Toliver

Leftover cooked sausage in our house would go into scrambled eggs for breakfast (which you could also eat for dinner). My mom would use a budget stretcher like rice with cut-up leftover sausage...a faux jambalaya or a poor man's pilaf, if you will. Now for uncooked leftover sausage, my mom was famous in our family for using sliced kielbasa instead of pepperoni on her homemade pizzas. As kids, we didn't know what the heck pepperoni was since all we ever knew was kielbasa on our pizza.

Reviving this thread to post a limited edition Krispy Kreme dream pairing: "Yes please: Krispy Kreme teams up with Ghirardelli chocolate" Where is that Homer Simpson drool emoji?

Thank you for taking one for the team... Do you think more liquid (milk and or yogurt) would have improved it? Or perhaps heating it up? Or do you think the overnight soaking was too long and nothing could have rescued it?

I fell down the damn Amazon rabbit hole following your links. >sigh< I'm usually wary of the "bargain" ($1.99US or less) Kindle books as there are some...uhm, excessively productive Kindle eBook authors in their ranks. Sort of like Jacks-of-all-trades but masters-of-none. Thanks for the postings/links, Melissa.

Overnight Oats seems to be a current food fad. It's oats soaked overnight in milk and/or yogurt. You can add other ingredients (fruit, nuts, sugar, vanilla, etc), then put it in a jar/container and store it in your refrigerator overnight. In the morning, you can eat the overnight oats cold or heat them up. Some recipes say not to add any fruit until you go to eat the oats (due to the fruit quality changing during the overnight soak) while other recipes tell you it's fine to just mix it in and then refrigerate the whole thing. Some recipes I've seen online looked more like dessert than breakfast. You can find some recipes here on the Quaker Oats web site (click). You can Google/search for more. Has anyone tried making them? Eating them? Have a recipe they enjoy? Talk to me....

Yep. I guess I was. Thanks Dave for correcting me!

Regarding Mulligatawny Soup, I believe it was made at one of the past Egullet Pig Pickin' gatherings. The original recipe called for squirrel, I believe, and if I recall correctly, the eG version from the event had squirrel in it, as well.

It almost sounds like a riff off of jambalaya. You'd just need some chicken... Mexi-Kransky-balaya? "Smalls...you're killin' me!"* (*A quote from the movie "The Sandlot") I can almost taste the melted butter. [Drool/Homer Simpson].

Growing up, I loved my mom's meatloaf. She always topped the meatloaf with exactly three slices of bacon, laying them down lengthwise on the meatloaf...one strip down the exact middle with another strip laying lengthwise on either side of it. She then used Heinz ketchup for the "glaze" on top of the bacon. As an adult, I'm like you, Shelby. "More" is always a good thing when it comes to bacon. I cover the meatloaf with the bacon strips (putting them lengthwise on the loaf). If I can see meatloaf peeking through the bacon, I haven't done my job right.

The title of this post is "And then God laughed..." Some friends invited me to dinner last night. They have two kids, ages 6 & 8. To my chagrin, they served Green Giant Veggie Tots with the dinner. So I took one for the team. I was a polite guest and I ate them. My impression was that yes, they were shaped like Tater Tots and the exterior of the veggie tots (cauliflower, in this case) were crispy-ish on the outside (they had been baked in the oven so they could get browned). On first taste, they did taste like cauliflower to me. But the interior had no Tater Tot-like texture...it was just soft/creamy. You know how when you were a kid and you ate fish sticks? Fish sticks are fishy-ish, but don't taste like any specific kind of fish. These veggie tots were sort of like that. After awhile, the veggie tots seemed more tot-ish than cauliflower-y. I kept thinking of this post, too: I did not ask my friends why they were serving these veggie tots instead of Tater Tots but may at a later date. I also have to confess I did buy the Green Giant Roasted Broccoli about a month ago to try it. In the past, I have attempted roasting fresh broccoli at home but didn't like it. It seemed musty to me...just an odd odor. Well, it was the same with the Green Giant version. After heating the broccoli in the oven, to me, the smell was the same...sort of like walking into an empty pool hall and smelling the faded scent of old cigar smoke. Not good. I'll have to try the other roasted veggies to see if they're any better.

Oh, you lucky Canadians... "McDonald's sauces will be sold in grocery stores and we can all die happy" A quote from the article: Has anyone ever done a side by side taste test of the Secret/Big Mac Sauce compared to Thousand Island Dressing?

Plus, some grocery stores carry "no salt added" canned veggies. You usually find them on the shelves next to the regular (salt added) canned veggies. I find that even if I add salt to the "no salt added" veggies, it's far less salt than what you find in the regular canned veggies.

The last hot pot I saw in a local Chinese restaurant I'd swear it was cast iron. It was black with the bumpy texture I normally associate with the exterior sides of a cast iron skillet. It was quite heavy. I'd hazard a guess they're out there somewhere...obviously difficult to locate.

Last night's dinner wasn't very memorable except for the asparagus, cooked a la the infamous eG Roasted Cauliflower method. Once the oven roasting was was over, I turned the oven off and removed the asparagus from the oven, sprinkled it liberally with shredded Parmesan cheese and put it back in the now-turned-off oven. After a couple of minutes, the residual heat was enough to melt the cheese. I could eat that stuff for days. Talk about Gilding the Lily!

gfweb, I was going to suggest a diffuser, as well. It should work to slightly lower the heat of your lowest setting.

I am originally from San Diego and have two brothers currently living there who are both huge fans of craft beers. I am forwarding the link to them. Thank you for posting this!

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This brings to mind the wonderful eG Daily Gullet piece written by Ellen Shapiro a decade ago: "A Pupick in the Pot" (click)

To completely misquote the line from "Jerry McGuire"..."You had me at ' A Rickards red for me'." Was it served warm? There doesn't seem to be any condensation on the glass indicating that it was served cold. I vicariously enjoy all of your lunch beers throughout your postings! Everything looked delicious...from the Cheborek, the crepes on through to the potato pancakes. Though I agree with the others...no liver for me, thank you.

If it's a screw-top bottle, then he shouldn't have any problem at all.

If you ever visit Texas, hie thee to the small town of Fredericksburg, about 30 minutes west of Austin. German immigrants settled there and founded the town. Just about the best place to get schnitzel in Texas. It's also home to the National Museum of the Pacific War (AKA The Admiral Nimitz museum...who was from Fredericksburg). Very odd to find such a nice museum in the boondocks of Texas. As a bonus, we saw LBJ's ranch while on the way from Austin to Fredericksburg. Who knew?

The nice thing about using a slow cooker/Crock Pot is that your home smells like corned beef (most of) the day. Yes, that's a good thing.

What's in a name? You can sell it better...instead of calling it "fried food", call it "tempura". I'd skip the beets all the time. Fried beets = fried dirt. I can't stand beets and I've tried them prepared just about every way possible so I applaud your decision to ditch them from future dinner frys.

Could be food stuck in the food trap. Might need cleaning.

Yes. These. I swear by them. I leave them down for a week at the most. The first 2 or 3 days takes out most of the colony, and I leave them down a few days more for the next wave/generation that hatches until they're completely gone. I haven't been able to buy the 6-pack. My Walmart grocery store only sells a 4-pack, which is more than enough to do the job. Die, little ant bastards, die!