blue_dolphin

Strawberries & cream from People's Pops: I've made these before but they are worth making again.

Me, too!

I just wanted to offer my thanks for all the time you're taking to put these posts together as I am enjoying it immensely and I can't tell you how delighted I was to read: As I was afraid that it was almost over and now I know there's a bit more to look forward to -thanks!

Yes, plus I was thinking to drizzle some of the salted caramel over the pops after unmolding them but these apricot guys are almost the same color as the caramel so it wouldn't stand out at all! Today's pops, also from People's Pops. Both call for cantaloupe and I used a Saticoy melon from the local farmers market. It's similar to cantaloupe but sweeter. Cantaloupe & mint - these are sweetened with mint-infused simple syrup And for cocktail hour, Cantaloupe & Campari

Thanks for the reminder, I've been meaning to try this since I read this on Serious Eats last year.

From the LA Times: The guy who brought you Umami Burger wants to reinvent PB&J Apparently coming soon to LA's Grand Central Market..

It's that time of year..... Apricot & salted caramel pops from People's Pops: I was curious to try this version but I don't think I will make them again as they are a bit too sweet for me. I'll give them another taste sometime when I feel like dessert....maybe dipped in bourbon? There is also a recipe for apple and salted caramel pops in this book and I'll give them a try sometime.

So disappointing! I think I'd been using one sort of cornmeal my whole life, until I started playing around with the "Ground Corn" chapter of Deep Run Roots and learned how differently the various grinds respond. Now, I give every cornmeal recipe the side-eye, trying to figure out which one to use!

Here is a link to your post that I've used as a guide and those proportions (1:4) and cooking time (15 min high pressure with slow release) I reduced the amount of water slightly when I wanted a firm polenta for making a pie crust (1/2 cup polenta + 1 3/4 cups water) but otherwise, I've used the 1:4 ratio that you used. Edited to add, I wonder if there is something different about this batch of dry polenta?

Raw Corn & Cantaloupe Salad with Red Onion & Roasted Poblano from Deep Run Roots. This is one of those recipes that I had to try because I couldn't imagine what it would taste like. The roasted pepper and red onion get marinated for a bit before assembling everything, one of Vivian's salad tricks that I love. I used fresh corn and a Saticoy melon picked up at today's local farmers market and this salad really lets them both shine. It's full of different flavors and textures so each bite is a little different. I wouldn't recommend making this unless the corn and melon are at their best.

Like @Jacksoup, I also use the Notes app. I keep one note for general stuff from Trader Joes/Sprouts/Farmers market, one for Target/Walmart (paper goods, dish soap, etc.) and one for the liquor store. I like that I can add to or edit them from my computer, phone or iPad. My current lists: - General: Poblano peppers jalapeño peppers cilantro cream cheese sardines Soy sauce sour cream Jicama or kohlrabi cod lamb rib chops figs red chile dill ginger - Paper, etc: paper towels dish soap bleach Oxi Clean Distilled water toothpaste LED bulb (100 watt eqiv) - Liquor store: Dolin blanc Salers Slingshot cab Tonic water

@liuzhou - good to see you're up to a little cooking! Yesterday's dinner was modified versions of the Chicken with Mustard, Green Beans with Snail Butter and Potatoes cooked in duck (really chicken) fat from David Lebovitz's My Paris Kitchen. I've made all of these before but took some liberties this time. I roasted the mustard-coated chicken thighs and before making the sauce, I drained off most of the fat and used a little of it to brown the potatoes. The beans were a mixture of different kinds (including flat Romano beans and some lovely purple ones that lost their color after cooking) from a friends garden. There are no actual snails in the "snail butter," it's just the sort of garlicky-parsley butter you'd use for escargots.

I like them a lot with basil pesto, as @Shelby suggested. I also make a lemon-artichoke pesto (similar to this recipe) that I like with zucchini noodles - this looks especially nice with a mix of yellow and green zukes. Also good tossed with a few spoonfuls of tapenade and a sprinkle of feta. And finally, they are very nice with @ElainaA's Slow Roasted Cherry Tomato Sauce.

I'm not @ElainaA, but I saved her recipe from an earlier post and it appears the basil ribbons go over pasta. Here is what I had saved: Edited to add: Here's a link to the post that I copied this from in the Gardening thread.

Me, too!

The Joule circulator from ChefSteps is down to $139.

I see the 8 qt Instant Pot is $89.99 and the 6 qt is $99.99 on Amazon.com

Your squash salad looks just beautiful, @Shelby - especially in your pretty blue & white bowl. We are getting to the best time of year for this cookbook to shine!

I made this last week as a test run for a holiday picnic and have had several lunches of it but didn't manage to post. Taleggio & spinach roulade from Ottolenghi's Plenty More I cut it into serving-size pieces and stashed it in the freezer. This reheated nicely on steam-bake in the CSO.

As a regular reader (but rare participant) of the Dinner thread, I enjoy vicarious eating almost every day!

I don't think even Marian Burros knows the exact source for the recipe. Here's what she said when asked about it in a Q&A here on eG back in 2004: Marcella Hazan has a similar recipe for a Peach Tart so perhaps the nomenclature took that route, too. Wherever it's from, it's a great recipe!

I'm just curious. Why is asking to buy shells/heads or fish bones for stock any more weird than asking for anything else?

This is quite similar to the very adaptable Marian Burros/NYT Plum Torte recipe. Here's a link to it on Smitten Kitchen.

How about here on Epicurious

I liked this article from the WSJ: Can the Instant Pot Cook as Well as Julia Child? Not sure if there's a paywall, so my summary: Article author buys Instant Pot, uses it for a few braises and beans and stashes it on the shelf. She gives a fair assessment of the units strengths and weaknesses but is seemingly bored with ..." the economy-focused advice and down-home recipes dispensed on message boards and blogs." She decides to revisit the IP and brings it along to a family vacation where she boils eggs, makes a quick strawberry compote and finally puts together a full dinner from Julia Child's “Mastering The Art of French Cooking” (links to the IP-adapted recipes are in the article): Homard à l’Americaine (Lobster with Wine, Tomatoes, Garlic and Herbs) Soubise (Sweet Onion Risotto) Ratatouille (Eggplant Casserole With Tomatoes, Onions, Peppers, and Zucchini) Gâteau Reine de Saba (Queen of Sheba Cake) Conclusions: