AlaMoi

a spinach-bacon-cheese quiche. simple, quick (except for pan crisping the bacon....)

sad, isn't it? the bulk product, or similar,,, : https://www.webstaurantstore.com/martins-quality-eggs-20-lb-bag-in-box-fresh-liquid-whole-eggs/873331016.html they pour it into a pan and bake until firm, or over firm, or dry and crumbly and really terrible . . . otoh, we've stayed at budget places where the cook baked, stirred, tended the operation and turned out reasonably decent 'scrambled eggs' - entirely edible, certainly not even close to home made scrambled . . . but . . . it's not the hotel/the chain . . . it's the person doing the breakfast prep / cooking. same with oven baked bacon - - - and oven baked "sausage" there's a big big difference from the cook just tossing the stuff in the over "per directions" and a cook that turns/flips/whatevers during the bake cycle. or uses a rack instead of letting the stuff swim around in its own fat until the time rings . . . . same with breakfast pastries - one place had incredible stuff , , , so I asked . . . turns out they get their pastries from a local shop - made fresh that morning . . . not from a box of six dozen assorted frozen Danish . . .

@ElsieD - I crack an egg into an empty bowl, then gently lower it into the simmering water - and it floats . . . coddled egg and poached egg are technically different - but the end result is quite similar.

I use a small glass bowl - floated in simmering water , , , easy to monitor for desired poachedness....

a lot of the cherry tomato types do well in winter cultivation... I usually go with Romas in the dead of winter as the 'least worse' of bad choices - sometimes the Campari are decent - but they're iffy. most of the 'on the vine' types here (central PA) are from Canadian greenhouses - I guess the cost of hydro-electric makes it 'doable' - would not work locally.... the yum factor varies tho.

(sigh . . . the names thing, again , , ,) never heard of a waxberry - so I went looking: https://www.specialtyproduce.com/produce/Waxberries_8460.php Waxberries, botanically classified as Myrica rubra, are an unusual fruit belonging to the Myricaceae family. https://en.wikipedia.org/wiki/Myrica_rubra Myrica rubra, also called yangmei (simplified Chinese: 杨梅; traditional Chinese: 楊梅; pinyin: yángméi; Cantonese: yeung4 mui4; Shanghainese: [ɦiɐ̃².mɛ⁴]), yamamomo (Japanese: ヤマモモ), Chinese bayberry, red bayberry, yumberry, waxberry, or Chinese strawberry (and often mistranslated from Chinese as arbutus) is a subtropical tree grown for its fruit.

we've used Cento for years - good stuff. not only the RWV - but everything we've used from the Brand has been good stuff....

DW uses the 3-ring binder and plastic sleeve approach. I use the terrabyte hardrive and sub-directory approach. - typed into .txt files - screen captured to .jpg files -downloaded to .pdf files nada-nothing-of-consequence. many of the recipes I have converted to "editable" files because . . . . as illuminated above, , , one needs the ability to add "notes" to the basic recipe.

head on / off - all the usual cooking methods apply - however comma, I would not spend buckets of money on "fresh" shrimp that due to min. quantity you will have to freeze. been there, done that - froze shrimp is a serious step down from fresh-never-frozen.

well, did a second dinner on the left-over ham hock & beans - and now there's not really enough meat for anything other than a 1/2 sandwich . . . @Kim - that does look to be a tasty recipe - curious add with the cream cheese . . .

aw shucks . . . Oysters Rockefeller on the hoof . . .

(sigh) bacon is not bacon is not bacon, either.... most all of the national/big name brands are "wet cured" - injected with solutions that near instantly turn them from pork into bacon. some brand curl up like sow bugs, others not so much. we have an Amish market where one can get dry cured bacon - salt/sugar/hung/dried for 3 months +/- various smokes available, thin/regular or thick slice . . . the proprietor - who did the dry cure process in his own facility - retired, sold the business, the new fellow apparently buys his dry cured bacon from another supplier - and the jury is out as to whether the quality is the same. it is vastly superior to brand name wet cured, but not quite as good as 'the old stuff' the prior dry cured did a nice crinkle 'curl' - the new stuff methinks is not as dried and tends to 'more wildly curl' to the point a bacon press is most useful / needed.

... I'm doing old fashion crank meat grinder - no 'food processor' involved . . . tips on the adds / etc are appreciated! tomorrow is 'start day' - will post results....

