Toliver

I spent a week in Hawai'i as a college graduation gift from my parents (I went with a family friend who had a timeshare there). I was amazed to see roadside barbecues. I guess it's how they do fundraisers for boys scouts or whatever. They set up a couple of half-barrels and fill it with wood or coal, throw a metal screen over the top and BBQ chicken halves. If you're hungry, you pull over, pay up and take the food to go. Thank you @kayb for your wonderful story. edited for spelking

I got this in my BookBub email this morning (and may add more later when I give the Amazon Kindle section a once-over, depending on what I find): "The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show" Kindle Edition $1.99US

Thought I would revive this ancient discussion to post a short new article on Alton: "Get Excited: Alton Brown's 'Good Eats' is Coming Back to TV" I hope this means he will give up his ill-fitting role as Food TV host/emcee.

I recall the Old Foodie. I have a good friend who enjoyed the Master and Commander series of books and I bought the cookbook "Lobscouse and Spotted Dog", which had recipes for the food mentioned in the books, based on a suggestion from the Old Foodie. My friend enjoyed the cookbook and made several of the recipes from the cookbook. But I believe that cookbook is a little too far back/dated for the O.P.'s needs.

Look! It's Dorie! Dorie Greenspan's "Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere" Kindle Edition $2.99US "Essential Pepin Desserts: 160 All-Time Favorites from My Life in Food" Kindle Edition with Audio/Video $4.99US Fair warning on the Pepin ebooks you may find in Amazon's Kindle Deals. Some of the books are labelled as "Samplers". These are not complete ecookbooks, but have just a few of his recipes. A NYC bakery that I haven't heard of, but the recipes looked good: "One Girl Cookies: Recipes for Cakes, Cupcakes, Whoopie Pies, and Cookies from Brooklyn's Beloved Bakery" Kindle Edition $1.99US Plus, there's a complete recipe "Fresh Pumpkin Pie with Salty Roasted Pepitas" shown down in the book notes on this web page. I am a US Prime member and your price may vary.

Amanda Hesser's "The Essential New York Times Cookbook: Classic Recipes for a New Century" Kindle Edition $1.99US I am a US Prime member and the price you see might vary. Edited to add another eBook: Steven Raichlen's "Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too" Kindle Edition $1.99US Edited to also add I get a new message now when going to these ebooks on sale, stating that prices might vary by country and if I'm okay with the price I see, go ahead and buy. Guess it's a corporate CYA statement... Edited to add: Holy Bolognese, Batman! How did I miss seeing this?! Thomas Keller's "Ad Hoc at Home (The Thomas Keller Library)" Kindle Edition $2.99US (normally $9.99US)

"Trader Joe's issues recall for 3,400 pounds of breakfast sausage"

I saw this recipe in an email from The Pioneer Woman's web site: "Arnold Palmer Popsicles" They sound refreshing!

I just got an email from Penzey's. They're offering a free 1/2 cup jar of their new Bangkok Blend. NO PURCHASE necessary. Standard shipping rates apply Here are the fine print details on this offer. The offer is good through this Monday, Sept. 4th: *Penzeys Bangkok Blend Offer Details Limit one free 1/2-cup jar of Penzeys Bangkok Blend per household during run of promotion. Not applicable to prior sales, not valid with other offers. While supplies last. Coupon must be presented at time of purchase. Call 800-741-7787 to redeem by phone. Online, visit www.penzeys.com and select the coupon item you’d like to receive by entering "10353C" into the “apply code” field at checkout. Standard shipping rates apply. Offer ends midnight Monday, September 4, 2017.

Such a deal! I actually saw a TV commercial last night for Aldi's. They've never done TV advertising before (that I've noticed) so maybe they're trying to step into the Big Leagues of Groceries.

I never had Oxtail Soup until I moved here to the Southern San Joaquin Valley. There's a large Basque community here and Oxtail Soup can be found in many of the local Basque restaurants (along with pickled tongue ). It's funny, for years my mom has made her beef vegetable soup using cuts of meat called something like "beef for soup" or "beef for stews". And that beef in the soup reminds me quite a bit of Oxtails. Perhaps it's a case of "A rose by any other name..." yada, yada, yada.

