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Posts posted by Maison Rustique
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One of our neighbors' daughters has started a home-based bakery business while she attends college. She is doing a great job and what we've had has been delicious. Rai's Bake Shoppe
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I love everything about this! I got a chuckle out of the Sammy making bread article written by Biddy Bye. 😊
I have so many types of books in my cookbook collection and my favorites are the ones with clippings and hand-written recipes tucked into them, adjustments made to the recipes in the book, comments, etc. I can spend days looking through them.
What a wonderful gift your friend has given you!
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Those are beautiful! Thanks for sharing.
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20 hours ago, Tropicalsenior said:
Just recently, I have been able to download most of
@Jazz's cookbooks for the instant pot and I am really enjoying reading them. Although I have been using my knock off instant pot for about 3 years, it seems that every page I turn, I learn something new or a new way to do something.
Her directions are so precise and so easy to follow that you feel like you have an instructor right at your elbow.
I particularly like the way that they are written to be used in the computer format. The links within the chapters are invaluable. They are the easiest ebooks to navigate that I have ever seen.
Now I just have to go from reading to executing. There are so many that I want to try that I just don't know where to start.
That's good to know. I've not tried digital versions of cookbooks because I've been afraid they would be difficult to use/follow. I will have to try it!
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I got my copy yesterday and spent some time last night going through and flagging what I want to make. I love the sound of the Chickpea and Pesto recipe, but I am really not a fan of chickpeas. I may try substituting RG white beans of some sort.
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17 hours ago, ElsieD said:
If you ordered yours from Amazon, when will you be getting it? I ask because Amazon Canada is not delivering mine until at least May 13.
I ordered mine yesterday and it is supposed to get here today--Prime.
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4 minutes ago, Smithy said:
@Maison Rustique, glad you'll be playing along! Depending on your visitors, you may find the quiche recipe a gratifying and satisfying breakfast option.
Another thing to consider for your visitors is the Chorizo Chili, if you like that sort of thing. This is hands-down one of the easiest recipes I've tried so far. Onion, garlic, fire-roasted tomatoes, Mexican chorizo, pinto beans. Seasonings. Garnish if you wish; broth to loosen it if you wish. This is a case where I had no canned pintos but had used the IP to cook pintos earlier in anticipation of trying recipes. (I still have cooked pintos, and cooked garbanzos, waiting their turn.) This photo collage is from my post in the Camping, Princess Style topic when I tried it for the first time.
This dish is so easy it almost cooks itself. The lower-left photo shows it after the pressure cooking; I adjusted slightly with broth to make it a bit runnier, and that shows up a bit in the lower-right photo.
My one cautionary note is that the quality of this dish (and of most recipes I've tried) is very dependent on the quality of the ingredients. When there are few ingredients, poor quality has nowhere to hide. This chili was quite good, and we'd used good stuff...but in truth, it was a bit too spicy for us because the chorizo was VERY spicy. When I try it again I'll use a milder chorizo, or if necessary mix ground burger or pork in with it. We tamed the heat with sour cream although I didn't include that photo. Avocado / guacamole would have worked if we'd had any.
Completely agree on ingredients. I'm a real Rancho Gordo fan, so you almost never find canned beans here. I need to get better about cooking up various varieties ahead of time. And we both have tender tongues so I tend to look for mild versions of anything that says spicy. For some reason, Kansas City folks have become heat-seekers--the hotter, the better. I have learned to ask the server or seller about heat level before just assuming what "medium" heat might actually be.
Have your book in my cart now and will order as soon as I settle on a couple of other things I need. Thank you for all your help!
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I will get a copy and try to play along, but it will be at least a couple of weeks due to guests visiting and other obligations. I have only used my IP twice in the 2 years I've had it. Like @MetsFan5I seem to have an irrational fear. Not really fear, but no room for it on the counter, so it gets stuck away--out of sight, out of mind.
But Pimento Cheese Quiche has me so intrigued! I had no idea you could make a quiche in an IP!
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I haven't bought them from Surfas since I moved away from California, but I was always happy with everything I got there. They have several varieties and sizes to choose from. Dried mushrooms at Surfas.
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Must get to TJs for pastries!!!
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Well, here is how to get started with tea. I thought this was great. How to get started with good tea.
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@shain My mouth is watering!
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Thankfully, when I find a recipe online that I like, I save a copy of it on my PC, so if I had a favorite recipe for something, I've still got it. I stopped subscribing to BA a while back as I found little of interest in their newer format. They obviously target a vastly different audience than 69 year old women.
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RIP and thank you for always sharing your knowledge and experiences with us.
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43 minutes ago, weinoo said:
That list is a crime against humanity. Sometimes I get the feeling that the only way certain demographics can shop is by crowd sourcing.
By the way, the pineapples at Trader Joe's aren't bad for $2.99.
