Saara

Anglo-Finno-Russo-Scandinavian Food Glossary Du saknar bara ekta piimää. Det finns!

Just yesterday I was wondering if this would work with morels!

I guess we're camping "tweeners" since we either car camp (literally, we sleep in the back of the Outback) or sailboat camp. Before you get any ideas, the sailboat is the floating equivalent of a pop-up trailer - small, lacking in all amenities except some 12V electricity and damp. The car, well, you probably drive one. We do go out for long stretches, however. We've done a couple of 10-day outings in the sailboat (Gulf Islands, BC) and several month-long jaunts in the car with a cat and large dog. All I can say is that I'm always thankful for the bear boxes because we don't have to fit everything back into the car in the "sleeping position". The most helpful item is our thermoelectric cooler as it plugs in to the cigarette lighter of the car or the adapter in the boat. We've used our Coleman model for a couple of years, but it's dying and have decided to upgrade a little bit. More on that when we figure it out. The great thing is no need for ice. The drawback is no ice for drinks, so we drink wine or porters. Beyond that is the prep work that I do at home. This depends on how long we're going for, our estimated distance between/from civilization (that's getting farther sometimes as I insist on organics), and guesstimated weather conditions since we camp off-season. If we're going on a long trip on the boat with limited amenities (and a shortage of water) available at the islands, I make a menu. I will bake a batch of small sourdough loaves and vacuum-pack and freeze them. Other homemades will be a trail mix, cookies or granola bars, pancake mix, and parboiled rice. I will buy UHT milk and evaporated milk. I pack canned beans, canned tomatoes, frozen vacuum-packed meats (for a couple of days), olive oil packed tuna, and various other sundries. I make sure that my "pantry stock" in the camping tote is topped up: flour, brown & white sugars (in old honey containers), homemade chocolate milk mix, and my vast array of 35mm film canister herbs and spices. I also empty out the fridge into the cooler and sheath my favorite chef's knife and slip it into the tote. When we can remember to get them, I pick up 2 dozen never-refrigerated eggs so we can keep them at room temp for the duration. I know that I can replenish our stock of fresh produce usually in August (when we go sailing) by foraging and at farmer's markets on the islands so I just take along whatever I already had and some cabbage since it keeps so well ... and you never know. You always pack for that "3 hour tour". We also take along as much water as we can fit, some of it frozen for the boat's semblamation of an icebox. I pack a gallon/person per day for everything so it's tight. Water can be scarce at the end of summer on the islands so we try to bring all that we need. For washing we have Costco's baby wipes. Car camping is more lenient and you can often drive to get something like water or replenish supplies more easily along the way. It's taken me a long time, but I've learned to pack light. Basically, I don't pre-prep too much and I empty the fridge. I will bring along the equivalent of one of each repast per day so I will be covered. It also depends on where we go (ie are there any organic food stores around). Our desert camping experience had us squirreling away a Costco flat of water bottles in never-before-found recesses of the Subaru! We like to camp in the out of way places so we don't necessarily have access to water or anything else despite our relative comfort. We don't usually know where we're going either so it's good to be ready to be self-contained for a few days in case you run up a mountain or a creek. We're also always stopping at the roadside stand so we find unexpected treats (salalberry jelly or the lone anasazi bean in Utah) and new destinations. For washing we have Costco's baby wipes. My advice is to prepare well, bring a couple of extra plastic bags, and space out the showers for the week prior to leaving. Our next challenge is camping in the Triumph Spitfire - no trunk space and no range in distance. ETA: clarification of distance with the Spitfire as opposed to packing along the stove. The edit is here in the note.

I'll see if I can find the recipe that I found way back when. We're probably an 80% organic food household here, but panko is one of those things that hasn't quite made the transition yet. In fact, most exotic ingredients aren't available. Fruits, vegetables, grains, meats, and dairy - organic. Garlic pickle and pappadum - not. Luckily it gets easier all the time as it gets a bit more mainstreamed.

Hemp seed butter is another option. A fairly expensive one, I admit. Try your local health food/co-op/natural grocery. I haven't had the butter, but the seeds are very good.

"Unlike Riedel, Mikasa has developed just six glasses to accommodate all the world's different wine styles." If they'd only make them nesting or have the stems screw off, I could get some for the boat and camping. Might have to sacrifice the space and get them anyway.

Any day now, I'm picking up half an organic whey-fed hog. I will find out the breed when I do. I will also promptly thaw a chop or something and report back.

