Oh wow! I purchased that from Amazon back in February 2013 (I like when they tell you you purchased something from them). And I don’t even remember doing so! I’ll have to search my bookshelves at home.
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Gonna spam y’all good folks with the last several nights (pics only of main dishes).
My son-in-law passed his professional engineering exam, so we celebrated by breaking down a big ol’ rib-roast into steaks (avg. mass well-trimmed 2.6 pounds, range 2.8 (mine, haha) to 2.2 (my wife’s)) and having them over for dinner.
Cut and salted a couple of days in advance and let them sit in the fridge. For cooking, I slow-roasted at about 180°F using 2 trays, then pan-seared all around once they hit about 128. But I forgot to get the photo of all 5 of those I cooked (the other 2/7 went home with them, raw/unsalted, to cook probably tonight or tomorrow night) before we started eating. Steak fries, wine-sauteed mushrooms, and buttered steamed green beans on the side.
The next night was just the wife and me, we had mixed-meat creamy enchiladas. About 40-40-20 chicken leg-thigh meat(*), thin sliced ribeye shreds, and leftover pork tenderloin. Basically a 1-dish meal but we did have some lime juiced diced avocado-tomato on the side.
(*) They’ve had the leg-thigh quarters $1/lb in 10 pound bags for the last 3 weeks, so I’ve been through 4 bags of them.
Last night was herbed salted spineless chicken. Slow roasted at about 210°F, and then while it rested I jacked the temp up to 450 to crisp the skin a bit. I got a leg-thigh quarter and scooped out the back meat oysters and my wife was happy with her boring white meat slices. Had some steamed asparagus with garlic butter and a weird cauliflower concoction my MIL used to make. It sounds gross, but believe it or not but it’s very tasty - steam cauliflower until tender, toss with Miracle Whip and shredded cheddar, heat again until cheddar melts.
Next few nights will be leftovers, leftovers, leftovers. - ETA - Esp. because I figure we won’t have power from sometime over night Saturday until… whenever they get it back on. @ChristinaM, are you guys ready?
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Love the stove
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i love the cheesy topping!
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yum
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Sticky Miso Salmon Bowl from the New York Times. I didn’t have salmon so I used large fluke fillets Mr Bean caught last summer and frozen within 12 hours of being in the ocean I also didn’t have the grapefruit called for and subbed in cara cara orange and meyer lemon. Served with seaweed salad, spicy cucumbers and nori. Super simple and quite good.
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@MsBean I think I will order some take-out Guyanese food this weekend. Inspired by Mr. Bean.
and maybe some Scottish food, since Burns Night is coming up.
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Its called . 30 Foods Italian immigrants Actually ate in 1920s little Italy , NY . On You Tube
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I KNEW I had seen it online in a video version!
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Oh yes, we have done ALL THE THINGS. 
I never want to be caught unprepared for a natural disaster again. My strategy is to throw money at the problem. And fully stock our fridge/freezer and pantry and charge all batteries, hoard water. My husband’s is to create lots of new DIY home insulation projects for himself
Evidently all of us in Asheville are working through residual trauma:
We are trying to prepare to be without electricity and potentially water for weeks. 
How about you? @CCE
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UGH. I hope that doesn’t come to pass.
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I’m not familiar with Guyanese food. Their Bake and Saltfish sounds like something right up Mr Bean’s alley. He has a list of foods he wants to make during the snowmageddon they are predicting but I have a feeling we’ll end up with grilled cheese sandwiches and bourbon.
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Stir-fried ramen noodles/roast pork chop and last of the jammy eggs. Had some romaine and tomatoes that desperately needed using up, so I tossed them in there as well. Too fekkin cold to waddle my arse down to the store to grab scallions and bok choy, but it turned out well.
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We’re both in our “highest accumulation” (purple) respective areas!
No Ice Melt ANYWHERE, whether big box (HD, Lowes, ACE) or less commonly thought of spots (all 4 of the auto parts stores locally - all out as of Monday, so I was too slow to think about it). Haha.
I’m not that worried about the ice in terms of time (despite we are both in local “purple” (highest ice laden areas)) because it’ll burn off pretty quickly for both of us by Monday.
The big deal is loss of power. Usually like when FL has a hurricane, crews from TX, AL, GA, NC, SC descend to FL and help out. This time, only FL isn’t involved in the problem, so restoring power might take a lot longer than usual.
I’ll hit Publix for dry ice if we approach 48 hours without power to keep the meats cold.
Water here in GA is never a problem, but I understand from my daughter in Cullowhee that it can be in parts or NC. I guess they pump direct rather than use towers there?
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Hi, I’m not very conversant with tofu. How is it that you and your BF make it crispy? I’ve breaded and fried paneer some times, but this seems different. Many thanks in advance!
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He cuts it into squares, pats it dry, tosses it in corn starch, shakes of the excess and shallow pan fries with a good amount of grapeseed or peanut oil. Doesn’t need to cover tofu completely, just about halfway, and then he just keeps turning it. When golden, he puts in on a paperlined plate and seasons it with salt/pepper, whatever - I have a variety of Japanese seasonings (yuzu furikake, togarashi, etc.) that I like him to use. Toss it with seasonings while still hot. It keeps crispy a good long time!
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YIKES! Jeez, i would just die! and of course i’ve been bitching about the cold here (54 degrees). Hope that doesn’t happen!
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Part of my appetizer creation for tonight’s supper.
" Potato pan cake, Taramosalata spread, Soy marinated Ikura, North Sea sweet prawns. "
Salty, Savory Umami Bomb!
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Hello, weekend. And a WFH day on Monday, as we’re expecting 12-22" of snow on Sunday into Monday.
It’s a leftovers and use-up meal adapted from the link below, which came up on my FB Memories a couple of days ago.
Leftover spaghetti (augmented with a handful of use-up newly cooked 'sketti to empty the box and give me another meal).
Leftover chicken (from a company lunch Caesar Salad with chicken on the side)
Some use-up baby spinach before it went bad.
Some use up heavy cream
Some use-up Mutti passata sauce
Some use-up defrosted mozzarella
There was a large glass of wine.
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