Arey

Saffron rice pilaf with pine nuts. Added andouille sausage from Goose the Market mail order, and threw in some peas to add some color. Also had a tomato salad because this time of year I eat them on a daily basis in one form or another. No photos because I don't do food pictures well. @huiray Thanks you for the reccomendation and I will order more items from Goose the Market when the weather gets cooler. It took them two tries to get the sausages to me. The first attempt was a striking demostration of what happens to sausages after two days in a UPS truck in the middle of an "excessive heat warning" period. I must question the sanity of a person who buys sausages in the middle of July because, I have the bockwurst, I have the red cabbage, I have the potatoes for the warm potatoe salad, and I also have an un-airconditioned kitchen which is a heat sink even in the middle of winter. I'll be baking a chicken thigh and steaming broccoli this evening, and by the time I'm done the kitchen will be pushing 90 degrees and the adjoining dining area in the 80's. I have a fantasy where I recline in my recliner with cold frosty drinks at hand and at regular intervals handmaidens come by with trays of cheese, cold cuts. fruit, meat on skewers, etc. Maybe a chamber music quartet nearby playing Haydn string quartets while pleasant light breezes waft over me. Reality in So. Jersey in July & August in an unairconditioned house sucks.

But where will I put all the stuff already on top of the microwave. Now if I could get rid of Bryn's litter box.Is a 14 year old cat too old to learn to use the toilet?

Once more you've got me going over to Amazon to check the CSO. And all the time I'm at Amazon my inner voice is asking "And just where will you put it?" I could put it where the microwave is but then where would I put the microwave.My Amana microwave is only 700 watts and well over 20 years old but I haven't even replaced that because every time I look at new microwaves I realize that they do any number of things I don't want to do and the controls are so complicated that if I hit the wrong buttons I will probably blow up the house or launch WW III. I hate my kitchen. I don't even have room for a spiralizer, and I want one of them too.

Applying this standard I can say that nothing involving potatoes, bell peppers, corn, cornstarch, some sorts of beans etc. can be called Chinese food. Years ago I used to go to a Greek Restaurant and one day mentioned to the woman who ran the place that I was growing Greek oregano. She said that was impossible and it couldn't be Greek oregano because I was growing it in New Jersey and not Greece. You can't call it a lima bean unless you're eating it in Lima Peru, y you can't call it Lebanon Bologna unless you're eating it in Lebanon (Pa. that is) and you can't call it French dressing on your salad unless you're eating it in France, although they'd probably deport you for even putting that crap on your salad and then calling it French.

Odeon"s crab cakes. Oven Fries from the EverydayFood Magazine and fennel salad. Odeon was a restaurant in Philadelphia on 12th St. and many years ago a Phila. Inquirer columnist, Rick Nichols, provided the recipe in a column. I get 4 crab cakes out of a pound of jumbo lump crab meat (the fish monger gave me $7.00 bucks off for being a loyal customer) Normally I like the cakes plumper and rounder but it was to hot to mess. That's the same reason the fennel salad didn't have any capers or kalamata olives in it. The recipe is below.That's Heinz Original Cocktail sauce in the small dish next to the wine glass 1 pound Jumbo Lump Crabmeat -- picked over for cartilage 3/4 cup fresh bread crumbs (I use Progresso plain breadrumbs) 1/4 cup parsley -- finely chopped (I haven't gotten around to planting my parsley yet this year) 1 cup scallions -- finely sliced (I only add as many scallions as I feel like slicing) 1/2 cup Egg Beaters® 99% egg substitute (or 2 large eggs) 1/4 cup 2% milk cayenne pepper and salt and pepper to taste 1 teaspoon Worcestershire sauce 2 tablespoons oil Combine the crab meat with the parsley, scallions, and bread crumbs. mix the eggs, milk, cayenne pepper, Worcestershire sauce, salt and pepper Pour over the crab mixture and blend gently Saute until lightly golden brown, 3 minutes or so If the crab meat is nice and fresh and sweet I don't think it really needs much in the way of additions, but it does need something to hold it together and these crab cakes tend to be rather loose. Observations: Doing crossword puzzles while eating is detrimental to your table manners, and looking at the crossword puzzle while trying to dip the oven fry in the cocktail sauce can result in untidiness. Being strictly limited by a doctor to having no more than 8 oz. of wine with dinner will greatly improve one's ability to fill an 8 oz. wine glass to the brim and then drink it without spilling a single drop.

You are in need of therapy. In the topmost cabinet in my kitchen (I need a stepladder to reach it) far in the back (where you need a flashlight to see it) is a large jar of Taster's Choice instant coffee with a best by date of XX/XX/03 ( I can't remember the day and month). I am willing to mail this heirloom bottle of instant coffee to you. I promise you that if you drink the instant coffee from this bottle exclusively until it is all gone the coffee at the corner convenience store will taste pretty darn good to you, and you won't even need all that fancy equipment.

