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Judy Mayberry

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Judy Mayberry
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  • Re: OT - what's your favorite fiction novel or author?

    I'm fascinated with Ancient Egypt, been in Tut's tomb, a book I've read three times already is The Egyptologist by Arthur Phillips. Not your everyday novel!
  • Re: My wife just got me this. Any tips or advice?

    All good tips up there...but be sure to LABEL EVERY PACKAGE! Don't ask me how I know. Now I either slip a piece of paper with the contents written in black marker pen showing through, or use a stick-on label on the outside.

    I prefer separate bags to the continuous roll because I'm lazy. But I wash lightly used large bags and reuse them (never from chicken!).

    This storage method will really change your life. I even bought a small freezer for the garage and it's almost always full, and there are only two of us.
  • Re: Kenji's Classic Baked Mac N Cheese

    I got an answer from Kenji Lopez-Alt about the mustard in his recipe. "Coleman's will work!" But he doesn't say NOT to use the stone-ground mustard that Brandon used. So do your thing.
  • Re: Kenji's Classic Baked Mac N Cheese

    Focker said:
    I just looked up Kenji's recipe in The Food Lab. He calls for "ground mustard." Could that be dry mustard powder, like Coleman"s? Or ground mustard seed like stone-ground mustard? He's usually so specific.

    Not only that, the recipe is not in the index under Classic, or Baked, or Mac and Cheese. It only appears under PASTA, if you can believe i!
    Judy, I too, looked for the recipe online to link.  I could not find it.

    This recipe called for ground mustard.  I don't have it in my freezer spice rack, and substituted Boetje's stone ground mustard.  We put it in just about everything around here.  My German friend has sent jars home to her family, she loves it.  It is probably the best food related thing to come out of the QC, and has won some serious hardware.  

    The Walkerswood Jonkanoo pepper sauce gave it some sweet, warm, tang.
    I meant it's not even in the Index in his book! Some serious editorial issues here. I emailed Serious Eats with the mustard question, and if they answer me I'll let you know.
  • Re: First caveman steak

    OMG that is beautiful (girl adjective)! The great big flat piece of charcoal is the PERFECT piece for caveman style. I've never found a piece like that...the biggest problem is making a flat and continuous bed of coals to put the steak on. My favorite steak cook.
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