This post, from just one year ago, is the essence of Blast from the Past. Laid out on the bar in the Bunkhouse are all of the nonperishable things we needed to do the Cold Salad Tailgate for the Kentucky game. (Menu at bottom. It was great!) In a couple of weeks, Mr. Big Food
Lots of folks on the world wide web commenting on the cooler weather. Perfect weather for a tasty soup and a sandwich. Here’s a different take on tomato soup. More Jiffy Soup recipes.
The restaurant at the Alluvian, Giardina, is well known— and rightly so. Weather last evening was perfect so we wandered down to the Courtyard and looked at the menu online. Settled on three apps, a salad, and wine. Called it in and they did a right proper room service. Best First hotel room service we’ve
No pictures b/c you can do this yourself with little instruction. RECIPE: SCALLOPED POTATOES AND RING SAUSAGE Get yourself some whole potatoes and a fully cooked ring sausage like Hill Shire Farms. Slice the potatoes thin. Put them in a baking dish with pats of butter. Sprinkle a couple of Tablespoons of flour over them.
Final evening of Labor Day grilling. Mr. Big Food does BBQ chicken over charcoal and hardwood to perfection. Pro tip: Mop the chicken multiple times with tea before finally slathering on the sauce. Sweet Back Cherry tea was a perfect compliment to Maple Bourbon glaze. Over mesquite. [And no. 1-armed me still cannot cut my
Our dear friend, The Alchemist, is a Raku potter of some renown. Beautiful work! He also has home gown tomatoes and is keen to make some salsa! Above is the folder structure of The Big Food Manual and Survivalist Flourishing Guide. I offered to post some salsa recipes for The Alchemist, because, as you can
We dined at the dining room table last evening. We took great care to be sure we did not get red wine or steak sauce on Gran’s old linen tablecloth. 🙂 I am not ashamed to mention also that we used the “fancy” napkins pulled from the paper towel roll. This weekend of grilling is
Weather is outstanding. (Knock on wood.) Mr. Big Food planned a long weekend of grilling, and I am here to report that the first evening was a huge success. We enjoyed grilling on the Flat Top while listening to High School Football the crappy old fashioned way– on a radio! Flat Top slide show below
Believe it or not, we have one million volunteer tomatillo plants that are overloaded with fairly small but ripe tomatillos. They are easy enough to husk– even 1-handed– so today I will pick a few pounds and later this weekend, Mr. Big Food will turn them, along with some of our thousands of Hungarian and
No picture. Sorry. But it is awesome with North Carolina Pork Barbecue. “Low salt variant of the classic. My SIL’s father has a very low salt diet so I have been making these versions of OBX foods.”—Posted by: Big V, The Deplorable Gourmet by The Horde (2017) “Some folks add shredded carrots to this or
NORTH CAROLINA PORK BARBECUE Makes about 8 big sandwiches 4-5 lb pork shoulder roast or Boston butt 1 C white vinegar ½ C water 2 Tbsp sugar ½ tsp salt ½ tsp crushed red pepper ¼ tsp black pepper 8 kaiser rolls, split and toasted if desired Place roast in bottom of (at least a
Picked up supper at The Asian Market in Starkvegas yesterday. Business was hopping! Dine in is still not open but the takeout orders were stacked up and it was only 5:30. Good to see. Lots of new people working there and the Help Wanted sign was still up. FYI for those who know the store,
Mr. Big Food often includes the verbiage that comes along with the recipes in his crappy old cookbooks. This Hurricane recipe, from Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter and Berthe E. Herter (1960/1970), has a lot over verbiage. The recipe is in there… somewhere, along will Bull Cook’s recommendation.
Dry run. For no reason other than what we learned was a downed line, we lost power for about an hour immediately after I’d posted that last post. We were up & running in no time, but a considerable amount of cuss words were uttered in the first 20 minutes or so. WTF? is a
Originally posted June 2016, updated May 2019; Serve with Cold Gazed Ham and French Potato Salad Created as a dodge for New York’s Sunday morning liquor laws, this zesty, pick-me-upper has become very popular on the brunch menu at the Rainbow Room. This recipe is from Serve It Cold! A Cookbook of Delicious Cold Dishes (1968) one
Originally posted June 2016; Serve with Cold Glazed Ham and Bloody Mary Soup The French Potato Salad was an integral part of tonight’s Marica Cooks Monday Cold Supper. Earlier this afternoon I was recounting the making of this potato salad to Miss M. She asked what made it French. Good Question. I had no answer. But the recipe
Originally posted June 2016; Serve with French Potato Salad and Blood Mary Soup This was spectacular! I changed up the recipe– from Serve it Cold! A Cookbook of Delicious Cold Dishes (1968)– a bit and I’ll make note. The recipe makes extensive reference to fat– trimming it, skimming it. We just bought a half fully cooked smoked
Today is Wednesday– the day slated for Pages Past. And as it looks rather warm out there, I’m reposting a few things having to do with cold suppers. We’ll begin with an overview, and then some recipes. To celebrate the arrival of that Southern Season known as Summer (as contrasted with Almost Summer which is
Originally posted August 2016 As I mentioned earlier, I cobbled together this recipe from several sources, though the basis is from the little cookbook that accompanied our countertop electric ice cream maker. WATERMELON SORBET 3/4 C water3/4 C sugar3+ sprigs of fresh mint1 Tbsp grenadine2 1/2 lbs cubed watermelon1 Tbsp lemon juicemint or other garnish Make a
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