Smithy

Oh the horror! Whatever that burrito thing is (with the Mexican Gravy) may be one of the most repulsive things that I have ever seen. ← Talk about a train wreck! I think that cookbook outdid just about everyone on this thread! Well...maybe except for the curry and, er, hot dog.

Carswell, you're reading the recipe correctly. In my case the bottom of the pan (Le Creuset enamel) was slick enough, given the juices that were flowing, that the chicken skidded the vegetable/bone mixture out of the way. Two things that might have caused that (I'm guessing here) are: pan too big for the chicken (although my next size down would have been too small) or, as you note, my tipping the chicken instead of picking it up and laying it where it needed to go. Maybe we're identified another technique issue: I didn't have a good way to grab the bird and maneuver it (I hate using clean towels for that, but also hate poking it with a fork) - hence the tipping instead of picking it up. I thought I had it trussed properly, but the rounded sides weren't a good balance point. Are you saying that a properly trussed chicken is more squarish, or will otherwise balance on its side? Do I need to go look at some photos? Next time I'll try some photos to show the technique (or lack therof). I just finished the leftovers for lunch. Wonderful.

Skosh (pronounced with a long o sound) .is military slang--comes from Japanese sukoshi which means a little bit. ← Fascinating! Thanks for that tidbit! Just last night I was watching Julia Child demonstrate what constitutes a pinch vs. a large pinch. I don't think she gave equivalent measurements, though.

Yesterday I cooked the Roast Chicken Stuffed with Garlic Croutons in the Style of the Corrèze. It was a big hit at dinner, and I'll definitely do it again. Still, I had some puzzlement and frustration with it. The frustration came because you're supposed to tip the bird on one side and roast for a while in the casserole (I was using my Le Creuset oval French oven), then on the other side and roast, and I couldn't get the darned thing to stay on its side. Meanwhile, every time I moved it the skin would rip. There wasn't much intact skin by the time I finished, and a fair amount remained on the pot bottom (where it later contributed to the sauce). The chicken is sliced before serving, so the lack of skin wasn't a big deal...but it would have been better with crispy skin. The remaining skin wasn't crispy. Looking back on it, I remember that the chicken cooked more quickly than advertised; maybe my oven was hotter than I thought. When I got to the stage of leaving the lid off so the chicken could finish cooking (and presumably crisp the skin) I realized the chicken was already quite tender. I took it out for fear of overcooking and drying the bird out. Next time, for want of a thermometer that I trust, I'll do each side rotation a little more quickly. The puzzlement, among all of us, was that the bread stuffing was in the form of slices. Why slices, instead of dicing? I reread that recipe many times, and if there's a stage where the bread slices were to have been cut more, I missed it. I tell you, that was one tender chicken. It was a big hit with us and our dinner guests, despite the puzzlement over the bread. The flavors were excellent - rich, earthy, warming - and the chicken was very tender. We tend to like a lot of sauce, gauche gourmands that we are, so next time I may make more if possible - but really, there was plenty of sauce to go around. Add another keeper recipe to the list. Sorry, no photos.

Thanks so much for taking the spotlight for a bit, Stash, and showing us a part of your life. I agree with Pan; yours is probably one of the most unusual food blogs ever! I can definitely see more muscle in the 2003 photo, too, so your plan is working. I've been thinking about those whey shakes and other high-calorie liquid meals. How do you think they'd do for people with ailments who need to keep eating but have trouble doing it? My father lost so much weight during his chemotherapy because the food nauseated him. There's a thread about chemo patients and eating somewhere around here. Would your diet lend itself to their predicament?

Ah well, can't be perfect all the time. ← 'Sokay. You got the frequent and plentiful meals part right.

