Smithy

I recently learned that Amazon, at least, has a way out of the big-ticket-item problem: it's possible to contribute to a wedding registry item without buying the whole thing. So, for instance, some of my family members have registered for swank china and crystal. Some items say "$xx needed for this" and a button that says "contribute".

This line really made me giggle. The knives look too pretty to just register the comment with a laugh-emoji, though. @gfron1, all of the food sounds wonderful but this bit sounds like something we might try at home. Sorrel mousse? Redbud vinegar jelly? Pointers would be appreciated, if you're willing and have time. That is a great picture, with a wonderful backdrop. I love the look of that wall! I can identify some of the members in the picture, but it would be lovely to know who-all is in this picture...if someone is willing?

My copy shows a Table of Contents on "Page 1" - and that seems to be 2 or 3 pages into the book, after the cover, the frontispiece... ...oh, wait...now instead of being at position "0" of the book it seems to be sitting at location 5523 /99% of the book. Weird. It's there, but the whole book seems to run in a ring instead of having a definite beginning and end.

The whole adventure looks grand. I'm sorry I couldn't be there, and I'm sorry @kayb couldn't stay for the entire event. Does that mean that the Cardinals game didn't materialize? Thanks for the report, Chris. Note to the other participants: your reports would be welcome too!

Stumbled over on Amazon today: The Texas Food Bible: From Legendary Dishes to New Classics by Chef Dean Fearing. It's gotten good reviews, although as usual with reviews some must be taken with literary salt: one reviewer for the hardbound book wrote "GREAT GIFT FOR THE KITCHEN, MANY GREAT RECIPES, LOOKS GREAT ON DISPLAY" $1.99 for the Kindle edition, at least for this Prime member.

I agreed with her assessment of carbonara, and like you I thought the age business was funny!

That's a fun article! I may actually have learned a use for frozen peas, other than to keep my husband happy.

That looks like a perfect sandwich. I don't have big tomatoes at present, but I think it's time to shift myself and go make a tomato / cucumber / cilantro salad with some cherry tomatoes. Maybe make some bread to go with it later. Or maybe not.

That's what I always say, but along about lunchtime I still feel peckish... it's an eternal struggle between mind and stomach!

"Wasp nests"...now, that's something not often seen in a restroom!

Thanks for the additional information about the long pepper and the pink peppercorns. I am especially interested in the latter because those trees lined the walkways in Fresno, where my grandparents lived, and Claremont, where I went to college, and I never knew they were good for anything more than the aroma until Panaderia Canadense's recent foodblog. I'll be careful with them, and won't try using one of my new peppermills for them. So far I've only tried the green peppercorns from the sample set I got. I think they're delightfully pungent and quite fresh. I don't have a lot of experience by which to judge them, but I'm happy with the the flavor. I'll post more about this as I try other corns from the sampler. I also have a follow-up on Customer Service. I reported above that my sampler pack arrived with one broken tube. I sent an email to the company after learning that the product couldn't be returned despite being damaged. Then I found the Amazon Customer Service chat and contacted them. They issued a full refund for the product. I was pretty happy with that. Two days later, without warning, a brand-new sampler pack arrived, this time intact, from CAM foods! So then I had a full pack and an almost-full pack at no charge. That wouldn't do. How to pay CAM for the replacement, I wondered, without its looking like a new order? I contacted Customer Service again and explained the situation. They said they'd charge my card again for the replacement pack. It remains to be seen whether (a) that actually happens and (b) yet another sampler pack arrives despite my best intentions. I have to give credit all around for their efforts at customer satisfaction.

I too have the Kyocera adjustable mandoline. Works a treat.

This gathering sounds like so much fun. I wish I hadn't had to pull the plug on coming. Have fun, everyone! I hope we see lots of pictures afterward!

I'll let you know what I learn. The broken vial's contents were the "Sarawak White" peppercorns. Judging by the delightfully pungent aroma wafting from our wastebasket, I'd wager they were quite good...but I'm not going to risk the glass shards to be certain. There are 7 other intact vials containing different varieties and mixtures of peppercorns. The company wasn't interested in getting them back. I bought this selection largely to ensure I could get Brazilian pink peppercorns, but I'm also intrigued by the Chinese long pepperscorn and the green peppercorns. My sister has always been a supertaster and she doesn't think it's necessarily a blessing, for reasons you describe. She is particularly good at picking up "bitter" and has no use for less-than-fresh green vegetables as a result. I have a good sense of taste and smell, but probably not that finely tuned. My DH is at the other end: quite definitely incapable of tasting rancidity or early fermentation, so I have to clean the refrigerator periodically to clear out unintentional biology experiments.

