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Smithy

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    Northern Minnesota yah sure, you betcha

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  1. I think it's an entertaining article. I'd heard of perhaps half of the books, and I have (or have had) a few of them. The writer writes with a panache that I particularly enjoy. Unlikely as it may seem, the 1963 book by Robert Carrier, Great Dishes of the World (eG-friendly Amazon.com link), especially catches my eye. I love that "historical" stuff that overlaps my time on this earth, and I may have to go seek out a copy for the sheer fun of reading it. My question is, what the heck are those things on pedestals in the accompanying photo? They look like frosted bicycle seats.
  2. Looking on the bright side: can you tell us more about the quince "spoon sweets" atop the yogurt in that last picture? I'd like to know how that quince was prepared. It looks more like strips of jellied fruit than chopped or stewed preserves.
  3. Smithy

    Slaws -- Cook-off 49

    *Bump* I've never been a fan of cole slaw. The stuff I grew up with was sweet and gloppy, and for some reason sweet and gloppy has rarely or never fit with vegetables for me. Later I learned that cole slaw doesn't have to be sweet and gloppy; some can taste pretty good. Still. The original knee-jerk distrust of the stuff has kept me from exploring it much. My husband buys the sweet 'n' gloppy stuff he loves and I leave it alone. Fast forward to this summer, and for some reason the idea of crunchy, juicy slaw has been on my mind. I finally got round to trying the first o
  4. The kitchen looks wonderful! Sorry your shoulder and arm are messed up, glad you're recovering. The work and planning y'all put into the kitchen has really paid off.
  5. Smithy

    Breakfast 2021

    That looks delicious. If you haven't already shared your recipe and technique, please consider adding it to our corned beef topic so we can all try it out. @Wait. Wot, same goes for you.
  6. This. I spent my first couple of decades in central and southern California, and never saw or tasted rhubarb. I'm not sure I even knew it was edible! When I moved to northern Minnesota I learned otherwise. It likes the conditions here, too. @liuzhou, please see if you can get that rhubarb-ginger jam recipe. @David Ross, I think you've determined the dessert for my next dinner party!
  7. Thermoworks is having a Father's Day promotion right now. It may be limited to current customers (I'm not sure) but I just gt 10% off for some replacement probes and no-touch fever thermometers using this one-time code: TW-CAP-T6S2T Incidentally, their no-touch forehead thermometers are on overstock blowout for $29, down from $69. I wouldn't have listed them here except for the Father's Day promotion, but it's a good deal. The Father's Day promotional code goes until June 20 and applies to the entire order. I resisted buying the timers and sensors I wanted, but got extra probes for
  8. I didn't know that saganaki referred to the serving dish. That explains a lot of my confusion in past years. But it looks as though the dish containing the shrimp doesn't have handles, as such, whereas the dish containing the razor clams does. Does that mean the term "saganaki" has evolved to a broader meaning than its original? I hadn't heard about the legendary quality of Greek honey. Now I want some! I'm looking forward to this, too. I was in Greece once, years ago, loved it but have never yet made it back. Blog on, please!
  9. When we installed granite counters in our kitchen we were warned that hot pots might affect the high polish by producing very small surface cracks. I've never been interested in testing it, so I always use a trivet or towel under heavy, hot pots. I would not hesitate to pour fudge on it for chilling and tempering, though, if I did that sort of thing.
  10. The above-mentioned Rodney Scott's World of BBQ: Every Day is a Good Day (eG-friendly Amazon.com link) is fun to read. I haven't cooked from it yet, but there are some good-looking recipes I want to try. He prefaces the book with stories of his growing up, his family, and his coming into and developing the business. Every recipe I've looked at has a little story about how it was invented or whom it was named for. He gives detailed instructions on how to build a proper BBQ pit (using firebrick) and how to roast a whole hog. I might fantasize about doing that, but think it's unlikely
  11. Good luck on your exam! I add my welcome to the rest of the welcomes you've already received. If you have any questions about how to use the forums, or where to post something when you have time, feel free to ask a host by PM.
  12. Your method is nearly like mine, which I picked up from Paula @Wolfert some years ago. The main difference is that I usually roast a chicken atop those half-buried baby spuds. The juices flavor the potatoes and soak into the salt for a fairly easy cleanup. (It's delicious, but does seem wasteful on two counts: no juices to save for later purposes, and all that salt goes into the garbage afterward. OTOH the salt prevents juices from burning and allows high-heat roasting without making a mess.) I use clay pots, but if I didn't have clay I would use Corningware or a ceramic baking dis
  13. This must be it... The Big Oyster: History on the Half Shell (eG-friendly Amazon.com link). The Amazon page has a good excerpt.
  14. Yes, I was straining it to Greek yogurt consistency. I'll try making it your way and see how I like it. I never could figure out why the taste was so unsatisfactory in mine. I suspect it has to do with the temperature and/or time I gave it in the Instant Pot.
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