Norm Matthews

You're welcome. Almost any time I post, there is a link at the bottom (blogspot) that will take you to the recipes I used. As for sesame oil, I am so used to it that I don't think I can give an assessment of how strong it is. Maybe you should add a little and decide whether you want to add more.

Glad to share: China Coast Salad Dressing Ingredients 1 cup Mayonnaise 10 tbsp Rice Vinegar 4 tbsp Sugar 4 tbsp Sesame Oil 2 tb Soy Sauce 1/2 tsp Garlic Powder My advice is to use a blender and add the oil last, a little at a time so the mayonnaise does not curdle. Serve dressing cold.

I tried a chicken teriyaki recipe that looked good. Charlie told me that there were teriyaki restaurants everywhere in Seattle and that they all served a simple iceberg lettuce salad with a dressing he really liked. He said he ate those salads. He looked on his phone for a teriyaki restaurant salad dressing and one came up. Turns out it was the same one. He not only ate the salad, he asked for more lettuce. Neither of us were as excited about the teriyaki sauce. I'll try see if I can find one we like better.

@Franci They often have sales.

Charlie and his best friend from grade school- who is also half Korean- discovered an Asian market that is Korean run and he told me that they had better kimchi. I had just ordered some Wagyu Kalbi from Heritage Food and we needed some rice and kimchi so I went to this market and found the kimchi was the same brand as was at the other Asian market which is not as Korean focused. The Kalbi came today and I got the other stuff yesterday. I also got some kim bob which we had for lunch yesterday. The kimchi was much, much better. It was the same brand but much fresher so it looks like they have faster turnover.

If you want advice on grilling type BBQ, and whether you want to use charcoal or propane, then it would help to know that is the kind of outdoor cooking you want. If you are interested in smoking type BBQ then that is another kind or outdoor cooking and is best suited to other types of equipment.

I think he just got tired of my salads because they were always pretty much predictable and his medication must have changed his tastes. With just the two of us, a salad bar would be kind of wasteful, I think.

Charlie has only had a couple of salads in the last few years, so I went looking for "salads for people who hate salads". Honestly I have to wonder about some of the ideas. I wouldn't eat some of them and I like salad. Anyway I decided on Watermelon Poke Bowl. We both liked it and both ate most of our servings. The picture is before the dressing was added. We had it with grilled steak. Charlie had mac & cheese and I had half a baked potato with sour cream and bacon bits from Smoking Goose.

I was going to say I don't have a pantry but I guess I do after all. One is over the stove, one in a corner shelf, one over the main prep area next to the sink and one for mostly baking stuff.

I've bought several things from ThermoWorks so I am on their email list and sometimes they send me links to recipes. Filipino Chicken Adobo came last week and I tried it today. It wasn't braised but grilled and we both liked it. Charlie said he'd like for me to make it again sometime. I forgot to take a picture until we were almost done. We had it with just rice and kimchi. I made a half recipe.

I have never seen whole briskets at the grocery store before but they had a whole end aisle of them the other day and they were not expensive so I got one and smoked it yesterday. I also had just got a roll of butcher paper and used that too, but when the brisket was almost done I was testing if it was ready with a probe and punctured the back and the juice started running out so I added foil for the last half hour or so. I made BBQ beans and corn and had store bought slaw and potato salad.

About a week ago, I got an email from ThermoWorks with a YouTube link to "Texas Style BBQ Ribs with Rusty Monson". I had some ribs that I had trimmed in the freezer so when they thawed, I tried it today. There are a lot of things in this recipe that are similar to Franklin's Brisket technique so I doubted it would turn out as well on pork ribs, but it worked out very well. I thought cooking it to 202º would be too long for ribs but it wasn't. I had cooked ribs by time but I probably will go with temperature from now on. The flavor was a lot more robust than how I have always made them. He wrapped it in butcher paper and two ply of foil. I didn't have butcher paper and used parchment which was not wide enough to hold itself down so the foil made it possible to hold it tight around the ribs. I took the paper off before I took this picture. Sides were garlic bread, slaw and potato salad.

LOL> I did not mean to knock it. I just meant to ID what it was. My son is a huge fan of it and I don't hate it. I like it left over, cold, right out of the refrigerator.

As far as texture, I have noticed about a year ago that both Bob Evans and Jimmy Dean are not as firm . I like to cut them thick and press them out into a bigger round and I noticed when I did that that they were both looser or softer in feel before cooking them.

No Wegman's here as well.

I believe I've seen that. I will give it a try.

I don't think I have seen it in stores here. I may have to order some. I trimmed some pork ribs recently and ground the trimming and tried an Irish sausage recipe. It wasn't a breakfast sausage we are used to.

Our strip steaks were nothing special, just done on the grill and served with hash brown for dinner. Charlie also had some shell pasta and cheese, the kind in the blue box

We had pork chops and eggplant with tomato and poblano dressing. It would have looked better if I had read the directions better. They were talking about straining the tomato meat through a strainer to remove the skin and meat. I skinned it and pulled out the seeds with my fingers then pureed them. Later it said to coarse chop the tomatoes. It also had roasted poblano in the dressing. I used small Japanese eggplant instead of the normal kind. The regular kind an identifiable tomatoes would have improved the look, IMO. I used some BBQ seasoning for poultry instead or the parsley in the pork recipe. The berries are what I know as ground cherries but the package called them Cape Gooseberries. Wikipedia said they are know by both names and more.

I was wondering if anyone who regularly has this has noticed a difference it taste? I have cut sausage out of breakfast for the most part. I have cut breakfast out of my daily menu for the most part. I have been losing weight (finally). I sometimes still eat breakfast food but at lunch time. So I have not had sausage as often as I used to and I used to think Bob Evans sausage was very good but when I have it from time to time now, I don't like it nearly as much and so I was wondering whether it's just me, my tastes have changed or if anyone else has wondered if they changed the recipe?

Day before yesterday, my son and the back yard neighbors were texting and they mentioned they were going to BBQ ribs on Monday. Charlie said he found a Korean recipe for ribs that we really liked. They asked him if I could make it and he said yes. They were spare ribs and I trimmed them into St. Louis ribs, then got a second slab of St. Louis ribs to make sure there would be enough and marinated them overnight. I also made creamed corn. The picture was taken inside before I knew they were planning to have it outside. The outside picture is our patio before they swept up all (OK some of) the debris from the Locust tree above us. They brought potato salad, red white and blue tossed salad and a mixed fruit cobbler and vanilla ice cream.

I used a generic version of Mr. Clean Magic Eraser to wipe down my cabinets before painting them.

Good idea. Thanks.

That is a bit more daring than I would have the courage to do. I notice all but one had very modern furnishings and the all kept some very large areas white for contrast. I can't imagine how many coats of new paint would be needed to cover the black if they ever decide to change their minds. a facebook friend in California said her neighbor painted his kitchen it dark blue and had put in a copper farmhouse sink. I agree that matching stainless pulls would a nice accent.

Thank you. The cabinet doors were originally 1980's wood but the previous owners painted them white. I painted them with Behr Marquee Dark Navy in eggshell latex. Color number S530-7