lindag

While I'm not much for sweets and desserts, my friend is and she particularly likes peaches. Check my local store to find that the cost for enough peaches to make a cobbler would be $14. Not going to happen. I refuse to be ripped off. To make matters worse I've heard that the peaches this year are not all that good. Don't know if that's true or not but enough to be wary.

Had to look that one up. I'd never heard of it. What is kencur used for? "According to traditional medicine, Kencur are used as medicine with the purpose of reducing pain caused by rheumatism. In addition, this root also works to treat symptoms related to the gastrointestinal tract and stomach. Aromatic ginger promotes the production of bile in the body"

This is a much nicer design. All over a heavier pot. Lid has a bigger handle, nice for mitts. Pot handles are larger, too, better for mitts. And, in person, it is quite beautiful and can still go through the d/w and stays that way.

I recently purchased a 4-qt. Soup Pot from All-Clad. There was a discount on the model I ordered and I didn't look at it too closely. Turns out what I bought was a D5. Lucky mistake because this pot is spectacular. (image from Amazon.com) I have lots of All Clad purchased over many years but they were all D3 or (lately) the Everyday D3 line. If there's a next time I'll definitely look at D5 also before pulling the trigger. And I need to add the lid fits snugly.

I never4 make my own HRPJ but buy it instead from our local Amish grocery. I love spreading a layer on my turkey sandwiches.

They are in the freezer section in our US stores.

I own a couple but much prefer the printed medium.

Thanks for your thoughtful suggestion. I looked into that and, of course, my zip code isn't eligible. Maybe someday?

There've been so many posts about Wildfork Foods I thought it deserved its own topic. Placed my second order today...I loved the seafood I got in the last order. My favorites so far are the jumbo wild shrimp, sea scallops, King salmon, Norwegian Steel head Trout, pepper jack salmon cakes, beef chuck burgers and meatloaf mix. The shipping to MT is egregious, however, so I just close my eyes and hum.

This is one that surprised me. And this is what convinced me: "This brush aced every category with ease: No stain could withstand its stiff bristles, it rinsed clean with minimal effort thanks to its well-spaced bristle clusters, its silicone-coated handle was comfortable to grip, and its handle curved optimally to give it good leverage for scrubbing. It also had a strip of ultrastiff bristles on the back of its head meant for the toughest messes that beat out every scraper in the lineup. Though its handle was a touch long for some testers, this brush easily outperformed its competition." Teste results from America'sTestKitchen.com It lived up to every claim and I use it every day. O'Cedar kitchen brush

Unquestionably the best kitchen items I've bought in the last few months: #1 Silicone spoon/spatula I use this nearly every day....if I can't find it I'll take it from the dirty dishes in the d/w and used it again. #2 Electric wine opener The BEST wine opener ever and I've owned nearly every other one on the planet. #3 Thermapen Can you say f-a-s-t?!

Due to a run of unusually cool days, last night I needed homemade soup. Minestrone, consisting of the usual suspects handily made in the crock pot. Next will be a new one for me and I imagine it will be a killer soup and I can't wait to try it out. Hot Ukrainian Borsch (recipe from America's Test Kitchen.com) Broth 1 (2-pound) boneless pork butt roast, well trimmed and cut in half 1 onion, halved 1 large carrot, sliced 1 inch thick 2 bay leaves ½ teaspoon table salt 10 cups water Soup 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces ½ small head green cabbage, halved, cored, and sliced thin crosswise (5 cups) 1½ teaspoons table salt, divided ¼ cup vegetable oil 1 onion, chopped fine 8 ounces beet, trimmed, peeled, and shredded (2 cups) carrots, peeled and shredded (1½ cups) 1 (6-ounce) can tomato paste ⅓ cup chopped fresh dill, plus more for garnish 1 tablespoon lemon juice, plus more for serving FOR THE BROTH: Combine all ingredients in Dutch oven and bring to boil over high heat. Adjust heat to simmer and cook, covered, until pork is tender, about 2 hours, occasionally skimming foam off surface.2Transfer pork to large plate or cutting board. Discard onion, carrot, and bay leaves. When pork is cool enough to handle, cut into bite-size pieces (it's OK if meat starts to shred). Skim fat from surface of broth. (Alternatively, cool broth completely and refrigerate overnight. Refrigerate pork separately.) FOR THE SOUP: Reserve ½ cup broth. In Dutch oven, bring remaining broth to boil over high heat. Add potatoes, cabbage, and ½ teaspoon salt. Adjust heat to maintain gentle simmer and cook, covered, until potatoes are just tender, 8 to 10 minutes. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add beets, carrots, and ½ teaspoon salt and cook, stirring frequently, until softened, 3 to 5 minutes. Stir in tomato paste (mixture will be thick) and cook until fragrant and tomato paste is slightly darkened in color, 1 to 2 minutes. Slowly add reserved broth, scraping bottom of pan to loosen any browned bits. Add beet mixture to Dutch oven and stir gently to combine. Cover and simmer for 5 minutes. Stir in pork, dill, lemon juice, and remaining ½ teaspoon salt. Season with salt, pepper, and lemon juice to taste. Portion borscht into bowls and garnish each serving with more dill. Serve. (Borscht can be refrigerated for up to 3 days or frozen for up to 4 months.)

I found a new cocktail that I'm keen to try with my favorite Tanqueray No. 10 gin. Kachumber Cooler

Thank you for the shots of the house...what a wonderful private paradise!

Do you do this in your blast freezer?

My neighbor in Portland who was an incredible cook swore by Gravensteoms for her apple pies. They were grown locally.

A small price to pay for ALL THAT! Anything more would be sinful.

I would dearly love to see some photos of and around that beautiful house.

While I'm usually a very big fan of any of the Zo products I would pass on this one because #1 Too large, I'd prefer a smaller size, probably around 4-qt. #2 According to reviews it is underpowered, unforgiveable when it can't steam efficiently #3 Pot interior is not non-stick. #4 Cannot pressure cook (a multi cooker that can't pressure cook?) #5 There is a better product that does what this one does at a lot less cost.. (and I already own it Cuisinart (eG-friendly Amazon.com link) and it is perfection in a slow cooker.)

What a gorgeous beach! And the house is quite picturesque.

Agreed. Same here.

Zojirushi has just come out with a multi cooker. However, it appears to have some problems. Looking forward to seeing this product when they've ironed out the kinks. See Amazon reviews, lots of issues. Made in Chine.

Last night's dinner was steak kabobs. Here's the recipe I used....They were Damned Delicious! (recipe from DamnDelicious.com) KOREAN BEEF KABOBS 2 pounds thick-cut New York strip steak ½ small pear, peeled and coarsely grated ¼ cup reduced sodium soy sauce 2 tablespoons brown sugar 2 tablespoons toasted sesame oil 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon gochujang, Korean red pepper paste 2 tablespoons vegetable oil Kosher salt and freshly ground black pepper, to taste 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds INSTRUCTIONS Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the steak from the marinade. Thread 2-3 slices steak onto skewers. Brush with vegetable oil; season with salt and pepper, to taste. Preheat grill to medium heat. Add skewers to grill, and cook, turning occasionally, until charred and cooked through, about 4-5 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

Nectarines are $2 EACH here!

I love the look of those meat buns! I believe you've posted about them before but if you did I missed your recipe. Can you tell me more?