srhcb

Nope. No Frozen-on-a-Stick Pickles to be found. SB (will have to try it) PS: But the Chocolate Sauerkraut Cake looked good

You won't use them up very fast this way, but diced up finely they really perk up any beef dish, especially pot roasts or hearty stews. I never tried putting them in whole, but you might give that a try? SB (did anybody ever freeze a pickle on a stick?)

My Brother and many of our mutual friends fit this stereotype. Their feasts, whether related to participatory outdoor or televised indoor sports, always feature huge amounts of meat, although to their culinary credit they do prepare nice side dishes, salads and desserts too. The amount of protein and cholesterol they ingest is staggering! My Cousin Charlie, who at 5'8" and 175 pounds can outeat anybody I know, even coined the term "butter headache" to describe a common aftereffect of the meals. Ah, come on. Send him up to hunt with my brother and the guys at his farm in Rauch, not that far from your cabin. They'll return him in good shape and spirit, with a nice supply of good tales to tell to boot! SB (doesn't hunt)

But most men don't live to be over 100! SB

People tend to not appreciate things they don't understand. Most men prefer simple food because most of them don't cook. Menu planning, shopping, preparing and serving food is still generally a female domain. Because of this, women have more appreciation for complex or interesting meals while men tend to stick with basic staples and procedures they can readily understand. There isn't much simpler than a slice of beef, seasoned with salt and pepper, grilled over flames? It's the same reason few women had much interest in football or stock car racing until the NFL and Nascar, in thier emminent wisdom, started to play up the personal angle of the players and drivers lives. Women, far more than men, do seem to have a penchant for understanding other people's personal lives. SB (likes cooking and racing)

I'll probably lose my lake creds for saying this, but I'd much prefer a meal of crispy fried panfish over one of walleye! Of course, I don't have to catch and clean them. SB (hasn't fished in many years)

Lamb!

And here's a story about the new restaurant on the North Shore: http://www.duluthsuperior.com/mld/duluthsu...ne/13710768.htm SB (knows the chef's Aunt Pat)

For smoked fish I've always liked Russ Kendall's on the North Shore: RUSS KENDALL'S SMOKED FISH HOUSE OPEN ALL YEAR. Fresh and smoked fish.“We Smoke Our Own” Ciscoes, lake trout, white fish, herring, and wild Alaskan silver and king salmon. Sugar cured trout and salmon our speciality. “Eat ‘em here or take ‘em along.” Homemade beef jerky and salmon spread. Wild rice, cheese, maple syrup, souvenirs and gifts. Tavern. 149 Scenic Hwy, Box 146, Knife River, MN 55609. Phone 218-834-5995. SB (especially the salmon)

Here's info about Chef Bernard Herrmann that I alluded to previously: http://www.piragis.com/guided/gourmetcanoetripitinerary.html

Best have men around you who are fat! Perhaps feed them a Ceasar Salad? SB (sooth saying)

I remember in school when they tried to teach me pi are squared! Everyone knows that pie are round? SB (likes pie graphs)

