Thanks for the Crepes

@emmeyekayeee, Here is another discussion of the KFC original recipe that might interest you. It has a link to a video of the Colonel frying his chicken for Tennessee Ernie Ford and Minnie Pearl. He doesn't disclose the spices, but does mention the chicken being soaked in a milk/egg wash before coating with the dry mix.

There is this Onion Pan Bread from Mark Bittman's "How to Cook Everything". I didn't see any credit in the link, but it's the exact same recipe that is in my copy of HTCE. Might not be Irish, but it's a quick bread and very delicious. I tried it as is the first time, but subsequently make it without the sugars called for, as I think the onions provide all the sweetness it needs. Oh, and we all know that onions take longer than 10 minutes to properly caramelize.

Erm, I can tell you have strong feelings about this. I'm baffled at anyone associating African American cuisine with Kool aid. I've lived in the South most of my life, have a huge family heritage from here, and no one I know would ever put Kool aid on a list of soul food. Ever. I personally objected because it's an empty calorie "food" that has no association with the black (or the white one, for that matter) Southern culture that I am familiar with. And I do have to say that I love a good rendition of soul food. So does almost everyone else from around these parts. Perhaps I'm slow, but I have to wonder why that would offend anyone. I also wonder why anyone would get upset about holiday or thematic food occasionally to break up the monotony of in this instance, cafeteria food. I always revel in Shelby's willingness to celebrate with food at any old excuse at all and used to be just like that in my younger days.

As a GRITS (Girl Raised in the South), I find nothing wrong with the meal at all, well except maybe the Kool aid. I would enjoy it all if well prepared, but not the collards, because I personally don't like them. The majority of folks down here, both white and black, love collards, and they must be a special part of holiday meals at the very least. Who doesn't like watermelon? I sprung for some of the expensive out of season fruit myself this winter. It wasn't as good as it is in summer, but a cheery reminder that Spring will spring again and the bounty of summer will follow. Also, the meal in question sounds like it was well balanced nutritionally with protein, carbs, fats, fiber, vitamins and minerals. I don't understand why anyone would get their panties in such a bunch over it? Yeah, yeah, I know they said that it was because of unapproved deviation, but somehow, I don't think every balanced meal needed a specific sign off too. Maybe I'm wrong? I found this linked article about Aramark's role in supplying prison food much more disturbing. I wouldn't be surprised if they had a hand in supplying the nursing home I recently was a prisoner in. That is cruel and unusual punishment, IMO, to subject a captive audience to day after grinding day of substandard food. It will really begin to work on people's minds in a very negative way, and not just people like us here at eG, although we might be the first affected by the horror of it.

Hi weedy, Your enchiladas look really good to me. It looks like you have hit my sweet spot of melted cheese, but not so much that it all oozes out of the tortillas. What kind of cheese(s) did you use. Cheese enchiladas are my favorite kind. I like to put a little sliced green onion inside the tortilla with the cheese. I only have (real) white American cheese and Ole Queso Dip cheese that I had bought to compare the two, but I'm still curious as to what you used. I also have Cheddar, as always, but enchiladas is one place I don't like Cheddar. Many of the restaurants that serve enchiladas around here make them with Cheddar. I will also have to make my tortillas from masa mix, but that will just make them better. You have inspired me to make this dish soon.

Good, because it took me several seconds to get why there would be one. Duh, the mat goes under the drainer. I have a dishwasher, but I hand wash a few favorite glasses, carbon steel items, skillets, my trusty knife used for almost everything. Not a lot. The small amount I have I just either dry immediately and put up (knife, carbon steel, cast iron) or drain a glass or two on the counter propped up by the raised lip around the double stainless sink. I can't justify dedicated counter space to a drainer. I prop my nonstick skillets between some heavy glass canisters full of tea and spices to drain. I normally put them up as soon as they air dry, but since I've been cooking from a wheelchair, I leave them there for quicker grabbing. If the dishwasher goes out and I'm forced to hand wash everything, I get a clean bath towel, fold it in half and use that for a temporary air dry area. When I had a dish drainer, because I didn't have a dishwasher, years ago, I hated the way the drain tray got nasty if I didn't clean it constantly. Another unenjoyable task in the kitchen I don't miss a bit. Your set up looks really nice. Way cooler than the all plastic one like I had and you were using before.

