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kayb

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Everything posted by kayb

  1. kayb

    Dinner 2018

    Make you some tomato sauce and can or freeze it!
  2. If I were you, I'd strongly think about preparing some foil package meals (meat and veggies and seasoning) that I could heat right in my fire or on a grill, and either freezing or refrigerating those. Protein bars for hiking. You might look at making up some sort of egg bites/muffins, a la Starbucks, for breakfasts. And of course, sandwich makings. The cheap cooler will do well for keeping non-refrigerated foods that need to be secured from open air.
  3. God help me, I can taste that cornbread now. Dripping with copious quantities of butter.
  4. kayb

    eG Cook-Off #67: Apples

    Here you go: 5 pounds tart apples of your choice (Gala, Fuji or Arkansas Black are good choices; Granny Smith would also work, though they’re more tart than the first three) 3 cups sugar 1/3 cup cider vinegar 3 tbsp water 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ground cloves Cut the apples in quarters. Don’t peel or core them; a lot of natural pectin, the material that thickens jams and jellies, resides there, and you want it. We’ll deal with peels and seeds later. Pile them into the Instant Pot, or into a pressure cooker or a Dutch oven, and add two cups of sugar. If you’re using an IP or other pressure-cooker vessel, or even a slow-cooker, add the listed amount of vinegar and water; if a Dutch oven, go up to about 1/2 cup each. In the IP, cook the apples on “steam” for 20 minutes, with a natural steam release.This will be enough to completely cook the apples to the point they’re soft, brown, and start to disintegrate. On the stovetop, bring to a boil over medium high heat, then quickly lower to medium low and simmer, covered, for about 45 minutes to an hour, until apples reach the same stage. Using a food mill with its medium plate, or a chinois, or in a pinch a colander, press the pulp into a Dutch oven. Add the remaining sugar and spices; simmer for an hour or so over very low heat, until the apple puree thickens and darkens more. I’m not certain but what you could do this on the slow-cook function in the IP. I was otherwise using the IP, so I didn’t, plus I had significantly more puree than it would hold. Process 15 minutes in a water-bath canner, or freeze in pint containers. Keeps 2-3 weeks, opened, in the fridge. This is from the most popular post ever in my blog, with more than 5,000 views. I might note nothing else even comes close.
  5. Given my love for pork, I had to go with the second one. Plus, it has Felicia Suzanne's tasso cream sauce, and Central Barbecue's baked beans, which are worth the price of admission in and of themselves.
  6. I had an el cheapo Rival rice cooker ($19.99 at WalMart) that served well enough but did have a sticking issue. I found if I sprayed the pot with cooking spray before I cooked the rice, it eliminated it.
  7. kayb

    eG Cook-Off #67: Apples

    Anyone a connoisseur of apple butter? I have what I believe to be one of the best apple butter recipes EVER. If anyone wants, I'll share it.
  8. kayb

    Dinner 2018

    Here's one from NYT Cooking for you (that isn't a wedge salad or grilled cheese sandwich): Chicken with white beans and lemon. I cooked a half-pound of Rancho Gordo caballero beans in the Instant Pot. Sliced up a lemon and an onion, sprinkled in salt and pepper. Salted and peppered four chicken thighs, cooked them about 6 minutes on a side, until golden, and took them out. Put the lemon and onions in. Sliced up some zucchini and yellow squash. Once the onion started to caramelize, added the squash, let it saute a minute or two. Nestled the thighs back in the skillet and let it simmer a bit. Recipe here. It said I could use whatever veggie I wanted, so I subbed squash for kale, because I don't like cooked green leafy things (except for cabbage).It was good. What was not good was that it was entirely too greasy. Next time I'll pour off all but about a tablespoon or so of the fat before I start the veg. Flavor was excellent, though.
  9. kayb

    Dinner 2018

    Girl. If you had milk, you could've made ricotta in 45 minutes.
  10. kayb

    Dinner 2018

    I kinda wondered about that, myself. I would note that I caught this one on Amazon Warehouse Deals and paid about half the price it's listed for; something under $100, and I think it was in the upper $80 range. I figured at that price, I couldn't go wrong. First thing I smoked was steelhead trout; next was a tri-tip. These are actually the first ribs I've done, and I wanted to get them out of the freezer. I'm about to need a freezer intervention....
  11. kayb

    Dinner 2018

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

    Dinner 2018

    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.
  13. I had to bite, too.
  14. I have now. It's good -- but not my favorite of his.
  15. I picked mine up used on eBay for well under 10 bucks. Glad I did. It's just one of those I want in dead-tree edition.
  16. I commend to all y'all Mrs. Wheelbarrow's Practical Pantry, which is as good an introduction to canning and preserving preserving fruits and veggies and brining/curing/smoking meat and fish as I have seen. There's even a chapter on elementary cheesemaking. I'm now intent on maki g my own Camenbert. There are recipes, but more, there's a good, friendly intro into the how's and why's of preserving. I've been around preserving all my life, and I learned stuff. I first ran across Cathy Barrow on the Food 52 site, before I discovered eGullet. Liked her. Like her more now after reading her book cover to cover. I recommend it.
  17. 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.
  18. kayb

    Dinner 2018

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

    Gluten -free meatloaf

    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.
  20. 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.
  21. kayb

    Salty Snacks

    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.
  22. Well, we're ready to see it!
  23. 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.
  24. 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.
  25. @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.
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