FauxPas

I'm sure I'm not alone in saying it would be lovely if you participated in the Dinner thread or similar and showed us some of your meals/cooking! Please consider it!

wow, I could pass a lot of time just browsing your titles. You REALLY need to share with us more of your cooking exploits from this wonderful collection! Do you work through things in any particular order? Or randomly pick a book and try recipes?

OK, here goes. I really need to use up some fresh produce! Between farmers' markets and the CSA box, I am drowning in fruits and veggies. I'm cheating a bit by combining some foods to create a ten-item list. OK, I can't even stick to that, sorry! Fruit - blueberries, cherries, raspberries, peaches onions with greens cabbage kohlrabi red carrots lettuce - romaine + leaf sugar peas green beans tomatoes new potatoes cucumbers cottage cheese, ricotta, water buffalo yogurt Ribs - either country-style pork ribs or beef short ribs chicken wings various pantry items like garbanzo beans, rice, panko crumbs, nuts (almonds, hazelnuts, pecans) Edited to add: This would probably be for tomorrow's dinner as tonight's is already committed. I have an Instant Pot (pressure cooker + slow cooker) and also the Cuisinart steam-convection oven. Also a BBQ. Would prefer not to have to use a big oven, but will consider anything! Also, I'm not in Tucson right now, need to update my location in my profile.

That looks lovely, Lisa! OK we have a lot of appointments over the next few days, so any chance you would like to go next, @Smithy ? Please do, if you are up to it! Else, my list would contain fresh produce from our latest CSA farm box plus some stuff that needs to get used.

And @sartoric, I would consider Snapper Veracruz. Or cook those sausages with the brussel sprouts. And use the spinach, mushrooms and tomato in a salad. Or do the chicken with tomato and mushrooms and pasta.

@Lisa Shock, your pantry is calling out for summer minestrone. That bit of parm. You have the dried beans and the pasta. Onion, leek, carrot, cabbage, etc. Some tomatoes, though I know you have canned. Green beans? Also, grapefruit, cucumber and lime with cabbage for a salad?

There was a bit of cheese on the pastry crust. I used a mix of ricotta, parm and mozza, but not a lot, just a very thin coating. But you are on to me, I do love cheese!!!! I also infused some olive oil (1 Tbsp) with some fresh garlic and spread that over the top.

Our CSA farm box program is fun and always a bit challenging because there is always last-minute stuff to use up. Tonight's dinner was a tart/galette type thing (frozen puff pastry so don't want to give it too much pompousness, ha). Some onions with lots of greens on them, summer squash and tomatoes and garlic.

I have a question about the IP though - how do you best clean the lid? I am thinking that it cannot be immersed in water, but maybe I'm wrong. I know you can disassemble the lid a bit, but how often does this need to be done?

I got a second IP, also. I really love them for cooking eggs, potatoes and pork ribs. Ribs are delicious! I put a cup or two of apple juice and a splash of cider vinegar in the IP, then sprinkle the ribs with S & P and put them on the rack and cook on Meat/Stew setting for 20 - 25 mins. Then I arrange them on a foil-lined baking sheet and spread some homemade BBQ sauce on them and bake them at 400F for 10 mins or so, maybe finish with a quick broil. If there is room, I might throw a couple of onion quarters in the IP along with the ribs. So SO good!

Another vote for the roast chicken in the manual/cookbook, which I've made a few times. I cooked it at a slightly lower temp for a bit longer and just used some tinfoil to cover it when it appeared to be browning a bit too fast. And I lined the pan with tin foil as well.

Very impressive transformation! I especially like that you worked in some pot hooks above the stove, very smart! What are the cabinets like above the sink, on the opposite side of the room?

I ordered a few meal kits from a local AZ vegan farm called Sunizona. They were really good! Packaging wasn't too bad as they use cardboard boxes and paper bags for the most part, though there was some plastic for small add-ons for the meals. I did post some pics on the dinner thread or somewhere but can't find anything via the search function. What I really liked was that the produce was local farm to my table within a day or so. The recipes were good and maybe new to someone who doesn't cook much, but I certainly found stuff I wanted to make. I'm not vegan but I enjoyed the choices and the meals I made. Though they certainly don't have anything like the selection that Blue Apron does, but then they aren't trying to serve the same demographic. Still, they would have a half dozen or so that varied. They don't deliver to the home, but they do deliver to larger employer locations as well as to a variety of regional spots. The location I used had a walk-in cooler where the boxes were stored. Unfortunately they didn't really have a location that was regularly convenient for me, but they certainly can serve a large number of people in the Tucson area and I think Phoenix also. I would definitely use them again - partly because their produce is good and partly because the meals are very convenient and some are creative. If the pick-up location had been better for me, I would have used them more often. As for price, the meals were generous and we could usually have some leftovers. And sometimes they had promo prices. Most of their meals do involve some time, because there is quite a bit of produce involved and chopping etc but if you don't have to spend the time shopping, you might have more time for prep? I am participating in a new CSA this summer in Canada and will suggest trying a meal kit here and there during the season.

