Must-Have Potluck Recipes: 37 Recipes for Parties, Potlucks, Dinners, and More |

Must-Have Potluck Recipes: 37 Recipes for Parties, Potlucks, Dinners, and More Free eCookbook


Must-Have Potluck Recipes: 37 Recipes for Parties, Potlucks, Dinners, and More |


Balsamic Rice Pilaf and Cheddar Broccoli Potatoes with Roast Butter Brisket

I wish I had pictures (of my own).

But since I am not actually cooking, I can’t actually have pictures of my own.

Image result for rice pilaf and red onion

(This photo is borrowed from Tasty Kitchen. It is Herbed Brown Rice with Red Onion.)

Image result for cheddar broccoli potatoes

Broccoli and Cheddar Potatoes picture borrowed from Safeway

Image result for roast butter brisket

Beef Brisket (photo borrowed from Garden of Eden Marketplace)

Well now that I’ve borrowed images for my title. I thought I would explain this post. Since, I call Crackling Pork Rinds my retired blog for reblogged recipes, I thought I would use it creatively sometimes. I am very timid about the thought of suggesting recipes and recipes ideas when my cooking track record is about microwaving TV Dinners — I do want everyone to know this. (And reheating restaurant food and microwaving other prepared bag, frozen and boxed food.)

My timidity stems not only from embarrassment I guess, on an initial ground, but also from the real fear that I am influencing someone or anyone to spend money on a recipe which isn’t tried and isn’t true and is just a vague suggestion of a put together plate of some food substance that sounds like a darn good idea.

But I’m thinking of bridging this fear and disclaiming on each trial post of this kind to NOT try the recipes that AREN’T reblogged, because they are my own and I do not have any track record of cooking that is true. Or accomplished. I’m very good however, with putting together menu ideas.

Well, I have been studying recipe, cooking and food blogs for a while now and enjoying it and some of the best blogs I also enjoy are those that are not really exceptionally descriptive about how the dish or plate is made and that don’t elaborate much about ingredients, measurements, completions or methods. These are some really fun suggestion sites and rationally, if you followed out their vague advice, you could also be wasting a lot of good food and money.

So here is disclaimer: DON’T try this group of recipes. I have no idea how they might turn out and you might just be wasting your money with the good food you used to try to put together what has no meaning but as some kind of gesture of an idea.

That being said. I thought this was a nice simple throw together. I didn’t want to get too advanced, like suggesting an actual start to finish oven roast on my own. I’m almost sure some turn of it would end up a sorry mess. So — let’s just start.

And furthermore, I have learned that, it’s unnecessary to actually be a shining star all the time but sometimes, just the most ordinary suggestions will win the day. I guess I might have known that, but sharing that kind of idea on a blog, with all the professionalism out there, is kind of intimidating.

Now, I just don’t know how I will repeat all this disclaimer all the time. So I might fix portions of this post here up to the top of this blog. We’ll see how it turns out.

Since I don’t enjoy cooking — at all. And love eating — too much. And really enjoy a good meal — enormously. And can usually tell myself what I’d like to eat, I am thinking doing something enjoyable for the table, that is easy to get through. Title being up top.

(You will soon learn that my planning and timing skills in the kitchen — do not exist. So it’s best to read through the entire plan first and then decide what can be salvaged.)

Butter Brisket 

Using a general bird roasting metal pan, rinse off the brisket (about 3 pounds) and let it dry on paper over a cutting board. Place the whole meat on top of the roaster rack in the pan after seasoning. Place in oven at about 375 F to 425 F depending on the strength of your own oven for so long as you can see it will take to brown the meat without darkening to a burnt roast quality.

Seasoning and prep of the brisket. On a large ceramic plate — my preference to a cutting board — those are just for placing things on to keep separate and clean from other things — trim off most of the brisket roast fat so that there is some left to cook through for rendering. Remember, that this meat will receive a thin margarine or butter cover up to add to it’s salty oil.

At the top part, what part you will face up first for cooking, score the meat in only slightly so that you may send in the oleo with a butter knife. Then do this: put in small amounts of butter or margarine oleo into the grooves of the top of the scored brisket, as though you were buttering a piece of toast in those grooves.

Have your preferred seasonings ready. I tend to not enjoy discussing seasonings, because I prefer the same flavors all the time and I feel those same flavors get too overwhelming to taste generally and I seriously prefer other people’s advice for seasonings. (I don’t know how many more times you might have to hear this if I post food again on my own.)

So of course, here are a few of my favorites: rosemary; paprika; powdered garlic, or in this case, chopped fresh garlic clove; powdered onion, or in this case, chopped, minced white onion; a little bit of coarse salt. And for pepper seasonings, I always prefer red pepper flakes or else chili powder or both. You can see, the taste gets monotonous. Because it’s just a fiery, garlic taste. I’ve discussed my use of garlic, onion and paprika several times elsewhere and I think it’s just a monotonous fiery taste that can be adapted to more or less volatility. But I don’t feel like I know other seasonings well, besides parsley and oregano, salt and pepper otherwise. And I don’t know how to break out of this vicious cycle.

So any section of these mentioned articles of seasons are fine with me. Of course, sage and thyme are good (in powders), but I’m not sure what else to pair them with. So work with these suggestions if you like. Then rub in the seasonings in an even amount (I’m also not sure how to measure seasonings), to taste, over the entire brisket.

Here I’ll introduce a trick I don’t know how to really explain. I’m also afraid, it might cause a fire in some ovens. So really, really in this case, don’t try it, but maybe it will mean something.

Prepare a thin layer of oil underneath the brisket rack and drop in a few vegetables of choice; turnips, white onions, parsnips, yams — whatever you don’t care becomes a taste to that brisket overhead. And then also drop over the rest of your seasonings to the oil layer of unsuspecting and otherwise unprepared veggies. (Actually you should rinse and peel those and just chunk into large, comfortable pieces, them up to put them in underneath.)

