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kayb

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Everything posted by kayb

  1. Ok. I'll bite. Sounds like something I have to have! Its eminently reasonable not to share a "trade secret," but I wholeheartedly agree with your closing stayement.
  2. Great minds think alike. I was about to type the same.
  3. . Squee, indeed! It will become addicting. I went in search of figs and tomatoes today. Scored figs. Did not score canning tomtatoes. That is not my last option. But tomorrow will be taken up with making fig jam and caponata, which I believe I can can, and I have enough tomatoes to do that. Once I score the tomatoes, I need to can some plain tomatoes (peeled, cored, quartered, cooked) for soups and stews and all such, and some tomato relish (a sort of sweet, not-hot salsa that I grew up on; I do not believe one can eat field peas without it, and my stash is getting seriously low). A couple of 35-pound boxes should take care of me quite nicely. (We eat a LOT of tomatoes over the winter.) I can tell you how we dealt with the no a/c issue when I was a kid. We would throw the No. 2 washtub in the back of the pickup, go to town to the icehouse, and get a 50-pound block of ice. Mama and I would carry it inside, put down newspapers, and set it in the kitchen floor. Set the box fan on a kitchen chair, behind it. Voila -- instant a/c. Saved us many a day when we were canning or freezing veggies and fruit. Me, I'm a wuss in my advancing years. I turn the central AC down REAL low, and still use fans. Then she would threaten, laughingly, to beat me for sitting on the rim of the tub and blocking the cold air.
  4. kayb

    Dinner 2018

    Dear Sweet Baby Jesus. Butterless? I would die. I might could become vegetarian, but I could NEVER be vegan, and butter is a chief reason why (along with eggs and cheese and half and half for my coffee). On the other hand, I dearly love pork tenderloin. Yours looks marvelous. I like it in little sandwiches with biscuits, and sorghum molasses.
  5. I share any recipe anyone asks for. Two get requested fairly often: my mother's cranberry salad, and my "jail slaw." I think my mother would be thrilled at people elsewhere in the wider world making her cranberry salad (never has it missed being on every Thanksgiving and Christmas table since I've been in the world). I just enjoy the jail slaw so much, and appreciated the gentleman whom I got it from giving it to me, that I'm happy to share with anyone who asks, and I think they've both been posted here, as well. If not, or if you want either, just message me! I don't think I've ever had anyone I asked fail to share a recipe with me. There have been some restaurant recipes I've wanted to ask for, but didn't; @gfron1 is right, differences in ingredient quality, ability to source them, and chef ability and personal techniques can cause a wide variation. But there have been restaurant recipes I've been absolutely thrilled to find in a regional cookbook somewhere, like the Peabody Hotel's vanilla muffin recipe, which is now my go-to breakfast muffin recipe (well, one of them; the other is the old standby bran muffin one that used to be on the AllBran box). There's one recipe I'd love to have, and one of these days when I can run the owner's widow down, I'll ask her -- it's the spaghetti gravy recipe from Uncle John's restaurant in Crawfordsville, AR (one of the three retail establishments in town until its lamented demise this summer due to a fire). Best ragu I ever ate, anywhere.
  6. Glad to have you! Many sous vide enthusiasts, and several expert s, in here. This group is the cause of my owning a sous vide circulator...and an Instant Pot...and a Cuisinart Steam Oven...and, and, and. Not to mention a ton of cookbooks. Jump right in. Give us some of your healthy recipes. Or any other recipes or specialties you enjoy!
  7. kayb

    Aldi

    I have not tried their coffee. I order my coffee beans from Dallas, and if I let myself run out, I usually buy the Dunkin' Donuts brand in the grocery, so I'm not a good judge of supermarket coffee.
  8. That may call for TWO cocktails. I expect to be looking at the same eventuality, hopefully by Christmas, more likely by next spring. Sigh. It was 55 boxes of books, last time. I shudder to think what it may have grown to.
  9. kayb

    Aldi

    I really enjoy having an Aldi nearby. Dairy products are much cheaper. I've found good meat, the minimal amount of meat I buy at the grocery, that is, there. Good cold cuts. Good cheese assortment, for not having a deli. Cereal and snack foods cheaper than Kroger. Flour, sugar and vegetable oil consistently cheaper. Frozen orange juice concentrate usually cheaper, except for one week when it unaccountably spiked. On the other hand, things like cake mix you have to watch; it was $1.59, and I can get them all day at Kroger for $1. And obviously, they don't have the variety Kroger has, but they get about half my grocery dollar every week.
  10. This thing is looking more and more attractive. Not $1,800 worth of attractive yet.
  11. Oh, now the challenge has been laid down. Better than Frito pie? Having never tried poutine (I can't get past the gravy), I will attest to Frito pie. Particularly when the chili is ladled into the bag that has been split open on one side, and liberal amounts of shredded Cheddar added. Like they do it at Sonic and FrostyTop, those centers of Southern culinary excellence.
  12. kayb

