kayb

Once again, I forgot photos, as the son-in-law and I got hungry and ate before the daughters got back from the nail salon. Pork tenderloin, roasted in the CSO to a perfect (for me) just-past-pink. Simple salt and pepper rub. Apricot horseradish sauce on the side. Potato salad (still warm). Baked beans (a big can of Bush's best, sauce drained off, with ketchup, mustard, Worcestershire sauce, garlic powder, onion powder, seasoned salt, molasses and brown sugar added. Mac and cheese, a late add as I didn't know the son-in-law was coming and he's not a potato salad fan. They must have liked it. Only leftovers I had were one serving of potato salad (tonight's supper), and enough mac and cheese for another meal. The CSO is God's gift for lots of things. I'm adding pork tenderloin to that list.

I've been cooking in my new kitchen for eight months now, and I've made a few observations. 1. I wish the sink and stove were on the same wall. I make a hell of a mess moving from one to the other. 2. The kitchen is about 2.5 feet too wide for real convenience. A larger and more functional island -- say with a prep sink in it -- would likely solve that issue. 3. I've GOT to have a better vent/hood system. Don't want to give up my over-the-stove microwave, so I'm wondering about the feasibility of mounting a vent in the wall behind the stove (which is an interior wall) and venting up between the studs to a roof exhaust. I'm very happy with the Samsung appliances, albeit I'm still learning to cook on the stovetop, which is significantly hotter than I'm used to. Have not had problem the first with the Samsung fridge or icemaker. Samsung dishwasher is just excellent, and the Samsung microwave is the first one I've found that will defrost a pound of ground beef without starting to cook it around the edges. The cabinets and drawers are smaller than I would like. I'd prefer to have fewer of them and have them bigger. Slide-out pantry shelves are a gift from God. All in all, I'm pretty happy with it.

If that's on tap again this fall, I'll come up just for it!

I use it any time I want to make, say, a meat and sauce to go over rice. Put rice and water in the bottom, meat and sauce in the top, and let it go. I've also done meat in the bottom, let it release, opened it up, added the top layer with veggies, and cooked for a shorter period. I like it for beef tips and gravy over rice, chicken in a curry sauce over rice, mojo pork and Cuban rice, carnitas and Mexican rice. Often the meat needs longer than the rice, so I subtract rice cooking time (it'll take longer than it would just in the pot; I use about 15 minutes in the tiffin) from overall meat cooking time, cook the meat, let it release, add the rice tiffin, cook again. I've also done a pair of steamed puddings at the same time, and cooked two different vegetables at the same time, but I don't often cook veggies by themselves in the IP.

Hell, now I'm intrigued. Plenty of chicken breast in the freezer. May have to try this. Thanks for the details and math, @FeChef. Your brain may hurt; mine would have run completely off the rails.

Count me in. Hopefully I will not have to leave early this time.

Dammit. Now you have me wanting barbecued bologna from Cozy Corner. I may have to make a Memphis run here shortly.

That's pretty stunning!

I want that guy on the right rear, please.

Hi, Steve, and welcome. I'll be of no help on chocolates and little help on baking other sweets (although @Kerry Beal's lime meltaways do come to mind -- Key lime meltaways?), but being a lover of Key lime pie, be assured if I find myself planning an NYC trip, I'll be in touch to find out where you are. Meanwhile, I'm curious as to what kind of juicer you use to juice those pesky little devils on a commercial basis? Using my little hand juicer to get enough juice for a pie means I need to juice enough extra to make myself a couple of drinks.

Our Kroger has them every year and they are surprisingly good. They are made by a company called Bake Crafters that supplies "Value-priced baked goods for schools, healthcare, sandwich makers, in-store bakeries and restaurants." They are out of TENNESSEE!!!! 😮 Hey. Folks in Tennessee can bake. Hell, that's where I learned to make cathead biscuits. 😉

Been thinking about poke all day. So: Frozen ahi tuna steak from Aldi, steamed edamame, carrot shavings. Marinated in a mix of tamari, ponzu, mirin, ginger and rice wine. Would have added pineapple before serving, had I had any. Still good.

Well, here's one I don't think I'll be trying....

What kind of seeds do you have atop that steak, @mgaretz?

That was, btw, a great story.

I've done the coconut macaroons with jellybean eggs. Easy and good.

Can I come to dinner at your house?

Previously posted in the Daily Sweets thread, but... One for home, one for church tomorrow morning. If I can build myself up to it, I'll make a couple more tomorrow to give folks.

Laissez led bon temps roulez!

I prefer it on club crackers, but yes.

I love this. There is nothing I love more than cooking for a big crowd, and sitting down and sharing a meal with friends. I assume you have some idea from week to week how many are coming?

Is anyone else of the opinion @shain needs to publish a cookbook? I will sign up right now for one of the first copies.

We're having a pancake supper at church. Since you're supposed to pig out on rich stuff before Lent, I'd probably have to go with Crab Imperiale at Antoines or shrimp and grits at Mr. B's Bistro. If I were cooking at home, likely crab and shrimp au gratin. And of course,King Cake.

I dedicated one of the pullout pantry shelves to the pans I use most -- nonstick saute pans, the saucepans from the Paderno set. Cast iron and carbon steel stack in a base cabinet next to the stove. Dutch oven and some small bakers on the other side of the stove, next to all the cake, bread, muffin pans. Another Dutch oven lives in the island with the IP and a few other small electrics. Ginormus sauce pots in the garage.

I used to dearly love Krispy Kremes when the "hot" light was on. They seem to have changed the glaze, and they taste way too sweet now. Are you referring to the Butterfinger Crisp? I don't like it either, but I still find "regular" Butterfingers on the shelves.