kayb

I've been looking at our Kroger since someone reported that, particularly as we have one of the big, amusement-park-for-food ones. Nothing as of yet. Somewhat odd, as you and I are not all THAT far apart.

Hmmm. I make a bacon barbecue meatloaf that I haven't made since I got the smoker. Believe I may have to try it on the smoker....I'm due that pork loin I never smoked, anyway...

Looks like Kroger is going to get into the game. https://www.marketwatch.com/story/kroger-buys-home-chef-maker-of-meal-kits-2018-05-23

I first read this as "shooting and eating in RAW...."

Much longer than a week. Think pickles.

Here's my recipe for the infamous "jail slaw," which I learned to make while a rookie reporter covering courts and cops in Crittenden County, Arknsas, and often being invited to eat lunch at the jail. It's a great, crisp accompaniment to burgers or pulled pork barbecue or fried fish, It goes well in place of lettuce on a bacon and tomato sandwich, and keeps in hte fridge approximately forever. 1 large head cabbage, shredded 4-6 carrots, shredded one large onion, shredded one large bell pepper, shredded (the latter two are optional) Dressing: 1 cup vinegar 1/2 to 3/4 cup sugar 1/2 tsp dry mustard 1/4 tsp white pepper 1/4 tsp turmeric 1 tsp celery seed Heat dressing ingredients until almost boiling. Pour over vegetables. Let sit on counter for three or four hours to marinate, stirring and tossing occasionally. Refrigerate at least overnight before serving. 4-

Sure. And no, no oil.

American is fine. Also sharp Cheddar, or Swiss, or Monterey Jack. If I have grilled/caramelized onions, some crumbled blue. Have also used butterkase, Gouda, fontina or Havarti. Whatever comes to hand. With you on that one.

I don't. Nor do I have room in the garden. Will plan for them next year.

And I've decided, since I bought one of somebody's fundraiser Boston butts and pulled it and put it in the freezer last weekend, I'll just take that rather than smoking a pork loin. Easy, and already done. That just leaves beans and slaw to prep. Slaw before I go, beans once I get there. They're easy.

I will freely admit this does not come up to the standard of work in this thread as far as looks goes, but I'll put it up against anyone's as far as taste is concerned. I have contended for ages I have the best cheesecake recipe in the world (it came from Southern Living, about 20-odd years ago, I think). Today, I took two quarts of fresh local strawberries; pureed one of them, and added the puree to the batter. That makes enough batter for my nine-inch pan and my six-inch pan, which is NOT a bad thing. While it was baking, I made a heavy simple syrup (1.5:1 sugar-water) infused with about half a cup of loosely packed mint leaves that I'd rolled between my palms to bruise them. Strained that, and capped and halved the other quart and let them sit in the fridge until the cheesecakes were done. Used the halves, along with some mint leaves I'd let sit in the same syrup, to decorate the tops. The big one is in the freezer for this weekend's pot luck. The little one is in the fridge, having already had a wedge cut out of it.... Damn, it's good.

Now I'm intrigued. I have to try this next year.

That's my favorite slaw recipe, courtesy of the Crittenden County Jail, where I used to eat lunch regularly when I was a young reporter covering court cases. It's cabbage, carrots, bell pepper and onion, if you like those in slaw; dressing of 2:1 cider vinegar:sugar, turmeric, white pepper, celery seed, heated to nearly boiling and poured over the veggies. It sits on the counter for three or four hours to marinate, stirring periodically, then goes in the refrigerator, where it lasts approximately forever. This is the best slaw made to go with pulled pork barbecue. Or fried catfish.

Well, that one cost me $6.98, for Plenty (somehow, I did not have it!) and oddly, when I was looking back to find this post, it went to the first post in the thread back ages ago, and the Okonomiyaki cookbook is still on for $3.99. Being a lover of okonomiyaki, I bought it, too. I have the Silver Palate cookbook in the dead tree edition (bargain shelf, Borders, 10 years ago). Worth the price of admission for the carrot cake recipe. That thing is sublime.

