Smithy

In addition to the plastic twist style, we have silicone ice cube trays like these: www.amazon.com/dp/B000QIU7X6/ref=nosim/?tag=egulletsociety-20 The silicone trays come in a variety of cube sizes. Their advantage is that there's no wasted space as with the tapered sides of the plastic twist trays, so if you're trying to maximize the ice generated per space taken they're great. The disadvantage is that, at least in my experience, the cubes often have to be poked out (from the base of the tray) individually. Sometimes I can twist or flex the tray and get multiple cubes out, but not often.

Mitch, that salad looks like the essence of summer.

Sorry, CeeCee! Let us know how it turns out (and that you didn't burn your house down)! What do you plan to try doing first?

Building further on rotuts' answer: tomato sauce in my experience generally is plainer than pasta sauce or ketchup. It can be used over pizza; it can be the basis for a homemade pasta or pizza sauce or something else altogether. If it has chunks of something added (mushrooms, sausage, cheese, garlic) then it generally is no longer called tomato sauce and is likely to be called pasta sauce instead (as in rotuts' second link) although there are counterexamples. Contadina, for instance, makes Italian-seasoned tomato sauce. Ketchup is generally sweeter and thicker than tomato sauce.

The faces and, to some extent, produce are different but the layout is very much like what I used to see in Egypt on their market days. How do these vendors and buyers feel about being photographed? Do some of them grant permission and then try to demand money afterward? How is the sanitation in terms of food safety and parasites? Do you have to take special precautions to clean greens or fruit that you don't peel? Are those bananas or plantains in that picture? They look shorter and yellower than what I'm used to seeing, but that may be my inexperience. My friends who've lived in banana country won't touch the stuff we get in the USA because it's so underripe.

Well actually, I thought Ontarians referred to potato chips as potato crisps. Have I got the wrong part of Canada, or the wrong hemisphere? :-)

I'm glad to see you have access to Valencia oranges, FrogPrincesse. I remember them as being wonderfully sweet and juicy - and very convenient since they were available when the Navel oranges had all been picked - but farther north in the San Joaquin Valley they're being replaced because there's no market for them. Perhaps that trend is beginning to reverse. How did you prepare the golden beets? I've been exploring beets a bit, and have a couple languishing in the refrigerator (where they probably don't need to be) while I decide what to do with them. Your salads look like a good option.

Huh! I never thought of putting potato chips on a sandwich. Adds nice crunch, and a bit of salt, I imagine. Do you have to eat quickly to keep the chips from getting soggy?

Smoked trout! Oh, what a lovely treat! I look forward to seeing what you do with it.

So many photos, so many questions I have! In the first fish photo, it looks like they're lying (beautifully arranged) out in the open air. Arethey lying on a bed of ice? Can the supermarket plan to sell that much in a day? What happens to the unsold fish at the end of the day? (Taken back into refrigerator, covered, left as is...?) There's a fruit photo with what looks like oranges next to something that looks like polished coconuts. The relative sizes make me think I'm wrong about one of them. What are they? Is this a typical supermarket in your area? Thanks for the photos!

I can't believe what I'm seeing there. Were the Le Creuset Heritage Oval Gratin dishes for $25 and $35 really enameled cast iron? I think I paid about that much for the used LC's of that style that I bought on eBay, years ago! The only new LC's I've seen for that price have been stoneware, but those look like the good metal. I have a long-handled basket setup with latching lid and with holes similar to the ones you showed, although mine is more symmetrical between top and bottom. Fireplace popcorn popper? I use mine for grilling vegetables or meats that need frequent tossing.

That chutney looks much nicer than the sauce I made tonight, David. I tried a rough approximation of this recipe: http://forums.egullet.org/topic/19949-rhubarb/?p=920007 with a pork loin roast. The "rough approximation" bit comes in because I didn't have any parma ham and I did decide to temper the lemon flavor of the rhubarb with the sweetness of dates. Overall the sauce was nice, but we both felt it was a bit too fruity for our tastes with the pork. (We aren't big fans of applesauce with pork, either.) We remedied the problem with a good grainy mustard. Overall the combination was good enough to experiment with again, but not necessarily a keeper to pursue obsessively. Meanwhile, the combination of rhubarb, dates and pork juice conspired to make a brown sauce that looked a lot like gravy, especially after I took an immersion blender to it. Your chutney is much prettier. Revelations: I was surprised at how readily the rhubarb collapsed during cooking. It seemed to turn almost transparent, not at all retaining its structure the way celery would. I think today was my first time actually eating rhubarb out of hand. What a lovely surprise! Its sourness was much more akin to lemon than I'd anticipated! I can see why rhubarb could be substituted for lemony flavors to good effect: rhubarb and raspberry, rhubarb and blueberry, rhubarb on fish, perhaps? I liked it. I got a bit of that oxalic acid gritty feeling on my teeth (no, I wasn't eating the leaves) but I can easily see eating this stuff as a snack.

