kayb

Re: 7-Up pound cake: (Clickety) And the recipe for same: (Another clickety) The humor's a tad cheesy, but amusing. The cake is pretty dang good.

My late mother-in-law used 7 Up in her fruit sherbet, which was marvelous. And I've had 7 Up pound cake, which isn't bad at all. I sometimes use Coke when cooking brisket, in baked beads, and in sauce for meat loaf. Have also used it in ham glaze.

Well, you came to the right place! Tell us some of your favorites -- what you like to cook, where you like to eat.

Hot cider A bottle of hard cider 1 oz bourbon 1/2 oz Triple Sec a dash of bitters Heat the cider, add the other stuff, dust the top with cinnamon. Warm you on a cold night, it will.

I don't remember where I found my granola recipe, but it's a good one. 4 cups of oats, 2 cups of nuts (I tend to use a combo of chopped pecans and cashew pieces; you can use a lot less, but I love nuts), a cup and a half of coconut flakes (I try to use unsweetened). Mix up and then heat in the microwave in a big measuring cup a half-stick of butter, a quarter cup of maple syrup (or, I guess, any thin syrup), and a quarter cup of brown sugar. I season with a little cinnamon, a little allspice, a little nutmeg, a little cloves -- not a whole lot, maybe a half-tsp of cinnamon, a quarter-tsp of allspice, and just pinches of nutmeg and cloves, and if you don't have those on hand, just the cinnamon would be fine). Heat it until the butter's melted, drizzle over the oats mixture, and stir it up until it looks like most everything has a little on it. I separate it into two jelly-roll pans and toast at 300 for about 40 minutes, stirring maybe every 10 minutes. This makes about a quart and a half of granola; obviously you can cut the recipe down to suit your needs.

Cheese quesadillas and salsa with grated cheese mixed in. Chips on the side. An avocado would not have gone amiss. But I didnt have one. Thought about making refried beans. But I didnt think about it long.

Personally, I was liking the shorts. Being of a certain age means you shrug off the naysayers and go on.

Try filling it with water to above the burned-on level (if just on the bottom, do 2-3 inches), adding a healthy squirt of dishwasher liquid (or toss in a pod, if you use those) and bring to a boil, then simmer for an hour or so. I cleaned one that way.

Somewhat ashamed to admit, since it seems to be so popular, that I really don't care for salmon. Good tuna, now, I'll eat all you will give me.

My local Kroger still has an international aisle, but all Asian (including Indian) is pretty much together, and the rest of the "international" aisle is Latino. Kinda sad. I go to Memphis and hit the international market, which has a full aisle each of Japanese, Chinese, Thai, Vietnamese and Indian, and I go to the Middle Eastern market for those delicacies. (Plus I'm intrigued by the nine bazillion kinds of olives!) On the other had, Kroger did away with the "organic" section recently and dispersed all the organic shelf-stable foods throughout the store with their like kinds. Except the frozen products are still sorta-kinda segregated.

Use your FGT's in a BLT. If you are a fan of pimiento cheese, put some of that on there, too. One of my favorite restaurants in Memphis has a well--known appetizer/salad, the BLFGT. Stacked, a lettuce leaf or two or three, a couple of slices of FGT, aioli, crumbled bacon on top. I do find that in a BLFGT sandwich, a nice garlic aioli is better than straight mayo, as the FGT is somewhat blander than the ripe variety. A restaurant here in Jonesboro does a "Southern Spirit" sandwich, FGTs, lettuce, sliced ripe tomatoes, bacon, hot sweet pickles, pimiento cheese and bacon slaw. It's a serious Dagwood -- you need to just go ahead and use a knife and fork, and not even try to pick it up. The bacon slaw is interesting -- light mayo dressing, cabbage and carrots, and lots of chopped bacon.

Found an eight-quart on Amazon but it's aluminum clad in stainless. Will it work?

Do they still make pantyhose? I note the current fashion is to go barelegged, regardless of how unacquainted your legs are with the sun. But I digress. I have a woven seagrass-type basket that is about twice as wide as it is tall that is my farmers' market basket. Allows me to carry veggies without stacking/crushing anything. I will usually pay for tomatoes, or other delicate fruits/veggies, and tell the guy I'll come back and get them, then pick them up last so they're on top. But I am going and coming via car. I can see it would not work on a crowded NYC subway. I'm saying the tomato snake ought to work. Photos if you try it, please.

Hot damn. I may wait until next year and get that for my CSO backup.

Damn. You're scaring me. May have to get a backup. I guess I'd die without mine.

This...is...SO...me.

Like Anna, I'm craving some of those scalloped potatoes. Duck gumbo recipe here.

As long as they're in a loosely covered (or open) container in a dry environment, room temp is fine.

I should send you my grandson. He'll eat a half-dozen in a day.

@Kim Shook is your go-to source!

It may well. This is the way I make it, just from memory. Cream cheese certainly would not hurt!

Fixin' to head out of town but will hunt down and post recipe when I get back. I should specify, it's not MY recipe, it's the recipe from the champion team at the cookoff a few years ago. Tell Chum I said she is a Good Girl.

Think I have found you a source for sorghum. How much do you want? Coming to the Lou next month and will bring it.

I'd agree with everyone on holding out for the Anova. It'll likely be on a big discount on Amazon around Cyber Monday, which is not (yikes!) all that far off. I have a el cheapo Foodsaver vac sealer that works reasonably well; think I got it at WalMart, and I think I paid about $50 for it. I use freezer bags about half the time. I always clip my freezer bags to the edge of the pan or to a wooden spoon that crosses the pan, to keep the seal out of water. I don't necessarily trust it.

@Kim Shook -- Do you soak your country ham slices to get rid of some of the salt before you cook them? @Shelby -- I think I remember you talking about cooking country ham slices in the IP. Do you cook directly in water? Soak first, or not?