Me, too, for the moment. Eagerly awaiting the "now", i.e. "after, sortof" photo, except that it will signal the last day of this very interesting and unusual blog. I'm so glad you asked about brussels sprouts. I had no idea there were so many good-sounding ways to prepare them. Now I have a lot of different methods to try. This is yet another reason the blogs are so much fun. ObGeekAlert: I've been enjoying your tag lines - and I got the SWIII reference - but I've been teetering all week on the brink of calling you on the "hobbits/packrats" reference. At last, I fall over the brink: where did you get that? They certainly circulate things - mathoms (a most useful concept)come to mind - but I don't remember Tolkien ever suggesting they were packrats. Is that one of Peter Weir's additions? Sorry if this is too OT...but it's been grinding away...geekiness prevails...

I'd guess it's a combination of never having been exposed to it, at all - or properly done. Case the first: I don't know many people who don't like duck, but I know a lot of people who've never had it. It isn't as common in supermarkets, and it's far more expensive in those markets that have it (as well as restaurants). The more frugal cooks and eaters are likely to leave it alone based on cost; the less adventuresome cooks and eaters are likely to leave it alone based on the "I dunno" factor. Then there's the problem of having something done properly so you want to eat it again. I've eaten my share of octopus and squid, and the best I can say is "eh". I don't dislike them, but in the wrong hands (mine, and many restaurants') they're likely to be rubbery. Why bother? I'm sure I haven't had them properly prepared, but where I live it doesn't seem likely that I'll find them otherwise.

You're not the only one! Popeye was also my inspiration for eating spinach, for the same reasons. Mom thought it a bit odd, but she wasn't about to wreck a good thing by questioning it. I still like canned spinach...it's one of my guilty secrets around the house, for an easy dinner, when nobody's looking.

I never could fathom that bright green mint jelly - why anyone would put that in his or her mouth, much less why it was supposed to be good with lamb, was beyond me. However, I ran across a mint sauce in one of my cookbooks that showed me just what fresh mint, treated properly and mixed with the right ingredients, could do. That was a revelation, and it at last explained the origin of the bright green jelly idea. I wish I could remember where I found that sauce recipe...no doubt it's lurking somewhere in my bookshelves.

Well, what ails you? C'mon in, the water's fine, and you've a lot of lamb lovers here to help you swim, so to speak. Any particular cuts or dishes you like better than others?

I'm none too fond of stinky cheeses meself, although it's a taste thing. I've heard that the deep-fried caterpillars and beetles are very good: crispy on the outside, creamy and a bit spicy on the inside, similar texture to french fries, as long as they're hot. (I haven't tried them, and I confess that I haven't gone looking to do so. ) Is it the gross-out factor that stops you on those? What about jellied eels? I continue to be amazed at the amount of food you're putting away. I know, you've explained it. It's still staggering.

Oh yoohoo... Here's another pic, this time by tetsujustin: and I'm off to the gym. Be back later with dinner, and stuff. Had some trail mix and fruit an hour ago. Enjoy the food porn. ← You, sir, are deliciously cruel. I think I like the ice cream photos the best. I do well to make a batch of ice cream, or two. Wouldn't it be fun to have a selection of flavors like that, each presented in its own neat little bowl for tasting? Hmm. I want to ask about the way your hunger patterns may have changed since you started working out, but I'm grasping at words. Obviously, you get hungry more often. You 'splained that one already. Does the quality of the hunger change, if you know what I mean, depending on whether you were doing heavy weights or more cardio work? Do you just get ravingly hungry always, or do you sometimes feel, oh, wobbly instead? Are there any foods other than milk that don't work for you? I'm eagerly awaiting your night on the town.

I would really love it if you'd post the recipe. If I can get my paws on some pretty chops I'd definitely be open to trying it. ← Here you go! I posted the recipe, with more narrative than it probably deserves, here on RecipeGullet. This treatment really did change my mind about a lot of meats. I hope you try it - and more, that you like the result!

