Norm Matthews

I gave the new oven a rest tonight. Dinner was a stuffed pork roast and potatoes in the steam oven. It got done half an hour sooner than I expected.

The reversible cast iron griddle for my new stove has not arrived yet so I used the two one burner sized ones I already had to grill Kalbi for dinner tonight.

We had an Asian chicken wings dinner tonight.

Like @HungryChris I had a box of Red Lobster cheese biscuits that my son brought home a few months ago and made the second box for dinner today. The changes I made were 1. used dry aged Gouda instead of Cheddar, 2. made 6 instead of 10 and 3. baked them in a muffin tin instead of on a flat tray. We had them with pork chops cooked with brown sugar, cranberries, red wine and some herbs and spices. The apple cider was from Stephenson's. They had a restaurant for 60 years and it was a great place, in my opinion. I miss it. There is a story that Bess Truman brought her bridge club there for lunch and were served a punch. The former First Lady asked that it be served "with a little authority" and it was and became a popular menu item called wine punch.

This isn't my year to make Thanksgiving dinner but I started making a list of things to think about for when I do. It's just a list of suggestions and I'll look up recipes when I narrow it down, but here is what I have as possibilities. Whenever I see or think of something else, I'll add it. I have another year before it's my turn again. When I did it last, along with the turkey, I also served a Heritage Ham (Duroc) which was a big hit. Turkey Ham Rib Roast Challah Bread Georgia Biscuits Sides Dressing - Cornbread & andouille stuffing Cranberry chutney Layered salad 3 bean salad Creamed Corn Yukon Gold mashed potatoes Broccoli & Cheese Casserole Roasted Glazed Carrots Country Baked Apples Sweet Potato Casserole Baked Mac & Cheese Potatoes & Ham Au Gratin Green Beans Desserts:Pies Strawberry Peach Peach Praline Cherry Apple walnut Pineapple upside down pie Pumpkin Strawberry Rhubarb Southern Pecan Blackberry Blueberry Cakes Carrot Lemon

@Shelby Yes the recipe is on the blog and there are directions on what to use if you don't have a soft flour. I have made it with regular self rising flour alone and it is good but does not rise quite as high.

I saw some White Lily flour at the store yesterday. It is the first time I have seen it here. I hope it does not turn out to be a seasonal thing. In the town I lived before I moved back here to KC, they had Martha White flour for a couple years. The very first thing I made with it is Shirley Corriher's fluffy biscuits, a favorite with us. We had them tonight with a steak dinner.

Tacos

Picked up some Oxtails at the Asian Market last week and made stew with them today.

It lifts off and cleans in the sink quite easily. An extra is one that you could order is made of cast iron and reversible. The standard one is non stick aluminum If you wanted to use it for other pots, (on mine) you could get as an extra, a grate for pots. Mine has 5 burners. One is 1800 btu, one is 1200, that one is 10000 and the other two are 9500 and the simmer one is 5000.

I am not wishing to talk you into or out of anything but that is exactly what I said about my stove with a griddle in the middle but now that I have it, I find myself using it almost daily, sometimes multiple times a day. I toast hamburger buns on it and cook sausage and eggs for example.

You may be right. I am not familiar enough with the finer points of Italian cooking to know the difference. This recipe started out in my kitchen ten years ago as Breast of Chicken, Martini Style which has Parmigiana cheese as the coating and served with a wine reduction. Over time, I added bread crumbs with the cheese and so I thought about calling it after the cheese in the recipe, not realizing that the name was reserved to a special kind of dish. Recently I have served this over linguini and Alfredo sauce so I doubt it very much still resembles the original Martini chicken either. I should probably just stop calling it anything other than breaded chicken breast.

I baked some bread in the steam oven this morning. For dinner we had Chicken Parmigiana, 5 minute Instant Pot green beans and some carrots. I got all the stuff out for some cream and cheese sauce for some pasta when I discovered I had no cream. While looking for evaporated milk, I spotted that blue box of macaroni and thought, what the heck, Charlie likes it and I don't care right now. He said the green beans tasted a lot like what grandma used to make and hers took half a day. For the chicken, I used the same seasoning for the coating that I used a few days ago for the pork chops, but added some garlic powder and rosemary.

I tried a recipe from Fine Cooking called Pork Chops Milanese but changed enough things so it may not be Italian after I got through with it. In any case we both thought it was a keeper and worth doing again.

@rotutsThe appliance store where I got it, delivered and installed it. It took two guys and about 45 minutes and involved, in my case, shutting off the electricity, converting direct wiring to a double 110 outlet and installing it in the cabinet over the microwave. Mine didn't require any venting installation. PS. If you look up a microwave you are interested in, some sites list the installation manual so you can see what is involved in the one you like.

Supper is a couple hours off yet but have been getting ready by cutting up a 3 pound roast and doing a test run of Dwaeji-Galbi but with pork shoulder instead of pork ribs. We will have it with rice, kimchi, seaweed and lettuce leaves. We decided to use the cast iron griddle because some of the pieces were too small for the charcoal grate. Over half went in the freezer for another time. PS Just added the Galbi on the dinner table.

My brother-in-law is a contractor. I will ask him about what it will take to move it up.

Two things I cooked once; really didn't like and never tried again was borscht and tongue. I don't know if it was me or the food but I was never interested in trying to learn to make them turn out to my liking.

I cooked a couple of Spencer steaks indoors on a cast iron griddle. They set off the smoke alarm but turned out good. I put a potato in the microwave, pressed the 'potato' button and was surprised at how fast it went. The tomato will be one of the last from the garden this year. .

Microwave was installed today. It is a little big... or too low... but not so much I can't get used to it, I hope.

I always forget to compromise on pizza.

I am still playing with my new oven. Thursday, they are coming to replace my vent with a matching OTR microwave. I made two pizzas with my sourdough bread dough as the base. I added Italian sausage, mushrooms, onions, pepperoni, black olives and an assortment of leftover cheeses. Charlie always complain that I put too many toppings on my pizzas. One of these days I'll remember and simplify. I try to add what he likes and then add what I want.

In the Chili post earlier this week, I think, @lindag mentioned some Worcestershire sauce made in Kentucky and aged in whiskey barrels. I ordered some as well as from the same company, some soy sauce and Kentuckyaki sauce. I marinated some chicken wings in the teriyaki sauce with some honey and brown sugar added and baked them in the new oven. Earlier I made some sourdough. We had the wings with rice. I didn't make any vegetables.

I saw some new Coke bottle openers that had the cap catcher attachment recently. I plan to get one to go below mine which is an old one.

@rotuts Here is the exact model GE® 30" Free-Standing Gas Double Oven Convection Range JGB860EEJES the window in both ovens are the same but the insides are different.