lindag

Somehow I missed that a first reading. Utterly tasteless as well as insulting.

I watched "Roadrunner" yesterday (how could I not?) I must say I enjoyed it even though it was heart wrenching. When asked about the suicide, Eric Ripert said it was something he couldn't talk about. Newsweek photo and story(ies).

I used to enjoy the occasional glass of Cold Duck (Andre) but in the last couple of years it has disappeared from the shelves around here. I have switched to Spumante.

I've been using this recipe for the last few years. So easy to make in the bread machine. I skip the rolling out of the dough and simply put all the ingredients into the bucket and let her rip. The bread is fantastic, the best I've ever had.

I have tried various methods as well....mostly the ones you've mentioned. I've bought containers that go in the fridge with water in the bottom, nothing worked well enough to satisfy me. The current method I'm using is to put them in a Foodsaver container, I'm told they last weeks that way. Right now I'm testing that theory. I'll let you know how well it works.

Have you tried the bacon flavored vodka?

I keep my spuds in a specially made burlap sack out in the garage (bought from Amazon). Every once in a while one on the bottom goes bad - a smell to make one gag.

that's why I went for the F Blumlein https://fblumlein.com/collections/steam-oven/products/ju-3200

Pain meds do that.

No. I’ll be adding the Hatch peppers roasted in the Ninja into the Italian sausages.

I’ve been re-reading “kitchen Confidential” and “Medium Raw” now. Several references to depression and suicide. How I wish someone could have stopped him. It’s like I so wish I could have known him and yet I know he was a very very complicated man. Maybe what happened was inevitable. There most certainly were demons involved.

Tonight’s dinner will be Hot Italian sausage with pepper and onions and tomatoes. I’ll roast a few of my Hatch peppers on the Ninja grill and toss them in as a test.

Cooked a 3/4" pork chop in the Ninja for about ten minutes on the second highest setting. Excellent! Tender and juicy. Baked potato and fresh corn sauteed in butter.

@mgaretz Have you tried grilling pork yet? I went to the nearby meat packing shop yesterday and got some beautiful loin chops. I plan to cook them on the grill. I'm just not sure which temperature setting to use. We have a Hutterite farmers market here in town on Saturdays where I got some super fresh corn and beefsteak tomatoes.

I’ve been streaming “Parts Unknown” the last few days. today was Quebec and Montreal; it was wonderful. Now I want to visit Montreal.

Okay, I’ve never understood the rule that you cool down cooked foods before refrigeration. I do it all the time so I don’t forget and leave it on the counter overnight. ‘Why is this a rule?

The Land-o-Lakes was salted. I was comparing salted to unsalted, my assumption was that both salted butters would taste the same but I haven't tried them side by side.

I've been buying my butter from Costco for many years, always unsalted for baking. Recently I had a revelation! I was low on butter so I picked up some Land-o-Lakes and added a cube to my butter dish. I was stunned when I spread some on my toasted bagel, it was SO GOOD! I never new there was such a difference. I'll continue using Kirkland butter but now I'll buy both types; one for cooking and one for spreading.

I'm just now seeing fresh Hatch Chiles in my nearby supermarket. I've never cooked with them but I'm ready to try.

I broil mine, flesh side up for about 4-5 minutes. Sometimes I brush it with Soy-Vay. The skin peels right off.

This is one of my favorites for the Ninja. I grill mine on the lowest setting and brush with Bull's Eye toward the end of cooking. Super good. Has to be thighs for me too.

I use it mostly for grilling. To air-fry I spray on a little olive oil, not Pam which they don't recommend saying it will get sticky..

Hear, hear!