Smithy

Same here. We got an electric grinder that we used to use for cumin. It looked nifty but has been a disappointment. It's much too slow on the output. The coffee grinder cost half as much and works at least 4 times as well.

Aqualung / Ian Anderson. What did Fagan do? Here I thought I was a good SD fan! I haven't been tuned to the optifast program discussions enough. Do please tell us more about optifast. Foggy June Gloom, indeed. We have it up here in the frozen north, too, but I'll bet your temps are warmer!

Do you have time to smoke a brisket at home, then bring it up for pulled pork after reheating? How about some sausages for the grill? Cut up some of that venison (or other meat of your choice) and put it in Ziplock containers with marinade. Freeze. Bring up in the cooler. Cook as kebabs on the grill when they thaw. Get a tri-tip steak, put it (intact) in Zip-lock container with marinade. Same thing: freeze; cook on grill when it's thawed. Enjoy. How about a pan of lasagna or other pasta that can be oven-cooked? I think you have an oven? Freeze it; let it thaw in the cooler; cook when convenient. Make up a batch of gumbo, stew, or soup - you pick - and freeze in one large or several small containers. Freeze. Heat and eat when thawed. (In case you can't tell, I've planned whole sailing trips based on the freeze-in-advance, store-in-cooler, cook-when-thawed, minimize dishes principle.) Bring up whole eggplants. On the day for cooking, slice them into 1/2 thick rounds; salt and let sit for 1/2 hour to draw out the moisture; pat dry. Grill, basting with olive oil. Drizzle with balsamic vinegar and more oil. Or top those grilled slices with yoghurt and chopped mint. Bring up good raw tomatoes - I suppose it's too early for them at your markets, as it is up here, but perhaps from the grocery store? Chop them finely and mix with chopped onions, basil, cucumbers, perhaps a bit of mint, and oil and vinegar. Bring up good cheese, bread, mustard. Make really truly grilled cheese sandwiches.

Good morning, Mizducky! You're already off to a great start, and I too am glad you're already blogging again. Oh, the sailboats. Oh, the lyrics! I've never seen plates with a piano keyboard on the border. I want some! Never mind that I have enough dishware already; I want those! Think they'd mind if you made off with one or two? I'll PM my mailing address. Is that mint in the bowl behind the bun? That soup looks luscious. I'll be interested to hear more insights about the diet and how well it works for you. I do hope you're figuring on a permanent change in eating habits, rather than a temporary change until you get the weight down to where you need it? I think we've talked about that before, but it's certainly an evergreen topic.

Really? Where did you get that number? Doesn't it depend on how the beef is raised and processed?

I guess that means I couldn't bring my dog with me to Germany.

Hathor, you asked Paula but I'll dip my oar in anyway. If it's an all-the-way-through crack I think I'd try simmering it in milk instead; I think that would do a better job of penetrating the entire crack with a sealant than soaking in water then oiling and ashing and baking. The olive oil cure Paula referred to was something for hairline cracks and pores, and my sense of it is that it makes more of a filler than a binder/strengthener. Somewhere, either upthread here or on another thread, there was a discussion about using a milk soak and simmer to cure cracks in claypots. We were trying to figure out why that would work, and Fifi made the connection that milk contains caseine, which is a principal ingredient of Elmer's Glue. If I can find that thread, or that series of posts in this thread, I'll edit this to add a link. Edited to add this link about how to fix a developing clay pot crack

My friends in Tanzania use a microwave, and they wouldn't be without it. Among other things, they use it to microwave those few articles of clothing that can't be ironed, to make sure insect eggs won't hatch in their clothes. They're physicians, by the way, and would probably be clued in if there were a prohibition against microwave ovens there. Edited to add their non-food use, which is interesting although beside the point.

Majkeli, I don't have the personal relationship with tagines.com that Wolfert does, but I'm still surprised at the lack of response from them. When I inquired about some surface cracks on my new tagine and sent them a photo asking about it, they responded promptly. (For the record, they said first, it was cosmetic and natural and second, to go ahead and use it - and if it broke or got worse they'd replace it.) That was over a year ago and I've been very happy with my tagine. That said, I too would be irked if I'd been treated the way you seem to be. I wonder if there's something going on there in addition to being sold out. Did their earlier email suggest that they'd just send you a replacement? In that case, maybe they're waiting for the shipment before they say any more. Can you tell that I like to cut people a lot of slack? This company seems like a really nice one. Nonetheless, if you think it's time to escalate things you have a couple of options. Was yours a credit card order? If so, you can notify tagines.com that you're going to dispute the charges unless you get a replacement. Can you email them a photo of what you're talking about so they're clear on the unusability of the tagine? Could this be shipping damage? I once actually resorted to the Better Business Bureau, and that got remarkable results from one company. But that was after nearly a year of being jerked around, no doubt because they thought I'd give up and go away. I enjoyed winning that one.

Your man will understand with the first taste!

Do consider starting a thread of its own. I don't know anything about cassava cake and would enjoy hearing everyone's comments about their experiences and versions. ← Ooh, another interested cassava cake person! I like the idea of a separate thread - but either way, I'll be eager to see and read about this. Thanks, Moosh! and Thanks, *Deborah*, for bringing up the topic! I realize you have another entire dinner to post about yet, but these blogs have a way of closing when I'm not looking. In case I don't get back in time tomorrow, I want to thank you for a terrific blog, *Deborah*. You've shown great stamina, terrific taste in kitchen design, and even better taste in friends. May your Wolf ever be hot, and bring you many whistles.

