society donor
  • Content count

  • Joined

  • Last visited


About kayb

  • Birthday 06/25/1955

Contact Methods

  • Website URL

Recent Profile Visitors

3,409 profile views
  1. I've had it for years, but I still refer to it occasionally -- Shirley Corriher's "Cooking." I also like Mark Bittman's "How To Cook Everything," because it gives you a basic recipe/technique for, well, everything, and suggestions on how to wing it from there. Food Lovers Companion is one I go to frequently when I have a question about a time, a temp, or an ingredient substitution. Rose Levy Berenbaum's Bread Bible, which I loaned out and need to retrieve, is possibly my favorite bread book. Several others I go to for specific regions/cuisines -- Paula Wolfert, Dorie Greenspan, Fuchsia Dunlop, Diana Kennedy, Yottam Ottolenghi, Marcella Hazan are some favorites. Michael Ruhlman for technique and method on most anything. Kenji Lopez-Alt's "The Food Lab." Cook's Illustrated New Best Recipes. And the Marion United Methodist Church's "Favorite Recipes," which is the best 10 bucks I ever spent on a cookbook.
  2. I will be curious to see if mine actually arrives on my doorstep next week. So far, no email saying "Sorry, but..." Don't know that I actually NEED another IP, but who could turn that down?
  3. Frittata

    I don't do them nearly often enough, mostly because I think of them in terms of my omelet pan, which is an 8-incher, and if I make one in it, it takes too doggone long to eat it unless I have a crowd at the house. I should get a small non-stick skillet, one that would hold about two eggs, to do one-serving ones. I love 'em with anything green that's leftover. I always have roasted cherry tomatoes in the freezer, and those go nicely as well. I do a "southwest" one with chorizo, fried diced potatoes, black beans, and cheese, and top it with avocado and more cheese, serve with salsa and sour cream, that's pretty wonderful.
  4. After trying my hand at curing my own Canadian Bacon, I'd suggest that. I had my first meal off mine last night. It's a very mild taste, but one that grows on you; I sliced mine about 1/4 inch thick and seared, just to get a little color on it, and had it with biscuits and eggs and sorghum molasses for breakfast-for-dinner. Not sure how long it'll keep in the fridge, so I will probably slice it all in the coming days, vac-pack in smaller portions and freeze.
  5. Yep, and I got a confirmation. We shall see.
  6. This has got to be an error, and surely it'll be changed soon, but right now, Amazon has the IP Lux for $8.99 with free shipping! Here. I'd suggest ordering one quickly. I just did.
  7. Read the article -- while the brown butter viniagrette tweaks me, and the grits-and-greens dish could almost make me think about trying turnip greens One More Time, it was the Red Pea and Onion Gravy that has catapulted near the top of my "I have to try this" list. I mean -- damn! And I guess I'm going to have to break down and get the book.
  8. Dinner 2017 (Part 3)

    Breakfast for dinner, inspired by a Facebook friend who mentioned cracklings and got me thinking about crackling cornbread with sorghum molasses. I had no cracklings and so had to make do with biscuits, but I did have the aforementioned sorghum molasses, as well as farm eggs, and I made some biscuits. I appear to have shaken off the bad biscuit juju; these rose decently and were pretty tasty! And I made them with butter, as I am out of shortening. The Canadian bacon is from my second attempt at making my own, per the Ruhlman recipe. (My first attempt, I forgot the loin while it was curing in the storage room fridge...for about two weeks. It was a hockey puck when I discovered it.) Brined 72 hours, smoked to 145F, then chilled. I cut slices about 1/4 inch thick, seared them in a hot pan. Pretty good. When I get ambitious, I'll slice up the entire chunk, vac-seal it in smaller portions, and freeze it. I think it'd be wonderful in a carbonara-ish pasta sauce, or a brown butter sage sauce, or in a lot of soup applications. I'm thinking I may have some tomorrow morning on a leftover biscuit for breakfast, too! Yes, there was wine for dinner. With bacon and eggs. Sue me.
  9. I'm liking this solar oven. Think I'll have to make use of one for defrosting things, particularly; what a great idea! Try the collards in a frittata. Although I'm with your DH; no fan of cooked greens, either.
  10. Ohhhh. Jealous. I MUST go back soon. If you are a fan of the massage chair, take a couple of days, get on the bullet train, go to Hanamaki (about three hours, as I recall, north into the mountains) and stay at the hot springs resorts. Wonderful baths outdoors in the hot springs, and then a massage to relax every cell in your body. There was good food. I don't remember what it was. I was too relaxed.
  11. Lunch! What'd ya have? (2017)

    Taco Bell. My dirty little fast-food secret vice.
  12. Snack Ideas Needed

    One of my favorite, not-too-sweet, pretty healthy snacky things is bran muffins. I use this recipe, cut the sugar to about a third of a cup, and add diced figs or dates (raisins are canonical, but I don't like raisins) and walnuts or pecans. Of course, I negate all health benefits by grabbing a couple fresh out of the oven and slathering it with an unhealthy amount of butter....
  13. Waffles!

    Sounds like a fine boyfriend. I believe I'd keep him.
  14. Too-thin porkchops

    Maybe sear from frozen, to keep from overcooking the inside? Not a problem for me, as, like @robirdstx, I like my pork with no pink showing.
  15. Ohhhhhh...I want to go back to Japan SO BADLY! It's been six years. I'm due. Sushi at the Tsukiji fish market in Tokyo at 6 a.m., just after the boats come in, is the most memorable food experience I've ever had.