Smithy

Welcome! All the other categories are at least familiar to me although I know that each covers quite a bit of ground. This grouping, however, is quite unfamiliar to me. Can you describe it/them a bit? And how did you arrive there?

I made a huge batch of her House Dressing and used some, stashed the rest in a quart jar and started traveling. If you look closely you can see that even after shaking it isn't entirely well mixed. Maybe it was well mixed when I first went after it with a blender, but there's too much water under the bridge since then for me to remember that far back. You know what? It doesn't matter. It's still delicious. I didn't take a picture of tonight's dinner salad, but even with obvious oiliness it was all good. (Note: use good oil.)

Another door prize, at the last holiday party of the season (that I'll be attending, anyway). There's a bottle of Pinot Grigio in there. I complimented the member who'd crocheted this and a number of other door prizes. Check out the base! She figured out how to do that so the bottle would sit squarely on the counter. Darned clever, I think!

Frank Bruni, of the New York Times, finished a recent column with a commentary on sandwiches and how out-of-control they are. The whole discussion is hilarious and difficult to summarize, but here are some choice quotes: There's a lot more, and it's all good. Cautionary note: the newsletter as a whole is NOT culinary. The first part is political; the second part ("For Love of Sentences") highlights some fine, often hilarious, writing selected from other news articles and opinion columns. The final section on sandwiches is what I'm highlighting here. If you're interested in reading any or all of it, here's a gift link to the essay: https://www.nytimes.com/2026/01/26/opinion/rahm-emanuel-2028.html?unlocked_article_code=1.HlA.aTDA.2Rb88WgNeRhy&smid=url-share To read the bit about sandwiches, skip down to the final section, titled "On a Personal Note" and marked by a photo of hamburgers.

Welcome! Tell us a bit about yourself. What do you like to cook? Are you the main famiy cook? C'mon in, wander around, have fun -- as you note, there are a LOT of conversations around here. If you have questions about how to use the forums, where to post, that sort of thing -- feel free to ask a host (I am one) behind the scenes, or maybe check out the Help files.

I believe so. I'm not sure I've done it, but I can't see why not.

Well, lookee what I found in my freezer! I have no idea how long this has been lurking in there, or why it went into the freezer in the first place. Frost on this bit of leftover pimento cheese quiche is visible. I can now report on freezing it for later. I put it into a microwaveable pot. You can see how firmly it had molded itself to the container. After flipping it over I gave it a couple of minutes on very low so it could begin thawing. Then I gave it enough time and heat to actually warm up. This was the result: It threw off a fair amount of water (which, incidentally, also happens to the refrigerated leftovers when I microwave them). The texture suffered slightly...there was a bit of chewiness, maybe almost graininess, that hadn't been there before. The flavors were still very good. It may be that preparing the dish but not cooking it at all until the day it's to be eaten, as @JAZ suggested above, would give better results. It may also be that if I'd packaged the leftovers more carefully and/or baked them instead of microwaving they'd have come out better. None of those options is useful for my road trip purposes (frozen, microwaveable meals, or maybe wrapping this quiche in a breakfast burrito for reheating later) but others may find the information useful so they can take different approaches.

That has quite a shine on it! It looks as though it's folder over several times, too. Have I got that right?

Thanks for that writeup. It looks like it's quite compact! Are those measurements right? And yet the bowl is 5.3 quarts?

Some batches of Genova Yellowfin Tuna have been recalled because of inadequate seals that could lead to leakage and/or botulism poisoning. See here for more detail. (I had to check my cupboards on this one, even though the distribution isn't supposed to affect Minnesota. Whew! None of my cans have the codes in question!)

First off: I admire the graphics on the package. Those women look like they really know how to do a pizza dough! Second: are your photos of the pizza itself before or after you added things? I have to say it looks pretty darned good as it is. Third: sorry about your oven, but how nice that you'll be able to leave the problem behind!

@Steve Irby, I've never before heard of luganesa sausage, but the ingredients sound good and I applaud you for making making it. It's been a while since I made sausage of any type, and that makes yours even more fun. You don't mention any curing salts. Do you smoke these, or just bung them into the freezer until you're ready to cook them?

Mashed potatoes, roasted vegetables, and chickpeas; all dressed with Samin Nosrat's "House Dressing" as discussed here. She says in her cookbook Good Things that she wants it to be so delicious one drinks it, and this qualifies: I made a full batch last Saturday, and as of now (3 days later) it's gone. 😀

Yes. Kinda tempts me to buy one of these devices, even though I don't need it!

Well, well, well! I put the pork jus (ozmazome??) into the refrigerator last night. Look at it now! I'm glad I kept it.