kayb

Those look a great deal like my dinner rolls, which are the basic salt, flour, water, yeast, with the addition of some softened butter and an egg. I always make extra to have sandwiches of whatever is on hand.. Especially Easter and Christmas, with leftover ham and/or roast beef. It's the lunch of marvels.

M'mmm, that looks wonderful. I cooked a pork tenderloin after marinating it in a horseradish-mustard sauce for a couple of hours. Used excess marinade to baste with. Cooked in the CSO, steam bake 400 for 10 minutes, baste, then 10 more. Perfect -- just past pink (don't like pink pork), and still juicy. Candied sweet potatoes, and wild rice. I like my wild rice with a bit of chew to it, but I think this was a tad TOO al dente. Rocked the sweet potatoes, though. My mama's half-century or more old recipe. Photo was awful, so I'm not posting it. Pretty acceptable dinner for the first time I've cooked in two weeks.

I'm used to and understand a gratuity for a large group. Don't object to it. I don't even mind a standard gratuity added in on all tickets, as I know some people just don't tip well. (I'd always expect to tip on top of the standard, for good service.) But I also like the philosophy advertised by Mother's in NOLA (or at least it used to be), advising, "No tipping. We pay employees well. It's reflected in our prices. Please do not tip."

I may actually cook today. My stove has not been turned on in two weeks. In all fairness, I was gone for five days of that, and sick for two more. Home, and feeling much better, I'm thinking pork tenderloin, candied sweet potatoes, and ....something yet to be determined.

Sigh. So neat.

Been a while since I've made a wee-hours McD's run, but I would be willing to bet the Filet-o-Fish gets put back. Just sounds like the stuff of late-night snacking to me. For denizens of the Southeast, I was always much more prone to hit Krystal (aka Greasetyl) for my late-night, can't, sleep, had too much to drink runs. Or Waffle House, aka the Awful Waffle. Which is a misnomer, because the waffle is actually decent.

Barbecue sandwich plate, beans and fries. I cannot cook and eat this well for $7.58. And from deciding I wanted it, through picking it up, to sitting down to eat was 15 minutes.

@sartoric, you ought to try frying okra "southern style" sometime. Slice the okra about like you have it here. Let it sit in a bowl for maybe 20 minutes on the counter, to let some "slime" ooze out. Toss it in a bag of cornmeal mix (half cornmeal, half flour) that you've seasoned with salt and black pepper. Fry in about a quarter-inch of oil, without stirring, in a single layer, until it's golden; then stir to get the uncooked side down, and fry for another couple of minutes to get some color on that. Drain on a rack, on paper towels. Eat while it's hot, preferably with cream style corn, field peas, and lots of sliced tomatoes. Meal is markedly improved with the addition of a big wedge of piping hot cornbread, dripping with butter. If you must have meat, a pork chop is the best with this. That sounds SO good right now. Alas, there are no good tomatoes to be had these days, until local ones begin to ripen.

Nationalized health care; gotta love it. Here, they're likely to send you out still bloody except for where they had to suture.

Love it! (Maybe a little dribble of "blood" out of the corner of his mouth?

Healer of rabbits!

Welcome to this forum!

Having lived all my life in the South, I'm used to the "dear" and "darling" and "honey" address; most people do it without thinking, and I will confess I'm as guilty as the next person. I am, however, less likely to do so when speaking to an older person, in part because a respectful form of address was always drummed into me as a child when speaking to an older person. So it's "Miss" or "Miz" so-and-so, or Mr. so-and-so. That said, it grates when someone other than a child addresses me in that fashion. I guess because it confirms my supposition that I'm getting old. But, hey, it beats the alternative!

Oh, do I feel this one! And I've been in that position more times than I care to think about, because I dearly love some of the "trendy" places frequented by millenials. And I find more and more of my go-to spots are now being appropriated by folks much younger than I, who look a bit askance when this 60-something grandmother wanders in and demands a drink. No matter. They'll deal with it. I have to confess, the only time I felt somewhat uncomfortable was at an Alabama Shakes concert. I went with a friend who, when I said "Do you like Alabama Shakes?" said, "I don't know, what's in them?" We were, by a factor of 30 years, the oldest folk in the ampitheater. No matter, that gal can sure sing. And I comfort myself that I can likely mix a better martini than any of 'em.

I just ain't seein' it. Sorry. I'll stick with my Origins Gnger Essence. Hey, it's sorta-kinda food related....

You know, an Anova Precision Oven would have to go some to beat my CSO. Doggone, but I love that thing. Use it almost daily.

God, no, although it's beautiful; I am not that ambitious. I mean Bulrush in general.

That sounds marvelous -- I love that combination of flavors, but never thought of them for roast beef. I will be trying that soon! Can you give me a clue as to proportions? I do have a sous vide circulator. Don't know that I shall ever be in Brazil, but be assured I will look for you if ever I am!

Still uncertain whether anyone is coming with me, but I'm in, for sure!

The highest and best use of Reeses Pieces is sprinkled atop the batter-side of pancakes that are cooking. Followed immediately by a generous portion of sliced bananas. Ruin you for regular pancakes, it will.

My grandmama wore an apron every day of her life, all day long, unless she was going somewhere. Truth be told, I think it served mostly as a repository for her handkerchief, which she also carried constantly. Her aprons were mostly from the waist down, which I find fairly useless. If I'm going to wear an apron, it's a bib or pinafore style, to protect my blouse or shirt, as that's where most of the spills land. I have one that's like a sleeveless hospital gown, that ties in back. It's the most effective, but I cook without one probably 98 percent of the time.

Kerry, I'll take it! I need a good grill pan! It will be treated lovingly, if not always carefully, but it'll be loved and used.

Can. Not. Wait. To. Try. This.

I want one of those. Right now. Although it'd be a bit of a haul to go get it from you. Do you cook your own beef, or buy it pre-cooked? How is it seasoned? And welcome to the forums!

"At 54, I just want martinis, because I’m certain of what’s in them and of what that potion can do: blunt the day and polish the night." This is great. Certainly works at 63, as well. And what a lovely putting-together of words in a row!