kayb

That forgives a LOT of Miracle Whip.

Got to come down on Anna's side on this one.

It appears it's going to be a banner year for tomatoes here. I'll soon be buying a couple of boxes to process, as I don't think my hybrids and Bradleys will produce enough for me to can the quantity I want. I may wind up with enough Romas that I can make tomato sauce and paste; that is, if I can get them to ripen at something approximating the same time.

I tried chia seed pudding as a sub for yogurt after hearing of its health benefits. Texture pretty much puts me off.

I'm fortunate to live within an hour of several big peach orchards, so I enjoy peaches all summer long, from the cling peaches of early summer to the freestones that bear until early fall. I'm never without sliced peaches macerated in a little sugar in my refrigerator. This morning's breakfast was a couple of spoonfuls of them atop yogurt, sweetened with honey and stirred into granola.

I'm used to making and seeing tuna poke made with pineapple. Are you using peaches, or mangoes, in yours? Looks wonderful. I love it.

Would a mini Big Green egg then be an LGE? Ain't that the truth! And the money one spends because of it! eG is right up there with National Public Radio, which is responsible for several titles on the shelves in my library. Good expenditures on things I value, from both sources!

I'm waiting to see someone post pictures of that 45-pound chicken Amazon cites.

Straight 3T:5 pounds as mentioned. I added maybe a half-cup of water to be sure I had enough brine for fermentation, and didn't need to add that. When I canned it, I dumped it in the colander first and rinsed it, as there was a good bid of scum on top of the brine, and it was quite salty. I made up some more brine (a quart of water, 1 tablespoon of salt) in a saucepan, and used it to top off the jars where needed. I might have used a half-cup of it. I can't bring myself to put it away. I still have it out on the counter so I can admire it. Reubens tonight.

After four weeks of fermentation, 10 pounds of cabbage turned into a surprisingly small amount of kraut -- two quarts and three pints. Will be watching for more cabbage from the market to do this again. It's crunchy, it's crisp, it's salty, it's sour. It's pretty wonderful. I'm calling it a success, particularly for a first effort. Reubens later this week.

Glad to have you here, Chris, and look forward to hearing about your cooking. Afraid I can't help much on sourdough, but lots of people here can!

A yeast loaf from a friend's recipe she contends she's been using for 40 years. Quite good. Very nice oven spring. Will be a bit crumbly for sandwiches, but good for toast! Forgot to slash, so we have a "separation" near the top of the loaf. Really good oven spring.

With you on hard scrambled eggs!

Go on and cave. You'll love it.

Quite simple, but quite good, Fourth of July dinner. Still hobbled by the ankle, I decided not to grill. Seared pork loin chops over high heat in olive oil, then simmered in hard cider. Parboiled new potatoes, drained, tossed in butter, then salted, peppered and roasted at 475 for about 15 minutes. Tomato from the garden. Last night, my annual hot dog. Nathan's Coney Island all-beef frank, seared in a non-stick skillet filmed with olive oil (see above about not firing up the grill), on a toasted bun with homemade coarse mustard, ketchup and sweet pickle relish. I'm good for another year.

Had leftover bananas that were about to breathe their last, so I made banana bread tonight. And promptly dropped it on the floor, upside down, when I took it out of the oven. After reflection, I think I'm going to make bread pudding with it tomorrow.

OK, y'all tell me. Can I set it on top of a microwave, if the dimensions are right?

Original plan was ribs, slaw, baked beans, maybe potato salad. That may change. Just two of us. I have shrimp I may thaw and just boil or grill those. Or the pork chops that are going to have to be used in the next day or so. But I will have a special dessert with fresh blackberries. Because I love me a blackberry.

Kenji gives a choice of 165 for 12 hours for "traditional" ribs, or something lower (145, I think?) for 36 hours for meatier, more toothsome ribs. He contends the 165 at 12 will still have some "chew." Looks now as though I may not do them after all; I still have thawed pork chops to do, as we opted for hot dogs today. Ribs may wait a day or so.

Just kill me now. Although I am not certain I ever experienced such a phenomenon as "too much bacon."

Going to SV some baby back ribs for the Fourth and finish them under the broiler, as I'm not ambitious enough to finish them on the grill. Any critiques of Kenji's method of 165F for 12 hours?

@Shelby, You know it's summer when there's "fried okry."

Dear sweet baby Jesus. You had me at gochujang with sour cream and honey. I'm sold. Cute dog! Hope he/she got a snack! First Farmers' market dinner of the year, delayed about three weeks because that's how long it's been since I have been able to go due to the bum ankle. Had pork chops. Didn't want 'em, didn't need 'em, didn't cook 'em. Tomato from my poor, grassy garden; possibly the best tomato I have ever eaten.

All that has kept me from getting one of these is the lack of anywhere to put it. After seeing GFWeb's post, currently inspecting the top of the microwave to see what else besides the "junk bowl" will have to move. Didn't take but once turning on the oven when the temps got near 100 to remind me why I don't bake much in the summer. I suspect I'll have one before the month is out.

Where can one acquire about a case of this stuff? Afflicted with damn-near-permanent sinusitis.