Smithy

If you'd like to go down an eG rabbit hole as to that expression, you can see what we did with it 5 years ago when I questioned a similar usage in this topic. Warning: the discussion is scattered over quite a few posts!

I'm afraid I have nothing to report. I found those lithium batteries, or ones very similar, at local vape shops. They were pretty pricey: I've forgotten now, but at least $5 apiece, and maybe more like $8 apiece. I decided I'd better try to get the old batteries out of the holder before spending that kind of money. They are spot-welded in place. Would my soldering gun take care of that? Maybe. I have a friend who is an excellent tinkerer who might have been able to do something with it, but he was busy. I think it might also be possible to rig a different power supply altogether; it wouldn't look as pretty because the battery pack wouldn't go back into its holder, but it would make the blender usable again. While I was pondering all these possibilities, I got busy with other things...and then found a deal on a much simpler, much less expensive rechargeable wand blender. So there my KitchenAid set sits, still with no power. The wand blender I picked up isn't nearly as good (no speed adjustments, only a whisk and a double blade) but it does most of what I want. I haven't given up on the KitchenAid - that is, haven't given up enough to throw it away or sell the parts - but I left it at home when I went traveling for 6 months. Sorry I don't have better news for you. I still think there are possibilities, but I can't show you how it's done. If YOU figure it out, please post!

That is a wonderful mural and a great story! Thanks!

Lest I forget -- sorry for the data dump, but I'm doing some catchup right now -- I want to note the comparison between the two corkscrew-type pastas I've been carrying around, thanks to @gfweb oh, months ago. We both thought that the Barilla Cellentani looked like a longer version of the Cavatappi no. 87 made by DeCecco. We were wrong. In these bottom two pictures (above) the corkscrews on the left are DeCecco Cavatappi and the corkscrews on the right are Barilla Cellentani. The DeCecco are slightly larger and seem to have a slightly larger bore. Is that a function of the number? Is there a different size of each of these? I don't know. I mixed them in the latest version of mac 'n' cheese 'n' ham. I know gfweb doesn't like the inclusion of ham or anything else in his mac 'n' cheese, but I still owe him thanks for the suggestion of these corkscrews and their use. The previous attempts to use this stuff have left me wondering what their advantage is. In this dish they provided good structure - lots of room for good gooey sauce to run in, and bits of meat to hide among. Maybe I'll keep stocking this type of pasta. I just realized that the photos look almost fluorescent orange, like the boxed stuff. It wasn't that color in real life! Still, it used up the last of the Buffalo Chicken Cheddar, and some frozen shredded cheddar, and it was easy...both in the original version and as leftovers. Also in the "lest I forget" department: I promised to show this wonderful mural painted on the side of a Del Sol grocery store in Yuma. We're long gone from there, but I want to share it anyway.

For those of you who like to look in high-end grocery stores, I have one last trip to a Stater Bros to share. This one is in Indio, Calif and we went there specifically to get more of those wonderful New York Style Calabrese sausages before moving too far away. (I think it's pretty funny that a company titled "New York Style Sausage Co." is in Sunnyvale, Calif, but there you go: for those of you unfamiliar with the geography, Sunnyvale is in the Bay Area of California, near San Francisco and San Jose.) We needed a few things like fresh produce, half and half, cereal and pet food, but the only thing I bothered to photograph was the meat counter. Hubba, hubba! Look at the selection! Look at those tomahawk steaks! And look at the prices!! $4.99/lb for party wings, anyone? For once we didn't yield to the temptation to buy more meat. It was fun to look, though. Across the street is a farmer's market that we think must be a single owner, with the fields immediately adjacent. We didn't stop to check it out, but we loved the inflated strawberry. Quite the eye-catcher. Finally, on the way between camp and Indio, we visited the Oasis Date Gardens. They still aren't fully open due to pandemic precautions, but you can call in an order and pick it up outside. They still have the best dates of any we've tried: not too dry, but well enough tended - in this case, that means frozen for a critical time period - that we're sure nothing will hatch in them. There's nothing like opening a bag of dates to find it crawling with bugs, and that's happened with another grower's dates. As you see, the grounds are still beautifully tended. We got a date shake to go, and shared it.

