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Smithy

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Everything posted by Smithy

  1. My friend reports that she found the bookLETs hiding amongs some other books. She was looking for something bigger. She appreciates everyone's help, especially the comments about better references than the books.
  2. @blue_dolphin - yes, those are the charts. Thank you. It seems I was looking in the wrong place. @Anna N, thanks for that recommendation I'll be sure to pass it on. I'm glad IP doesn't seem to have abandoned their print manuals after all. I'll tell my friend to check around, but I suspect that the packaging is long gone from their house.
  3. My friend reports that she didn't get any hard-copy manuals with her IP. I got two: a user's manual, and a book of recipes. I bought my IP at least a year before she bought hers. Does anyone know whether the hard-copy booklets have been replaced with online PDF copies? Also: can anyone report on whether the tables for how to use the IP to cook common ingredients (grains, beans, greens, meats) have been eliminated? I can't find them in the online PDF's, but it's hard to believe they would have been eliminated.
  4. Pimento Cheese

    I just made a batch of this pimento cheese recipe from @JAZ and @Dave the Cook's site He Cooks, She Cooks. Well actually, I made a double batch, because I wanted to use up an entire 8-oz block of cheddar. My initial assessment is that it's easier to make than the last one I tried, because it has fewer ingredients. I like the base flavor better, because (I've learned) I'm not a fan of American cheese. On the down side, I used part of a rather strong - and aging, at that - onion, and I fear it will take some work to tone it down. They do note that sweet onion gives a milder flavor, and I should have paid heed rather than trying to rescue an onion fragment from fridge storage. I'll report back when it's had time to let the flavors mingle. I expect that when I'm done with this project, I will have settled on my Very Own Recipe, a hybrid of many others.
  5. I need to make a quick survey, please, on behalf on my best friend who just bought an IP Duo 6 quart and is trying to make rice in it that will match her erstwhile rice cooker. 1. What is the correct proportion of rice:water for long-grained white rice? She doesn't use basmati or jasmine, and that's all I can find in the online manual. 2. What has been your go-to method for rice cooking in the IP? Does anyone use the "Rice" setting, or are you doing manual pressure cooking? If manual, what settings have you used? 3. Do the proportions of water, or the time settings, change for the pot-in-pot method? Thanks. I find myself in the same quandary that a lot of folks do: hundreds of pages to comb through, looking for specific answers to small questions....
  6. The Life of Pi, for one. I don't know whether there are more, but this made me laugh when I spotted it.
  7. Happy Discovery!

    Well, you probably already know that there are a lot of sourdough enthusiasts (including me) in this forum. I hope you'll let us know how it comes out!
  8. Let me know what you think, if you try it. What's your current go-to bread?
  9. Happy Discovery!

    Welcome! It sounds like you'll fit right in here, with your various collections and interests. I'm getting a lot of funny mental images, but rather than describe them I'll just ask: What's a sourdough intervention?
  10. Lunch! What'd ya have? (2018)

