kayb

I make a slaw that keeps wonderfully in the fridge, and I a almost never without a dish of it on hand. Great on sandwiches (particularly pork barbecue), and with anything that needs a tart accompaniment. 1 head cabbage, shreddedCarrots, bell pepper, onion, to your taste, minced. Toss all raw veggies well together in a large bowl that has an airtight cover.Make dressing of: 1 cup vinegar (any kind is good, but I generally use cider)1 cup sugar1 tbsp celery seed1 tsp turmeric1/2 tsp white pepperBring to a boil, then pour over cabbage mix. Cover and let sit on counter for a couple of hours. Shake to redistribute, and put in the fridge at least overnight before serving. Keeps for weeks. Marvelous in place of lettuce on a BLT, which would make it, I guess, a BST.

Well...it IS Shrove Tuesday. And I'm iced in, but had the makings for pancakes.

Quiche for one: one egg, 1/4 cup half and half, grated cheese, chopped leftover roasted asparagus, baked in a ramekin. I don't use crusts on my quiche.

Likewise, I've been absent from the site for a while and did not know. My deepest sympathies. I admired his writing and his food. May his family and loved ones find peace.

A hash with pulled pork barbecue (I cheated; went down the street to the barbecue joint and picked up a pound) and sweet potatoes; black-eyed pea cassoulet; vinegar-based slaw with dry mustard and turmeric.

I had the impression that caraway seed is thought by at least some Germans (whom I know) to be a "necessary" part of various things - like the sauerkraut accompanying their sausages...stuff like that...and ditto in the cuisine...? I use caraway in a lot of German/Eastern European dishes, including my red cabbage. It adds a taste that just seems -- Germanic -- to me. I also use it when I do choucroute garnie, which I have not made this winter; I perhaps need to remedy that. It goes in most things with which I'd drink a Riesling.

Not much to it. Dice and saute 3-4 strips of bacon; reserve fat. Boil potatoes. When they're barely done, reheat bacon fat, add spicy brown mustard, a splash of cider or red wine vinegar, some caraway seed and a little of the potato water to thin it down. Toss potatoes and bacon with the dressing.Serve warm or room temp. I'd offer measurements, but I've made it so often I don't measure -- a glop of this and a glug of that.

Pork chops in beer; German potato salad; red cabbage. Good, solid comfort food.

Have a client over that way, and am working in that area about six days out of the month. Haven't been to track yet, but planning on it this month. K.

To repeat/paraphrase a post on the other garlic topic currently on the board: I don't care for the taste of fresh garlic. It has a sharp, metallic tang that I don't find pleasant. I buy the big bags of peeled garlic cloves (because I am lazy), and confit them, and use that in any application that calls for fresh garlic.Works for me. Your mileage may vary.

Shelby -- Dear sweet baby Jesus, that Reuben. Just give me one of those, and then kill me. I'll go peacefully. You going to the races? Can we meet up?

Sigh. Why does EVERY forum I visit cost me money? Purchased, will download shortly.

FWIW...I take the big bag of peeled garlic cloves (sue me, I'm lazy) and poach them in olive oil, put them in a plastic bucket in the fridge, dig out by the tablespoonful when needed. I have not yet gotten ill from this practice. I don't care for the brassy, metallic taste of fresh garlic. Poached and confited avoids that.

Many, many wonderful dishes have comeout of my kitchen courtesy of this forum. But if I had to pick one, it would be Castaneda Posole. Which I am about to be jonesing for, because I haven't made it this weekend and I have some pork shoulder cutlets in the freezer crying for it.

Asiago cheese biscuits with bacon jam. And the online version of the morning papers.

Two dinners that I thought ought to have been better than they were. Pork chops in cherry balsamic glaze, roasted broccoli with pecans, and home fries. I overcooked the broccoli, and the cherry balsamic glaze was not as good as I thought it should be. Poule au pot. I could've used a bigger pot. I thought this wound up tasting bland; the sage and garlic came through, but the bacon did not. And when I first carved the chicken, it was still bloody around the leg joint, so I finished it in the oven, thus the crispy skin. Chicken was good; butternut squash were mushy; potatoes were just OK.

Shrimp and grits.

I love okonomiyaki, and like Weedy, agree you can't make it here like they make it in Japan. But yes, I can do a reasonable imitation. I like to use the little tiny salad shrimp in mine.

Yesterday: Smoked salmon quiche, with country breakfast sausage and bran muffins.

I love to use sweetened creme fraiche with fresh berries of any description. There's a dressing of mustard and honey, a little rice vinegar, and some vegetable oil that I like on a salad of fresh figs and grapes. I do a salad of cantaloupe chunks with diced fresh mozzarela with a dressing of lime juice and vegetable oil, then sprinkled with a little grated parm. I also like cider vinegar and sugar heated to dissolve the sugar, then mixed with some sour cream or Greek yogurt. A good homemade balsamic viniagrette is marvelous with watermelon or strawberries. I love fresh peaches with white balsamic vinegar and sugar.

I like russets, but I also like Yukon Golds. And I like to rub mine with oil before baking. Helps crisp up the skin, I find. Favorite toppers: Crumbled bacon and a soft-boiled egg; chili and cheese; shredded pot roast and gravy; diced ham and grated Swiss with a dab of good mustard.

My favorite New Orleans restaurant is Mr. B's Bistro on, I think, Royal. The shrimp and grits are just perfection, and the bartender does a mean Pimm's Cup.

Broncos fan as well, because I am a Tennessean and Peyton Manning is Da Man. Munchy stuff at my house for three or four of us. Beer candied bacon. Fingerling potatoes topped with cream cheese and caviar. A big loaf of rye bread with pastrami and cheese baked inside it, and maybe some red cabbage on the side. Something sweet, yet to be determined. Nobody gives a rat about the ballgame but me, but they'll all eat the goodies.

Patrick, I'm in northeastern Arkansas, about an hour northwest of Memphis, Tennessee. The chuck comes from a local farm; I bought a quarter of a steer last fall. It dressed out about 125 to 135 pounds for the quarter, and cost me a bit over $600. I considered it a pretty good buy. Well distributed among steaks (different cuts), roasts, ground beef, shank, oxtails, short ribs, and a nice piece of brisket that's destined for corned beef this St. Pat's Day. On the hoof, I believe it was Angus.

Dejah -- intrigued by the soy sauce chicken. Do you cook the bird whole in the crock pot? Was that the two hours on high you mentioned? If so, do you stand it on its head (or where its head would be), or do you have one of those oval cookers which allows it to be laid flat? And how do you finish the skin -- I am presuming in the oven to dry and crisp? I'd like to try this. Lovely meals, all! One night recently, as it had been positively frigid all day, I decided it was time to warm up with some carbonnades a la flamande. About a 3-pound chuck roast, cubed, salted peppered, browned. Braised in the oven with four thin-sliced yellow onions, some rosemary, and a bottle of Green Flash Double Stout. Served over creamy grits.