As promised, last night was a study in contrasts between his cookery and mine. He cooked hash, one of his absolute favorite dinners to cook and eat (as you already probably know). I give you the prepped ingredients and the cooking process. Note that his cooking style does not involve standing over a hot stove or racing between stove and counter. Dinner - ready for its closeup, Mr. DeMille: And the dinner table, and the post-washup counter.

You are such an educational resoure! What is the dressing like, please?

Does "tamarind leaf salad" mean it's using tamarind leaves? If so, what do they taste like? I've only ever had tamarind seed pulp.

Thanks for that. Based on the small unadulterated bit I tried, it isn't something I'd want to put whole into my mouth and allow to dissolve. However, I think you're saying that some people might like it just like this but I might more appreciate the sesame oil / maybe soy variety? Have I got that right?

The nori experiments have begun. In case it wasn't clear, I've never knowingly tasted nori and had no idea what to expect. The stuff is in sheets stacked atop each other in that little plastic container. It seems a little goes a long way. With that in mind, I made some of the nori oil @Dave the Cook mentioned here, a few posts ago. Is it perfectly emulsified? Not by a far cry; we have no blender in the Princessmobile and the wand blender was really only up to chopping it into tiny bits. Still, I have the oil to try on something. Tasting notes: the sheets are oily. The flavor is briny like the ocean - what I expected - but also rather fishy, like fish that's been sitting a little too long. I think I was expecting something more like the bright brininess of good, fresh oysters. I had reservations about the flavor, but decided to go ahead with the oil and with the recipe to which @blue_dolphin linked here. (Incidentally, not one of our 4-footed companions would touch the stuff.) Yesterday I tried the recipe blue_dolphin had suggested: Lemon Sole with Burnt Butter, Nori and Fried Capers, from NOPI. It isn't unusual for me to take liberties with a recipe unless I'm actually testing it for someone, and yesterday was no different. I didn't even know there was such a fish as lemon sole! We didn't have any, but we still have fish from the Wild Alaska company. I wanted to try the recipe using salmon and sablefish. I'm still trying to find fish recipes that my darling will love as much as I, and that's an especial challenge with salmon. His face fell when he saw I had pulled out fish to cook. He hoped against hope: "Will you fry it?" "Nope," I said, and his face fell again. Actually, I fibbed a bit about not frying the fish. The original recipe says to broil that lemon sole 8 - 10 minutes until cooked, then keep warm somewhere while the sauce is being made. I ask you: would any thin cut of fish stand up to that much broiling? Maybe lemon sole is thicker than it looks in pictures. I was quite sure our fish would not take that treatment. I dusted it with pancake mix, shallow-fried it a few minutes' worth until it was done, then set it aside in the oven to stay warm while I made the sauce. (Incidentally, I shallow-fried it in the same oil I'd used to fry the capers. One less pan to clean, and as you'll see that was a good thing.) Before starting all that, I'd made yet another batch of Cookie + Kate's Green Bean Salad with Toasted Almonds & Feta, using pine nuts to stand in as the almonds. I kept the salad in its skillet in the warmish oven, same place as the fish, while making the burnt butter sauce. Note to self: Do NOT start cooking dinner while there are dishes from afternoon prep work in the sink! It doesn't matter if it's only a couple of jars, the stuff adds up! Actually, this photo is from when all the prep work was done and before I began cooking, but you get the idea. Back to dinner: it was a SMASH HIT. In truth, I'm not sure the nori added anything...but it certainly didn't hurt. For once, I didn't overcook the fish: not even the salmon, which is considerably firmer and tighter than sablefish. For once, he liked both fish. He said, both last night and this morning, that I can cook those beans and that fish recipe any time. But. Behold the "before and after" scenes of the wreckage! I washed last night, he put away this morning, and it nearly did him in. Tonight it will be hash. He cooks. 1 skillet, 2 bowls, 2 spoons, and the prep stuff will All Be Washed And Put Away this afternoon. 😉

I'd open it. If I didn't like the smell I'd (heh) chuck it then. I think it should be plenty safe, based on your description. Unless it was vacuum-packed, I don't think I'd keep ground beef in the refrigerator that long. I may have done it, can't swear either way though.