    You really are earning Grandma points, @kayb. Your MacD's sounds worse than most.
  11. Who here has tried Barrio Bread's products? They were featured in a recent Tucson travel guide and I bought a loaf of their bread at the Food Conspiracy Co-op on 4th Ave. Actually, I had gone to the co-op to purchase the White Sonora Wheat that Barrio Bread uses. The article was incorrect on the availability of the wheat at the co-op, but they had loaves of Barrio Bread for sale. I bought a single loaf of sourdough. Later, how I wished I'd bought more! It was as flavorful as it was pretty. The texture was excellent and the flavor wonderfully complex. It wasn't as sour as, say, a San Francisco Sourdough, but it had enough sourdough flavor to satisfy me. We were just passing through. Next time we pass through, assuming there is a next time, I'll try more of their bread. I have no business relationship with these people, but I hope they flourish. Has anyone else tried their stuff?
  12. We found some wonderful new breads along the way. I read in a Tucson publication about Sonoran white wheat, a southwestern heirloom grain that is supposed to be especially great for bread-baking. I wanted to try some. I went to the Food Conspiracy Co-op, which supposedly had it, and learned that they only carried the wheat berries. I bought some. I haven't done anything with them yet because I've been off bread-baking lately. Ideas will be welcome. The Co-op was fun, but so similar in style and vibe to our co-ops at home that I didn't try taking any photos. The bread that I picked up there was a sourdough loaf made by Barrio Bread in Tucson. They had been featured in the same article because they bake with the Sonoran white wheat. I picked up a loaf. It was beautiful! You can see more patterns on their web site. Once back at the trailer, I sampled some. Then I ate more. The flavors were complex and delicious, taking sourdough to a higher level than I generally experience - and I am a sourdough lover. The texture was also excellent. I wished I had bought more bread! It was 25 miles or so to the co-op. I knew I wouldn't get there again this trip. We delighted in the sandwiches we made using this bread (of which there seem to be no pictures). I highly recommend Barrio Bread if you're around in Tucson. We also discovered Dave's Killer Bread somewhere along the way. At first I thought it odd that an Arizona grocery would carry an Oregon-made bread, but according to their web site they have a pretty broad distribution. Dave's Killer Bread makes a variety of loaf styles and sizes - 21 seeds, whole wheat, white and so on, in large-format slices and smaller loaves as well. It's our new favorite sandwich-loaf bread. My sandwich photos so far have been lackluster, but here's the money shot of the crumb: Oh yeah - and then there's this mystery bread. I picked it up at a deli in Texas, having a hankering for rosemary sourdough and not having the time right then to make it. A take-and-bake loaf looked just right! After we were back on the road I reread the package. "Shelf-stable"?? I must admit I've been afraid to open it yet. The ingredient list looks good. It is carefully vacuum-packed, and you'll note that the package includes a desiccant. Still...a shelf-stable bread? I promise to report on it when I open and bake it.
  13. That's a big decision and a big step to take, Porthos, but it sounds like the right one. I can tell you from personal experience that it's difficult to let go of a job - paid or not - that you love. I can also tell you that once you settle into a new routine and realize how much more time and energy you have to do other things you love (or must do out of love and obligation), you'll be glad of your decision. You'll also have a lot of good memories stemming from work well done when your body allowed you to enjoy it. The Faire Kitchen will get along without you, somehow. Let's hope that someone in addition to your daughter pays a lot of attention this year to what you've been doing, and is willing to ask a lot of questions.
  14. Pimento Cheese

