Smithy

I found it daunting until I tried it. It does take varying amounts of time, depending on the temperature to which it's exposed as well as other atmospheric issues (what wild yeast is in your area, for instance). But you know what? You can look back through the links we've given you and see (a) it works for most and (b) you really aren't risking much. Some flour and water. It doesn't take much of your active time; most of the time it just sits on the counter and does its thing. If you aren't willing to take a little risk, then sourdough probably isn't for you.

I'm not experienced enough to be sure, but I don't think it will work. At best it will slow the development of your starter. At worst it might stop it altogether. Why do you want to delay it? Why not wait until you're in a position to actually grow the starter and use it?

There's also

I thought perhaps you disliked basil (how could you?) but I see you added some in later. What is it about the San Marzona basil that you don't like?

Is that in the Cook-off topic somewhere? (I'm not finding it.) Regardless of where it is, do you have a link? Edited to add: or do you have a general recipe you can share?

What a beautiful crumb! What recipe did you use?

Congratulations! Please consider posting your recipe and method to RecipeGullet so folks can find it easily in the future.

You're tempting me. I like my IP's but have found them not all that great as slow cookers because the heat only comes up from the bottom, instead of all around as in a crock pot style slow cooker. What is the heat distribution like with this Possible Cooker?

Whenever I get a chance to visit Trader Joe's I stock up on these: They're wonderful in pasta dishes and salads. This week I suddenly realized I'd been missing a trick. I'm not sure what I've done with the oil after all the artichoke hearts were eaten in past jars. I've probably used it in salad dressings sometimes, but can't remember. This week I brushed some of it on the outsides of my latest grilled ham and cheese sandwich before pressing and grilling it. I didn't take a photo -- it looked most of my previous sandwiches -- but the additional flavor was quite nice. Just now I used the remainder in my latest batch of hummus. Again, the seasonings added a nice kick.

@Maison Rustique, you have me interested also. Can you please tell how this is different in function from an Instant Pot? How, if at all, would this be superior?

There are several meatloaf-related topics. This Cook-off shows several topics in its opening post. But of course, adding to the Cook-off itself would be great. Burgers/Meatloaf -- Cook-off 10

Here's the Washington Post's obituary for her. It gives a much broader picture of her life than the memorial essay above. It also has some fine writing from Pat Conroy about her.

I'd use an appliance cord (designed to carry high wattage, like for an A/C unit), preferably with a flat plug so it plugs flat into the wall. The cord is designed to be dedicated to a single appliance, so you can't plug more than one thing into it at once. Don't know the brands, sorry. Your local hardware store that carries things like table saws might be a better bet.

Gaah. Puts me right off the deli counter, except for locally cooked chicken.

My sister sent me a wonderful assortment of gifts, collected over the years and sent now as a Christmas present. These charming measuring spoons may not be very practical or accurate (I haven't tested them yet) but I hope they'll be sturdy enough not to break easily. This little spreading knife is perfect for the hummus I'm eating now, or a smoked salmon pate I may buy in the near future: I've never seen this sort of cooking mat before. The box claims that it spreads heat more evenly and reduces flare-ups over live fire. It also claims to allow perfect grill marks! I haven't figured out how that's supposed to work, but I'll have fun trying. We both are of an age where we should be downsizing, not accumulating; however, we still love the impulse purchases. As a result we often buy "irresistible" things for each other! 🙂 Speaking of impulse purchases: yesterday I was in a hardware store and ran across this: Culinary purchases at a hardware store can be hit or miss, but I've had some good hits. I like the ingredient list. My moratorium on buying new ingredients until I whittle down the current stock went right out the window. What the heck -- grab opportunities while you can!

Mine took a while to ship (I don't remember now how long) but when I wrote and asked them, they sent me a shipping notice and then followed up with a tracking number. They haven't responded, however, to my repeated questions about when or whether the inserts will again become available. I suspect the company is circling the drain as suggested above. I hope you get yours soon!

Nathalie Dupree passed away on January 13. I never met the legendary chef and teacher, but from what I read about her she sounded like a hoot...marvelous storyteller and teacher, with a delightful combination of knowledge and flamboyance. It wouldn't surprise me to find that our own culinary stars in Atlanta knew her. My favorite story about her is from The Pat Conroy Cookbook (eG-friendly Amazon.com link), in which he tells about taking one of her classes. I had one of my best belly-laughs of the year from that chapter. Southern Living Magazine published this article by Anne Byrne about their friendship: Remembering Nathalie Dupree, a Southern Culinary Legend.

I haven't, since this post above. Been distracted with other things. Still haven't seen the other inserts become available!

It's pretty small. If @DesertTinker can't scan it for some reason, I will. (Please let me know, DesertTinker!)

Aside from the fact that I have little to no "snack" or single-service stuff in my pantry, yours looks much like mine -- right down to the Minnesota wild rice. Sorry, I can't help!

My parents got one of those when they moved off the ranch and into an apartment. It served them very well. My sister and I were amazed at how much it held -- especially when it was time to clear out the apartment!

I think I'd look instead at some sort of color-contrasting topping. An herb garnish maybe, but I'd be more inclined to top it with some sort of meat and sauce. That could of course be because I first encountered it with the lamb dish I showed earlier. Meat braised with tomatoes? Sausages? Beef stew? Or, if you want to avoid meat: Sun-dried tomato pesto? Roasted red peppers?

I find purple varieties with that aspect ratio fairly often here in the USA. I can't remember now whether they're referred to as Japanese eggplants or simply Asian eggplants, but that's the way we Yanks distinguish them from the fatter versions I grew up with. I find them (again, the purple versions of these) to be generally less seedy and less likely to be bitter than the big round ones. Is that your experience?

@TdeV, please let us know what you did and how it came out. Of course I'm hoping I haven't steered you wrong! But if something went wrong, that's valuable information also.

I don't really know, sorry. I guess I'd make the same amount of white sauce but pull some out after it's made, for insurance. Start with half? Two-thirds? of the batch, start whisking in the eggplant, and then add more white sauce if it seems appropriate from a texture standpoint. Taste as you go.