cyalexa

I'll be traveling from Oklahoma to Atlanta by car and am looking for food-related experiences along the way. I am currently looking through old posts and so far, all are about restaurants. I'm interested in current recommendations for restaurants but am more interested in other food-related venues; markets, kitchen supply stores, etc. I'll take slightly different routes down and back and the cities I'll be passing through are: Fort Smith and Little Rock Arkansas Memphis, Nashville, Chattanooga Tennessee Birmingham Alabama My actual destination is Marietta so to avoid traffic I will probably gravitate toward locations on the northeast side of Atlanta.

Yes, look for sodium tripolyphosphate in the ingredient list.

Answering my own question: Having prepared several batches using both techniques I would say that the hard-cooked eggs from the pressure cooker are marginally easier to peel than those steamed in a covered regular pot. Both techniques result in MUCH easier peeling than boiling. My most recent effort, deviled eggs topped with bacon and and garlic chives is pictured in the lunch thread: http://forums.egullet.org/topic/146914-lunch-whatd-ya-have-2014%E2%80%93/

Clearly, I am neither a food stylist nor photographer but these were so good I'm sharing the picture anyway! Deviled eggs topped with bacon jam and garlic chives. PS. Any advice on how to make the bacon jam look less like dog poop would be appreciated as I would like to serve these to company some time. I'm pretty sure it is too thick to pipe.

Shelby, I'm going to try zucchini in meatballs! I used it in place of celery in a meatloaf once when I was cooking for my grandchildren at their house and was informed that "we don't like celery". Everyone liked the meatloaf but I cannot honestly remember it being better than my usual recipe.

My husband's favorite dessert, coconut pineapple upside-down cake.

I don't go to Tulsa often and have not been recently but have had good meals at these places: http://www.luckysrestauranttulsa.com/ http://www.elmersbbqtulsa.com/ Won't get any less pretentious than Elmer's! I always get the ribs and like them. My brother had their signature sandwich and said it was just OK.

100% whole wheat

Thanks for the link. I tried wine in my Sodastream Penguin once and it made a huge mess. I'm reluctant to try it again. Maybe I will google it later and see if others are doing it with their Penguins.

Rotuts, thanks for reporting. If my sodastream dies I'm repelacing it with a purefizz so I can carbonate wine.

I got induction because there is no natural gas in my area and I didn't want a propane tank in my yard. I am very happy with my induction cook top and would now always choose one over gas. I also have a portable hob and while it is useful, you are right, it is nowhere near as powerful and, at least with the inexpensive model I bought, it has a pretty noticeable hot spot and far fewer adjustment levels. Also, induction cannot be used to char tortillas or peppers.

I look forward to your report on making fizzy wine. I would love to be able to do that.

Thanks to all who posted, I hope others will continue to do so. I have made notes to take shopping. Huiray, thanks for the link, the article was very informative. The one time I bought miso it was from Whole Foods because I also bought a piece of sea bass. The choices there were labeled "red", "yellow" and "white". I chose red and actually liked what I bought. As I don't use it frequently I may continue to buy only red, based on the info. re keeping characteristics.

Huiray, thanks for noting brands

I buy fresh bay leaves at the farmer's market and freeze them. They are only available sporadically so I stock up.

And I was wondering what to serve with a quiche tomorrow - thanks!

I never know how to chose products in the Asian market. Of those likely to be available in the US, what is your preferred brand of 1. yellow miso 2. Sesame oil thanks in advance

What gorgeous tomatoes! Sadly, I seem unable to successfully grow tomatoes. I have only a small garden because that's all I will take care of properly. Once it hits 90F I am not interested in being outside. The only vegetable I routinely grow is kale. Most of my garden space is dedicated to herbs and garlic. The following seeds are or will be available, send me a PM if you would like some mailed: garlic chives, epazote, basil, flat-leaf parsley, and cilantro/coriander.

I have a big jug of organic carrot juice. I need 2 cups for caramelized carrot soup. Can I freeze the rest? I would have to triple the soup recipe to use all the juice and freeze the soup. Can I get proper browning on 3lbs of carrots cooked at once? To brown and deglaze repeatedly seems cumbersome but I would do it if necessary. BTW, I have the 8L Fagor Duo pressure cooker and I'm using the F&W adaptation of the MC recipe, http://www.foodandwine.com/recipes/caramelized-carrot-soup

Thank you. I am interested in your recipe, is it posted somewhere?

I have a Penguin Soda Stream. It is at least 5 years old. If it broke I would replace it immediately. I would, however, compare newer products as so many more are available now. I once tried carbonating red wine. The result was a mini explosion that resulted in a sticky red spray coating many surfaces on my bar and clogging the soda stream. It took me quite a while to get all the nooks and crannies of the soda stream cleaned out so that it would work again.

Sorry the link didn't work for you. If you want the recipe send me a PM.

I have a bumper crop of sand plums on my property. I don't make jelly but have given some to a friend who does. I'm also snacking on them like they were cherries. The very ripe one are quite sweet.

The recipe is here, in exchange for your email address (fair trade in my opinion!): http://www.americastestkitchen.com/recipes/7412-summer-berry-trifle

Forgot to mention, I bought the trifle bowl at WalMart (do you have those?) for about $7. It was about a pint smalerl than the volume produced by the recipe but I knew that in advance and adjusted.