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Hungry Celeste


Hungry Celeste
Last Active


  • Hell, I cut mine off with a plain ol' hacksaw. Didn't take but a minute.
  • Ha--my hubby is almost that bad. He loves Thai & Vietnamese food, he just can't stand the smell of fish sauce straight out of the bottle, or added to a hot dish as it cooks. The finished products are fine, though. Funny how the nose works!
  • Saveur is my only subscription generalist food mag these days. Bon Appetite is indeed "meh" at best; Cook's Illustrated is too New England, too obsessive, too rigid, and too damn bland. Louisiana Cookin' is pretty good, when I can get my hands on …
  • Yes, I'm a HillBilly fan myself, but the Joint does it right, too: down on Poland Avenue in the Bywater.
  • Frost said it best: good fences make good neighbors. Sure wish I had a shadowbox all the way around my backyard...have 8' along one side (to block the barking dogs, Lol), but when I'm out weeding the garden in my PJs, it would be nice to be alone!
  • Yes, the handle will cut right off with a hacksaw.
  • Yes, it does appear to be a mulberry. They pop up everywhere, as birds love the fruit and help to spread the seeds far & wide. Those suckers will stain concrete, fenceboards, patio cushions, and anything else splattered w/'em.
  • A spatchcocked chicken is very hard to mess up. Definitely try one as your next cook.
  • Good andouille is an indispensable part of my kitchen. Buy a bunch and stick it in the keeps for a good long time.
  • She's right--too many plastic particles in that lint. Rayon, modal, elastane, acetate, polyester, nylon: unless you're some sort of natural fiber fanatic, your dryer lint is probably full of petrochemical derived plastics. (Don't even want to thi…
  • I have a big shop vac and bought a package of attachments intended for car detailing---lots of diff tips & nozzles, perfect for the mini. Sure, big pieces stick to the outside, but they're easy enough to pull off.
  • If you have time, you could bake some bread on your Egg to go with the BBQ shrimp cooked on the gasser. Ha.
  • I'd have to put bread & pizza way up at the top of my Top 10 list.
  • New Orleans style barbecue shrimp (an odd name, b/c the technique and flavors have nothing to do with traditional BBQ) works well on the egg. Here's my recipe: Rinse a pound of 16-24 or larger shrimp (in their shells, heads on). Melt 4 T salted…
  • Hey, that's almost as good as the drill press I got for Christmas a few years ago....along with a mortising chisel. (Jewelry is for the unimaginative.)
  • The original recipe called for a touch of pumpernickel flour (rye), but I had none, so I used a touch of white whole wheat. ETA: and the loaf was indeed proofed in a brotform (coiled willow, though, rather than reed). Good eye.
  • Nice looking steak! I have fresh cherries, wish I wasn't too lazy to make a pie (don't like all the pitting). I'll just have to settle for eating them out of hand while swinging on the porch. No pie for me...
  • Feel free to link away...copy and paste w/credit.
  • Funny--I just responded to another bread post below, and I'm getting ready to post some bread pics. Bread does get easier with lots of hands-on practice.
  • Hey, it's not your fault. That's an awful bread recipe. Too much yeast, insufficient kneading, barely any rising time...a bum recipe all around. Whole wheat requires a little extra time and attention, and good bread in general requires WAY more t…
  • My favorite sandwich, only I add a layer of alfalfa sprouts and some thinly sliced Gruyere to your already delicious combination.
  • Use the egg to grill/roast ingredients, not just to cook the whole dish. IOW, roast tomatoes, tomatillos, and peppers for a salsa, roast corn & cut it off the cob for a chowder, etc. Use the grill to add smoky flavor to things she already like…
  • Hmm, coffee grounds count as green? That's good to know. I figured grounds were as low-nitrogen as brown leaves.
  • I have the opposite problem: beaucoup live oak & water oak leaves make it into the pile. I am way over on the brown and need more green. To combat this, I toss in the occasional handful of fertilizer to get the brown stuff cooking. RE: tur…
  • In a group that large, you're almost guaranteed to have a couple of vegetarians, non-pork-eaters, a few w/food allergies or celiac, or just general picky eaters. So think about substantial sides that is meat-free, gluten-free and vegan-friendly. S…
  • Ooh, good point about the upper end of the sensitivity range. Of course I want to make pizza....
  • Agreed. It appears that the OP used brown kraft paper. Parchment paper is white, and it is silicone-coated, so it is nonstick. Sure, you don't need paper under a loaf, but it requires gentle handling to transfer it from wherever it proofed to a p…
  • A scale is a great idea, esp if you're mixing in bulk. Finding a good source for fresh spices is equally important; your homemade rub is only as fresh as the individual components. It can be cheaper to buy your favorite premade rubs rather than to…
  • No smoking wood--it was a pretty quick cook (less than 15 mins). The soy gives the meat a nice, dark crust. I like lots of color on a plate--it's an easy way to gauge if you're eating enough veggies & getting your vitamins. If the plate is al…
  • Well, if price is no object, then get a quote for a table made of ipe. I understand that oil-finished ipe is hard to beat for durability. In fact, if you don't like a shiny varnish finish and your table is mostly out of the elements, you should co…
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