Smithy

The "bread roll" you see in the photo above is still in its wrapping, in our bread box, apparently unchanged since I brought it home in February. Maybe it's a little harder to the touch. @MaryIsobel, I hope they didn't serve you anything like that! It sounds as though Starbucks and visitors kept you well fed.

Do you take anything off it except the silicone ring?

I do that a lot: write it down and hope to recreate it, and thanks to eGullet I can include photos too. They usually aren't as photogenic as yours, though. 🙂 Is that a puff pastry crust, or something else? I have an unruly package of phyllo dough, bought by mistake, begging to be used up.

None of that looks as over-the-top as the Minnesota State Fair stuff, but I agree, @rotuts: it all looks good and fun.

Welcome to eGullet, @LD-NL! You'll find lots of friendly and helpful people here, and your story sounds like you'll fit right in. If you have questions about how the forums work, or where to post something, feel free to ask a host by PM (Personal Messenger). If you have doubts about where to post something, please don't ask or apologize in the post. If necessary, we'll move it to the appropriate place and, assuming we've had enough coffee to be alert, leave a pointer to the new position. 🙂 I wish I'd been enterprising enough as a small child to be interested in cooking. Actually, I did enjoy cake decorating but it took me years of adulthood to develop any other culinary interests. Do you remember what cooking book you got as your gift for passing your primary school tests?

Like @andiesenji before me, I'm bumping this up because I'm now seeing firsthand the importance of water temperature when brewing coffee. I'm visiting my best friends. We all normally live near sea level. We use slightly different equipment and slightly different coffees, but have very similar tastes in our coffee flavor and strength. Normally we're happy with each other's coffee. Here, we're using the same coffee (trading off types), same equipment. Good water. None of us is satisfied with it: too weak, cools off too quickly. Well, you know what? We're at 8900' above sea level, and the water isn't getting hot enough for a good brew! Those of you who routinely measure and control the water temperature may laugh at me for only just experiencing this -- but now I get the idea. 🙂

This may be too late to do you any good, but I'll throw in my two cents' worth anyway. If the chicken were already cooked (you mention sous vide) and then you used the finest dice grid on the Vidalia Chop Wizard, I'd expect it to be fine. Now that I've posted an opinion (late) and you've no doubt already made your choice, what did you do and how did it work?

Welcome, John! Do you share in any of the cooking duties around the house? Who cooks, and what do they cook? What do you like to eat?

Really? That's an honor for you, but shocking that the season ends so early. Your dinner looks delicious. Just right for a hot day. I think I'll make myself some potato salad.

@Yoda, any more results to report?

During a recent freezer excavation I stumbled over a partial package of New York Style Calabrese Sausages. Surprise! I thought I'd used the last of them here. Judging by the label, and the last time I can remember being close enough to a grocery store in California that carries them, I'd guess I bought them during this shopping trip. Well, I don't know whether or when I'll be in that area again, but that's no reason to let them languish any longer. I wanted comfort food. I was pleased to see that I'd vacuum-packed them well enough that they weren't freezer burned. I couldn't remember exactly what I used to do with them, and forgot that I'd actually written down the recipe so I could repeat it to the extent that I can repeat any of my wing-it dishes. As it turns out, I came fairly close. Sweated onion, then added the slices of sausage and browned them. Added a glug of good red wine and cooked that down, then added the contents of two cans of diced tomatoes. That was really pretty soupy at first, and when I added the cooked pasta nothing wanted to coat the pasta. I ended up adding tomato paste, then lengthening the sauce with some of the pasta water. A little bit of cream, and a lot of shredded parmesan on top. As I said, I don't know when or whether I'll be able to get more -- maybe I can figure out how to make it? -- but this was a fitting end for that lonely package. I'll enjoy the leftovers until they're gone.

Shorthand for Anova Precision Oven:

Here's one that may affect a lot of our USA members. Weirs Farm, Inc. which sells produce to Walmart, Aldi, Shop n Save, and other grocery chains has recalled its cucumbers, poblanos, jalapenos, green beans, and a host of other products due to possible contamination from Listeria. No illnesses have been reported. A number of states' stores are included in the distribution list. (I'm happy to report, for selfish reasons, that Minnesota and Wisconsin aren't listed.) For more information, please see this article: https://www.foodsafetynews.com/2024/07/wiers-farm-inc-expands-recall-of-produce-sold-at-walmart-aldi-shop-n-save-and-more-over-listeria-concerns/

Even if a ring melts and sticks to the bottom of the pot (and I think that's unlikely) it should peel right off after the pot cools and the silicone resolidifies. I wouldn't worry about the pot at all.

