Smithy

*bump* I am now in the unfortunate position of being able to report on this particular slow cooker. (Hamilton Beach 6-qt Set 'n Forget Programmable) The temperature setting is a cruel hoax. The cooker only has 3 thermal settings: high, low, and keep warm. In temperature probe mode, you set the desired temperature - and when the probe senses that temperature, the cooker turns down to "warm". Which is pretty low. You can set the cook time under timed mode, and when it reaches the end of the cook time it will turn down to "warm". That's all the "timed cook" mode does, though: you can't program it to turn on at a specific time. I still don't know the set points of the 3 heat settings, and it isn't worth trying to work it out. This cooker will not maintain a specified temperature. It's going back. Edited to add the make and model, in case the link I quoted above quits working.

I've been working to eradicate the mice in our new-used trailer. Our cats and dog have been helpful, but since we don't live in the trailer all the time their access is limited. The mice have cheerfully ignored the ultrasonic mouse repeller that I purchased. (They probably think it's singing a squeaky lullaby.) Open snap traps have too much potential to injure a curious household pet, but I've had excellent success with d-Con's No View, No Touch rotary snap trap. It isn't cheap, and it isn't reusable, but it works.

I second Hard H20's suggestion. I've had a few hides tanned in order to make the deerskin leather vest and/or skirt I want someday. They're still sitting in my storage area, waiting for my "someday" to arrive. Every hide since then has gone to the "Hides for Habitat" box, whence said hide will be turned into something useful that earns money for its program. The boxes are all over the place up here. You can probably find them in your area pretty easily, as well. eta: and yes, skinning is pretty easy. The best knife to use is something with a fairly sharp edge but not much of a point, to minimize the risk of poking a hole in the skin. The blade edge should be sharper than a butter knife, but again, not so sharp that it would readily slip through the connective tissue and slice the skin.

OK, I'll bite. What is tiger butter, and how do you make it? Anything as good as you describe, I've got to try.

My propane-fired gas grill does not leave off-flavors. Why would a propane torch do that?

The big (1-lb bottle), basic torch is a lot cheaper, and it's available at any hardware store. Amazon has a torch kit (3 nozzles, sparker, propane bottle) for $39.99. If you buy the trigger (self-lighting) head and the bottle at a hardware store, it should cost you less than that. Aside from the "small torch for small kitchen" issue, I can't see why someone would go for a mini-torch when the basic one will do. $100 differential is a lot to pay for the "aww, it's so cute!" factor.

So, what happened? Did you go ahead with the flame? I can't find any reference to it in this thread on your recent tasting menu, or your associated blog entry. Enquiring minds, and all that...!

I think you answered your own question: before you left, you dumped all the perishables. Dairy - you can tell by the smell when it's gone off, or in the case of milk and cream, the fact that it curdles in your coffee; Meat - actually, I think the same is true here; Eggs - we all know about the "smell of rotten eggs", but I don't know whether there's a less obvious poisonous stage It's likely that any fruits or vegetables you left sitting in there are shot. The same may be true of bread. But then, it doesn't sound like you left any of those in storage. The condiments you names ought to be fine. If you don't like the flavor, or you're in doubt, throw them out. I'd avoid eating egg-containing products like mayonnaise, but straight mustard (NOT dijonnaise) should be fine. Same for horseradish sauce or barbecue sauce. Pickles should have plenty of acid to keep. Syrup will keep.

Is the package on the box of gelatin? If so, you can assume that it refers to the package in the box. If not, you still need some sort of context - I think - unless Knox gelatin is the default in the USA and the packages are all the same, the way yeast packets seem to be. 1/2 Tbsp +1/2 tsp = 2 tsp, by the way.

That's a rude recipe. What size package is it suggesting? Is the quantity of the package in weight or in volume? Do you have a kitchen scale that you can use to measure out the total, then reweigh to get half?

Oh yeah, and that was the "Professional beauty shot" on the Kwanzaa cake. ← Reading the ingredient list made it even more revolting. I wouldn't have thought that possible. That cakewrecks blog is one of the most jaw-droppingly appalling and hilarious web sites I've ever seen. Thanks for the link, sazji, and thanks for bumping this topic, gfron!

