Smithy

Here's a couple of stories from the other end of the finances. My best friend and I were traveling around Europe, on a budget of $20 per day for everything. Meals tended toward the inexpensive; we often ordered based on the price. 1. Somewhere in Holland, on a beautiful sunny day, we opted to eat from an open-air cart in a park. The entire menu was in Dutch, a language which neither of us could read or speak. (I had already learned that my German was no help in deciphering Dutch, and was very unwelcome for communicating.) I strolled up to the counter and asked for the cheapest item - cost all of 1 gilder - name vaguely familiar-looking but unknown, and handed over my gilder. The guy at the counter gave me a funny look, reached into a jar, and produced a giant dill pickle. It was very tasty, but not much of a lunch. 2. In Barcelona we'd just gotten off the train when we found a cafeteria that met our price requirements. As we passed down the line looking at dishes, I asked the server about a dish that seemed to have little curly beans and short round beans. "What's that?" I asked in Spanish. "Pulpo," he replied. It didn't mean a thing to me, but the price was right, and I like beans, so I ordered it. After I'd paid and sat down to eat I realized that the curly beans had little suction cups running down them and the little round beans each had 8 stubs. I've had octopus before, but this smelled bad and tasted worse. The next morning, Susan said, "that must have been some dream you had last night. You kept yelling 'pulpo! pulpo!'" Great thread idea, Dave!

A thermocouple was the first thing that came to my mind too, but he doesn't want a wire. The revolving spit does pose a problem with wires, unless one can mount the transmitter on the spit far enough from the heat source that it (the transmitter) doesn't overheat. Given the advances in telemetry that allow humans to swallow a capsule and have it transmit information (including images) of the alimentary canal as it travels its course, there may be something available. But if it exists, it's likely to be astronomical in price. What about the turkey doneness probes that you stick into the meat and wait until they pop up? Or do you especially want something that can be monitored from another room? Edited for clarity

This has been lovely, Dave, and it's over entirely too soon. Thanks very much for talking about your life before now as well as your life now. If I may be permitted another question - I'll try to keep it easy :-) - is there a big difference between what one might consider Paris cookery (or perhaps big French city cookery) and what you get in the southwest of France? Or would the bistros and brasseries in your region serve more or less the same as their big-city counterparts? Thank you so much for sharing with us! It's a big job and you've done it beautifully.

I see your point.

If you can build a basic wooden fence, you can wield a drill and bit long enough to do a stress-relief hole. Trust me. I can drill till the cows come home, but I wouldn't trust myself to build a fence. And nothing is going to survive the heat of your griddle to be able to grow in the crevice. If it were my griddle, I'd do that stop-drilling and continue to use the griddle; as a precaution, I wouldn't pick it up with a load of hot food.

And it isn't just the initial expense. Speaking as someone that has a lot of Waterford, and uses it, I'm sorta nervous every time I drag it out. And when the inevitable guest breaks one, and insists on replacing it even though I insist he/she doesn't, it's awkward for them. After insisting that they are going to replace it, and discovering the cost, they have to demur. Although I did have one funny thing happen a few years back. I don't like for anyone to help me set or clear my dinner table when I'm using all that Waterford. I prefer to handle it, and I do it gingerly, one glass at a time, etc. So a friend, Macy, said, "Here, I'll help you set the table; I'll get the glasses!" and before I could stop her, she had gathered up two or three in each hand and headed for the dining room. I could hear those delicate rims crashing together, so I blanched and said, far more excitedly than I had intended, "Oh, no, Macy! I'll get those!" and leapt across the room in her direction. "Well, okay, fine!" she said, clearly taken aback. "I don't see what the big deal is. It's not like they're Waterford or something." As a matter of fact, Macy, they are Waterford, I thought. But even if they weren't, I'd just as soon they weren't all chipped and broken. My point here is that even though I spent all that money so long ago, I can't really afford to replace them now, and am hesitant to use them. So it isn't just the initial investment that you have to consider. That's a good story, and I can certainly appreciate it! On the other hand, I've watched so many friends and family members - including myself - cherish these possessions, never using them, until it's too late. A recently-widowed friend who'd lost her husband abruptly at age 50 looked at her china and said, "what was I saving it for?" So my addition to your investment advice is to consider risk tolerance versus the pleasure of using something truly beautiful. It's different for everyone. I'm careful with my "good stuff", but I'm using it...crystal and all...and I'm glad to have it to use.

That would require a very small radio transmitter that could withstand the temperatures of the oven (or grill, or whatever) without failure. Pretty space age stuff. I'll be interested to hear if such is available.