That rule was rescinded years ago, because of the outcry from the public, and members of the state assembly. The NJ state food police ended up with egg on their face, as they scrambled to explain their reasoning behind the rule. We don't need to be coddled here in Jersey. We like our hazardous waste sites supersized, our bribes in used $100.00 bills (and no consecutive serial numbers if you please) and our egg yolks runny.

Conquistadors.

What I wanted to try was the andouille as made by the descendants of French citizens who migrated to Eastern maritime Canada(Acadia) several centuries ago and were then expelled by the British late in the 18th century, and ended up in what is now Southern Louisiana. In other words a French type sausage as made by people who are thousands of miles and many generations removed from France. So what do I do? I buy it at a Cape May NJ grocery run by people of German stock who are known for their kielbasa. Quel andouille ! Maybe I should mail order it. Anyone have any suggestions?

One day at work a female Irish co-worker from the Galway Bay area and a male Irish co-worker from Cork had a lengthy debate what makes champs champs and colcannon colcannon. I vaguely remember that leftover boiled potatoes and leftover boiled cabbage were involved BIMBW.

This is why I hope my Whirlpool fridge and electric range out last me, to say nothing of my dish washer. We're rapidly reaching the point when some morning , you'll get in your driverless car, and it won't start. Then an electronic voice in your car will say "I cannot start because the the knob on the toaster in your kitchen that you use to chose the degree of toastiness you desire is not functioning correctly. Please remedy this problem before attempting to start me". Then the "maintenance required" icon will appear on your dashboard.

I stopped buying from them after i found a piece of a machine in a pot pie. I called to report this, and they sent me a credit slip. But, when I tried to use the credit, they wanted me to send payment in full and the credit slip and they would send me a refund. Furthermore, the credit would only cover the shipping cost. And, the shipping cost they quoted was more than the shipping cost on their web site. I ripped up the credit slip and never bought from them again. I'd rather eat Marie Callender pot pies.

The proprietors of the market I went to are of German stock. The andouille I wanted to try was the one used in Cajun cooking and I have no idea where the market got their recipe from. There is a large Mexican population in Atlantic County and there are two Mexican supermarkets in a nearby town plus little bodegas all over the place. So I figured if I went to one of the Mexican supermarkets I'd be getting Mexican chorizo, but somehow thought if I went to a market known for its German type sausages I might be able to get Spanish style chorizo. Also the Cape MayCo. market is 8 or 9 miles closer to my home and the drive down to Lower Twp. in Cape May Co, by way of the Garden Statre Pkwy is much nicer than the drive up the Atlantic City expressway to the Amish market in Williamstown. I had to go there the next day anyway to get bockwurst and you won't find a chorizo or andouille in the place, nor anybody who would know what you were talking about if you asked if they had andouille or chorizo. Thank you for the suggestions on how to use the chorizo and andouille. Sice the most wretched hottest humid time of the year is about to begin, as I was putting stuff away I did ask myself why of all the sausages I bought, the only ones I knew what to do with required sauerkraut, mashed potatoes, hearty home made rye bread and outside temperatures in the lower 50s not the upper 80s.

I will never again buy chorizo from a grocery that doesn't know whether it's making Mexican or Spanish chorizo, and didn't know there were two types until I asked which type they were making. I wanted Spanish because all the recipes I see call for that type, and I wanted to have it with the saffron rice I make. Well, they're making Mexican (fresh) (uncooked) Chorizo, so I now have a cylinder of Mexican chorizo weighing over 1 lb. freezer and don't know what to do with it. and I need to decide before the Laughing Gulls migrate back down South in the Fall. I also bought andouille while there because I've always wanted to try that. I don't know what anduille is supposed to taste like. but if that is what it's supposed to taste like I don't particularly care for andouille. This all came about because the Atlantic City Press had an article on a small grocery down in Cape May Co. known for its sausages, Especially for its bratwurst and kielbasa. On the way there I stopped at the Cape May visitor information center for directions, ad there was a pleasant young state trooper passing a pleasant moment or two with an equally pleasant young (and attractive) woman. When I asked for directions to the market, the young woman pointed at the trooper and said "he's the one to ask" and he said "Your going for kielbasa" and gave me excellent directions which the young woman wrote down for me. So I have a frozen raw Mexican style chorizo I don't know what to do with (I did some intensive googling of it and didn't find anything that appealed), and what passes for andouille in Cape May Co. I also bought some bratwurst and smoked Kielbasa and I know what to do with that and how it should taste. I'm still looking to try Spanish style chorizo and andouille, but I'm not going to look for it in Lower Twp. Cape May Co. NJ., or even Middle or Upper Twps. even if I read of places in those two twps. known for their sausages.

Welcome back, I'm looking forward to reading your posts again. What's your San Francisco kitchen like? I remember your New York kitchen as being tight quarters.

