kayb

No. There's very little, if any, regulation on dietary supplements/"natural" remedies, etc. There is also, fwiw, next to no regulation on personal care products, which means that whoever's claim that your shampoo is all-natural, etc., is worth somewhat less than the .01 second of your time it took you to read that on the label. There's a fairly vigorous movement out there it toughen the standards. But it's a big industry to fight, and it is, I'm sure, not anxious to be regulated. Caveat emptor.

Dog breading. Oh, dear God. Lucy the Pug says, though, that she approves. She likes bread. Although it makes her itch.

Woe be unto the whippersnapper who jacks with @GlorifiedRice's jumbo eggs. My egg lady delivers mine. I'd fight over them, too. And I wish her chickens would get busy; I'm about out!

No photos, but I bestirred myself to make a double recipe of white bread yesterday -- split into a loaf, for sandwiches and toast, and a dozen rolls, now in the freezer for Sunday dinner. I made meat loaf last night, so meat loaf sandwiches today.

The butter chicken is good. I add a tablespoon of honey. I like that take-out Indian sweet taste.

Close to my basic recipe. Lacks the dab of sugar, and the splash of cider vinegar.

Glad to have you! Tell us what you like to cook!

I am glad the universe is back in balance.

Chicken salad sandwich with chips and a side of fruit salad at a local catering/lunch place. Hit the spot, but for the bread, which was much too dry and coarse to be good sandwich bread. So I ate the chicken salad with a fork, which was fine. Coconut-pecan-macadamia cookies for dessert. Love this place's chicken salad. It's VERY sweet, although there's no discernable fruit it in it (definite fruity taste, though). It's so enjoyable to be hungry again after a week of being off my feed due to being sick.

The Cornish hens spark my interest. I guess I'll cook dinner again someday; haven't done so since Christmas, as I've mostly been sick. But I do love a Cornish hen. One of the premier barbecue places in Memphis does a smoked/bbq'd CGH, and it's to die for. In fact....maybe I need to make a Memphis run.

It's something about the texture that puts me off. Too chewy. Now, granted, what I ate was in Japan, so it may not all be that way. You have to admit, though, in the whole-chunk state, it's pretty gross-looking.

It would make a pretty little vase for a breakfast table nosegay....

I'm with Deb. Sorry, but I've tried tongue, and I am most underwhelmed.

The best way to make French toast? Challah, sliced 1-1 1/2 inch thick. 1 egg. 1/4 cup heavy cream. Soak bread for maybe 30 seconds, pressing it down so it'll soak up plenty of the mixture. Fry in butter. That'll be enough egg/cream to do two slices.

That's the way I am by pie crust. The Doughboy makes one that is as good or better than mine. Besides there's the convenience of cooking just...one...biscuit.

You can transfer the chilis to a canning jar and can in a water bath for 10 minutes at a boil, then cool. Should be shelf-stable. I see no need to either use vinegar or cook the mixture, unless you want to for the taste.

Most welcome. Easy way to grate Velveeta is to freeze it semi-hard first.

Raw veggies from Christmas, left over from the appetizer spread. With ranch dip.

I grew up in a county which held the distinction for a while of being the largest sorghum molasses producing county in the nation. We had a number of Amish families, one group of which had a sorghum mill (made some of the best sorghum out there, too!). I suspect that Amish cuisine is about like any other cuisine that gets transplanted somewhere; it picks up from where it's set down, and adds other things that come afterward.

I think my mother had that juicer.

I have Charcuterie, and have recently bought a smoker. I have a meat grinder/sausage stuffer attachment for my KA mixer; I think no more than I'll do, that will serve for me. Will be interested to hear how your curing cabinet project goes. I've looked at buying a small dorm-room-sized fridge if I can find one I can set the temp high enough.

When we used to camp with the kids, I would fill two-liter plastic bottles with water, freeze and cap. Use those in the cooler and they keep food colder for longer, plus you have fresh water to drink or cook with when they thaw. I would, at a minimum, buy a stove-top percolator. Coffee is NEVER better than when perked and enjoyed outdoors in the early morning. A Dutch oven is a good multi-purpose implement, particularly if it's one of the old style ones with the lip and legs, so you can set it in the coals and pile coals on top. You can cook about anything in that, up to and including baking bread. It would be worth buying one of those should you happen across it at a thrift shop or some such. If it were me at this stage of my life, I'd probably make up some single-serve meals and package in foil pans, freeze and take with me. Won't hurt them to thaw as long as they stay cold. The pans can go in the coals or on the grill, or inside that Dutch oven. Big baker potatoes and canned chili or stew are a good choice, too. Wrap a potato in foil, nestle it in the coals, let it bake, split it, top with chili or stew. Fine dinner.

If you check the second of the links in the OP's first post, it'll show you a gallery that includes a crumb shot. No bottom shot, but it shows the sides down to the bottom, and they appear to be well browned; not, perhaps, as brown as the top, but nicely browned.

I do have a food funny involving one of those ketchup packets. When my youngest daughter was a freshman, some of the older guys at her high school found it amusing to put a pinhole in the packets and then "shoot" ketchup at someone. When it was my kid's turn to be the victim, she reacted quickly and decisively -- whirled around, landed a right hook on the guy's jaw, and put him on the ground. (Said child was built like a concrete block with feet, and was and is the strongest female I've ever come across). Both were quickly dispatched to the office. Principal looked at the guy and said, "I'm gonna do you a favor. I'm not gonna tell anybody a freshman girl knocked you out with one punch. Go to class." To Sara, he said, "Good punch. Please don't do it again. I'd be willing to bet you won't have any more problems. Go to class."

Beautiful dishes. Welcome to the forum....you'll find all kinds here. Talk charcuterie to me. I'm dipping my toe in that water.