kayb

I will put in a word for bison brisket. It's marvelous stuff. As long as you cook it, oh, maybe twice as long as you planned.

I'm gonna cook tomorrow. I swear I am. It's been so long. But I do have country style ribs in the SV for the Fourth, and the layers for coconut cake cooling on the counter.

Which reminds me....I need to check the drip tray.

Tell me about it. This forum led to my acquiring an Anova, an Instant Pot, a CSO, and countless cookbooks and gourmet ingredients. I have so far resisted an air fryer, but Prime Day is coming...

Please have an oatcake for me while you're there! I hope the trip has been absolutely wonderful, and you've enjoyed the time with your family. The meals look delightful!

I've made this pie all my life. 3 cans of condensed milk, 5 eggs or egg yolks, 1 1/2 cups of lemon juice, to make two pies. Baked about 40 minutes at 325F. I did always use a basic graham cracker crust, though. The Saltine crust is good with apple pie. If you just use the egg yolks, you can use the whites for meringue unless, like me, you are meringue-averse.

Hoping it lasts longer here. I love a bowl of it for lunch.

It having been Monday all...damn...day, I am enjoying poppy seed chicken from one of the two local establishments that offers entrees and sides you take home and bake. And fruit salad from the other. Anyone want to offer opinions on why one's computer malfunctions when one is facing a deadline? Thank God for the local computer repair place, where they fixed it while I waited. There's something to this "shop local" business.

I've had one in the past, and as much as I enjoy it, it's worth the work to me. Also, the grandkids will have a blast in it. Mine will likely be a lower-budget, above-ground model; I've seen people have success with sinking those about two feet, and then building a deck around them. All I want is enough room to float around and soak up some sun, and let the grandkids splash.

Oh MAN, do I owe you for that one! Thank you, thank you, thank you!

What I really WANT to build in is a wood fired pizza oven. And I don't even bake pizza that much. But I guess I could use it as a tandoor, couldn't I? As my sink is on an outside wall that gives onto the deck, it wouldn't be hard to take water out there. I had a friend who built a bricked enclosure his gas grill fits into; I'd like mine to accommodate both the gas grill and a next-door pellet or charcoal grill. His has "doors" so he can roll his grill out and replace it when needed. Then I want that to turn the corner onto a counter that could accommodate bar-height seating and serve as prep space. It would be small -- my deck is not large, but opening onto it is a sunroom where I plan to put a patio dining set. Down the road, there are plans for a pool in the back yard, too.

I'd say that would depend on Rob -- whether he can squeeze another one into our reservation. I know all of us going would be delighted to meet another eG'er. @gfron1 -- how about it? Room for one more?

No, I don't. Yet. But I have plans, oh, yes, I have plans. The old grill had rusted through the frame, so the kids have gotten me a new gas grill, which is still in the box because I haven't been able to face putting it together yet. I still have another set of patio furniture to put together first. I have a small electric Masterbilt smoker with a tray for wood chips. It does a surprisingly good job. It'll hold a chicken and a couple of racks of ribs at the same time.

I try not to be sarcastic about the quality of staff in fast food restaurants, but sometimes...you just can't help it. Back before my local Subway went to the all-touch-screen ordering apparatus at the drivethrough, one used to order verbally via the speaker. I pulled up one day, announced I wanted a spicy Italian chopped salad with everything except peppers and onions. The youth on the speaker then asked me about each individual condiment, and finished up by asking, "you want lettuce on that?" I really do like their sweet onion salad dressing, though.

I had a late lunch/early dinner around 3 p.m. at the local barbecue establishment. Lots of food. I may snack tonight, and I may not.

Time to bump this thread up again. What's everyone planning for the Fourth? I have some country-style ribs in the freezer. Think I'll sous vide them with some dry rub, then throw them on the smoker for an hour or two with some barbecue sauce to create a nice "crust." Jail slaw. Potato salad. Baked beans. A coconut cake for dessert, since my friend who loves them is coming, and my daughter asked if I'd make one for them (which I will thoroughly enjoy as well). Will be at the ballpark the night before (AAA game in Memphis), so there'll likely be boiled shrimp and beer prior to the game, and fireworks after.

Poke has become quite a "thing" in Little Rock, where there are a couple of restaurants who center their menus around it. It's a sort of build-your-own production; you choose a size (small, medium, large), and a base of either noodles or brown or white rice. Then you can add diced raw tuna and/or cooked diced shrimp; toppings like edamame, whole kernel corn, bean sprouts, onion, pineapple, mango, and so on; seasonings like furikake; and then an assortment of sauces, from the quite bland to the set-your-mouth-on-fire spicy. I wish someone would open one here in Jonesboro. It's a lunch spot of choice when I'm in LR.

I am missing having a garden this year. However, a month of seeing how the sun falls (I have a good many trees) has schooled me on where it needs to go. Will get raised beds put in this fall, treat them well with horse manure, and have them ready to go next spring. I'm also on the lookout for someone's discarded patio glass doors, to make the tops for some cold frames. Flower beds to each side of the back steps will serve nicely for herbs. Having learned my lesson the hard way, there is a large iron kettle in which the mint will live, so's not to overrun everything else. I have a loaded down apple tree in my back yard, and two pecan trees in the front. One tree has lots of baby pecans; the other, none. What's that all about? This is my first venture into pecan trees. Will be planting a fig tree and a pear tree this fall. Won't get much, if any, fruit for a couple of years, but I'm thinking ahead. Oh, and there will be an asparagus bed.

Off the top, I'm saying you're gonna need more ice trays. Lots more ice trays.

Looking forward to another trip to Manatoulin! (I must go there myself one day...)

That's great information. Saving it.

Now that you are the owner of a waffle iron, try these: Good Night Waffles. They're astonishingly easy. My el cheapo waffle maker (a Belgian style) does not have a browning adjustment, so I will generally let it cycle through twice, to get a nice crispy crust. Because of the overnight ferment, these things are mostly air with lovely, ethereal wisps of waffle wrapped around it, in a gorgeous crunchy crust. I regularly make half the recipe, as the full one makes a good many. They do freeze nicely, and warm up like a dream in the CSO.

I love masala tea. Will try your method! Thanks!

Welcome! Not sure how many vegans we have in the house, but there are many of us with a healthy respect for fresh vegetable dishes. You might check the threads on Six Seasons, among other vegetable-centric cookbooks.

That was all I could presume. I didn't look very closely.