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Smithy

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Everything posted by Smithy

  1. Smithy

    Challenged

    Hello and welcome, happyaccident. A number of our members face physical challenges of one sort or another, and have made adaptations. In addition, some of us cook while caring for physically and/or mentally challenged family members. I'm sure you'll find a lot of people who can help you find creative solutions to the challenges in your life. If you have questions specifically about how to use the forums or where to post a question, feel free to ask a host. I am one.
  2. @rotuts, I would also recommend Pressure Cooking Today.
  3. Hatch green chiles (of 2 different heat levels), chorizo, potatoes, roasted red peppers, frozen corn, shredded cheese, homemade salsa and a couple of flour tortillas found their way into the Instant Pot today. It went along the lines of a strata, with everything layered. When I decided that enough layers had gone into the pot, I added a touch of liquid in case it was all too solid for pressure cooking, locked the lid, set it for 35 minutes on high pressure, and walked away. Some 2.5 hours after the cooking function was done, we ate. That "Keep warm" function has its uses. There was minimal cleanup needed, and the "adjustment" condiments (hot sauce, Worcestershire, etc.) at the table were ignored. "You wrote all this down, right?" asked my darling. "Yes, of course I did," I replied. We both snickered. Chalk up another to the Journal of Irreproducible Results.
  4. Smithy

    Arby's - The Topic

    ...and never mind grammar.
  5. Hmm. I have 2 packages of very large, very meaty, very fatty short ribs that I purchased for a special occasion and would normally braise. I wonder whether I should try one package sous vide instead?
  6. Smithy

    Arby's - The Topic

    What is one to make of a slogan that says "It's Meats Season"? Especially at a meat-centered fast food joint?
  7. In fact, the salad idea is a good one. Maybe that's what I'll do with the remainder.
  8. The jelly wasn't as much work as the chutney! I quartered, seeded and chopped those teensy crabapples for the chutney. The jelly recipe says simply to cut off the blossom end and remove the stem at the other end, but to leave the seeds and core. The whole mess gets simmered for some time, then strained to get that lovely pink juice. The instructions emphasize NOT to squeeze the jelly bag because the juice and resulting jelly will be cloudy as a result. I've been scoping out the crabapple trees up and down our road. There are only two worth harvesting; the other couple dozen have either poor flavor or poor texture. Perhaps the texture wouldn't matter for jelly-making purposes. Maybe I'll find that out in a year or two when the trees bear fruit again. I absolutely, positively need to do HungryChris' marinated mushrooms, and I keep forgetting! Thanks for that reminder again. I should have time in a few weeks. If it's as delightful as I'm expecting, I'll make up some batches as Christmas presents.
  9. Thanks to members uptopic who recommended crabapple jelly! I had misgivings about that idea, given my general tendency to forget jelly in the pantry for years, but went ahead and tried a small batch using this recipe: Classic Crab Apple Jelly, from seasonsandsuppers.ca. I was more inclined to think I'd want chutney, so more of the apples went into a loose riff on Crab Apple Chutney from The Heirloom Gardener. From this: I now have these: The jelly is wonderfully tart, not too sweet, and has the gorgeous color promised. The chutney may need a bit of heat added, according to my darling, but we can do that at the table. There remains enough chopped apples and pecans to make some nice small pie fillings if I get to them. I may just eat that for breakfast instead. Thanks for the suggestions, folks.
  10. Smithy

    DARTO pans

    I'm with you. Those pans are works of art. I'm telling myself that I do not need more works of art in my kitchen.
  11. Smithy

    Dinner 2018 (Part 1)

    It sounds to me as though you're doing what you need to do already. This article about Vitamin B-12 sources and needs indicates that cheese, yogurt, milk and eggs all are sources. They also mention fortified cereals, nutritional yeast and fortified plant-based milk. (I assume that means soy milk, but I could be wrong.) I've never tried nutritional yeast, but the article makes it sound as though it would provide the umami kick that meat does, as well as providing the extra missing nutrients. According to this article, you only need about 2.4 micrograms of B-12 per day. Here's an excerpt from the article about quantities: I'll also point out that @sartoric provides a regular treat of Indian food, and searching out her posts can show delicious ways to get yourself a balanced meal without meat. She isn't the only vegetarian here, of course, but she's been inspiring me lately. @shain also produces regularly delicious-looking meals. Incidentally, the same discussion above applies to protein. You already mentioned beans and nuts, so I don't think I need belabor the point. A final point: you might wish to check out this topic for more ideas: Vegetarian Recipes and Meals.
  12. If one is to laugh at the ingredients in David's recipe above, then one must also laugh at what I did with them. The spices and seasonings I used for a cauliflower and turkey curry sauce were more or less as above. (The mace and cardamom couldn't be found, and I prefer sweating garlic to roasting it.) This sauce was intended to cook turkey meatballs, but I wanted to brown them first and give them a head start in cooking. After the first few meatballs fells apart it all became a curried sauce of ground turkey and cauliflower. I served it over rice, and we garnished with our choice of greens: parsley for him, cilantro for me. We both thought it needed more heat, and added hot sauce at the table. This didn't match my original vision, but we both thought it delicious. He had given me the fisheye when I'd announced dinner plans - neither cauliflower nor ground turkey inspires his culinary desires - but we'll be fighting over the leftovers.
  13. I didn't know until now that there are so many varieties of persimmon! Thank you for that link. The Penryn Orchards web page mentions the Santa Monica Farmers' Market. Is that the one you frequent, or is there one closer to home for you?
  14. So far I've resisted the siren call of Toliver's latest offerings, but I confess that while following one of his leads I discovered something I couldn't resist: Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table. The windup alone, written by culinary historian John T. Edge, is worth the price. The stories and reminiscences that I've seen also promise fun reading. If I get even a few good recipes from the 300+ recipes here, this book will be a winner: the current Kindle price is $1.99.
  15. Smithy

