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Everything posted by SLB

  1. I'm going to try that. Altho -- like @Darienne, I often make way more fruit leather than I actually want to eat. I have several interesting ones in the freezer, and do recall that my current faves are apple/walnut/coconut and mango/orange. But I don't really pull them out as often as I imagine I'm going to. They're a good hiking snack (which is basically what I make them for); but they get hard in winter hiking, and I've cut way back on the summer hiking because I'm paranoid about ticks. Anyway. I'm gonna make that lime situation, that sounds like a fabulous addition.
  2. "Bean by Bean" is my go-to. Those recipes are so reliably delicious that I follow them -- the meatist variation, when offered -- 100% of the time. The Time-Life Bean book from the series is the first one I ever looked at, in the kitchen of a vacation rental in Ocean Grove, NJ. Seriously -- I brought it to the beach with me. It was so wonderful that it (along with some subsequent research here) induced me to buy the whole series off of ebay the following week. No regrets. I've given "Grist" as a gift, and I like the author's voice. But I haven't cooked from the book.
  3. This exact same shock, over here. I put off ordering them until I was in the middle of my August vacation, trying to time the delivery. And then when I got to shipping I about fell over dead. Nope. At the time, I thought I was going to be stopping in Denver on my way back from vacation and just figured I'd put a pile in my suitcase. But then I didn't make the stop, so . . . . The truth is, there are lots of interesting chilis here, so I'm just going to have to buckle down to some experimentation.
  4. Good advice. It's unlikely, @AlaMoi, that the cost of an expert restoration would be worth it to me. The cost of a tablecloth, on the other hand . . . . @weinoo -- very tippy top of Harlem. I am on a bluff and get very nice light.
  5. https://www.nytimes.com/2022/09/20/t-magazine/eating-early-new-york-restaurants.html
  6. @AlaMoi Thank you so much! On reflection, I have a cousin who does some pretty fine woodworking, I might try to import him . . . I mean invite him and his wife and kid up for a [Working] Trip To The Big City. I actually do like things looking a bit aged/patina-ed; I just don't think that really works that well with this type of style (which you indicate as book-matched-veneer; plus all the edge texture, and the big ole' statement-legs . . .). On the chairs, we got rid of them way backalong, they had that old caning on the backs and were just a disaster. But I hear you on the sideboard, which is displaying some extremely weird decay along its edges. No one living from my family of origin approves of my chair replacement, but they do eat the food here. And I think my mother might've been at least a little piqued (yes, therapy, I got it).
  8. I've been away, this was so much fun to come back to! Hope your leg heals up soon, Shelby! And, Lord knows, if you, uh, need some help out thataway . . . .
  9. I now have my mother's table, which I would not have chosen for myself and which holds some not-altogether-pleasant memories, for both of us. It was her formal dining room table (with matching sideboard). I don't think it's the very best anything, but it was solid middle-class stuff from 1970. It's now my everything-table. When I got it, about 3 or 4 years ago from my brother who didn't want it anymore, I resolved to reject its care with flourish, with the exception of basic cleaning, and barely occasional oiling. Part of the reason for this is my inner child's enduring sulk; the other part is, I really do want a very different table to anchor my dining. Also, it has rounded ends, and I hate rounded wood anything. Basically, I want a very nice picnic-style table. And I kind of thought that I would eventually get that, in my next. home or something. Well. I realized about a year ago that it was not likely that my life is going to actually involve me purchasing another very large table. Because I am now middle-aged enough to be thinking, how much more shit you gonna buy?? With what money?? And -- why, again??? And I have concluded: this is gonna be the table for the duration. I mean, anything can happen. But, what is probably not gonna happen is, me buying the 8-9 foot table of my dreams. So then, I took a look at what I had done in the few short years that the thing has been in my possession. The finish has scratches now. DEEP scratches! Some places, the finish looks like it has straight-up crazing! You know, like with old ceramics?! The half of the thing that sits in the morning sun looks . . . different. My mother is so, so, so angry with me, assuming that its allowed in the afterlife. THROO!! She took so much pride in this table, I remember being tasked with taking the Pledge to it WEEKLY as a child. Repeat: WEEKLY. Sigh. So now I am studying tablecloths. I want a nice one that fits the whole table with all the leaves (I have some -- my mother's, all nice and white, some with lace -- which fit the smaller version). I don't want the tablecloth to live on the table; I just want to have an option. It's a hard purchase, it turns out. Anyway, I also decided to get some placemats, since I'm going to behave like a grownup at this table now. I got some nice linen ones, for company. They don't match -- that was a bridge too far. And I got these rubber-plastic ones from MoMA, for every-day: Doodle: And Scratch:
  10. I have a little niece/god-daughter (we haven't figured out what we are to each other, besides in love -- her mother is my best friend, and both of her parents have become kind of shattered in the wake of their divorce, so we spend a lot of time together with me loving her up. Especially with food -- ) Anyway. I gave her the Kenji book, and while I often rue the fact that it's TOO LONG FOR A BEDTIME READ, AAARRGGGHH -- its plot makes magical sense to littles who live in New York City buildings, where so many children live wondrously multi-culti lives. And NYC -- parts of it anyway -- is still a place where small children can end up at some neighbor's table for a snack without it being, you know, an Administrative Project. The book's refrain "we need more data", is now our shorthand for eating some more food. We love it. I'm ordering all the other suggestions, right this second.
  11. @blue_dolphin, it sounds like you have landed in the good life! Meanwhile, I've recently developed heartburn, which is entirely avoided by dinner at 630p. It can be hard with work and the New York version of socializing, which is meeting out for dinner at a restaurant considerably later than 630. But I aim aim at 630 as often as I can. Heartburn is for the birds.
  12. I have the Atlas, I generally prefer a handle to the twisting (something unresolved in an old cubital tunnel problem). But I want the Weber moulin, damn.
  13. SLB

