Smithy

Nope. ...and, to @Thanks for the Crepes's question: not @sartoric, either.

Y'all have to tell me whether you want me to (a) tell you when someone's getting warm or (b) keep my fingers away from the keyboard. If someone nails the location or poster, I'll confirm it, but that leaves the question of 'warm but not there' open. Either way, more photos will be doled out as the time gets closer.

Woot woot! An intrepid member has offered to take us on a 10-day trip, beginning Aug. 25. This foodblog will be slightly out of the ordinary: not only is it slightly longer than usual, but it will showcase the food and scenery of a beloved area that is not the member's home turf... ...in other words, the teaser photos will be clues to the location, but not necessarily to the member. Hehehe. Y'all will be doing double guessing. I took a lesson from the last time around, too: to the best of our knowledge, none of the teaser photos has been posted before. Here's a photo from an earlier visit: Let the guessing begin!

You did indeed post it on the Instant Pot topic; I thought at the time it looked good. Now that you've reminded me I think I'll have to go find a pork roast and try it!

I like the sound of those popsicles very much, @blue_dolphin. Looking at the recipe, I think the roasting treatment and addition of bourbon to my standard peach ice cream might work very well. It will be a few days before I can get to something like this. In the meantime: can anyone (not just blue_dolphin) think of a reason that roasting peaches and adding a touch of bourbon to this ice cream recipe would not work? It would depress the freezing point slightly, but I don't know that that's necessarily bad. Along different lines: I think a bourbon/roasted peach sauce over, say, roast pork? would be excellent. Any ideas on that one? What other meats would take well to a stone fruit sauce? Roast chicken and apricots can be mighty fine.

Thanks for that rice information, rotuts. I tried the rice cooker function last week for the first time: jasmine rice, using the standard program; mixed in with other sauteed ingredients (shrimp, garlic, I forget what else) for a 1-pot meal. It seemed the rice was a bit gummy until I fluffed and mixed it with the rest of the ingredients. Overall it was pretty good, but I can tell that guidelines for rice cooking times will be helpful.

I love fetteh. My favorite version, in Egypt, involves chicken but is otherwise similar. Iit seems a great way to use stale pita and a lot of healthful ingredients. It's nice to see another version, in another land.

I spotted the white version on Amazon. I've never seen it in our local stores. The blade is not quite 1-3/8" wide. The long edge, which juts out 7/8" from the spine, is 3-1/2" long and has a rounded corner to accommodate interiors such as those of mayonnaise jars. The shorter edge is only 1/2" from the center and 2-3/4" long. It has a much sharper corner, more suited to smaller jars with sharper interior corners. I'll post a photo or sketch if this description doesn't make sense.

Rubbermaid makes containers designed for those bag sizes. I like them because they're rectangular and store well in cabinets, and are easier to find in stores than Cambro. One disadvantage to the long and narrow footprint is that scooping out of it without making a mess takes practice. I think the 16-cup Modular Storage Container is the size you need. The store label says, but this image doesn't. Edit: Sorry, I just reread your question. I transfer the contents from the bag into the container. I don't think these are bag-shaped enough. My bad.

Here is a less expensive version of the same thing, that I think has a better shape: iSi Basics Skinny Silicone Spatula I posted about it last fall. It's my go-to spatula for batters, jars, mixing bread ingredients. I found it in one of our local kitchen stores - and later went back for more of the same - but the link goes to Amazon's offering.

I don't understand the purpose of the strainer. Why you would want to make the mayonnaise "more fluid"? Do you mean you'd want to make it smoother? If so, I'd recommend straining the jalapeno puree before blending it with anything. gfweb raises a good point about how hot it might become, too. By the way: welcome to eGullet!

Welcome! It looks like you've already jumped into the discussions, and that's a great way to meet other members. I have to ask: what, in this context, is Dynamite? I associate dynamite with explosions in mining and demolition. I do hope you don't mean it to have, er, explosive results in the culinary sense.

Today's "Luann" comic strip made me giggle: http://www.gocomics.com/luann/

Thanks for that blog post and link. This part especially made me smile:

They really look delicious. The flakiness of the bases made me think you'd cut the dough with something circular, the way one might cut biscuit dough. I didn't know they'd actually been baked in the rings. Thank you for that information.

