Smithy

Thanks, Deryn! Yes, that size would fit my oven and that's a better configuration for us. I'll keep an eye out. Thanks also for reading along, and for the compliments.

Thank you for that suggestion. We'll be driving into town in the next few days, and I'll look for something along those lines. I had one a few years ago that I'd picked up at, oh, Kohl's I think? using a special discount coupon. It was a good-sized heavy Bobby Flay reversible griddle. Very practical for trailer use! It turned out to be too big to fit in our trailer oven and too large for the two of us. In the end I gave it to my step-daughter, an ace cook who routinely entertains several families at once with her outdoor cookery. Maybe I can find a smaller version of that.

I've never had birch syrup, but a friend who makes it says it takes a lot more sap and time than maple syrup because of the much lower sugar content. It sounds delicately tasty. (I'm allergic to birch pollen and therefore reluctant to try the syrup.) As for the pannukakku - thanks for the link! That looks like a nice luxury breakfast treat for some time when we have company.

Readers may remember that last Thanksgiving I managed to break yet another baking stone. I decided to try doing without one, in a slight nod to trailer weight; and in truth I haven't missed it - until yesterday. It's warming up here, and if the wind ever stops trying to blow us into the next county we'll be doing more picnic lunches and hikes. It was time to make pita bread. I did a sourdough substitution, got the dough to the right flavor and consistency, and fired up the oven. Then, and only then, did I realize how out of practice I am and how useful that baking stone is. I also, for the first time, regretted giving away both my bread paddle and a large folding bread spatula at Christmas. I've been using bread screens and sheets instead of paddles, and decided I'd rather have the room. Well, a baking sheet was going to have to substitute for the baking stone, I thought. "Out of practice" means I'd forgotten how large or small a ball to make. By the time I had the first dough rolled out to the appropriate thickness, it was large. Have you ever tried to flip a 1/8" thick floppy bit of dough, 11" in diameter, onto a hot baking sheet in a tiny oven? It instantly flopped in on itself, making a charmingly folded bread item that never would be able to puff. I rolled the next two dough balls out to a more sensible diameter, but they only puffed reluctantly in the oven. The last two I did on stove top, in a cast-iron skillet. They puffed, but controlling the heat was another matter. Here it is: the naan-like object in the middle was the first of the batch, and the concentrically-charred pita at left spent a bit too much time on the stove top. Still, they make pretty good sandwiches. Today was tuna salad, with lettuce and a bit of the Bengali pickle I picked up in Tucson last fall.

Yesterday I made a loaf of Golden Grains Bread from last year's Holiday Issue of the King Arthur catalog. It's dangerous to mess with new recipes, and we've all noted the idiocy of rating a recipe without trying it as written. Nonetheless I wanted to try it and was missing a couple of ingredients. For 2T of Non-Diastatic Malt Powder I used 1T molasses and 2tsp sugar, per some advice I found elsewhere on the web; and I simply omitted their Whole-Grain Bread Improver. It came out beautifully. Would it be better if I had those precise ingredients? Maybe, but it's so good as is that I may not bother to learn. This recipe is a keeper! We're going to be enjoying sandwiches with this. The recipe can be found online here.

I'm going to try that. I saw a video advocating that method but have never tried it. It might lower my aggravation when I'm frying spuds.

Welcome, Jim! It does sound like you'll fit right in here. Since you're new here, you may or may not have discovered this topic, which may be of interest: Planning: eG Chocolate and Confectionery Workshop (2016). I look forward to seeing more of your posts. If you have any questions about how to work the forums or where to find things, don't hesitate to check with a host.

@Lisa Shock, I want you to know that I've adopted this method, and it's been working well. Thank you for the tip!

When we're feeling too lazy or rushed to pack our own road meals, we usually stop at Subway. As a rule we're pleased with their BLT's, with a bit of customization: we both prefer the whole wheat bread, and sometimes we pull out all the stops and get extra bacon and mayo. I want mine entirely toasted; he doesn't - which led in one memorable instance to a confused clerk asking if he really wanted the bacon cold. I have a ton of dill pickle added, he goes for a few chiles. Once in a while one of us will opt for a their spicy Italian sandwich instead. The rest of the choices - their custom choices - generally don't appeal to us, but at most of the Subways we've visited our preferred options have come out satisfactorily.

Thanks for explaining 'Skippy', and enriching our culinary and popular education on the other side of the world, @sartoric. Please continue, it's entertaining! Then tell us how 'roo meat tastes. Strong, mild? Are there certain cuts more tender or flavorful than others? Is this farmed meat or wild game?

Yes, I wish I could try those beautiful cakes for myself - but I'm glad at least to see photos. I'm impressed!

What about something like this vinyl flannel-backed indoor/outdoor tablecloth? The color or size may not be what you're after, but the buzzphrases I think you need (again, I am no chocolatier) are 'just wipe it off' and 'heavy'.

Would a large Silpat work for the purpose? From what I've seen of chocolate work (with no personal experience) it looks to me like you need something stiff enough to lay lat on its own but smooth enough to be nonstick. Failing that, what about just a plastic picnic table cloth of the kind heavy enough to stay in place on cheap restaurant tables, with the occasional sponging-off? Are you worried that they might not be food-safe?