Put the entire thing in the oven then. You have to watch it. I don’t know how to suggest times like I don’t know measurements well. And then you know, not so much — watch it, like don’t get fresh with the brisket, but watch it cook so it doesn’t burn.

When you see the brisket it getting cooked over the top, take out the roaster from the oven for a moment. Put the brisket on a clean ceramic plate for a moment, face up. Remove the rack (using thick mitts of course), and put the brisket face down, that is, score side down, over the vegetables which should have also cooked some. If they are all cooked through, then also remove the vegetables from the roaster at that time and just leave the brisket face down alone — you might have to drain some of the oil, not all because it might otherwise burn the brisket. Then finish cooking the brisket to the other side, ladling out some of the oil onto the top. (Don’t be afraid to treat the oil with small amounts of water.)

Watch that the other side is cooked and the now bottom isn’t burned. Remove from the oven. Place on a ceramic plate for serving.

Balsamic Cooked Rice Pilaf 

Note: you’ll need rice vinegar for this.

Using your favorite rice pilaf from a bag or jar, measure out however much amount you feel you can handle for your servings. (And that will also cook safely.) Put this amount in a rice steamer and get it steaming to done. Then leave it on idle if it cooks too quickly for the rest of the items to finish.

Then get together, red onions, kale, and portobello mushrooms and some minced garlic or pressed fresh garlic cloves. You are going to have to steam up the kale for me a little bit, since I’m not sure if you can cook kale raw. I should know this by now with all the kale recipes I refer to in reblogging, but honestly, I think I might fail the cooking class if I have to tell that I am sure about the cooking kale from raw. I am not. It has all different kinds of situations. (Coincidentally to anyone’s question that I might learn from watching others; I never watch other people cook. That is my LEAST favorite past-time. Funny to me I ever had to tell that anecdote again as I just have. I prefer to read a book or watch a good show while other people cook. Sorry. I’m dispiteous. Is that the word?)

So steam the kale a bit to done, not completely. Slice the red onions into larger slices, then chop the slightly steamed kale so that it can be sauteed, then slice the portobello mushrooms long wise to be larger slices like the red onion. (I’m going for big texture over the rice pilaf — simply childish ideals, but they’re my own.)

Now, using a nice jumbo cooker for your stove top, and this should be when your rice pilaf has finished steaming as done as necessary to cook through the stove top portion then — I’m looking for a really fluffy to start but almost fry to finish ending for the pilaf — put some oil in the jumbo cooker and dump in all your vegetables. Saute your vegetables. Should we add seasonings? This is always the question. We should, but I’m not sure what to suggest as always. So I’m not going to add more seasonings (besides the garlic). (You may if you have a sure thing to use.)  I am going to try a few shots of rice vinegar right on top of the vegetables. (This is supposed to be the balsamic. That is just to bring the vegetables to taste with the pilaf.)

When the vegetables are a little soft and look like they might start cooking through, pile on as much of your steamed rice pilaf over the vegetables and begin to cook through top to bottom, drenching up the oils throughout all the pilaf and bringing around the vegetables so that it all makes a pie almost.

(Honestly, if we had used basmati white rice, we could have at this point, made a rice omelet. Other thought along the way. But we’re not going to do that, because this is easier to dream about. If you wanted to though, just replace basmati white rice from the rice pilaf and when the basmati is cooking through those vegetables into an unformed pie with the oils infused, add maybe at least 3-4-5-6 (even) whole beaten jumbo eggs and let them set into the jumbo cooker with the rest of the ingredients, while you turn the rice and vegetables around in the eggs.  You should get a rice omelet. Or at least an egg and vegetable stir fry. Again, the measurements are nothing I can help with and I suppose they are key to success.)

In the meanwhile, back to the pilaf. When the vegetables are cooked through, turn off the heat and dish out the jumbo cooker into a large ceramic bowl. It should be ready.

You could add coarse black pepper to the dish, but I’m not sure at what point to introduce it — if during the rice to pan cook through or just when the vegetables are new to the jumbo cooker.

This is now completed.

Cheddar Broccoli Potatoes 

Get your ingredients together. Larger yellow potatoes. Cheddar bricks or cheddar cheese in large enough quantity to drench your potatoes during baking. A few good pounds maybe of broccoli, or at least a pound of broccoli. (I don’t know if it’s important to have to use fresh broccoli. I think you could use frozen bag broccoli.)

We’re going to rinse the potatoes and broccoli of course. And trim off just the necessary lower edges of the stems of the whole broccoli. And separate stems from stems the best we can and then either peel or not peel the potatoes if they are yellow and thin-skinned, but otherwise, if they have a tough skin, do a quick peel job.

Then we will slice the potatoes so that they are fat and round and not so that they are long like fries (although the long fry cut is an interesting idea and might be done). Broccoli — everything should be used once the lower stems are cut off, so cut up the broccoli however you will prefer the size of the pieces in the bechemel (I spell that incorrectly I fear), of the oven bake.

Now I just need a bechemel. I’m not sure how to do that, so I will have to cheat and get someone’s bechemel to use. I will in a moment.

The way this bake will be assembled is a layer of bechemel, potatoes, cheese, broccoli and bechemel again. If you have better suggestions for layering, please go ahead with your own plans for assembly. You can also add some light seasonings at any part of the layers preferably the potatoes, but I can’t think of what to suggest right now. Parsley? Maybe. So a thin, even shake of a parsley over the potato layer.

Once I have the bechemel in place, that will be all for this part. It should cook at the same advice I always give — 375 to 425 F depending on the strength of your oven for the duration it takes to seem edible for serving. (Not sure exactly.)

Bechemel, so far as I know, would be, half and half, flour, a little loosening water (like tablespoons not otherwise), a little salt (little), possibly a beaten egg white (also unsure; I need to look it up), and since I would like an au-gratin bechemel, some flavored or unflavored breadcrumbs (your choice), then mixed together in a pyrex bowl. I’m almost sure my bechemel will bubble up and burn, because I’m almost sure I’m missing oleo. (Let me check. That was my try without cheating.)