Hi Kim, Sorry to hear about your injury. Stands out like a sore thumb(toe) don't it? Sisters in misery with ya with my broken hip in recovery. Yeah, cabbage does tend to last a long time. I've gotten really good with managing the longevity of ingredients not having a car for about three years and then breaking my hip in November last year and being completely dependent on outside help to get groceries and supplies. Napa cabbage will last a long time, up to a month in good shape, I've found. It's a looser head than the regular green cabbage in tight, compact heads. Napa will dry out at the open end of the head. That regular green cabbage, though? I've kept that under refrigeration for up to three months as long as I cut at the stem base and peel off whole leaves as I need them. Sometimes, the outer leaves are dehydrated and need to be discarded, but as long as one maintains the integrity of the head, it's really surprising how long regular cabbage can last. Of course, if you hack wedges out of it, it won't last nearly as long. I also understand that the nutrients in cabbage degrade quite significantly under long storage. Lettuce is not as durable as cabbages, but works the same way. You can really extend the life of a head of lettuce by cutting off slices at the bottom of the core and freeing individual leaves. The plant thinks it's still alive and will last much longer. That's why, although I actually adore a wedge salad, with just me here, I don't do that. Once you hack into the plant like that, it won't last nearly as long. Shoot, I've even seen long-stored cabbages under refrigeration try to put put roots from the bottom of the sliced core. That is one resilient veggie! Another long-laster is daikon radish in good shape initially. Slice what you need to use from the root end and leave the top intact. I've used that veggie for three months as well. The top tries to grow greens on a healthy specimen and roots sometimes try to develop from the sides of the unsliced areas. It helps to trick veggies into thinking they are still alive by orienting them in your fridge the same way they would grow in the ground, in my experience.

I have been going through a family crisis, so meals were a Wendy's single grabbed and bolted very quickly with a medium fry, which came out hot and was a larger serving than the McDonald's large fry which almost always comes out from my franchise as cold and very stale. This Wendy's who claimed to have their Frosty machine broken over the less than two handfuls of times I asked for one over a decade actually delivered a thick, medium chocolate one. I also had a "Dave's single" with lettuce, tomato, raw onion and mayo. It was lukewarm and gave me indigestion. I hate trying to keep up the pace with men who wolf food down. I can't really do it, and it affects me for days. This burger was orders of magnitude better than BK' similar version the following day. Wendy's actually rocks, at least this franchise. Next day all I ate was Burger King Medium fries, which were cold and bad, Whopper Jr. and a med. chocolate milk shake. Their handling of our requests for chocolate shakes led me to believe that they carry only one size? Oh, and BTW for you fast food fans out there, Wendy's chocolate Frosty so blows Burger King's chocolate shake out of the water there is no question at all which is better! I tried to suck Wendy's through a straw, but it was so thick that that was impossible until I'd finished my fries and most of the burger. I'm not going to go out on a limb and say Wendy's has less fake ingredients. To my taste Wendy's Frosty is worlds better, thicker and tastes more natural. YMMV Thumbs WAY down for this Cary location of BK for me. That's all I ate both of those days, but for my size and metabolism, it provides all I need. Today, at after 11:00 PM my brother's ex-wife, who never entered his dying room at the hospital, and was there to support her children, and her parents, the kid's grandparents, brought sandwiches from a nearby Walmart. I had to pull off a piece of clearly rotten lettuce from mine, but there were potato chips (ridged, which I despise unless needed for structural integrity to support a good onion dip, which was absent) and Oreos. I may be the only red-blooded American who does not eat Oreos, but whoo! I hate'em. To her credit, she did bring bananas too. No one touched them, although we were all in dire need of real nutrition. Egulleters, never buy sandwiches from Walmart, at least the one near the hospital near the Cary Wake Med. I was starving, have a pretty strong immune system, but they were clearly on their way to rotten. I appreciate the lady, who is my SIL, although ex, providing food for all of us to the best of her ability, though. Also, my ex-FIL, bro's ex-wife's dad, is a pastor, so it was so perfect when the ICU nurses came in and asked did we want to call the chaplain. He said a few well chosen words that moved us all. It was the perfect moment and SO appreciated. He is also the one that married bro and ex-SIL at his Long Island parsonage. This is hard, but the family has come together to share the terrible burden. Food has been a factor but snatched and forced as we deal with this. So those have been my pathetic meals. I am looking forward to the pork butt steak that I had put in the crock pot when the word about our crisis came. I refrigerated after cooling it when I got home on the first night of the vigil, and will crisp it up in the CSO tomorrow unless my family calls on me again. That's unlikely, since people in wheelchairs are more of a burden than a help. I did delight in being able to go to the pantry in the ICU and get Italian ices and stuff I could carry in pockets or my backpack and carry back for people. I can't carry drinks on the wheelchair, but there are still a few useful things I'm able to do, and I welcome every opportunity to do so like an oasis.

