Marlene

Thai food often equals snowangel, but I don't know if they have any spires like that in MN.

Depends on what you want to pay of course, but the SLM has great meat. I'm a particular fan of Cumbrae's meats, but they can be rather pricey!

Something like this. They've also got all kinds of other 12 volt appliances

Absolutely. I know the type of folk Randi is serving though, and chances are, they've been this way all their lives, meat and potatoes, and simple but hearty fare. There's no doubt we're an aging population as our elderly are living longer and in many cases, healthier. In recent weeks, I've had cause to remark that we treat our dead with more respect than we do our elderly. My mother in law is 95, still lives in her own apartment and enjoys a steak as well as the rest of us. My mother, on the other hand is 89 and is forced to a "minced diet", as her health is not so good. In the assisted living home my mom lives in, they are fortunate enough to have their own chef who cares about what they eat and does his best to make it tasty as well. He's remarked though, that it took him several months to get the residents to "trust" him enough to try something new and different. They wanted what they were familiar with, and this is in an area where the average income is higher than most, in Ontario, and these people are paying big bucks to live there. I'd start out slow Randi, and as someone else said win thier trust (and their tastebuds) with the stuff they are comfortable with. Even if you want to make something a little different, call it something they can relate to. A braise can be a "stew) etc. Do you have an extra freezer somewhere where you can freeze and store the cheaper cuts of meat so you can buy extra when they are on sale? It's a rural area, so what about approaching some farmers. In fact, some of the people youre feeding may have relatives that are still farming. Maybe you can strike a deal for some eggs, chickens etc. for the summer, they're still going to want their meat and potatoes, but you can probably do things like potato salads, etc and even cold fried chicken maybe, although i can't really imagine making fried chicken for 50 people! More cold cuts or cold roast beef sandwhiches. Pot pies, even in the summer will likely be welcomed.

Chufi, I find that when I do a roasted meat stock, I have less skimming. I think it has something to do with roasting the bones first. I'd leave it on low. I leave my meat stocks on for several hours and always do it so that bubbles are barely breaking the surface.

Thanks, Kerry! I'll have a look since I've got a rack of lamb with a pistachio crust I want to do, but I wasn't looking forward to peeling and skinning more pistachios!

It is incredibly rich. It's like a very thick, but silky mousse. A little of this goes a long way! It's also dead simple, if you discount shelling and peeling a whole bunch of pistachios, which is kind of a pain.

I have Braise! too, although I haven't cooked anything from it yet. Chocolate Terraine with Creme Anglaise and Pistachios:

To read and to learn from, Escoffier, the Cooks book and the Silver spoon. all are good reading just for techinques alone never mind the recipes. Bouchon and the french laundry. The pictures are great, but Keller really makes you think about what you are doing in the kitchen and why.

Inspired by Ann T's greek ribs. Greek Ribs, greek salad ( with pecorino romano instead of feta) and greek rice:

I used to love Pop Secret. And for years I had a microwave without a carousel. So maybe it's Pop Secret that's changed its formula. My new micowave requires an inverted glass pie plate in order to make popcorn. geesh.

Ann, we're alike in this way. I rarely plan ahead, at most the night before, depending on what I've got in the freezer and what we feel like. In the summer, I'll work meals around fresh produce, but in the winter, it's more about what meat I've got in the freezer. I also tend to shop on a daily basis, which drives my son nuts, by the way.

Cheese and bacon on toast strips, broiled in the oven. Classic 50's nibble.

I'm about to get started on the Chocolate Terraine with custard sauce and pistachios from Bouchon.

I freeze meat all the time, but I do vaccumn seal it. Because I don't live near my preferred butcher, I pretty much have to, since I don't want to make endless trips into the city. I think cooking from frozen adds too much water content and in effect, you'll end up steaming the meat. Definately thaw it however, then roast.

toni, I've had mine for 4 years and it's never failed me yet. Good luck with it!

I tend to just defrost mine on the counter. Oops.

I make pork stock with them.

Here's where I think pre searing actually might make a difference. If you've got a roast with little or no fat cap, searing is going to help. I noticed a big difference when I cooked my second prime rib of the season last week. That roast, had almost no fat cap, and while it was still good, I did get some of the "grey" around the edges that I never get when I've got a full fat cap on the roast. Something to think about maybe?

Excellent Ann, thanks. Must they be grilled or would they work just as well baked in the oven? edited to add, I made your fried chicken cutlets tonight!

Ann, my husband adores greek ribs. How did you season and cook these?

In my former kitchen, the wall oven was in the island, and in the kitchen I've just had done, it's in the work peninsula. Both areas were and are covered with granite. I've never had a problem with heat, and wall ovens are pretty well insulated these days, so I can't imagine that you'd have a problem. You're visitors should be able t lean away at will.

Not being able to choose between: Dale DeGroff's Craft of the Cocktail, Gary Regan's Joy of Mixology, or Dave's Killer Cocktails, I bought all three for my husband for Christmas. All have something different to offer and all are good reads in and of themselves. It's been a wonderful if somewhat liquid holiday season, thanks in part to these books.

How long did junior rest for? And no pictures?

Toni, I have two Dacor ovens, but I can't say as I've ever used their probes. I'm not sure what could have been wrong, unless somehow you got the probe into a layer of fat. I've never actually been a fan of the oven probes, however, a good thermometer is essential in cooking a roast, I think. I use one of these, from WS.