rps

I like the fact that you and your beautiful wife defy normal. Ginger? Really? You will cause my drunken great grandmother apoplexy. Sounds really good.

BH, I apologize for my food vocabulary. At the heart almost everything I do is farm wife cooking with a little dress up. Believe me, in school, when they used French to describe something, I disliked it. Hache? Really? Just say chopped. BTW, the sausage looks good. What spices?

I agree but the cook time looks long to me.

David Capps for below Bull Shoals. Good guide and professional.

Hello all! Happy Birthday Livie! Finished a little post today. I hope you enjoy. https://www.ozarkrevenge.com/2020/04/pork-tenderloin-roulade-with-dates-and.html

Yes, instacart. The quality of service depends on who pulls the groceries. I have also learned you should allow substitutions, but the substitution may sometimes be less than exact. They do not serve all grocery chains. Cost is about $6, unless you want 1 hour delivery.

I have been ordering groceries online for delivery for several weeks. I have found this only semi satisfactory. Several days ago I was talking with my daughter about the process. She too has learned to not always get what you order. I used polenta as an example. About 20 minutes ago a Fed Ex arrived. Inside were three bags of artisanal stone ground yellow grits. I vac sealed two and will break into the third bag tonight.

Great vocabulary! Good looking chop. too!

Chicken tikka masala https://www.google.com/search?client=firefox-b-1-d&sxsrf=ALeKk00IzsAZZUscouKMUi6HKDIUcHyvpQ%3A1586914611665&ei=M2WWXun3J4OQtQWXrI2oDw&q=cooks+illustrated+tikka+masala&oq=cooks+illustrated+tikka+masala&gs_lcp=CgZwc3ktYWIQAzIICAAQBxAKEB4yCAgAEAcQChAeMgYIABAIEB4yBQgAEM0CMgUIABDNAjIFCAAQzQIyBQgAEM0COgQIABBHOgYIABAHEB46BAgAEA06CAgAEAgQBxAeOggIABAHEAUQHjoGCAAQBRAeOggIABANEAUQHjoICAAQCBANEB5KDwgXEgsxMC05Nmc3NGc5MkoNCBgSCTEwLTJnN2cxMVDzMFjxdWCXgQFoAHACeACAAWuIAfcLkgEEMTYuMpgBAKABAaoBB2d3cy13aXo&sclient=psy-ab&ved=0ahUKEwip3d3NpenoAhUDSK0KHRdWA_UQ4dUDCAs&uact=5 Saag https://www.seriouseats.com/recipes/2017/03/creamy-vegan-saag-paneer-tofu-recipe.html

They are also great with the saffron aoli I posted about a few days ago.

Prep them (break or cut woody off and use a small knife to remove the big chewy side leaves at the low end). Heat a very small amount of EVOO in a non stick skillet. Add the asparagus and sear them quickly. At the end add the best Worcestershire sauce in the world. https://colonelpabst.com/

Most people are too ipatient. If you have the time and the patience, the slower rise is always tastier.

Lay 18 by 12-inch sheet of parchment paper on counter and spray with oil spray. Transfer dough to lightly floured counter and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of parchment and spray surface of dough with oil spray. Pick up dough by lifting parchment overhang and lower into heavy-bottomed Dutch oven (let any excess parchment hang over pot edge). Cover loosely with plastic and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. Adjust oven rack to middle position. Remove plastic from pot. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Cover pot and place in oven. Heat oven to 425 degrees. Bake bread for 30 minutes (starting timing as soon as you turn on oven). Remove lid and continue to bake until loaf is deep brown and registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely, about 2 hours.

I can find the recipe, but only the old version that preheats the dutch oven. The cold oven metod is far safer. https://breadtopia.com/cooks-illustrated-almost-no-knead/ I will cut/paste the bake part.

Let me see if I can find it reprinted on a free site. Obviously Nancy and I subscribe.

Good job people. I can't smell t, but I am sure it is wonderful. Nancy make a No Knead rustic loaf and she uses the cold cast iron oven method. https://www.cookscountry.com/recipes/8101-almost-no-knead-bread?extcode=MCSKD10L0&ref=new_search_experience_1 While looking up the link, I found this: https://www.cooksillustrated.com/recipes/9076-almost-no-knead-sourdough-bread?incode=MCSCD00L0&ref=new_search_experience_7

I agree. But the link shows the ingredients. Note: I use more chili powder and cumin than the recipe calls for because I like them. https://www.ozarkrevenge.com/2015/12/family-classic-sequel.html

I cannot compete with sourdough starter. Nor do I want to do so. Comfort food at this house tonight. Mexican Surprise. Does not look like much or photograph well, but none of you would say no to a second helping.

I mostly use the same recipe for crab cakes as I use for fish burgers in the link below. The recipe came from Stitts originally. However, in crab cakes I use lemon juice instead of lime, and I use nutmeg instead of Old Bay. That way you can taste the crab better. Of course if your wife likes Old Bay go ahead and use it. BTW, the fruit salsa (made with peach or mango also) in the recipe is killer on the crab cakes as well. https://www.ozarkrevenge.com/2016/05/summer-special-fish-burgers-with-fruit.html

Last night's bucatini with clam sauce.

There is a reason your grandmother cooked poke and collards in bacon. Dandelion, like some other bitter greens, can be a great addition to salads. Who has had dandelion wine?

Gee, I'm sorry to see how this thread is going.

Thank you. Original recipe was from Frank Stitts Southern Table. I played with it a little. The key is to use the minimum amount of panko for it to hold together.

Mince a large clove of garlic and put it in 1/8 ounce red or white wine vinegar in a small pan add a pinch of salt and 8-10 strands of saffron; heat the mixture to just a boil and remove from heat; let it steep until room temperature add enough honey to create a sweet and sour flavor you like add and whisk mayonnaise until reaches thick pouring stage refrigerate for an hour or two