New Salon every Friday – and you’re invited
C’mon in and help yourself to tasty resources
Hosted by Barbara J Nosek
Cocktail Hour Buzz 
sundowner snacks, drinks, chat, and . . .
whenever I can, related resources & goodies on Amazon
whether for a crew, or for two, or just for you
{links within my items go to the sources shown in red – any links underneath items take you to Amazon unless otherwise indicated, and then only ones with the lock icon}
♦♦♦ We’ve played with this for a while, and now have it where we like it a lot. “It” is our Deviled Egg Mousse. And it comes with good news – once you hard cook the eggs, no more cooking. Even better, flavor comes from all directions in this smooth and creamy treat. And since it can serve as a dip or a spread, I called it a Mousse. Whaaaat, a savory Mousse. Yep, turns out there are indeed savory mousses. Meanwhile, the link above takes you to our Recipe Page. CS
Leftovers? I tested freezing and thawing and came out just fine. Also good in the morning on toast. Or an interesting re-purposing: combine the mousse {instead of hard boiled eggs} with cooked rice, salmon, etc, for a tasty kedgeree.
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♦♦♦ One of the things I just love about food shows, food magazines, cookbooks – in addition to the recipes of course – is the seemingly endless opportunity to discover new terms, techniques, and ingredients. In a recent bbq competition on Food Network the judges were raving about one of the contestant’s use of “pig powder” Say what? Turns out this spice mix isn’t some big secret but rather the recipient of topmost awards for itself & dishes made with it. Think championship wings on your snack table. Not in my grocery stores, but guess who has it. Amazon
Youtube of a chef cooking with pig powder in a competition
Recipe for pulled pork made with Pig Powder on Food & Swine
Sort of timely to just now come across this {actually the side panel on my solitaire page 😊}
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♦♦♦ Time to bring out the hot/cold cups again. Wowsie is this loaded tater dish ever a savory, flavory addition to Happy Hour. Start with a bag of shredded hash browns, toss with four other crave-worthy ingredients {bet you can guess}, bake, bake, and scoop into the cups. Then what? Just “set it out and stand back.” And yes, btw, I did go big on the top cheese. AllRecipes
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♦♦♦ Want to learn about a Spirit that this Master Sommelier Wants You to Fall in Love With? It’s Soju, “made in small batches in pot stills, using a natural yeast starter called nuruk” and delivers “lush textures and notes of herbs, fruits, and cherry blossoms.” An interesting story here, plus purchase recommendations and a couple of drink recipes too. Food & Wine
4 more Soju recipes “to make at home” from Rachael Ray
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