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  1. Cooking with Six Seasons by Joshua McFadden

    This is what remains today, after peeling off 4 big ribs for the braise and chopping several inches off the top for some tuna tuna-flavored celery salad: I am embarrassed to show my messy condiment-crammed fridge but it does demonstrate the size of that celery!
  2. Cooking with Six Seasons by Joshua McFadden

    In an attempt to barber down a 2 ft long bunch of celery so it would fit in my fridge, I decided to try the recipe for Braised Celery p 153, sidebar from Six Seasons. I think braising in a generous amount of olive oil - no broth or other liquid other than a little bit of white wine - may help concentrate the celery flavor. I had some for breakfast with a poached egg: The olive oil used for the braise is deliciously garlicky and flavored with red chile and thyme so I drizzled some over the egg and on my toast. Now I'm curious to try the Braised Celery and Radicchio Salad that this is used for in the book
  3. Food funnies

    Is that really all one restaurant? I can find review of Blanchy Street as a Japanese-Peruvian restaurant but none of the reviewers mention Lebanese items. Regardless, a remarkable mash-up to find in Ho Chi Minh City!
  4. Popsicles

    Two more pops from Nopalito Paletas de Fresas (Strawberry Popsicles): Paletas de Mango con Chile (Spicy Mango Popsicles): Both of these are a fairly thick fruit purée (4 cups fruit + 1/4 cup orange juice) sweetened with agave nectar. Strawberries were fresh from the farmers market but I used frozen mango chunks from Trader Joes. The strawberry version gets a little lime zest and the mango pops have chile powder added. I reduced the amount of chile in the mango pops so it can be added to taste - I like Tajín for dipping because it has that little hit of salt & lime.
  5. In a recent omelet discussion, @DiggingDogFarm shared a link to an episode. I wasn't aware of Alex before that but have been watching a few episodes here and there. Funny.
  6. That has been my experience as well, although I see the current iteration of those tables has been edited, in some cases significantly, from what's in the booklet I received with my IP and the edited times are more in line with what I've been using.
  7. @Smithy, I browsed through a few posts over on one of the IP Facebook groups and it seems that people who posted recently (this month) about getting new Instant Pots are still getting a hard copy manual and recipe booklet. Not sure what happened to your friend's. Are the tables you are looking for something like this - Instant Pot Cooking Time, which I believe is the same information that appears on pages 45-52 of the recipe booklet.
  8. Question about dried bean varieties

    I've been cooking a fair bit from Nopalito which uses RG's Midnight black beans or Santa Maria Pinquitos as go-to side dishes and I've been enjoying both of them in that way, though Eye of the Goat is one of my favorites to serve as a side. If you choose one you like, I don't think you can go wrong!
  9. Farmers Markets 2018

    I skipped the Thursday market closest to me so I went to the Camarillo Farmers market this AM and managed to control myself with this fairly modest haul: Clockwise from the very large celery (I had to provide scale for that one) : English peas, fava beans, lemons, grapefruit, parsley and eggs
  10. Breakfast! 2018

    That name made me look! From an old article in the NYT: Sounds good to me!
  11. Grocery Shopping

    = Hazardous Waste Container? = History of Western Civilization? = Heavy Whipping Cream? = Handle With Care? ?
  12. As a kid, Sky Bar was always my pick on the rare occasion we were allowed a candy bar - like 4 candy bars in one!
  13. Rancho Gordo in the NYT... again!!

    Good for you - I got the same newsletter and debated too long! Ah well, it's OK. I have a pretty good stash of RG beans on hand at the moment.
  14. What's New in Kitchen Gadgets?

    Interesting. I have a silicone mold similar to that. It was sold to make "shot glasses" made of ice. If I ever find it, I'll steal your idea. I have some gravy-loving cousins who would love it!
  15. Camping, Princess Style

    I rarely buy bread at the supermarket and when I do, I just grab a loaf of Roman Meal sandwich bread so I was completely unaware of Dave's Killer Bread. The website suggested it was available at almost every supermarket in my area so I set out to find some this morning. The Walmart Neighborhood market nearest to me was my first stop and had several varieties. I picked up a loaf of the 21 Grain bread. They had the thin-sliced version, my preference for sandwiches. I put it immediately to the test with a peanut butter and banana sandwich for a late breakfast. Very nice! They also had thin-sliced Good Seed and Powerseed loaves so I'll try them in turn. It seemed a tad expensive $4.88 for a not-huge loaf but I didn't compare to similar offerings so it may be an average price for supermarket whole-grain breads. I'll look more carefully next time. I've been buying bread recently from Roan Mills. They are growing a number of heirloom grains locally, including the Sonoran white wheat, milling them and baking excellent breads that they sell at local farmers markets and at their bakery in Fillmore. They sell the grains and flours as well. I've tried their ground corn (polenta) and rye flour and have been pleased with both. Reading the descriptions of the others makes me want to try some bread baking. If you'd like to try their Sonora wheat flour or any of their other flours (listed here on their website), I'd be happy to pick some up and send it to you, assuming the Princessmobile remains in one location long enough. And if the Princessmobile happens to pass near Fillmore on a Wed or Saturday, the bakery is well worth a stop even if the breads are more expensive than Dave's Killer Bread