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Everything posted by Smithy
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Without a doubt, you've put your finger on my biggest problem: planning and coordination! My friends are probably resigned to it by now. On the rare occasions that I make the intended schedule, I am amazed. If my friends are too, they're too polite to say so. I have the perception of French diners being more leisurely than American diners. If that's correct, it is so in both home settings and restaurant settings?
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One more day to go, or more likely one-and-a-half, so I'll throw in two pictures. A roadside garden Another sort of excavation
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Thank you, @ElainaA.
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I have a batch of marinated eggplant, thanks to @Shelby's mention of it here. To save backtracking, here is a link to the recipe I used (that she used): Marinated Eggplant, from Epicurious. It's going to be delicious! I think I'll have to bake bread and have dinner guests over this weekend just for the purpose of sharing. I have one question/comment so far. In this post, @ElainaA cautioned against keeping the marinated eggplant more than 4 days because of the potential for botulism, and provided links. Is botulism a concern, given the high content of salt and acid in this recipe? The eggplant has been cut, salted, squeezed, simmered in vinegar and then pressed before adding oil and seasonings. The one source of botulism that I can see under the circumstances is the raw garlic added to the mix before covering with oil. Is that a likely concern? If the garlic were simmered in the vinegar with the eggplant, would it be a concern? Please understand that I am not quibbling with ElainaA's healthy sense of self-protection. I'm interested in whether the vinegar and salt are mitigating factors for those who are less cautious.
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I've had really good luck so far with beans, and with mixed-saute dishes like onions, corn, tomatoes, meat (optional) and then already-cooked beans. DH says I can keep feeding him like that, too! Today's experiment was a bit less successful. I had a head of cauliflower that I wanted to soften using the pressure cooker mode, then slice, drizzle with oil and roast in the oven. Being busy with other things I set it up for high-pressure cooking (on manual setting), turned it off after 6 minutes, and allowed it to slowly come back to room pressure. The head was so soft I could barely take it off the steamer rack. It became mashed cauliflower and went into the oven with seasonings, as for mashed potato, but we both agreed it was too watery. I wanted it softened but firm enough to slice and hold its shape for oven roasting until it got a nice brown edge. Next time, unless I hear better advice, I'll either try shorter steam, quicker pressure release, or both. For instance, I may bring it just to pressure then turn off and allow natural release, or else cook it for 3 minutes with quick release. Advice, anyone?
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That looks like a pan I bought a few years ago. Does it come with a crust-cutter?
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Nice story! So how is the plain white kimchi made? Are you planning to document it as you go? I'm probably not the only one who would enjoy seeing it if you do.
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Nice pixellations! I like the effect. #1: small peppers (like Scoth Bonnet), threaded and drying? #3: shaver to make shaved ice? I have no guess other than what Wild_Yeast guessed for #2. My first thought was sugar cane somehow cut into laths and softened to fold over, but I don't know how or why that would be done.
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I think I subconsciously associated you with sourdough because of your handle. If you do want to get into it, you'll have a lot of company! Here are two topics you may find interesting: eGCI (eGullet Culinary Institute) course: Sourdough Bread and a more recent topic Establishing and Working with Homegrown Sourdough Starter
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Welcome, Wild_Yeast. So far my experimentation for fermentation is sauerkraut and standard dill pickles - well, and sourdough bread. I'm looking forward to seeing what you get up to.
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I do NOT need popsicle molds. I do NOT need popsicle molds. (Well, but I could just do things in an ice cube tray....) I do NOT need another cookbook. I do NOT need another cookbook. This is gorgeous stuff, blue_dolphin. I will be making a sorbet or ice cream soon, now that I've scored more peaches. Thanks for your continued posting.
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I love the cutting board that turned out to be frozen pastry, and finding out that your grandmother's method of trimming beans was the preferred method. And until now I never knew that there was a term 'gastronorm', although it makes sense that there would be. And lots more! This is fun to read!
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Welcome, Chema! I'm sure you've found the sous vide topics, and hope you will dive into the discussions. If you have any questions about where to find things in the forums or how to use the forums, don't hesitate to ask a host (I am one) or post a question in the Moderation and Policy Discussion forum. Do you have favorite meats or cuts to cook sous vide at present? I just acquired an Anova and have begun to learn about using it. I am especially impressed (so far) with chicken breast and shrimp.
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I suspect this will be no challenge for you, @Bhukhhad, but I would love to see you do a stir-fry with the long skinny eggplants, the tomatoes and red onions. Put it over some of that basmati rice. I personally detest peas, assuming these are the little round things out of their pods, but they'd work well too in that stir fry. Sauce at your discretion: a ginger/soy sauce is what I tend to do, but I'm an amateur. Show us the results, because I bought skinny eggplant last Sunday and I need to cook it! I don't know Opo squash, so have no idea whether it would be compatible in that dish.
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I could have bought 40 pounds for $9 instead of 20 pounds for $5. I was mightily tempted. I *think* I made the right decision, given our lack of temporal and physical space, but I still wish I'd had time/space for more.
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Indianapolis Restaurant: Reviews & Recommendations
Smithy replied to a topic in The Heartland: Dining
That looks like a nice venue, with a comfortable meal to match. Thanks for sharing, @huiray. -
Well, since you and I are in about the same midlands non-boat, what size package (approximately) of mussels are you using for the proportions you posted above? I see them occasionally in our Duluth stores. I think they're usually sold in lots of, er, a pint? (I've never bought them.)
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@Mmmpomps, thank you very much for that recipe and inspiration. Now, I want to ask - how the heck are you getting fresh mussels in Calgary?? Do you have some magic connection to an ocean, or a very good grocer?
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We visited the Savage, MN Farmers' Market today on the way home from a family visit. I have been trying - and to some degree succeeding - in not overbuying food. Today, the dam burst. I want to make marinated eggplant. I want to do some stir fries with smaller eggplant. The onions and chiles and garlic were beautiful. Beets! I also treated myself to a lavish and luxuriant flower bouquet. On the way home, we stopped at a roadside stand. Freshly-dug russet potatoes: a 20-pound bag for $5. Fresh potatoes are amazing! The local corn is coming in, too. And the Colorado peaches are in! Now, I have to live up to my ambition.
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A little more about that tortilla, please. I was thinking along those lines with my latest, wildly unrealistic (because of time constraints) haul from a couple of farmers' markets today. Slice the potatoes thinly, of course. Remind me, please: do they need to be softened, say, in the microwave before layering? I'm planning to add chorizo (Mexican) to the layer. Bake the whole shebang at, what, 375F? I'm not trying to take a turn here but I like the idea of stealing an idea or two. :-)
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Well, that was an excellent guess, aided by a good memory! Yes, it's ElsieD and yes, she's going to Newfoundland. No need to keep the guessing game going at this point, but I'll dole out the teaser photos to keep y'all interested for the next few days. Here is the next image I'd planned to use (when I got back to the computer), thinking it might help people decide between Scandanavia (since it wasn't Iceland) and Newfoundland. I think she sent me 4 more photos. Stay tuned.
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Dingdingding! One of these is right. Good job on the alternate name for cloudberries, FauxPas. Nobody has guessed the blogger yet. Now, I have an apology to make: due to social obligations I may not be able to check in often for the next 24 hours or so. If I don't respond to a guess, it won't be because I'm being coy. I didn't think the schedule through carefully enough before I began this fanfare. Sorry! I'll check in when I can. Here's the next teaser.
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Not @BonVivant. In all fairness I should note that @chefmd correctly identified the plant but not the venue. I'll post another teaser in an hour or so.