What a shame. I've been with Fine Cooking for, well, a long time. Well over 10 years. 20? Not sure. As long as eGullet? Again, not sure. I'll miss the magazine. I'm trying and failing to remember what cooking magazine to which I subscribed that died (last year? two years ago?) and for which I was offered a replacement subscription to Magnolia. I looked at it once and knew Magnolia wasn't for me. After some discussion (all truly cordial) I was refunded half my subscription, and the other half went to extending my Fine Cooking subscription. I think I'm still subscribed 3 years out. I'll have to see what happens next.

1. I agree that refrigerator looks awkward. Even the Princessmobile's fridge seems better thought out, although it's a lot smaller. 2. No, absolutely you are not giving us too much detail! 3. Will you have to eliminate a lot of your cookware, now that you've gone with induction? If so, will you put it in storage until you're sure about the induction stove, or will you summarily get rid of it?

FWIW *I* like the floor, but I'm curious to know your answer. Of course, we'll see it all as time progresses. Thanks very much for letting us watch the process!

You might be thinking about this post.

Interesting about the word for that. Yes, around here we usually call them tortillas, with a modifier as to what they're made from: "flour tortilla" or "corn tortilla" or "whole grain tortilla" or whatever. "Wrap" implies that it's wrapped or rolled around some contents. I think of it as meaning wrapped so securely that it can be eaten out of hand. What he showed you looked more like a tortilla cone, or bowl...needing a fork or spoon. I may take the term too literally, though. I can't speak for all Yanks. I guess we'll just have to wonder about "weird chicken pasta". 🙂 I am thoroughly entertained by this topic! Please tell him to keep 'em coming!

I'll give it a taste in the next day or two. I've never made sushi rolls and don't have any of the gear, but if it can make a nice snack then I think I can use it.

Thanks! It's cod from the last Wild Alaskan shipment we received before leaving. I used 2 filets and cut each in half along the spinal divide. The coating was a simple dusting of Hungry Jack pancake mix.

I had occasion to use the new blue pan to to hold fried Tater Tots as they drained on paper towels last night, but didn't get a picture of it. What happened was, we sat out admiring the gorgeous sunset far past the time I should have started cooking. I had already promised to do fried fish and Tots. The camp stove wasn't set up and I'd decided to cook inside, despite my usual kvetching about frying inside and the mess it makes. Well. "Mess" doesn't begin to address the mad spattering when the Tots hit the oil; the oil was probably too hot and the Tots definitely have crystallized ice in them. The upshot is that the kitchen is now the cleanest it's been since we left home on this trip. (Another consequence is that he says he never again wants to hear a complaint from me about his frying hash inside!) Tonight I've promised mac 'n' cheese 'n' ham. It can be prepped in the afternoon, then bunged into the oven while we sit outside and admire the view. Much more practical. In other news: I found this unopened package, lost in a ditch crevice, during our walk this morning. Assuming it's really as sealed as I think it is, what shall I do with the contents?

What's it wrapped in, do you think? And does he dislike all pasta, or just pasta in this particular mixture? I'm a bit puzzled by "weird chicken pasta" and must admit that chicken pasta might be a bit strange.

I used the Instant Pot last night to try out a new recipe, using some chicken thighs I picked up at that little market a couple of days ago. As noted before, the Miracle Whip was staggeringly expensive. Chicken, on the other hand, was not: $1.39 for chicken thighs is pretty darned good, I think. This Basque-style chicken piperade involved chicken thighs, canned diced tomatoes, slices of onion and red bell pepper, chicken broth, a touch of white wine, noodles and spices. I am a born beta-tester: if something can go wrong or break, I'll make the mistake or break it. I think my basic issue here was that I didn't cut the recipe down properly for the 3-quart IP mini we carry aboard the Princessmobile, with the result that there was a bit more sauce for the noodles than we'd have liked. Still, the flavors were good. I've discovered some streamlining tips that I'll use next time, and be more careful about the proportions. Definitely a keeper.

