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society donor
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  1. Welcome! Not sure how many vegans we have in the house, but there are many of us with a healthy respect for fresh vegetable dishes. You might check the threads on Six Seasons, among other vegetable-centric cookbooks.
  2. kayb

    Bastard condiments?

    That was all I could presume. I didn't look very closely.
  3. kayb

    Stuffed Mushrooms

    I have sauteed and frozen extra mushrooms that needed to be used. Worked pretty well.
  4. kayb

    Need dish ideas!

    Maybe a beet and carrot gratin? Then stuff and fry the squash blossoms. Both should go nicely with ribeye.
  5. Welcome. This is a good place to ask any questions about any kind of cooking. Lots of knowledge here.
  6. kayb


    I've used corn meal in place of polenta. I would suspect you could blitz polenta in a blender or food processor and it would make decent cornmeal. Or use it as it is.
  7. kayb


    I love to add shredded cheese, and leftover corn (sorry, @liuzhou!) to the batter. I do have a cast-iron pan that's sort of like a madelaine pan that I use from time to time. The wells are elongated, and finished so that the cornbread is shaped like an ear of corn.
  8. kayb

    Ginger jelly/jam?

    How about if you made a lemon curd and added ginger to it?
  9. That pecan tart is a thing of beauty. I'm also intrigued by fenegreek genoise. Welcome to the forum! And do enjoy Philadelphia; it's one of my favorite cities.
  10. We used a local delivery app (not one of the big chains, though those are available, too) a good deal leading up to and right after the move, when I was to exhausted to cook and even to get out and pick up takeout. We have only two restaurant-based delivery options, a Chinese and a handfull of pizza places (including one very good local pizza parlor). It didn't take me long to get sick of it. I will, however, happily use the "clicklist" option from the supermarket, particularly as I buy very few fresh vegetables and very little meat, the two things you are most likely to want to see or touch, from the grocery. I mean, it's not a big deal to order online a bag of potatoes or a pound of bacon, but beyond that, I'm for the most part buying from farmers or at the farmers' market.
  11. I'm not familiar with fish collars, either. Of course, my mental image was of a fish strolling down a sidewalk with a collar attached to a leash...
  12. kayb


    So's not to clutter up the dinner thread, and since I didn't see a topic for cornbread (leftover cornbread, yes, but not just plain ol' cornbread), I'm starting one. @CantCookStillTry wrote: I'm an English girl living in semi outback Australia whose only 'American Experience' was Disney Land Florida circa 2001. I do not Cornbread. Teach me your ways. Edit to Add: I know there will be a thread or 6, off to find.. =========================================================================== Well. Off we go to the cornbread races. If they have such a creature as cornbread mix in Australia, get you some. It's a combo of corn meal and flour, and if it's self-rising, it has baking powder and/or soda in it. I usually use Martha White self-rising corn meal mix, but I realize such may not be available to you, and making up your own is easy enough: 2 cups cornmeal (white or yellow, as you prefer, or whichever is available; I can tell little, if any, difference in the taste) 1 1/4 cup all purpose flour 1 1/2 tbsp baking powder 3 eggs, beaten 1/4 cup bacon grease (preferred; vegetable oil or melted butter will work, if you must), plus extra for skillet About 1 1/2 cup milk (I never measure; I pour and stir until it's "right," so this is a guess) 1/2 - 1 tsp salt (depending on your taste for salt and how salty your bacon grease is) Put a tablespoon or two of bacon grease oil into an iron skillet and put it in a 400-degree F oven before you start. You want a hot skillet so you'll get a good crust on the bottom and sides of the cornbread. Whisk the dry ingredients together. Beat the eggs in with the milk, and pour into the dry stuff. Add the bacon grease or oil, and stir it all up together until well blended. You want a batter slightly thicker than a cake batter. Pour it into the hot skillet, and then bake for about 25-30 minutes, until golden. Cut in wedges and eat with LOTS of butter. That's cornbread. Depending on the part of the US you're from, you may put sugar in your cornbread. I, personally, think sweet cornbread is an abomination. Cornbread is often served with pork products, soups and stews, chili, sauteed vegetables, and the like. The rule of thumb is that when you're having mashed potatoes or breakfast, you should have biscuits; any other time, cornbread is acceptable. Of course, the highest and best use of cornbread is crumbled up into a bowl of navy beans or pinto beans cooked with ham. It's also good to make it just a bit thinner, and cook it in a waffle iron. You may want to let it cycle twice, to get a good crispy crust. Then: Cornbread dressing, the PROPER dressing to serve with chicken or turkey. Take an 8-inch skillet of cornbread, crumble it into small pieces, and let it sit on the counter and get stale for an hour or so. Then mix it with a couple of cups of chicken broth, some salt, lots of black pepper, sage, and two beaten eggs. I find a potato masher is good to break up the larger chunks. Again, you want it fairly "soupy." Pour it into a 9 x 13 baking dish and bake at 350F for an hour. You can also put chopped, sauteed onion and chopped up celery in it if you prefer; I prefer it without. It's also not unusual to find it with shredded boiled chicken cooked into it. Typically served with a cranberry relish on the side, and some gravy. Some folks use a combo of white sandwich bread and cornbread, in up to about a 50-50 ratio. It's super important the white bread be very stale, so it will crumble. I prefer all cornbread, but I've made it with a 3:1 ratio of cornbread to white bread. Consistency is perhaps a little better. Anxious to hear others' take on cornbread.
  13. kayb

    Dinner 2019

    Girl. We have to teach you how to make cornbread dressing. Do you do cornbread? Love the baking it in balls in the drippings. Cornbread dressing is a bit to "liquidy" to do that with, and I'm not sure how it'd do if you used enough less liquid to enable you to mold it. I will have to experiment.
  14. @Darienne Thank you for sharing your story. I'm 64 (or will be next week), and haven't noticed any loss of mental function yet, although I learned several years ago that what I once could remember (calendars, etc.), I needed to go to a written record for. I do find it a bit harder to concentrate on a big piece of text, but that may have more to do with the availability of online "options" aggravating what has always been a tendency toward ADD. And I'm bad to forget if I've already told you something, but that tends to be because I generally have three to half a dozen or more threads of communication going at once, between spoken, email, social media, text and just talking to someone in the same room. I've grudgingly changed my lifestyle to accommodate certain physical limitations, but I surely hope I keep most of my mind. My father, who lived until almost 80, did, so I am in hopes. My mother's family hasn't tended to be as long-lived, but at least no early-onset cases. I just try to consider that every day I get is a gift, and make the most I can of it. At least I'm not bad to wander way and leave the stove unattended....
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