I remember vividly when my entryway sprang a leak. Fortunately my father came before too long to help out, and I have fond memories of him standing outside hosing the roof while I was cramped inside to see if we'd fixed the problem. You may not have the happy memories, but you'll have the relief...and the empathy of those of us who've been through it. Meanwhile, to happier things: I am totally loving this blog, and I wish it didn't have to stop soon. I have to ask about cassava cake. I don't think I've ever had cassava, much less cassava cake, and I've been hesitant to show my ignorance here. What is it like? Is that a fruit I should track down with dogged intent so I can make my very own cake? How would I go about making such a cake? The Japanese restaurant was terrific. Kudos to you for your photos! Kudos to the whole group for packing away so much food. I'm sure you're only doing it for our benefit.

FFB, a lot of us talked about, drooled over, and dreamed about various countertop materials a while back. Here's a thread on Soapstone & Concrete Countertops that may get you some useful commentary, and it refers to yet another thread on Corian and Silestone countertops. There's also some side discussion about soapstone countertops in this thread about soapstone sinks. 'Sfunny, I never thought about soapstone countertops - remind me too much of the lab - and I think that's precisely the reason some people like it. Now, I've been paying more attention, and thinking how nice they would be - and my taste just keeps getting more expensive, far outpacing my salary...

I'm not sure where I've been all these years, but I only recently started hearing it pronounced "CYOO-linary". I grew up with "CULL-inary, in a reasonably well-educated and literate family. Finally, this thread spurred me to open my Webster's New Collegiate Dictionary - which, despite its title, dates back to 1979. It lists "CULL-inary" as the preferred pronunciation. This pronunciation isn't new. I also make allowance for mispronunciations, particularly of foreign words; I'm sure I mangle my fair share of 'em. Some very common foreign terms are an exception, though. I recall, back in the 70's, our California hilarity at a recent immigrant from Oklahoma, who wanted to go eat at TAY-co Bell. I save my linguistic contempt for heads of state who don't know how to pronounce "nuclear".

Gorgeous, all of it: drop-dead gorgeous and luscious-looking. But here's the stunner for me: Moosh, I don't want to hijack *Deborah*'s thread, but would you please tell more about that torte? I've never thought of combining lemon, almond and fig. Now I'm obsessing over it, and I'm pining to try making it.

Oh, racheld, thank you, thank you for my gulley-laugh of the week! <wipes tears from eyes, opens the office door again>

Oh, my goodness, what a weekend! I loove the way your kitchen is coming out, and I applaud you and your friends for the excellent food and photos. (I think the pork smear on that last photo gives it a rather sentimental glow to your Wolf. That was on purpose, wasn't it? ) Now I understand about the S-grates. What a terrific innovation. More about the duck, please. How finely did you have to chop that, or pull it, to get it into the potatoes? I had to reread several times, and then look very closely, to believe that the potatoes had duck in them. It sounds wonderful.

Peanutgirl, that looks wonderful! Abra, have you checked with Tagines.com to see what's going on? That's a disappointingly long time to have to wait! My latest batch of preserved Meyers is good to go. Now, I just have to have some time home to cook.

For a thorough discussion and comparison of fried chicken recipes, including the benefits of double-dipping, you should also check out eGullet's Cook-off V: Fried Chicken. Since these cook-offs are never closed, you can weigh in with your own thoughts and photos, too! Bump that thread back up, now that summer's a coming-in...

From the same article linked by GG above: "A wooden spoon works best for stirring risotto. It's gentler on the rice than a metal spoon, and it won't scratch the inside of your pan." I understand the bit about a metal spoon scratching the pan, but the first part has me puzzled. What do you suppose "gentler on the rice" means, in the context of using a wooden spoon rather than metal?

Oh, *Deborah*, you really are a brave soul! Then again, there are enough folks around here who've been through the kitchen renovation thing, or are starting it, or are thinking about it, that I suspect this blog will be keenly watched. After all, misery loves company! I like the color scheme. Could you show an up-close of the S grates? I haven't been following that thread (I afraid of getting the new-stove bug) so I don't know what you're talking about. A friend of mine has just finished a kitchen reno - complete with 2 ovens (one convection) and she's in heaven. How's the weather in Vancouver now?

What fun, what total fun this blog has been! Susan, I have the swivel and rocker chairs - and table - that match that glider. I am inspired and amazed at the sausage and cookery that I've seen on this thread. The sausage-making in particular looks like something that would, indeed, be rewarding - and take way too much time and space in our household. Maybe next year. I did manage to hang onto a lot of family heirlooms, and am trying still to work out where to keep them, and when to use them. That is a great pitcher, Mike. I'm glad you and Maggie like it well enough to continue the pattern. Marlene, no quotes from or about you in this post, but I want to extend my thanks and admiration to you as well. Thanks, all, for a terrific blog!

I want ALL of it. Marlene, how fast could you get to northern Minnesota? I'm closer than Susan. Why is your LC tarte tatin pan bad for tarte tatin? And thanks for that gratin tutorial - I adore gratins, after Fifi got me started on them, but hadn't seen my way clear to gratineed broccoli before now.

Is it just discoloration, or can you still feel the crud? If it's just a stain on that surface (looks like enamel?) bleach may be your friend about now. Mike, you really have been a trooper. We expect Susan and Marlene, seasoned bloggers that they are, to soldier on through the tribulations of weather, broken equipment, and the other unpredictable elements of blogging. You've been tried by fire, man, and passed. I have to ask: is grilled pizza worth the extra fuss? What say you all?

Careful, there. If all y'all keep telling about how much work blogging is (oh yes, I remember) there won't be any more volunteers! You're supposed to make it look easy! Then, people who haven't blogged will say "heck, I can do that" so the rest of us can sit back and watch the struggle. Why would the butt temperature drop, if the smoker temperature didn't? Did the smoker temperature drop too, before you goosed it up? Most curious.