Porthos

I live in southern California and my kitchen is normally at least 75 degrees F or warmer. My kitchen is on a southern-facing wall and even if the weather is in the low 60s solar radiation heats it up. Since I'm not baking anything fancy, mostly drop cookies, I doubt (but don't know for sure) that air pockets are really of much concern.

First Hiccup of the Season. My DW got home before me. She put the pound of butter I had on the counter softening back into the fridge thinking I left it out by mistake. That was the end of baking last night. When I went to make the Cherry Icebox Cookies this morning, the house was a bit chillier than normal and the butter didn't want to mix with the powdered sugar and eggs. I had to put the balloon whip on the mixer and let it run for about 10 minutes before it blended together. The last step is to roll the dough into logs and chill. The dough was stiffer than normal and required more elbow grease to shape. Since the weather is supposed to remain cool for the time being I'm thinking of putting the butter I need as I go for other cookies into a 78 degree F Sous Vide water bath to soften it.

@MelissaH Bought it for my DW.

We (last year mostly me) typically do around 16 types of cookies. My DW has been very focused on completing a Victorian-era cartridge-pleated skirt to wear this weekend as part of a Victorian costume. As such I've left her alone about other things until she is done, so we only have 6 of our must-dos on the list so far. I will be making the White Chocolate Craisin Cookies this evening, and if I have any oomph left I'll get the Cherry Icebox Cookies mixed up and into the fridge. Last year I set a a computer monitor on the kitchen counter and hooked it up to my laptop to display whatever recipe I was working on. This year I get to use my newish Samsung Tablet. I've been using it for other recipes and really like it. So far: Springerle Oatmeal Raisin Wadleigh’s Chocolate Chip Shortbread Cherry icebox White Chocolate Chip Craisin

We rarely, very rarely, eat at our dining table. Sewing stuff is there.

Netflix' Chef's Table Has an episode in season 2 on Dominique Crenn.

Love it! When my DW retires and we begin trailer camping, we intend to cook outside. The biggest difference will be propane instead of white gas. We have plenty of gear, just need that next phase of our life to kick in. Cash flow plays into it being the next phase. I won't be able to post in the "Cooking while primitive camping" because I always pack a lot of gear.

Thank you, @liuzhou. That is a great "Useless information" post.

I love what appears to be a graduate. I never see anything like this in Southern California. Good Haul, Kerry.

I keep a spare strainer basket like is used on the non-garbage-side of the sink and put into the garbage disposal side so that water will drain but it keeps those pesky pieces of flatware (and other thing) out.

@kayb I accidentally left out a detail. I keep a bag in the refrigerator and pull another out from the freezer when the previous one is empty. I use my Cuisinart with a DLC-837TX Medium shredding disc. I work in 1/2 lb increments, bagging each 1/2 lb and then shredding the next 1/2 etc. I don't pack the cheese down, just drop each 1/2 lb in to an individual quart Ziploc. I gently flatten out each bag and close. I don't have problems with clumping.

I enjoy many cheeses, most of them on the more mild end of the spectrum. But the one cheese that I can't live without is very humble. Costco Sharp Cheddar. I shred 2 pounds of it at a time, packaged into 8 oz ziplocs and frozen. I use it quite often in my cooking.

More info. It's a Model 28 which is 7.25 quarts. It is cleaning up beautifully. It will go to my younger daughter, who recently commented on Facebook that she wanted an enameled cast iron Dutch oven. Another customer in the Goodwill store commented to me that some other woman had looked at it and passed on it because "it was scratched up." It wasn't scratched up; there was a little bit of fond in the bottom with some spoon marks in it.

I just found this for $22.49. It's an 8 quart.

Anova is having a Black Friday sale on the Nano and the Bluetooth.

@Smithy Your request gave me the imputes to finally word-process the recipe. My DW use Excel, which drives me to distraction. Mom's Apple Raisin Walnut Cranberry Pie 4 baking apples, peeled, cored, and sliced 1 cup golden raisins 1 cup walnuts 1 cup fresh cranberries 1/4 cup flour 1 cup sugar 2 tablespoons margarine or butter 2 pie crusts to fit a 9- or 10-inch pie pan Heat oven to 425F. In a large bowl, mix the first four ingredients. In a small bowl, mix the flour and sugar together. Sprinkle the flour/sugar mixture over the large bowl, mixing lightly with fingers. Place first pie crust into pie pan, pricking with a fork. Pour the fruit mixture into the pie shell. Dot with the margarine or butter, then cover with second pie crust, crimping edges together and making sure top crust is vented. Bake at 425F for 15 minutes, then turn down oven to 350F for about 45 minutes. *** I use Braeburn apples ***

We will be going to an "everyone brings an already-agreed-upon item" Thanksgiving at my wife's younger brother's home. We were asked to bring an a pumpkin pie. Since neither my wife or I (and I believe also my younger daughter) don't care for pumpkin pie, she countered with perhaps a pumpkin cheesecake. I called my dear wife and suggested that we could also offer to bring the pumpkin pie (which we would purchase) along with an apple-walnut-raisin-cranberry pie. It's a recipe from my dearly-missed MIL.

@liuzhou I made a poster out of this for my ren faire feast kitchens.

@Smithy When we make our enchilada casserole, similar to what you are describing, we always use corn tortillas.

I don't have an IP but I cook pinto beans every day for my Northern faire feast. Stove top, an onion coarsely chopped, a quart of water for each cup of beans (I use 3 cups of beand), and a generous Tbl of sallt per cup of beans, bring to a boil, then simmer until they are done. Because of how we put the feast together we add whatever seasoning strikes us on any given day. The onion dissolves into the beans.

Once my friends try hard-cooking eggs by steaming they never go back. Steamed eggs simply peel easier.

What about making the turkey gravy with corn starch?

I appreciate having all of the various chile- chili-chilli peppers in one place.

Marinades ... is now in my library.

My BIL from the Twin Cities is out here for a few days. He said that when he left there on Sunday it was snowing by not sticking. He's enjoying the Southern California warmth while he can.