heidih

Ah - fresh sage leaves and butter (or good oil) are magical as you found

Assisting Smithy here - post of her before kitchen http://forums.egullet.org/topic/72799-eg-foodblog-smithy/page-2#entry993614

That is a lot of lemon! - sound good to me. In terms of food supplies- what is your access to ocean fish? Also will we be seeing where you shop or have you everything in-house because of the weather?

Using a smoky paprika is sometimes suggested. I don't think meat (sausage) is a traditional ingredient. Simple peasant food.

What is that lovely green colored "thing" looming over your cut up squash?

Smithy has started blogging here http://forums.egullet.org/topic/146774-foodblog-smithy-notes-from-the-land-of-cheap-refrigeration/

To be clear - beef?

See this topic for Drinks 2014 http://forums.egullet.org/topic/146762-drinks-2014/

Yes, as a number of you have suggested or hinted at, we will be heading to Minnesota with member Smithy on Sunday. For her version of "glamping" check out this topic starting at post #73 http://forums.egullet.org/topic/70840-camping-princess-style/page-3

Yes - have been following them for some time - they put you right into the local cuisine http://forums.egullet.org/topic/100272-favorite-food-blogs-and-recipe-sites/page-10#entry1754140

Since you guys are so actively interested I will post the final image now. Clues abound.

PS - the tree above was gratuitous - no "clue" intended

I think the maple leaves just go with her decor. Think a bit further west and north. Bbbrrrrr

A kitchen shot with lovely winter squash and a cookbook:

The blogger has not been named above. Blogger feeds birds:

We have no defined "local" but Northern Hemi - yes

We will be enjoying a week with a member in these conditions starting this Sunday

Clearly I need to get out more. I can't get the #1 out of my head - trout roe with peas and lemon curd at Red Medicine http://www.laweekly.com/slideshow/the-10-best-dishes-of-2013-40757725/#1

I believe malted barley flour is a common ingredient in all purpose flours. With the purpose of promoting rise and browning it would seem to be a positive for your application. The diastatic malt powder is often added by bakers http://www.kingarthurflour.com/shop/items/diastatic-malt-powder-16-oz

I think this primer on vegetable roasting at Serious Eats is quite helpful http://www.seriouseats.com/2013/12/the-food-lab-how-to-roast-vegetables.html

Seedless lemons exist - example http://www.melissas.com/Products/Products/seedless-lemons.aspx There must be industry cost factors that favor the standard seeded ones.

I grew up weighing the ingredients for baked goods on a metric scale and at some point in my childhood was tasked with converting the recipes to volume in order to be able to share recipes with cooks w/o scales. Everything still tasted wonderful though maybe not everyone's product tasted the same. Perhaps the difference between home cooks who want a tasty result, and commercial bakers who need to put out a consistent product is where the weight/volume issue becomes significantly critical.

This topic explains the current status http://forums.egullet.org/topic/146724-egullet-food-blogs-taking-hiatus/

Due to the lack of members volunteering to do a food blog week, the eGullet Food Blogs will be on an indefinite hiatus. No more "call outs" or PM invites will be sent during this period. In the interim, should you want to blog, please PM me.

As member kayb noted in the New Years cooking topic