Smithy

I'm glad you like it! According to this article and many others (all of which may be quoting the same source, of course) Pinotage is a cross between Pinot Noir and Cinsault, developed in 1925. I have to admit I don't like it. It is very distinctive, and the wines I've had containing it have had an unpleasant (to me) aroma. The article I've linked to says that Pinotage got a bad rap but it's time to give it another try. Good for you for trying it!

I'm afraid the only way I'd try to talk you out of it would be to urge you to get something with some temperature control! My unit has grill temperature controls and I'm looking forward to trying them, although I've no experience yet to see whether I actually use those controls. One thing that's very nice about this unit it that it locks and can be stored upright. Mine has no such latch, and needs to sit level (currently it's doing that on the floor) until I come up with a strap to tie it all together. The adjustable thickness looks great. I also like the idea of grill marks on both sides of the panini, but that's just me....

When my best friend and I launched off on a European 3-month tour in 1980, we had done our best to prepare. I'd been studying German; she'd been studying French; we'd both had years of exposure to and classes in Spanish. That didn't help much in The Netherlands. Dutch may look and sound rather like German, but it isn't enough like German to get around -- and at that time, at least, WWII was much too recent for the adults to want to hear German. We did our best. I remember using a phrasebook in a grocery store to try to find butter, only to be told by a kind woman who spoke English that I'd just asked for a jar of lard. We were determined to live on $20/day each, which was possible given a bit of thrift (and youth hostels). One afternoon, somewhere in some park in Holland, a food stand caught our attention. I walked up to the counter, looked at the menu, read it from the right-hand side. There was something inexpensive - maybe it only cost a Guilder - and the word looked familiar. I did my best to pronounce the word loudly and clearly, and handed over my money. The vendor gave me a funny look, then took my money and reached into a jar. My lunch that day was a giant dill pickle. 🙂

I don't think I've ever had canned tamales! Am I correct in assuming that they don't have the corn husk wrapper? Are they just the meat/whatever filling, surrounded by the masa? Already cooked, but no longer in the wrapper?

My best friend and I have been discussing spoilage and what causes it. I know we're trying to suppress the spoilage bacteria (in this case with salt) so that the lactobacteria, acetobacteria, and other good bacteria can thrive and change the pH to suit...but what are those spoilage bacteria and why do they take off instead? i'm sure Sandor Katz gets into the nitty gritty of it but I haven't gotten that deeply into the reading. I used to make kraut in larger crocks. Sometimes it worked, sometimes it didn't. Right now I'm liking the idea of smaller batches. After I get the salt percentage dialed in I'll be able to experiment with different types and combinations of ferments without putting a huge amount of produce and effort into any one project.

Got some favorite combinations? Tips, like "don't put thick slabs of cheese in the sandwich and then cook without looking"? Do you butter (or oil) the outer surfaces of the paninis, or grill the sandwich without fat on the outside?

Here it is in action. Before: After:

Let the discussions begin!

Over here I've told the story of finding a Cuisinart Panini Press / Grill / Griddle at a thrift shop for $8. I've always wanted a panini press. I love paninis, but have been too cheap to shell out $70 - $100 for something that could be (almost) duplicated with a griddle pan, a hot stove and a weight. Last night I tried mine out for the first time, to comic effect. I made a frightful mess, but we both thought the results were delicious. Now I'm eager to learn how to use it properly. Shredded cheese vs. sliced. Monitor the operation so nothing gets overcooked. I have access to panini recipes. Several people have reported using their presses for things like roasting peppers, or making quesadillas. I'm sure burgers could be cooked on this thing to great effect. But I'll also bet there are loads of recipes and procedures from experienced panini press users that I haven't thought of. We have a very old topic on what type/brand to buy but no discussion that I can find about actually using one. So...those of you who have a panini press / grill: what are your favorite things to do with it? Got any special tips or precautions? I already have one cautionary tale: don't fire yours up until you're sure there are no papers or tools stored between the plates. 🙂

