Smithy

I have yet to pick a bad sausage from there. I'm especially fond of chorizo, and theirs is good, so I pretty much always come away with chorizo, Cajun sausage (Mayhaw would laugh, no doubt, at the execution) and some form of Italian sausage. Hot Italian sausage, regular Italian sausage, Polish sausage - those sound rather ordinary, but they're nicely done. The Landjager is unusual. Don't ask me what's in it, because when I asked the gal at the counter couldn't tell me. It's been a while, but I think that may be the one that has saurkraut in it. I liked it, but wasn't as sure how to use it to best advantage.

Awwww...! OK, I'll play: "Accept No Substitutions" When may I expect a non-call from Stan's successors?

At last, the mystery of the cooking wine is explained: the Chinese don't wreck theirs! I don't use ginger as much as you, so it still occasionally dries out on me - or gets lost in the freezer until it's been freezer burned - but here are my methods for storage: 1. Store tightly wrapped in the freezer. Cut off chunks, peel and grate (or chop) as needed. It keeps a long, long time this way, although as noted above I've lost it and found it couple of years too late. 2. Store in brandy. I have to admit, this was something I heard on The Splendid Table, and it sounded like a great idea, but it does turn the ginger brown and I've never been inclined to use it. By now that jar is well-aged. The brandy is a dark ginger brown. Should I try some and report? 3. Store the ginger in a small pot of soil or sand. Pull it up, cut off chunks as needed, replant the remainder, clean off the part you kept and use it. I once planted my ginger know in my orange-tree pot for this purpose, and the method seemed to work...until the ginger sprouted. It shot up until there was a yard-long ginger shoot happily coexisting with the 2' high citrus tree. It eventually died, but in the meantime it was too dear to pull up and use.

I'm so sorry to hear about Heidi's spill, and your change in plans! Glad she'll be okay, though. It will certainly make your silver anniversary a memorable one. I really do like Makinen Market's sausages (see my foodblog for a reminder), but they may be too far out of your way. I've never actually measured, but I think they're 5 - 10 miles off Highway 53. They don't carry other cuts of meat, either. Since I've frequently wondered about good butchers in Virginia when I'm wandering through that way, I'm glad you've asked this question. I'd push Wrazidlo's, but you'd have to be coming through Duluth for that to make sense.

Thanks for that rundown on your diet plan. I particularly applaud the goals: forget the count, go for the function! Can you elaborate on foods that you have found *just* *don't* *work* for you? I noted that too much protein may have an immediate effect on your joints, for instance? If you find out how to make the pumpkin dish, do let us know. It looks good. I'm forever messing with Thanksgiving traditions (and for that reason, am usually restricted to bringing "safe" things like apple pie ). Since I'm usually not much of a pumpkin fan, I'd like to find something good to do with it. I don't envy you your location, but oh, how I wish we'd get a Trader Joe's up here! That's a wonderful store! You continue to break new ground: yours may be the first blog with a restroom shot.

Would those leaves stand up to even a quick stir fry? If not, try this: Make a hot sweet vinaigrette, with or without bacon. Toss it with that lettuce, along with mushrooms and hard-boiled egg, a la wilted spinach salad.

What kind of mandoline-gizmo is that, and how do you like it? It looks as though you adjust the slot slice with that knob on the side. Is the blade pretty sharp? Was it an inexpensive investment? Do you think having a blade run straight across (as yours seems to) instead of on the slant (as mine does) or a V (as some do) makes a difference? (Yes, I'm a gearhead.) Re the suribachi: I have one of those, similar design, although possibly smaller, that my sister picked up for me at an art fair one year. I loove it. It's the perfect size for making a paste of minced garlic and salt, then mixing in the other seasonings before kicking them into a marinade or salad dressing. I just assumed it was a funny mortar and pestle. Thanks for providing the correct name! I'm also a big fan of pita bread for sandwiches. As you note it's low-fat and plenty tasty. I prefer a quick heating in the toaster to the microwave; it stiffens the outside but steams the pocket open. Have you tried that? Edited for spelling. Twice.

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.