kayb

It is fortunate that lots of the good stuff I like to put in the freezer (corn, peaches, peas, etc.) go there when the beef quantity is dwindling. My sole regret is that I won't have room to take advantage of those great specials that sometimes occur on pork. But, hey, they'll come back around, eventually. Meanwhile, it's beef for the winter!

Cranberry ketchup sounds fascinating. I am SO trying this. Thanks!

I was getting there, until the beef for the year came.Along with the Thanksgiving turkey and two whole chickens. I cannot buy meat for at least three months. Both chest freezers are full to the top.

Wonderful travelogue, and the food looked marvelous! That crab looks like an alien being -- and I bet it was marvelous!

Another in a series of gluten free breakfasts while Child B is here. A layer of pimiento cheese grits, topped with stewed tomatoes from Deep Run Roots (sans bread crumbs), and eggs baked on top, with a final sprinkle of cheese. Served up with some more of that good Appleton Farms ham. 8 minutes in the CSO was perfect. Let them set for two or three minutes after that. I believe regular cheese grits would've been better than pimiento cheese grits, though.

I'll show my age with this one. But my very favorite TV chef EVER was Justin Wilson. I could listen to him all day. Of today's crop, Jacques Pepin.

I believe grouper may be my favorite fish.

A tortilla, albeit I didn't put enough eggs in it. Used four. Should have used six. With a 3 oz pkg of proscuitto, and a cup and a half of grated romano, along with a little Spanish paprika. Tasted better than it looked. With oranges.

Dang. I was prepared to be thoroughly impressed.

Hungry, were you?

Take a plastic container that's deeper than your sage sprigs are tall. Put about an inch of cornmeal in the bottom. Hold the sage upside down and gently pour cornmeal to surround and cover it. Cover it with a cloth and rubber-band the cloth on, and set it in the fridge. Check your sage after a couple of weeks. Mama used to do this with flowers, with a mixture of cornmeal and borax. I've tried it with herbs (obviously without the borax). It works reasonably well. The other option, of course, is to dehydrate on low heat. We haven't had a killing frost yet, so my sage plant is still thriving.

Add about four ounces of goat cheese to your ricotta. Amazing difference in the taste/texture, at least to me. H'mm. I have bolognese in the freezer. I think lasagna just went on the menu for one night next week.

OK. That's more like it. That I could actually eat.

I followed one of the recipe links. Sweetened condensed milk? Seriously? I'll pass. Tried making goetta once. Damndest mess I ever made. Wound up tossing it. Will stick to sausage.

You win!

Yeah, the sandwich one is weird. It also calls for a pound of fillings to make two sandwiches, which begs the question, for whom, the Jolly Green Giant? The Currence book, now, I had to get that. He's helped really set the pace for dining in the MidSouth. I'm gonna have to get to Oxford for breakfast at his place one of these days.

I lust after these onion rings.

Long side. If you wanted fewer rolls, but wanted them bigger, you could start from the short side. I roll my dough on a kitchen towel (the flour sack variety). I use the towel to help roll the long side all at once. Helps to have a little dish of water or egg white nearby to help seal the seam.

5 minutes at 350 in the CSO. Perfection. Before I bake, I pour a sauce of 1/2 stick melted butter, 1/4 cup brown sugar, 1/4 cup Worcestershire sauce, and 1 1/2 tbsp. Dijon mustard.

Ham and cheese rolls, which were the inspiration for me getting the ham in the first place. Ground ham over yeast dough, to be followed by cheese. Rolled up, sliced, set to rise before topping and baking This morning's breakfast.

Love the plates and serving dishes in that last photo!

From someone who lives where the nearest GOOD Asian market is an hour and a half away: Shaoxing vinegar and wine A variety of curry pastes A variety of kimchee Good Chinese mustard Gochujang Galangal From other regions: Aleppo pepper Pimenton de la vera Seriously hot horseradish A good variety of barbecue seasoning rubs (a lot of restaurants have proprietary brands they sell, and would probably be pleased to have you market) Ditto barbecue sauces Ditto proprietary steak sauces, meat marinades Specialty small-batch hot sauces

What he said. I haven't tried freezing in plastic bags and SV'ing, but I freeze in foil trays, over rice, and pop the whole frozen tray in the CSO when I come in the door. Then I can go about changing clothes, doing whatever else needs to be done, having a drink, etc. About 45 minutes at 350 from frozen for a 4 x 6 x 2 inch tray, frozen solid. You could cut that time if you moved them from freezer to fridge the night before.

That's a gorgeous stove.

It's a good thing I haven't found them at that price. The beef guy delivered my quarter-steer this week, along with my turkey and two whole chickens, so my freezers are PACKED. To the point I could not find the frozen pound bag of coffee beans I KNOW I have (luckily, I have Keurig pods for emergencies, which this constituted). And I'd be required to buy at least four of those tenderloins at that price, for the freezer.