FauxPas

Kenji at Serious Eats plays around with a prototype: http://www.seriouseats.com/2015/10/worlds-most-precise-griddle-replace-sous-vide.html Not fully realized yet, there are some limitations on the test unit. For example: I'm wondering how much of a jump it is from the prototype to the desired final product.

Wondering if anyone else has seen this Meater tool? Completely wireless, can be used in ovens or grills and will send notification to smartphone when meat reaches desired temperature. https://www.kickstarter.com/projects/1977846026/meater-the-first-truly-wireless-smart-meat-thermom?utm_source=eggaddiction&utm_medium=campaign&utm_content=cross&utm_campaign=kspledges Any thoughts?

BKEats, lovely to hear from you again. I remember how you took the time to send me a PM to fill out some details on a question I once asked. You mentioned you were opening a restaurant and I kept wondering if that had happened yet. And now I see it has, and what a fabulous looking spot it is! Is that 'egg monster' your little one? You certainly have been living a busy life! So many things happening. Your food looks and sounds delicious. I wish you every success!

Wow, I am impressed by the way you are tempting the fates by setting that filled glass on the edge of your laptop keyboard AND near the edge of the table/tray. If that were me, my next photo would be picking up glass shards from the floor and using a paper towel to try and dry off my laptop keys.

I hope ChefCrash will correct me if I am wrong, but i suspect it's basically a lemon vinaigrette dressing.

I can view them from here (in Canada). Both play fine for me on my Windows 10 laptop.

Gardening or foraging? Hazelnuts from our yard, we have four mature hazelnut trees. The previous owners planted them and they produce quite a few nuts. But this year the deer got a few and the raccoon (plural) got a few. And right now we have a group of lovely blue jays (Steller's jays here in BC, our provincial bird) who have been hanging out in the trees. I love the jays so much and they love the younger nuts that are still on the trees, so I'm not going to shake the trees or anything. I'm also going to leave some nuts on the ground for them because I enjoy watching them and don't mind helping them stock up for winter. Cracking these is like shelling peas - a disproportionate number ended up in my mouth. Ha. Still, I usually have a few to use in a salad or dessert.

Local Dungeness crab is delicious! Served with some garlic butter, coleslaw and potato salad. I like to add lemon to my garlic butter.

Smitten Kitchen has a decent recipe - based on Madhur Jaffrey's. I used some fresh tomatoes that were steam-roasted and peeled. Had some cooked chickpeas in the freezer. I thought about using the cauliflower to make Aloo Gobi and maybe skip the rice but instead threw some chopped cauliflower in with the masala.http://smittenkitchen.com/blog/2010/02/chana-masala/

Another cool and rainy day, though we should be back to sun in a couple of days. In the meantime, I wanted something warm and fragrant and didn't feel a need for meat so went with Chana Masala (plus added some cauliflower I couldn't resist at the farm market). Basmati rice and mango chutney. It was fun pulling out some spices that I haven't used that much lately.

Jo, sorry your planned dinner didn't work out. I completely agree that the Amy's soup is vile. I felt the same way. I do keep the Gardennay/Campbell's Red Pepper & Black Bean on hand. My husband and I both like it enough and we can use it when we are really pressed for a quick lunch or dinner. I always add a little bit of water/stock to it and sometimes add leftover beans/rice/tomatoes/onions/peppers etc and it's not too bad. It'll do for dinner in a pinch! You can always donate the extra cans of Amy's to a food bank. Of course, you are sticking someone else with them, but someone must like them. They keep making them.

Last year the weather stayed warm and sunny and dry right through September, but this year we are getting a bit of cool and rainy weather already. It's starting to feel like autumn and I couldn't resist buying a Carnival squash from the farm when I went produce shopping. I steam-roasted the halves in the Cuisinart steam oven and filled them with a mix of cooked beans, tomatoes and onions. Some fresh tomatoes on the side. Forgot to take a pic after filling. We loved this meal, almost forgot how lovely these taste.

Do you ever make hot sauces with your jalapenos?

Thanks, TFTC! I ordered more eggplant seeds, the variety that really grows well in a pot. I may gift most of the plants I grow but will keep at least one to give another go at eating them!

Maybe some green onion whiskers....

Franci, thank you for your eggplant suggestions, will have to look into those more. As for the trombetta (squash), I saw an idea for a squash arch - maybe that would be a good way to grow them? (The smaller, simpler version shown, of course!) http://www.goodshomedesign.com/how-to-build-a-squash-arch/ Beautiful and practical, would help to control them.

Am I the only one who adores this cat-face egg mold (Kickstarter campaign)? I want to see a kitty face when I fry my eggs! From: https://www.kickstarter.com/projects/991279259/sunny-side-up-eggs-cat-egg-molds

Was this purchased in the US? It's all in lb weight.

Or this: From: http://theplate.nationalgeographic.com/2014/08/19/eat-like-a-pirate/

Carlos, where did you get that steamer? It looks very cool and very useful. Thanks for sharing!

How could pirates not have eaten fish fingers, given all that time they spent on the oceans? They must have had to rework the fish they caught, right? And maybe some crab, like from The Crabby Song:

We had a small prime rib oven roast last night. It was delicious! Used the standard/basic high oven heat to brown, then lower significantly to finish. Nice browning on the exterior and medium rare interior. But would like to know how others cook these? I thought of using sous-vide, but got home late and just went with the tried and true. Wish this picture was in focus, we had mixed veggies on the side, but the beef was the star.

I hear ya, rotuts! When I first put the CSO in this house in my preferred location, it turned out to be on the same circuit as my Over-The-Range micro and I could not use both at the same time. It helped that we were finishing the basement at that time, so they had easy access to electrics and could accommodate the changes I wanted.

About 7.5 " x 9.5 " width and length along the top. A bit smaller across the bottom - more like 6.5" x 8.5". Height or depth is about 2.75".

This won't be news to people who have decent toaster ovens, and you really don't need steam for this, but I like to cook lasagne in the Cuisinart. I don't make my own pasta, I do really like these ones: The lasagne sheets fit perfectly in a small casserole dish (just over 7" x 9") that fits perfectly inside the CSO, I just round the corners. I usually cook it with a bit of steam because I think it can get a bit too dry in a regular oven cycle. This makes four generous portions. Perfect if we have another couple over for dinner, or if we want some leftovers (but not too much).