Norm Matthews

I have an 8 cup one by Anchor Hocking http://www.anchorhocking.com/prod_23_measuring_cups.html

Burger's Smokehouse I believe is in Missouri but it's still a Country ham and shipping is included in the price. I have gotten several of them over the years. 13 to 15 lb country ham is $88.00 http://www.smokehouse.com/burgers.nsf/item/Ready-to-Cook-Country-Ham

I use an 8 cup measuring cup. It is big enough for a two loaf batch and you can see how much dough goes in and thereby tell when it has doubled. I saw one at Target that had a cover. Or you can cover it with plastic wrap, wax paper, damp cloth or whatever.

I'll think may be aa old as 70 or 80 . I love to make OJ with it whenever Valencia oranges are in season

We had meatloaf, new potatoes and leeks all baked together. We also had dill pickles, dinner rolls and sour cream.

This thread is about this cut of meat from the rib eye: http://www.seriousea...on-the-cow.html The brisket deckle is another cut of meat. And yes, brisket burnt ends are very popular in Kansas City. They are different than the kind prepared originally at Arthur Bryants.

You can also soften flour by adding an instant flour such as Wondra to AP flour in a ratio of about 1 part Wondra to about 4 parts AP flour.

High protein flour gives a better rise when used in a yeast recipe. Low protein flour gives cakes a more tender texture. How you mix the ingredients and in what order makes a difference too.

My Korean ex and her mother used Kadoya in our restaurant and at home. I don't recall any other brand in any Korean home I visited. It's what I use too. I have not tried any other kind... yet.

We have enjoyed toasted or roasted okra a few times. Maybe they call them okra chips.

As Darch says, there is such a thing as too sharp. You want a little 'tooth' to the blade. If it cuts what you need to cut, it's time to stop sharpening. I actually use a canoe shaped stone like my mom used 70 years ago and find it does as good and as quick a job as any thing else I've tired.

I was trying to decide between chili or tacos until I saw Mmmmpomps tacos. Then I saw that my son had put tortillas on the shopping list so that settled it. We had tacos for dinner tonight.

Where I lived before I moved back to KC, a store briefly had them in an olive bar and I really liked them. I had not had any for about three years since that store discontinued the olive bar and then I moved. Recently a store near me started an olive bar and I tried some of theirs. They were not as good as I remembered from before.

As with a stew, tomato sauce flavors become more concentrated as the sauce thickens and like a stew, the flavors marry and mature, usually tasting better still the next day. Quicker cooked tomato sauces (with in season fresh tomatoes) have a lighter, fresher taste.

Ragu type sauces that are thick, dense and smooth are slowly cooked for longer periods of time while Puttanesca type sauces that are cooked over higher heat for shorter periods of time (with fresh, not canned tomatoes for example) tend to produce more tomatoey, lighter, summery type sauces.

http://community.kingarthurflour.com/node/5754 This is a very popular burger bun recipe at King Arthur's Community

Cassie brought home some mini pita rounds from the store so I made a Tzatziki sauce to go with them, stir fried some broccoli slaw then tossed it with a reduction of soy with brown sugar and also made a Honey Garlic Chicken. We also had rice but it isn't pictured.

I tried a new recipe called Vaca Frita or Cuban Shredded Beef. It turned out to be pretty much the cuban beef version of carnitas. Charlie even got out some soft tortillas and put some in a wrap. I winged a dressing with some pineapple flavored balsamic vinegar, Framboise, some lime juice, honey, salt, and olive oil.

I remembered something. I always use wax paper under a box grater to catch the grated material so i can transfer it without making as big a mess.

That corn soup looks great but no cooking here today. The kids were gone at lunchtime and will be going out again tonight so I got some Croissants, Deli cold cuts and cheeses, and Panera soups (Potato and tomato) so everyone can have whatever whenever. There is enough for tomorrow too.

Thanks. She is very good. My cakes usually look like they came from Pisa.

I don't remember what mom made but it was undoubtedly a box mix. Cassie ( my soon to be DIL) makes cakes for people for special occasions. Here is the one she made for my birthday a few months ago. Maybe it counts since I think I am entering my second childhood. Knife, spoon, carrots, mushrooms & peas are all edible.

Tomatoes of course plus pears and peaches. Also just about anything at the Farmer's market.

The picture didn't turn out very well but it is Cod poached in wine with mushrooms, shallots and coconut milk. We also had cornbread, hash browns and peas.

We seldom have fish so I was looking at some recipes and found two. This is one of them. I think I will do the other one tomorrow. This one is Asian themed. Pan Glazed Salmon, laver, kimchi, rice and a salad.