cyalexa

Put lobster shells in the food processor (older KA ), No matter what the lobster bisque recipe says.

I have read about sprinkling Mycryo on the surface of scallops to improve the sear, especially on wet scallops. I have not tried it as I don't have mycryo on the shelves but I know many on this forum do so thought I would mention it. https://bewitchingkitchen.com/2013/09/09/sea-scallops-with-pea-puree-cilantro-gremolata/

Works with Yukon Gold too.

@rotuts Stacking is way easier, less messy, and faster. It may be a New Mexico thing. Enjoy!

Spleen would be my guess as well.

@FauxPas this: Spiralizer Tri-Blade Vegetable Spiral Slicer

I'm anxious to use the new toy. The zucchini at my local grocery were too sad to buy. I do have some beets and potatoes on hand but was thinking a softer vegetable might be best for my first effort.

The tortillas were corn, made with Maseca Instant Masa Corn Flour, water and salt. I just posted the sauce recipe in recipegullet, thanks for asking. Host's note: so that later readers may find it easily, here is a link to that rccipe: Salsa Para Enchiladas

Salsa Para Enchiladas 3 ancho chiles 2 New Mexico chiles 2 chipotle chiles 1 clove garlic, sliced 2 TB flour 2 TB vegetable oil 1 tsp vinegar ¾ tsp salt ¼ tsp dried oregano 2 cups broth, stock, or (filtered) chili soaking liquid Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.

My new toy

Stacked enchiladas The meat. I thought about using the IP but the oven was on so it was started on the cook top then finished in a slow oven. The sauce The tortillas

@Shel_B thanks for remembering this thread and posting.

Re. expensive celery Last spring I cut the bottom 1.5 inches off of a stalk of purchased (most likely organic) celery and put it in a bowl with just enough water to cover the bottom half. A couple days later I planted it in an unused corner of my herb garden. I began harvesting ribs in the early fall and have not purchased celery since. Before out first hard frost I dug the plant up, potted it, and put it our little greenhouse. It is still producing. It is entirely possible that it would get enough sun in a east- or south- facing window of a house or apartment. I find the flavor of my homegrown celery too strong to eat raw unless cut very, very small but it is great for cooking and I have an abundance of celery leaves. I realize that not everyone has the room or inclination to try to grow celery but if you do, give it a try.

I did not. Thanks!

I steam cleaned my CSO, 210F for 30 minutes. It was sitting in a puddle this morning. Has this happened to anyone else?

@scubadoo97 Thanks for the pics but that looks too complicated for me to do myself.

I would love to try that cold smoker set-up! Do you think it could be done in my outside grill or my Masterbuilt Smoker instead of my oven? I like my Masterbuilt but it's overkill for something small and a bit of effort to clean when used in the traditional manner. I think I would be embarrassed buying the papers, if they are even available around here. Maybe I can order them on Amazon!

Your event sounds like so much fun I wish I did confections and was coming!

My impression re. rosemary and water is that wet soil from a lot of rain is not as detrimental as wet soil from over-watering a pot indoors. Perhaps because of increased air circulation outside and the possibility of sitting in water if your pot is in a saucer.

Really glad this thread got bumped - I'll be in the area mid- March. I'm thinking of a day trip to the Monterey Bay Aquarium. If that is close enough to SF to include in this thread I would love some ideas for eats and things to do and see on the road.

Pizza. Butternut squash, Italian fontina and basil oil for me. Italian sausage and extra cheese (mozzarella) for my husband.

Kay, I have also had yogurt fail when I've used some I've previously made as the culture. I now use use freeze dried culture every time.

I wish I could bring lots of stuff home but home I'm flying.

http://artisancheesefestival.com/ Just bought my tickets for the 2016 event!

Found this at a Goodwill store for $2.99!