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That may perhaps be the finest description of "tastes nasty" that I ever read. Well done.

Carne adovado sent me to Google. Is the Serious Eats recipe a good one?

Huh. Shades of John T. Edge and Southern Foodways. The Beard Foundation DID hand out its American Classic award, to Lassis Inn in Little Rock, home of the fried buffalo (fish, that is) ribs. And a classic spot to eat, like Jones' Barbecue Diner in Marianna, over here in the Delta, the other American Classic award winner in Arkansas.

Me too. Though I didn't get the basket and rings. Probably should've. ETA: went back and got the rings and basket. Thanks for the reminder, @rotuts.

I put eight tomato plants in a four by eight foot bed. It was at least two too many. I also had two squash, two cucumber, two eggplant, a cantaloupe and a watermelon in a four-by-eight foot bed. That was probably four too many. I'd recommend an asparagus bed, if your family likes asparagus.

A belated happy birthday to you, @Shelby! And, 45 or 46, you're still but an infant. And I would have been thrilled with your birthday dinner and presents! (though the duck legs mentioned on another topic would have been awfully nice, too...). I was never a big birthday cake girl, either. As my birthday is June 25, just at the start of watermelon season, I often treated myself to a birthday watermelon. With one of those tiny holes cut out and then replaced...y'all know the drill.

I wash mine when I cut in wedges, prior to shredding.

Come on in, the water's fine. We're a friendly bunch, mostly. Welcome!

You know, you could give a girl a complex. You turn out such beautiful dishes on an apparently daily basis. Kidding. I seriously admire your ability to turn out such desirable stuff within the constraints of the dietary regime you've chosen. My hat is off to you.

Oh, dear God. Eggs in the APO. Please do enlighten me. It may push me over the edge (not that something is not, at least between now and prime day...)

Went to lunch today with a couple of women with whom I go to lunch about once a month; they're clients, and I'm there, these days, just monthly. Got my standard -- Chopped steak, baked sweet potato. It was predictable, and good.

I have fond memories of when we woudl go to trade shows in NY or Philadelphia or points near the Atlantic seaboard. I had a dear friend whose experience of seafood was pretty much limited to catfish and crawfish in South Arkansas, but who had learned to love more -- advernturous -- seafood via traveling. She and I would descend on searfood places in NY, Boston and Philly, and devour littlenecks at an amazing pace. One of my favorite seafoood places, to this day, remains Shaw's Crab House in Chicago. I well remember going there with a friend who'd order, and then tell the waiter to leave the menu there, because he was not through. There are stories of legend of how much seafood that guy could eat. He'd go for HOURS. Waiters would be somewhat astounded at him. I still love Shaws, and would go there in a heartbeat if I ever get back to Chicago.

FWIW: I have been known to make steam basted eggs. But I generally lean toward high-temp fried (over easy) eggs, because I don't be liking egg white, and it is more palatable if it's crispy. I have also been known to cuss when I break a yolk flipping an egg. Which I do, sadly, more often than not. Which is why I don't fry eggs much. And why I keep my son-in-law (well, he's a good kid, and I keep him for other reasons), because, damn, that boy can fry an egg. Carry on. I'm going to scramble eggs tomorrow, because I have fresh pear preserves, and they cry for scrambled eggs. And, thank you very much, while I want my fried eggs over easy, I want my scrambled eggs HARD. Go figger.

Had to spring for Kevin Belton. Just because, well, NOLA. I'm due. Haven't been there for a couple of years. Mr. B's Bistro is calling me.

I am feeling the burn. Steam. Something. I think I am going to have to order one of these damn things. Which is how I felt about the CSO, and when I got it, I loved it. I wonder if I would love the APO as much. I am not a huge toast eater. But I have not seen a review from the APO practitioners regarding toast. Do tell, y'all.

They're not half bad. I wish I remembered where I got them.

A "turkey jerky" snack stick.

I'd like to drink with you. I'm seriously liking your wine choices.

What's next, renaming Quinn?

Tomatoes, ricotta cheese, some basil infused olive oil, some balsamic vinegar. Good stuff.

Not at all. It's kind of like a chocolate sauce that wants to be a hot fudge sauce but doesn't quite get there. Here's a basic recipe: https://southernbite.com/chocolate-gravy Well,doggone it. I was trying to insert that link, but it didn't insert. Anyway, it's generally served over biscuits. I can see better uses for chocolate, truthfully, but people down here love it.

I had managed to grow up in the South without knowing there was chocolate gravy. It's a big thing in Arkansas. And damn, it's good.

You know, @JoNorvelleWalker, I cringe when I see you post on this thread. I'm sorry your oatmeal didn't turn out, but happy this one doesn't involve a slash to the hand or fingers.

Mine are pretty bad right now. Waiting for a first good frost (likely not until mid-next-month) to make everything easier to pull up. Then a layer of compost, one of straw, and cover them for the winter. Next year, I'm adding a cold frame bed for early stuff, and will get the gardens themselves out earlier. But they were good to me this year.

My favorite cucumber salad is reconstructed from a dish at a German restaurant I loved. Diced cucumbers, salted and drained sour cream dill (I tend to use lots of it) a little sugar -- I'll use a teaspoon to a half-cup of sour cream, and I have used Greek yogurt in place of sour cream) A splash of white wine vinegar I can eat it for days.