Jump to content


  • Content Count

  • Joined

  • Last visited


Profile Information

  • Location
    Chasing the sunshine

Recent Profile Visitors

12,655 profile views
  1. Smithy

    Dinner 2019

    500F for 25 - 30 minutes, until lightly charred. I pulled mine at the 28 minute mark and that was almost overdone: not the cauliflower as much as the coating. The coating is (supposed to be) a mix of tomato paste, olive oil, tahini, hot sauce, cornstarch, salt and pepper. and water to thin it slightly. Mix it all well, then dredge the cauliflower chunks until they're thoroughly coated, then roast on a lined and oiled pan. The finished product is then garnished with cilantro, lemon zest and a drizzle of more tahini. As noted above, I was flat out of tomato paste! I ended up subbing salsa and a bit of ketchup for the tomato paste and hot sauce. In addition, I quite forgot the S&P, and I missed that water was called for. It was all still good.
  2. Smithy

    Dinner 2019

    I had time to try a couple of new recipes tonight. One was catfish coated with blue cornmeal, diced jalapenos and garlic, then fried, from a cookbook I picked up this spring. Meh. We couldn't tell that the blue cornmeal made a difference, and I really do hate frying in the kitchen! I might have been less disillusioned if I'd kept the mess outside. On the other hand, the vegetable dish was a smashing success: Roasted Cauliflower with Tahini and Lemon, from the July-August issue of Milk Street.* I ended up having to make several substitutions (how the heck could I have run out of tomato paste?) but it was good anyway. We'll be doing this again. And again. And again. Any time I can convince my darling that vegetables are good, as opposed to expedient, it's a hit. This could be a stand-alone meal. *I am easily amused: I've been looking at the July-August issue since early June!
  3. Welcome! C'mon in and join the fun! So, what are lacto-fermented blueberries like? I'm getting a sweet/sour mental flavor.
  4. I'm sure you've described a tava elsewhere, but please refresh my memory. Is it essentially a massive flat hot surface? Would my cast-iron flat griddle do the trick? Why was your skillet only a fair substitute? Thanks for the recipe. That bread looks delicious, and sounds dead easy. I want to try it. Will it puff the way pita does, or is it not supposed to?
  5. I have finally recognized that, except for special occasions, I'm better off with a light and simple breakfast. Like you it's usually fruit and a grain or protein, along with coffee and water. That said, I drool over some of the breakfast feasts posted on these forums and will be pleased to see what you add! I can always enjoy looking and getting ideas.
  6. Cooker, it looks like you have some good help offered! We will all be cheering you on. Please feel free to ask questions and document how you're coming along with your new skills, as you have time. If you make some frightful mistakes, you can laugh at yourself and get commiseration or laughter from others in the I will never again...(Part 4) topic. We have all made wild mistakes at some time or other, and that topic is good for helping us laugh at ourselves!
  7. Smithy


    Thanks for bringing this up to the top again. It's clear there hasn't been much activity since 2013, but I know there are newer forum members who are interested and active in Indian cookery. @sartoric comes to mind, for one. I have made an Indian lime pickle - and then, much to my embarrassment, forgotten to use it! Do you have some Indian pickle recipes you'd like to share? When you've made them, how do you use them? Recipes and demonstrations of pickles and the dishes they accompany would be welcome.
  8. Click here for a link to that recipe. I went looking for the recipe, thinking that butter tarts were the Canadian answer to pecan pies. I think I was mistaken.
  9. Smithy

    Dinner 2019

    I think stuffed celery can be a great appetizer -- or substitute for a full meal, depending on appetites and energy levels. That said, I'm curious about the stuffing. Peanut butter? Pimento cheese? Something else?
  10. Smithy


    Just for the record, here is an old, old topic on cornbread. I found it some time ago when I was trying out various cornbread recipes and soliciting advice, starting with this post in which I linked to several recipes. @gfweb's cornbread madelines recipe is linked there. For myself, I'm still experimenting occasionally with no conclusions. I've purchased several mixes but haven't gotten round to trying them.
  11. 2019 Panaderia Canadiense 2019 - EAT! Empanadas, Arepas, Tortillas and Other Ambato Food On the Go
  12. @Kim Shook: It may be partly because I'm not crazy about vanilla pastries in and of themselves and I'm an uneducated cretin, but I can't see where an extra layer of those ladyfingers (just submerged along the top? really??) would have been an improvement. I think what you did looks grand. @teonzo: thanks for the additional insight.
  13. I'm not usually a fan of oatmeal or oatmeal cookies, but I'd make an exception for those, Anna...even without fighting for the one with the lacy edges!
  14. I wonder whether rye flour is more prone to mold than wheat flour? I've never had mold problems with the wheat flour starters I've made, but it took 2 or 3 tries to get the rye to go without molding.
  15. Welcome! It looks like you'll fit right in here. Based on your creations above, I expect you may get as many questions asked as answered. It looks as though you also have a good grip on food photography. I you have any questions about how to use the forums, or where or whether to post a particular issue, feel free to ask a host (I am one) by PM, or ask in the Moderation and Policy Discussion forum.
  • Create New...