janeer

The whole world does preserving (hate the word canning, an artifact from the 19th/early 20th century). Asians, Europeans, Africans, Middle Easterners, even people from New Jersey. It is, after all, the Garden State.

Would have said a Thermopen but that is getting up there. Everyone might have them, but if not a microplane suits every cook, from garde manger to pastry. A beak parer is a handy extra to have, as is a little circular wire egg whisk, two of my fave items for all kinds of tasks. Metal chopsticks, which might be engraved. Etc

Never heard of Session but looks great and love the little 47 emblem

I'm sort of in this camp. I have hundreds of cookbooks (real, paper ones). I have owned a Kindle since they came out, and have an ipad. I love them both. But I only have a few cookbooks on them, and don't really like them. The biggest benefit of buying an e-cookbook is for when I travel in the summer, and want to have a book with me. But lately I've just been taking a digital photo of recipes I want to have with me on my iphone or ipad. I'm actually less inclined to buy an e-cookbook than I was a few years ago. But I am still buying real cookbooks.

Interesting; not something included in food service sanitation training, as I recall

Thanks. Might work well with flan rings, too.

very appealing. What did you use to make these?

I absolutely rinse my chicken--and my steaks, or anything bought from the market as opposed to cut off the cow at the butcher or purchased at the farm. May I remind everyone that the USDA tells you to do ridiculous things (reading some of their older recommendations about preserving is hilarious), mostly out of an abundance of caution for the clueless. Rinse your chicken in your sink, dry it in paper towels; it will never touch your counters, or spray them with bacteria.

This seems good. How long do you microwave--til it stops popping? Had this amazing kettle corn in RI this summer--salt and sugar, very light. Addictive.

Well, if you really wanted to make it authentic (as in the true calabacitas dish), I would use some cinnamon--probably put it in the tomato vinagrette. Could be quite nice, and give it that pop while being very Mexican

agree. Growing up in NJ spoils you for bread, and things made with bread (pizza).

Here you go, from me: a classic corn chowder and a grilled one. Also, this one.

I like orange with scallops--orange butter sauce, with some fresh herbs. keep it very simple.

Considering the brevity of the sour cherry season, the droppingof the pie it is truly tragic. There is nothing so great as sour cherry pie--do eat it off the floor rather than let it go to waste!

Gorgeous and perfect as always.

I second Sprungli, and it is a treat just to go there.

Beautiful fruit. I live in Tucson during the academic year and there are some things I only eat when I go back East in the summer: fish, which is fresh-caught; some kinds of shellfish; tomatoes, most fruits (some can't be grown here at all, like raspberries and blueberries), especially apples. New England is still a source for old-fashioned apple varieties. Corn. won't touch the stuff except anywhere between NJ and MA in summer.

Thank you for taking the time to share this. I will look for some of these.

I have just ordered this based on this post and it arrived today. I have nearly every book mentioned in this thread. I do like Rinehart a lot; Hensperger; Tassajara (I go way back), and other oldies but goodies, Secrets of a Jewish Bakers, and various others for specific things. This appealed because one of my favorite pastry books, Helen Fletcher's New Pastry Cook, is also focused on the food processor. Thought I'd see what this has to offer. Thanks.

If you could plug in a portable microwave somewhere, you could create a sensation with: tamales.

Amen, John. Do like the Sonoran dogs in Tucson where I spend most of my year, but the simple grilled high quality natural casing dog with mustard and a little onion on a good bun (like I get when I go home for the summer) is perfect.

I would like to suggest you try putting in half the amount of food you are currently. You say it is steaming and your temperature is dropping even though it is smoking hot. So I doubt it is your initial temp, but rather your amount of food; you may be seriously overcrowding, which is both going to steam and cause sticking. I took a moment to look up your model on Amazon and the pan is very popular, including with those who use it on a flat-top glass electric, horrible as they are. The whole thing about the bumps inside is confusing, I have no idea what that is about; you might want to check to make sure that is how it is supposed to be and is not defective. Keep trying with this for a while. Carbon steel, well-seasoned, is the way to go if this proves to have been a bad purchase. Stick with the tried and true.

Absolutely love both shortbread and coconut cream pie (which was my father's favorite, so we had it often). Nice pix everyone.

You have entered the very dangerous territory of buckle/cobbler/roly-poly/slump/grunt terminology; I've even heard people refer to a crisp (as in apple crisp) as a cobbler. This is why it would be best to get a description from your friend; "up north" probably has a very distinct view (up north where?). I personally consider a cobbler more a biscuit-topped fruity thing. But here are things that might qualify: Darienne's recipe is very similar to what I call a buckle: Here is my version. It is indeed very good. A blackberry roly-poly, that I have heard others refer to as my "cobbler." : here A plain cake, that others might call a cobbler, and I have friend that calls it a buckle: here As Darienne says, use any fruit! Blackberries will work with all; bear in mind they can be very juicy. Call it all what you like. It's too confusing.

well, if you're showing a Porsche, and you have a cooler, you might serve cold poached salmon with a lemon and fresh pea mayonnaise, and a potato salad with caper vinaigrette. And champagne. Some cheese and fruit for dessert.