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SLB

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Everything posted by SLB

  1. I don't either. I know that would make me INSANE, tho. Everything else too. But that would befoul the TOP OF THE MORNING. Sigh. I wish I could help.
  2. Are we talking green bell pepper?
  3. I can't really eat my way through my deep freezer -- it's more of a revolving-door theory, last-in/first-out -- but I was moving the chops up toward the top since it's warming up and that's what I eat during the hot weather, and I found some pork chops from 2016. So, summer begins.
  4. This seems like something Ms. Leah might've liked . . . . Thanks!
  5. Chicken parts on top of two pounds of smoked pork? Girl. Those sound like some hella-good beans.
  6. You can't. Don't do it. I mean, how could you sleep??? [<gasp> Shelby, are you one of these people who can do all you do on no sleep?!? Wait, that's a different thread . . . Becoming Disabled from Not Sleeping Well . . . .]
  7. I was in Maine this past weekend and wandered into a store called "Skordo", https://skordo.com/collections/salts-peppers They were a touch twee, but nonetheless delightful. They had something I'd like to incorporate -- although I admit I didn't buy anything -- I was on the road and my suitcase space was already filled with Maine liquor) -- but anyway, they had this thing, dehydrated apple cider vinegar. I have never encountered it, but think it could be very interesting. They were so nice I'm inclined to order from them the next time I'm in need of stuff. Anyway, just FYI. Skordo. ETA: I hit up La Boite in March when I was hunting up pink nitrite. They were nice, too.
  8. The bean of the week this week is gonna be red. Red beans n rice n sausages. Note: Leah Chase's recipe for red beans involves a pound of smoked ham AND a pound of smoked sausage. For a pound of beans. That girl did not play. And they saw her off well: https://expo.nola.com/life-and-culture/g66l-2019/06/08353ff3d11110/celebrating-the-life-of-leah-chase-with-a-popup-secondline-in-new-orleans.html?fbclid=IwAR0WzrFgYuKYM-WkVW0ztBLQDQroJgWtKYmuUc_aIU98Te-wiis6jTRSpoA
  9. SLB

    Adorable Gummies

    oh.Em.GEE!! Gummy Legos!!!
  10. I own two copper pots (neither from Navarini), and both are steel-lined. I personally would lose my mind if I had to re-line a working piece after a year.
  11. Those look good enough for me to want the book.
  12. I love this. Specifically, I love the protection of the worker by her management.
  13. Interesting piece: https://www.citylab.com/design/2019/05/modern-kitchen-history-design-ideas-domestic-architecture/586345/
  14. I like those functions to be far apart!
  15. A lot of food-based discomfort turns on dose. The thing about metabolic processes, they can be remarkably complicated! And highly varied!
  16. I didn't know about Eat Your Books, and I can't overstate how excited I am!!! I'm fixin' to give subscriptions for Christmas!
  17. I am someone who has a negative reaction to it. It's possible that if I ate seaweed in the volumes that equalled the concentrations of disembodied MSG, I would have the same reaction. I have a negative reaction to a few foods, actually, and some wines, and most indoor pets. I'm not saying that it's the same mechanism in effect -- just noting that bodies do have genuine reality-based reactions to entirely "natural" foods. That said, I wish I'd known that @chromedome tip in my 30s, a time when I invested a whole lot of stress in getting elderly ailing people to eat enough to survive their medicine. My technique was LARGE PINCHES of sugar.
  18. https://www.nytimes.com/2019/05/03/obituaries/giuliano-bugialli-dead.html?action=click&module=Well&pgtype=Homepage&section=Obituaries As Americans say in a different context -- thank you for your service. Thank you very, very much.
  19. Seriously. Odors that don't age so well, either.
  20. There are far more technical experts on this board than me, but I think that the clay pot thing is about the rate of evaporation that occurs in those vessels, which in turn can affect the flavor of the item cooked (positively). Now. I have also had a clay pot add a wet-clay favor to the food cooked in it. Which was not positive at all, in fact it was downright nasty. Similar with cast iron. When I get an actual flavor added to the foods cooked in my cast iron, it is an awfulsome metal flavor.
  21. I'm amazed too, and also thrilled. I don't ever want a huge amount of avocado at once, so this freezing business is gonna mean good things over here.
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