Smithy

Clever! One would hope the offending newspaper would realize they had a PR problem, but this story suggests otherwise. I hope their readership gets the whole story instead of the Editorial Board's version.

That's a nice spread, reallyoldguy. Welcome to eGullet.

I can't help with answers, but someone who can may wish to know whether you're talking breakfast, lunch, dinner or all three.

I'm glad you bumped it up. Thanks for the beautiful photos. liuzhou, that's an interesting comment. Does that mean that, in your experience, regional Chinese cuisine remains strongly regional?

Woohoo for free apples! I'm glad you found those. Are they all intended for cider?

I used to make and freeze meatballs in spaghetti sauce for my father-in-law, and he seemed to like that. He liked spaghetti, but you could substitute cooked rice or just go with the meatballs. There's a version of meatball that includes rice mixed with the meat. Would he like scalloped potatoes? I've never tried freezing and thawing that but it might work. Chowder with corn, bacon, ham or bacon, potatoes, etc. Would he like something like chicken or venison parmesan? I don't think the eggplant version of that would stand up to freezing. Small portions of Chicken Kiev or Chicken Cordon Bleu. Would he like beef or venison stroganoff? Beef or venison with burgundy sauce?

gfweb beat me to it! :-D Those serving setups are very cool. They make me think of bento boxes, but they're trays instead. I don't suppose they're called bento trays? Are they lacquerware?

Brava, Shelby! Apple butter is good stuff. I never thought of the slow cooker for that (cue the 'Name 3 Things You Do' topic currently under way :-)) How long, what else do you put in it? Are any particular apples better for this than others?

Welcome, Phil. It's nice to see that you've decided to stop lurking and start participating! Thanks for giving us some of your background and interests. You'll find a lot of good information about Modernist cuisine and techniques as well as desserts...there are a lot of us who are dessert enthusiasts, as I'm sure you know already. :-) With specific regard to Modernist techniques and vegetables, my first thought is using the pressure cooker to get maillard reactions without overcooking the fruit or vegetable in question, so you can get the good complex flavors. There's a fair amount of discussion about the Modernist Cuisine Carrot Soup recipe, and you may be interested in this topic: Pressure Caramelized Banana recipe from Modernist Cuisine at Home Jump on in and have fun!

That place looks like a model house in your pictures! Anna, thanks for the laugh about the tables. You can blame it on residual seawobbliness if you like.

That's three of us. I'm reading this and thinking, "Now why didn't I think of that?"

Here's a link that should be good for a while: USPS Celebrity Chefs Stamps What fun!

I have a glass cutting board that I use as a cheese board for cheeses that can be cut with a butter knife or a wire slicer. It looks pretty and is easy to clean. Sharp knives never go near it.

That shell is cauliflower? What part, or what did you do?

Oh, baby. I just looked at the creamsicle cookie recipe. I promise to make some for Christmas if not sooner. Thanks also for the mincemeat cookie recipe, Andie. I may also make that for Christmas, in honor of family past / passed. My mother used to make mincemeat pie for our grandfather, her father-in-law; what's left of that branch of the family still gets together for Christmas.

I also found it interesting and inspiring. I've been trying to get up the gumption to try my own sourdough starter, and letting inertia get in my way. This series of posts (and in particular that lovely olive loaf at the end) will help, the next time I set out on the project.

bobag87, I love, love the looks of all those sauces! It's a pile of work, but what a payoff! Did you calculate in advance the amount of xanthan gum you'd need as a thickener as a starting point, or just start adding until you found the right amount for the consistency you wanted? In my experience with things like salad dressings it doesn't take much. I hadn't thought to try it in something like this.

That is an even closer similarity.

*bump* I'm sitting in front of our TV, trying to make sense of the arcane rules of American football and watching the Packers slaughter the Vikings. (Oh, the things we do for love.) This particular game began a little before 7:30 P.M. Central time: in the dark, in the rain. My thoughts turned to food, which might be the only redeeming feature of this game. "Would there still be a tailgate party?" I asked my darling. "Oh yes," he said, "possibly a little curtailed by the rain, but basically they'd have started the game earlier and they'd be more drunk than if the game had started in the afternoon." Any fans of spectator sports out there? Do you have tailgate parties? What are your favorite menus? Favorite memories of past parties?

That photo has good quality in terms of grey balance and clarity. What is the activity? Knife sharpening?

I'm looking forward to seeing what you do with your haul!

I see the similarity. It looks as though the Lays marketers (packagers? artists?) stole^W borrowed heavily from the Pepperidge Farms package design. It doesn't trip my trigger quite so quickly as Heidi's, but what DOES trip my trigger is this: I'm willing to bet that these 'designer' chips have a huge markup compared to their less exotic cousins. The package is intended to justify the markup. Grr.

I love to see the way this topic is developing. I'm sure Kerry has a long list already of things she's going to freeze-dry, but I'd like to know what happens to pesto when you freeze dry it. I'm about to harvest my basil before the freeze hits here. My usual method is to whir it with garlic and olive oil, freeze in cubes and some larger batches, and them defrost as needed - sometimes to be mixed with ground nuts and cheese for pesto, sometimes for other purposes. I'd be curious to know whether it can be freeze-dried -- that sure would save on freezer space and transport weight.

That's a nice technique, gulfporter. Thanks for posting about it.

I'd expect a mandoline to produce sliced, not grated ginger. Is that what you mean?I generally use my Microplane™ grater, and I use it on frozen OR fresh ginger. I seem to have more success than rotuts noted in his first post if the ginger is frozen, but it works for fresh also in my experience. I think it depends on how fibrous the root is.