kayb

Someday, I will remember to take pictures again. Dinner was pot roast and Lima beans. I came out of the freezer with a Pike’s peak roast, which is not my choice for pot roast, but I damn well wanted pot roast. It adapted right well.

A New Thing for dinner last night. Recipe in the state newspaper yesterday, really simple, and I had everything, so… A can of cannellini beans, drained and rinsed; three cloves of garlic, minced; a tsp of salt and a tsp and a half of smoked paprika, stirred up with a quarter-cup olive oil. Bake at 400 for 30 minutes. I decided that’d go well with chicken, and in the interest of not washing two dishes when I could get by with one, I browned them, then spooned the beans around them, and slid the whole thing in the oven. Not half bad. I forgot to take a pic. The recipe also called for a quarter cup chopped Kalamata olives, which I also forgot. ETA: Oops! It wasn’t in the newspaper; it was linked here, on the Rancho Gordo thread!

Would you share your recipe for pappadum?

I made carbonnade as well. We usually eat it over grits. There were no grits on hand. So I put it in the fridge and will get some grits so we can have it tonight.

Oh, my tomatoes didn't produce worth a damn. Thos was a box (25-30 pounds) from a local farm. I think I have nematodes in my beds. Going to treat them this fall.

But they'll surely make good soup and such this winter.

That's six hours worth of canning tomatoes. I may go get another box next week. I may not. The kitchen looks like a crime scene.

Glad the food is better. Hope you soon will be as well!

I’ll go you one better than that. For a week, I’ve had one in my bedroom/bathroom. As I am in the throes of an insomniac cycle anyway, I simply lie there and listen to him. He’s a most energetic cricket. Off to Google “lifespan of crickets.” And now that we are well and truly off topic…

I have one, and generally use it. But I wanted to play with the nakiri.

Took my new Kiwi nakiri for a spin yesterday with veggies…slicing corn from cob, carving up eggplant, zucchini, yellow squash. Wicked sharp. Easy to handle. Well wroth the, I think, $9.08 I spent on it.

Contemplating for tonight a charcuterie plate. Any suggestions for a cheese that would go nicely with smoked duck breast?

@haresfur — Many kudos for taking on such a challenge. And congrats on the result…though it looks something more like a lamb than a duck. I don’t do decorated cakes, beyond piping a rosette here and there. I know my limits. The duck is waaaayyyy past them.

@Darienne — I feel your pain. When we moved to this house, the kitchen had just been redone. Brand new suite of Samsung appliances, all electronic, all the time. Took me two weeks to figure out how to turn the oven on. I have four appliances with clocks in the kitchen. Two of the clocks are close to the right time. Every day is an adventure, still!

I brined a chicken Monday morning, and put it on the smoker about 2;30. Pulled it about 5 pm. Made a corn and tomato salad with green peas, basil and tarragon, and marinated some summer squash, zucchini and eggplant in a vaguely Asian glaze and air-fried them. Then I shelled a quarter bushel of peas and froze them, while halfheartedly watching Clemson and Ga. Tech.

Well, damn. Best wishes for a quick recovery.

And a damn fine pie it is.

Thanks! Glad to know that!

Yes. I sort of failed to say that, didn't I? My beef provider sells pasture raised, grass fed and finished, beef, and it has a good bit of chew to the steak if you don't SV.

Yogurt, strawberries and granola.

I cooked last night for the first time in a month. Three weeks of no ac and then a couple of days of being under the weather has kept me out of the kitchen. So last night was a celebration. Steak, baked potato and salad. The steaks (a ribeye and a strip, because that was what came to hand when I was rummaging in the freezer) and then seared on the grill after a chill in ice water and then in the fridge. No photos because we fell on it as though it were Rome and we were starving Mongol hordes.

Hello, CookBot, and welcome! I have a question regarding Carolinas-style low country boil. My experience in shrimp boils (with or without other seafood, with sausage, potatoes and corn) is that one uses no oil (other than whatever renders out of the sausage). I got one in Myrtle Beach, and it was positively greasy! Is that just a case of me picking a poor place to dine, or do y’all add some oil/butter/fat of some kind? Thanks!

Oh, it's going to be a tasty Labor Day weekend at Chef Brockwell! My annual order from Dartagnan came today. Duck breast. Smoked duck breast. Duck sausage. Tasso ham. Pate. Duck liver mousse. Duck fat! Toulouse sausage for cassoulet this winter. Yum!

Welcome!

Dammit. I think you just cost me 50 bucks.