kayb

Charcuterie has several recipes involving beef as well as duck, other fowl, fish, and even veggies. Lots of pork, too, of course. I don't recall lamb, but there may be some in there.

Ham and cheese muffins. Loads of protein in these little buggers, and a fine use of leftover Easter ham. Also very handy for breakfast at one's computer.

Go for it. We'll take up a collection and go your bail. Crowder peas and black-eyed peas are assuredly NOT the same thing. Blackeyed peas are probably my least favorite of the legume family; I'll eat them on New Year's, but otherwise, the earthy taste is a bit too much. Crowders, on the other hand, are excellent, my second favorite behind purple-hulls. I'm not acquainted with a Farfax bean, but I'd think you could sub them for cannelini in most bean dishes.

I will testify to the fact that a 50-50 mix of Dawn and hydrogen peroxide will get red wine out of light tan carpet.

Yep. Haven't had that problem. But my steaks are generally not more than 1 1/2 inches thick, either. (The butcher who processes beef for my farmer apparently is averse to thick steaks.) I would not chill that long for, say, a 2 1/2 inch thick sirloin.

Mine does periodically, but they never look at it closely. They just want to see that you have one.

Agreed. Cook as usual. Chill. I usually chill more than 10 minutes; I'll just throw the whole bag in the fridge for a couple of hours, or a day, then pull it out and sear from cold. Otherwise I invariably overcook it.

You ought to be able to go in and shop with it anyway. No one ever looks at mine to see if my photo is, in fact, me.

Bingo.

This. I have been a fan since first running across you here on eG, and I count as a very good day the day you visited Jonesboro and we had a few moments to visit. I am anxious for the Covid quarantine to pass so I can visit Bulrush, as my first attempt to do so got cut short by a family emergency. Hang in and hang on.

If it's cured (jerky-ish), a short soak in water will lessen the salt. The finer it's chipped, the shorter the soak. Then squeeze the water out in a towel, rinse, and squeeze again. I'd look at putting it in hand pies, with potatoes. Or in a quiche. I would suspect you can use it as I plan to use some ground ham -- mixed with flour, eggs and cheese and baked into muffins.

I have found since breaking my wrist almost 10 years ago, I do not have nearly the strength in my right hand that I once did. Surely age does not have anything to do with this... I was cursing my big cast-iron Dutch oven the the other day when I used it to make vegetable soup. It's an upper body workout, for sure.

I just use the regular chopping blade. Cut the ham into about 1-inch chunks, and process in batches. I pulse it until it's as fine as I want. Then I vac-seal about in one-cup portions and freeze. I use it mostly for beans, but I've used it in other soups that'll handle a stronger stock than chicken. I don't see why you couldn't use it to make gravy for pork. It's also good to cook rice with for some applications.

I have enough leftovers in the fridge to eat all week, in one planned-over fashion or another. Still have lots of vegetable soup, which is likely on tap for today. I broke down the ham this morning, and the bone is presently in the IP making stock. I'm going to run the non-sliceable chunks of ham through the food processor; the resultant chopped ham will go into fritters, ham salad, and breakfast muffins (gluten free baking mix makes good ones that are a cross between muffins and egg bites). The slices will make croque madames, Cubanos, and some may get heated with pineapple. And some will get vacuum packed and go into the freezer.

My son-in-law is a superintendent with PECO, a chicken processor. Their line workers have always worked in coveralls and gloves. With the onset of the virus, they added masks.

When I'm cooking whole shoulders, I never wrap (I will tent when they're done and resting). And I cook shoulders for 18 hours, starting at 175 degrees and finishing at 300. (my pit, built by my father, has a thermometer in the lid).

My advice is worth exactly what you pay for it, for I have never operated a restaurant in my life. But if most people are like me, when this thing is over there's going to be a rush to bars and restaurants the like of which you have never seen. I entertain myself thinking of which one of my favorites I'm going to first, and what my order will be. Don't know how long that rush will last, but if it lasts long enough for you to get a foothold, I'd think you'd have a good shot.

I have it, but would like to learn to use it better. Have never used it for recipes.

Easter dinner in the books, as is a successful egg hunt for the grandson, since it's raining bucketfuls right now. Deviled eggs, pickles, including pickled snow peas that were pretty good. Ham. Basic, but good. Aldi Appleton Farms brand, the most dependable supermarket ham I've found. Potato salad. Corn casserole. I redeemed myself from Christmas, when I forgot to take the foil off. Obligatory mac and cheese for the sons-in-law. Not shown: the green things. Roasted asparagus, and lima beans. Finished off with the Easter cake from the Mexican bakery, mentioned on another thread yesterday. The layers were the deepest, darkest chocolate I've ever had; flan, and tres leches. Super rich, awfully good.

Vegetable beef soup and a slice of Harvest Grain bread. Soup from the last of last Sunday's pot roast.

OK, hive mind: A question. My workhorse bread pans are Circulon, 8 1/2 x 4 1/2 inches. I love them because they have NEVER stuck; I just spray with whatever cooking spray I have on had, and go. Today, I used them to make loaf pound cakes to serve as the base for strawberry shortcake. Greased and floured them for good measure. Again, I've done this before with the same recipe, and greased-and-floured worked. Today, it stuck. I immediately washed them well, dried them, sprayed them down, and used them for Harvest Grains bread (I always make two loaves at a time). Again -- they stuck! Do I just need to chunk them and get new ones, or what?

Agreed. Happies like this go a long way to alleviate quarantinitis.

I have...somewhere...a 2-terabyte hard drive that's the size of a small paperback book. I guess I could relocate everything to that (surely I do not have 2 TB worth of stuff!). Mine are scattered amongst several places, as i noted upthread. Also, I'm a NYT subscriber and thus get the Cooking app, and it's supposed to allow you to upload recipes. I have not tried. @TdeV, I'd note that in CopyMeThat, you can categorize recipes. You could possibly categorize to your specifications.

It's not a sugar egg, just a cardboard decoration. Still, I'm awfully pleased.

Disclaimer: I did not make this. But our local Mexican bakery posted its 3Easter cakes and Child A had a conniption. So I masked up, hustled down there, and got their last one. Curious to know from the professionals in here what you'd charge for s similar cake. This one is about 8 inches square, and inside is tres leeches and chocolate. I paid $48, which I thought was awfully cheap.