Smithy

Ah! One of the benefits of topics like this is that it jogs the memory. My other favorite homemade pasta sauce, which I can make almost without thinking right around the pasta, is Alfredo. Now I know that the proper way to make Pasta Alfredo has been discussed in these forums - with the requisite strongly expressed opinions that "this is the ONLY way to do it". I'm not interested in that discussion. The way I learned it was from the wonderful Lynne Rosetto Kasper, who stated in an episode of her show, The Splendid Table, that "the sexy Roman way is..." and went on to describe making the sauce around the pasta. For 1 pound of cooked, drained pasta you melt a stick (1/4 lb) of butter in the pan and add the pasta. Stir in a cup of cream. Then start throwing in handfuls of shredded parmesan, tossing and stirring the pasta, until it achieves the properly thickened consistency. Season and serve. Here's her writeup of the method, although it doesn't list quantities as she did over the air. I have used that method as the basis for many a pasta dish, by the simple addition of (here are a few examples) sauteed onions, peppers, garlic, asparagus, smoked salmon, shrimp, or chicken. I have saved the pasta water and used it to lengthen the sauce and (sometimes) cut back on the cream slightly. I generally use half-and-half. If someone's interested I'll do a photo series of such a dish. It has been my go-to method since I heard her describe it on her show. And I don't care if she was wrong about its being the "sexy, Roman way" to make Pasta Alfredo; this method is sexy enough for me.

Once again, Amazon has saved me from buying the same book twice.

Nice topic, and a beautiful-looking sauce, weinoo! My pasta sauces have fallen into a don't-have-time-to-think rut that involves Italian sausage, chopped tomatoes (the cherry tomatoes are getting good now), grated cheese and chopped herbs along with whatever else needs using up (peppers, for instance). It's good, but predictable. I'll be watching this topic with interest for ideas.

Bumping this so you can get an answer. I think the last time I looked at a head of cauliflower it ran around $3 (USD) per head. I didn't weigh it, but 620g sounds like approximately the same size. We had quite a discussion a year or two ago about why cauliflower prices at the time had exploded. They seem to have deflated since then.

It was good. I came home with only 2 small pieces left, and I didn't see anyone making faces after they tasted it. Unfortunately, I didn't get any pictures. I had to assemble it there, and there wasn't time to whip out the cell phone. That also looks good! I've saved that recipe. Thanks for the link, and for the new phrase. "Foundered myself" sounds like something my grandmother would have said as well.

With a shout-out to @Shelby for the original post and IP timing here, I made a small Muffuletta Cheesecake from Taste of Home's recipe for a gathering today. I used the 3-quart IP, so made a half-sized cheesecake. I should probably be more careful about taking an untried recipe to a gathering of people I don't know, but hey - what's life without the occasional no-net tightwire walk? I'll report back with a picture and response. FWIW I got distracted during the cooking and, although it was 20 minutes on high, the natural release was on the order of 35 minutes - entirely natural - instead of 10 minutes natural followed by a quick release, as Shelby had done. I hope it doesn't matter.

Welcome, sir! What sort of food do you cook for yourself and Sara? Is she a picky eater, or does she like a lot of foods?

We stick to more or less the same "dull" breakfasts and lunches every day, since I'm disinclined to cook (and clean up) for those meals and we have our easy preferences. For instance, breakfast or brunch is often fruit with toast and avocado (or cheese) for me; fruit salad and Cheerios for him. That said, they have some great-looking dishes for those meals and I've kept on the full plan for the sake of seeing them. The Margherita pita pizza looks like something I'd use for dinner. Thanks for that!

Well now, that rings a bell! Please check out this post by member @Dejah about Deep-fried stuffed avocado, something she first had in Bryan, Texas. The linked post gives a picture; two posts later she gives the recipe.

Has she said anything about what the shrimp was stuffed *into* - like a pepper, a pasta wrapping, a chicken?

@robirdstx, you almost (almost!) make me wish I lived year-round in the southern part of the US again.

What settings and seasonings did you use? Was the final texture tight, or falling apart?

It would be lovely to see some photos and description of your process. I missed this topic the first time around, and now I'm intrigued.

Welcome! Do you cook for yourself regularly? If so, what are your favorite go-to meals?

Do remember that I took liberties. :-) I really don't remember whether I made extra sauce, but it's possible the proportions were off. The surprising thing about the rice was that I could barely taste the cilantro. My darling, who is not a cilantro lover but consented to trying this dish, thought it was good. He couldn't taste the cilantro either! Your dinner, above this post, looks wonderful. I'll have to check out that recipe.

Tonight we had the Citrus-Glazed Shrimp with Cilantro Rice. My life circumstances lately require me to take frequent shortcuts, and one of these shortcuts involves not measuring carefully. By the time I was able to start working on this, I was not in a mood to measure 1/8 tsp of this and 1/4 tsp of that. I estimated. I also didn't have the specified chipotle powder; a red Hatch chile powder was the substitute. I had Mexican limes instead of Persian limes. In other words, I took liberties with this recipe. Liberties or no, I was delighted with it and my darling liked it as soon as he added a dash of White Wine Worcestershire to the sauce. He always likes savory dishes and sauces sweeter than I do, so those Worcestershire-type condiments come in handy. This one's a keeper.

