kayb

Welcome! What are your particular food interests?

Kill me now.

I’m with you.

I don't know whether I'm more entranced by the blackberries or the notion of minted mashed potatoes. I finally cooked! Rump roast, SV 24 hours at 135F, chilled and then convection baked 20 min at 450F. Bag juices used to make gravy. Fordhook limas.

Depends on how far you're going. My farmers are about an hour away. Meat is frozen to a lower temp than my home freezer will go. They will generally bring to town in giant heavy plastic bags (30-40 pounds per), in chest freezers they have in a trailer that's fitted for 110 current and runs off their truck battery. I meet them, throw in my trunk, and come home (20 minutes) and put away, with no issues. If you are transporting more than an hour, I'd recommend packing snugly in heavy cardboard boxes and covering/wrapping with blankets/quilts. It's hard to scare up enough coolers to transport that much beef. It won't thaw any in that period of time, packed closely together and covered to preserve the cold. If you're nervous about it, throw in some cold packs or dry ice.

Exciting!

Out of sheer curiosity, I googled the chicken liver pate recipe I’ve used for years, from Epicurious. Though it made me sign in and offered me the opportunity to sign up, it DID give me the recipe. https://www.epicurious.com/recipes/food/views/bourbon-chicken-liver-pate-108720 Likewise, here’s Epicurious’ recipe for a damn fine pate de campagne. https://www.epicurious.com/recipes/food/views/country-pate-em-pate-de-campagne-em-350966

Well, that’s cheerful.

I’ll follow with interest. I’m considering the same set up (a dorm-room sized fridge), but I’m also contemplating a wine fridge as it would give me better temp control. Not certain how confident I am of my ability to retrofit a thermostat.

A lot depends on your farmer. I’ve been buying from the same farmer for 6-7 years, so they work with me very well. I prefer less ground beef and more stew meat. I prefer fewer steaks and more roasts. I’ll take all the soup bones and other bony cuts (tails, shanks) I can get. I don’t want any organ meat. Farmer meets these preferences by trading around amongst different lots of beef. Some of my steaks go to someone else, and I get some of their roasts. Ditto ground beef/stew meat. Ditto bony cuts/organ meat. Last year’s quarter steer dressed out only about 55 pounds. This year’s was 85. My daughter will wind up with a lot of my ground beef. I also have a copious quantity of round steaks, destined fro Rouladen or braciole.

New dehydrator came in. Have ordered more mats, trays and a cookbook. For whatever reason, these won't rotate.

Those three words can mean a host of different things. It’s all in the intonation and where you put the accents.

That looks like it would be an excellent cure for a multitude of ills. My deepest sympathies on the loss of your father. Ooohh. That looks FINE. I don't know that I've ever met the shrimp n grits I didn't love, though my favorite of them all is the version from Mr. B's Bistro in NOLA. With two caveats: the grits are rich enough to inspire a heart attack. I've cut the fat by close to half without losing any flavor. Also, the recipe and menu call the sauce "red-eye gravy." It is nowhere CLOSE to red-eye gravy. But damn, it's good!

If all you wanted was shrimp, I recommend Biloxi Shrimp Co. I just ordered 10 pounds, sized in two-pound bags from 30-40 to U12, for what averaged out to a bit more than $12 bucks a pound. Free shipping. 98 percent of the Gulf shrimp you get these days is blast-frozen on the boat.

Yeah, the 2-qt will get it. I'd be nervous about a 1.5.

Yes, and better yet, you can make it in the microwave. Caution: you DO need a big glass batter bowl with a handle. Trust me on this. ”clickety” Another tip: I use a wooden spoon to stir, and I coat it heavily with butter first. Also, I don’t use a greased cookie sheet, but just line it with parchment. I make multiple batches of different nut brittles around Christmas for gifts.

I would be seriously impressed if you can get that thing in your mouth.

Certainly nothing fancy, but my fave is Cran-Cherry and sparkling water. Preferably Mountain Valley, but then, I’m a homer.

Do yours fold up? Mine do on my Samsung.

Maybe an inlay of the curve into a two-piece backsplash that goes all the way up? Contrasting color? Mosaic? @Norm Matthews, I most love the fact that the red wall phone has survived. I just pulled the trigger on a dehydrator. I guess it will live in the garage except when I’m using it. Biggest kitchen I’ve ever had, and it’s full to overflowing.

Food safety question. I moved a vacuum-sealed package of ground beef from freezer to fridge last week (midweek, I think). It's been there ever since. No color change. No puffing or swelling in bag. Can't testify to smell as it's still vac-packed. Safe to go ahead and cook, possibly 8 days after removal from freezer?

I seriously have “ugly plate syndrome” when I look at what you have for dinner vs. what I turn out. You cook gorgeous meals. Oh, well, mine taste fine, I guess.

I discovered I had in fact saved it several years ago. Whew! Don’t make it often, but it’s the only recipe I like.

Only thing about removing the dividing wall…do you have a place to keep vacuum, broom, mop, etc. I have two kitchen pantry units like the one by your fridge. I love them — except they don’t hold up terribly well to full loads of canned/jarred units. I anticipate having to have repairs within the next two years (we’ve lived here almost 3).

Wow.