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SLB

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  1. With an acknowledgment that this may be a separate thread -- what are you doing with alla that appleseauce? Do you eat a pint a week, straight?
  2. This is really not true. Even the folks who published the original lone study have retreated from this. It's more like 2%. The total number of ruminants belching methane while roaming the earth has not changed all that much in the last 200 years, although the demographic shift from wild ones subject to political removal (namely, bison) to cows is significant. What has changed, of course, is the human-community's use of fossil fuels. When you compare it to the environmental impact of shipping fruits and vegetables to rich markets, the climate case against cows tend
  3. I am in something of a rut, which is weird because my freezer has just re-filled with pork, beef & lamb coming soon, spring veg, etc. So I poked my head in here for its reliable boost. It did not fail. Shelby, I somehow missed that you and Ronnie had been living this way for so long! I *really* wish I could read the blogs from those first years, girl. Anyway. Carry on, Shelby and all. Over here -- I found some cream cheese in the freezer, along with pimientos. I'm making me some [freezer-burnt] pimiento cheese.
  4. Plain-sugar, upper right; Chili-sugar, upper-left; Sugar-sour, bottom.
  5. [Dumb] question about candied citrus. I am dealing with all of the collected citrus peel in my freezer, finally. There is too much of it. People, I don't even eat all that much fruit, so I don't know what is happening here. But anyway, where was I. So -- the OLD-timey recipes have you candying the prepped peel in heavy syrup for several hours, followed by the final sugar-roll and whatever you're gonna do. The NEWfangled recipes have you candying the prepped peel for, like, 10 minutes. I assume that the former is a true preserve with a d
  6. SLB

    Eggstatic about eggs

    You're a good egg, liuzhou. Even with that thin membrane. 😊
  7. SLB

    Ground Pork

    Got it. I'll probably study the terrain for long past the time this pork will be in my freezer . . . . There are three different pork-based meatballs that are already in my regular rotation. One is from Marcella Hazan, it's tiny and gets fried, and then baked into a bech-pasta situation. Mine have never been as tiny as Ms. Hazan prescribed, I just lose my mind with that; but, still small enough to successfully fry. I also make a Mexican pork-beef meatball from Diana Kennedy for "albondiga" soup; this is possibly similar to what @Darienne mentioned upthr
  8. SLB

    Ground Pork

    As I said, Chinese food is one of the cuisines that I eat almost exclusively out. Or did, anyway. I am hearing a clear direction for my 2021 cooking, I guess I better find me a good starter book.
  9. SLB

    Eggstatic about eggs

    That is some consolation, it really is. Thank you.
  10. SLB

    Eggstatic about eggs

    I eat a lot of eggs, them being a tasty and relatively cheap protein (I eat a lot of protein). But I struggle with one aspect of eggs -- the chalaza, that . . . thing that connects the yolk to the egg-white. I cannotCannotCANNOT tolerate having that thing in my mouth, it induces gagging or worse. I have never heard anyone make this complaint before, so I assume it really doesn't bother people. Which is so hard for me to understand. They are a LOT less thick and nasty in older grocery-store eggs than in farm-fresh eggs, so maybe that's why it's not a problem for
  11. SLB

    Ground Pork

    BACKONTOPIC!! I already have two meatloaves made up and back in the freezer, they are pork-heavy because I was running out of beef. And I realized, belatedly, that most of these pork-cube recipes in the Time Life Books can be converted to ground-pork, handily. Duh. . . . .
  12. SLB

    Ground Pork

    OFFTOPIC!!! Those stuffed bitter melon pieces reminded me of my one of my veryvery favorite dishes that I used to get in NYC's Chinatown, exactly once a month because I had business in the area exactly once a month. I believe it is Malay: curry-tasting soup with vegetables stuffed with fish cake. One of them was bitter melon stuffed with fish cake. Another one of them, the one I saved for last every.single.time, was tofu-skin stuffed with fish cake. I don't know what this was called, at one resto, it sounded like "Curry-Mee". Jesus. I have to get out
  13. SLB

    Ground Pork

    Chinese (or Chinese-style) food is one of the cuisines I never do at home. And, in fact, it's the food that I've been CRAVING from a restaurant since the pandemic has ended my life of going to restaurants. Maybe it's time. I certainly get irritable when it's eggplant season here and they're so cheap I can't help but to buy them, and then five weeks later I would give my kingdom for something that wasn't eggplant. So, eggplant and ground pork, on deck for late summer . . . . At a minimum, I can dive into this stuffed vegetable world. Particularly where I can stuff
  14. SLB

    Ground Pork

    What are you doing with it? **Besides making sausage, I mean. My cookbooks and collected recipes seem to involve, exclusively: sausage and stuffing for other vegetables (cabbage, peppers. . .). I have a large array of meatballs I like, maybe I'll sub out the pork for beef. I'm nervous about that -- I once had a Nigel Slater pork ball forced on me that was an abomination, I don't know what went wrong there, because I certainly do like the meat. But I was kind of put off of the "pork ball" concept. I'm looking for ideas.
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