Smithy

My husband likes to tell a story on himself, from before I met him. He and his boss were discussing their housekeeping habits. His boss said, "My floor looks like I could eat off of it." Darling said, "My floor looks like I have!"

I've never seen those, much less tried them! I agree that it would be nice not to be taking up freezer space, although in our household the shelf / cupboard space is also at a premium already heavily occupied. I totally get the convenience factor. Last year I demonstrated to my darling that it's no work at all to grate potatoes for hash browns (for 2, anyway) and that the frozen shredded spuds are unnecessary. He believed me. Have I made hash brown since? No.

Holy smoly, Shelby -- I am incapable of decorating even at the best of times. I'm very impressed with yours, and your ambition! I'm sure you and Ronnie and your hunter friend will have a grand time. Like many others here, I'll be eager to read about your hunting season! I have to ask: what is this crazy mask-beast-thing made of? Did you make it?

Binta demonstrates and discusses some of her cookery in this "Food Meets Science" video from Amsterdam, about a year ago.

That link takes me to a "404 page not found" notice. I can go to the Home page and see the website is still alive, but even a search doesn't turn up that particular recipe. I might be willing to try that one, if I can see what she does. Got any more clues?

...and, @Shelby take note: the Sunset Pink is $50 less than the other colors! Edited to add: listed for $50 less than the others, listed as "coming soon" AND listed as "Sold Out". Huh?

I must admit that the price tag has been one impediment but so has the lack of color choice. Oh, dear!

This article tells a great story about a Fulani woman, Fatmata Binta, whose culinary ambitions led to a pop-up restaurant she named "Dine on a Mat" and then to recognition and awards in Europe. Now she is using her fame to share more about Fulani culture via food, and she wants to use her award money to help communities in other ways as well. "Dine on a Mat" comes from her people's eating traditions. The photos are wonderful, too. In Ghana, a celebrity chef spotlights Fulani culture The article is on the website of the Institute of Current World Affairs.

*swoon* I am continually amazed by (a) the hours you keep (I operate at the other end of the day) and (b) your organization and timing (which points to your starting your day so much earlier than mine, and running by start-time rather than finish-time) and (c) the beauty of your breads. I wish I were there to experience them. What size are the "Claude-sized" breads, please?

Hello and welcome, @CookBot! We have had private chefs here in the past; I've lost track as to whether we still do (except for you) but there are plenty of skilled professionals as well as interested amateurs like myself. We'll all enjoy learning more about your cookery styles. If you have any questions about how to use the forums, or where (or whether) to post something, feel free to ask a host by PM (Personal Messenger). We usually get back quickly, although as volunteers sometimes we're away at our Day Jobs.... There is also a technical support forum for members. Do you rely much on cookbooks, or have your own repertoire and methods?

1. Have you asked the bakers about the seasoning? 2. Any chance it's zaatar?

In fairness, I'd like to note that I did not do the documenting. I simply pinned a link to that wonderfully helpful post. @Shelby deserves the credit for the post itself and the work that went into making it.

? I associate Middle Eastern food with flatbreads. Please tell more about these delicious "damn rolls"! I don't see them in your photo. Edited to add: I should have checked the Breakfast topic before asking! I see the damn rolls now.

This may be the discussion you remember about Hatch chiles....

That looks like it could be delicious. Did you make it? Got guidelines or a recipe?

I finally decided one of our tomatoes was ripe enough to harvest this morning. That's the second or third tomato from our six pots. But...the pots are loaded! A very few tomatoes are starting to show color. I just KNOW that they'll all start coming ripe when I'm away on a 2-week road trip, the last half of August.

Wait...the LAST of the corn?? Minnesota's hasn't even come in yet!

Thanks for that name. I knew I'd read another, and I couldn't remember what it was!

Well...if we're going to talk desserts, there are the Eagle Brand Magic Cookie Bars. You can come up with a lot of variations on these, as well as variations on the name (7-layer bars, for example). The recipe I use has slightly different proportions, because it includes both butterscotch chips and chocolate chips, but they were always a big hit when I took them to potlucks. I'm pleased to send "my" recipe (given to me by a friend) to anyone who asks, but can't see my way clear to posting it since it isn't mine and is close to a copyrighted recipe. I too think the use of the spent wine bag as an ice bag is an outstanding idea!

It is beautiful!

I've been doing quite a bit of that 'scientific research' myself. A spoonful at a time, where's the harm? 😁

While we're waiting for @kayb to answer, I'll share what she wrote a few years ago about that tomato cornbread cobbler. I'll admit that my first attempt at it didn't go well, but it carries lots of promise. I think it was operator (me) error. The description Her photo

One of my current faves, if I were to go to a potluck, would be one of my current faves at home: bean salad. Canned dark red kidney beans; garbanzos; navy, great northern, cannelini or some other white beans; wax beans and green beans (yes, canned) in equal proportions. Dress liberally with a vinaigrette. Now, I should disclose that my bean salad is nonstandard because of the vinaigrette. I do not like the classic 3-bean or 5-bean or whatever salads because the dressing always has sugar in it! Most folks might feel disillusioned because they'd be expecting a sweet dressing. I've been known to bring duds to potlucks before. 🙂

Thanks! I find the title "Haute Dogs" quite amusing. 😁

I took another crack at the Cheesy Smashed Red Potatoes (page 42) using all the correct ingredients, and being careful not to oversmash. It still doesn't look anything like Dave's photo from the recipe's original version up here, but it also wasn't gluey. The flavors are great. This dish is going into our regular rotation. Delicious!