Margaret Pilgrim

I don't cook them often but love fried green tomatoes. Rather than batter, I prepare them more like schnitzel: dried, floured, egg dip, panko, pan fried. Lots of ways to garnish. Salsa and crema; aioli or rouilli; herbed white gravy if you're feeling indulgent. Now I kinda hanker for some...

Years ago I made something similar using prune puree, all flour, no oatmeal. Very moist. Watch sugar quantities as prunes contain a lot of sweetness. Actual recipe long gone.

As @gfwebsays, but I've found that if you are able to subdivide only partially thawed frozen foods, there is little deterioration of quality with re-frozen portions.

Our municipal "green bin" system seems to work well. Food scraps + food papers go into a bucket lined with a compostable bag on our counter. We fill it probably twice a week although we do put fish/shellfish detritus out immediately. We've never had a problem with smell or insects.

Are there any stats on operating costs?

Confounding. We have green bin collection that is clean and efficient. All kitchen food scraps go into compostable bags, usually one a week. . Yard trimming usually fill up the bin. Our bins are heavy duty, and though we share our yard with a hoard of raccoons, they have never upended ours. The bins are not at all disgusting in either appearance or scent. In the country, we do compost outdoors, and/but wildlife tends to glean during the night so that in the morning there usually nothing left to compost, although there are a very few items they eschew. .

Gnocchi come to mind, but have much less "fat" unless you consider cheese fat, at which point it becomes a candidate. Not classic but a distinctly possible household or regional rendition.

Not aligot, which is simply mashed potatoes with almost equal amount of fresh white cheese, maybe splash of white wine. It's husband's bailiwick. Traditionally served with a sausage.

Your posts are indicative of your competence. Whether or not you use (their) recipes or your own incrementally experienced revelations, the prove is what comes out of the oven.

Why? Or more specifically, in what ways?

Apologies. I misinterpreted your comment to mean, not that you didn't want confit as a product, but that you wanted to avoid the process.

FABULOUS RANGE! What exactly is this? i grew up with a dual stove, wood burning on one side, gas on the other, but not with that glorious glass door!

There are a myriad versions of faux confit, here Melissa Clark's. Essentially, season and bake.

Note that "whisky" encompasses a handful of flavor profiles. Bourbon (and unrelated cognac) will lend a "sweet" note. Scotch, smokey. Rye, peppery. Not whisky, but I've had wonderful success with this Mary Berry recipe for beef stew with Guinness (and divine horseradish dumpling) recipe.

All good thoughts for Moe, with additional sympathy for hospital food.

As I recall, Julia used to call this chicken saute sec. A long time favorite.

I am super thankful this year because the family voted for HAM, rather than turkey. Several years ago I swore I’d cooked my last turkey, then got a contiuance from Covid, and finally a formal reprieve.

Here. The recipe is excellent though Diana Henry is a most annoying interviewer.

Not 2021 but new to me, Stephen Harris' The Sportsman. This is the one restaurant in the world I am sorry not to have visited. I recently made a dish created by Harris and it was simple but spectacular. (A guest begged to be sent the recipe.) This book is probably 60% armchair travel and chef philosophy and 40% approachable recipes. I picked up a copy used on Amazon for $12.99, listed as "very good" but to my appraisal "in new" condition. It a lovely book.

I'm pretty sure I saw this at Grocery Outlet a few months back, either this or its first cousin. Looked awfully "heavy" to me; didn't buy. eta, maybe it was just cockscomb.

Rain-check, please.

Another facet in agricultural "truth in labeling" is the possibility/eventual probability of cross pollination of GMO with non-GMO crops Here

I will never forget being in line at a newly opened specialty butcher in my neighborhood when the guy in front of me picked up his special order suckling pig. He paid and accepted the enormous package and asked, "How do I cook this?"

Print and frame.

This is the most heart-warming post I've read in some time. So good to be at your lunch table, Anna.