Turns out that principally, I forgot: bay leaf, clove, nutmeg, white pepper, salt and butter. That’s kind of sad. For me, I mean. Well, you can use that for a measure of how off-based my lacking experience really is. What did I suggest instead? Parsley. (Okay. Sorry.)

Definitely, I am adding butter to my half and half and flour/water mix and also bay leaf to my parsley and I’m still including breadcrumbs instead of the other ingredients which are the tacitly traditional seasonings I’ve just mentioned in my check above.

So again; my experimental bechemel: half and half, flour, loosening water, pinch salt, beaten egg whites, breadcrumbs, bay leaf, parsley, butter or margarine.

Because I don’t want to ruin everyone’s dish otherwise, I am including Betty Crocker’s easiest recipe for bechemel.

(The other, more traditional note of ingredients was from The Spruce Eats. But I think the sauce is too much for this broccoli dish which should feature cheddar.)

Bechemel | Betty Crocker

That then is all I have to say today. I don’t know when I might return with more ideas about what to put on the table.

Have a pleasant day!



















Raddish | Cooking Club for Kids | Edible Education | Family Fun – Raddish Kids

Well just a few more things: a short list of inclusive kid-friendly (and one allergy-friendly) food delivery websites & articles.

Raddish | Cooking Club for Kids | Edible Education | Family Fun – Raddish Kids

Top 10 Kid-Friendly Meal Delivery Services

One Potato | Family Meals Made Easy

11 Kid-Friendly Meal Kits for Every Family |

Food Allergy Friendly Meal Delivery (for all ages) |


Summer Outdoor Fun for Babies –

I have always wanted to post a few children’s things on this blog and I haven’t. That has upset me. So I made a big list here. I thought it was a pretty good list too!

Summer Outdoor Fun for Babies –

Best Gear for a Day at the Beach –

Delta Children (Products)

Grove Collaborative

Oompa Toys

V-Tech Kids

Lakeshore Learning Toys

The Tot (Early Childhood Products)

Kaplan Co

Ari-Ashton (Young Kids Products)

Finn + Emma (Kids Products)

Haba USA

aBaby (Kids Products)

JoJo Maman Bebe




Tadpoles and Tiddlers

Uncommon Goods | For Kids

Alex Brand Toys

Little Spoon | Baby & Toddler Food

Hello Yumi | Baby & Toddler Food

Bambinos Baby Food | Baby & Toddler Food

Gerber | Meals & Products

Plum Organics | Childrens Foods

Beechnut | Baby & Toddler Food

Tiny Organics | Kids Food

Sprout Organic Foods | Baby & Toddler

Nature Life | Childrens Foods


Gordon Murray’s McLaren F1 Successor T.50 News, Specs, Photos

(I wish I could say I’m getting this for Christmas.)

(But I can’t say it. The Auto-Drivers Union would take away my license and then I’d have to walk beside it while someone else wheel-drove at a creeping pace into my garage…. You know? They make these cars as miniatures first and that’s how you buy them, as a pre-designed order, then, when they get to you, you just enlarge them in your garage in the auto-enlarger. So it’s not really that big of an expense…. OK! Now I have completed a real post from my Facebook onto my blog and I haven’t even told my Facebook Page about it. I hope that makes everyone happy with why I don’t post too much like I do on Facebook.)

What a nice car.

Gordon Murray’s McLaren F1 Successor T.50 News, Specs, Photos

The Boston Turkish Festival’s Documentary & Short Film Competition | Museum of Fine Arts, Boston

The Announcement (movie)

The Boston Turkish Festival’s Documentary & Short Film Competition | Museum of Fine Arts, Boston

“The MFA Film Program and the Turkish American Cultural Society of New England are proud to present a selection of short films and documentaries as part of the 24th Boston Turkish Festival’s Documentary & Short Film Competition. The first of its kind in North America, this competition, which celebrates its 14th year in 2019, has transformed into a tradition and received remarkable international attention. The competition opens with Mahmut Fazıl Coşkun’s feature film The Announcement, winner of Special Orizzonti Jury Prize at the Venice Film Festival. Following the screening, don’t miss a Q and A with the director and reception in Taste with live music.

More than 30 films are screening at this year’s program. Screenings take place at the MFA on November 15, 16, 22, and 24, and at Boston University on November 18. In addition to jury selections—Best Documentary and Best Short Film—Audience Awards are announced. In this rare opportunity, Boston-area film enthusiasts can explore works by young filmmakers firsthand.”

Members of this year’s competition jury include:

Dr. Kurt Fendt, Massachusetts Institute of Technology
Peter Keough, Film Critic, The Boston Globe
Carter Long, Katharine Stone White Curator of Film and Video, Museum of Fine Arts, Boston

Tickets: MFA members, seniors and students $10; general admission $13. Exception: Opening night $16; $20.

All films are in English or with English subtitles.

Garden Vegetable Bread Recipe | Taste of Home

Today I am posting recipes which are for the most part close to vegan if not vegan.

For that matter, in one of my posts I happened to mention Vegetable Loaf. I didn’t really speak in any terms of decision about it. I thought I would return with an idea for it. Since, like I feel it is important to say, I’m not an accomplished cook, my offer on it isn’t finished or tried or even true, but I think it could be worked and become doable. (I’d have to work on it myself several times and I can’t right now or soon, so I’m sorry I won’t be able to define it any better than the general terms I’m going to give.)

In the meanwhile, I wanted to put out a “real” recipe for vegetable loaf, or vegetable bread and that is what is at the link here below. My experiment with the idea is beneath the link. There is no link for it besides of course and no pictures, sorry. This is all hypothetical.