Do you have to take any special care to keep them from getting gunk baked onto them? I've never seen @ElsieD's Nordicware version, but I must admit that - like @heidih - the color was part of what drew me in. I'll be glad to get advance advice on how to take care of these. Heck, I might even go back and get a few more. 😁

I think you should be able to make a nice Panzanella with it, provided your tomatoes are juicy enough. The whole idea is to let the bread soak up the juices of the tomatoes and dressing.

...and in addition to wind, there are earthquakes. A day or two ago, while I was sitting at the table and typing, I felt a light jolt. Did the trailer suspension suddenly settle? Was my darling doing jumping jacks on the deck? I couldn't figure it out until I went to an earthquake tracking site. There had been a small one, right down the lake from us. We went for propane a couple of days ago and were delighted to see that the nearest little market has expanded and improved immensely since we were last here. Our last visit was pre-pandemic, and at that time the market seemed to be struggling with getting supplies - including propane, our main need. There were large gaps in the shelf stock, and what we saw there was nothing we'd be interested in buying. Now, we examined the well-stocked shelves. The spice rack was interesting. What do people do with horsetail? I'm sure that's the Cola de Caballo; it looks exactly like dried and cut versions of the little plant that grows by our streams. There are all kinds of interesting, relatively inexpensive kitchen utensils. If I'd wanted a tortilla press, I could have gotten one for about $17. I don't think that's a great price, but I've seen them for more money also. The meat counter had gaps in the product, but what they had looked very good. (The maiz rojo and maiz blanco were actually with the spices, but I needed to fill out this collage.) They never had an ice cream section when we were here before! Next door, in that complex, was a little ice cream shop we didn't visit, that advertised "hot dogs with bacon" as well as various ices and ice creams. A Mexican restaurant wasn't open but looked as though it would be soon. It's so nice to see the little desert town of North Shore start to revive; it's always looked a bit down-at-the-heels to us. At another store my sales resistance broke down. 😁 I used to have a pair of rectangular enameled baking dishes like this. They're perfect for a toaster oven or, in today's world, a Cuisinart Steam Oven. I got rid of mine -- perhaps because they were a pain to clean, perhaps because I thought I had enough other gadgets. Well, I've reaquired one. For $6, I'll probably get enough pleasure out of it even if only as a prep bowl.

"Let's go to the Salton Sea!" we said. - "It won't be as windy there!" we said. - "It won't be as hot there!" we said. - "Things may be blooming there!" we said. - "The roads are better and a change of scenery for cycling will be good!" we said. Well, one of those four predictions was right. Two, if you squint. It's been blowing like crazy here most days, and hot. If it weren't blowing so hard it would be even hotter, so we're counting our blessings on that front. The Salton Sea provides a nice cooling effect when the wind is right. Its moodiness reminds me of why I fell in love with Lake Superior. We stopped for a few groceries in a little town along the way, and were hit with the sticker shock so many of you have talked about. A pint of Miracle Whip was $6.70! That didn't stop us from buying it, but I really hope it was more the small-town-grocer effect than the supply-chain price effect. We picked up pork steaks of the type he likes, and chicken for a dish I plan to do. Moving camp is always a big deal, especially when we've been set up for so long. The outdoor kitchen had been packed the day before, leaving the forlorn campfire setup I showed you before. Still...it was a chore to move even a couple hundred miles, and we were tired when we finished. When we got set up, we sat out and admired the new view and each had a beer. I promised someone - @lindag I think? - to show my favorite beer. Truth is, I've had very little beer this trip. That night, it tasted mighty good. Neither of us had interest in cooking, or for that matter eating. We noshed on chips and the remainder of our road-food sandwiches, and called it a night. The very next morning, the electrical failures began. (Have I mentioned that I know far more about the Princessmobile's electrical systems than I care to?) I think we have it all sorted, except that I used our last spare part and am having the Devil's Own Time getting a replacement delivered somewhere I can get to it.