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kayb

society donor
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About kayb

  • Birthday 06/25/1955

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    http://kayatthekeyboard.wordpress.com

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  1. Far from a chef, but from a passable home cook's POV: 1) What is your favourite restaurant (apart from your own) Hard to make that call, but likely Murphy's Wine Bar in Atlanta. That braised pork shank... 2) What is your most important ingredient in the kitchen, and why? Got to go with the others who say salt. 3) What tool is most important in your kitchen, and why? My skillets and my knives. Don't know that I could function without either. 4) Which restaurant, anywhere, is your dream destination to dine? I have always wanted to do the Friday lunch at Galatoire's in NOLA, and have never done it. 5) What trend do you see becoming popular in restaurants in the next year? I haven't a clue. 6) What trend would you most like to see go away? Chatty waitstaff. I appreciate waiters' commentary on food WHEN I ASK FOR IT.
  2. Breakfast! 2017 (Part 2)

    Paint the pumpkins red and green and carve them into sleighs. I woke up hungry, so I made myself a Dutch baby pancake with bacon and cheese, and had it with apple butter.
  3. Still pondering on mine (treat-making is next week) but on the possible/probable list: jarred pickled quail eggs and knockwurst Cranberry pepper jelly (already made) pub cheese with horseradish A selection of sweet breads, both yeast and quick. Found a cashew date yeast bread that intrigues me Pseudo Raincoast Crisp crackers Possibly -- jarred deviled ham Toffee Pralines Martha Washington candies Assorted cookies, including meringues from the egg whites I still have frozen from last year's eggnog extravaganza Peanut butter fudge Chex mix
  4. Breakfast! 2017 (Part 2)

    I should not have looked at this page as I am sitting at Children's Hospital with the grandchild, who is awaiting a procedure. As he can't eat, I haven't either. And we're about to ALL be hungry.
  5. I was intrigued by the green tea KitKats when I visited Japan. As well as the green tea ice cream.
  6. This. It's a sorghum molasses pitcher, in use by my family since before the Civil War. I think about my 3x great grandfather pouring sorghum on his biscuit or hoe cake from this before he got up from the table and went off to enlist in a war from which he never came home. And I think about pouring sorghum over a buttered biscuit before I hustled out to catch the school bus. And all the biscuits in between.
  7. My son-in-law and I have been discussing the construction of some moveable coldframes, heavy clear plastic stretched on 1 x 2 frames, to put over my herb bed and to start some early stuff in the garden next spring. Priority shortly after Christmas, though, is to get someone over here to till up, add a bunch of compost/manure and strew straw over the two garden spots to let me rest for next spring.
  8. Been looking at a fermentation cookbook, and it mentions using whey as a "starter" for fermenting fruit. Haven't tried it yet.
  9. Dinner 2017 (Part 6)

    I ordered mine from igourmet.com. Confit, too.
  10. Not much any better than pork with sauerkraut. I do love it.
  11. Dinner 2017 (Part 6)

    Sure is a pretty thing, though. Made my maiden voyage at cassoulet last night. It will not be my last. Lord, but that was wonderful. Meats included salt pork, one duck confit leg quarter, Toulouse sausages, and chicken thighs. I contemplated a smoked hamhock, and decided against it. Didn't miss it. Beans were a pound bag of Rancho Gordo Marcella cannelini beans. Yes, they are as good as they are claimed to be. Possibly better. I cooked them up with carrot, celery, onion, garlic, sage, thyme, bay leaves and cloves after browning the salt pork, sausages and chicken. At that point on Friday, I decided it was too late to proceed for that night's dinner, so I shifted gears and prepped the cassoulet to the point of going in the oven, and refrigerated it. That meant pulling out most of the vegetation, and adding in the meats. It braised away in the oven for about six hours at 300 on Saturday. Along the way, some marvelous alchemy transformed the beans into a collection of marvelously creamy bean-shaped chunks of plant protein. I have never, ever tasted a better bean. Ever. I keep hitting some weird filter button to put photos in sepia, and I can't figure out how to get them out. Oops. But this was the finished version. And here was the plate. I had some frozen red cabbage I thawed and heated, and I made some home fries because they just sounded like they'd be good. Didn't need them. Didn't need the bread. Cassoulet was to die for. Recipe here. If I recall, it is Kenji Lopez-Alt's recipe from Serious Eats. Today, the kids came over, so pot roast became the Sunday midday dinner go-to, because it's relatively easy to fix. Accompanied by corn pudding and field peas. And finished off with peach pie and ice cream. Froze the peaches from a local orchard last summer. We pretty much decimated it. This was before the son-in-law went back for a second dessert. Still full.
  12. So glad you got the Pickapeppa! I need to get some next time I'm at the store. I'm out.
  13. Lunch! What'd ya have? (2017)

    I REALLY like that china.
  14. Anova circulators for $99. Didn't notice whether that was wifi, bluetooth, or what.
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