    Salad 2016 –

    Testify. I'm going to make this next week. Because I am going to be in a home where someone else bought the jamon iberico.
  14. Here is the UMaine Webinar. I don't miss those heady early-pandemic days, but I do miss my Tuesdays with these ladies:
  15. I took the multi-part preserving [webinar] course from University of Maine a few years ago, and the question I posted on the steam-canning day was: why would anyone water-bath anything, ever? The answer was: for things that need longer water-bath-times than can be accomplished in a steam-canner. I got it, immediately. Specifically, I heard a charge: go forth with steam, with everything that can be steamed.
  16. Yellow-meat watermelon, oh God. It's been too, too long. I think not since I left Mississippi in 1997. ETA: I think I'm gonna cave and get this book. My inflation theory is, same ole' meat, tricked out sauces. The LGD alone seems like such a great ambassador of the rest . . . .
  17. I saw this and immediately wanted to make it for the kids in my life. And also -- ahem -- for me.
  18. @Okanagancook, I'm in for the Salad Dressing Thread!
  19. JoNorvelleWalker, what is your opinion of the Copper Coeur, now that you've had it for awhile?
  20. Shelby, I've been swinging through here looking for what's doing in your preserving kitchen. I find the reruns riveting!!! Last year I realized that, basically, I want to come out and help your Putting-Up like with Ronnie and The Hunter.
  21. @Annie_H, I might need that full recipe.
  22. I love my Hedley&Bennetts, with one caveat: pay attention to weight. Maybe it's not necessary with the cross-back, but if the thing is on your neck, and you plan to be in it all day . . . some of them are a lot heavier than others. I seem to be sensitive to weight on my neck, and I learned this the 80-plus-dollar way. People like Tilit a lot, but my beautiful red Tilit fell apart quickly. I'm sure it was defective, but have no idea whether that is a common problem there. I have two linen pinafores (one is rough linen), which I wear for the hot weather. I echo something someone said upthread -- the drape will slacken as you bend over, so take care if you're near fire or something like that. And, let's not kid ourselves. Linen is not a textile that ages well. My "dress" apron is AOS. It's shiny black tablecloth material, with hot-pink stitching. And my dirt apron (in my life it's not for food, it's for dirt work) is from HandyMaam. I love this apron. It's priced totally crazy, like a lot of, you know, American-Maker-Hipster. But I do love it: https://handymaamgoods.com/collections/workwear/products/the-drapron I think it would work well for barbecuing or frying or work where the fabric needs to be thick.
  23. Nancy speaks for me. It took me probably fifteen years to admit that I actually do not like añejo tequila in anything. If fact, I only modestly like it neat, and would always privilege the reposado option for that kind of thing. With the recent rage of "artisanal" tequilas, maybe I'll revisit the añejo universe.
  24. Any New Hampshire insights? I'm trying to get myself back to the Whites in the next year, and I like to bookend my Very-Good-By-Comparison Camp Food with Very Good Restaurant Food.
  25. I wonder if it's lobster bisque that I'm remembering; does it have a teeny hint of green curry (as in, bringing NYC-basic Thai food to mind)??? I don't remember it being creamed though, which I think is what makes bisque, "bisque". In fairness, I may not be remembering exactly everything, because it was a vacation sandwiched between awful work-crush; so, you know, drinks . . . . But whatever it was, that's what I had en route to Acadia, and then broke camp way early to get some more of on the backside.
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