SLB

Alright, I've got a camping trip this weekend with a twist: it culminates in a half-marathon run on Sunday. Meaning, I'm trying to maximize food (not alcohol) calories to be ub reasonably strong condition after two nights outside. We are car camping, will have the Coleman plus a campfire. Trip is in north Georgia, US, and will be cold at night. My current theory for Friday is soup-stew with cubed lamb (got this upthread from decades+ back), some random vegetables; and ravioli stuffed with these indulgent white beans I make from a Time-Like Good Cook recipe called "white beans in sauce". The recipe calls for TWELVE TABLESPOONS of butter per pound of beans. (I may have mentioned this on this board somewhere because I was gobsmacked when I first saw it). When I made them before, all I wanted to do with them was to boil 'em down, puree, and stuff into ravioli. So, god willing that I can get myself together tomorrow, that's the soup pasta theory for Friday night. Anyway, where was I? Friday dinner of some brothy thing with lamb and these fat-and-fiber rich ravioli. That's it for the fiber because, long run come Sunday. Saturday breakfast is eggs, someone upthread mentioned adding in the tortillas for migas. If not tortillas, then grits. Because, when in Rome . . . . Whichever, plus cream, cheese. Saturday lunch is sandwich or some kind of store-bought something, we'll be mild-hiking. Saturday dinner is noodle-pasta with salty-delicious smoked fish, and whatever-green vegetable. Maybe more butter. I'm considering as an alternative the above-referenced "hobo dinner", with maybe just a side of buttery noodles; I'm imagining that I could just make the packets in advance and freeze them. Sunday breakfast -- cooked apples (I have a stupid amount of pie apples up in here) and cream. Sunday post-race will involve someplace that serves steak and gin. As in civilian life, I totally lose steam when it comes to dessert. But that does seem like a way to boost the calorie intake. I think we're gonna have to stop at a bakery or something en route from Atlanta.

People. Margaret Hardin's "History of American Food." It's just outstanding. And this is true even though she sometimes comes across as if reading from the article she just wrote. But it's a good article!!! I totally want to have her over for dinner. Meaning -- I recommend, heartily! https://podcasts.apple.com/us/podcast/the-history-of-american-food/id1557586133

I'm the same as you re barbecue sauce, I can't stand it when I can't taste the meat. Also, pasta. I like what turns out to be a very small amount of pasta sauce. And, since it's pie season -- I hate it when I can't taste the fruit because of all the sugar. HATE IT! I'm sensing a trend here . . . . Thank you.

You know how dry rubs on meat like ribs always appear to have been applied with a heavy-hand, looking like 100% coverage? Why do people do this with as strongly-tasting meat as beef? Is this actually necessary?

I am looking for a proven recipe for alcapurrias. I've got the filling down -- I make a piccadillo that I love so much I ain't messin' with it -- but I'm unclear about the dough, and not familiar enough with the relative merits of plaintain vs yucca vs yautia blanca. There are some recipes online, but honestly I'd love to have someone's proven version since they're so labor intensive. I have exactly one Caribbean cookbook that I rely on because the recipes are killer ("The Sugar Reef Caribbean Cookbook"), but there are no meat-filled fritters in it, unfortunately. Help!

Yikes. I used to love Lupa, and then had a TERRIBLE pandemic experience there. Haven't been back.

Report from the Uptown Manhattan Bluestar: broiler won't light!

For those of you who have both: saute pan vs paella pan? Reflections?

omg I need that meat bag.

I got two bunches yesterday at the farmer's market, 6 bucks apiece. I'm planning to sub in one bunch for a leek meatball that I make. As written, the recipe calls for 8-10 leeks per pound of ground beef, so it's supposed to be, uh, highly flavored, and I'm hoping the ramps will work. The other bunch I'm going to use in Diana Henry's beef 'n green soup, again instead of leeks.

It's looking increasingly necessary . . . .

I saw that! I don't SV, tho.

I have a small eye of round roast (25oz, no fat cap; it came in my beef cuts medley box, sigh.). Given the consistent raves, I'm aiming at the CI concept (sans split, the piece is small enough as it is). But I don't have that kind of thermometer; what's your [more expert] guess at how long it will take 25 ounces to hit 115F? I'll start the project at room temperature (although, as I write this, I guess if I start out cold it'll give me more room for error). For what it's worth, I have NEVER cooked this cut to come out tasty. The last time I tried it, I made my brother eat it.

Mmmm. It's nice to see you here, @JoNorvelleWalker. Batch on!

I was, too! I'm not entirely sure why; it just . . . landed. HomeEc has gone the way of cursive; and this just seemed like, well -- like some basic, functional education. Children: let's discuss our *food*.