I wholeheartedly agree. Not all kales are the same. Some are worse than others. However, sauteed broccoli raab is good especially when paired with Italian sausage and penne rigate.

My Wondra will be going in the trash since its better if used by date is 26Feb2017. As eating the the dough or cookie batter, I thought that everybody knew you'll get worms if you eat raw cookie batter. Persons eager to let me know what a misconception this is, should not waste their time, there is nothing you can cite, quote, or provide links to that will make me change my mind. I cherish and cling to any misconception that provides an excuse for not doing something I've never wanted to do or been tempted to do or thought about doing.

I use 1/4 cups lentils and 3/4 cups water, bring to a boil , reduce heat simmer for 16 or more minutes until they're the way I want them. Last night I only simmered for 16 minutrs, and could have simmered them a bit more as they were a bit on the crunchy side, but since I was using them to make lentil salad to go with last night's salmon for dinner, I decided that a little crunchier than usual was alright. I don't like mushy green lentils. I base the way I make it on David Lebovitz's recipe for Le Puy lentil salad but he says to bring the lentils to a boil then reduce the hea and simmer for 20 to 25 minutes. I'm assuming he cooks with gas, but I cook with with electricity, and my stove can actually achieve a simmer but it takes a while. For soups, or stews, or braises it's not a problem, but for something you want to bring to a boil then reduce to simmer and only simmer for a short while it can be a problem. Sometimes I use two burners one set to high and one set to medium to medium low, and switch from the high burner as soon as its boiling to the medium to medium low burner and even then I have to fiddle with the setting. So last night my lentil was a little bit crunchier than I would have liked but at least not mushy which I wouldn't have liked at all.

I recently received some packages of Le Puy green lentils. Sabarot brand. They've changed their English language carton, and the cooking instructions are "1 glass = 2 servings or 80 g per serving". Assuming the g means grams that means 2.8 oz. per serving, but what sort of measurement is "1 glass"? It's so vague, so unFrench. It sounds like the sort of measurement you'd find in a very old cookbook, with measurements such as a knob of butter the size of a walnut, and stir for long as it takes to say 5 Pater Nosters.

I wouldn't say I actually like Chris Kimball, but I have a high tolerance level for him,except when he goes all Vermont folksy.

Scrapple is even better with a couple of fried eggs on top and some home fries beside it.

I have a Whirlpool Electric stove which I bought in January of 1997. It's the old electric coil type, and I'm devoted to it. When you turn it on it shows the preheating time depending on the temperature you selected, At 350 degrees it preheats for 4 minutes 15 seconds, and then it beeps just once rather softly. (It's not one of those in-your-face demanding modern appliances) However, the oven thermometer I stuck in was still at 200 when the oven beeped and took another ten or so minutes to reach 300. However, the thermometer is an old Cooper oven thermometer and may not be that accurate anyway.

Electric stayed on, and the back bays stayed out in the street. , The street is lined with bracken but it barely made it over the curb. I really enjoyed the nacho cheese Doritos. @Rotuts I just added one of those hand cranked lanterns to my Amazon shopping cart thank you for the link. It's there along with a set of 4 fancy cheese knives I don't really need. My Saturday night dinner was the usual, sandwich , cole slaw, and chips on a tray in front of the TV. And, of course, Pinot Noir.

Sitting here humming "back bay stay way from my door (and out of the crawl space since I spent $4600 last Spring having all the wiring running through the crawl space replaced because of SuperStorm Sandy.). From prior experience I know what I'll want when stressed, so I bought 2 bags of Lays Classics, one bag of Doritos Nacho Cheese, a lb. of coleslaw, 1/3 lb each of turkey breast, domestic ham and domestic swiss cheese, 2 bags of pistacchios, a wedge of Stilton, a piece of Italian creamy goat cheese with a name I can't remember, a package of cream crackers, a package of Bremner wafers, and two loaves of bread from the local Italian bakery. My house is all electric including the stove, so I have several sterno like canswith little stands to put kettles on, a one burner butane stove which I've never used because I'm afraid of it, and a kerosene heater. I also have cans of emergency type stuff such as corned beef hash, dinty moore stew, spam, and assorted soups, but unfortunately no Scotch Broth.As long as the electric stays on, and the back bays stay out I'll be fine, but eating unwisely because when I'm stressed trying to eat sensibly would only add to the stress. A few years ago , one Saturday evening with the power out I was sitting in the dark drinking a glass of Pinot Noir and listening to Garrison Keiler (who I don't care for) doing Prairie Home Companion (which has never appealed to me) on my little portable radio which can only pick up NJ public radio and I said to myself "You know Arey, your Saturday nights have never been anything to get excited about, but I think you're setting a new low tonight".

I checked out the whole series. I found the Egg Master to be very scary.The video of it working beats anything I've seen on the the SyFy (science fiction) channel for sheer terror.