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We use a recipe out of the Better Homes & Gardens Barbecue Book (Warren's BBQ sauce), though I've tinkered with it a little over the years, including cooking it several hours longer. It's a Carolina sauce (vinegar-based).
I've also taken some of it, added some honey, and cooked it down to a thick sauce for steak.
We made candied nuts in chocolate school, we boiled them in simple syrup for several minutes then dried them out in the oven. They aren't sticky and they last a long time. I've done it with almond slices and with pecans, I haven't tried it with (English) walnuts yet.
In the military they often call it SOS, and it is usually made with dried beef and powdered milk, both of which are easy to transport in the field. It is also fairly easy to make in large quantities quickly.
I've only visited the King Arthur store once, nearly 10 years ago, but it was a great visit and I wish we lived closer to it.
In case you haven't heard, Tuesday Morning filed for chapter 11 bankruptcy earlier this week and is planning to close a number of stores, but currently not all of them. At this point, the one in Lincoln, which we visit only infrequently because it is on the other side of town, is not scheduled to close.
I used to order from King Arthur a lot, because they were a gadget-lover's paradise, but they seem to be focusing on selling mixes these days.
I still get a few things from them, like pastry flour and the baker's special dry milk, but I think I've only ordered once in the past year.
I've been making my own barbecue sauce for many years.
We had the last of the sirloin steak, with breaded mushrooms.
I think that site considers the bacon after it has been cooked and drained. I know five slices of bacon leaves quite a bit of fat in the pan, perhaps a couple tablespoons.
According to the source I used (verywellfit.com), 3 slices of bacon has 12 grams of protein and also 12 grams of fat. I think that's because a lot of the fat melts into the pan.
Our older son left for college back in the early 90's, before we built the house we're in now and before I started doing most of the cooking and baking, I'm sure he learned a few things from us, mainly from his mother, but most of what he's learned he got from other sources, with Alton Brown being a major influence. He's a very methodical cook, though sometimes I think he overdoes his seasonings. He's gotten more into baking fairly recently.
Our younger son knows how to bake and cook a few things, but he works at YouTube and, before the lockdowns, they fed him from Monday breakfast to Friday lunch, over the weekends he'd go to the food court in the local mall. I don't know how much cooking he and his roommate do, I know I asked him about baking and he said he still had the flour and yeast he had when we visited him, in 2013! I think they order in a lot.
I'm not sure about a lot of what goes on under the hood with WordPress,
when I look at your user profile the email address in it hasn't been updated yet, but I don't see anything indicating a change is pending.Of course virus rates will go up as things reopen, that's what flattening the curve means, the shutdown doesn't mean the virus just goes away, most experts think we'll be living with CV19 for many years, just like we live with a dozen or more flu strains and many other pathogen-spread illnesses. The goal was and remains to keep the health care systems from being overloaded. The extent to which that worked will be debated for many years.
Actually, I was trying to reach Chocomouse, I think her first name is Joan, too. 🙂
Joan, I just tried to send you an email and it bounced, apparently you've changed email addresses since you registered for this site in 2016.
If you don't want to update the email address in your profile or send me your current email address (nolan at tssi dot com), I'm OK with that.
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