kayb

I guess I am on strike as far as cooking goes until after we move. I haven't packed the kitchen, but after packing books and art all day, and doing some badly-needed cataloguing on the books, I'm too tired to cook. So today, while I was out and about, I stopped by the local Meals For Moms, which specializes in ready-to-cook entrees and sides. We're having bacon wrapped pork tenderloin, bacon-wrapped asparagus (because bacon and bacon, and what's wrong with THAT?) and hash brown casserole. I figure leftover hash browns and tenderloin can reappear with an over-easy egg for lunch or dinner, or maybe even breakfast, tomorrow. I don't expect there to be any leftover asparagus. I swear, when I get to the new house and get the kitchen unpacked and settled, I plan to cook a huge dinner for the fam and all the moving help, with all our favorite things. There will be photos!

Come on in, bring a dish, grab a plate, have a bite. Glad to see you!

@David Ross -- Oh, dear sweet baby Jesus. That looks and sounds absolutely stunning. Be assured it is on my list to do, with your instructions carefully copied and saved, as soon as I get moved and can commence cooking again!

Out and about today, so I treated myself to another sample of the great barbecue with which we're blessed here. This is a "pig plate," specifically the "child adult" size, which I kinda thought was appropriate, at the Dixie Pig in Blytheville, another Delta institution. An oddity in barbecue-dom, it offers salad instead of slaw.

Every time I went to Japan, it ruined me for sushi for a year when I got back.

Don't skip the food courts in the train stations. Marvelous variety of food, and great bento boxes for traveling!

There is a restaurant in Memphis, Catherine and Mary's, that does the best Brussels sprouts I have ever had In My Life. I wish to God I could recreate it. 1. Some of the sprouts are halved and sauteed. 2. Some of the sprouts are julienned and raw, or if cooked at all, barely blanched. 3. Some whole sprout leaves are deep fried and crunchy. 4. The whole thing is tossed with shredded burnt ends, and dressed in an oh-so-slightly-sweet, barbecue-y viniagrette. I'm not sure but what it's the best thing on the menu. Their dishes are designed for sharing. I do not share the sprouts, and make it known to the table that if they want some, we need to order two orders.

Sigh. The doctor has me doing without gluten for two weeks to see if that's what's upsetting my stomach. Reading this thread is torture.

Had never thought of jicama in that use. Great idea. I do love Jicama.

My understanding -- and I don't use the slow cooker mode much at all, as the pressure cook mode seems to supersede it -- is that the IP heats only from the bottom, while regular slow--cookers heat from the sides as well. I've read that if you slow-cook on "high," it's the equivalent of a low saute, so you may have some scorching/sticking problems. If it were me, I'd cook them pot-in-pot in the IP on high pressure for maybe 10 minutes. Depending on size maybe not that long. I love pot-in-pot cooking. I bought the stackable tins to go in mine, and use them ALL the time.

I've had one explode in the oven, but that was my fault for putting a cold dish in a hot oven. Helluva mess, too.

Lovely, as always. What is the julienned green stuff in the white dish? And are the white wafers underneath it very thin sliced daikon?

Anxious to hear some of those recipes! I love northern GA -- have spent a good deal of time in Rabun County, and it's one of my favorite spots.

I'm not a big fan of fresh salmon. It tastes too "fishy" for me. But I do love smoked salmon, gravlax, and there's just nothing better than salmon croquettes. They make me feel like I'm 8 years old again, as they were a standby in our house. I make a decent smoked salmon spread with cream cheese, crushed caraway seeds, dill, and just a teaspoon or so of gin to loosen it up to good spreading consistency. If I'm feeling flush, I'll top it with domestic caviar. It's also great with sliced boiled egg.

Proper is highly overrated. Also, not nearly as much fun as strawberry shortcake and champagne (she said, as she munched chocolate covered strawberries and sipped on a mimosa....).

Thank you! I'm fine with the shorter one.

I got lazy and declined to cook the sides to go with the barbecue I had, so we are ordering Mexican to eat in, because that way we don't have to keep the grandson still in a restaurant, and we can all slouch around in our yoga pants. Waiting on it to arrive. I may drink a batch of mimosas, which I had planned to do at brunch.

Very rarely. Although I from time to time partake in the chopped steak lunch special at Colton's, with a baked sweet potato for a side. I do NOT want brown sugar on my sweet potato; I want nothing but butter. I've occasionally sent a sweet potato back, as the kitchen seems geared to dousing on the brown sugar, and I just can't eat it that sweet.

Anyone got a source for a Pullman pan that makes a cocktail sized loaf? Something I read indicates one can get one that is 13 x 3 x 3, and that would be fine. I just can't find a source.

Anybody remember the old SideKick immersion circulator, whose maker posted here on eG for a while? I bought one of those. It was my introduction to the world of sous vide. Not a bad little machine, until it up and died on me.

I use my basic white bread recipe -- 4 1/2 cups flour, 1 packet yeast, 2 tbsp softened butter, 1/4 cup sugar, 1 egg, 1 1/4 cup warm water. I brown a half-pound of breakfast sausage, breaking up the lumps, and let it drain on paper towels and cool. I grate a couple of cups of whatever kind of cheese is handy -- sharp cheddar is good, but I've also used a mix of whatever kinds of odds and ends I have in the cheese drawer. I turn the dough out onto a counter and knead the sausage and cheese into it, let it rise, shape it into two 8 x 4 loaf pans, let it rise again, and bake it. It makes wonderful toast with an over easy egg on top, and I've made open faced egg salad sandwiches with it as part of a brunch. It's awfully good just buttered with some jelly. This makes a moderately crumbly bread, so it's not the best for any sort of major sandwich production, but it works well with soft spreads like egg salad. FWIW, that recipe is also the same that I use for dinner rolls and cinnamon rolls, and I've also made pizza rolls and ham and cheese rolls like you would cinnamon rolls with it. If I'm not kneading anything into the dough, I don't knead much at all -- just two or three minutes. It makes a wonderfully soft, light roll or bread.

He's cute!

For some reason, and it's totally counterintuitive to the kind of dinner you're planning, something with sauerkraut leaps to mind. Maybe a sauerkraut salad? I've seen nice ones with shredded carrot and radishes, julienned red bell peppers, maybe some broccoli and/or cauliflower florets, dressing depending heavily on the kraut brine. This presupposes you have access to good sauerkraut. And have you seen the sinker that Hicks kid is throwing in relief for the Cards?

Well, the cheese bread is still pretty. I make one with cheese and browned sausage kneaded into the dough that I like a lot; I call it breakfast bread. Makes a great egg salad sandwich!

Took a break from packing boxes and made a field trip to the food truck lot. Falafel, hummus, lettuce and tomato with raita in a pita wrap, as opposed to a puffed, split-open pita, which is MUCH easier to eat. Regardless, quite good. Daughter had a gyro, said it was excellent as well. A small triangle of baklava which, nevertheless, was so rich I could only eat half of it. Excellent lunch for under 10 bucks.