Smithy

I had the hardbound copy of the Fix-it and Forget-It slow cooker book, and I'm not sure I ever cooked from it before I gave it away! I don't recall anything particularly wrong with the recipes, but they didn't appeal as much as the concept did. I think perhaps it was because they usually involved more steps (browning the meat first, for instance) than I wanted to deal with for a crockpot. That was some time ago. I might appreciate it more now, and for $1.99 it isn't much of a risk for the curious. Still, I'll be able to resist it. Brindisa, on the other hand, looks interesting. If someone takes the plunge, please report back.

Yes! In fact, I'll make extra smoked salmon mousse so that my egg-allergic cousin will also have something to enjoy.

Sheesh. The title did nothing for me. I could have continued to ignore you and ElsieD but NOOoo...I just had to take a peek inside.... It's downloading now.

Congratulations! The comment about being kids on the way through Coffman cracked me up. I'm looking forward to knowing more about Ozark cuisine...at a glance it sounds familiar, as though it may be part of my grandmother's culinary heritage.

@Nicolai, you know how to pick your places to eat! Tell me about the herbs inside the circle of salmon "thingies" in the top photo. Is that basil? Is it fried basil? If not basil, what herb and how was it prepared?

This is impressive. It looks like it won't grate, as such - say, to grate cheese. Is that the only thing I would be missing if I were to use this to replace a cheap food processor?

Those who are facing special challenges in the kitchen may find helpful hints in this eGCI course on cooking with disabilities:Cooking With Disabilities, Part I. There are two other parts, on cooking FOR someone with disabilities, and on dealing with nausea or other medication side effects. Click here for the full Index of eCGI courses.

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.

@rotuts, I would also recommend Pressure Cooking Today.

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.

...and never mind grammar.

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?

What is one to make of a slogan that says "It's Meats Season"? Especially at a meat-centered fast food joint?

In fact, the salad idea is a good one. Maybe that's what I'll do with the remainder.

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.

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.

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.

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.

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.

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?

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.

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.

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.

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!

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.