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3 episodes!

There’s nothing sweet in MY gumbo arsenal, but I’ve heard of people using sweet potatoes. Not pineapples, AFAIK.🤷🏾‍♂️

TIL there’s a Death Race 2050!

Me: (Hey Snarf!) Why are you saying this to me? Am I not living up to what I’m supposed to be? Why am I seething with this animosity? (Hey Snarf!) I think you owe me a great big apology. Snarf: Terrible bard! Terrible bard! Terrible bard! Terrible bard!

Re: Gumbo Here’s what I wrote up for a resort chef in Norway. I took pains to be as thorough as possible because others would be reading it. Bonus, there’s a link to a roux tutorial, which should work with any kind of flour substitute. (Roux is deceptively simple, but if you mess it up, it’s...

There’s a bunch of wheat flour substitutes that should work pretty well for a lot of things. Cornmeal is obvious, but its strong flavor won’t work for a lot of things. Rice flour should do pretty well. In fact, I just found out about “K-Dogs”, which are a Korean variation on the venerable...

Not only do I cook for family gatherings, my cooking skills are something my Mom likes to brag about- especially my gumbo. So I frequently get asked to make it. (Or, more accurately, make one, because I make several different kinds.) Because of this, I’ve had to make gumbos for people with...

Today’s lunch was super simple: Toasted German sourdough, Boursin cheese, and a sliced hard-boiled egg. Nothing else! I don’t usually make sandwiches without condiments, but this one didn’t really need any. MAYBE I’d butter the toast next time for a bit more depth of flavor, but it wasn’t...

I think my Mom is recording that one, so I might give it a go. L&O: CI was my favorite version, edging out the original. I’m curious whether the Toronto CI version will keep the “Holmes & Watson” dynamic of the original CI, or if they’ll take a different approach.

Saw this, thought I’d share:

That’s important info, IMHO! Telling your host about dietary restrictions, strong preferences & peccadillos is being a good guest. I mean, I want people to enjoy eating what I’m serving. I’m not interested in having hungry, pouty people at events I’m hosting.

Strawberries? Those I can take or leave. Usually the latter. But I’m not picking them out of a fruit salad, and paradoxically, that’s my favorite kind of Pop-Tart, followed by blueberry and apple- frosted ones only, please!

I’ve heard people say that about tomatoes*, but never about apples. * not me

I was skeptical when we got our toaster oven a few years ago. Fast forward: ours probably gets used daily.

Sounds good & healthy to me…except the Ranch part. Blue Cheese & Italian salad dressings have always been my faves, but I did go through a phase when Ranch was everything…because Ranch was everywhere. But that got old, and now I only use it for dipping fried appetizers. Tangent on salad...

There’s some good ideas in there, even without the recipes! That mesh dicing method is one I’ll have to consider strongly. I have a rack like that, but mine is much bigger, so I’d have to buy one. OTOH, I didn’t like his take on the ice bath. I’d be afraid of thermally shocking my pot...

Also re meal prep: keep a goodly assortment of sandwich & salad fixings on hand. I eat one or the other- or both- approximately daily. I’ve even found ways to do eggs in the toaster oven and microwave for quick use in those.