Smithy

Click here for ElsieD's travel foodblog: A good scoff, cod tongues, toutons and tea on The Rock aka Newfoundland.

You may be right. It's hard to know, without the body language, whether he meant it to be bullying. Given the ladies in question who did see the body language (based on their screen personae, since I've never met them in person), I suspect the body language was ambiguous or benign.

I'm giving myself about as much time to think as you had - that is, very little time, to avoid the benefits of hindsight. I think I'd have done the same as you: polite thanks, then hoping he'd go away. If he didn't, I would have looked for a polite way to say, in effect, 'thank you for the instruction; I'll try it that way; if I try it but prefer it my way will you please not take offense?' (Translation: 'I'll try it your way, but otherwise please buzz off'.) I doubt I could bring myself to tell him, the proprietor, that his well-meaning behavior would probably keep me from coming back...although he needs to hear it from someone. What a shame!

OKay, folks! Sometime later today, ElsieD should be opening the foodblog. Whether she'll have time or inclination to post here before then I don't know. At this point before a trip our household is usually in an uproar with last-minute preparations, but she may be better organized. Here's the last teaser photo, or maybe I should call it an appetizer: Roadside art. I"ll post a link to the blog when it opens.

I like the swan simile! I've marveled at the organization and artistry of well-catered affairs I've attended. Thanks for showing a bit of what it takes. All those plates, neatly decorated and awaiting the next step, are a good illustration.

I am a negligent gardener: bung stuff into pots wherever I can, weed it irregularly, water it faithfully, and support our local farmers. Nonetheless there's a bit of a payoff. This leggy thing is actually two indeterminate cherry tomatoes sharing a whiskey-barrel pot with a giant sorrel plant, and the fruits are starting to ripen. I had a pre-walk snack this morning. Can you see all the green tomatoes in the background? It's about time to start trimming blossoms, since summer is getting along.

Marinated eggplant, in the jar. I just had some with my lunch sandwich. I don't think I'll have to worry about keeping it past its expiration date; it won't last that long. This is good stuff! Thanks for the link, @Shelby!

You're guessing correctly! Here's the other photo she sent me of that area: I'll save the final photo for later.

Nice to see you back here, @chromedome.

It really does depend on one's risk tolerance and the presumed health of the intended eaters' immune systems. I've been told by thrifty people who suffered salmonella poisoning that they'll throw food away before risking that again! Given that botulism is worse than salmonella, I won't scoff at caution.

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?

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

Thank you, @ElainaA.

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.

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?

That looks like a pan I bought a few years ago. Does it come with a crust-cutter?

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.

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.

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

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.

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.

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!

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.

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.

As promised, here's another of the teaser images: