kayb

I eventually tried mine last night. Wasn't as "peachy" as I had hoped, nor as creamy. I might have done as well with just two eggs. But the peach flavor was very mild. I made a GF version of a graham cracker crumb crust with almond meal, brown sugar and butter. Too much butter. I'll use about 2 tbsp next time. Tasted good, though.

@blue_dolphin beat me to it. I use just one can of condensed milk, three eggs, and about two cups of peach puree. I cut up three large peaches, cooked them with just a bit of water to get them started -- no sugar, as they were quite sweet -- and blended them up with the immersion blender before stirring into the eggs and condensed milk mixture. I used three eggs because I felt like it might need them given the high proportion of peach puree. Haven't tried it yet. Nobody wanted dessert after dinner, and I have an abscessed tooth and eating is pretty painful.

Down here, you'll see sweet corn with a short spring/summer season (a little late this year, but usually peaking around July 4). Then you'll see "late corn" planted in late July or early August, harvested in September. I don't remember if we planted different varieties for different seasons. Not a lot of people plant late corn any more.

FWIW -- as one who has cooked barbecue since her formative years (maybe not toddler, but definitely elementary age), it's been my experience that meat is better slow-cooked in a thin, vinegar-based sauce (I suspect whiskey-based would work, but I've never tried one), and then the thicker, tomato-based sauce applied as a glaze right at the last, or served as a "table sauce." The sauce I grew up cooking with was a half-cup melted butter, a half-cup vegetable oil, a half-cup cider vinegar, a whole bunch of paprika, and moderate amounts of black pepper and salt. I've modified it over the years to add some garlic and onion powders, and change the paprika to pimenton. One could add cumin, coriander, turmeric, etc., as one was inclined. I've had decent chicken barbecued in this sauce with a healthy addition of cinnamon. For best results, one cooks over an open fire or grill and bastes frequently with the sauce. For a slow cooker, I'd likely marinate in the sauce and then maybe put about 1/4 cup in the cooker just to steam things. But a pork shoulder, on the pit for 18 hours at no more than 225 degrees, turned and mopped every hour? Can't beat it. Trust me on this.

The grandson and I could have done away with that in pretty short order. He's as watermelon-crazy as I am. I buy a basketball-sized one (round, solid green, no stripes, don't know the name) every week and chill it for us, and we pig out.

Not exactly on point, but when I get overenthusiastic buying tomatoes and am canning them in every preparation I can think of, I often can chili base. It's actually a very thick chili, with cooked ground beef. Then when I want to cook it, I just open a jar, add a bottle of beer and whatever leftover beans I have on hand, if I'm in a notion for beans in chili. Quick and good.

The local supermarkets periodically puts bamboo spoons, a package of about five, on sale for maybe $2.99. They range from almost flat to relatively deep bowls. I cannot cook without them.

Well, I have taken the plunge. Peach icebox pie, just out of the CSO. I'll let it cool, chill overnight, and top with whipped cream tomorrow for Sunday dinner, which will be vegetarian and all from the farmers market.

I started to say I wouldn't eat rat, but I eat squirrel, and that's about just the same thing with a big fuzzy tail (and cuter). I am with @Tri2Cook on chitlins; have tried them several times, just can't do it, with one exception; if you don't bread them, and deep-fry them until they're crispy, they're edible. Though I'm not sure why you'd want to go to the trouble. I've never eaten menudo because the similarity of tripe to chitlins is just too much. Someone upthread mentioned eating animals with which you were acquainted before they were slaughtered. The first calf we raised for beef (I was 7 or so) I named Frosty, and made a big pet out of. I didn't eat beef that year. Never got friendly with any successive calves.

This makes me smile. I can vicariously enjoy your pleasure in a return to real food.

A few more tomatoes and the hospital food will be but a faint, bad memory.

Those sunsets are things of beauty. (So are the meals.) Thanks.

Eating fresh, made-that-day mozzarella in the Italiam Market in Philadelphia is sort of like eating sushi in Japan. Just about ruined me for the local version.

Wondered about that. I may try it.

Bumping this one back up, rather than starting a new topic. I'm hoping my cooking will eventually evolve to less dependence on "substituting" for non-GF foods, but for now, I'm in "what can I do instead?" mode. I've made it for a tad more than a week without gluten, save a couple of "oops" moments. Tonight's experiment was in hopes I might be able to sub a corn tortilla for a pizza crust (thankfully, I'm fond of thin-and-crispy crusts anyway). I topped a couple of tortillas with halved figs and blue cheese and some proscuitto; baked at 350 degrees for five minutes in the CSO on steam bake, then followed that up with 4 more minutes on broil. Then I drizzled them with a little honey. Verdict: This needs work, although the flavor was good. 5 minutes is not nearly long enough at 350. I think I will up the temp and go six or seven minutes at maybe 450 next time and see how that works. Figs would have been better diced or sliced. And I used too much proscuitto (there is such a thing???). The whole thing was significantly richer than I expected, a tad too sweet (cut back on honey next time, too), and messy as all hell. Plus, one of the tortillas tore up as I was attempting to take it out of the CSO with a spatula. I ate about half of this. Next time, I will possibly use a double layer of tortillas, cook longer, use less proscuitto, use less honey. But this is somewhat promising.

Then use a cheese you like. I've made them with ricotta, and grated cheddar. A little balsamic vinegar does not go amiss, either.

Barbecued goat is a delicacy. Have never tried it any other way.

I pretty much always travel with coffee (grind some before I leave home) and a corkscrew. I can live with the motel room coffee pot, which will generally suffice, but not the coffee. The corkscrew lives in my cosmetic bag; the tiny blade for foil-cutting is small enough not to excite TSA, and if it does, I can get another one for $2.99. When we go to the Gulf, I take my shrimp pot, but that's because rental kitchens seldom have one big enough and I'm going to boil shrimp most nights I'm there. And I have been known to SV steaks, throw them in the cooler, and cook steaks when I get somewhere, if I know there's a grill. But typically, I'll buy supplies when I get there. The exception would be if I want to make a special dish that has something other than garden-variety spices, and that's not often the case when I travel. Yes, I often do take my own knives. I have a six-inch utility knife that will serve as a paring knife and also stand in for a chef's knife in most cases. Generally, there's a cheap serrated knife in the drawer there.

I think I'd put about a 50 percent bleach solution in the reservoir and run it on clean a couple of times. Might try cleaning the valve at the bottom of the reservoir first, and maybe sticking a paper clip or something into the channel in the CSO the valve leads to. Stands to reason the clog would be near the beginning.

I had never intentionally eaten bugs (the occasional fly or gnat in one's wineglass notwithstanding) until I was at the Tower Grove Farmers Market on our recent outing to St. Louis. I ate ground crickets mixed into granola. Tasted like...granola.

Glad you're home!

I should perhaps be more specific. I will eat foie gras, and I will eat chicken livers in some preparations. I loathe beef liver. I must also confess I don't care for lamb. Will eat it in some Middle Eastern highly spiced preps, but otherwise, it has a taste I just don't care for. Don't care for squid or octopus or abalone; all other seafood are fine. Have eaten snake and turtle and alligator; not crazy about them, but can eat them. Have eaten a good deal of wild game; fine with most of that, although I don't like raccoon and draw the line at possum. Emotional aversion would keep me from eating dog, cat or horse meat, I suspect.

I'd go ahead and cut it off, simply as a space consideration in the freezer. Don't think there's much diff in the taste.

Liver.

Don't have Modernist Bread and am not inclined to spend $600 for it. Can you point me to an online link?