kayb

Sigh. Having never secured my backup, I can only pray for the continued good health of my CSO. Of course, the only appliance I have totally worn out has been a coffee maker.

Recipe, or guidance, for the walnut sauce? I have a plethora of walnuts.

Someone upthread mentioned Rice Krispy treats -- as I have a box I bought to do them for Christmas treats, along with marshmallows, and used neither, that sounds like a plan. I am making citrus chicken from the NYT tomorrow, because I have chicken thighs thawed and need to use them. Wonder what sort of dip I could concoct with leftover chicken, cream cheese, & etc.? Have a gracious plenty of chips. Discovered a bottle of champagne left over from New Year's reposing in the auxiliary fridge. There may be mimosas.

M'mm m'mm. Sausage and biscuit time. When my girls were home -- specifically Child C and her buddy who lived with us for a while -- I used to fry up two pounds of sausage, make a big batch of biscuits, make up sausage and biscuits, wrap individually and freeze. They could grab one and microwave for breakfast, or take with them to work and microwave for breakfast. The best sausage and biscuits, of course, are gleaned from beneath the heat lamp in a convenience store case somewhere along a highway in the rural South. There will be complimenary jam/jelly OR mustard (I never understood mustard on sausage biscuits), plastic knives to spread it, and a gracious plenty of napkins. That, with a bottle of OJ and a big cup of coffee, has made many a road-trip breakfast for me.

In recently perusing my RG bean selection in the pantry, I see I still have half a bag of hominy. This, obviously, is an indication I need to make posole. With thanks yet again to @Chris Amirault, who probably 10 years ago posted his mother-in-law's posole recipe and introduced me to that marvelous dish in the best way possible. I also see I have a decided preference for white beans as opposed to brown ones. I do have a bag of small red beans, as well as some gen-yoo-ine Cajun andouille sausage in the freezer, against the next episode of red beans and rice, and a bag of black ones for the next time I want to do Cuban black bean soup. Other than that, one bag of cranberry beans, one of Yellow Indian Woman, two Marcellas, a bag of cassoulet beans, and a bag of those small white ones. Who knew I would be a bean racist. Sigh.

It is in fact a Nourished Essentials lid. I have a set that includes four lids, four glass weights, and a pump for sucking out the air, which I have never used. I've about settled on not fermenting much of anything except kraut, which I do in a big food-grade bucket, but I've done brussels sprouts, kimchi and cauliflower in jars.

I had a port and foie gras sauce at a restaurant in Dallas with a steak that was so good I wanted to take a bath in it. Not sure how it'd be with an herbed bread, but I can testify I mopped up the final bits of it with a plain dinner roll.

I haven't given it a lot of thought; usually it's just me. I'll probably just make myself up a spread of cheese, olives, pickles, charcuterie, that kind of thing. And maybe brownies or coconut macaroons.

Those are gorgeous.

Welcome, Simon. I look forward to seeing your posts. What do you like to cook and eat?

I have learned something new today. It is a successful day. Thanks.

Pardon my ignorance. What is a flocker?

Wishful thinking?

I ran across this link this morning on Facebook and thought of this thread. Interesting take on stuff jalapenos, maybe a cross with that and chicken enchiladas. I won't be trying it because I don't like jalapenos. They taste too green for me. Now, you let that pepper get ripe, smoke it and call it a chipotle, and I'm all about it. (They ARE the same pepper, aren't they?) In any event, I like jalapenos fine if they're left on the plant long enough to turn red. There are a tremendous amount of ads and links on this site, but the recipe sounds at least reasonable.

I' m pretty much the same. I love my CSO, and the half-sheet-pan deal is not a big thing to me, but if and when it goes, I'd go* to an Anova Precision as a next appliance, if it were available. That said, I'm contemplating ordering a CSO backup while I can. *That is, if it's under $400. Otherwise, I'm sticking with the CSO or reluctantly giving up steam and going to a Breville Smart Oven.

My eating habits of late have been pretty abysmal, so I undertook to cook myself something quick and relatively healthy tonight. A hamburger patty with a liberal application of A-1 sauce, and a baked sweet potato with a significant amount of Kerrygold butter.

Welcome. You should find no lack of suggestions and ideas here. Lots of excellent chocolatiers in this group.

If it will ever quit raining, I am ready to get my yard guy to come down and put in my raised beds for my garden. I'm planning on three, maybe four, beds, about 6 x 12 feet. One will be a tomato bed, possibly with a couple of pepper plants at one end. One will be an asparagus bed, something I have always wanted. One will hold a couple of hills of yellow crookneck squash, a couple of hills of zucchini, a couple of hills of cucumbers, which will be a gracious plenty to provide for summer eating and some preserving. If there is a fourth, it will be for me to plant some spring peas and some Kentucky Wonder green beans, since I can find the dang things no where else. I will be planting herbs in the flower bed just off the back porch, for ease of quick harvest when I'm cooking. As that is on the north side of the house, I'm hoping the cilantro and parsley will last a bit longer; it used to suffer badly in the sun on the west side of my former house. I have nearly missed the window to plant trees, but I want a pear tree and a fig tree. May have to call a nursery tomorrow and see if we can get those in before spring gets here.

I do not have a large enough Darto in which to fry okra. But I just can't comprehend it'd beat the 12-inch Lodge.

I really enjoyed that story. I can related to being taken for granted because you're a "hillbilly" or "country bumpkin." But I would dearly love to visit this chef's restaurants. He just went on my bucket list.

Thanks, as always, for taking us along.

Love my IP for all sorts of soups and stews and for cooking dried beans. Also, carnitas, with this recipe, are excellent. I've also made applesauce and apple butter in it.

You have one thing I want -- Toulouse sausages. I want cassoulet. Got the duck confit. Got the rest of the meat. Need the Toulouse sausages. Got to make a Memphis run, I guess.

Been jonesing for German for a while. So yesterday afternoon I set about making rouladen. Rolling up a brat and a kosher dill in a jacquarded steak I had pounded thinner. Ready to go in the skillet to be browned, then simmered in beer flavored with Caraway. And the final product, with red cabbage and a latke.

Personally, I'd rather have a backup CSO.