David, that walleye looks like it has a beautiful fry-coat on it. Do you use a batter? If so, what? My husband and I are still trying to work out how to do justice to walleye when it hasn't been caught a half-hour before and fried on the lakeshore. (In that case, he favors a quick shake in Bisquik.) I'm generally unimpressed by grocery store walleye. Do you catch your own? And do you know how it compares to the walleyes we catch in lakes in northern Minnesota and northern Ontario? Our walleyes are lake-dwellers.

It looks pretty. What is it like?

That would be why my mother favored iced coffee at this time of year. I never could get my taste buds wrapped around it, but she claimed it was very refreshing.My theory about the higher resistance at the top of the plunge is that there's blow-by or blow-through of the sediments, rather like a water filter that's been overchallenged. The filter gets plugged, and then holes in (or margins around) the plugging layer develop, and the resistance goes away. (I haven't tested this scientifically, but it seems more pronounced with a finer grind, and worst with coffee that has a broad range of grind size.) Was there a lot of sediment in your coffee?

Thank you for letting us know how it came out. It sounds wonderful! edit: That stove looks like a lot of fun. How did you get on with it?

I have better luck with a slightly coarser grind. The extra-fine grind I get at the grocery stores for our conical filter coffee pot tends to get a bit more sediment through the press than I like. If you're a Gevalia fan, you can check out their grind; I've had pretty good luck with that in coffee presses, so I'd say that's a good target size. I use about the same ratio. The strength will depend on how long you let the grounds steep. Two things I think make a difference that you haven't listed: use boiling water (I'll probably get some disagreement on that) and stir the grounds to make sure they're fully wetted before they steep. I usually add most of the water, stir the grounds, then pour the rest of the water over the spoon to rinse it as I'm filling the beaker. (It saves water and cleanup.) Oh, and cap the beaker while steeping, to keep the heat in; just keep the plunger up until you're done steeping. I like French press coffee. I'm not crazy about the cleanup, so I save it for special occasions: small batch, no electricity... ;-)

Do you think Forkish's book (I assume you mean "Flour, Salt, Water, Yeast") is especially better or more insightful than, say, one of Peter Rienhart's books? I'm signed up for a Craftsy class on bread baking, taught by Reinhart. I keep thinking that I should be working my way through the multiple baking books I already have, as well as the two online classes, before I go buying more books on bread baking. However, you do seem to particularly like Forkish. Anna N, what's the resolution on that new, cheap scale? Does it read fractions of grams, or just to the nearest gram or even - as one of my scales does - to the nearest 2g increment? That was a GREAT find!

Lynne Rosetto Kasper often advocates putting cherries into a jar of brandy and storing them that way for some months. She says they may a wonderful dessert: either eaten out of hand or used as topping on ice cream or the like, and cherries add a nice flavor to the brandy. If that sounds interesting to you and you want more details that nobody else provides, I'll listen again and summarize the information here. She just responded to a call about that on her radio show, The Splendid Table, within the last couple of weeks. Unfortunately the show's web site doesn't summarize the call-in section, so it's a bit of a search to find calls later.

So, Shel_B, I see from your sumac topic that your friends have arrived back home. What did they bring in addition to the sumac? Tell us about your haul! :-)

I can't make it, but I love the idea! I hope there's a great turnout!

I had to look up Sainte Maure, and then I wondered what else is on the pizza? Tomatoes, I think, and what type of olives? More importantly: Wwhat are the tendril-like things and petal-like things that look like flower parts? I'm guessing some kind of mushroom, but maybe you're doing something with flowers that I need to know about. :-) The whole pizza looks beautiful. I'll bet it tasted good.

It looks like you both have 2 slices of meat there, too. :-)

Wonderful, simply wonderful: your meals at home as well as in the restaurants, and the virtual tours. The handwritten notes showcasing some of the books in that amazing bookstore were an interesting touch. I love wandering in places like the shops and markets you've shown us. Thanks for taking us along!

I'd like to make bread like that. It looks wonderful: ideal for saying, on the one hand, "it has fewer calories" and on the other hand, "look at all the voids I can fill with butter/braunschweiger/jam/whatever". Tie wraps! Very different than the new citrus squeezers or zesters that I thought I saw.