I'm reading comments in other topics that hint at cabin fever in the far north. Believe it or not, it can also happen in the south. We're out in the Southern California desert, in solitary splendor, and it's been too cool and much too windy to spend time outside cooking. The only reason we haven't moved on is the knowledge that every other place along our route is worse. A few days ago a ferocious storm system dropped rain to the east of us and snow to the west; the worst impact here was wind, and even that was worse only a few miles south, as we discovered when we went for propane: The center photo is our usual view of some nearby hills; at the upper right is the same view the morning after the dust storm. During the storm they couldn't be seen at all, but little of the dust came as far north as we're camped. There have been a lot of skillet dinners, cooked dinner salads, and burritos. This is the sort of thing we like to cook over the campfire, but of course they can be done inside instead. Burritos are also popular right now. When we left the Salton Sea we stocked up at a small grocery store with its own butcher counter. I found the marinated meats irresistible: citrus and spices on beef and chicken. I think this beef was labeled as 'flap meat' but there was a line behind me, so I didn't hold up the gang asking questions. The elements (the Beck's beer was for the cook): I've even tried breakfast burritos of my own making, having run out of crackers and been too lazy to make them. This was more work than I usually put into breakfast, but a lovely way to eat avocado.

@cakewalk, that's a strip I hadn't seen before. Thanks!

I agree with rotuts that a meat thermometer is very important. That said, I think if you want it rare you'll need to pull it at a lower temperature (I would shoot for 45 - 50 internal temperature, knowing that it will continue to cook after you pull it out of the oven - and that means less time. The geometry of the meat makes a difference, too: a cut with a thin cross-section will cook much more quickly than one with a thick cross-section. I state the obvious here as a lead-in to saying that I'm not sure I understand the cut you're cooking. Is it more or less the shape of this one? That roast was what we call a prime rib, somewhere in the 2.5 - 3kg region. If that's about the right shape, and if you like the final appearance, I can give more detail about what I did. Oh, and by the way - welcome to eGullet, Konfident Kook.

Oh, I think a lot of the members here enjoy reading the cultural aspects of food. I personally am one who enjoys cookbooks as much for the associated stories as for the recipes themselves. Is that what you mean?

Welcome, Tere! You do live in a beautiful part of the world, and like Deryn I look forward to reading more about your cookery...or your baking, or foraging, or wine, or - well, any of it. It sounds like you'll fit right in. What are some of the specific items you can forage around your farm? Are there any you can forage now, or are you under snow cover? Do you preserve any of your summer bounty? If you have any questions about how to use the forums or where to find something, don't hesitate to ask a host.

I have one also, newer than Andie's, but I wouldn't be without it. It's a classic, and it has worked well over the years.

Dutch Potato Bread, recipe from The Partisan Baker (a.k.a. @bethesdabakers).Mick posted here about this recipe last summer, and I finally got round to trying it. It was a new experience for me, and of course I came away with questions. This recipe calls for 125% starter, grated onions, grated potatoes, yogurt, grated cheese, and of course flour and salt. There is no water added. I kept checking the recipe. Nope, no water. I tried it as written, reserving the idea that if it didn't pull together properly then I might add a bit to help it along. As it turned out, there was no need; the dough came together and had plenty of moisture. What it didn't have, and never developed - despite kneading, stretching and folding, and proofing (all as I've been doing with my reliable loaves) - was a good rise or structure. If this had been mixed using commercial yeast I'd have concluded the yeast was dead. Since it was mixed using my well-fed and -refreshed, quite lively sourdough starter, that couldn't be the problem. Oh, it rose a little but refused to develop the texture I'd have expected. It lay flaccid in its bowl at room temperature, then overnight in the refrigerator, and the next day coming up to temperature. I considered kneading it more and perhaps adding some flour to try to make it less shaggy, then letting it proof longer. Then I decided to take the recipe at its word for proportions and stop waiting. I bunged it into a bread pan to give it some shape for the final rise. Doesn't look very promising here, does it? Nonetheless it browned and baked beautifully. It isn't a high loaf, but it isn't the brick the photos might suggest. It's dense, very flavorful and delightfully tangy. Here's the crumb: I will definitely make this again. I wonder about pointers, though. The recipe calls for wholemeal wheat flour. I had, and used, King Arthur White Whole Wheat flour. Would the flour difference account for this loaf's refusal to rise? Does the type of potato or onion matter? I used grated russet (starchy) potato rather than waxy potato. Incidentally, this was delicious with last night's spaghetti dinner, and this morning's breakfast. I'll be making it again.

@EsaK, you may find this eG Culinary Institute course helpful: All About Eggs -- Poaching. There are a few other topics around here on egg poaching, and of course we can hope that @blue_dolphin elaborates on her method.

Or bacon wrapped chicken livers, with or without the accompanying water chestnuts? It was all the rage in the US a few decades back, and I still like it - although I suspect it isn't Chinese.

I'm having trouble imagining whipping cream as an appropriate binder, but my pâté experience is limited. What about making a sauce appropriate to sloppy joes or pulled pork, then serving it with potatoes, noodles, or bread? Another possibility is to use it as a component in enchiladas.

It's true that a meal might take less time for preparation, but isn't finger/snack food more appropriate for the game? Have it set out so people - even if it's just you and DH - can go fill their plates as needed. In addition to your oh-so-difficult and time-honored dip, you could have another dip (bean dip? buffalo chicken dip?), crackers, chips, celery sticks. For more substantial fare SV ribs would work. Another idea would be buffalo wings. What about chili? Can your IP be put to use holding something warm for people to dip into at will?

Like you, I don't have a spiralizer and have been enjoying following everyone's experiences with them. I tried the zucchini spaghetti a couple of times last summer, using a peeler. I don't remember to what degree I troubled to adjust the widths. Let us know what happens if you score the zuc first; it sounds fiddly but might get the widths more even. (By any chance do you have a julienne peeler? That might be just the ticket!) FWIW the 'noodles' did cook quickly and came out well. Even the zucchini-hater in our household liked it. I didn't tell him what it was until after he gave an opinion.