Rez Bread My friend Big Lou, who pays an visit to my shop early most mornings for coffee and the latest gossip, is a member of the White Earth band of the Ojibway/Chippewa American Indian tribe. Although he's never lived on the reservation, at one-half blood he's a legal member of the band and entitled to their hunting, fishing and wild ricing rights. One of the other benefits available through the tribal government is access to commodities through the USDA food assistance programs. Every time Lou visits his relatives on "The Rez" they send him home with far more food than he can use. Last week, for instance, he brought flour, corn meal, raisins and a Trial Mix consisting primarily of chopped dates and walnuts. I try and come up with recipes using as many of the surplus commodities as possible. In the spirit in which the government made the food available, I always bring a sample for Big Lou. We hope to develop enough recipes to make up a small cookbook to distribute on the reservations. Using a quick bread recipe named from “The Bread Book” by Betsy Oppeneer called "Vi's Brown Bread", (after her MIL), I came up with this recipe: REZ BREAD (* indicates USDA Commodity) 1 c Raisins* 2-1/4 c Hot Coffee 1-1/2 c Sugar 3 T Butter (room temp) 2 Eggs (or 4 Tbl Dried Egg Mixture* + 6 Tbl Water) 2 T Molasses (or 2 Tbl Corn Syrup*) 2/3 c Milk (or 3 Tbl Dried Milk Powder* + 1/2 Cup 2Tbl Water) 1-1/2 tsp Vanilla 3-1/4 c AP Flour* (or substitute 1 Cup Whole Wheat Flour*) 1/2 c Corn Meal* 1-1/2 tsp Salt 1-1/2 tsp Baking Powder 2 c USDA Trail Mix* (or any dried fruit and nut mixture) In a Large Bowl, Soak Raisins in Hot Coffee about 30 min, unitl lukewarm Preheat Oven to 350, Grease two 8.5 x 4.25 Pans Add Sugar, Butter, Eggs, Molasses, Milk and Vanilla with Raisin/Coffee mixture. Mix Well. In Medium Bowl Whisk together Flour, Corn Meal, Salt, Baking Soda and Trail Mix. Add Flour mixture to Raisin Mixture all at once and Stir until just combined. Spoon Batter into Prepared Pans. Bake for 1 - 1 hr 15 min. (toothpick test or 190 degrees) Cool in Pans for 10 min. Remove from Pans and wrap in Foil, let set overnight SB (it's a VERY hearty bread) Keywords: Bread, Intermediate ( RG1663 )

All Right! SB

The recipe in the King Arthur Flour 200th Anniversary Cookbook worked pretty good for me. SB (doesn't have his copy handy right now though)

meat .... .... and potatos

meat

I'd pick up my produce in Mpls/St Paul. Here in Northern MN we often don't even get the garden planted until Memorial Day! If you feel like dining out, visit Bernard Herrmann's Mantel House in Ely. He even caters French cusine for wilderness outings. There's a new French restaurant just north of Dultuth that I can't remember the name of. I've posted about both these places somewhere on eGullet previously, but I can't find them now. Google is practically useless now that everybody and their brother knows about key word searches, even when I know what I'm looking for. SB (bring warm clothes)

Even though I have full use of both my hands, (except while baby sitting), I thought about getting one of these: http://www.caregiving-solutions.com/potpanholder.html Lots of other one-handed tools and equipment are available too. SB

I don't know about any particular spray, but I was of the opinion that the propellant in the spray can was the culprit in the long term stickness problem? When I flour multiple pans I put a couple Tbl of flour into one, turn another upside-down atop it, shake, pour the excess flour into the 3rd pan etc .... It doesn't take much very butter. SB (rarely has sticky problems)(when baking anyway)

Most of the commercially available spray "release" products will leave a gummy residue on your cookware and bakeware over time. If you have to, melt the butter, brush it into the mold, let it cool, and then sprinkle the flour. SB (has trouble spelling raisins, but likes to eat them)

That is so cool! Thanks for the idea! ← That is a great idea. However, my problem is that there wouldn't be enough....... I can get around half a pan all by myself. m: ← No problem! Just get a second tube pan and make two half pans of each. SB (math whiz)

I see a nice Park & Shop sold on eBay last month for a little over $60. http://cgi.ebay.com/VINTAGE-PARK-AND-SHOP-...3QQcmdZViewItem Maybe your sister or an old friend bought it? SB (I assume that collecting Parking Tickets could result in the jail time?)

Far be it from me to inadvertently inject a political reference into a thread, but Monkey Bread received a boost in popularity when former First Lady Nancy Reagan announced it was one of her favorite recipes. I've used my tube pan with a divider made of foil to make savory and sweet Monkey Breads at the same time! SB

My Sister scored a very nice copy of the 1961 English language edition of Larousse Gastronomique for a buck! Of course I got mine for nothing. SB (stole hers)