kayb

I was going to suggest either that (I keep some on hand to use in Asian sauces, baking, etc.) or going that way your own; dry-roast some peanuts, grind them, and add them.

Mine's a fairly minimalist meat loaf. A pound of beef, or if I want a big one, a pound of beef and a pound of pork. An egg. Panade of soft white bread and milk, the milk squeezed out. Seasonings -- salt, pepper, garlic powder, onion powder, Worcestershire sauce, ketchup. (I don't like chopped veggies in my meat loaf, so I don't use them. I usually make mine quite flat and thin on a sheet pan, as I like a high ratio of outer crunch to inner soft. Also helpful for cutting sandwich-sized slabs the next day for sandwices. Sauce on top that's 3:1 ketchup to Worcestershire. On a baking stone to help the bottom crisp, 425 oven for 10 minutes, then down to 375 for another 15. Drain off the grease, and let it cool for a bit. I will always be grateful to @rotuts for the tip of using Brie on a meat loaf sandwich. Blissful. Toast the bread, mayo, meat loaf on one side, Brie on t'other, back in the CSO to warm the meat loaf and melt the Brie a bit, slap them together. Bread and butter pickles are a fine addition.

I want a full report, please.

Perhaps you need some hair of the dog in your coffee.

I like them. I used pumpernickel flour instead of rye; didn't use the caramel color, rye flavor or vital wheat gluten as I didn't have any of them (I KNOW I have vital wheat gluten somewhere, but I couldn't find it). I increased the yeast to 2 1/2 tsp. based on not having the gluten. They didn't rise a lot, but were quite soft and made a good sandwich roll. Good, crunchy crust. Onions aren't really noticeable in texture in the finished product, interestingly, but provide a nice mild flavor.

Having been busy grandmothering this week (His Highness had some surgery, and hasn't been released to return to preschool yet, so the works-from-home grandmother becomes the de facto babysitter; consequently neither work nor much cooking got done) so there was no Pi Day pi(e). I still have tart pie cherries; there may be a cherry pi(e) tonight. Pi plus 0.01, anyone?

No points for presentation, but pastrami and Swiss on a potato onion rye roll last night. Roll recipe on the King Arthur Flour website.

Given WalMart's rural locations, I suspect the delivery options will be in population centers. Both WalMart and Kroger here in Jonesboro (population about 75,000) offer an order online and pick-it-up option, and given we're a trade center for the surrounding unincorporated area, I suspect we'll be one of the 800 stores. As a college town, we have a pretty decent market for it, I think.

I want that. It looks lovely!

Another entrant into grocery delivery, at least on a limited basis: https://talkbusiness.net/2018/03/walmart-to-expand-online-grocery-delivery-to-40-of-u-s-homes/

Tamales covered with grocery store chili, eaten with Saltines. Chili should be either Armour or Hormel, and should have no beans. I have my standards. Eagle Brand condensed milk, eaten from the can with a spoon. A can will last me about four junk-food settings. Spinach and sour cream dip made with Knorr's vegetable soup mix.

Thanks for clearing that up. I had a mental picture of Matthew Brady with a kineoscope (which I don't think came along until the next century).

I looked at that, but I have Ruhlman and Polcyn, and anything beyond that would have to be very attractive indeed.

I got an early start last night with a chunk of pastrami from the Aldi corned beef I smoked day before yesterday. It got a 45 minute steam in the IP, and it was just pretty fine. I had it with roasted sweet potato wedges and a salad, as I'm saving the traditional accompaniments for Sunday. Happy upcoming birthday, @MetsFan5!

H'mm. I have some tart pie cherries... We may have to get creative.

I love your salad tongs. @robirdstx, I've always found Sam's preferable of all the rotissiere chickens. If I could just get past the factory farming of the birds. Fortunately, the CSO does a fine job of roasting a spatchcocked chicken.

...in my uncaffeinated state, drop an entire basket of freshly ground coffee onto the kitchen floor. This morning's coffee may or may not have dog hair in it.

Standard. Potatoes, carrots, cabbage.

Jeff Bezos would hunt you down.

Would wager not too many folks in Memphis were, in fact, deglazing over a fire pit. Unless somebody at Central Barbecue got REAL creative. (Your neighbor 60 miles up the road in Arkansas.)

I'm fond of Shirley Corriher's Cookwise. But I'll confess to getting HTCE for folks for a wedding gift. No, it's not a book most of us in this forum want or need. For someone just learning to cook, it's not bad at all.

Chuck roast would be the most difficult cut of beef for me to give up. I'd rather have it, cooked right, than a steak.

Pork is the biggest thing standing between me and being vegetarian. I could give up beef, game, and even chicken first. Just don't take my pig. That said, I must have cooked pork chops thousands of times over the past 40 years, probably in at least 150 different ways.

Welcome! Several people on this forum do some dehydrating, including me, although I'm not very experienced at it. What kind of equipment do you have? I started with sheet pans and the oven, and have graduated to a cheap Ambiano that seems to work quite well. What else do you like to cook?

You only THINK they haven't learned how to open the refrigerator. How do you think the sandwich got into the cabinet?