Smithy

Thank you very much for this virtual tour, @Duvel. It's been grand.

I too would like more information, as you find time to post it. Tell me more about the combination of curried prawns (or chicken) and rice, please. It may just be the photos, but I don't see sauce with the prawns (or chicken) that could be added to the rice. Is there extra sauce, or is the rice relatively dry in this combination? Was that the purpose of the yoghurt in your tiffin? I love rice but am inclined to include sauces with it. It may be because my mother, a U.S. Southerner, considered "rice'n'gravy" to be a single word.

That is a very good question. What do people do about lifting those springform pans when they're hot? @ElsieD, thank you for that recipe. I now have a plan for one dinner, when our family wood-splitting party comes up in a couple of months.

I'm slightly farther along than you, but not much. I have learned that if I subscribe to a particular YouTube series I'll get a notification every time a new video comes out. The notification comes by email and as a notification to my Android devices. The notification methods can be adjusted, just as they can be adjusted for eGullet. AFAIK the business of "following" someone benefits that person, but not you. The more followers someone has, the better their cachet. @gfron1 referred to this when he was looking to get his book published. He, @Franci and any number of other star members can asked more light on this aspect if they wish.

This is an excellent idea. I'll tuck it away to try, and be grateful that Anna N asked the question.

The IP lasagna sounds like just the sort of thing to get my husband's daughter more interested in learnig to work her electric cooker - I think it's a Cuisinart version of the IP. (Impulse buy; I'm not sure whether she or her MIL bought it, but she's leery of it.) @ElsieD, the more information you give us, the more grateful @rotuts and I will be.

I went through a phase like that, then lapsed back into my beloved lemon vinaigrette. While I was experimenting, I discovered that (for my tastes) walnut oil and balsamic dressing were downright magical. How about you? What favorite oil/vinegar combinations have you discovered? What might you do with a smoked oil?

Welcome, @LivingMCM! Is your user name a reference to the century you prefer? I had to look up George Nelson clock; I didn't get the reference until I read more. Then it all came clear, and very familiar to me. If you like road trips and finding those old good diners along Route 66 (or elsewhere) I'm sure you'll have a lot of avid followers. If you're looking to recreate some of those experiences and recipes, you'll also get good support. The main thing is to jump in, join the conversations and have fun!

I picked up an updated copy of it - a 1990 or so version. It looks like it'll be good. Thanks for the recommendation.

I've had a couple of email exchanges with Mary from the Tasty folks so far. Here's what she wrote about setting the temperature manually if you don't have the app: In a later exchange, she clarified that she's talking about the temperature at the base of the pot. There's no way to monitor and control to the temperature of the contents, as measured by the included thermometer, without the app. Incidentally, she said that another good email address for contacting them is pr@tastyshop.com.

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.