kayb

I am going to disregard the four I use, without fail, several times daily: the stove, the fridge and the coffeemaker and coffee grinder. Sticking to small electrical appliances, here, some that I would hate to be without are: 1. Steam convection oven. 2. Stand mixer 3. Sous vide circulator 4. Immersion blender 5. Instant Pot I use each of those several times a week. Used less frequently, but still quite valuable: Food processor Blender Electric kettle Foodsaver vacuum bagger Ice cream maker with freezable bowl Waffle iron In the realm of "handy, but could easily do without them": Spice grinder Toaster Rice cooker Slow cooker Electric skillet Electric griddle Warming tray

I love mine. But I'm scared to death of it. I use it with the handguard and while wearing a silicone oven glove. This after slicing a layer off the underside of my ring finger.

Being one of those who likes corn in most all applications, my first thought is, "well, why NOT corn on pizza?" And my next thought is some sort of iteration of Mexican street corn, with crema and cotija. And tomatoes. H'mmm. Retiring to ponder same.

Will be interested to hear how this turns out. Bought pork steaks specifically for this, and wound up using them with Blue Q sauce instead (and they're good that way!). But still want to try this. Have extra tomatoes. Stewed tomatoes may be on the list.

I don't pretend to be an expert on the matter. But in my experience. soppressata has always been more highly seasoned than salami. Or, scratch that -- HOTTER than salami. Dunno if that's a legit difference or just in what I've tried. I know I stay away from anything labelled "hot soppressata," because they ain't kiddin'.

No kiddin'. I bought, oh, I think four of 'em. Would have bought two or three more, but for the fact I already had them in hardback. The Cuban Table, Ad Hoc at Home, Bouchon, and New England Soup Factory. I already had Bayless and Pepin. And Vivian Howard in hardback. Contemplated Bourdain, and passed.

Don't have a photo, but made a trial run at chicken adobo last night in the Instant Pot. It was OK. Not superb, but OK. With jasmine rice, and sauteed ginger/soy squash and onions.

Also ordered a set of Messermeister steak knives yesterday, from the clearance section of Cutlery and More's website. I was reminded when we grilled steak last weekend that I don't care for my steak knives, so while I was thinking about it, I ordered some. Set of four, $49.99, regularly 99.99, plus another 20 percent off with a coupon offer from the site. Not familiar with Messermeister, but they had good reviews, and they have to be better than what I had.

Y'all may have my share of Hatch chiles. Chiles should be red. Green peppers taste...well, green.

@Duvel, you have me jonesing for another trip to Japan. Sigh. Soon, I hope.

Went to Aldi today. Could not turn down a boneless pork shoulder roast (7 pounds, so will have to freeze it until there's a crowd!) for $1.49 a pound.

My focus for the next month or six weeks will be on eating beef, to get the beef inventory down before the new beef comes in October.

Yogurt, granola, and half a very ripe mango. On 20-oz mug of coffee No. 2. Was out of town for two days and hotel/convention center coffee was execrable. Good to be home.

Many thanks!

I've discovered the link to my favorite Cuban bread recipe is broken. Best I recall, it was flour, salt, water, yeast, and a couple of tablespoons of melted shortening.

Ain't that just like a man.

Ebook of the day: Ottolenghi's Plenty More, 2.99 (US Prime price). Here. Speaking of Prime, who's going to check out Whole Foods Monday to see what you save? Rumor has it we may get a WF here in Jonesboro, but I rather doubt it, as we have two decent-sized natural/organic foods places. Including one locally-owned one I'd hate to see suffer at the hands of the big boys.

Best coffee in the world is from one of those, on a Coleman stove, about dawn when you're camping.

Thanks. They're sprinkled down with sea salt and on a rack in the fridge. Will get them out tomorrow. Next qiestion. This is them. (Packages say ribeye, but damned if they don't look like strips to me.) Minimal marbling. I want rare in the SV, will sear to med. rare on grill (and, sigh, well done for two of them). Time/temp recommendations?

The reason one makes flat meat loaf. Thank you again, @rotuts, for turning me on to brie on a meat loaf sandwich. It's a world-changer.

Laid some ribeye steaks out to thaw this afternoon. Going to dry-brine them overnight, then SV tomorrow, then chill in the ice bath and refrigerate prior to grilling tomorrow night. (Son-in-law and daughter, the Philistines, require well-done steak; other daughter and I are good with rare/medium rare.) Recommendations on time/temp? These are grass-fed, and tend toward having a bit of chew. Not a lot of marbling. I've not dry-brined before. Should I do that in the SV bag, or open air?

Made some peach compote to go on pound cake last weekend. Been eating the remaining compote in my morning yogurt, with the addition of blueberries and granola. Good stuff.

Meat loaf with mashed potatoes and jail slaw. Specifically, it's a pound of ground beef meat loaf, patted out into a 10 x 10 pan, which results in a meat loaf something less than 1/2 inch thick. The purpose of which is to provide lots of crust area, which in turn will mesh marvelously with melted Brie in the meat loaf sandwich I plan to have for lunch today. I will always be grateful to @rotuts for suggesting Brie on a meat loaf sandwich. It's sublime. Mayo, the caramelized ketchup top on the meat loaf, melty Brie oozing into the crevices of toasted homemade white bread...Ain't much any better. I just finished breakfast, but it may be an early lunch.

I'll check -- the 7.49 is respectable, but I can buy them all day long for 8.97 if I can force myself to go to WalMart. On the other hand...I was up home the other day and my stepmother sent me home with 24 empty pints, for which I was highly grateful.

Cajun (and Creole, the other significant cuisine of Louisiana) both tend to be influenced by French and African cooking and ingredients. Thus you see the use of lots of okra. And lots of indigenous meat, vegetables, and otherwise. Except for nutria. Don't know that anybody's figured out how to cook nutria. Not that I would EAT nutria, but then, people eat guinea pig. ( @Panaderia Canadiense, I'm lookin' at you....)