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Posts by thatchairlady

Don't know whether it's just my imagination, but sometimes shrimp to get to me in NJ from halfway around the world can really be lacking in flavor.  I try to stick to stick with ones that are a little more "local" (at least by the label)... and totally understand that they coulda been at least a bit frozen along the way.  Think the USDA has some odd definitions about what frozen actually is?!?   Don't cook them long... just till pink and starting to curl up. ...
When I have a real HAM bone... always torn between my Grandmother's split pea or navy bean soups.  Both start with celery, carrots, onions.  Then a bag-o navy beans or split peas... she never soaked.  A bay leave was "required"... then the pot was filled with water and simmered til DONE.  Split peas soup always ended up as a very smooth mixture just by cooking.  Bean soup... maybe a small amount of tomato-something.  If I don't have a real ham bone and wanna make either...
I will almost always buy boneless/skinless chicken breasts (when on sale)... convenient, quick cooking, goes from rock solid frozen to ready for pan after maybe 20-25 minutes in room temp water.  But have made the observation that there's a VERY narrow window on doneness... one minute it's almost perfectly done, but 2 more minutes and ya have a "hockey puck"?!?
The AB recipe definitely resembles JD's.  The first try... a little spicey.  And I'm not a big fan of thyme, so might skip that entirely, if I make it again.  Cut with more ground pork and seems just right for seasonings.  It's obviously much more lean than JD... very little fat rendered out.  Flavor is very nice but it's kinda solid/hard... for lack of any better description?!?  Ended up with more than I KNEW I'd eat in a few days (tho recipe says it's good for...
Within past few days, made breakfast sausage for the first time.  Used Alton Brown's recipe from Good Eats.  Has fresh sage, thyme and rosemary.  Also red pepper flakes and cayenne... some salt and brown sugar.  Had recently "found" a decent home electric meat grinder and wanted to give it a spin.  Recipe called for salt pork... and didn't have any??  SO I subbed bacon.  Flavor was very nice but a little spicey for me.  SO I just added more ground pork.  Next time will...
Years ago, planted broccoli.  Neighbor alerted me that it would NEVER become the BIG head like in supermarket and said cut early and often.  After first cut... plants split to 3-4 new/smaller heads.  Had second "crop" in big bowl to wash and saw SEVERAL little light green worms floating in water... same color as broccolli.  Can/t even think about how many I probably ATE with first crop!?!  Oh well, it's protein... and if I DID eat it... didn't see it.  If you miss the...
Just have to add... DON'T totally turn your back on "used" stuff!  have found some great things at yard sales, thrift stores and flea markets.  Just a few include... a square, leCreuset grill pan (blue enamel exterior in PERFECT shape and CI interior), a CUisinart food processor, a "vintage" KD stand mixer, KA 7-speed hand mixer (NEVER even out of box), Foodsaver vac sealer (and LOTS of accesories)... and a lot more.  KNOW it didn't spend a total of $100 for these...
In short... YOU were right, redvan, and THEY should listen to you.
Like the flavor but only takes the SMALLEST amount! 
Have niece in her early 30's.  She DIDN'T have the greatest upbringing and never learned basic cooking techniques.  When she got married... got a S-load of NICE kitchen stuff thru her registry??  KA stand mixer, food processor, NICE knives, etc.  BUT she didn't COOK!  Her kitchen "junk" drawer was full of take-out menus!  When 1st baby (now 4) came along, she wanted to be a SOHM... but thought she would HAVE to go back to work... NOT a high paying job.  We did a little...
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