srhcb

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)

The Nordic Ware company that manufactured the straight sided pan you mentioned is located here in Minnesota. Their company rose to prominence on the basis of having obtained exclusive manufactuing rights to the famous Bundt Pan in the early 1950's. In rural areas of the state where church socials are still held, there are old jokes about how the "progressive" Lutherns will bake cakes in a Bundt pan while the "staid" Methodists stick with the more traditional straight sided cakes. In trying to steer clear of controversy, I'll admit to owning both style of pan. Now that I think about it though, I do tend to favor the Bundt for fancier cakes and reserve the tube pan for simpler recipes. The most imaginative use I've put my tube pan to would be for yeast bread baking. Almost any bread dough will work, but it seems best suited to egg-heavy brioche type breads with soft crust and fine texture. SB

My Brother makes up a batch of his famous "brandy" every year for holiday gift giving. His first experience in liquor distilling was for his high school science fair project. SB (he was disqualified)

aka: the Methodist Bundt Pan? SB

Okay, so it's part of a fund drive, but what better reason to support PBS? Coincidently, they just aired the Omlet episode, and Julia did some pretty fancy panhandling! SB (wishing he could make omlets like that)