TdeV

Welcome @Silvy. Me too pasta. 😀

Lemniscate, any idea how to make these?

Dinner with friends: Baby lettuces with strawberries, red onion, lettuce, sweet poppy seed dressing topped with almond bark: Deborah Madison's Silky Braised Chard with Cilantro: Topped with: Chicken Smothered in Rhubarb Sweet Potato pull-apart bread rolls And for dessert was tarts with strawberry and rhubarb and ice cream. This is the second try for the Chicken Smothered with Rhubarb. It was better (used cornstarch instead of flour for dusting the chicken (with spices), fresh garlic, onions, less white wine, and most importantly, rhubarb added at the end of cooking, so it still had some tooth). But the real stunner was the chard dish with the rhubarb dish. Those combined flavours were made in heaven!

Neither have I and I don't know how to comprehend the image. Please tell me how you made the cracklins.

OK. We have mayonnaise, not Miracle Whip. But I don't eat mayonnaise much (preferring butter). DH will put mayonnaise on anything (almost). He also doesn't use ketchup.

Ketchup on scrambled eggs is an abomination. Of course, ketchup on most things is an abomination.

@Kerry Beal, did you cook the rhubarb first?

My interest in Greek yogurt is in its thickness; is there a way to get that without straining?

Hard choice, @IowaDee. 🤣

Well, @liuzhou, now I know what you look like. Handsome, indeed! And I shall be able to imagine you (better) when I see your posts. 😛

@kayb, I was actually curious about the comparison between IP and CSO. 🤓

Welcome @fondue! Looking forward to hearing your ideas about food where you are.

I know this is OT but I'm itching to buy one of those devices and I don't know which is best. Could you (please) start a topic to discuss this?

I thought I might save my store-bought yogurt containers for stock. I've only been collecting them for about two months; I'm totally amazed by how much plastic waste I'm creating! So I'm very interested in making my own yogurt. 😑

@Margaret Pilgrim, did you sterilize the jars first?

@gfron1 Will let you know ASAIK, thanks.

Sorry to bring up sous vide again 😀, but I have read about making yogurt this way.

I too laughed out loud at the Guinness, and drooled at every one of those dishes! Thanks so much for this (and your many other) posts.

These look really good, Kerry. I searched eGullet and couldn't find a recipe. Could you possibly provide one, please?

Is this opportunity still open?

I use this pot to keep butter on the counter; you put a little water in the bottom, so the enclosed space (and water) keeps the butter cool. (I have noticed that if one doesn't make bread for 2-3 weeks and thus doesn't use any butter in the pot, then the butter might develop blue or orange streaks and have to be jettisoned. How long does unrefrigerated butter last?) The only downside to this pot is that the butter doesn't have that great taste of really cold butter.

Post reconsidered.

I made pizza tonight too but forgot to take a photo. Didn't taste of much in spite of great ingredients (24 hour carmelized onions, manchega and jarlsberg cheeses, and pistachios) Yours looks great @Okanagancook. What's on the pizza?

Hello @chef007. Welcome.

I remember their being really good, but I haven't had one (with kidneys) for a long long time. 😟