kayb

Re: dorm cooking. We could have hotpots and popcorn poppers, and that was it. You can cook a good deal in a popcorn popper - scrambled eggs, etc. I also learned how to make a creditable grilled cheese sandwich with an iron.

Damn you all. I ordered two.

Just kill me now. Ditto. I made a strawberry icebox pie for our family dinner on July 1. Standard lemon icebox pie filling, sans lemon, but with a cup of quartered strawberries, cooked with 1/3 or so cup if sugar, mashed up, and mixed with the condensed milk-egg filling. Baled in a crumb crust for 20 minutes at 325. Cooled slightly. Topped with halved strawberries and a glaze of simple syrup, cornstarch and strawberry jello (standard Shoneys strawberry pie glaze). Further chilled. Note. This looked like hell. The condensed milk and strawberry layer bakes up sort of taupe. I will use some red food coloring next time around. Tasted really good, though.

Posted 4 minutes ago ok, this one goes in the “keepers” album. Thanks!

Sigh. It's nice to be back on Cape Cod.

The had a slab of big, meaty spareribs swimming in the sous vide since yesterday morning. I’m about to take them out, throw them in the smoker, and betake myself to the farmers market for fresh veggies to go with. Planning a strawberry icebox pie. Kids coming over for dinner.

Those remind me a great deal of a Zagnut candy bar, without doubt my favorite candy bar in the world.

Article: https://cooking.nytimes.com/recipes/1019129-butter-tarts?unlocked_article_code=fpItSyPV-CFausyWr5l6J905SAIetVf7DnK2HBuKeJvtc4-j-P1OZnkl4r8CMN5X2HrWmhYTLFpAceGqITbfqW7mNhkjI-Bak6-vBFXHo-n82BNhjgtzEDYzqoyQCzsk_LEusU1Uj7cA9EdBrK1opW9qbD79yeyM6flwsW3099pl9MG3VvFpB3AnQIavGSKJ9-nag7Z3qN5wqqRxk9bvlMBjBcOhXZqTicKM6F8JvFqJPAbdGKVnqerxm_OOTWu9cd5US9rzmdxDvpJewVWBaCxBE7T61TSVK1NuDD3O_s4T-2ZtcovABW7kD5dsEoE2Mw&smid=share-url And recipe: https://cooking.nytimes.com/recipes/1024322-hawaii-style-sherbet?unlocked_article_code=f54ybyFtNXU6uYRzLl6lzv51CFD3HceBLm63_Ij92G8on-w1jBAfqwupPYucVkiNHajsC-W2msbH4Yt4XWMfQjPdK6n-Xmhe7UhGqlTCw9jr-vqvOXMaZKw3dhLPqcD8KJ3vMQRANhW9mLiXFO3UB5H2qAq8xBlA5MmvdxhssyWp-acodV2cqGKIgbKHCW2Ve77U5vFe75zCuqfBqk51EOjlujBpoSc50uQMn55uwnkdJEu8M66b7RTD5zSl0eGQg_-6DvPk8AsKvsDf9st0doNUpHqm4ugyVKaYqLHAnISicCFJfouPP031drQhy5IqmkIeprt2LeeX&smid=share-url

Best method for cooking any greens -- don't bother. As I believe I've posted before, not sure how I managed to grow up poor, in the South, in the country, and detest greens -- but I do.

Banana peppers (Cubanelles are my favorite) are an acceptable sub in any recipe that calls for GBP's. I loathe them. I will tolerate, barely, the red, yellow and orange ones.

Huh. Maybe they’ve discontinued the 8 x 4. I think I bought mine at TJ Max, so they may have been close outs.

I have Circulon. They’ve been great for 10 years, still going strong.

Sorry you're back in the hospital but glad you've gotten a definitive diagnosis and are hopefully en route to improvement.

I commend to you Seersucker. Very citrusy, quite dry. Not a lot of spice. My favorite gin. Here.

While you have the food mill out, run the now-soft onion through it and dump it back in the sauce.

I find that I like the taste of apple cider vinegar, vs distilled white vinegar, in pickled things. I tend to use a 1:1 vinegar-water mix.

There is a commercially available (Kroger carries it) preparation of "salad topper" crunchy stuff. It has sunflower seeds, crispy onions, puffed edamame (fried? I don't know), nuts. Also throws in some dried cranberries. It's pretty good; a bag is $4.99, and figuring a handful (maybe 1/4 cup) per meal-sized salad, probably has 12-16 servings in it.

I have never been i.pressed with any kind of salad involving potato chips. However, coarsely smashed potato chips are a FINE breading for chicken, any kind of schnitzel, country fried steak, etc.

I have two; my original six-quart and a newer three-quart. The three quart lives on the counter and gets used more, but I haul out the big one for big-batch soups, stews, etc., and holidays.

Helluva good story.

I've beern ordering a tikka masala sauce from Misfits that's pretty good.

Even with the peeling? Yes, it was a "real" one.

Sunday dinner, sans meat, courtesy of the farmers market, except for the corn. Still 2-3 weeks away from local corn, so this, at least semi-fresh, came from Kroger. Yellow squash and onion sautéed in butter and olive oil, local tomato, zucchini fritters.

I begin to wonder if I will ever cook again. Child A is trying to lose weight and therefore is eating little but fruit. And I’m damned if I’m going to cook just for myself. I think dinner tonight will be grilled cheese with bacon. The marinara and meatballs can wait til next week.

We made it in Tennessee — called it “souse heat” or “head cheese.” I thought it was nasty then, think it’s nasty now. In Cincinnati, they make a version called “goetta,” with oatmeal. Don’t care much for that either.