
kayb
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Everything posted by kayb
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There's not much bacon won't improve. Witness bacon jam. I have people bargain with me for bacon jam. I do have to admit it is the finest thing out there to put on top of a grilled burger. Bacon jam, caramelized onions, blue cheese. Kill me now!
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To this day, the best Indian food I have ever eaten was in Tokyo. Here in south-central America, we have a plethora of Mexican restaurants, most of which are actually Tex-Mex, but one of the meccas for Mexican food in Arkansas is in my former home of Hot Springs. My boss there, who'd grown up in West Texas, had found a little taqueria attached to a grocery store where we'd often eat. We'd generally be the only two gringos in the place, and both of us were semi-fluent in Spanish, so we enjoyed listening in to other diners. We also had a classical Mexican restaurant, whose cuisine I'm told is typical of central Mexico, owned and run by a woman who trained at CIA. But perhaps my favorite was the Ecuadorean restaurant. Outstanding dishes with lightly sauteed and pickled veggies surrounding meat, beans and rice. And the best guacamole I ever ate in my life. Cool patio tucked into a nook in the mountain. Great salsa with black beans and corn. No cuy, though. Lord, but I miss that place. Hot Springs is also home to an outstanding German restaurant, where I first learned about rouladen, and where the red cabbage is second to none. Two or three pretty excellent Italian places, and one of the best burgers on the planet, at the Ohio Club, which bills itself as the "oldest bar in Arkansas." Memphis, for a river town, has a surprising dearth of ethnic food, though it's been getting better of late. There's decent Cuban, Mexican, Middle Eastern, North African. Always been good Italian there, courtesy of a long heritage of Italians in the Mississippi River Delta. There was a good German place for a long time, but she retired, and the only German restaurant I know of now is, well, not so great. But there's a million fine places to get barbecue, which forgives a multitude of sins, I guess.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
kayb replied to a topic in Pastry & Baking
The girls at my physical therapist clinic were talking about how much they loved cheesecake last week, so I made a turtle cheesecake and took it to them. My recipe calls for baking the cheesecake, then leaving it in the closed oven for 4 hours, so I usually bake after supper and leave it overnight. Topped it the next morning, forgot to take a pic, and took it to them. Now I want to make one here. Not a good idea, with just two of us to eat them. -
Oh, but you don't throw them away! You roast peanuts or toast pecans in them. Or make peanut brittle. And when they're too banged up to use, you use them as targets to sight in your rifle.
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I bought a window today. It'll be the top for a cold frame this winter.
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Welcome, Hannah! There is a great deal of good food writing going on in this forum. Enjoy!
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Ditto.
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Beautiful interior of the shop. Hope it's a great success.
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All gluten free. The biscuits were not as good as the best biscuits I've had, but they were not half bad. Certainly the best GF biscuits I have tasted. I brought a dozen home to wrap individually and freeze.
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Just got the email. The date is Oct. 13-14.
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Just got the email. Prime Day, Oct 13-14.
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Two favorites: 1. Potato skins. Bake several small gold potatoes. Cut in half and scoop out the insides, leaving at least 1/4 inch in the skin. Brush with oil, sprinkle with salt, and broil until golden. Fill with grated cheese, bacon or chopped ham if desired. Broil again just until cheese melts and is bubbly. Top with chopped chives or scallions, and serve with sour cream. 2. Potato and sausage bake. Cut up kielbasa or smoked sausage and spread out on sheet pan. Cut up potatoes in bite-sized pieces, along with onions and, if you like them, peppers (either the dreaded bell peppers, or your choice). Toss them all with olive oil and scatter them in and amongst the sausage chunks. Sprinkle with salt, pepper, maybe some chives; roast at 400 until potatoes are tender.
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Spending a few days eith Child B, who like me, has celiac disease. She, the grandkids and I took out this morning to try a breakfast place where everything is gluten free. Dear Sweet Baby Jesus. It was SO good. Please forgive the pix, as I didn't think to take them until we had started eating. Biscuits and gravy. "Hakuna frittata," with roasted veggies, topped with an arugula mix. Sausage biscuit. Kids had pancakes. Should you ever find yourself in Columbia, TN, The Dotted Lime is worth a stop whether you need to be gluten free or not. Me, I think I'm going to take a nap.
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Quick and easy meal in the IP last night-- Hawaiian chicken. Can of pineapple chunks with juice, two boneless skinless breasts, cut into one inch chunks. Lots of soy sauce, some sesame oil, some gochugang, some ginger. Not half bad. Of course, I had to cook rice on the stove because the IP was busy.
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Just had a baked sweet potato for lunch. This sounds like a great idea. I'd go with the CSO bake, too.
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Nothing special I need this year, but if they put the Anova Precision Oven on a special, I'd likely get one. Otherwise, it'll be American Girl doll stuff for the granddaughter, Legos and baseball-related stuff for one grandson, and Cars paraphernalia for the other one.
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It's a cheapie, but I have a Bella I picked up for $19.99 at Aldi. It has interchangeable heads, one regular and one whisk, that can go in the dishwasher. Two speeds. Seems to be solid, feels good in the hand. I like it. Amazon carries it, I think.
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I have those containers. Specifically, the sea salt caramel flavor.
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Had it for lunch, but it looks like breakfast, so... Hash brown patty, over easy egg, bacon, gf toast with fig jam.
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Italy might be a stretch to ship it, but I will PM you my very favorite recipe, from Bon Appetit (I think; may have been Gourmet) years ago. Well...it's kinda embarrassing. I keep little four-packs of white wine, about 150 ml to the tiny bottle, on hand for cooking, because I don't drink that much white wine and the little bottles are handy. Did not realize until I'd dumped it in, having previously added the honey, that it was moscato. I added a splash more vinegar to compensate a bit. But yes, the tomatoes (a mix of Romas and Arkansas Travelers) are very sweet.
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One recollection from a past home-buying experience -- I bought a house that belonged to a realtor -- I believe she had purchased it to flip because she sold the owners a larger home. She did few renovations, but did replace the kitchen/dining room flooring and paint. The entire interior was a yellowish-gold called "Roman Coin." I repainted all but the guest bedroom.
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Six pints of caponata, to use up the eggplant harvest. Most of this will go in Christmas gift baskets. I'm thinking of baskets with more of a savoury theme this year: i.e., stuff you'd put on a baguette for appetizers. This, maybe some fig and olive tapenade, some chicken liver pate, some country pate (I can pressure-can both of those to make them shelf stable), a log of goat cheese, a jar of pub cheese, and a baguette. You think? Also contemplating what I might could do with fresh ricotta to flavor it for cheese spreads, but that'd mean too much work close to time; much easier to buy logs of goat cheese. Anyway, the caponata: It's a tad on the sweet side, but great with a strongly flavored cheese.
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@Kim Shook and @blue_dolphin, thanks for those links. We've got a good gyro place here in town, but I've had an itch to make it myself. Your recipes look better than what I've found. Anyone got a fail-safe recipe for falafel? I love falafel. Get falafel salads from the gyro truck regularly. But again, I'd like to be able to make my own.
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Well done!