A few years ago, before I found an Asian grocery, I researched panko a little bit since I didn't like paying exorbitant prices for small packets. I bake my own bread so why not panko!? Well, apparently it's made in some sort of steam-convection-microwave commercial oven so it doesn't produce any crust and then it is run through some sort of flaking machine which propels the bread flakes up into the air for quick drying. (Correct me if I'm misremembering the process!) I realized I could not reproduce this at home. I did, at the time, have an old Sharp convection-microwave and thought I would attempt the baking portion at least. I didn't get to it before the coffee maker finally killed it though so I'll never know now. No more nukers in the house. I stock up when I can find the 12 oz. (340g) packets for $1.29. It doesn't go bad. I've purchased probably the same organic panko before in a fit of desperation and it was okay, but not the same thing. So you want to try making it at home? I can probably dig up the recipe that I found.

A trend that I like: Being able to see the kitchen; either an open floor plan or a large window. It immediately conveys a sense of integrity (to me). What I don't like: Misrepresentation; crab cakes made of fish or mostly fish, pressed beef roll with sauce sold as a barbecue sandwich. Food service food; canned vegetables *shudder*, cheap ingredients, sugar-coated sweet potato fries, frozen hash browns cooked in butter-flavored shortening. Improper preparation; burnt food, overcooked steak, uncooked brown-n-serve bread, undercooked sausage and bacon, dressing deluge on salad. Gee, I just ruined any appetite I had for dinner. I don't mind a bit of threadbare carpet or things showing wear as long as the food is tasty. Dirty is not good, but I'm apt to point out discreetly a dust-clogged air register to a server if I believe it's just something that has been overlooked.

I've been making ice cream for a few years since I purchased a cheap Deni ice cream maker and have had to justify its existence. I've tried everything from heavy whipping cream to skim milk and myriad flavors. I've just recently begun using liquor to help with the hard freezing problem. It's effective and the minor amount of alcohol makes the other flavors really pop. I've settled on a base custard recipe of: 3/4 cup sugar (or less, depending on flavor) beaten with 2 eggs that I stir into 1 cup half 'n half and a pinch of salt that has been heated in a double boiler. I return the mixture to the double boiler and cook until it thickens. I then dump this into a batter bowl and add in 2 cups of half 'n half and 1 teaspoon vanilla. Chill overnight. I feel it's important to always use a bit of salt and add the vanilla to the cool mix. Caution: This will overflow the container if too much of whatever flavor component is added, use discretion and supervise with a spoon. For vanilla I add in another teaspoon of vanilla and a generous glug of vanilla liqueur. Other favorites have been Nutella, chocolate peanut butter, peanut butter, cinnamon, nutmeg, espresso, honey lemon cardamom, red huckleberry, salmonberry, blackberry, rhubarb, strawberry rhubarb, cherry, peach and all the other usual suspects. Around the holidays I make at least one batch of eggnog which consists of dumping eggnog into the bowl and letting it go. Now that I've learned the booze trick, I'll be adding some bourbon to that, of course! My absolute favoritest so far has been what I dubbed PomPom. Unfortunately, I didn't take notes at the time as I was just playing around and actually dubious about the final outcome. The flavorings were pomegranate molasses and a naturally-flavored Grenadine liqueur. It's a lurid Pepto-pink, but quite delicious if one is prone to eating pomegranate molasses with a spoon. I dished it on hazelnut creme fraiche with a drizzle of pomegranate molasses on top. I've loved this thread and read all 9 pages at one go only stopping to get a bowl of vanilla out of the freezer. I can't wait to try some of your great concoctions!

I haven't heard of that steakburger product, but we eat grass-fed beef and buffalo. The beef comes from Scottish Highland cattle and is very tender and lean. The tricks that I have found is to shorten the cooking time slightly and be careful to not overcook. If braising, I make sure to keep the temperature very low and cook long enough to break down the collagen. I will add a little olive oil to the pan when cooking ground beef. Sustainable Table article about grilling grass-fed beef We bought our beef from the ranch which was then butchered to our specifications and frozen. It is by far the best way to purchase organic beef at a reasonable price. It might be worth looking into if you have a freezer. Buffalo is fairly easy to find as ground bee ... err ... buffalo. Buffalo cannot be given antibiotics or growth hormones and produce very lean, nutrient-rich meat.

Do you have a link? ← SeaBear I used to live nearby and they do have excellent products if a little pricey.

