TdeV

Yes, 'twas noticed. Those little oranges are a very tasty snack!

@Smithy, do you ever say how you make the onion soup one? Are they potatoes or onions in the pot? Then gravy, stock, or?

How is the biscuit mix added? It isn't sprinkled dry on top of casseole, is it? Or mixed with only milk? (I've never made biscuits).

I didn't like it, but I don't like bourbon.

Can mashed potatoes be frozen? Can @Chufi's stamppot be frozen? I read somewhere on eGullet folks mentioning that they avoided potatoes for food destined for freezer. What happens to potato? Sweet potato too?

Hi Patti, glad to see you! The other day I was looking up something or the other and there you were. Then I thought about how much I had enjoyed your posts. Today, I am reminded how much I enjoy your posts!

@Smithy, I'm still a a hard-core Zinfandel fan. Can I ask what wineries were on your old list? Edited to add: I know you've gone off hard-core Zin, but I see Sunce does lots of Zin. Sacrilege, I know, but can you tell me what you used to think about their Zins?

Well, Brussels sprouts have been done by my family for many, many years - but SOME people manage to escape eating them! 🙄

Sorry, lindag, but I didn't find Ina Garten in that recipe. But I did find Ina Garten Carrot Ginger Soup

@JAZ, how would you suggest one makes carrot juice (if one doesn't own a juicer)? TIA.

Hello Arin. Looking forward to learning more about you. Welcome to eGullet.

@Okanagancook, I believe you put bacon into this dish. Do you cook the bacon first? Do you add olive oil?

Just found interesting notes from Naomi Pomeroy, famous for her work at Beast in Portland, Oregon. Not sure how much I can copy here without copyright violation: Long cooking vegetables is something of a lost art, Long cooking calls for a very low temperature and lots of olive oil to bring out all of the natural sweetness of the vegetable. I cannot overstate the importance of keeping the oil over very low heat Long-Cooked Green Beans | Naomi Pomeroy, Taste magazine

If my understanding is not wonky, there are two ways to cook green beans. One, short [fresh and crisp], and the other long [and softer]. I thought it was a "Southern" technique. But I don't really know –– hence my questions. @Kim Shook? @Shelby?

@Okanagancook, good to hear from you. I meant to ask you about oxtail, but I'll do that later... Back to the topic. Do you short the cook of the bean dish at all? I.e. if you expect to freeze the dish, you know it'll get more cooking when being reheated, so then do you cook the dish for less time? And can you quantify that?