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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. Lunch! What'd ya have? (2018)

    New potatoes roasted in duck fat. That worked. That did it. Glass of wine, too.
  2. Lunch! What'd ya have? (2018)

    I am starving. Fixed Thai peanut noodles for lunch. That wasn't want I wanted. Ditto yogurt and fruit. Ditto cheese and crackers. I am distraught. And hungry. And it's storming and I don't want to get out. And I think I'll whine.
  3. I've been looking at our Kroger since someone reported that, particularly as we have one of the big, amusement-park-for-food ones. Nothing as of yet. Somewhat odd, as you and I are not all THAT far apart.
  4. Dinner 2018 (Part 1)

    Hmmm. I make a bacon barbecue meatloaf that I haven't made since I got the smoker. Believe I may have to try it on the smoker....I'm due that pork loin I never smoked, anyway...
  5. Looks like Kroger is going to get into the game. https://www.marketwatch.com/story/kroger-buys-home-chef-maker-of-meal-kits-2018-05-23
  6. I first read this as "shooting and eating in RAW...."
  7. kayb's Cole Slaw: "Jail Slaw"

    Much longer than a week. Think pickles.
  8. Here's my recipe for the infamous "jail slaw," which I learned to make while a rookie reporter covering courts and cops in Crittenden County, Arknsas, and often being invited to eat lunch at the jail. It's a great, crisp accompaniment to burgers or pulled pork barbecue or fried fish, It goes well in place of lettuce on a bacon and tomato sandwich, and keeps in hte fridge approximately forever. 1 large head cabbage, shredded 4-6 carrots, shredded one large onion, shredded one large bell pepper, shredded (the latter two are optional) Dressing: 1 cup vinegar 1/2 to 3/4 cup sugar 1/2 tsp dry mustard 1/4 tsp white pepper 1/4 tsp turmeric 1 tsp celery seed Heat dressing ingredients until almost boiling. Pour over vegetables. Let sit on counter for three or four hours to marinate, stirring and tossing occasionally. Refrigerate at least overnight before serving. 4-
  9. Best pot luck recipes

    Sure. And no, no oil.
  10. The Perfect Burger

    American is fine. Also sharp Cheddar, or Swiss, or Monterey Jack. If I have grilled/caramelized onions, some crumbled blue. Have also used butterkase, Gouda, fontina or Havarti. Whatever comes to hand. With you on that one.
  11. I don't. Nor do I have room in the garden. Will plan for them next year.
  12. Best pot luck recipes

    And I've decided, since I bought one of somebody's fundraiser Boston butts and pulled it and put it in the freezer last weekend, I'll just take that rather than smoking a pork loin. Easy, and already done. That just leaves beans and slaw to prep. Slaw before I go, beans once I get there. They're easy.
  13. I will freely admit this does not come up to the standard of work in this thread as far as looks goes, but I'll put it up against anyone's as far as taste is concerned. I have contended for ages I have the best cheesecake recipe in the world (it came from Southern Living, about 20-odd years ago, I think). Today, I took two quarts of fresh local strawberries; pureed one of them, and added the puree to the batter. That makes enough batter for my nine-inch pan and my six-inch pan, which is NOT a bad thing. While it was baking, I made a heavy simple syrup (1.5:1 sugar-water) infused with about half a cup of loosely packed mint leaves that I'd rolled between my palms to bruise them. Strained that, and capped and halved the other quart and let them sit in the fridge until the cheesecakes were done. Used the halves, along with some mint leaves I'd let sit in the same syrup, to decorate the tops. The big one is in the freezer for this weekend's pot luck. The little one is in the fridge, having already had a wedge cut out of it.... Damn, it's good.
  14. Now I'm intrigued. I have to try this next year.
  15. Best pot luck recipes

    That's my favorite slaw recipe, courtesy of the Crittenden County Jail, where I used to eat lunch regularly when I was a young reporter covering court cases. It's cabbage, carrots, bell pepper and onion, if you like those in slaw; dressing of 2:1 cider vinegar:sugar, turmeric, white pepper, celery seed, heated to nearly boiling and poured over the veggies. It sits on the counter for three or four hours to marinate, stirring periodically, then goes in the refrigerator, where it lasts approximately forever. This is the best slaw made to go with pulled pork barbecue. Or fried catfish.
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