I think the sugar cube and alcohol idea has merit. I think that with the right alcohol, you'll be able to keep the sugar cube from igniting at all. I used to demonstrate the point of ignition temperatures by soaking a piece of facial tissue (we called it "Kleenex" even when it was another brand) in household rubbing alcohol and lighting it. The alcohol burned until it burned out but the tissue didn't catch fire, because the flame wasn't hot enough to ignite the tissue. Is there a spirit available that burns coolly enough to avoid burning the sugar but hot enough to char the pepper skins? I'd like a bit more explanation as to why the sugar cube catching fire is such a safety concern aside from overheating the glass it's sitting on. (An insulating layer of some sort is needed there.) If it's contained in a small "fish bowl" the fire will be easy to smother by covering the opening of the bowl. What am I missing with the sugar cube? Won't it just caramelize and get charred and smelly? You will need to put the sugar cube on something to protect the glass. Broken eggshells, clean pretty gravel or sand, something. If you use something that's flameproof then you'll add a slight extra bit of safety if you think it's necessary. I think you'll be able to smother the flame quite easily, and may in fact have trouble keeping the flame lighted down in that bowl. Here's a last thought: No matter what, I think you'll have trouble balancing those pepper skins atop the sugar cube. If you put them atop a wick (as in a tea candle) you're likely to break the wick and put out the flame. Won't you need some sort of small grating to support the skin just above the flame? It all sounds like fun.

Happy birthday, Susan! I'm glad you were able to spend it at The Cabin. You didn't mention common tansy in that bouquet, but it sure looks like there's some in there. Your green beetle in the muffin liner is one of my summer mysteries. Those little guys are brilliant emerald green jewels with legs - truly lovely - and they're ubiquitous in this part of the world. They don't bite. They don't invade our food. I don't know what they do except look pretty. Do you know any more about them than that?

Sponge cake (I'm mentally substituting pound cake) and lemon curd sandwiches...now that sounds decadent and wonderful.

Daniel, what spices and what sauce would you use with your lamb schwerma? Mind you, I'm not willing to give up my chicken altogether, but I'd like to be able to rise above my second-class upbringing.

I think this is a good point: the use of the commercial box differs in a very fundamental way, I think. With the commercial box, the box is sitting on the counter next to the item you are covering. You reach across the item with your left hand (assuming the box is on the right, of course) and pull the wrap across, then use your other hand to slide the cutter. The action is almost the opposite with the consumer boxes, where I use them by picking up the whole box, grabbing the plastic wrap with my left hand and sweeping the box across the item I am wrapping. With the metal blade cutter a quick yank at this point sliced off the wrap and you were done. With the plastic cutter I have to set the box down, fiddle with getting the cutter and plastic wrap aligned, and then slide the cutter. Much slower and more frustrating. I can't say I can recall ever injuring myself with the metal zigzag cutter, but maybe I've just blocked the awful memories . ← You describe the motion with the home-use boxes perfectly, Chris. I've been thinking that when we remodel our kitchen I want a drawer or cabinet door that's designed to HOLD the boxes of plastic wrap, foil, and so forth to make them into more useful dispensers.

I called and complained about the first box of Saran Wrap™ I bought that had that stupid slider. The slider had come off and, as noted above, I was SOL. They made polite noises and sent me a coupon for a free box of either type of wrap. I bought the ordinary serrated-edge-type box. I'm not sure that stuff is available any more, though. How I do hate "innovations" that don't work.

Are there fish or shellfish for which the ceviche treatment isn't enough to make the food safe? I'm thinking particularly of parasites, but also diseases.

Thank you all for the answers and insights. I'm glad I can ask questions (don't have any more for the moment) and learn something!

I've been pondering this topic for a while now, and I have a question. It seems as though everyone who goes through gastric bypass surgery has to reprogram himself or herself to eat more healthfully, avoid certain foods, take vitamin supplements, and generally take much better care of himself or herself. The new, much smaller portion sizes are considerably smaller than would seem reasonable without the surgery, and would seem like starvation rations to someone with a whole stomach. Other than that point, however, I'm wondering what the difference is between reprogramming with the surgery vs. doing the same reprogramming without the surgery. Either way it seems to be very difficult, but very necessary. If one has to do the reprogramming anyway, can one do that without the surgery and still get the benefits of the weight loss? Please understand that I am not passing judgment or casting aspersions. I have been very fortunate never to need to consider such a drastic action. But the action is so drastic that I wonder whether it can be avoided by making all the changes without going through the surgery. What am I missing?

What is/are jachnoons?

Shawarma has been a beloved topic on the Middle Eastern subforum, and you can read a lot of discussion about it on this topic (clickety). If you look around there a while you'll also find some threads devoted to chicken kebabs, or shish tawouk. This thread is one example.

Are those red poaching cups made of silicone?

Wow, what a great blog! Thanks for posting that link! (Now I have 2 more versions of thoum to try. So much cookery, so little time... *sigh*)

Tupperware or the equivalent. The top seals tightly and I don't feel wasteful about the wrap.