Shel_B

My sister and I looked into this, and with the information gleaned from the AHDB Horticulture and Potatoes website have concluded that it's probably Powdery scab (Spongospora subterranea) or most likely Black dot (Colletotrichum coccodes), a fungus. While Black Dot is a mild disease it is also one of the most problematic blemish diseases of washed, pre-packed potatoes.

Thanks for the pointer. I'm always looking for easy and tasty recipes, and I'm always on the lookout for something for the Instant Pot.

This, and several like it, was found in a bag of Trader Joe's organic Yukon Gold potatoes. Perhaps someone here knows what it is and whether or not it poses any health risk. The potatoes have been in the fridge for a couple of weeks, and did not have this growth on them when purchased.

Free Tomatoes ... fun! Amazon sent me the wrong tomatoes, so I didn't have to pay for them. I ordered whole, peeled tomatoes. These tomatoes were packed and shipped from Modesto, CA, and were mislabled as whole, peeled tomatoes. They were sent to Houston, TX from Modesto, and then to an Amazon warehouse in Mississippi, and from there they made their way back to California, just a few miles from where they were grown and packed. I'll use some of these in a soon-to-be-made chile.

A recent post by @blue_dolphin reminded me of these dishes that I've not used in ages. I think I'll use 'em next week when I'll have a guest for dinner.

Your yellow plate reminded me of some neat plates that I have squirriled away and that I might want to use when having dinner with a guest next week.

@YvetteMTThere's no way I could spend the time or the effort to make some of the breakfasts I see here, as much as I enjoy seeing them and would, on occassion, enjoy eating them. If I want a "big plate" breakfast, I'll go out to eat, although I've not done that in a very long time. The bacon on your plate looked gorgeous. I suspect it's something you made. The folks I stayed with in Chinook had bacon that looked quite similar. 'Twas delicious, even after surviving my cooking.

I'm not much of a baker, but quite a few years ago I played around with sourdough and I remember doing what you described. I'd love to see what some more knowledgeable folks have to say ... doddering along in my dotage.

I was unhappy with the last Thai Hom Mali jasmine rice that I bought. It was not as aromatic as the Super Lucky Elephant brand that I'd purchased some time back. I prefer organic items whenever possible, and had not been able to find the organic version of this rice even thoughI had it before. So I bit the bullet and got this ... I hope it's as aromatic as the previous batch of Super Lucky Elephant.

This evening I made some dashi. It's been quite a while since I made some, and it turned out very well. I used the cold infusion method, which is the preferred method here. I did a twelve hour soak for the kombu at room temp. Fifteen grams of katsuobushi were soaked for 12 minutes in 190-deg F. kombu broth.

The local Safeway is advertsing them ... FWIW

So many of your breakfast images remind of the days I was hanging out in Chinook, and working on a small ranch in exchange for room and board. Early in the morning my friend Rick and I would join Gay Stern, the ranch owner, his family, and a few local cowboys for breakfast. It was always a hearty breakfast with venison steak and homemade biscuits and pie putting in frequent appearances. Emma, Gay's wife, did the cooking. One morning, after about a week of breakfasts, Gay surprised us by asking Rick and me what we wanted for breakast. Usually, breakfast was just served and we'd eat what was provided. I enthusiastically replied, "Venison steak and eggs, home fries, and biscuits." Gay laconically responded, "That sounds great. Go make it." I was surprised, but Gay was correct. We weren't putting in our share of help for breakfast. From that point on, I'd cook for the gang at least once if not twice a week. And I soon learned to cook venison properly. Thank you, Emma.

Toasted English muffins with a shmear of peanut butter and a cuppa Joe ...

That's unacceptable to me, although the form is fine. I don't want the fine grater and the julienne thing. Just large holes, as pictured in the links I posted. I bought one that was highly rated by ATK a while back, and it was so dull that it couldnt even properly grate some cheddar cheese. Quite a few other had the same issue.

I have several microplane graters, and they all work very well for their intended task. I am looking for something different, such as what I originally posted about or just a single, flat grater with large holes. The folding ones in the original post seem to be ideal as they have two graters with large holes on each. I'm close to pulling the trigger, but there are some other options I'm looking at. Thanks!

@dscheidt ... thanks for the webrestaurantstore link. I found the price spread between lower-priced and higher-priced ovens pretty remarkable. I was surprised to find some below $300.00. What may account for such a spread? I'd be hesitant to purchase a lower-priced model. You seem fairly knowledgeable about these ovens. Do you have some background with them?

That sings to me ...

Yeah, I've not seen any 1/4 pan ovens, although I may have seen two or three that had propritary-sized trays sized between 1/4 and 1/2 ... might be confusing this with another similarly-designed oven, though. I just found this 1/4-sized oven: (eG-friendly Amazon.com link)

Does this type of oven come in 1/4 pan size?

This is an interesting oven. I had to do a GGLE search to find the dimensions. They are reported to be 22 inches (H) x 31 inches (W) x 21.5 inches (D) and the interior dimensions measure 16.5 inches (H) x 21.5 inches (W) x 15.25 inches (D). 1/2 sheet pans should fit with enough room to allow good airflow. I'm starting to look for a replacement for my decade+ years old Breville, and ovens with this general configuration have piqued my interest. I wonder, though, if it might be overkill for home use.

This morning I made my first batch of Teriyaki sauce, and since I had never made it before, and so many of the recipes and techniques I read varied, I just went with the standard proportions and used what was on hand. 1/2 cup Ozeki saki 1/2 cup Kikkoman Aji Mirin 1/2 cup Kikkoman mild (lower sodium) soy sauce 1/4 cup granulated sugar Into a saucepan, brought to a mild boil, simmered for 10-12 minutes until slightly thickened, and poured the whole thing into a waiting Mason jar. The first thing that I noticed was that the sauce became more mellow after heating, flavors more homogenous, sharp edges softened, and the sweetness, while still there, seemed, for lack of better phraseology, gentler. I didn't want to add any additional flavors to the sauce, although I next want to try the same recipe and add some ginger juice to it. It's also time to start looking at ingredient choices. The Ozeki sake was recommended by a good Japanese cook, but the other ingredients were bought for convenience, off the shelf in a local market. If you make Teriyaki sauce at home, what do you use for the mirin, sake, and soy sauce? By how much do you reduce the sauce? One brief comment: even though this was a first attempt, the results were more than acceptable and beter than the (few) prepared sauces I've tried. I'm really looking forward to trying different ingredients and experimenting with technique.

Source, please.

Did anyone suggest that LKK was an artisan or high end product? Did I miss it somehow?[8

Useful to know, not to suggest that it may not be a valid comparison. Thanks for the info.

It's interesting to me that they mention Megachef as an alternative to their sauce, although they claim it to have a somewhat different flavor profile.