I fried it "my mom's way" - and next event was requested for "more crust" - it's definitely like mac&cheese - _very_ dependent on prior experiences . . . those who gag - well, they're missing some stuff . . . same as Spam - it's a savory product which those who never ate it, hate it. albeit . . . scrapple is a huge more variable product than mass produced Spam . . . weird side bars . . . . I was a weekend house guest . . . and the host served up scrambled eggs . . . and, as I wolfed into it, he asked 'do you know what that is? calf brains, said he . . .' expecting I suppose some 'shocked' reaction - but my grandparents, where I spent half-summers, were late age pioneers - no phone, no electricity, farm it, raise it, butcher it, or starve . . . so . . . basically: 'been there done that" so I asked for seconds.... my host was a Rhodes Scholar and family scion,,, of Bilger Brewery (Germany) - currently those recipes being 'brought back' as mega-breweries seek to establish a niche position.

grew up eating Spam now and then - I like it - sometimes found on local buffets. I rarely buy it because the can size is too much for two people.... now, let's talk scrapple! that'll get things going. a cousin, now living 'down under,' came for a extended visit - and requested scrapple. everyone identifies scrapple as Amish, but it's a bit more pioneering spread that just Amish. she remembers her grandmother making it, big pot in the backyard . . . they lived on the Maryland east shore, and they were not Amish.... 'back in the day' people used everything - they did not have the luxury of 'not bothering.'

I have a round one -very similar to the pix - fits the 10" fry pans. had a rectangular one - which worked fine on a griddle, but not so good in a round pan. bacon, sausage, grilled sandwiches, burgers, ham steaks . . . the usual length of bacon is too long for a 10" pan - I cut the strips in half, the round press then handles the smaller pieces much better - bearing in mind I'm cooking for two . . . not a useful trick for a family of xx ....

our butcher does super ham hocks. got one on the simmer, last 4 hours..... beans (cannellini ) / onion / whole black peppercorns . . . included. there will be leftovers. I'm thinking to process the leftover ham hock meat into "deviled ham" any ideas / experience in doing that?

if one substitutes "liver wurst" for spam - search engines produce near identical hate posts. my all time favorite: them: "I hate liver!" me: "how was it cooked?" them: "don't know, never had it."

I've had it go both ways - people starving pre-dinner, ate-out whole platters . . . people grazing before lunch , , , lots of left-overs . . . camping excursion . . . limited fridge raids opportunities . . . I'd go to the higher side. btw, cheese and cold cut snacks are appreciated by wild life. so pack out the trash, but the weighty contents can be tossed - presuming it's not some ultra-human populated trail/area and there's a plentiful bear population to greet you, not a good idea. smaller omnivores are much less a problem.

' . . . melding of flavors . . .'

veddy interestink . . . I've done the peeling thing - semi-success(i) depending on stalk . . . do you split the entire 'tip to stalk-end' in half - or just the stalk portion? (creating a Y-shaped tip&stalk thingie?) I have a couple favs that do best with trimmed tips - I save the stalks for 'other' ala soup kinds of stuff.... the tips are rarely anything but super-tender - stalks can run to other descriptions . . .

that recipe and many similar are just fine - many 'fillings' will work. the one area I'm careful about is the asparagus spears. the lower / stalk ends can be tough / hard - and when the guest tries to cut into the dish, the effort often 'destroys' the careful construction. 'woody ends' are a definite no-no for asparagus wrapped spears.... unless the stalk are extremely tender, I like to steam cook the spears 4-6 minutes rather than relying on the oven bake to cook them tender. ........and if that does not "work as expected" - serve with very sharp steak knives . . .

short version of long story . . . my grandparents had five children. during the depression/WW2, my grandfather raised rabbits as meat for the table. with some success, they all survived and he traded rabbit meat for . . . all manner of other things they needed . . . fast forward to 1986, my parents and grandmother were visiting us in Germany. at a restaurant specializing in 'wild game' - my grandmother ordered Hasenpfeffer - and then added she had not had rabbit in 40+ years . . . having eaten her fill 'back then' - later asked my uncle (their youngest child) about that and he quite readily confirmed . . . 'we ate a lot of rabbit' anyway a good time was had by all . . .

. . . .the kid has talent . . . fur' sur'

just checked the receipt, yesterday - mid-central PA - Giant supermarket . . . one dozen USDA Grade A white eggs - $1.80