Yes, lots. US Customs Food restrictions For me the major annoyance is the meat restriction since there is a greater variety of interesting sausages up there. Before 9/11, I used to "smuggle" meats back, but I've stopped that. We've actually stopped visiting as often as we used to since the crossing takes so much longer now. With the boat moored in Blaine, dinner used to be an easy visit over to White Rock. If we get to take a major sailing vacation, we do spend that in the Gulf Islands. We've been boarded by the Border Patrol on return before, but they weren't interested in the contents of our cooler. I don't worry about it so much then for some reason. Either way, I will continue to cross back and forth with my meat-filled dog food regardless of all the mad cows and sniffly chickens.

We do, but going the other way! Unfortunately we're not allowed to bring much back so we pig out a bit up in BC. We'll usually hit a couple of bakeries right away for some lovely tarts (for him) and sausage rolls and meat pies (for me). We also stop at any interesting markets, import food shops, and whatever else strikes our fancy. It can be hit and miss, but it's fun. We don't usually plan our trips and visits since we just follow our whims, but we normally end up with bakery treats, breads, imported jams and other condiments, cheeses and sometimes some interesting wines or ciders to bring home. Customs limits us to those "safe" foods so I tend to stuff myself with sausages and hams while there. Not terribly exotic, I suppose, but it's different for us.

I read their series some months ago online at The Tyee and found it interesting. It's been something that I've been fascinated with since I first heard of Sooke Harbour House. I haven't yet had to opportunity to dine there as we're generally camping if visiting the island. Just for fun after reading the series I drew a 100-mile radius circle on a map and was pleased to see Cashmere, WA on the bleeding edge leaving me with guilt-free apricots, peaches and nectarines at least. I think it's possible to do to some degree quite easily and worthwhile. We eat organic as much as feasible and so we do only get asparagus in spring, strawberries in summer, and chanterelles and apples in the fall and winter. Of course that availability is extended dependent on my planning, canning and freezing. It does make those things all that much more special too. Lately we've supplemented our eating with wild foods. Earlier we had nettles (some of which I've frozen for later), miner's lettuce and other greens abound, and we were just recently turned on to salmonberry shoots. This is as local as it gets since they were picked out in the yard! It's not just an exercise in survival food as these have, so far, been quite delicious! Having said all that, I would miss many things that aren't local. Avocados and single malts come to mind not to mention coffee and chocolate. We have a winery growing Pinot Noir just 5 miles away so I'm okay with that. Thanks for the link to their website! I look forward to reading about what they're doing now and more detail about what they learned. (For what it's worth, we're 80 miles southeast of Vancouver, BC as the crow files.)

Thank you HKDave and everyone else for providing the clarification on the temperature and method. I suspected that there might be a shape issue, but I'm unfamiliar with the actual dish. I'm also happy to learn that there is microwave-safe plastic for those who own such implements. Meanwhile I'll be off to ponder whether duck fat and truffles will be enough make eggs palatable for me. I do love to cook them so will try this with my first willing victim.

I would probably find a heat- and food-safe plastic to use instead of the cling film. Perhaps a freezer or vacuum sealer bag? Microwaving and heating of cling film isn't recommended particularly when in contact with food and especially in contact with high fat foods. Plastics are made of oil and some oils will break down some plastics. My source is my honey who is a plastics engineer, but I did find this: Food Standards Agency The egg sounds quite decadent!

If you have a 'health food' store or organic food co-op near you, it's worth checking there. Mine stocks cocoa powder, chips and chunks of Guittard chocolate in the bulk section.

Tradition certainly is part of it. I come from a long line of canners, juicers and bakers. My grandmother would go to the to the communal oven regularly to bake in large batches. There was always a garden even if nothing more than some potatoes and berries. My mother baked, gardened and canned when I was young although she seems to have lost those skills. I've stopped her before microwaving tenderloin.

I can, freeze and occasionally dry whatever is in season or abundant for the picking in the wild. The last thing I canned was Seville orange marmalade this winter and lately I've frozen blanched nettles. Next will be rhubarb. Yay! There are only two of us as well, but we live remotely and eat organically both of which make keeping a pantry necessary to keep being a bit of a gourmet affordable. Eating seasonally is always a goal, but opening a can of peaches in mid-winter really can perk things up and make a nice change from squash this and squash that. I also try not to make too much work out of it. I buy flats of strawberries when they're ripe, but if it's too hot or I can't be bothered, I just toss them into the freezer for jam making at a later much cooler time. Like many of you, I also like the unique combinations I can make (honey lime peach) and also the control I get over the sugar. My jams are less sweet because I prefer them that way even if I have to put up with a bit of darkening sometimes. This year I'm going to see if I can use the side burner on the grill outside.