SLB

I'll take some over thisaway. Man does that look good.

Wow. So.Friggin'.Beautiful. Over here, my rice is in RubberMaids. I have a long-grain mass-produced one, and a shorter-grain mass-produced one. I can't keep up with too many rices. I have that Seductions of Rice book [mine is an original, and it has the cover with the bowl of rice on it]; when I first returned to NYC I figured I was gonna go deep into rice, so much of it being genuinely available here. But it never happened. My rice is altogether uninspired. And it lives in RubberMaids.

I picked up some sunchokes, I'm making this soon. Looks great, thanks for posting.

Well. That's an awfully good point.

I can't quite believe I'm saying this, because I perseverated for a full decade before breaking down and purchasing one, but: the stand mixer. For a year -- maybe 18 months -- I used it to make a lot of bread, which benefits from a true, anchored dough hook. And then, life kicked me over to the low-carb lane, so . . . Sigh. I now make nothing that cannot be done just fine with a hand-held mixer. Nothing whatsoever. I make maybe two batches of cookies and not even two cakes a year. In fact, I think the thing is going on my 2021 ebay pile. This littl

I enjoyed this article, and know that a number of members here share aspects of this history: https://www.atlasobscura.com/articles/what-is-appalachian-food?utm_source=facebook.com&utm_medium=atlas-page&fbclid=IwAR2J4o548s5_6DceAD7-7APDlW0pW2JK1OQHvNMt4MwAhQyLckABh0wPhm4 And -- for all I know, Travis Milton is a member here. In which case -- kudos. Your work is inspiring. And those "leather britches" are intriguing.

In seriousness -- the pumpkin did make the drying time a lot longer. So, be warned. This thread isn't super-into dehydrating, but FYI . . . . Also -- I actually think sweetened coconut would be good here, too. I had some sweetened coconut in my refrigerator for several years which I threw out about a month ago, and I am mad.

The pumpkin was in the dark corners of my freezer from TWO YEARS AGO. It had been roasted and pureed and, I thought, well-drained. Did I mention how old it was? I don't actually like pumpkin all that much, except in pumpkin ravioli. Which, as you may have deduced, I never actually got around to actually making. I need to get this freezer kinda clear for the New Meat. Which is how I found those two cups of roasted pumpkin. Embedded in applesauce, dehydrated -- it tastes, honestly, excellent. I might improve things with sweet potatoes, but

Un-pretty apple leathers, which look fine once you cut them into candy-sized snacks: Apple-walnut-coconut; apple-pumpkin; apple-plain. I could've chopped those walnuts into something sensible, but it was really late and I was about to lose my mind I wanted to go to bed so bad. Anyway.

@HungryChris in 'da house: You may be curious about that insanity passing for a lid. It turns out I don't have any regular-mouth lids. I have a lot of one-piece storage lids in general, so it never even occurred to me that I didn't have two free, tonight. It turns out they are all In Service, every last one. Also -- that strange color is due to the fact that these are the Ball blue jars. My random uptown hardware store had them, in fact they were the only jars around. I don't usually pay extra for stuff like blue glass, but I did since it was my onl

Anna, sister. Sing it. Edited to add: I think I might actually pass out just thinking about it.

I am having trouble getting a real rise in thawed dough, so it was useful to read the tip here about upping the yeast. I do fine with frozen breads that have already been baked. But I'm wondering about frozen biscuits? I brought frozen biscuit dough to NC Thanksgiving last year, and they came out like bricks. I was really shocked, and also embarrassed. I think I'm going to try frozen finished biscuits. Is this a fool's errand??? Any expert counsel on successful freezing of biscuits?

From the looks of it, you might be able to shove that little bit in . . .

Same, same. Trying to find one to put in the donation pile, since I'm out of real estate for cookbooks.

Seconding the BRILLIANT. Thanks, guys. It's the tail end of the pepper season here (per the farmer's markets), and a friend who I'm planning to covid-visit (pre-game quarantine, testing, etc.), needs Shelby's Cowboy Candy as an arrival gift. So I am especially glad for this sleuthing. Meanwhile, you know what I need. I need one of those Master-Preserver types to update the recipes from the "Preserving" Volume of the Time-Life "Good Cook" series. There are some really interesting-sounding concoctions in there. But I think you're not really supposed to use outdated