My peppercorns arrived today. I hate it when packages like this rattle. Now I'm trying to navigate the Amazon maze to see about getting a refund or replacement. When I click on "return package" I'm informed that this item can't be returned. It used to be that there was a Customer Service Chat button, but - to show how long it's been since I had a problem - that seems to have disappeared. I've sent an email to the seller to see what can be done. eta I found the link to customer service, and they've issued a refund. no muss, no fuss. Bless them.

I didn't know this had been debunked, although I'm generally too lazy (and frugal with the ice, depending on my circumstances) to take that step. What does he say about it? What has been your experience?

That was my take on it, based on this review. Excerpt:

This is what happened to me as well. Our family used MW (and margarine) when I was growing up, and I didn't like mayonnaise then. I'm not sure when my tastes changed, but now I find MW much too sweet. In the last year or two I've also noticed that MW has a peculiar (to me) consistency: smooth with a slimy/slick cohesiveness that mayo does not have. A little MW goes a long way, in both senses of the phrase. My DH quite definitely prefers foods sweeter than I do, although he doesn't have a sweet tooth as such. We keep MW around and I use it to make his sandwiches. His potato salads, cole slaws and bottled salad dressings are all safe from me...and the reverse is true as well.

I now have a set of 3 WonderSky pepper mills (thanks to @andiesenji for the recommendation!) and a sampler pack with 8 types of peppercorns on order. I'd have gone with the sampler pack also recommended by Andie, but their web site still says they're out of the pink peppercorns and I haven't tried checking with a live human to see if the web page is simply outdated.

What do you plan to do with those strawberries, Kerry? It looks as though you're macerating them for a 'next step'. I'm pondering whether to do some sort of small-batch preservation or baking before the berries I bought go bad, or just continue eating myself silly.

That all looks good, but I'm still stuck on "peas and crackers" as an item. Why are those paired together? Does anyone here know? Is it English pub mooshy peas that one could scoop onto the crackers without dropping them?

What a fun haul! I've never seen a folding roller cart like that before It's a wonderful find. Other random thoughts: Once again, you make me wish I were a Costco member, but since the nearest is over 150 miles away it's better that I remain a virtual member. My freezers would be even more full with things I'd eventually have to cook. I have a stainless steel bowl exactly like that, that I picked up at an estate sale some years back. I am a sucker for bowls anyway, but there's something especially pleasing about the rounded corners and nearly straight sides of this one. I couldn't make out the title of the cookbook with the white cover, so I went on an interesting excursion through the internet looking for Dani Patterson. There are a lot of them, even with the addition of the word "cookbook". I arrived at Coi: Stories and Recipes and figured I'd found it, based on this 2013 review on Eater. It looks like fun. I think I understand what you mean about having no intention of cooking from it. I'm not sure I can make out the price of those milkshake cups, but they look like they're double-digit. Are they really $47? Gives new meaning to the 7-11 store chain's drink name, 'Big Gulp'. I had to look up "vadouvan seasoning" also. Now my mouth is watering.

A favorite meat market offers whole pork briskets with a fairly spicy coating, and we have had one waiting for the right day. Today was the day. We parked it at one end of our gas grill, put a container of wood chips at the other end, closed the lid and carefully regulated the temperature to around 250F. This "careful regulation" of the temperature was more like a tarantella for the first hour: trying to get the wood chips to smoke but not catch fire, trying to keep the chamber temperature between 250F and 270F. At last I got the burners and air flow set properly, and the meat could tend itself while the chamber held a steady 255F. We deemed the meat done about 5 hours after the first flame, when the internal temperature had been 163F for some 20 minutes. The result was gratifying: deep brownish red exterior, with juices shimmering on the surface. The slices were tender. He had an ear of corn, his favorite summertime vegetable, as an accompaniment. I had a tomato/cucumber/onion salad per a recipe from Milk Street magazine. We're happy from dinner, and happy that there's leftover meat for sandwiches.

That looks like quite the stock of meat! Mostly pork, it appears. Does this fill out the shopping list that you were working on before we got to the great scientific condiment debate? I see that the butter is as local as it can be. Does it have any distinguishing features other than that - say, extra richness? I want one of those ice cream cones.

Would you be willing to say more about your own pimento cheese over here, please? I started exploring recipes and methods last year, then got distracted by other projects. I'd like to see what yours is like (other than too big unless company is coming).