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    Northern Minnesota yah sure, you betcha

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  1. Oh, sure...now, as I'm trying to simplify my pasta inventory, you find another one for me to try? 😉 On a more serious note: does it come in various gauges and lengths? Any I should look for or try to avoid?
  2. I admire your creativity, David. That looks delicious! Like Heidi, I admire the serving dish too.
  3. That looks good, as so many of your shared lunches do. I'm very glad you can get together to do the takeout lunches, and I look forward to the time when you can go out for lunch together again. Thanks for sharing your meals with us.
  4. Thanks for the comments on the schnitzel, everyone. I'll go back to the Schnitzel Cook-Off topic and read up more before trying it again, and do something different about the coating. I'll also use fresher meat! Two nights ago I set a new record for late dinners, to our shared dismay. Note to self: do not start stuffing and wrapping jalapenos for the night's dinner at 7 in the evening! Dinner was eaten somewhere around 10:30 p.m. or possibly even 11. We both had to laugh at how bitterly I complain when he is cooking and we don't eat until 9! A major factor in how much I mind eatin
  5. Seasoned flour, then egg dip, then panko with dried parsley and maybe some additional seasonings. No puff between the coating and the meat; for once it all stuck! But I do think I overcooked a couple and made the coating tough instead of crisp. The golden ones had a nicer coating, but then I could taste the meat....whoops, in the freezer too long!
  6. Who knew that a schnitzel coating could be too tough, or could overpower the meat inside? In this case the meat was 4 very thin boneless pork steaks that had been in the freezer too long. 😒 I'm not sure we have liked it any better if we could have tasted the meat... but the next time I do schnitzel I'll make sure the ratio of coating to meat thickness is better. (I'll also post about this in the Schnitzel Cook-off topic if I can think of something more sensible to say about it.)
  7. My friends live in suburbs with no room for a firepit, and not much view of the night sky, but we had a great time anyway. The moon shots are from when I got back home to the Princessmobile. We have a firepit, but when it's warm sometimes we just sit out on the deck and don't bother with the fire. It's funny about elbow macaroni: I'm just beginning to appreciate it myself. I have unhappy associations with the boxed macaroni and cheese mixes. Now that I'm learning what you already know I think I'll keep it around and ignore most of the "cute" pasta shapes I've bought in the past. I
  8. I've been away for a week, visiting my best friends, over in San Diego. It's been a delightful break, filled with fun changes of pace and scenery, and some very good food as well. My friends keep expenses and fat down in the food choices, but anyone who thinks that means poor food would be in for a surprise at their house. I only took two food photos, however. My first night there we had a grilled salmon with their own barbecue sauce - delicious, and the only way they'll cook salmon since they hit on this method oh, 25 years ago. I didn't get a picture of that. The next day we had
  9. A couple of nights ago it was MY turn to cook a dud dinner. Hank Shaw's Hunter Gardener Angler Cook blog had a recipe for Green Chile Stew that looked just the ticket for a cool night. We had a package of roasted, skinned, chopped Hatch Green Chiles from a grocery store in Deming a few years ago, when we couldn't make it through Hatch. I had spotted an eye of round (beef) roast at a great sale price during our previous grocery visit. It was too good to pass up. I know it's a challenging cut, but surely a stew would be a good use. The steps are actually pretty simple, a
  10. I'm getting ready to leave town for a week and leave my darling to his own devices in the Princessmobile. We made a quick trip to town to get propane and fuel, and stock up on his preferred foods. His preferred dinner foods are tube steaks, burgers, potato salad and leftovers - especially if there's chili or pea stew in the freezer. He really isn't into cooking things that need more than one cooking step or utensil. I'm glad he likes my cooking. "Tube steaks" is a catch-all term and I'm being a bit too broad with it. He's had Polish sausage on the brain lately. Especially smoked Po
  11. It looks as though we could set up two of the slim racks side by side in the space available. Each rack could roll out individually to allow access to what we need. Of course, I'm talking about a roughly $100 solution for an aggravation that I've almost gotten used to. There's also the question of how exactly we'd manage to install the racks. Drill holes in the base, then slide the racks in and insert the screws? Mount the whole thing to a base board and slide that into the cabinet? And then anchor that somehow? It's something to think about.
  12. The dimensions for that one are wrong (too large to fit through the opening) but the idea might be workable. That site has another possibility that looks more promising and - wait for it - considerably more expensive. Still, it's a possibility. Thanks!
  13. Thanks for that. In fact, I was thinking both corn and wheat. I even have masa! But I have yet to try making tacos of either type. Does the rolling pin or a skillet mash work for corn tortillas also?
  14. Interesting that the salad book has a vase of scallions. Here I thought that technique for keeping them around longer was a new discovery! It must have been new only to me. Does every photo in the Quick and Easy book show a time piece?
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