I'm a browser. When I shop, I do take a list of items I absolutely, positively need, but I enjoy taking my time to go up and down the aisles and see what's new. (I try to avoid high-traffic times when I will likely piss-off people trying to get in/out quickly.) That said, these kinds of lists for TJ's are convenient for my sister. She lives pretty far from TJ and works, so she doesn't get to shop there often. She will browse these lists and their flyer and give me a list, so I can pick up the stuff she wants when I go.
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I'd be happy to taste-test any of the recipes you decide to try. 😊
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16 hours ago, dtremit said:
I have nothing useful to add — but I'm really glad to know I'm not the only person who can't get a lame to work!
I seem to cut too deep or not deep enough. I just don't have the right touch.
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25 minutes ago, rotuts said:
does Aldi carry Campari tomatoes ?
my two sources , TJ's , MarketBasket
seem to be at the end of a ' cycle ' of growth
still the best tomato in the supermarket
but not at its peak at the above.
I can't recall ever seeing Campari tomatoes at Aldi but may be wrong. Things come and go there. They used to have large packages of them at Costco and Sam's, but not sure I've noticed them there lately either.
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On 3/15/2022 at 1:33 PM, chromedome said:
You'll see it used a few ways in @gfron1's cookbook, if you have a copy.
Would someone please give me a name for this cookbook?
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I'm also not a fan of the Ajika, but I thought maybe I just didn't really know how to use it best. I bought the Green Goddess but haven't tried it yet. I do like the Umami. I used it a lot when it first came out, but it has moved back on the shelf for a while. I'm a sucker for new spices and always trying new things. I need to find some neighbors who also like to try new things so we can split jars to try them so they don't go bad when I get the next new favorite.
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23 hours ago, Kerry Beal said:
Using the potato water in the gravy. And I've peeled those potatoes with a paring knife!
I recall attending the Heartland Gathering in Kansas City - I think it was @edsel who was making the retrograde potatoes that were all the rage at the time - peeling wasn't happening fast enough with a peeler. I think it was at least a 5 kg bag I peeled in a couple of minutes with my paring knife - of course the waste was horrifying!
Totally off topic but I ran across this in the report when I was trying to find something about the potatoes and it touched me -
@jgm posted this when describing her discussion with the reporter from the Kansas City Star who spent the weekend with us -
"When talking to them, I found myself struggling to find words when trying to describe how eGulleters tend to develop a fondness, respect, and attachment to each other, despite the fact most of us have never met. I tried - and didn't really succeed - to describe what it's like to belong to this group, and how on fortunately rare occasions that we lose a member and find ourselves grieving deeply for someone we've never laid eyes on. We share each others' joys, failures, and accomplishments, and we get to know each other in ways that people in other online communities often don't. We learn from each other, challenge each other, and share the misery of various culinary disasters and frustrations. But I just couldn't find a way to describe how all this really works. I guess what it boils down to, is that eGullet isn't about food. It's about people who love food. We understand that food is more than fuel for the body; it's also nourishment for the soul, and we connect with each other on that level.
I probably should just leave it at that.
Jenny"
We had just moved here to KC when the gathering took place. I had the tickets purchased and then we had a huge water disaster and had to spend that weekend trying to deal with rescuing soggy unpacked boxes of treasured items, dealing with the responsible party (Culligan), etc. We didn't get to attend any of the events and I've always been so sorry about it. I keep hoping there will be another one of these days.
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19 hours ago, Darienne said:
Oh, one thing. I keep reading about how if you ever get to the second bottle of Worcestershire sauce (Lea and Perrins and pronounced, if you please, 'wooster') , you are very unusual. Well, we must be on our tenth or eleventh by now. It goes into salad dressing. That is one thing my Mother did.
Mom used "wooster" sauce a lot and so do I. I must have gone through dozens of bottles in my lifetime. I'll have to try it in salad dressing.
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16 hours ago, Tropicalsenior said:
If you are interested, I have a terrific microwave lemon curd recipe that has never failed for me and it is killer.
I'd love that recipe, please.
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I subscribed to both Misfits and Imperfect for a short while a year or so ago. I stopped because of delivery and quality issues--mainly that things weren't kept cold/frozen with Imperfect and I think it was quality with Misfits.
I have been getting emails from Imperfect at least twice a week wanting me to come back--significant discounts on the first 2 orders. I got one that talked about all the improvements they have made in both quality and shipping. I have to wonder if their business is hurting. I suppose it might be since people are out shopping more now than they were when COVID was worse.
I don't hear anything from Misfits, so I guess they don't miss me. LOL!
I see all the photos here and it makes me think about it!
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Imperfect, Misfit, Etc. (The Food Delivery Services)
in Kitchen Consumer
Posted
Here in the mid-west we seem to get only the T-Atkins and Ataulfos. Unless there is a hidden resource somewhere. I only buy Ataulfo.