blue_dolphin

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:

Aside from cleaning as you go, as most have mentioned, it would be wise to develop a routine of clearing the decks (emptying dishwasher, putting away any hand-washed items and washing up anything in the sink, put out fresh dish towels/cloths, empty trash if needed ) at least once a day. Ideally, you want to do this before (or after) each meal but doing it at least once a day will help.

I wasn't sure where to post this....which ancient thread to resurrect? I decided on this one due to more recent activity (7 yrs ago .) This old Dips/Spreads thread was a contender, as was this Bread/Toast Spreads topic both with many good ideas. Here, I have two spreads from David Leibovitz's My Paris Kitchen, served with thinly sliced, toasted Multigrain Bread from the same book. The good M. Lebovitz has even provided instructions for serving a summer rosé (Ice is Nice p 67) with which I complied. On the left is Artichoke Tapenade with Rosemary Oil ( (Tapenade d'artichaut, huile d'olive aromatisée au romarin) and on the right, we have Sardine Spread (Rillettes de sardines) made with smoked trout instead of sardines. For the tapenade, I used frozen artichokes instead of canned and EVOO instead of plain olive oil for the rosemary oil. A little drizzle of that rosemary oil on the toast really elevates the tapenade. It's great as is but next time I will add some lemon zest to the tapenade as I love artichokes and lemon. I liked the smoked trout spread a lot but will also give the sardines a try one of these days.

I'd say what you've described would made a fine side for most anything....including a glass of nice wine!

Multigrain bread from David Lebovitz's My Paris Kitchen. Recipe available online here. I'll have to try this again as I dumped in a random amount of water instead of choosing the cup with the measured quantity. I was hoping for something with a bit more chew. Makes good toast, though.

Sweet Wonderful news!

I really enjoyed Ottolenghi's Eggs with Spinach, Yogurt, and Spiced Butter. You could cook up the spinach ahead, then re-warm it and top with a freshly fried egg, yogurt and the spiced butter. I can't remember if you have yogurt or not. There's another Ottolenghi recipe for Spinach and gorgonzola-stuffed jacket potatoes that would be a good do-ahead.

Faced with those marvelous ingredients, I would have to try EVERY combination of s'mores!