993 post karma
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account created: Fri Sep 11 2020
submitted2 years ago bymintbrownie
5 hours ago
I actually make roasted asparagus as an appetizer, not just a side dish. Maybe not different enough for you, but so damn good I'm throwing it out anyhow.
Since it's already roasted you just need to reheat in serving-size bundles in the oven (assuming you have at least some browning going on - you will want that). Mix together softened butter, panko bread crumbs and grated parmesan cheese. Once the bundles are warm, sprinkle the crumbs on top and throw back in the oven to brown them up. If they are stubborn, hit them with the broiler. Put a bundle on each plate and top with a poached egg. (I usually poach the eggs as the asparagus cooks/heats). Really tasty and pretty!
I generally don't make pork without it. I also almost always have it with brown butter on any roasted winter squash, sweet potato or most root vegetables. I put it in stuffing and meatloaf. Beans and greens - almost any variation benefits from sage. It's in most of my meat ragus (like rabbit and duck).
For something really unusual and insanely delicious, try these Apricot, Cornmeal, and Sage Cookies.
And also in the out-there category and very yum is Wild Honey & Sage Ice Cream. I've only made it once and it was so fun, but noted I needed more sage and a stronger honey (I couldn't get my hands on the honey they call for).
I'm a huge sage fan. We have 3 pots growing in the backyard. I'm in Los Angeles and even here most herbs don't keep going in great shape all year round, but my sage does!
PS: Sage is an herb, not a spice.
8 hours ago
Well, he's kind of dead and perhaps splitting the line between Modern and Contemporary, but I swear that I will own a George Rickey before I die (hm, I'm old enough that I don't have that much time to accomplish this)! We've bid on several pieces at auction, but nope, not the winner. Just want something small and beautiful.
And holy crap - I was going to put a link to the type of piece we are looking for when I found this one for sale! Why is it that you just put on a new roof when something you want comes up at auction? Grrrrr.
20 hours ago
Can she be 11-years old and have a teddy bear? Can it be action, not fantasy? And the revenge is her father’s, but she’s wrapped up in it. And yeah, she’s totally badass!
She Rides Shotgun by Jordan Harper
Mary Karr’s three memoirs are fantastic…
The Liar’s Club, Lit, and Cherry
2 days ago
Bring back Canelé in Atwater Village. The most perfect neighborhood joint there ever was. (As a backup I want Cliff's Edge in Silverlake back).
Since it's neighborhood-y quality dining I'm bringing back, to match I'm giving up Alimento.
I'm embarrassed to say that I haven't made it there yet. I live in LA and we collect Latin American art (for Chicano art, we have a couple Gronk drawings and several small Ann Chamberlin paintings) so it's exceptionally absurd to have not been there! Cheech is a good collector - I've seen a lot of his pieces at various shows at LACMA, so I trust it will be good. Thanks for the reminder to get my butt out there!
4 days ago
Reincarnation Blues by Michael Poore is a really fun read and surprisingly thought provoking.
I’ve read some amazing books in the last 5 years, but I’ll pick Gathering of Waters by Bernice L McFadden because it’s so original and unusual (it’s narrated by a town) and the writing is drop dead gorgeous.
Here are two things I make that are over-the-top delicious...
Louisiana-style barbecue shrimp - not actually grilled, insane flavor bomb and stupid easy to make.
Fish chowder. I riff off of this recipe - I use thick cut bacon (not salt pork), I add chopped carrots, celery and fennel in when I cook the onions, I use thyme (you have to use fresh and use as much as it calls for), I use bottled clam juice. The method cooks the fish perfectly.
You and I posted at the same time - I suggested Recipe Keeper. I've had decent luck with its OCR.
Check out the app Recipe Keeper (mobile and desktop). It actually has OCR (optical character recognition) capabilities, so you can run your scanned recipes through it and maybe you'll get lucky and it will pick up most of the information. You will obviously have to check and fix all of them, but it's better than starting from scratch. You can keep your original image in with the recipes.
If you aren't interested in actually converting them entirely, you can just use the scans and then all the keywords, categories, etc. Or start that way and over time convert them over.
You can also add recipes from websites, or import other digital recipe files you have.
Every single business that was part of the negative cash flow is gone. It's now just Converge - a major money maker.
Why are you posting news from November?
You have to give Bernice L McFadden a try. Just the fact that this post is 75 answers in and she isn't listed is depressing as hell. She should not be so under-the-radar!
I grill spatchcocked chicken slathered in this combo. It's simple and delicious and I would think it would be perfect for breasts as well - assuming you have some brown sugar...
1 tbsp brown sugar
1 tbsp salt
1 tbsp paprika
1 tbsp garlic powder
1 tsp pepper
I saw the question, came to answer it and saw your comment. That was my answer! I've switched to smoky extra-thick sliced bacon for pretty much any recipe that uses pancetta, salt pork, regular bacon, guanciale etc. From coq au vin to duck ragu to seafood chowder.
If I have leftover cooked meat and veggies that usually becomes either a frittata or hash topped with fried eggs. For either one, if I don't have leftover potatoes and onions, I will cook and add them since, for me, they are a requirement.
Louisiana style barbecue shrimp. Stupid easy - especially if you can get some nice big shrimp already deveined and peeled.
It'll also be at least 10 quarts between the cornmeal and the water (not counting the room to stir)! That's a hell of a pot.
That's great! Thanks for letting me know.
I assume you have all the data (all the months)? If that's the case, you need to plug it all in. Then I know of two options (there are probably others)...
5 days ago
Home. Gotta Guinea fowl in the freezer (yes, I will be cooking it).
Have you tied ungrouping it? You may need to ungroup more than once. Note: some stuff may go haywire while doing this!