    Fruit

    Thanks for this link. I've bookmarked it to try with some of my persimmon puree, either the current crop (when I have access in a couple of months) or last year's frozen remainders. I made both sourdough persimmon, which didn't taste sourdoughish but also wasn't sweet, and a persimmon nut loaf that was a big hit. A yeast dough bread that isn't sweet sounds promising.
  16. Our kitchen renovation was neither as smooth nor as quick as gfweb's, but like him we're happy with the results. I'm looking forward to sharing your adventure without having to share the discomfort.
  17. If you're staying nearby all day, instead of moving to another campsite, you may wish to explore banking the fire so that it doesn't go out but doesn't require fuel until you're ready to expose and use it again. (An alternate term is "smoor", but I've just learnt that it isn't so commonly known among the internet sources.) I'm glad to see you making progress in the camp cookery!
  18. This isn't a dirt-cheap bargain price, but the Indian Instant PotTM Cookbook: Traditional Indian Dishes Made Easy and Fast, by Urvashi Pitre, is currently on sale at Amazon for $6.99. I was reminded of the book by a post on the Curry Cook-off topic, and once again Amazon reminded me that I already had it. Incidentally, the book is free for Kindle Unlimited members. I'm not one of them.
  19. Thank you for that reminder! Urvashi Pitre's Indian Instant Pot TM Cookbook is sitting on my Kindle bookshelf, thanks to this article some time ago, but I don't think I've cooked anything from it except the Butter Chicken. (That was excellent, by the way.) I need to organize my Kindle collection by topics more narrowly defined than "cookery" so that I can remember and retrieve these books more readily. The article itself is an entertaining one. What especially sold me on the book was the series of stories about traditional Indian cooks and eaters who say the recipe results are authentic but much quicker and easier than by traditional means.
  20. That's a nice solution. I tried roasting some blah peaches recently, tossed with sugar and a sprinkling of balsamic vinegar. They came out semi-dried, with a nicely peachy intensified flavor, but it seems I needed more liquid to get results like yours. They're good snacks, anyway.
  21. I wonder whether I have any fish powder in the jumble that is my pantry. Hmm, may need to do an assessment. How different would the results be if shrimp powder were used instead?
  22. That's a terrible shame about your apple tree. Is its crop cyclic also? I hope the tree recovers. I appreciate the thought(s), but I'm not crazy about applesauce except as the occasional fat substitute. I'd like these best, I think, if I could keep the crunch. I've considered a relish, chutney or salad. I think they'll be good cooked in a small tart. As it happens, today was utterly consumed by non-food tasks, so nothing more has been done since this morning's optimistic post.
  23. So, yet a third method. Thanks for the link. One thing that puzzles me about this is the note about proportions: she says 4 cups of water for 1 pound of pasta, then says that for a different amount of pasta one should use "just enough water to cover the pasta" in the pot. It seems to me that the amount of water to cover will depend on the size of the IP as well as the configuration of the pasta. I guess I'll have to do some measuring and testing. Hmm. Has anyone tried the pot-in-pot method for pasta cooking?
  24. Y'all have forced helped me add to my cookbook collection. I think both of these books are going to be fun. I especially like the fact that there's a glossary in the back of each books, describing and giving alternate names or spelling for many items.
  25. One of the crabapple trees a mile or so down the road produces delightfully tart-sweet, crunchy fruit every 2 or 3 years. This year its crop was especially good. I came back from a walk or two with a couple of quarts' worth. The only problem with them is that they're labor-intensive to get the seeds out...and I'm not a fan of applesauce so they can be cooked down without coring. They'll be going into litle hand pastries, I think.
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