@rarerollingobject, that is exquisite detail in the piping. At first I thought those were real cornflowers next to the roses for size comparison.

Pricey, indeed! It may be wonderful when it comes out, but it's designed for someone else's budget. I must admit that when I followed the link in RobertM's post and got to the photograph with the 3-step labels, the sight brought me up short for a moment. Item #2 ("June identifies the food with its in-ceiling camera, weighs it, and recommends a cooking program.") reminds me of the Nutri-Matic on the Starship Heart of Gold: --from Hitchhiker's Guide to the Galaxy, by Douglas Adams (longer excerpt here at Good Reads)

This sounds delicious and delightful. I have a question about the shrimp. It sounds like you sauteed them while they were unpeeled, then mixed them with the spaghetti and mushrooms. At what stage were they peeled? Or did you leave that to the respective eaters? I have trouble persuading my DH to peel and eat shrimp without their being mixed in with noodles.

Dinner tonight was an interesting exercise that came out well, although not at all as intended by the recipe writers. The slaw was easy and delicious: reminiscent of @kayb's jail slaw, with a slight adjustment in the dressing. I had a large head of cabbage, and since half of it filled my largest bread-mixing bowl I stopped there. The hot dressing went on early this afternoon, and the slaw had the afternoon and evening to marry. I had no carrots. I didn't miss them. The pork was the more problematic. Whether because of its age or leanness, I quickly realized that the mixture as specified in the recipe would not hold together for burgers. I added an egg. I added bread crumbs. I added another egg, and more bread crumbs. At that point it held together enough to be fried in a skillet, but the patties looked far more like my mother's hash browns than burgers. Whoops! It was at about this point that I read the Food & Wine recipe carefully enough to see that I needed to have reserved some slaw mix for the soy/sesame/rice vinegar dressing. Oh, well. I used some of the slaw I'd made earlier in the day. Dinner! It's hardly the prettiest presentation, but despite miscalculations it tasted good. We'll be enjoying the slaw, and I'll try the burgers at another point when I have my brain fully engaged. I liked the flavor a lot. The bonus is that now there's only half a cabbage, and the ground pork package is gone.

I'm about to start mixing the pork burgers; I mixed the slaw earlier. Thanks to all three of you for the suggestions; @ElainaA, you're up either before or after @kayb reports on her success. I'll posts my photos later.

@ElainaA, please tell me more about this cabbage slaw:

Oh, you go to lovely places! Thank you for taking us along and sharing the food - visually, at least.

All good ideas, folks. Keep 'em coming, please!

Oh, I forgot the timeframe bit. AFAIK I'll be able to cook from this list tomorrow (Tuesday) evening, so rapid-fire on ideas works for me.

"Black swan events" indeed. What with a 5-day power failure, trading in our Princessmobile, and assorted other events that don't bear discussion here, I've had a bevy of 'em flapping around. I think the dust is starting to settle so I'll be able to participate again. The rapid-fire aspect of this topic as originally proposed is part of its charm, but as noted above 24 hours may be too rapid-fire for many. Offering a timeframe is a sensible way to manage expectations. Having people pop up with their own takes on the list of ingredients also sounds like a good way to keep the topic going. I've already seen a lovely group of suggestions crop up that I'd like to try. Since I got an honorable mention and a couple of pokes, I'll throw out a list. Like @kayb above, I have a freezer full of stuff (blessedly still good despite the power failure). Just to grab a few items: Frozen chicken thighs Frozen shrimp - raw in shell as well as cooked and peeled Frozen ground pork Frozen corn from last year Frozen tomatoes, ditto A mess of unused herbs in the garden: sorrel, basil, chives, lovage and parsley A large head of cabbage, purchased at a farm stand before the black swans arrived A large head of cauliflower that may still be salvageable Bell peppers (ripe, NOT green) Fresh snap peas I know I cheated slightly with the herbs and shrimp as far as the count goes, but it may help give someone ideas. Then someone can give me ideas!