
kayb
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Everything posted by kayb
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I can to this day recall my grandfather holding a match in his fingers and flicking it with his thumbnail to light it. I was fascinated. Not a trick I ever mastered.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
kayb replied to a topic in Pastry & Baking
I love it. I have always been a bit averse to gender reveal events, for no reason I can identify. I will hereinafter carry this image with me. But the macarons looked FINE. I am blessed there are bakeries here that do good macarons. -
Sunday lunch for the family: Baked penne pasta with marinara and meatballs; Parmigiano green beans, fried okra, peas.
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I have always had good luck with OXO kitchenware; inexpensive, made well, works well, wears well. I think I had this model before I went with an electric one, which I've since gotten rid of.
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Child C graduated from high school in 2007. Some time while she was in high school, she told me she wanted a CD. Oh? I said. Whose? "Do you know a singer named Bob Seger? You know his song Night Moves?" Uh. Yeah, kid.
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Thanks. I will find out where to get freeze-dried corn -- I presume one can grind it to powder in a food processor? I wonder how they'd do with fresh corn? You'd have to up the corn flour or the AP flour to compensate for the additional moisture, I'd think.
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I used to live near a hatchery that raised the parents and grandparents of the chickens you buy in the grocery store. They'd separate those that didn't fertilize, size them, and sell them in a local grocery. The jumbos were most always double-yolkers. I used to buy them regularly. That said, I get the "eggier, yolk-ier taste" in free range eggs I buy around here, of most any size, as opposed to ones from hens fed entirely on a feed ration or even the "tractor chickens" who are in big cages with mesh bottoms that are moved every two or three days to different spots in a field to allow them to forage some in addition to their feed. Free range yolks are almost orange, and will have a much more domed shape than will a feed-ration yolk, meaning they're thicker. I've seen them get even thicker if they stay in the fridge an extended period.
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I want to know about corn cookies, please. Being that there's not much you can do with corn that I don't love. Am currently craving fresh corn fritters (made with masa harina, green onion, etc.).
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Chili looks good. Will be that time before long. Stay safe down there these next few days!
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Last night, I paired Bota Box pinot grigio with a PBJ. Quite excellent.
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I can testify that Bota Box pinot grigio goes wonderfully with a PBJ, which was dinner tonight because, well, tonight. I ain't ashamed. Much.
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As mentioned uptrend, tonight was Cuban. Vaca frita, rice and beans, plantains. I used round steak for the meat, as I had no flank steak. Quite nice. The rice and beans lacked enough salt, my biggest failing in cooking beans, but the Yellow Indian Woman stood in well for black beans. The plantains were dissapointing; as i feared, not ripe enough. Should've done tostones, I guess. All in all, not bad. Needed a Presidente beer with it, but you go with whatcha got, which was Yeungling.
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I love to spread Brie or homemade ricotta on bread or a cracker and top with some jam. I'll also use it as a "dip" for cheese; it's really good with an aged Gouda. I've also used it in cooking, as part of a sauce for pork tenderloin. And it ain't half bad in place of the Welch's in a peanut butter and jelly sandwich.
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Scored figs at the farmers' market Saturday. Made them up into 12 half-pints of jam Sunday afternoon. Guess I'm going to have to buy apples for apple butter, since my apple tree that was LOADED last year boasts nary an apple this year. I'm also looking for some pineapple pears to make pear preserves.
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Having gotten ambitious and busy early today (which is called avoiding this damn report I have to write), we are having Cuban tonight. Vaca frita, rice and beans (should be black beans, but I have no black ones in the house, so it's Yellow Indian Woman), and maybe plantains if I get ambitious enough to get out.
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I used to roast eggplant in a honey-miso mixture; I want to say it was 1/4 cup miso and 2 tbsp honey. It ought to make a nice veggie sauce. If it was too sweet, you could always whisk in a splash of vinegar or lemon juice.
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Damn, but that looks wonderful!
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Much better, thanks. Don't know what I had, COVID negative, but the antibiotic kicked it. I use round steak, pounded thin, for my Rouladen. Smear with mustard, roll around a kosher dill spear and a brat, wrap in bacon and secure with toothpicks. Braise in beer. Probably not authentic, but damn good. Roasted potatoes or German potato salad, and red cabbage on the side.
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Both meal and plates were gorgeous. Thanks for sharing.
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If I were to buy one book on Soul Food, what should I get?
kayb replied to a topic in Cookbooks & References
I agree with the previous posters -- soul food covers such a wide variety and is so regional in nature it'd be hard to recommend one volume. That said, I can highly recommend The Taste Of Country Cooking, here. It's more Eastern in nature; soul food is somewhat different west of the Appalachians than east of it. A great example of soul foods west of the Appalachians are two cookbooks from the iconic Memphis soul food restaurant, Alcenia's, written by chef BJ Chester-Tamayo. Healing the Soul is chiefly desserts; Soul to Soul is chiefly main dishes and sides. I dearly love Alcenia's. What the woman can do with sweet potatoes is beyond belief. Cookbooks are available through her website. -
Are you using a wine fridge for your curing? I'm contemplating picking up a dorm room sized fridge for the same purpose, but I don't know if I can keep the temp warm enough. Any input?
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Glad to have you here, George. I will be picking your brain about German cuisine, I'm sure. It's one of my favorites.
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I sprung for Preserving Italy. Did not notice until I clicked "buy now" the price was back up to $10.99. Oh, well. It'll be worth it
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Grouper is possibly my favorite fish, and I make it a point to eat it at least once every time I'm on the Redneck Riviera. It's a mild, firm, white-fleshed fish, not tremendously flaky, with almost a creamy mouth feel. Sadly, it doesn't freeze well, so you don't see it much in these landlocked environs. My two favorites are in fish tacos, and grilled and topped with shrimp etouffee.