We spend a significant part of each winter traveling around in a trailer, and our trailer stove uses LP gas. I wish I could have the same thing at home, but it would have added too much to the cost of our kitchen renovation to run gas lines from the first floor (where gas comes in for heating) up to our second-floor kitchen, so our home stove is electric. What I like about cooking with gas is its immediate response. Want a hotter flame? Crank up the burner, and you have it. Want cooler? Turn the flame down, and the reduction is almost immediate. The stove grate takes some seconds to get to the lower temperature, but it's nothing like the minute+ time lag of an electric heating element. I think the oven chamber temperature is a bit more even with gas than with electric also, but that may be a function of the particular make and model. My home oven's temperature isn't very steady. For what it's worth, our trailer stove is a Wedgewood Vision. It's smaller than most household units, though: only 3 burners, and only 1 oven rack.

Suddenly, Amazon is stalking us across all platforms with a lightning deal for an air fryer. We've let the lightning deal pass, but I'm still watching this topic with Great Interest.

All this talk of different ways to cook corned beef convinced me to try side-by-side experiments: an in-home cook-off, if you will. We usually boil our brisket - roughly 50 minutes per pound of meat - and add the vegetables around a half hour before the meat is done. We've been shooting to maintain an internal temperature of around 175F, but going by the fork-tender method and looking at my notes, this time the temperatures were higher and I don't think the meat suffered. I've been very curious to try oven-braising, oven-roasting, and sous vide as cooking methods for corned beef. The oven-braising method won the first slot, thanks in large part to @Shel_B's writeup of his corned beef cookery starting here. In both cases, the vegetables were potatoes and parsnips. I began with two Kroger's Corned Beef Briskets, Point Cuts, as near to identical as I could get them. One weighed 2.53 pounds. The other weighed 2.54 pounds. (They were closer in size than this photo suggests. I must have not taken this picture from directly above the packages, as I'd thought.) One was was flatter than the other, so I chose it for the oven braising method. I soaked it for around an hour, then used a Scottish-style ale (no Guinness in the house) as a braising liquid. Our oven's lowest setting is 300F, so there was a fair amount of messing around to regulate the temperature at more nearly 275F. The potatoes and parsnips were added late in the game and cooked until finished. This also was a slight miscalculation - they should have gone in sooner, if for no other reason than to insulate the meat better - but it all worked. The internal temperature was 90C when the meat felt fork-tender, and I was afraid it would be overcooked. The oven-braising method: The stovetop boiling method got the potatoes in too early. By the time the meat felt fork-tender the internal temperature was 98C and the potatoes were about to fall apart. It was an interesting test. On the left is the braised meat. I thought the braised meat looked more appealing, but we couldn't tell any difference in the flavor or texture. The real surprise was the potatoes and parsnips. Why I didn't take a picture of them plated, I don't know. The braised vegetables had much more intense flavor than the boiled, and we liked them better. Whether we thought the flavor difference was enough better to justify the extra work of oven braising is another question. I think I'd be inclined to try sous vide next, for the better control of the heat. However, we have a lot of delicious leftovers to get through before we try this again.

I too would like to know what the baking scientists and experienced bakers have to say. My working theory, supported by my limited (and inexpert) experience, is that the dormant starter is more sour than freshly-fed starter. The final result is a more sour bread, and that hasn't necessarily been a good thing.

I agree that it has too many hoses. I've been very happy with kitchen faucets with heads that either spray or stream, depending on the button pressed, and that have flexible arms. Here's the one in my trailer kitchen: (It actually has a more generous stream than the photo would suggest, but we're in a place with very low water pressure right now.) Note the spring and hoop that capture the faucet head but allow it to undock and swing freely for spraying purposes. It works for my purposes - I will never again have a kitchen sink with a faucet that won't spray, if I can help it - but I don't like this design as well as the one at our house. That one is a "pull-down" faucet, in which the spray/stream head is attached to a hose that retracts into the faucet. I prefer it because the hose is much longer than a spring-loaded faucet like the one above can allow. I also think its design looks less cluttered. Here's an example of a Delta pull-down faucet with a magnetic docking spray/stream head. Finally, the faucet you're looking at looks like the sprayer is more cumbersome to use: to turn that spray on, you squeeze it (occupying one hand); to keep it on, you move the little hoop down over the trigger. Will that take two hands to get it to go? With the sprayer built into the faucet heat, it's a simple one-handed button push.

Do elaborate on the texture, please. I'm about to pull the corned beef briskets from a side-by-side comparison between oven braising and stovetop boiling. (Hey, I only bought 2 packages and there are many more ways to do them!) I put the pressure cooker method off to second or third round, and am interested to know whether it's worth doing.

KCRW's Jonathan Gold, with his show Good Food on the Road, also has recommendations you may appreciate.

Interesting thought, thanks. I had some more Aussie Bites a couple of weeks ago. The name may be silly, but those little seed cakes are delicious!

It might depend on whether that person is intimidated by cooking. I was. The book that got me over it was Sunset's Easy Basics for Good Cooking. It isn't big or threatening or dense. It's well-illustrated and clear. For each ingredient and cooking method it gives a few different recipes with big differences in the final result (chicken cacciatore vs. chicken in vermouth, say). Its theme-and-variations format demystified cooking for me. Unfortunately it's out of print, but if that doesn't bother you I'd recommend tracking down a copy.