I too am glad to be enrolled! So far it has been a good review of math (easy) and chemistry (seriously arcane) for me. Everyone's mileage wll vary, of course. I think I'll learn a lot.

Lovely, all of it. I grew up with a walnut-eating dog. She was quite skilled at cracking the shells and delicately extracting all the meats.

Do you and Linda feel more like ex-pats (and, if so, ex-which countries?) or locals? When I lived (for a few months, not years) in Yorkshire I engaged in a lot of good-natured marvelling over the politics and foods of our respective countries. Perhaps if I'd stayed the strangeness would have subsided, and perhaps not. What has been your experience of acceptance in food, customs and politics - particularly since you are in what George Bernard Shaw might have described as a mixed marriage - or at least, one divided by a common language? :-)

Excellent story so far. My heart almost stopped when you said you'd continue in French. I'm glad you were joking!

Your post sounds interesting, but I'm a bit confused. Dressing made with yeast? Tannin-garlic dressing? Could you give more information, please?

So, Shel...are you having fun yet? :-) I haven't seen you express interest in something like a dehydrator, but given the produce in your area I'll throw that out for consideration. With regard to the copper pan (I'm almost sorry to bring it up): remind us what kind of heat source you have? If electric coils or radiant heat, the copper may not make much of a difference except looking pretty. If you're using flame, which has nearly instant variability, then copper may make some sense.

Yes, thank you. If I get around to my attempt tomorrow, I'll report back.

You probably mean Grand Rapids, Michigan, since that's the larger and better-known of the towns. However, there is also a Grand Rapids, Minnesota. There may even be other heartland Grand Rapidses. Which state will you be visiting?

It seems to me that scallops cook so quickly that a quick sear is enough. What does the sous vide do for them that the quick sear doesn't? Those look lovely and tasty, by the way.

I am really enjoying this ongoing adventure. DH has been to Manitoulin Island, but I haven't. I think I'll have to fix that.

I have some bodaciously huge intact kale leaves and I'm going to try the roasting idea myself. Do you have any lessons so far that you'd care to share?

You mention copper pots but not copper bowls. Julia Child and Lynne Rosetto Kasper, among others, insist that you'll only get the best whipped eggs (for a souffle, for instance) by whipping them in copper. Would that appeal? I have no suggestions for make or model. As opposed to a sauce pan, what about a stock pot? I'd suggest nothing smaller than 8 quarts, and perhaps going up to 12. Again, no help on type. I adore my Revere Ware aluminum-disk pots for their styling and functionality, but that particular model is no longer made. Partially-clad stock pots (going up the side) or aluminum disk bottoms carry the heat where you need them. Another thought with regard to stock pots is to get one with a pasta insert for easy rescue and drainage. What a fun problem to have!

I'm afraid that that's pretty off topic, but via PM perhaps. Its a big question with no simple or short answer. Sorry. Perhaps you could work in small snippets about changes as they relate to food: availability, whether modern agriculture has selected for more sturdy and less tasty produce, influence of immigrants, changes toward or away from meat, whether the EU has really helped to protect certain artisan foods and whether it makes a difference in daily life. I don't mean to be asking for essays, but I too am interested. FWIW my food blog (admittedly 8 years ago) discussed changes in my area, and nobody complained.Edited for clarity.

I'm intrigued with the idea of an entire Sunday afternoon spent over lunch. Clearly there were breaks; I assume there was a lot of good conversation. But what else, if anything? Walks, games of Scrabble or tennis? Or is the pace over there such that y'all could linger for that many hours over good food and good conversation? The papillon cheese above has a rounded wedgy shape that makes me think of butterflies. Is that a trademark for them, or just an accident of the cut and the photo?

Cut into rings (or semicircles so the cleaning can be done first), tossed with a little olive oil, seared in a hot pan then cooked to softness with garlic, maybe some onion, maybe chunks of our bratwurst du jour. Maybe served with rice or pasta. The possibilities are varied and good. I love the fact that the delicata skin is edible.

I wonder how it is that I've never picked up on your engineer's sense of humor before? Si lly me. I'm with Anna N on wondering where you grew up and whether it's an accidental or deliberate oversight. Do the bakers make more bread for market day than on other days? Are their regular shops (boulangeries?) closed on market day, or would one find the shop open and stocked as normal on a market day?

Oh, those look good. Is the recipe available online? Otherwise, which of her books is it from? (Yes, I remember Monica.)

"Haggis with a whiskey based Cumberland type sauce"? I'll take just a bowl of the sauce, please. As for your Nanna's "ambrosial Bacon and Onion pudding made in a cloth".... Do you have that recipe? Gawd that sounds good. Amen! Also, what are clootie dumplings?