Okanagancook

Canned sardines scream out for fresh cracked pepper. I like mine on crunchy toast.

I had an excellent experience with Anson Mills. Very high quality product and the recipes on the website are thoroughly tested by a former Cooks Illustrated test kitchen chef.

The dish looks to be very evenly cooked and browned. Love potatoes. BA recipes tend to have a ton of ingredients which I am not fond of.

I buy the Anson Mills polenta which when shipped across the continent on a northerly angle they are quite costly. This I will be very careful with but, yes I agree run of the mill polenta being tossed due to lack deliciousness is ok with me. Thanks.

I find polenta and grits hard dishes to reheat. They never really come back together in the same delicious way. Same with risotto. I wonder If the CSO on steam would work...right now my aim is to make the right amount so there are no leftovers. your artichokes look really nice. It is hard to find good artichokes...ones that have been treated properly so they are not dried out. Sigh.

Oh, vegetarian...that does reduce the usefulness alright. As @curls mentioned...firm vegetables, especially potatoes for scalloped potatoes (that's hard to do with the food processor). Maybe firm tofu could be added to that list if you need consistent thickness.

If your food processor doesn't work I think a good quality deli slicer like Chef's Choice would do the trick...you can get a smooth or serrated blades. Besides CC deli slicers are so useful for so many other things and they aren't that expensive...it's just kitchen space!

If this is close to that delicious looking chili oil then I will be making it soon: https://www.allrecipes.com/recipe/277194/turkish-eggs-cilbir/

@Shelby I too had a wetter than ideal pasta dough to deal with recently. I find if I roll out the dough with a hand rolling pin to about six inches, generously flour and fold into itself to create three layers, turn the dough 90 degrees and roll out to six inches, then crank it through the pasta roller a couple of times. This can be repeated until the dough is the way you want it. Your meals are always interesting and inspiring.

That's such a nice combo: polenta and mushroom stew. I made that recently with oyster mushrooms from the Farmer's Market. Have you tried the Anson Mills polenta? Outstanding corn flavour.

The veggie garden is slow this year...except the garlic which is about to send out scapes already. Lots of yellow onions. They are harvested early because they always get worms in them. Herbs are doing well. I made chive flower compound butter yesterday when the flowers were at their peak.

My condolences Kim. My mom had Alzheimers. Never easy but she is at rest.

I have that cookbook....bought on @rotuts previous recommendation! Very good...I love salads.

My Echo arrived yesterday and I have been bossing around Alexa ever since. The timer function is excellent so far. Might be a challenge with a kitchen full of guests but that’s not gonna happen for awhile.

Pot stickers with a spicy vinegar/soy sauce dip. Always hits the spot.

Air fryer frites, sous vide shredded beef shorts ribs that had been in the sous vide bath, a bratwurst and Caesar salad.

I really like those "watermelon" radishes. I found some seed last year and grew them in my garden, and plan to again this year. Mine are just peaking out of the soil. Can't wait to eat them!

@JoNorvelleWalker Looking at your baked potato I can see why you would be disappointed with your CSO result (this conversation is from the CSO thread). If I remember you bake your potatoes at 430F for two hours on salt and that's how you get that deep crust. Nice.

Fantastic! I love biochemistry....had many of the common pathways committed to memory back in the day of working as a clinical dietitian. It is fascinating. Diabetes is a scourge that is incredibly complex. Glad you are enjoying the read.

Oh, sorry. That's a big surface to stir polenta even for a serving for four...it would dry out without being watched....that's my thought.

This is another good article: http://www.coppercookwareinfo.com/copper-jam-pan-the-game-changer-for-jamming/

If it's the 'sugar'pot on their webpage it is 2.2 L so that would be ok for small batches of jam and polenta.

1.22 mm

I guess I should rephrase my overheating copper pots comment. You can easily get your copper pot too hot by putting it over high heat. It doesn't need to be over high heat to get hot quickly. Pots lined with Tin is another situation as the tin can melt over a hight heat...I have ss liners. Yes, I use a diffuser under the jam pot...its a big pot and when on a low heat it gets too hot in the centre.

@BKEats I enjoyed the post on your outdoor dinner. I love the sound of the bread dish you whipped up! Everyones' meals from the last few pages are all fantastic. We rock!🤗