Margaret Pilgrim

We portioned off a pint, placed the (plastic) container in a ziploc bag, added several inches water and froze the package. On our way home, we stopped and gave it to our "peach people" in Lodi. They weren't home, so we left if in a backporch freezer with note taped to door.

My question is, if you're only going to wash that many dishes, isn't it just as easy to hand wash them? Our Asko dishwasher lasted 30 years, We just replaced it with a Samsung. I am well pleased with the S, but it does take an hour on "quick" cycle. It is also rather huge, washes stemware and a dozen place settings, We run it several times a week.

Soft boiled eggs with seeded WW bread toast "soldiers". More, yes, sliced peaches!

Paraphrased, "know thyself". I've been in charge of daily meals for longer than many here have been alive. Because of our simple needs, I now spend almost no time planning meals. Stovetop cooking comes so naturally at this point that I have to consciously rethink how I cook in order to use other methods. I am looking across the room at my CSO, once again vowing to think about using it today. I promise.

I am learning lot from this thread. About the way other people cook, and about the way i cook. DH and I tend to have three modes of eating. The two of us, which is rock bottom basic, when our kids join us, which is another level of basic, and dinner party, when we do try for a certain level of polish. To a great extent, I've become a Dutch oven cook, tossing a haunch in a heavy vessel, the oven to 275 and forgetting it for hours, removing it to find dinner done. Or maybe low and slow dry oven heat. We've long stopped counting calories, and simply fry up what we hanker for. For the rare, and rare, steak, we just grill pan it, or if thick enough, sear and finish in the oven. One pan. I know I should up my game, but it sounds like more rather than less work for me. I am definitely, at this point, a KISS cook. (Keep it simple, stupid.)

"Nothing" to eat. -+ lettuce. DH dressed with EVOO and banyuls vinegar, his current favorite. He opted for his normal default, pasta with butter and parmesan, but I needed something more -> leftover Rao's marinara morphed into vodka sauce, because, well you always have vodka and cream on hand... A few red pepper flakes, well, because...

Heh! You've spoiled yours, I've spoiled mine.

Word.

I use a stovetop grill-pan. We have a good fan/exhaust system. Crank up it up to smoking and grill steak, veggies, chicken, satay strips... Much less hassle than DH's outdoor grilling.

What grand time travel! Bux! Haven't read his name in years! He's the one who brought me to eG in its infancy. And all these others once so familiar.

It appears that we don't have a dedicated thread for tapas, one it seems to me might be quite useful. To kick it off, I'll contribute the irregular pan tomate I made as part of lunch today. Instead of the usual bread treatment, I sauteed baguette slices in EVOO, resulting in thin croutons. Then slathered, edge to edge, with tomato coulis laced with garlic and EVOO, S and P. Husband wolfed all six. Must have been okay.

It occurs to me that I can use my CSO for an air fryer. No? I would guess maybe tossing the ingredients periodically? Or, tips?

Sliced fresh peach.

I am an embarrassment to this forum. A wart on its nose. I deep fry in a dedicated 50 cent garage sale Calphalon pot using 2 cups of oil. I turn on kitchen fan and crank up stovetop to high, wait until oil shimmers, then toss in a bread cube. Fry battered prawns or chicken, potatoes, moderating heat when necessary.. Meanwhile, back in the cave,..

LOL or wincing in pain. I have a CSO, but no yogurt maker, pressure cooker, rice cooker or crockpot. It seems I've been limping along with pots and pans, stovetop and oven. Our microwave has a dial. I think it's from the early '80s. One of these days, I'll learn how to use the CSO beyond simple bake.

Oh my, now I need a Thermomix in addition to the Joule? eta, I have been completely happy with my Osterizer that was given to me as a college graduation present, which was "a few years ago"!

Every day here I read about some apparatus' extraordinary usefulness. While I have a lot, really too many, appliances, there remain a lot I don't have. So I thought I'd ask advice on what you all considered really worth the storage or counter space. Starting out, air fryer. Tell me why or that I need one. I see the luscious looking stuff coming out of yours. Are the differences in final product or mostly calories saved. Sous vide apparatus Please add your own queries.

Bingo!

My minimum requirement for a decent restaurant is "would I be happy to serve this food to a guest in my home?". If not, why am I wasting my time and money.

Amen, Bro.

Heartiest congratulations and felicitations! Well done.

Ooof. I just took a picture off the web of the style. I bought mine from the "dollar lady" at the flea market. You know the pegboard kitchen utensils at your local supermarket? Rather than fill in stock, it is cheaper for the jobber to replace whole categories. He then sells the mishmash to flea market vendors. Lots of what I buy from her is preticketed from 5.99 to 9.99. I would just make sure that it is metal, seems to have a good connection top to bottom and feels good in your hand. I should cost around $8. My guesstimate. You put the fruit in cut side down, which is slightly counterintuitive.

Try to hang on to some. It only gets better. Then add a splash to chocolate desserts, cakes. A couple of tablespoons will keep ice cream from getting too hard. (Of course, you can always have a nip or so with coffee after dinner.)

Lemon/lime squeezer. I have used a wooden reamer, any number of small glass or plastic reamers, and then this. It does the most complete job effortlessly. Strains at the same time.

The first thing I notice upon being seated in a restaurant is the quality of the flatware. Your knife and fork should feel good. They will be your "transport" for the entire meal.