Garden Vegetable Bread Recipe | Taste of Home


The Possible Vegetable Loaf; VEGLOAF


Let’s look at a list of things to use in the possibility of a recipe or otherwise, recipes first. This is my breakdown, by primary inclusion ingredients and other possible inclusion ingredients and also alternative inclusion ingredients.

So, for the primary inclusion ingredients, we have the actual vegetables I would use to pull it off successfully (if I could, somehow I doubt, putting it all together that it works, but it might make some fried bread of some kind).

Cauliflower, eggplant, green fave beans, white whole cap mushrooms, green peppers, red peppers, yellow or Spanish onions, cashews and almonds.

Also part of primary but in separate category: parsley, minced aioli garlic (from prepared jar), onion powder, pinto beans, red beans, white unseasoned breadcrumbs, durum wheat (white) flour, vegan ghee, water, whole eggs.

Now for the alternatives. Instead of durum wheat (white) flour, you might use potato flour, or else, durum with corn flour added, or else also add in chickpea flour to whatever base flour you use.

Alternative vegetable inclusions could be celery, yams, sweet potatoes, carrots or tomatoes. I’d really like to say that you might actually need a small measured portion of all these ingredients, flours to vegetables, from the base start above, but as I’ve said, I have no way to test this now.

Finally also seasoning additives might be cayenne pepper powder, chili powder, cumin, tarragon, oregano, sage or thyme. Right now, I decided to keep the seasoning very plain to make even a base trial of breads, if I ever could. I would be very happy to find, that after everything is trialed and measured, you could use ALL of these ingredients together to finish off a very excellent deluxe VEGLOAF.

A final alternative additive for bake finishing is tomato juice, this is option too.

My serving suggestions after the Vegloaf is baked is corn chips and guacamole or else a pasta or potato dish, the same you might with an ordinary beef or veal meatloaf.

Since I can’t measure these materials, I’m at a loss for good instructions.

My suggestion to myself if I had the space, time and money to get on with trialing the idea, would be to get together all my materials and steam all the vegetables, set aside all the other additive prep materials ready to go and then chop everything once it is soft enough to work with, but not watery enough to be useless. (I have recommendation that if tomatoes are included they must also be steamed slightly or stewed, one or the other and that in this case, tomato sauce completion for baking should NOT be used.)

The nuts and the pinto beans and the red beans should not be steamed (that’s obvious right, but just in case) and the nuts should also be minced or else, you could buy the nuts already minced.

If the idea of nuts is detestable, I would take them out, I’m not really sure if I want to use nuts in this loaf or if I am thinking I want to add nut flours to the durum wheat white flour in my conditions, since I would not (for myself) use the potato flour and corn flour options. I’m looking for consistency to hold together the steamed vegetables, so I will only use durum wheat white flour, with some chickpea flour to add effect to the breadcrumbs and then also — maybe — take out the minced nuts and add in almond flour; but I’m not sure.

Now I’m going to try to put the materials all together.

Cutting in together, my seasonings, however many of the list I’m using (my own base is a simple, garlic aioli mince, parsley, onion powder; I myself would need a consultant to help me decide which of the others to use at open), I am adding whole eggs, flour(s) and breadcrumbs, some water, a little bit ghee (this is where I’m going to go wrong I’m sure and I know it, so you might want to omit ghee if you’re experienced and try this), beaten together to make a frying pastina (paste) actually. And then I am mashing in my beans, including the fave beans (which have been steamed slightly), all together into this pastina.

I’m accounting that this gives me the connective material to add in what are the chopped steamed vegetables. I’m almost sure I’m making a pizza though. Or else a very small loaf — so once again, my lacking measurements are losing my story. Let’s assume that we’re willing to add in as much of everything as it would take to make a small flour pastina into a large pastina loaf.

This is brought together and set in a ghee greased loaf pan — at this point I’m sort of upset thinking that, it won’t cook without burning first before it is completed. I’ve done something wrong in omission besides the measurements. In that case, I am recommending that it might be cooked at very low temperature, like 300 or 325 at most and no more, a little piece at a time, being checked at 10 minute intervals for if the grease burning — in which case, if it does, definitely no grease and only spray the loaf pan with spray grease. (My fried Vegloaf idea will have to wait.)

Pending that none of that works, the actual pastina, might make a nice fry patty job. I would be willing to sell it to McDonald’s for a pittance. I don’t know exactly what I mean by that, but like a pittance in the amount it takes to hire an actual vegan consultant for actual vegan burgers. I said too much. Okay, they won’t want it anyway. (I just added that at last for the fun of it.)

I hope to try my own plan of this someday. When I do, I will tell my results.

In the meanwhile, please remember that if you are ambitious with me to actually discover a VegLoaf dimension for a wholesome, simple vegan alternative at the table please promise me in spirit to proceed with some great caution in the actual cook through process. I confess it again to have no idea if it might burn the stove. Which is my fear. How irresponsible is that? I’m used to having persons to ask about ideas and in this case, I really don’t have an outlet right now.

Furthermore, I wanted to be able to say enjoy, but I will surely restrain that hope for now. I hope this post is enjoyable. In a good way.

Production and sell Chiodino mushroom, wide choise of Cultivating MUSHROOMS | Sgaravatti Shop

You know? I’m a little bit upset with myself that I wouldn’t do more research on the problem of this dangerous item I’ve introduced. So I did.

And what else I have to submit (besides the article on professional advice below — for reference issue, check calendar date 10/25/2019 for all references on honey mushrooms), is just a few things.

Honey Mushrooms are translated into Italian again as Chiodino. (How could I forget this word.) My parents used to get them imported. So I looked and looked for wherever they might be imported. They are apparently, I myself thinking I have a good outlet base to search from, no longer in imports. They used to be in some waters under glass and metal cap. Used sparingly for starchy dishes for me or else for peppered dishes for the rest of the adults for the most part, back in the day. Later on, I have to confess, I lost track of whatever Italian imports they were (my family members) were trafficking into our kitchen. I just sat and enjoyed without too many questions.)