I got a couple of heads of red cabbage so I could start experimenting with salt levels in making sauerkraut. Pursuant to a conversation with @FauxPas, I opted to use 1.5%, 2.0% and 3.0% by weight. The 3.0% is what I'd done last time. How well will I like it with a lower salt content? She reported a preference for 1.75%, and I'm bracketing. (In truth, the difference for 365g of shredded cabbage was only 4g salt. We're talking small differences here.) Yesterday I mixed up a batch using 3%, my previous number, to see how repeatable it was. I expected it all to fit into a 1-quart jar. It didn't, quite, so I put the excess into a pint jar and topped it off with shredded carrots and 3% by weight salt. Here's yesterday's work: That was one head of cabbage. Today was the second. I think this stuff is beautiful! One refinement I've come up with is a better way to fill the jar cleanly. I don't have a canning funnel big enough to accommodate that shredded cabbage. Until now I've made a collar / liner for the jar with clear plastic wrap. It was difficult to get out, and messy once it was out. Today I sacrificed part of a flexible cutting board to make a stiffer, more manageable and adjustable funnel. Somewhere along the way I got distracted -- I should know better than to try multiple formulas at the same time, rather than finishing one before starting another -- so I *think* I have the 2% vs. 1.5% batches straight, but I'm not sure. At any rate, one batch -- I think the 2% -- all went into a quart jar and the other batch went into two pint jars. Somewhere uptopic we've talked about ways to keep the vegetables submerged. Saving a large cabbage leaf to top it all is a start, because that gives something to push on. (FauxPas talked about a stiff cheesemaking screen, and eventually I may go that way.) Then there are the lightweight glass fermenting "weights" that are really pretty darned light. The pickle pipes help hold them down, maybe, but the other day I found a couple of fermenting springs at a thrift store: These are designed to put pressure on the contents, and might work better. The pair I found are built for wide-mouth jars, and I happened to be using one for my pint-sized ferments. After I had everything in place, I noticed a strange bulge under that pickle pipe top: I'm concerned about how well that will hold up. I replaced the pickle pipe with a standard canning top, but the lid is only on tightly enough to hold the top in place -- not tightly enough to seal. They're all in secondary containment devices now. Let the fermenting begin!

Yes. It's a handheld pump with reusable bags, intended for sous vide although I've just used it for freezer package. This is the one I have (eG-friendly Amazon.com link). It's no longer available but there are lots of sets like it. I carried a FoodSaver with us one year, but decided it wasn't worth the real estate in our situation. I love peanut butter too, but I simply can't imagine peanut butter and whiskey. If there were free samples, given out with plenty of water, I might try it.

One more post for now, and I hope there'll be more commentary about panini press usage as the day goes on. Yesterday I finally got (re)started on sauerkraut making. I've had 2 heads of red cabbage waiting to be treated. Thanks to @FauxPas's comments on the issue I want to experiment with different salt levels. Yesterday I more or less duplicated my previous efforts (3% salt by weight) in the interest of repeatability. Today I'm going to do batches at lower salt levels. I'll write in more detail in the Preservation topic. Here, I wish to point out why it's so difficult for me to get rid of things. Way back in 2019 I bought this pan at a thrift store, thinking it looked perfect for a mini-lasagna or a terrine. @Porthos recognized it as an insert for the buffet pan adaptor for a turkey roaster. Well, it hasn't been put to any such use. It's been holding a plastic storage container of spices in some upper cupboard. It was slated for removal and donation to a local garage sale coming up. ...Until yesterday, when I realized it's the perfect size to hold 3 jars of potentially bubbling, overflowing, mess-making kraut or other fermentation projects. When I removed the jars to photograph them separately, I poured beautiful indigo juice out of the bottom of the pan. It's already earned its keep! In other news: a local group of motorized parachute fliers came out yesterday. They used to camp nearby and stay for a weekend. They've only come out for the day in the last two years, but they seem to remember that we love to see them and love a good aerial show. (We told them so, last time we had the chance.) I ran out and waved and jumped around like a maniac, and one of them was good enough to come right overhead.

@Pete Fred the cows may have been incurious, but I'd say they look pretty good!

The same day we did the haircut and thrift shop, we went to Fry's "to get a few things" as usual. We actually had a list and stayed true to it -- for the most part -- but as usual I went overboard on the produce and we got meat at good prices to fill the empty spaces in the refrigerator and freezer. I still haven't done much of a grocery-store tour for y'all this trip, but I snapped a few photos this time. In the collage below, you can see: a very small part of the ever-expanding selection of Asian food goods in this little Southwestern town; the good cheap price on my preferred tortilla chips -- they're great for nachos, which we had a few nights ago, and they're also great snacks when I'm prepping dinner and already hangry; the astronomic "sale" price of butter -- dairy prices seem to be skyrocketing more than anything else I see; the bunch of green I brought home and simply couldn't fit in the refrigerator. The cooler in the lower right corner of that collage has parsley, cilantro and asparagus, each in its own container of water. I move the cooler around to keep it out of the sun. I think I'll be cooking the asparagus tonight. I got all that parsley because I want tabbouleh soon, although there may not be any bulgur in the Princessmobile (I'll have to look). Also, I use parsley and cilantro A LOT. The reason it wouldn't fit in the refrigerator is all the other stuff we bought: eggplant, lemons, 2 bunches of spinach, a large head of romaine, brussels sprouts, green beans, boneless skinless chicken thighs, ground chicken, pork chops and steaks, an assortment of chiles. Those filled the previously existing gaps in the refrigerator. Today I'll get around to repackaging and freezing the meat, but I was too tired when we got home and too busy yesterday. This mural is not on the outside of our Fry's, but we pass it every time we leave town and I adore it. I've been in that store a few times. It's pretty good, but doesn't offer a good selection of the things we usually eat. Still...that mural! I think she must be some sort of Sonoran Desert goddess, or Sea of Cortez mermaid. Every animal and plant in that mural belongs to the Sonoran Desert. And in a note of incongruity, but I wanted to save the punchline for...well, the punchline spot: I saw this at Fry's. I cannot imagine what would induce me to try that, if I had to pay any money for the privilege.