Ruth Smith's Shish-ka-bob Marinade, not exclusively for shish-ka-bob Serves 4 as Main Dish. I never liked venison when I was small. Dad would bring home the deer from his hunting trip, lovingly and carefully tended; over the winter he'd go to the locker plant, bringing back meat that had been carefully stored. Venison chops and steaks were invariably floured and pan-fried into dry nothingness, and I wondered why we bothered. Sometime in my early adolescence, shish-ka-bob mania struck our little community, and Mom came home with a recipe for shish-ka-bobs. Marinate the meat, thread it on skewers with slices of onion and bell pepper, grill, serve over pilaf with a side vegetable, and you have a meal. Well. What a difference! Suddenly, I loved venison. Antelope was even better. Soon we learned that this marinade lends itself to many kinds of meat, and that they do just as well in large pieces like steaks and chops as they do in small chunks threaded on a skewer. I've used this marinade on chicken, lamb, and beef in addition to the aforementioned venison and antelope. A correspondent reports that it's just dandy on pork loin. The beauty of this marinade, aside from its simplicity, is that it takes the gamey flavor out of just about any meat without killing the basic good flavor. If you're cooking for someone leery of lamb or venison, this is a good way to start out. I don't know whose recipe this is in the first place, but I write it as Mom gave it to me from her friend - and then, as always, add my own notes. For 2 pounds of boneless meat (cubed if you're planning kebabs) Marinade: 1/2 c olive oil, or 'salad' oil ('vegetable' oil now - hey, this is a 1970's recipe) 1/4 c lemon juice 1 tsp salt 1 tsp margarine, melted (I usually omit this, haven't a clue what it's supposed to do) 1/4 tsp ground thyme 1/2 tsp ground pepper (I prefer white) 1 cloves garlic, minced, to taste 1/2 c chopped onion 1/4 c snipped parsley Mix the ingredients. Marinate the meat several hours at room temperature, or overnight in the refrigerator. The original recipe calls for alternating the cubes of marinated meat with slices of onion and bell pepper, then threading it all on skewers and barbecuing until the meat is done. Serve over pilaf. I've learned that it works better to thread the ingredients separately: meat on one skewer, peppers on another, onions on another. Sometimes I marinate mushrooms or cherry tomatoes in this mix and grill them too. The thing is, all these items cook at different rates, so you're better off cooking them separately and mixing at the end. I've also learned that this marinade works well on whole pieces of meat. I frequently marinate lamb chops or steaks, or chicken thighs or breasts then pan fry them. When they're pleasantly browned but not entirely cooked, then I throw rice into the fat, let it cook slightly, then add broth and let the whole thing cook into a pilaf with meat in it. Lovely stuff. This marinade also works well to flavor something larger like a tri-tip steak prior to grilling. This freezes well. I often mix the marinade and pour it into a Zip-Loc™ bag or other freezer container with the meat, then freeze the whole thing. Later, I can thaw and grill the meat at my convenience, and I've saved some steps. There was probably an original instruction to shake the loose marinade off the meat before grilling. I find that I enjoy the flareups and extra flavor from having the oil drip onto the hot fire below. Yum. Keywords: Main Dish, Game, Pork, Easy, Lamb, Dinner, Chicken, Marinade, Beef ( RG1437 )

You know, it's funny Stash expected this reaction and is getting it. I don't think it sounds bad at all - although I'm more of a Spike fan than Mrs. Dash. I used to eat canned tuna on cottage cheese, and thought they balanced each other rather nicely. (I suppose now I'll be shown the door, having exposed my odd tastes.) ← What is this Spike you speak of? I have to look into that. Lately, I've been on a hot sauce kick. My newest addiction is chipotle Tabasco in addition to the cc/tuna/Mrs. Dash mix. ← Why, Spike is the seasoning mix I use instead of Mrs. Dash! It's generally found in the same section of the grocery store, near but not in the spice racks, and it comes in the same size bottle (despite the box shown in my link). To me it's a more interesting flavor...possibly due to the salt content. We discussed both - as well as many other shortcuts - in your Mrs. Dash and other Convenience Products thread. I am particularly fond of lemon juice and Spike on avocadoes. Scatter that over your tuna and cottage cheese, and your midnight snack might start looking like a mainstream salad. I just discovered the chipotle Tabasco myself. That's goood stuff. I hadn't thought of using it on tuna, but hey - next time, I think I will. That photo posted by Fat Guy and propagated by you has me swooning. We have some nice restaurants in Duluth, but NOTHING like that. Wowza.