Getting back to the question that so far has gone unanswered: you should be able to use silicone trivets, colanders and the like in the pressure cooker. At 15 psi, if I'm reading the literature correctly, the boiling point of water goes up to 250F at sea level (less if, say, you're in Denver). Serious Eats has a discussion about it, and there are other such discussions as well. Silicone utensils should be good to much hotter temperatures. I've noted a bit of discoloration on my silicone dish covers when roasted in the 400F range, but no melting. Webrestaurantstore says that silicone utensils should be good to 428F. That's a pretty wide safety margin above the pressure cooker temperatures. Edited to add: those temperatures are for the interior of the pot. I don't know how hot the inside bottom of the pot gets, where the surface is in contact with flame. Maybe you'd want a screen or standoff to keep the trivet / bowl / etc. from being in direct contact with that hot bottom surface.

That's a fun read. I've only been to P-Town once, back in the 80's, and I daresay it's become more flamboyant than it was then although it had plenty of vibe at the time. This bit, about the original Sal's, really amuses me:

Just a bit shy of an inch thick. My ruler says the leftover bit is about 7/8".

Part of last night's dinner. I tried again to get the perfect sear on my steak over a charcoal fire without overdoing the interior. I missed again... took the steak out of the freezer too soon, I think. The flavor was good but there wasn't any pink inside. The only time I've gotten the desired doneness and sear over an open flame was cooking a not-quite-thawed steak over a campfire. It was an accident then. When I've tried to plan ahead I've let the steak thaw too much and fluffed the result! Or maybe, as I speculated at the time, it was just dumb luck. 🙂

That's a strange-looking cover photo. Is it really showing bacon draped over a rod, like a pasta drying rod?

What specifically is the "balado" treatment?

Please do report when you try it. Do they say it reduces spattering? And then can you evaporate the water to retrieve the grease?

I tried the griddler in its open position for cooking bacon last night. It turned out to be a nice, low-key way to cook the bacon while I was doing other things as well. Yes, I had to pay attention to the bacon, but it cooked slowly enough that there was minimal spattering. I could have done it in the oven on a baking sheet, but this used less energy. I could also have done the whole thing in the microwave with paper towels, but then I wouldn't have had the liquid gold we call bacon grease. I'll need some of that in the same dish for which I need some of the bacon. The grease dripped neatly into the catch tray below, and the griddle plates were easy to clean after. An even better strategy would have been to use those bacony griddle plates to grill and press a sandwich. As it happened I had the second half of the previous night's sandwich, so it wasn't necessary.

As in so many other parts of this country, food trucks are springing up in the Duluth area and up the North Shore of Lake Superior. I enjoy checking them out and seeing what they have to offer. I'm sure I've written about some, but not where I can find the posts again -- much less where a visitor might look for them! I'll start with The Rambler, which bills itself as a mobile catering unit. I've spotted them around town these past months and enjoyed trying their offerings. A couple of days ago they were at the Bent Paddle Brewing Company, where the courtyard gathering was in full and noisy swing. Bent Paddle offers craft brews but no food, and food trucks take turns filling the void. The Rambler truck was parked next to the sidewalk. This was the menu a couple of months ago. It's changed slightly since then, as you'll see. I've had occasion to try their food two or three times in the past few months. I was unimpressed with their falafel, and if I took pictures I've already deleted them. The patties were starchy and flavorless, and I don't recall thinking much of the sauces either. I'm afraid I also don't recall what other sandwich I might have picked up at the time for my darling. He too was unimpressed. What I do remember from that first visit, and it's repeatable, is their Reuben Fritters. Chunks of corned beef, mixed with shreds of sauerkraut and rolled into balls, then breaded and deep fried. Oh my, these are good! The outside is crisp: crunchy, but not tough. The inside tastes like corned beef and sauerkraut. If there's a binder in play to hold it together, it's unobtrusive. The dipping sauce is a thick version of Thousand Island, and it sets the fritters off nicely. I also indulged in a Shrimp Po'Boy, which doesn't show on that older menu but was available this time. Nice, crispy fried shrimp loaded onto a large sliced bun with tomatoes, lettuce, and their version of remoulade sauce. It was much too messy to eat as a wrap, and I'd already ordered too much food. It was good, though. I think I liked the tomatoes and lettuce with the sauce as much as I liked the shrimp. I split all the food with my four-footed companion and we both had plenty. The only thing left uneaten was the bread itself. Not bad for $22! I'll stop at the truck again sometime. Better still, I hope I can figure out how to make those fritters!

The tag search isn't really effective any more, so as I find the Travel / Foodblogs I'll start listing them here. I'll start with the most recent: A week in Lombok and Jakarta, Indonesia (KennethT)

Do you mean this 6-pack of jarred Tonnino tuna (eG-friendly Amazon.com link)? It looks interesting, but I wonder how I'd like oregano mixed in with it. I'd be more inclined to go without the oregano. Edited to add: my bad, I found the equivalent 6-pack without oregano (eG-friendly Amazon.com link).