Smithy

Nectarines and cherries together in a dessert! Why didn't I think of that? I'll be making a nectarine pie soon and have been worried about having enough fruit. I KNOW I have enough cherries to round it out if necessary. Thanks for that information. I'm glad you explained about the Heath ceramics. I had been admiring the delicate blue dishes in some of the photos. The Caesar Salad looks excellent. I'll bet the tempura-fried anchovies were a nice touch.

How long will the beef shank be in that bath, Anna?

Dang it, I thought I'd worked out the menu for our dinner party in a couple of nights. Now you've added other possibilities!

Was the avocado dude representing a particular avocado farm, do you think, or was he just the overall market rep, or just someone amusing himself? I really like the looks of the fish that were there - I don't see that at our farmers' markets! The bee display is also fascinating. I've seen ant farms like that, but if I've seen live honeycomb operations behind glass it was a very...long...time...ago.

...aaand...it's almost tomato season again! *Bump*

When I first read this, I flashed on Bertie Bott's Every Flavour Beans from the Harry Potter series. 😨 It appears from your photos that the sushi inspiration is the shape. That sounds much better than fish-flavored chocolates.

The Dat Fries look wonderful, and I'd always be up for trying a Guinness Sausage Special.

Welcome! You'll find good company here. Jump on in and join the fun! What fresh fruits and veggies are in season where you are?

Who says she doesn't? IIRC the first photo described the van as "lightly packed". <snicker>

So, what did you think?

Is that a laurel / bay bush in the lower left of the photo? I like the idea of salads in baskets. The lobelia for color is a nice touch.

I think the photos show the depth beautifully. The transparent gloss is (relatively speaking) so far above where the colors begin that it's astonishing even in pictures. If you have a free-idea project during this course - make your own confection, that sort of thing - a couple of ideas would be to mimic the cat's-eye marble (remember those?) or a crystal ball, with the swirling image taking shape in the depths. You have the touch!

Host's note: in light of the popularity of Okanagancook's table, the original post is now duplicated and pinned to the top of the Kitchen Consumer Forum Topic List, here.

Host's note: this is a copy of the original post by @Okanagancook, in which she links to a spreadsheet of times and temperatures she's assembled from various posts and notes. It's provided here for the convenience of future readers. Edited to add: Here is the most recent version of the spreadsheet, updated in July 2020. Click on the link to download it. CSO Cookery Guidelines- PDF, July 2020.pdf Convection-Steam Oven Cookery in Numbers Format Master upto page 90.pdf

Just in case @rotuts is getting himself in position for tonight's fireworks show at Boston Harbor and you need information now, here are two of his recent posts about his treatment. I'm sure he'll weigh in later. In the "What Are You Cooking Sous Vide Today? (Part 3)" topic he began his exposition on the idea of using Red Boat 40 on 4 strip steaks, here (and subsequent posts). Yesterday, in the "Dinner 2018" topic, he summarized. In both cases he's stressed going lightly on the fish sauce: 3 - 6 drops only, delicately painted on.

@andiesenji, as always you are a trove of valuable information. I'd never heard of those compounds before now, but I have a trashed Descoware piece I'd love to restore. Are these the products in question? If so, which would you recommend given that both are available in the US? MAAS International Metal Polish Peek multipurpose metal polish I arbitrarily linked to relatively small tubes. Should 4 oz. be about right for one or two pots?

What a shame that the parking is so prohibitively expensive near The Beachcomber! Is there a chance there of using a taxi service of some sort? It sounds as though the city is trying to discourage individual transportation.

Thanks. I remember that description now. (For other interested readers, here's the link.) I'll just have to look for an opportunity to try them; meanwhile, enjoy some extra for me!

It looked to me as though the cocktail materials in the closet would have required a fair amount of unpacking last night just to get to them. Were they not incentive enough?

@KennethT, what is that fruit? Please tell more about it.

I'm so glad the answer was "no" since you came up with a much better-looking option next door! I'm intrigued by the label on the Cass beer bottle. It looks as though it's upside down, but there's printing on it that's right side up also. Can you shed more light on what's going on there?

Menus like the Acacia House menu, above, make me realize just what a cooking rut I've fallen into. Even little things like a change-up in my salads would be an improvement! The schnitzel photo is inspiring me to give schnitzel another run, and I have to think that nduja bread crumbs on pasta with butter would be good even without the octopus. As for this comment: I'll bet they ship. (I love spending other people's money. ) My favorite vase, a huge thing from a shop in Santa Rosa, came home that way. I look forward to seeing more of your trip! I've loved my visits to the area, and it's been a few years.

I think the Amazon app does just that if you have a Wish List set up.

A local, favorite restaurant was good enough to share its pork roll stuffing recipe with me some years back. The ingredient list is long: olive oil, onion, garlic, craisins, raisins, sun-dried cherries, apricots, blueberries and currants; fresh ginger, white wine, and a mix of savory and sweet spices, all cooked together and cooled before being used as a stuffing. The resulting stuffing in a pork roast is fabulous. I think it would lend itself well to stuffing in a roast that was to be rolled and sous-vided.

Our wild raspberries are starting to appear, although it will be a few weeks before they're ready to harvest. They're delicious, seedy, wonderful bursts of flavor and color. If I can get enough of them, I'll cook them into a sauce to drizzle over - what, pork tenderloin just before it finishes cooking? I suspect that would make a fine glaze. Suggestions welcome. (The largest challenge for me is collecting enough to cook without eating them all out of hand.)