Smithy

I'm in the 'the more meat the better' camp, provided it's tender and flavorful.

The idea of being able to hurry some meat along without damaging it is very appealing. Take Shelby's ribs, for instance: that can be done with hours of slow cooking in our oven, but it really does take hours. We've been experimenting with pork shanks and trying to get them right, and that's also a long, slow cook. A quick shot of smoke, a bit of time in the IP, and I bet we'd have dinner much more quickly. We aren't in a position right now to acquire, much less use, an Instant Pot but I continue to follow this topic with keen, gluttonous interest. :-D

David, that looks and sounds delicious. However, this particular element is puzzling: Is that really apple cider vinaigrette in your pumpkin seed vinaigrette, or did your spellchecker/autocorrect do you a disservice?

It sounds to me like a gift that just won't stop giving. Even if you want it to. :-)

This is as good a time as any for me to welcome you to eGullet, even though you already have 6 posts under your belt. Thanks so much for posting about restaurants in Madrid, even though 'your baby' hadn't been mentioned until now. Maybe your mention will draw welcome attention to it. Thanks also for the comment on huevos rotos. CharlieDi was also good enough to post about it; his recipe is in RecipeGullet to make it easier to find later; it's here: Broken or Smashed Eggs.

That was quite an experience at Empellon Cocina! Thanks for the detailed post. I enjoyed looking at the titles of the cocktails and the beers, as well as the presentations. If you can think that far back (and that far into the experience!): what did you think of the flavor combination of chocolate, vanilla, tamarind and prune?

That's a nice list, and it gives me a good range of things to look for, although this comment gives me pause: 'That wet wool quality'? Maybe I'll have to try some to find out what he means, and why it might be good. :-)Thanks for posting about this article.

Well then, maybe something along the lines of squash fries? Nuke or roast until soft but not mushy, then coat in something and roast or fry to get a crisp exterior? I've never tried it, so can't offer a recipe. The delicata squash in heidih's post above is great stuff IMO, and I'm eager to try the seasoning combination she used, which will be a new direction for me. It still gets soft when I roast it, but there's probably a way to get a crisp edge on the soft.

I think my problem with winter squash (other than pumpkin, which I still detest) was always its sweetness, aggravated by the perverse insistence of many people to add marshmallows or brown sugar. It was about 10 years ago that I learned that squash can be savory-with-a-hint-of-sweetness and did not have to include the typical 'pumpkin pie' spices. My 'gateway' recipe to winter squash was akin to the sausage-stuffed squash mentioned a few posts ago. Here's the general approach. - Take a small squash: celebration, if you can find it, or acorn, or something similar in size - larger than a big grapefruit, smaller than a personal-size watermelon. Slice it in half along the equator, scoop out the seeds, and cut the ends just enough to flatten them so they'll sit level. - Score the interior a few times with a knife, to improve the absorption of the oils and seasonings you are about to add, and drizzle with a bit of olive oil unless your filler is oily. (Honestly, I don't know whether the scoring is necessary.) - In a small mixing bowl, mix together your choice of a spicy, savory combination of ground meat (Mexican chorizo, Italian sausage, ground beef or lamb work fine, and I'll bet ground turkey would too), finely diced onion, garlic and maybe celery, whatever herbs and spices you think will go well. You can add bread crumbs as a filler/binder, but I don't usually bother. You can add chopped roasted tomatoes and their oil, or chopped roasted red peppers. - Fill the squash hollows with the mixture. Be generous; mound the stuffing above the level of the squash because it will shrink as it cooks. Put the halves upright in a baking pan, cover and roast - I think I use 350F - until the squash is soft and filling is nearly cooked as indicated by softening squash and cooking protein. Start checking for doneness at 20 minutes. - Top each half with shredded cheese (I like parmesan), return to the oven uncovered and roast another 10 minutes until the cheese is browned. I think the total oven time is 30 - 40 minutes. Each half is a one-dish meal in its own bowl, and the approach is very flexible. I'll be posting photos later, but I have to get the squash first.

That's aways awkward. :=) Hibiscus on its own is quite tart. You may find this stuff useful in tea, if you like sweet-tart tea, but I'm just guessing. Whirred up and added to a salad dressing? Used over pancakes as a syrup? Again, I'm guessing...

Ouch! Here's hoping that was the nadir of your trip.

There's some lovely-looking and inspiring food going on here - much more so than the Polish sausage and sauerkraut we had tonight. Sauerkraut is an ongoing adventure at our house, and I'll be posting about it later in the 'kraut topic. dcarch, what is the dark stuff piped/drizzled in a ring over the eggplant?

I think the beer listing is very entertaining. What does "Wild" style mean? No known category? The food looks great. Thanks for bringing the rest of us along as you waddle. :-D

I'm going to enjoy reading about these places as tasted by an educated newcomer. Thanks for bringing us along, Rob.

After a private conversation with Andiesenji, I've found the link to which she referred: Making Cheese. The discussion about making quark is on page 10.

I'm not sure the wine contributed any salt or perception of salt, but I've certainly learned the same thing about parmesan cheese: it adds plenty of salt on its own! The cottage cheese may have added some also. I too have been unimpressed by ricotta so far, but I have some sitting in my fridge right now. Hope springs eternal. :-)

That bowl is exquisite, Kerry!

I had missed that note. What a great idea for the book sale! Thanks, Heidi. liamsaunt, I spy a copy of The Black Dog Summer at the Vineyard Cookbook on your shelf. Nice to see that someone else owns that book too! I've only made a few things from it, over all these years, but I enjoy browsing through it and daydreaming about Martha's Vineyard anyway.

That looks like it would save on a lot of parchment paper. Thanks for the recommendation.

Like a metal window screen, or like one of those perforated-metal pizza pans?

Interesting that you call it 'albedo' (which to me is an astronomical term); we call it 'pith'. And yes, it's typically more bitter than the colored zest. It makes sense that it would affect the quality of the candied citron.

That looks like a good way to get more squash into our diet, now that the season is here. Thanks for posting the photo and recipe.

There are many kinds of grouper, from what I've seen out there. Could you elaborate, please, on which you purchased? It looks like this was from a pretty good-sized fish. I struggle with the decisions when I have the option to buy grouper - and yes, when I've had it in restaurants it's been delicious.

Ooh, that looks good! How do you get the urchin meat out?

In the interests of balance, let it be known that I have cooked and enjoyed Jerusalem artichokes and lived to tell the tale. Whether they weren't fresh enough or the method of cooking was the ticket I'm not sure, but we didn't suffer any ill effects. The recipe came from Fine Cooking, here: Pan=Roasted Sunchokes and Artichoke Hearts with Lemon-Herb Butter. I hadn't heard of any gut problems before cooking them, and I'm rather glad of it since we had no fears of the food. We liked it.