I think it's more like fascination born of the awareness that there's a cliff and I'm walking backwards with no knowledge of what lies behind me. ← Naw, we're just waiting for the photos. Even in silhouette. "Before" and "after"? I suppose if I read upthread I'd find out, but I just want to know whether you share the hobbits' passion for mushrooms?

You know, it's funny Stash expected this reaction and is getting it. I don't think it sounds bad at all - although I'm more of a Spike fan than Mrs. Dash. I used to eat canned tuna on cottage cheese, and thought they balanced each other rather nicely. (I suppose now I'll be shown the door, having exposed my odd tastes.)

What would be new to you? One of my favorite lamb stews calls for shanks browned with onions and garlic, then stewed in broth with diced tomatoes, tomato sauce, potatoes, herbs I can't remember offhand (probably rosemary and thyme), Worcestershire sauce, and probably a few other things I've missed. The recipe title is Wyoming lamb stew, a fave from the only Taste of Home publication I've kept. The shanks go to fall-off-the-bone tender, and while this seems like pretty classic hearty American fare to me (instead of new interesting Moroccan treatment, for instance) it's very very good. If this doesn't sound too old-hat to you, and you want more info, PM me. Even the lamb-dislikers in my family have liked this. What about a lamb carbonnade treatment, with a nice rich stout and some good blackstrap and vinegar to balance it? I haven't tried this with lamb, but it's a fine treatment of beef. Might lend itself well to the shanks.

So far I have nothing to contribute to this thread, but I sure am enjoying it. Add me to the bunch who used to be able to eat anything, anytime - but no more, without buying a new stretchy wardrobe. It's interesting to read about the other side of the equation.

Thanks for starting this, Chris. I'm so impressed with decorative breads. One hotel restaurant I've visited a few times used to have fantastic bread animal sculptures - fish, birds, lizards, with appropriate scales and feathers snipped into the dough. We assumed they were for show only, of course, but they looked as though they could be eaten. Although I doubt I'll ever be at the decorative-bread-making stage (I'm still working on keeping a starter healthy) I'd love to know more about how this sort of art is done, how the dough is different, and how long it can last.

Yes, Chris - without checking to be sure, it looks to me as though your blog has nearly matched the tag-team blogs in terms of posts, participation, and views. Very impressive - and of course, it's because you've done such a lovely blog! Thanks again. If I ever make it back to Providence, I'll know some places to go see. I too would like to know more about that wine bottle bread. Way back upthread, Mitch (a.k.a. boulak) offered to tell more about the baking school ovens and answer other questions about the process. Since the blog will be closing soon, here's my request to him to please start a thread telling more about the school and the gear! Let's start with: how do they bake that bread with the wine bottle, without overheating the bottle and/or scorching the label? And how do the decorative bread doughs differ from regular doughs? Edited to add boulak's screen name and fuss a bit more over this post. Mega-thanks again, Chris. Well done!

I'm so glad this topic got kicked back up! Those sound wonderful. Thanks for posting the recipe.

I'd think lamb would be one of the better suited meat animals to raise in Israel - better than beef, for instance. Is beef even more expensive? If not, why is lamb so expensive? Sorry for all the question marks. You'd think I'd just bought a bunch on sale, wouldn't you?

They're some sort of citrus peel, but I'm not sure exactly which kind of citrus. Not orange, at least. These citrus peels are sweetened, and I think also contain licorice (I seem to recall reading that from the ingredients). Apparently they're also good for stemming nausea. ← Sounds like we need a photo of what's in that bag, eh? ← Yes, please, and a closeup of that label. From here the citrus looks like mandarin orange. Their peels are relatively sweet from the outset, and are thin enough to lend themselves to candying. However, I'm just guessing based on a small image.