Smithy

They know you well. Lucky you, indeed!

I can attest that canned salsa lasts well for several years. I believe my canned tomatoes, back when I did those, also lasted over a year. There may eventually be a deterioration in quality, but as long as the seal is still good I'd open and eat them. Thanks for jumping in here, @FauxPas. I hadn't spotted the question before now. I think your answers are all good ones.

@TdeV, since you'll be looking in the thrift stores you probably can't afford to be too picky about brands or models. I got lucky with mine because Cuisinart had triggered my lust over a decade ago and that's what I spotted. I wouldn't have turned my nose up at a Brevillle! As far as model numbers, though, that's getting pretty specific. I agree with @rotuts about making sure the nonstick coating seems to be in good shape. Whatever the brand, I'd look for something that opens flat and has flippable surfaces (flat and ridge). I'd also look for something with temperature controls. (Mine does; though I suspect it doesn't get as hot as it claims, it gets hot enough for my uses.) A removable drip tray is also a plus. The little plastic brackets for winding the cord for storage were broken on mine, and that isn't a problem for me.

My sister is visiting from Reno. We've gone out to eat once, eaten a lot of family dinners while my husband's family was visiting, and been exhausted. Last night it was another dinner of exhaustion, now that we're alone. Panini press to the rescue! She was impressed, and enjoyed the story of how I acquired it. The meat doesn't show well, but it was thickly-sliced ham from a local grocery store that smokes their own. Best ham either of us has ever had. My dearly departed husband was the first to discover this ham, but it's now a favorite of mine as well. I added sauerkraut to mine after cooking, but my sister preferred not to. Green salad was also on the table. I didn't bother with photographing it.

It looks tasty! I'm interested in the pomegranate seeds. I've never associated pomegranates with Mexican food. Thinking about it now, I realize that the climate should be good for them in some parts of the country at least. Are pomegranates commonly grown and eaten in Mexico, or is this a special case?

I'm bumping this up to see whether anyone has updates. My sister, in Reno, ruined the tinning in her copper teakettle and things she may want to get it retinned so that it's functional rather than merely decorative. Rocky Mountain Retinning Company seems to be still in the business. Fante's Kitchen Wares Shop does not. Has anyone worked with a copper retinning business in the past few years? Got any recommendations or warnings?

Update: In a fit of classic eG enablement, I made the leap of faith that my life will calm down enough again. Last night I ordered this set of plastic cheese meshes (eG-friendly Amazon.com link).

I haven't really found those weights to be weighty enough to do their job. If/when my life calms down enough to work on preserving foods again, I want to look into the screen ("cheese mesh") that @FauxPas dicussed here.

I've used them. I like them. I have sets for wide-mouth and regular-mouth Mason jars. I think they work well. One word of caution: they do allow "burping" out the pipe top, and some liquid as well as gas may escape. To be safe, put your fermentation jars in some sort of containment. Here's what I did last February. Edited to add: I too like the ability to ferment in small batches. Quart-sized jars work well for me. Note however that there are also half-gallon and gallon Mason jars with the same top size, and the Pickle Pipes will work on them as well.

...so Charlie thought it was good, but not AS good as its predecessor? Makes life easier for you!

Is it salvageable?

I don't think I knew this. I have a houseful of people coming next weekend. I may try this trick for some meal -- maybe prep it this week. I'm not sure whether there are any turmeric-haters in this crowd, so I'd just try a small batch.

There's a good article about Steve Sando, aka @rancho_gordo, and his new bean cookbook, in the Press Democrat. Here's the link.

I haven't been to Capitol Reef, except to fly over it. I'll have to remedy that. The National Park says, on their website: What got my attention about the orchards was this National Public Radio article about the orchards: Heirloom fruit varieties could help in protecting against climate change Speaking as someone who grew up with apricot and strawberry varieties that have all but died off in California, I am always pleased to learn about efforts to preserve or revive older fruit varieties.

@rotuts, we'd be a good pair for cleaning it all up. I have always (yes, even as a child) found peanut butter and jelly to be revolting, although a couple of the offerings above did look innovative enough to appeal to me. Pistachios, on the other hand? I'll take 'em!