what makes it different from just a combo of mayo and mustard? The extra sugar?

Perfect and perfect.

My late FIL co-opted the use of "PuPu Platter" to mean any appetizer spread; that could include his own cured olives, cheese and crackers, guacamole and chips. Anything you ate along with a drink before dinner was PuPu. One of those mildly annoying things I grew to ignore. He loved appropriating misc. phrases from other languages into his speech. He wasn't really fluid in anything but English, but he could fake it pretty well, giving lectures about physics in mangled French and/or Spanish. Most people, including his wife and children accepted it under the broad umbrella of "charming."

Congrats to you and Moe!

Are we talking about raw fish? Day old sushi, if it's vegetarian, will look dreary and will have lost flavor and texture., but isn't likely to hurt you. If you wish to keep raw fish overnight I would say....don't.

It looks like they survived delivery. We tried takeout XLB in Asheville when we were both sick but they definitely lost something in travel. Better on site.

Good to know that if your electricity goes out on Halloween you can light a pile of candy corn. Also advisable to take a bag with you camping, in case all the available wood is wet. Just don't go camping with @Kim Shook. She will eat them all before the rain starts falling. And by the way, Kim, I'm sorry to hear about your potassium issue.

This morning a new recipe appeared in my NYT in-box called "Sushi Bake." Aside from the fact that baked sushi is absurd from the get-go, the recipe piles on one layer after another of incongruity and offense: imitation crab or canned tuna, cream cheese, an obscene amount of kewpie mayo, sriracha and diced avocado. To top it off? ONE THIRD of a cup of furikake. I assume it is new because there are no comments yet. Takeaway ideas are nearly impossible, unless you can't resist having your cream cheese on a bagel with a dusting of furikake. Oh, and don't forget the "eel sauce" whatever that is. I'm not providing a link because it may be behind a paywall for some, and also because no one should be handed this on a plate.

If you are on a diet this thread is for you. I should get the hell out of bed and have some breakfast, but I've lost my appetite.

Real bananas are bad enough. When my daughter was little she was prescribed Augmentin. I used to gag just opening the bottle. That was like fake fake banana flavor.

We're doomed. We will all be eating Soylent Green and washing it down with waffle-in-a-bottle. KMN.