I'd like more information from those of you who've used a grill press like this. I love the idea of quesadillas, which I had considered, and roasted peppers, which I hadn't. Those of you who've done it, please give me specifics or suggestions. For instance: -- shredded cheese inside quesadillas and sandwiches, instead of sliced as I did last night? -- if I put slices of eggplant in that grill pan and press them, should I at least squirt them with a little olive oil? -- what about on the quesadillas-- @Shelby, do you really mean no oil at all? -- what about roasting peppers? Slice and seed them, or put them on whole? What about oil? And @rotuts, I'm picking up some sliced meats tomorrow for something like Cubanos. I'll tell him that if he wants one it's HIS turn to wash the windows.

It looks like there'll be a learning curve on my new gadget. First lesson: don't start warming it up until checking to make sure nothing is stored inside! I know there are lots of cases of people doing that with their ovens and forgetting about having used it as storage. Down the road from us at home there was an exciting Fire Department visit because Mama started the oven without realizing that her daughter's Barbie doll was resting in there. Still...who'd think to look inside a pair of flat grates clamped together? Fortunately, I caught it before the scraper and the printed "quick start" sheet had begun to scorch. Second lesson: monitor the cooking and the grease content, and consider using less cheese. 🙄 I tell you, it was an intimidating mess when I checked those sandwiches for the second time. (The first time I checked, they hadn't begun to brown.) As you can see, the cheese was running all over the plate and out the sides, down the dial face. I hadn't noticed it running out before I opened the lid. I was pleased and surprised when I went to pick up the sandwiches, though. The cheese (Tillamook Extra Sharp Cheddar) hung together quite nicely and lifted right off the grill plate. It hung together so well I had to cut it (with scissors) to separate the sandwich servings. I piled the stuff on our plates, perhaps not artistically, but so that we could eat it. I found the concentrated, melted cheese a bit too salty. He thought it excellent. We both loved the texture of the sandwiches: very crisp crust, that extra cheese, nicely crisped bread on both sides of the sandwich. Soft, gooey interior. It hadn't all leaked out. 🙂 We had to laugh, though: we'd thought that a panini press would be easier than a skillet, and I'd be able to crank out these great sandwiches on it with minimal cleanup. Based on last night's dinner, we were dead wrong...and we really did think it was funny. The cleanup was easier than I expected. Despite the melted cheese flowing down the sides, most of it really did go down the sides instead of down into the works. This is a very well constructed machine. And then there was the delicious result. All in all, we figure we already got $8 worth* of entertainment from it. 🙂 *(He adds that it really makes his haircut $28 instead of $20)

That looks wonderful, @Ronniebisme! I wouldn't complain if served that. In fact, if somebody else were to complain I'd demand they do the cleanup and forgo any leftovers! Thanks for reporting back.

@rotuts, that's a fine suggestion and I thank you for it. I just opened it up and plugged it in. It started warming up, and judging by the smell I'd say it's never been used! Reminds me of the smell of a clothes iron (remember those?) heating up. I played around with the controls a bit, then read the instructions. The instructions say clearly that the metal cover gets very hot, and not to touch it until it cools down! I looked at the wooden cutting board holding the panini press...and turned it off. I'll use it atop a less scorchable surface. All the instructions as well as the cleaning tool came with it. I especially like the instruction book, which has operating instructions at the front end and, if you flip it over, recipes at the back end. I forgot to mention in my earlier post that I also spotted and purchased these canning springs. $0.50 for the pair! I'll post more about them in the Preservation topic, when I get around to using them.

I went back to the above-mentioned store yesterday, and found a Cuisinart Panini Press / griddler. $8. All parts there; looks lightly used. I wrote more about the entire adventure here. I've always been too cheap to buy one of these presses; cheapest I've ever seen them was on there order of $70, and a similar item on Amazon right now runs more nearly $100. Score!

