ElsieD

How about smoked salmon on dark bread, the bread smeared with cream cheese, topped with capers and onions?

@Norm Matthews Happy birthday to you. Your avatar reminds me of a birthday card I once bought for a friend of mine. The picture was, I think, the same. I can't remember the exact wording but it went something like: Whoa ma'am! Just how fast were you going when you went over that hill?😄

Has anyone cooked this rice in their IP? If so, can you tell me how you did this? Many thanks.

I'm really new to grits but I'm thinking fried grit cakes with a fried egg on top would be nice.

I wonder if, after sifting, you take the coarse pieces and buzz them in a food processor if that would help?

Only because it has only been used a couple of times. We're working on it.

@chromedome Interesting. Maybe a blue cornmeal expert will chime in.

I don't know what I was looking at, but that wasn't it. Thanks for pointing it out to me. This is what I bought today. It should keep me going for a while.

@kayb I looks like the closest I can come to buying grits is the Bob's Red Mill grits for polenta. I couldn't find it yesterday but I have a few more spots to check which I will do today. Even Amazon.ca doesn't carry anything simply labeled gifts unless it is the instant type. Can you tell me if Bob's brand is what a Southerner would use to make grits?

Thanks to this freezer challenge, I once got a handle on things. I even made a list of what was in the freezer and updated it at least twice. That list now has no bearing on what is actually in there. It is once again crammed full, and a disaster. How does that happen, she asked rhetorically?

First time making shrimp and grits using a recipe @kayb linked to in the shrimp and grits topic. We really liked this.

I made shrimp and grits tonight for dinner, using the recipe @kayb linked to. I did not wrap the shrimp in the bacon, since it is the first time I have made this, I wasn't sure of my timing so I cooked the bacon separately. I don't really know if the grits were grits, i went to 4 different places looking for Bob's Red Mill grits but couldn't find any. I had to settle for something called cornmeal which I cooked in the Instant Pot. We really liked this so thank you @kayb for the recipe. We will make this again. @Kim Shook I have also saved the recipe you linked to as I would like to try it as well. I managed also to find decent shrimp. They were an Argentinian Red, and did not have that sort of ammonia smell a lot of frozen shrimp have. They were very clean smelling and tasted fresh. Fresh ones in these parts are as scarce as hen's teeth, and when they are available run around $30 a pound.

@lindag I love dishes like that. But, that looks like a ton of dressing. Not to question Ina, but did you use it all?

This is the rack position, in the middle. When I went to take the picture I discovered the crumb collector was in place. The bread was thawed commercial sourdough between 1/2" and 3/4" thick. It had been frozen for maybe a month. That was the last of it so I can't measure it. I will thaw a piece of Dave's killer bread, toast it, and see what happens. I'll report back.

Thank you @Anna N and @rotuts The sugar thing makes sense. I will try it again with commercially made bread. I'll also try to remember to put the crumb collector in place.😳

I used the toast setting for the first time today to toast sourdough. I set it to #5, and in went three pieces of bread. At the end of the cycle, the smaller piece was close to burnt, the other two pieces had hardly any color to them and required further toasting which I did in the CSO. When I asked my husband about the texture of the toast, he said it was dry almost all of the way through as opposed to having a moist centre when done in the toaster. I know from reading this thread that people love CSO toast. Based on this initial test, I fail to see why.

I have the Breville Air as well and love it. I used the air dryer function last night for (frozen) sweet potato fries and they came out nice and crispy. Because of it's size, I rarely use my full size oven. I have also used it as a dehydrator and it works well for that also. It is a great piece of equipment and if it ever quits on me, I'd replaced it with another. I use it at least once a day.

They must have been a real treat. Looks like I'll have to wait til next year.

Thank you. The link got me to the shrimp part but I did not see a recipe for the grits. Was there supposed to be one? Referencing @Katie Meadow are there supposed to be tomatoes in there somewhere? If so, we only have terrible fresh tomatoes, the good local ones aren't ripe yet. Will canned ones do?

When are spot prawns in season? I have only ever seen one store selling them but in the past I've been too cheap to get any, maybe I'll splurge and get some next time around.

Someone upthread had cooked their shrimp soups vide so I figured why not? Maybe that way I won't overcook them. We in the great white north don't cook a lot of shrimp and grits which is why I was hoping someone might share their recipe.

One thing about Canada, change happens v-e-r-y s-l-o-w-l-y at the Costcos here. I have been a member for maybe 8 years and have seen 2 changes, that I can recall. They dropped a very good salad with cranberries and to make room for a disgusting chicken caesar one and added a turkey provolone sandwich which isn't half bad. I can't remember what it replaced. Other than the salad and sandwich, there is the hot dog, chicken wings and pizza. I try to avoid the place except for the 25 cents bottles of water.

I'm trying to find an actaul recipe for shrimp and grits. I have not tried to make it before. I would like to sous vide the shrimp and use the juices and the shrimp shells to make the stock for the grits. There were a few links in this thread but they don't work. I can get shrimp here from the Gulf of Mexico, which I prefer to the Asian varieties.

I am not a clam fan, but I surely would like some of those tomatoes. They look delicious.

If you like corn chowder, I'd suggest making corn stock.