    The experiments continue, and will probably continue more often than once a year. This time I made Food Shark's Pimiento Cheese, more or less. There were liberties taken. Actually, as I review the recipe there were many liberties taken. Their recipe calls for Havarti as the second cheese; I had American. (Note to new readers of this topic: it really does work well to freeze the cheese before grating it.) I used dried herbs instead of fresh, because that's what I had. I assumed, apparently mistakenly, that the recipe should have called for pimientos in addition to the roasted red peppers, so I added both. I had no horseradish. I don't remember what I did about that. The upshot is that I probably made something suitable for the Journal of Irreproducible Results, which is too bad because we both liked it. I'll be trying again. Gracious, there are so many versions to test!
  15. I feel so much better, knowing the catastrophe could have been worse! Actually, I remember hearing about more than one time my mother forgot to latch the refrigerator doors, and everything was on the floor when they opened up in the evening. It happened at least twice. My beloved mother, bless her, could be very absent-minded. The dip is Pimiento cheese. It's one of the things I experimented with when we were hooked up to electricity again, because I could use the food processor and other gizmos with great abandon. I based the recipe on Food Shark's Pimiento Cheese, but as I review the recipe I see I took more liberties with it than I remembered. I used American cheese instead of the Havarti they specified, because that American cheese needed to be used up. I added dried herbs instead of fresh. Their recipe doesn't call for Pimientos at all! According to the Pimento Cheese topic, some folks claim that's a normal substitution whereas others think it's heresy. I had forgotten that discussion. I used roasted red peppers (another jar emptied!) AND a jar of pimientos because I thought there must have been a mistake in the recipe. What I especially liked about this recipe was the addition of pepperoncini and ther juices. "What do you think?" I asked my darling about the spread. He kept dipping into it and eating more, and indicated that the answer should be obvious. We don't often indulge in Fritos either, but these scoops were perfect with it. It was also perfect with celery sticks, and Ritz crackers, and gluten-free nut crackers. We eventually resorted to a spatula to make sure we got every last bit of residue.
  16. What with one thing and another people bother. With a third thing and a fourth it isn't worth it. --Piet Hein, from among his Grooks. That hole you see may make more sense in this larger context. We arrived at a recent stop to find that the door between the garage/dining room and the main living area was jammed. The knob wouldn't turn. Fortunately for us the trailer has a front and back door, and by working from opposite sides we were able to get the knob to turn. We had no trouble during the time we stayed in one place. The next time we moved the trailer to a new stop, it happened again. This time no amount of prying and turning and muscling would get the knob to turn. We removed it. It's toast. We'll worry about a replacement when we get home. Then there was another move, during which the freezer door came unlatched. I opened the kitchen to find half the freezer contents on the floor, thawing. Several plastic containers had fractured and were leaking: nothing as innocuous as water, of course; the principle ooze was a mix of chicken broth and persimmon puree. The genius who put carpet in front of the refrigerator must not have had much imagination. Don't ever, if you can help it, put carpet in front of a refrigerator! Distractions notwithstanding, there have been some successes, fun finds and flops worth recounting. There may also be a swell event or two ahead. I'd rather wind down this season's travelogue deliberately than let it die of neglect. With your indulgence I'll work at it a bit longer, as other non-culinary but pressing duties allow. Grab a favorite snack, and help me enjoy the last of this spring's trip!
  17. Nothing wrong with that photo! It looks delicious. I do hope the youths were appreciative.
  18. Thanks for that information, @Shelby. I need to start keeping a spreadsheet, or a log, of information like this for ready reference. In the past month I've done some smashing dinners in the IP - generally starting with beans - but unless I write it down somewhere I forget what I did and it joins the annals of the Irreproducible Results. Here, as much for future reference as for general edification, is what I wrote to a friend about one IP enchilada casserole attempt: Incidentally, this was dinner for two - with leftovers - in the 3-quart mini. Next time I do it, I'll take a picture and post.
  19. Seeking guidance

    Welcome, Vedbyas. Please tell us more about the public feeding kitchen(s). How many people do you serve, and at how many different facilities? What are your constraints? What sort of guidance might you need from the experienced chefs and experts? We have members who now work, or have worked in the past, at what are called "soup kitchens" in the USA, helping feed people who might otherwise not be able to eat. Is that the nature of your public feeding kitchen?
  20. Hello from Jim

    Welcome! Are you a cooker-and-eater, or do others do the cookery for you? What do you like to eat? What's in season in Derby right now?
  21. Hello from CO!

    Ah, that's what I was missing!
  22. Sous Vide Beets

    Welcome, OC Chef! Thanks for bumping this topic up. Please do let us know the results of your further experimentation. Photos are also welcome, if you're so inclined. Did you have the beets and potatoes in the same bag? Were the potatoes also whole, like the beets?
  23. Hello from CO!

    Welcome, indeed! When you travel, as you are now, do you stay in places with kitchens and cook for yourselves, or do you eat out, or are you traveling in an RV of some sort with a portable kitchen? However you do it, we love seeing the food and reading about the flavors. I'd love to learn about your red beans and rice. I love the stuff too, but my last attempt (okay, it was red beans and orzo, with no meat) was decidedly flat. I was in a hurry, and didn't pay enough attention to the seasonings. Salsa fixed it but I need a better grip on the basic seasonings that should go into the dish. If you come up with questions about how to use the forums or where to find (or post) something, feel free to ask a host (I am one). The Help files can be useful, as well.
  24. mol d' art melter power cord

    Good eye on spotting the indentation, @KennethT . I was seeing that as a little protrusion (nub) and wondering if it was like a carriage bolt. @pastrygirl, I think most hardware stores will carry metric hex keys - by the way, they're also called Allen wrenches. You can also try a local bicycle shop, if that's closer to your location.
  25. Cutting Boards

    I haven't tried silicone oil for any of my kitchen wood products, so can't give direct experience. (I've switched from food-grade mineral oil alone to the John Boos Oil and Cream, which also contain beeswax, due to the dryness of the climate.) My question for you: does that non-toxic silicone oil have a taste that you'll come to regret?
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