lindag

They just use the regular store-bought stuff. I'm not an insider there so not privy to the details.

Wow! I can't believe I missed that. Thanks for pointing it out. If you do the air fryer method please fill us in.

I'm so intrigued by this recipe. It sounds fantastic if a little labor-intensive for the likes of me. Is it as good as it looks?

Breakfast today: thick-sliced jalapeno bacon cooked in the oven, yeast waffles and Mrs. Butterworth's Original syrup with poached eggs on top. Turned out great. First waffles made with my brand new Cuisinart waffle maker.; not quite crispy enough but will be better next time.

The church brisket that's done here in town is made and then slathered with a mix of mustard and brown sugar and wrapped in foil then put in very slow oven. While it's the best by far that I've ever had it doesn't seen like that's the flavor you're looking for.

I have used a couple of these for a very long time: https://www.amazon.com/Evolutions-Bread-Artisan-Breads-Dutch-Oven-ebook/dp/B09TNLGJ55/ref=tmm_kin_swatch_0?_encoding=UTF8&qid=&sr= The only good thing about them is that they're cheap. The worst thing is that (since I store my oils in them, they are always slippery even when you wipe them down before and after use. Now there's a bottle that's worth taking home: The Oxo squeeze bottle! No leaking. Comes in different sizes.

picked up today: Ken Forkish' Evolutions in Bread from Amazon Kindle.

Thanks for all the ideas! I'm gonna start with grits! I'd never even considered that but I think it just might be what I'm looking for.

Even though winter is winding down I'd still like to have a recipe for hot cereal I could whip together on a chilly morning. I've never liked oatmeal or cream of wheat of Malto-Meal despite my mother's efforts. But there must be a savory recipe for something similar that I could like. Someone posted about just such a thing here a while back but I cannot find that now. Got any ideas? I'd love to hear about them.

Outstanding photo!

Our local Catholic church does Fish Fries on Friday during Lent. The K of C men do all the cooking, prep and cleanup, bless their hearts. They've been at it so long that they really know their stuff. The meals they make include, fish fillets, cold slaw, rolls, waffle fries along with veverages and dessert. And, the green beans which are like none I've ever had. I suspect their recipes goes something like this: 3-4 cups green beans cooked and cut into 1-inch pieces ¼ co butter, melted ½ cup brown sugar ¼ soy sauce I'd never had sweet green beans before but love them now. I suspect this might be kind of a Southern recipe.

I have one very pretty one which I never use. i much prefer silicone spoons or metal. To me the wooden ones are too thick and requite too much hands-on care.

Oddly enough I was just looking thru Amazon this morning in search of a small waffle iron, suitable for one person. I decided on this one which will be winging its way to me for Thursday delivevey. KAF has a yeasted Belgian waffle recipe I want to try Recipe

Here’s my favorite:

As often as not I'll throw down one of these on the counter and put my spoon(s) on that. Costco has a similar brand/type. I do have a vintage Personalized spoon rest that I love and will get a photo and add it.

I did make that German cabbage for last night's dinner. OMG!! The aroma!!! So intoxicating. I couldn't find the juniper berries I thought I had but the cabbage was incredible just the same. I did make one mis-step, however, I should have stopped the cooking when the bouquet was at its peak, but I had it on low in my slow cooker so just let it go until everything else was ready. I will be making this recipe many more times. Thanks, liamsaunt/

Be glad. I got one a couple of years ago. It was slime on a bun.

Poached eggs on air fryer shredded hash brown patties (instead of toast). Where have you been all my life?

It's no unusual for me to indulge in a steaming mug of Knorr chicken bouillon on a cold winter afternoon. Despite my hypertension issues I find it quite comforting.

(Please tell me I haven't violated any copyrights by posting this article. If I have done so, please remove my post and I shall resolve to never put my foot into it again.) Here's an article from Cooks Illustrated regarding the usage (not that they are the be-all and end-all). For Extra-Savory Dishes, Use Knorr Chicken Bouillon A pinch of bouillon powder packs savory, meaty flavor into soups, sauces, and stir-fries. By Kelly SongPublished Mar. 14, 2023 The iconic yellow and green packaging of Knorr-brand chicken bouillon is unmistakable in a well-stocked pantry. The golden powder is a blend of salty, umami flavors, with a hint of sweetness; just a pinch in soups, sauces, and stir-fries adds an intense hit of lip-smacking, meaty depth. In short, it’s the perfect all-purpose seasoning. What Is Knorr Chicken Bouillon? Most notably, Knorr chicken bouillon is a pantry staple in Latin American and Mexican kitchens, added to dishes such as Sopa Seca or arroz con pollo to boost color and flavor. It’s commonly used in lieu of store-bought stock and can be sprinkled straight into dishes with ease. While cubed bouillon is used in most parts of Latin America, the granulated version is most popular in Mexico (fondly referred to as “caldo con sabor de pollo,” with an iconic chicken logo on the jar). In the case of most recipes, however, the cubes can be crushed and used interchangeably with the granulated version. Among other shelf-stable ingredients, Knorr bouillon contains salt, dehydrated chicken fat and meat, onion powder, garlic powder, dried parsley, and monosodium glutamate (MSG). MSG is naturally occurring in umami-rich foods such as mushrooms and Parmesan cheese, and it lends the bouillon its signature flavor. The Story Behind Knorr Chicken Bouillon Despite its popularity in Latin cooking, Knorr is first and foremost a European brand, founded in Germany in 1838 as a chicory supplier for the coffee industry. The founder, Carl Heinrich Knorr, later began experimenting with dehydrating vegetables and seasonings, which led to the company’s first line of dried soups. These soups were launched across Europe in 1873, with the Knorr bouillon cube following suit in 1912. The brand was first integrated into non-European kitchens by way of company consultants, or “flavor experts,” who were hired by Knorr to tailor the brand to different markets. Thanks to its low cost and ease of use, the bouillon caught on quickly. By the early 2000s, Knorr had expanded to nearly 90 countries. Today, Knorr sells 600 bouillon cubes per second globally.

Maggi

'Kilt Lifter"? Reminds me of the old St. Patrick's Day joke about not letting the wind at your back be the result of the corned beef and cabbage you had for lunch. 😀