Smithy

Those beans and the recipe look wonderful. Thanks so much for posting a link to the recipe!

What a timely post! Last night we had perhaps the last of the season's corn on the cob. Some kernels were beginning to go dark with what's called "smut" around here. I noted that some folks think it a delicacy, but for the life of me couldn't remember the Spanish for it. Am I correct in thinking that's what Huitlachoche is?

My family and neighbors grew citrus and other tree crops in California. My sister's best friend learned during her college years to be careful when she brought friends home to visit. Her parents, given adequate warning to plan the prank, were wont to greet her and her first-time visitor friends in American Gothic style costumes. They assured the new visitors that there were sausage trees around back. They also convinced said visitors to try olives fresh off the trees. 😄 (For those readers who aren't in on the joke: olives that haven't been cured somehow are incredibly bitter. And no, sausages. don't grow on trees.)

Thanks for the reminder of that IP Muffaletta cheesecake! It's delicious and should be kept in the eG consciousness! I can't get your wonderful doves to feed people, but I can surely share that cheesecake.

Like blue_dolphin, I have zero fond memories of Sloppy Joes. Never really understood the point, and the name still evokes unhappy memories from childhood when I'd be at a picnic or a friend's house and was expected to delight in those things. That said, this does look good...as long as I don't have to put it on a burger bun and eat it that way! Thanks for the link.

I'm sure you'll do wonders with that "sad little garden pick," Shelby!

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!