Also, this dry cluster looks very familiar and also, I remember instructively, it has to sit and be left alone until someone well schooled would use it. I suppose it might at one time have been expensive. Today I learn that you have to grow the cultivatable species by yourself and that this is what is best. I find it strange that Italians would loose the opportunity to sell Americans whatever they already have in opportunity because they (the Italians) either know more about it or have been about the work of it longer. But apparently, this is now the thing done, avoidance. I wasn’t aware.

So you’d have to grow your own from rather easy to purchase seed with sold instructions, because you cannot buy honey mushrooms or chiodino anywhere in imports or domestic in a broad and free range search of the matter.

Furthermore. Piopinni mushrooms, called velvet mushrooms, are a culinary delight — for a while — also well known to original kitchen of family heritage — but they get dull for their luxuriating tastes and also can lead to velvety symptoms if overdone. Pretty much, you’re stuck with gourmet usages.

Morels are more than anything else replacing this chiodino and also the Japenese mushrooms which resemble this other one in picture, are not the same. They even taste different; chiodino are rather mild and mushroomy. Well bred and ordinary, if cultivated; a nice separation from ordinary cap. But honestly, you can know this from any ordinary hike in the North American woods, even their odor is a little poisonous in the wild. This is why I am surprised with my decision to leave the topic unattended. I was very surprised to find the usage of a cross-cultural recipe including an ingredient of so much controversy according to rules of government commerce and practices.

But okay, for that matter, I can say finally something I sure will be taken rather radically. But I don’t mean it to be radical. I have always found it difficult to believe that wild-life farming (which is the origin of agriculture in Italy) has never taken hold in the United States and I’ve always wondered why it has not. I suppose there’s a good reason that it doesn’t fit into the free enterprise and land development systematic of our country, but with all the outrageous things we have going on under incorporations, I’m surprised there are no wildlife farms corporatized besides private, individual co-operative groups which sell gourmet goods. Possibly I just even don’t know any better. So I apologize if that’s it.

I wash my hands of this all. The recipe was really worth keeping in the pantry list though.



Production and sell Chiodino mushroom, wide choise of Cultivating MUSHROOMS | Sgaravatti Shop

Art in Tune | Museum of Fine Arts, Boston

“It’s the MFA like you’ve never seen—or heard—it before! The Museum’s musical instrument collection comes to life and fills the galleries with spectacular sound during this evening of free performances. Wander the Museum, drop in to different galleries, and discover music from all over the world—much of it played on instruments from the collection. Performances take place in galleries relating to the eras and culture of the instruments, creating an immersive experience you don’t want to miss.”

November 14, 2019

Art in Tune | Museum of Fine Arts, Boston

Jalapeño Jack Quinoa Slider – MARS Foodservices

Someone asked me to come up with a vegan-esque burger creation of my own that doesn’t use grains. I’ve come up with some vegan-esque burger creations before, but I use them to hold my ground against what doesn’t have to be about undeveloped trademark plant-based burgers, so I haven’t really shared the creation aspect in full. I’ve just suggested vegetable additives to the base pulp of the plant basis.

For that matter, I do prefer vegetable meatloaf burgers (as defined below) to plant-based solutions (which still is seeming a funny fetish craze lately to me).

I love butternut squash as I have said very often and I’m not sure if chickpea flour counts for grain or not so I will not include it as milder grain. I am also not sure if rice flour counts for grain. But I would use a staple combination of vegetable oil or canola oil with thick plain Greek yogurt and a small amount of firm tofu, smashed up into a glutamase elixir which could substitute flour to hold together the mashy-liquidy flours that could be made out of softened vegetables.

So to get a little frilly. I don’t know if it meets everyone’s requirements because I’m not obviously vegan, I just like some vegetables more than other meateaters — but I would combine zucchini and buttnernut squash and small cannellini beans (the zucchini and the butternut chunk pieces having been steamed to a slight amount for easier mashing and also drained of excess water; and the cannellini beans drained of excess water). Then I would mash them all together and add in also the glutamase elixir yogurt. I would guess by then, it smells and tastes not very good. But I’m planning to fry it and not bake it, so my temptation to add a small mixed amount of rice and chickpea flour treated in soy milk, is also huge. I won’t do it.

In which case, I need more herb, spice and vegetable garnish extension into the recipe in order to make it palatable. I’m not sure how to do it. So I would make one last ditch effort to try to get red beet flour (which I know exists somewhere) accepted in as non-flour substance, adding to it some fresh parsley, fresh minced garlic and basic Italian herb seasonings. Frankly, having done that, I might also add some minced, chopped spinach and minced, chopped scallions to thicken out the minced oily garlic and add some extra tension to the full mixture.

In all I have in content: zucchini, buttnernut squash, cannellini at base, a yogurt glutamase solution to combine and a prepared red beet flour mix with Italian herbs, minced oily garlic, chopped/minced scallions and spinach leaves with chopped fresh parsley (optional).

I’m using the same oil to fry as the oil that went into my elixir yogurt mace and after I’ve dipped the primary loaf burger into the red beet mixture, I’m ready to fry.

Haven’t got a clue if it is worth the trouble though. It just sounds like something I would eat in a salad and I have no reason not to eat it as a red beet flour loaf. Would hope that the side include the option of steamed green beans. I love those! Oh and maybe cheese curds!

This here below is a recipe from a separate website and has nothing to do with the words above it. I just wanted to include it today.


Jalapeño Jack Quinoa Slider – MARS Foodservices

4 Ways to Cook Chuck Steak – wikiHow

So in continuing and completing the post I began below this today (10/17/2019), I thought this article amplified the same methods of cooking chuck steak with pictures.

The reason why I am choosing chuck steak is because I thought that I would use this day to make an example of myself and my lacking cooking skills as I promised that I would from time to time. I’m really not that much of a cook and I have to remind everyone that from time to time. This is one of those times.

