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Smithy

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About Smithy

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    Northeastern Minnesota - yah sure, you betcha

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  1. A little taste of Kerala

    That looks like a delightful end to an excellent trip, even if you had to go to a mall to do so. (I found the mall's "Joy of Shopping" sign quite amusing.) Thank you for a lovely and inspiring virtual tour!
  2. Yes, that's right. If you click on a link with an Amazon/eGullet format, then the system will track any purchase you make on that trip to their site, and benefit eGullet - even if you buy something other than the linked object. For instance, if you click on a link for a cookbook recommended on one of the innumerable such topics, then end up buying a skillet, eGullet will get a small commission. The formatting is right, so it should still work. (No, I'm not a manager, but I've spent a lot of time looking at this stuff lately.) For information on how to generate an Amazon link like that in a new post, please see this Help article.
  3. Pimento Cheese

    I was able to find a block of American Cheese instead of Velveeta, but I admit that I'm not sure there's much difference. I wish I'd thought of sriracha last night when I was looking for the Tabasco. Well, this was a first try at the recipe, and I wanted to be as true to it as possible. That's my story, and I'm sticking to it.
  4. Oven spring

    Might altitude be a factor?
  5. Pimento Cheese

    Well, I've taken my first step (as an adult) into pimento cheese. My mother, a Floridian, loved pimento cheese: store-bought, out of the jar. We had a lot of small juice jars from those purchases, growing up. I loathed the stuff. This topic, and a few glancing blows in other topics, have made me think I should try a different version. The occasion is an imminent trip to Missouri to see (we hope) the Total Solar Eclipse; I've been asked to bring a selection of vegetables and dips. @kayb's recipe looked good. This advice looked stellar: Alas, the picture I took before I put it in the refrigerator to mellow is indistinguishable from, oh, rice and ham and cheese, with or without saffron. I'll post something later, if I come up with a better photo. My first and second impressions are that it's very good - not at all like that nasty stuff my mother liked so well. I might could have added more Lawry's salt and heat, but I was afraid to overpower it for other tastebuds and it may change as it settles in. (In addition - I couldn't find the cayenne, couldn't find Tabasco. Settled for white pepper and touches of Aleppo pepper and chipotle. What the heck, I'm mostly a Yankee.) Another discrepancy is that I used 2 4-oz jars of pimentos, twice the amount recommended here. Based on my rereading of this topic, that won't get me kicked out of the pimento club. My third impression will have to wait until it's had time to mellow. Right now, I'm very pleased with the result. Thank you, kayb!
  6. ...and if I read it in bed, as I was wont to do with the Kindle, I'll get credit for weight-lifting, too!
  7. Yep. I caved too. Put a hold on it at our library, realized it would be 2 weeks, went to Barnes & Noble and plunked down the cash. I've been reading it on Kindle and agree that it's a great read; soon I'll be cooking from it.
  8. For years, I had a 2-pan set of enameled steel(?) pans much like that. They weren't cast iron, but they were enameled metal of some sort. They were intended for toaster-oven cooking. I lost track of the 1- and 2-person casseroles (excuse me, hot dishes) I cooked in those pans, in my toaster oven. I think this looks like a CSO candidate.
  9. She popped up here last fall, but hasn't re-materialized as promised. We now return to the topic....
  10. Welcome back, sir - and thanks for sharing your find!
  11. The Bread Topic (2016-)

    I second the recommendation for white whole wheat flour. King Arthur White Whole Wheat Flour is becoming more readily available in the stores I frequent, but I think I've also see it from Bob's Red Mill. I agree with lindag that it has a milder flavor.
  12. I grew up out in the country, where ice cream trucks never ventured. During summer weeks when I visited my grandparents in Fresno, the ice cream truck with its cheerful music-box tune was a siren call. Sometimes - not every day! - we'd get to indulge. Yes, that's a fine memory.
  13. Was the sous vide treatment too brief to pasteurize the duck breasts?
  14. Hmm, it might fit in our Princess-mobile.
  15. Dinner 2017 (Part 6)

    Why must the seeds be removed? Heat control, appearance, texture, something else? I ask because I'm dealing with a ristra of dried chilis from New Mexico, one at a time. I'm not very careful about seed removal and haven't noticed any problems, but they're a different type of chili than yours. Incidentally, your finished dish looks well worth eating.
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