kayb

You get real adept at a 9 x 13 pan and well make a Methodist out of you.

Which one's the PhD in Egyptology?

I'll make several this year, likely next week. I make them and give them to folks that didn't get Christmas treats. Here's one from two or three years ago.

This is SO outside my range of expertise but: 1. Sugar is generally a preservative. Thus many jellies and jams do not even call for water-bath processing, but simply canning hot product in hot jars with hot lids, and depending on natural cooling to seal. Would this work? 2. If not, I see no reason you couldn't fill and cap half-pint jars and process them in a water bath for 15 minutes. That should make them shelf stable.

I'll not turn down either version!

Re: smoothies. I got on a kick a while back, and still indulge in them. My standard: almond milk, Greek yogurt, protein powder, a combo of frozen and fresh fruit. My preference is peaches and berries. Generally don't need ice. Of course, I don't care if mine is fairly liquid.

I make mine with meringue because that's the way Mama did it. Then I take the meringue off my portion and feed it to the dog.

That makes a degree of sense. It's enclosed, woulld be simple enough to light, and insulate if need be.

I just let Bon Appetit lapse for the same reason. I will, however, recommend Garden & Gun. Sort of Southern Living-ish in style, but likely a bit more food content than SL. Upscale takes on traditional Southern favorites.

Welcome to the group. I have a dear friend whose husband is from Trinidad and Tobago, and some of the recipes she cooks for him are phenomenal. Do you enjoy cooking as well?

And then of course, Diana Kennedy....

Took your advice, @heidih. This morning is going much better than yesterday's did. I declare it an official do-over. Happy New Year! (Note: I did not eat the damn scorched peas nor the nasty greens. I'm going to trust that cooking -- and burning -- them was sufficient.) @Norm Matthews -- try cooking your peas from dried with a couple of big spoonsful of "community organizer" from Vivian Howard's This Will Make It Taste Good. I had eaten a similar relish on peas since I was a kid, but that book made me try cooking with it. From the taste of 'em before they scorched, it worked well.

FWIW -- Tear the Kale in big chunks, toss in olive oil, and bake scattered on a couple of cookie sheets at 350 for maybe 20-25 minutes (might be longer, I don't remember). Kale chips. Still don't taste very good, but not as bad as regular kale, and you can feel virtuous about eating chips.

First try at gluten-free sandwich bread, per ATK's How Can It Be Gluten Free? It was acceptable. I thought it was going to be leaden, but it baked up lighter than I expected. I was a bit surprised by the almost whole-wheat appearance. Not sure if that's from the psyllium husk or from the oat flour. The bulk of the flour was King Arthur GF flour, a blend of white rice, brown rice, potato starch and tapioca flours.

Love your website. Blog is impressive.

I can but hope my New Year's Day is a holdover from 2020 and not indicative of how 2021 is going to go. First off, I had one brandy too many (never got to the liquor store to get champagne) last night while welcoming the New Year, and consequently slept until 9, which threw my whole morning schedule off. Then I discovered the fan turned on to dry out the underneath of the dishwasher so the leak sensor would quit (we had had to take it apart to clean out a gummed up filter day before yesterday) had, in fact, worked. But another sensor was now showing. So I spent an hour or so working on that; no joy. I then commenced to wash, by hand, the contents of the dishwasher and the dishes we had managed to dirty yesterday. Consequently, the latkes did not get either made or eaten; the caviar remains unopened; the black-eyed peas and greens remain unstarted. I did just finish a slice of GF toast from a loaf of ATK's gluten free sandwich bread, with some of Greek fir honey I got for Christmas. Bread was OK. Honey was marvelous. At least the activity has mostly cleared my fuzzy head.

Those look a lot like the "pineapple pears" that grew at my family home. Like @Kim Shook said, not much for eating out of hand (very hard and grainy), but made wonderful pear preserves. I never spiced them, either; just fruit and sugar, cooked and cooked and cooked and cooked.... I make them with Bartletts, now, but they're not the same.

Raspberry sorbet. Be still, my heart.

Ummm...I think it'll be wonderful when I get around to cooking it clean and reseasoning it. Timeliness has never been one of my virtues.

There are three things in life that are the reason for velveeta to exist: 1. Mac and cheese (used 1:2 with a sharp cheddar) 2. Pimiento cheese spread (used 1:1 with a sharp cheddar) 3. Ro-Tel dip (100 percent Velveeta) Fortunately, it lasts forever in the fridge.

I dont think it would much matter when you cut it off. Since you saved it, why not try putting it fat-side down into a skillet and rendering the fat...maybe medium heat? And when that's done, flip it over and see if crackling results? As for scoring. I've always seen skin scored in a diamond shape, similar to how you'd score a ham.

God help us. I first read, "fried chitlins" and about had a come-apart.

I'm by no means a pro at making cracklings. But it would seem to me that a necessary step would be to render the fat while, or perhaps before, broiling the skin to get the lovely, bubbly texture. I know we got them as a byproduct of rendering lard....

Newcastle's good. So's Guinness.