Grilling steak is nothing that I let myself do. I guess you could say that grilled steak has got to be something of everyone’s favorites in the meat-eating class of persons. That’s agreed. But there are all sorts of reasons, not just expense, that make grilling a regular lean steak a difficulty and it’s not always that great to skip your beef or eat burgers because you can’t grill a steak for yourself or even finish it properly to made.

I like chuck steak for the way out of it — either in actual chunks and boned or else in full with the bones and veins and every problem that it has. This is because I like have steak with plain rice and maybe some vegetable greens on the side.

Since I’ve been a pretty limited cook all my life, cooking meat has been one of my worst subjects of all subjects. I only have one of two of the same methods. I think I must have covered this somewhere on my Facebook page before. But I’ve had a little success that has stopped hunger a few times.

In a regular fry pan (that is secured as a bona fide non-stick frying pan), use one or two regular chuck steak (you don’t have to be too particular because it’s going to get cut up into bits when you’re done with it) for the works. You might want to make sure to cook two chuck steaks in this round, because there’s very little meat left when you cut off the meat from the vein and bone; that’s true.

Put even up to 3 tablespoons of “skinny oil” in your pan — skinny oil being your favorite vegetable oil. Don’t use olive oil, that is just a waste of your better oil to learn that chuck steak won’t infuse anything so precious — so, peanut oil, corn oil, safflower oil, plain vegetable oil, canola oil. Let the oil get slightly warm because what you will do with it will make it sear and burn, so also, be careful; mainly don’t give the oil a chance to get hot.

Aside: (Please remember you’re going to get but just a few bites from one steak, so recommend one or two to yourself as needed, it’s going over white rice or plain noodles. The size of your pan should depend on your number of steaks. I try to use at least a 10″ pan for this because I like to begin cutting the chuck steak away from the bone while it’s cooking and the larger pan helps but I can’t say you have to do that. And also, make sure that your pan should be at least deep enough that it can hold about a short stack of visible water in it, because that will go into it too. Possibly also, in a variation, a little bit of tomato juice.) 

Place the chuck steak in the pan and let it get accustomed to the oil at the bottom, so that it looks freshly greased from side to side of the one or two steaks. If you have some special seasons — either a steak season mix or else your favorites, like maybe chili powder and garlic powder, but it’s really your own decision, anything now except black pepper and salt, because that will make the taste too big of black pepper and salt while it’s getting new oil —  put in the powder seasons you want here, nothing salty or course or grainy though. Let the seasons get accustomed to the oil and flip the steaks over side to side. You notice that the steak doesn’t want to behave and has a bad constituency and rolls up, because the cut is so weak and problemed at origin. Yes, but it’s still usable beef. So you want to take a sharp cooking knife long enough to get in and out of your pan easily without burning yourself and slightly cut the meat up where it’s curling at the edges upwards. When you’ve done this — usually from the bone and cartilage if it has cartilage — I usually go after the worst chuck steaks I can because they make good cut ups for rice and noodles of course — begin to let it finish cooking in parboiled water and oil. You want to have a measuring cup of tepid water and pour in about even up to 1/8th of a cup into the pan and let it sear and whimper while it cooks in this sad state, still turning the steaks side to side. At some point of this treatment, the steak will be browned enough that there is no more red interior — you can see this from the cut. You will have some usuable cooked meat that is rather oily but nevertheless boil cooked in pan-oils.

Remove the steak(s) from the pan onto a plate with a towel on it and let it sit for a moment. Remove the pan from the stove and turn off the stove. Remove the towel from the plate and cut up the steak from the rest of the unusable part. Hold it aside, covered up.

In the meanwhile, you should have had some steamed white rice or else steamed noodles of your choice prepared. I would also suggest getting together some steamed green beans.

Take the chuck steak from its resting plate and combine it with the rice or noodles or also add the green beans. Ready!

Another alternative, is rather than using only the waters to finish the pan sear of the chuck, also add a short amount — 1/8th to 1/4th cup of tomato juice and let the chuck steak simmer up the same way to completion.

Final also alternative is to serve over mashed potatoes.


4 Ways to Cook Chuck Steak – wikiHow

Our Best Pork Recipes: 35 Easy Recipes for Pork Chops, Pork Roasts, and More |

Get this great, free Mr. Food ebook, pdf cookbook by clicking the link and following out the picture on the Mr. Food web page to “Get Our Free Ebook”. It promises and delivers 35 Easy Recipes for Pork Chops, Pork Roasts and More and you can store it easily on your desktop or laptop!


Our Best Pork Recipes: 35 Easy Recipes for Pork Chops, Pork Roasts, and More |

There’s an Apple Watch for Everyone | Apple

Amendment: There’s an Apple Watch for Everyone with $400 or more to waste on a watch that tells time and pretends to be a PC accessory. (Oh I’m sorry it’s also a phone. I don’t really follow the Apple Watch Mystery too much.) The deal I chose changes the cream band to a black band and gets me GPS (which could actually be really great for taking long walks or just getting around the city on foot) and Cellular Service with any of T-Mobile, Sprint, AT&T or Verizon. For an extra $80.00/year (or $4.00/month) I can sign up for watch insurance.

Could I spend anymore money on this watch? For instance, could I learn German without learning German by spending another $50.00 a month on it? You know, if it won’t learn languages and tighten up my high school math and language skills and keep a check on all my humanities interests from college, I don’t see the point of it. It just tells time, well lots of watches do that? What? Are they saying other watches are just jewelry and don’t even tell time? Because, everyone knows, the quartz age was pretty effective in that respect! Sure, you can’t get a quartz watch to make phone calls, but it can wake you up like it does by alarm.


There’s an Apple Watch for Everyone | Apple

I couldn’t resist and copied and pasted all the features on this watch.

I do like it though.

