cyalexa

If you don't come up with something else you can always freeze the zest and juice, separately, in small aliquots.

To me, most things are easier than pie.

Only 3-5 days? The kraut was nearly as many weeks (OK, 2-3, but it felt like 5).

It was an exceptional experience.

Yum! Can't wait to hear more. I've made kraut but would like to expand my repetoire.

I just had an excellent meal at Highlands Bar and Grill. My server was wonderful and suggested perfect wine pairings. I started with the baked grits. It was light and souffle-like, yet still corny, and surrounded by pieces of country ham, mushrooms, and a parmesan thyme sauce. It was so good I was worried the entree would not measure up. Not to worry! What followed was Daube à la Provençal with a very unctuous portion of beef cheek napped with an amazingly complex sauce. The pic does the dish no justice. I don't generally order dessert but was intrigued by the sorghum ice cream filled profiteroles and was glad I ordered them.

Well, the braiding was new to me.

Southern Steak and Oyster is open for lunch. If you go (and if you like them), ask for the fried green tomatoes, even if they are not on the lunch menu. Please report any great meals - I am there a couple times per year and have a long list of places to try.

I'm sorry to have caused disappointment. They will still be good. Continue to keep an eye out for fresh field peas when they are in season - they are a treat and worth the time it takes to shell . Enjoy your meal out. We rarely go out to dinner unless we are entertaining the next day. There aren't very many good restaurants in this fairly small college town. Now, if we ate fast food we would have adundant options.

Such wonderful sounding food. I'm visiting family that includes OU alums so there will be football. I will play with the grandkids as I am not a fan. We are grazing rather than having a meal. I brought my sourdough starter and will make foccacia. We will also have cheese fondue, hopefully one that tastes like the one the children like at Melting Pot, a variety of dippers, meats and fruit. NYD I depart Atlanta and head for Gainesville to visit my brother and niece.

Of course, I don't know for sure, but I suspect that those peas are thawed frozen peas or soaked dried peas. That is what is in the stores around here when fresh peas are out of season.

Lunch in Atlanta A pastrami Ruben at Star Provisions. The individual components were delicious however the sandwich was not well constructed. The side depicted had the vast majority of the meat and the other side had almost all of the cheese. I was disappointed in the deli. A rather small selection of both fresh and cured meats. I would have liked to have purchased some of the wonderful pastrami but it was not available. There was something I have never seen before in a jar on the counter.

Another trip to Nashville, another couple restaurants checked off the "to try" list. Woodlands: A vegetarian Indian restaurant. I went for the lunch buffet. The food was generally good but it was crazy busy and the service was bad. The atmosphere was not conducive to pics. Southern Steak and Oyster: The food, service and atmosphere were all great. I started with bluepoint oysters. They were large, fresh-tasting, and icy cold. I accompanied them with a delicious house-made habanero-mango sauce. Next, fried green tomatoes. Served on a bed of pimento cheese. I used a few drops of house-made ghost pepper hot sauce. I love fried green tomatoes and order them whenever they are on the menu. These were the best, ever. And, even though I was no longer hungry, I ordered the fish and grits. The fish was grouper and the grits contained sweet pototoes. Perhaps if I was hungry I would have raved about this dish but in my already satiated condition I deemed it merely good. When I travel, I generally prefer to try to new places but I will most likely return to this place for oysters and especially, fried green tomatoes.

Dinner at Three Fold Noodles and Dumplings. Very good and a generous portion.

I find the commercial names for animal anatomy confusing, especially beef. I think the cut you have would probably be called a shank but I wouldn't be surprised to hear it called a shin.

What cut of THE porker is this harvested from.. Cant be a rear Shank? I concur, the tibia of a small pig. Below the ham, above the hock.

I didn't notice that message. I believe you are correct about this. I had already mashed those slices that were mashable so much of the liquid was unavailable. I'm really more concerned about a recipe that others praised not working for me, ie. my potatoes weren't completely cooked.

I actually made them quite some time ago, shortly after our first frost. This is my last jar so I finally took a picture. I started tasting them after about a week and they were pretty good but time has made them much better. I use the same solution for all quickles (except for pickled ginger): one part water, one part vinegar, one half part sugar plus 1 TB Morton kosher salt per cup of water in the recipe, optional add-ins like mustard seed are added at a rate of 2 tsp per cup of water. I boil the solution and pour it over the veg.

Green tomato quickles.

I had trouble with the champ recipe from http://dadcooksdinner.com/2013/03/pressure-cooker-champ-irish-mashed-potatoes-with-green-onions.html/. Other than not peeling the potatoes and using a mixture of skim milk and heavy cream instead of whole milk, I followed the recipe exactly. After 7 minutes a few of the potato slices were still quite firm. I tried another 3 min on high pressure which resulted in burning of the milk on the bottom of the pot. If I were going to try it again I would cube rather than slice the potatoes and start with 9 minutes.

My self-cleaning oven got a long overdue cleaning a couple days ago. Last time I used a soapy steel wool pad on my racks and it took forever. This time I used a technique that I had seen on another forum some years ago - put the racks in a large plastic bag and spray them with oven cleaner. After a couple hours I rinsed them in my laundry room sink. They are bigger than the sink so I did the bottom half then turned them over. A few places required a brief scrub but most rinsed clean. I was left with some rust in a couple places. I don't know if that is due to the cleaning technique or crappy materials used in the rack.

In addition to heavy for for their size, I choose those with smoother skin because I think they generally have thinner skin. I particularly like my limes with thinner skin.

What is a nitro?

Me too! Exactly.

Brown basmati turned out just as good as in my ZO. Using the cup that came with the pot, I used 3x160ml of rice and 3 full cups (180ml, I think) of water. High pressure 20 minutes, turn off and wait 10 minutes. Release remaining steam. Fluff with fork, and leave uncovered to room temp. One third if this is for fried rice tonight. The rest will be frozen. If I wanted to serve it hot right after it was made I think it would have needed more time at some step as it was initially slightly damp on the bottom. BTW, are others turning the pot to off during natural release or letting it stay on keep warm?