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SLB

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Posts posted by SLB

  1. So, I went down to Union Square today, and sure enough there were quite a few tomatos there!  Stokes did not have the paste tomatoes, but they had plenty others.  I asked if I could come out to the farm to get a lot and they said sure, there'd be some there for another week.

     

    So I don't know what was going on with the email exchange.  Maybe they just meant they aren't doing bulk picking orders anymore.    

     

    And -- gawd, is Union Square a nice market.  My office is kind of near there, and would get there periodically back when we went into the office 'n stuff.  It's been a long time, I've been all and only Inwood through the whole summer.  Inwood's great, and I have two key critical vendors there whom I'm really grateful for.  But it's no Union Square.  

    • Like 3
  2. Happy birthday, Shelby!  

     

    I'm witcha on the weird pandemic b-day, I'm three weeks from my 50th.  Which was supposed to be at Prune, here in NYC, with my nearest and dearest. 

     

    Sigh.  I am sad about it, and I am also mad.  I'm trying to look for an outdoor situation with heaters, but it's kinda late and also, with our infection numbers ticking up, I'm not sure I want to gather folks.  Most of my friends have kids who are back in school (with great trepidation) and . . .  I think I just need to hope we can do something really fun and delicious later.  

     

    Meanwhile.  In a super-strange pandemic-turn, three days ago I got invaded by a sweet tooth.  I don't mean the kind that fiends for pastries and desserts.  I mean the kind that is fiending CANDY.  

     

    ?!  Egullet.  I NEVER eat candy, save the occasional snickers.  I don't even ever want candy.  

     

    Until now.  

     

    I'm afraid, very afraid.  I've been eating up my stores of dried-sugared fruit which I put up for hiking and camping.  It does not normally tempt me!  But I've been eating it like some kind of reasonable SNACK!?  [It IS a reasonable snack when you're hiking and hauling gear uphill in the cold, etc., which is why I have it; but it don't make NO kinda sense when you sit in a chair at a desk all day.  And -- did I mention?  I don't ever even really THINK about candy.  Until two days ago.]

     

    Last night I was in the grocery store which had these hard green mangos.  It's not even mango season, I wasn't even thinking about mangos!  I was over there needing some limes! 

     

    And it came into my mind like a vision, the kind that *spiritual* people report:  something from a cookbook I haven't looked at in a decade:  Diana Kennedy's green mango rolls.  

     

    Almost two pounds of sugar.  Two.Pounds.  For two little sheets of dehydrated green mango candy.  [In perhaps the MOST embarrassing part of this story -- I walked BACK to the store to get the sugar.  Because I don't have a lot of sugar over here, did I mention, I don't really eat too many sweets?  Dudes, I went to the store twice today.  To make candy.]

     

    Everything went into the dehydrator at 10, dried all night.

     

     I had some candy with my breakfast.  My breakfast which otherwise consisted of sensible salmon croquettes.  

     

    Pandemic in the time of food is getting scary over here.   

    • Like 1
    • Haha 6
  3. 59 minutes ago, btbyrd said:

    Looks like accumulated burnt on gunk. Scour the pan with kosher salt and a paper towel, rinse, and reseason.

    I know; the thing is, tho -- the pan was brand-new at the time, hadn't accumulated anything.  I scoured and scoured, greased and regreased, and gave up using it for eggs.

     

    Blanc Creatives asked me to send it back for them to inspect and try to figure it out; I never got around to sending it, tho.  Which is kinda dumb, and not really like me, I'm normally a religious returner.  

     

    But it has been working beautifully for non-eggs, for real.     

    • Confused 1
  4. 25 minutes ago, lemniscate said:

    Yes.  So much less everything, heat, water, weight, mess. 

     

    Also?  For blanching, I now basically only ever want to steam-blanch.

     

    **Admittedly -- you DO have to, uh, actually be more thorough when washing your vegetable, which I've been known to slack on when boiling-blanching. 

     

    But not having to deal with all that boiling water.  

    • Like 2
  5. I've been ordering vegetables from a NYC service called "Chef's Collective," which thus far has been sending really high quality vegetables; it's one of these services that sprung up to redirect product that would've gone to restaurants to individual homes. 

     

    Well, the shishitos are, apparently, dominating the garden right now because I got two quarts.  I have no idea how a person eats two quarts of shishito pepper, so . . . I pickled them. 

     

    IMG_0205.thumb.JPG.84e3c1a69d5d5b4be8128683af3d9c09.JPG

     

    Actually, the recipe entailed blistering them first, and them vinegar-pickling them.  

     

     

    Meanwhile, I recently watched a webinar on "atmospheric steam canning" from the UMaine extension school.  I may be a complete convert.  It just seems like so much less hassle.  Also?  The kitchen is going to get WAY less hot.   

    • Like 2
  6. 12 minutes ago, heidih said:

    Shiso or perilla . In mint family. Great as a wrap for grilled meats. As always I could be wrong but kinda sure.

     

    Thank you.  I eat a lot of meat, so I'm on it.  

     

    On the bacon query, from the next-oldest-generation in my very-frequent- bacon-eating family:  Cook it in oil as if you were sauteeing.  Then -- and this is the money quote, with emphasis on daily-cooking-fatigue -- "you don't have to watch it!".  

     

    In my kitchen, you still have to watch it.  But you get, like, an extra 10 second window to get it off the fire.  

  7. I've had mine for awhile. 

     

    I discovered that, it turns out,  by the time I get to the salad, it seems that I am Done Cooking.  So while I've look at this book a lot, I haven't made a single solitary salad out of it.  

     

    I think maybe I need to start the meal-planning with the salad portion.  If I did that, when I ran out of energy, this failing would arise with the meat.  \

     

    Because meat can just, you know,  go under the broiler or in the oven, and be totally great.   Especially alongside a salad.

     

    [Not having cooked from it], "Lettuce in Your Kitchen" is a fabulous book.  I enjoyed reading it.  

     

    I bought one good other salad book which I gave away, I think it was the Williams-Sonoma book.  

     

    And at the home of a neighbor,  I came across a third book which I would buy if there was any indication that I was going to actually bring some game to salad:  https://www.amazon.com/Salad-Dinner-Complete-Meals-Seasons/dp/0847838250/ref=sr_1_1?dchild=1&keywords=salad+dinner&qid=1591912215&sr=8-1

    • Like 1
    • Haha 2
  8. Oh wow.  You dehydrate them oiled.  That's interesting -- my worry is about oil going rancid over time in regular room-temp air.

     

    It's on my mind because I'm trying to approximate (with improvements) a version of dehydrated hummus.  [Again -- this is for the trial; there's a commercial version of dehydrated hummus to which you just add regular-temp water.  We do that, and slather it on pita, it's a really good lunch that even a vegetarian can enjoy.  But of course I'm certain that I can do it tastier, and more cheaply.].

     

    What I'd like to try is, make a fully-hooked-up bean puree with garlic and seasoning and -- ahem, oil; and the dehydrate that.  But I haven't come across a notion of dehydrating stuff finished and fatty.  In fact, the warning for meats is:  use the lean cuts because the fats are going to go rancid.  Which is where I got the worry of rancidity.

     

    We're not going anywhere until autumn at the earliest, so I have some time to experiment.  But I had actually been leaning toward -- dehydrate cooked beans, then pulverize it into a dry good.  Add dry seasoning (carefully, and obvs no tahine), and consider carrying any oil for last minute flourish.  

     

    @kayb, your experience of dehydrating oiled produce suggests that something else might be possible, tho.  I might just go on and try to dehydrate a finished product (seasoned and even oiled).  

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