kayb

I could but wish.

I've been pleased with my Samsung built-in, now that I have learned how to use it.

Thanks again for these, @liuzhou. I'm limiting myself to watching what you post. I'd be in danger of camping before the computer for hours at a time otherwise. What a lovely New Year's dinner.

I did this this morning, on my way back from taking the dog to the groomer. One should never grocery shop before breakfast.

My very favorite breakfast splurge at home is a breakfast casserole-of-a-sort in a round ramekin, about 3 inches deep. Layer 1: cheese grits, spread evenly, with an indentation in the center Layer 2: egg or two in the indention (not being a big egg white fan, I'll often use one egg and one egg yolk) Layer 3: a sprinkle of ground ham or chopped bacon or browned sausage Layer 4: a thin covering of Vivian Howard's stewed tomatoes (I canned a bunch, sans the bread crumbs; awfully handy) Layer 5: grated cheese, whatever I happen to have on hand Into the CSO, steam bake at 350 for about 10-12 minutes. White is done, yolk is runny. I'm also fond of ham and potato croquettes filling in for the English muffin in eggs Benedict. And a breakfast quesadilla featuring corn tortillas, scrambled eggs, some cheese and maybe some scrambled up chorizo if I have it on hand is awfully good.

I'm not certain what any of it was, with a few exceptions, but it was fascinating. What's the organ meat -- liver? -- stuffed with -- egg yolks? -- and smoked? That was pretty interesting. Been a long time since I've seen sausage stuffed in pig intestines; when she first pulled them and cleaned them, all I could think was chitterlings.

My problem is that pulling something out of the freezer to cook results in putting something back in. Pulled out that big smoked Boston Butt for Christmas dinner, and back into the freezer went three one-pound bags of pulled pork, as well as a quart of Brunswick stew. Pulled out a pork roast, and a quart of beef stew went back in. The last chicken I cooked resulted in six pints of broth back in the freezer. I have half a dozen homemade freezer meals that have been in there entirely too long that just need to be tossed. I guess what I need to do is go through and purge and organize. My freezers are both small chest freezers, about which the best I can say is they aren't as hard to deal with as big chest freezers.

Welcome! Lots of baking of bread and pastries going on in this forum. Interesting that it's soft flour your friend's mill produces. When I think of Michigan and elsewhere in the upper midwest, I think of harder wheats and higher protein flour. Being a Southerner, I am much more versed in soft flours; after all, you ain't gonna make that fluffy, light biscuit it's lightest and fluffiest without Martha White or White Lily or Gold Medal. In any event, glad to have you here. I'll be interested to see some of your baking and testing.

I'm impressed by you self-wedding-caterers. When I was running a small newspaper in Northwest Arkansas, one of our reporters got married. The news staff decided we would cater her wedding reception for her. We did some kind of grilled meat and fish (I don't remember what it was), baked beans, potato salad and slaw. I won the "make the potato salad" job. Fifty pounds of potatoes. My hand cramped for a week and a half. We invited friends of the bride to each be a "table hostess" and provide dishes, flatware and decorations for the table, which was kinda cool. We had some really creative tables, including one on which the tablecloth was road maps and the china was souvenir state plates. The centerpiece featured a miniature Airstream trailer (it was big tourist country up there). We served dinner family style, with pass-around platters and bowls of food. Lots of fun, and a quite memorable wedding reception.

One of my favorite breakfasts is cubed sweet potatoes, stir-fried with onions, and at the last minute, some pulled pork barbecue tossed in just long enough to get hot. Top it with an over easy egg sprinkled with some barbecue dry rub and drizzle the whole thing with a little sauce. Pretty awesome.

I find CB hash made with canned corn beef is redeemed well by an over easy egg on top of it.

Very cool. My gingerbread house kit from Target is still in the pantry.

I bought my first bag of Brach's Valentine Conversation Hearts of the season today -- and likely my last. They've changed them. At first I thought it was just the appearance; they're now made with a raised edge and raised type for the slogan, as opposed to flat all the way across with the stamped-on slogan. That's bad enough; if the old style was good enough for the 60 years I can remember them, why change? But they went and messed with the flavor, as well. If Brach's changes the formulation for its Hide-And-Seek candy coated Easter eggs, I will be picketing the factory.

Couple of things I found this morning: Digital Trends And iMore says the oven will debut for "less than $1,000," which I'm guessing means in the $900+ range. Lots of other new kitchen goodies in this article, too. At a grand, I'll stick with my CSO.

Welcome, from another aspiring foodie/home cook!

I'll echo Kim's welcome, medcon! Plenty of discussion going on, on most any food topic you can imagine, so jump right in. Other than Indian, what's your favorite food/cuisine?

Sometimes, you do what you gotta do. I was craving tamales and chili, but the closest good Delta tamales are 100 miles away. So I picked up a half-dozen at Lost Pizza, which purports to get its tamales made in Greeneville, MS, in the heart of Delta tamale country. Then picked up the requisite can of cheap grocery store chili, grated some cheese, chopped some onions for Child A, nuked the tamales and the chili, and assembled. Enjoyed with an appetizer of Rolaids.

I made homemade V8 juice when I was on my smoothie kick several years ago. Tomatoes, cucumber, cooked beets, parsley, spinach. I think there was celery, and some Worcestershire. It wasn't half bad.

Needs a little corn, I think.

Found it! clickety Very few details. Any EG'ers out there in Vegas want to go check it out?

Had picked up a rumor on FB that Anova would debut its precision oven at the Consumer Electronics Show in Las Vegas, so I went looking. Did not find the oven (the show just opened this morning), but the Impossible Foods people are now bringing us Impossible Pork. Article says it'll be at selected Burger Kings in the next few weeks as Impossible Sausage in the Croissanwich. I'll check around here. The rest of y'all, keep an eye out and take a hit for the team, OK? Will be following CES looking for the Anova oven.

That tomato tart is a thing of beauty. Do you pre-slice and drain your tomatoes? Mine always get gooshy when I try them.

Another lovely bowl. You have the prettiest dishes.

I've never had it either. Wonder if it has to do with the quality of the water they're soaked/cooked in?

Ahhh, I hate to hear this. He and I had some great barbecue conversations.