FauxPas

A few small batches I have done recently. A low-sugar raspberry-blackberry jam, our favourite red hamburger relish and a chunky mango chutney. I only made two jars of each, which will still last the two of us for a while.

I think your new digs look lovely! But a smaller kitchen might cramp your style a bit. I wonder if a trip to a place like The Container Store would be useful? I like their drawer slides (Elfa Easy Glider) - like adding a drawer to your cabinets: http://www.containerstore.com/videos/index.htm?videoId=222 And I love the idea of this pull-down spice rack, though I haven't tried it myself. http://www.containerstore.com/s/kitchen/cabinet-organizers/upper-cabinets/pull-down-spice-rack/123d?productId=10000899 And I think we might have some of the same napkins!

How long are you there? Good luck in the show!!! And why oh why a Christmas napkin when it is barely November???!!! Ugh. Edited to add: Bah, humbug.

Yes, both packages state "refrigerate once opened and use within 28 days" though the "best by" date is July, 2018. I'm not worried about using it all within 28 days, but I don't think I would keep it a lot longer than that. But I suppose it could be frozen and saved, also. I can't remember the price but I think it only cost a couple of dollars so I'm not worried about using it all up.

A couple of new items at one of the Tucson TJ's. The umami paste includes tomato purée, red wine vinegar, parmesan cheese, black olives, anchovy paste, garlic, mushroom powder, balsamic vinegar, organic grape must, sugar, salt, oil and lemon juice concentrate. Whew, quite a list. I used a bit in a rice, tomato and broth dish and it tasted great but I didn't compare with and without the paste. The ginger paste is ginger, oil, salt, lemon juice. I used a bit in a mango chutney I was making and I put in too much - it's quite a concentrated paste.

I am thinking of getting something for baking in the Cuisi, maybe like this 4-cavity mini loaf pan. Is that the type of thing you might like, @Anna N?

@Shelby, looks like you have made great use out of all those jalapenos!

I like the lack of fire (and gas) because of the reduced risk. But I am biased because the house i grew up in blew up and burned down in pretty spectacular fashion due to a natural gas explosion. I am so grateful that no one was home that morning. And that we lived on an acreage and no neighbouring homes were immediately threatened by the explosion and fire. There was no blame, no lack of maintenance or anything like that - just a risk associated with natural gas. I also worry about an open flame in the home with kids or animals or just forgetful people (like me). Induction gives me a bit less to worry about and I love so many features. I'm not so paranoid that I have never lived with natural gas again, but I have to say that I would never choose to live with it for long. It's not just what you do as a homeowner, or even a restaurant owner, it's also the quality of the lines providing the gas or the aging infrastructure in some areas. Edited to add: or the risk of contractors randomly chopping the lines - which shouldn't happen, but still seems to occur with depressing regularity.

Just received an email about a new Anova tool - an oven. It looks like a steam-convection oven. Anyone seen any pricing for this unit? https://anovaculinary.com/introducing-the-anova-precision-oven/?utm_source=01.+Primary+Marketing+List&utm_campaign=2c20ed390d-news_anova_TPO&utm_medium=email&utm_term=0_f33347b916-2c20ed390d-100025837&ct=t(news_anova_TPO)&goal=0_f33347b916-2c20ed390d-100025837&mc_cid=2c20ed390d&mc_eid=7716df78bd it's supposed to work in conjunction with the Anova sous vide unit, through the same app.

Sorry, I'm really behind on things eGullet as busy with other stuff. Have you made hot sauces? Are there many red peppers in that bag? You could make some red and green hot sauces for Xmas gifts. Or if they are mostly green, a type of salsa verde (got any green tomatoes to use in lieu of tomatillos?), or a Louisiana style jalapeno sauce? Or try something different, like adding apple or pear, to a basic green hot sauce? Not sure that this is any help at all. That's a lot of peppers.

I think 40 amp or better is usually recommended for induction. Some stoves or cooktops will specify. For example, an induction range at Sears says: Minimum Circuit Rating: 40 amps

That combo might be the perfect answer. I grew up with natural gas, used various gas and electric cooktops over the years and am now a total induction fan. My induction cooktop is so much easier to clean and that counts for an awful lot as I enjoy cooking, not so much the clean-up. The induction tops are a snap to clean. I love that they don't generate a bunch of extra (usually unwanted) heat. I love how quickly they heat water (or whatever) when you want quick results. The controls on my Kenmore (possibly manufactured by Electrolux) have always been more than sufficient for my needs.

Happy Birthday, Kerry!

Any tips? Do you add cream? Cheese?

Yep, saw that. Assumed a few cocktails might be on the menu.

Yay! Another trip to the Island! How long is this visit? Any special plans?

I adore the boomerang countertop/tabletop! I'd almost love to design a retro kitchen around that design/colour.

It's smart of her to be precise about salt amounts though, because she seems to use a lot of salt and if you want to replicate her recipes, it takes more salt than some of us would normally use. The Guatemalan salt sounds a bit pretentious but it's beneficial that she specifies it's a fine-grained salt, since many of us tend to prefer a coarser salt these days and we would end up using about one-third less salt using a coarse sea salt or a kosher salt with large crystals. She uses 2 to 3 Tbsp of salt in that braised chicken dish, which is really a lot of salt in my view.

That's not the original recipe that Norm was referring to, though it is one he is using for comparison. ETA The original recipe does not say 'softened'.

Maybe the butter should be melted? Then the whisk would make sense. Similar method, though differing amounts of ingredients in Dorie Greenspan's Custardy Apple Squares, which I just made last night. And Dorie's recipe does have a bit of milk, but then it has a lot less butter. https://www.washingtonpost.com/recipes/dorie-greenspans-custardy-apple-squares/14940/

I ADORE that little wagon on your porch! Then again, maybe it's not that little, it's got quite a few pumpkins in it. I bet it would be a lot of fun to be a guest at your house!!!

Lexi looks like such a good dog!

Get well soon, @Mmmpomps! That meal looks like the perfect thing to help you along.

So very cool to see your book become a real thing! It was so exciting to be able to share some of this journey with you, thank you! Any idea of what date the St Louis restaurant will open? (Not the pop-up, but the more permanent one.) Or when will there be more details?

Last night was a BLT with a side salad of marinated yellow wax beans + beets with feta cheese and chives. Blueberry bars for dessert. Veggies and berries from the CSA box. Am I the only one who can't be bothered to get my spiralizer out of the cupboard? I just used my Kuhn Rikon julienne peeler for the beets. Previous meals (again, making use of produce from the CSA box - I am loving this farm's program) included a type of piperade with summer squash, served with rice. I'm probably the last person on eGullet to make this famous plum torte from the NYT! I've been meaning to do it for ages and it was really good, although not a great pic. And we had a couple of comfort food nights, partly because we suddenly had cool rainy weather. Meatloaf and beef short ribs. CSA produce or from another local farm.