Smithy

I also never think of poblanos as being hot, but they have inevitably been the hottest of the peppers I've picked up for stuffing or for addition to grilled peppers relishes. Go figure.

I *want* that gecko hose. Anything that cute - with even a hint of being useful - is a must-have. Before you labeled it, I thought the garlic thing was a rotary cheese grater. Please show it in more detail - what it looks like and how it works. I have a different edition of Sandor Katz's Wild Fermentation. I find it engaging and educational. Did you pick it up for a specific project, or on general principles? Thanks for the vicarious retail therapy!

Background: we live in a 3-floor house, with our bedroom at the top. I sleep later than my darling. His office is on the bottom floor, where he can read the news without disturbing me. This morning as I was beginning to pry my eyes open, my darling came up to the middle floor and shouted, "You awake yet?!" I grumbled to the affirmative. "Good," he called. "I've brought something up for you to read." 'Oh great - more political news,' I grumbled to myself, and pulled the covers over my head. When I came downstairs later, he allowed that he'd been afraid to read the rest of it. This is what he'd seen: Explosions! Oh, my! What was I contemplating??! It was the second page of the recipe for the blueberry barbecue sauce, printed back-to-front as our printer does.

Please tell us more about what this is, and how it's to be used. My (admittedly cursory) Google search came up with rock groups and a Wheel of Time reference.

I suspect Shelby is asking about this stuff in the right foreground: ...and if she isn't, I am!

Thank you, and thanks also to Thanks for the Crepes for that information. I'll start watching for it in the stores, especially when we travel to Florida.

I love the pattern on the large dish: it makes for a very striking photo. Welcome back into your cooking groove!

Thanks for the information about lionfish. No matter what I cook, it won't look as good as what y'all have been eating. May I sneak into your luggage next time you go?

Is there any chance this is whale baleen? The market photos are fascinating and bewildering to this Westerner. Thank you very much for the tour, and thanks also to @liuzhou for chiming in with additional insights.

Harrumph.

They say that app is coming, but it isn't developed yet.

I've learned that our libraries are closed on weekends! Didn't buy it today, but if my route takes me past Barnes & Noble tomorrow, well....

@rotuts, their email address is help@tastyshop.com. I just asked them another technical question (basically, whether the power can be controlled to maintain a certain internal temperature without that app) and they acknowledged my question within a minute. The (auto)response says they typically respond within 24 hours..

My tomatoes are similarly puny. I haven't checked our farmer's markets yet, but the neighbors' plants seem behind schedule as well. Am I simply impatient this year, or is our summer weather really later than usual? The latter, I think.

It seems simply to be called "Tasty". Here's a link to a page with a link: https://m.facebook.com/buzzfeedtasty/ and here's a screen shot of the page in that link: I'm really rather sorry I watched that video. Darn, that looks like a neat gizmo.

You and Shelby are both shameless! I'm off to the library later today...and thanks for the reminder about that mayo. Anna, nice to see we've kept you awake.

Smoky corn soup, please! I'm still using up last year's corn, as this year's rolls in. That soup sounds like a fine candidate, and I'd like to see how you do it. (Shelby can pay me later.)

The pictures are fascinating. I'm curious about the slaughtering process. It's easy to see why chickens and other small creatures are brought to the market live and killed there, but what about the larger creatures? How far away would the cattle or pigs have been slaughtered, and how would they be transported to the market?

You are an Enabler of the First Water. I probably will, but there's this to consider: Thank you for that reminder. Out here in the country, with occasional trips to town, I forget about that beautiful asset although I regularly borrow its audiobooks, and support it with donations. The library is a good way for me to find out. Thanks, all. (Wipes sweat from her brow, and puts her wallet away...for now...)

I did more or less the same thing last week, with a slightly higher temperature (122F, 45 minutes, based on the Joule app) and also ended up with slightly too mushy salmon. I thought it tasted good, but I wasn't crazy about the texture. My darling isn't a big salmon fan unless it's seared, and this was too tender to do anything but flake it after the water bath. I wondered whether it had to do with the texture of the raw salmon (already flaky when I removed the pin bones), or the variety (sockeye) and the time of year. The good news was that I got to eat the leftovers; the bad news was that it didn't do justice to that rather expensive fish.

This book is so lovely, and your posts so enticing, that I feel myself weakening. I have the Kindle version of this book. I Do Not Need More Physical Cookbooks. And yet...I wandered into Barnes & Noble the other day and held it. It's beautiful. Anna N is correct that it's huge and heavy. Yet it's beautiful, and I have a tendency not to cook much from e-books. It's $40 at B&N, my local brick-and-mortar store; it's $28 at Amazon. Oh, dear.

Shrimp, rice, and ...? That dark round stuff looked at first like oversized chicken hearts or livers, but they're a bit too round and a bit too large. Fruit of some sort?

That looks wonderful - the food, the weather, the view.... When I see seafood dishes done like that, I wonder why I didn't think of it. Mind you, I don't have ready access to scallops or lobster, so an attempt at scallops Rockefeller or lobster ravioli might be terribly expensive with little payoff - but oh, what a triumph if it works! I thought lionfish were venomous, so i assumed they were not edible. Is there more than one type of lionfish, or is this the sweet revenge of knowing how to kill and cook them with no ill effect?

I used to reach the point, periodically, where I'd say to myself "either clean the place, or take a match to it". These days I invite company over as a spur to preempt such a drastic choice. I agree with lindag about the looks of that cheese. The combination sounds intriguing, but the appearance might have put me off. I'll be interested to see what Kerry has to say.

The meal looks delicious, and I'd be interested to taste tripe done that way. My tripe experience is limited to menudo. What's the deal with smacked cucumber? liuzhou referred to it recently. Is it just that the cucumbers have been softened to take on more sauce? Discovery Bay looks very clean and orderly! It looks very inviting, from the housing to the South Plaza with its food choices. Going back a couple of posts: It's good that you and liuzhou live far apart. It would be confusing for the locals to have two men known as "the guy who takes pictures of every dish he eats".