@Thanks for the Crepes Yes, I agree. I think the more of @Franci's videos I watch the easier it is to follow along. I am getting used to her speech patterns, the accent, etc. And the wonderful food speaks for itself!

I found this today: Martha Stewart's "Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coast" Kindle Edition $2.99US Edited to add another: "Bobby Flay's Grill It!" Kindle Edition $1.99US I am a US Prime member so the price you see may vary.

Thanks for letting me know.

Brava! You are more comfortable in front of the camera. The demonstration has a nice flow. I also learned a lot from the extensive notes regarding this recipe and its variations. I have a question about this cake and soaking it which is mentioned a couple of times in the notes. Do you "poke" the cake before soaking/adding a liqueur or do you just pour it on top of the cake? Do you soak the sponge cake while it is still in the baking pan, or is it done after removal from the pan? Thanks for the great recipe. You make it look very simple and easy.

@mgaretz Mark, The hash made from leftover meatloaf is a brilliant idea. Though I would hate to have to choose between making the meatloaf hash or making a meatloaf sandwich slathered with horseradish mayo. Thanks for the inspiration.

Amazon Prime members may benefit the most from the Amazon-Whole Foods sale: "Amazon Prime members will get even deeper discounts at Whole Foods"

My mom has (or had, I should say) the same set of bowls. All that remains from over the years of use are the red bowl and the small blue bowl. They epitomize the nostalgia of days- gone-by for me so I bought a set on eBay a few years ago. Thanks for the trip down Memory Lane!

A friend of my mom's from Wisconsin would come visit us in San Diego once a year. She enjoyed frog's legs and we would go to one of the local Anthony's Seafood restaurants (usually the one on the Embarcadero with a great view of San Diego Harbor. Sadly, this location was put out of business by the Port of San Diego recently). Anthony's was one of the few places that still served frog's legs. We kids were aghast at her choice for a main. But she loved them.

Another nice video! The parts that I enjoyed most was seeing the flour being added to the dough in the mixer. It gave me a sense of the dough texture. When you rolled the dough out and cut the cookies, that also "spoke" to me. Maybe it's a texture thing for me. Well done!

Host's note: By popular demand, and in light of the ephemeral nature and prevalence of e-book (mostly Kindle) deals, this topic has been split from the Current sales, deals, and bargains (Part 2) topic. All deals that are not electronic-format books should go there, not here. I am surprised at how quickly the cheap prices/deals on Kindle cookbooks come and go. That being said...I am a US Prime member so the price you see may vary. M. F. K. Fisher's "Consider the Oyster" Kindle Edition $2.51US Chef Yoshio Saito "Okonomiyaki: Japanese Comfort Food" Kindle Edition $3.99US Top Chef's Padma Lakshmi's "Love, Loss, and What We Ate: A Memoir" Kindle Edition $1.99US

I am posting this because of the price and name of note involved, but please read the reviews before buying this book: The New James Beard Kindle Edition $2.99US Amazon seems to be taunting me. They've recently added Kindle cookbooks by Lidia Bastianich, Ina Garten, the "Momofuku," cookbook, Rose Levy Beranbaum (The Cake Bible), Johnny Iuzzini, "Emeril's Delmonico," Thomas Keller's "Ad Hoc at Home", Mark Bittman. "Epicurious 4-Fork Recipes", and so on. Now if only they would come down in price!

You need a tomato mill. Then toss the juiced 'maters into plastic bags and put them in the freezer. You'll have the fixin's for tomato sauce any time you need it.

Lays now calls their ripple chips "Wavy". I remember their old slogan "Ruffles have ridges" with the announcer using rolled "R's" in the audio. You might also give their Kettle cooked brands a try...they're just very crispy chips.

This is the time when I pipe up about a previous similar discussion: "The Quintessential eG Kitchen Tips/Trucs"