I don't care for navel oranges much myself, but have never had the pleasure of fresh harvest off a backyard tree. I have enjoyed California apricots off a tree though, and can attest that the supermarket shipped ones are a pale, pale ghost of that wondrous flavor and aroma. I was lucky enough to acquire a few cara caras and a blood orange along with some pink grapefruit, but haven't sampled any yet. I have to shop when I can few and far between so I'm eating the strawberries and cantaloupe that are more perishable. I'm looking forward to the citrus, which I like. We had a lemon tree in CA, but no orange or others. Probably a good thing, because I really like citrus, and would hate to just not eat it anymore like I don't apricots after being spoiled by the backyard tree. Well I do eat canned, which are hard to even find, but still a substitute for the full flavor and fragrance of heavenly tree ripened ones. You are so lucky, Nancy, to be in the fruitful place you are. I'm so enjoying it when you share your experiences with us here!

I made a streuselkuchen the other day, the baking powder leavened, quick kind, which I have made successfully many times before. This time I messed up after seeing images of these with red stuff, that I now conclude was probably fresh raspberries. They looked so good! Fresh out of raspberries, I decided to dollop and spread some sour cherry preserves. Well even after reducing the sugar in the cake part and topping by half, like I usually do successfully, the preserves sunk through the batter to the bottom and made the whole thing too sweet and gloppy for my taste. That did not stop me from eating half of it before I froze the rest for later after a few days. I won't do that again though. Why is it that when most people get their hands on a nice tart ingredient, they feel the need to over sugar the hell out of it to kill that tartness? Montmorency dried cherries? always over sugared for me. Thank God for cranberries, which I can get unadulterated in the fall and freeze. To me they are a heavenly addition to a lightly sweet coffee cake or muffin especially with some orange zest in the mix. I should have gone that way and will next time I get a streuselkuchen itch.

Thanks for letting me know. When I made the link, I noticed that the webpage had been totally overhauled, but failed to check the menu link. I'll just take out the link since it's pointless. But yeah, unspeakable acts done to once lovely ingredients except for the chicken wings. Even the expensive vegetable stir fry is overcooked and shrouded in a flavorless, unnaturally brown, gloppy, cornstarch thickened sauce. I'm glad you weren't with me when these atrocities happened. Oh my God! I can make a killer pepper steak, which is popular here, but I would not doubt unknown in China. I like a lot of onions with the peppers, some celery and a bit of tomato added at the end. My husband ordered this dish one time and one time only. I tasted it, and then the raccoons got the lions share. Their rendition was HORRIBLE. Still, I persist in liking the chicken wings cooked to order.

I will never make any of these candies, but found some Brach's orange slices a while back that remind me of my childhood. I am down to the last hoarded slice. They taste like they have natural flavoring, unlike many candies today. Sooo good. I remember walking into the grocery store with my mom as a small child and being confronted almost immediately by the Brach's bulk bin where we would be allowed to get orange slices and nougat sold by the pound. They had many other varieties, but these were my favorites, and I don't remember the other ones.

Me too! I actually love it when I have to wait a while for freshly cooked food, especially something like fried chix or french fries. There's a little mom and pop's BBQ place that's the only place in town I know that does fried chicken to order. The Chinese takeout joint has horrible "Chinese" food, but marinates, then par fries and freezes chicken wings and completes the frying to order along with fried to order frozen french fries. Bonus: they're also cheaper than any of the wings places around here. It's just about the only thing that's safe to eat there. I still like their "crab" rangoon, but have been burned so many times on the Chinese menu, I'm too scared to experiment anymore. Even their eggrolls have deteriorated to the point I won't try it again, and I LOVE a good eggroll. I managed to get some hot french fries from Wendy's today, and that was the high point of my very stressful day visiting my brother in the hospital. Wendy's fries are really good, and I think the medium size I ordered is larger than McDonald's large size. The chocolate Frosty was good and so thick I couldn't get it through a straw at first. The burger was fine, but could definitely have been hotter. Still better than McD's all day long. I miss having access to a Popeye's. They are my favorite fast food fried chicken place and when they were in our area years ago, good sides too. Does anyone know if they still offer fried okra? I loved getting that and corn on the cob with my order of spicy fried chicken. Edit: take out messed up link to "Chinese" joint.

