cyalexa

Thanks for the reply. I had a great trip - one of my best eating trips ever and that is saying a lot! I had Lucky's on my list but didn't make it. I haven't been on egullet for the last year and a half because I have a new more than full-time volunteer job - political activist and community organizer. I still cook dinner from scratch pretty much every night and bake all our bread but have probably only tried 2 or 3 new recipes in all that time. I noticed your new tag line regarding steaks. I spent $40 on a "Wagyu" rib eye at the farmers' market a couple weeks ago. It looked the part with the extreme marbling and I was pleased with the cook (blazing hot GrillGrate plancha) but it did not taste appreciably better than a good grocery store choice steak. The vendor is my neighbor and I try to buy from him every couple weeks but I think I will stick to his grass fed less expensive cuts in the future. His grass fed round steak did make some kick-ass chicken-fry.

I'm driving to a meeting in NOLA from Oklahoma. I am looking for good food options on the drive. I'll probably drive home thru Dallas but am thinking of making Shreveport my overnight stop on the way south. I have some flexibility and may take 3 days instead of 2 on one leg of the trip - the food orientated version of the scenic route. I'm reading the threads in this forum and am planning on Restaurant Rebirth and Cochon in NOLA. Thanks in advance.

Cuisinart is replacing my rusted oven rack.

Tried the frozen mussels recently (plain variety). They were quite good.

Re. tops of loaves getting too brown; once the tops are as dark as I want them I have been switching from the bread setting to the warm setting at the max temp of 300F. Only the bottom element heats on the warm setting. I pull the loaves when the desired internal temp is reached. I have only done this with bread in loaf pans as I use my full size oven for other breads. I have also found that periodic rotating and switching helpful for even browning.

Looking forward to the 2/26 pop-up and REALLY looking forward to the open kitchen a la Catbird Seat restaurant.

also good for squeezing salted eggplant slices

I like a little blue cheese (50 grams in about a liter of soup) and touch of sriracha in my tomato soup.

Thanks for the reply. I'll probably be going that way again so the info is still useful.

I have done the same, more than once.

I'll check today and PM you. You must promise, however, not to blame me if they become invasive!

If these are the same as garlic chives, and you would like, I will see if I have any seed heads left outside.

I have purchased individual boneless rib steaks at Aldi and been pleased with their quality for the price (generally $8.99 per lb). I recently bought a standing rib roast for $5.99 per lb and it wasn't very good. It was adequately marbled but not tender.

Yes, let's reconvene then!