Search results

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...

I knowed that Chief. :smile: I read the whole thread tongue in cheek and tried to respond in the same vein. But have so often thought that the combination of a decent hot plate, 6" CI skillet, and 4 slice toaster oven goes so far in beginner, college, divorced kitchens that it deserves more...

Needed a break from listening to the Memphis Grizzles rear-whuppin' from the Washington Wizards. Seeing this thread for the first time. Apparently disqualified from comment for lack of certified intelligence, but tossing in my two cents nonetheless. I cook for one with minimal equipment. I like...

Couldn't climb out of that hole. So I rode the "Rock Island Line." https://www.youtube.com/watch?v=UT9gMdfuRWc

Emmylou Harris Mindin' my own business and fell down Emmylou's rabbit hole. :smile: https://www.youtube.com/watch?v=EzTirzJsFM8

"Sheep here are mostly grain-fed" Might be right; even probably right. But there sure is a lot of grass-fed beef hype and pasture-fed chicken and egg hype. I'm not in favor of industrially raised sheep production. But it would be nice to see local, pasture-raised ovine markets develop. Edited...

Well, not so much.

Google Docs gives you lots of tools and flexibility. One of my too many recipes lists are there for instance and there is nothing to attract Google's attention or greed. But if you think you're going to be the next Taylor Swift, then I'd suggest hiding your secrets in an altogether non-digital...

I've never commented here on something not-yet-released. I think The Unforgiveable's, limited theatrical release Nov. 24 and Netflix stream December 10 is worth creating a new thread. https://www.youtube.com/watch?v=JNUjx7LZoiU

Dealin' With the Devil Been a while since I linked to old blues here but was recently reminded of this classic. https://www.youtube.com/watch?v=InVK7mXIDEo In case you're curious, Carsie Blanton's tweet is what brought it to mind.:lol:

I quit buying white rice a few years ago. I don't bake brown rice though. Ksm's recipe looks very good and will definitely try it, probably this afternoon. Wish brown jasmine and basmati were easier to find at reasonable prices.