kayb

@rotuts...to your earlier query...25 cm paella.

So glad to see someone else likes the crunchy corn taco shells.

Have no information, but would love to learn. Following.

FWIW, the best naan I ever had was at Quincy Market at Faneuil Hall in Boston, grilled over a fire in a 55-gallon barrel, draped over a couple of metal rods. That stuff was marvelous.

"Bulletproof" coffee. I ain't seein' it, myself.

@HungryChris -- and jonquils. I love jonquils. They are my absolute favorite flower in the world.

I do, in fact, have an Anova. In fact, if anyone remembers the old SideKic circulators that someone publicized on eG a few years back, that was my first adventure into SV. It died, and I could not function without having one, so a dear friend, whom I'd enabled to buy his own, got me one for Christmas. I don't use it too often, but I would not be without it. It is worth the price of admission if I didn't do anything more than country fried steak.

Of all the small electrics in my kitchen, I use the CSO more than anything except my coffee maker.

I got a 25. One day, I'm going to sit down and figure up how much eG has cost me over the years -- an Anova, a CSO, an Instant Pot, countless cookbooks, assorted semi-exotic ingredients, several pieces of cookware.... Of course, it's also afforded me hours of entertainment and lots of really good food info. So I guess it evens out.

Y'all....QUIT! I do not need another pan...I do not need another pan...I do not need another pan... But damn, I want a paella pan. I might as well go on and order the damn thing. I know I'm going to.

I always keep a can of cream of chicken and cream of mushroom soups in my pantry. There are a couple of dishes that just call for them, and when I've made a homemade sauce to sub, just aren't as good. Cream of chicken soup goes in chicken pot pie. Cream of mushroom goes in green bean casserole (yes, with the French's crispy fried onions). Both go in funeral potatoes and in Chicken Eden Isle (recipe calls for two cans of cream of mushroom, but I've always used one of each).

Biscuits, unless it's cheese biscuits or biscuits for a crowd, are generally from the frozen foods section. Although I do get the urge occasionally for the canned variety, with all the little multitudinous layers. It is, however, NEVER Campbell's tomato soup. If I don't have any home-canned, and don't want to make any, a cup of V8 juice mixed with a couple of scoops of Greek yogurt and heated works nicely. I, too, face the issue that the grandkids want Kraft mac and cheese. Their parents, however, want my homemade. I have been known to serve both at the same meal. The single-serve nuke-it cups of Kraft are always in my pantry.

Made this this morning. I used chopped dates, as I don't care for raisins. It's wonderful! I would have NEVER thought of putting turmeric in rice pudding, but it adds a marvelous note to it. This will be breakfast for a few days!

I dehydrate cherry and Roma tomatoes. I also do peaches. Haven't tried any berries. I've done jerky, which would have been good but for the fact I sliced it too thickly. I did okra, which made a nice crunchy snack, and cucumbers, which were singularly tasteless. I just put them on the shelves, turn the thing on, and leave them until stuff looks as dry as I think it ought to.

Well, that would have worked, but I had a crevice that was not...quite...full, so the hash browns (I keep a bag of frozen on hand all the time) were an optimum solution. Particularly as I had no bread thawed. Topped things off with a tangerine. Clementine. Mandarin orange. Whatever it was. I am now set to go outside and garden.

Two-course lunch. Fresh, local asparagus with over easy eggs. I had egg yolk left. That was unacceptable. So I fried up some hash browns to soak it up.

Thank you!

....why I love eGullet, Reason No. 4,723....

Welcome! What's your favorite bar food? And what do you enjoy cooking/eating the most?

Sent me Googling for katchapuri. Which had me copy-and-pasting the recipe. They had me at runny eggs and cheese.

Unfortunately, Wegman's does not extend down to my part of the world; I've shopped in them when visiting the northeast. They're NICE. I love Publix, here, but the closest ones are in Nashville. A St. Louis chain, Schnucks, made a foray into the Memphis market a few years ago and I liked their stores, but they didn't last long. Kroger, and of course, WalMart, are the 900 pound gorillas in the room around here. Fortunately, Kroger is generally pretty good, and the "upscale" ones have a decent selection of meat, seafood and deli.

I have no quarrel with Colavita for cooking. I use a "good" olive oil (from the olive oil store) for dressings, drizzling.

Thanks!

@ElsieD, when you say "curing salt," are you talking about Morton's TenderQuick or something to that effect, a salt with nitrates (or is it nitrites?) included? How much did you use, and how much jerk seasoning?

Kroger has 2-liter bottles of Colavita olive oil on for $15.99, with a $2.50 off coupon hanging around the neck of the bottle that's redeemable at checkout. Pretty good price. I presume it'll go until Wednesday.