kayb

The Flying Fish, a no-frills joint with outposts in Dallas, Little Rock and Memphis, used to have a “Preacherman Special” on oysters on Sundays from 4-6. I have quaffed a few beers with oysters there on Sunday afternoons. It’s still my place of choice for dinner before a Redbirds game — a pound of peel and eat shrimp, with a potato and corn. (Sorry, @liuzhou!) and they have bottles of Worcestershire and hot sauce and little jars of prepared horseradish so you can amp up your cocktail sauce to suitable levels.

If he were purple, he’d be Barney.

I’m wondering if you made a biga with kefir, how that’d do?

Thanks for taking us along, Mitch. Now I’m jonesing for oysters.

Hello, @KingDuckford! Fellow celiac here. If you find a good gluten free yeast bread, I’d surely appreciate a share! I’ve pretty well managed cookies, crackers and pie crusts. I even made acceptable biscuits. But yeast bread evades me.

I got it at the local Kroger…I think maybe it was Barilla? They don’t have it regularly. I’d think any corn-and-quinoa pasta would work. Ancient Harvest makes one, as does Garafolo.

Makes me long got Hot Springs. the German restaurant there has Spargelfest every spring.

It tastes faintly like chickpeas. Not noticeable if it’s in a strongly flavored sauce like a bolognese, but noticeable if it’s, say, in Mac and cheese. It does hold up in sauce better than a rice pasta does. I’ve tried, I think, all the gluten free pastas. My favorite is a corn and quinoa based one. Hard to tell it from wheat.

The next time Mr. Kim smokes a pork butt, get you a chub of bologna and put it on the smoker as well. Any good, all-beef bologna, though the choice when we had it was “rag bologna,” the kind that’s wrapped in a cloth coating rather than plastic. Two or three hours should be long enough, though you can go longer. My preference is to then slice and sear on a hot grill with some bbq sauce for a sandwich.

FBest I recall, I reduced the liquid by about 3/4 of a cup. I was just kind of winging it.

Umm. Been a while. I think I used about a cup, and reduced the liquid to compensate.

I’ve added it to yeast breads to good effect.

I get the urge for Taco Bell about once a year. Always the same order: three crunchy tacos and a Diet Pepsi. And lots of mild sauce.

When it was new, I paid about 35 bucks for Mark Bittman’s How to Cook Everything, and it was worth it for the fried rice technique/recipe.

For three bucks, I’ll bite. Or rather, just did. If I like it half as well as Jerusalem, it’ll be well worth three bucks.

The biggest thing I miss is fresh yeast bread, warm from the oven, slathered in butter. GF sandwich bread is fine, toasted, and I was always inclined to eat sandwich “innards” sans the bread, anyway. But yes. Gluten free selections have improved tremendously.

Pollo mole! Love a good mole sauce. It’s also marvelous on eggs, either scrambled or fried. I used to get tamales at the farmer’s market and serve them with eggs for breakfast, mole drizzled over the whole thing. I have a dear friend who carries a ginormous purse and refuses to put it on the floor. She carries a hook, something like a Christmas stocking hanger, and hooks it on the edge of the table.

It would seem to me you could sous vide chicken breast, cube it, pan sauté in butter with Old Bay, and serve over grits with a pan sauce and at least get the idea across. Ditto shrimp in Mornay sauce.

The lids you were to “burp.” The plastic tumblers with lids. The way it got sticky after you washed it in hot water a gazillion times.

Coming to this late and with no photos. We had Easter dinner on Saturday evening, to accommodate the kiddos’ plan to great with the in-laws Sunday. Smoked turkey breast, corn casserole, mashed potatoes, asparagus, deviled eggs, fruit salad. We were all miserable afterward.

Oh, the corn casserole is a Southern favorite. A can of cream style corn, a can of whole kernel corn, a box of Jiffy cornbread mix, two eggs, a cup of sour cream, and half a stick of melted butter. Stir it all together, dump in a 9 x 13 casserole dish, and bake uncovered about an hour at 350.

Gonna throw a big heritage turkey breast on the smoker as a change from ham. Corn casserole. Green peas. Asparagus. Deviled eggs. Maybe a fruit salad. The newspaper t’other day posted a recipe from a former beloved bakery for its lemon butter pie. I’m thinking that sounds like a good dessert. Homemade yeast rolls, because they are so good for turkey sandwiches.

Wrap it around asparagus spears and broil for a minute or two. Hollandaise to dip in is purely optional.

I dump change in it over the course of a year, cash it in just before Christmas, divide it into thirds, and get the grandkids gift cards. Started doing so on the eldest one’s first Christmas, and she got it all. Fortunately she does not remember not having to share with her brother or cousin, as there’s only a 22-month spread amongst them. Yes, I accumulate a lot of change, due to my propensity to pay for anything and everything with bills, and dump the loose change in my purse. I clean it out when it gets too heavy, and transfer it to the Glenmorangie container. I’ll generally fill it from 2/3 to 3/4 full over the course of a year. In all fairness, it held a 750-ml bottle.

Grits, absolutely. Since you’re specifying savory, can I just tell you the addition of any kind of cheese elevates grits immensely. You can also add browned, crumbled sausage. I do that, spread the grits in a baking dish, make divots in them with the backside of a ladle, crack an egg into each divot, top with a little cream, sprinkle with more cheese, and bake. Wonderful breakfast for a crowd! Grits lend themselves to most any kind of savory add-in and/or topping. And they’re fine with just butter, salt and pepper. There’s a “quick grits” product that tastes better than instant but doesn’t take nearly as long as plain grits.