Smithy

Could you have ordered hazelnut ice cream instead of vanilla, or else asked them to leave out the Kahlua? (I realize that last might not be possible, since they may make the affogato ahead. Or maybe alterations are frowned upon there.) At any rate, it all looks delicious and wonderful. I'm intrigued by the watermelon with the tuna tartare. It seems as though watermelon is working its way into more savory applications -- watermelon and feta salad is another example -- than it used to. How did you like the combination?

That. Is. Gorgeous. Would you give a bit more detail please about the method? Time, temperature for both stages of the cooking?

I did a double-take when I saw your photo above, and had to go reread the text. Do tell more, please! (Or have you already posted about them in the Gardening topic somewhere?) What are they like? They're darned cute-looking in the picture. 🙂

The difference between roasting and baking is a perennial question! About a year ago it was discussed here and our own @blue_dolphin was good enough to provide a link to a discussion about it in a Master Class, "Learn the Difference Between Roasting and Baking in the Oven". As to parallels, if any, to sous vide vs. turbo sous vide...well, I'm staying out of that one. 🙂

Helping out here: Heirloom Beans, by Steve Sando and Vanessa Barrington (eG-friendly Amazon.com link), $1.99. Thanks for this notification. It reminded me that I actually bought this book, in Kindle version, in 2018! Must dust off the electrons and give it a try.

This is a good time/place to remind y'all of our Chili Cook-Off. Cook-Offs are always open for reading, discussion and new posts!

I wish I'd thought of that trick before now!

This used to drive my darling crazy. Where he couldn't be bothered to scrape even a wide-mouthed jar of peanut butter when it got low, I'd dig in with a spatula and get out as much as possible. 2, 3, maybe even 4 more uses! "You don't need to be so thrifty!" he'd exclaim. "Our parents were of the Depression generation, and we've both been broke as grad students, but that doesn't mean we have to behave that way now!" I'd calmly respond that I wasn't worried about money so much as resource conservation -- but yes, the money also added up. And I'd go on scraping. 🙂 Now, to be clear, I should add that I still tend to overbuy food. A sorry amount of herbs and other vegetable matter ends up on the compost pile instead of in my food. But still, I scrape. How about you? Are you of the use-it-all-up variety, or the don't-have-time-for-that variety? Got any good stories to share?

Toasties: sourdough slice, lightly toasted. Spread with Dijon mustard, then a layer of cheese slices. 20 seconds in the microwave. Tomato slices topping it afterward. Accompanied by a Bartlett pear that was about to turn, to my surprise. The outside still felt firm and there wasn't much aroma. Glad I checked it out. Its partner is in the refrigerator. This is far more, and far earlier, than I usually eat for breakfast. Now I want to go into a food coma! But I'm waiting on a service call -- which is of course open-ended, both for the start and finish times.

Sorry, I'm breaking the shrimp theme. Maybe I'll be the night's outlier. I've been pecking away (heh) at a rotisserie chicken I splurged on a day or two ago, so by the time dinner time rolled around I only wanted vegetables. Green beans -- already trimmed several days ago -- and tomatoes demanded to be used. This was loosely based on a favorite green bean recipe from the Cookie + Kate web site. Brown chopped walnuts or other nuts in a dry wok. Remove them from the pan; throw in the beans and a bit of water; slap the lid on it, cook until the beans are tender-crisp, then remove the lid and let any remaining water boil off. Add a lemon vinaigrette, feta cheese, and in this case the forlorn tomatoes that also needed to go. Stir. Serve. Add the forgotten walnuts, and remember how much good crunch and flavor they add. Tasty. Crunchy. Got some refrigerated goods out before they went off.

I expect it would be fine. I once opened a can that was even farther past its best-by date, and it had turned a caramel color on its own. After reading the discussion here about making dulce de leche in the can, I wonder if that's what happened to it. I threw it away without trying it, but now in the same situation I'd probably at least taste it. I doubt anything unhealthful could have grown in it.

As always, the photos are beautiful. The menus and food are inspiring! This bit surprised me, though: I would be annoyed at raisin bread with fish or any other savory filling that I can think of. Do you like it? Is this common in the islands? What am I maybe missing?

If you're looking for even larger bags of flour and don't mind online shopping, Amazon has some options: 100% Organic Whole Dark Rye Flour - 25 lbs… (eG-friendly Amazon.com link) from Central Milling, for $65 Great River Organic Milling, Whole Grain, Rye Grain, Organic, 25-Pounds (Pack of 1) (eG-friendly Amazon.com link) $44 (Note: it says it's discontinued by manufacturer, so that may account for the lower price compared to Central Milling) There are other sizes and prices available, if you go to Amazon and search for Rye Flour. King Arthur offers it, of course, but the largest size bag I see listed is 3 pounds. The Bob's Red Mill packages are also relatively small although you can buy them bundled.

Lovely to see you getting a youngster invovled when he's interested and receptive!

That's my question, too! In addition, I'd like to know specifics about your baked potatoes. How long did they take? Did you need any special steps for them? Thanks for reviving this topic, by the way.