kayb

What an absolutely delightful looking/sounding dish! I would have never thought of it. Thanks! That's a neat-sounding idea! I have a single frozen tuna steak in the freezer that was destined for poke. It may go to this treatment instead. Slices maybe 1/4 inch thick?

I have in my freezer three 8-oz packages of hot-smoked salmon, which a local charity smokes and sells every fall. Any thoughts of recipes? I'm familiar with its use with pasta in a cream sauce, and I've used it in salads. Found a recipe for it in a salad with quinoa and brown rice that looked interesting. Obviously in a cheese spread. Other ideas?

I fermented cabbage for six weeks. Best kraut I ever made. Sauercorn was really good stirred into some potato salad.

Works nicely in meatballs, too.

I think my favorite is a whole bird, dry-brined and roasted.

I made it last year. Pretty good!

Arkansas has a program where SNAP dollars get two-for-one at participating farmers' markets. The market processes the SNAP amount, gives the shopper twice the specified amount in tokens, which the shopper then spends at the individual booths. Helps the farmers, helps the shoppers, all around good deal.

Memphis has a sizeable Vietnamese community, and thus a good many Vietnamese restaurants. I have no clue how the cuisine matches up to "homeland" Viet food, but it's certainly good. Good Italian, too, a great deal of it from different members of the Grisanti family, who have over the years had probably 25 different restaurants in the city, all of them excellent. There was once a classic old French/Creole place, sadly now closed. Up-and-coming cuisines in the city are North African, Middle Eastern and Greek; I've noticed some of all those cropping up.

Red Weapons. Soaking on the counter after having boiling brine and oil dashed onto them. Now they're separated into two quart plastic tubs and in the fridge, with a little leftover brine in another plastic container. I opted for those instead of jars because I thought it'd be easier to lift off the solidified oil in the straight-sided container than a jar. Kitchen was...fragrant.

Never ate Chinese food until in my 20s, after I'd moved to Memphis. It was, of course, VERY Chinese-American. I have eaten what alleges to be "the real thing" in, oddly enough, Tuscaloosa, Alabama, where a professor of Oriental history took a job at the University of Alabama and, horrified there was no Chinese food to be had, implored the proprietor of his favorite restaurant in San Francisco to move to Tuscaloosa and open one. Was it American Chinese? To some extent, I'm sure. But he also told us not to order from the menu, but that he'd make sure we got the authentic item. That having been 40-some years ago, I don't remember what we had, except there was duck and noodles involved.

Glad I brought a little happiness to your day! Be sure and let us know about your haul. I hope you're as happy with it as I am mine.

Well, no, but we visited some hot springs in Japan and ate eggs boiled in them. Had to buy them already boiled, though; they wouldn't let you boil your own. Minerals in the water turned the shells black as the ace of spades. I was hesitant, but when peeled, the egg was fine. Tasted salty. Eating them is supposed to add seven years to your life. I asked if I could eat 2 and get another seven years, but was told it didn't work that way.

Today should be just fine.

Glad the Princessmobile is rolling! Hope you can find deserted laundromats, and the needed repairs are only minor. BTW, I don't blame him. I wouldn't willingly stay where it was 11 degrees, either.

It'll give you one group of items from which you pick, I think, six things. Another group, you pick four. The final group, you pick two. So yes, limited somewhat. But there were a great many choices, I thought.

Wasn't it cool? I think I'm going to the big box next time, as it comes in right before T'giving! It comes with some of those cold packs, and all the packaging is supposed to be recyclable. My stuff was plenty cool.

I'm thinking they may go in a salad with the fennel. Do you, btw, know if those are Fuyu or Hachiya persimmons? All I know is, they ain't the persimmons like we had in the pasture in Tennessee.

A new adventure in mail order: Misfits Market, which takes misshapen, flawed and otherwise imperfect produce and ships it out to you, at least in the eastern half of the US and a few states west of the Mississippi River (but nothing further west than the states bordering on the river, I think). I ordered the smaller box, which yielded me 12 different kinds of produce, in amounts they say should serve for one or two portions. Here's the haul: for the princely sum of $22. You get to choose from, I'd guess, 40 to 50 kinds of produce they had available. I thought it was a damn fine bargain. There's also a "market" where you can add on some condiments, sauces and the like. I've scheduled a box every other week.

Doubt I'll try. Since KK has changed their glaze, and persists in glazing their doughnuts prior to dipping or frosting them, they're entirely too sweet for me. We've got a regional chain here, Shipley's, which serves the purpose for me, on the rare occasion I ignore my GF issues.

Not candy-related, but -- I'm a pecan girl. I live in pecan country, and pecans go in a lot of my dishes. They're in my salads, in my stuffing for butterflied pork loin, on top of my sweet potatoes, combined with my cranberries at the holidays. And, dear God, in my Chex mix, and candied or savory in my gift baskets. But if I'm doing baked goods, I want walnuts. Banana bread, pumpkin bread, most any kind of muffin that wants nuts. I have recently discovered preserved walnuts, and have fallen in love. Mr. Google tells me they're immature walnuts, picked in midsummer, green hull and all, and preserved by boiling a long, long time in a sugar syrup. I'm trying to decide how to use them in holiday treats. And if I could located me a walnut tree (I have two pecans), and thought I could get up in it without killing my fool self, I'd pick me some green ones and try to preserve them.

I have wondered about doing them in the IP on the slow cook function, as I ditched the crockpot when I got the IP. I did get around to the kraut: Little Green Dress: I've made a LOT of kraut in my life. I never made it with cucumbers in it. Makes sense, though; I've fermented pickles, and that's the same thing, and the cucumber brings some more water to the brine. I still made extra brine, just to avoid the issue I had this summer, when I don't think I had enough brine. Plus, grocery store cabbage is drier than just picked cabbage. The LGD makes me sad -- sad this book came out at a time my herbs are about to be done. I have some whipped ricotta cheese spread blended with it in the fridge as we speak. That's pretty awesome. One periodically comes across a cookbook that one recipe is worth the cost of the book. Mark Bittmann's How To Cook Everything was worth it for the pizza dough recipe and the technique on fried rice. This one is worth it for LGD. But there is so much more!

Copied. Thanks.

If you have a slow cooker, the easiest way to caramelize onions is to cram it full of sliced onions, throw a stick of butter on top, and let it go on low for 18 hours. Be advised your house will smell VERY oniony about 4 a.m. if you start it after dinner. After the first time, I did it on the back porch.

Made my LGD today. It's currently resting itself on the counter preparatory to being jarred and refrigerated. I have some ricotta in the fridge that has no immediate plans, so I think I'll whip that with some of it for a cheese spread. Amusing story re: making it. I walked out back to cut some parsley and mint for this, came in, washed it, and started to pick off leaves. Thought, "That doesn't really SMELL like parsley." It was, in fact, cilantro. Went back out, picked parsley, came in, washed and used that. So now I guess I'm making cilantro mint chutney, which in turn leads to making curry. Dammit, Vivian. I had ground beef thawed. I don't know that one can curry ground beef, and I don't much think I want to try. If I have enough oomph to do it after I clean out the fridge here in a bit, I want to make the can-do kraut, too. I somehow managed to foul up my kraut this year. So I'll make just one head of cabbage worth.

Easy answer: Don't eat greens.