kayb

It is a small Masterbilt. Bought it last year. It was this model.

Sunday dinner in courses, by virtue of the fact it turned out to be only me. I had cooked a slab or ribs a year or more ago SV, and tossed them in the freezer still in their pouch. Today I got them out to thaw and then coated them in a thin coat of barbecue sauce, and into the smoke they went for an hour. While they smoked, I made potato salad. And, because I was starving and I could, I ate a bowl of it, because I love warm potato salad. Then the ribs were done, so they were the second course. I truly love this little electric smoker.

I had to bite, too.

Not 2019 cookbooks, but I recently found a trove of cheap, used cookbooks on eBay. To date, Julia Child's Secrets in the Kitchen, Beard on Bread, Mrs. Wheelbarrow's Practical Pantry, and the Best American Recipes, curated by Anthony Bourdain, have arrived. I think there are two more coming, not that I can recall what they are. The whole lot was less than $20, shipping included.

I approve highly of his wing-eating form. Happy name day, youngster!

I have a child with celiac disease. I've subbed both oatmeal and crushed rice cereal (Rice Chex or Rice Krispies) to make the panade. Both work, as do Cheerios. Essentially the same proportions you'd use bread.

It was tomato day. About 25 pounds of tomatoes yielded 13 pints of tomato relish, 2 quarts of tomato juice, and about six half-pints of tomato sauce made from peels and cores, to be canned tomorrow because I had no half pint jars. Part of the relish and juice: The rest is in the canner. The tomato sauce: And the waste I had from 25 pounds of tomatoes: And when this canner's done, I'm going to bed.

One must have Fritos (the little ones, not the scoops) when one makes taco soup. Which is a fine concoction when it's cold outside.

Well, we're ready to see it!

There's not a good business proposition for newspapers these days, other than finding new revenue centers within their operation. I get much less incensed about charging partial subscriptions, if you will, for specific areas of the newspaper, i.e., Cooking, than I do about what I still consider the horrendous practice of charging to publish obituaries and wedding and engagement announcements. But when there are so many other options for the advertising dollar, if a newspaper's going to remain a going concern, it's got to look for revenue wherever it can. This isn't just an academic exercise for me. My career was in newspaper journalism for the first 20 years of my working life. I saw the writing on the wall and got out in the late 1990s, and I've been eternally grateful I got out when I did. A good friend who started in the biz about the same time I did and stayed got laid off year before last. She's not alone among many other people whose paths I've crossed professionally over the years. I would hate like hell to know I had to try to find a job at 63 with no experience other than writing, editing or managing a newspaper for the past 40 years. That's one reason I don't object to the all-access subscription, and think it's pretty smart for the NYC to split Cooking off in its subscription package for those who just want that, and little if anything else. As for recipes for a wedge salad or grilled cheese, well, there are a lot of other things in the site that are much more worthwhile. But I am not an accomplished enough cook but what I accept that perhaps someone might do something to either a wedge salad or a grilled cheese that I hadn't thought of (hell, I never thought of using fried green tomatoes on a BLT until I had one that way at a restaurant, and it's sheer genius, and I've been making BLTs for a half-century). So, OK, include 'em. If my salad options are down to iceberg lettuce and dressing, I might look at the collection for ideas on how to jazz it up. YMMV.

Welcome! I believe we have someone else from Kerala in the forum, and several excellent chefs who cook a lot of Indian dishes. Me, I LOVE some Indian food, though I'm not very knowledgeable about it. What do you like to cook and eat? You'll find it all in here.

@liuzhou -- I love Scotch eggs made with quail eggs. Perfect size. @robirdstx -- does every eating establishment down there make those gorgeous-looking onion rings? I believe I could go on an onion ring tour.

@JohnT Fascinating. Thanks. The only experience I have with on-board cookery is when I was a teenager, my cousin and I spent four weeks "living" on a pontoon boat on Kentucky Lake, just to see if we could. We had a periodic check-in with parents, and a weekly rendezvous to pick up more supplies. Our "cooking" was open-air, on a Coleman camp stove set up on deck -- breakfasts, and the occasional burger or hot dog. Otherwise, we ate sandwiches and drank beer we weren't old enough to buy (but there are always cooperative fishermen about). I'd do that again in a heartbeat.

Welcome! I see you've jumped right in. Good!

I want that. Right now. That, too.

I have a subscription to NYT Cooking by virtue of subscribing to the electronic version of the newspaper, and cooking came along in the deal. I absolutely find the paper worth the $19.95 or whatever it is a month; I doubt I'd pay a separate subscription for Cooking alone.

Mine's similar to the dead-simple, and much better than the blue box: 1/2 pound elbow macaroni noodles water salt 4 oz grated cheddar 4 oz cubed American cheese 4 tbsp butter 1/2 cup half and half Cook the noodles until al dente. Drain and return to pot. Add butter, cheeses, milk to pot. Stir over low heat until cheese is all melted. Dig in.

Saving that one. Thanks.

I had the queen of all dogs as far as eating things she wasn't supposed to. At various times, the dog, a Weimaraner, ate a two-pound can of coffee, a bottle of 98 prescription iron supplement tablets, an entire box of chocolate fundraising bars, a box of shotgun shells, and the back off the bathroom door. Nothing fazed her. We wound up electrifying the kitchen trash to keep her out of it.

I guess, if I had fresh sweet corn and good ripe tomatoes, I could go 8 bucks a pound. If I were really jonesing for okra.

I lust for those onion rings.

FWIW: I have a five-gallon food-grade plastic bucket that's my main SV container. I ordered five of them from Amazon; two are fermenting vessels, one is the SV vessel, and the other two are waiting for me to decide what to do with them. I think all five were $30 or so. If I want to put a top over it to slow evaporation in an overnight cook (not generally necessary because it's plenty deep), I use plastic wrap.

"decent splash" works. I can go from there! Thanks!

I think the clipping to the side is to keep the seal out of water so there are no inadvertent leaks. I generally do it when I'm using ziplocs vs. vac-sealed packages. I've used more recipes from eGullet than anywhere else. ChefSteps also has several.

I loved the Mary Poppins books. And the Five Little Peppers. The Lookout Mystery Series. Nancy Drew and the Hardy Boys. I could go on and on....