kayb

And ours is better.

I can’t help it. I have to break out in song. ”Not zucchini fettuccine or bulghur wheat, just a big warm bun and a huge hunk o’meat,” — Jimmy Buffett, “Cheeseburger in Paradise “

Honey. My mama referred to it as “ham salad.’

I grind up leftover ham to a fairly smooth consistency, then stir in a bit of mayo, a somewhat bigger bit of Dijon mustard, some chopped cornichons. I have been known to chop up leftover deviled eggs and combine them. Alternatively, some grated sharp cheddar makes a good add-in.

Having friends who have horses, I get horse manure every fall. Dump it on the beds, cover with straw. Let it sit all winter, till it and the straw in the next spring. Works like a charm. I’ve used my beds for three years. They’re just 12 inches high. I think I’m going to skip a gardening year, but next year, I believe I’ll add another 12 inches to the height, to accommodate annual additions of compost.

I’d say it would be chunks of watermelon, possibly drained for a bit, and given a round in the FoPro or blender.

Slice it thin. Fry it crisp. Dice it. Throw it in a skillet with hash browns. Top with an over-easy egg. You’re welcome.

I’m about to be jonesing for some ribs. I like to cook them in the IP, then finish in the smoker.

thankfully, it’s only in the mid-upper 80s. So far.

I was. And I am. I’m fixin ‘ to g t himicidal with h the ac contractor.

I was determined Monday I would have a Memorial Day dinner, never mind a non-functional, still-under-warranty air conditioner in the main part of the house made conventional cooking impractical. So I put a chicken on the smoker, peeled potatoes for potato salad and cooked them in the IP, and doctored up a can of baked beans and put them in the CSO. ET VOILA! A climate- controlled holiday feast. no pictures because, well, it wasn’t overly photogenic.

Two for the keeper file! I marginally like the first on better.

I have really enjoyed this thread. I’ve learned a lot. There’s a little church near me where I serve twice a month as a lay speaker. I’ve noticed riding out there there’s a pasture full of goats. I’m starting to see baby goats. Tremendously tempted to stop and ask about guying one…barbecued kid is a fine thing.

Tomatoes should almost always be eaten with mayonnaise.

I tried to place a Misfits order yesterday and the damn website refused to let me log on. I am perturbed.

Yum.

Wasn’t exactly unexpected, as I had actually asked for it, but a friend who visited overnight brought me two pounds of Andouille sausage from a little Cajun meat market near Baton Rouge. Red beans and rice coming soon!

Happy birthday, @Anna N!

How adorable is that!

I”’Ve see you do some gorgeously imaginative plating. That may take the cake.

I gave a box of peanut brittle to the UPS man la st Christmas, as he delivered here so often he took to calling me Mama. He was quite overcome. He told me a day or so later he’d eaten the entire box that day on his route, and begged me for the recipe.

Can I put in a word for rabbit and dressing? Roasted or boiled rabbit. Cornbread dressing, a bit heavier with the black pepper than you might go for turkey, otherwise the same. Shred the rabbit, stir into the dressing, bake. If I roast the rabbit, I add the pan drippings to chicken stock as the liquid for the dressing. If I boil it, I use the rabbit stock.

I had hoped you could read it just to get a sense of the history and how it developed. Yes, the meat is cooked. It’s chopped pork shoulder. It is perhaps worthwhile to note that in the South, outside Italian restaurants, “marinara” sauce is simply tomato sauce with some salt, pepper and garlic. Barbecue sauce is, well, barbecue sauce, with vinegar, chile powders, etc., combined into a tomato paste base (or left as just the vinegar-Chile mix, if you’re only using it to baste while smoking). The addition of tomato paste makes it suitable for glazing or use as a “table sauce.” The original barbecue spaghetti came from a meat and three place, Brady and Lil’s, where spaghetti with the “sauce” as described above (no meat) was prepared and the noodles stirred into the sauce, and served as one of the sides. Lore has it that one day, Brady warmed up the previous day’s sauced spaghetti, cooked some fresh to add to it, and found himself out of sauce. He added barbecue sauce and some chopped pork shoulder and moved it to the “meat” column. Brady and Lil’s sold to Vernon Jordan, whose barbecue restaurant, The Bar B Q Shop, is one of Memphis’ finest. Note to @Kim Shook, they also do excellent barbecued bologna.

Yup. My people are not, beyond biscuits and cornbread, bread-bakers. Now this is plumb fascinating. Is it a typical dish in your part of the world?

I hope this is not behind a paywall. https://dailymemphian.com/section/food/article/36270/memphis-recipe-barbecue-spaghetti