  • Space Gray aluminum case
  • LTE and UTMS
  • Always-On Retina display with Force Touch
  • LTPO OLED display (1000 nits)
  • Built-in Compass
  • S5 with 64-bit dual-core processor
  • W3 Apple wireless chip
  • Barometric altimeter
  • Optical heart sensor
  • Electrical heart sensor
  • Accelerometer up to 32 g-forces
  • Gyroscope
  • Improved ambient light sensor
  • Capacity 32GB2
  • Digital Crown with haptic feedback
  • Speaker
  • Ion-X strengthened glass
  • Sapphire crystal and ceramic back
  • Wi-Fi (802.11b/g/n 2.4GHz)
  • Bluetooth 5.0
  • Built-in rechargeable lithium-ion battery
  • Up to 18 hours of battery life3
  • Water resistant 50 meters4
  • watchOS 6

Well it has WIFI. That. Is pretty interesting to me. I wonder if you can download a location app that will locate you to free wifi zones if you turn it on when you are lost; simply send an “I am lost signal” to a waiting free wifi zone that looks for lost people with wifi watches of any kind. Not that I get lost often. I’m just saying in general terms.


Thanksgiving Traditions: Canadian Style – Food Services

Quick article on Thanksgiving in Canada.

It does date back to 1578, but it hasn’t been in ordinary yearly rotation but has not been in use for that long. It was formally instituted by the parliamentary government in 1879. It is a little bit interesting to learn that, in the US, the official government institution of Thanksgiving was in 1863 and was made by Abraham Lincoln.

Martin Frobisher made the ceremony in 1578 in New Brunswick, the far-eastern peninsular province of English-speaking Canada, beside Nova Scotia and directly beside French-speaking Quebec and beneath Labrador, what province is part of Newfoundland thereat.

New Brunswick was at one time a contended settlement between what are now the United States and Canada, in separation. And it was rarely separated  in those earlier centuries by settlers, but frequented by the same settlers of “kinds and tribes” as many as those found in northern New England in the main part.

Possibly the true foreigners to the area were farther south in Virginia, which was the stronghold of the continent in settler expeditionary times. It’s difficult to believe how the eastern provinces (of Canada), for all that, were separated from New England; except in the two facts that, first of all, the indigenous Indian tribes north to south were a bit in conflict; in that, even if they were friends, they were separated already by their own customs and not interested more than probably of being united by any means. And secondarily, the French settlers in the lower continent (now the US) were determined to take the entire continent for New France, whereas, all the other expeditions and settlements, were hoping to colonize for any other potentates of Europe besides France, primarily England, of course; also since, the Spanish were already involved in settlements throughout the south of the Hemisphere and losing their powers in the north for good with French conflicts happening all around. With the French leaving to the north, most of all their interests and their tribal relations went with them and the border was closed.

Interestingly otherwise, if you believe in the Viking pre-settlement of the North American continent at any time and pre-ancient Spanish Iberian settlements into North America from South America, you can find that indigenous politics were more influential on settlers than history probably gives credit for. The divisions of land borders in North America are probably more dependent in influence on pagan, indigenous histories than church-settlement relation histories to a great extent; in so far as, the pagan traditions of North America still control customary laws and rulings everywhere, tribaly and secularly over the centuries since the earliest times, more than there are laws to be written examining those traditions. This fact is rather well known. And so you can realize that, Canadian and American traditions are separated by and large by the pagan influence of the tribal Indians and their separations prior to settlements here. For a greater part, Mexico to the south of us also follows suit in the same, except that Mexico was so incredibly consolidated by the Catholic Church in its revision of pagan policies, that it is nearly in a unified state with the Catholic Church over the revision of customary pagan policies.

Thanksgiving Traditions: Canadian Style – Food Services

Hamburger with scamorza cheese and mushrooms – Panini e Bruschette

At my new fast food restaurant there is NO meatless meat. BUT, you can get a burger in ground meats that are: beef, chicken, turkey, veal, or also lamb (not always lamb, but a monthly special). There are vegan patty burgers — you can ask for a chick pea burger, a butternut squash burger, an eggplant burger, a mushroom burger and a black bean burger. I’m thinking of also adding a basic Boca Soy burger. There are salads and fried vegetables and pastas there too. And very few sandwiches, like a pulled pork, a pulled chicken, a fried cod, a philly cheesesteak and also meatball subs in both the vegan class and also the non-vegan class. The vegan materials are pre-prepped and they are also assembled in their own area, so no more grill contaminations. There are other things you can get there.

I don’t know when I will open it. I hope sometime before the end of the 20s. I’d like to call it McNamara’s but that’s a pretty famous person’s name, I have already forgotten who, so it makes it a little seedy and yes, it was just to include a “Mc” on it. So I don’t know what to call it yet. Possibly, Tarquin’s, but there’s no better reason for it than antiquity. Haven’t really decided.


Hamburger with scamorza cheese and mushrooms – Panini e Bruschette

Chicken Livers, Onions, Shallots, Mushrooms, Red Beans, White Rice, Pappardelle — a look

I love chicken livers over rice and I also love red beans and rice and I also love mushrooms and rice. There’s very few in the list of vegetables singularly over rice that I don’t like, like, broccoli, peas, onions, potatoes, sun-dried tomatoes, green string beans; and of course, chicken livers and red beans aren’t even really vegetables, except that someone in a rice kitchen might allow for it. (I know that’s uncouth today. I prefer the old tradition of allowing light meat substances in the vegan kitchen — I’m always saying this.)

And well — I’m not a very accomplished cook standing alone in bare feet so I can’t say if I know that you can make a real white rice melange smothered in chicken livers, onions, mushrooms, AND red beans. I never see the red beans paired in with chicken livers on the rest of this onions/mushrooms combo.

But finally, since I don’t have a solution for my question and all I could think of today was all of these ingredients in a rice bowl, I pulled together a few good recipe links for rice and some of these key ingredients.

Never found what I was actually looking for.

