kayb

Egg muffins. Four beaten eggs with assorted tag ends of cheese, grated; an avocado, creamed up and beaten in; poured over roasted tomatoes and bacon in muffin tins and baked. The four eggs stretched to fill 12 tins, which I didn't expect, so I have breakfast and/or lunch for a while. Had them with a baked sweet potato. I feel so healthy.

Shelby, that is a fine looking meat loaf. I love venison in meatloaf, with some sausage, and particularly in spaghetti sauce and chili. Now I'm about in the notion for meat loaf. That may be Sunday's dinner for the kids. I like to pat the meat out into a big, thin square on foil, sprinkle cooked bacon and drizzle barbecue sauce, roll it up, then cover with bacon and more BQ sauce. Rotuts will be happy to know there are NO bell peppers anywhere in the vicinity of my meat loaf. I also love venison summer sausage. You going to the races this year? I miss Hot Springs this time of year....

Oh, dear God, Anna, that bread looks perfectly lovely. Here's a calzone from a while back. Pizza dough (Mark Bittman's recipe), ricotta, Italian sausage, parsley, basil.

Sauteed up some yellow bell pepper, onion and celery.... ...added a quart of home-canned tomatoes, a few seasonings, a little sugar, then poached some shrimp in it. Shrimp Creole! An earlier evening, my maiden attempt at making pho. Reasonably decent. Too much star anise. I'll correct that next time. Plus I didn't have bean sprouts on hand and it was too much trouble to go out and get some.

I gravitate toward steel cut oats when it's cold, but I didn't want sweet this morning. So I grated some parmesan into the cooked oats, then put a fried egg over the top. Didn't think about a photo. Worth repeating.

Back to this forum after several months when I just wasn't in the mood to cook, photograph, eat anything more than for subsistence, or write about it; finally coming out of those doldrums. I've been on a bread-baking kick of late, trying different recipes, but always going back to my favorite loaf, a soft white that can easily go as rolls. I did, however, learn to make a passable pan cubano, along with passable mojo pork, which, with some sliced ham I had in the freezer from Christmas, some Swiss, some homemade mustard and some dill pickles, I had a pretty respectable Cubano. Served with potato salad and vinegar-turmeric coleslaw. Wonderful looking meals, everyone.

If you can find quail eggs, they make the BEST Scotch eggs!

I find vegetable soup freezes REALLY well!

I've cooked and frozen a lot of corn this summer, as it's been a good year for it down here and we all love it. When I cook creamed corn, I use only three ingredients: butter, corn and cream. I use Steve's mom's method, cutting just the tips off the corn and then using the back of the knife to scrape the cobs (I use my 5 1/2 inch Misono utility knife, and the Bundt cake pan method). I put it in a skillet with butter (half a stick for about eight ears' worth of kernels) and once it absorbs, I add about 1/2 cup cream, turn the heat down to a low simmer, and put a lid on it. I don't want salt and pepper, or any other seasoning, with my creamed corn. I prefer Silver Queen, which is a white sweet corn (perhaps a variant of the Silver King mentioned above?), but I have trouble finding it here, so I usually buy Peaches and Cream, a yellow/white hybrid. It's also excellent on the cob, either roasted or steamed in the shuck. I'll occasionally blanch it lightly and then cut the kernels off whole--kernel to use in a corn and black bean salad with roasted red peppers and onion. When I freeze corn, I cook it just with water, and freeze it in pint freezer cartons. Then I add the butter and cream when I cook it. Another favorite is corn pudding; Four cups of corn, cut off as for creamed corn; 1 1/2 cup cornmeal mix; 1 cup sour cream or Greek yogurt; 2 eggs. Mix and bake in 8 x 8 baking dish for about 45 minutes at 350F.

After a lengthy absence, was advised by an eGulleteer offline of the existence of the pimiento cheese thread. As I count myself something of an expert on the subject, having eaten it all my life, here goes. If you try grocery store pimiento cheese, I do not blame you if you loathe it. That stuff is nasty. Artisan brands from delis may differ. However, the only way to ensure GOOD p/c is to make your own, thusly: 6 oz sharp cheddar, grated 6 oz Velveeta, grated (Velveeta grates better if you semi-freeze it) 1 large jar diced pimientos, drained Toss this together. Set aside. In another bowl, mix: 1/2 cup mayonnaise (I personally think you cannot do this right without Hellman's Real Mayonnaise, or homemade) 1 scant tsp sugar 1 healthy sprinkle Lawry's Seasoned Salt 1/4 tsp (more or less to your taste) cayenne pepper 1 tbsp cider vinegar Whisk together. Pour over cheese and pimiento, stir to mix thoroughly, and put in a covered dish in fridge for 24 hours for flavors to develop. 1. You don't want too much mayo. It's nasty. Just enough to enable things to blend. 2. Be easy on the salt. It's easy to salt it too much. 3. Do not put more than a tablespoon of vinegar. You might do well to make it a half/tablespoon, and then build up. This makes a marvelous, savory spread. You do not taste the sugar, but it's needed to pull everything together. The big problem is, you need to get the seasonings right on the first try, because it's not easy to adjust once the dressing is added to the cheese. I know there are Velveeta haters out there shaking their collective head. Look, it's plastic cheese. There are only two purposes for it; this, and mac and cheese for the kids, which I do not eat. Don't judge, here. It adds an element that is elsewise absent. Uses for pimiento cheese: The canonical sandwich is toasted bread, generally white, sometimes wheat. It may or may not have a schmear of extra mayo or a leaf of lettuce. My personal preference is with a schmear and a couple of strips of crisp bacon, and a couple of slices of vine-ripened summer tomato. I have had them with fried green tomatoes, and that ain't bad, but more trouble than that to which I wish to go. It does not go amiss on a celery stick, if one can abide celery; I can't. Shelby's proposal of p/c on apple slices sounds just excellent. I love it on a cracker. And a scoop of p/c smeared across a just-off-the-grill burger is something not to be missed. It is truly the South's revenge. We have it. Y'all, for the most part, don't. But, you know, we'll share.

That may be the most gorgeous looking piece of salmon I ever saw. Would have never thought of marrow with salmon.

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.