Heidi, I've always heard that the "beard" is a natural part of the mussel and should not be cleaned off until immediately prior to cooking in order to maintain the best quality. Is this incorrect? I love the green lip mussels. I can only find them frozen here, at the little fish monger, but they are really good. Come to think of it, they are beard free, but they're no longer alive and have been preserved by freezing.

I don't go out of my way to collect fridge magnets. The only one I have on the fridges now that I bought is the cutest bunny with a carrot and a thermometer that actually works pretty well to second guess the one on the HVAC thermostat. It was a dollar at Dollar General. There is also a cute kitten in a Santa hat that came on a Christmas present. Other than that, it's the emergency power outage number. Since I figured out our neighborhood is literally last on the priority list for restoration in the entire state, I get out my flashlight and call to get on the list to get a crew dispatched as soon as the lights go out. The recycling schedule is held up by that magnet. Then it's photos held up by the free AmEx magnets they send trying to get you to buy their credit card and other free magnets holding up postcards my nieces and nephew sent me or some such. It's quite cluttery, but I took SnickMouse's photo down to preserve for posterity after he passed, and now I can't remember what I did with it, so clutter is kind of good for me. At least I can find it when I want it. For some unknown reason all the clutter is on the sides of the fridges and the fronts are unadorned by any clutter at all. Feels like home to me though.

Oh definitely at the end of cooking. The only further cooking to that egg drop soup is a quick swirl in of the egg mixture. Long cooking will destroy the flavor of both the garlic and ginger. And you can decide whether you want to leave the garlic and ginger or remove, but in my recipe it called for smashed cloves and slices of ginger. The 15 minute simmer is plenty to extract good flavor into the broth, and at least to this Westerner, garlic and ginger flavor says Asian to me.

I can help with the garlic and ginger flavor disappearing over your two hour cook from a similar mistake I made making egg drop soup years ago. "Joy of Cooking" tells you to simmer the garlic and ginger for 15 minutes in the chix stock and then remove said garlic and ginger. This works well for extracting the maximum flavor. My thinking I had a better idea and simmering the garlic and ginger for closer to an hour was enough to almost completely destroy both flavor components. So ... longer is not always better.

What was the blueberry thing? And were the edamame really as decrepit as they appear in the photo?

Last night was sister-made lasagna, yeast rolls and Caesar salad at her home. My brother's son and his wife, brother's daughter and two of my nieces who are my sister's daughters were there as well. The house was full of critters too. A most enjoyable night with cats to pet, lots to catch up on with the relatives and a great dinner. I almost started crying when after I had to go to the bathroom, which is up one stair from the kitchen and dining room on a split level, I was relegated to the living room to eat, and I thought everyone else was going to eat in the dining room. In just a minute though, everyone else started migrating to the living room and my sister shared a seat at a computer desk with me. Yah! It was so good to see everyone and enjoy time with them and good eats. Really pulled up my mood. Tonight I made oven BBQ chicken in the CSO. Sometimes I just crave Kraft original BBQ sauce, and it hit the spot. Romaine and tomato salad with vinaigrette, Mahatma yellow rice from a mix and store bought Pane di Casa from the freezer spread with butter rounded out the meal. I have all kinds of fresh fruits and veggies and other comestibles and necessaries after my sweet nephew took me grocery shopping today. That is no small task with my wheelchair and the stairs getting out of the house. He is my hero.

It's actually quite a legitimate dish and is called milanesa. Yours looks delicious.

I get the "Fearless Flyer" and look forward to it. My favorite one was from several years ago where the issue highlighted the bargain/high value items they carried. The only one I can remember now is the imported pasta, but there were many items that were cheaper and better quality than what I could buy at local grocery stores. This is the flyer that caught my attention and got me going into the store regularly. I'm not a fan of the seasonal only items or the disappearance of long-time favorites from the shelves either. I don't mind some new offerings occasionally, but TJ's takes it too far for me.

Many empanadas are made with wheat flour for the crust.

Sounds good to me, but what you describe would be called an empanada. There are many good recipes for these, both savory and sweet.

Smithy, I don't understand why you wouldn't be able to open multiple tabs with up to ten or more recipes at a time from your bookmarks? I have Time Warner cable (now Spectrum in this area) which is enough bandwidth to stream video in realtime. Of course you'd have to tab between them, but that is doable. That said, I'm like you, in that I prefer a physical book. I especially love "Deep Run Roots" although it's one of the most unwieldy in my collection.

Oops, @Lisa Shock. I couldn't follow your link, and I was looking forward to doing so,