Recent content by skilletlicker

Thank you Kathleen.

I've posted here now and again over the years. I'm older now; poorer now; probably less intellectually attuned now. But I'd like to rejoin your community. Learn where I can, contribute where I can, and not make a nuisance where I can avoid it.

Replied to this thread four or five years ago. Since then, acquired a taste for mac & beans. See Pasta Fazool or Pasta Fagioli. But I'm not limited to anything from Italy or New York. So far haven't found a bean or pasta style that doesn't work one way or another.

In the past week, I've listened again to virtually everything by Blaze Foley on Spotify and YouTube. The one that most people are probably familiar with is Clay Pigeons, linked below. I won't link to it out of fear the title might offend delicate sensibilities but if you're interested, find...

Was looking for this thread yesterday. Breakfast for dinner; dinner for breakfast. I swing both ways. :D

In my limited and poorly educated experience, the Carolinas are the home of stone ground yellow grits so it's a shame your stores don't carry them. In my neck of the woods "grits" are more commonly made from white corn and very often lye-soaked (nixtamalized), in other words, dried ground...

Reading up in this thread, I came across discussions about the difference betwixt grits and polenta. This is the kind I usually use.

Used to be a thread or subforum about breakfast. Looking for that, I found this. Made breakfast this morning from grits, leftover Chicken Stoup, American cheese, and a fried egg. Darn good breakfast bowl, if I do say so. :D

Hi taxlady, it works. Different than fat and flour though; more viscous; think okra. You are a moderator now. Congratulations. :)

Old bachelor cooking. Meat and Stock from six chicken legs, leftover Chinese takeout rice, carrots, celery, onions, peas, garlic, and thickened with flaxseed meal. By the way, gonna take a minute to get used to this new format.

Thank you all.

Not exactly a new member but I haven't posted for a few years. Just saying hello here and we'll see if I have anything interesting to contribute.

I move avocados into the refrigerator at the first sign the skin yields to slight pressure. When I only use half an avocado I leave the seed in the half to be stored, squeeze a lime wedge over the exposed flesh, cover with cling-wrap and refrigerate.

And now for something entirely different... https://www.youtube.com/watch?v=3WOyZ9hFht0

Does Spain have proprietary rights to "Frittata"? I thought it was originally an egg-based Italian dish. Further exposing my ignorance, I'll admit that arguments like Spanish versus Italian cuisines seem no more important to me than Tennessee Whiskey versus Kentucky Bourban. I only flip a...