[Coping In the Kitchen (and Cooking) After This (or That)]

As someone with chronic hand issues, I am super sympathetic. Hope it is better soon!!

[Panade (aka Panada/Panado): the dish]

23 hours ago, gfweb said:

I'm having taxonomy problems.  How does this panade differ from what North Americans call a dressing/stuffing (other than being cooked outside the bird)?

In the case of the one that I make, it is a much wetter consistency and vastly different ingredients. I don't have my recipes on this Chromebook, but the panade I make is much like this one, though mine has more wine. https://relish.com/recipes/86770/spinach-and-mushroom-panade

 

[Panade (aka Panada/Panado): the dish]

A few years ago I made a panade instead of traditional stuffing with Thanksgiving dinner. Everyone loved it and it now gets requested every year.

[Imperfect, Misfit, Etc. (The Food Delivery Services)]

10 hours ago, JoNorvelleWalker said:

I've tried neither imperfect nor misfit but I must say this morning's amazon produce delivery was perfect, including a dozen much needed limes.

 

I wish it was available in our area.

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

I have been incredibly lazy and unmotivated lately. I need to cook up some RG beans and make some go-withs. Going to work on my to-do list and a shopping list. Thank you, @blue_dolphin for the inspiration!

 

[Cookbooks 2021]

I am coveting both of those books!

 

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

I want to make up a batch of those marinated pineapple slices. They sound like they would be great with ham. Quick dinner: grilled ham steak with marinated pineapple. Yum!

[Escoffier’s memoirs]

Every day on Facebook, I share a random cookbook from my collection. I shared this one a couple of days ago. What a coincidence!

[Imperfect, Misfit, Etc. (The Food Delivery Services)]

@Shelby I can't believe you got dandelion greens. My choices never include anything that interesting. Pretty pedestrian stuff here.

 

I did get an order this week. The onions were not great and will likely go bad before I use them. Here was the odd thing: Everything in the box was soaking wet except the kale which was on top of everything else. I had gotten a box of snack bars and the box they were in was so wet, it was falling apart. They just can't seem to get their packing and shipping done properly. While I've gotten things I have enjoyed, I am probably going to cancel--prices are too high for what I'm getting.

[Imperfect, Misfit, Etc. (The Food Delivery Services)]

I didn't love the croissant bread. It seemed a bit stale to me. I tried it in various ways. Best uses were for garlic toast and strata.

[Feast for the Eyes - The Story of Food in Photographs]

When I saw this topic, I thought it was about our own member @Carolyn Tillie and her gorgeous book.

[How to eat toast and jam.]

1 hour ago, weinoo said:

I like to offer butter in a little side dish (if butter is being offered at table) in order to not suffer the indignities of anything ending up in the butter writ large.

 

Otherwise, if I'm prepping the toast with butter and jam/jelly/marmalade/etc. in the kitchen, I am impeccably careful with the butter, and then I use a little spoon to remove said additional topping from its jar and onto the toast.

 

 

I can't stand it if someone gets crumbs in the butter. It gives me the jim-jams!!!

[Recipeasly - A short-lived website.]

1 hour ago, BeeZee said:

I appreciate when a blogger (usually the more professional ones vs the hobbiests) have the “jump to recipe” link to avoid the backstory and excessive explanation.

 

I do, too, but someone in a food group I belong to recently said that if you use that feature, it lessens the ad revenues the blogger receives. I think many of us don't consider that some bloggers do it as a source of income, rather than as a hobby. I respect that, but wish they could do something a different way so that you don't have to scroll forever to get to the recipe. The ones I really object to are the ones that you have to keep clicking on the arrow to go through 6 pages of crap before you get to what you want to see.

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

Those citrus fruits are gorgeous!! I never see fun things like that here in the midwest.

[Rancho Gordo: Beans and More]

I down-sized to the Bean Club Lite version (twice a year), so not getting this one. Drat! I've gotten it for so many years, it feels odd to miss one now.

[Experimenting with my Bread Machine]

22 hours ago, ElsieD said:

 

If you can catch it before the final rise, you should be able to take it out, shape it, replace it and let the machine carry on.  I have found that helps a bit.

I always stop mine, take out the dough, remove the paddle and put the dough back in for baking. Much easier than digging out the paddle and leaving a big hole after it is baked.

[Imperfect, Misfit, Etc. (The Food Delivery Services)]

I am not going to order any more meat/fish/perishable from Imperfect Foods. I had an issue with pork a time or two ago. Today (and it isn't warm--it is in the 30s), the meat and fish had defrosted. That is not surprising since they are no longer putting insulation in the boxes. They put those items in a paper bag with 1 ice pack. That is not enough to keep it frozen. They are taking it all off my bill, but now I've not got the stuff to cook with that I'd planned for the weekend. I need to decide if it is worth it to even continue at all with them.

[Moving Tales]

I remember at some point seeing a post in a forum somewhere about someone who was looking for a lid for her "soup tureen" which she had posted a photo of with soup in it.  When many pointed out to her that it was not a tureen, but a chamber pot, she was horrified that she'd been putting it on her table to serve soup.

[Larousse - Editions. 2009 v 2001?]

You got me curious and I climbed over the stacks of books to be put away to get to my copy. 1961. I'd venture a guess that there have been a few changes since then and the new version. LOL.

[Imperfect, Misfit, Etc. (The Food Delivery Services)]

Yep, I messed up this week, too. I forgot to jump on as soon as my window opened up and the email they send doesn't come until an hour or so after it starts. I missed out on a lot. Oh, well.

[Vintage Cooking Booklets and Pamphlets]

I love the children's book! And I want to  make that pecan souffle in the flour book!

[Imperfect, Misfit, Etc. (The Food Delivery Services)]

1 hour ago, weinoo said:

I really think Imperfect is more perfect that Misfits.

 

Completely agree. I finalize my Imperfect order today for delivery Thursday/Friday. We have dreadful weather here in KC area so I am being mindful of that and not ordering anything that will suffer from freezing. I am learning that you have to keep weather in mind when you order.

 

I have been getting Facebook ads for marketwagon.com and think I am going to give them a try in the next week or so. I really like the local provider aspect. I also have a milkman from a local dairy and can get some produce and meats through them. https://shattohomedelivery.com/ 

 

It is wonderful to have all these choices during the pandemic and bad weather.

[Rosemary gone wild!]

[Rosemary gone wild!]

I'll have to get it from my PC to post, but came across a recipe in my old files last night for pork tenderloin roasted in rosemary and salt with fingerling potatoes. T sounded delicious. Will post it later.

[RIP member suzilightning]

I am so sorry to learn this. Many condolences to all her family and friends. She will be missed by all in the community.

 

Passing along sad news is not pleasant or easy and we are grateful to you for letting us know, Smithy.