kayb

I have always thought the highest and best use of a slow cooker was to cram as full of sliced raw onions as possible, add a stick of butter, turn it on low, and go away for 18 hours. It will get quite fragrant, but it yields about six cups of gloriously caramelized onions. I cook a lot with fresh onions and garlic, but I would not be without both in powder form. First, in recipes that either do not cook or cook relatively briefly, I find both to have a harsh, astringent flavor. Second, I do not care for the texture of a chunk of onion cooked in, say, a meat loaf. Onions cooked in things should be cooked almost to the point they dissolve. Third, one of my sons in law tolerates onion flavor just fine, but gags at the texture. Plus dry rubs, barbecue sauces, etc.

Not food related, but I offer to all of you one of my favorite Christmas gifts. Enjoy Clarabell the Christmas Cow. https://www.commercialappeal.com/story/life/family/2016/12/21/clarabell-the-christmas-cow/95732960/

I’d urge you to start with Tabasco, Cholula and Louisiana, and add Pickapeppa, if it’s available in your world. Don’t pass up the Asian hot sauces.

Me, I’m dreaming about sweet potatoes with dates. What a perfect match. Never thought of it. Thanks.

I’ll do that!

You know, I cooked frugally for a number of years, out of necessity. Fortunately, I don’t have to do that now. A lot of the ”frugal” dishes still appear in my regular menus. I grew to love them. You can do a lot with ground beef, or beans with smoked sausage. But I do love being able to put fresh tuna steak, or filet, or crab legs, into the rotation occasionally.

I will likely pitch into treat-making tomorrow, as our Christmas is delayed to 12/30 due to Child B and hubby deciding to give their kids a surprise Christmas visit to Orlando. I have on hand the makings for three or four batches of fudge, some nut brittles, some pralines, and some cookies and quick breads. And more Chex mix.

Well said.

I use mine a fair amount. I shred potatoes for latkes, cabbage for slaw or sauerkraut, carrots for carrot salads, and one cannot chop the fruit for cranberry salad without it. Or at least I can’t.

!Nope. Not eating poultry chit’lings.

Look at a recipe for microwave peanut brittle. The addition of baking soda at the end makes it foamy, and it cools into an easy-to-bite, non-sticky treat. I like this recipe.

Not exactly a sheet pan meal, but I like to take tiny potatoes (new potatoes if they’re in season), roast in my CSO for about 15 minutes, then put pork chops or chicken thighs on top and roast. Toss potatoes in olive oil and spices of choice first. And line the pan with foil. Have also done this with sausages and potatoes, and with summer squash, cubed up. Can do it with eggplant, or with cubed butternut squash, or whatever. It’s good to coat chicken tenderloins in a Chile powder/brown sugar combo and put those on top of cubed sweet potatoes. Just put whatever needs to cook longer in first, for however long it needs, add what doesn’t need to cook as long, then back into the oven.

Well, dang. I meant to add with that, is there an Asian market anywhere close? Those are my go-to for duck.

Did it taste smoky?

Well, I can’t find it. But this is it: https://www.epicurious.com/recipes/food/views/country-pate-em-pate-de-campagne-em-350966 I think it’ll show it to you. I’m not a subscriber.

Not uncommon at all in the American Mid-South, both the poultry and the cattle variety. If they’re chicken, they’re usually called “rooster dainties.” Usually dusted heavily with seasoned flour and either pan-fried or deep fried.

Tamales. Grated cheese. Saltines.

Pate de campagne. I posted a recipe from Gourmet that is marvelous.

Wouldn’t you be concerned someone might try to slice you up for sashimi?

I’ll make another batch this size between now and Christmas. My family inhales the stuff. I use gluten free pretzels for the batch I’ll make just for us.

Don’t know why, but I rarely make Chex mix except at Christmas. Today, I have a vat — actually two vats — as Child A asked me to make gift bags of that and peanut brittle for next week when it’s her day to stuff stockings at work. This is two boxes of corn Chex, two boxes of rice Chex, a party sized bag of mini pretzels, a pound of peanuts and a pound of pecans. Sauce is two sticks of melted butter, a cup of Worcestershire sauce, liberal portions of two different kinds of hot sauce, seasoned salt, garlic powder, onion powder. Bake at 275 for an hour and a half, stirring at 20 minute intervals. I’m telling y’all. It’s crack.

Sous vide it, then chill it, THEN sear.

Did you make the baguette? If so, will you share the recipe? and if not, what brand is it?

I like Pickapeppa. Not all that hot (I keep Tabasco around for that), but a great blend of flavors. Very complex. Caribbean in origin, I think.