Smithy

liuzhou, your description of moon cakes and their being passed back and forth reminds me of fruitcake in the U.S. I dislike it (fruitcake) for much the same reasons of its seasonal ubiquity and cloying sweetness. (To be fair: I have experienced a few good slices of fruitcake, but not often enough to change my wariness of the stuff.) I think the fancy tin looks like a lot of fun, however. That would be worth accepting a gift or two of mooncakes. :-) Edited to add this note: people who wish to defend or malign fruitcake may be interested in these topics: The Fruitcake Topic Fruitcake -- Bake-Off IX

I have the glove in a kitchen drawer. I have a pusher for my mandoline. I also, apparently, have overconfidence and a short memory because I now have a heavily-bandaged finger. I know better, I really do. Except that, apparently, I didn't.

Good luck keeping that tank sealed!

We also keep very quiet about the patches of wild asparagus in our area. Our neighbors, who are diligent gardeners, are ectatic that their asparagus is thriving; I think it took 2 years of care before they harvested a few stalks. Now it flourishes. As I recall they began with a careful and deep bed preparation, and used liberal amounts of compost and uncomposted manure. It can be done, but as Okanagancook notes it ain't easy.

I hear you. My other half couldn't see what the fuss was about, and if he'd had his way we'd have grabbed the cheapest thing and gotten out in the shortest checkout line. (It's a good thing we both drive, so we didn't quite drive each other around the bend.) What are your faucet criteria?

Even the picture makes me feel slightly lightheaded. I'd have had to eat one too, and stagger out with you. What was the interior like, and how did it all taste?

That book is splendid reading, worth going back and revisiting. I laughed, and groaned with delicious delight, and cooked from it. If you haven't tried his Gratin Dauphinois, do so. Do not wait.I just finished listening to the audio version of "Yes, Chef" by Marcus Samuelsson. Eh. He's certainly passionate about his work, but I think the book might have benefited from better editing. He gives interesting insights to what it's like to become a chef, and how race relations came into it for him, but I think it was a bit disjointed and repetitive.

Welcome, and congratulations on moving from the packaged food to cooking it yourself! You'd probably have a lot of fascinated westerners if you were to post about what sort of packaged foods are readily available there, but you've probably already figured out that there are a lot of do-it-yourselfers around here. If you feel like sharing your learning experiences with us, I'm sure you'll have a lot of eager readers. What sort of flavor profile and cooking ingredients go with your part of India?

Right down to the bare walls! You're brave. How much of the work are you doing yourself/yourselves, and how much by contractors? Have you picked out everything by now - colors, flooring, and so on - or are you still making choices? I drove my darling nuts with repeated trips to pick up and return samples that continually cluttered our space while we worked out an acceptable design scheme. Do please keep us posted. Entertaining stories about design dilemmas will also be welcome.

Welcome, ecclescake. We look forward to hearing more from you. If you have any questions about where to find things on the forums, don't hesitate to ask a host (I am one, but not the only one). Tell us a little more about yourself. Are you starting to look forward to spring, or is it already springing for you? I don't know enough about Wellington's climate to know whether it has an easy winter and early spring, or long winter that gives way reluctantly and late as it does in the northern U.S. Are there any spring crops that you're eagerly anticipating for your savoury baking?

OK, Mmmpomps...mmmore details, please? What were the steps you followed, approximate timing, and so on? I am still peering over the brink and considering buying this gizmo. I'm suffering experimentation fatigue and not sure I want to take on learning how to work a new piece of equipment at the moment, but...you lot are producing some mighty fine-looking, apparently quick meals...maybe, once I was past the learning curve, this would be a valuable addition to our kitchen. *Oh, my duxelles! Oh, my dollars!*

No, now you can hypnotize her into buying an Instant Pot, as you've done with so many here. I'm astonished that she told you she wasn't interested, when it obviously can steam vegetables but do much more besides.

O.M.G. indeed! I don't know whether to thank you or slap you! It looks decadent, wonderful and all too irresistible.

Thanks for that information, Sam. I'm curious about the seeds. In my experience they turn bitter when cooked - at least, when the goo is cooked down heavily. Do you avoid that bitterness by straining the seeds out, or does your "quick and momentary boil" not go long enough to change their flavor? Or (the 3rd door) have I just been misled by embittered tomatoes?

Please let us know how it works out. Enquiring minds, and all that....

rbenash, what did you finally do, and how did it turn out?

No, they mean to dip the vacuum-sealed bag in boiling water to sterilize the enclosed surfaces.

Welll...I have to say that the last few times I was in Dryden, ON (admittedly over a decade ago) the fast-food joints I visited had malt vinegar on the table. I found it refreshingly British, since I'd learned the malt vinegar + chips trick while working in Yorkshire even longer ago. I am obviously no expert, but wish to offer a counterpoint. Where in rural Northern California were you raised, ElsieDee? I grew up in south-central California, but we spent many a summer vacation up in the northern part of the state. I have fond but hot memories of the northern Sacramento Valley, as well as Shasta and Trinity Lakes.

Johnnybird's Toast Dope, from Johnnybird himself.

Thanks so much for reviving this topic, kwankapang. I've loved the satays I've tried at restaurants here in the United States, and look forward to trying to make it myself without using a packaged mix. :-)

I do that: spouse goes away, out come the foods I love but he doesn't. I want to make sure I understand this: the Velveeta was fine but the high-quality cheddar went grainy?

That's a nicely creative way to use leftovers, mgaretz. I'll bet it tasted wonderful.

Those are fun!

I love those podcasts but would have missed this one without your comment. Thank you for the notification.

It doesn't seem so, although the very adventuresome and interesting William Dampier in the article linked above might have encountered something like it. I fear I'd be keelhauled if I served fish - nay, even anchovies - on pizza to this gang.That's a fascinating article, FauxPas. Thanks!