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I'm sure that's the best place for them. There was an ongoing fifty year study on this, but of course it was recently axed.

I store potatoes in the bedroom.

When we moved into our house, one of the deep kitchen drawers (the bottom of three drawers) had a sliding cover on it and my mother wanted to know what it was for - storing potatoes and onions. We'd always kept them in the basement growing up so she was unfamiliar with it. I thought the drawer was foolishly placed next to the oven! We bought the house after the builder made the countertops/cabinet/trim/door choices so we weren't able to pick our own.

It's called skin. You keep potatoes in the fridge? Why?

Yes, definitely peel them. If you don't, you'll wind up looking like this:

Ooops. There was plenty in the sauce but I forgot to type it in. Just imagine it’s parsley or spinach!

er Google returned this. Hosta - Wikipedia also known as plantain lily, although technically that is just one specific cultivar of hosta.

Bonus points for no coriander!

Charred squid with pan-roasted fennel, ginger, and lime from Sunlight and Breadcrumbs by Renee Erickson A little fussy (my judgement perhaps colored by the tedious first step of cleaning a bunch of small squid - some of those rings wouldn’t fit on my pinky!) but quite good. The fennel is sliced, steamed to tenderness, then browned. The squid are quickly seared, then tossed with a sauce of ginger, garlic, (Edited to add cilantro) lime zest & juice, diced Serrano chile, fish sauce and a pinch of sugar and chile flakes. Served over Massa Organics brown rice with more sauce on the side.

Bob Seger or Kris Kristofferson

Ah that makes a lot more sense. I didn't know what scapes are. Thank you!

Hosta is a garden plant. The scapes are flower stalks.

Google is being useless, is there another name for these?

Hosta scapes are showing up big time in the garden. One of my favorite veggies, crispy and tender. SV steak on hosta scapes and yellow zucchini from the garden. dcarch

I continue to make my Pork Carnitas Logs. Set II : 48 hrs SV , 130 F , rapid chill . GE-IDS set to 200 F , logs placed at start up. takes 20 min. 200 F 1 hour , then 180 F , and rotation each hour . these are 4 hours total : sliced in 1/2 , Vac'D , and Fz. PCL III is in the GE now. I plan on making 5 - 6 total. very good for sandwiches , actual Carnitas , and etc. my goal is to get the tenderness from the SV , and the smoke from the GE. I like the final temps to be less than 145 F the bag Jus is saved , and Fz into a brick , and Vac'D and Fz . its delicious , and I plan to use a tbs or so from Fz for Carnitas.

After the heat wave ended , one of my favorite dinners : Linguini w fresh Campari tomatoes , Durot basil and garlic , two eggs , Penzey's Tuscan blend for the tomatoes , Tj's parmesian-ish as delicious as its always been.

I made chayote al vapor for a potluck yesterday. Simple and delicious, just chayote, serrano chile, salt, and cilantro. To make a more substantial (and spicy!) lunch from the leftovers I sauteed white onion, chorizo, and pickled jalapenos, tossed in the chayote, and finished with feta cheese, fish sauce, and Mexican oregano.

@blue_dolphin great looking crust.

Safe to eat, just peel them. For more details, search 'potato skin scales'

Baked five mini baguettes this morning using a dough that had a 48 hour fermentation. Decided to use some of the dough for a quick Margherita Pizza that I threw on the grill. Moe's breakfast.

Thanks for the pointer. I'm always looking for easy and tasty recipes, and I'm always on the lookout for something for the Instant Pot.

This, and several like it, was found in a bag of Trader Joe's organic Yukon Gold potatoes. Perhaps someone here knows what it is and whether or not it poses any health risk. The potatoes have been in the fridge for a couple of weeks, and did not have this growth on them when purchased.

Dinner was a favorite recipe from Jody Adams In the Hands of A Chef that I haven't made in a few years. Fazzoletti with lemon cream, pistachios, spinach and roasted tomatoes.

It is certainly possible to make the noodles at home, but extremely few people do. It takes a lot of skill and it's considerably cheaper here to buy them pre-made. The actual dish is easy once you have the noodles.

This serious eats recipe is one of my fave curries. It calls for fire roasted tomatoes so definitely worth trying if you have a can spare. https://www.seriouseats.com/pressure-cooker-butter-chicken