    Dinner 2018

    @shain, some of all that, please! We had (midday, but it's Sunday, so it's dinner) nothing exceptional, different or out of the ordinary, but for the fact it showcased the best summer has to offer in my part of the world. Fried okra Creamed corn (G90 from the bushel I bought yesterday, which oddly isn't as sweet as I'm used to G90 being Purple hulled peas, cooked with bacon grease sliced tomatoes, well-salted And for the obligatory meat (superfluous in my mind, but the son-in-law wants meat!), country-style boneless "ribs," ie, strips of shoulder roast, that I marinated in a seasoned salt mix overnight and then seared, caramelized some onions in the same pan, added the ribs back and braised them in a bottle of cider with some allspice and juniper berries, mustard and peppercorns. No photos because we were starving and fell upon it like a horde of Visigoths late to the sack of Rome.
  13. In the Deep South (well, really, the Mid-South), we didn't have scrapple, but we had either "souse meat" or "head cheese," which was pretty much the same thing, except I don't remember it having any filler (cornmeal or oatmeal) in it. I didn't like it, either.
  14. Haven't had that happen in a long time. Knock on wood. Put five quarts and a half gallon of what will become half sours in about a week in the jars to ferment. Except two of them went into plastic containers, because I ran out of wide-mouth jars. They can stay in the fridge after they ferment. Having two fridges is a good thing.
  15. This Parrothead wants to know: Do you do "Boat Drinks"?
  16. Figs were $3 a quart. I figured to get four quarts. Got two quarts last time, and that made a pint of puree that'll be cooked a bit more and made into jam. When I lived in Hot Springs, they were free. Had a friend with a BIG tree. I just wish the season were longer.
  17. And she DOES love them so. Perhaps....but still, it would be simpler to poach them separately, backk to the comment upthread that it's easier to separate them pre- as opposed to post-cook. Lucy and I both thank you.
  18. I'm nine times out of 10 going to put it on top of something (potatoes, grits, toast), and the white gets in my w toay. And then the dog gets too much white to eat. Although I guess if it's poached, it won't have enough fat to bother her pancreatitis.
  19. I may perhaps have overshot the mark at the farmers' market this morning. A bushel of corn (lucked into some late corn, as corn was coming in right before we went on vacation, when I didn't have time to do anythng with it). A quarter-bushel of peaches, to be cut up and frozen, and some more peach puree made and canned. A quarter-bushel of purple hulled peas, to be shelled and frozen. Almost a quarter-bushel of cucumbers, which will make half-sours. My cucumbers have just quit, and are turning yellow. I overslept and got there too late for figs. The fig man was sold out. I'll hope he has some Tuesday afternoon. Looks like my next couple of days are cut out for me.
  20. Stunning photos. Please tell her we are in awe.
  21. I'm not overly worried about the safety aspect; i.e,. while I use farm eggs, I am not concerned about pasteurizing them. I'm looking for a way to cook yolks to runny-yolk stage and hold them, to be warmed later as needed for breakfasts for one, in a minimal amount of time with a minimal amount of fuss. My best bet may just be to separate the egg, put it in a poaching cup, and just poach it a la minute. Because I know I'm not going to go to the trouble of setting up the SV for breakfast.
  22. kayb

    Dinner 2018

    @Nicolai I want all of that. Except the greens. I am having Froot Loops (dry, from a coffee mug) and pinot grigio. I am not ashamed. What I am is exhausted after having to deal with the dreaded WalMart and then buy groceries, all in the same day. Tomorrow...tomorrow is another day.
  23. That it is!
  24. First loaf of bread I've baked in at least six weeks. King Arthur's Harvest Grains bread, except instead of whole wheat flour I use sprouted wheat flour. It didn't rise tremendously in either the bowl or in the loaf pan, but when I gave up and popped it in the CSO, I got a tremendous oven spring. Bread setting, 350F, 25 minutes, tented the last 10 with foil. I spritzed the top with oil and added the topping. Should've taken time to do an egg wash. All the seeds are falling off. Probably won't slice until in the morning for toast; crumb shot then. This has become my go-to sandwich bread.
  25. A quart of fig puree, to be canned after I go to the store tomorrow and get 8-ounce jars. And a pint of peach puree, ditto, except Photobucket seems to have eaten the photo and I don't feel like uploading it again.
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