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    Northern Minnesota yah sure, you betcha

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  1. That's an old, old topic! Here it is: Pizza Crust Blah. Thanks for reviving its memory.
  2. I've never worked with a Danish dough whisk but any sort of whisk looks to me like it would be very difficult to move through bread dough. Help me visualize this, please. At what stage does someone use this, and why is it so great?
  3. I've never worked with a Danish dough whisk but any sort of whisk looks to me like it would be very difficult to move through bread dough. Help me visualize this, please. At what stage does someone use this, and why is it so great?
  4. @kayb, I agree they look like weird horseradish roots - if that's what they are - but I have seen them split. I remember digging one up from its happy place too near the house foundation. It wasn't nearly as thick, but it had split into two segments as it went deeper. To prepare horseradish, lemniscate has the most of it...except I'd start with a fine grater (food processor) rather than blender. My blender, at least, wouldn't handle the fibers. A little bit of hand-grating is a simple test to see whether it's really horseradish. Believe me, the released juices will clear up any my
  5. I'm awake now, I think, and still can't work out what that "root" is. Scallion root? Is it just the root, or is the rest of the scallion lurking in that sandwich under what I think is a burger? I like the looks of that bread.
  6. West Texas is like that. I'm impressed with the diverse selection of seasonings you've come up with. I used to be very disciplined about herbs and spices when I was kayak camping or sailing and space was confined. Now I'm less selective and more inclined to throw things in willy-nilly. Then I have trouble finding what I want because I've crowded the cabinets! It's all looking good. Keep up the inspiration, please!
  7. *Cue Logan's Run: "Last Day, Last Day..."* God willing and the water don't rise, tomorrow will be the last day for this trip. I hesitate to proclaim this in advance, due to my Irish and Appalachian extraction. Still, that's the plan. i hope it works. It was another long drive today. We learned upon leaving that the nearby Subway wouldn't open until 10 am! Much too late. They lost our business. We're sure this is a later start time than we've ever seen before. Is it because of a business downturn since the pandemic began? We don't know. The adjacent business,
  8. A cheap eye? I can guess maybe, but I'd like your elaboration on this comment so I don't go amiss. The food looks delightful. Quite a bit better than what I'm cranking out after months on the road. I'm surprised you don't have co-workers banging at the tailgate to join in.
  9. We got through Kansas City yesterday without any traffic mishaps. We could see southbound traffic horribly snarled from some accident, and were glad to be going the other way. Kansas City is another nerve-wracking traffic adventure for me, due to the convergence of multiple freeways that box the downtown area, but we've done it enough times that we know the way reasonably well. Still, the GPS warned us of a significant delay. It didn't materialize, but my darling started singing anyway: "I got to Kansas City on a Friday, by Saturday I hadn't gotten through..." (with apologies to Rogers and Ham
  10. @rotuts, I opened the Cabernet Sauvignon last night. It was also quite nice: smooth, fruity without being too fruit-forward. I was surprised that it had no apparent alcohol burn as so many wines do with such a high alcohol content. I'm not sure it really had much Cabernet distinction, though. If I'd been tasting it blind, would I have recognized the grape? It didn't have much in the way of noticeable tannins, either. In other words, it didn't seem to need any breathing to be good. I'll look for this wine when we get home. I'd curious to try the two varietals side by side, and other
  11. Those look and sound delicious. How long would you steam them, given that it's all raw when you start?
  12. I opened the zinfandel tonight. Nice for the price. Smooth. Not as brambly or spicy as my favorites, but very drinkable.
  13. Pulled pork, left over from a long-ago picnic. It had been frozen and vacuum-packed, then kept frozen until now.
  14. I found a frozen container of cooked rice. It looked like a good bed for the stuffed chiles. After careful consideration of the suggestions uptopic, and of what we had on hand, I went with this: 1. Lay stuffed chiles on a bed of cooked rice 2. Drizzle with barbecue sauce from Cooper's (my favorite, and he wasn't cooking...so there!) 3. Drizzle with bread crumbs mixed with melted butter 3. Bake covered until chiles starting to soften and brown 4. Bake uncovered until bread crumbs properly browned Serve at table with preferred
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