It looks as though all the ATVers are out riding, so I may be able to get in another post or two.... Yesterday we went to town for fuel, groceries and my darling's haircut. The barber shop he likes is next door to a thrift store I like, and he was good enough to time our visit so I could go shop. Foolish man! I can do a LOT of shopping in 15 minutes! I focused on their kitchen goods, of course. The last time I went, I passed up a lovely set of serving platters and a Descoware enameled cast iron baking pan. I went back later and they were gone, of course. The Descoware I'd have passed up again anyway, but I rather regretted not getting the platters. Even though I didn't need them. But getting back to yesterday's offerings, they had a generous offering of still-in-the-box bakeware and serve ware... some beautiful dishes and silverware... and a goodly assortment of pots, pans, waffle irons, and the like. I checked out the aluminum pot on the bottom rack. It was big. Could it possible be Club? No, it was iMusa, a much more recent brand, but it was in good condition. It was large, probably 6 quarts. See the glass lid on the next shelf up? It fit. Perfectly. I love helping other people shop. I didn't have any victims nearby, so I went to one of the sales clerks who was busying herself at an Easter decoration / toy display. I pointed out the pot and the lid. "Hey, if you see anyone interested in that pot, you need to point out that the glass lid fits it PERFECTLY." She went over and looked. Each was priced separately: $3, I think, for the pot; $1 for the lid. She put the lid atop the pot, then countered, "You should get those!" She loves to help people shop, too. I responded that i already have a bunch of pots, that size and larger and smaller, and can't use another. "Yes," she said, "but that would be perfect for camping, too! You could set that right on top of the campfire!" "No," I said, "I already have that too! And we're already camping!" The coaxing continued. "You know, when I see something like that that I like, and I decide to walk away and think about it, I'm always sorry when I come back to find it gone. You should take that pot and lid!" She went on to tell the story of some craft items she'd passed up and then needed later. I thought about the serving platters...she couldn't possibly know that story!...but remained firm. Instead, this is what I brought home: I have always wanted a panini press. I can't tell you how many times I've considered buying one of the Cuisinart panini presses from Crate and Barrel, or now Amazon (here's a similar model) (eG-friendly Amazon.com link). I've always been too cheap, and too practical. I have a grill pan. I have a weight. I have perfectly good cast iron pans, and nonstick pans, and non-nonstick pans. I don't need no stinkin' panini press to take up space, either here or at home. Still. An apparently new, or very lightly used, Cuisinart panini press for $8. How could I pass it up? I didn't. I'm looking forward to seeing whether it manages grilled eggplant better than my sheet-pan-in-the-oven method. I'm looking forward to grilled sandwiches with those press marks. I wonder whether this will make more satisfying potato pancakes than those I made the other night? Stay tuned, and feel free to suggest your favorite grilled sandwiches or griddler ideas!

We have a venerable 2-slot long-slice Oster electric toaster that's been around the block, literally, more times than I can count. Its base is partly melted due to its proximity to the stove. I insist on long slots so I can toast boule slices without cutting them in half. For a time we had a single-slot long-slot toaster (which, come to think of it, we have at home) but that's inconvenient when we both want toast. A slight diversion: I know there are stovetop nonelectric toasters, but we strongly prefer not to bother with that. We need to run the generator for an hour or two in the morning and evening, to recharge batteries so that the lights, water pump, furnace and refrigerator will work. We time the generator use to coincide with our wanting morning coffee or dinnertime toast. The microwave / vent fan often also go into play when I'm making dinner, and the generator is necessary then as well. He isn't really very fussy about toast, as long as it's crisp on the outside. He prefers it warm. He rarely bothers to butter it. We both prefer it golden - to medium brown, but it can be almost charred before he won't eat his. He likes the grocery store whole wheat bread, which is too sweet for me, so his toast automatically browns more than mine (sourdough, no sugar) if I bother to have any. In the process of going around the block many times, the poor toaster has also suffered abuse due to its proximity to the stove. No place else to put it, though! Here's what that corner looks like, in real life -- no gussying up by moving things to get them out of the frame. 😉

Thanks! I'm better today. I'm pretty sure the toast was in his hand just then! 😄 Had a good shopping trip today with a new toy, but the holiday revelers* are rolling in and competing for internet access. It may take a while to show off my finds. *It's Presidents' Day Weekend here in The States, and a beautiful time for RVers and ATVers to come out and camp...party...ride...use the cell phone towers....

@lindag, are these (eG-friendly Amazon.com link) the peppers in question? They look darned good. I may have to try them too...after I've worked my way through some of my backlog of pickles, commercial and otherwise. 🙂

Then I stand by my earlier suggestion: add the liquid where an acidic kick would be welcome. Tuna salad, potato salad, salad dressing, that sort of thing. In addition, I've been using the brine from dill pickles to pickle chopped spinach stems as an addition to my salads (and as a way to use spinach stems). In the pickling discussion, @FauxPas mentioned pickling garlic scapes. You might try something like that.

Those have such a high polish on them! Out here, that would be associated with a run through a packing plant (with food-grade wax finishing the process) but then they wouldn't have the leaves. How is the fruit handled there, to give it such a shine?