kayb

Had to go with Zingerman's.

Starting Monday off right. Corned beef hash and eggs. Most of the whites discarded, two yolks and a little white over easy. Broke one of the yolks. Didn't hurt it too much.

I usually have a good variety of entree-makings in the freezer, and a fairly well stocked pantry, so a lot of it's what I feel like, what the temp outdoors is, and who all is going to be there to eat -- don't want to cook a whole pot roast or Italian roast chicken for two people. Sometimes it's something in the fridge that needs to be used. Sometimes it's beccause there's leftovers that lend themselves to recycling. Sometmes it's because I read something that sounds interesting, and decide to make it.

FYI, there is a recipe online for "Good Night Waffles," in which one makes up a yeasted batter the night before, lets it ferment countertop overnight, and in the morning adds egg and baking soda. Lightest, most ethereal waffles I've ever had. I make them in an el-cheapo Belgian waffle maker. The kids clamor for them.

Not unless it vacuums and mops, too.

Welcome! So glad to have you, and your blend of cuisines, here! There are many bakers and would-be bakers (I classify myself among the latter) here. I, for one, would love some of your Norwegian bread recipe, should you care to share them. If you have seen recipe-gullet, that is the spot for sharing recipes. But a reminder would be wonderful in one of the baking topics!

Didn't get an email either (or my spam filter caught it). Anxious for my paella pan.

I'm pretty horrified at a pumpkin chocolate chip bagel, m'self. (bagel purist, here, oddly, as I've only been to NY twice in my life).

I've had chicken salad like that. Wonderful!

Waffle shops in my part of the world usually limit themselves to plain waffles and pecan waffles (waffles with tiny chopped pieces of pecans in the batter). Toppings, besides maple syrup, can include as Andi mentioned above, all kinds of fruit compote, fruit syrups, jams, preserves, nut-accented syrups. Chicken and waffles (waffles, with fried chicken) is for some reason quite popular, not that I can necessarily ld thinunderstand why. I would think the ice cream waffles would go well, especially in the summertime.

FWIW, rice and potatoes will help assuage the hunger he's feeling from the lack of simple carbs in bread products. Might try upping those in his diet for a while. Cara was big on grits, as well; she loved them before any of these issues showed up.

That looks luscious. I could pick the celery out of that....

I don't know why I'm even commenting, since I don't care for celery. But would gochujang paste be good in this? It also strikes me that it would be good to do this with peeled, hardboiled eggs. Maybe not pull a very hard vacuum, to avoid deforming the eggs? Thoughts? That one really intrigues me. May have to experiment.

I like my ratatouille to have a little "bite" left in the squash, but everything else I want soft, so I saute my onions, peppers, garlic and then eggplants and any other hard veggies I'm using for a while before adding my squash (both zucchini and yellow). Once I get a little color on it, I turn down the heat and add the tomatoes and simmer for maybe 40 minutes. I like mine over brown rice.

There were a lot of health issues that befuddled us. She had her gall bladder removed at age 19 (none of the usual risk factors; not middle-aged, never been pregnant, not overweight). She had a thyroid issue (will be on synthetic thyroid hormone the rest of her life). But the thing that almost drove us over the edge was constant anemia. She went a hematologist in Memphis who simply treated the symptoms (iron infusions every three months, when one should last for more than a year!). I got a different hematologist in Memphis to see her. He took one look at her labs and said, "I would be willing to bet you have celiac disease," which neither of us had ever heard of. She went to a gastroenterologist for an endoscopy, and sure enough, there it was. I'm glad you caught this early. Hopefully you will avoid the worst of the associated health effects. It's my understanding people suffer from different levels of sensitivity. My daughter's got much worse, for instance, after she had her second child. Her reaction to exposure to small amounts now is usually stomach upset and bloating, and inflammation in the joints of her hands.

Lucy, who is nested atop a back-of-the-couch cushion that is one of her favorite sleeping spots, bids hello to Chum. I woke her up to do so.

A cook after my own heart! What's your favorite soup/stew, now that it's getting to that kind of weather?

Why, turtle soup, of course.

I love my Anova. Have no interest in voice, bluetooth or wifi controlling it; I'm fine with pushing a button. Have not used a Joule, but I'll admit the smaller size is attractive. I cut my sous vide chops on the SideKic circulator several of us on here bought when it was in development mode. I liked it; a little clunky, a little awkward, but I used it until it died, and then I got an Anova.

Here's a site I like that offers a meatball/kofta curry.

My middle daughter was diagnosed with celiac disease when she was 20. She was already living on her own, so it was not a major adjustment for my cooking, but I obviously make adjustments when she visits. Her hardest thing was pizza and pasta. At the time, rice pasta was about the only alternative, and it wasn't particularly tasty. The quinoa pasta available now is hard for me to tell from regular whole-grain wheat pasta. She has a pizza crust she likes from a local pizza place, but I don't know about anything she's tried to cook on her own as far as pizza goes (cooking is NOT my child's strong suit). Fortunately, she loves vegetables and fruit, so there's not a big problem in adjusting diet for her. She's pretty sensitive -- the amount of flour used to thicken a sauce for a dish for six will set her off with one serving -- but not so sensitive that cross-contamination has been an issue. Her husband and children continue to eat a limited number of products with gluten, though they don't eat a carb-heavy diet. The only cross-contamination she worries about is oat-based products that do not specify they're gluten free; apparently many are made in factories that also process wheat, and there's enough contamination to sometimes bother her. Some "fixes" I've found over the past 10 years... Rice Chex crumbs will sub moderately well for bread crumbs in topping or thickening dishes. They will even make a respectable panade for meatballs or a meat loaf. Arrowroot or cornstarch will sub for flour in making a roux or thickening a sauce. Bob's Red Mill Pancake Mix is the best baking mix I've found for quick breads. Also works in streusel toppings. As mentioned before, quinoa pasta. A quiche bakes up just fine without a crust. So do most pies. There's a much better selection of kid-friendly snack foods, etc., than when Cara was diagnosed. Lots of GF snacks out there. Cara's particularly partial to gluten free graham crackers with peanut butter.

We eat well at Fair time. Though honestly, there's nothing out there any better than the roasted corn. Dude shucks it back, twists the shuck into a handle, dips the ear into a gallon can of melted butter and hands it to you. ***swoon*** The barbecued bologna is not to be dissed, either.

Can't blame you for Amazon's foibles. Post away! (Even if I fuss at you for how much you cost me!)

Kill me now. I'm still trying to restrain myself from buying the caramel ones every time I see them. Fortunately, I can no longer eat much candy or sweets at a sitting.

I love challah. One day, I'll get brave enough to try to make it. It makes absolutely, without doubt, the BEST French toast in the world. An egg, a quarter-cup of heavy cream, two inch-thick slices of challah, let it soak up all the egg/cream, fry in butter over medium heat. Maple syrup. Fresh fruit is acceptable, but do not be bringing cinnamon or powdered sugar in contact with MY french toast. Wish I had a loaf. I'd have French toast for dinner tonight.