Black and hot.
Thanks, Jerzee. I've got the layer action down. I did a 10-layer ribbon for a picnic this summer. It was stunning. Until it melted. Everything will be quite stabilized in this attempt. I'm doing a test run for Sunday. If all goes well, I'll upload to Photograzing.
4 cups of cranberries? What would the weight equivalency be? I'm guessing that would be more than the average 12 oz. bag for sale this time of year.
MissBrownEyes, you are brilliant! A little Grand Marnier and perhaps some very fine orange zest -- I can't wait to try that.
@ByrdBrain - Lumpy gravy, meet my evil friend The Immersion Blender. Look how dry my palms are!
I know this is random, but SE is covered with the stuff. Fiesta. Peacock. Wasn't sure until I saw the chip on the last photo.
... when your children say Steven Reichlen has funny hair.
I expected to see that the pork chops were brined, but there's NOTHING special about the pork preparation. Of course, the carrot and beet princesses are a different story. Did you use a particularly nice chop for the outcome of these to be so juicy?
How do you gauge "high pressure"? 10 pounds? 15 pounds?
10 nesting glass bowls that I purchased for my first real kitchen. I can't cook without them!
A friend gifted me with some Bacon Salt for my recent birthday. I am bound and determined to use this in a holiday snack I can gift back. I'm considering a Chex mix-like creation with the smoky bacon goodness instead of seasoned salt. What could possibly fail with that?
Perfect mashed potatoes for me.
Marissa over at Food in Jars has a class coming up on water bath canned cranberry chutney. I didn't have time to look for a recipe, but she would be a great resource.
Thanks, 2qrs! I also finally found one at my old friend google.
Ham and coke! Ham and coke!
Still Ham and coca-cola.
Ham and coca-cola!
Ham and coca-cola; bring on the retro!
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