Smithy

Down here they call them "loggers' breakfast" or "lumberjack's plate" or some such. It's a LOT of food...appropriate for someone doing as much physical labor as the name suggests, but not appropriate for most of us. Fun to look at and sample, but not worth shoveling down past the comfort point. You did your best.

But how toned you'll be! No need for elevators, eh?

I FINALLY (finally!) got the shrimp, the corn and the time to make Maggie's Shrimp & Corn w/ Basil, blog post courtesy of @Kim Shook, with credit to @Maggie the Cat and Epicurious. Well. It took more time to type the sentence above than to pull together this bit of summer delight. I'm not a big fan of corn on the cob (heresy, I know) but good sweet corn OFF the cob is another story. I've never thought to pair basil and sweet corn before, but I won't forget it again. I thought those ingredients and the scallions and butter complimented the shrimp beautifully. My darling thought the shrimp got lost in the shuffle, but he thought the vegetables and seasonings played very well together. Thanks for pointing to that recipe again, Kim, some 5 or 10 pages back...and thanks for keeping it around on your blog!

The Instant Pot Ultra, 6 Quart size, has just dropped to $84.77 on Amazon (USA). This cooker, with its apparent fine-tune capability of temperature settings, would have been my preference over the more standard Instant Pot back when I was buying, but I thought the price too high. Now I'm not feeling flush enough to spring for it even at $85 - but it's a heck of a good price.

Now I understand your comment....

Were the other fish fully fileted? In Minnesota we have to leave a small patch of skin on when transporting the fish, so the species can be identified.

Since the rider is feet-first in a chair, and that chute won't come down until the boat slows, he or she should be pretty safe. What's Ornge?

Yes, @liamsaunt, a lot of us appreciate these trips. I would love to have access to seafood like that, prepared like that - with or without the marvelous views. Since I don't, it's nice to take a vicarious trip and ponder the possibilities of what I can do at home with shrimp or local fish.

I used mine yesterday to reheat some French fries from the previous night's dinner out. 425F, convection bake for 10 minutes wasn't enough to take the sog out. 400F for another 10 minutes got them crisp, but was overkill on the time; some of them went right through the "golden and crispy" stage to "brown and hard". But they weren't soggy! What do y'all do to reheat leftover French fries, if you do?

I already have the hardbound version of Mrs. Wheelbarrow's Practical Pantry. Now, I'll be able to take it on the road on my tablet. Thanks, Toliver!

That IS a cute-looking gizmo. If I hadn't already made a new-kitchen-toy purchase, I'd be tempted.

It does look as though you'll fit right in here! Welcome! Andiesenji, with her prodigious memory, brought up a couple of topics that you may or may not already have seen. I'm providing links here to make it easier for readers: Preserving Summer Jams, Jellies, Preserves, Fruit Spreads, Butters If you have any questions about navigating the forums, feel free to PM a host or ask in the Moderation and Policy Discussion forum. Meanwhile, I hope you're able to score good fruit this weekend. I am particularly interested in and curious about the apricots. I, like several transplanted Californians here, lament the delectable Blenheims that have been demoted to being backyard pet trees. If there's good fruit to score, feel free to show it off in the 2019 Farmers Markets topic.

FWIW in our experience the "no fire" restriction has applied to wood fires. It has not applied to charcoal in a portable grill. It also has not applied to gas-fired campstoves like the Coleman's that you and I both have. Not that I'm trying to talk you out of another toy, you understand, but you may appreciate full information.

That looks like a dangerous (to the bank account) place. It's a good thing you aren't planning to cook for yourself on this trip! Going back to breakfast: I have trouble resisting those waffle-making machines and the product they turn out. About the only thing that stops me is when the pats of butter are ice-cold and unable to melt properly.

Hello, Mark / @Franklin21 -- everyone starts somewhere. What do you like to eat now? What, if anything, do you already cook and enjoy?

Remind me, please: it's a Samsung. Electric or gas? Dual/convertable oven, or single chamber only?

While I was looking to see if I could google "swarvin'" and come up with something other than "swerving" I ran across this gem of a blog entry from 2014: Dawn Ponders: Newfoundland Speak 101 Nowt about "screech" though. I'm glad you explained it!

Indeed they have. Here are her two previous blogs about it: A good scoff, cod tongues, toutons and tea on The Rock aka Newfoundland (2016) Newfoundland Re-Visited (2018)

Kira's laugh is beautiful!

I've kept mine for up to a year in the freezer. I'd keep it longer, but I go through it too fast.

As times and available resources have changed, members have started their own food/travel blogs. These are not listed in the eG Foodblogs index below. You can find them, though, by searching with the tag "foodblog". The tag search box is near the upper right corner of the Forums Main Page. It looks like this:

The other greens in your bagged lettuce: Frogs, snakes and lizards Our household is evenly split on whether or not to wash pre-washed and bagged produce. I have to admit that we've never found visitors in them, but I'd take a dim view of finding bits of snake among the green beans. How about you? Do you wash produce that's already been triple-washed? Does this article change your mind?

Remind us, please: Red Boat 40 (thinly painted on the steaks) for 3 days uncovered in the refrigerator, then sous vide at what time and temp? And then did you do a quick sear? On what? Or did you simply pull it out of the water bath and bag, and eat?

My money is on @rotuts' guess. Meanwhile, I want that sunset and water, and I want that jelly!

Thanks for reminding me, Anna. That's another test on the list that I haven't tried.