What of Blue Apron?

FOOD

Blue Apron FULL SIZE FULL SIZE I knew about Blue Apron, and had no interest. Then the kids gave  us a paid subscription for Christmas. I don't know how many meals it covers, but ever since MoSup plugged us in a month ago, every Friday UPS delivers two meals in a nifty freezer bag (on ice block).  So, yeah, you must keep it refrigerated, so make sure you have space (or order just one at a time).  Now, I must say that, so far, not a single meal looked like anything I'd order at a restaurant. But. All have been absolutely delicious. No exaggeration.  Part of the secret lay with the various spice pouches, many of which I've never heard of.  Plus,where I have a propensity to spice the hell out of things, Apron seems stingy. The results have schooled my otherwise. Each meal takes about 45/60 minutes to prepare. I know. But, and I cannot stress this too much, the end results are fabulous.  Every one of them. The portions are so generous that we could easily serve three people. We are believers. I know nothing of cost. You're Welcome

FOOD

Airfryer Receipes

Piece of cake?

Small Things That Please Me

From time to time I use YouTube for quick recipes.  There seems to be no end of at-home people who've carved out a small income generating home cooking business.  I say that because I note that in the early "shows" the chef's kitchen is often dated, when of a sudden they are working on granite counter tops with new stainless steel appliances in the background. Anyway, Jenny Can Cook is one I subscribed to because she's, well, refreshing. And sensible. And her stuff works for me.  It struck me while watching this cake episode that by golly, if I was looking to produce a television cooking show, I'd hire her.  I mean, she's got it.  Hell, maybe I ought to start doing that myself.

My Merit Badge

FOOD

The Air Fryer Yes, I bought an Air Fryer after Hucker (restaurant owning son) got one for Christmas and regaled us with pics and testimonials.  So, what's the first thing I did?  That's right, I took the chicken from a TV Dinner and cooked it ala carte.  I know, a famous gourmand (shucks) does not mess with frozen dinners, but there is a back story here. The original T.V. dinner was introduced in 1953 and sold for a whopping, even prohibitive (in our houses) 98 cents.  Cutting to the chase, I saved my money and bought one prior to a weekend  Boy Scout camp-out at Chicago's Camp Fort Dearborn (which was located near O'Hare field, and I have more stories about that).  I wanted the cooking merit badge, and figured this was the best way to get'er done.  I cooked it by covering the tin foil package with hot coals, and prior to calling the Scout master over to verify my cookery, placed the dinner in my mess kit.  It got raves, and I got my merit badge.  This is all true. So, to this day, I have an affinity for what is now called a Hungry Man dinner -- which, by the way, actually does produce a fairly crisp chicken in the microwave. But not crisp enough. Anyway, after reading the basic instructions for the Air Fryer, I plucked the chicken out of the package and cooked it for 5 minutes, or so, while the rest of the dinner was spinning in the microwave.  The result was impressive, and I have since had this meal twice more.  By the buy, I bought the  Power Air Fryer XL (5.3 QT Deluxe, Black).  It's actually just a mini convection oven, but heats up quickly and is great for reheating pizza.   You're welcome

Should you beat your meat?

https://youtu.be/ahe9xtwwUlA

This opens new bacon doors (it works!)

You're Welcome

Hold the 'chovies

Pan Roasted Brussels Sprouts

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MoSup  came upon this recipe some years ago, and  ... well,  I am posting it for a reason.  It is an acclaimed winner that I now take full credit for.  What's that?  You don't like Brussels Sprouts?  You will now. SCROLL

Yummy

Smoked White Fish When we (way-back) visited my grand parents, Granny Schultz would sometimes send me to the corner market on Montrose Ave (Chicago) to buy some smoked fish for lunch.  I learned to love it. But, we moved East, and I don't think I had smoked whitefish again for a millennium because—where would you buy it in Maryland?  Recently some confluences brought it back.  First, I watch all of those Alaska shows (like Life Below Zero).  Those people catch and eat their own food, and whitefish is a staple.  So it was on my mind. And then this.  I was shopping in BJ's a year ago and, hey! they were selling smoked whitefish.  I bought some.  Wife wun't have thing to do with it, for some reason?  So I ate it all, over a period of a few days.  Today, there's some in the fridge all the time.  Lately, at the BJ's  check-out,  people in line, or even the checker, will ask what the heck is that?  Are there bones? (Yes, but the flesh just falls off of them).  How do you prepare it? (You slice off a chunk, and eat it.)  A 4 oz. slab will cost you 240 calories.  And make you dream of Eskimo women (lot of protein).  It's good stuff.

I Poached This Recipe

I invented most of these, but still ...

ARSTERS ON THE HALF SHELL

Hucker brought me 3 doz bay (Chesapeake) arsters last night.  I was going to make Oyster Rockefeller.  Had them all shucked.  Then, what the hell, I drained them all in about 60 seconds.  MoSup locked herself in the bedroom. Sure she did.

A Bacon Too Far

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A BACON TOO FAR 13.2 oz, and counting Last night I ordered a Ledo Pizza (our favorite). S.I.L. was visiting, so in lieu of "everything" I ordered a large w/ pepperoni, sausage, and bacon.  When I got home and opened the lid ... HMFS!  All I could see was a sea of crisp bacon.  So much bacon that I had to remove it in order to see what lay underneath.  I estimate that by the time I got it (almost) all, the bacon weighed 16 (oz).  I put a generous amount back, and the girls loved it.  Me?  For the first time in my life the words "way too much bacon" crossed my lips.  Still, I figure we have enough for ten BLTs.  There are worse things in life, oui?

What's Up Doc?

Vivian’s rabbit demo at the Carolina Meat Conference is met with a rowdy rabble of protesters. As a cherished staff member prepares to leave the restaurant, Vivian mourns his loss while anticipating the additional strain. (Rabbit is the meat of the future) Fascinating, as always.  But more so.

Oh CRAP!

Stuff you can do when you're 90!

10 Reasons You Should Be Cooking With Lard UPDATE: Made French Fries Last Night and they were fantastic.

Eating Vivian ... YUM

FOOD

Deep Run Roots: Stories and Recipes from My Corner of the South Vivian Howard  October 4, 2016 Little, Brown I'm a big fan of A Chef's Life (PBS).  If you've watched any episodes for the past year or two, you know that Vivian has been working on a cookbook. The current series was filmed last year, so I wondered whether it's been published.  It was, in October.  Cover price is $40; Amazon is asking $26.  Since I'm more than a little pissed with Amazon boss Jeff Bezos and his band of snowflakeyTrump bashing employees,  I checked the competition..  Google Play, Barns and Nobel, etc, want $16.95. Google offered a  generous sampling.  Did I say generous? I started to stroll through it last night, and was caught up by Vivian's narrative.  I mean, even without any recipes it was compelling.  That went on, and on, and ... .  And, hummm, even all the recipes were included.  Evidently, however, somebody caught the mistake, and today it's back to "samples."  Here, below, a smattering of  what's inside. FULL

Today's Great Trick

Snagged from Andrew Zimmern in The Ozarks.  Can't wait to try it!

Home Cookin'

KRISPY FOOD

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