kayb

What a great story! Reminds me of the day I stopped en route to Nashville for lunch at a busy restaurant. There was a wait, and I was alone; I offered to the waiting crowd that I'd be happy to share my table if anyone else wanted to share. Wound up eating lunch with a retired Tennessee state trooper who had worked for years with a guy I'd grown up with and had not seen since. We had to call the guy while we were eating and tell him we were talking about him.

Nope. Doesn't need any. Per earlier questions that I guess I never saw: One can as easily mince (fine) one's onion and bell pepper as shred them. Or one can just throw them in the food processor with everything else. Or omit them. The original one had green bell pepper in it, which I loathe, so on the rare occasions I added it, I added red. Adds a colorful touch.

This recipe for pate'. I also like to add chicken livers to rillettes and to pate' de campagne. A caterer, years ago, who did several occasions I attended did chicken livers in a sauce that included champagne, brandy and heavy cream. It was pretty delicious.

I’d be thrilled to learn about Croatian food. Welcome to the forum!

Froot Loops. Eaten out of hand, straight from the box.

To address the other portion of the question, what to serve with it? I love a fruit-based sauce on venison -- cherry, say. Because the tenderloin will have a "wilder" taste than does beef, go with strong-flavored sides to match up to it -- Brussels sprouts, sweet potatoes. For some reason -- and I've never tried this -- the thought of sweet potatoes peeled, cut in chunks and roasted in duck fat seems like it would do well.

I'm nibbling candy corn as I type.

Walmart Neighborhood Market had no whole milk yesterday. Two percent only.

My thought exactly. And relieved no blood was shed. This time.

Fed Ex for me, too. I haven't tried Imperfect. Only bad delivery I had was during the blizzard, and I can't really fault them for that.

When I was a little kid, my best friend's mother would make enchiladas and tacos for dinner from time to time. There were at that time no Latinos and no Mexican restaurants in our town, and even Memphis had only one or two Mexican restaurants. I have no clue where she learned to make them, but she made her own tortillas and the whole nine yards. I absolutely loved them. So whenever she'd make them, she'd call my mother and tell her to send me up for dinner. At home, the celebratory food, or at least the special thing I begged for, was my grandmother's teacakes. Sort of a cross between a shortbread and a sugar cookie, only mildly sweet, baked to just a light tinge of tan at the edges. I have her recipe but they don't taste the same.

Try sorghum. Nice in a grain salad. Good in soups. High protein. Interesting, and I think good, flavor.

That looks gorgeous. I've always been intrigued with the great seafood one can find in the middle of the country. Shaw's Crab House in downtown Chicago is one of my faves.

Just got back last night from a few days in New Orleans, so I picked one of the innumerable NOLA threads to post my meals and such. Sadly, there are no photos, as I just didn't deal with taking any. Got in Tuesday night around 5, and I knew I wanted char-grilled oysters for dinner, so we were off to Drago's. Two of us had a dozen (he had a cup of gumbo, I didn't), and then ordered a second dozen. Hit the spot. I love a char-grilled oyster and Drago's does them about as well as anyone. Wednesday morning we grabbed breakfast at the hotel (standard hotel breakfast, but decent), and were off to the World War II museum. Stayed there from 10:30 until 5, and got through two of the five exhibits. Should have taken another day. That night we had, for some reason, problems in deciding where we wanted to go, after we waited too long to get reservatons for Mr. B's Bistro. Wound up at Mulate's, down near the Convention Center, where I had Catfish Cecelia -- grilled catfish with a crabmeat stuffing -- which was excellent, and SO had Catfish Mulate, which was grilled catfish covered with shrimp etouffee. Got up Thursday morning with fancy breakfast on my mind, so there was nowhere for that but Brennan's. I know, it's touristy, but I love it. House-cured pastrami hash with a poached egg for me, with a mimosa and coffee, and eggs Hussarde for SO, with a bloody Mary and coffee. Both were excellent. Interesting hash; much more pastrami than potatoes, which had been roughly mashed with some cooked onions, so's to better bind the meat together. Long oval of that, grilled crispy on both sides, egg perched on top and the whole thing covered in Hollandaise. Eggs hussarde is English muffin halves, ham, red wine sauce, a poached egg, and Hollandaise. I should say a word about the coffee. It's from a local roaster, Congregation Coffee, over in Algiers. Very, good, dark, rich coffee. Their beans are available online. Business dinner that night for SO and me; we went to La Boca, an Argentinian steak place in the Central Business District. I had the flank steak; which they marinated and grilled medium rare; SO had the strip, and business partner had the ribeye. All served with a trio of sauces -- horseradish, green chimichurri, and red chile sauce, and accompanied by truffle-dusted French fries. Quick breakfast at the hotel the next morning (Higgins Hotel, next door to the WWII museum, nice place but bar prices are pretty outrageous. 35 bucks for two glasses of house pinot grigio? I think not.) Dropped SO at the airport, and I headed home. Stopped in Jackson, MS, to get gas and have lunch, and decided on Lou's Full Serv, a nice diner-ish (but bigger and a bit upscale) place in a pretty neighborhood. They have a full menu of sandwiches and salads, plus a blue-plate special every day. Friday was crawfish etouffee over good creamy grits, with a caesar salad. Too rich for me to eat but about half of it. I bought home about half my steak (they do NOT do small steaks), and I'm thinking hash with that for tonight. Hated to miss Mr. B's and Cochon, but that's for another trip.