Easy Rice with Chicken Livers | Tasty Kitchen

Chicken Livers Baked Rice | Recipe Goldmine

Chicken Livers with Rice |

Mushroom Rice with Onion & Shallots

Mushroom Wild Rice Pilaf | Betty Crocker

Spicy Mushroom Rice |

Potato and Basmati Rice Pilaf | The Spruce Eats (Shown)

And, since I love red beans and rice probably as much as liver, onion, mushrooms and rice, I thought I would just post a page of 10 different red beans and rice recipes from The Spruce Eats, here; Red Beans and Rice!

But nothing chicken liver, onions, mushrooms and red beans over rice — whether it’s saffron rice or white rice, either.

(I don’t think dirty rice is the same thing. So I’ve also included a dirty rice recipe.)

Classic Cajun Dirty Rice | The Spruce Eats (Shown)

This does not even compare; it’s ingredients are entirely different. Even though dirty rice is a delicious rice dish, it isn’t anything like combining chicken livers, onions and mushrooms with red beans and rice.

So to solve my problem, and to continue to prove my ineffectiveness as a cook — I thought I’d show how I typically might try to get out of this craving. I’ve found two more excellent recipes — one for red beans and rice, and another for pasta with mushrooms and chicken livers and shallots. I was thinking of adding rice to rice. But instead, I found that maybe the total ineffective nature of the idea is better to show, rather than make it believable and lead people astray. I honestly don’t think you could combine these two recipes and win.

But for the sake of the argument. Using these two recipes following, I make a few suggested amendments.

Red Beans and Rice Recipe | Bon Appetit

Pappardelle with Chicken Livers and Mushrooms (and Shallots) | Food and Wine

Not exactly what anyone means by fusion cooking probably, but honestly, if you prepare the red beans with long grain wild rice instead of long grain white rice, it is a possibility to share the plate with the pappardelle, especially if, you’re willing to chop up your pappardelle into small bits. And finally, finishing off the red beans and wild rice pilaf and keeping it aside, and finished off the topping for the pappardelle; and, chopping up the pappardelle into small fragments like 2 inches (with a knife once they’re cooked), there’s nothing to stop anyone from adding the chicken livers toppings over onto the wild rice pilaf and beans, mixing it all like a salad and throwing the chopped papardelle on top and remixing again like a salad.

It’s probably not worth remembering again.

It would probably be more valuable to saute all the pasta toppings including all the ingredients for the red beans and rice (without any rice), steam the wild rice, steam the pappardelle, chop the pappardelle and then put it all together like a salad.

Well I tried. (I promised myself to be a cooking disaster every once in a while so no one believes I am not sharing because I don’t want to.)




IFC Center

This week at IFC Calendar here.

IFC Center – NYC

(I just can’t do it. Stay off my own blog because I am so mad. But I’m going to, also because I am so mad. Any and all of these movies also look good meanwhile. And my television service is completely on the blink. After spending a year preparing to sing the praises of IPTV and singing them, I have nothing to say, but Xtream Codes API is blinking sets everywhere and you can barely watch 5 random channels a day! Not happy.)

There I have contributed to my own page, since I’m the only one allowed to. But I don’t know when I will again. Probably not until next week, unless there’s more museum/film news I want to share.

Film Finder – Milwaukee Film Festival | Milwaukee Film

Because some cities and their Film Festivals (like the annual Fall Milwaukee Film Festival) is such an over-bearing, callous sophisticates party, that sometimes — all you can think about is wanting to be a simpleton who’s into being trendy and having a good time again.

Seriously, this is a big important Film Festival (close to me) and I am never able to go to it, year after year — it never works out for me, it may as well be a Gala Night at the Guggenheim!

But deserves trendy museum-ish mention anyway.

Laid back museum news — that’s what I like!


Film Finder – Milwaukee Film Festival | Milwaukee Film

Boston Women’s Film Festival | Museum of Fine Arts, Boston

Trendy movie fixes your necessary thing in life for feeling like you’re a real person? Then besides IFC in NYC, there’s the MFA in Boston, or I should have said, BC (Boston City). Well, anyway, falling in or falling out of trends, all things seem hopeful for some good times or a plan for one.

Film Schedule | Museum of Fine Arts Boston (happening now)

Boston Women’s Film Festival | Museum of Fine Arts, Boston

YOU dance Programme | The National Ballet of Canada | The National Ballet of Canada


“YOU dance stands for Youth, Outreach and Understanding Dance and is designed to introduce students in grades four to six to the world of dance through FREE workshops and performances. Workshops are led by an Artist Educator and present a learning experience for both students and classroom teachers.”

YOU dance Programme | The National Ballet of Canada | The National Ballet of Canada

Drink These 25 Bottles and Become a Wine Master | Food & Wine

I find — I shouldn’t say this because it talks about my own pretensions to knowing things that I truly know that I don’t. But for the experience, I find that, in making menu suggestions every week of my life for one reason or another, and not knowing how to pair liquors or wines of any kind (this is a lifelong curse, belonging to my determinism not to drink alone or ever really), that, the request I get the most often for pairing is a very deep, thick red (would you believe it?) of any quality really or else a very light, almost soda-ey bianco, nothing ever in between. Well okay. Something learned.

Drink These 25 Bottles and Become a Wine Master | Food & Wine

Butcherbox Changing Way People Buy Eat Meat – ButcherBox

I forgot to advertise Butcher Box on my Blog Site here. I wish I knew how to set up an ad on my Blog Site — actually I do. I need to spend some time pinning some staple ad sites. I feel it’s best. I really think that using ground meats in your regular diet regularizes your use of both meats and vegetables and other food substances, separating out the heavy meats from the heap.

I’ve always appreciated Butcher Box’s dedication to meat sales to everyone who signs up properly for their offers. Grocery shopping can be hard work sometimes, having to pay attention to whatever is out there that’s good.


Butcherbox Changing Way People Buy Eat Meat – ButcherBox