Smithy

Good luck on your exam! I add my welcome to the rest of the welcomes you've already received. If you have any questions about how to use the forums, or where to post something when you have time, feel free to ask a host by PM.

Your method is nearly like mine, which I picked up from Paula @Wolfert some years ago. The main difference is that I usually roast a chicken atop those half-buried baby spuds. The juices flavor the potatoes and soak into the salt for a fairly easy cleanup. (It's delicious, but does seem wasteful on two counts: no juices to save for later purposes, and all that salt goes into the garbage afterward. OTOH the salt prevents juices from burning and allows high-heat roasting without making a mess.) I use clay pots, but if I didn't have clay I would use Corningware or a ceramic baking dish. I know you've already placed your enamelware order, but I wanted to weigh in for future readers.

This must be it... The Big Oyster: History on the Half Shell (eG-friendly Amazon.com link). The Amazon page has a good excerpt.

Yes, I was straining it to Greek yogurt consistency. I'll try making it your way and see how I like it. I never could figure out why the taste was so unsatisfactory in mine. I suspect it has to do with the temperature and/or time I gave it in the Instant Pot.

Thanks for this. I went through a period of making my own yogurt using an Instant Pot instead of the method you describe above. I finally stopped because (a) I didn't like the flavor as well and it didn't seem to matter which milk or yogurt I used as starter and (b) I got tired of trying to use all the whey, or of the guilt of throwing it away! How much whey do you end up with using your method?

I don't know whether it's due to my Google news feed's tuning or a broader media push, but I'm seeing a lot of hype about Rodney Scott's World of BBQ (eG-friendly Amazon.com link). Leite's Culinaria discussed its recipe for Rodney Scott's Whole BBQ Chicken in my newsfeed today (the chicken is spatchcocked, and the recipe looks good). The book looks enticing. I don't need any more cookbooks, even for BBQ! But I may have to buy this one anyway. Maybe I can talk my library into getting it first. eta: they do! I'll be picking it up in a couple of days.

It really was a Deal of the Day. Price has gone back up to $139.99.

The Instant Pot Ultra 60 6-quart pot (eG-friendly Amazon.com link) is on sale today for $69.99 at Amazon. They're listing as the Deal of the Day, so I may be posting in the last few hours of this deal. Still, it's a good price. I have an Ultra and a Duo and I prefer the Ultra.

I too grew up with walnuts. They were all around us! I now find them to carry a bitter element that I don't remember from my childhood years. I suspect it's my taste buds rather than the crop. Toasting them seems to help develop the sweetness that I remember. Pecans and almonds have that sweetness without any help.

The dinner looks delicious. I'm sorry your sweetie's pain levels were so high and so persistent. I hope she took some joy from the surroundings, at least. I'm glad you at least got out fishing! And I repeat: that rib-eye looks marvelous!

Strangely, for this Prime member this book is free. "Read it for free" it says, and when I clicked on it I was advised that it would appear in my library. I don't know what that means for the long term.

I made a walnut caramel tart some years ago. Very rich, very good...a little went a long, long way. @David Ross, your photo makes me think I should try that again.

Thanks for this. I especially liked this line near the end:

If I remember correctly, piquillo peppers are reddish, smallish, a bit sweet, a bit hot, a bit tart, possibly pickled. Yes? If no, then more description, please. I can imagine the right peppers being a good accompaniment for tri-tip. Boy, I miss tri-tip sandwiches! Later this summer we'll be trying to get them right by slow-cooking on the grill, if I have my way. I'm with your sweetie on not liking sweet barbecue sauce, but the idea of getting a sugar headache from it takes it a whole new level. What a shame! Your mac 'n' cheese 'n' chicken looks good. I've only ever tried adding ham to mac 'n' cheese. I may have to expand my horizons a bit. Are there many people at the resort right now, or do you have the place pretty much to yourself?

Nice to have you here, Henri! We enjoy seeing people from all parts of the world, and it will be lovely to see some of what you cook. If you have any questions about where to post or how to use the forums, feel free to ask a host (I am one). There are some avid makers of frozen delights around here, and you'll probably enjoy contributing.

I'm with you on that! My darling, not so much....he never met a beer he didn't like. I'm enjoying reading about your taste in spirits. I'm also enjoying the virtual visit to the area, despite the dire news about the water situation. (Did the snow you encountered on your drive up the pass stick? It doesn't look like it.) It's beautiful up there. A friend and I backpacked and camped near there, a lifetime ago. More photos will be welcome. The enchilada casserole from the first dinner really struck my fancy. I'd eat that. I may have to make it. Did you cook and shred the chicken yourself, or buy it that way? Chicken breast, dark meat, or both? How well does it freeze for later meals?

Nice to see you on the road, camping in your own style! Blog on!

@cdh or @dcarch or anyone else who knows but hasn't used the term yet, please clarify. "BMS" = what, Battery Management System?

I got it apart. I have a battery part number. Maybe there's hope after all!

Over in the Bamix topic, @dcarch wrote: He is exactly right. In fact, I have a cordless immersion blender with attachments and have loved being able to use it without needing a power outlet. Trouble is, the battery failed. It's a very specialized battery because of its fit. So far, I can't find anyone to rebuild it, and I can't find a replacement. Kitchenaid discontinued this model last October and has no spare batteries. They say the battery isn't repairable, but perhaps I can find one from a retailer who still carries the blender. Batteries and Bulbs, a retail chain that sells replacement batteries and can rebuild many battery packs, told me they won't touch lithium-ion batteries. So far my efforts to find a replacement battery online have been fruitless. So now I have a beautiful, expensive, useless immersion blender with attachments unless I can (a) figure out how to attach a 12v battery of the right wattage via wires - boy, won't that look dandy? or (b) find a replacement somewhere. I think it's very poor product support on Kitchenaid's part. I won't be buying from them again. I hope DeWalt and the other suppliers of construction site tools dcarch mentioned have better foresight, since those tools are ubiquitous. Ideas, anyone? Where can I find a replacement, or someone to rebuild this battery?

You're probably right. When I was growing up in the San Joaquin Valley a neighbor or two had loquats as backyard trees but they were considered odd, and not cultivated commercially. I'd be surprised if any of those trees still survive. The only place I've seen loquats for sale is at a Middle Eastern market in Tucson.

That sounds dangerously delicious. Care to inspire us more with a few photos?

Today's frittata was a way to use up some month-old bread (definitely time) along with eggs, milk, cooked broccoli and shredded cheddar. A bit bland, but a touch of salt and salsa fixed that. The surprising thing was that I used an oven preset for the first time: "Casserole". I have never before now bothered with presets, but I was curious to see what it did. What it did was, it set the oven to 375F and held it there, very occasionally firing up the convection fan to stir the air until I pulled the casserole dish. Easy. Nicely done. Whaddaya know.

That's an old, old topic! Here it is: Pizza Crust Blah. Thanks for reviving its memory.

I've never worked with a Danish dough whisk but any sort of whisk looks to me like it would be very difficult to move through bread dough. Help me visualize this, please. At what stage does someone use this, and why is it so great?