Fish biting? Been a long time since I've been to Gaston's.

I have a friend who cans sliced green tomatoes in brine with a shot of lemon juice. Water bath for 20 minutes, then VERY GENTLY take them out and set them somewhere they can be undisturbed for 24 hours. If you move them too much before that, they'll crumble. But after several weeks, the slices have firmed up enough that you can take them out, drain, bread and fry. Somewhat more delicate than working with a fresh green tomato, but the taste, once cooked, is pretty spot-on. Can them in a wide-mouth jar for ease of getting out.

I've never done that, put I've put half and half in my orange juice.

Same here, except it's just Gatorade. Powerade has been plentiful. This happened once before during the pandemic, and then, too, it was only gatorade. I've noticed random shortages of different products in the past three months. One grocery trip, it was frozen orange juice concentrate. Another, it was half-and-half. And yesterday, it was plain potato chips (there were plenty of the flavored ones, plenty of tortilla chips, assorted other chips) and ALL varieties of Pringles.

When I picked delivery from Misfits back up after not taking them during the summer, when fresh veggies were plentiful, I was very pleased to find they're carrying Niman Ranch pork chops. Boneless loin chops, about an inch and a half thick. I bought two packages the first order, three this order. Have also ordered, but not cooked, some frozen fish (cod and mahi-mahi) and Gulf shrimp. Only thing I've not been happy with was blackberries and raspberries. They lasted maybe a day in the fridge.

Don't have a cookbook rec for you, but as a regular maker of muffins, I use dehydryated fruit in them -- blueberries, cherries, apples, peaches, pears, figs, dates. Dehydrated veggies, I find, are good in quiches; I make one with ham, gruyere and dehydrated cherry tomatoes that's pretty wonderful. Have been known to throw dehydrated green beans, sliced squash, eggplant into soups and stews.

Could you say more about your studies to become a professional fromager? I may have just found my next career...

If I could still find it, and if it hasn't rusted all to pieces, I guess I could go retrieve great-grandpa's....

Cook navy beans. Drain. Make a sauce of ketchup, mustard, brown sugar, molasses and Worcestershire sauce; I throw in a little garlic and onion powder. Stir beans into sauce (or sauce into beans, as you prefer. Top with diced raw bacon. Bake. Sorry I don't have a more specific recipe. I'd guess for a half-pound of beans, it would be a half-cup of ketchup, 2 tbsp mustard (the prepared kind, not powder), 3 tbsp each of brown sugar and molasses, maybe a tbsp of Worcestershire. Several healthy shakes of both garlic and onion powder. Maybe four slices of bacon.

Awfully glad mine is residing in my freezer.

Sigh. No more toes.