crinoidgirl

No pictures, but this morning I had a couple of boiled eggs and two shaggy mane mushrooms which popped up in the side yard amongst the tomatoes, mushrooms sauteed gently in butter and olive oil.

Right now I'm sitting here in MI trying to upload some work on my laptop, and getting distracted on my main computer by those pretty pics. Would LOVE to have that chuck eye to eat raw right now!

Forget sous vide. Pressure cooker, people!

Woof, yeah, I had trouble following, until I noticed the difference in scale. Look at the width of the wood pieces in the cutting board - the difference between the two pics. That little pot roast looked a lot bigger in the first pic! V

Mine, for one. And it's only four years old.

Evan, thank you so much for those pictures, especially the grunion on the beach. Hopefully, next year I'll get a pic of the smelt here in SE Michigan.

Thank you, kind sir.

Related to the ham questions up-thread: I served a ham on Easter. A big honkin' ham. Semi-boneless. Can I freeze the leftovers? How long would it survive in the refrigerator? Until it starts growing mold?

I want that plate! Without the food ETA: Though the food looks (deceptively) beautiful.

A men.

LOL They're on my list! ← Three little words. To. Die. For. ← OMG! I discovered them a couple of weeks ago when they showed up in the snack machine at work (it's right next to The Wheel of Death). I'm not a huge caramel fan, but there's something about these. For a week there I was buying two a day. That's when I realized I had a problem. Hi, I'm Virginia. ("Hi, Virginia!") And I'm a caramel-Bugles-aholic. Edited to correct stupid spelling and punctuation mistakes. Because I'm a technical writer, they piss me off.

Chuck, preferably 7-bone. Not boneless. Low and slow.

I have a stupid question - has anyone had any luck freezing already-cooked pasta?

That's not neurotic, that's just the proper way to eat waffles! ← Yes - that and applying butter to every square ensures the max flavor-to-waffle ratio for every bite! Some waffle bites might be dry, and that would NEVER be acceptable! eta: The butter must go on first to melt, of course.

It should keep for many, many months in the 'fridge and even at room temp it has a long shelf life. ← Sigh. I'm a technical writer who's an idiot. I mean after open. I'm thinking you meant the same thing, but I need to pamper my ADD and OCD and make sure. Thank you, Anna.

Hi Amrita - What type of noodles are those?

How long should I expect it to "keep"? Fridge or cupboard (I'm assuming fridge). I knew I could count on eGulleters!

Not sure if I should put this here, or in cooking, but I've found ghee, and I'd love to know what I can do with it. Obviously I can read cookbooks, but I'd like to hear first hand.

Goodness, people will eat anything, won't they? My partner is having issues with me using lemon or white wine vinegar on things. (And, by the way, I'd be the first to try anything on this thread.)

Thank you, Pam and Karen. That's exactly what I need to know! I'm doing it for Christmas dinner, too, but I've only ever grilled them. This is perfect!

No stuffing, roasting whole.

Of course they're just small chickens, and I trust Bittman, but does anyone actually have experience roasting them? My thought was to do one per person tomorrow for Christmas dinner, four total. Practical suggestions will be welcome. Particularly amount of time per chickie. Thanks! V

Because somebody's charging what they think that they can get away with. Do a Google search - there are copies at other booksellers, also. ~$35 seems to be the going price - must be a little hard to find. (I sell books online part-time.)

Some of these posts raise a question - I eat sardines because I grew up eating sardines with my Ukrainian/Russian/German grandparents. Are canned sardines a taste that you have to grow up with, or can you aquire the taste as an adult? Come to think of it, I suspect my willingness to try anything remotely edible comes from the "weird" stuff I loved eating with my grandparents!

Don't forget Salina St./Ave, named after the salt! I grew up in Syracuse eating the hot dogs (red hots were my favorite), but I don't remember the salt potatoes at all. Hmmm. Edited for hot dog clarification