Ground ham and Swiss on a ciabatta roll from Aldi. I baked three hams for the soup kitchen last week, and this morning ground up the scraps and trimmings for the freezer, and put the bones in the freezer for future pots of beans. Bags of frozen ground ham are excellent to have on hand. Deviled ham spread, croquetas, in stuffed baked potatoes, on and on. Added some leftover pea and asparagus salad.

I can be out there tomorrow, if I can get flights...

Having snagged the last bundle of asparagus at the farmers market today, I determined to cook it last night. I cut it u, blanched and shocked it, sliced up snow peas, and diced and parboiled some carrots. Those went into a dressing of rice vinegar, vegetable oil, sesame oil, soy sauce, ginger, mirin and a dab of honey. Had it with yellow squash, sauteed with o ion, and a caprese.

Obviously, some people around these parts planted long before I did. Today's market yielded: Yellow crookneck squash, asparagus, new potatoes, strawberries, cucumbers, zucchini, scallions, snow peas and, thank you, Jesus, the Amish greenhouse tomatoes were ready! There will be BLTs this week, yes, there will. Oh, and cinnamon rolls (also from the Amish community). I am seriously contemplating getting up and sauteeing some of that yellow squash in butter with onions Right Now. And having that and sliced tomatoes for dinner.

Grabbed a sausage and biscuit from the donut shop on the way back from the farmers' market. Disappointing. I had been looking forward to one from the food truck that's normally there.

Cheese, crackers, an apple and some almond cookies, all I could muster up energy for after cooking for the soup kitchen this morning. We fed 70 with 3 10-pound hams, two two-gallon vats of mac and cheese, three gallons of green beans, and a big bowl of pasta salad, plus fruit and dessert. Had enough to feed everyone who showed up...barely! Got Laughing Cow spreadable Swiss wedges with garlic and herbs at Aldi t'other day. Think I'll start keeping them around. Easy, quick, tasty. With wheat thins.

It's always been my practice, at a pot-luck, to take an entree, a couple of sides and a dessert. Don't know why. That's what Mama did, and what I do,

Bumping this thread up because I'm headed to my high school reunion (No. 45!) next weekend and one of the events is a pot-luck picnic on Sunday. As I am planning to go up on Thursday, and really don't much want to cook a lot while I'm there, I'll be preparing things that'll hold several days. I have a half a pork loin in the freezer. It occurs to me to smoke that, then either SV it or steam in the IP, a la pastrami, to tenderize, then chill and slice. Simple enough. I also have a couple of corned beef briskets in the freezer and could do one of those as pastrami, but I'm leaning toward the loin as those are easier to replace in the freezer and I tend to be parsimonious with my pastrami. What's the best suggestion -- SV first, then smoke, or the other way around? For sides, I think I'm going to be driven by what the farmers' market may have. I'm hoping against hope for new potatoes; if so, I'll do a big bowl of new potato salad with olive oil/lemon juice/thyme dressing, and boiled eggs, chopped olives and lots of bacon crumbled in. If they don't, I may get fingerlings at the grocery and do the same thing. Baked beans are always a potential; those, I COULD make up home and bake them Sunday morning so they'd still be warm. I have a big Le Creuset covered baker that keeps stuff warm for hours. But a bean salad would be easier. Might devil eggs, if I get ambitious, particularly since I picked up the tip of packing the filling in one zip-lock, the egg halves in the other, and filling them onsite. Could do smoked salmon deviled eggs topped with creme fraiche and caviar, just to impress. Can always make up a big bowl of jail slaw, as that keeps forever and travels well. If the Amish farmers have greenhouse tomatoes, a big plate of sliced tomatoes would not go amiss. If there are strawberries still at the market, I'll grab a couple of containers and make a strawberry cheesecake. Otherwise, something else cheesecakey, so I can stick it in the freezer and get it out Sunday. A lot of my high school classmates read and comment on my blog, and will be expecting different/unusual/a step out of the ordinary from me. Any other suggestions?

Y.U.M.

Let us all have a moment of silence for the Steam Girl....

Delta Grind's range of products is limited as well -- grits, polenta, cornmeal, masa. But I love their stuff. Made not too far from me.