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kayb

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  1. kayb

    Dinner 2023

    The spread. Desserts on a separate table. I may not eat for three weeks.
  2. kayb

    Dinner 2023

    I have done serious cooking today. Made a VAT of cowboy beans (a pound of RG vaquero beans, two pounds of ground beef, sauce). Baked a 9 x 13 pan to take to a potluck tomorrow, and an 8 x 8 for us for tonight. Topped with a pound of bacon strips and baked. Also taking to the picnic some deviled eggs and an oversized 7 x 11 Shoneys strawberry pie, because @Kim Shook made me think of them. Tonight with the beans, we had the first fresh corn and yellow squash of the season. Corn was magnificent. Squash, I think, had been picked a tad early; not much flavor. Getting up and driving 3 1/2 hours tomorrow for the annual homecoming ceremony at the little church where I grew up. First time I’ve been able to go in two-three years. Always a good experience, and dear Lord, the food!
  3. This weekend is the International Barbecue Cooking Championship in Memphis. You can smell it from the time you cross the bridge until you’re out past the medical center. Only time in my life I ever saw 250,000 people drunk in one place. The Daily Memphian has been writing of all things barbecue for a couple of weeks. Today, they published the recipe for authentic Memphis barbecue spaghetti. If anyone has an interest, I’ll post it.
  4. Bought eggs this morning for $1.99 at Kroger. And free-range ones at the farmer’s market for $4. Grocery store ones are to cook with. Free range are to eat scrambled, boiled, over easy, etc.
  5. Has anyone made papadums from chickpea flour. I haven’t seen lentil flour locally, and found a recipe that used chickpea flour. Haven’t assayed them as yet, as they’re fairly labor intensive. Anyone have any suggestions?
  6. There’s gochugang and there’s gochugang sauce. The paste is “use in moderation” spicy, and the sauce, at least the one I had, is pretty mild. I can’t tell you what brand I had, because I used the last of mine two or three weeks ago and tossed the bottle.
  7. It’s obviously a haint. You should make small straw doll, and leave it in the oven when you aren’t using it. Or call Anova.
  8. kayb

    Dinner 2023

    Ok. I want to know about cloud cake.
  9. I believe I may have to try this. Just plain white distilled vinegar? Never mind. I see you said white wine vinegar.
  10. kayb

    Jiffy love

    Uhhh…I kinda wing it. Brown a pound of ground beef and a pound of ground pork with a diced onion, some garlic, and chili powders to your preference. I generally use Penzey’s chili powder, plus guajillo and ancho powder, and a pinch of chipotle. And some cumin. Drain and rinse a can of black beans. Drain a can of whole kernel corn (I prefer shoepeg, but can’t always find it.) Grate a boatload of cheese of your choice (I’ll sometimes use queso fresco, sometimes Monterey Jack, sometimes Cheddar, or whatever I have in the fridge). Start the layers with meat mixture, beans, corn, cheese. Repeat. Top with basic cornbread batter. I have from time to time poured a small can of enchilada sauce over each layer. Well, half a small can for each layer. Bake at 350F until the cornbread is browned (20 minutes or so). Serve with a side of guacamole, salsa, sour cream if you’re feeling fancy.
  11. kayb

    Jiffy love

    I do something like that with layers of ground beef and pork, cooked with assorted chili powders and cumin, layered with black beans, corn and cheese in a Dutch oven, then topped with cornbread batter. I don’t use Jiffy for this because it’s too sweet. But I make just regular cornbread batter, and it seems to sit on top just fine. Of course, there’s not much liquid in the layers, either.
  12. I always so enjoy traveling to the Caribbean and Cape Cod with you. Thanks again.
  13. Funny how circumstances can dictate how much better foods like that taste. When I lived on the lake in Hot Springs, we would periodically take the boat and go up the lake to the dam (WONDERFUL on hot days, when the 60-degree water flowing through the outlet at the bottom of the dam would drop the air temp 10-15 degrees. On one such trip, we were WAY upstream from civilization when we decided we were starving. Pulled in at the marina, perused their snacks. Not a lot on offer, but we got potato chips, Saltines, and several cans of Vienna sausages (colloquially pronounced in the rural South as vy-AY-nee, I swear). Awful little things. But that hot day, sitting in an upside down ski vest in the cool end of Lake Hamilton, they were five-star. Explanatory note 1. Lake Hamilton lies between two dams, Blakeley Dam, which actually forms Lake Ouachita, and Carpenter Dam, which forms Lake Hamilton. So there’s a cold end and a warm end. Explanatory note 2. If you turn a ski vest upside down, stick your legs through the armholes, and fasten it at your waist, it’s like an armchair in the water.
  14. Dear God. There is a frozen custard place in Jonesboro. Two outposts. I hav lived, unfortunately, within 4-5 blocks of each. They make a sundae called the “Ozark turtle.” Vanilla custard, hot fudge and hot caramel sauces, toasted pecan halves, and maraschino cherries. I always feel so decadent, and swear off…for a couple of weeks.
  15. I once experimented to see how many meals for two I could get from one rotisserie chiv cken. 1. sliced chicken breast, gravy from drippings, mashed potatoes, green peas. 2. rest of the breast in a chicken and broccoli casserole. Two meals for two. 3. Thighs, legs, wings, meat plucked from bone and served in a curry sauce. Two more meals for two. 4. carcass, boiled for stock. Foundation of, I don’t know, maybe 2-4 more leaps for two? Rotiisserie chickens ate $4.99 at Sam’s. I can’t beat $4.99 for five-%plus meals for two.
  16. kayb

    Dinner 2023

    Cajun/Creole/NOLA term. Basically, shredded slow-cooked roast, in gravy.
  17. I love those Niman Ranch boneless chops. I put them straight from frozen into the SV, let them swim at 140F for maybe 3-4 hours, then season and throw on the grill. Hard to beat.
  18. kayb

    Mother's Day

    I suspect I will wind up cooking my own Mother’s Day meal, as the kids don’t cook, and it’ll be a zoo to try to go out. So I’m thinking about asparagus, a quiche, and strawberry shortcake. Easy enough to make ahead everything but the asparagus. Oh, and mimosas. Must have mimosas.
  19. slightly off topic…Velveeta is necessary for two things I make: Mac and cheese, and pimiento cheese. In both instances, combined with an extra sharp cheddar to amp up the taste.
  20. I’d read about the huge sargassum bloom, and its potential impact on tourism. Reports are that when it gets hotter, it may smell if it is not raked up and disposed of daily.
  21. Enjoyed the trip, @Kim Shook! I think I’m headed to the Shenandoah Valley this summer. Plan on contacting @Jim D. and ordering chocolates to pick up!
  22. kayb

    Bell pepper inspiration

    What Anna N said!
  23. Try munching a seed and see. I use the tip of a veggie peeler to get the bigger part of the rib out.
  24. I make mine as follows: cook and drain a pound of pasta. Toss in 3-4 tbsp butter, 8 oz of cubed Velveeta (one of the two acceptable uses for Velveeta, the other being cheese dip), 8 oz grated sharp cheddar, and enough half and half to make it as liquid as you like. Return to low heat, cover and heat, stirring occasionally, until cheese melts. The Velveeta (and all its chemical additives) keeps it creamy. Condensed milk? I’ve never seen condensed milk that wasn’t sweetened. Do you maybe mean evaporated milk?
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