I order my sprouting seeds from either Mumm's (in Canada) or Sprout People (in the US). They have a range of seeds for sprouting and growing and some really good information.

I made a variation on the Pomme Purée from Chef Steps and it was indeed really good. I have to admit I reduced the amount of butter, though!

I wanted to go check out the Crawfish Boil at The Parish on the north side of Tucson, but I have some commitments on the other side of town today. Looks like they will have some fun entertainment also. Maybe next year!

I don't watch the game but I make food for those who do! Made a 7-layer dip with the usual ingredients, though I made my own guac, salsa and refried beans. I decided to make Sonoran Dogs instead of ribs. Some nice bolillo rolls, bacon-wrapped weiners, pinto beans, onions, tomatoes, a couple of toppings/spreads - blended some jalapenos and then mixed with avocado and lime for a pretty but potent spread. Some mayo. A touch of mustard. Some repetition between the food, but also had some crudités to lighten things up a bit. Sonoran Dogs.

I really wish that I had a better picture of this soup. I've been under the weather and this was the perfect food for both of us for a few meals (I made a big pot). This was loosely based on a Rancho Gordo recipe for Minestrone alla Romagnola, using RG Marcella beans. I had the perfect bit of Parmesan rind leftover to use. So good. And more attractive than this pic suggests, which was taken on the second day. I think the recipe must have been in an email or something, as I can't find it on the RG web site.

I don't mind a veggie sandwich there now and then, it's a good road-trip choice when you need something fast. Unfortunately, not all Subways have all the same offerings but I like trying to combine in flavour profiles like a "Greek" - feta cheese, onion, black olives, tomatoes, green peppers and maybe spinach with a red wine vinaigrette. Or a SW style - avocado, tomato, onion, black olives, jalapenos and maybe a chipotle or sweet onion sauce. "Italian" with mozza cheese, tomato + extra tomato, black olives, onions and maybe an Italian dressing. They aren't perfect but it makes it fun to try and pick something like that. Sometimes I have combos like spinach, carrots, mushrooms with lots of banana peppers. I'm not crazy about some of their dressings, so usually ask for a small amount or skip them. And for some reason, I hate their pickles. Else I might try a meatless hamburger with cheddar, onion, tomato. lettuce, mayo and pickles. Edited to add: You can probably tell I don't really like most of their meats, though I don't hate them, either.

I'm thinking of individual 7-layer bean dips and maybe some Montreal Dry Garlic Pork Ribs.

Do you still have some of that lovely corn in the freezer? Maybe some mini corn fritters, a couple of dips and/or salsa to go with them? Maybe like this. Or this one.

Moe is one lucky guy! But I suspect he realizes that. Edited to add: Does Moe like to cook, also? I get the sense that you are the cook/baker/breadmaker etc but maybe Moe has his specialty, also. Not saying that he has to be a cook, of course. I know he does woodwork, etc.

Do you still use the same basic recipe, @Jaymes? Basic stewing beef = chuck? Any other suggestions or just keep it simple?

I've decided I am not a fan of pressure-cooked or slow-cooked poultry, except in a few cases. it's so much better roasted, steam-roasted, SV'ed, stir-fried, grilled, etc. And it's still fine in a chicken or turkey soup (maybe made with PC or SC), but only using bits that have originally been cooked by another method. But maybe that's just me. And Shelby can combine frying and pressure-cooking and get terrific results.

We bought quite a bit of chicken and have been working through some of it. A couple of recent meals. Chicken Teriyaki with red peppers. Some rice (not shown). Ottolenghi's Harissa-Marinated Chicken with Grapefruit and Arugula (grapefruit sauce not yet added). Really enjoyed this meal. (Grapefruit from our tree.)